October 5, 2009 - Santa Monica Farmers' Market Report – Josie Restaurant 
by Nancy Cipes
 
In honor of dineLA week (Oct, 4-9 & Oct. 11-16) I spoke with Josie Le Balch of Josie Restaurant on Pico Blvd. in Santa Monica, to see what she’s buying at the market this week.
“We buy so much from the Santa Monica Farmers' Market,” says Josie, “it would be easier to tell you what we don’t buy!”  Almost all the farmers Josie frequents grow year round, and offer a different array of produce depending on the season.   “October is a totally schizophrenic month, ” she says. “Tenerelli still has late season peaches, Gloria’s corn and tomatoes are peaking, but at the same time the winter squash is in, and apples and pomegranates!”  Josie’s menu is a combination of traditional French and Mediterranean influence, but at the same time it’s contemporary and very local.  “Right now, we’re serving a salad of peaches with a drizzle of port wine reduction, a few leaves of wild arugula, some shaved parmesan and pickled onions.”
 

 
The menu reflects Josie’s “healthy approach to eating,” which is totally supported by her dedication to local, organic products.  Like Alice Waters at Chez Panisse in Berkeley, Josie’s menu pays tribute to the farmers who grow the food she serves.  “The delicious succotash that comes with the organic chicken is a mix of farmers in one dish,” explains Josie, ”sweet summer corn from Gloria, lima beans from McGrath Farms, and baby onions from Schaner.”  For dessert, the lemon cheesecake is made with lemons from Garcia Farms and ranch-fresh eggs from Mike & Sons, topped with blueberries from Whitney Farms in Santa Barbara.
 
“Corn is still sweet and succulent right now,” reminds Josie, “so here’s a great recipe for sweet corn chowder, using all the flavor from the corn cobs as the base of the stock.  Feel free to omit the bacon to make it vegetarian.”
Bon Appetit!
 
Nancy Cipes is a Los Angeles County Master Gardener and Certified Edible Landscape Designer.  She can be reached at organicediblegardens.com
 
SWEET CORN AND BACON CHOWDER
Serves 8 to 10
 
1/2 lb bacon, diced
3 cups finely chopped yellow onions (2 large onions)
1 cup finely chopped celery
2 cloves minced garlic
1 sprig thyme
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground white pepper
1/4 teaspoon turmeric
4 tablespoons all-purpose flour
2 1/2 quarts corn stock (see recipe)
4 cups peeled, diced russet potatoes (about 3 large potatoes)
2 cups heavy cream
10 cups fresh corn kernels (cut from about 10 ears of corn, reserve the cobs for the corn stock)
1/4 cup chopped parsley
1/4 cup chopped fresh chives
Worcestershire sauce, to taste
Tabasco sauce, to taste
salt and pepper, to taste
 
In a large stock pot over medium-high heat, cook the bacon until crisp and the fat is rendered, about five minutes. Reduce the heat to medium, add the onion, celery, garlic, thyme, turmeric, cayenne, and white pepper, and cook until vegetables are soft and translucent. Add the flour, stir for a few minutes, then add the corn stock and potatoes. Bring to a simmer and cook until the potatoes are tender, about 20 minutes.
 
Remove the pot from the heat and stir in the reserved corn, cream, and parsley.  Return to the heat and cook at a bare simmer until the corn is cooked through and the chowder is creamy.  Remove from the heat and discard the thyme sprig, adjust the seasoning to taste with salt, Worcestershire sauce, Tabasco, and freshly ground black pepper.  Ladle into soup bowls and garnish with chives.
 
CORN STOCK
 
10 corn cobs, reserved from above
2 tablespoons vegetable oil
1 medium yellow onion, roughly chopped
1 rib celery, roughly chopped
2 cloves garlic peeled and smashed
1 bay leaf           
1 teaspoon black peppercorns
1 teaspoon salt
3 quarts water
 
In a large, heavy pot, heat the oil over medium-high heat. Add the celery, onion, garlic, bay leaves, peppercorns, and salt and cook, stirring, for 3 minutes. Add 2 quarts of water and the corn cobs, and bring to a boil, skimming with a spoon to remove any foam that rises to the surface.  Reduce the heat to medium-low and simmer uncovered until reduced to 5 cups, about 1 hour.  Remove the stock from the heat and strain through a fine mesh strainer.  Discard the solids and reserve the stock.