SoCal Flipbooks

Health Matters: Providence St. Joseph Hospital | 3 Your Guide to Southern California's Spring Produce S pring is here and it's a great time to indulge in some of Southern California's best produce. Farmers markets feature produce at the peak of season, so you can often find your favorites, along with new items that will stretch your culinary imagination. In doubt about how to prepare new produce? Farmers love to share their secrets. First among them are tips on how to prepare fresh offerings, so if you need some advice, just ask. Fruits and vegetables are plentiful at this time of year. Here's just some of the produce that should be on your shopping list, along with a favorite recipe. Best of the spring bounty: apricots, artichokes, broccoli, carrots, cauliflower, cherries, cucumbers, fava beans, grape and cherry tomatoes, grapefruit, green beans, green garlic, lettuce varieties, new potatoes, plums, radishes, snap peas, strawberries and soft herbs (basil, cilantro, oregano, parsley and mint). FIND FRESH PRODUCE NEAR YOU. HERE'S A SAMPLING OF LOCAL FARMERS MARKETS: Orange Home Grown Farmers and Artisans Market Becket Building, Chapman University 303 W. Palm Ave., Orange Saturdays, 9:00 a.m.–1:00 p.m. Tianguis Market Plaza Calle Cuatro, 325 E. 4th St., Santa Ana Sundays, 12:00 noon–5:00 p.m. Irvine Regional Park Farmers Market 1 Irvine Park Road, Orange Tuesdays, 9:00 a.m.–1:00 p.m. Great Park Certified Farmers Market 8000 Great Park Blvd., Irvine Sundays, 10:00 a.m.–2:00 p.m. The District Farmers Market 2411 Park Ave., Tustin Sundays, 9:00 a.m.–1:00 p.m. Old Town Tustin Certified Farmers Market 245 El Camino Real, Tustin Wednesdays, 9:00 a.m.–1:00 p.m. The simplest way to prep artichokes: Cook them whole and eat your way to the tender heart, leaf by leaf. And since these artichokes can be made ahead and served at room temperature, they're also perfect for entertaining. Instructions 1. Cut off the top inch of leaves from the artichokes. Remove the outer layer of small, tough leaves from the stem end. Snip all remaining spiky tips from the outer leaves. Cut off and discard the stems. 2. Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add the artichokes. Cover and steam until tender, adding more hot water as necessary, 30 to 35 minutes. 3. Aioli: Whisk mayonnaise, herbs, lemon juice, mustard, garlic, salt and pepper in a small bowl. Serve with the artichokes. Health Matters: Providence St. Joseph Hospital | 3 STEAMED ARTICHOKES WITH FRESH HERB AIOLI Ingredients • 4 large artichokes • ½ cup mayonnaise • 1½ tablespoons chopped fresh herbs; use basil, parsley, cilantro and/or oregano • 1½ teaspoons lemon juice • ¾ teaspoon D on mustard • 1 small clove garlic, grated • ⅛ teaspoon salt • Pinch of ground black pepper

• Cover