Now that spring is officially here and more veggies are in season, I decided to make a veggie medley or succotash from the goodies I can pick up in my local farmers market in Mar Vista. I have been attending this particular farmers market for almost two years. It’s easily my favorite one in all of L.A. and it’s where I do my primary food shopping (unless of course a grocery store has a huge sale on quality food). So this past Sunday, I picked up a few items and decided to make an all farmers market meal. Every ingredient in this dish with the exception of ghee (there is raw cream sold at the market but I don’t have the time/patience to churn it into butter and then clarify it into ghee) and herbs de provence were procured from my local farmers market.
- 1/4lb oyster mushrooms
- 1 garlic clove finely chopped
- 5-6 green onions chopped
- ghee (you can also use butter, bacon fat, olive oil etc)
- 1 large fennel bulb cored and cut into strips
- 1 bunch radishes cut into quarters
- fresh dill
- fresh thyme
- juice of a lemon
- zest of a lemon
- 4-6 green onions chopped
- 1 large bunch spinach
- 1 lb wild caught raw shrimp peeled and deveined
- herbs de provence
Marinate shrimp in a bowl with herbs de provence for about 20 minutes. In a large saucepan or skillet, heat ghee over medium heat until melted. Add mushrooms, garlic and green onions and cook until browned, about 4 minutes. Add rashishes, fennel, dill, thyme, salt, pepper and lemon juice and mix. Cook an additional 3-5 minutes. Add spinach to saucepan and cook 1 minute then add shrimp and cook until shrimp are pink about 2-3 minutes. Do not over cook shrimp or they will be tough. Serve with fennel fronds and lemon zest as garnish.