7 In-Season Foods and Where to Eat Them in Los Angeles | ChowNow
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Seven In-Season Foods and Where to Eat Them in Los Angeles

August 7th, 2017 Client Spotlight Written by Erin Doll

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Some argue that Los Angeles lacks seasons. Some say that’s not true… we just skip the crummy ones. However, there’s a special place in L.A. that’s always seasonal — with shades changing from green to red to violet to yellow, ever-abiding by the calendar’s color wheel. Here, flavors mimic the earth’s annual orbit — with the sweetest flavors peaking in the summer, suddenly transitioning into crisp winter textures. Of course, I’m talking about L.A.’s renowned farmers markets.

Visit one of L.A.’s many farmers markets (we enjoy Santa Monica’s, Studio City’s, and Brentwood’s) and you’ll find stacks of rich green kale in October, colorful sweet berries in July, and deep purple plums through September. Farmers markets not only enrich communities and support local, they give residents the opportunity to learn more about the importance of eating seasonally.

Eating seasonally is good for the body, good for the environment, and good for the soul. This month, there is nothing better than a handful of ripe berries or the sweet taste of roasted garlic. August offers some of our favorite seasonal produce, and Los Angeles chefs take full advantage of this late summer flourish. Here are seven of our favorite summer bites and where you can chow down right now.

Seven Seasonal Foods and Where to Eat Them in Los Angeles

1. Arugula

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WHERE TO EAT IT: Art’s Table
WHAT TO ORDER: Art’s Steak Salad
WHAT’S IN IT? Baby arugula, frisee, roasted tomato, shallot crisps, pecorino cheese, grilled hanger steak, balsamic gastrique, extra virgin olive oil
WEBSITE: http://artstablesm.com/

This peppery green is packed full of health benefits, including antioxidants and a powerful detoxifying boost from natural enzymes. It’s also an excellent source of fiber, vitamins A, C (to boost the immune system), and K (for bone strength). But that’s not all. It’s also rich in folate, calcium, iron, magnesium, phosphorus, potassium and manganese.

2. Tomatoes

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WHERE TO EAT IT: Paper or Plastik
WHAT TO ORDER: Shakshuka
WHAT’S IN IT? Roasted tomatoes, feta cheese, chino valley eggs, toast

WEBSITE: http://www.paperorplastikcafe.com/

Everyone knows ripe tomatoes are delicious in caprese when paired with silky, fresh mozzarella — so we’re thinking outside the box this month and eating ours roasted and topped with poached eggs. If you haven’t tried Shakshuka, a delicious dish with strong roots in Arabic history, put Paper or Plastik on your short list.

3. Corn

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WHERE TO EAT IT: Clutch
WHAT TO ORDER: Shrimp & Grits
WHAT’S IN IT? Wild caught peeled shrimp, poblano peppers, cheesy grits, grilled corn, cherry tomatoes
WEBSITE: https://www.clutchcalimex.com/


We’re double-dipping on this one. Grits are made from corn, coarsely ground and cooked into the most delicious bowl of warmth. Clutch tops this classic Southern dish with additional grilled corn, complementing the cheesy umami flavor with that charred sweetness.
 

4. Garlic

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WHERE TO EAT IT: Milo & Olive
WHAT TO ORDER: Wood Fired Garlic Knot
WHAT’S IN IT? Garlic, pizza dough, extra virgin olive oil, sea salt
WEBSITE: http://www.miloandolive.com/

Garlic isn’t just delicious, it does wonders for your overall health. Garlic is proven to battle sickness (including the common cold) as well as reduce the risk of heart disease. It can aid in lowering blood pressure and slowing down the aging process with naturally occurring antibiotics. Why eat it at Milo & Olive? Because the Wood Fired Garlic Knot is hands down one of the best bites in Los Angeles. Golden brown on the outside, salty-sweet on the inside. Try it, and you’re welcome.

5. Berries

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WHERE TO EAT IT: Superba Food & Bread
WHAT TO ORDER: Seasonal Crostata
WHAT’S IN IT? Seasonal fruit picked at its peak, flaky pastry, coarse sugar
WEBSITE: http://www.superbafoodandbread.com/


Superba rotates pastry fillings depending on what fruit is seasonally best. In the later months, this isn’t just limited to berries. Check out Superba in fall and winter for apple, pumpkin, and persimmon baked goods that will satisfy any sweet tooth.
 

6. Carrots

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WHERE TO EAT IT: Sycamore Kitchen
WHAT TO ORDER: Turkey Banh Mi
WHAT’S IN IT? Roasted turkey, pickled carrots, cucumber, herbs, red chili sauce, soy mayo, fresh bread
WEBSITE: http://thesycamorekitchen.com/

Carrots are available year-round in North America, but their true season is late summer to fall. We love to find new ways to enjoy them, like the house-made pickled carrots added to Sycamore Kitchen’s Banh Mi. One bite and you’ll appreciate that fresh, seasonal crunch.

7. Eggplant

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WHERE TO EAT IT: Angelini Alimentari
WHAT TO ORDER: Grilled Vegetable Toast
WHAT’S IN IT? Grilled zucchini, grilled eggplant, vegan mayonnaise, toast
WEBSITE: https://www.angelinialimentari.com/

First of all, how beautiful is this toast? You can practically taste it by looking at it. Angelini makes everything the old school Italian way: with whole ingredients, from scratch, and with lots of olive oil. The Grilled Vegetable Toast tastes like a trip to Tuscany. Just add wine.

Seasonal eating means brighter colors, bigger flavors, and the opportunity to introduce your palate to newly discovered favorites. Looking for something a little more adventurous? August is also the season for bitter melon, fennel, Jerusalem artichokes, and shishito peppers. Wake up early this weekend and head to your nearest farmers market for restaurant quality, seasonal, sustainable ingredients that are just waiting to be a part of your next home cooked meal.

Erin Doll

Erin Doll is a member of the ChowNow team and can usually be found interviewing the chefs/owners of partnering restaurants. She is a Los Angeles native and co-founder of @ForkedUp, a local food blog and social media marketing firm.
Erin Doll

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