In a beautiful setting and beautifully set, with live music, the market has been a favorite social and shopping spot for eleven years.   In addition to the vast and impressive array of produce, flowers and food vendors, artisans showcase home and clothing collections. 

Newest to the market line-up is the Oak Park Farmers Market located at 460 Lake Street, just one block west of Ridgeline Avenue, (the northeast corner of Kanan and Lindero Canyon) and is open on Saturdays from 7:00 a.m. to 1:00 p.m. through October.  Though smaller than the established Thousand Oaks and Calabasas markets, the Oak Park Farmers Market offers a nice variety of fresh produce, flowers, baked goods and some art and craft wares.  It appears that the Oak Park Farmers Market is quickly becoming a favorite Saturday morning community hotspot where residents can get together, sip coffee, listen to live music and peruse the fare. 

 It may be easier and more convenient to pick up produce at the grocery store, but the Farmers Markets are inspirational, educational and a treat for the senses.  The flowers and produce are both fragrant and beautiful.  The vendors are dedicated, knowledgeable and willing to take time to answer questions and offer suggestions.  And the tempting aromas, followed by tasteful samplings insure that what you take home will be of the highest quality.   

Tomatoes and basil are at the peak of their season making this the perfect time to prepare the following recipes.  But don’t forget about all the other peak produce.  Think blueberries, as in muffins pancakes, pie, or smoothies.  Or imagine those peaches as preserves, ice cream or cobblers.  Will the zucchini be grilled, made into a zucchini parmigiana or zucchini bread? You decide.

I’ve made this dish with grocery store tomatoes and with Farmers Market tomatoes.  Not only was I able to get a larger variety of small tomatoes, the combination made a significant difference in the recipe.  Definitely better with the tomatoes bought at the Farmers Market! 

INGREDIENTS 

3 pints -- variety of small cherry and grape tomatoes  (you can leave some of the smaller tomatoes whole)

½ cup -- good olive oil and a splash more for the pasta

½ cup -- artichoke hearts (if frozen, prepare according to package directions)

2 Tablespoons -- minced garlic (6 cloves)

18 basil leaves, julienned

½ teaspoon crushed red pepper flakes

kosher salt (to taste)

½ teaspoon -- freshly grated black pepper

1 pound -- dried angel hair pasta

1 ½ cups -- freshly grated Parmesan cheese

PREPARATION

Combine the tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt and the pepper in a large bowl.  Drain, cool (if necessary) and add artichoke hearts. Cover with plastic wrap and set aside at room temperature for about 4 hours.

Just before you’re ready to serve, bring a large pot of water with a little olive oil and a generous tablespoon of kosher salt to a boil.  Add pasta.  Cook according to package directions (usually 2 to 3 minutes for angel hair).  Drain the pasta well.  Add the bowl of tomatoes and the grated cheese.  Gently toss pasta to combine with tomato mixture and cheese.  Serve in pasta bowls with extra cheese and basil. 

SERVES: 6

Bruschetta is perfect for a light weekend al fresco supper, by itself or to complement a fresh green salad. Brushchetta also a terrific appetizer, and goes marvelously on warm nights with a crisp, chilled Fume Blanc or rosy Barolo.

INGREDIENTS 

½ cup -- extra virgin (good) olive oil

2 -- large cloves of fresh garlic, minced

4-5 -- medium fresh tomatoes (about one pound) seeded and chopped (I usually use roma tomatoes for this recipe because they are meaty and easy to seed)

1/3 cup -- chopped red or sweet onion

1/4 cup -- fresh basil, coarsely chopped

1/4 cup -- finely chopped black olives (optional)

1-1  ½ Tablespoons -- good balsamic vinegar

1-2  ½ teaspoon -- salt

1-3  ½ teaspoon -- freshly grated pepper

8 slices -- Italian or French bread (or a baguette for appetizers)

1 cup -- grated mozzarella cheese

optional --Parmesan or feta cheese (optional... but preferential!)

PREPARATION

In a small bowl combine the oil and garlic; let stand for 15 minutes. 

In a medium bowl combine the tomatoes, onion, basil, balsamic vinegar, salt, pepper and 2 Tablespoons of the garlic mixture.  Stir well to blend and let stand for 20 minutes.

Preheat the oven to broil.  Brush both sides of the bread slices with the garlic/oil mixture.  Place on a baking sheet.  Broil 5 inches from the heat, turning the slices until each side is lightly toasted.  (Be careful as the bread browns very quickly.)

Spoon the tomato mixture onto each bread slice and top with mozzarella cheese.  Add a sprinkling of parmesan or feta cheese, if desired.  (I think it’s desired, especially parmesan!)  Return the baking sheets to the oven and broil until the cheese is melted and the tomato mixture is warmed. 

MAKES: 8 large or 24 appetizer-size pieces.