ONE's Encino Farmers Market is a fun way for everyone in the family to spend time together
for shopping, food and fun! The market isyear round on Sundays from 8:00 a.m. until 1:00 p.m. at 17400 Victory Blvd. (between White Oak and
Balboa) with plenty of convenient parking. We are a certified farmers market, featuring a great variety of California grown fruits, vegetables, fresh flowers, eggs and chicken, honey, mushrooms,
plants, and more! During the peak months between May and November, about 40 farms from all over central and Southern California participate.
In addition to farm products, the market also offers prepared food: omelets, kosher hot dogs, gourmet tamales, vegan products, delicious kettle corn plus coffee, lattes, teas and fruit smoothies. Two bakeries and a fishmonger complete the market.
While shopping at the market, enjoy buying carefully selected craft products like hand made soaps, hats and hand crafted clothing, jewelry and more.
ONE's Encino Farmers Market is a community gathering place, where neighbors meet to shop, then have a leisurely bite to eat under the umbrellas in the food court. Many people comment on the relaxed atmosphere, reminiscent of European markets.
Other unique opportunities at ONE's Encino Farmers Market:
The ONE donation boutique where toys, clothing, cosmetics, paper goods and more are donated by our caring community. You'll never know what great bargains you'll find. Check our the exciting selection each week!
Many Sundays our market will have live entertainment from various local cultural groups dancing, singing and the like. On
occasions, a well known local chef will be demonstrating a tasty new seasonal dish.
Kids get a free balloon, and on select Sundays, face-painting is available.
What's in Season? Spring: Sweet cherries, apricots, strawberries, early peaches, blackberries, asparagus, artichokes, green beans, peas, potatoes
Directions:
You will need to prepare the mushrooms and the souffle like polenta mixture at the same time. First, start the polenta: In a large saucepan, blend 1 cup polenta, 2 cups chicken stock, 1 cup water and 1/2 cup evaporated milk. Stir over high heat until mixture boils, then reduce heat and simmer, stirring, about 10-15 minutes. Stir in 1/2 cup parmesan cheese, 2 teaspoons minced sage, and salt and pepper to taste. While polenta cooks, beat 4 large egg whites until soft peaks form. Remove polenta from the heat and stir in 2 egg yolks and about a third of the egg whites. Then fold in remaining egg whites. Meanwhile, rinse six portabella mushrooms, about 1 1/2 inches wide, remove stems and pat dry. Rub tops lightly with olive oil and lay caps down on a 10"x15" pan. Broil 4-6 inches from the heat until they begin to ooze juice. Then turn over and broil for a total of 8 - 10 minutes. Rinse and core a plum tomato and slice into paper thin slices. Lightly oil a 9"x13" casserole. Arrange mushrooms, gills up in a single layer, then pour mushrooms juices around the caps. Spread the polenta mixture over the mushrooms, then arrange the tomato slices on top. Bake in a 375 degree oven until well browned at the edges and lightly browned on top, about 40 minutes. Cut into servings and transfer to plates with a wide spatula.
