70 posts tagged “laura avery”

Cranberries require a flood of water during harvest.  This week, third-generation cranberry grower Dawn Allen Gates tells us just what happens in a cranberry bog.  Farming is hard work, but it can also be therapeutic.  Michael O'Gorman explains how getting veterans out in the field can help deal with the damages of war.  Food writer Jonathan Gold takes us to a hip new street in Palms for some Indonesian food.  How about a chipa with your yerba mate?  Good Food listener Natalia Goldberg tells us what tea time in Paraguay is like.  Can pie be gender specific?  Barbara Swell shares stories about her pie competition in rural Appalachia where they had a special category for men's pies.  Still looking for WMD?  You just might find them in your fridge.  Arun Gupta explains how bacon is a weapon of mass destruction.  Laura Avery finds fresh macadamia nuts at the Santa Monica Farmers Market.

Green skinned sapotes, also known as custard apple, and wrinkly purple passion fruit are found at Coleman Farm.  Sapotes soften and turn yellow, then the skin can be rubbed off and the sweet soft fruit can barely hold its shape while eaten.  Delicious, delicate and rare.  Bumpy passion fruit is full of crunchy seeds and yellow-orange fleshy fibers.  Puree for drinks or eat with a spoon.  Wednesday, Saturday Santa Monica

Frisee and radicchio, bitter greens also found at Coleman Farm go great with sweet persimmons, salty cheese, almonds, walnuts and pecans in salad.

Chestnuts are very scarce this year.  Nicholas Farm has them for about 2 more weeks at $8 per pound.  Pierce with a knife and roast them in the oven or over the fire and eat them out of the shell, or use them in stuffing.  Wednesday, Pico Santa Monica, Sunday Beverly Hills.
 

Savoy cabbage from Flora Bella is sweeter than regular cabbage and the huge outer leaves can be used for wraps.  Wednesday, Saturday Santa Monica; Sunday Hollywood

Bucheret goat cheese from Redwood Hill, a farmstead goat cheese maker from Sebastopol.  Redwood Hill is a small family owned farm that produces prize winning goat cheeses including Camelia, Crottin, Cheddar, Raw Feta and 4 kinds of Chevre.  Wednesday Santa Monica; also Whole Foods, Co-Opportunity and other Health Food Stores.

Walter Hole Avocados from JJ’s Lone Daughter Ranch.  These are a rare winter variety similar to the Mexicola, which is primarily a root stock avocado.  The thin skin is edible.  Wednesday, Saturday Santa Monica; Sunday Hollywood

What do trick-or-treaters get in Japan?  How about a Yuzu KitKat?  Cybele May writes a candy blog and she takes us on a world tour of candy.  Dia de los Muertos is a two-day celebration when the dead return to party.  It’s a holiday full of tamales, sweets and sugar skulls.  Barbara Sibley explains this joyous Mexican tradition.  Sam Bompas and Harry Parr are culinary architects who challenge our senses in every way possible.  Their latest stunt is a black banquet: eight courses, all of them black.  They also give us a preview of their giant punchbowl, big enough to row a boat across.  Carmen White of the EPA tells us about catastrophic pollution in the waters off Palos Verdes.  The result is contaminated fish that affects consumers in Southern California.  Susan Klasing, an EPA toxicologist details just what fish we can eat and what we should avoid.  Ruth Reichl, of the now-defunct Gourmet Magazine, was inspired by her son when writing her latest cookbook.  It’s all about how we cook now.  She shares some of her favorite recipes.  Gustavo Arellano of the OC Weekly heads to Santa Ana for some Mexican food in the Michoacan style.  Plus, Amanda Buck of PieLab encourages us to share good conversation over a slice of pie.  And Laura Avery explores the fresh produce at the Santa Monica Farmers Market.

Gorgeous baby carrots from Weiser Family Farm.  Delicious roasted, in soup or fresh.  At many So Cal markets.

A market regular hoists a few pumpkins from the annual “All You Can Carry” Pumpkin Patch

Nicholas Peter, owner/chef of The Little Door gets into the Halloween spirit at the Wednesday Market Pumpkin Patch.

Amelia Saltsman, author of “The Santa Monica Farmers Market Cookbook” demonstrates the proper way to pick up nopales, a cactus leaf used in salsa, at Mario Trevino’s stand.  Wednesday Santa Monica; Saturday Pico.

Strawberry Guavas – so named for their appearance and sweet-tangy flavor.  Mud Creek Ranch, Wednesday Santa Monica; Sunday Hollywood

Giant Fuyu Persimmons – the kind you can eat crunchy or soft and a different variety altogether from the smaller Fuyu.  Delicious paired with bitter greens, pecans, raisins and cheese in a salad or on a cheese plate.  These are from Kennedy Farm, and are available at many farmers’ stands now.

Giant marigolds are in demand for Halloween and Day of the Dead celebrations.  Coleman Farm, Wednesday, Saturday Santa Monica

What is liquid meat?  Food Network's Alton Brown explains.  Food writer Jonathan Gold is a pie-lover.  He shares some stories of what pie means to him.  A tour of the Los Angeles Times' test kitchen.   Ching Ching Ni tells us about a culture clash involving rice noodles.  A delicatessen serves ethnic food of a different sort.  David Sax explains how the deli is endangered.  Timothy Childs works for NASA and makes chocolate.  Find out what those two things have in common.  Mark Peel has us over for a family dinner.  And Stacie Hunt takes us wine tasting in Croatia.  It's the story of wines after war.  And Laura Avery takes a trip to the Santa Monica Farmers Market.

Buddha’s hand citron is all rind and is used as a decorative object or diced in fruitcake.   Bernard Ranch, JJ’s Lone Daughter Ranch at many So Cal farmers’ markets

Fairview Gardens Farm reminds us that it is pumpkin time!  Carve them or eat them and enjoy the season!  Pumpkins, decorative gourds and many holiday items are available at all farmers markets

Yes, Friends Ranch has bananas.  You can buy the whole stem and hang them for your next cabana party.  Wednesday Santa Monica; Saturday Gardena

Daikon – what to do with this giant, mild radish?  Shred in salad or as a side with sashimi, or add to slow cooked pork neck or beef ribs, cooked in water and soy sauce.  Pour broth over tender greens like Japanese spinach (Komatsuna), Mizuna, and Santosai (cross between bok choy and Napa cabbage.)  Yasutomi Farm: Wednesday, Santa Monica; Thursday, LA City Hall; Friday, Whittier; Saturday Santa Monica, Torrance; Sunday Hollywood, Palos Verde.

Fresh Medjool dates – the biggest and sweetest of all dates, and at their most tender and fresh right now.  Stuff with nut halves or cheese and dip in chocolate, or eat plain.  Bautista Ranch: Wednesday, Pico, Sunday Santa Monica and from other date farmers.

Kids love chocolate, even the Tsuronoko “chocolate” fuyu type persimmon from Penryn Orchard Specialties. 
Wednesday Santa Monica.

Oysters from Carlsbad Aquafarm are back in production, featuring the Luna and Blonde varieties.  These are sustainably raised in open ocean water.  $2 each or $10/dozen.  Carlsbad also sells clams, mussels and Ogo – red seaweed.  Wednesday, Saturday Santa Monica; Sunday Hollywood

Purple Basil and Mint from Fresno Evergreen – staples for divine dishes.  Fresno Evergreen – Wednesday, Saturday Pico Santa Monica

Chef Daniel Mattern of AXE and farmer Romeo Coleman keep their feet dry on a rainy market day. 

Amanda Broder, pastry chef at FOOD and market salesperson for Windrose Farm at the Wednesday Santa Monica market reminds us that pumpkins can be a fashion accessory.

Brussels Sprouts are a harbinger of fall.  Try La Grand Orange’s (2000 Main Street, Santa Monica) Brussels sprout salad to see how good these mighty little cabbages can be!  Two Peas in A Pod, Wednesday Santa Monica; Saturday Pasadena, Santa Barbara; Tuesday Santa Barbara

Pears and Chocolate Fuyu (Tsurunoko) Persimmons from Penryn Orchard Specialties.  The chocolate persimmons are streaked with dark pigment, and can be eaten hard or soft.  Wednesday Santa Monica.

What’s not to like?  A pumpkin in one hand and a big puddle to play in.  We love rainy days at the farmers market!

The recession is affecting people's ability to feed their families.  This week on Good Food, Michael Flood gives Evan Kleiman a tour of the LA Regional Food Bank.  He explains what kind of safety net exists for Angelenos.  Councilman Jose Huizar has a plan to get untouched food going to waste at city venues, into the hands of people in need.  James McWilliams has some ideas on how to solve the global food crisis.  Pie-a-day continues with the pie goddess herself, Rose Levy Beranbaum.  She shares tips for the flakiest crust.  Luigi Ballerini tells us why some people are calling pasta an "absurd Italian gastronomic religion."  Diwali, the Indian Festival of Lights, is coming up.  Mira Advani Honeycutt knows how to celebrate.  Plus, Jonathan Gold has a restaurant for us to try.  Laura Avery finds lots of apples at the Farmers Market.  And Ryan Farr tempts us with light and airy fried pork rinds.

Early morning at Rutiz Farm stand – green and orange Kabocha and slender, variegated Delicata squash in front of dalhlias and sunflowers.  Wednesday Santa Monica

Front to back: fresh peanuts, okra, jujubes, onions, assorted yams at Fresno Evergreen.  Santa Monica – Wednesday and at the Pico Saturday market.

Mike Cirone of See Canyon and Sherry Yard, Spago pastry chef, author and two-time James Beard award-winner, go gaga over early fall Cameo apples.

Cute and perfect Baby Bear pumpkins are good for making pies and can be used as a center piece until then.  Rutiz Farm.  Wednesday Santa Monica.  Baby Bears are coming into season at other farms as well.

Speckled Swan Gourd  – after you are done ogling it, you can eat it, but most people prefer to let it dry and fade, then use it as a bird house or as a musical instrument.  The dried seeds rattle around inside.  McGrath Family Farm.  Wednesday Santa Monica; Saturday Santa Barbara, Camarillo; Sunday Beverly Hills, Hollywood

Calypso Beans – fresh shelling beans.  Shell and simmer in stock of your choice till tender then add flavorings.  Do the striking black-and-white patterns persist when cooked?  I’ll find out this week!

What is the world's perfect fruit?  For Chip Brantley it's the pluot.  He tells us about how farmers experiment with fruit varieties to create perfection.  Lisa Napoli traveled to Bhutan and tells us about the cuisine of this tiny landlocked kingdom.  Eating local isn't necessarily better, says James McWilliams.  He thinks there are more effective ways to save the planet.  In honor of picky eaters everywhere, Good Food Producer Bob Carlson shares with us how he gets his kids to eat their vegetables.  Joann Cianciulli shares stories from Third and Fairfax.  Russ Parsons cools off with frozen souffles.  Plus, Gustavo Arellano takes us out for a Battleship Taco.  And chef Ani Phyo takes the Pie-a-Day project into the world of raw food.