Listen 9 min MORE Flowering cilantro is used on the crudite boards curated by Lady & Larder. Photo courtesy of Lady & Larder.
Market correspondent Gillian Ferguson is back at the Santa Monica Farmer’s Market where she catches up with Sarah Simms, who runs a full-service cheese shop with her twin sister. It’s called
Lady & Larder in Mar Vista. From French lavender to culinary sage, Simms describes the edible flowers used to adorn their cheese, charcuterie, and crudite boards. She reminds listeners to choose edible flowers from no-spray farms, which eliminate pesticide use. Next, Logan Williams from
Logan’s Gardensin Silver Lake describes the varieties of nasturtiums, including Mahogany and Milkmaid, borage, and lavender. Both the leaves and flower buds are edible, can be dried and ground, and used like pepper or in cocktails such as the Pimm’s Cup.
Listen 57 min MORE An early photo of New York Times cooking writer Eric Kim, who spent an unexpected nine months back home in Atlanta with his mom during the pandemic, cooking by her side and learning some life lessons in the process. Photo courtesy of Eric Kim.
There’s something special about the relationship between a boy and his mom. In anticipation of Mother’s Day, Good Food hears from Eric Kim, who returned home to Atlanta to work on his upcoming cookbook with his mom. This week’s “In the Weeds” takes listeners to Woon Kitchen in Historic Filipinotown, where Keegan Fong and Mama Fong are making a mean bowl of beef noodles. Farmer Lee Jones shares how his family’s rags-to-riches farm went bust but rebuilt with vegetables that are sought after by the world’s best chefs. Edible flowers are blooming at the Santa Monica Farmer’s Market. Artist and illustrator Lindsay Gardner pays homage to 112
Listen 8 min MORE Alex Weiser and his family have been growing crops for 40 years. He recognizes that beyond the produce, people come to the farmer’s market to socialize. Photo by Gillian Ferguson.
“Farming is always a gamble,” suggests farmer
Alex Weiser, who’s a fixture at the
Santa Monica Farmer’s Market. Workers never know what a harvest will look like. Weiser and other vendors at the Farmer’s Market Leticia Garcia, Megan Strom, Romeo Coleman, and Sherry Mandel summed up the pandemic and its economic effects in one word.
Farmers describe the support of the city of Santa Monica in keeping the farmer’s market open during the pandemic. Photo by Gillian Ferguson.
Read our guide to the best nightlife in Los Angeles, as recommended by Telegraph Travel. Plan your evening with our expert reviews of the top bars, pubs and clubs.
Listen 8 min MORE County Line Harvest has two Japanese varieties of turnips on the table at the market. The “Tokyo turnips” have a golf ball shape, and their size and shape can affect flavor. Photo by Gillian Ferguson.
Gillian Ferguson heads to the Santa Monica Farmer’s Market to catch up with Chef Ki Kim of
Naemo, a modern Korean pop-up. Kim and his partner, Arnold Byun, come from the New York fine dining world and are putting that experience in a to-go box in Los Angeles. Their dosirak starts with rice and individual banchan on the side. Kim is buying his turnips from County Line Harvest. CSA Program Manager Angela Brittain explains that the shape and size of a turnip can change its flavor.