Listen 57 min MORE County Line Harvest at the Santa Monica Farmer’s Market is offering two Japanese varieties of turnips, including the hinona kabu, an elongated turnip which is popular for pickling and has a mustard green top. Photo by Gillian Ferguson.
Host Evan Kleiman knows her pasta. This week on Good Food, she talks to Dan Pashman, who she has been advising on his quest to engineer a brand new pasta shape. Scott Daigre of Tomatomania! is back with his annual seedling sale just in time for spring. Gillian Ferguson talks turnips at the Santa Monica Farmer’s Market. Professor Alex Susskind discusses how restaurants are embracing operations and learning to shift costs to the consumer. Michelin-starred chef Dave Beran of Pasjoli shares how his menu shifted to takeout for this week’s edition of “In the Weeds.” Finally, J. Kenji López-Alt provides a science lesson on what happens when water boils.
Listen 7 min MORE Zach Nichols at Two Peas in a Pod explains that the purple bits of his cauliflower is due to the anthocyanins, a class of compounds with antioxidant effects. Photo by Gillian Ferguson.
Market correspondent Gillian Ferguson meets up with Chef Carols Jaquez of
Birria Pa La Cruda and Ome, a vegetable-focused pop-up. Jaquez is shopping for cauliflower at the Santa Monica Farmer’s Market, which he will cure with a confit technique and sear on the plancha to order. Next, Zach Nichols of Two Peas in a Pod talks brassica and his variety of cauliflower.
Chef Carlos Jaquez is making a date mole of 21 ingredients, which he is serving at Ome. Photo by Gillian Ferguson.
Cherimoya: Dinosaur egg on the outside, creamy flesh on the inside Listen 8 min MORE Native to South America but grown all over the world, Nick Brown of Rincon del Mar Ranch grows six varieties of cherimoya, including a patented variety named after the ranch. Photo by Nick Brown.
Market correspondent Gillian Ferguson catches up with Mercedes Saucedo at the Santa Monica Farmer’s Market. Saucedo is shopping for kiwi, yuzu, and cherimoya for her seasonal ice creams at
Casa Coco. She describes cherimoya as bananas and pineapple floating on Fruity Pebbles. Its smooth texture makes for a creamy sorbet. Nick Brown from