Often when I’m doing my blitz through the Santa Monica Farmers Market, before I have to go into KCRW on Wednesday, I’ll be all done with the necessary shopping and I’ll have a few bucks left. Today I saw John Tenerelli, flashed him my last cash and asked, “What will this get me?” Lovely man that he is, he hoisted two cases of Sangre de Toro peaches onto my cart. Dark skinned, orange to flame red flesh with perfect flavor. Perfect balance. Not too sweet and very peachy. Cut to a couple of hours later in the studio and I’m interviewing Rachael Sheridan, the lovely buyer for Divine Pasta/CubeLA. She hands me a package of Steve Sando’s Rancho Gordo Sangre de Toro beans.
Weird, no? But in my life all such coincidences lead to attempts at deliciousness. So what do I do with said Sangre de Toro²? Anyone? Besides the obvious (to me) Beans with Peach Chutney.