Good Food Weekly Farmers Market Digest

This week, Santa Monica Farmers Market Manager Laura Avery talks with farmer Scott Peacock of Peacock Family Farms about his walnut orchard, and with David Thorne, chef/co-owner of Elysian.

Peacock Farms - Scott Peacock

Every week, Good Food visits the Wednesday Santa Monica Farmers Market to bring you the latest news from farmers and chefs.

Market Manager Laura Avery talks with farmer Scott Peacock of Peacock Family Farms about his walnut orchard. His Tehama walnuts are available now at the market, with his Hartley walnuts coming soon in a couple weeks.

Plus, Laura talks with David Thorne, chef/co-owner of Elysian restaurant in Frogtown, as he shops for his “semi-Mediterranean, California market-driven” menu. Elysian is open for dinner on Thursdays and Fridays, as well as brunch on Sundays.

Try David’s fall recipe for Lamb with Market Vegetables and Dukkah here.

Image-1 (33)What You Should Buy This Weekend at the Farmers Market:

– Quince from Windrose Farm. Look for quince that are golden yellow and relatively heavy for their size. The flesh will be hard and dry, but will turn soft and flavorful upon cooking.

– Tehama walnuts from Peacock Family Farms. Listen to farmer Scott Peacock talk about his walnut orchard on this week’s Market Report.

– Dayri dates and Honey Bell dates from Flying Disc Ranch. The skin is crisp; and the body is sweet and tender. These are some of the best tasting dates I have ever had.

– Raw, sprouted pumpkin seeds from It’s Sprout Time.

– Dragon Fruit is back in season at Cosgrove Cymbidium Company. The dragon fruit has a fiery exterior, but a mellow flavored kiwi-like interior. Pro tip: Dragon fruit is best enjoyed chilled, so refrigerate it for a couple of hours before eating.

– The mini Crimson Gold apples from Cuyama Apple Orchards have a well-balanced rich, tart flavor. Enjoy this quick tour of the orchard, including the host mispronouncing the name of the farm, lol.

Recipes for Your Market Haul:

Sqirl’s Quince + Rose Water Jelly

Lamb and Quince Tagine

Toasted Oatmeal Brulee

Brown Butter-Glazed Caramel Date and Walnut Rolls

Date Sweetmeat

Whiskey Walnuts (For Your Next Ice Cream Sundae)

Ma’amoul Cookies