If you’re a regular KCRW listener, you obviously know by now that we are in the midst of our Winter Member Drive.  It’s that time of year when we come on the air to tell you all the reasons you should support us.  Today I have one more reason why you should join. Become a member today and you will also support another organization that is critical to Southern California: the LA Regional Food Bank.
The Food Bank services over 900 organizations across the southland.  In 2010, they distributed 62 …

Should Schools Ban Chocolate Milk? by KCRW
From last night’s Which Way LA? with Warren Olney.

Nawal Nasrallah is the author of Delights from the Garden of Eden and she talked to Evan on Good Food about the history of the date.  She shared her recipe for Date Sweetmeat:

An easy date recipe, popular in the Arab world today. In medieval times, it was called hays, made of date paste combined with crushed ka’k, which is a dry variety of cookies, and enhanced with clarified butter or sesame oil. It was part of the Arab travelers’ victuals because it kept very well. Interestingly, for some pre-Islamic Arab …

Farmer Scott Peacock grows 11 different varieties of eggplants, which are in season right now.  I grilled some of the “Claras” or the white ones and they were delicious.  Definitely stop by his stand at the Santa Monica Farmers Market.  Laura’s interview with Scott is on this week’s Market Report.

This week on Good Food, noted cookbook author Patricia Wells shares her ideas for making a meal out of salad.  I was particularly interested in her use of raw sardines and poached chicken.  Below is a recipe for her Sardine Tartines with Herb Spread, Tomatoes and Mixed Greens.

Barbara Spencer of Windrose Farms brings 15 different varieties of garlic to the Santa Monica Farmers Market.  Her Kettle River variety is perfect for roasting in the oven.  There are tons of recipes online.  Barbara says the easiest thing to do is to rub it with oil and place whole (uncut) in a 400 degree oven.  When it’s done, squeeze it out of the skin and spread on bread.  Yum!  If you want a recipe, check out these options:
Food Network
Rachael Ray
 
Epicurious
White on Rice Couple
 

I came home yesterday afternoon to find a cluster of these bugs on my Sun Gold tomato plant.  Does anyone know what this is?
 

This week on Good Food, Evan talks to John Kowalski, who wrote The Art of Charcuterie with the Culinary Institute of America.  Its’ a really interesting topic, but not one for the faint of heart.  There is a lot of meat chopping, fatback and some organs.  But, if you’re a fan of terrines and pate, this book is for you.  Below is John’s recipe for forcemeat, which is essentially meat emulsified with fat.

Harriet Ells is Good Food’s Supervising Producer.

Back at the end of March, I started this tomato odyssey.  After two years of failed attempts, I decided to get serious.  I bought the seedlings, planted them, watered them and now they are producing!  I actually have tomatoes.  Scott Daigre, my “tomato tutor” came over the other day and checked on my progress.  Here are some notes from the master:

Sun: 6 hours is good, 8 is optimal
If you have blight (brown colored leaves): remove leaves and apply compost tea (if organic growing)
If …

Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook.  Hear her this Saturday on Good Food’s Market Report.
Plum-Yogurt Sorbet
You can substitute any full-flavor stone fruit, such as yellow peaches or nectarines. In which case, use amaretto or other clear or tan-colored compatible liqueur.
2 pounds ripe red or purple melting flesh plums, such as Santa Rosa
3/4 cup sugar
1 tablespoon crème de cassis
1/2 cup regular or low-fat Greek yogurt
Squeeze of lemon juice, optional
Over a mixing bowl to catch all juices, pit and cut plums into pieces (they won’t …