Dozens of food companies are dubbing Tuesday, October 4, “National Taco Day.” Since we don’t miss an excuse to talk tacos, we invited LA Weekly food writer Garrett Snyder to the station to share his shortlist of LA’s best gringo taco spots.
At the Santa Monica Farmers Market this week, Laura Avery gets schooled on hyssop, a dark green plant you may recognize from its lovely tall purple flowers, by Shawn Fulbright of All Good Things Organic Seeds and Chef Spencer Bezaire of L&E Oyster Bar.
Tomato season is winding down in our neck of the woods. So stock up now and get into the kitchen with your favorite red, purple, yellow and orange varieties. Try Chef Holly Jivin’s recipe for Not Your Everyday Caprésé. It’s on the menu at The Bazaar in Hollywood.
Chef Chris Feldmeier shares pointers for cooking different kinds of eggplant at his restaurant, Moruno. Then Noah Schaner shares tips for how to grow the nightshade on his family farm in Valley Center, Calif.
Rancho San Julian has returned to the Santa Monica Farmers’ Market. The seventh-generation family farm raises 100 percent grass-fed beef and sells a wide range of cuts at the market, from ground chuck and fillet mignon to beefheart and bone-in ribeye.
Today at the market, Chef Ted Hopson is shopping for shishito peppers for a ssamjang beef tartare dish on the menu at The Bellwether. One in every 10 shishitos will pack some heat; you’ll never know which one’s hot and which one’s not until you take a bite.
It doesn’t get much more summer than corn. With and without worms! Don’t be alarmed if you find one crawling in an ear, says the chef at Miro, Gavin Mills, who is picking up some bicolor corn at the Finley Farm stand this week.