This week at the Santa Monica Farmers Market, Laura Avery peruses the cauliflower selection at the Tamai Family Farms stand to learn how to make Chef Mike Williams’s cauliflower tartare.
Laura Avery talks with Cliff’s Edge executive chef Gavin Humes and gets a recipe for pork tenderloin with grilled green garlic, green garlic jus and asparagus. Avery also talks to Rose Schaner of Schaner Family Farms about how to differentiate between green garlic, leeks and green onions.
At the Santa Monica Farmers Market, JJ’s Lone Daughter Ranch sells 20 different kinds of avocados, including the Fuerte, which was popular long before the Hass swept produce shelves. At Kali, chef Kevin Meehan is bringing the Fuerte back in a charred avocado salad on the menu.