Amelia Saltsman shops for a leg of lamb from Jimenez Family Farms to serve at her Passover Seder.
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.
Brandon Kida, the exec chef at Hinoki & the Bird, uses stinging nettles to make kimchi and a purée he serves with cold buckwheat soba noodles. Dawn Birch of Flora Bella Farms says nettles aren’t only good for eating: they’ve got a medicinal quality to them if you can handle the sting.