Gabriela Mlynarczyk, the mixologist at Birch, walks us through how to make a refreshing guavatini. Then farmer Leti Garcia gives Laura Avery tips on how to eat the white-, pink- and orange-fleshed fruit.
Chef Spencer Bezaire can’t get enough of hyssop’s sweet anise-like flavor. He uses the versatile shrub in everything from mignonettes and salad vinaigrettes to the brown butter fig tart that he serves at L&E Oyster Bar.
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.