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.
At the market this week, Chef Ken Takayama shops for squash blossoms that will fit perfectly around soft-boiled eggs for a ratatouille dish on the menu at Mélisse. Farmer Casi Richie shares tips for how to choose the best tissue paper-thin squash blossoms at the market.
Frog Hollow Farm returns to the market this week with juicy organic Golden Sweet apricots. Golden Sweets have an extremely short season so pastry chef Valerie Gordon is stocking up. She’ll be working the apricots into salads, pies and jams at her Echo Park, Grand Central Market and Silverlake shops.
It’s Memorial Day weekend. That means it’s time to dust off the old backyard smoker and throw some — wait for it — beets on the grill. In Santa Monica this week, Baltaire Chef Travis Strickland shares his “set it and forget it” smoked beet recipe with Laura Avery. Then Farmer Chris Edwards gives us the scoop on what goes into growing organic beets at the Rutiz Family Farm.