I asked my buddy Darra Henigan, Farmers Market Coordinator at the Santa Monica Farmers Market, what delicious ingredients should make it into my cart this weekend at the Farmers Market. She recommends…
-Cirtus!  Navel oranges, kumquats, clementines, blood oranges, cocktail grapefruit
-First of the season English peas (Tamai Farms has them)
-Broccolini
-Kale
Can you believe it? English peas already! Gotta love Southern California…
 

Every Thursday on the Good Food Blog we share a recipe from our archives.
JoAnn Cianciulli‘s book L.A.’s Original Farmers Market Cookbook: Meet Me at 3rd and Fairfax chronicles how the market started as a dirt lot where farmers brought their trucks to sell produce.  Now it’s home to stalls and shops featuring foods from around the world.  She first shared this recipe for Bob’s Caramel and Chocolate Glazed Cake Doughnut on September 26, 2009.
Keep reading for the full recipe…

Every Thursday on the Good Food Blog we share a recipe from our archives.
Neelam Batra is the James Beard Award winning author of 1,000 Indian Recipes. She first shared this recipe for Farmers Market Chicken with Fresh Peaches on August 8, 2009.
Keep reading for the full recipe…

Barbara Spencer of Windrose Farms brings 15 different varieties of garlic to the Santa Monica Farmers Market.  Her Kettle River variety is perfect for roasting in the oven.  There are tons of recipes online.  Barbara says the easiest thing to do is to rub it with oil and place whole (uncut) in a 400 degree oven.  When it’s done, squeeze it out of the skin and spread on bread.  Yum!  If you want a recipe, check out these options:
Food Network
Rachael Ray
 
Epicurious
White on Rice Couple
 

Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook.  Hear her this Saturday on Good Food’s Market Report.
Plum-Yogurt Sorbet
You can substitute any full-flavor stone fruit, such as yellow peaches or nectarines. In which case, use amaretto or other clear or tan-colored compatible liqueur.
2 pounds ripe red or purple melting flesh plums, such as Santa Rosa
3/4 cup sugar
1 tablespoon crème de cassis
1/2 cup regular or low-fat Greek yogurt
Squeeze of lemon juice, optional
Over a mixing bowl to catch all juices, pit and cut plums into pieces (they won’t …

On July 15 – 18, 2011, the 405 freeway between the 101 and the 10 will be CLOSED!  But, the Santa Monica Farmers Markets will be open and farmers need a place to stay.  If you’d like to host  a farmer, or you have some “in” at a hotel, please talk to the farmer directly when you see them at the market.  Farmers will be able to park their vehicles in Santa Monica City lots for the duration of the weekend.
 
 

Every Tuesday I answer a question from a Good Food listener. You can email me a question, leave one on Facebook or add one in the comments section here. This week’s question comes from Betty:

Do you have a favorite preparation for purple asparagus?

I love this question and I really really love those Zuckerman’s Purple, nearly-jumbo asparagus.  Almost anything you do will be wonderful, but I think they’re at their best simply prepared.  I think roasting brings out the best in asparagus. 
You’ll want to peel the lower third of each spear since …

Private chef CC Consalvo of Clean Plate Meals shops at the Farmers Market every week.  This week, we spotted her buying tarragon and lemongrass from Coleman Farms.  She likes to use petrale sole, but says Tilapia or any thin filet works just fine. Keep reading for the recipe…

Coleman farms sells flowering herbs, which chefs like to use for decoration.  The farmers like it because the flowers cultivate beneficial insects.