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

Paul Osher is the chef/owner of Bean & Thyme, which sells farmers market dishes at the Sunday Main Street Market (in Santa Monica).  He makes a cherry barbecue sauce using Murray Family Farms’ Brooks cherries.  The sauce is served with Jimenez pork (loin or shoulder).
Paul admits that he doesn’t have a formal recipe, as he usually makes a huge vat.  So, he jotted down an impromptu-recipe (keep reading).  Hear him explain the recipe this Saturday on Good Food’s Market Report.

Akasha Richmond is on Good Food this week, talking about cherries.  They’re all the rage at LA-are farmers markets.  Akasha is making “grown-up” Maraschino cherries, but without all the bad-stuff.  She makes hers with fresh cherries, simple syrup and a variety of spices.  Use them as a garnish for cocktails, or for a homemade Shirley Temple.  (Keep reading for the recipe)

Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook.
Consider this a master recipe for summer fruit crisps. Use a couple pounds of ripe sweet or tart cherries, peaches, plums, or “bumbleberries” (an old term for mixed berries, such as a combination of blackberries, raspberries, and strawberries. Start with flavorful fruit and keep sugar to a minimum. You can change up the topping too; add 1/2 cup chopped nuts or a tablespoon of candied ginger, or substitute up to 1/4 cup cornmeal, whole wheat flour, or nut …

This week on the Market Report, Laura Avery speaks with Leticia Garcia of Garcia Farms about their tangelos.  Tangelos are a cross between a pomelo and a tangerine.  They are sweet, and are great for juicing.  Look for the pronounced nipple, or neck.  Here’s what the LA Times’ David Karp had to say about tangelos:
Minneola tangelos, one of the most distinctive and intensely flavored citrus varieties, now in prime season from Southern and Central California groves. The fruit is instantly recognizable by its knobby neck at the stem end …

Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook.
Fava tendrils are the bouquet-like, clustered leaf tips of the plants that are pretty left whole for cooking. Look for clusters with tender leaves that range in size from 1/2 to 2 inches. Fava leaves have a nutty flavor, with a hint of sweetness and a slightly bitter “fava bean” finish. The dish is tasty with just the two ingredients, but if you have green garlic, garlic chives, or arugula flowers on hand, these will make beautiful additions …

Zuckerman Farms goes to over 20 markets in the LA-area.  They are best known for their jumbo asparagus, which comes from young plants.  In a few weeks, they’ll be selling their purple asparagus.  They are three weeks late coming to the market because of the cold weather.

John Jackson of Whitney Ranch brings blueberries to the Santa Monica farmers market.  Hear his interview with Laura Avery this Saturday on the Market Report.

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.  Today’s question comes from Lizeth:
What is the difference between organic and pesticide-free? Every time I go to the farmer’s market, I leave more confused than ever. Especially with all of the scandals going on. Is it something to do with the soil?

Laura Avery is the market manager for the Wednesday Santa Monica Farmers Market and the host of Good Food’s Market Report.

Blood oranges from JJ’s Lone Daughter Ranch.  Seasonal favorites are tangy-citrus flavored – great for juice, salads and dressing.  Wednesday, Saturday Santa Monica.