Today on the Market Report, Roxana Jullapat, co-owner and pastry chef at Cooks County talks to Laura Avery about her Kabocha Squash Dinner Rolls. Roxana cuts the squash in half and puts 1/2 cup of water on the baking trayto speed up the cooking time. Keep reading for her full recipe…

Today on Good Food Chef DJ Olsen of Lou Wine Bar in Hollywood shares a recipe for Grilled Sausage, Braised Greens and Peppers with Fried Herbed Polenta Cake and Salsa Verde with Laura Avery.  Lou is featuring farmer-inspired dinners every Monday through October 10, 2011.  This recipe was inspired by Maggie’s Farm.
You can find details on the upcoming farmer-inspired dinners here.
Keep reading for the full recipe…

This week on Good Food, Laura Avery interviews Amelia Saltsman, author of The Santa Monica Farmers’ Market Cookbook, about melons.  Amelia shares several delicious, quick and easy melon recipes for this Labor Day Weekend.
Amelia recommends using the same method for supreming an orange for cutting up melon.  Keep reading for 6 quick recipes and instructions on her unique way of skinning a melon.

This savory take on a sweet/tart fruit is the perfect seasonal accompaniment to roasted pork, pork belly, or a simple roast chicken or duck.  Listen to Robert Wemischner describe how to make Baked Heirloom Apples with Fresh Sage today on Good Food.
Keep reading for the full recipe…

Tomorrow on Good Food Robert Wemischner offers a great new spin on the traditional tarte tatin.  Instead of apples, he uses tomatoes.
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
 

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.

Roxana Jullapat is the pastry chef at Ammo Cafe in Hollywood (1155 North Highland Ave.).  She uses the syrup from the candied kumquats (recipe) to glaze her Costa Rican-style prestiños.

Fat Uncle Farms now has green almonds at the farmers market.  They are tart, peach-like nuggets that eventually will turn into almonds.  Evan likes to eat them with a little olive oil and sea salt.  Blogger and pastry chef David Lebovitz has a few ideas here.  Here’s how Fat Uncle likes to use them:
Green Almonds With Chili Salt
2 tablespoons sugar
2 teaspoons salt
1 teaspoon powdered chili pepper (we like cayenne:)
3 tablespoons light olive oil (try Joelle from the Farmers Market)
1 dozen green almonds,washed
Combine the sugar, salt, and chili in a small serving …