Anne Smith is the founder and director of The New School of Cooking (8690 Washington Blvd., Culver City). They use mostly farmers market ingredients in their classes. She shares a recipe for carrot, fennel and orange soup here.
Robin Smith of Mud Creek Ranch has 10-12 varieties on tangerines at the farmers market, including Satsuma, Daisy and Clementine varieties. See pictures of the Mud Creek stand here.
Delilah Snell is the author of The Road Less Traveled, an eco-store in Santa Ana. She is also a master preserver. She visted the Irvine Farmers Market for Good Food. Cal Poly Pomona has a stall there, where they sell citrus, avocados, lettuce and more. You can also find 5 Bar Beef and Blackmarket Bakery. Pictures from the market are here.
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How to make ‘Caesar’ Brussels sprouts like Josef Centeno This recipe comes from the just-published first cookbook Centeno wrote with Betty Hallock, “Bäco: Vivid Recipes from the Heart of Los Angeles.” Read More
How a Tarentaise cheese swept the show Americans love cheese. We eat roughly 37 pounds of it every year. At this year’s American Cheese Society conference in Denver, judges assessed a record 2,024 products to determine which one rose to the top. Our contributor Simran Sethi shares her report on the big cheese. Read More