Market Report

Sasha Piligian readies herself for Thanksgiving with a sweet potato purchase at the farmer’s market.

from Good Food

Ignacio Murillo embraces fall fruits, including pears, for his new cocktail menu at A.O.C.

from Good Food

Chef Spencer Bezaire is roasting squash in a 600-degree oven at his Silver Lake restaurant Eszett.

Squeezing the most out of summer squash season

Chef Spencer Bezaire is roasting squash in a 600-degree oven at his Silver Lake restaurant Eszett.

from Good Food

Mike Cirone brings apples down from See Canyon which baker Emily Eversman shops for at the farmer’s market.

High temperatures literally cooked apples on the tree this season

Mike Cirone brings apples down from See Canyon which baker Emily Eversman shops for at the farmer’s market.

from Good Food

Chef Brian Dunsmoor shops for ingredients for his albacore crudo — a small plate that is emerging as his restaurant’s signature dish.

Brian Dunsmoor shops for young ginger for his eponymous restaurant

Chef Brian Dunsmoor shops for ingredients for his albacore crudo — a small plate that is emerging as his restaurant’s signature dish.

from Good Food

At the Santa Monica Farmer’s Market, Phoenix-bred chef Chris Bianco revels in Southern California produce.

Pizza legend Chris Bianco shops for his antipasti plate at the farmers market

At the Santa Monica Farmer’s Market, Phoenix-bred chef Chris Bianco revels in Southern California produce.

from Good Food

At the Santa Monica Farmer’s Market, Shiho Yoshikawa shops for black mission figs which she transforms into an ice cream back at Sweet Rose Creamery.

Flavor of the month: Fighting off the heat with farmers market figs

At the Santa Monica Farmer’s Market, Shiho Yoshikawa shops for black mission figs which she transforms into an ice cream back at Sweet Rose Creamery.

from Good Food

Chef Ray Hayashi takes a cart of Asian vegetables back to RYLA in Hermosa Beach.

Dates and eggplants: Summer finds at the farmers market

Chef Ray Hayashi takes a cart of Asian vegetables back to RYLA in Hermosa Beach.

from Good Food

Summer tomatoes debut at the farmer’s market where chef Jose Perez is using them in sandwiches, a peach salad, and a halibut dish.

Ripe, summer tomatoes make their seasonal debut at the market

Summer tomatoes debut at the farmer’s market where chef Jose Perez is using them in sandwiches, a peach salad, and a halibut dish.

from Good Food

Sonoko Sakai shops for Jimmy Nardello peppers for furikake she’ll sell at the Hollywood Farmers’ Market.

Picking a peck of peppers for furikake

Sonoko Sakai shops for Jimmy Nardello peppers for furikake she’ll sell at the Hollywood Farmers’ Market.

from Good Food

Chef Victor Munoz of Conservatory in West Hollywood shares how he uses Wong Farm’s Valencia Pride mangoes on the menu.

From peel to seed: Mangoes are the pride of the farmers market

Chef Victor Munoz of Conservatory in West Hollywood shares how he uses Wong Farm’s Valencia Pride mangoes on the menu.

from Good Food

Jon Yao and Nick Picciotto of Kato are using arava melons from Weiser Family Farms for a shave ice.

Inspired by Chinese banquet meals, Michelin-chef Jon Yao uses melons for shave ice

Jon Yao and Nick Picciotto of Kato are using arava melons from Weiser Family Farms for a shave ice.

from Good Food

Chef Francesco Lucatorto uses Swiss chard in erbazzone, a dish that reminds him of his childhood in Liguria.

Shopping for chard with Ceci’s chef Francesco Lucatorto

Chef Francesco Lucatorto uses Swiss chard in erbazzone, a dish that reminds him of his childhood in Liguria.

from Good Food

Chef Balo Orozco is making kombucha with rose geranium straight from a guerilla garden.

Fermenting farm-fresh kombucha with rose geranium

Chef Balo Orozco is making kombucha with rose geranium straight from a guerilla garden.

from Good Food

Second generation chef Justin Pichetrungsi is fusing Thai and Mexican flavors, and using flowering yu choy in a new wok dish at Anajak.

Farmers market find: Flowering yu choy for the perfect Thai wok dish

Second generation chef Justin Pichetrungsi is fusing Thai and Mexican flavors, and using flowering yu choy in a new wok dish at Anajak.

from Good Food

Dragan Ivanovic forages for fresh produce and delivers directly to chefs at their restaurants.

Straight off the truck: Freshly-foraged English peas delivered to chefs

Dragan Ivanovic forages for fresh produce and delivers directly to chefs at their restaurants.

from Good Food

Chef Keith Corbin shops for strawberries to use in a shortcake that reminds him of his grandmother.

Using market strawberries for shortcake and an infused-vodka

Chef Keith Corbin shops for strawberries to use in a shortcake that reminds him of his grandmother.

from Good Food

Jesse Furman of Brain Dead Studios uses sunchokes in a mayonnaise he serves with roasted potatoes.

Mayo clinic: Using farmers market sunchokes in aioli

Jesse Furman of Brain Dead Studios uses sunchokes in a mayonnaise he serves with roasted potatoes.

from Good Food

Chef Naomi Peteu of Doubting Thomas shops for citrus for a tangerine roll that she conceived of 10 years ago.

Feeling cute, might eat later: Tangerines are at the market

Chef Naomi Peteu of Doubting Thomas shops for citrus for a tangerine roll that she conceived of 10 years ago.

from Good Food

Chez Panisse alum David Tanis shops for asparagus for LULU in Westwood, where he serves a prix fixe lunch menu

‘Asparagus fanatic’ David Tanis stalks the veg at the market

Chez Panisse alum David Tanis shops for asparagus for LULU in Westwood, where he serves a prix fixe lunch menu

from Good Food