Sam Baxter is the sous chef at Providence (5955 Melrose Ave., Los Angeles). He is making a grated tomato salad to accompany grilled salmon. Cut a black brandywine tomato in half and discard the seeds and excess juices. Grate using a box grater, holding the skin side of the tomato. Reserve the pulp in a cheese cloth and strain. Reduce the liquid and add yuzu and white soy for a vinaigrette. Serve the tomato pulp as a salad with grilled salmon. Dress with the vinaigrette.
David Karp is a pomologist with UC Riverside. He writes the Market Watch column for The Los Angeles Times. Today he is finding quince at the market. Quince is an apple-like fruit that is usually inedible when raw. There are some varieties, however, that can be eaten raw. It is commonly served as a jellied fruit or paste. Quince has a high pectin content, which makes it popular in making jams and jellies.