The Market Report

Laura Avery chats with Amelia Saltsman, author of The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm, about making applesauce to garnish tasty potato latkes (see recipe in the next segment) and appetizers for the holidays.

Baked Applesauce

Makes about 3 cups

Adapted from The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm by Amelia Saltsman (Blenheim Press, 2007).

Fast and Fabulous Holiday Appetizer Ideas from the Farmers’ Market

• Place slabs of Bubalis Bubalis buffala ricotta or a mound of Redwood chevre on serving platter. Scatter slivers of dried red plums from Betty Kennedy and shelled, salted Santa Barbara pistachios, and if desired, top with a drizzle of emerald pistachio oil and a sprinkling of fleur de sel or other crunchy sea salt.

• Camillia, Crottin, or Bucheret with dried fruits, and the nut of your choice

• Platter of prosciutto (okay, that’s not from the market) with slices of Fuyu persimmons and cracked black pepper

• Sauté green, black, or a mix of Adams Ranch olives in a little olive oil along with some herbs—a couple fresh bay leaves, a few thyme and/or rosemary sprigs—and lemon zest. Toss in some almonds too, if you like.

Music break: Acapulco by Les Baxter