These days there's plenty of talk about working the whole animal — snout to tail — onto the menu. But what about the whole plant? For this week's Market Report, we take a trip to the Hollywood Farmers' Market to talk with Shawn Pham about cooking with cilantro roots at Simbal in Little Tokyo. Pham sources his cilantro roots from farmer Kong Thao, who also shares a few tips on boiling peanuts in dark beer and chiles. Don't mind if we do. Find a recipe for Simbal's Heavenly Beef on the Good Food blog.
Music: "Still Life" (instrumental) and "FBI"