Peak season for peaches at the Santa Monica Farmer’s Market

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Hannah Ziskin prefers to leave the skin on peaches when baking. Photo credit: Hannah Ziskin

Market correspondent Gillian Ferguson meets up with M. Georgina pastry chef and House of Gluten baker, Hannah Ziskin, who makes cakes, bread, cookies, and a weekly farmer’s market-inspired pie. This week, she explores combining blackberries and peaches, and explains that tapioca instead of cornstarch will give a pie its sheen.

Also at that market, John Tenerelli explains how his father recruited him from Los Angeles to grow peaches in the high desert. Fun fact: He grew up in Silver Lake and went to high school with host Evan Kleinman.

Credits

Host:
Evan Kleiman

Producers:
Joseph Stone, Laryl Garcia