The Market Report

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Laura Avery asks Amelia Saltsman, author of The Santa Monica Farmers' Market Cookbook, what seasonal foods she's cooking with today. Peppers is the answer. Amelia chars the peppers until blackened, then places them under a towel or in a bag and allows them to sit for 10 minutes so that the resulting steam loosens their skin. After peeling the peppers, she discards the seeds and ribs, and dresses them with olive oil, garlic and a splash of vinegar. She says they are a great fast food.


Marinated Grill-Roasted Peppers
Makes about 3 cups
Summer, Autumn

8 peppers, such as lipstick, pimiento, sweet or hot Hungarian, poblano, or 4 red or yellow bell peppers
3 Tablespoons extra-virgin olive oil
2 or 3 cloves garlic, chopped

  1. Place peppers over a hot fire on a grill, over the direct flame of a gas burner, or under a broiler close to the heat source and roast, turning as needed, until blackened on all sides. The heat source must be very hot so the peppers roast quickly, which preserves their flavor, color, and texture.
  2. Remove the peppers to a plate, cover with a dish towel, and allow to steam for at least 10 minutes to loosen the skins. Peel when cool enough to handle.
  3. Slice or tear open the peppers lengthwise and discard the stems and seeds. If using chile peppers, remember that much of a chile's heat is in the seeds and interior membranes or "ribs," and the meat closest to the stem is hotter. Remove or retain the seeds to taste.
  4. Cut peppers vertically into 1-inch-wide strips and place in a shallow serving dish. Drizzle with oil and sprinkle with  garlic, tucking some in between the layers. Refrigerate for up to three days before serving to develop flavors. Serve at room temperature. Peppers may be stored, covered, in refrigerator for two weeks.



Bob Polito of Polito Farms in San Diego County warns us about a devastating citrus crisis that's been discovered in San Diego. Carried by a bug, he predicts a quarantine will be declared soon. To read more about the citrus crisis, check out this recent New York Times article.


And since you can never get enough tomatoes, join your neighbors at the Peak of Summer Tomato Festival at the Hollywood Farmers' Market this Sunday, September 7, from 8am to 1pm, where you can taste some of the more than 30 varieties of tomatoes grown by local farmers.  The Hollywood Market is near the intersections of Ivar and Selma Avenue between Hollywood and Sunset in Hollywood.  (You can park free for an hour at the ArcLight Theatre.)

Peak of Summer Tomato Festival
Sunday, September 7, 8am - 1pm
Hollywood Farmers' Market
Ivar and Selma Avenue between Hollywood and Sunset


Music break: Mi Viejo by Ratatat