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barbara_spencer-windrose.jpgIt's time to plant tomatoes and Windrose Organic Farms from Paso Robles grows over 200 different tomato varieties. They can help you find varieties that will grow in coastal climates as well as hotter parts of LA. Find them at the Wednesday Santa Monica Market or online at



Corina Weibel, chef/owner of Canele restaurant in Atwater Village shops each week at the Santa Monica farmers’ market. She loves the fresh peas available right now. Canele is located at 3219 Glendale Boulevard, Los Angeles, CA? - (323) 666-7133.


Halibut with Pea Tendrils and Snap Peas
Serves 2

  • Two 8-oz portions of local halibut or sea bass
  • 1 large handful of English peas, shucked
  • 15-20 sugar snap peas, strings removed and sliced on a bias
  • 1 small handful of pea tendrils
  • 1 shallot sliced
  • Salt
  • Pepper
  • Olive oil


You'll need 2 pans for this. Get one pan medium-hot.


  1. Season the fish with salt and smear it with a drizzle of olive oil.
  2. When the pan is hot place the fish in the pan and let it cook for a couple of minutes on the stove top. Then place the pan in a hot oven, (about 425°) for about 5 minutes (until desired doneness).
  3. In the meantime heat another pan to medium. Add 2 tablespoons olive oil and the shallots. Let the shallots sweat, then add the peas and sliced sugar snap peas. Add a pinch of salt, sauté the vegetables for a little bit, and then add 3 oz liquid. (You could use chicken broth, fish stock or even water.) Let the liquid cook out a bit.
  4. Taste for balance, and take the pan off the heat.
  5. Toss in the handful of pea tendrils, toss them in the pan and slide onto a plate.
  6. Remove the fish from the oven. Check for doneness and, when satisfactory, place over the vegetables and drizzle with the saffron butter.


For the saffron buerre blanc

  • 1/4 c. white wine vinegar
  • 1 sliced shallot
  • 1 sprig tarragon
  • 1 sprig thyme
  • 1 pinch of toasted saffron
  • 1/4 pound unsalted butter - cut into squares
  • salt


Combine first 4 ingredients in a sauce pan and bring to a simmer. Allow to cook until almost completely reduced, then strain into a metal bowl. Add the toasted saffron off the heat, but in a warm place. Slowly whisk in the butter slowly to create a beautifully emulsified sauce. Add salt to taste and drizzle over cooked fish.

Music break: Rock by the Ray Anthony Orchestra



Evan Kleiman