Laura Avery chats with Peter Shaner, of Shaner Farms in Valley Center, about tangelos. They are at the peak of their season, as well as seedless Navel oranges. Tangelos look dark orange with a pointy top, are part tangerine and their sweetness shines through. Also delicious are Kara kara oranges, which have a pinkish hue inside. Peter brings in Spring onions, avocados and shallots as well.
Terri Wahl, chef-owner of Auntie Em's Kitchen in Eagle Rock, makes an egg scramble with Dungeness crab, asparagus and green garlic topped with Tarragon and arugula blossoms. She serves it with smashed pea wee potatoes that she roasts and tops with rosemary. Breakfast is served until 3pm each day.
Auntie Em's Kitchen
4616 Eagle Rock Blvd
Eagle Rock, CA 90041
Auntie Em's Crab and Green Garlic Scramble
- 6 1/2 Tablespoons butter
- 36 small asparagus spears, cut into ½-inch dice
- 8 garlic bulbs, trimmed, peeled and chopped
- 8 eggs, beaten
- 2 Tablespoons heavy cream
- 5 1/2 oz cooked Dungeness crab meat
- 1 tsp chopped tarragon
- Sea salt and freshly ground pepper
Melt butter in large sauté pan. Add asparagus and green garlic to melted butter and sauté until tender. Add eggs and cream to pan and mix well. Cook over medium low heat, stirring often until eggs are lightly scrambled and crab meat and stir in. Before serving top with chopped tarragon, sea salt and freshly ground pepper.
Music break: Cachita by Juan Garcia Esquivel