Good Food
Tomatoes! ‘Ketch’ing up with Munak Ranch at the farmer’s market
Market correspondent Gillian Ferguson catches up with Victor Gomez of Munak Ranch, who is bringing tomatoes from Paso Robles. With its low acid, Gomez suggests the Celebrity variety for salsa, pomodoro, or slicing for a sandwich or burger.
By Evan Kleiman • • 8m ListenMarket correspondent Gillian Ferguson catches up with Victor Gomez of Munak Ranch, who is bringing tomatoes from Paso Robles. With its low acid, Gomez suggests the Celebrity variety for salsa, pomodoro, or slicing for a sandwich or burger. Eat Brandywines raw in a salsa. The Zebra variety offers high acid and spice, while the Pineapple is a perfect draw for children.
Isabel Carmona is using the Munak Ranch tomatoes at her Venezuelan pop-up VZLA. The concept is a year old and Carmona has created a roasted pork arepa with Pineapple tomatoes and a horseradish aioli. This summer, she is also pairing tomatoes with plums and peaches, adding a cucumber for crunch.
The full episode
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- 7:45Want to eat to save the planet? Opt for chicken, mussels, and anchovies
- 18:30Cooking through the landscape with chef and forager Alan Bergo
- 29:55Tomatoes! ‘Ketch’ing up with Munak Ranch at the farmer’s marketYou’re reading this
- 37:56Introducing crops that benefit the land in the Upper Midwest
- 48:08‘It’s a cornerstone of Los Angeles dining’: Bill Addison reviews A.O.C.
The full episode
4 of 6Park’s BBQ, eating for the climate, foraging, tomatoes- 0:00How Jenee Kim adapted Park’s BBQ to serve banchan, bulgogi, and galbi to-go
- 7:45Want to eat to save the planet? Opt for chicken, mussels, and anchovies
- 18:30Cooking through the landscape with chef and forager Alan Bergo
- 29:55Tomatoes! ‘Ketch’ing up with Munak Ranch at the farmer’s marketYou’re reading this
- 37:56Introducing crops that benefit the land in the Upper Midwest
- 48:08‘It’s a cornerstone of Los Angeles dining’: Bill Addison reviews A.O.C.