Michael's restaurant has been a mainstay in Santa Monica for 30 years. That makes chef/owner Michael McCarty a legend. He was at the market shopping for heirloom tomatoes which he pairs with Coleman Farms arugula, sweet white onion and fresh Gioia burrata. Drizzle the salad with a vinagrette made from equal parts olive oil and balsamic vinager.
Robin Smith of Mud Creek Ranch in Santa Paula has quince. Use if for stews, pies and to make jelly (it has a high amount of naturally-occurring pectin).
4 medium quinces (about 2 lbs total)
1/4 to 1/2 cup water
2 to 3 cups sugar
Preheat oven to 350°F and lightly oil a 1-quart terrine.
Scrub quinces and pat dry. In a small roasting pan bake quinces, covered with foil, in middle of oven until tender, about 2 hours, and transfer pan to a rack. When quinces are cool enough to handle, with a sharp knife peel, quarter, and core them.
In a food processor puree pulp with 1/4 cup water until smooth (if mixture is too thick, add remaining 1/4 cup water a little at a time, as needed). Force puree through a large fine sieve into a liquid cup measure and measure amount of puree. Transfer puree to a 3-quart heavy saucepan and add an equivalent amount of sugar.
Cook quince puree over moderate heat, stirring constantly, until it is thickened and begins to pull away from side of pan, about 25 minutes. Pour puree into terrine, smoothing top with an offset spatula, and cool. Chill puree, loosely covered with plastic wrap, until set, about 4 hours.
Run a thin knife around sides of terrine and invert quince paste onto a platter. (Quince paste keeps, wrapped well in wax paper and then plastic wrap and chilled, 3 months.)
Slice paste and serve with cheese and crackers.