Benny Bohm, general manager of Ammo restaurant. They're making a salad of green and yellow zucchini. Slice the zucchini very thinly in ribbons -- use a mandolin or a peeler. Toss with parsley, green Castelvetrano olives, lemon juice, olive oil, salt and pepper. If you like, add mint.
Ammo is hosting their second farm-to-table dinner on Sunday, August 30. It will feature produce from Windrose Farms and wine from Tablas Creek Winery.
Daisy Tamai of Tamai Farm also works at Phil Green's Life's a Choke stand. She makes a salad with green beans and artichoke hearts.
Daisy makes a dressing of balsamic vinegar, white vinegar, bottled zesty Italian dressing and sugar to marinate the vegetables. Blanch the green beens by putting them into boiling water for just a few seconds. Remove and put into ice water. Cut red and orange bell peppers into thin julienne strips. Add thinly sliced red onion and artichoke hearts. Allow the vegetables to marinate for 30 minutes. Watch Chef Dave Rubell demonstrate how to trim and artichoke.
Mike Cironi of Sea Canyon has fall Bartlett pears at the Farmers Market. You'll also find a variety of Asian pears.
Beginning next week, the Santa Monica Farmers Market is going water bottle free in partnership with Food and Water Watch. They're offering free filtered tap water and reusable stainless steel water bottles for sale.
And, Thursday, August 27 join Laura, Russ Parsons and a panel of farmers for a discussion on farming for the next generation. Sassan Rostamian will be providing food.
Music Break: The Accumulator by Zook