Mary Sue Milliken is chef and co-owner of The Border Grill (1445 4th St., Santa Monica, (310) 451-1655). She is buying fresh lima beans from McGrath Family Farms for a succotash. Sauté the lima beans with corn and diced butternut squash. If you plan to serve the succotash warm, use butter. For a cold salad sauté with olive oil. Mary Sue likes to start the succotash with onion.
David Karp is a pomologist with UC Riverside. On the Market Report, he talks about grapes in the muscat family like Sweet Melissa and Sweet Scarlet.
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