Good Food

Market Report

Rustic Canyon chef Evan Funke loves the baby purple artichokes on sale at the market. He trims the tops and flattens them open to look like a flower, just as they do in Italy. Funke then fries them in oil and eats them as an appetizer.

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By Evan Kleiman • May 12, 2014 • 1 min read

Evan Funke loves the baby purple artichokes on sale at the market. He trims the tops and flattens them open to look like a flower, just as they do in Italy. Funke then fries them in oil and eats them as an appetizer.

Troy Regier sells Clementine mandarins at the Wednesday Santa Monica farmers' market and will have them for a few months. Clementines are a seedless variety of tangerine. Harder to peel than Satsumas, they have a more complex, delicious flavor.

Evan Kleiman
host 'Good Food'
Bob Carlson
host and producer, 'UnFictional'
Jennifer Ferro
Jennifer Ferro, President, KCRW, Los Angeles
Thea Chaloner
Supervising Producer, Good Food

Culture

Food & Drink

Good Food

Market Report

Rustic Canyon chef Evan Funke loves the baby purple artichokes on sale at the market. He trims the tops and flattens them open to look like a flower, just as they do in Italy. Funke then fries them in oil and eats them as an appetizer.

Share

Good Food

Market Report

Rustic Canyon chef Evan Funke loves the baby purple artichokes on sale at the market. He trims the tops and flattens them open to look like a flower, just as they do in Italy. Funke then fries them in oil and eats them as an appetizer.

Share