Good Food

Market Report

Laura Avery is the Santa Monica Farmers' Market manager. This week, she chats with Robert Wemischner , professor of baking and pastry at LA Trade Tech College, about the versatility of quince. It's a perfect seasonal ingredient for fall baking, particularly when paired with warm spices and flavors.

By Evan Kleiman • Nov 13, 2015 • 1 min read

Laura Avery is the Santa Monica Farmers' Market manager. This week, she chats with Robert Wemischner, professor of baking and pastry at LA Trade Tech College, about the versatility of quince. It's a perfect seasonal ingredient for fall baking, particularly when paired with warm spices and flavors.

Laura also speaks with Marguerita Smith of Mud Creek Ranch about her family's quince orchard. Their early season pineapple quinces are available at the market now, with two more varietals that will be coming soon.

You can find Wemischner's recipe for Red Wine-Poached Quince Tart on the Good Food blog.

Music: "Cool, Not Cold" by Shawn Lee

Culture

Food & Drink

Good Food

Market Report

Laura Avery is the Santa Monica Farmers' Market manager. This week, she chats with Robert Wemischner , professor of baking and pastry at LA Trade Tech College, about the versatility of quince. It's a perfect seasonal ingredient for fall baking, particularly when paired with warm spices and flavors.

Share

Good Food

Market Report

Laura Avery is the Santa Monica Farmers' Market manager. This week, she chats with Robert Wemischner , professor of baking and pastry at LA Trade Tech College, about the versatility of quince. It's a perfect seasonal ingredient for fall baking, particularly when paired with warm spices and flavors.

Share