Market Report

Laura Avery visits with Chef C.C. from CleanPlateMeals.com, who shops weekly at the farmers' market. Right now she's making a winter chopped salad with radicchio, fresh cannelloni beans, sprouting broccoli and Clementine tangerine slices. (Recipe coming!) She also makes a roast chicken, rubbed with salt, pepper and paprika. She slices navel oranges thin and slides them under the skin of the chicken, then roasts the whole chicken with the orange wedges in the oven. The orange makes the chicken very sweet and moist. You'll find the recipe on our Good Food Blog.

Chef CC’s Winter Chop

1 small-medium head of radicchio

3 cups dried cannellini beans

1 large head of regular broccoli (or 3 leafy stalks of flowering broccoli)

2 Clementine's peeled, white pith or vein removed and separated easily into 8-12 juicy segments

Any chopped fresh herb (sage, parsley or cilantro)

Balsamic vinegar, olive oil and sea salt and pepper to taste

In the first pot, bring beans to a boil, then lower heat to medium and cover.

Peel clementines, remove white pith or veins, and separate into 8-12 segments

Prepare radicchio by peeling off the outer leaf. Cut in half and in half again, then chop wedges into bite-size pieces.

al dente beans, they'll need to cook for another 15 minutes or so. (You may also need to add another 2 cups of water.)

Winter is citrus season. Matthew Smith of Mudcreek Ranch in Santa Paula grows basketball sized pomelos, which are a cross between an orange and a grapefruit. To eat, remove the large rind and the membranes from the sections, as you would an orange. Or eat it like a grapefruit by slicing it down the middle. Mudcreek is also featuring the tiny limequat, a full lime-flavored fruit the size of a golf ball, as well as orange lemons, lemons that happen to be orange in color.

Music break: Rachmaninoff's 2nd Piano Concerto by Les Baxter