Good Food

Market Report

Private chef CC Consalvo of Clean Plate Meals is buying lots of herbs from Coleman Farms. She especially likes using tarragon, which she uses on broiled sole with tarragon. Find her fish recipe here . She also blends tarragon with Extra Virgin Olive Oil and then strains it through a fine sieve for a tarragon-flavored oil.

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

Private chef CC Consalvo of Clean Plate Meals is buying lots of herbs from Coleman Farms. She especially likes using tarragon, which she uses on broiled sole with tarragon. Find her fish recipe here. She also blends tarragon with Extra Virgin Olive Oil and then strains it through a fine sieve for a tarragon-flavored oil. It's great on salads.

Pomologist David Karp is very excited about a unique, French strawberry variety called Mara des Bois. David calls them "E xquisitely aromatic." They are grown by Randy and Py Pudwill in Nipomo. David writes for the LA Times' Market Watch column.