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    Back to Good Food

    Good Food

    Market Report

    Laura Avery is the market manager at the Santa Monica Farmers' Market . This week she talks with pastry chef and cookbook author Robert Wemischner . He shares his recipe for a plum and tea sangria on the Good Food blog .

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    By Evan Kleiman • Jul 1, 2015 • 1 min read

    Laura Avery is the market manager at the Santa Monica Farmers' Market. This week she talks with pastry chef and cookbook author Robert Wemischner. He shares his recipe for a plum and tea sangria on the Good Food blog.

    Plus, melons have returned to local markets. Farmer Victor Gomez tells us about the five varieties he has this week at Munak Ranch farm stand.

    Music: "Happy" by Pharrell

    The full episode

    7 of 7
    Homemade Hot Sauce, Cocktail Bitters, Making Pie without a Recipe
    1. 0:00Jonathan Gold Reviews Jon & Vinny's
    2. 9:30Homemade Hot Sauce
    3. 16:28The Truth about Bitters
    4. 24:49Salt: The Essential Ingredient
    5. 33:52Ruhlman's Ratios
    6. 40:30How to Eat Gluten-Free (and Well) Every Day
    7. 50:12Market ReportYou’re reading this
    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Evan Kleiman

      host 'Good Food'

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Gillian Ferguson

      Supervising Producer, Good Food

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Laryl Garcia

      Senior Director, Good Food

      CultureFood & Drink

    The full episode

    7 of 7
    Homemade Hot Sauce, Cocktail Bitters, Making Pie without a Recipe
    1. 0:00Jonathan Gold Reviews Jon & Vinny's
    2. 9:30Homemade Hot Sauce
    3. 16:28The Truth about Bitters
    4. 24:49Salt: The Essential Ingredient
    5. 33:52Ruhlman's Ratios
    6. 40:30How to Eat Gluten-Free (and Well) Every Day
    7. 50:12Market ReportYou’re reading this
    Back to Good Food