Market Report

Mark Cannon is the chef/owner of The Curious Palate on Venice Boulevard in Mar Vista. They are serving a tongue sandwich with a Romesco sauce and pickled radishes from Coleman Farms.

Romesco Sauce

1 medium onion

1 head of garlic, peeled

4 Red Peppers

½ cup blanched almonds

1 cup extra virgin olive oil

1 tsp ground dried Japanese peppers (other ground dried chilis can be substituted.)

Coarsely chop the onion and toss with peeled garlic and olive oil. Roast in the oven at 350 until well caramelized. Roast peppers over a fire or burner on the stove until well blackened on all sides. This can also be done under a broiler with peppers cut in half and placed skin side up. Peel the blistered skins. Place all the ingredients in a food processor and puree.

Pickled Radishes

1 bunch radishes

1 Tablespoon course sea salt

½ cup apple cider vinegar

½ cup water

Cut stems off radishes. Slice thinly into disks. Sprinkle with sea salt. Let rest for an hour. Radishes will sweat. Add water and vinegar to cover. Place in the refrigerator for 24 hours. Radishes will last for weeks in the brining liquid.

Ed Munak sells heirloom tomatoes and melons at the Santa Monica Farmers Market. Some of his most popular varieties include Celebrity (red), Black Brandywine (dark red), CalTrans (orange), Cherokee Purple (purple), and Lemon Boy (yellow). He also has sweet 100 cherry tomatoes and yellow teardrop cherry tomatoes. He will selling tomatoes until Thanksgiving.

When bees swarm, they are looking for a new home and they surround their queen. They are harmless when they swarm. If you see a swarm, call a beekeeper who will take the bees to a safe place:

Bill's Bees 818-312-1691

Energy Bee 310-670-5760

Ken Harris 562-693-5402

Honey Pacifica 562-938-9706, 562-305-0577

Kirk's Urban Bees 323 646-9651