Market Report

This fall, Evan Kleiman is making Ruth Reichl's Roast Pumpkin with Cheese Fondue. It's a whole pumpkin filled with a strata, which is basically layers of bread, cheese, chicken broth and cream. The strata becomes puffed like a souffle, but melted like fondue. You can use any type of squash but kabocha squash is best. Serve by scooping the souffle with a little bit of squash.

Roast Pumpkin with Cheese Fondue

From Gourmet

Charlie Graham is a licensed crab and lobster fisherman from the Santa Barbara area. He is selling live, local spiny lobsters weighing about 1.2 to 2.5 pounds. To cook a lobster, Charlie recommends barbecuing them. Split them in half with a sharp knife. Put butter and garlic on the meat and put them on the grill, meat side down. Or broil them until the shell turn opaque. The classic method is to steam or boil them. They come every other week to the Wednesday Santa Monica Farmers Market and to Sunday Main Street (Santa Monica) market.