Market Report- Carrots, Walnuts

Laura Avery finds Barbara Whyman of Tutti Frutti Farms knee deep in customers at the Santa Monica Farmers Market. She is selling yellow, orange, and purple carrots. She also has leeks, Yukon gold potatoes, and a few varieties of winter squash that she says raw foodists are buying like crazy.

Duke Richardson about his Rancho Laviña Walnut Oil. He also sells toasted walnuts and raw walnuts, both of which put supermarket nuts to shame.

Roasted Rosemary Potatoes

Serves 4-6

2 lbs. baby new potatoes (gold/red)

2 Tbsp. coarse sea salt

1/2 cup walnut oil

2 Tbsp. fresh rosemary

Preheat oven to 375° F. Cut potatoes into thick wedges. Toss in a bowl with remaining ingredients to thoroughly coat. Spread out evenly on a cookie sheet and bake for 20-30 minutes, turning occasionally, until crisp and golden.

1 serving

1 ripe avocado 1/4 cup toasted walnut pieces

2 Tbsp. Chevre Salt and pepper

1 Tbsp. walnut oil

Peel and slice avocado and arrange on a serving plate. Crumble chevre over avocado slices. Sprinkle with toasted walnuts and drizzle with walnut oil. Sprinkle with salt and pepper to taste.

Wild Rice Pilaf

1-1/2 cups uncooked wild rice chopped green onion

3 Tbsp. walnut oil

1/2 cup toasted walnuts – chopped

2 Tbsp. fresh lemon juice & zest optional: chopped parsley, tarragon, or other fresh herbs

Salt, to taste

Cook wild rice according to package directions. Mix salt, walnut oil, lemon juice, and lemon zest. Pour over cooked rice and mix in with green onion, toasted walnuts, and herbs.

Walnut, Watercress, and Roquefort Salad

Potato Salad with Walnuts

2 Tbsp. walnut pieces

2 lbs. new potatoes, such as Jersey Royals or Charlotte

1 Tbsp. tarragon or cider vinegar washed or scrubbed

2 tsp. Dijon mustard

1 Tbsp chopped fresh tarragon leaves

4 Tbsp. walnut oil

1 large shallot, finely chopped

1 tsp honey

2 Tbsp chopped cornichons or gherkins (optional)

flaked sea salt and freshly ground black pepper

Toast walnuts on a baking sheeting at about 400°F for a few minutes, until beginning to color slightly.

Gin & Tonic - The Cavendish Orchestra