The Market Report

Laura Avery chats with Zoe Nathan, who is the pastry chef at Rustic Canyon Wine Bar on Wilshire in Santa Monica. She and proprietor Josh Loeb do a Saturday brunch from 9am to 1pm. Featured are Zoe's baked goods including her blueberry corn muffins.

Blueberry Cornmeal Muffins

Makes approximately 24 muffins

• 2 cups all purpose flour

• 1 cup cornmeal

• 1 Tablespoon baking powder

• 1/2 tsp baking soda

• 2 1/4 tsp salt

• 7 oz unsalted European-style butter

• 1 1/4 cups sugar

• 3 oz vegetable oil

• 3 Tablespoons honey

• 3 eggs

• 1 Tablespoon vanilla extract

• 2 cups ricotta cheese

• 3 cups fresh blueberries

In a mixer on medium speed, combine cream butter, salt and sugar with the paddle attachment. When nice and fluffy, slowly add vegetable oil, honey, eggs and vanilla. Mix until incorporated, turn the mixer down to low and add 1/2 the flour and mix for a few seconds. Turn off the mixer and add the remaining flour and the ricotta cheese.

Fava beans are in season now. These harbingers of spring require two shellings - the first from their puffy, ugly outer pod and the second from the soft, whitish skin that encases the small bean inside. The actual bean is bright green and delicious and can be sauteed and prepared many ways.

Richard Sager, of Two Peas in a Pod farm, brings in fava beans as well as fresh dried Black Turtle beans and Mexican Red beans. These beans can be prepared in many ways and don't need to be soaked overnight.

Evan Kleiman's suggestions for preparing fava beans.

Antipasto of Fava Beans and Pecorino Cheese

Serves 4

• 2 lbs fresh fava beans, unshelled weight

• 1/3 lb Pecorino Romano cheese

• 3 Tablespoons extra-virgin olive oil

• Freshly ground black pepper

Music break: Mountain Greenery by Larry Elgart