The Market Report

Rustic Canyon Wine Bar's pastry chef Zoe Nathan and owner Josh Loeb talk to Laura Avery about combining fresh quince and goat cheese into a savory but sweet tart. It's a timely recipe as this is the last week for quince, the fuzzy apple-like fruit that needs to be cooked to be eaten.

Quince and Goat Cheese Crostata

For the Dough

• 4 ozs butter, cut into 1/2 inch pieces and chilled

• 1 cup all purpose flour

• 2 Tablespoon sugar

• 1 tsp salt

• 3 Tablespoons ice water

• 1/2 tsp baking powder

Filling

• 6 quince

• 3 cups white sugar

• 1 vanilla bean

• 12 ozs Redwood Hill Fresh Chevre, or another mild soft goat cheese

Alex Weiser with his carrots

Farmer Alex Weiser of Weiser Family Farms grows many different kinds of carrots. Check out his purple, orange and white carrots. Parsnips are also in season. They look like a white carrot and can be roasted along with the carrots for a delicious side dish.

Music break: Bullfight by Jeff Rowena Group