The Market Report

Amelia Saltsman, author of The Santa Monica Farmers' Market Cookbook, shares two Thanksgiving and Fall side dishes. She braises beet greens in olive oil, a small amount of stock and garlic over low heat for about 30 minutes. She also makes a seasonal persimmon, celery and pomegranate salad.

Laura Avery also spoke with Rusty Hall who sells dry farmed, non-pasteurized almonds. The drought is affecting the size and the yield from his 100 year-old trees.

Beets and Their Greens

Serves 8

4 bunches red beets with their tops

1 bunch Swiss chard

4 tablespoons extra-virgin olive oil

1 onion chopped

3 cloves garlic, sliced

1/2 cup stock or water

2 Tablespoons sherry vinegar

Kosher or sea salt and freshly ground black pepper

Persimmon, Celery and Pomegranate Salad

Serves 8

1 ripe pomegranate

4 ribs celery

2 small or 1 large fuyu persimmon

1/2 cup pecan or walnut pieces, toasted

1/2 lb mixed baby salad greens

1/2 cup feta cheese crumbled, optional

Extra virgin olive oil

Juice of 1/2 lemon

Kosher or sea salt

Freshly ground black pepper

Both recipes adapted from The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm by Amelia Saltsman (Blenheim Press, 2007)

Music break: Montserrat by Bajofondo Tango Club