The Market Report

Laura Avery chats with Peter Shaner, of Shaner Farms in Valley Center, about tangelos. They are at the peak of their season, as well as seedless Navel oranges. Tangelos look dark orange with a pointy top, are part tangerine and their sweetness shines through. Also delicious are Kara kara oranges, which have a pinkish hue inside. Peter brings in Spring onions, avocados and shallots as well.

Terri Wahl, chef-owner of Auntie Em's Kitchen in Eagle Rock, makes an egg scramble with Dungeness crab, asparagus and green garlic topped with Tarragon and arugula blossoms. She serves it with smashed pea wee potatoes that she roasts and tops with rosemary. Breakfast is served until 3pm each day.

Auntie Em's Kitchen

4616 Eagle Rock Blvd

Eagle Rock, CA 90041

323-255-0800

Auntie Em's Crab and Green Garlic Scramble

• 6 1/2 Tablespoons butter

• 36 small asparagus spears, cut into ½-inch dice

• 8 garlic bulbs, trimmed, peeled and chopped

• 8 eggs, beaten

• 2 Tablespoons heavy cream

• 5 1/2 oz cooked Dungeness crab meat

• 1 tsp chopped tarragon

• Sea salt and freshly ground pepper

Music break: Cachita by Juan Garcia Esquivel