Good Food
The Market Report: Branzino with Momotaro tomatoes
This week at the Santa Monica Farmers Market, Ricardo Zarate , the chef-owner of Rosaliné in West Hollywood, is shopping for ají amarillo, huacatay and Japanese Momotaro tomatoes. He uses them in a branzino dish called pescado parrillero, which he learned to cook from an ex-girlfriend’s mom.
By Evan Kleiman • • 1 min readThis week at the Santa Monica Farmers Market, Ricardo Zarate, the chef-owner of Rosaliné in West Hollywood, is shopping for ají amarillo, huacatay and Japanese Momotaro tomatoes. He uses them in a branzino dish called pescadoparrillero, which he learned to cook from an ex-girlfriend’s mom. Then, farmer Cuco Arambula explains to Laura Avery how he grows Momotaro tomatoes at Beylik Family Farms in Fillmore, California.
The full episode
3 of 6
What lies beneath the ocean waves- 0:00The Codfather
- 10:08'The Fish Market'
- 18:45The Market Report: Branzino with Momotaro tomatoesYou’re reading this
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- 37:40A primer on restorative 3-D ocean farming
- 49:41A mission to grow mussels in the Pacific Ocean
The full episode
3 of 6What lies beneath the ocean waves- 0:00The Codfather
- 10:08'The Fish Market'
- 18:45The Market Report: Branzino with Momotaro tomatoesYou’re reading this
- 26:51'The Essential Oyster'
- 37:40A primer on restorative 3-D ocean farming
- 49:41A mission to grow mussels in the Pacific Ocean