Writer, cooking teacher, television host, and author of an award-winning book, Amelia Saltsman is passionate about getting everyone into the kitchen.

Strawberries are back in season! And that means it's time to make these lovely, simple Strawberry Shortcakes -- perhaps the most perfect spring dessert ever.


Farmers’ Market Tour Santa Monica, CA
Wednesday, June 10, 2015
Santa Monica Farmers’ Market Tour with Amelia
KCRW 89.9 Good Food
Market Report
Saturday, June 12, 2015
11 a..m.

Do Your Eggs Look Like These?

Lily's Eggs They should. This isn’t the ultimate beauty shot and you wouldn’t have eggs with your eggs, but see the perky verticality of that poached egg on toast? That’s the sign of a VERY fresh egg. The older the eggs, the thinner the whites, and the more flaccid the cooked egg. Now check out the deep color of the 6-minute egg yolk. That tells you that the chicken’s got a varied diet of grubs, seeds, grains, and grasses, which yield a more nutritious and delicious egg. I’ll get back to the flavor in a moment.

The most common complaint I hear about farmers’ market eggs is that they are too expensive. And this isn’t necessarily from folks on a tight …

The Santa Monica Farmers’ Market at 30—Then and Now

Santa Monica Farmers Market 1981 How long is 30 years? Take a look at this 1981 photo of the Santa Monica Farmers’ Market. It’s hard to remember that this industry leader drawing 20,000 shoppers a week once consisted of some cardboard boxes on a few tables. Next week, in conjunction with FamilyFarmed.org, the market celebrates 30 remarkable years with a multi-day Good Food Festival & Conference that explores every facet of food from policy to pleasure.

What does 30 years produce? A giant, ongoing incubator. Decades of weekly face time for farmers, cooks, writers, and market management to learn from one another in ways no class, conference, or books could teach. Continue reading The Santa Monica Farmers’ Market at 30—Then and Now

Farmers’ Market Integrity Update

Farmers market artichokes

Last week, I gave a market tour that told me just how much times have changed. Used to be, we’d plunge right in, intent on learning what’s in season and discovering the flavors of fresh, ripe ingredients. This time, I first spent twenty minutes answering questions on how to gauge the quality of the market itself.

I like this shift. It’s a sign we’re starting to realize that the availability of great produce depends on the excellence of the markets themselves, which can be only as conscientious as the entities that run them. Continue reading Farmers’ Market Integrity Update