Everybody at the Good Bite office is lucky to be based in sunny Santa Monica, CA and even luckier to be across the street from the beach and literally a stones throw from one of LA's biggest farmers markets, the Wednesday Santa Monica Farmers Market. In celebration of this wonderful market offering even more wonderful seasonal veggies, fruit, nuts, farm-fresh eggs, milk, cheese, and tons more, we've added this new weekly column sprouting every Wednesday morning. What's in Season This Week? offers a look at the goods local farmers are harvesting right now, in addition to recipe suggestions to get you cooking. To check out what was in season last week, head here. Enjoy! I literally don't think I've ever met a single person who doesn't love pomegranates. That tangy, sweet grape-y almost wine-y flavor seems to strike a chord in all of us. Perhaps it's partially due to the allure. Growing up on the east coast, pomegranates were an exotic seasonal treat to be expected in markets around November/December. I remember feeling the excitement when my father would bring a pomegranate home from the market (he is more the foodie than my mom). We would slice it open as the deep purple juice collected in a small pool at the bottom of our cutting board and I would grab one half, break it open with my hands, and take a huge bite of those glistening juicy purple rubies. Oh, and I should share, I have a weird seed phobia. I guess it's more of a texture dislike but fig seeds, blueberries, and pomegranate seeds all fall within that "not my favorite thing in the world" category. But here's the catch. I love the flavor of all the aforementioned. So, given the opportunity to enjoy the bounty from a far off tropical tree during bleak New York winter months, I was only too excited. Basically I would chew the seeds to extract as much juice as possible then spit out the seeds. Hey, it worked. Though now fresh pomegranate juice is available at some stores and farmers markets (and I'm not talking about that POM stuff) which is very exciting. Anyway, what's the best way to eat a pomegranate? Probably not my chew-spit method. Pomegranate seeds are 100% edible and can be used as a beautiful garnish in a cocktail (think Kir Royale with fresh pomegranate juice and a few seeds for extra pizzaz) or over a salad. I like to serve a small log of chevre (goat cheese) with olive oil, fresh garlic, fleur de sel (or coarse kosher salt), pomegranate molasses and those beautiful fresh seeds sprinkled atop. Pomegranate and garlic are surprisingly a match made in heaven. Which brings me to the next important pomegranate point, pomegranate molasses. OMG go and get some NOW. It's my secret hidden weapon, seriously. If you can't get fresh pomegranates where you live, this is your next best bet. The molasses is literally molasses made from pomegranates, juice boiled down and concentrated so thick it has the consistency of molasses. To make a cocktail, you simply need to dilute the molasses with water and add in your choice of alcohol and a squeeze of fresh lemon. You can make salad dressings, glazes for meat, even use the molasses in desserts, it's really delicious. I would highly recommend the quick appetizer mentioned above, here's the recipe. Tip: If you open up a fresh pomegranate and don't finish all the seeds, toss any extra in a plastic bag or tupperware and freeze for up to 6 months. Make Your Own: Making your own homemade pomegranate molasses can be done in a jiff. Take 1/2 cup or more pomegranate juice (POM works) and bring to a boil. Continue to boil until juice is reduced to about 2 tablespoons and appears syrupy, about 10 minutes. As the juice reduces, make sure to watch closely so it does not overcooked and burn. Voila! Fresh Chevre with Olive Oil, Garlic, and Pomegranate 1 3-inch log fresh cheve (goat cheese) 3 teaspoons extra virgin olive oil 2 cloves fresh garlic, pressed 2 tablespoons pomegranate molasses pinch fleur de sel or coarse kosher salt fresh pomegranate seeds (optional) Place chevre on serving platter. Pour olive oil atop log. Sprinkle with salt. Using garlic press, press garlic over chevre. Pour molasses over and garnish with fresh pomegranate seeds if desired. And now, more recipes from around the blogosphere. ·Pomegranate Chicken [Everyday Food Storage] ·Layered Pomegranate, Cranberry, and Chocolate Mousse [eCurry] ·Roquefort, Pomegranate and Pinenut Salad [Junglefrog Cooking] ·Grilled Turkey With Pomegranate Black Pepper Glaze [CDKitchen] ·Pomegranate Poundcake [Gratinee] ·Chocolate Dipped-Pomegranate Pistachio Shortbread [MJs Table Talk] ·Red Sangria with Pomegranate [Creative Delites] ·Festive Pomegranate Couscous [A Recipe For Aperture] ·Pomegranate-Rosemary Royale [Recipe Cookbook] ·Pomegranate Salsa [Chatty Gal]