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Loquat trees seem to be everywhere in SoCal this season. Eat the egg-shaped, apricot-colored fruits fresh off trees, or use them to make jams, syrups, chutney, and more.
The sunny root vegetable adds crunch and sweetness. Try these recipes: Turkish carrot yogurt meze and Tunisian carrot salad.
Kitty Morse publishes recipes in remembrance of family Holocaust victims in “Bitter Sweet: A Wartime Journal and Heirloom Recipes From Occupied France.”
