Carrots are a year 'round item at the Hollywood Farmers Market. But this time of year particularly beautiful carrots can be found in an array of colors, sizes and shapes. I love the little round French carrots; so sweet and carroty. They are the perfect size to pop in your mouth like a little carrot bon-bon, and that’s exactly what I do with them.

So this week I chose carrots for my Market Matters post. Not just any carrot however, I chose a variety of the most unusually colored carrots I could find. Because once you get out of the PigglyWiggly you will discover that there is way more to a carrot than orange. There are red carrots, purple ones, even yellow, white, and two-toned varieties.

You needn’t be frightened of these carrots. They are not some mutinized hybrid with a lot of genetic hanky-panky going on. Nope, most of these carrots are heirlooms.

It happened again. I ripped off KCRW’s Good Food. This time my victim was Jean Francois Meteigner the chef at La Cachette Bistro in Santa Monica.

When I left the house this morning for the Hollywood Farmers Market I had an open mind about what I would find for my weekly Market Matters post. I was determined to pick something this week that I was unfamiliar with– something new to me, something that would necessitate putting my brain in gear. Stretch myself. Grow a little. Try something new!

I saw English shelling peas in the pod, they super tempted me. Not that they are all that original. I cook with peas almost every week of my life. Still when they are fresh from the market, it’s easy to throw all your other plans out the window. But I decided that the peas were not really peaking yet, and I’d rather wait a few more weeks and be rewarded with perfect peas. Besides there was that promise I made: Stretch myself. Grow a little. Try something new!

Feeling glum?

Well there is no better spirit than rum to lift your "spirits". It can bring a little sunshine to that dark mood of yours.

Now, I have spent quite a bit of time in the Caribbean. So I know a thing or two about rum. First off it's not just for coke. Rum is very versatile. People don't really believe me when I say that, but it's true.

It's made from cane sugar and is the drink of the islands. It comes in many shades, from clear to almost black. Each offering something special. This chromatic diversity is a big part of its versatility, because the color affects flavor. It makes rum work in so many situations.

The color depends on the aging process and how caramelized the cane is during processing. Rum has a complex nose and is usually described as having fruity aromas.  There should be a good balance between alcohol, sugar and spice. The flavors often run the gamut. White rums can be soft and floral. The golden hues bring honey and vanilla to the mouth, with a nice balance of tropical fruit flavors like banana and orange. The very dark rums can taste like roasted toffee. Good rum should be smooth and soft. Like velvet. Which means tropical Technicolor machinations are not the only mix that works. In fact some rums should be sipped and given the same respect as a fine cognac.

I think we have come full circle.

This whole rhubarb obsession started with a rhubarb (she says stewed I say compôte) recipe from The Daily Spud. But to end all this squabbling I think we’ll just call it a sauce. Everybody loves a sauce.

Although, on second thought, since this is my sauce (and my blog), I am going to go ahead and call it a compôte. And if that is not fancy enough I think I’ll take this a step further and call this an Orange Scented Rhubarb Compôte. It tastes better already!

Although in Spud's hands it would be a mighty delicious Stewed Oranges and Rhubarb… you say toe-MAY-toe, I say toe-MAH-toe.

Speaking of which I spent the day at the L.A. Garden Show handing out toe-MAH-toe recipes for TomatoMania. We had a blast! But more on that Monday.

But briefly while we are on tomatoes. Tangled Noodle may have figured out where I was going with this whole TomatoMania/Rhubarb Madness. She correctly pointed out that “rhubarb is a vegetable used like a fruit while a tomato is a fruit that is regarded as a vegetable”.

Cranberries are one of those foods so associated with a particular meal that you seldom (probably never) consider making them except for that particular meal. And I know you know to which meal I allude.

They are rightfully a special occasion food because they dress a plate up like no other dish I can think of. They always look spectacular; they always hold their gorgeous crimson color no matter how tortured they are. Be they overcooked, drained from a can, or just plain neglected. They reward you with a deep ruby red no other food can match.

And it’s not just any red. It is, without a doubt, the most gorgeous shade of red existing in this over-produced Technicolor dream that is modern society.