Market Report

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Laura Avery talks to Susan Yoon, sous chef at Orsa & Winston, about how she prepares eggplant. Yoon prefers smaller eggplants which she steams for a Japanese take on caponata.

Melissa Gore has been working for Peacock Family Farms for eight years. Farmer Scott Peacock grows roughly twelve varieties of eggplants ranging from the classic globe to the ornamental bright orange Turkish varieties.




Evan Kleiman