Good Food
Who says LA doesn’t have seasons? The farmer’s market defies assumptions
Market correspondent Gillian Ferguson discovers how Chef Angie Lee of Caravan Swim Club at the Hotel June is using squash blossoms.
By Evan Kleiman • • 7m ListenMarket correspondent Gillian Ferguson discovers how Chef Angie Lee of Caravan Swim Club at the Hotel June is using squash blossoms. She will be stuffing the squash blossom flower with Oaxacan cheese and plating with rojo salsa for next week’s Earth Day celebration. Next, Hugo Sanchez of Valdivia Farms is the first to bring the blossoms to market and shares when the planting season begins and explains how to harvest both the zucchini and flower.
The full episode
6 of 6
Food and family memoirs, Filipino and Hawaiian chicken, squash blossoms- 0:00Michelle Zauner (aka Japanese Breakfast) reflects on food and family in new memoir
- 13:25An odd coupling leads to the first Vietnamese restaurant in Miami
- 23:04Empowered by Chinatown’s history, Brandon Jew celebrates the neighborhood of his youth
- 34:01Hawaiian cuisine: Respecting land, community, and food
- 42:04New chapter, new beginning: Lasita is this week’s ‘In the Weeds’
- 49:21Who says LA doesn’t have seasons? The farmer’s market defies assumptionsYou’re reading this
The full episode
6 of 6Food and family memoirs, Filipino and Hawaiian chicken, squash blossoms- 0:00Michelle Zauner (aka Japanese Breakfast) reflects on food and family in new memoir
- 13:25An odd coupling leads to the first Vietnamese restaurant in Miami
- 23:04Empowered by Chinatown’s history, Brandon Jew celebrates the neighborhood of his youth
- 34:01Hawaiian cuisine: Respecting land, community, and food
- 42:04New chapter, new beginning: Lasita is this week’s ‘In the Weeds’
- 49:21Who says LA doesn’t have seasons? The farmer’s market defies assumptionsYou’re reading this