Whitney Flood is the chef at the newly opened restaurant Muddy Leek. He’s shopping for Chanterelle mushrooms and Kabocha squash. Find a recipe from Flood on the Good Food blog.
Farmer Jerry Rutiz brings both red and green fleshed Kabocha squash to the Wednesday Santa Monica Farmers’ Market. He says the red fleshed squash was developed for its sweetness and it’s thin skin which makes it much easier to peel.