Good Food
Market Report
Benny Bohm, general manager of Ammo restaurant. They're making a salad of green and yellow zucchini. Slice the zucchini very thinly in ribbons -- use a mandolin or a peeler. Toss with parsley, green Castelvetrano olives, lemon juice, olive oil, salt and pepper. If you like, add mint.
By Evan Kleiman • • 1 min readBenny Bohm, general manager of Ammo restaurant. They're making a salad of green and yellow zucchini. Slice the zucchini very thinly in ribbons -- use a mandolin or a peeler. Toss with parsley, green Castelvetrano olives, lemon juice, olive oil, salt and pepper. If you like, add mint.
farm-to-table dinner on Sunday, August 30. It will feature produce from Windrose Farms and wine from Tablas Creek Winery.
Daisy Tamai of Tamai Farm also works at Phil Green's Life's a Choke stand. She makes a salad with green beans and artichoke hearts.
Chef Dave Rubell demonstrate how to trim and artichoke.
Mike Cironi of Sea Canyon has fall Bartlett pears at the Farmers Market. You'll also find a variety of Asian pears.
Food and Water Watch. They're offering free filtered tap water and reusable stainless steel water bottles for sale.
discussion on farming for the next generation. Sassan Rostamian will be providing food.
The Accumulator by Zook
The full episode
1 of 9
The Frozen Food Master; Cocktail Renaissance; Nose to Tail at Home; Pie
The full episode
1 of 9The Frozen Food Master; Cocktail Renaissance; Nose to Tail at Home; Pie