Good Food
The Market Report: Green garlic
This week, Laura Avery is filling up her massive “Good Food” tote bag with green garlic. She talks to chef Charles Namba about how he uses the fresh stalks to make a green garlic dashi that he serves with clams steamed in Japanese sake at Tsubaki in Echo Park.
By Evan Kleiman • • 1 min readThis week, Laura Avery is filling up her massive “Good Food” tote bag with green garlic. She talks to chef Charles Namba about how he uses the fresh stalks to make a green garlic dashi that he serves with clams steamed in Japanese sake at Tsubaki in Echo Park. Then Skyler Prophet tells us how the folks at Milliken Family Farms grow garlic in the Coachella Valley.
The full episode
3 of 4
Gangsta gardener, a donut dough-bate, 'The Last Magnificent'- 0:00Gangsta gardener
- 20:01'The Last Magnificent'
- 34:34The Market Report: Green garlicYou’re reading this
- 40:40The Great Donut Dough-bate, New York version
The full episode
3 of 4Gangsta gardener, a donut dough-bate, 'The Last Magnificent'- 0:00Gangsta gardener
- 20:01'The Last Magnificent'
- 34:34The Market Report: Green garlicYou’re reading this
- 40:40The Great Donut Dough-bate, New York version