Little Dom’s chef Brandon Boudet stocks up on things to pickle at the market. First stop? JF Organic Farms for okra, sugar snap peas, green tomatoes and cucumbers.
At the market this week, Chef Ken Takayama shops for squash blossoms that will fit perfectly around soft-boiled eggs for a ratatouille dish on the menu at Mélisse. Farmer Casi Richie shares tips for how to choose the best tissue paper-thin squash blossoms at the market.