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Chef Diana Smedley chats with Johnny Roberts about the vegetables in this week’s marketplace, a bit of history and recipes. They discuss the little gem lettuce and other greens popping up this season, how to zhuzh a pizza with sunchokes, crackers made from brewer's spent grains, Tico's Whoopie Pies and shrubs!
By Diana Smedley EgnatzChef Diana Smedley chats with Johnny Roberts about the vegetables in this week’s marketplace, a bit of history and recipes. They discuss the little gem lettuce and other greens popping up this season, how to zhuzh a pizza with sunchokes, crackers made from brewer's spent grains, Tico's Whoopie Pies and shrubs!