ANGELES,
ANGELES, A BEAUTIFUL DAY AND PERFECT START TO THE WEEKEND.
A LOT OF YOU ARE MAKING PLANS
TO HEAD OUT WITH FAMILY.
SOME INVOLVE FARMERS MARKETS.
THEY ARE STARTING TO OPEN TODAY
AND TOMORROW.
AND TOMORROW. A LOT OF FRESH VEGETABLES AND
FRUITS.
FRUITS.
FRUITS. IT IS EASY TO GET INTO A BREATH
WHEN IT COMES TO PREPARING THEM
TO NEST NOW IS ABBY BEHRENS.
YOU ARE THE AUTHOR OF ROUGHAGE,
A PRACTICAL GUIDE TO
VEGETABLES.
VEGETABLES. IT WAS JUST NAMED A BEST
COOKBOOK FOR SPRING 2019 BY THE
NEW YORK TIMES.
CONGRATULATIONS.
CONGRATULATIONS. >> THANKS FOR HAVING ME. IT IS
MY FIRST TIME IN SEATTLE.
IT IS AMAZING TO SEE THE
PARTIES YOU HAVE.
>> WHEN WE TALK ABOUT ROUGHAGE,
WHAT DOES THAT MEAN TO YOU?>>
THE TITLE OF THE BOOK IS A JOKE
FOR MY DAD, WHO IS A MEAT AND
POTATOES GUY.
POTATOES GUY. I MADE A VEGETABLE BASED MEAL
AND HE ENJOYED IT.
THAT IS THE GOAL.
VEGETABLES HAVE A REPUTATION
THAT YOU HAVE TO GET THROUGH.
MORE AND MORE, WE ARE SEEING
THEM ON PLATES. THEY ARE LIGHT
AND BRIGHT.
AND BRIGHT. >> IS ONE THING TO RECOMMEND
THAT AND ANOTHER TO PUT IT
TOGETHER.
TOGETHER.
TOGETHER. WHAT INSPIRED YOU?>> I STARTED
A FARM IN NORTHERN MICHIGAN IN
2009 WITH A FRIEND.
THE BOOK CAME OUT OF ANSWERING
QUESTIONS THAT WE GOT AT OUR
FARMERS MARKET.
FARMERS MARKET. AS A CHEF, WHAT IS IT IN MY
STORY OR THE WAY THAT I GROW
VEGETABLES THAT CAN GET PEOPLE
TO COOK MORE?
IT DOES NOT HAVE TO BE A LONG
PROCESS.
PROCESS.
PROCESS. IT IS NOT JUST HAVE TO BE
SALAD.
SALAD.
SALAD. VEGETABLES CAN BE COOKED IN
VARIOUS STAGES AND PREPARED IN
VARIOUS WAYS.
VARIOUS WAYS. IT IS ORGANIZED BY VEGETABLE
AND COOKING TECHNIQUES.
I GO TO THE SAME VEGETABLES I'M
COACHABLE TO PREPARE.
ICY MESS WAS IN THE GROCERY
STORE AND I DO NOT KNOW WHAT
THEY ARE.
THEY ARE.
THEY ARE. >> STARTING WITH WHAT YOU KNOW.
SPOILER ALERT YOU CAN TAKE WHAT
YOU FIND AT THE FARMERS MARKET
AND TOSS IT IN OLIVE OIL, SALT
AND PEPPER AND GET A GOOD
ROAST.
ROAST.
ROAST. ONCE YOU GET COMFORTABLE, YOU
CAN EXPLORE.
CAN EXPLORE. >> SIMPLE CAN TASTE GOOD.
>> ESPECIALLY IF YOU HAVE GOOD
PRODUCE.
PRODUCE.
PRODUCE. WE TEND TO ADD SAUCE.
WE DO NOT GET ASPARAGUS UNTIL
THE END OF MAY.
>> WHAT ARE VEGETABLES PEOPLE
OVERLOOK?
OVERLOOK?
OVERLOOK? >> THINGS THAT WE USE DAY IN
AND DAY OUT ARE ONIONS IN
EVERYTHING.
EVERYTHING. THERE IS A RECIPE IN THE BOOK
FOR RED WINE BRAISED ONION. IT
IS GOOD WITH FISH. ANY OF THE
GREENS. THERE ARE HEARTY GREENS
AND TENDER GREENS. I LOVE A
WARM SALAD. THERE ARE ALSO
DIFFERENT OPERATION TECH GEEKS.
PREPARATION TECHNIQUES.
PREPARATION TECHNIQUES. I WANT NEW WAYS TO COOK.
>> YOU ARE MAKING ME HUNGRY
TALKING ABOUT VEGETABLES.
YOU TALK ABOUT YOUR EVENT?
>> THE CREW AT QUEEN CITY IS
DOING ROASTED ASPARAGUS. AND A
LOVELY SALAD OF FRESH KALE AND
WILD RICE.