PLF on WICC ep 52 Summer Vegetables

On this episde we chat about the summer vegetable bounty! Plus Gardening professional Pete Mariano from Avintine Gardens joins us!

Episode Transcript

Speaker 1 (00:00):
Coming number staming a world of sound.

Speaker 2 (00:03):
Chef Pull on the mic making hotspown Jeff Jeff shutdowns myself,
Chef Dead in the background making new be found song
girls a peace they must any night.

Speaker 1 (00:22):
And they conversation.

Speaker 2 (00:26):
Song life from Bull Made Dishes, Street postal sides These
Chef Spring Made mon two nights.

Speaker 1 (00:36):
Si Son Podcast U Chef Jeff Ready on these I
do all again, very conversation. So the fast say.

Speaker 2 (00:50):
Sun on the knee, sheepe and the West.

Speaker 1 (00:57):
And the rest. Oh yeah, ladies, jum, I'm happy Saturday
to you, Happy summertime. Welcome to Plumb Love Foods right
here on wys See, the Voice of Connecticut's your boy,
Chef Plump hanging out with you, and I'm joined, of
course with my loving co host, chef Jeffey. Jeffy. What's
happening be Saturday to you, buddy, Happy Saturday. Here we are,
Happy Saturday outside and here's my thing humid. I love

(01:20):
it though, like it's supposed to, because we're only a
few months away people saying, oh it's so cold outside
or they'll go to this at risk out there, isn't
it Yes, because it's supposed to be. We live in
New England. It's gonna be cold, it's gonna be hot.
Enjoy it while we have it, because so or later
it's not, you're gonna be missing it. It took two days, Jeffy,
for it to be hot here. People to get go.
It's so hot outside. Yes, it's summertime. It's supposed to

(01:43):
be hot. You know who else likes to heat, Jeffy, vegetables.

Speaker 3 (01:47):
Vegetables do like the heat. But there's no transition. That's
the problem.

Speaker 1 (01:51):
What do you mean.

Speaker 3 (01:51):
I feel like it's like one day it's one hundred
and ten degrees and then it's forty five degrees for
another three weeks and then well jumps back up to
one hundred degrees full humidity.

Speaker 1 (02:02):
Like we did have a lot of rain. I would
agree it went like rain and then hot. But like,
here's the thing, rain hot. That was that was our seasons.
It went, it went good. It was like winter rain hot.
That's what we went to. Yeah, I like that all right,
But here's the thing, Like it's supposed to be hot,
it's summertime. I love it. It's it's summer. Summer is
supposed to be hot.

Speaker 3 (02:21):
It's okay, it's only it's it's great until I want
to go to sleep. I can't have humidity when I'm tired.

Speaker 1 (02:28):
Well, that's why we have air conditioning in our houses,
the lord, or if you don't have air conditioning, you
can get like a dehumidifiers makes a big difference as well.
What a dehumidifier when it's hot out, well, it takes
the humidity out of the air, so it makes it
cooler in the air, does it. Yeah, that's where swamp
coolers come from. That's crazy that I could teach you
all kinds of stuff. Jeffy top ten percent. This guy,

(02:49):
this top ten percent, no doubt about it. We're happy
to be hanging out with you guys here on a Saturday,
and today we thought we'd pay homage to our favorite
summertime well I don't have to say favorite, but like
it's it's like a it's like a treasure we get
in the summertime, summertime vegetables. On the next break, our
good friend Pete Marianna from Aventine Guards is going to
join us and talk about some of the fun summertime

(03:10):
vegetables that we can get now and what's coming up
later on the summer and what to do with them,
and Jeffy and I got some ideas for you as well.
And then on our third break, I asked everyone out
there on social media what your favorite summertime vegetable was.
We got a lot of answers, Jeffy, a lot of them.

Speaker 3 (03:24):
Oh, I'm excited. I have a lot of favorites. The
thing is, it's like it's every week there's a new vegetable. Yeah,
it's like you go to the farmer's market and you're like, oh,
look these are back, and you know, it's like a
like a little treats. It's great.

Speaker 1 (03:41):
I love it. Yeah, I mean some of those favorites.
I just always see that just make me happy. I
love lettuces. Like when I start seeing lettuces, it makes
me happy.

Speaker 3 (03:48):
Yeah.

Speaker 1 (03:48):
Not like lettuce you buy in the clamshell of the
grocer store and let us it. It comes like, you know,
like like a real head of iceberg. Let us from
the farm. It's pretty amazing. A dirty head of lettuce.
You're not dirty, they clean them, they're still kind of dirty.
All right. Well, I love those. I love seeing fresh asparagus.
I love it, like you know. Towards June and we
got a little later this year. But strawberries and the
farm are incredible. I love strawberries things, all berries, honestly. Yeah, seriously,

(04:15):
I love how you you're such a make use of
all the waste, Like we cut the tops off of strawberries.
Whenever I'm working with you, you always make vinegar out
of the tops, which is pretty interesting.

Speaker 3 (04:23):
Yeah, vinegars, or I like to masserate them and make
a kind of like a fermented salted juice, which I
know sounds.

Speaker 1 (04:31):
Weird, but it doesn't sound good you say like that.

Speaker 3 (04:34):
Yeah, it doesn't sound good when I say like that,
but it has a really awesome taste. It's like salty,
and it has like all the strawberry sweetness and flavor,
but also like a little funky umami to it. But
this is the thing Dune in this time of years.

Speaker 1 (04:49):
It's the flavor is just a whole different world because
it's such a I don't know, the flavors you can
those late June strawberries just incredible.

Speaker 3 (04:55):
This is the time of year to do it. I mean,
this is the time of a year to do any
any preserving. In my opinion, the best time to preserve
is when you have the best vegetables like sure, you know,
just going to you know, King Culin or wherever a
grocery store you live near and get big wire stopping shop,
getting whatever veggies and then trying to preserve it. Like
you can do that and it will work, but you're

(05:17):
not capturing the flavor of summer.

Speaker 1 (05:20):
Yeah, you know said capturing the flavor capturing capturing it
was great though, But you're right though, I mean it
literally is. You're hear it saving me so many times
in this episode. I remember just telling people and I
teach them about food or talking about food, like if
you want to eat healthy, eat the rainbow, like eating
all the colorful things to get at this time of year. No, no,

(05:41):
not skittles. Oh, I think radishes, an eggplant and different
leafy greens and tomatoes. There's all the different colors, you know.

Speaker 3 (05:49):
Yeah, I mean with radishes, you can just eat radishes
and you could probably get.

Speaker 1 (05:52):
Half the rainbow's that's there's a lot.

Speaker 3 (05:54):
Of it, like seven colored radishes out there.

Speaker 1 (05:58):
And listen, I don't want anybody to get mad at us,
like you're gonna make it. They haven't really talked about tomatoes,
summer tomatoes. We're gonna do a whole episode on tomatoes.
We did one last year. We're going to do it
this year because we both have such love for tomatoes.
We'll do an episode on just tomatoes, just relaxed.

Speaker 3 (06:12):
It is a serious tomatoes are serious, and honestly, they're
just coming in so it's not even worth it.

Speaker 1 (06:16):
We're acknowledging tomatoes now.

Speaker 3 (06:18):
They're there for the summer and we love them. Everyone does,
and we're going to get there. Don't worry, we're going
to get that. We were just talking little berries, I
mean raspberries right now and mind oh yeah, are popping.

Speaker 1 (06:29):
And they're good. And I'm getting these beautiful purple blueberries
as well. Have you seen these, guys, they're calling like
cosmic blueberries.

Speaker 3 (06:36):
Yeah, the pink cosmic blueberry. I just got those and
made them into a blueberry pie.

Speaker 1 (06:40):
It was beautiful. Yeah, it's pretty great, man. I was
putting them on top of a cake that I had
for a gig last weekend. It was amazing.

Speaker 3 (06:48):
Yeah, They're super sweet and they just look so pretty.
They're literally like like a pinkish lack purple, and like
no one knew what they were. I put them in
the fridge and people were no one ate them for
like a few days until I was like, hey, you guys, try.

Speaker 1 (07:01):
The new blueberries. And everyone's like, whoa berry.

Speaker 3 (07:05):
I'm like these pink things, and they're like, oh it
said pink cosmic berry.

Speaker 1 (07:09):
We weren't even sure. I was like, oh no, it's
a brewdberry.

Speaker 3 (07:12):
It's all good. It's like and they are.

Speaker 1 (07:14):
They're so good. Can I tell you the dessert that
I made for July fourth gig I did July fourth weekend.
Let's hear it. I called it red white and berry.
Oh wow, let's go. I made little coconut little coconut
cake with a simple icing that was white with little
coconut on it, and then we put mast rated strawberries
on top of them. We just you know, cut the
strawberries up and it'll a little sugar to them, let

(07:35):
them kind of hang out. That sugar makes a beautiful
syrup out of it. Yeah. Just because that syrup comes
out of it, you don't have to make it. It
just happens as it pulls some moisture out. Because sugar
does a salt does, it pulls moisture out.

Speaker 3 (07:44):
That's one of That's how I start the vinegars. By
the way, sugar on the strawberry tops. All that moisture
that's released, That sugary moisture is what I end up
fermenting and adding used to to then make alcohol.

Speaker 1 (07:57):
And it's amazing. Yeah. But then those those blueberries were
talking about those pink berries purple berries are ever calling them?

Speaker 3 (08:03):
Yeah?

Speaker 1 (08:03):
And I added them to a little cream and then I, uh,
that was my red white and berry dessert and they
loved it. They were having The woman text me and
said that she's having dreams about my red white and
berry dessert. And I was proud of my alliteration. Is
that a literation red white and berry? I don't know
whatever you call it, but like gorgeous. It was really pretty,
it was delicious, and she was like it was so
good and I said, yeah, I know. And that's not
even that's after her deck almost burned down, where I say,

(08:27):
you know what I did usually a bypass. I just
said there would say it again about her after her
deck almost burned down. I saved lives. Well, yes, story,
but yeah, you're listened. Top ten percent.

Speaker 3 (08:39):
When when you call in someone from the p Plumb
Love Foods team, whether it's Chef Plum Jeffy or one
of the boys. We are out there not only to
cook food and put smiles on faces, but we hold
down and assess the entire situation, kind of like Steven Segal,
you know, like when Steven Sagal was a chef on

(09:01):
the ship and then the terrorists came and everyone counted
out the chef. You never counted out the chef.

Speaker 1 (09:07):
Never, especially in you know, under siege. There it is
under siege.

Speaker 3 (09:12):
We're there. We were a deck starts lighting on fire.
Things happen. We're talking cool as a cucumber. Plumb come in.

Speaker 1 (09:20):
Well. To make a long story short, that the grill
had not been cleaned in a very long time, and
it caught on fire, and it was a very scary moment.
And I don't like to use the word hero. Some
people do me. I just like to say that, you know,
I was just thinking I got to get this God,
we got to make sure this job was done. Any
of the paycheck here, so, you know, but we say
to everybody, everybody's happy. It was great. I ran to

(09:41):
the flames, not away from the flames. You know. We
pinned our eyelids open and went for it. We weren't
afraid of anything. We went for it and made sure
the dinner happened. But anyway, the moral of the story is,
it's summertime. You're barbecuing friends. Clean your grills out. Check
your drip pans on your grill. Clean them out. You'll
save yourself a lot of time, a lot of money,
and and you ma could grill last a lot longer.

Speaker 3 (10:01):
So yeah, no, right after you told me that story,
I came home the next day and had to clean
my entire grill. For that reason.

Speaker 1 (10:07):
I was like, you know what, I should be better
at this? Yeah, I gotta definitely check that because you
can't leave it like that.

Speaker 3 (10:13):
Yeah no, especially with those pellic grills, you know, because
things just drip on them and drip on them and
drip on them. Think about it. Next thing you know,
you're like, whoa, Yeah, it.

Speaker 1 (10:19):
Gets crazy, It gets crazy. So clean your grills out.
So now that we digressed from our vegetable talk to
cleaning grill talk, but it goes hand at hand. Yeah.

Speaker 3 (10:26):
No, absolutely, summertime.

Speaker 1 (10:28):
You know, I think a vegetable a really like in
summertime too. I don't think we talk about enough. Is
I like eggplant? I like to cook eggplant on the grill.
I think it's delicious.

Speaker 3 (10:35):
Egg plant on the grill. But you know, I didn't
get to tell you what I made on July fourth.

Speaker 1 (10:38):
Oh, excuse me, I'm sorry. I was jumping another vegetable. Yeah,
you go ahead for it.

Speaker 3 (10:41):
So I made a sour cherry pie for my red
and then I made a blueberry pie. And when I
did the tops for them, because I to tops of
my pies, I cut a flag in the red pie,
and I cut stars out all over the top for
the blueberry, so it looked like kind of like a
flag you know where I head, like, what, Yeah, I didn't.

Speaker 1 (11:04):
See a picture of this. It wasn't most something that great.

Speaker 3 (11:06):
Huh. Oh, I just haven't posted it. I was actually
putting together I've been lately not doing one post. I've
been doing highlight posts of the week.

Speaker 1 (11:14):
Sure gotcha to high the entire week?

Speaker 3 (11:16):
Yeah. Yeah, I just do like a like a little reel,
all right, that's fair enough. Trying to do the reels
like the kids. Kids out there doing the reels.

Speaker 1 (11:23):
Yeah, no doubt about it. We also, I think tend
to not think about potatoes as being summer vegetables, but
they are.

Speaker 3 (11:31):
Oh man, I love a potato potatoes in the summer.
Some of it like when you have a freshly dug
potato and then you rinse that off, you boil it
and make a potato salad out of it. It's the
best potato salad you ever had in your life.

Speaker 1 (11:44):
Yeah, those potatoes. I think the stars is different than
them or something, isn't it? So I don't know.

Speaker 3 (11:47):
It must be because I think I think of like
all vegetables, they can cure over a little bit of time,
and like the sugars in the stars just kind of change.

Speaker 1 (11:53):
Yeah. But uh yeah, a real fresh potato so gonna
get nice and crispy in the oven too, if you
want to do it in the oven, or you can
put nice grill marks on it on your grill. I mean, yeah,
it's it's a on your nice clean grill.

Speaker 3 (12:06):
Once you have your clean grill, then you can grill.

Speaker 1 (12:09):
Yeah, no doubt about it. Yeah, absolutely, Yeah. I think
potatoes though I don't think people think of them as
a summer vegetable what they really are.

Speaker 3 (12:15):
Yeah, potatoes are definitely a good summer vegetable.

Speaker 1 (12:17):
You know. Another another one that I love and I
always look forward to, fava beans. Fava beans fava beans.
Fava It's like it's like the most work for Yes,
you have to take them out of the shell. It's
so annoying.

Speaker 3 (12:34):
Yeah, but you know what, I have figured out a
recipe with fava beans.

Speaker 1 (12:38):
Oh well kind of it?

Speaker 3 (12:39):
Ready?

Speaker 1 (12:40):
Did you serve with a glass of kanty? No?

Speaker 3 (12:42):
Not, well you find service with a glass of kanty?

Speaker 1 (12:44):
What I do not with lambs? Yeah, I just said
I could.

Speaker 3 (12:48):
I just livered with a nice father beans. Go ahead, No,
all right? So what I do is I get go
to the farmer's market. You get young fava beans, not
when they're giants. You're asking for the youngest ones. You
get like like just picked fresh, not too super tough.
I throw a little garlic marinate on them. Then I
grill them hole and charm really really well, and then

(13:10):
I serve them like Adam on man.

Speaker 1 (13:12):
People pick them and like pull them apart and eat
eat the eat.

Speaker 3 (13:16):
It right out of the the husk, out of the husk,
like so they just pop them out at the table
and then they eat them out of the husk kind
of like a it comes out, it almost squeezes out
like a little.

Speaker 1 (13:25):
Potato bite because like it's like amy, I like that.

Speaker 3 (13:28):
Yeah, yeah, yeah, it's like it's kind of like an
interesting different way gets a little h they get an
interesting like Charry flavor with the garlic, and then I
usually hit them with a little bit of lemon before
I serve them.

Speaker 1 (13:40):
Wow, a lemon and lemon a little bit like I might,
I might try this.

Speaker 3 (13:44):
Small and it's a super fun appetiser. And you can
only do it when they're really fresh and young, so
that get out. There is another reason to go to
your farmer's market and ask.

Speaker 1 (13:52):
For fava beans, young fava beans, young fav us. And
you know what else is beautiful like that. I don't know.

Speaker 3 (13:59):
I just like and weird things.

Speaker 1 (14:04):
I just like saying weird things. I just like, yeah, no, but.

Speaker 3 (14:07):
Five of flowers. I get those two. They're gorgeous. They
look almost like a pea flower. But sometimes they're a
different colored, like a little more pink. Sometimes you get
like these like lavendery purple ones.

Speaker 1 (14:17):
It's fun. I feel like sometimes too. About this time year,
we starts seeing astirstams show up, and which is great
for the first few weeks and you get tired of it.
But like, you know, those leaves show up, which is great.
You can use those flowers too. You know, I'm a
fan of them.

Speaker 3 (14:31):
I have a huge corner of my herb garden assums,
is it really? Yeah, I love them. I have probably
ten desertion plants, and I use the whole plant. I
use the butt at the end, the seed bud, I
use the flower, I use the leaves. I've stuffed the flowers.
I've made pesto out of the leaves. I use them
in salads all the time. They're beautiful garnishes for a

(14:54):
nor dirve. They're like a perfect little circle to put
a bite of food on.

Speaker 1 (14:58):
Yeah, they're great in salad that really is underrade. Those
social leaves are really good and solid.

Speaker 3 (15:01):
Yeah, it's almost like a rugle. It gives a nice
little peppery. They're beautiful. They're perfect little circles that just
kind of like, you know, just love it.

Speaker 1 (15:09):
You know, nothing says summer to me like basil growing
out of the ground Like that is tremendous like summertime
vibes for me. When I go and like look at
the basil and you can smell it from like a
few feet away. It's just it's such a summertime vegetable
to me, and not even vegetable but green.

Speaker 3 (15:22):
Yeah, herbs in general are popping in the summer. I
love it when the flowers on the herb start coming in,
Like I let a lot of herbs go to flower.
I have a huge patch of oregano that I let
go to flower, and then I cut all the purple
oregano flowers and then dry them and then use them
for the rest of the year and just kind of
you can kind of like crush them with that beautiful
purple oregular flower on top of your.

Speaker 1 (15:43):
I mean, I feel like I don't do enough of
my job now just those are the things you're talking about.

Speaker 3 (15:47):
Well, I just get inspired, and I also don't do
the other thirty things that you do all day.

Speaker 1 (15:53):
Well it's all different. But that's pretty interesting though. How
do those flowers taste? So they taste like a regano?

Speaker 3 (15:58):
Yeah, they taste just like a regano. Sometimes in my
mind they have a little bit more of a floral
or regular flavor, but that could.

Speaker 1 (16:03):
Just be like a what's the word. When you dry it,
then it becomes more intense, I guess.

Speaker 3 (16:09):
Yeah, a little bit more intense. And I love the
I love the color.

Speaker 1 (16:12):
It's like kind of like a cool purple like lavender.
All right, I try that, you know. I mean I
have a bunch of herbs too at the house, at
my client's house, and one of the things I've been
doing lately is that. And of course I think you
do this too. But the chives go to chrive blossom
is big, beautiful purple flowers. Love them. What a great
thing to sprinkle on potatoes. Those little like they come
right apart when you when you squeeze them together. Yeah,

(16:33):
use them as a garnishing potatoes. But adds a little
oniony flavor. It's really yummy.

Speaker 3 (16:37):
Yeah, that's great. I love hive blossoms like that, you know.
One of my favorite things to do with them when
I use them garnish. Like you said, you can just
squeeze them with your hand. But if you take a
pair of scissors and you just turn down this like
you look underneath the flower, you can just cut all
those little flowers off into it like a little like
half deli, and you can get yourself a nice little
pile of them. Oh yeah, spring when you want to
throw piles of them on top of stuff, because they

(16:58):
are there's so much like chies. Have such a great
oniony flavor, and it's like to put a nice pile
and the like you said, on top of a baked potato.

Speaker 1 (17:06):
It's just so good.

Speaker 3 (17:08):
Another fun thing to do with those, too, is you
just get regular household vinegar, like white vinegar, like the
kind you might use to clean with, or just you know,
have around like a gallon. Joke die eggs, Yeah, to
die eggs exactly. Take that. Get yourself a little mason jar.
Cut all the purplest flowers, the youngest of the chive
blossom flowers you have, pack them into that little container,

(17:31):
then cover them with vinegar, put them in the window overnight,
and then take them and put them in the fridge
for a week, and then you'll have a purple chive
blossom vinegar that tastes absolutely delicious on we're not going
to talk about it now, but a delicious vegetable.

Speaker 1 (17:47):
But it's great on cucumbers, which are also here. Okay,
first of all, that sounds like a great idea. I'm
gonna do that for sure. I love that. And what
a easy thing to do and make something you need
to make something fun out of, like something that people
don't think to use so fun of the plant. But cucumbers,
I mean, we got a couple minutes we got talk
cucumbers because summer cucumbers are amazing.

Speaker 3 (18:05):
Listen, cucumbers. And there's so many varieties right now.

Speaker 1 (18:09):
Uh.

Speaker 3 (18:09):
I work with the Chef's Garden, as you know in
Ohio with uh farmer Lee and Uh they just started
growing seven new varieties of cucumbers besides their regular burpless
and Kirby's. Like, there's like an Armenian white cucumber. There's
there's something called the like a two finger Louis or
something like that.

Speaker 1 (18:28):
I don't know.

Speaker 3 (18:29):
It's like real weird. It's like it's just like the
craziest things. But I ordered a bunch of them just
so I can see them this week, of course.

Speaker 1 (18:35):
Yeah yeah. Or what about the little tiny baby watermelon cucumbers?
What are those? I don't like those. I feel like
they gerkins. They're like they're like bitter. Oh I love them.
You what you pickle them? I've had them pickled. I've
had them with like a blossom on the end of
them too, which is kind of Yeah.

Speaker 3 (18:51):
They look beautiful.

Speaker 1 (18:53):
They do look great, but they don't think they taste good.
I love them. You know, I think we get crazy
sometimes with some of the small things we eat. And
you know, I mean obviously zucchinis, of course, I love
a good zucchini. I love squash. You know. I think
our guests your next break is not a fan of it,
but I like them. I love a nice ucchini, a
nice patty pan.

Speaker 3 (19:10):
I love all these things.

Speaker 1 (19:13):
I mean, summertime is the best. Yeah, you get some
of the best stuff in summertime. Even great mushrooms in
the summertime. But that's not a vegetable.

Speaker 3 (19:19):
But yeah, you know, no, but they start running. This
is when people are out there, when it's like wet
and then hot, people are out there picking mushrooms. You
can bet there's gonna be tons of trumpets. There's gonna
be Schantraill's popping up all over the place.

Speaker 1 (19:32):
Chicken of the Woods.

Speaker 3 (19:33):
You'll see a lot of those start to pop up,
and you know, like near dead fallen trees and stuff
like that.

Speaker 1 (19:38):
It's like, and we just run the gamick on these
different fun things that we've got out there this summer. Man.
And like I said, it all starts with me with
the greens. I love seeing great, local, locally growing greens
and making a salad out of it. Just it just
feels good. You're making some delicious for yourself, You're supporting
a local farm. I don't know, I think local greens
to me kind of just say it all when it's
supporting local food and eating health, you know, health, healthy, healthy.

Speaker 3 (20:02):
I guess the first two things I always look for
seeing for summer are the radishes and the peas snap piece,
snow piece and English pieces.

Speaker 1 (20:11):
All the peas.

Speaker 3 (20:11):
For some reason, as soon as those are in, I'm like, okay,
it's summer, you know.

Speaker 1 (20:15):
The sugar snat pees, that's that's I mean, we're probably
getting it into those now. But yeah, but those are
great too. What just slice them up put them in salads.
Cleaning up can be a pain in the butt, but
you know, yeah.

Speaker 3 (20:24):
Yeah, I mean it's a little tedious, but they're still
so good.

Speaker 1 (20:27):
You got to pull that string out of it and
then snap it on the on the ends, and yeah,
it's kind of a pain in the butt on it.
But a great dish, A great dish to add to
a salad, a great vegetable to add to even just
like a dinner, like a vegetable mix, you know, one
of my favorite things too these days. We got about
a minute left is I've been charring redicio and then
doing a bunch of grilled vegetables, just chopping it all
up and tossing it with a little bit of vinagrette
m m, and just having this like beautiful vinaigrette all

(20:50):
over these, you know, grilled vegetables and charred a ridicio
or ridicos can be round or long, which is kind
of crazy. And that bitterness goes really well with the
sweetness and the and the other vegetables. It's great.

Speaker 3 (21:02):
Yeah, I love charred ridiculo, charter end dives. I'll even
chary a little romaines or a little gem Oh.

Speaker 1 (21:09):
Yeah, those a little little little gem lettuces. Yeah, oh interesting,
I haven't tried that. Yeah, I feel like that would
be like it would get like this taste burned.

Speaker 3 (21:17):
Uh you had a marinate a little bit, and uh
you get a nice little char on it and chop
it up and there is like a char flavor to it.
But then the other there's like a sweetness to that
lettuce that really comes out once it's cooked a little bit.

Speaker 1 (21:28):
It's really love that. I gotta give that a try.
Usually just do the ridiculo because of the bitterness used
to work well with it. But I gotta try some
of those girl lettuces too. It sounds great. And I'll
never forget watching a guy a Gordon Ramsay show years
ago and he was so upset about charred lettuce. I
don't know to get into it. You're checking out Plumb
the Foods live right here on wy SC the Voice
Acondetic and stay right there we come back. Our good
friend Pete Marianna from Aventine Gardens are going to join

(21:49):
us and we're talking all about vegetables. Happy summer friends.
M H Blumbla Foods. Right here on WICC, the Voice

(22:18):
of Connecticut. It's your boys, Chef Plumb, Chef Jeff hanging
out with you here on a Saturday. I hope your
Saturday is going fantastic. We're spending the day talking all
about one of our favorite things, summer vegetables, Jeffy. I mean,
they're all over the place right now.

Speaker 3 (22:32):
The best time of year for vegetables, summer and fall
summers when they start though summers when you're getting all
the really great ones that you think of all the
things that we've been talking about, you know, at that
time of year means all the things, all the great
fresh fresh I think of like the vibrant colors.

Speaker 1 (22:50):
I think of tons of colors. We used to say,
eat the rainbow, eat all the colors. Summer is much
easier to you know what's healthy. Then that's the thing.
You know, it's healthy. There's lots of colors. It's very healthy.
And trust me, friends, I know everyone's saying, you guys
aren't talking enough about tomatoes. And like I said before,
we will. We're going to dedicate an entire show to tomatoes.
That's gonna be our thing. But for now, we're talking
about all those great summary vegetables, and we thought who

(23:10):
better to talk to than our own head gardening celebrity
gardener correspondent when it comes to all things that come
out of the ground or need to be fixed. Our
favorite gentlemen of all trades and gentlemen from Aventine Gardens,
Pete Mariano's with us. Right. Hey, we're doing well, my friend.
How are you. Happy summer to you?

Speaker 4 (23:30):
Thank you, Happy summer to you guys as well.

Speaker 1 (23:32):
I want to point out that as we're doing this
interview with you, you were currently on a golf course,
because you're at Bougie. Are you a good golfer?

Speaker 4 (23:40):
I am a terrible golfer.

Speaker 1 (23:41):
I think everybody is the warrant they Jeff, isn't that
the whole idea? No, I'm great, of course. I knew
that was coming. That was coming. I've been playing a
little golf myself, trying to get better at it, and
I am horrendous at it. But that's okay. I'm gonna learn,
so maybe one day we can play together.

Speaker 5 (23:54):
Functional. I'm looking to be a functional golfer. He doesn't
hit the ball into the woods exactly.

Speaker 3 (24:00):
Ye don't get it hard.

Speaker 1 (24:03):
Do you have a handicap or no, whatever that means handicap? Well, listen,
it's beauty. It's been a wonderful, hot, hot summer out there,
and I know that sometimes that heat can affect these
vegetables that are growing in people's gardens and their farms.
And I know that in the springtime it was really
really wet. Can we start there. Can you just talk

(24:24):
about how the weather and how some of those seasons
can can affect things. I brought tomatoes up earlier. I
know some of my favorite farms don't have tomatoes yet
because it's been too wet.

Speaker 5 (24:33):
Yeah, So it's you know, the weather is always changing
and you just kind of adapt to it, and certain
things like it, certain things don't.

Speaker 1 (24:43):
You know.

Speaker 5 (24:43):
The pattern we've been in recently is great for vegetables.
We get these big, heavy, soaking rains and then a
lot of heat on top of it. So all those
those you know, those ribbon winners that you guys are
looking for, the bright red tomatoes, the purple egg plants,
and the peppers and all the heat loving plants are really.

Speaker 4 (25:04):
Starting to jump.

Speaker 5 (25:07):
But there's a lot of stuff that's that's you know,
I don't want to call it, say, at the tail
end of its season, but it's a great time to
be grabbing all of your herbs.

Speaker 4 (25:16):
Herbs are fantastic, you knows, make every dish better.

Speaker 1 (25:21):
I think you should. I think you should have some
herbs you cook with and some herbs you finish with.
That's how I look at it, Jeff, Yeah, yeah, I
agree with that. And I think herbs are overlooked as
a summer vegetable. Yeah, I kind of agree with that.

Speaker 3 (25:32):
Actually, you know, I don't think I don't think of that, like,
but yeah, like all the herbs are really in like
the special herbs too, things you never see, you don't
see in the grocery store at like the normal time,
Like you know, they're not greenhousing them. Lemon verbina, yeah exactly,
or lemon basil and cinnamon basil.

Speaker 1 (25:48):
I saw a chocolate basil. I saw all these basil
plants recently. Blew my mind. I mean, lemon thyme. You know,
you never see that in the store. You know, you don't.

Speaker 3 (25:56):
You don't get you don't get this, You don't get
the touch.

Speaker 1 (25:58):
On those kinds of things. But when you go to
the market now, it's like.

Speaker 5 (26:01):
Right right, And so what we what we always urge
our you know, our our customers and we do ourselves
is while these herbs are jumping right now, you know,
the cilantro, the dill, even the garlic scapes, is prepare
your sauces and freeze them. And there's lots of different

(26:21):
techniques out there. Some people freeze you know, little bits
of sauce in whether it's a you know, a cilantro
pesta which is fantastic, or a basil pesta.

Speaker 4 (26:31):
A lot of people do them in ice trays.

Speaker 5 (26:35):
So then once it's frozen, now you have these individual
little blocks kind of single serving sizes of these of
these fresh herbs, garlic escape butters.

Speaker 4 (26:44):
Right, So throw that.

Speaker 5 (26:45):
Throw those garlic scapes off the top of your garb
plants into the blunder, into the food processor, set it
up with some butter. Make it cold, man, You drop
a dollup of garlic scape butter on top of a
steak coming off the grill.

Speaker 4 (26:58):
That is that summer.

Speaker 1 (27:00):
Look at this, he's coming here. I thought I thought
I was a gardener. I was a chef.

Speaker 3 (27:03):
He's doing all kinds of stuff. What are we doing here, John,
I don't know. I gotta be honest.

Speaker 1 (27:06):
I didn't think I was going to get hungry talking
to Peter this morning, you know, But now I'm hungry.

Speaker 3 (27:11):
Like he's like garlic skate butter.

Speaker 1 (27:12):
And the way he's saying it to us too, he's
like really selling it. There is a little bit there.
He's definitely selling it. But it's especially a compound butter.
And I love what he's saying here about putting it
into a little ice container and kind of freezing that
and going another great thing you can do too, tip. Honestly,
it really is. But you know, any kind of small
you can go and get from like target or any
other place. A little tiny vacuum stealer. Having a vacuum
steeler is a great way to do it because what

(27:33):
you want to do is you want to kind of
eliminate the moisture that could be in there, in any
air that can be in there. That'll make it when
you freeze, it'll last longer.

Speaker 5 (27:39):
Yeah, Preserving that harvest, you know, especially when there's such
a bounty of stuff, you know, preserving that harvest is
such a such a vital way to keep that fresh flavor.

Speaker 1 (27:52):
Yeah, I love that. That's not amazing.

Speaker 4 (27:55):
Tails out.

Speaker 1 (27:56):
So what are some of these things we should be
looking for besides the herbs at the tail end of
the season here for like that like the end of
their season that kind of was in June and kind
of how we're leading into July, right.

Speaker 5 (28:04):
So the stuff that's the stuff that's finishing up, you know,
are your spring peas. Those are those are about about
finishing out, especially with the heat. They're they're a cool
weather crop, so they're they're finishing out. But you know,
hopefully your green beans are coming up in their place,
and so as the peas. As the peace tail off,
the green beans are coming up, garlic is ready to

(28:26):
be harvested, not right around now, and so you get
fresh garlic coming out of the ground.

Speaker 1 (28:33):
I talk really quickly, so a lot of people I know.
So I love fresh garlic out of the ground. I
feel like it has that garlic flavor, but it's not
quite as pungent. And a lot of people they pull
their garlic and they'll age it, kind of letting it
sit and almost not not drying it, but kind of
drying it. Is that what's the process with garlic?

Speaker 5 (28:47):
Well, in order to preserve it for for longer. Yeah,
of course you could pull it out of the ground, peel,
peel the paper and use it. But in order for
it to store, hanging it in a in a cool,
dry place is just a way to keep whatever garlic
you've grown, or whatever garlic you've purchased.

Speaker 4 (29:04):
At the market, you know, to keep it lasting longer.

Speaker 1 (29:10):
It's definitely different when it comes out of the ground
as young garlic versus after you let it, you know,
hang for a month. Yeah.

Speaker 4 (29:15):
Yeah, the flavors kind of get a little more robust
as it sits. I definitely agree with that.

Speaker 3 (29:20):
Well, can I ask you a question about this. Yeah,
do you do you wash it when it comes out
of the ground or do you leave it like dirty
and like just hang it like, yeah, we leave it.

Speaker 4 (29:32):
We leave it dirty. We depending.

Speaker 5 (29:34):
We sometimes will braid the braid the leaves at the
top to make you know that kind of classic looking
you know, like Nona's kitchen garlic.

Speaker 1 (29:42):
I love that hanging.

Speaker 5 (29:45):
Sometimes we have like screens, like you know, like a
window screen that the garlic sits on inside of a
potting shed or something.

Speaker 4 (29:52):
But yeah, dirt stays right on it.

Speaker 5 (29:54):
As that dirt dries up, you know, you just rub
it with your with your hands or with a little
brush or to get the garlet the dirt off when
it's time to bring it into the kitchen to use it.

Speaker 1 (30:03):
And you you take off those outside layers anyway, so
it doesn't matter, right, I.

Speaker 5 (30:07):
Mean, no, like get peeled off the little root root
structures at the bottom that can get trimmed off once
it's dry.

Speaker 4 (30:14):
You know, before it goes for goes in your kitchen.

Speaker 1 (30:17):
That's funny. I didn't think about using garlics so much
like this, but you're right, that young garlic is also
you throw in the processor with some butter you know,
just like your even with your gag escapes or whatever
herb's gonna throw in there. What an easy, easy pompound
better to make the put on a steak, like people
saying earlier.

Speaker 4 (30:30):
Right, yeah, right.

Speaker 5 (30:30):
One more thing that's fun. It's one of my favorite
favorite spring vegetables. Is kind of overlooked. It's not as
you know, you don't see it in a way, are
the baby potatoes. So baby potatoes can be dug around
now when the plants have done, have been, have finished flowering, okay,
and go in there and look for the little baby ones,
leaving the plants intact to make more potatoes.

Speaker 4 (30:53):
So it's kind of like you know, you're you're in the.

Speaker 5 (30:55):
Dirt, you're looking, you're finding the little ones and leaving
the leaving the plant intact to continue to grow other
potatoes the rest of the year.

Speaker 4 (31:03):
The bigger potatoes interesting, so.

Speaker 1 (31:05):
That one plant could have several potatoes on it. Is
that what you're saying?

Speaker 5 (31:07):
Oh yeah, I mean a potato plant it You know,
you think about a potato when it's gone too long
in your cupboard and it's.

Speaker 4 (31:14):
Got all those eyes, all those roots popping off of it.
So a potato plant the same way.

Speaker 5 (31:19):
It just keeps off of one what's called the potato seed,
which is essentially just a chunk of potato than I.
It just sends roots and keeps sending roots. And the
softer the soil, the easier it is for those roots
to keep going. And yeah, it's like a game, like
how many potatoes can you find coming off of each

(31:41):
potato plant?

Speaker 1 (31:42):
That's funny, you know, it's funny. I've always learned too.
I recently learned that potatoes and tomatoes aren't friends. They
don't have to be planting near each other. Is that true?

Speaker 3 (31:49):
Right?

Speaker 1 (31:49):
Right?

Speaker 5 (31:50):
There are companions and there are plants that don't like
to be near each other as well. Wow, so tomatoes ironically,
tomatoes and basil each other, right, Like what better combination
than the tomato and the basil. But back to those
tomatoes and the beautiful things that are are coming to

(32:10):
market now. You know, commercial growers who have grown them
in cold frames or hoop houses. You can find those
tomatoes at the farmers' markets now. But really now it's
the outdoor gardens, the outdoor farms that are really starting
to pump out the beautiful fresher you know, hot season,

(32:31):
tomatoes and cucumbers and you know, the squashes start coming,
the subhini's the peppers, like, that's the you know, that's
the love.

Speaker 4 (32:43):
That's the summer love that comes out of the garden.

Speaker 1 (32:45):
Yeah, I love that love. That's that's amazing. And you
talked about obviously bays on tomatoes, and we we'll touch
tomatoes for a second here. Like I said, we did
a whole show on tomatoes as well, which Peop'll probably
be on to talk about that as well. But tomatoes
are one of my favorite summer things. I think a
lot of people is, particularly here in the Northeast. Tomatoes
kind of represent the summertime for us. You know. I
usually think of those first sun golds that come up

(33:06):
and then you know, kind of goes from there. Yeah.

Speaker 5 (33:11):
Yeah, the sun golds, man, those are just those are
like just I don't know where to describe them other
than it's just a burst of flavor and sweetness.

Speaker 4 (33:22):
Oh they're fantastic.

Speaker 1 (33:24):
Yeah, some of the best, no doubt about it, some
of the best. I just think they're and they're so
usable for everything you have to do much to it.
Take some young garic, a little bit of onion and
some sun golds. Throw them all in a pan. It's
the quickest sauce you've ever making your life. Oh yeah, right,
delicious and simple. What's some of those other vegetables we
should be looking forward to? Pete as we get here
in the beginning of July kind of moving into August.

Speaker 4 (33:43):
Well, the squashes, the summer squashes are coming in.

Speaker 1 (33:47):
You hate squash, don't you.

Speaker 4 (33:49):
No, No, this is not true. I love zucchini. I
eat zucchini raw, I'll eat zucchini. I love zucchini.

Speaker 6 (33:56):
Okay, yellow squash, to me is the most useless vegetable
that there is because it's got this waxy con even
when you pick them small, which I always recommend.

Speaker 1 (34:08):
I just have never expected so much venom towards the
yellow squash.

Speaker 4 (34:13):
Yeah, it's just it's just not it's you know, the
textures are for me. People love it for me.

Speaker 5 (34:19):
The textures are wrong, and the yellow squash, you know,
you pick it too late, and now it's to me,
it's like biting through cardboard and then inside of it
the cardboard is mush.

Speaker 1 (34:29):
Wow.

Speaker 4 (34:30):
You could do it out zucchini man.

Speaker 5 (34:32):
Zucchini through a sp spiralizer or a mandolin a raw
zucchini salad with lemon and a little parmesan and some herbs.

Speaker 4 (34:42):
Like that's fantastic, all right.

Speaker 1 (34:44):
But I think of zucchini and squash both as being
very hearty vegetables you can use. It's almost like a
to make a great ragou or something out of I
love those and I think you can do so much
stuff with them. From grilled. I'm saute and I'm to
roasting them. I mean, I make a misa butter and
I cut zucchinis and squash linkwise and then score them
and then base them with this miso butter and roast
them in the oven. It's delicious.

Speaker 4 (35:04):
Yeah, sounds really good. You can eat yellow squashes always,
the zucchinis.

Speaker 1 (35:09):
There we go, There we go. Jeff, you you, I
know you're a big fan of the Patty Pant squash chef.

Speaker 3 (35:14):
Yeah, I love a Patty Pants squash, you know, which
I think is right in that ballpark. And they're yellow
and green too, and they come, you know, round shapes
and the you know this, there's a whole bunch of
different micro varietal squash or whatever you want to call them.

Speaker 1 (35:28):
You know, they're like, yeah, some of the squashes too, Pete,
aren't they like the unfertilized squash or something like that.
That's my wife was trying to explain it to me.
I wasn't paying attention, like they get they're smaller, but
they're not they don't grow all the way.

Speaker 4 (35:41):
I'm not exactly sure what she means.

Speaker 5 (35:43):
I mean, every squash has a flower, right, I mean
that's what pollinates it and creates the fruit.

Speaker 1 (35:50):
Yeah. Sometimes she tells me these little ones because oh,
that's not going to make it, because it's not you know,
for some reason.

Speaker 5 (35:55):
It could be that it's later in the season and
that perhaps the you know, by the time I'm the
cold weather starts to come, or the borers start to
get at the vines.

Speaker 4 (36:05):
That maybe it's not gonna joke.

Speaker 1 (36:07):
Tell them you can you can eat those small ones,
or we can sell them. I see lots of places,
you know online who are these you know, high end chefs, uh,
vegetable places will say these baby squashes for you know,
nine bucks each or something like that.

Speaker 5 (36:20):
We can definitely yeah, right, well, I mean that's that's
that's a that's a plating thing, right, like you put
a whole baby zucchini that's only you know, three four
inches on a plate like it's it's unique looking.

Speaker 1 (36:32):
It's also annoying.

Speaker 3 (36:33):
All right, we're talking. We're talking zucchinis and squash. What
about squash blossoms? I always think squash, but like stuff
squash blossoms in the summer to me, it just sounds
summer to me.

Speaker 5 (36:43):
Oh so right, So right, now, here's the question, chef,
do you put a chunk of cheese inside the squash blossom?

Speaker 3 (36:50):
Of course, I put a chunk of cheese inside the
squash blossom.

Speaker 1 (36:52):
You know what else I like to do?

Speaker 3 (36:53):
And I'll take this right from our good friend Michelle
Augustus does this and it's delicious. A lobster and lobster
and riccatta stuffed inside of a squash blossom.

Speaker 4 (37:05):
That's great, It's delicious.

Speaker 1 (37:07):
So good, so good. That sounds incredible, right there. I
love that. That's delicious. Now, as we get towards the
end of the season, end of August into September, you know,
the fall is starting to come. You know, what are
some of those vegetables that are happening?

Speaker 3 (37:18):
Then?

Speaker 1 (37:19):
You know, I noticed the other day we pulled a
which I think it's a very fall vegable pulled turnips
out of my garden, but it felt early for that.

Speaker 5 (37:27):
Yeah, So obviously as the fall comes around again, you
can recede and start getting all of your your cold,
your cool weather plants going again, you.

Speaker 4 (37:38):
Know, your lettuces and your.

Speaker 5 (37:42):
With the peas and even peas you can set set
peas again to come back for the fall.

Speaker 4 (37:47):
But the stuff that that's like.

Speaker 5 (37:49):
Long maturity over the course of the summer that are
starting to really hit our.

Speaker 4 (37:55):
Your melons.

Speaker 5 (37:56):
Like the difference between between a musca melton, a canalo
that you're buying at a supermarket versus buying in a
farmer's market or grown in your own backyard is just incredible, incredible,
And like chef you said, the varieties right there, there
are these different colors and shapes and oh my gosh,
there's nothing sweeter than a really really good, uh good muskmelon.

Speaker 1 (38:18):
Yeah, those are absolutely stunning and delicious and when you
grow on yourself, it's very satisfying too. Yeah.

Speaker 5 (38:24):
Yeah, they want a lot of heat, they want a
lot of a lot of a lot of room to
spread out. But if you've got the combination there, it's
a it's a great thing to have yourself coming.

Speaker 3 (38:34):
Out with garden when you say a lot of room.

Speaker 5 (38:38):
Well, so they're a vine, and so much like a
pumpkin or watermelon, they're gonna ramble and they're gonna the
longer they run their vines, the more photosynthesis is happening
with more leaves, and the more ability for them to
make flowers and make more make more melons, and so.

Speaker 4 (38:58):
You know they do it up. Now you can train them.

Speaker 5 (39:00):
They spell out of your garden beds and we kind
of you know, move them to have them trail around
the beds.

Speaker 3 (39:09):
You do like a like a like a patch, like
the way you do like a small pumpkin patch in
your garden. Can you do like a small melon patch?

Speaker 5 (39:16):
Yeah, absolutely absolutely, And then just keep as as the
vines try to run out, you know, keep them back in.
And what will actually happen with a lot of the
vines is they will they'll start to set little sub
roots off their vines. Well, they'll start to pick up
more nutrients from farther down the line. Interestingly, enough, tomatoes,

(39:36):
while we trail as tomatoes to keep the fruits up
and shapely and disease free, tomatoes are a vine. And
if tomatoes left on the ground. They will keep running
along the ground, setting new roots.

Speaker 4 (39:51):
And just just be wild.

Speaker 5 (39:53):
We call them volunteers because then they have all these
extra little tomato plants that have popped up. They pop
up from the seeds following year.

Speaker 1 (40:00):
Yeah, we've had that some in our garden too as well,
which is kind of crazy. It's funny. I pulled the
turn up out of the ground yesterday with my wife
in the garden, and I threw it at her and
I said, you're supposed to fall upside down and fall
to the ground. And it's a Mario Brothers reference. Never mind.

Speaker 4 (40:14):
Yeah, did that turnip go in in the winter and
you overwintered it?

Speaker 1 (40:23):
I think it went in like in March or something
like that.

Speaker 4 (40:25):
Okay, really early.

Speaker 1 (40:26):
Yeah, yeah, this is kind of funny. Yeah, it's half
a fist probably. Yeah. You get a garden.

Speaker 3 (40:32):
We have a garden at work, and we we harvested
the little white like Japanese turn ups, you know. Yeah, yeah, yeah,
I can't remember they're called, but they're they're delicious.

Speaker 1 (40:43):
Uh, Pete, what about corn? Because I'm seeing corn actually
show up now a little, a little. Actually, it blew
blew my mind as I was working out in the
Hamptons this past weekend, I had corn showing up before
tomatoes right now, and the garden and the farmers like, yeah,
it's just been so wet. Tomatoes are a little bit behind.

Speaker 5 (40:57):
Yeah, well so the corn, if it's local corn, there's
I'm trying to remember what this saying is, something about.

Speaker 4 (41:05):
Corn knee high.

Speaker 5 (41:06):
I thought it was corn should be knee high by
the fourth of July, and then that sounds like the
right rhyme.

Speaker 4 (41:11):
So I don't know.

Speaker 5 (41:13):
Perhaps they're starting their corn, which is I'm curious about
that myself, because.

Speaker 4 (41:20):
Corn is a corn.

Speaker 7 (41:21):
Takes a lot of corn plants to pollinate each other
to produce corn, So corn in the backyard garden, unless
you've got a lot of space, is typically something we
don't do.

Speaker 5 (41:33):
We've done some popping corn for people where you know
you're growing a dozen plants or so, for for kind
of almost more decoration.

Speaker 4 (41:40):
You know, the classic tripod corn hanging on the door
type of thing.

Speaker 1 (41:44):
You pull those you let those let those cobs dry,
that you get off of there and you can throw
them into the microwave and just pops corn right right,
right right.

Speaker 4 (41:51):
But for for there to be corn coming out in
the Hampton's already.

Speaker 5 (41:57):
I can't imagine that they'd have movable greenhouse that they
got stuff started and then you know, as it's growing,
they with a tractor like pull the greenhouse off of
the plants.

Speaker 1 (42:08):
But Awesome Farm has corn, which is crazy. It's their
corner they grow and it's delicious, wild, interesting. Right, So
people got about a minute and a half where we
get you out of here. Your favorite summer vegetable. You
have to pick one that you'd have year round. What
would it be?

Speaker 4 (42:21):
Ooh, I guess tomato?

Speaker 1 (42:24):
Yeah.

Speaker 5 (42:24):
I mean there's lots of vegetables. I love some of
the weird ones. Not everybody likes Cole Robbie love Cole Robbie.
I love beats. I eat beats.

Speaker 4 (42:33):
Raw beets are one of my favorites. Soue so good
for you.

Speaker 5 (42:38):
But I guess if I had to choose one, it
would be the tomato because come come into season. I
don't neat tomatoes anymore.

Speaker 1 (42:44):
You know.

Speaker 4 (42:44):
Can you go to a restaurant they're like, oh, would
you like tomatoes or something like nope.

Speaker 1 (42:48):
No, Yeah, I agree, tomatoes out on a menu in
January is crazy talk no big shout to our good
friend Pete Mariano joining us from Avantine Guards. Make sure
you check them out Avantinegardens dot com. You can just
google them if you need help with your garden. If
you need help anything, give him a shout. I mean
they may be able to fit you in. He is
a celebrity gardener after all. That's all I was same.
He always a pleasure to have you here on the

(43:08):
program with us. We appreciate the hell out of you man.
Thanks for taking the time and good luck with that
golf game. Yeah, thank you.

Speaker 4 (43:12):
Chefs and Jay Cooking vegetables.

Speaker 1 (43:15):
No doubt about it. You're checking out Plumblove Foods right
youre on WICC, the Voice of Connecticut. Stay right there
and we come back. Jeff and I are going to
break down some of our favorites. And not only did
we do are going to do that, we also we
asked you and got a lot of responses on social
media to find out about what your favorite summer vegetables are.
You're checking out Plumb Love Foods. Stay right there, We'll
be right back Plumb Love Foods right here on WIS

(44:03):
to see the Voice of Connecticut. We hope you guys
having a great Saturday. Thanks for spending some time with
us here on your Saturday afternoon. Maybe you're driving, maybe
you're hanging out in the garden, maybe you're sitting inside
listen to the radio. Whatever it is, We're glad you're here.
Thanks for joining us. We appreciate it, we really really do.
And a big shot to our guest Pete Mariano from
Aventine Gardens for joining us. Jeffy, you always up talking

(44:24):
to good brother Pete.

Speaker 3 (44:25):
Love brother Pete, Pete of all trades. That guy, I mean,
he's a golfer, he's a celebrity liberty gardener, he's a father,
he's a novice chef we learned.

Speaker 1 (44:37):
I mean, oh yeah, he can cook us. He cook
his butt off.

Speaker 3 (44:40):
I mean he's this is this guy's great. I mean
he was he was dropping recipes. I was not expecting recipes.

Speaker 1 (44:44):
No, I wasn't either. I'm like, oh, okay, he's just
talking to some recipes.

Speaker 3 (44:48):
Sate on a steak.

Speaker 1 (44:50):
He was like, don't forget that, baby, Yeah, I love
that one too. Does sound great. And hey, if you've
missed any portion of this program, don't forget. You can
get this anywhere you get all of your favorite podcast
The show drops around six o'clock on Saturday on the podcast.
Everywhere you get your podcast, whether it's Spotify or Apple
or wherever it is, you can get it there for free.
We give this away for free, Jeffy for free and

(45:12):
hopes that maybe maybe you learn something from it, maybe
you get something to take away from it. I don't know,
but we hope you enjoy it again. If you miss
any por stuff, you go download it anywhere you get
all of your fine digital audio content Jeffe.

Speaker 3 (45:22):
Any place an anyway, Spotify, Apple, Deezer podcasts are us.

Speaker 1 (45:29):
Oh that's a good one too.

Speaker 3 (45:31):
I'm pretty sure it's there. Yeah, radio shows everywhere.

Speaker 1 (45:35):
You can get it. You can get it. You can
get it anywhere you want. It's there. But anyway. In
the meantime, we love talking vegetables. We love talking food,
and because of summertime, vegetables are on our mind. And
I talked before in the first segment about my favorite
leafy greens, Jeffy, one of my favorite things to eat,
one of my favorite things to do. It just feels
good to buy them from a good farmer and use them.

(45:55):
And I think one of my favorites when it comes
to buying leafy greens has to be arugula. Jeffy, how
do you feel about rugla?

Speaker 3 (46:02):
It's funny you say that, I was thinking a arugula
in the summer so good, it's actually worth buying. And
there's other cresses too that are out there. Upling crests
is like a arugula, and like those, they're so peppery.

Speaker 1 (46:15):
And like right bity, and I love it, you know.
I think one of the things that we haven't touched
on a whole lot here in this episode. But there's
a lot of health benefits to eating all these great
summertime vegetables. And obviously we all know eat your vegetables,
each your veggies, and I've said it every break, but
eating the rainbow when it comes to eating foods, how
do you stay healthy with it? But honestly, there's a

(46:37):
lot of health benefits to eating lots of vegetables. Jeffy,
what do you think is the healthiest vegetable you can eat?

Speaker 3 (46:42):
The healthiest vegetable in the whole.

Speaker 1 (46:44):
World, entire world. Oh, you had to get probably.

Speaker 3 (46:51):
Kale.

Speaker 1 (46:53):
Hmmm, that might be good. And I don't have to
go with tomatoes. I think is more nutrient dense than
the tomato. But I think that tomato also people would
consider it a fruit and tell me I'm crazy. They could.
They would catch me there like a it's not a vegetable,
it's a fruit. Well, it is a fruit, and we
take green, leafy vegetables, so it's good.

Speaker 3 (47:14):
That's a vegetables. Still tomatoes a fruit.

Speaker 1 (47:19):
Well, our good friends over at the Today Show, Jeffy
had some dietitians on and whatnot, and as a chef,
some of our favorite people are dietitians. That sarcasm, by
the way, you love dietitians. Dietitians are great. I'll tell
you what what's healthy to eat and tell you what
to eat. We just don't know how to make it
taste good, so ignore us. Some people do, though, Come on,
be nice. I've never been a dietician who actually understands

(47:41):
what salt does. Really, never, not one, not one ever
in my life. You need to get out more, do
you think so? Maybe? Well? On this list you know,
in no particular order, is one of my favorite tomatoes.
It says, well, tomatoes can technically be considered a fruit
or a vegetable. To on higher using them. It's on

(48:02):
the list. It's one of the healthiest summer vegetables, and
dieticians previously told today dot com tomatoes are one of
the healthiest vegetables period, So take advantage of the summer
season and get them at the ripeness. Tomatoes in the
summer are pulled right from the garden or just one
of the best things in the entire world, says the
spokesperson for the Academy of Nutrition and diet Dietetics, diet
diet whatever. Yep, no, no, no, dietetics, diet diet whatever.

(48:31):
It's the dietary. It's di I E T E T
I C S. Yeah, that's right. One medium tomato Jeffy,
about the size of a fist, contains about twenty two
calories and only five grams of sugar, provides vitamin C
potassium as well as lycopene, a very powerful antioxidant with
benefits for heart, health and vision. And the vitamin C

(48:54):
helps the body absorb iron better. So have a tomato salad,
eat the whole thing. It's amazing. Eat it with things
that have high iron like beans or meat. It helps
you absorb the iron better. So tomatoes and iron iron
deficiency they go hand in hand.

Speaker 3 (49:10):
I made a delicious tomato salad to I actually what
was in it I did. I sliced up some tomatoes
and I just marinanam a little salt and pepper, put
them aside, and then I grilled some onions, and then
I took some of this beef bacon I recently made,
and I made kind of like beef bacon, kind of
like lardoni crispy bits. And then I kind of put

(49:31):
it all together, and I took some of the bacon
fat and I added it to my Italian dressing and
used that on there, and then topped it with a
little bit of crumbly blue cheese.

Speaker 1 (49:41):
Sounds delicious, Oh, really really tasty. That sounds great. That
sounds great. And tomatoes are interesting because there's so many
different varieties of them. I mean, you can have, you know,
a rainbow of tomatoes on a plate so easily.

Speaker 3 (49:55):
Yeah, I mean there's purple tomatoes, red tomatoes, black tomatoes,
those green tomatoes, yellow tomatoes.

Speaker 1 (50:02):
Yeah. I mean I had a blue tomato for a while.

Speaker 3 (50:05):
We were getting those little blue it's almost like a
toe matillo, but it's in the tomato tomatio cross. It's
like that little blue berry tomato. I can't remember what
they call it, but it's really interesting.

Speaker 1 (50:15):
But very healthy. So eat tomatoes, eat them all day long.
A whole tomato about the size of your fist contains
twenty two calories. That's crazy.

Speaker 3 (50:21):
So I feel like you were kind of cheating when
you asked me and I said kale, and then you
were looking at a list that said tomatoes, weren't you.

Speaker 1 (50:27):
Well I was trying to segue, man, I was hoping
you were gonna say tomatoes, but you did. Well.

Speaker 3 (50:31):
I'm just gonna say this. If you take a bunch
of kale and you make it the size of an
average tomato, okay, and then you eat it, there's four
grams of sugar total in that.

Speaker 1 (50:43):
What are you talking about? Also on the list here
is a arugula. Arugula. Arula is a leafy green that's
full of vitamins and minerals, and it's actually technically a
crevaceous vegetable. It's part of this same family as broccoli
and cauliflower. Do you know that I did not know
that about arugula? Top ten percent. Now, let's see what

(51:05):
the article says. I'm just kidding, although it can be
a little polarizing for it sometimes peppery taste. Arugula is
a natural source of nitrates, which the body converts into
nitric oxide. So doesn't nitric oxide make your muscles not
get tired?

Speaker 3 (51:19):
I'm not sure what it does.

Speaker 1 (51:21):
It's a short lived molecule, but it acts like a
signaling molecule in the cardiovascular system. It relaxes and widens
the blood vessels, and the molecule helps prevent blood clots, inflammation,
and more, making it beneficial for blood pressure. So if
you got high blood pressure, arugula is the way to go.
Arugula rougle is also a good source of fiber, vitamin K,

(51:42):
vitamin C, vitamin A, folly, magnesium, and antioxidants. I think
it's just safe to assume that every vegetable that we
eat and fruit that we eat has vitamin C and
it Jeffy, don't you? Yeah, arugul is fantastic. I mean,
think about the things you make. You can make up
great leafy green salad. Do you make it rugul of
pesto arugular compound butter rula oil. I mean, there's some
many things you can make with the rugula.

Speaker 3 (52:02):
Favorite arugula salad ready, so it also includes artichokes, another
one of my favorites here in the summer. Baby artichokes raw.
You peel them down to whether you're gonna be able
to like roast them or do whatever, and then you
shave them on a mandolin very fine, directly into lemon, juice,

(52:23):
garlet and salt just right in there that into that mixture.
Then you take that mixture, you throw it on top
of fresh arugula, toss it really well, shave parmesan on it,
a little bit of sprinkle of salt and pepper on
top of art before you serve it.

Speaker 1 (52:38):
It sounds great.

Speaker 3 (52:39):
It's one of my favorite summer to clean the chokes.

Speaker 1 (52:42):
But that sounds great.

Speaker 3 (52:43):
Cleaning the artichoke part not super fun, but so rewarding
because auto chokes are so delicious and a raw artichoke,
believe it or not, is fantastic when it's in that
lemon and garlic like that.

Speaker 1 (52:53):
How many grams of sugar in a raw? I think
there's a half a gram of sugar per raw aut choke.
You can take his word for it because he has
a microphone. It makes the money. Yeah, I also use
the brick scale. Ah, that's sure, it makes sense.

Speaker 3 (53:06):
Whatever that is, we'll tap like eleven and a half
percent eleven and a half percent dyes.

Speaker 1 (53:11):
So awesome, it's this cucumbers. Cucumbers stand out for their
impeccable hydrating powers, which are especially helpful during the hot
summer months. While cucumbers are full of water, they also
provide some fiber and other nutrients. They do have little
vitamin K, it's some potassium and magnesium in them. So yeah,
cucumbers are great for hydrating, no doubt about it. You
can eat a cucumber and almost feel like not thirsty anymore.

Speaker 3 (53:33):
Cucumbers so good and such an overlook summer vegetable. You
know the best thing about a summer cucumber When you
go to a farmer's market or you go to your
local farm stand, tell me they're not waxed.

Speaker 1 (53:45):
Oh yeah, there's nothing on the outside of them.

Speaker 3 (53:47):
So most cucumbers at the grocery store are waxed. So
the peels you peel them because you don't or you
have to scrub them like crazy to get the wax
off the outside. Uh, and the peels are worthless, you know,
you peel it. You just want to throw those things
away because they're wax when they're not. And you peel
a cucumber and you have a big pile of peals,
take them and sprinkle a little gokujang on them and

(54:08):
a little bit of garlic and a little bit of
salt and a little bit of ginger, and then put
them into a backpack bag and back it down and
throw it on your counter for two days and it'll
turn into the most delicious cucumber kimchi.

Speaker 1 (54:22):
All out of the waist.

Speaker 3 (54:24):
Two days and it's two days and you'll have a
delicious cucumber kimchi.

Speaker 1 (54:28):
Wow. I've never tried that before.

Speaker 3 (54:30):
Yeah, especially in a warm kitchen.

Speaker 1 (54:32):
Got to give that a go. That's pretty interesting, Jeffy,
I've never thought of that one.

Speaker 3 (54:35):
Oh yeah, yeah. You can chieve a lot of things.
That's what I call it chi in Okay, But when
you make it into a kimchi.

Speaker 1 (54:42):
Let's keep going on the list here from the Today's
Show from today dot Com talking all about healthy vegetables
in the summertime. Beats like arugular beats are also notoriously
good for blood pressure and overall heart health. I did
know that packed with gut healthy fiber about four grams
per serving, and even a little protein. Beats are vibrant
and and health benefits. As previously described, beats also contained

(55:05):
vitamin C and a slew of essential minerals, including calcium, iron, magnesium,
and potassium. I didn't know those protein and beats.

Speaker 3 (55:12):
I did not know about the proteins. Beats a lot
more sugar.

Speaker 1 (55:17):
Yeah, for sure, they definitely are you can use. You
can use beat, you know, beat sugar to sweeten things,
say about four times of an art of choke stop it.
I love beats. I think just roasting a beat and
then putting some good salt on it is one of
my favorite things to do with it. Honestly, I love
raw beets beat juice to me, like people, not everyone
loves a delicious beet juice, but I love.

Speaker 3 (55:39):
Beat juice beaten ginger together.

Speaker 1 (55:41):
Yeah.

Speaker 3 (55:41):
Oh it's just so delicious to me.

Speaker 1 (55:43):
It's like beats. Some pomegranate go great together too. Yeah,
a nice pickled beet so good? Okay, yeah, yeah, yeah,
for sure. I think beats raw and cut really really
thin or done with a peel, or it can be
amazing on a salad.

Speaker 3 (55:55):
Oh, my favorite raw beat to cut like that is
the chioga beat, the candy stripe beat. I just love
the way they look when you cut it raw, when
they have that like red and white stripes on them.

Speaker 1 (56:04):
That's so pretty. Yeah, you know, I think one of
the things too with beets is pretty fun is taking
and making like that. I don't know what the word is,
a spiralizer where you kind of make almost like like
long stream, you know, in place of pasta kind of thing. Yeah, yeah,
like the that's it. That's the word. The zootle, the

(56:25):
old zoodle. I had a friend of mine too who
made a really delicious homemade uh veggie burger, and he
would use beet juice to make it red on the inside,
so it looked almost like ground beef when you've been
into it. That seems a little weird. I don't know
why you would do that. He was like, yeah, just
see if I could. That's pretty interesting.

Speaker 3 (56:41):
It's kind of cool. I mean, I don't think that.

Speaker 1 (56:44):
Eating vegetarian do you care? You know what I'm saying.

Speaker 3 (56:46):
Yeah, you might not want to eat a red like
you don't want your you don't want your your vegetable
to bleed. I think a vegetables bled people wouldn't eat
him as much totally.

Speaker 1 (56:56):
Also here on the list, of course, is corn, the
classic versatile summer vegetable. Technically, corn is a starchy vegetable,
so it's a little bit more robust in calories. In
a medium ears about seventy five calories and seventeen grams
of carbs. That doesn't necessarily mean unhealthy. That with sugar too,
thanks Jeffy. Oh it's more starches al right whatever. In fact,

(57:18):
corn is a good source of fiber, B vitamins loutine
and zyexathan, which are antioxidants important for eye health. So
eating corn helps you see better. I should probably eat
some more corn. Corn is also naturally gluten free. It
can be a great starch option for those who want
to stay away from gluten. I never thought about doing that,
but the corn is super versatile, man, you can do
so much of the corn.

Speaker 3 (57:39):
Love corn, love polenta, love fresh corn, love corn chips.

Speaker 1 (57:44):
I have a great corn ber blanc out of it,
and I do a little white round reduction and add
some corn to it, like fresh off the cove that
and then I'll pirae it and then you know, go
ahead of Monteo Burr, which is to add butt to
finish it with butter, and it comes out on unbelievable
sauceware steak.

Speaker 3 (57:59):
That's great.

Speaker 1 (58:00):
You know.

Speaker 3 (58:00):
My other favorite thing to do with corn, only this
time of year when it's really fresh, is you got
to get yourself a corn creamer.

Speaker 1 (58:07):
You know what that is. Oh, I've seen those weird
little things. Yeah, yeah, yeah. It looks almost like a
man in the land that's like a wooden thing.

Speaker 3 (58:12):
It's got this like it's got like like three little
teeth on it, and it's got a little blade and
you run the corn down in it squeezes the corn off,
like it squishes the corn off the cob, so it
also like it also juices it at the same same
time as you get this bowl of like corn pulp almost.

Speaker 1 (58:30):
You just take that, get a pan medium hot, like
throw a little bit of butter in there.

Speaker 3 (58:35):
Yeah, throw that corn with the juice in there and
just stir it till it thickens up it with a
little fresh salt and pepper cream corn. It's it's really
it's really life changing how simple and delicious that is,
especially if you get really really great corn, like we
get some really great corn here on the East End.
Of Long Island, and I know you guys do up
there in Connecticut as well well.

Speaker 1 (58:54):
So talking about some of this, Uh that that that
device is that an easy to find Amazon type.

Speaker 3 (58:59):
Thing, a corn creamer. It's an old school device that
many people know about it. I actually learned from a
chef Angela. Shout out chef Angela. She was a girl
I worked with a long time ago, and she was
from actually down south and she's from Georgia or something
like that makes Louisiana maybe, And she she showed me
how to do it, and I was like, what it
this like? At first, I tried the dish she made
and I was like blown. I was like, how'd you

(59:20):
make this? This is so good, Like it's like it's
just corn, And I was like what. She woled a
little butter and salt and pepper, and I was like what.

Speaker 1 (59:29):
And then.

Speaker 3 (59:31):
That that device, it's magic.

Speaker 1 (59:32):
I gotta find one of those on Amazon. I don't
think I have any of those. Yeah, gotta get one. Yeah.
Also here on the list is a bell pepper. I
think a little overlooking the summertime, but we grow them
in my garden too, crunchy and colorful, full of nutrients,
of high high vitamin seed content. Just one serving of
raw red bell pepper, you'll get a whole days with
the vitamin C, making them one of the best foods

(59:52):
you can eat to support your immune system. Jeffy. Our
bodies need vitamin C to produce collagen, which is the
other thing it does. So this vitamin adds in skin
health as well. And the different color of peppers offer
different phyto nutrients and different antioxidants as well, So get
a mix of bell pepper colors to customize and maximize
the nutrients on your plate. So different colors are great

(01:00:14):
on it. Bell peppers also contain vitamin A, fiber antioxidants,
and peppers, including bell peppers, are one of the easiest
vegetables to grow yourself. That's very, very true. And ironically,
you look at these peppers, you'll see a red pepper,
a green pepper, and yellow pepper. It's all the same.
It's just different levels or different age of the pepper.
Oh that's pretty cool. So we start off green and
they go to you know, red and yellow, and the

(01:00:35):
kind of it's different phases.

Speaker 3 (01:00:37):
When you say pepper, I think of all peppers, and
I love the crazy variety of chili peppers that are
starting to come in right now in the summer. I mean,
just so many different ones. Like you said, there's bell peppers,
and then there's a whole bunch of different sweet peppers
that come into like the conciatoro and the lipstick pepper,
and the I can't think of the Hungarian wax pepper,

(01:00:59):
and the tons of just so many beautiful.

Speaker 1 (01:01:04):
They have that pepper flavor but not the heat. Yeah,
that's what I mean.

Speaker 3 (01:01:07):
And sometimes it's like the paprika pepper, you know, which
is like a little bit spicy, but it's it's just
like almost like smoking naturally. There's just so many cool
peppers out there. Just get out there and taste some stuff.

Speaker 1 (01:01:18):
And I even urge people too, like don't be afraid
to put a little chili pepper in your food. To
finish a dish off with a little bit of chili.
It adds so much flavor to it and it's not
going to overpower with heat. Don't be afraid of it.
Just add a little bit. Start there, and I make
one of my favorite things to go on top of
the steak, I use a little chriso and chili and
a shalat and I cooked them down a panel with
some garlic and make this I don't know. It's almost

(01:01:39):
like a gramolada similar, like the same texture and like you,
I fill it with a bunch of herbs and then
put them on the top of a steak. It's so good.

Speaker 3 (01:01:45):
It sounds almost like a Chriso crunch.

Speaker 1 (01:01:48):
Kind I guess, but it's definitely more. It's got green
in itcause I put the herbs in it and stuff.
But it's it's just really really good, especially with young
garlic too. And garlic is so good. Oh yeah, I
love young garlic. Yeah.

Speaker 3 (01:01:59):
We just harvested a lot of garlic out of our
garden and it's all it's so good. It's hard not
to eat it before it cures. You gotta let it
hang and like you can eat it so you can
eat it right away. But it's just different, you know.

Speaker 1 (01:02:09):
The skins are a little thicker that hasn't carried out,
the less a little less pungent.

Speaker 3 (01:02:14):
It's a little less pungent, but also kind of more
pungent in a different way. It's like a greener it's
like a it's like like the I think it's more juicy.
It's like the each each clove of garlic is like
higher water content. Yeah, like full and it has like
like when you're breaking it apart, it just smells really garlic.
You almost immediately you know, it's like I love it.

Speaker 1 (01:02:38):
Fact, garlic is amazing.

Speaker 3 (01:02:40):
Another one of those summer vegetables. Garlic completely comes in
garlic and onions, any of the illumine looms.

Speaker 1 (01:02:48):
Yeah, alums, all them all right. Green beans. I's want
to finish off sometuff on this list because I'm I
mean albums. I think it's right. Yeah, they're easy to
grab a handful of the market. They're non starchy vegetables
at are rich in fiber and folate. They also think
vitamin see vitamin A as well as all kinds of
minerals like magnum ase, calcium, iron, magnesium, phosphorus, and potassium.

(01:03:10):
These are all great things for your body. Green Beans
don't take a lot of space up to grow yourself either.
They can grow up like a wall or grow up
like a you know, you put a stick in the ground,
like grow them up the stick. U. I You kids
often eat them right off the beans and you know,
right off the stems in the garden. You take a
kid out there when they're growing. It's pretty fine. My
dog will even eat them.

Speaker 3 (01:03:28):
Interestingly, green beans there's two different varieties. There's a bush bean,
which grows in like a plant, almost like a pepper
plant or a tomato plant, Like it just grows into
like a big kind of like bush. And then there's
the ones that you're talking about. Run. They're like buying.
They run, but they're they're both awesome and very cool.
It's like variety of things we grow m which was

(01:03:53):
like purple and white. Yeah, it's like, yeah, like almost
yellow with like purple lines on it. Yeah, it's like
a flat it's like a romano bean, right, it's like
a yeah, a little flat. Yeah, like a romano bean
is like when I was a kid, they called them
Italian green beans. Yeah, but you know they were like
big flat green beans. If you ever had a yard
bean I have, Yeah, those are amazing. They like they're

(01:04:15):
literally Chinese yard bean goes grows like big, lean feet long.
It's fun, delicious chopping appotast just like a green bean.

Speaker 1 (01:04:23):
It's so fun. And green beans are great, Jeff said,
Chop them up, through them in a salad, chop them
up a little bit of shallot and some garlic and
strawberries even and you can put little vinegar on there.
It makes a great little green bean salad raw which
is delicious and even raw, especially this time of year. Absolutely,
those things wraw, no doubt about it. Don't you agree? Yeah?

Speaker 3 (01:04:38):
I love them wrong or super lightly blanched.

Speaker 1 (01:04:41):
Yeah, for sure. For sure. Green beans one of my favorites.
I mean, it's a couple of things on those lists
we didn't touch on. We kind of touched on earlier.
Basils on the list, just to do a quick speed
before we get out of here. It's great for anti
inflammatory stuff. There's zucchinis as well, only twenty calories per cup,
rich and vitamin C and other minerals. Great for hydrating mushrooms.
We talked about briefly too, sugar low and sugar beta

(01:05:02):
GLUECN soluble fiber. I mean beta who that's what That's
what it says. Yeah, that's what it says. I don't
know beta beta glue can, I don't know. That's what
it is. When we come back here right here on
Plumblove Foods, we're gonna talk about some of the vegetables
you thought were great on social media. When you hit
me on my Instagram at chef Underscore Plumb, we asked,
what's your favorite summer vegetable? Well, we all lot answers,
so we're gonna jump into that too. You're checking out

(01:05:24):
Plumb Love Foods right here on wys to see the
Voice of Connecticut with Chef Plump Chef Jeffy. Stay right there, friends,
were right back to put a bowl in this and
wrap it up. It's summer vegetable time. Mmm. Plumb Love Foods.

(01:05:55):
Here on a warm Saturday in the Northeast, hanging out
with you on wi you see the Voice of Connecticut
Chef Plumb Chef jeff talking all about summer vegetables. Jeffy,
I feel like you've learned a little bit of this episode.
We got some new recipes, you got some some some
science facts behind stuff. You know about the about the
vegetables and the content of it.

Speaker 3 (01:06:14):
Well, I think who are supposed to eat?

Speaker 1 (01:06:17):
Yeah? When? Where? How? I think we're kind of covering
a lot of that stuff, which is great. But if
you've missed any of that, you can go download the
podcast Versius episode anywhere you get your favorite podcasts. Yes,
that's right, the episode is free. You can go check
it out, get some hints, get some tips, find some
more stuff about vegetables, or maybe just maybe you love
hearing Jeffy's voice. That's the case. You can listen to

(01:06:37):
the podcast Jesus credit again anytime you want, anywhere you want,
on your phone, on your car. You know the deal,
even till Amazon lex so she'll hook you up, she'll
play it for you. It'll be great. Lots of choices,
Jeffy oh Man, so many choices. And of course every
Saturday three to five right here on WICC as well. Yeah,
I mean, and we.

Speaker 3 (01:06:55):
Have a backlog of over three hundred episodes, over almost
five hundred now almost.

Speaker 1 (01:07:00):
Five hundred episodes. Yeah, I don't know where I've been
for a few weeks. Yeah. Well, and also friends, don't
forget to Every Friday we join our good friend Melissa
Shekatov on Melissa in the Morning. You can join us there.
Usually around nine ish, nine point thirty we come on
our show and burn our mouth a little bit shot
with Wlissa. We love her, she's fantastic, she's the best.

(01:07:21):
I thought we were trying to get on this show.
What happened?

Speaker 3 (01:07:23):
Uh? Just busy schedules schedules. It's tough to get everyone
in the same room doing the same thing at the
same time.

Speaker 1 (01:07:31):
The scheduling can be difficult. I understand that.

Speaker 3 (01:07:33):
Schedules are very complicated in this shimmer.

Speaker 1 (01:07:36):
I mean, maybe we should start asking everybody on this
platform to be on the show and just for whatever
we have our RPD. The boss man Allen, come on,
he could just talk a little bit with us. Yeah,
let's got everybody from the VIICC and it should be great.
Let's do it.

Speaker 3 (01:07:51):
I love this idea shop a lot of chefs that
we're supposed to be having on too, But it's just
summer schedules.

Speaker 1 (01:07:56):
But we're gonna summer is difficult summers with us. Yeah,
to our friend Isabella, who is running the board right
now for us, we appreciate her.

Speaker 3 (01:08:03):
We love Isabella.

Speaker 1 (01:08:04):
So I put a message out there Jeffy on the
old Instagram to find out what people's favorite summertime vegetables were.
We got a lot of answers, and there's a lot
of answers that aren't real answers as well. Of course,
of course, can you imagine it's weird?

Speaker 3 (01:08:17):
I wouldn't imagine any of there our listeners would chime
in and be ridiculous.

Speaker 1 (01:08:21):
Chef Dave Bortenham good brother Dave chimed in it said
his favorite's got to be tomatoes and cucumbers. I think,
I mean it's it's kind of like the unsung here,
I mean, not the unsung, it's kind of like the
the the I don't know. It's just a champion. It's
a champion of summer cucumbers, of tomatoes. That's what I think.
It's weird.

Speaker 3 (01:08:37):
I thought it would be egg plants.

Speaker 1 (01:08:39):
No, I don't think that's weird. I don't think it's weird.
It makes sense. Don't you think like you think I
think tomatoes, cucumbers, zucchini. If I'm making the top five
something like that, Yeah.

Speaker 3 (01:08:48):
Tomatoes and cucumbers definitely in the top five for sure.

Speaker 1 (01:08:52):
I can't I can't disagree with that at all. Ashley
Cabot chimes in it says sugar snapiece, which we definitely
touched on as well. Sugarstas are a great summertime vegetable,
very very very very very versatile. You can chop them up,
you can eat them whole, you can steam them, you
can sew, tam lots of things. You can do that.
You can pickle them, which is great. Pickled snap pias.

(01:09:13):
Sure never had one. That sounds delicious. I use it
as a garnish on chicken. Oh sounds great. Yeah, it's
a little like bite to it, which is kind of nice.
Our good friend chef Dan and Spiceman China, and several
times you can probably imagine. He says he loves lettuce,
greens shard Manzouna. Personally, he said, super underrated and delicious flowers.
So he's right again, he's jump on the green train

(01:09:35):
that I was talking about earlier in one of the
first breaks. Just I think greens are such a staple
of summertime when you go to your farmer's market, when
you go to your local farm store or even your
local farm. Jeffrey, I love those greens.

Speaker 3 (01:09:46):
I love the greens too, he said something great personally. Personally,
it's like a succulent. It's a kind of a weed.
It grows wild everywhere and really delicious, has a beautiful,
like a lemony flavor, like a delicious zucchini and purcelaine soup,
a cold soup, a.

Speaker 1 (01:10:04):
Soup out of that.

Speaker 3 (01:10:05):
Yeah, well I use the personally in there. Yeah, yeah,
it's like kind of a cold zucchini soup with percelain
and lemon.

Speaker 1 (01:10:11):
Crazy. Interesting. Do you cook a zucchini first, then puria?

Speaker 3 (01:10:15):
Uh no, I no, I think it is cooked and
period and then it's period with ice actually, and that's
what gives the like the creamy, frothy miss to the zucchini.

Speaker 1 (01:10:27):
Wow. Yeah, that sounds kind of terrible and kind of good.
It's a Hubert Keller recipe, I believe.

Speaker 3 (01:10:33):
Is how where I learned it?

Speaker 1 (01:10:34):
Wow? Yeah, all right? Well, and then chef Dan chimes
and it says, what if you told us that vegetables
aren't real and are accurately a marketing tool? I don't
know what that means. That's what he says. Okay. Joan
Karatea chimed in and said, tomatoes. Of course, I mean
again tomatoes. It's hard to not bring a tomato. Yeah, yeah,

(01:10:58):
I have a lot so about it. Guys, stop it
just relaxed. It's coming in. I got cucumbers again. My
friend Olivia Lynn five zero four five chimes in. It
says cucumbers and I again, it can't just screek. Cucumbers
are important. Cucumbers are great, very very important. Uh And
then we have Addie Dell chimed in and said cauliflower,

(01:11:21):
which we haven't talked a lot about cauliflower yet, but
that is definitely get in the summertime.

Speaker 3 (01:11:25):
It's uh late summer. Yeah, it's.

Speaker 1 (01:11:30):
Yeah. I mean I'm getting some of it at the farm,
so I'm going to they have some stuff grown locally.

Speaker 3 (01:11:36):
Yeah, yeah, it's awesome something cold weather crop is all
what I'm saying.

Speaker 1 (01:11:40):
It's like, yeah, no doubt about it.

Speaker 3 (01:11:42):
But early so probably an early harvest and the late harvest.

Speaker 1 (01:11:45):
Uh raw demption chimes in it says summer Brentwood corn.
Is that a I guess it's a variety of corn,
and but we wentwood. I mean it could be. I
think I think every place has in Brentwood. You think
we do.

Speaker 3 (01:12:00):
There's definitely a brent one along island, definitely Connecticut. I
don't think there's corn being grown in the Brentwood on
Long Island.

Speaker 1 (01:12:05):
Though probably not. There's a Brentwood in Virginia, is it really?
I think there's a Brentwood everywhere.

Speaker 3 (01:12:10):
It's peppy corn being grown in Virginia.

Speaker 1 (01:12:12):
My daughter asked me today as we were driving, She goes,
is there an Ichabod everywhere, like Ichobod Street, Chobod Road.
I was like, it's an odd one for you to
ask me, but I think you might be right. It
is weird that there are like the same name road everywhere.
It's a whole different I don't get it either, but
I think they do it just to mess with us somehow,

(01:12:33):
to make his fall in line. Yeah, something like that.
Back to our list here he speaking of that. Our
friend Isabella chimed in, who's on the board right now,
excited to have you again. Pears chopped up and I'm sorry,
peppers chopped up in pasta, salad, et cetera. So she said, etc.
Means just all of it, tanks, all of it, peppers

(01:12:54):
and all everything. I guess, so pepper's chopped up and
just put them on everything. I love the chopped up peppers. Again.
Withalked about peppers earlier, just you know, they have different
all kinds of vitamins and that we didn't talk about.
I mean that we didn't realize we're there and uh,
you know it's the same pepper as it just ages
different layers of age. Fright in the middle. For sugars,
would you stop sugar gimmick, Jeffy. If you had to

(01:13:18):
pick one vegetable that you had to eat every day
for the entire summer, what would it be? Mm hmm,
one vegetable. You have other stuff too, but you have
to have you have to have this one in your
diet every day.

Speaker 3 (01:13:30):
Oh but I eat this one every single day. You
have to I have to eat it every day. Yes,
I want to be a vegetable.

Speaker 1 (01:13:38):
I would.

Speaker 3 (01:13:40):
Is it a vegetable I have to like I like it?

Speaker 1 (01:13:41):
Or is it something I'm gonna make myself eat?

Speaker 4 (01:13:44):
No?

Speaker 1 (01:13:44):
Eat? I mean just it's a vegetable. You get to choose,
so obviously you like it.

Speaker 3 (01:13:47):
Oh, okay, it's maybe something.

Speaker 1 (01:13:50):
No, that was I would choose what I would make you.

Speaker 3 (01:13:54):
I would make you.

Speaker 1 (01:13:55):
Eat a fugua every day. I don't know what that means.
It's a bitter melon. I don't like that. It's so gross.
Not good answer that question first, I'm trying to get
to a point.

Speaker 3 (01:14:05):
Okay, I would probably have Well, I don't want to
say what I would have because when because we're not
talking about on this episode. O.

Speaker 1 (01:14:13):
Well, you can say it, though.

Speaker 3 (01:14:15):
I would have a.

Speaker 1 (01:14:18):
I would have a scallion every day. You have a tomato.

Speaker 3 (01:14:21):
I would have a tomato.

Speaker 1 (01:14:22):
But let's not say that I would have the T word.

Speaker 3 (01:14:26):
I would have Oh all right, ready, I would have
a little bit of romaine, just a little bit, just well,
if I had to have every day I have, I'd
have it, like a little bit every day.

Speaker 1 (01:14:36):
All right. I feel like romaine falls in the same
category as celery. Like it's just not a lot of
calories to it, and like you almost cost you more
calories to eat it than it does to you know,
than you gain for it doesn't make sense, that's true.
Cost you more calories to eat it. Yeah, it costs
you more calories eat celery does. Then you get out
of it. It takes energy for your body.

Speaker 3 (01:14:58):
Do you still do celery juice?

Speaker 1 (01:15:00):
That stuff's magic. That was terrible. No, it did, and
there was no proof it ever did anything for anyone.
Just did stuff. What did it do? It just made
things all It just did things.

Speaker 3 (01:15:10):
It made stuff work, made made everyone's There's not a
person out there doesn't know what I'm talking about. If
you drank celery juice, every everything works after that, everything works.

Speaker 1 (01:15:24):
It's just everything's like it's definitely, yeah, colon room, that's terrible,
But I know what you mean, though, it does it
that kind of work that way, that's for sure. Celery juice,
I guess the white Hot bud Sundays. It's just inappropriate.

Speaker 3 (01:15:46):
I retract my first comment. I think I would have
celary every day.

Speaker 1 (01:15:50):
Oh man, I don't think I agree with that whatsoever.
Celery isn't good in anything.

Speaker 3 (01:15:55):
Dude with a little bit of peanut butter on it
and raisins.

Speaker 1 (01:15:58):
Okay, and you're changing the game. Come on, what do
we call that? It was like ants on ants and
a log. Yeah. Gross, but yeah, I gotta go canned
cheese roll in baloni. Oh, now we're talking. I think
I would probably do beats. You would need beats every
single day. Beats. I think beats are great. You can
do lots of things with them, pills every day, but

(01:16:19):
you would eat beats every day. I would need a
beat like an apple. If if I have had to
have one beat a day, I could do it.

Speaker 3 (01:16:26):
Beats are hard, though, they're hard to eat raw, like
you had to really shave him down. It's hard to
just like take a chunk of a beat out with
your teeth like a that's true, but you can't cook
it in this eating a piece of pine. You know what,
I like pine trees.

Speaker 1 (01:16:44):
I should lose those teeth eating beats, just los of beats. Beats.
But you want to eat them raw? You can cook them,
that's true, but that's a lot of work. I'm a
fan of roasting them. You have them with salt and
all those delicious You gotta be cooking beats every single day.
I'm burrow a lot ahead of time. Twice a week,
I burrow beats twice a week. I burrow the beats.

(01:17:08):
All right, so beats, Okay, why not the words? I'll
say the beats. Okay, beats. You can have all kinds
of stuff with them. Yeah, okay, Yeah, that's my thing.

Speaker 3 (01:17:21):
I think I might go cucumbers before I went beats.
Really every day, if I had to do every day,
I think a cucumber would come in first.

Speaker 1 (01:17:28):
You know, I think it's very underrated putting cucumbers inside
water to drink.

Speaker 3 (01:17:32):
Yeah.

Speaker 1 (01:17:33):
I mean, I live in the Hampton's very bougey here.

Speaker 3 (01:17:36):
Cucumber water is everywhere, But I feel like it's not
a doctor's office out here that you don't go to
the like coach, you care for the.

Speaker 1 (01:17:43):
Cucumber water cameras with cucumber water.

Speaker 3 (01:17:46):
Do you like a little lavender in your water?

Speaker 1 (01:17:48):
Is there a question? Normally? Are those wax cucumbers? Where
did you get those cucumbers? Are they locally sourced? We're
not playing that game.

Speaker 3 (01:17:57):
We're not doing that.

Speaker 1 (01:17:59):
Yeah, I think I think, uh yeah, I think it'd
probably be a beat you say, cucumber. What do you
think of some of your favorite vegetables to cook on
the grill? Who?

Speaker 3 (01:18:09):
Onions? I love love charred onions on the grill.

Speaker 1 (01:18:14):
If you have a steak, grilled onions our must.

Speaker 3 (01:18:17):
I think grilled onions are excellent on a steak. I mean,
I think grilled onions are excellent as.

Speaker 1 (01:18:21):
A side veg. You know, just like uh, just rings
of grilled onions just so good. Uh. Eggplant, I think
eggplants like a scored eggplant and that's been marinated and
thrown on.

Speaker 3 (01:18:35):
The grill, charred and stuff.

Speaker 1 (01:18:37):
Right. Yeah.

Speaker 3 (01:18:38):
Zucchini, same same, I love a zucchini. I love what
you mentioned earlier, like you score the zucchini with the
miso butter.

Speaker 1 (01:18:45):
Oh yeah, you know, like it's a great thing to do.

Speaker 3 (01:18:47):
You can do that you can make like a miso
marinate and like rub it all in those scores and
throw it on the grill to chart it up that way. Delicious, delicious.

Speaker 1 (01:18:55):
I don't think there's anything right or wrong when it
comes to grilling vegetables like that. I think whatever you grill,
pay attention to and understand that some things that are
more dense, you know, are going to take a little
longer to cook as opposed to, like, you know, something
that you cut nice and thin. So if you maintain
the sizes of them and you cook an order of densities,
your vegetbles come up great every time.

Speaker 3 (01:19:14):
So when you're cooking squash, eggplant on the grill, yeah,
circles are long ways.

Speaker 1 (01:19:21):
It depends, depends, depends, depends. I'm probably going long ways
for most of it now because then it won't fall
in the grill. Oh, I see you. One of my
favorite tools that I have too, I really like it's this.
It's this pan that you gross vegetables in on your
grill and it's got like holes in it's like a
like a like a square walk with holes in it,

(01:19:43):
and you can fill it with your marinated vegetables and
put it on your grill and don't get nice and
charred when you can throw them and toss them easily
and they're without having them fall into the grill. So
I really like that basket. Do you ever see one
of those? Yeah?

Speaker 3 (01:19:52):
I actually recently saw like a basket that's like that,
like a stainless steel like double basket that like clips
together that you supposed to be able to like coss
and saute vegetables around it like a kind of grill.

Speaker 1 (01:20:04):
It like holds them together.

Speaker 3 (01:20:06):
Yeah. Yeah, like it like two baskets and it kind
of like squeezes together and then you kind of put
it in the flames.

Speaker 1 (01:20:12):
That works.

Speaker 3 (01:20:12):
I also saw recently a meatball cooker for the grill,
which I kind of hated. It was a look like
a top and jaccu pan you like, you know, a
little circle oh yea yeah, Like it was like a
little circle indented sort of square pan like you were
talking that grows and had holes in it, but for meatballs.

(01:20:33):
And I was kind of like, man, you got to
really hate your life if you're going to grill eight
meatballs at a time.

Speaker 1 (01:20:42):
Yeah, that's what. That doesn't take a long time.

Speaker 3 (01:20:44):
I mean in my house we make five pounds of people.
You can't make less than five pounds of meatballs, Like, yeah, you.

Speaker 1 (01:20:50):
Gotta make a lot.

Speaker 3 (01:20:51):
I'm only cooking for three girls. We have five pounds
of meatballs. They eat eighteen meatballs before I even get
before dinner's even closer to being ready.

Speaker 1 (01:20:58):
They just keep walking by eating them out of the thing.
Out of the thing, you know, like get to get
the meatball grill cooker, and then we'll eat them out
of the thing that won't be able to because it's
too hot. That's a great idea, that's right. I want
to focus on corn for a minute or two here
because I think we're not giving it enough love. I think,
and we did talk about how you make that cream
corn with that machine or that little board thing you

(01:21:19):
talked about that we can get the corn corn creamer.
Corn is delicious. It's one of those things that you
can leave. I have to do is leave it in
the husk and throw it on the hot grill, and
then I'll actually take it and put it into a
cooler when it's done, when I finish it on the grill,
so it stays warm the whole time. That'll hold its
warmth inside that cooler. For what I'm serving people, so
you can go it ahead of time and throw it

(01:21:40):
the cooler and the cooler ass will keep it warm,
which works out great. But keep it in the husk. Yeah.
You know.

Speaker 3 (01:21:47):
One thing you taught me actually with corn is frying
the corn silk.

Speaker 1 (01:21:51):
The silk comes out amazing, right. It tastes like popcorn good.

Speaker 3 (01:21:54):
It's so good, and it's such a fun garnish and
you just give it a little salt. It almost kind
of tastes like a corn chip in a way.

Speaker 1 (01:21:59):
Yeah, it's yeah, it's a fun one to do, right.
I think I did that for the first couple of
years ago, and a lot of people were like, what
is this magical stuff? And I was like, oh, we
powdered you to corn horns and put them back together.

Speaker 3 (01:22:10):
Oh man, I love corn.

Speaker 1 (01:22:12):
Man.

Speaker 3 (01:22:12):
I make cold corn soups a lot over the summer,
and I just think it's so good. I kind of
just use a little bit of onion, leak one potato,
a whole bunch of corn, a little chicken stock, cook
it and then pure it really really well, pass it
and then put it in the fridge overnight and then
serve it the next day with like a little corn salad.

Speaker 1 (01:22:32):
In it, and it's just so good, he says passive. Friends.
It means he's running it through a sieve and getting
any of the pieces out of it that are like
heavy or chunky or you know, nothing that didn't get parade. Yeah,
we went nice and smooth, smooth, smooth. You have a
good one too. I like that. I think corn is
just so I mean taking it off the cob and
even just like fresh and not cooking it, taking it
off the cob and making like a you know, adding

(01:22:52):
some shallat and some lemon juice and salt and a
little uh cilantro to it, and if you want to
get crazy, put some mango or something there. But you
can just do like an easy corn also that way
and just you know, it always comes out delicious and
it's great on top of fish or grilled chicken or
something like that. Oh yeah, simple.

Speaker 3 (01:23:07):
You know one thing we didn't mention with corn.

Speaker 1 (01:23:09):
We have to, and that's suffering sucketash. Baby.

Speaker 3 (01:23:13):
We got to get in there when I think corn,
green beans, tomato, some shallatts, quick saute the whole thing
together with a little bit of butter, squeeze a little
lemon over it at the end. Oh yeah, with some fish,
maybe a little bit of chicken. Whatever. It's just a
great side dish on a buffet if you're doing bringing
a dish to pass in the summer, to bring somebody's house.

Speaker 1 (01:23:34):
A little sucotash and delicious and there's really no right
or wrong when you make it either. Like that's the
best thing about a suck attash. There's nothing. No one's
like you didn't make it properly.

Speaker 3 (01:23:43):
You know, so many different ways to make it, so
many different variations on it. I mean, like the original
suck attash I remember as a kid was like lima
beans and corn and almost like a cream sauce. It
was always such a light cream sauce. And I don't
know if that was a German way to do it
or something. I feel like my grandfather, my grandmother used
to make that and it was warm, right, yeah, it

(01:24:03):
was warm.

Speaker 1 (01:24:03):
Yeah.

Speaker 3 (01:24:04):
And then as I got older, I started seeing it
with like green beans and you know, fava beans and
you know all these different vegetables. Sometimes you know, grilled
piece of zucchini and corn and they called it a suckottage.

Speaker 1 (01:24:15):
This was amazing. Throw some corn and some pancake batter
and you'd be surprised how great that comes out. You
can make corn a little fritter. Corn fritter is another
great one too. Make a nice heavy battern just you know,
scoop it onto a fryer and or we're into a
pan of oil. Corn fitters are delicious and great to
go with seafood or something like that. We make a
bunch of them at the house and we do our

(01:24:37):
fish fry in the summer.

Speaker 3 (01:24:38):
Yep, yep.

Speaker 1 (01:24:39):
Those always come out great. People love them definitely. I like,
you know, fresh corn.

Speaker 3 (01:24:44):
If you make a little polenta and add a bunch
of fresh corn to your planta, so good. It adds
like a sweet little crunch to it, like little pots
in there, and it's just just a delicious side dish.

Speaker 1 (01:24:54):
Again, that's a good tip right there, Jeffy. Just throwing
some fresh corn inside of some polenta. I didn think
about it. That's pretty good, delicious. That's a game changer
right there. That's not bad at all. You can smoke
corn by the way you throw it on your pellet grill,
throw it on your smoke or add a little olive
oil to it, just a little rub of olive oil
and let it go for you know, twenty five to
thirty minutes on about like usually, and you get a

(01:25:17):
nice smoky corn, which is pretty cool. You can also
smoke on corn.

Speaker 3 (01:25:23):
You can take your corn cubs, throw them aside, let
them dry out. Oh here when you can use them,
and you can smoke food on corn cobs.

Speaker 1 (01:25:31):
Have you done that? Actually?

Speaker 3 (01:25:32):
Actually I have. It's a pretty aggressive smoke. But they
do it in some plate like Vermont. It's pretty They
interest a lot of corn cobs smoke bacon up there,
I've seen and stuff like that.

Speaker 1 (01:25:42):
Interesting. Or you can process them enough and you can
make yourself some straws.

Speaker 3 (01:25:46):
Yeah, you can. Actually you've ever used the whole piece
of corn in the in like a really really powerful
blender and period the whole cob that have I.

Speaker 1 (01:25:56):
Know I've never done that. I've seen it done, but
I've never done that. Yeah.

Speaker 3 (01:25:58):
Yeah, you can do that and you pass it and
it gets like a really crazy uh starch out of
that that like when you first cook it.

Speaker 1 (01:26:07):
The first day it says it can almost like gel
up can get cold.

Speaker 3 (01:26:11):
Yeah kind of like what that's was just going to say,
Like it's good the first day. The second day it
kind of grazed slightly and I don't like to.

Speaker 1 (01:26:18):
Use Oh yeah, no doubt about it. So corn very versatile.
We love corn. Get out there and get some corn
and do something fun with that. We love onions, We
love shallots. Uh you know, I think onions of Jeff
saw Abu. Grilling them is a really really great tip.
And for me, if you're having steak on the grill,
you gotta have grilled onions too.

Speaker 3 (01:26:37):
Worlled onions and mushrooms together.

Speaker 1 (01:26:40):
Yep, no doubt about it. Those are delicious too.

Speaker 3 (01:26:42):
Garlics escape, So we didn't talk about garlic scapes enough.

Speaker 1 (01:26:46):
We didn't.

Speaker 3 (01:26:46):
When they're here, they're here short, they're here for a
short period of time. You can make so much out
of them.

Speaker 1 (01:26:50):
I love to just cook them in a low oven
to their cuny. Absolutely, I love those. I think they're
absolutely delicious and chop them up and the garlic escape
and drop the dog escape up into your butter or
making a pesto out of it, or pureeing it into
a sauce or making an oil out. I mean, these
things were all delicious. Golg escape is a winner, Jeffy,
definite winner. We appreciate you guys hanging out with us

(01:27:13):
here this Saturday as we talk about vegetables on Plumb
Love Foods with Chef Jeffy and Chef Plum right here
on WYS and see the Voice of Connecticut. Make sure
you follow us on Instagram at fok King Chef, at
Chef Underscore Plumb, and of course at Plum Love Foods
for Chef Jeffy. My name is Chef Plum. We'll see
you guys next Saturday. Happy summer friends, go enjoy some vegetables.
We'll talk to you later and the rest