Farmers markets carry all kinds of hard-to-identify products and, if it makes you feel better, sometimes chefs don't know what they are either. The Associated Press talks to a bunch of chefs — including locals Katsuya Fukushima, Nick Stefanelli and Noma-bound Dan Giusti — about their unusual farmers market finds. Fukushima shares a story from his days as Minibar's executive chef in which he was stumped by "a long-stemmed plant with scalloped leaves." It turned out to be stevia. [Today]
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