What is up everyone? Welcome back to the Epic Gardening Podcast. I am Kevin and I'm here for our final episode with Chef Chris from Urban Farmer restaurant in Denver, Farm to Table Restaurant, and the owner as well of Lost Creek Micro Farm.

So we've had a really cool week, we've talked about a lot of different things both from the

restaurant and the farm perspective, as well as just growing for specific purposes and I kind of want to flip the script a little bit and talk about what happens when you just don't really know what to do with either a bumper crop that you end up

getting or maybe you have some sort of mistake or you just didn't get as much as you

wanted. I'm curious, Chris, if there's things that you've run into because you're both a farmer and a chef

that have made you kind of stretch your creativity like, oh I have way too much squash or I have, you know,

some crop didn't quite turn out the way I wanted. Do you have any sort of stories like that?

Absolutely. I think that, you know, I think the biggest joke I, what a farmer told me once is that if you don't have

somebody coming to your house and

trying to give you zucchini or squash during the summer you don't have any friends

right so basically basically you know when you doing that, I have a good recipe for, she gave me a good recipe rather, to make a relish, like a, instead of a pickle, like cucumber relish, it was a zucchini relish that you could use on like your

hot dogs and things like that because I think that's the part that you know the pickling

part or like we talked about cocktails a lot was making a syrup if you have like a ton of

basil and you need to make a syrup with it because you're just not going to eat a bunch of

basil or tomato salads, you know, and executing it that that way I think we make we made the

Escobiche I believe it's called the hot Mexican pickled carrots last year because I had enough peppers

But they were kind of all over the board the patron peppers and things like that and then we had a ton of carrots which I have two young kids

they both picked a lot of them all of their

adolescent stage and so these ones got very big and so we wound up cutting them

up and pickling them and then that's we love eating it when we're when we're

making like Mexican food and stuff. So I think pickling and

batching out simple serbs. But I think you know the other thing was a funny story

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