Welcome back everyone to the Epic Gardening Podcast.

We are joined again by Natasha Ho.

She's a master train chef, habit traveler.

She studied culinary traditions from cuisines all around the world and also the founder of

the Well-traveled Palette and you know we have been talking about all sorts of different

things on bringing the garden into the kitchen and having more success and more fun there.

And I think Natasha this is a great topic for today's show because you grow a radish,

you grow a turn up, you grow carrot and unless you really love it in its natural format and

I certainly do for most of these vegetables, there's a lot you can do in the kitchen

to kind of take them up to the next level that if you're a gardener first you might not

really know and so I'm curious some of your strategies here.

Yeah, I'm excited for this one as well because there's so when you look at an ingredient

it's like the possibilities are endless but you need an idea, you need a little bit of inspiration.

So I'm excited to provide a little bit of inspiration for what to do and what the possibilities

could include when you reach for those those ingredients.

One of the key first ones that I always tell people to master is making soup.

It's so simple, it might be so simple that people often overlook it because they want to go

to something that's a little bit more complex but the flavor of soup can be very complex while

the technique is very very simple. So the first thing to do that really transform vegetables into

something that's greater than the some of their parts is turning them into a soup and every

single vegetable weans it works well for making soup out of it in terms of it can be broccoli,

it can be carrots, it could be potatoes, it could be leeks, it could be colrabi, it could be tomatoes,

...