When it comes to taking your harvest and bringing it into the kitchen and preparing it into

a delicious meal, I'll be the first to admit that that's a skill set that I actually used

to be pretty good at.

I have to say, but in recent years I have fallen off that wagon a little bit and I make

very simple things, nothing wrong with that, harvesting potatoes, dicing them, baking

them, you know, cooking them up.

But when it comes to, you know, the Asian green world, which I've grown quite a bit of,

and we'll be growing more this year, I really haven't prepared much of that in a traditional

way at least, Regina.

And for those listening and just catching up, we have Regina from Asian Garden to Table

on the podcast.

This is our final episode of the week with her.

And we've talked a lot about growing Asian vegetables.

And now I think, you know, I noticed on your site, Regina, you sell walks, which I don't

own.

I don't own a walk.

I don't know why.

I think I will probably end up getting one.

But you know, you were telling me how that sort of is the central piece of cookware that

really helps you process all the stuff that you're harvesting out of the garden.

So I'm just kind of curious how you're using that with the vegetables that we've talked

about.

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