What's in the Chef's Market Cart: String Beans from Tamai Farm
What's in your cart, chef? This week, we ask Mark Hopkins, sous chef at Canelé in Atwater Village. We found him carefully packing his truck with what looked like too many crates of colorful late summer produce.
"This week, I'm most excited about the green beans from Gloria [Tamai]," Hopkins told us. "Well, green and yellow, I guess. We're changing up the menu, and they're gonna be on the lamb osso buco, make it a little brighter."
Tamai Farms, which is run by Gloria Tamai and her family, will be bringing their green and yellow pole and wax beans to several markets around Southern California for at least the next month, provided the weather in Oxnard stays mild.
We certainly hope it does, because the fresh, slightly sweet taste of the beans -- some crunchy and barely cooked, others with a discernibly leguminous texture and a deep -- lends the meaty, autumnal braised lamb a delicious autumn-in-California lightness.
Lamb osso buco with green and yellow beans
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