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We're here in my garden. We're 610 Magnolia. I'm Edward
Lee and we're gonna pick some greens. These are sage
blossoms. Some spring lettuces. That's some nice tight parsley. This
is actually a sawdust that comes from our bourbon barrels
that we chop up. And it's gonna take this smoke.
[BLANK_AUDIO] So this is our salad that we do in
summer. And it's kind of a homage to barbecue. A
little carrot puree, rotisserie carrots, chard cabbage. So Japanese turnips,
pickled green strawberries. Smoked great. So we can unravel that.
Fiddle around the plate a little bit. All right, perfect.
There it is. That's it. That's our barbecued vegetable plate
with some smoked greens.