When Alice Waters opened Chez Panisse in 1971, there were no farmers markets in Berkeley, California. But local foragers and gardeners found their way to the kitchen door to drop off wild mushrooms, backyard blackberries, turnips, sorrel, and so on. Eventually the restaurant formed close relationships with nearby farms. "Chez Panisse Vegetables" honors the bounty and quality of produce — where and how it was grown, when it was harvested, and when it arrived at the kitchen — that came to define the restaurant and California cuisine. Many of the recipes provide exact measurements, but others are written as paragraph descriptions, to encourage you to explore the seasons and taste as you go.
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