Farmer’s market to table

Yesterday I woke up early, went yo the Baltimore farmers market, picked out a few things, and then cooked them for chefs dinner at B&O.

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Spring onion  romanesco cauliflower, purple broccoli, and squash blossoms.

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Soft shell crab, ricotta-spring onion-crab stuffed squash blossom, corn puree, and sauteed cauliflower.

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