At the Santa Monica Farmer’s Market, correspondent Gillian Ferguson meets up with Chef Zarah Khan of Botanica in Silver Lake. Khan is using strawberries to make a berry and sumac jam, which she says takes a “lot of patience and a little bit of salt.” The jam is sold at the restaurant and through Zero Grocery. Next, Harry’s Berries are shipped globally. Lexi Holton brings down strawberries from Oxnard and explains the flavor profile of Gaviota, Seascape, and Mara De Bois varieties.
KCRW
