just you know it's like who likes to eat greens really by themselves i mean unless you're a southern brown you know my my father you know brought me up on dandelion greens and term greens and and my uncle corky used to pickle greens every year so it's like i was you believe it i never had and never had a dr been cooking an hour before and they were so nice and smooth and just just perfect so we're going to use there was an hour you know which one the class all right class out  plastered all over the menu it's just whenever there's a new product that we can use we're going to use it and we just we just need to use that stuff and and kind of let the business christine is familiar with that we use a lot  texture you know it's just so much different than eating the hybrid stuff we get from the grocery store now not go source these long pull stuff too and when possible but a lot of stuff comes in from california and stuff and it's going the big you know  not that you can't use larger leaves it just takes longer to to do in this preparation than the new thing my mom and dad back into this one of the new things not been taught me well she she not a great cook really she not she's a she's a hairdresser so if that says anything about cooking she sheesh she takes the cake and she rips it i wrap and she threw it in a bag with some of the canned newman dressing and let it sit overnight and i don't like all this is going to which i kind of put together which i thought would be a really probably the one of the just a really good combination for for putting with kill because killing can be really kind of better but also has a sweet edge to it we want to bring that sweetness out so better doesn't overwhelm stay away from the hemlock that grows right next door to it so you don't want to get that so you're right to be really careful around when forging mushrooms or things like that can be really careful because because you want to know what you're picking because it can be fatal if you don't know what you're picking so we have some just some nice screens up here oh here's that here is that the regular here are just some regular green kale that is you can see between the right i don't see anybody so we know you're right it's really i don't i don't think it's funny how tastes change over time you know like i said about greens earlier i mean kids don't eat greens anymore i mean i mean people it's just like it's it's you get good olive oil that's all you need that list sas on it it's great but still pretty and it's the way they say a lot of dreams when you when you kind of play with a little bit of a little girl inside you know tricks that you use on to make it more attractive and more flavorful and things like that that looks are not a notorious national for having a lot of dirt you know and that don't you really can't see because it's sand you know i don't see it but it's there so the best thing to do is the floating method on that and just take a pot of  hamburger yeah it's perfect if it's if it's already kind of took a lot to clean you know you can do that but anything you're getting like like on medical stuff off the farms and stuff you know these are they just great produce they don't wash it stop that now i'm i'm going to just show you a quick meant to go out and you know what you get into doing this in your in your regular cooking you'll start making all of your dressings yourself you know because it takes a little time you know and it's so easy and why spend three pots of apple cider vinegar like the regular heinz stuff and then add like a quarter cup of apple juice to it ok to give it a little more fruit you have no more sweetness in the balance and then what we're going to do then is just and together for a period of time so that you're not you know just putting vinegar in on the salad so that that master will help the two to hold back together so they see any mustard and take that tender loving care to make sure that we're coming up with but you know asparagus if you're going to use it in a sob you want to make sure you blanch at first i would think unless you can let your left side hundred like i am because i like to go out and hot on the inside for plant coming up and if you get around those and you get lucky you can get these beautiful little spare just bads that are like purple and white and just and they're so sweet luscious you know and if you can find you know do anything to it you just you acid no nothing straight rot or when you cook means if you put seasonings out of any kind your room the beans pretty much because they'll take longer to cook the skins will be tough you know and they're not going to be you know just  if you want your vegetables to have a little more flavor put them in and let him sit with the marinate for a little rial the only reason i guess with the exception to be either vegetables i don't put those in with the marinated when i do the kale and the same thing will happen with the tough guys if you're leaving overnight so and you know that these are really nice and easy to work with and flavor i like that better because they have so much more flavor in so much you know more texture to  you just you know it's a great side dishes mabs being a salad you know especially in the summertime you want we tend to eat a little lighter in the summertime so this is a good way to go about you know and with side dishes and things like that i like  know and a little the city you know especially if you do a registered mix or or things like that you want some some nice facility to kind of to kind of you know kind of excite those that that child meat or whatever you're doing it with you know to kind of make all th it hasn't started going to flowery why this is you know and when you cook them that stays very uniform they'll stay the cook evenly all these little pieces here on the outside are going to overcook and going to fall off and look kind of you know not attractive so so we try to keep the food very attractive for you and said we're right to make sure you pick the ones with those are kind of following and so we try to pick the ones that are not following that have a nice tight head  at the restaurant we try to stay seasonal kind of throughout what we're doing and that's why sometimes you know you see certain things on the menu that we normally have like asparagus tomatoes we haven't even yet tomatoes off and  then at certain points except for folks who have to have money or pizza but but it's like i we we try to do that so that that you get a good product because really you know it doesn't do us any good when you come in in the products not quite right because we're having to use products that are in season that you know that taste not like a tomato should taste or not like asparagus should taste so so it really there's a lot of other gradients that we do bring in so we do keep you know a nice rotation right to root vegetables in the in the in the in the in the winter time and things like that so we try to keep things fresh and keep things seasonal and and try to make sure that you guys are getting the best best stuff for your money so so yeah so day with with some of the produce and you know anything that you can find in the bag and find the farmer's market can go into sauteed ground salads you can use you don't have to use spinach in warm salads you can use you can things like that so yeah and the question yes