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Food Network superstar Chef Michele Ragussis helps Marysol Castro and Chef Plum answer your summer cooking questions, including what to do with the more unusual vegetables at the market or in your CSA box. Plus, ideas for cooking chicken of the woods mushrooms, grilling tips, and recommendations for soaking beans.

Marysol Castro tours Fairgate Farm in Stamford. And, Chef Plum talks to satellite farmer Farah Masani. Plus, Bryant Terry, author of Vegetable Kingdom, shares recipes and talks about activism, local farms, and how his ancestors inspire his cooking.

Connecticut sommelier G. Patel shares the rosés you’ll want to drink right now. We talk to the owner of a Connecticut distillery about pivoting the business in order to become essential. John deBary shares a few classic cocktail recipes.

Welcome to Seasoned! Marysol Castro and Chef Plum talk to Connecticut chefs about ways they’ve adapted their businesses to meet the challenges of feeding people during a pandemic.