Chefs, possibly the only thing more
rewarding than growing your own food is taking the fruits of your
labor and turning them into something even more delicious. Today Chris and Trevor check in with an update on how they're working with their Row 7 Centercut Squash. The results look like dinner...
Chris says: Trev used a Korean BBQ rub on the Row 7 before grilling. As you can see, we got
a bit behind on eating the Centercuts. Possible pickles tomorrow.
Trev shares the recipe: The rub from last night's Centercut Squash comes from Bill Kim’s cookbook Korean BBQ, really easy as long as you have the Korean chili flakes.
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