I'm sorry, it's Alex.

So I am in New York City right now.

I just finished a few social events, you know, I was at the maker faire.

I did some good cookbook commotions.

Alex was absolutely amazing to meet you.

And then I thought, since I'm in New York City, let's just, you know, take the opportunity to make a video, that there's a video, by the way, that I've been willing to make for a while.

And it's basically about how I select, you know, the right vegetables or fruits at the market, sharing some pro local tips.

He I'm not a local, just but I know a guy who can hook me up for good.

Hey, Mike, this is Alex am downstairs, man, about your place.

How are you ready?

We're in Park Slope and we're heading over to the farmers market.

It's called the Grande Armee Farmers Market.

Biggest Farmers market in Brooklyn.

Thing to me is like a church, you know, this is Saturday.

Legs it seriously, My holy land.

A lot of times I take a tour around first see what's going on.

You plan your attack, then go in for the kill.

But this one, it tastes like American grape juice.

Your favorite?

Well, leme sausage, Greeks.

Tight.

I mean, I know the home video is about vegetables and fruits, but another You think we get enough?

Here's the problem with me in the farmer's market.

Whatever money I have in my pocket, it's being spent.

I probably the best deep in the video.

It's a K on bring too much money at the farmer's market.

Mike, I know you.

You know me.

But my people don't all know you.

Okay, so can you.

Down into it.

It's a It's a very long way of saying Can you Tradition.

My name is Mike, half of brothers green.

My instagrams, like by my G can follow Like what I'm doing on the side.

Just like Alex.

I like to inspire people to get over their fears of cooking and get in the kitchen.

Right.

So the idea right now is to get those veg out before you in the mood for each one.

Just go.

This is what you should be going for.

And this is what you shouldn't be going so we're getting everything out.

Let's start with the 1st 1 The onion.

It's shiny.

First, there still is a bit of dirt when you're selecting an onion at the market.

If it's stuffed.

Even if that stuffed, it's a no go.

It's probably even wrote in that ice that it's going to stink if you can peel off the skin and it doesn't break if it's soft like this one, and it means union is young.

This is fresh summer corn.

You don't get this everywhere.

The number one thing is, don't be scared like peel.

Open your corn.

It's a little scary at first.

Like him, I allowed the mess of the corn.

This is just slightly eaten there.

I don't know if that's Boggs Air.

It's like, just okay.

It's not good.

You can get corn where it's completely just beautiful throughout the entire top.

And just look at these like fat, juicy Colonel's.

It's nice and shiny.

Can you eat that role way Just dead weight.

Get this carrot with the stem still owned, this is a young carrot.

It's film, very film.

You shouldn't be able to bend it.

That would be very bad when you seek long, big carrots without the stem on.

They can be young, but that can be super.

Or they can be like a year old.

The beautiful peach.

You just want to looking like beautiful all the way through.

No bruises, just a nice, vibrant color and just a little underripe at this point.

The smell.

If it smells really intense, it's probably gonna taste very intense.

Gary definitely is one of my all time favorite flavors in cooking.

I feel like it's very powerful, but it doesn't mean you have to use a lot of.

That's why I'm very picky when it comes to picking the right garlic.

I would place my hand around it and try to find a week's birth if I find the weeks.

But that's the end of this head.

I'm just gonna trash it.

I mean, I'm not gonna trash because it belongs to.

I tend to buy those who are more regular than the others.

I feel like it's easier to manage in the kitchen, and then I tend to buy bigger heads.

Then this one on the bigger ones.

It's easier to check if if there isn't like a clove that is rotten inside.

Gallic was a gift of ancient Egypt.

Are we phone so time?

Basically, with the weeks that come, you can create the website you want.

It's super fast and super easy, which honestly is priceless.

If you want to focus on making a food videos, for example, weeks get over 500 designer made templates, and you can make a blood gallery, an online store.

And, of course, everything is mobile.

And s your friend on double that.

You can connect your week's website to your own domain, and that is definitely something I'm planning to do.

If you want to give it a try.

What?

You can do this for free, so I'll share the link in the description box down below.

Well, I got no voice, no more.

Back to the video wavered ingredients.

Do you call this explain?

Are over 1,000,000,000 over.

We call this eggplant.

One thing that I learned that I haven't really seen the difference between male and female.

But if this is like indented, that usually means it's a female.

There's gonna be more seeds, so if you could find that without, that could be totally wrong.

So you want thio.

Make sure it's nice and shiny.

Sale shiny, that ISS that is a beautiful looking eggplant, and then you want a nice like green top.

You don't want this right now, and a lot of the vegetables at the top is like fresh and green.

It works.

And then, like you are saying, What were you calling this the year it's slightly stinking.

Yes, it's a bit stinging.

It's a bit like metres for exam, because the longer those sit out, they're gonna kind of dry out, and it's not gonna have the sharpness and stinginess.

Make sure you know you when you cut your eggplant, that's a cooking tips you consulted before you cook it.

It's gonna pull out a lot of the bitter moisture.

Be delicious.

It's like an Impenetrable force here now.

Zucchini.

You want a film?

Vegetable?

Very important that this film.

Sometimes you can find zucchini, which are soft right there at the head.

It's usually a bad sign.

I'm not sure you can perform this at the market, but if you cut the top of his cleaning juicy yeah, it's juicy.

That's a good sign you could do a whole video.

There's so much to it you want, like a nice combination between a little firm and you know, a little song like that middle ground like you don't want to pick it up and it's just your push it and that would be Dae Bak.

And yet the skin on very good tomato he's a giant.

If you want to insist, you could break the skin and that's a good sign.

Just want another bite of this.

This is a life changing experience.

That's a good man.

It's amazing.

So sweet.

Yeah, sweet corn.

When good collaboration happens to do, the world sucks a bit less.

Yes, it's been an absolute pleasure to have you in the studio have my video good.

Elaborate.

There's guys you should definitely check up Mike Sandwich cities.

But this time it's very French.

Yeah, very French.

That's why I called on Miss Man.

What?

I don't even remember the sandwich.

John Claude Van Damme, right.

Junkers phone number.

This case just keeps being your family.

You're fending a whole nation, but guess this is it.

I hope you enjoyed this episode if you did.

Of course, I remember giving like thumbs up in each other's everywhere in your socials.

Super important in this one.

Please leave a comment.

If you get good tips on how to how to select the freshest, the tastiest vegetables and fruits when you're shopping, it's a community.

It's a community.

Remember that.

So in the meantime, take care.

Bye bye.