The whole time we're talking, Field and Okamoto are being interrupted by line cooks and chefs, placing their morning orders: a variety of greens for Cookshop; 50 pounds of pea shoots for a simple, lemon - dressed salad at Franny's; and all of
the chicory rosettes they've got for Andrew Luzmore, the market forager at Blue Hill Stone Barns.
Chris Field and Jessi Okamoto are the exception: They're busy pulling plump, over-wintered spinach, delicate golden and ruby - frill mustard, purple mizuna, spicy wild arugula, sweet pea shoots, and the most beautiful
chicory rosettes I've ever seen from their mud - caked white van.