Growing Season
AMED AFTER an herb native to the Mediterranean, Borage (rhymes with forage) is the next project from pastry chef Zoë Taylor, whose sweet and . The neighborhood market—envisioned by Taylor and her partner, chef Josh Kline, as a one-stop source for all things casually gourmet—will sprout in Speedway sometime this summer, sharing a few traits with its botanical namesake. The couple is not native to Speedway, for starters. “Borage was brought over to the states,” Taylor says. And it turned out to be a very beneficial plant, easy to grow yet non-invasive, and one of the highest nectar-producing blooms in the garden. “That’s what Josh and I want to do in Speedway. We want to become part of the community.”
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