For each quarterly issue of Edible San Francisco magazine this year, I am doing a “farm to table, in one afternoon” story to show the origins of a dish served at a San Francisco restaurant. For the last issue I visited Annabelle’s farm in Bolinas, and in the current issue I traced an ingredient for Namu Gaji, a New Korean-American street food restaurant.

Kristyn Leach is the farmer at Namu Farm, a one-acre plot dedicated to the restaurant an hour outside the city. She picked red mustard with her trusty farm dog, Bebe, that I took to Chef Dennis Lee (pictured above) at the restaurant where he prepared the dish above (recipe here).