JACKSON, WY - Summers are short and the growing season is long-cherished by all who call the valley home. Inspired by showcasing fresh, seasonal ingredients in his dishes at The Kitchen, chef Ash Tucker is no stranger to navigating the area\u2019s farmers market. With so many incredible vendors, last month we tagged along chef Tucker to see how he navigates the market.\r\n\r\nThe Executive Chef of The Kitchen, chef Tucker can be found at the market most Saturdays, where he seeks out ingredients to be utilized in his weekly specials. \u201cI usually have a protein in mind that I\u2019ll be getting in, like fresh fish, local steak or game fowl. When I go to the market, I keep this ingredient in mind but let the other ingredients I find dictate the special, such as finding fresh herbs, greens or a specific vegetable to build a salad around."\r\n\r\nFirst on the agenda: arrive at the market and head straight for the coffee\r\n\u201cMy habitual first stop is always for fresh coffee to get me jump-started. From there, I pop by the Bovine + Swine booth for a little protein boost after a long work week. With some quick samples in hand, I fill Bovine + Swine\u2019s butcher\/chef Joel Tate in on how the product I source from him has been selling at The Kitchen.\u201d\r\n\r\nStop by Cosmic Apple Gardens\r\n"Cosmic Apple is always a go-to for me at the market. Earlier this summer I found beautiful chive flowers, heirloom carrots, mountain sorrel, golden beets, and kale. I love that you never know what you\u2019re going to find at the market, but local, organic, farm-fresh ingredients are always on my radar.\u201d\r\n\r\n\r\n\r\nFocus on the flavors of the area\r\n\u201cWhen I\u2019m walking around, my favorite find is when a vendor has something very specific to the area that I can use to present a plate where those eating it get a geographic connection to where they are.\u201d\r\n\r\nDon\u2019t miss the meat\r\n\u201cI was recently sold on some locally fattened and butchered goat from Matt Lovely at the Lockhart tent. It was a total score.\u201d\r\n\r\nTalk to the farmers and ranchers\r\n\u201cAs a chef, I\u2019m inspired by stopping by the market and mingling with the local folks who bring passion, care and creativity to what we consume. I love being able to show them what I\u2019ve come up with and have them eat something I composed out of an ingredient they put so much care and time into growing, nurturing or raising. Eating and supporting these local efforts is very important and a great way we can all grow within our industry and as human beings living in this amazing place."\r\n\r\nWith his farmer's market finds in hand, we followed up with chef Tucker to see what he put together for his restaurant\u2019s specials. They included:\r\n\r\nRoasted Golden Beet Salad with Cosmic Apple kale, mountain sorrel, house-smoked feta cheese, fennel, candied almond, lemon, olive oil and sea salt\r\n\r\nSwan Valley American Waygu Delmonico Steak, served with confit fingerling potatoes, heirloom carrots, morel mushrooms, spruce tip tallow butter, chive flower and leek ash\r\n\r\nFor more on how chef Ash Tucker presents seasonal, fresh ingredients on the menu at The Kitchen, visit thekitchenjacksonhole.com or make a reservation here.