We visited three farms in Homestead, with Pranee and Bee gathering up herbs, peppers, greens, and mangos for us to eat for lunch, in addition to the bags of watercress we carried with us. Each farm is small but robust, and to keep up with Bee's ingredient needs, Pranee needs to source from a half-dozen different places: She finds fruits from one farm, vegetables from another, and so on. A smiling middle-aged woman who doesn't speak much English, she was a dervish of energy, plucking and bruising herbs for me to smell, and half-climbing trees to make sure she grabbed the best, ripest sweet sop for us to taste. She and Bee kept up a running commentary that served as a primer for the Thai pantry: "The curry flowers we use for making a soup when you have an upset stomach," Bee pointed out. "Pandan leaf is for sticky rice and wrapping up desserts, and my mom always used them to test if the oil is hot enough before cooking. The large leaves of Elephant tongue are used for curries or salads, or the leaves can be folded to form a makeshift drinking cup." Rows of Thai chiles were laid out to dry everywhere—on tarps, in kiddie pools, in aluminum trays. Mango and lychees hung heavy on the boughs, and though dragonfruit season had just passed, the snake-like vines climbing down the trees still made an impressive backdrop for our morning.