Oct 09
Atomic Sunset Tomato and Peach Toasts
Ripe peach and small tomatoes balance creamy ricotta on crisp bread.
THE JOURNALDISPATCHES FROM THE FIELD
Notes from
the field
& the kitchen.
Growing guides, variety profiles, recipes, and notes from the Casa Verde field rows. Written by the people selecting, trialing, and shipping seeds.
Oct 09
Wasabi Radish Soba with Sesame Dressing
Thin raw radish slices bring peppery crunch to chilled noodles and a rounded sesame dressing.
Oct 09
Poblano Corn Skillet with Lime Crema
Soft pepper strips and browned sweet corn make an easy filling for warm tortillas.
Oct 09
Tobago Seasoning Coconut Chickpeas
A gently simmered coconut sauce makes aromatic seasoning peppers the centre of a weeknight meal.
Oct 09
Sugar Rush Stripey Pineapple Spoon Salsa
A small dose of fruity pepper carries through juicy pineapple and cool cucumber.
Oct 09
Blot Pepper and Chickpea Crunch Salad
A chopped salad built around crisp sweet peppers, with chickpeas for substance and mustard dressing for bite.
Oct 09
Roasted Habanada and White Bean Dip
Orange Habanadas add floral pepper aroma to a creamy bean dip without relying on hot chilies.
Oct 09
Zebrange Mango Salsa for Black Bean Tacos
Mango softens the bite of striped Zebrange while lime keeps each spoonful lively.
Oct 09
Biquinho Whipped Feta with Lemon and Parsley
Small pointed peppers bring juicy contrast to salty feta. A quick appetizer that keeps the harvest visible.
Oct 09
Aji Cachucha Black Beans with Lime
A gentle pepper-and-onion base makes canned beans taste like a planned dinner.