Oct 09
Purple Sprouting Broccoli with Tahini Lemon Sauce
Long broccoli stems roast quickly and make a generous base for a creamy sesame sauce.
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
Roasted Romanesco with Caper Breadcrumbs
Pointed florets roast at the tips and catch crisp, lemony caper crumbs.
Oct 09
Snap Peas with Lemon and Mint
A quick sauté keeps whole edible pea pods crisp and sweet.
Oct 09
Suyo Long Cucumber Rice-Paper Rolls
Long cucumber matchsticks bring crunch to fresh rolls with tofu and herbs.
Oct 09
Lemon Cucumber Chickpea Chopped Salad
Round cucumber bites add crispness to chickpeas, tomato and a lemon-parsley dressing.
Oct 09
Armenian Cucumber Smashed Salad
Lightly crushed cucumber catches a sesame dressing in its uneven surfaces.
Oct 09
Snowy White Eggplant Lemon Dip
Roasted eggplant flesh blends with tahini and lemon into a soft, smoky-edged dip.
Oct 09
Thai Eggplant Coconut Curry with Tofu
Small eggplants simmer in a coconut curry with tofu and basil for a satisfying bowl.
Oct 09
Rosa Bianca Eggplant Tomato Bake
Roasted eggplant rounds layer with tomato sauce and mozzarella for an easy vegetable main.
Oct 09
Miso-Roasted Mitoyo Eggplant
Thick eggplant wedges become creamy inside beneath a savoury miso glaze.