Oct 09
Red Cabbage Apple Braise
Shredded cabbage softens with apples, vinegar and a restrained touch of maple.
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
Watercress Potato Soup
Potatoes give body to a green soup finished with peppery cultivated watercress.
Oct 09
Arugula Lemon Pesto Pasta
Peppery arugula makes a fast pesto with walnuts and lemon, loosened by pasta water.
Oct 09
Collard Greens with Smoky Tomato Beans
Slow-simmered greens and beans take on smoky paprika without needing smoked meat.
Oct 09
Kale Caesar-Style Chickpea Bowls
Massaged kale and crisp roasted chickpeas meet a lemon-Parmesan dressing.
Oct 09
Komatsuna Garlic Noodles
Stems and leaves cook in stages for a fast noodle bowl with sesame and garlic.
Oct 09
Mizuna Pear Salad with Toasted Walnuts
Peppery leaves, ripe pear and toasted walnuts make a quick autumn salad.
Oct 09
Mustard Greens with White Beans and Lemon
A brief braise mellows mustard leaves while beans catch the garlicky pan juices.
Oct 09
Tokyo Bekana Crunch Salad with Peanut Dressing
Tender cabbage-like leaves carry a nutty dressing without needing a long marinade.
Oct 09
Bok Choy with Ginger-Sesame Tofu
Seared tofu and tender-crisp bok choy share a quick ginger sauce.