Oct 09
Rainbow Chard and Chickpea Skillet
Colourful stems cook first, then tender leaves fold into garlicky chickpeas.
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
Parsnip and White Bean Mash
Parsnips lend sweetness while white beans give this mash body and a silky finish.
Oct 09
Avalanche Beet Lemon Hummus
White beets blend into a pale, creamy chickpea dip with lemon and tahini.
Oct 09
Chioggia Beet Carpaccio with Goat Cheese
Very thin raw beet slices show their rings beneath a lemon dressing and soft cheese.
Oct 09
Golden Beet and Lentil Salad with Dill
Warm golden beets give an earthy sweetness to lentils and a sharp mustard dressing.
Oct 09
Purple Carrot Ribbon Salad with Orange
Raw carrot ribbons preserve their colour and catch a citrus-cumin dressing.
Oct 09
Maple-Thyme Paris Market Carrots
Round carrots roast into sweet, glossy bites with thyme and a small splash of maple.
Oct 09
Black Spanish Radish and Apple Rémoulade
Apple and a mustard-yogurt dressing temper the firm bite of winter radish.
Oct 09
Daikon and Ginger Braise
A gentle broth turns thick daikon rounds tender while ginger adds warmth.
Oct 09
Watermelon Radish Citrus Salad
Thin pink-centred radish slices contrast with orange segments and a light honey dressing.