Oct 09
Queen of Malinalco Tomatillo and Corn Salad
A brief roast softens yellow tomatillos before they meet corn, herbs and lime.
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 Tomatillo and Poblano Salsa Verde
Roasted tomatillos give a tangy sauce with softened poblano flavour for beans and tacos.
Oct 09
Aji Mango Carrot Soup
Carrots and coconut milk create a mellow base for a small dose of fruity pepper.
Oct 09
Hungarian Cheese Peppers with Herbed Couscous
Small squat peppers hold a lemony couscous filling and a golden feta topping.
Oct 09
Craig’s Grande Jalapeño Potato Hash
Crisp potato cubes carry smoky paprika and small pieces of fresh jalapeño.
Oct 09
Nadapeño Cheddar Cornbread
Heatless jalapeño-style peppers bring green flavour to a tender savoury cornbread.
Oct 09
Fushimi Pepper and Mushroom Rice Bowls
Long peppers and browned mushrooms make a quick savoury topping for rice.
Oct 09
Manganji Peppers with Miso-Maple Glaze
A light miso glaze clings to pan-charred long peppers without hiding their flavour.
Oct 09
Leysa Pepper and Ricotta Shells
Sweet pepper dice brighten a ricotta filling baked in tomato sauce.
Oct 09
Ajvarski Pepper and Eggplant Tray Bake
Sweet roasting peppers and eggplant become tender enough to spoon over warm grains.