Oct 09
Purslane Cucumber Yogurt Bowl
Crunchy cultivated purslane folds into cucumber and a cool garlic-yogurt dressing.
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
Malabar Spinach Tomato Skillet
Succulent Malabar leaves thicken a light tomato sauce for spooning over rice.
Oct 09
Red Amaranth and Lentil Dal
Tender amaranth leaves fold into soft red lentils with ginger and cumin.
Oct 09
Snap Peas with Lemon and Mint
A quick sauté keeps whole edible pea pods crisp and sweet.
Oct 09
Red Cabbage Apple Braise
Shredded cabbage softens with apples, vinegar and a restrained touch of maple.
Oct 09
Watercress Potato Soup
Potatoes give body to a green soup finished with peppery cultivated watercress.
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.