Oct 09
Garlic Chive Mushroom Omelette
Garlic chives perfume a folded omelette filled with browned mushrooms.
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
Cilantro Lime Roasted Carrot Tacos
Roasted carrots and black beans get a generous fresh cilantro finish.
Oct 09
Bronze Fennel and Chervil Egg Salad
Soft anise-scented herbs lift a simple chopped egg filling.
Oct 09
Sorrel Yogurt Sauce for Roasted Vegetables
A modest handful of tangy sorrel turns yogurt into a fresh green finishing sauce.
Oct 09
Shiso Edamame Rice Bowls
Finely sliced shiso brings a distinctive fresh aroma to rice, edamame and cucumber.
Oct 09
Dill Mustard Potato Salad
Dill and grainy mustard dress warm potatoes without a heavy mayonnaise base.
Oct 09
Parsley-Forward Bulgur Salad
A generous amount of chopped parsley makes this herb salad greener than a grain-heavy side.
Oct 09
Genovese Basil Potato Pesto Salad
Warm potatoes absorb fresh basil pesto for a picnic-style side best served just made.
Oct 09
Arugula Lemon Pesto Pasta
Peppery arugula makes a fast pesto with walnuts and lemon, loosened by pasta water.
Oct 09
Culantro Green Rice
A small handful of culantro perfumes rice without turning it into a heavy sauce.