Oct 09
Aunt Molly’s Ground Cherry Apple Crumble
Ripe ground cherries bring a bright fruit note to a warm apple crumble with an oat topping.
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
Calendula Petal Rice with Peas
A modest scattering of calendula petals adds golden colour to a simple pea rice.
Oct 09
Nasturtium Cream Cheese Cucumber Bites
Peppery nasturtium petals give crisp cucumber rounds a bright garden finish.
Oct 09
Viola Lemon Shortbread
A lemon shortbread with a small edible viola pressed onto each biscuit before baking.
Oct 09
Purslane Cucumber Yogurt Bowl
Crunchy cultivated purslane folds into cucumber and a cool garlic-yogurt dressing.
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
Garlic Chive Mushroom Omelette
Garlic chives perfume a folded omelette filled with browned mushrooms.
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.