Oct 09
Sorrel Yogurt Sauce for Roasted Vegetables
A modest handful of tangy sorrel turns yogurt into a fresh green finishing sauce.
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
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
Blue Cornmeal Skillet Bread with Scallions
Homegrown grain corn becomes useful after drying and milling; this bread uses its culinary cornmeal.
Oct 09
Dino Melon Cucumber Salad with Lime Basil
Cool melon and cucumber cubes meet lime basil in a light summer salad.
Oct 09
Yellowfin Summer Squash Lemon Fritters
Grated yellow squash makes soft-centred fritters with crisp edges and lemon zest.
Oct 09
Table Queen Squash with Lentil-Walnut Stuffing
Roasted squash halves become edible bowls for a savoury lentil and walnut filling.
Oct 09
Red Kuri Squash Coconut Soup
Dense winter squash gives a velvety soup with ginger and coconut milk.