May 05
Ananas Noir Tomato Salad with Basil and Shallot
A juicy Ananas Noir heirloom tomato salad with honey-shallot vinaigrette, basil, olive oil, and enough restraint to let the marbled fruit shine.
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.
May 05
Black Beauty Tomato Carpaccio
A dramatic raw Black Beauty tomato plate with basil oil, shallot, flaky salt, vinegar, and optional edible flowers.
May 05
Stuffed Poblanos with Tomato Rice and Herbs
Roasted poblano peppers stuffed with tomato rice, corn or beans, herbs, lime, and crumbly cheese. A garden dinner with real pepper character.
May 05
Ajvarski Roasted Pepper Spread
A smoky-sweet roasted Ajvarski pepper spread inspired by ajvar, with eggplant, garlic, olive oil, and red wine vinegar.
May 05
Aji Amarillo Sauce, Roasted Huancaína-Style
Make a creamy Aji Amarillo sauce with roasted peppers, fresh cheese, milk, lime and garlic. This huancaína-inspired version adds roasted flavour and a little...
May 05
Edible Flower Compound Butter
A garden-to-table compound butter with edible viola petals, chives, lemon zest, flaky salt, and soft herbs.
May 05
Culantro Sofrito Base
A deep green culantro sofrito with sweet pepper, onion, garlic, tomato, lime, and olive oil for beans, rice, stews, marinades, and braises.
May 05
Lemon Cucumber Yogurt Salad
A cooling lemon cucumber salad with thick yogurt, dill, mint, garlic, olive oil, and toasted seeds.
Nov 02
Pepper Guide for Cooking: Frying, Roasting and Sauces
Choose peppers by the dishes you cook: frying, roasting, stuffing, fresh garnishes and sauces. Compare sweet, mild and hotter varieties with product links.