Oct 09
Bronze Fennel and Chervil Egg Salad
Fold firm-yolk eggs with bronze fennel fronds, chervil and caper-Dijon mayo. Chervil microgreens finish this fresh, herb-scented egg salad.
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
Sorrel Yogurt Sauce for Roasted Vegetables
Blend young sorrel with Greek yogurt for a tangy sauce to spoon over roasted vegetables. Pistachios and chervil microgreens add the final texture.
Oct 09
Shiso Rice Bowls with Edamame, Cucumber and Nori
Looking for a shiso recipe that keeps the leaves fresh? Slice them into ribbons over rice bowls with edamame, cucumber, sesame dressing and roasted nori. Sta...
Oct 09
Dill Mustard Potato Salad
Dress warm potatoes with grainy mustard, white miso and cider vinegar, then fold in fresh dill. Dill microgreens finish this tangy potato salad.
Oct 09
Parsley-Forward Bulgur Salad
Chop plenty of parsley into fine bulgur with tomatoes, lemon and pomegranate. Parsley microgreens finish this bright, herb-forward grain salad.
Oct 09
Genovese Basil Potato Pesto Salad
Toss warm potatoes with Genovese basil pesto, then add crunchy roasted edamame. Basil microgreens finish this nutty, herb-filled potato salad.
Oct 09
Blue Cornmeal Skillet Bread with Scallions
Bake blue cornmeal skillet bread with scallions and smoked paprika. Rest before cutting, then finish the savoury wedges with radish microgreens.
Oct 09
Dino Melon Cucumber Salad with Lime Basil
Fold ripe Dino melon and cucumber through lime dressing with torn lime basil. Pumpkin seeds and lemon basil microgreens finish this chilled salad.
Oct 09
Yellowfin Summer Squash Lemon Fritters
Squeeze grated Yellowfin squash, then pan-fry with Parmesan, lemon zest and fennel seed. Dill microgreens finish these golden summer-squash fritters.
Oct 09
Table Queen Squash with Lentil-Walnut Stuffing
Roast Table Queen squash halves and fill with lentils, walnuts and tart apple. Fresh pea shoots finish the tender squash and warm stuffing.