Oct 09
Red Kuri Squash Soup with Coconut Milk
This Red Kuri squash soup with coconut milk blends tender squash with ginger and white miso for a velvety bowl without added cream. A squeeze of lime and fre...
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
Purple Sprouting Broccoli with Tahini Lemon Sauce
Roast purple sprouting broccoli and spoon over lemon tahini with pomegranate molasses. Mustard microgreens finish the tender stems and crisp tips.
Oct 09
Roasted Romanesco with Caper Breadcrumbs
Roast Romanesco with cumin until tender and browned, then add lemon-caper crumbs. Radish microgreens finish the crisp, savoury vegetable side.
Oct 09
Snap Peas with Lemon and Mint
Quickly sauté Sugar Ann snap peas, then toss with lemon and mint. Toasted pistachios and fresh pea shoots finish this crisp green side.
Oct 09
Suyo Long Cucumber Rice-Paper Rolls
Wrap Suyo Long cucumber, tofu, vermicelli and mint in rice paper. Serve with orange-peanut dip and fresh pea shoots for a crisp, fragrant lunch.
Oct 09
Lemon Cucumber Chickpea Chopped Salad
Toss diced lemon cucumbers, tomatoes and chickpeas with sumac-lemon dressing. Parsley and fresh pea shoots finish this colourful chopped salad.
Oct 09
Armenian Cucumber Salad with Sesame and Pear
Lightly smash Armenian cucumber so its uneven surfaces catch the sesame, soy and rice-vinegar dressing. Crisp pear matchsticks add a sweet contrast in this c...
Oct 09
Snowy White Eggplant Lemon Dip
Roast Snowy White eggplant until collapsed, then blend with tahini and lemon. Pomegranate molasses and parsley microgreens finish the creamy dip.
Oct 09
Thai Eggplant and Tofu Curry with Coconut Milk
Thai eggplant and firm tofu simmer in a green curry sauce made with coconut milk and a spoonful of peanut butter. Lime and basil brighten the bowl, while cil...
Oct 09
Rosa Bianca Eggplant Bake with Tomato and Mozzarella
This Rosa Bianca eggplant recipe layers roasted aubergine rounds with tomato passata, mozzarella and Parmesan. Pre-roasting gives the eggplant a head start b...