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.

KitchenOct 25, 2026

Lemon Starburst Spicy Margarita

Your pepper harvest has cocktail plans. This Lemon Starburst Spicy Margarita pairs fresh lemon and lime, blanco tequila and a touch of agave with a tiny sliver of Khang Starr Lemon Starburst pepper. Save the recipe for your next harvest.

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All 119 Kitchen 1

Oct 09

Miso-Roasted Mitoyo Eggplant

Roast thick Mitoyo eggplant wedges, then glaze with orange, miso and maple. Sesame and red shiso microgreens finish the soft, savoury wedges.

Casa Verde

Oct 09

Red Cabbage Apple Braise

Braise red cabbage and apples with cider vinegar, maple syrup and dried sour cherries. Mustard microgreens finish this tender, tangy side dish.

Casa Verde

Oct 09

Watercress Potato Soup

Blend tender potatoes with watercress, cream and a hint of horseradish. Chervil microgreens finish this smooth soup with a fresh herbal note.

Casa Verde

Oct 09

Arugula Lemon Pesto Pasta

Pulse arugula, walnuts and capers into lemon pesto, then toss with pasta off the heat. Parmesan and basil microgreens finish the peppery sauce.

Casa Verde

Oct 09

Collard Greens with Smoky Tomato Beans

Simmer collard greens with white beans, smoked paprika and a little cocoa in tomato broth. Radish microgreens add a fresh finish to the tender greens.

Casa Verde

Oct 09

Kale Caesar-Style Chickpea Bowls

Massage kale, then toss with miso-yogurt dressing and roasted chickpeas. Parmesan and sunflower microgreens finish these creamy, crunchy salad bowls.

Casa Verde

Oct 09

Komatsuna Garlic Noodles

Toss wheat noodles with garlicky komatsuna, soy and sesame, then scatter toasted coconut. Mustard microgreens finish this quick greens-and-noodles dish.

Casa Verde