April 25, 2018 • 0 comment(s)
We found one of our customers made a remarkable looking savory tart using our Hakurei turnips, their greens and our spinach, so we had to investigate further!
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April 10, 2018 • 0 comment(s)
We've got cilantro, folks! To celebrate this extraordinarily anticipated spring (that has really only just just arrived), let's do a chilled soup, with ripe avocados, buttermilk and a whole lot of fresh cilantro!
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April 5, 2018 • 0 comment(s)
Though Mother Nature is toying with us a bit, spring is here. We are happy to finally offer a sure sign of spring, green bunching onions! The recipe this week features them prominently. Enjoy!
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March 30, 2018 • 0 comment(s)
Eggs. They are the new black. Or at least the new bacon. Eggs can be used in every type of meal in countless ways: sunny side up, scrambled, frittata'd or used to coat bread for French toast for breakfast, on top of a burger at lunch, deviled eggs for a snack, over roasted asparagus, in an avgolemono soup or used to make a pasta for dinner and even baked into cakes, cookies, whipped into meringues for dessert. You can have them soft, medium or hard boiled, or go for the sixty-two degree version. The options are endless.
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March 21, 2018 • 0 comment(s)
I am a soup person. I am just absolutely gonzo for soup. I love to make them at home and I also love to see how inspired a restaurant is by their soup du jour. And, oh man, I love the garnish on a soup. It’s like putting the star on the tippy top of the Christmas tree.
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March 14, 2018 • 0 comment(s)
March comes in like a lion, indeed. I'm really hoping the last freeze has just passed.
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March 7, 2018 • 0 comment(s)
I’m not an extreme coffee snob, but I am pretty particular about how my coffee is brewed - I prefer the French Press. Characteristics I appreciate in my morning coffee; thick, round, bold, smooth. Though I use milk in my coffee, I want the coffee not to need it (I don’t dig bitter coffee).
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February 26, 2018 • 0 comment(s)
One thing I hate is wasting food. I realize that doesn’t sound really novel or anything. Not too many people relish wasting stuff. And with the ever present and continually growing modern food movement, it’s actually super on-trend to not waste any food.
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February 18, 2018 • 0 comment(s)
Arugula is kind of intense. My three year-old daughter says it’s spicy. My friend Kate told me, “Too peppery. And I like pepper, and strong, but something about the flavor doesn’t do it for me. It’s also too bold - it overpowers everything. It’s like a bell pepper, which overpowers everything so you only taste bell pepper, and is why airlines use it a ton in flight meals to give flavor to cheaply made and overly salty meals with decreased taste bud sensation at high altitude. That’s bell pepper and arugula’s deal. Attention hogs.”
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February 12, 2018 • 0 comment(s)
Oh, Kale. It was almost better before the pendulum swung your way. Now you seem to have become the victim of a backlash. How can a vegetable even have a backlash? But don’t worry, you’re in good company - Flip-Flops are in the same boat. At least people massage you...
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February 8, 2018 • 0 comment(s)
I looked the phrase up. Years ago every Las Vegas casino had a three-piece chicken dinner with potato and veggie for $1.79. A standard bet back then was $2.00, hence when you won a bet you had enough for a chicken dinner. Winner, winner...
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February 2, 2018 • 0 comment(s)
This week’s recipe is that of Byrd’s Apple Cake (the name… kismet?). My mom found the recipe in one of those local Junior League-y type cookbooks here in Richmond. You know, the kind that have spiral binding and a minimum of printing expenses involved; yeah, that kind. This cookbook is called "Historic Richmond Cooks" and the recipe was submitted by Mrs. James E. Ukrop. These are the very cookbooks that have some of the best finds.
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