Kale Salad

A flexible salad that's great with whatever additions you like. It's best when made a day in advance, so perfect for potlucks or other large gatherings!

Cilantro

Looks like parsley but easily distinguished by smell. About Related to celery and parsley, cilantro is very fresh, herbaceous, and great with any cuisine, especially spicy food. The leaves, stems, and dried seeds (known as coriander) are all edible. Storage Keep cilantro in the fridge in a glass of water, like cut flowers. Or, hang … Continue reading Cilantro →

Radish

Photo by Rarnie McCudden on Pexels.com About Radishes are crunchy and slightly spicy. They can be pink, red, purple, black, or white. Both the roots and the greens are edible. Storage Separate the roots from the greens by cutting about half an inch above the bulb. Store both in an unsealed bag in the fridge. … Continue reading Radish →

Spinach

About Spinach is a sweet, tender leafy green. Depending on variety, it can be rounded or pointy, but both are good. It usually tastes best when the weather's been cool. Storage Spinach will last up to a week in an unsealed bag in the fridge. Avoid washing until right before you use it, as water … Continue reading Spinach →

Basil

About The most common type of basil is Italian, but you can also get Thai, Cinnamon, Spicy, or Purple Basil. The leaves, flowers and stems are all edible. Leaves and flowers are great for garnishing, and all parts are good for pesto. Fresh basil is sensitive, so use it as soon as you can. Fortunately, … Continue reading Basil →

Sun-Basil Pesto

This great green spread can be enjoyed on pizza, pasta, with crackers, chips, veggies, or by the spoonful!

Boule Bread

We use this recipe for making personal pizzas or to make flatbreads to go with curry. After the initial two hour rising time you can use it straight out of the fridge to have pizzas or a side in 15 minutes or less.