We discovered this recipe on New Year's Day, when we had just gotten home from a week visiting family. We were very tired of fatty, greasy foods (and eating in general, frankly), but knew we needed a healthy dinner. We came home to a sad carrot and cabbage in the bottom of our fridge, and transformed them into this salad! It was such a refreshing delight.
This Thai inspired pasta salad is great for potlucks or as a snack.
This version of Pad Thai is from a CSA newsletter from Mustard Seed Community Farm in central Iowa. It might not be super authentic but is tastes great and makes a lot!
An easy weeknight dinner with minimal cooking.
About Microgreens are just baby vegetables! They're grown for a week or two instead of to full maturity. They're a great way to get lots nutrients out of a small space, and to add some fresh flavor to any dish. We grow a basil/lettuce/beet mix, and a kale/leek/arugula mix. Storage Store microgreens in an unsealed … Continue reading Microgreens
CSA member Suzie shared this with us and says it's great with almost any veggie from your box, even kale!
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
This great green spread can be enjoyed on pizza, pasta, with crackers, chips, veggies, or by the spoonful!