From Field to Fork

May 11, 2018

This week's box is full of spring delights -  we have tart, lemony sorrel, spring red radishes, and tofu from local organic soybeans, made the 'Zen-Tofu-Master' way. We are lucky to get a second week of garlic ramps, whose season is over in the blink of an eye. Asparagus and rhubarb continue to delight and the first of the season's spinach and romaine are making their debut. Check out the wonder of sorrel in our delicious soup recipe. If you are not a curre...

April 10, 2018

In a continuing effort to push winter out the back door once and for all, let's pretend for a moment that, no, we are not still wearing a down jackets and boots every day, we are eating radishes and butter, because it's spring!  

This delightful little take on the crostini is an open faced attack on winter.  I had it for lunch today, but found it my new favorite cookbook, Dinner, Changing the Game, by Melissa Clark. 

The cookbook...

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