farm to table
Tepary beans have a flavor and texture that is like a cross between kidneys, lentils, and pintos. They are creamier, nuttier, easier to digest, and higher in protein than all three. Some locals refer to them as “the creamy beans”.
Read MoreThis French onion soup is as good as the beefy version. True story.
Read MoreThis is something I came up with trying to use up tidbits from the recent festivities.
Read MoreEggplant eggplant everywhere. Everywhere! The price is good and the flavor is wonderful, so I have ended up with a ton of it as part our weekly farmers’ market hauls... This miso honey glazed eggplant comes together fast and it’s really elegant and versatile.
Read MoreMaking bánh xèo from scratch can definitely be a thing. However, I have learned that if you plan and prep everything out in advance, it’s actually pretty easy. And totally worth it.
Read MoreDuring ramp season, I frequently meet people at the farmers’ markets who are intrigued by ramps but hesitant to buy them. Interestingly, they have all shared the same concerns...
Read MoreThis toast is great to make in the spring or early summer when peas, radishes, and herbs are at their peak and in abundance.
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