By Alix Wall
I happened to be browsing my copy of Mark Bittman’s “How to Cook Everything Vegetarian” when I saw a recipe for an extremely basic Carribean soup with yellow split peas and ended with a splash of lime.Read More
By Alix Wall
In case you hadn’t noticed, it’s tomato season. Our CSA specializes in Heirloom tomatoes, so this means at this time of year, we usually get three different varieties in our weekly box: usually grape tomatoes, heirlooms and one other variety like Romas. While the temptation is always there just to eat them fresh with just a sprinkling of salt, I’ve discovered two new dishes this summer that are worth sharing.
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By Alix Wall
I have since come around on the neutral little seed. First of all, it has protein. Second, it takes on whatever flavor you put with it. It mixes well with other ingredients and doesn’t dominate. And, it cooks in only 15 minutes.
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By Alix Wall
Can anyone hear fava beans and not think of Anthony Hopkins?Read More
