Recipes
Serves 4-6 Ingredients: 1/4 cup extra-virgin olive oil 1 pound Jerusalem artichokes, scrubbed and cut into 1-inch pieces 15 garlic cloves, peeled Pinch of crushed red pepper Kosher salt Black pepper 1 pound kale and swiss chard, stemmed, large leaves...
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Source: The Culinary Vegetable Institute at The Chef’s Garden This method is adapted from chef Gavin Kaysen. In the Small Farm Big Heart Provision Packs we offered, he precooked, smashed and fried small potatoes. The surface area created in this...
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