Recipes
Ingredients: 1 pound mixed sweet peppers 3 bay leaf 4-5 peppercorns 2 garlic cloves, peeled and smashed 3 thyme, sprigs Salt Extra virgin olive oil Directions: Roast the peppers over a grill, under the broiler, or in the oven When they are charred, remove them...
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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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Our gardens are overflowing with late summer produce! This wonderful stew of eggplant, zucchini, peppers, and tomatoes will use up your excess vegetables in one pot, making enough to enjoy with a crowd and still have leftovers! Ingredients Fresh Vegetables:...
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One of the simple pleasures in life. These bite size potatoes free from skin literally give themselves to your teeth. They Are super tender and super creamy and take in all the flavors of green garlic and green onion. ...
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Honey and carrots are a natural combination. We love this because we're deeply connected to the production of both. Source: Culinary Vegetable Institute at The Chef's Garden Ingredients: 1 lb carrots washed and trimmed 2 tbsp butter 4...
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