I really do love vegetables–all the vegetables. I appreciate each variety we grow and what makes each one unique. But sometimes, I really do just love to mix them all together! When I want a huge bowl of steaming and flavorful greens, or have a lot to use up, this is how I prepare them....Continue Reading

I was first introduced to kimchi in college. A friend of mine asked me if I “knew about it:” this stinky pickled salad that was good for digestion. He then whipped out a jar of Sunja’s Spicy Kimchi, opened it and let the odor fill the dorm room. It wasn’t until I was a farm...Continue Reading

Sam and I moved here from New Mexico – a similar growing zone, but a vastly different climate and landscape. At least four distinct food cultures merge in New Mexico: Mexican, Spanish, New Mexican (Navajo) and American. Besides history, the other huge factor that influences the food culture there is the barren landscape: dry, poor soils, and very little...Continue Reading

Over the holidays I purchased a really great cookbook that has livened my weekly cooking routine. It’s Plenty More by Yottam Ottolenghi. It’s the first book of his I own (though I have a couple of his recipes from Jerusalam that are in my regular meal rotation) and I think I made an excellent choice...Continue Reading

Sam’s Dad has always been the latke maker in the family – a job he performs with gusto! Last year Sam and I were thrilled to help his dad cook up latkes for the family. We learned a couple of things. First, he suggested that we add grated turnips and carrots to the potatoes. Second, he showed us...Continue Reading

I love greens all year, but nothing beats the sweetness of hardy field greens when the weather turns cold. Though we grow them all year, hardy greens also seem to relish the cooler weather. Collards are gaining a reputation for being the “new kale”–I supposed this means that they are trendy in certain circles? Trends...Continue Reading