Summer produce is just beginning its long, slow slide into glory, and that calls for a celebration! Cook up something special and summery, preferably over hot coals, chill something good to drink, and get outside – we’ll see you out Read on!
Celery & Fennel “Kitchen Sink” Salad
If there’s one silver lining to living in a pandemic, surely it must be learning to live a little more loosely. Bedtime? We’ll rely on our internal clock, thanks. Hair color? Those are “sparkles,” not greys. Pants? Totally optional. This Read on!
Chipotle-Lime Chicken Tacos with Crunchy Radish Salsa
Ingredients: 1 pound boneless chicken, cut into 1″ strips 4 tablespoons fresh lime juice 1 1/2 teaspoons crushed chipotle chilies* 6 teaspoons olive oil 1 bunch spring onions (white and pale green parts only), thinly sliced 1/2 cup chicken stock Read on!
3- Ingredient Uchi Brussels Sprouts
We’re doing a lot more cooking at home and when Uchi Houston’s Chef de Cuisine Chris Davies offered up his at-home version of Uchi Brussels Sprouts, we jumped at the chance to make them. Channel your inner chef and take Read on!
How To Make Naturally Dyed Easter Eggs
This week, we’ve got everything you need to know in order to make homemade dyed eggs using food scraps, pigmented veggies, and other various household staples that you absolutely have in your fridge right now. We recommend starting by Saturday, Read on!
Back Pocket Recipes: Minty Green Garlic Yogurt Sauce
Everyone needs a few – those save-your-bacon, last-minute, pull-dinner-out-your-back-pocket recipes. A few years ago, we found ourselves out by the grill, thinking deep thoughts and cooking up a fat, juicy lamb steak. It was a good night made even better Read on!
Lamb Steak with Charred Shallots and Minty Green Garlic Yogurt Sauce
Lamb Steak with Charred Shallots and Minty Green Garlic Yogurt Sauce There’s something deeply satisfying about gathering around a fire, the scents of wood smoke and charring meat rising up into the evening sky. In Catching Fire, anthropologist Richard Wrangham Read on!
Without a Recipe: Rutabaga
Here at the Farmhouse, we’re (obviously) big fans of a sexy, ripe summer tomato or a perfectly plump peach, but there’s something to be said for the humble, earthy foods of winter as well. TBH, there are times in summer Read on!
Holiday Slaw
We’ve got a new, crunchy veggie on our lineup this week. If you’re a Produce Box Subscriber, you may be asking yourself what to call that oddly-shaped alien vegetable is. It’s Kohlrabi! Crunchy like a radish, and mildly spicy, too. Read on!