Roasting the cauliflower, leeks, potatoes, onions and garlic adds incredible flavor to this healthy vegan twist on traditional potato leek soup.Continue reading “Roasted Cauliflower, Leek & Potato Soup”
Shishito peppers are usually mild, sweet and a bit citrusy. But, like the Padron pepper (which is likely where shishitos originated from), every once in a while you will bite into a pepper that has some heat to it. Roughly one out of 20 Shishito peppers will be spicy.Continue reading “Shishito Peppers”
Cucamelons are adorable little cucumbers that look like tiny watermelons and are about the size of an olive. They taste like slightly citrusy cucumbers and are delicious fresh right off the vine, in salads, and are fantastic for pickling as well.Continue reading “Cucamelons”
Tabasco peppers are originally from Mexico, but are best known for being the main ingredient in Tabasco Sauce. The peppers were first introduced into Avery Island Lousiana in the mid-1800’s, by Edmund McIlhenny, the creator of the famous hot sauce.Continue reading “Tabasco Pepper”
These tiny, pea sized peppers grow wild in the jungles of Northern Peru. Aji Charapita peppers are rare and hard to find outside of Peru however, which makes them one of the most expensive peppers in the world.Continue reading “Aji Charapita Pepper”
Goldenberries are known by many names including Peruvian ground cherries, physalis, Cape gooseberries, husk berries, Inca berries.Continue reading “Goldenberries”
White Scallop Squash is an heirloom variety that dates back to 1591!
The deeply scalloped fruit are creamy white with tender, firm flesh. The taste is mild, buttery and a little nutty.Continue reading “White Scallop Squash”
This pie crust recipe is practically foolproof, even if you’ve never made a crust before.Continue reading “Foolproof Flaky Pie Crust”
A stunningly beautiful pepper in shades of tangerine, violet and blue. Even the stems and foliage are striking, tinged in forest green and deep purple.
Each fruit is about 2-3 inches and has a spicy bite comparable to a Habanero.
- 300,000 – 400,000 SHU
A stunning deep red bean with 18 inch long stringless pods. Red noodle beans are tender, sweet and a little nutty. These nutritious beans are fantastic eaten raw, stir-fried, steamed, grilled, and in soups.Continue reading “Red Noodle Beans”