Toasted Coconut Rice Salad
New York Times Cooking by Kayla Hoang Our friend Crista made us a similar recipe this week and it really hit the spot. I think it would be great with a garnish of lime wedges. I realize the photo is slightly misleading but I didn't have a great photo of the salad, visit the original post for the photo of the salad. This is a picture of our Fall cabbage a few years back. If you’re more of a visual learner here’s the instagram reel Ingredients Yield:4 to 6 servings 1 (14- to
2 min read
Cabbage Borscht
1 ½ cups thinly chopped potato 1 cup thinly chopped beets 4 cups water 2 T butter 1 ½ cups chopped onion 1-2 cloves garlic 2 tsp salt 1...
2 min read
Make your own sauerkraut
Basic formula: 5 Lb of chopped veggies to 3 Tablespoons salt (or 50 grams of salt) (or for smaller batches, 1 T per 2 lbs) Prepare your...
2 min read
Creamy Vegetable Soup with Sauerkraut
This winter we took a deep dive into fermenting since it's a huge part of what we offer our market customers and something we feel pretty...
2 min read
Malian Peanut Stew
This recipe is one we tried this week from Vegan African, a cookboook by Maria Kacouchia. This is a beautiful cookbook, definitely worth...
2 min read