Add a tropical twist to your breakfast spread with this Kiwi Rum Jam! Sweet, tangy kiwi meets a splash of smooth rum for a jam that’s as unique as it is delicious. Spread it on toast, drizzle over pancakes, or even stir a spoonful into yogurt for a morning treat with a hint of island...Read More
Kiwi pineapple jam is a delightful blend of tropical flavors that’s both tangy and sweet, perfect for brightening up your morning toast, yogurt, or even as a unique glaze for meats. The tartness of kiwi pairs beautifully with pineapple, creating a jam that’s vibrant in both taste and color. Easy to make, this jam is...Read More
Colorful and zesty, we love this fresh kiwi salsa with shrimp, fish, or carnitas (pork) tacos. It’s also great with corn chips. INGREDIENTS: 4 ripe kiwifruit, peeled, chopped 1/4 cup pomegranate seeds (arils) 1/2 avocado, peeled and chopped 1 heaping tablespoon green onions, thinly sliced 1 tablespoon minced fresh jalapeño pepper (no seeds) 2 tablespoons...Read More
These irresistible Brussels sprouts are tossed with apple juice, honey, with a splash of apple cider vinegar and roasted for a flavor-packed side or appetizer. They’re best served warm and crispy straight from the oven. INGREDIENTS: Apple Gastrique 1/2 cup apple juice 1 tablespoon honey or maple syrup 1/3 cup apple cider vinegar Salt, to...Read More
Although we love baked sweet potatoes, steaming is quicker and produces a perfectly moist potato. Steamed baked potatoes take about 30 minutes, while baked potatoes take at least an hour. This method is for medium-sized potatoes. However, if you have only large-sized potatoes, you can cut them in half. (1) Fill the lower part of...Read More
One of our former plant vendors, Sarah Machado from Upstarts Organic Seedlings, is also a very fine baker and cook. Sarah shared her favorite pumpkin pie recipe. “This recipe is my twist on Libby’s famous pumpkin pie. The recipe makes two 9-inch pumpkin pies. If you have time, instead of using canned pumpkin, make your...Read More
The kabocha squash, often called the “Japanese pumpkin,” is a winter squash known for its delicious flavor, rich texture, and culinary versatility. This humble squash stands out not only for its delightful taste but also for its efficiency—both the tender skin and the seeds are edible, minimizing waste and maximizing flavor. Kabocha squash is celebrated...Read More
This colorful sweet and sour salsa is exquisite over grilled sea bass, halibut, or Dungeness crab cakes. INGREDIENTS: 4 kiwi, peeled and chopped into 1/4 inch dice 2 cups fresh pineapple, chopped into 1/4 inch dice 1 red bell pepper, seeded and chopped into 1/4 inch dice 1 small red onion, finely chopped 1/2 cup...Read More
Marinated briefly in a umami rich brine before roasting brings out Brussels sprouts savory goodness and infuses them with a smoky depth. For an extra touch, sprinkle with a bit of freshly grated garlic or freshly cracked pepper. INGREDIENTS: 2 lbs. fresh whole Brussels sprouts, cleaned and trimmed 2 quarts water 1/2 cup kosher salt...Read More
This savory dish takes Brussels sprouts to a whole new level. They’re braised in beer and then topped with creamy mustard sauce. Ideal for a holiday meal or a cozy dinner with grilled bratwurst or sausages! INGREDIENTS: 2 pounds Brussels sprouts 2 bottles (or cans) beer 2 tablespoons prepared yellow mustard 2 tablespoons flour 2...Read More
