Quince brings a fragrant, floral depth to ordinary applesauce, transforming it into something both comforting and elegant. The fruit’s natural tartness and rich aroma balance beautifully with sweet apples and warm spices, creating a sauce that’s just as lovely served warm with roast meats as it is chilled and spooned over yogurt or oatmeal. INGREDIENTS:...Read More
This recipe comes from Ann Parker, a Georgia native and longtime food writer and restaurant reviewer for the Santa Cruz Sentinel. In her soft Southern drawl, Ann shared the secrets passed down from her mother: stone-ground cornmeal, tangy buttermilk, and a well-seasoned cast-iron skillet. She recommends Yelton’s or Tenda-Bake self-rising cornmeal, though her favorite is...Read More
This Ginger Pear jam combines the gentle sweetness of ripe pears with the bright zing of fresh ginger for a spread that’s as versatile as it is delicious. Perfect on toast, scones, or swirled into yogurt, it also makes an elegant appetizer when spooned over goat cheese and served with crackers or fruit. Try brushing...Read More
Also known as Feijoa, pineapple guava is a fragrant fruit with a sweet-tart flavor that shines in preserves and condiments. Available in early fall at our local farmers markets, it makes a uniquely delicious chutney when paired with apples, onions, curry spices, and raisins. The result is a tangy-sweet, gently spiced condiment that complements roasted...Read More
Hearty and bold, these Texas-style cornbread muffins are studded with jalapeños, onion, cheddar, and smoky bacon—perfect alongside a big bowl of chili or beans. The combination of savory add-ins and a touch of sweetness gives them just the right kick. Serve them warm for game day gatherings, casual suppers, or any time you want a...Read More
This Quince Chutney captures the essence of autumn in every spoonful. Fragrant quinces are gently simmered with citrus, warm spices, and golden raisins until tender and jewel-like, creating a rich, tangy preserve that’s both sweet and aromatic. Perfect with roast pork, lamb, or chicken, it also shines on cheese boards or spread over crusty bread....Read More
Known as taao-hia-chao in Hmong, long beans are a staple in many Asian kitchens. Similar in flavor to the familiar green bean but longer and slightly chewier, these climbing beans can reach up to 12 feet on the vine, though the ones you’ll find at KT Farm at the farmers market are usually around 20...Read More
Bitter melon is an acquired taste, but when cooked with aromatic spices, tangy tamarind, and fiery chilies, it transforms into a delicious and memorable curry. Popular in South Indian and Sri Lankan kitchens, this dish balances bitter, sour, and spicy flavors beautifully. Serve it hot with steamed basmati rice for a bold and comforting meal....Read More
Prevedelli Farms, a beloved family farm in Watsonville, has been growing apples on the Central Coast for generations. Their apple butter recipe captures the essence of autumn, slow-cooked with cider and warm spices until it’s velvety smooth and richly flavored. Spread it on toast, swirl it into oatmeal, or pair it with cheese for a...Read More
Boston Brown Bread is a classic New England tradition, often served with baked beans for a hearty, old-time supper. Steamed rather than baked, this dense, moist bread is made with a mix of rye, cornmeal, and whole wheat flour, sweetened with molasses and studded with raisins. Its rustic flavor and tender crumb evoke generations past,...Read More
