Chile Peppers

By Paul Lassiter

Seared Shishito peppers with corn grits topped with fresh tomato and red onion. Whether whipping up a quick table sauce from grilled serrano chiles or fire roasting whole green chiles to peel and use for chile rellenos the midsummer pepper crop is a season highlight for us. Most peppers are great candidates for pickling or…

Basil and Tomatoes

By Paul Lassiter

This time of year the simpler the better. Fresh living foods need very little to shine. Besides the occasional blistering of cherry tomatoes on a grill pan for inclusion in a pasta dish or with some crusty bread or a classic pesto we tend to keep things simple. During the height of summer especially we…

Leeks

By Paul Lassiter

One of my favorite ingredients. I say this about a lot of things, but it’s true. Whenever you encounter an ingredient that is truly at its best it is a joy to work with and that shows in the final result. Young freshly harvested leeks are to be celebrated and the grilling season is the…

Garlic Scapes

By Paul Lassiter

One of the mysterious inclusions in many CSA boxes. What does this “scape” plant look like and what other flavors is it available in? Scape – /skāp/ noun1. BOTANYa long, leafless flower stalk coming directly from a root. Scapes are the flower stalk produced by many members of the allium family. The allium family includes onions, garlic,…

Eat Your Greens

By Paul Lassiter

If you’ve bought our beets, you’ve probably heard me ask “And you eat the tops, right?” So many people toss the best parts of so many crops. Partly because we’re just not used to seeing some of these items in the grocery store, but that’s often due to how poorly some of these items ship.…

Crop Storage

By Paul Lassiter

Storage of produce. For the home cook the question usually becomes the question “Should I refrigerate or not?”, but it’s a little more complicated than that. Most refrigerators are designed around keeping PHF (potentially hazardous foods) safe. That translates to hot foods held at 135 degrees (variations based on local regulation) and cold foods below…

Tortillas, Pikelets, Crumpets, and English Muffins

By Paul Lassiter

Almost every sourdough method I’m aware of from the ones I caught casual glimpses and mutterings of from relatives’s kitchens as a child to some of the more scholarly writing on the subject that dogmatically mandate a ritual sacrifice of starter for various stated reasons.

Sourdough Bread

By Paul Lassiter

We eat a lot of sourdough, the only bread we eat was naturally leavened by Pharmakulur, Lillian St. Bread, Forest Creek Farm, or in our kitchen. I believe in fermented foods. The fermentation process seems to make wheat more digestible for many people and it taste fantastic. One of my favorite basic bread recipes is…

Lemongrass

By Paul Lassiter

Lemongrass, is one of our favorite seasoning crops. Great to use fresh, dried, or frozen. All this winter we’ve been making tea with just lemongrass steeped for a few minutes in hot water, sometimes with a little ginger or honey. The same technique is good for capturing that flavor in a quick broth.

Thai inspired soup

By Paul Lassiter

Never had I thought this could be this simple. The first time I started in this direction I followed a method that started with fresh ginger, lemon grass, Kaffir* k-lime or Makrut Leaves, Thai hot chilies and serrano peppers and went on from there. Now I keep a jar of Thai curry paste at the…