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…

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…

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…

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…

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…

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…

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…

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…

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…