Aji Cachucha Sofrito Base
May 07
Aji Cachucha Sofrito Base
A mild aromatic pepper base for beans, rice, soups and stews.
THE JOURNALDISPATCHES FROM THE FIELD
Notes from
the field
& the kitchen.
Growing guides, variety profiles, recipes, and notes from the Casa Verde field rows. Written by the people selecting, trialing, and shipping seeds.
Nadapeno Garden Poppers
May 07
Nadapeno Garden Poppers
A no-burn garden pepper popper recipe using heatless jalapeno-style peppers.
Thai Chili Garlic Oil Sauce
May 07
Thai Chili Garlic Oil Sauce
A quick Red Thai pepper oil sauce for noodles, eggs, rice bowls and grilled vegetables.
Rocoto Citrus Hot Sauce
May 07
Rocoto Citrus Hot Sauce
A thick, bright rocoto hot sauce with citrus, cilantro and garlic.
Garden Fermented Hot Sauce
May 07
Garden Fermented Hot Sauce
A flexible fermented hot sauce recipe built for Aji Amarillo, cayenne and Thai peppers from the garden.
May 05
Pickled Sweet Drop Biquinho Peppers
Sweet Drop Biquinho peppers quick-pickled with garlic, herbs, and peppercorns for cheese boards, sandwiches, salads, pizza, and antipasti plates.
May 05
Red Beard Scallion Oil
A vivid scallion oil made with red-stem bunching onions, ginger, soy, sesame, and hot oil for noodles, rice, eggs, dumplings, and grilled vegetables.
May 05
Watermelon Radish Quick Pickles
Crisp watermelon radish quick pickles with rice vinegar, coriander, mustard seed, and a bright pink center that stays crunchy.
May 05
Midnight Roma Charred Salsa Roja
A smoky roasted salsa roja built with meaty Midnight Roma tomatoes, charred onion, garlic, lime, and cilantro.
May 05
Ananas Noir Tomato Salad with Basil and Shallot
A juicy Ananas Noir heirloom tomato salad with honey-shallot vinaigrette, basil, olive oil, and enough restraint to let the marbled fruit shine.