Chou Farci - last night's dinner.
My lovely wife made this amazing chou farci using our Napa cabbage. It's a French cabbage cake filled with layers of spiced pork, beef, carrots onions, thyme, and red wine. #NoFoodWaste
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sugardetoxme 8yr seriously amazing! Never heard of this dish, but reminds me of my grandma's holubkis! -
DietID_TeamDietitians 8yr Beautiful!! I saw this in the Midwest on a menu and had no idea what it was! -
JenniferEmilson 8yr I've been sitting on this recipe for ages! Must get around to it. Looks so yummy! -
annefood 8yr Wow!!
Red romaine heading into the fields tomorrow.
Have you tried grilling romaine heads? It's absolutely delicious.
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DietID_TeamDietitians Yes!!! Charred them once and they were delicious!!
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annefood So good!
Mustard micros getting their first morning sun.
We keep our seed trays covered for the first couple of days after germination in order to get some longer stems on our micros. The generally get their color after a day or two in the sun.
Potatoes are taking root!
This little all blue potato (one of many) will produce a few pounds of new potatoes in just a few months.
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DietID_TeamDietitians Lovely!! I love blue and purple potatoes because they add color to a dish, but is there any other difference? They taste pretty much the same to me
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olivettefarm @Rachna there's no real difference in flavor compared to similar sized potatoes. I prefer to grow smaller ones. I find the flavor and texture to be better. Purple and blue potatoes are higher in...
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sugardetoxme One of the farmers at the McCarren Farmers Market was waxing poetic about how much difference in taste there was across the potato spectrum - from his white to russet to blue to red. I don't find...
Future tomato sandwiches.
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DietID_TeamDietitians Ahhhh!! @olivettefarm any chance you will be in Raleigh the weekend of 4/14?
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olivettefarm @Rachna I won't :( my parents will actually be in town that weekend so I'll be showing them around Asheville. I'll be trying to make my way up to NY this offseason hopefully though.