Quiche – a savory custard made with cream, eggs and any combination of fillings that you can imagine – is actually very simple to make. This version with spicy arugula and creamy goat cheese makes a perfect dish for brunch, lunch or even a light dinner accompanied by a salad or a bowl of soup.
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The Golden Wax bean plant produces vibrant, golden yellow pods that are crisp, tender and stringless.
The plants grow sixteen to eighteen inches tall, are upright and compact. This is an excellent, heavy yielding variety that is easy to grow that requires little care.
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This simple Farmhouse Potato Bread is fluffy, soft and moist. It’s fantastic for making sandwiches, or eating slathered with butter, and it is absolutely amazing for making French Toast!
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Roasting the cauliflower, leeks, potatoes, onions and garlic adds incredible flavor to this healthy vegan twist on traditional potato leek soup.
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Shishito peppers are usually mild, sweet and a bit citrusy. But, like the Padron pepper (which is likely where shishitos originated from), every once in a while you will bite into a pepper that has some heat to it. Roughly one out of 20 Shishito peppers will be spicy.
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Cucamelons are adorable little cucumbers that look like tiny watermelons and are about the size of an olive. They taste like slightly citrusy cucumbers and are delicious fresh right off the vine, in salads, and are fantastic for pickling as well.
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Tabasco peppers are originally from Mexico, but are best known for being the main ingredient in Tabasco Sauce. The peppers were first introduced into Avery Island Lousiana in the mid-1800’s, by Edmund McIlhenny, the creator of the famous hot sauce.
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These tiny, pea sized peppers grow wild in the jungles of Northern Peru. Aji Charapita peppers are rare and hard to find outside of Peru however, which makes them one of the most expensive peppers in the world.
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Goldenberries are known by many names including Peruvian ground cherries, physalis, Cape gooseberries, husk berries, Inca berries.
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White Scallop Squash is an heirloom variety that dates back to 1591!
The deeply scalloped fruit are creamy white with tender, firm flesh. The taste is mild, buttery and a little nutty.
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