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Homemade Savory Ketchup

By Marc Matsumoto Yield: 4-6 small servings Ingredients 1 small red bell pepper 1 tablespoon olive oil 1 small onion, minced 1 stalk celery, minced 1 teaspoon grated ginger 2 medium cloves of garlic grated 1/4 cup packed dark brown sugar 2 tablespoons mild honey 14 ounce can tomato sauce (or whole stewed tomatoes pureed) 1/4 […]

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CSA Coffee!

Home roasting your own coffee beans can a precarious experience, leaving it to the professionals in this case is prudent.  Freshly roasted on site in the nearby city of Santa Fe Springs CA.  The Diedrich full roasting system (CR-140) is capable of roasting 250kg (600lbs) batches, the Diedrich roaster is operated by master roaster, Mark.  The machine is […]

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Dandelion Pesto

Unconventional greens can add some adventure to the tried and standard.  Dandelion Greens are commonly used throughout the world, and thrive in nearly any conditions.  Their nutritional value has long been studied, benefits included: digestion, reduce swelling and inflammation, and treat viruses, jaundice, edema, gout, eczema and acne. This sunflower relative boasts potent medicinal properties with […]

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Scramble Eggs with Grated Zucchini

by Martha Rose Shulman These scrambled eggs, flecked with squash, take just a few more minutes to throw together than plain scrambled eggs, and it’s an excellent way to use that zucchini lingering in your vegetable drawer. If you want a richer dish, serve this with avocado. Serves Four Ingredients 2 medium zucchini (about 10 […]

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Farro Verde Succotash

by Sean Brock As executive chef the NDG (Neighborhood Dinning Group) Husk Restaurant, Chef Brock endeavor to celebrate southern cooking as it is, simple, fresh, home style meals.  This does mean bringing back crops that have been lost to the standardization of industrial agriculture. The Farro Verde Succotash is an example of using a forgotten […]

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