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Spinach: Spun up!

Spinach: Spun up!

Jun 17, 2021
Local spinach is in season right now, and you should *absolutely* be eating it, but we can't blame you if you're sick of salad, so here ya go: whole page...
Rad Recipes You Didn't Know You Needed

Rad Recipes You Didn't Know You Needed

Jun 17, 2021
Everyone recognizes a radish, but this brassica typically falls far behind in consumption to its cousins like kale, cabbage and even brussel sprouts because of the perception around its preparation!...
Change it up with Cherries!

Change it up with Cherries!

Jun 12, 2021
Beautiful California and Washington Cherries have hit the market!  We’ve made some sweet and savoury magic with these little summer gems...     CHERRY AND RICOTTA "BRUSCHETTA"   Ingredients: 1...
Bean there, done that? Try these fresh takes on the lovable legumes.

Bean there, done that? Try these fresh takes on the lovable legumes.

May 28, 2021
  Tahini + Cumin Green Beans Deep, nutty tahini elevates the richness of this dish, while the zesty lemon and garlic are grounded out with the addition of earthy cumin! This dish has...
Asparagus Season Recipes!

Asparagus Season Recipes!

May 21, 2021
The tender spears of spring have began to burst through the soil, and there's no better time to explore the range of this early riser. Did you know that asparagus grows...

Sweet Corn Soup with Cilantro and Lime

Ingredients
1. 1 cup diced potato, skin on (1/4 inch cubes)
2. 4 cups fresh corn (4-5 ears) 3. 2 tablespoon butter or olive oil 4. 2 cup diced sweet onion (1 large onion) 5. 2 cloves garlic, halved 6. 1 jalapeño, chopped 7. 1 tablespoon fresh thyme 8. 4 cup chicken stock ( or veggie stock) 9. ½ tsp ground coriander 10. ½ tsp ground cumin
11. Juice of 1 lime 12. salt and pepper to taste 13. ¼ cup fresh cilantro 14. ½ cup crumbled queso fresco cheese, or any fresh cheese
In a large stock pot, heat butter or olive oil. On medium heat, sweat onions and garlic until fragrant. In a bowl, cut off fresh kernals of corn so you have about 4 cups. Add the corn and diced potatoes to the pot and sautee lightly. Add jalapeno. Season with salt and pepper, and add chickens stock. Bring to a gentle boil, and simmer for about 20 minutes until potatoes are cooked and tender. Remove the soup from the heat, and use a hand blender or blender to puree the soup until smooth. (You can strain the soup if you like a smoother texture).  Pour the soup back into the pot and return to the heat, and add coriander, cumin, thyme, and season with more salt and pepper to taste (if you need it).  Remove from heat, and add the juice of one lime to add freshness. Serve hot with fresh cilantro and crumbled cheese!