February 6, 2019 7:02 pm
Published by Daniella Lewis
PrintBlondie Sundaes with Fried Walnuts and Candied Fennel Ingredients1 cup raw walnuts 1 cup sugar 1 large fennel bulb, fronds... View Article
February 6, 2019 6:54 pm
Published by Daniella Lewis
PrintAuto Draft Ingredients2 large fennel bulbs 1/4 cup extra virgin olive oil 1/2 lemon fine grey sea salt medium ground... View Article
February 6, 2019 6:37 pm
Published by Daniella Lewis
PrintAuto Draft This original recipe was submitted by Plant It Forward customer Connie Lacobie of Te House of Tea.IngredientsSailboat brand... View Article
February 6, 2019 6:25 pm
Published by Daniella Lewis
PrintAuto Draft Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutes This recipe was submitted by Farm Shareholder Nell... View Article
October 17, 2018 10:35 am
Published by Daniella Lewis
PrintPreparing Fresh Pecans for Eating and Storage IngredientsFresh, whole pecans-in-shell InstructionsShell pecans using a nutcracker, hammer and board, or... View Article
January 16, 2018 7:43 pm
Published by Daniella Lewis
PrintHomemade Vegan Kimchi This kimchi will get more and more sour as it ages. It can be eaten immediately, but... View Article
September 28, 2017 4:29 pm
Published by Daniella Lewis
PrintGreen Gumbo Might we suggest adding Egyptian spinach, roselle greens, water spinach, and sweet potato greens to that long list... View Article
September 28, 2017 4:17 pm
Published by Daniella Lewis
PrintTambo (Bamboo Shoots in Coconut Milk) Tip: Best when paired with fried fish! This is a recipe from Iloilo, a... View Article
September 28, 2017 4:02 pm
Published by Daniella Lewis
PrintMolokhia (Egyptian-Style) Ingredients1/2 large Chicken 1 medium Onion, quartered 12 pods Green cardamom 1 Cinnamon stick 1 Bay leaf 1... View Article
June 1, 2017 2:36 pm
Published by Daniella Lewis
PrintSalsa Verde with Papalo Makes about 2 cups Serve over pork, chicken, tacos, beans or with chips. You can replace... View Article