Sam here—coming to you from chilly, rainy, beautiful Paris. It's fitting that this week's offerings are Jewish-themed since Rosh Hashanah, the Jewish new year, is a celebration of new beginnings. Helping manage Farm to Curb’s operations from five thousand miles away, and nine hours ahead isn't always easy, but so...
Usually, this time of year, I’m trying my best to overdose on tomatoes (drinking gazpacho, canning pomodoro, eating heirlooms by the salted slice)... Challenging my insatiable appetite for the fruit that tastes of summer sun. September hit. We were all melting. And still, weeks later, here we are, bracing ourselves...
Lots of Italian favorites here, so let's dive right in... The international house of spatchcockery is back with our chicken Vesuvio, a California version of a Chicago-Italian classic; spatchcocked, local, free range chickens marinated with farm-fresh citrus, garlic, and oregano. You can roast this chicken and eat it as is, or use...
Sam, one of our Farm to Curb partners, is returning for a visit after flying her family to France for a year abroad. Sam is a quick study and deep diver, guided by wide eyes and wonder. She’s also energized by changes and challenges, so it isn’t hard to imagine...
We’ve got lots of things to skewer and grill and keep the heat outdoors, so all you have to do is cut, toss and sauce stuff inside. Or simply arrange our spreads, salads and breads on a table and dip right in. It's a dreamy Greek feast and cool California...
For those of us with kids back in school, pupusas, burritos and carnitas are some of the best meals we (including some of the kids) can make in a minute. But we’ve also got all the fixings you need to make gazpacho, ceviche, carne asada and more for the civilized...
So this week’s menu is inspired by one of our favorite grasses. Mel is turning tons of Jimenez Family Farm’s corn into cold summer soup. It will have a rich corn base with lots of sweet leeks and a touch of cream. There will be ears of corn in each...
We’ve got everything you need to make poke. Use our poke marinade with soy, yuzu, sesame oil, and sambal to dress some sushi-grade ahi tuna or Ora King salmon. Serve it over Koshihikari rice (the short-grain rice of choice for most sushi chefs) and the avocado, scallions, and cucumbers from the produce box. We also have tins of salmon...
