We’ve traveled far, and eaten well, but coming home to southern California produce in August is as exciting/comforting as sleeping in our own beds. So our first menu makes the most of the market. Mel is making Gazpacho, our favorite way to consume summer. Full of Tutti Frutti Farm’s ripest tomatoes, cucumbers,...
When the world shut down in March of 2020, I thought I'd buy produce from a couple of beloved farmers to share with friends and neighbors. Luckily, Sam Brenzel had just moved in next door and overheard me explaining this idea to Corina Wiebel, one of my favorite chefs,...
So we’ve loaded this week with Latin favorites that we know you love to freeze, and have on hand for a quick and easy snack or an impressive feast to feed a crowd. Time to stock your freezer with Carnitas of course! We cook pork shoulders for hours, shred, and cryovac pack...
After this Memorial Day weekend's grill fest, how about some easy, breezy Asian meals in the making.... We've got everything you need to make poke. Mel is making a poke marinade with soy, yuzu, sesame oil, and sambal to dress some sushi-grade ahi tuna or Ora King salmon. Serve it...
Sam here, taking over for Aliza this week. For Memorial Day weekend, we’ve decided to build a grill(able) menu inspired by my kids’ yearly school camping trip. Whether you’re at home with friends or gathering around a campfire, these offerings are great to have on hand for impromptu gatherings and...
The international house of spatchcock is back with a new lemongrass-ginger chicken. We spatchcock & marinate it, you grill or roast it. We’re also making homemade no “junk” sweet chili sauce and recommend brushing it on the chicken for a crispy skin. Make it a meal with Forage’s coconut rice studded with English peas, sugar...
There would be no Farm to Curb without Canelé, Corina Wiebel’s much-missed restaurant in Atwater. Everyone at Farm to Curb shares some of this beloved restaurant’s lineage. And since Corina, the matriarch, has returned from Sicily for a visit, we built this week’s menu around some of our favorite Canelé...
This week is loaded with Latin favorites. Most of these offerings can be frozen, and they all make it easy to feed and please a crowd. Carnitas are back! We cook pork shoulders for hours, shred, and cryovac pack it so all you need to do is reheat and crisp it...
