This week we’re introducing Mel’s giardineria (Italian for “from the garden”) which has become our favorite thing to have on hand. Our version of this classic Italian relish is loaded with cauliflower, carrots, celery, onions and olives in a punchy oil and red wine vinegar marinade with garlic and oregano....
We’re marinating organic chicken or a mixture of lamb and grass-fed beef in middle eastern spices and grated onions, so you can make Lula kabobs (or several other things we’ll provide instructions for.) For other proteins, we’ve got branzino filets, free-range chicken thighs, and whole, head-on shrimp from TransparenSea, a sustainable shrimp farm right here in...
We've designed this week's menu to work as your Passover Seder spread or wonderful weekly rations. You simply need to figure out how to combine these components to create a feast that inspires the age-old question of why this night is different from all other nights? If you need more...
Farm to Curb was created and continues to be driven by our interest in supporting food products, people, and practices we love and believe in. This week's theme is LAmericana, and I'll walk you through all the items, but first, the bread and the pies… We're thrilled to introduce a...
We made our first farm boxes on April 1, 2020. A labor of love in a moment of need. Before these odd times, I never appreciated how important it is to have things to look forward to. I’m writing this from vacation. I’ve just visited my folks in Chicago, and now...
So we built a menu around their return… some conduits for our favorite condiments. Our sweet and tangy Korean-style gochujang chicken is a family favorite. We spatchcock and marinate it; you grill or roast it. Make it a meal with a pot of koshihikari rice and our marinated kale and cucumber salads, which are ready to eat....
When our shelter at home life relaxed and we could once again eat our way around the city, Mel led us on bang bangs. We’d travel in our own cars, grabbing food from places she’d missed or had been waiting to try. With school online, the extended bang bang school...
Over the last two years, while everyone else seemed to be feeding sourdough starters and developing their own perfect pizza dough, I discovered frozen pizza. And even though I’m late to the party, I’m excited to share my favorite, locally made frozen pizza from La Morra. These Neapolitan-inspired pies are made with...
