Our favorite way to eat our favorite peppers.

This is about as classic as you can get. All the ingredients complement each other perfectly, nothing extraneous

The secret to super crunchy cucumbers—besides being freshly harvested from the farm—is salting them in advance.

The fresh sweet corn adds to the earthy, caramel notes of the beets.

Summer is the perfect time to enjoy raw, naked vegetables. The flavors are fresh and distinct and the peppers bring just the right amount of crunch.

Raw tomatillo is a revelation, bringing tartness and the occasional green apple sweetness.

These freshly harvested vegetables are packed with sugar. Roasting them brings out even more sweetness.

Green coriander and Thai basil add heady floral flavors in this non-spicy stir fry.

By smashing the potatoes and zucchini, you create more surface area, which leads to more flavors when cooking.

Our first (but not the last) zucchini recipe of the summer!

These two dips really help us earn the moniker “a flavor-forward farm”. One is punchy and savory, the other heady and floral. 

Toasting fresh fig leaves brings out surprisingly bold notes of coconut and vanilla.

This recipe doesn’t fit neatly within a culinary category. And somehow it works— it’s deeply savory with a bright crunch of raw and slightly vinegar-y bok choy.

This week we are a house divided: I preferred one dressing while Mark preferred the other. Customers can choose their own!

Great flavors come from super fresh produce, but they can also be coaxed by culinary techniques and stove-top transformations. For this week’s meal kit, we have both.

Locally brewed shoyu is a game changer and opens up a new flavor profile to explore in our meal kits

If you’ve never cooked dried beans before, you may never go back to canned.

Even though it’s sunny and warm right now, Friday’s forecast is looking pretty dreary, which is perfect for this cozy soup recipe.

Inspired by an abundance of broccoli blossoms, we’ve created a bright recipe that celebrates the launch of our meal kit program.

In honor of the Lunar New Year, here are three recipes from my Chinese grandmother, copied word for word.