Recipes

The squash itself is really versatile. Most purees and soups that use fresh squash should be exposed to some degree of caramelization and evaporation. It's really an effort to concentrate flavor. Always be careful when blending hot liquids. This recipe...
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Servings: 1 pint Source: Culinary Vegetable Institute  An easy and delicious outlet for radishes. We see this as a way to extend the seasons of specific ingredients and don't stop with radishes. This is a basic formula for lacto-fermentation. Just...
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Servings: About 1 ½  cups  Source: The Culinary Vegetable Institute   Everything is optional. Keep these ratios somewhat intact and you’ll end up with a dippable texture. If you don’t have carrots, consider beets. If you don’t have almonds, consider...
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