recipes

Welcome to our recipes page!

We included a photo of a hot pot meal because it’s one of our favorite dishes. We love to cook it at home and go out to hot pot restaurants to try different varieties. It’s a great communal meal because you get to cook together and try new food. We like to mix and match veggies, mushrooms, meats and sauces to make each bite unique. We randomly happened to stumble into a hot pot restaurant in Rockville while we were living there. A festival had gotten rained out. We were cold, wet, and hungry but didn’t know where to eat, so we went to Google Maps, found a restaurant that looked interesting, and figured we’d try something new.

For Nick, it was love at first bite. Although he nearly choked on the spiciness of his broth, the combination of the Sichuan pepper with the different flavors and textures completely redefined his palette. Sichuan peppers produce a tingling, slightly numbing sensation and have a unique flavor profile that enhances other ingredients. Interestingly, Sichuan peppers are not related to black pepper or chili peppers. They’re actually more closely related to citrus!

As “Certified Veggie Lovers,” sometimes it’s a challenge to keep vegetables interesting in the kitchen. Even Nick—whose favorite meal growing up was salad—gets bored sometimes. However, we’ve learned that with a handful of spices and seasonings, you can prepare vegetables so many different ways to make them delicious and interesting. We like to experiment with new types of cuisine and learn about new ingredients like the Sichuan pepper and wood ear mushroom. With a few cookbooks and a wok, we’ve been able to turn a cooking challenge into an opportunity to learn about other ingredients, recipes, and cultures.

creating your own farm-to-table experience

Six Seasons, a cookbook written by Joshua McFadden and Martha Holmberg, is a great way to learn about the seasonality of vegetables. It teaches how to cook meals with vegetables that are in season. If you’re new to cooking seasonally, we think it’s a solid place to start. We also recommend investing in a quality wok. Stir-frys are a great way to use a ton of fresh vegetables in one quick and easy meal.

Below, we’ve collated recipes that feature our produce. We organized them by crop, so if you’re feeling stuck with too much kale, for example, you can check out those recipes for some inspiration.