Summer CSA – Week #7

Hellooo Week #7!!!

We’re testing an earlier roll out of our CSA blog and will try to work our way to posting a few days before Wednesdays, the main CSA drop-off day (Revere is Fridays).  Give us feedback via email or at the end of this post about whether you enjoy an early preview or not!

MGF representing at the third week of the Revere Farmer's Market

MGF representing at the third week of the Revere Farmer’s Market

Can you believe it’s already the end of July?!  Enjoy the weather and summer while you can (the sun has been setting a little earlier each day :*( … )!  Hope some of you have been able to enjoy outdoor cooking with our produce (zucchini, scallions, Napa cabbage, etc. can be enjoyed grilled).  The mix of sun and rain has been good for MGF, and things are looking really green here on the farm.

Some Business Reminders:

MGF CSA agreement

Just a reminder to our members about BOTH the rewards AND risks that come with taking part in a CSA program with local, sustainable farms.  Farmer Kohei is fortunate to have had many supporters in the VERY FIRST YEAR of Movement Ground Farm (MGF) take part in a CSA by paying up front for weekly, farm-fresh produce.  This “subscription” style of paying for produce that comes from a local and sustainable farm helps the farmer and business have a guaranteed customer base/ income stream to pay for immediate needs and bills.  Meanwhile, the CSA members are confident in knowing they are supporting a local business, have a better relationship with their food & food system (and the people who grow it!), and knowing that our practice of growing uses organic and sustainable methods.  BUT there are risks of farming, in general, and within the New England region (weather can be so unpredictable here… a heat wave in winter, and snow in spring, anyone remember?)… That is part of the risks & rewards of Mother Nature.  PLUS we use organic methods, so plants can be more susceptible to other dangers–i.e. insects that feed on and destroy them.

(Take a look at the photo of ‘Agreements’ that were part of the CSA Application you hopefully had read and signed when you became a “Founding Member” of our CSA program.)

Another reminder that as part of your membership, you do receive two (2) tickets to MGF’s Movement Building Food Festival on Saturday, October 3rd (more info will be publicized as it comes closer)!!  It’ll certainly be quite a food filled event!

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CSA box drop-offs will be on Wednesday, July 29th and Friday, July 31st at Revere Farmer’s Market for our Revere members.

Feel free to bring your own reusable bags to pick up and pack your produce so you’ll be able to leave your box at your “drop-off” site and won’t have to remember to bring them back the following week.  Otherwise, please continue to return the CSA boxes from the previous week(s) when you pick up your CSA shares.

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Here’s the tasty goods to expect for Week #7 (this week is in ABUNDANCE!!)

Small shares include:
– For Boston shares:
– pickling cucumbers (aka Kirby cucumbers)
– bell peppers
– heirloom tomatoes
– collard greens

– For Providence shares:
– English cucumbers
   – sweet lunchbox peppers
– cherry tomatoes
– Siberian kale

– Everyone:
– beets
– plus 1/2 a dozen eggs* from our hens
(* “best by” date written on the box, labeled ‘W’ for washed or ‘UW’ for unwashed; if ‘UW’ just rinse with warm water before use)

… ANNDDD LOTS OF BONUS ITEMS:
– Japanese eggplant (thin and slender compared to the more bulbous Italian variety)
– green garlic
– scallions

Vegan shares include:
– A mix of the above (no eggs)

For the few Large shares, Farmer Kohei will notify you specifically with what you can expect!

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BULK ORDER SPECIAL:

kale

We can offer some savings and pass it onto our customers for these bulk extras because these items are THRIVING in our fields!  Hope you can enjoy it!

Contact us at 617-863-SOIL or MovementGroundFarm(at)gmail.com by noon 7/28 if you’re interested OR if you’re our Revere CSA folks, contact us by noon 7/30.  Just let us know how much of which bulk order special you’d like (have money ready in an envelope with your name & order written on it when you pick up your CSA).

  • “Krispy Kale”
    You’ll get a bundle of our Siberian kale.  Try kale chips (de-stemmed), tossed lightly in oil, and baked.  Or cook them down into a stew, or maybe you like them raw for juicing or power smoothies!
  • “Southern Greens”
    You’ll get a bundle of collard greens.  Great for making a Southern-style collard greens braised with a smoked ham hock, or slice up and throw in a stew or soup.
  • “Basil Bouquet”
    You’ll get an assorted basil bouquet of Thai basil, Genovese (aka Italian sweet) basil, Japanese (or shiso) basil, and Lemon basil.

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Recipe Ideas:

(Borrowing a couple of recipes from previous weeks…)

  1. If you enjoy cucumbers, you can always eat them raw (cut into sticks, they’re great snacks) and pair with your favorite dip.  Try some cooling recipes that can save you from the heat of summer.. a cucumber raita or cucumber yogurt soup

  2. Whether you get bell peppers or lunchbox peppers, you can definitely eat these raw and pair with your favorite dip (salad dressing, hummus, peanut sauce, sweet & sour sauce, etc.).  Slice them up and throw them into a salad, sandwich, cold noodles… Throw these on the grill or sauté them and they’ll sweeten up nicely!  Or try stuffed peppers (there’s many variations, use your imagination)!  Try using the bell peppers as cute individual and edible “cups” for a soup or dip.

  3. Tomatoes!  What can’t you do with tomatoes?  Eat them raw, sauté them, grill them, roast them, stuff them… put into salads, on sandwiches, eat with cheese, or cook on pizza or into omelets.

  4. For kale or collard greens, see the recipe links under the Bulk Specials.

  5. Beets can be a hit or miss item with some folks.  Some absolutely love it, others don’t care for it.  I love them!  After some rinsing and peeling, you can slice them up and eat them raw with a dip, on a sandwich, or salad.  But cook them up and they turn really sweet (can be roasted whole or cut up in whatever form you like).  You can also pickle them (these are also very tasty on salads or sandwiches).

  6. Use Japanese eggplants like you would their more familiar Italian sibling. But also great for stir frying because of their thinner skin and almost lack of seeds (which could give a slight bitter taste in the Italian variety).

ENJOY!

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Let us know how you eat and cook your CSA goodies by sharing your cooking stories and/or pictures on our Facebook page or leave a comment here.

Summer CSA – Week #6

Revere Farmers Market (7:10:15)

Movement Ground Farm at Revere Farmer’s Market. Farmer Kohei & Farmer Michael did a great job on the table presentation 🙂

Welcome to week #6!!!

We’re testing an earlier roll out of our CSA blog and will try to work our way to posting a few days before Wednesdays, the main CSA drop-off day (Revere is Fridays).  Give us feedback via email or at the end of this post about whether you enjoy an early preview or not!

Also, we do apologize to some of the drop-off sites if you’ve experienced some hiccups as we’ve been learning new processes and had to change harvesting & drop-off days!!  It has been stressful on our part, as well.  Farmer Kohei wants to ensure a pleasant experience for all with Movement Ground Farm (MGF)… while being made up of few paid staff and a part-time volunteer crew, Farmer Kohei is trying his best to make it run smoothly.  Please bear with us and we hope you find your support in MGF’s produce and vision is worthwhile!

Quick Business Update:

First, a BIG MGF WELCOME to a handful of BRAND NEW “Founding Member” CSA supporters from the past couple weeks!!  Farmer Kohei appreciates the love and excitement people have expressed over this new and community-focused vision for a farm and retreat space.  Yay new members!

Second, since Friday, July 10th, we’ve been present at the Revere Farmer’s Market!!  We have been able to begin sharing our bounty with a couple of our Revere CSA members utilizing this farmer’s market as a drop-off site for them (our CSAs now reach as far north as Revere, MA and as far south as Providence, RI)!  For anyone who happens to be in the Revere area or know of folks who are, tell them to visit our table at the farmer’s market every Friday from 2-6:30pm.  It’s located at 249 Broadway in Revere, MA (near Revere City Hall and on the lawn of the American Legion Hall) and will be running through October 2015.

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Our FIRST delivery of large and small Summer CSA shares of 2015 ready to go to their new homes!

CSA shares ready to go to their new homes!

For new members, these waxed vegetable boxes in which your CSA produce will be packed in, will be in use throughout the season so please treat them gently.  To open, slide out the lid labeled “Perishable” (do not pull, it will give with some finagling and becomes easier after some use).  Feel free to bring your own reusable bags to pick up and pack your produce so you’ll be able to leave your box at your “drop-off” site and won’t have to remember to bring them back the following week.

Other members, you know the deal.. Please continue to return the CSA boxes from the previous week(s) when you pick up your CSA shares, and please treat the boxes gently!

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Here’s what you really want to know… what tasty goods to expect for Week #6…

Wk #6 collage

L to R: Napa cabbage, a head of broccoli, a purple carrot!, and Thai basil

Small shares include:
– English cucumbers (they’re so refreshingly cooling to eat in this heat!)
– sugar snap peas
Napa cabbage (try treating them as you would the European cabbage)
– a small bunch of Thai basil (leafy herb w/ purplish stem)
– For Boston shares: broccoli
– For Providence shares: carrots
– plus 1/2 a dozen eggs* from our hens
(* “best by” date written on the box, labeled ‘W’ for washed or ‘UW’ for unwashed; if ‘UW’ just rinse with warm water before use; for our newest members, feel free to refer back to our Week #3 or #4 for more info on our farm fresh eggs, our lovely hens who lay them, and how to keep them [these suggestions apply to OUR freshly laid eggs, not to grocery store purchased eggs])

… ANNDDD a BONUS:  some Sapporo chili peppers!

Vegan shares include:
– All of the above, plus a surprise veggie (in place of eggs)

For the few Large shares, Farmer Kohei will notify you specifically with what you can expect!

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BULK ORDER SPECIAL:

Take a look at this week’s bulk specials all for $5!

pickling cukes

We can offer some savings and pass it onto our customers for these bulk extras because these items are THRIVING in our fields!  Hope you can enjoy it!

Contact us at 617-863-SOIL or MovementGroundFarm(at)gmail.com by noon 7/21 if you’re interested (if you’re our Revere CSA folks, contact us by noon 7/23).  Just let us know how much of which bulk order special you’d like (have money ready in an envelope with your name & order written on it when your CSA is dropped off on Wednesday, 7/22/15).

  • “Stir-fry Special”
    You’ll get two pints of our snow peas (try recipe idea #2 with these).  Great for sautéing or in stir fries!
  • “In a Pickle”
    You’ll get 12 of our pickling cucumbers for $5 or 24 for $10. Make pickles or a cucumber salads.
  • “Some Like it HOT”
    You’ll get 1.5 pints of jalapeños.  Good to make your own hot sauce, or every day cooking if you love the heat (can freeze or pickle extras), make stuffed jalapeños
  • “Southern Greens”
    You’ll get a bundle of collard greens.  Great for making a Southern-style collard greens braised with a smoked ham hock, or slice up and throw in a stew or soup.

If you were a fan, you can order last week’s bulk specials...!!

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Recipe Ideas:

(Borrowing a couple of the same recipes from last week for the same items…)

  1. If you enjoy cucumbers, you can always eat them raw and pair with your favorite dip.  But here’s a refreshing sweet & sour salad recipe using your English cucumbers in a Japanese-inspired cucumber salad (*note: if you don’t have sesame seeds but have sesame seed oil, use that; taking out the seeds of English cucumbers isn’t necessary.. it takes an extra step and why waste the juicy core?).

  2. A vegetarian & vegan recipe idea using sugar snap peas and served over tofu and a soy sauce dressing (you can skip the scallions; try substituting with a teaspoon of garlic or small shallot or go without all together).  Or slice it thinly to top off salads.

  3. Try some of these recipe suggestions for Napa cabbage!  Use it as you would the European cabbage, though the leafy parts are much softer and tender (slice into salads!).  Steaming or very quickly boil the leaves (try cutting in half or thirds for more manageable portions) and use it as a wrap–i.e. for fresh summer rolls, in place of tortillas, or pita.

If you’re adventurous, try making kimchi (or kimchee), one of the very quintessential fermented, pickled Korean side dishes that packs some heat.  Once made it can keep in the fridge for a while and can be eaten as is or cooked into soups or fried rice!  (*note: the two above recipes are not vegetarian as it relies on fermented shrimp and fish sauce as its base, try a vegan recipe and let us know how it goes; also, ingredients like the radish and scallions may be skipped, it’s just one of those ingredients that is often paired with kimchi).

4.  Thai basil is a fresh herb that is common in Southeast Asian cuisine.  Try using it in place of sweet basil (as that often used in Italian cooking), top off pretty much any dish with some slices of the fragrant herb for some bright notes, roll into tacos or fresh summer rolls, slice up and sprinkle on top of soups…even your instant ramen or other noodle soups.  You can make fried rice and cook slices (or whole leaves, your choice) of the herb into the dish at the very end. I added it sliced into a cold, peanut noodle salad and it certainly added a subtle, herby freshness.

5.  Well… you kinda know and are familiar with broccoli and carrots.  Sauté broccoli stems and florets into a stir fry or keep it simple with only oil and garlic, cooking under high heat really brings out a sweetness to it.  Or rinse and cut up into finger food portions to eat raw and pair with your favorite dip (try salad dressing, hummus, or sweet sour sauce).  And though these carrots may be a little different in color, it’s the same carrot that can be cooked or eaten raw like its more orange counterpart.  But how COOL is it to see a purple carrot!!  Add some color to your plate with these.

6.  To use your Sapporo chili peppers, it may have more of a dramatic heat to it than some jalapeños, but if you don’t mind some heat use it as you would any other chili pepper (add into a chili–as in meat and bean chili, grill or roast to bring out some of its sweetness and eat it as a side dish if you can handle it, puree into a home made, hot chili sauce or salsa).  If you want to take away some of the heat, carefully slice and and cut away the light colored vein and seeds.  (*WARNING: if you’re not used to it or for your safety, wear gloves when cutting chili peppers as the oils from it often stay on your fingers/hands even after washing… believe me, I’ve learned the hard way when removing my contacts! OUCH..).

Judy's savory pastry tart using scallions & zucchini topped with cheese; and cold peanut noodles with sliced snap peas, some Thai basil, cilantro (and store bought dried shiitake mushrooms)

Judy’s savory pastry tart using scallions & zucchini topped with cheese; and cold peanut noodles with sliced snap peas, zucchini, some Thai basil, cilantro (and store bought dried shiitake mushrooms)

ENJOY!

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Let us know how you eat and cook your CSA goodies by sharing your cooking stories and/or pictures on our Facebook page or leave a comment here.

Summer CSA – Week #5

Welcome to week #5!!!

Let’s take a peek at what some of you have been cooking up last week…

CSA member food collage

L to R: (Left) Julian’s hakurei turnip & radish pickling using one of our Bulk Specials; (Middle) Judy’s sautéed spinach & turnip greens; (Right) Martha’s stir fry medley of our bok choy, snow peas, turnips, & zucchini with other veggies!

Hope this makes you hungry to start on this week’s produce!

Reminder, please continue to return the CSA boxes from the previous week(s) when you pick up your CSA shares.  When opening your boxes, keep in mind that these will be our reusable packaging for the season so please plan to return them the following week and treat them gently.  The lid with “Perishable” written on it slides out (it will bend, do not pull) and this will open the box top and reveal your edible goods.

Here’s what tasty goods to expect for Week #5…

Small shares include:
English cucumbers (note: in the article there is a mention of yellow streaks on cucumbers while not so common on the English variety, on our smaller pickling variety it is usually a sign that side has not received much sunlight)
sugar snap peas or snow peas
scallions
– a bag of assorted salad greens
– some young zucchinis
– plus 1/2 a dozen eggs* from our hens
(“best by” date written on the box, labeled ‘W’ for washed or ‘UW’ for unwashed, if ‘UW’ just rinse with warm water before use)

… ANNDDD a BONUS: a bundle of Genovese basil (a sweet variety common in Italian cuisine)

Vegan shares include:
– All of the above, plus a surprise veggie (in place of eggs)

For the few Large shares, Farmer Kohei will notify you specifically with what you can expect!

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Veggie Gallery

English cucumber   double zucchini

On the left is our English cucumber just hanging out, ready to be picked from the vine.  On the right is a “star-crossed lovers” zucchini, they couldn’t bear to be separated!

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Recipe Ideas:

  1. If you enjoy cucumbers, you can always eat them raw (cut into sticks, they’re great snacks) and pair with your favorite dip.  But here’s a slight sweet & sour salad recipe using your English cucumbers in a Japanese-inspired cucumber salad (*note: if you don’t have sesame seeds but have sesame seed oil, use that; taking out the seeds of English cucumbers isn’t really necessary since they’re so small and tender to begin with…but if you really want to eliminate some of the extra water that the cukes will release into the dressing, feel free.. but it takes an extra step and why waste the juicy core?).

  2. A vegetarian & vegan recipe idea using both sugar snap peas/ snow peas & scallions, and served over tofu and a soy sauce dressing.  Also, the sugar snap peas/ snow peas can be rinsed with the ends and “stringy” parts peeled and eaten raw with a dip or dressing, or just slice it up and top off your salad greens!  For a quick use, thinly slice lengthwise or at a diagonal and top off your instant ramen to add freshness.

  3. What to do with salad greens…?  It’s so tasty and nutritious as a salad!  But if you’re not a fan or sick of salads.. you can always use it as your sandwich greens; add a little freshness to egg salads or chicken salads; or slightly wilt it into your pasta dishes.

  4. Zucchini is continuing to grow like they’re cloning themselves… make zucchini noodles by shredding or slicing into thin noodle shapes (there’s also gadgets out there that makes that easier); slice them up and roast or sauté them; cut into “finger food” portions, bread them (or use panko bread crumbs), then bake for a healthier version of zucchini fries!  Or there’s this tasty sounding recipe for a zucchini parmesan casserole.

  5. For the bonus basil, slice up and add to salads, use as a garnish for your stir fries, add into sandwiches for an herby kick, blend into mayonnaise for a great new condiment, make pesto, or blend with oil and use for cooking or in salad dressings.

ENJOY!

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BULK ORDER SPECIAL:

What a GREAT response to this week’s BULK ORDER SPECIAL!  Farmer Kohei is psyched our members want more and we do enjoy hearing the excitement of cooking and eating fresh!

Wk #5 Bulk Special collage

Clockwise: colorful patty pan squash w/ young zucchini, pickling cucumbers, and squash blossoms.

Not only are these edibles growing in crazy abundance right now, it’s also very visually appealing from their vibrant colors and different shapes (visual appeal seems to do a good job at bringing in customers at Farmer’s Markets)!  The patty pan squash look like funny little wheels.. and the squash blossoms are such an awesome hue of orange AND THEY’RE TOTALLY EDIBLE!  The pickling cucumbers with its gradient mixture of light and dark greens are a nice color contrast to the other veggies, plus they smell so refreshing.  It’s such a great size for making pickles (hence the name), but also have such small and tender seeds, they’re enjoyed for eating raw (try slices in your water or juices… or add to some cocktails!).

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Let us know how you eat and cook your CSA goodies by sharing your cooking stories and/or pictures on our Facebook page or leave a comment here.  It’s great to see what you’re cooking up and how you’re enjoying the fruits of our labor (literally :D).

CSA Week # 4

 Dear MOVEMENT GROUND FARM FOUNDING CSA MEMBERS!

I can’t believe that I’m making money off of growing vegetables and that I’m distributing the vegetables to people I love and to people I admire.  Thank you for taking part in this ad/venture!
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Field Update: Thanks for praying for it to rain.   But now I need everyone to pray for some heat.  The melons, peppers and sweet potatoes are all waiting for those hot days and warm nights.  There’s an infestation of the Colorado Potatoe Beetle.   Nearly every day we grab each potato plant and trash it towards a bucket and collect the beetles.  They are relentless and somehow come back every day.  But don’t worry, we will save them and we will all enjoy potatoes this year!   Nappa cabbage is around the corner and looks beautiful.  The peppers and cucumbers are all starting to produce small fruits and I’ve been picking at the first few ripe cherry tomatoes.
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Business Update: Michael, my first and only employee, is doing great work.  I hope that everyone can meet him soon.   We are now up to 31 shares, and distributing in Providence, Quincy, Braintree, and Jamaica Plain.  A shout out to the staff at Grassroots International, Providence  Youth Student Movement, and Environmental Justice League of RI for actively supporting our CSA.  Next week, we will be at the Revere Farmer’s Market, which will be every Friday from  2 – 6:30.  We still have the capacity for 9 more vegan shares (shares with 6 vegetable items but no eggs), so please continue to spread the word.  And one of the best things you can do for us is to post your dishes and recipes on facebook.   For this Fall’s CSA my goal is to have 50 CSA members.
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About those Farm Fresh Eggs: My hens are RI Reds which lay brown eggs and English Longhorns which lay white eggs.   I have 35 hens and one lucky rooster.  On average I’ve been collecting about 33 eggs every day.  They are fed vegetable scraps and organic grain, and they are all free to roam around the property and forage.   The date I’m writing on the egg cartons is a “Best By” date.   All of your eggs are laid within 7 days of you receiving them – guaranteed farm-fresh!  I write a “W” if I washed them (with only water) and a “UW” if they are unwashed.   When they come out perfect with no marks on them (and that’s the majority of them), I just package them right up.  These eggs can last over two months and don’t even need to be refrigerated.   Just wash them right before you use them.  Whoever gets the double yolked egg is very fortunate and will probably be winning the lottery!
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Thank You Charles for coordinating the PrYSM/ Providence drop off!
 
MENU
Small Shares
  • Cilantro
  • Baby salad greens with mizuna and arugula
  • Giant bok choy – the last bok you will see until late September
  • Pattypan squash
  • sugar snap or snow peas
  • Extras: a small bunch of scallions and foraged purslane
A note on the foraged purslane: this is completely safe to eat and grown organically among my bok choy.   This is the BEST find so far of the year…we finally ate the damn edible weed – thanks to Michael- and it is DELICIOUS… eaten raw its thick fleshy, succulent leaves and stalks add a satisfying crunch to any salad, and when sautéed or stir fried, yum, they become softer but still retain their texture.  If you are sold as well, then now you have a wild green that you can harvest whenever you are camping, hiking, or just strolling through the woods.   They are most commonly found on farms and gardens, growing amongst the crops, as they like the fertile and recently disturbed soil.   They have more omega 3 fatty acids and Vitamin A than any other leafy vegetable.
Inline image 1
Vegan Shares
  • You will be getting all of the above, plus basil as your extra vegetable item this week.
Our one large shareholder!   You will be getting all of the above, plus really awesome produce.  It’s top secret, so I will text you!
Special Orders
  • Kale Chip Special (giant bunch of kale) – $5
  • Zucchini Bread Special (two large ones) – $5
  • Bunch of kale or chard – $3
  • Bunch of Genovese Basil, Mizuna, or Arugula – $3

WHAT SOME OF OUR FOUNDING MEMBERS ARE MAKING

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Judy’s Mizuna salad with roasted rasdish and crispy radish leaves w/ sausage

Sarath never seems to shy to flaunt his dishes

Sarath’s minced pork ribs with fried garlic and greens (kale, mizuna, and pea pod tendrils)

Kohei's pattypan squash, stir fried with garic, freshly ground cayenne peppers, tofu, cumin, and mustard seed.

Kohei’s pattypan squash, stir fried with garic, freshly ground cayenne peppers, tofu, cumin, and mustard seed.

Sandy's perfect soft boiled egg

Sandy’s perfect soft boiled egg