Stuffed Peppers

Here’s another recipe using our CSA Giniling Ingredients250g sweet peppers, halved lengthwise, seeds removed1x220g pack CSA Ginilng, thawedcheese of your preferencedried parsley flakes, optional Procedure1. Stuff each pepper with CSA giniling, packing it tightly.2. Top with grated cheese.3. Bake in a 350F pre-heated oven for 15 minutes. Broil or torch for a smoky effect.4. SprinkleContinue reading “Stuffed Peppers”

Taste of the Farm: A Story of Food and Friendships (with recipes!)

Name of Dish: Binalot na Kanin Featuring black rice and red rice from Capas, TarlacPrepared by Chef Rap Cristobal The story of Good Food, like any good Pinoy meal, starts with rice. We met small rice farmers from Capas who were tired of the boom-bust cycle of conventional rice farming and wanted to branch out toContinue reading “Taste of the Farm: A Story of Food and Friendships (with recipes!)”

Stir-fried Garlicky Watercress with Squash

Our kitchen has prevented so many gulay deaths by stir-frying. It’s fast, simple and you can easily build the flavors. This week, the farmers tried sending watercess, our second attempt at transporting it but unfortunately for you guys, I had to bring it straight to my kitchen. Sharing this rough recipe for Stir-fried Garlicky WatercressContinue reading “Stir-fried Garlicky Watercress with Squash”

No Recipe Pickled Spicy Red Onions

by Mary Ann Manahanfrom Makisawsaw: Community Gardens Edition “I do not work well with recipes. Most of the time, I just look at what is available in my pantry, what’s being sold in our local community market or what’s the offering from my favorite Community Shared Agriculture (CSA), Good Food Community. I think of whatContinue reading “No Recipe Pickled Spicy Red Onions”

Binurong Kamias

Recipe from Makisawsaw 2: Community Gardens edition by Gretchen Consunji-Lim ripe kamias, bruise freesea salt* Sort kamias. Choose only the ones unblemished. Save bruised fruit for another use.  Remove any petals and stems from the tops of the kamias. Wash and wipe dry. Into the sterilized bottle, alternately layer kamias and salt, beginning with kamiasContinue reading “Binurong Kamias”

Creamy Patani with Herbed Mustard

Ingredients2 tbsp olive oil5 cloves garlic, minced2 stalks onion leeks, chopped3 pcs tomatoes, chopped1 cup patani, soaked and boiled2 pcs taro, peeled and boiled1 tbsp mustardbunch of parsley, choppedsalt and pepper to taste Procedure Heat oil in a deep pan and sauté garlic and leeks until aromatic. Add tomatoes and cook until soft, about 2Continue reading “Creamy Patani with Herbed Mustard”

Patani Picnic Stew

Ingredients2 tbsp olive oil2 pcs red onion, sliced5 cloves garlic, sliced3 pcs tomato2 pcs bell pepper2 cups patani, soaked and boiled2 tbsp chipotle pepper (or tomato paste)1 tsp cumin1 tsp smoked paprika1 tsp oreganospinach, fresh or frozen, choppedsalt and pepper to taste Procedure Heat oil in a pan and sauté onions until translucent. Add garlicContinue reading “Patani Picnic Stew”

Judd’s Tampipi Feast

Recipes and photos by CSA subscriber, Judd Uy. Pan-roasted Eggplant and Sautéed Spinach Ingredients4 pcs eggplant, cut into half lengthwise3 cloves, garlic, mincedbunch spinach, washedolive oil as needed1-2 tbsp balsamic vinegar (optional)salt and pepper to taste Using a sharp knife, score the eggplant into cross-hatched patterns. Heat oil in a pan and sear the eggplant.Continue reading “Judd’s Tampipi Feast”