Taro Cake

Yield 6 servings Ingredients 400g taro, peeled, steamed until fork tender, about 30 minutes4 pcs dried shiitake mushrooms, rehydrated (soak in hot water) and chopped coarsely2 cloves garlic, minced1-inch knob ginger, grated1 pc carrot, cut into small dice3 stalks chives or onion leeks, chopped1/4 cup glutinous rice flour, mixed with 1/8 cup water (you can

3-step kimchi pancake

Mix chopped kimchi with sourdough discard. Pan fry disks in greased pan until delicious. Serve with sesame oil-ginger-soy sauce mix.

Corn Fritters

Yield: 4 servings Ingredients1 1/2 cup sourdough discard1 cup corn kernels (around 2 small cobs, cooked)50g chives, chopped1 pc habanero pepper, minced (optional)1 tsp cuminTo taste saltTo taste pepper Procedure Combine all ingredients in a bowl. Mix well. Heat a non-stick pan and drop a spoonful of the batter in batches. Cook until you see

Corn Chowder

Yield: 4 servings Ingredients2 pcs corn ears1 tbsp oil1 tbsp butter4 cloves garlic, minced2 stalk onion leeks, chopped2 pcs medium potato, diced1 pc medium carrot, diced1 pc medium bell pepper, diced2 cups vegetable stock2 tbsp shio koji (optional but makes a world of difference!)1/4 cup cheddar cheese (optional, any hard cheese will do)To taste saltTo

Roasted Root Vegetables

This is really more of a technique than a recipe. Root crops keep well for two weeks or even more, so what to do when you’ve amassed a bunch of it? Roast! Roasting brings out the natural sweetness of the vegetables and creates a range of complex flavors: sweet, nutty, smoky. The key is to

Kale and Chives Pasta

Yield: 4 servings Ingredients250g linguine / pasta of your choice, cooked4 tbsp olive oil5 cloves garlic, minced (or more if you want a more garlicky taste)250g kale, stems removed, roughly chopped100g chives, roughly chopped1/2 cup cherry tomatoes (or regular ripe tomatoes; we used 1 tbsp of our cherry tomato jam for this one)To taste saltTo