Making an Herb Garden – “Rockin’ It” – (Part III)
River rocks are very aesthetic– smooth and round and a beautiful gray-blue hue. Choosing rocks is like a puzzle; one challenge is lining up rocks such that their edges fit from the base to the top. We used larger rocks along the outer edges and slightly smaller ones lining the inner circle. When lifting heavy […]
“Vegan Farm Burgers”
Also know as Butternut Squash Black Bean Burgers. Serves about 6- most folks will want a second in preparation for their siesta. This was a great vegan and gluten-free recipe from Sprouted Kitchen. At the farm we’re experimenting with different types of squash, so I picked up a hunk of butternut squash from the Montezuma […]
Making an Herb Garden – The Design (Part II)
As one of the first volunteer projects on the farm we were given a rectangular plot of land and asked to create an herb garden. Geoff requested a formal layout for the garden, one that would be functional and hopefully productive as well as beautiful. I remembered from my Permaculture course a classic design called […]
Green Aioli
Adapted from Emeril Lagasse The truth is, I set out to make yucca fries. I boiled the yucca too long and was forced into a kind of mashed potato situation the likes of which are not worthy of this site. The upshot was a fantastic aoili, in which I used farm fresh eggs, garlic, parsley […]
Gingery Kale Garden Salad
Ingredients • 1 small bunch kale, de-stem, fine chop (Farm) • 1 handful arugula, rough chop (Farm) • 1-2 carrots, grated • 2 cloves garlic, mince (Farm) • 1 tbsp ginger, finely grated (Farm) • 1 tbps extra-virgin olive oil • ½ juice, juicy lemon • A drizzle of honey • A sprinkle of sesame […]
Chickpea Tacos with Gingery Garden Salad
Serves 4 I covered my chickpeas with a few inches of water and refrigerated for a good 24 hours. If you’re also using dry beans, it’s important to discard the gaseous water in which they were soaked. If you soak them this long it cuts down boiling time (about 20 mins), or until soft-but-not-mushy. Which […]
Berenjena (Eggplant) Spread
Ingredients • 2 small organic eggplants, sliced and sweated • A few tbsp olive oil, for boiling • 3 garlic cloves, fine chop • 1 teaspoon ground cumin • ½ juicy lemon, juiced, plus rind • 1 tsp salt • 1/2 cayenne pepper • 1 small bunch, fresh parsley, de-stem and chop • 1/8 cup […]
Making an Herb Garden – Introduction – (Part I)
Making an Herb Garden: Introduction (Part 1) Check it out! We’re planting an herb garden. Our beautiful 8m x 15m space is a gentle slope adjacent to the volunteer house. When we lifted the black plastic protective sheet we found dried straw upon rice hulls upon a base layer of regular but hard-packed soil. Two […]
Costa Rican Plantain “Latkes”
Two days ago I arrived at Rancho Delicioso and struck eco-gold. In preparation for my third grand supper on this paradisaical rural peninsula, I created a cross between a Jewish-style potato latke and African tatale— where plantains are a food staple. It flourishes here in Costa Rica, though we don’t know exactly when the banana-like […]
Yoga Shala at Rancho Delicioso
Finally after years of talk, wishes, and planning, we have a beautiful yoga deck here at Rancho Delicioso. Click here for a Calendar of Classes and Events. It’s a bit over 8×8 meters (over 700 ft2), large enough for 24-25 people to do yoga. Construction Details The first thing you may notice is that the […]
