Smoothie
Ingredients 1/2 papaya 1 banana 1/4 pineapple 2 tbsp honey 1 limon mandarina, juiced 1/4 cup yogurt 1/2 cup water 1/2 tray ice cubes Mint and flax seeds, for garnish Blend. Rest in freezer for 15 minutes. Optional: garnish with flax seeds and mint.
Farm Snax
We’ve needed a quick and nutritious snack for short breaks during work hours. I adapted this great recipe from the loveable Smitten Kitchen (a King Arthur Flour original). We try not to use processed sugars in general around here, especially not for a simple snack so eliminated the 1/2 cup sugar, kept the honey and […]
Willkommen, Sander!
Born and raised in Germany, Sander left his home country at age 22 and followed his love of wild places and urge to live a life close to nature. In 2008 he relocated to the small town of Tofino in Clayoquot Sound UNESCO Biosphere Reserve on the remote west coast of Vancouver Island, B.C. Canada. […]
Welcome Rachel
Rachel is thrilled to participate in the exciting evolution of Rancho Delicioso as its first-ever volunteer! Since this past September, she has been pursuing her “growing” interest and concern for sustainable organic agriculture—volunteering on community-based farms in Israel and now Costa Rica! She worked for two years at the Maternity Care Coalition, a non-profit organization […]
Tropical Banana Brownies
The truth is, I set out to make “healthy” corn bread. The flavor was nice but the consistency was denser, really more like a brownie. I suspect this is an ideal recipe for modifying to gluten-free and/or vegan diets. (Try 1 1/2 cups soy or almond milk instead of yogurt and water, an egg substitute […]
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 […]
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 […]
