Celery Cream Sauce with Cauliflower Greens

You can use other greens as well, collards, kale… I used cauliflower greens because I have some giant leaves in the garden.


Things I used from the box: celery, potatoes, jalapeno, and basil. (could have used the kale)

To make the cream sauce, boil a few potatoes. Then use a potato ricer once they’re cooked.

In a sauce pan with oil and butter, stir fry, chopped celery and a little chopped jalapeno (which was in the family box), or you can use some red pepper or cayenne pepper. Then add cream, and let it simmer until it gets a little thicker.

Put it all in a blender, then to a bowl, add the potato, and stir, smashing the potato a little more. If you add the potato in the blender it might make the sauce really sticky.

Add the sauce over the top of your stir fried greens.

If you want to do this without dairy, use cashew cream and coconut oil instead. 

The basil oil, is just olive oil, salt, garlic, and basil pureed.IMG_1879


Salmon with Fresh Curry Leaf, Kombu Broth


When working with another family to bring locally, sourced foods and preparing it for them, I consider that all four of them have different needs and taste buds. It’s a balancing act to keep everyone happy.

I wrote several paragraphs about the challenges I’m facing with that, and how I’ve found new appreciation for things I used to dislike (like spaghetti squash). I think I’ll just keep it simple and bring up the spaghetti squash recipe another day.

To my surprise, I found fresh CURRY LEAVES and key limes leaves from Coleman Farms! A broth came to mind.


1 kombu sheet

branch of fresh curry leaves (around 8 leaves)

2 key lime leaves

1 padron pepper

real salt

Soak the kombu in water for 15 minutes. Turn on the heat til it boils and simmer for 5 minutes. Remove the kombu. Add salt, curry leaves, pepper, and key lime leaves, and simmer for 20 minutes.


Sear the salmon on both sides in coconut oil and ghee, some salt and pepper on top. Keep salmon raw in the middle. Remove the skin and set it aside.

Sort of a relish?

I have pickled onions I made a week ago. Diced garlic, and browned them in the pan after the salmon was removed. Chopped up pickled onions, the browned garlic, and key lime rind with a little squeeze of the citrus.


I took some fresh frisee from Maggies Greens, and put it in the bowl.

Warmed the broth up in the pan the salmon was seared in. Then put the salmon back in it for a minute to cook, but not over cook.

Put a piece of salmon on top of the frisee, spooned the broth over it, and added the pickled onion relish on top. Squeezed a little more key lime on top the salmon.

If you ever come across fresh curry leaves, get some! They’re crazy tasty!


About Wickson Plums, and another picture of hugging carrots!

Todays Full Box:  Red Beets, Rainbow Carrots, El Dorado Plums, Arugula, Chard, Potatoes, Red Oak Lettuce, Red Onion, Thai Basil, Star Squash, Yellow Nectarines, and Lemon Cucumbers. 

For those of you who get the family or large box, or all fruit boxes, you may have some wickson plums in them this week. Don’t mistake them for an unripe plum, as some people tend to do! They are green plums, ripe, tasty, and ready to enjoy.


Small Farmers are Stars, Debby & Shu

I met Debby a few years ago, when she was new to the LA market scene. Ever since then, “The Garden Of” has been my first choice for lettuce in our farm boxes. They’ve been harvesting their own heirloom seeds for over 30 years. They take extra effort in the health of their soil, beyond organic standards. When you taste their beautiful vegetables, you can tell they are growing from their hearts.


A few weeks ago, I was heading out to pickup produce from two farmers by myself. I began heading in the direction of Hollywood, when Debby called.

“Kali! Our truck has a flat tire and we’re stuck in Thousand Oaks! We could be here until tomorrow, we have no idea. You should come get your order here at the truck.”

A part of me thought, ” I should give them a little time and pick up from JR Organics at their Mar Vista Booth first.” Instead, I went on my way to Thousand Oaks to meet up with Debby.

I was just a mile away when Debby called again.

“Kali, how close are you? We got the tire, and we need to make a mad dash to the Hollywood Farmers Market, and your whole order is at the front of the truck, it would take us an hour to get everything out, to get to your order!”

I was happy they were going to make it to the Hollywood Market, and all the food they harvested was going to be sold. phew! Also, I was holding back that part of me that was a little concerned, that our boxes would be delivered later, and going through all the logistics in my head, getting in touch with our crew, and thinking about what to tell our customers.

“That’s ok, I should’ve listened to my intuition and gone to Mar Vista first.” I told her I loved them, and it’s all part of the comedy of life. Then turned around, and headed on my way to Mar Vista before Hollywood.

Once I got to them at the Hollywood Farmers Market, I was 5 minutes ahead of them, and an hour behind schedule. All vendors were already set up, and selling for the past hour. Shu opened the back of the truck and I came to help them unload along with several other people at the farmers market. More people started stepping in. Everyone was excited and happy to help out, and immediately customers were grabbing at their vegetables, as if they had been eagerly awaiting Debby and Shu’s arrival. Debby was busy selling, Shu handed us crates. People were adorably inspired, taking video of us, and saying things like, “It takes a community!”.

I was secretly hoping people would be impressed by my ability to carry 50 lb crates of potatoes by myself. That didn’t seem to happen, but a girl, stopped me to say how much she loved my pants.

I wanted to take a picture of this beautiful communal scene of people coming together for a very special small farm, but I had to make a mad dash to get our boxes made, once I had finished helping Debby and Shu get set up.

Today, In Topanga, a friend asked me if I ever pick up at the Hollywood Farmers Market. I said, “Yes, why?”

“I think I saw a picture of you”. He then showed me a picture on instagram. My back was turned, and I was far away.

“How did you know that was me!?”

“Because of your pants!”

hfm the garden of

So now that I have the picture, (thanks to the pink pants) I get to show and tell about that beautiful morning when so many people pulled together for Debby and Shu, who deserve loads of praises for everything they do.

Refreshing Summer Snack, Quick Pickling Veggies

I was asked to do a demonstration at the Yogi Tree next week, so I came up with an assortment of quick pickled veggies. Since I don’t like zucchini raw, this was the first time I tried to pickle it. It turned out to be very tasty, and I like the texture.

Here’s what I used.

From the garden: rosemary, mint, and nasturtium flowers.

From the Organic farms: green beans, zucchini, garlic, and biodynamic allspice.

From my cabinet: turmeric, real salt, white vinegar, and toasted sesame oil. (all organic)

Two 24 oz, mason jars. Make sure to sterilize the jars.

For the brine: Fill one jar with half water and half vinegar. Pour it into a pot and add 2 tablespoons of salt, and other spices you want. Some people add a little sugar to balance out the salt and vinegar. You can also add more or less salt.

Pack the two mason jars with washed and chopped veggies. I chose to boil the green beans for 3 minutes, and then add raw zucchini on the top. Just zucchini would be good too. Then, a little crushed garlic, rosemary, and nasturtium flowers.

Boil the brine, and then pour it into the jars. That amount of brine should cover two jars. If it’s a little short, just add a little vinegar or water to top off the jars. Then add a little oil on top. Shake the jars. Usually, it’s good to wait at least 2 days so the flavors have time to absorb. It’s nice to give the jars some shaking each day.

This should last at least two weeks.

Tat Soi Salad with Walnuts and Spirulina

SavRaw Local Farm Box

The best way one of our farms described tat soi to me is, it’s like a mix between spinach and bok choy, and tastes even better then spinach. You can cook with it or eat it raw and it tastes great either way.

Something that’s happened due to the effects of the drought is that some small farmers are taking less risk as to what they’re growing. They want to be sure it will sell on the table. Tat soi is one of those vegetables that’s not easy to grow, and some farms have told me it doesn’t sell well enough because people don’t know what it is. For that reason, it’s been a while since it’s become available. So this week, I’m thrilled to have tat soi from JR Organics, and repost this very simple recipe of a time I first discovered this tasty green.

tat soi salad

Tat Soi


Fresh Lemon Juice


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Avocado Soup


I have been making slightly different versions of avocado soup every week recently, using what I have available. One week I used spinach, another I used lots of basil, another week was lime and cilantro…. I got my hands on bell pepper and heirloom tomatoes this week, so that’s what I used, and I love this version.

2 lbs zucchini (this time I used gold bar zucchini)

2 ripe Avocados

1/2 bunch cilantro

1 yellow onion

3 cloves garlic

oil of choice

1 red bell pepper

1 small heirloom tomato

paprika, cayenne pepper, real salt, and cumin

Chop the onion. Heat up a pot with some oil. Add the onions and garlic and stir fry on low/medium heat. Sprinkle in plenty of paprika; cover all over those onions. Add cumin, salt, and cayenne pepper, (the amount you like). Add chopped tomato. Once the onions have cooked down, add some water. Bring it to a boil, add in chopped bell pepper, and let it simmer for a while. It’s ok if it doesn’t simmer a long time, but if you can, let it simmer an hour or two, so the broth gets tastier.

There should be just enough water in the pot to cover the zucchini. Then add chopped zucchini and cook medium/high heat until the zucchini is cooked through.

Add the soup to a blender, then add avocados and fresh cilantro. Blend super smooth. If it’s too thick, add a little more broth or water. If it’s not thick enough, add another avocado.

You can eat this hot or chilled!

Kimchi Inspired Red Cabbage Salad


Green garlic was in our family box today! Sage Mountain Farms green garlic is the best there is, I wish we could smell it through this picture!


Instead of using green onions, I had kurrat, (also called egyptian leeks) from our last box. They’re tastier and rare to find.


~ Red Cabbage

~ Kurrat or green onions

~ 1/3 cup Red Pepper Flakes

~ 1/4 cup Green Garlic

~ 1/4 cup fish sauce

~ 1/3 cup salt

~ 1/4 coconut palm sugar

Make a brine in a large pot, combine the salt and the sugar with 2 quarts of water, heat until the salt dissolves, and the water is warm, but not hot!

Pour the brine over chopped cabbage and kurrat and leave for 30 minutes.

Make a paste by mixing, garlic, red pepper flakes, and fish sauce in a food processor.

Drain the cabbage, and put it in a bowl, sprinkle a little more salt. Mix in the delicious, spicy paste!

Creamy Zucchini Noodles


~About 3 lbs of zucchini (cut with a mandoline slicer or zucchini spiralizer)

~4 tablespoons organic pastures raw butter or coconut oil

~5 cloves of garlic

~half a large onion

~2 cups homemade beef bone broth (grass fed from Novy’s Ranches) or vegetable broth

~1 cup organic pastures cream or coconut milk

~sun dried tomatoes

~kalamata olives from Nuvo (most olives in the store contain lye, Nuvo doesn’t)

~red pepper flakes or a fresh hot pepper, salt, pepper, and italian seasoning

In a large pan, melt the butter, and add garlic, onions and spices. Cook for a few minutes on medium heat.

Add the broth and cream. Bring to a boil, then let simmer until the sauce thickens.

Add zucchini noodles, sun dried tomatoes and olives.

Cook the zucchini until it’s cooked but not too soft.

You can add basil or other fresh herbs. You could also add cheese, and stir it in while simmering the sauce.

This recipe was taste tested by 3 surprise visitors who were very happy with it.

IMG_1300     IMG_1303

Purple Cauliflower and Spinach Salad


This Sundays Large box had purple cauliflower and mulberries! The mulberries were devoured quickly. IMG_1205

Purple Cauliflower and Spinach Salad

Veggies: Purple Cauliflower, Spinach

Herbs: Savory and Chives

Spices: Salt, Pepper, Sumac

Coconut Oil and Fresh Lemon Juice

Break the cauliflower into little florets and Steam them on low heat in a pan with coconut oil, savory, salt, pepper, and sumac.


Mix the cauliflower while it’s still hot, with chopped fresh spinach. Add fresh lemon juice and chopped chives.