Chef Bruce Kalman executes a tender, juicy + flavor packed pork tenderloin, crusted with his Porchetta Rub and paired with fingerling potatoes + spring onions. This dish is perfect for an late spring/early summer backyard get-together with friends + loved ones, sure to please even the most discerning palate. A true one-pan meal, the potatoes and onions absorb the flavor from the pork and braise in it's fat resulting in a truly delectable plate.
Read MoreAfter picking up some fresh spring peas + onions from our local farmers market, we decided to pair it with a beautiful hanger steak, dressed it up with braised portobello mushrooms in a red wine reduction sauce + a side of Cajun Grain's Cracked Brown Rice from our April Basket.
Read MoreSqaush blossoms, or flor de calabaza, are the flowering portion of a wide range of squashes and gourds know as Calabaza. Adding a vibrancy and subtle squash flavor to any dish, our favorite ways to prepare them at The FareTrade are stuffed with home-made ricotta (Check out this easy recipe from The Kitchn) or in a quesadilla with cotija cheese, epazote + Willy B's Hot Sauce.
Read MoreToday marks the first day of Spring! Time to say goodbye to the Polar Vortex, beets, broccoli & brussels sprouts and start dreaming of all the great new produce that will be hitting the market in the coming weeks.
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