Dashi is a simple stock, a foundation of Japanese cooking, which typically consists of three ingredients: Kombu (kelp), katsuobushi (dried bonito flakes) and water. The combination of these ingredients creates a stock that amplifies the umami flavour in any dish. It is widely used not only for soups, but a wide range of dishes such as simmered vegetables and even dipping sauces. For this reason, it’s great to make a good-sized batch to have on hand in the fridge to use throughout the week.

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Cold Noodles

Old recipe from Megan’s grandma

Old recipes aren’t always the best, but there is an emotional quality to them that can’t be found anywhere else. They bring us closer to the past and allow us to relive special memories. Granted, just because you have grandma’s recipe, doesn’t mean you’ll be able to make it “just like grandma used to make”. In fact, a popular conspiracy theory on our end is that recipes from grandmas often “accidentally” omit some minor detail so that you can never get it quite right! Regardless, we enjoy re-discovering old recipes, especially ones dear to our hearts.

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Fun fact #1: burdock root, also known as gobo, is from a plant that is identified as weed and is found throughout North America. The farm is no exception, and we’ve often discussed digging up a few roots for our own use. The best time to harvest the root is during the fall of the plant’s first year – so one fall afternoon Royce set out to dig up a root for dinner…

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