Hint: This can be grown in our grow bowl.
1. Adding Water
- Add water to “Fill To Here” indicator located under the Water Port flap.
- Use room temperature tap water or bottled distilled water. Do not use well water which may interfere with our nutrients, or softened water, as it contains levels of sodium usually harmful to plants.
- The ‘Add Water’ reminder alert will appear on the control panel when the water level is low. For best results, keep the water level topped up to the fill line at all times.
Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.
Matcha in the morning, matcha at night, matcha all through the day! This lime-mint-matcha combo is a great morning or afternoon pick-me-up, or add a splash of rum for a bright and refreshing cocktail.
Strawberry-Rhubarb Salad with Mint and Hazelnuts
Homemade Cheese Spread w/Garlic and Fresh Herbs
Simple and delicious! Parsley and chives bring the fresh flavor of Spring!
- Makes about 1 cup
- ACTIVE TIME
- 10 minutes
- TOTAL TIME
- 40 minutes (including chilling)
- 8 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 small garlic clove, quartered
- 1/4 teaspoon kosher salt
- 1/4 cup chopped parsley leaves
- 1 tablespoon chopped chives
- Crackers or toasts (for serving)
Cooks’ NoteTo add a citrus note to the cheese, incorporate 1/8 teaspoon finely grated lemon zest with the herbs. Or add 1/8 teaspoon (or more) freshly ground black pepper for a little spice.
- Combine cream cheese, butter, garlic, and salt in the bowl of a food processor. Pulse until smooth. Add parsley and chives and pulse a few times until well combined. Pack mixture into a small bowl, ramekin, or glass jar. Cover and chill at least 30 minutes. Serve with crackers or toasts.
- Do Ahead
- Cheese can be made 5 days ahead. Cover and chill.
- 8 pasture-raised eggs
- 1 teaspoon white vinegar
- 1 cup trimmed mustard greens
- 1/2 cup olive oil–based mayonnaise
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup diced roasted red peppers
- 2 tablespoons capers, rinsed and chopped
- 1 jalapeño, seeded and minced (optional)
Cooks’ NoteIf you prefer to roast the peppers yourself, place them on a baking sheet under the broiler for 3 to 4 minutes, turning often, until the skins are blackened. Transfer to a bowl and let them steam for 5 minutes. Then peel and seed the peppers before completing the recipe.255 Calories . 13g Protein . 4g Carbohydrates . 19g Fat (4g Saturated) . 382mg Cholesterol . 1g Sugars . 1g Fiber . 555mg Sodium Vitamin K = 157% . Choline = 69% . Selenium = 56% . Vitamin A = 46% . Vitamin D = 40%
- Put the eggs and vinegar in a small saucepan and cover with cold water. Bring to a full boil over high heat, cover, and turn off the heat. Set aside for 15 minutes to allow the eggs to cook through. Place under cold running water to cool. Drain and peel. Cut the eggs in half lengthwise, scoop out the yolks, and transfer them to a small bowl. Set aside.
- Put the mustard greens in a food processor and chop finely. Add the reserved egg yolks, mayonnaise, and black pepper and process until smooth. Transfer the egg whites to a plate and fill them with the yolk mixture. Top with the roasted red peppers, capers, and jalapeño, if using. Serve immediately, or cover and chill until ready to serve or for up to 4 hours.