Cowboy candy, or candied jalapeños, is a Southern classic that pairs sweet syrup with spicy peppers. While the exact origin is unclear, it likely gained popularity in the American South, particularly in Texas and neighboring states. Ranchers and cowboys appreciated it...
Hot sauce has been around for centuries, but not all hot sauces are created the same.Some are quick blends of chili peppers and vinegar, while others rely on an ancient technique called lacto-fermentation. This method not only preserves peppers but also transforms...
Pad Prik King is a classic Thai stir-fry that perfectly showcases the bold flavors of Thai cuisine. Unlike traditional curries, it’s a relatively dry stir-fry, meaning the sauce clings to the ingredients rather than pooling on the plate.The star of Pad Prik King is...
I love making this easy Hoikoro because it’s such a comforting, flavorful dish that comes together in under 30 minutes. Traditionally, hoikoro is made with pork and cabbage, but my mom put a little twist on it when she made it with eggplant for the first time.Jeff had...
My healthy coleslaw is fresh, crunchy, and light without feeling boring. The dressing is slightly tangy but balanced, letting the natural flavor of the cabbage and herbs shine. It’s the kind of recipe that works for any season, but I especially love it when I’m...
My Lemon Pesto Pasta with Roasted Tomatoes is a perfect example of summer in a bowl: bright, fresh, and full of flavor! I used juicy, sun-ripened tomatoes and fragrant basil straight from my husband Jeff’s garden, which made the dish even more tasty. The roasted...
Kimchi is a common traditional Korean and Japanese side dish that consists of fermented cabbage and other vegetables that are seasoned with Korean chili flakes (known as gochugaru).Think of it like the Asian version of sauerkraut - but in my opinion, way better....
Hey all! Real Farmer Jeff here.This year, I grew napa cabbage for my wife, Kyrié, who loves making kimchi, a spicy, fermented Korean dish she grew up eating as a half-Japanese kid. I also grew up eating it thanks to my two Korean sisters. Now, making kimchi is...
Jeff has a deep passion for gardening. Each year, he cultivates hundreds of pounds of vegetables—along with the occasional fruit—turning his garden into a thriving and productive space. Combined with Kyrié’s cooking, together, they create exciting meals using Jeff’s harvest.
