September 14, 2017

Crispy Baked Zucchini Sticks w/ Rumi Spice Paella Blend

Charred Scallion and Rumi Spice Saffron Aioli

Yield: 4 portions (appetizer)

Prep Time: 15min.

Cook Time: 20min.


For the zucchini sticks:

12 mini or 3 large green zucchini, cut in half/into sticks

1 egg

1 ½ cups Italian breadcrumbs, unseasoned

1 tbsp. Rumi Spice Paella Blend

1 tsp. kosher salt

Olive oil, as needed

For the charred scallion saffron aioli:

0.25g Rumi Spice Saffron

2 tbsp. lemon juice, freshly squeezed


September 14, 2017

Japan is a wildly enthralling destination for food and culture lovers. The sights are magnificent, and the nightlife… well, it’s probably more thrilling than anything we’ve done Stateside for a while. We ate all of the food - familiar and not - while we were there, and the standout meal was (of course) a wagyu and kobe beef dinner, not unusual for quality meat lovers, like us (also, a LOT of fresh sushi from Tsukiji Market)

It’s been almost a week since we’ve been ba...

August 29, 2017

Last week, the agriculture community and food lovers everywhere lost one one of the most influential plant scientists in the modern era.  Dr. Calvin Lamborn, eminent plant breeder and the inventor of the sugar snap pea, passed away on August 19, 2017 at the age of 83.

Dr. Calvin Lamborn began his career as a botanist while working in the forestry service, after which he was hired by the Gallatin Seed Company in Twin Falls, Idaho. In 1969, While studying a way to grow...

August 29, 2017

Serves: 4
Prep Time: 15min
Cook Time: 6-8 hours (slow cooker)


3 lb. antibiotic-free + pasture raised chicken

whole, rinsed and patted dry

1 lemon, rinsed and sliced thin (peel on)

1 orange, rinsed and sliced thin (peel on)

1 head fennel, top + bottom removed, rinsed, sliced thin

5 cloves garlic, peeled and halved

½ pint oil cured black olives, pitted

2 tbsp. ground cumin

2 tbsp. white pepper

2 tbsp. smoked or hot paprika

2 tbsp. turmeric

1 tbsp. garlic powder

2 tbs...

August 23, 2017

So before we say anything else - we really want your Japan recommendations. We’re leaving next week, so we promise not to ask again :)

In other news, this past week was really exciting for a few reasons:

  1. We helped launch the first ever product on behalf of the NYC Agriculture Collective. It’s a farm share box that we are currently testing, and will launch more seriously in October, after NYC Ag Tech Week. Stay tuned for more information about future flash sales, a...

August 23, 2017

Yield: 1 half sheet tray

Prep Time: 5 min.

Wait Time: 20min.


1 bunch curly kale, stemmed

   Pro Tip: reserve stems in a freezer bag (and in the freezer) until you’re ready to make stock or braise them alongside a protein like beef or tofu.

2 tbsp. good olive oil, we used Iliada (Greek origin)

1 tbsp. good quality sesame oil

1 tbsp. Japanese furikake seasoning

   Substitute: ⅔ tbsp. white sesame, ⅓ tbsp. finely ground nori (seaweed)

   Pro Tip: Grind r...

August 15, 2017

Waking up to a big lake lined with peach trees and other greenery was only one of perks we experienced when visiting the Isabella Freedman Jewish Retreat Center this past week for Hazon’s Jewish Food Conference. Hazon, meaning “vision” in Hebrew, hosted  several days of workshops in the Connecticut Berkshires (Canaan, CT to be specific) centered around the theme of food, and explored through the lenses of social justice, sustainability and Jewish ethics.

In between...

August 15, 2017

As children, pearl couscous was served to us hot - with sour cream and cinnamon or, more commonly, cooked in a picante tomato broth, accompanying crispy schnitzel. This hearty bowl is our attempt at recreating that “homemade” feeling, with a more “grown up” flavor profile, ideal for summer dining.

Yield: 4 medium portions, or 2 large
Prep Time: 25 min
Wait Time: 40 min.

½ box (about ½ lb.) pearl couscous, cooked according to package instructions and ch...

August 9, 2017

Microgreens are taking center-stage in the food world and we have a great recipe to get you started on these highly nutritional alternatives to the lettuce-based salads. We used HAMAMA microgreens to create this delicious chicken salad BMT (Bacon - Microgreens - Tomato) sandwich, using store bought rotisserie chicken, roasted squash seeds and (our favorite) Five Acre Farms Greek yogurt, for a little tang. If you haven’t yet heard of HAMAMA, their indoor hydroponic m...

August 2, 2017

Often considered a delicacy in modern Asian cuisine, the oyster mushroom was originally cultivated by German plant scientists during World War I as a subsistence measure. It is now grown commercially around the world for food production. We absolutely loved this colorful assortment that we sourced from our friends at Smallhold, based in New York City. If you own a restaurant, catering company, etc. we highly suggest you check them out as a source for your mushrooms...

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Our Name Is Farm, USA