news from the farm…
hello friends! it’s hard to believe that we’re already half way through October and winding down the growing season. the leaves are truly falling, and the temperature drop over the weekend made it feel like autumn has arrived in earnest. the share room is full of a lot more roots and greens, more harbingers of fall. our cover crops have all been seeded, and we started to winterize our tractors. our seed garlic has all been separated and we’ll start planting it for next year’s harvest in the coming week or two. we expect our first frost this week, so all of our tender crops still in the fields have been covered with row cover to protect them. another season is coming to a close.
you all received the announcement about 2019 CSA sign-ups last week (note the early bird special if you sign-up with a $50 deposit by November 3rd). this week we will have a sign-up table open during regular share room hours so you can bring your checkbook and renew on the spot. see you there!
*a bed of braising greens*
in the share this week:
- in the share room:
- salad greens
- braising greens (kale, chard, collards, mustard)
- mix & match:
- sweet potatoes,
- pick your own:
*spuds & apples for sale in the farm store
tips for using this week’s veggies!
watermelon radishes are crunchy, a little spicy, and completely gorgeous. slice them onto your salads for a striking, nearly-neon pink, white-rimmed pop of beauty.
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recipes by mira
sweet potato coconut curry
i was first inspired to make this dish by wanting to eat my favorite Thai curry but living out in the country (no restaurants in miles), and making it on a student budget (read: eating out was reserved for special occasions). it turns out that with a little advance planning, or if you just happen to have curry paste around, you can whip up a pretty mean coconut curry without much fuss. sweet potatoes and coconut are made for one another, so naturally sweet potatoes are the star of this show. the spiciness of the curry cuts the rich sweetness of the coconut, balancing the flavors. make some white or brown rice to accompany it, or sticky rice if you want to get fancy, and if you want to take it to the next level, a fresh slaw or fermented vegetable too. (try kohlrabi slaw – it’s similar to jicama).
* cut 2 chicken breasts or 1 block of firm tofu into 1″ cubes
*peel 2 medium size sweet potatoes and cut into 1/2″ cubes
*seed 2 medium size green bell peppers and cut into 1″ chunks
*in a large skillet over medium-low heat, sauté 2 tsp curry powder in 1 Tbs olive oil until just fragrant, about 3o seconds
*add 4 cloves of thinly sliced garlic and sauté another 30 seconds or so
*add chicken or tofu, turn the heat up to medium-high, and sauté 2-3 minutes
*add the cubed sweet potatoes and sauté another 3-5 minutes
*pour in 1 can of full fat coconut milk, then fill the can with water and pour that in too
*mix in 1 tsp Thai curry paste (green is my favorite), 1 tsp salt or more to taste
*let it all come to a simmer, turn the heat down to a low simmer, cover and let cook until the sweet potatoes are tender, 15-20 minutes
*uncover and continue to simmer on low another 15 minutes
*add the green peppers and cook 10 minutes more
*check for salt and adjust as needed
*serve over rice and next to a sharp fresh vegetable companion. enjoy!
above: Edvin power-washing a tractor to get it ready for winter storage
below: our favorite cover crops, oats & peas