news from the farm…
hello friends. happy equinox! the summer is officially over and we get the shared pleasure of transitioning to autumn while reaping the harvest of our months of hot sun, rain, and toil. what do you do to honor the changing of the seasons? participate in climate strikes, perhaps?
here’s to working together for the health of our planet, our communities, and the air, water and soil we all depend on.
in the share this week:
- in the share room:
- napa cabbage
- mix & match: scallions, beets, carrots, peppers, sweet potatoes, fennel, radishes, eggplant, onions, cabbage, kohlrabi
- braising greens (kale, chard, collards)
- mixed salad greens
- pick your own:
- tomatoes/tomatillos/ground cherries
tips for using this week’s veggies!
collard greens are a favorite cooking green in much of the southern U.S. collards love a long slow cook in (just enough) deeply flavored broth. they’re excellent with a little bacon or ham hock added in. if you give them the cooking time they require, collards will melt in your mouth while maintaining their meaty texture. like this, they are truly delectable. enjoy!
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 or any other sweet 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 alongside a sharp fresh vegetable companion.