We have had an exciting, busy week here in the gardens. As I mentioned earlier, the garden is gaining interest from some of the local chefs, in particular the executive chef, Tim Freeman and sous chef, Tyler Ellis from “Ten” at The Northern Hotel. Tyler comes here every week, walks through the veggie rows, tastes and thoroughly enjoys being here. He takes product every week and I am so happy to be able to share the bounty with the restaurants customers. They are featuring a special “100 mile farm to table” dinner there next Tuesday evening the 22nd. All of the food will be local and I will be presenting during the event.
Things have slowed down a little with the cooler weather, but it is supposed to warm up again this weekend. I have a plethora of small tomatoes that need to go, so if you are interested in them, I am selling them for $2 a pound. I am going to roast allot of them myself and then freeze them to make soups and sauces this winter. They don’t take up much room in the freezer and have such a great flavor, especially if you roast them with lots of olive oil and garlic. You can add some of your favorite herbs like rosemary, thyme, oregano and basil toward the end the the cooking cycle.
The beans are producing again! So some of you will be getting the snap beans and some the Romano, as there weren’t enough of one kind. I have been creaming new potatoes with the Romano’s and they are so delicious, especially with a nice steak! You can use the snap beans the same way. Comfort food for a cool autumn night.
In your box will also be a nice head of cabbage, some beautiful new greens for braising (frilly red mustard, mizuna, red pac choi, lacinato kale and spinach), small white onions, broccoli side shoots, cucumbers, zucchini and heirloom tomatoes.
I don’t know about you, but I just love Asian Curries, any type, any color. My favorite, however is green curry. This recipe is a mix between Indian and Thai Curry. The broccoli side shoots would be perfect for this dish. Feel free to add additional veggies and if you want more protein some chicken would be nice.
5 Ingredient Coconut Curry
- 1 can coconut milk
- 2 tablespoons red, green or yellow curry paste
- 2 small heads broccoli (and/or other veggies of choice)
- 1 can chickpeas, rinsed and drained
- ½ tablespoon cornstarch dissolved in 2 tablespoons cold water
- optional: minced garlic or onion, cut up chicken breast
- Saute broccoli (and onion/garlic if you’re using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
- Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
- Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.
It feels like fall is here and soups are a great way to transition into the season. Since you have that nice big head of cabbage, why not make a batch of this soup. It freezes well, too.
Sweet & Sour Beef-Cabbage Soup
This wholesome sweet-and-sour soup combines beef, caraway seeds, sweet paprika and cabbage—ingredients that star in a number of German dishes. It is particularly nice served with crusty rye bread. For an even heartier soup, add diced cooked potatoes along with the cabbage.
- 1 tablespoon olive oil
- 1 pound lean (90% or leaner) ground beef
- 1 1/2 teaspoons caraway seeds
- 1 teaspoon dried thyme
- 2 1/2 cups bell pepper and diced onion mix
- 1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced
- 6 cups reduced-sodium beef broth
- 1 15-ounce can crushed or diced tomatoes
- 1 1/2 tablespoons honey
- 1 tablespoon paprika, preferably Hungarian sweet
- 3 cups coarsely chopped Savoy, or green cabbage
- 1-2 tablespoons cider vinegar
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.
- Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.
I would like to make sure that you are all receiving the newsletter and hope you are finding it enjoyable and useful. I have heard from several of you that you really like the recipes, but really haven’t heard anything from the majority of you. So give me some kind of an idea if I am on the right track. It does take a certain amount of time to organize my thoughts in order to write the newsletter and it is important to me that it is serving a purpose.
Looking forward to seeing you all tomorrow.