FROM THE FARMERS
After all the turkeys and CSA shares made it to their respective fridges and tables early last week, we enjoyed a slower pace on the farm. We spent time together as a family, letting our minds chew on what job to tackle next. During college, I was always excited to return to the farm over the winter holidays for all of the obvious reasons, but also because I could finally work on the farm project I had been imagining all semester. Come cold weather, I still get that rush of excitement; this is the season for building infrastructure. This year, finishing the hoophouse has been unquestionably at the top of my project list. In between long sit-down meals of Thanksgiving leftovers, we’ve been working on the unglamorous tasks – putting in extra bolts, tightening down clamps, adding more u-channel, etc. We’re taking a break today to harvest and pack for CSA and wholesale orders, but we’ll get back at it tomorrow. Once the hoophouse is covered and secured, we’ll plant kale, spinach, turnips and other winter crops inside. It feels good to know that we will grow vegetables this winter.
WEEK #30 CSA Share Contents
- GREEN TOMATOES
- LETTUCE MIX
- FINGERLING POTATOES
- PURPLE TOP TURNIPS
FARM NOTES & EVENTS
- FINAL 2012 CSA DELIVERY , December 18th
- OPEN HOUSE AT CARLA AND LOTHAR’S, December 18th after CSA pickup
Green Tomato, Potato and Spinach Curry
(by Anna)1 medium onion, diced 2 tablespoons canola or vegetable oil or ghee 2 tablespoons curry powder 1 tablespoon cumin 3 cloves garlic 1 tablespoon minced ginger 1/4 cup broth + a few extra tablespoons 1 1/2 lbs sweet potatoes or fingerling potatoes, chopped 2 medium green tomatoes, chopped or 1 can diced tomatoes 10 ounces fresh spinach, coarsely chopped
salt to taste 1/4 cup chopped fresh cilantro, for garnish
In a dutch oven, heat oil on medium. Add the onions and saute until they begin to soften. Add curry powder, cumin, garlic, and ginger and cook for a minute or so.
Add 1/4 cup broth, potatoes, and tomatoes. Stir, bring to simmer, turn down heat to medium-low and cover. Cook until the potatoes are just tender, adding more broth if necessary.
Add spinach and simmer about 5 minutes until wilted and flavors combine.
Salt to taste, serve over your favorite rice with cilantro and plain yogurt for garnish.
Note: this recipe is user-friendly. Substitute any vegetable for another…add cooked chickpeas, chicken, or tofu…throw in a dash of cinnamon or cayenne…or pour in a can of coconut milk at the end.