This recipe comes from the cookbook “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”. It is a delicious dish and uses many ingredients that are available at the same time.
2 tablespoons peanut oil 1 teaspoon each: curry powder, tumeric, cumin, dried thyme 1/4 teaspoon cayenne pepper [Editor's Note: Small red Thai peppers are even better] 2/3 cup onions – chopped 1 teaspoon garlic – minced 2 cups waxy potatoes – cubed [Editor's Note: Don't use russets] 1 cup vegetable or chicken stock 2 cups cauliflower – chopped 1 medium carrot - chopped 2 slices fresh gingerroot 1/4
Many people over the years have asked me, “Hey Chris, how long has Fresh Earth Farms been here? What is the history of the farm?” I usually gave a few recent dates and a bit of general information then went back to more important things like ignoring the question. Why not answer it you wonder? Because I didn’t know all the history – until just recently. And now I am sharing it with you.
The Complete History of Fresh Earth Farms
Our story starts around 300,000,000 years ago when we
A man with a cucumber in his ear, a carrot in his nose and a tomato in his eye walks into the doctor’s office. He says: “Doc, I’m not feeling well. What’s wrong with me?” The doctor replies, “First of all, you’re not eating right.”
The transition to summer vegetables continues. Following last week’s introduction of potatoes we add carrots, cauliflower, beets and sweet corn to our repertoire. Though they were available last week with on-farm pick-up, this is the first week we included green beans (1 1/2 pounds!) and eggplants in the delivery boxes. We also still had cucumbers, squash, broccoli and cabbage to round out this week’s assortment. At the farm there were also yellow beans and kohlrabi to choose from, but no beets since they all went into the boxes this week.
Susan came up with this recipe even though she isn’t Greek! It is quite simple and very tasty. It think it works best with the Japanese (long, skinny, purple) eggplants but I suppose it could work with any eggplant.
Ingredients 2 Japanese Eggplants cut into bite sized pieces 1/2 jar Kalamata olives, pitted (about 4 oz) 4 oz block Feta Cheese, crumbled Olive Oil
Directions Cook eggplant in olive oil until tender Add kalamata olives Heat through Remove from heat Add feta cheese Mix and serve warm
Potatoes! We have new potatoes this week. Besides potatoes this week’s delivery box contained lettuce, onions, cucumbers, summer squash/zucchini, kale, garlic scapes and basil. On-farm pick-up also had broccoli, green beans, kohlrabi and eggplant to choose from.
I heard a rumor when I picked up my share today that people feel like they are drowning in cucumbers. This is an old family recipe from Bulgaria. There are many variations as cucumbers in yogurt are enjoyed in many different countries. So if you have a favorite flavoring combination, try it out. Think of this as a type of salad for hot summer days. It’s a great side dish, too.
Ingredients 2 cucumbers 1 tablespoon dried dill (remember to use more if you have fresh) 1 1/2 cups plain yogurt 2-3 tablespoons lemon juice (more or less to taste)