Week of July 26 2020

Hello everyone! We hope you’re enjoying summer and all the meat and produce from the farm as well. This week we are offering 14 vegetables, 2 fruits, 3 meats in various cuts, and eggs. New this week are snap peas(the kind you eat the whole pod), purple and green string beans. We have lots of red amaranth still and I’ve added a recipe below for a delicious coconut curry. We have white eggplants coming in well and we’ll have lots of tomatoes coming soon. Plenty of kale still available and you-pick currants are still available.

Don’t forget to place your order before midnight wednesday. Pickup times are Thursday and Friday from 3 p.m. until 6 p.m. if you could bring your empty egg cartons back when you come to pick up your order that would be great.

We look forward to seeing you at the farm this week I hope you had a good summer so far.

We’ll give a prize for any recipe you can vouch for using Amaranth!

Amaranth and Coconut Curry

200g Amaranth Greens, chopped into 1/2" strips
1 medium onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tsp cumin seed
1 tsp corriander seed
1 tsp turmeric powder
1 or 2 tsp crushed red chilies (optional)
1 tsp chili powder
2 tsp mild curry powder
2 tsp sea salt, or to taste
2 cans coconut milk
2 tbsp oil

Heat a 5qt sauce pan on medium high heat, once hot add in oil and heat. Once oil is hot, add in cumin and corriander seeds, sauteed for 10 seconds, then add in garlic and ginger, sauteed for 20 seconds. Add in onions and dry spices and sauteed for 30 seconds. Add in the rest of the ingredients, sauteed for about one minute. Add in coconut milk and stir, bring to a boil the cover with a lid and reduce heat to low and simmer for 10 mins. Serve over rice.

Be well,
Nick & Angela
Ian & Cami