Week 4?! I know I said this earlier in the season, but time just seems to keep flying by. Farming is definitely one of those jobs where you’re never done, no matter how many hours a week you put in. Alison and I have been working like crazy catching up on weeding, getting the fall crops started in the greenhouse, trellising all of the tomatoes, and more! While we still feel like there is so much more to do, the great news is that a few new crops are ready for harvest….like the peas! Peas were one of the first things we planted in the field, so it’s very exciting to finally be harvesting them for you. We hope you enjoy them as much as we have been!
In this week’s share you will find:
*Sugar Snap Peas
*Beets (we grate these raw and put them on top of almost everything we eat, or boil them whole until tender, peel them, and…well, put them on everything!)
*Napa Cabbage (great in stir-fry, salads, or for kimchi!)
We made a giant batch of curry to eat throughout the week using a lot of these veggies, so here’s the recipe! Please note that the measurements are probably not exact (we tend to just toss things in without measuring) and that you should feel free to adjust everything to your liking. This should make a pretty big pot, so cut everything in half if you just want to try it out.
3 garlic scapes, chopped into small pieces
2 Tbsp olive oil, butter, or substitute
1 kohlrabi, peeled and chopped
Half a bunch of turnips, quartered
Several chard leaves and/or half a napa cabbage, thinly sliced
2 cups red lentils
5 cups water
2 handfuls of sugar snap peas
Curry powder, red pepper, ginger, salt & pepper
1 beet, 1-2 scallions, and a few cilantro leaves, for garnish
Sauté the garlic scapes in the oil or butter for about 5 minutes. Add the spices (to your liking) and the chopped turnip and kohlrabi. If you are using chard, this would also be a good time to add the chopped stems, but not the leaves. Allow this to cook for about 5 more minutes (your house will smell awesome, I promise). Add the red lentils and water, and bring to a boil. Reduce heat to a simmer and add the chard leaves and/or napa cabbage. Allow to simmer for at least 15-20 minutes. Add the sugar snap peas and continue simmering until the peas are tender (I prefer mine to stay a bit crisp and bright green, but keep sampling as they cook until they are to your liking). Also, add more water (or coconut milk!) at any point if it gets too thick.
Serve your curry in a bowl, and top with grated beet and chopped scallion and cilantro.
Please feel free to use the comment section to post any delicious recipes you’ve been making as well.