Extras Highlight:
Bulk Box of Sweet Potatoes (~ 20 lbs.)
Grass Fed Beef Sampler (~ 12 lbs.)
Did you know the farmer's wife signs up for a farm share every season too?
I want to make sure I get everything you do in my kitchen so that I can feed my family the variety of the season and experience the same combination of vegetables that you are experiencing each week.
Britta went out on Wednesday to the farm pick up spot, just across the yard from the house, but came back emptied handed.
Somehow the new packing team had lost my box. It wasn't there but they remembered putting a label on a box for me. What happened? I never figured it out.
Every once in a while we make a mistake on pack day and I'm glad this time the mistake was on me, not you.
If we make a mistake on your order or your box is missing, just let us know. We'll do our best to make it right.
I'm looking forward to this week's box of veggies. I love the combinations of sweet orange squash or sweet potatoes with crisp winter greens like mustard greens, arugula and cabbage.
I plan to make this favorite family recipe this week so I'll share it here with you.
Tunisian Stew with Cabbage & Chickpeas
The sweetness of the cabbage adds a delightful flavor that really enhances this recipe. You might be tempted to skip the raisins, feta and or almonds. It's still a great stew without them. But those optional ingredients really add depth of texture and flavor which take to a new level.
Ingredients
1 1/2 cups thinly sliced onions
2 Tablespoons olive oil
3 cups thinly sliced cabbage
1 large green bell pepper, cut into thin strips
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/8 teaspoon cayenne, or to taste
3 cups undrained canned tomatoes, chopped (quart jar or 28 oz can)
1 1/2 cups drained cooked chick peas ( 16 oz can)
1/3 cup currants or raisins, optional
1 Tablespoon fresh lemon juice
salt to taste
~ grated feta cheese
~ toasted slivered almonds, optional
Instructions
1. In large skillet, saute the onions in olive oil until softened.
2. Add bell pepper and spices to skillet and saute for 1 minute or so.
3. Stir in cabbage, tomatoes, chickpeas, and raisins or currants.
4. Simmer, covered 10 minutes until vegetables are tender.
5. Add lemon juice and salt to taste.
6. Top with feta and toasted almonds if you like.
adapted from Moosewood Restaurant Cooks at Home Cookbook
We'll keep farming for you!
Reuben and Tessa DeMaster
