Not so end of summer

We are not feeling like it's the end of the summer here on the farm. With another heat wave upon us and the tomatoes still ripening like crazy - we have no sense of the ending of things. We worked our way through Labor Day - the plants don't stop for holidays, so neither do we. However, September does begin a welcome shift. We are about the plant our last lettuces in the field and we will do our last seedings next week. We are starting to plant cover crops for the fall (of course now that we've done that - it stops raining) and our fields will begin to empty of storage crops. We know the next 2 months will go fast, so for now we're still revelling in the sweat and summer bounty of early September.

Scenes from the farm: the tiniest pepper, mountains of cherry tomatoes, the clean radish field, picking cherry tomatoes in the insane heat, heart tomato

The Share:

Specialty greens mix

Tatsoi

broccoli raab

radishes

hakurei turnips

cherry tomatoes

heirloom tomatoes

sweet peppers

hot peppers

basil

fairytale eggplant

shishito peppers

swiss chard

watermelon

string beans

potatoes

onions

garlic

 

Chickpea & Tatsoi Coconut Curry

Serves 4

Prep time:  10 minutes

Cook time:  40 minutes

 

1 cup basmati rice (or rice of choice

2 Tablespoons coconut oil

1 medium sized onion, diced

3 cloves of garlic, minced

2 teaspoons curry powder

1/4 teaspoon crushed red pepper flakes

salt and pepper freshly ground black pepper

1/2 cup vegetable stock (or water)

1 (15 ounce) can of chickpeas, drained

1 (15 ounce) can full-fat coconut milk

1 Tablespoon fresh lime juice

3 cups roughly chopped tatsoi

 

  1. Cook the rice according to specific instructions on the package.
  2. Heat the oil in a large dutch oven or soup pot over medium heat. Add the onion and cook, stirring occasionally until fragrant, about 5 minutes. Add the garlic, curry powder, red pepper flakes and a healthy pinch of salt and pepper. Cook for 1 minute longer, stirring often to coat the onion and garlic in the spices.
  3. Add in the vegetable stock, chickpeas and coconut milk. Bring to a boil. Reduce the heat and simmer for 10 minutes. Add the lime juice and tatsoi and keep on low heat until the tatsoi wilts down. Season to taste with additional salt and pepper.
  4. Serve the soup with a scoop of rice and enjoy.

*If you cannot find tatsoi you can substitute with spinach
*Use this recipe as a guide and adjust measurements and ingredients as necessary
*Taste test as you go

From http://dishingupthedirt.com/recipes/soup/chickpea-tatsoi-coconut-curry/