November 14, 2022
What’s in this Week’s VEGGIE BOX: Potatoes, Lettuce, Eggplant, Peppers, Kale, Pomegranates, Parsley
Bread this week: Round Lavain OR Sourdough Baguette, your choice of one
Winter Quarter Starts today: NEW QUARTER CHECK LIST
Is your name on the list for your order?
If your name is not on the list PLEASE DO NOT PICK UP A BOX- we did not pack one for you.
If you think your name should be on the list and is not, please send an email
Check your name off of each separate list when you pick up your produce, so the drop host knows who forgot their box and can give you a call.
If you see CONT next to your name on the roster, it means we have not received payment from you
If next to your name it says E-MAILED or CALLED, it means we gave you a call or email and have not heard from you, we would like to know your intentions for this quarter - we did make you a box for this week only
Do we have your order correct? If not give us a call
Is your phone number correct? If not give us a call
Are you getting the newsletter via e-mail if not send us your address (firstname.lastname@example.org)
Saturday November 26th Boxes are going to be delivered Tuesday November 22nd to your normal drop site
This week on the farm
It feels strange to be back on the farm. Returning last week to the chilly weather, the shorter hours and dark mornings has definitely been something to get used to. As much as I have tried in the last few days, my body seems to still be 10 hours ahead and wanting to go to sleep at 8pm, we are working on it though. it does mean I have am having no problem getting up in the morning, much to the delight of Alison I’m sure. This morning, it was one of those rare times that I am up in the office, before she even arrived at work. I will of course make sure she remembers this for years to come…
Anyway, back to business. Alison (or maybe it was my mom…) was spot on when they said that I would be keeping an eye on the emails. I did sneak some looks at emails here and there, just to check in and see how the farm was doing. I got some late night texts with some questions, but for the most part I was able to leave the farm work behind and explore a new part of the world. Traveling has always been a passion for me. I love the opportunity to see a different part of the world, learn new cultures, traditions and just experience something completely out of my everyday norm.
I had never been to Greece, but it has been #1 on my bucket list for my entire life. I’m not totally sure why, I think it has something to do with Waldorf school and learning about the Greek Gods, my dad’s obsession with history and my love of anything beautiful and old. Whatever it was it has been my dream, and after 3 years of a pandemic where getting out into the world and exploring has been extremely limited, I felt that I needed it for myself to restore a little of my passion and energy that one gets while doing something completely new.
So off I went, first to Sweden where I stayed with some friends I had made in 2010 when I studied there. They all had families and kids and a totally different life now, but they were the same people I remembered. We talked about the life we all had together all those years ago and the memories that we shared. It was amazing to see them in these whole new lives. But everything came rushing back, all the people, places and experiences I had with them and so many others. Part of me was worried it might be awkward after so long, but now I wish I had stayed longer to continue to get to know these people they had become. I guess another trip is needed.
The last part of my trip was Greece, where I met another friend of mine from Spain. We decided on a little girl’s trip together. We filled our days with walking…oh so much walking, with food, history and more food. We spent a couple days in Athens taking advantage of every second to see the sight and experiences. We then went to Santorini where we took in the beautiful white cities and the magnificent views of the Caldera. Every step we took there was another photo to be snapped, it took us ages to get anywhere. We took a hike up the volcano and swam in the Thermal waters and walked in the footsteps of the ancient Minoan civilization that was wiped out by the volcanic eruption. The history nerd in me... (Yes I am my father’s daughter) was fascinated by the history, I honestly didn’t know anything about it, but it’s a bit of a sad story. How the earthquake in 1956 was the largest in Europe in the 20th century that destroyed most of the cities on the Caldera, what is there now was for the most part built after. The multiple eruptions from the volcano, that formed the islands we see today and then boiling water tsunamis that followed. It made me very much appreciate the beauty and history of Santorini, but it did make me think twice about calling it home. The Volcano is still active today.
Anyway, it feels good to be home and settling back in. Especially with the holidays coming up and the ability to sit back and enjoy the days a little more, read a book as it gets dark. My family is always slightly worried when I travel that I will decide to stay, and I have been tempted, the world is a large and wonderful place with so many new things to see and learn. But, so far I haven’t found a better place to call home than right here in the Hungry Hollow, surrounded by this community and everything we have been through together. It will take more than some beautiful scenery to tear me away. Have a wonderful week ~ Claire
Indian Eggplant Curry
1 eggplant big, or 2 small
3 tablespoons masala curry powder, or madras curry
1 tablespoons avocado oil or coconut oil
2 cups organic tomato sauce or 4 tomatoes diced
¼ cup peanuts you can leave out a couple to garnish
⅓ cup coconut milk
1 bunch parsley
1 cup water
¼ cup coconut shredded or flakes optional
1 teaspoon sea salt
½ teaspoon cayenne pepper
1 cup brown basmati rice organic, boiled
Slice the eggplant lengthwise. Ensure to make thick slices of about ½ inch (1 cm). In a large saucepan, gently toast the peanuts along with the shredded coconut on medium-high. Make sure they only get golden; it should take about 30 seconds. Add the oil and the curry and stir for 1 minute.
Stir in the half of the tomato purée and stir for 2 minutes.
Place the eggplant slices on top of the mix. Stir a bit and add 1 cup of water. Close with a lid. (don’t worry if the eggplant is not fully covered). Bring the heat to the minimum and leave it closed for 30 minutes. Stir. Open the lid, stir a bit and add the coconut milk, the rest of the tomato purée and the salt and cayenne pepper (salt and pepper are optional). After 10 minutes, add half of the chopped coriander (reserve the rest to garnish). With the back of the spoon, slightly mash the eggplant slices inner parts. Close the lid and let it simmer for another 10 minutes, stirring it halfway through. Turn the heat off and garnish. Your curry is ready to serve with some basmati rice. Garnish with the remaining coriander leaves.
Winter kale and quinoa salad
1/2 cup uncooked quinoa, rinsed
6 cups chopped kale
1 cup pomegranate seeds
1/2 cup dried cranberries
1/2 cup walnuts, chopped
For the dressing:
1/4 cup olive oil
2 Tbsp apple cider vinegar
1 1/2 tsp. Dijon mustard
1 Tbsp honey
Salt and pepper, to taste
To make the quinoa, add 1/2 cup of water to a small saucepan and add quinoa. Bring to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork. In a large bowl, mix together the kale, quinoa, pomegranate seeds, dried cranberries and walnuts. To make the dressing, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt and pepper in a small bowl. Pour dressing over the salad and toss together until evenly coated. Top with additional pomegranates, cranberries and walnuts as desired, serve and enjoy!
Red Pepper, Potato, and Peanut Sabzi
2 Tbsp. extra-virgin olive oil
1 tsp. cumin seeds
1 tsp. fennel seeds
1 small yellow onion, cut into ½" pieces
1 large russet potato, cut into ½" pieces
2 medium bell peppers, cut into ¾" pieces
1 tsp. (or more) kosher salt
¼ cup roasted unsalted peanuts, crushed
1 Tbsp. (or more) fresh lime juice (from about half a lime)
Heat oil in a large skillet over medium-high until shimmering. Add cumin seeds and cook, stirring, until they turn a medium shade of brown, about 1 minute. Reduce heat to medium and stir in fennel seeds. Add onion and cook, stirring occasionally, until translucent, 4–6 minutes. Stir in potato, then spread mixture into an even layer in pan. Cover and cook until potato is tender and not mushy (a little charring on the bottom is OK), 7–10 minutes. Stir in bell pepper and salt. Cover and cook until peppers are slightly softened, 5–7 minutes. Using a large spoon or spatula, scrape up the delicious charred bits from bottom of pan and stir into potato mixture. Stir in peanuts and lime juice. Taste and adjust lime juice and salt, if needed, before serving.