- Heirloom tomatoes
- Corn (Sunnyside Farm--Cumberland, VA)
- Braising mix (Green chard and Italian dandelion greens)
- Padron peppers
- Red and Gold potatoes
- Concord grapes
From recipe archives from Fully Belly Farm in Capay Valley, CA; modified for braising greens
Spicy Indian Potatoes with Greens and Chickpeas
4 medium potatoes, cubed
2 Tbsp olive oil
2 Tbsp ground cumin
1 Tbsp ground coriander
2 tsp garam masala (optional)
1 tsp turmeric
Freshly ground black pepper to taste
1 tsp salt
1 - 2 tsp cayenne pepper (Try throwing in a few Padron peppers for a smoky heat!)
8 cloves garlic, minced
1 Tbsp grated fresh ginger
1 medium onion, finely chopped
2 Tbsp lemon juice
1 - 15 oz. can chickpeas
Boil the potatoes in a pot of salt water until they are almost cooked through, about 10 minutes. Drain and leave to cool.
Heat the olive oil in a very large skillet or a soup pot. Add the cumin, coriander, garam masala (optional), turmeric, black pepper, salt, cayenne pepper and stir, then quickly add the garlic, ginger and onions. Sauté until the garlic and onions are tender, about 4-5 minutes. Add the potatoes and chickpeas. Mix together well, until potatoes and chickpeas are thoroughly coated, but be careful not to let the potatoes break down too much. Drizzle the lemon juice over the potato mixture and stir. Add the spinach and continue sautéing until the spinach wilts, about 2-3 minutes. Serve hot.
From Deep Run Roots cookbook by Vivian Howard
Boiled in a Big Pot with Coconut Ginger Butter
1 TSP sea salt
2 TBSP chopped scallions
1 TBSP chopped mint
Coconut Ginger Butter:
Makes 1/2 cup
3 TBSP unrefined coconut oil, at room temperature
3 TBSP butter, at room temperature
1 TBSP plus 2 teaspoons fresh ginger, grated on a Microplane
Zest of 1 orange
1 TSP lemon juice
1/4 TSP salt
2 dashes hot sauce
Make the butter:
In a small bowl, combine all the ingredients and mix well with the back of the spoon. You could use a mixer or food processor for this part, but if everything is truly room temperature, you shouldn't need to.
Set the butter aside at room temperature til you're ready to use it. Typically I preach that you should make compound butter in advance, chill them, and bring them out to use on a whim, but fresh ginger loses something shortly after it's been grated or minced.
Cook and serve corn:
Bring a large pot of heavily salted water up to a boil. Meanwhile, using a sharp knife, cut a notch in the center of each cob. Grab both ends and break the cob in half. For boiling, I just think half cobs are easier to deal with.
Drop the cobs into boiling water just before people are ready to eat. Boil them for 3 to 5 minutes, depending on how tender the corn is, and drain them well. It's important to get as much water off the corn as you can. Add the hot corn, salt, and half the Coconut Ginger Butter to a bowl and toss it around madly so that the butter melts all over the cobs. Stack the corn on a platter; top with more butter if you like. Finish with scallions and mint.