September 16

From Tricycle Gardens

  • Slicing Tomatoes

From Tomten Farm

  • Garlic
  • Nicola Potatoes
  • Sweet Peppers (Giallo Di Asti and Corno Di Toro varieties)
  • Mixed Eggplant (Shoyu long, Kurume, Lao Purple and Kermit varieties)

From Manakintowne Specialty Growers

  • Salad Mix

From Agriberry

  • Ruby Jonathan Apples


Adapted from the Wall Street Journal

Total Time: 20 minutes Serves: 4

3 cups coconut milk

1 cup chicken or vegetable stock

1/2 lb potato, peeled and cut into bite sized

3 sweet peppers, seeded and cut into 1-inch pieces

1 large Japanese eggplant, stemmed and cut into 1-inch pieces

1 tablespoon yellow curry paste

½ tablespoon tamarind paste (optional)

Salt and freshly ground black pepper

Thai basil, for garnish

Cilantro, for garnish

3-4 cups cooked white rice, for serving

What to Do
1. In a medium pot over medium-high heat, bring coconut milk and stock to a boil. Add potatoes and cook until just tender, 7-10 minutes.

2. Add pepper, eggplant, curry paste and tamarind paste, if using. Season with salt and pepper to taste. Simmer until all vegetables just soften, about 7 minutes.

3. Divide curry among four bowls and garnish with Thai basil and cilantro. Serve with cooked white rice.



3 firm tart apples (Jonathon, honey crisp or Granny Smith)
½ lemon
4 ounces Manchego cheese
8 chives (1/4 cup chopped)
1 tablespoon olive oil
2 pinches kosher salt
Salad greens

Slice the apples into matchsticks, then toss them with a bit of fresh lemon juice. Cut the cheese into matchsticks. Thinly slice ¼ cup chives.
Toss all ingredients with 1 tablespoon olive oil and 2 pinches kosher salt. Serve immediately over salad mix.