Hope you all are doing well. Things at the farm are super busy - between rain storms we've been catching up on weeding projects, pruning and clipping-up tomatoes, and keeping up with harvesting the peas. The summer squash and zucchini are just starting up. We had the first picking the other day, so you can expect to start seeing them in your bags soon. And the beans are right behind them! Also, a few cherry tomatoes are ripening up and it won't be long before we're giving out tomatoes and eggplant, too!
Your bags this week include:
Sugar Snap Peas
Hot Peppers (either Poblanos, which are a dark green, Czech Black, which are wicked-looking little black peppers, or Hungarian Hotwax, which are a light, yellowy/green- see pics below)
Czech Black (they eventually turn red)
Hungarian Hotwax (go from green, to yellow, to orange to red)
One of my favorite kinds of food is a good curry- Indian, Thai, whatever- I love it. And curries especially are great for using some of the veggies from this week and last. Here's a simple dish from Joy of Cooking:
2 lbs chicken thighs or breasts
salt & pepper to taste
2 Tbsp vegetable oil
1 cup chopped onion
1 large carrot, sliced (or multiple smaller ones)
snow peas, sliced in thirds
1 hot pepper, seeded (if you wish) and chopped
1 Tbsp finely chopped peeled ginger
2-3 cloves garlic, finely chopped
1 ½ cups unsweetened coconut milk
½ cup golden raisins
1 Tbsp curry powder (or more, to taste)
1 tsp salt
Heat the oil in a large skillet or wok over high heat, add the chicken and brown on both sides. Remove from the pan.
Add to the same pan the onions, carrots, peas, hot pepper, ginger and garlic and cook until the veggies are soft, about 5 mins.
Add and bring to a boil the coconut milk, raisins, curry powder, and salt.
Add the chicken back, reduce the heat and simmer 20 minutes for breasts, 25 minutes for thighs, or until the sauce is thickened and the chicken is cooked.
Serve over rice (Basmati is especially nice)
for Lucky Moon Farm