Category: Kale

Categories
Garlic Ginger Jalapeno peppers Kale Olive Oil Onions Squash

Simple Summer Vegetable Curry

Words and photos by Amanda Callahan of Callywood Farms

This is a super simple vegetable curry that is endlessly adaptable. If lima beans or field peas aren’t available, you can substitute canned beans (chickpeas would be great). Note that if you go with canned beans, you will need to reduce the stock to ½ cup and cook the beans with the summer squash. By taking this approach you can reduce the cooking time tremendously, and have dinner on the table in less than 30 minutes.

You can also treat this recipe as a “clean your refrigerator out” kind of dish. Just pay attention to different vegetable cooking times, and adjust as needed (for example, start onions or carrots earlier and finish with squash and softer green beans). 

Ingredients

  • Cooking fat of choice – oil or butter
  • 1 onion, diced
  • 1 jalapeño, minced
  • 1-inch chunk of ginger, peeled and grated
  • 3-4 garlic cloves, minced
  • Salt (about 2 teaspoons for the whole dish) & pepper
  • 2 tablespoons curry powder, divided
  • 1 pound lima beans, rinsed and any debris removed
  • 1 cup stock
  • 5 small summer squash/zucchini, sliced (halved if thick)
  • 1 can coconut milk
  • 1 bunch of kale, Swiss chard or spinach, finely sliced
  • 1 teaspoon garam masala
  • 1 lime, juiced

Instructions

  1. In a large sauté pan with a lid, heat oil/butter over medium heat and add onion. Sauté the onion, ginger, and jalapeño until well done and browned in spots — about 8 minutes.
  2. Add the garlic, season with salt, pepper, and 1 tablespoon of curry powder. Stir to combine everything. 
  3. Add lima beans and stock. Cover pan and let cook for about 25 minutes until lima beans are very al dente or not quite done cooking. 
  4. Add the squash and coconut milk to the lima beans and combine everything. Continue cooking uncovered for another 10 minutes. At this point, the lima beans should be done and the squash just starting to cook through. Add the remaining curry powder, adjust to taste with salt and pepper. Add the greens and stir to combine. 
  5. When everything is done cooking, turn off the heat and add the garam masala and lime juice. Stir and taste one last time for additional seasonings. 
  6. Serve with rice. And thinly sliced cucumbers (I didn’t have any for these photos, but they make a marvelous garnish!).
Categories
Eggs Kale Onions Rutabaga Sweet Potatoes Turnips

The Anatomy Of A Breakfast Hash

Words and Photos by Amanda Callahan of Callywood Farms

I’m a big fan of breakfast. I’m especially a big fan of breakfast when I’m not running the morning school/work routine marathon. So, when I have the time, I LOVE putting in the extra effort for a big, hearty breakfast. On the weekends, we like having a super late breakfast around 10 a.m. The animals have been fed, and we can settle in as a family to enjoy a table loaded with yummy food. (It’s also a perfect time to shore up sustenance for a weekend full of to-do lists and commitments.)

Our go-to options are frittatas or a sheet pan hash made with delicious, roasted local vegetables accompanied by fresh eggs and savory meats. The beauty of both of these dishes is that you can spice them any way you like, creating a truly customized meal based on the seasons and whomever is sharing your table that morning (actually, these make great last-minute brunch-for-dinner nights too!). Dress them with hot sauce and microgreens for extra pizazz and nutrition.

Here’s a breakdown of combinations to try. Play around and experiment! You really can’t go wrong — this is basically a fail-proof meal guaranteed to taste delicious.

Vegetables: potato, sweet potatoes, rutabaga, turnip, carrots, parsnips, squash (winter and summer), radish

Optional meat: Break up ground sausage, slice up bacon, or add leftover meat from the night before (see recipe on when to add)

Greens: kale, Brussels sprouts, spinach

Seasoning profile: Mexican (chili powder, cumin, garlic), Moroccan (cumin, coriander, cinnamon), herbaceous (garlic and a mix of herbs)

Serving: hot sauce, microgreens, cheese or go vegan and sprinkle some hemp hearts for added protein!

Ingredients as pictured

2 rutabagas, peeled and diced
1 turnip, peeled and diced
3 sweet potatoes, diced
1 onion, diced
Salt and pepper, garlic powder, smoked paprika
½ bag/bunch lacinato kale
Fried eggs
Hot sauce and microgreens for serving
Directions

Preheat the oven to 425 degrees.

On a large sheet pan that has been greased or covered (parchment, Silpat, foil), heap your vegetables in the middle. Coat with about two tablespoons of the oil, and sprinkle with seasonings. If you’re going to include any uncooked meat, like sausage or bacon, add now. Toss all ingredients and spread out into a single layer.

Roast in the oven for about 30 minutes, flipping the mixture when it’s a little more than halfway done.

When it looks like the vegetables are just about done (good browning on the edges and cooked through), remove the sheet pan. Add the shredded kale (if you were going to add any leftover or previously cooked meat as noted in the rundown above, you would add now). Toss together lightly and roast for an additional 5-7 minutes until the kale is browned.

Serve as desired!

Categories
Apples Carrots Cucumber Kale Pears Recipes Spinach

“Drink Your Produce” Green Smoothie

Submitted by Ellen Hotz

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