Thursday, October 06, 2011

Tantre Farm Share, week 19

Top row: spaghetti squash, bag of baby lettuces, kale, beet greens, turnips and greens
Middle row: delicata squash, hot peppers, onion, sweet potatoes
Bottom row: fingerling potatoes, tatsoi, carrots, green and yellow beans, eggplan, radishes

Menu plan:
  • roasted chicken thighs with roasted delicata squash, braised turnips and salad with lettuce, radishes and carrots
  • calzones with blanched kale, turkey sausage, ricotta
  • Spaghetti squash with Indian Spices, daal, rice, and turnip and radish greens cooked up saag style.
  • sweet potato coconut soup (recipe below)
  • there will probably be a stir fry in there somewhere to use the tatsoi, green and yellow beans and hot peppers.
  • no plans yet for the eggplant or beet greens; the fingerlings won't spoil so I'll wait for a chilly day to roast them. It's too beautiful outside right now to crave roasted potatoes.

Sweet Potato Coconut Soup

Relish (This is not an extra, but a must)
1 T oil (use coconut oil if you have it)
1 T butter (or more coconut oil)
1/8 t red pepper flakes
1 or 2 sweet potatoes (med to large), peeled and diced small
¼ fresh chopped cilantro

1.5 T oil
1 small red or yellow onion chopped
2 t grated fresh ginger
1/8 t red pepper flakes
3.5 cups vegetable broth
1.5 sweet potatoes (med to large), peeled and diced large
1 can coconut milk
2 T honey
¼ t cinnamon

For relish: Heat oil and butter over medium heat, add red pepper flakes heat for 10 seconds. Add the
diced sweet potato, salt and pepper to taste. Cook, COVERED, stirring occasionally until softened, about 15 minutes. Uncover, increase heat and cook until potatoes are golden brown, another 5 to 10 minutes. Transfer to a bowl and mix with cilantro.

For soup: Heat oil over medium heat, add ginger and onion, cook until soft (about five minutes), and
add red pepper flakes. Add broth, bring to a boil and then add sweet potatoes, bring to a simmer
and cook until soft (20 to 30 minutes). Blend soup until smooth. Simmer over low heat.
Whisk in coconut milk, honey and cinnamon. Cook until thickened. Season with salt and pepper.

Serve the soup with a large spoonful of the relish on top.


Anonymous said...

It's getting cold outside. Do you have any great knitting plans for any capes or wraps?

Kate said...

Nope--I've never knitted a cape or a wrap!