Hello for the last time this season, friends.
Week 20 is here, which means this is the final box you’ll receive from North Farm for 2019. It’s been a fantastic growing season for us, and we are grateful for your partnership with us across these past five months.
If you don’t mind, we’d still love to gather back these boxes, containers and liners to use for next year. All we ask is that you put your box out next week on your regular delivery day, and we’ll swing by to get it.
Here’s what’s in this week’s box: a seminole pumpkin (an heirloom variety that will keep a whole year at room temperature!), rosemary, sweet potatoes, sweet potato greens, tomatoes and more tomatoes, pears and habanero peppers. Read on for recipes and meal suggestions.
Andrew and Reva Russell English
Garam Masala-Spiced Sweet Potato Wedges
(Adapted from Mealz.com)
1 T sea salt
4 – 5 medium sweet potatoes
4 T vegetable oil
2 T Garam Masala powder (add a tablespoon more if you like a lot of spice)
Preheat oven to 425°F. Combine Garam Masala and sea salt.
Wash sweet potatoes and cut lengthwise into one-inch wedges. Toss wedges with oil in a large bowl. Sprinkle with spices and toss again until all the wedges are evenly coated.
Transfer coated potatoes to a roasting pan and roast in the middle of the oven, about 25 minutes. Turn wedges over and continue roasting until tender and slightly golden, about 15 more minutes. Serve with mayo or yogurt to dip in.
Stir-Fried Sweet Potato Greens
(This recipe adapted from New Entry Sustainable Farming Project.)
1 bunch of sweet potato leaves and stems
1 habanero, seeded and minced (use gloves or be willing to suffer)
1 T coconut or olive oil
2 cloves fresh garlic, minced
salt, soy sauce, tamari, pepper, liquid aminos, etc. to taste
Fill a pot (large enough to cover the leaves) with water and put it on stove over high heat. Wash and drain the leaves and stems. When the water comes to a boil, turn off the heat and carefully add the sweet potato leaves. After 2 minutes, remove and rinse with cold water. When cool enough to handle, chop the leaves and stems.
In a large skillet over high heat, heat oil. Once hot, add garlic and habanero. Cook for 30 seconds, stirring the entire time. Add greens, then saute the mixture until the greens are tender, about 2 or 3 minutes. Add salt, pepper, soy sauce, or other flavorings to taste. Serve alongside grilled pork chops or portobello mushrooms.
Thai Spiced Pumpkin Soup
(This recipe adapted from one at Food Babe.)
2 t coconut or extra virgin olive oil
1 onion, diced
4 – 6 garlic cloves, minced
2 c fresh pumpkin, gutted, peeled and diced
2 c vegetable broth, more as needed
2 c coconut milk
1 bay leaf
1/2 t dried thyme
2 T red curry paste
3/4 t nutmeg
sea salt and pepper, to taste
4 T pumpkin seeds (recipe follows this one)
In a 6-qt pot, heat oil over medium heat. Add onion, garlic and pumpkin. Cook 4 – 5 minutes. Add the stock, coconut milk, bay leaf, thyme and curry paste and cook for 15-20 minutes, adding more stock as needed. Remove from heat. Discard bay leaf, and puree soup in batches in the blender. Put back on the stove. Add nutmeg. Season with salt and pepper as desired. Heat until warmed through. To serve, place soup in a bowl and top with pepitas (pumpkin seeds).
(This recipe adapted from one at Pioneer Woman.)
1 whole pumpkin, gutted and innards reserved
extra virgin olive oil
Place pumpkin guts in a colander and rinse under cold water, pulling chunks of pulp from seeds. Spread rinsed seeds on a baking sheet. Don’t use paper towels. The seeds don’t have to be perfectly clean. Let seeds dry overnight. The next day, when they’re totally dry, preheat the oven to 250 degrees F. Drizzle the seeds with a light coating of olive oil. With your fingers, move the seeds around on the pan to ensure they all get coated. Salt the seeds. Bake in oven for 45 minutes to an hour or until the seeds are a light golden brown. Eat immediately or store in an airtight container.
Tomato Rosemary Focaccia
(This recipe is from the New York Times. It’s a little labor-intensive but worth it.)
2 t active dry yeast
1 t sugar
1 1/2 c lukewarm water
4 T extra virgin olive oil, divided
2 c whole wheat flour
1 3/4 c all-purpose flour, plus extra for kneading
1 3/4 t salt
1 qt tomatoes
kosher salt and fresh ground black pepper
2 T fresh rosemary, chopped
In a large bowl, dissolve the yeast in the water with the sugar. Stir in the olive oil, whole-wheat flour, 1 3/4 t salt and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic and smooth. Shape into a ball.
Clean and dry your bowl and oil it lightly with olive oil. Place the dough in it and turn it so it is coated with a thin film of the oil. Cover tightly with plastic or a lid and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
Punch the dough down. Cover with lightly oiled plastic and let the dough rest for 15 minutes. Meanwhile, preheat oven to 425 degrees, preferably with a baking stone in it. Line a sheet pan with parchment and oil generously. Roll or press out the dough into a rectangle the size of the sheet pan or just slightly smaller. To do this efficiently, roll or press out the dough, stop and wait 5 minutes for the gluten to relax, then roll or press out again, and repeat until the dough reaches the right size. Cover with a damp towel and let rest for 30 minutes.
Just before baking, use your fingertips to dimple the dough all over.
Cut the tomatoes into rounds and place on top of the focaccia. Sprinkle with coarse salt and the rosemary. Drizzle a tablespoon or two of olive oil over all.
Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until the bread is deep golden brown. Let rest for at least 10 minutes before serving, or allow to cool completely.