Hooray for delivery day!

19 Apr

The Farm Table Garden Box

We hope everyone arrives home this evening to happily find the first produce box of the season waiting at their front door (and that you left your coolers out to protect your precious produce, and eggs if you ordered them). 

Inside your box you will find a newsletter with delicious recipes to try out and add to your cooking repertoire. Last winter, the Farm Table hosted a cooking class at the Richmond Alternative Center (RAC), and among other things, we taught you how to make an aromatic and delicious Chili using sweet potatoes, black beans, and chorizo. We are sharing that recipe again, because even though the weather is warming up, chili is always in season.

We found a couple of recipes to inspire you to whip up something new with the strawberries that accompanied your vegetables today.

Both recipes are from the blog,  A Couple Cooks, and give you two options for your strawberry use — a delicious and seasonal salad, and a dessert. We highly recommend a good quality balsamic vinegar for both strawberry recipes.

Black Bean, Sweet Potato, and Chorizo Chili

Ingredients:

  • 3 cans of black beans, drained
  • 1 Tablespoon extra virgin olive oil
  • 16 oz chicken broth
  • (1) 8 oz can tomato sauce
  • 2 sweet potatoes, peeled and diced
  • 1 small onion finely diced
  • 3 links of store-bought chorizo sausage
  • 2 cloves of minced garlic
  • 1 Tablespoon ground cumin
  • 1 tsp of oregano
  • Cilantro for garnishing

Directions:

  • In a 2 qt pot, turn the heat onto medium, and once it has heated up, add the olive oil.
  • Cut the chorizo from the casing and put it into the pan. Break it apart with the spatula and saute until chorizo cooks and becomes fragrant. Remove from the pan (reserving the cooking liquids).
  • Add the cumin and let the spice bloom (quickly toast) before adding the garlic and cooking until fragrant (taking care not to burn it).
  • Next add the onion and cook until translucent – the can of tomato sauce comes next with salt, pepper and oregano, drained beans, sweet potatoes, chorizo, and chicken broth.
  • Bring everything to a boil before turning down the heat to a medium/low and cook until the sweet potatoes are soft.
  • Sprinkle with chopped cilantro and serve.
  • You can add a dollop of low-fat sour cream, chopped onions, cheddar jack cheese or jalapeno peppers.

You can also substitute the Chorizo with Andouille Sausage. We also added diced tomatoes to this variation.

After you finish nibbling on your tasty vegetable concoctions, come visit us this Saturday, April 21st at one of many events we will be attending:

Check out the Richmond Earth Day Festival, 320 Hull St (Manchester District); or visit us from 9:00-1:30pm at West Over Hills UMC for the MOPS Cookie & Craft Spring Bazaar, 1705 Westover Hills Blvd; or visit us at the Railroad Run in Ashland, 500 South Center Street. Please drop by and say hello — we would love to see you!

And last but not least, congratulations to Mara Servaites, our first blog giveaway winner! We hope you enjoy 2 weeks worth of complimentary produce on us! Keep updated on future posts, giveaway opportunities, and local events by clicking the “Follow the Tractor” button to receive instant email updates. Thank you for joining us!

3 Responses to “Hooray for delivery day!”

  1. sweetopiagirl April 19, 2012 at 9:36 pm #

    Reblogged this on InspiredWeightloss! and commented:
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  2. Jackie Brennan April 21, 2012 at 11:33 am #

    Received my 1st chef’s box and am real excited to start enjoying such fresh produce. As a newcomer, would like to suggest that you put a tab on your website on how to properly store or freeze each fresh vegetable. For example – the elephant garlic was absolutely beautiful, but I wasn’t quite sure what to do with it. Searched online & found that it needed to be stored in a dark place for about 2 weeks until skin becomes dry & papery — then trim & bring inside for use. Also found that I should cut stems off radishes and store in plastic perforated bag. Found that vegetables shouldn’t be washed prior to storing. Just want to make sure that after receiving such beautiful produce that I store it properly. Thanks in advance.

    • The Farm Table April 21, 2012 at 12:00 pm #

      Jackie – That is a wonderful suggestion and a project we will work on for the blog; for now and internet search is a good idea. So happy to hear you are enjoying the first produce of the season. Happy eating!

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