Tuesday, May 29, 2012

Notes from Nikki-Curried Spinach and Garlic Scapes

Photo by Kiah Graham
You kow the haverst season has officially begun when Nikki offers up her amazing recipes.  Enjoy!

Spinach, Cauliflower, and Coconut Curry

I am so pleased to be sitting down to type my first recipe of the season! This may seem like an odd thing to be cooking during a heat wave, but, truth be told, I turned on the air conditioning. I know, I totally caved. All this heat and humidity and it's still May! I just couldn't do it. Plus I had spinach and garlic scapes from Inverbrook in the fridge, along with a head of cauliflower that desperately needed to be used or it was headed to the compost pile. Add to those a flourishing cilantro plant that was trying to bolt (why can't I grow cilantro?!), and the rest is history. It had to be done. A lovely curry over rice. I hope you enjoy it as much as we did. You can always wait for a cooler day to make it. :-)


4-6 T cold-pressed, organic coconut oil
1 large yellow onion, chopped
2-3 garlic scapes, chopped (or 3-4 cloves of garlic minced)
2-3 T of your favorite curry powder
sea salt
1 bag of Inverbrook spinach, washed, stemmed and torn into appropriately-sized pieces (however you like it [you can also substitute a bunch of kale or chard])
1 head of cauliflower, cored and broken or chopped into small florets (bite-szed)
2 lbs boneless, skinless chicken thighs (optional)
1 can chickpeas, drained and rinsed (use 2-3 cans if you're omitting the chicken)
1 can coconut milk (not light)
1 28 oz can chopped tomatoes
Generous handful of chopped cilantro leaves

Steamed basmati rice

1. Saute the onions and garlic scapes in 2-3 T coconut oil over medium heat until the onions are translucent.
2. Add the curry powder and stir to combine.
3. Throw in sea salt to fit your liking.
4. Add the tomatoes and coconut milk and bring to a simmer.
5. If you are using the chicken, brown it on both sides in 2-3 T coconut oil in separate pan over medium high heat. Once it is finished browning, place it in the pan with the simmering tomatoes and coconut milk.
6. Add the cauliflower to the simmering tomatoes and coconut milk and simmer until the cauliflower is soft and the chicken is cooked through.
7. Add the spinach to the mix, stirring until wilted.
8. Add in the chickpeas.
9. Turn off the heat and add the cilantro.
10. Taste and adjust the seasoning.
11. Serve atop a bed of steamy basmati rice.

Monday, May 14, 2012

Partnering with FIG West Chester

I am pleased to announce that I will be a blog contributor for the "hyper-local, super-social community builder that believes in the power of creative communication" know as Fig West Chester.  For (very happy) personal reasons I have been spending much more time in the borough of West Chester as of late, and it makes sense that I further cultivate the relationship between the charming town and its surrounding agricultural community with this partnership. 

For those who are not familiar with the Inverbrook Farm blog, let me take a moment to introduce myself.  My name is Claire and I am a founding partner and farm manager of Inverbrook Farm CSA and Friday Farmstand.  You can find out about becoming a member and buying products from the farm at our website www.inverbrook.com

The blog is largely geared toward the seasonality of the farm--highlighting vegetables, herbs and flowers that are included in the weekly CSA share or at the Friday Farmstand.  I still have a handfull of CSA shares available, if you are interested in signing up check out this link. The blog includes recipes ideas from CSA member, doula, and mother of four Nikki Graham.  This recipe idea from last year's season seems most appropriate, as local strawberries have begun to appear at the farmstands and farmers markets in our area.

This new collaboration with FIG will provide just the impetus I need to look beyond the farm every once and a while; to highlight the amazing agricultural bounty that lies within our local landscape.  Chester County has a rich agricultural heritage that now includes wine, cheese, meats, fruits, ferments and all kinds of vegetables.  We are developing a terroir of our own.  I look forward to sharing this culinary exploration with you all, in the meantime I encourage you to get out and taste the delicious diversity the can be found at our local markets, farm stands, and CSAs.
Photo by Kelly G