We soon will be changing our name to Pig's Eye Urban Farm. We will notify everyone when the switch is official. Until then, we will use the current page and website.Other then the name change, nothing else will change. We will still be providing you and your family with the most healthy food that can be grown.Thanks for the support and we will be in touch thoughout the coming days.
Sunday, February 6, 2011
Friday, February 4, 2011
Tempeh Curry
As part of this blog I want to share recipes that can utilize our produce. Just to get in the swing of things, I'm going to start posting a recipe here and there. I also think this will help me get through this long winter...
While fresh produce can be hard to come by in the dark of winter, there are a few good vegetables to be had. The following recipe uses a few that I find to be decent in the winter--sweet potatoes and green beans(I used frozen beans that we had saved from our garden, but would definitely use fresh during the growing season).
Nate and I had this for dinner tonight, and it was pretty good, so give it a try if you're feeling up to it. Let me know what you think if you do try it. Tempeh may not be for everyone, but if you haven't had it before I urge you to try. I think it has a very nice flavor, almost nutty. It's not nearly as scary as it looks! I adapted this from a recipe from wholefoodsmarket.com.
Tempeh Curry with Green Beans and Sweet Potatoes
While fresh produce can be hard to come by in the dark of winter, there are a few good vegetables to be had. The following recipe uses a few that I find to be decent in the winter--sweet potatoes and green beans(I used frozen beans that we had saved from our garden, but would definitely use fresh during the growing season).
Nate and I had this for dinner tonight, and it was pretty good, so give it a try if you're feeling up to it. Let me know what you think if you do try it. Tempeh may not be for everyone, but if you haven't had it before I urge you to try. I think it has a very nice flavor, almost nutty. It's not nearly as scary as it looks! I adapted this from a recipe from wholefoodsmarket.com.
Tempeh Curry with Green Beans and Sweet Potatoes
1 (8-ounce) package tempeh
1 1/2 cups vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 tablespoon freshly grated ginger
1-2 tablespoons ground curry powder (you can use mild or hot to suit your tastes)
2 teaspoons ground cumin
1 (13.5-ounce) can light coconut milk
1 large sweet potato, peeled and cut into 1/2-inch chunks
1/2 pound green beans, trimmed and cut into 1-inch pieces
1/4 cup chopped cilantro
kosher salt and freshly ground black pepper, to taste
1 1/2 cups vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 tablespoon freshly grated ginger
1-2 tablespoons ground curry powder (you can use mild or hot to suit your tastes)
2 teaspoons ground cumin
1 (13.5-ounce) can light coconut milk
1 large sweet potato, peeled and cut into 1/2-inch chunks
1/2 pound green beans, trimmed and cut into 1-inch pieces
1/4 cup chopped cilantro
kosher salt and freshly ground black pepper, to taste
Place a steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.
Bring a 1/2 cup of the vegetable broth to a simmer in a large deep skillet over medium-high heat. Add onion, garlic and ginger, and a generous pinch of salt and pepper. Cook 5 minutes or until onion is translucent and tender, stirring occasionally. Stir in curry and cumin and cook for 1 minute to allow spices to bloom. Add coconut milk, sweet potatoes, tempeh and remaining 1 cup broth. Bring to a boil. At this point you may want to check your seasoning and add salt if necessary. Reduce heat to medium low, cover and cook 10 minutes. Stir in green beans and return to a simmer, uncovered. Cook about 5 minutes longer or until sweet potatoes and green beans are tender. Stir in cilantro. Check seasoning and adjust as necessary to taste. To serve, spoon curry over rice. Serves 4-6.
Bring a 1/2 cup of the vegetable broth to a simmer in a large deep skillet over medium-high heat. Add onion, garlic and ginger, and a generous pinch of salt and pepper. Cook 5 minutes or until onion is translucent and tender, stirring occasionally. Stir in curry and cumin and cook for 1 minute to allow spices to bloom. Add coconut milk, sweet potatoes, tempeh and remaining 1 cup broth. Bring to a boil. At this point you may want to check your seasoning and add salt if necessary. Reduce heat to medium low, cover and cook 10 minutes. Stir in green beans and return to a simmer, uncovered. Cook about 5 minutes longer or until sweet potatoes and green beans are tender. Stir in cilantro. Check seasoning and adjust as necessary to taste. To serve, spoon curry over rice. Serves 4-6.
Wednesday, February 2, 2011
CSA Shares
As you may have noticed, we have uploaded a copy of our 2011 CSA contract. We do currently have space available for the season. We have had a lot of inquires about the shares, so I would suggest signing up soon. We may only take on a limited number of shares this first year in order to ensure that we can provide the most high quality produce boxes to our members. In 2012 we will offer more shares when we get the rhythm of our farm down. I intend to post more information in the CSA section of our blog soon. Promise!
Monday, January 31, 2011
Thursday, January 20, 2011
Wednesday, January 19, 2011
Sowing Seeds
We are sowing seeds today. Let the growing season begin. We will be starting with tomatoes, peppers, tomatillos, and onions today. Many more to come in the next few days and weeks.
Wednesday, January 5, 2011
Basement Greenhouse
The basement greenhouse is almost done. Just a few more things need to be finished, but seeds should be sown in the next few days. Here are some pictures to whet your appetite.
The Table is 16 feet long and 2 feet wide. I should be able to start hundreds of plants down here.
The lights will be on a track system so that the length of the table will get 100% light coverage.
Check back soon to see the complete system.
The Table is 16 feet long and 2 feet wide. I should be able to start hundreds of plants down here.
The lights will be on a track system so that the length of the table will get 100% light coverage.
Check back soon to see the complete system.
Subscribe to:
Posts (Atom)