News from Loon Organics Farm + Fall Recipes
by Laura Frerichs, Tastemaker in Residence
Fall breezes moved in this week, reminding us that September and the back-to-school transition is right around the corner. Our 7-year old Eli will head to first grade on Tuesday and we will also send a few of our beloved staff back to school and college as well.
The produce is making a subtle shift towards fall with the last pick of watermelons, muskmelons and zucchini/summer squash this week. The first cauliflower is coming in, with romanesco cauliflower not far behind. We didn’t have quite enough cauliflower ready to put in every CSA box but will make sure that everyone gets it this fall as it starts to come in. The third planting of cucumbers has also come in and is looking nice for the next couple weeks. We are waiting on the last green bean plantings to size up—hopefully, you will see those again before the season is over at the end of September.
Our current Loon crew, Sophie, Liz, Abby, and our great work shares Jenny and Jenn will continue on with Adam and me for the fall harvest season. We have a few extra helpers coming here and there to help fill in luckily as well. If you’ve ever wanted to come out and work for a morning or afternoon to help bring the harvest in or wash veggies, we’d welcome a few extra hands on a weekday in September.
Please find our recipe here for Zuppa per Settembre (September Soup) as well as a big thank-you to Laura and Adam for being part of our Spirited Table since it's inception!
Red Lentil Coconut Curry with Veggies
This is a go-to recipe that we make every couple weeks. It is great with cauliflower and carrots, but you could sub the potatoes for cauliflower. A nourishing recipe via Irene Genelin from York Farm.
1 Tbsp coconut oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1-2 Tbsp finely diced or shredded fresh ginger
1 Tbsp curry powder (mild or hot)
4 cups of vegetable broth or water
One 13.5oz can regular or light coconut milk
1 1/2 cups split red lentils, picked over and rinsed
3/4 tsp sea salt
2-3 cups of carrots (or sweet potatoes), cut into small bite-size pieces
2 cups of cauliflower or potato, cut into small bite-size pieces
3 scallions, white and light green parts chopped finely
Cilantro, other fresh herbs and/or seeds/nuts to garnish (we like fresh cilantro or parsley and toasted pumpkin seeds as garnish)
- Heat coconut oil in a large pot over medium-high heat. Sprinkle in the curry powder, heat for about a minute. Add the onion, sauté for a few minutes until tender. Add the garlic and ginger, sauté another minute or so.
- Add the broth/water, coconut milk, lentils and stir well. When the soup boils, stir in the carrots and turn the heat to medium, cover the pan. In about 10 minutes, add the cauliflower/potatoes, stirring to combine all under the broth (add a little-filtered water, if needed). Cook another 8 to 10 minutes or until the lentils are tender and the soup has thickened. Add the salt at the end to taste. Total cooking time about 50 minutes.
- Serve in bowls and garnish with fresh herbs or seeds. Serve over cooked rice (basmati is our preference).