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Recipe: Curry Chard

Curry Chard
Curry Chard

For the curry:
½ lb. baby chard (one bag), coarsely chopped
2-3 small carrots, thinly julienned
¾ can diced tomatoes or 3-4 medium fresh tomatoes
½ a medium red onion, diced
3-4 cloves garlic, minced
1 red or green chili pepper, minced (omit for less heat)
Juice of ½ lemon
⅓ cup water + more as needed to prevent sticking
½ tsp oil (optional)

Spices:
1 tsp whole mustard seeds
1 tsp fennel seeds (optional, but adds a nice flavor profile)
1 T curry powder (not paste)
1 tsp garam masala
1 tsp paprika
½ tsp black pepper
½ tsp Turmeric
½ tsp onion powder
½ tsp garlic powder
½ tsp Harissa or Cumin (optional, but adds a nice kick)
Salt to taste

To Garnish:
Cilantro
Green Onion
Sorrel
Cracked black pepper

Method:

1. Place the mustard seeds (and fennel seeds if using) into a large frying pan with oil (if using) on medium-high heat. Dry roast or toast the spices in oil, stirring occasionally until they are fragrant and the mustard seeds begin to pop.

2. Add the onion and a few tablespoons of water if not using oil to prevent sticking. Sauté until onions begin to soften and turn translucent.

3. Add garlic and chili pepper and continue to sauté until garlic begins to turn golden brown and the onions begin to caramelize, adding water as needed to prevent sticking.

4. Add the remaining spices except the salt and stir well, toasting for about 30 seconds or until fragrant.

5. Add the canned or fresh tomatoes, the carrots, the chard, and the water (add about an extra ¼ cup water if using fresh tomatoes). Stir well and reduce to medium heat, then cover. Allow to simmer for about 5 minutes until the chard begins to wilt and turns a vibrant green. Uncover and mix well, adding the lemon juice. Cover again and allow to simmer covered for about 10-15 minutes until carrots are soft, stirring occasionally. Uncover and let cook another few minutes uncovered until the curry is thickened to the desired consistency.

6. Add salt to taste, and adjust for desired spice level. This curry comes out pretty spicy already, but if you want an extra kick, some cayenne pepper or a little extra curry powder would go nicely!

7. Best served hot over rice, but is also delicious served over sweet potatoes, or as a tasty, flavor-packed side dish to your favorite meal! Garnish with cracked black pepper, fresh cilantro, green onions, and sorrel, or your favorite herbs.

Recipe: Pickled Radishes

Pickled Radishes
Pickled Radishes

1 bunch radishes
¾ cup of rice vinegar
¾ cup water
3 T maple syrup or other liquid sweetener
2 T salt
1 inch knob of fresh ginger
1 clove garlic
1 tsp red pepper flakes
Cracked black pepper
½ tsp whole mustard seeds (optional)

Method:

1. Slice radishes into very thin, almost translucent rounds. A mandoline slicer is great for this, but a very sharp knife and a steady hand will work as well. Mince or thinly slice garlic and ginger. The more finely you chop it, the more the flavor will be infused into the radishes.

2. Combine vinegar, water, sweetener, and salt in a saucepan and bring to a boil, stirring occasionally so the mixture doesn’t stick to the bottom of the pan.

3. Layer radishes with the garlic, ginger, red pepper flakes, black pepper, and optional mustard seeds in a heat-resistant container. A mason jar works great, because you can just seal it up and store leftovers in the fridge when you’re done!

4. Pour boiling mixture over the radishes and allow to sit several hours until cooled to room temperature. For the best flavor and texture, make sure you let them cool all the way down! It is a good idea to mix occasionally to make sure all the radishes are all well soaked in the brine.

5. Radishes can be eaten right away, but are best refrigerated for several hours or even overnight and served cold. They should be crisp and crunchy. Pickles will keep for several weeks in the fridge. Use to garnish soups, salads, sandwiches, whatever you want! These pair particularly well with Asian flavors, but feel free to change up the spices to achieve a different flavor profile.

Farm Market Delivery

La Nay Ferme Farm Market
La Nay Ferme Farm Market

We offer patrons the most unique farmers market. Patrons can visit our website and purchase our in-season produce. We will harvest your plants specifically for you. We will also deliver your farm market order to your home (if you live in Lindon, Orem or Provo).

Steps to have your 1 week share delivered
1. Visit this link
2. Select the option to have your farm market order delivered
3. Complete the transaction
4. Go to this link and provide us with your address
5. We will email you with your delivery day

Purchase a farm market delivery

Notes:
There is no extra charge for our delivery service.
Farm market orders must be $15 or more to qualify for delivery.
If you have previously purchased from our farm market and provided us with your address, then we already have your address and have already assigned to you your delivery day. Please email us if you have forgotten your delivery day.
Purchase on a Monday to guarantee that your order is delivered during the current week.
You must have a 16-20 quart cooler placed visibly on your property in order for us to drop off your order.
We only deliver to Lindon, Orem or Provo addresses.