The days of our farm-cooperative's veggie drop-offs are dwindling, so I'm relishing the last of our farm's harvest. For lunch yesterday, I used some of the sweet potatoes, carrots, onions and red kale to make a tasty curry.
I diced the onion, sweet potato and carrot, sauteed them in a bit of canola oil until the onion was browned. I added a can of vegetable broth, a tsp of curry powder, a few dashes of soy sauce, and 1/4 cup of apple cider. I cooked it until tender and then added the kale and until it turned bright green and softened up. Served over brown rice, this is a delicious dish reminiscent of fall.
I also made some of my favorite iced tea, a Ginger/Cayenne blend. I first tried this at the Union Square Farmer's Market in NYC, where someone was selling it from a 5 gallon drink cooler. I love the kick it left in my mouth, so I've recreated it myself at home. It's surprisingly good.
I boil a quart of water, add 4 ginger tea bags (or a few pieces of dried or raw ginger) and make a tea. After the tea has steeped for 10-15 minutes, I remove the bags and sprinkle in a dash of cayenne, or more if I'm daring. Ice it in the fridge, and drink.
My friend Nicole over at Momtrends is hosting her usual Friday Food hookup, so head on over to share your epicurean posts or find some other culinary inspiration.