Fresh Harvest, LLC

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Fresh Harvest, LLC
Link to Fresh Harvest
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Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Coconut Chicken and Sweet Potato Stew

Serves 8
1/3 cup peeled and thinly sliced fresh ginger (3 ounces)
4 cloves garlic, peeled
2 jalapeño peppers, chopped (seeds removed to reduce heat)
1/4 cup freshly squeezed orange or lime juice
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 tablespoons water
3 tablespoons peanut oil, divided
1 large onion, coarsely chopped
1 (15-ounce) can diced tomatoes and their juices
1/2 cup roasted peanuts
1/2 cup unsweetened coconut milk
1/4 cup shredded unsweetened coconut, plus more for garnish
2 cups low-sodium chicken broth or stock
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground ground black pepper, plus more to taste
1 pound sweet potatoes, peeled and cut into 3/4-inch pieces
2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
Serve with: orange or lime wedges, chopped peanuts, chopped cilantro, and cooked rice (optional)

Pulse the ginger, garlic, jalapeños, juice, paprika, cumin, coriander, turmeric, and water in a food processor fitted with the blade attachment until it forms a paste; set aside in the food processor.

Heat 2 tablespoons of the oil in a large saucepan over high heat until shimmering. Add the onions and a pinch of salt and stir to combine. Reduce the heat to medium and cook, stirring often, until softened, about 8 minutes.

Stir in the ginger paste (reserve the food processor; no need to wash) and cook, stirring, until the paste begins to brown, about 3 minutes.

Stir in the tomatoes, peanuts, coconut milk, and coconut and cook, stirring often, until the mixture thickens slightly, about 5 minutes. Transfer back into the food processor and purée until smooth. Return the mixture to the saucepan. (Alternatively, purée it directly in the saucepan with an immersion blender.)

Add the broth and measured salt and pepper. Bring to a simmer and cook for 15 minutes. Stir in the sweet potatoes and cook until tender, about 20 minutes. Keep warm over low heat.

Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Season the chicken with salt and pepper. Working in batches to avoid crowding the skillet, brown and cook until the chicken is cooked through and the juices run clear when pierced with a knife, about 8 minutes. Add the chicken to the stew and stir to combine. Taste and season with salt and pepper as needed.

Serve garnished with shredded coconut, orange or lime wedges, peanuts, and cilantro. This can also be served over rice.

Market News

Hello!

We look forward to seeing you this week! We’ve got lots of great items available, with a nice selection of our winter grown vegetables to get you through these gray days! We have a special this week on carrots from Bountiful Blessings Farm. Their 20lbs of bulk carrots are at a reduced price per pound and are a great deal if you are using carrots for juice.

There are a few new items for you this week!
Tru Bee Honey makes their own lip balm, using their own beeswax and honey. These feel great on winter lips!

If you enjoyed the sauerkraut we offered this year that was made using Turnbull Creek Farm organic cabbage, we have a new item for you! This week we have a limited run of Radish Sauerkraut.

We are on an every-other -week schedule, so please stock up on items, frozen meats, eggs, and hardy storage vegetables.

See you Wednesday!
John and Tallahassee

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