Farm Notes

Well, the most exciting thing that happened today on the farm was an early morning delivery of pine “nuggets” (aka shredded pine bark, aka mulch)! We will be spreading this shredded pine bark around the blueberry patch over the next few weeks. I specifically chose pine bark for the mulch, because pine is naturally acidic, which the blueberries prefer.

And now, because I’m sure you’re just dying to see, here’s a photo of the pile of pine nuggets.. riveting stuff, I know! ;)

Kitchen Notes

If you’re a fan/follower of Alison Roman, than there is a 99% chance that you have made (or at least heard of) #thestew. If you have no idea what I’m talking about, I’ll explain… back in 2018, the cook/writer/instagram queen Alison Roman published a recipe in NY Times that basically broke the internet. And by that, I mean that for several weeks, seemingly everyone was cooking, talking/gossiping about, and posting photos of their versions of #thestew – not to mention there were shortages of cans of coconut milk and chickpeas in grocery stores nationwide (not kidding).

And while many still question whether it’s really a stew (or rather a curry? or just a plain soup?) most anyone who’s made the recipe will agree it’s a pretty foolproof, seriously flavorful recipe that is perfect for whipping up on a weeknight. It all comes together in less than an hour (and most of that time, it’s just simmering while you’re doing other things), and it calls for ingredients you likely already have in your pantry and fridge.

This is all a very longwinded way of saying that tonight I had a hankering for #thestew, so that’s exactly what I made. The one adaptation I make to the recipe is adding 2-3 cups of whatever extra veggie I have on hand (like chopped carrots, cauliflower florets, or potatoes), just to add a bit more veg in there. And it was perfect. And the leftovers tomorrow will be even better. See below for the recipe… and if you make it, let me know how it goes!

Alison Roman’s Spiced Chickpea Stew With Coconut and Turmeric

Photo credit: Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski.

Ingredients

¼ cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 ½ teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable or chicken stock
2-3 cups cauliflower florets (or chopped carrots or quartered yukon gold potatoes).
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional)

Instructions

Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper. If you’re going to add a few extra cups of veggies to this stew, now is the time to add them to the pot.
Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency.
Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
Divide among bowls and top with mint, reserved chickpeas, a scoop of yogurt (optional) a sprinkle of red-pepper flakes and a good drizzle of olive oil.

Today’s Stats

Low temp: 41F
High temp: 51F
Sunrise: 7:21am
Sunset: 5:39pm
Moon phase: Waxing Gibbous
Additional notes: Cold and rainy morning, followed by a glorious blue sky + sunny afternoon.