tag:blogger.com,1999:blog-865715771666702322.post8217141873698172071..comments2023-07-22T03:37:07.851-07:00Comments on Red Screen Door: FarmingCassadiehttp://www.blogger.com/profile/16873006487976083337noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-865715771666702322.post-38289635307364688902010-04-26T12:19:30.369-07:002010-04-26T12:19:30.369-07:00How exciting! We actually joined a local CSA for ...How exciting! We actually joined a local CSA for the first time this year. I think we get to start picking up our goodies from the farm in a few weeks. I will definitely miss having our own garden, but this should be fun and a good way to teach Quinn at an early age where our food comes from and for us to be examples in healthy eating! <br /><br />Oh, and this recipe is awesome...and has chard! (from epicurious)<br /><br />2 tablespoons olive oil<br />1 large onion, thinly sliced<br />5 teaspoons curry powder<br />1/4 teaspoon cayenne pepper<br />3 14-ounce cans vegetable broth<br />1 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)<br />1 pound red lentils (about 2 1/4 cups)<br />1 15-ounce can garbanzo beans (chickpeas), drained<br />Plain yogurt<br /><br />Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.<br />Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.Erin and Garretthttps://www.blogger.com/profile/14396267181247315550noreply@blogger.com