October 10, 2021
From Our Farmers
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Fresher Together Chicago
@ FresherTogether www.freshertogether.com
Lunch Box Bell Peppers, Carrots, Tulsi, Thyme, Swiss Chard, Garlic
Catatumbo Cooperative Farm Chicago
@catatumbo_coop www.facebook.com/CatatumboCooperative/
Aji Amarillo, Ancho Chili, Green Tomatoes
One Family Farms Chicago
@1_familyfarms www.1familyfarms.com
Spinach, Arugula, Curly Kale, Red River Radish
Hinata Farms Chicago
@hinatafarms https://www.hinatafarms.com/
Long Beans, Bittermelon
B.S.R.R - Boots and Saddle Riding Ranch -Pembroke Township
Facebook only- @Bootsandsaddleridingranch
Blueberry Jam
Bee-utiful Chicago
@bee_utifulhoney www.bee-utifulbees.com
Honey
Never hesitate to reach out if you’re unsure what to do with things in your bag! FresherTogether @ gmail.com or text 312-88-Fresh (3-7374)
This Week: And How I Came to Love that Bumpy Bitter Bittermelon
Welcome to another week Harvest Bag Family. I wanted to share a story about 2005 Fresh. I was living in Evanston and the previous season was the first time I had done work on a farm as an adult down on a small farm in Southern Illinois, several several hours away. After that season when I came back I was determined to find space I could grow in, so my best friend and I joined a community garden in Evanston. We grew several things including planting some bittermelon. We probably could have gotten by with just one plant, but we had decided to plant several, and… let me tell you their bounty … was abundant to say the least. With such an ample bittermelon supply. We couldn’t let any go to waste so we started experimenting with how to consume this bitter veggie. You name it, we probably tried it, and one of the ones i remember eating most was bittermelon and eggs. Our farmer recommends trying it as a pickle. And looking at the ingredients in this week’s bag, it’s likely I will do a stir fry.
However you decide to enjoy it, just do me a favor and try it. It’s an acquired taste for sure, but as i learned back in 2005 bitter often does things in our bodies that serve us. I could probably call that the year of bitter, not only because my abundant of bittermelon consumption, but also I was experimenting with other bitters for my gut wellbeing.
Let us know what you think and don’t forget to share your experiments and kitchen magic.
From the Farmer: What Rachel of Hinata farms shared with us a few weeks back when bittermelon appeared for the first time!
- Bittermelon / Goya: Not only is this superfood very healthy for you, but it has become one of my favorite vegetables. It may take a few tries to get accustomed to the strong bitter flavor, but once you do, you'll be craving it. It is great as a pickle or as a stir-fry. The strong flavor adds a wonderful contrast to oily or meaty dishes. Here's a recipe for miso goya pork stir fry!. I've been loving eating pickled bittermelon! Most recently, I ate them topped on hot dogs! The acidity and bitterness pairs so well with the cured meat! Here is a recipe for pickles (Filipino or Vietnamese style brine)
It’s about that Thyme!
We included two types of time in your clamshells this week. They might look the same to your eye, and that’s fine, but if you can take a smell you’ll pick up on that one definitely holds a strong lemon scent.
Enjoy Thyme on your potatoes, veggies, chicken, fish, the list is extensive. I like throwing it in some broth, or using it to make some fun drinks. Whether you’re making zero proof drinks or mixing with your favorite bourbon thyme is fun to experiment with. Try making a thyme honey. It definitely adds something different to your lemonade or ice tea, but it also can be used to soothe some seasonal sniffles, sore throat, or digestion upset.
What I might try this week. Taking some of my blueberry jam mixing it with some thyme, thinning everything out a little with some lemon juice and water, and using it as a sauce for some buttermilk pancakes! or insert your vegan favorite here Enjoy!
Aji Amarillo
A beautiful Peruvian Chili pepper that is a base to dishes when combined with red onions and garlic. My favorite way I have it is as a sauce that is delicious on EVERYTHING. I load up on it whenever I’m at a Peruvian Chicken joint. Last season I made my own out of Catatumbo’s harvest. I toasted a bay leaf, some garlic cloves, and the aji amarillo (seeds removed, wear gloves, don’t touch your eyes) in a hot pan with some oil. Then I threw everything in a blender, added some sour cream, lime juice, queso fresca, and salt. It was delicious