With last week's late Thanksgiving weekend there came a perceptible energetic shift as the holiday craziness rushed into place~ we hope you all had a lovely Thanksgiving, and wish you luck with your own holiday preparations over this next month!
We want to remind you that the SVGM Indoor Market continues every Friday: keep us on your schedule for your comfort food makings and all the basics for the next round of celebratory meals. Both Hidden Branch and Orchard Breeze Farms will be with us until the Friday before Christmas, so keep that in mind as you plan your shopping over these next weeks: this is still some of the freshest and most nutritious food you'll find in the area right now~ do your souls and body a favor and eat local as much as you can!
Enjoy this holiday season, and stay warm and stay nourished so you can stay healthy during this busy, fun, and often chilly time~~~ we're here to help with the nourishment every Friday, 2-5pm, inside our cozy little space within Brook Park Pet Supply.
We look forward to seeing you tomorrow!
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Beef, Pork and Poultry
Hidden Branch Farm:
Onions, garlic, cabbage, carrots, winter squash, kale, potatoes, kohlrabi
Orchard Breeze Farm:
Apples, sweet potatoes, turnips, jams, jellies, fruit butters, fresh eggs
Coconut Curry Chicken Noodle Soup
Adapted from http://cooking.nytimes.com
Recipe by Julia Moskin
Nothing quite has the warming power during the cold months as the flavorful spices of curry. To add an extra layer of heartiness to this soup, add cooked potatoes to the broth and simmer in the broth to absorb the flavors; be sure to remove the chicken after it's done to prevent over cooking (!), and add back in when getting ready to serve. You can also easily used leftover cooked chicken or turkey. Cut back the chicken stock to 3 cups for a thicker soup. This tastes even better the next day, as most soups do~~~
2 tablespoons vegetable oil
1 small onion, minced
1 tablespoon minced ginger
1 tablespoon minced lemon grass or pale green cilantro roots
2 cloves garlic, minced
1 teaspoon dark red chili paste, such as sambal, more for serving
¾ pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces
3 tablespoons curry powder, preferably Malaysian, Thai or Vietnamese
½ teaspoon paprika
1 can (14 ounces) unsweetened coconut milk
½ cup half-and-half
4 cups chicken stock
¼ teaspoon ground turmeric
2 tablespoons fish sauce
1 tablespoon sugar, more to taste
About 12 kaffir lime leaves or curry leaves, fresh or frozen (optional)
8 ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun
Salt to taste
Toppings for serving:
1 cup bean sprouts
3 tablespoons chopped cilantro
2 scallions, cut into thin rings
2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
Quartered limes for serving
Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.
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