Ingredients
Directions:
In a food processor, combine mint and almonds; process until finely chopped.
With motor running, gradually pour oil through the feed tube. Season with salt. Keep at room temperature until ready to serve.
–Prepared with our help by Richard on June 24, 2012
St. Lydia’s is in the midst of a process of discernment and creation as we put a Governance System in place for our community. With a governance system, we will have more formal ways of making decisions together as a community. Here are the notes from our meeting on April 24, 2012.
St. Lydia’s is in the midst of a process of discernment and creation as we put a Governance System in place for our community. With a governance system, we will have more formal ways of making decisions together as a community. Here are the notes from our meeting on May 14, 2012.
Read Emily’s latest sermon, Hagar Off the Map, on her blog, Sit and Eat. Preached on Sunday, June 24 as part of our exploration of the stories of our ancestors as found in the book of Genesis. This one’s about Hagar and Sarah, about squares and circles, about poverty and oppression.
Vary the amount of curry to taste. On Sunday, I used the equivalent of about 1-1/2 T curry paste in this recipe. Traditionally, thai curry would use all coconut milk, but using half coconut milk and half stock makes it a little less rich. Traditional thai curry also uses fish paste, but I left it out to make it vegetarian. You can use any appropriate vegetables. I used red peppers to add to the redness, but the cherry tomatoes are always a great touch. If you work quickly, you can complete the curry in a half hour, while the rice is cooking.
Serves 4
1 to 2 T Thai red curry paste
1c coconut milk
1c stock (vegetable or chicken)
1/2t palm sugar (you can use regular sugar if you must)
1 carrot, sliced at an angle
1 red onion, sliced in strips
1 red pepper, sliced in strips
1/2 lb green beans, trimmed and cut in half
1/2 lb tofu or chicken
16 cherry tomatoes
1c jasmine rice, cooked separately
1. Sauté onion for 5 minutes.
2. Push onions to side, add curry paste and stir, sauté one more minute.
3. Add coconut milk, broth, sugar.
4. Bring to a boil & simmer 2 minutes
5. Add veg and protein and simmer 10-20 min.
6. Add cherry tomatoes, cook 2 more minutes, taste and add salt if needed, and serve with rice.
Radish Salad
2-4 radishes, sliced in disks or half or quarter moons depending on size.
1-2 scallions, white part, minced
1/4 avocado, diced very small
1/2 lemon
2T olive oil
1/4t salt
1/4t pepper
Combine radishes, scallions and avocado and toss well.
Squeeze lemon juice over salad, drizzle on oil, and sprinkle with salt and pepper.
Toss well.
–Prepared with our help by Phil on May 27, 2012
We ordered local arugula from FreshDirect last Sunday, but spinach showed up instead so I used that, and it was fine. But it’s even better with peppery arugula. You can use any short pasta, but a bulky curly type works best to contrast with the string beans. The conch-shaped conchiglie I used are perfect. -Phil
Serves 4-8
INGREDIENTS
1lb pasta – conchiglie or other big curved pasta
1/2+ lb green beans
1-1/2+ c arugula (or spinach or other appropriate green)
1/2 t lemon zest
1/4 c lemon juice
1/2+ t pepper
1/2 t salt
1/2 c olive oil
1/4 c pine nuts
1/2 c grated parmesan
1/2 c shaved parmesan
PREP
– Wash and trim green beans.
– Wash, trim and shred arugula.
– Cook pasta as directed, rinse in cold water until chilled, pat dry and put in fridge for 10 minutes.
– Cook green beans 4-8 min until fully cooked and bright green but not soft . Then chill down in cold water, drain and pat dry.
– Cut cooked green beans in half or thirds — approximately 2″ sections.
– Spread pine nuts on a cookie sheet and toast under broiler until well browned but not burned.
– Chop pine nuts well.
– Zest lemons.
– Juice lemons.
– Shave parmesan (a vegetable peeler works great).
SERVING
1. Whisk lemon zest, lemon juice, salt & pepper while drizzling in oil.
2. Put pasta in giant bowl and stir in dressing until well coated.
3. Mix in green beans, pine nuts and grated parmesan.
4. Fold in arugula and shaved parmesan (reserve some to scatter on top if you want), and serve.
–Prepared with our help by Phil at St. Lydia’s on June 10, 2012
Join us in the St. Lydia’s Enough for Everyone Garden this coming Saturday from 10:00 am to 3:00 pm! The garden is located on Bergen Street between 3rd and 4th Avenues on the South side of the street.
We’ll be excavating dirt from in front of our new fancy retaining wall, watering our freshly planted plants, tending to our growing beans, tomatoes, and peas, seeding a bed of lettuce, and maybe even building a bench!
As always, don’t forget your water, sunhat, work gloves, and sunscreen!
Here are some pictures from last week’s opening party!
The beds holding lots of flowers for making dyes in the Textiles Arts Center's plot
A daddy and daughter check out the water containers
Marigolds in the Community Garden
Our next volunteer hours at the St. Lydia’s Enough for Everyone Garden will take place this Saturday, June 16, from 10:00 am to 3:00 pm. We’ll be filling a raised bed, planting some seedlings, building a bench, and moving some dirt around!
At 1:00, an Opening Party with a potluck and live music will start up over on the Community Garden plot next door.
The garden is located on Bergen Street between 3rd and 4th — come join us!
Good thing we have lots of help watering!
Tomato flowers = tomatoes to eat soon.
Dear Lydians,
Read Emily’s latest sermon, “Sometimes We’re Pissed,” on her blog, Sit and Eat. This one’s on God calling Abram to get up and leave his homeland. Also, to cut some animals in half.