Tomatoes from Steinacher Farm

Fruit and vegetable season is in full swing around Lake Zurich, and I am loving not only the deep, delicious flavors but also the vibrant and varied colors. The produce is so wonderful that I feel guilty eating anything that isn’t fresh from the farm. We are fortunate to have not only a wonderful Saturday farmer’s market, but also a minimum of 4 farms within walking distance that sell their produce on site. The closest is the fabulous organic Steinacher farm. Currently the farm has yellow, red, green and purple plums listed (in ascending order according to size), pears, at least 3 varieties of apples, zucchini, cucumber, red, green and black tomatoes and eggs with outstandingly yellow yolks.


Under the inspiration of the colorful produce, we have been eating plenty of tomato salads, handfuls of fruits and berries, and vegetable curries. Tonight a

Swiss Chard and other vibrant vegetables

handful of blue potatoes and amazing red Swiss chard resulted in two wonderful curries. The blue potatoes were combined with green beans, tomatoes and cauliflower that took on a beautiful yellow from turmeric. The Swiss chard simmered with yellow lentils and topped with creamy white yogurt. Both curries were a feast for the eyes and mouth!


August 2, 2011 · Recipe · 1 comment


From Food & Wine


  • 1/4 cup cooking oil
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon dried red-pepper flakes
  • 1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups)
  • 1 1/2 pounds boiling potatoes (about 4), peeled and cut into 1 1/2-inch pieces
  • 1 cup canned crushed tomatoes in thick puree
  • 1/2 cup chopped cilantro
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 cup green beans, cut into 1 cm pieces (or frozen peas)



  1. In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
  2. Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the beans and the remaining 1/4 cup cilantro and cook, covered, until the beans are tender, about 2 minutes longer.
Variation If you like, you can add three tablespoons dried unsweetened coconut to the curry.


August 2, 2011 · Recipe · (No comments)

From Bon Appetit via Epicurious


  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 5 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 3 14-ounce cans vegetable broth
  • 1 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)
  • 1 pound red lentils (about 2 1/4 cups)
  • 1 15-ounce can garbanzo beans (chickpeas), drained
  • Plain yogurt
  • Preparation

    1. Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes.

    2. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil.

    3. Add lentils and garbanzos; reduce heat to medium.

    4. Cover; simmer until lentils are tender, stirring twice, about 10 minutes.

    5. Divide stew among bowls. Top with yogurt.