Guest Post by Oxbow Farm and Conservation Center
Walking by the kitchen during lunchtime is a treat when Yolanda is cooking! Not only has she grown the produce for Oxbow CSA Shares for the past 10 years, Yolanda knows how to use those veggies to make simple and delicious meals. She doesn’t follow an exact recipe, but uses approximate proportions of whatever is fresh from the farm.
- Cebolla (onions) – 1 bunch fresh or one storage onion
- Ajo (garlic) – 2 cloves
- Zanahorias (carrots) – 2 to 3
- Papas (potatoes) – 2-3 cups chopped
- Judías verdes (green beans) – 1.5 cups
- Caldo (broth) – 4 cups
- Cilandro (cilantro) – lots, or to taste
- Chile verde (green peppers) – to taste
- Sauté onion, garlic, chopped carrots, and potatoes in olive oil until just soft.
- Add green beans, cut into roughly one-inch pieces and sauté for one more minute.
- Add broth of choice and bring to a simmer. Simmer on low heat for about 10-15 minutes so veggies don’t get too mushy. Let flavors combine and enjoy for a few days.
- Top with green peppers and lots of fresh cilantro.
Yoyo dice es bueno con carne de pollo si quiere! (Yoyo says it’s good with chicken if you want!)
Located in the Snoqualmie Valley, Oxbow Farm and Conservation Center grows food, native plants, and educates children and the general public about food, farming, and the environment. Oxbow is a King County CSA @Work partner that delivers CSA boxes (CSA – Community Supported Agriculture) to the Chinook building and King Street Center.
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