Hello!I’m Gwynn Hamilton from Stonecrop Farm in Newport, VA, where I farm together with my husband Bert and our daughter Zoe. We come to the Blacksburg farmers market every week to see our produce and flowers.
We love to cook and eat together!
1 lb. potatoes, scrubbed and cut into medium chunks 1 lb. green beans, snapped and halved ¾ lb. zucchini, sliced thickly 1 lb. chard (or spinach, kale, or collards), washed and coarsely chopped 1 ½ lb. onions, halved and thickly sliced 10 medium sized cloves of garlic, minced 5 Tbsp. butter 2 tsp. ground turmeric 1 Tbsp. ground cumin ½ tsp. hot paprika ½ tsp. cayenne pepper ½ tsp. black pepper ¼ tsp. cinnamon 1 ½ tsp. salt 1 ½ Tbsp. peeled and grated fresh ginger 4 Tbsp. chopped green chilis 4 Tbsp. fresh cilantro 2 Tbsp. lemon juice ¾ cup water (or more)
Prepare your vegetables. Measure all your spices (turmeric, cumin, paprika, cayenne and black pepper, cinnamon, salt, and ginger) into a small bowl. Melt the butter into a large pot. Sauté the onions in the butter until they begin to color. Then add the garlic and spices. Stir this mixture over a medium flame for a few minutes. Then add the potatoes and stir to coat. Sear the spices into the potatoes by cooking and stirring a few minutes. Then add the water and cover the pot with a lid. Cook until potatoes are tender, but not mushy. Stir occasionally and add water to keep it saucy. When potatoes are just fork tender add the green beans, chilis, and zucchini. Cover and cook a few minutes. Then add the chard and cilantro. Stir and cover. Add water as necessary to keep a small amount of sauce brewing. When the greens have just barely cooked down stir in the lemon juice. Serve over rice, for instance brown Basmati.