Sharing Our Local Bounty | Seventh Generation
Skip to Content
  • Pin It

Sharing Our Local Bounty

0 comments
Author: Seventh Generation

What happens when you bring together Seventh Generation employees, a bounty of fresh-from-the-farm produce, and one amazing local chef? You get one incredible lunch!

As part of our commitment to building a healthy community - both outside and inside our corporate walls - we learned firsthand how easy it is to create a delicious and healthy meal with just a few local ingredients. While Seventh Gen participants chopped and prepped, Chef Andrea Todd shared her tips on making the most of what's available locally on any given day, and orchestrated ingredients into a memorable and easy-to-make meal. Her recipes and local resources are here:

Soup: Curried Sweet Potato (approx. 5-6 servings)

Components:
4-5 cups broth (veggie or chicken)
2 cups onions
1.5 lbs sweet potatoes
1 small pablano pepper
1-2 bay leaves
1 tbs fresh thyme (or 1 tsp dried thyme)
1.5 tsp curry powder
salt/pepper
1 tbs walnut oil

Creation:
1. Bake sweet potato until soft.
2. Dice onion and cut poblano and remove veins and seeds (the hottest parts), dice and add pan with warmed walnut oil.
3. Add thyme and cook briefly until a brighter green.
4. Scrape potato flesh from skin and combine with onions, poblano, and thyme.
5. Add broth slowly mixing the soft potato with the liquid until combined.
6. Add salt and pepper to taste.
7. Puree in the pan with a hand blender.
8. Add bay leaves and turn heat to low, cover and let simmer for 15-30 min or more. Good hot or cold.

Variations:
-Fall brings lots of squash varieties so substitute sweet potato with any tough skinned squash: butternut, acorn, delicata, kabocha, etc.
-The soft flesh of squash or sweet potato make a great mash, or spread. Instead of adding broth and bay leaf to turn into a soup keep the ingredients a thick mash and serve as a side, or puree and use as spread on a sandwich, or a filling for stuffed peppers.

Salad: Cabbage Salad with Coconut Lemon Garlic dressing (approx 5-6 servings)

Components:
1 medium head of cabbage
1 bunch cilantro
2 tbs coconut oil
2 tbs Fresh squeezed lemon
1-2 cloves garlic
salt/pepper (to taste)
1 tbs toasted sesame seeds

Creation:
Dressing:
1. Combine with coconut oil with lemon juice and pressed garlic
2. Mix to blend.

Salad:
1. Place sesame seeds in small dry pan on medium heat stirring occasionally until toasted (pay attention, because it's easy to burn)*
2. Shred cabbage into long thin strips.
3. Coarsely chop cilantro and mix with cabbage.
4. Toss or drizzle on the dressing.
5. sprinkle with toasted sesame seeds.

Variations:
-Mix the dressing with any variation of raw vegetables: kale, carrots, beets, fennel, etc.
-Use as a marinade and coat chicken, or chopped roots vegetables and roast in the oven.

Farm Fresh Components and Sources:
Sweet potato, poblano pepper, thyme, cilantro: Diggers' Mirth Collective, Burlington, VT
Cabbage: Intervale Community Farm, Burlington, VT
Onions and Garlic: Gadabout Farm, Starksboro, VT
Bread: Slowfire Bakery, Jeffersonville, VT

0
Comments