We use regenerative agricultural practices to provide a large selection of vegetables and fruits for the duration of spring, summer and fall (some winter growing). we also provide proteins such as eggs, beef, pork and chicken raised on pasture without hormones and antibiotics.
A cozy one-pot curry of chickpeas, tomatoes and spinach.
Ingredients
2 cans (15 oz) chickpeas, rinsed
1 onion, diced
1 can (14 oz) diced tomatoes
4 cups baby spinach
2 tsp garam masala
1 tsp cumin
1 tbsp grated ginger
1/2 cup coconut milk
Make it
Cook onion in oil 6 minutes, then add ginger and spices for 1 minute.
Add tomatoes, chickpeas and coconut milk; simmer 15 minutes.
Stir in spinach until wilted and season with salt.
A recipe to make at home.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.