by Sarah Nunes September 02, 2016
We’ve heard some murmuring around farmer’s markets these days. And to be honest we’ve done a fair share of murmuring ourselves; mostly about the relentless heat, the lack of rain, and the slightly crazy summer schedules. Summer is fun no doubt, but there is definitely some relief in the cooler mornings and evenings. Although your kids may not be thrilled at the prospect of a return to school, there is some comfort in a more structured schedule for everyone. The bounty of summer is a beautiful thing but I find myself looking forward to being able to turn the oven on again and make some hearty, savory, one pot meals. On the farm we have to think ahead to make those savory meals a reality for both ourselves and our customers. We already have larger batches of broilers out in the field that will eventually fill fall bulk orders and freezers this winter and the last batch of piglets are getting bigger by the day. (Reserve your bulk order here) The youngest batch of turkeys is moving out of the brooder and into the field coops, signaling that Thanksgiving is really not that far away, at least for us. (Reserve your Thanksgiving turkey here) Ok, ok, at the risk of getting too far ahead of ourselves with all this talk of cool, crisp mornings and turkeys I came across this recipe in the NY Times recently. It is undeniably a summer recipe (one last hurrah anyone?) and goes great alongside some grilled chicken and vegetables. It would be easy to bring to a party and is sure to be a hit. I made the bread (parathas), but you could definitely pick up some pita or flat bread while you’re at farmer’s market and that would simplify this recipe considerably. The parathas however are delicious and fun to make. The arrival of Labor Day means different things to different people but for us it is our last summer bash after which we really start looking forward to fall and winter and the changes that the seasons bring to our family and our farm.
Cucumber and Mint Yogurt Dip with ParathasTime: 1 hour, Yield: 6 flatbreadsIngredientsFor the Dip:
Instructions
Notes: You can fry the parathas instead of grilling. To do so, heat a large skillet over medium-low heat. Brush the surface of the paratha with a little butter and sprinkle with salt. Place the bread, butter-side down, into the skillet. Cook until the bread begins to bubble, 2 to 3 minutes. Brush the exposed surface of the bread with butter and sprinkle with salt. Flip bread and cook until underside is golden, 2 to 3 minutes. Transfer bread to a plate. Repeat with remaining dough. You can make the parathas without the dates such as I did the first time I made this recipe. Still delicious! Adapted from Melissa Clark, NYT Cookin |
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by Copicut Staff November 09, 2018
by Elizabeth Frary October 24, 2018
Sarah Nunes
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