Spanish Kale and Garbanzo Stew

This is a really delicious, thick vegetarian stew with lots of herbs and spices that give it a uniquely Spanish flavor.  You can make it on the stovetop or in your slow-cooker.  

Soak 1 C. garbanzo beans overnight, then drain.  Cook in salted water until tender. (Or use canned beans).

Clean 1-2 leeks and dice finely to make 2 C.

Trim 3 large carrots and dice.

Saute the leeks and carrots in 3 T. olive oil with 1/2 T. each fresh  or 1/2 t. dried thyme and rosemary leaves  until the leeks are soft.

Add 1 T. smoked paprika, a dash of hot chile flakes, and 3-4 minced cloves of garlic. Cook for another another few minutes then add:

12 oz. canned whole tomatoes in juice, roughly chopped, including all the juice.

When the tomatoes begin to bubble, add 1 C. red wine and 1 bay leaf bring to a boil.

Add 2 C. vegetable broth and 2 C. cooked garbanzos.  Bring to a boil and simmer for 10 minutes.

Dice potatoes to make 2 C. and add to the pot.  Simmer until the potatoes are tender, then add 4 C. chopped dino kale, stems removed.  Season with salt and pepper.  Continue cooking until the kale is tender but still slightly chewy.

CLICK HERE FOR MEMBER NEWS

Carrots are Back!

For the last week or two we’ve been waiting for our first fall Carrots to size up enough to begin harvest.  Part of our job as farmers is normally to check on our maturing fields to determine when crops are … Continue reading

The Crop that Gives Back

Most of the crops we grow at Terra Firma fall into a small group of plant families.  Of course there are the Solanums — Tomatoes, Peppers and Potatoes.  Cucurbits include Summer Squash, Cucumbers, Melons, Watermelons and Winter Squash.  Brassicas or … Continue reading

Team Building, TFF-Style

We don’t do any structured teambuilding exercises at Terra Firma, but everything we grow at Terra Firma is the result of constant daily teamwork between the fifty or so people who work here.  Every item in your box gets to … Continue reading