July 22, 2020

In this week's news

~ Place your online order for pickup or delivery

~ Get the scoop on organic sweet corn

~ Meet a few tiny, important members of the Elmwood Stock Farm team

~ Don't miss this week's sale on jarred salsa and ketchup!

~Try a flavorful zucchini curry recipe

This Week's Recipe

Pakistani Zucchini Curry (Torai Ki Sabzi)


This Elmwood Stock Farm-tested recipe is excellent combined with chickpeas or leftover chicken alongside your favorite grain. This curry has less liquid than you may be expecting.


1/3 c. grapeseed or other neutral oil

2 medium onions, thinly sliced

5-6 garlic cloves, crushed and minced

1-inch piece ginger, minced

1 tsp. cumin seeds

1 medium tomato, cubed

1 tsp. salt, or more to taste

1/2 tsp. coriander powder

1/2 tsp. black pepper

1/8 tsp. cayenne pepper, or to taste

1¼ lb. zucchini or summer squash, cut into 1/8-inch half-moons

1/2 c. chicken broth or vegetable broth, divided

1 small jalapeño pepper, deseeded and sliced

1/2 tsp. turmeric powder


Heat oil in a nonstick skillet over high heat. Add onions, and sauté until lightly golden, about 8-10 minutes.

Lower heat to medium, and add garlic, ginger and cumin seeds. Sauté until the raw smell of the ginger and garlic disappears, about 20-30 seconds. Add tomato, salt, coriander powder, black pepper and cayenne. Sauté for 1 minute, then stir in zucchini and 1/4 cup of the broth. Mix well, ensuring the zucchini is well coated.

Cover, and let cook for 7 minutes, stirring once. Once most of the broth has dried up, use a wooden spoon to break the zucchini into pieces. Add jalapeño and turmeric, and sauté for a few minutes.

Lower heat to medium-low, cover, and continue to cook for 15-20 minutes. Stir once half-way. If you’re afraid it will stick to the pan, add remaining 1/4 cup broth. Uncover, and stir well. Taste and adjust salt.

When zucchini is very soft and well cooked, turn off heat and serve.

Recipe adapted from Tea for Turmeric


Find more recipes on the Elmwood Stock Farm Pinterest page.