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A great, sunny day up at Growing Heart Farm

The sun pulled through just in time for our June 29th table dinner. We had an amazing time touring the farm the farm with Abby, learning about different herbs and picking fresh strawberries in the field.

Guests picking fresh strawberries

Guests picking fresh strawberries

Herb garden with Abby

Herb garden with Abby

 We were so lucky to experience such lovely weather - just enough of a drizzle from the skies to cool us down at the end of outdoor yoga under the guidance of Liz Walker with the accompanying sounds of the talented Tyler Sussman. Joyce Monaco cooked up a truly delicious Indian inspired meal with fresh veggies that left us fully nourished. We enjoyed collard greens, cabbage, beets, and broccoli straight from the garden, accompanied by fresh naan bread and yummy fruit tarts with coconut garnish.

Dinner time

Dinner time

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Next up we come together July 13th and 14th to celebrate with yogis Aarona Pichinson (Sat) and Eric Stoneberg (Sun). We will welcome back Tyler Sussman (Sat) and Lucy Child (Sun) to accompany outdoor yoga with some sweet tunes! Anne Apparu and Rachelle Crocker will team up in the kitchen to produce what will be a truly amazing meal. Tickets are available here.

 

Recipes from Joyce: 

Broccoli Malai Kofta
Sauce:
1/3 cup cashew pieces, soaked in 1/2 cup water
1/3 cup pumpkin seeds,  soaked with cashews
1 green chili, small dice
1/2 cup cilantro
1 tsp garam masala
1 tsp cumin seeds

1 tsp coriander seeds

salt to taste

Soak cashews and pumpkin seeds at least 4 hours or overnight. In food processor blend all ingredients until smooth. Add water depending on how thick you like your sauce. Heat in saucepan.

Koftas:
4 cups broccoli, finely grated 
1 cup chickpea flour 
1 green chili, small dice
1/2 cup cilantro
1 tsp garam masala
1/2 tsp turmeric 

salt to taste
Mix all the ingredients and shape into balls about 3/4th of an inch in diameter.
Heat oil in skillet and cook until lightly brown on all sides. Makes approximately 12 balls. 4 servings.

Place kofta on top of rice tossed with mint and parsley and spoon sauce over kofta balls