Hot Hot Heat - How to Eat Real Good This Week

Passionfruit curry, grilled beet greens and a variety of other celebrations of summer

Hey, y’all! I'd like to congratulate most of the United States for surviving not only winter but also only-turnips-at-the-farmers-market season. Don’t get me wrong - I love asparagus, I love rhubarb, I love having radish burps after every meal and pretending I’ll use their greens for pesto - but this past week’s purveying farm visits were full of early summer joy and it inspired the hell out of me to cook.

I am working directly with a farm here in the Front Range (they are incredible - no till, no spray, beautiful organic produce grown by super cool human beings in the most efficiently planted acre I’ve seen in a while - and like all good farms, they don’t have a website, but you can check ‘em out on Instagram via sunburnsfarms. They’ll be providing the lion’s share of the produce I use for my corproate client, and they’ll also be applying the burlap handcuffs of summer produce and what it means for the food. I thought I’d share what I did with their goods this week - along with a highly requested and highly favored passionfruit curry recipe. As always, grocery list is at the bottom.

By the way - as more of you engage with me on Instagram, I hope you know how incredibly meaningful it is to see you post photos of food that you make from this newsletter. It’s such an honor to be in your belly.

This week’s menu:

Egg + Passionfruit Hot Curry

Triple Beet Salad

Jaggery + Garlic Scape BBQ Chicken

Steamed Salmon + Onion Jam

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