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Special Recipe From Our Thanksgiving Table To Yours

At its core, Thanksgiving is a time of celebration, family, shared memories, and did we mention, food? It is celebrated all over the world by many cultures as a time of gratitude for the seasonal harvest. As a special thank you to our supporters and allies, we are happy to share two recipes from our friends and celebrity chefs, Mark Bittman and Emma Frisch.

Mark and Emma support Groundswell because they both care deeply about where food comes from and how sourcing great ingredients impacts farmers. Mark travelled with our Executive Director, Steve Brescia, to Haiti this past year to develop a more intimate understanding of global food systems. Emma is a founding member of Groundswell, channelling her passion for South American farmers and cuisine into several food-related projects. We are so grateful to both of them for their continued involvement with Groundswell, and their help elevating the message of agroecology to help garner support for small farmers all over the world.

We are also grateful for your continued interest in agroecology! We are often faced with the conflicting reality that the world’s food producers are often the hungriest. This time of year, we are especially driven by our mission to empower family farmers to cultivate, grow and spread environmentally sound farming practices that work with nature, and result in local change, growing an abundance of healthy food, improving incomes, and regenerating entire landscapes.

As you enjoy the holiday season, we ask for your support to ensure that nearly 70% of the world’s population, namely small family farmers, get to enjoy a healthy, productive harvest. This Giving Tuesday, please consider donating to Groundswell International.

We hope you enjoy your holiday!

West African Peanut Stew
Recipe courtesy of Mark Bittman
Prep:10 min Cook:20 min Yield:4 servings

Ingredients
3/4 cup roasted and shelled peanuts
2 tablespoons peanut or neutral oil, like grapeseed or corn
1 medium red or white onion, chopped
1 tablespoon minced fresh ginger
3 cloves garlic, minced (1 tablespoon)
1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
Pinch of cayenne
Salt and freshly ground black pepper
6 cups stock or water
2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
1/2 pound collards or kale, washed and cut into wide ribbons
1/4 to 1/2 cup peanut butter, chunky or smooth

Directions
Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly. Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper. Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes. Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

Chile-Lime Festival Corn with Feta and Cilantro
Recipe courtesy of Emma Frisch
Prep: 5 minutes Cook: 8 minutes Yield: 6 servings

Reprinted with permission from Feast by Firelight, text and illustrations copyright © 2018by Emma Frisch. Published by Ten Speed Press, an imprint of Penguin Random House LLC.Photographs copyright © 2018 by Christina Holmes

Known for its vibrant Afro-Ecuadorian community, the valley of El Chota is tucked in the mountainous north of Ecuador. It’s a surreal, desert oasis brimming with soul. I visited during Carnaval, with its enthusiastic water fights. To stay dry from the deluge, I spent most of my time seeking shelter in the market stalls on the festival grounds. This is how I discovered the
most luscious grilled corn on the cob I had ever tasted. Instead of butter, the corn is slathered with a creamy chili-lime sauce that adds just the right amount of tang and spice.

Ingredients
1 lime
3⁄4 cup finely crumbled feta
1⁄2 cup plain yogurt
1⁄4 cup mayonnaise (see pa
ge 32)
1 teaspoon red pepper flakes
6 ears corn (see Note), shucked
Olive oil for drizzling (optional)
1⁄4 cup finely chopped fresh cilantro

Directions
Finely grate the zest of the lime and set aside. Cut the lime into wedges and juice as many wedges as you need to yield 1 teaspoon lime juice.In a lidded jar or airtight container, combine the feta, yogurt, mayonnaise, red pepper flakes, lime zest, and lime juice and stir to mix. Seal the jar and then chill for up to 3 days.Pack the remaining lime wedge s in a ziplock bag and chill for up to 3 days.Fire the grill or campfire to medium-high heat and position the grill grate 2 to 4 inches above the coals.

Place the ears of corn over direct heat and, using tongs, rotate every 2 to 3 minutes until the ears are uniformly charred and the kernels bright yellow, 10 to 12 minutes. For a darker char, drizzle olive oil over the corn so it drips onto the coals and the flames jump up to lick the corn. Transfer the corn to a serving plate or baking sheet. Shake the feta mixture to reincorporate and then spread evenly over each ear of corn and sprinkle with the cilantro.
Serve immediately with the lime wedges. This is the kind of finger food you just dig in to and get messy—you’ll have cheese on your face and corn in your teeth but it’s so good you’ll be grinning ear to ear.

Note: When buying corn, look for bright green husks that are wrapped tightly around the ears. Pull back the husk an inch to see if neat rows of kernels adorn the tip. Pop a kernel with your thumbnail to see if it releases milky sap—if so, scoop it up!

For more great recipes, check out Emma’s new book, Feast by Firelight.

 

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