Saute the onion, garlic, celery in olive oil in a large sauce pan until the veggies are soft.
Add the ground goat, salt, pepper and oregano. Saute until the meat browns, 5-7 minutes.
Add the spinach; cover and simmer for 10 minutes.
Stir in the feta cheese, sauteing another 3-5 minutes or until the cheese is fully incorporated and slightly melted.
Serve in pitas or as sandwiches.
Any 2 cup combination of sauteed veggies can be used for the onions, celery, and garlic – peppers and grated carrots would be other things to include.I tend to cook my meat first so that I know it is no longer pink and then add and saute my veggies second.Any cooking green will work in place of spinach – tatsoi, pac choi, Swiss chard, spinach, arugula.Any cheese will work in place of the feta.And if ground goat meat isn’t to your liking, ground pork, ground beef, or sausage will also work. The key parts are a ground meat, a cooking green, a cheese, sauteed veggies and oregano.
Here is the basic Jamaican goat curry recipe that I like to use. It was given to me by a dear Haitian friend. In discussing goat curries he told me that a Haitian curry would tend to have tomato paste and probably straight curry powder as part of the rue (sauce). A Jamaican curry tends to have allspice mixed with the curry powder. I have adapted this to satisfy my family’s mouths (mild) and tummies (a bit more veggies).
In large skillet or Dutch oven, heat oil, add onions, heat until they sweat 3-4 min. (do not fry onion). Add minced garlic, continue to cook 2 min. Remove onion and garlic, set aside.
Add cubed goat to pan with a little more oil and brown all sides, 7-8 min over med heat. Add salt and pepper, if desired, during this process.
Add back onion and garlic with 3 cups chicken stock. Add 2-3 TBS curry powder. Stir and bring to boil.
Lower heat to minimum setting, cover with tight fitting lid and let simmer for 2 hours stirring occasionally every 20-30 minutes. After 1 ½ hours add cubed potato and yam and coconut. It is ready to eat after ½ hours or when the potatoes are soft.
Serve over rice.
I use celery with or in place of onions and garlic.I have used chicken along with the goat meat, if I didn’t have a full 3 lb. of meat.The curry cooks a long time, and the meat will fall off the bones, and bones and meat will separate really well on the plate.I have used extra chicken broth and added more potatoes, yams, or carrots. I put these in with the broth and let them cook the whole 2-3 hours.
All of life has its ebb and flow. In CNY, winter is less soil intensive, just because things don’t grow in the winter without a cover. That makes it a good time to evaluate the previous season and plan for the coming one.
The Garden Guys – this year Tim and Caleb, assisted at times by the young crew – have thought about things and planned what they want to grow. Next they looked through their seeds to see what they have – mainly squash and pumpkins – and to see what they need to order. They place the order typically with Fedco Seeds, Maine Potato Lady, and Johnny’s Seeds. Finally the seeds arrive!
Then we wait for the ground and air to warm so we can plant!
Over the years we have grown a flint corn. [The corn is to the left. The broom corn is to the right. Sweet corn is what you eat as corn-on-the-cob. Flint corn is what you grind to make cornmeal.]This year we are using it for ourselves as cornmeal. Here is the process:
We have used the cornmeal several ways this year – as polenta, as cornmeal mush, and as cornbread. Polenta and cornmeal mush are just cornmeal mixed with a liquid and cooked on the stovetop until the liquid is absorbed. Polenta is good made with milk or broth. Mush tends to be made with water and served as a breakfast dish.
Based on my observations and looking at the recipes, it seems that Polenta and Cornmeal Mush are very similar. Both use some cornmeal – 1 part to some form of liquid – 2-4 parts. They are stirred or whisked on the stovetop over heat until the liquid is absorbed. The main difference seems to be in how they are served. Polenta tends to be used as the starch with a main dish, similar to how rice would be used. It tends to be made with milk or broth. It goes under things. Cornmeal Mush tends to be the main dish for a breakfast and would be served with syrup, molasses or honey. It tends to be made with water. So here is the combined recipe:
Polenta or Cornmeal Mush
Cornmeal is mixed with a liquid and served under the main dish or as the main dish.
Combine the cornmeal, liquid, and salt in a medium saucepan over high heat.
When the mixture comes to a light boil, turn the heat to medium low, and simmer for 15 minutes, or until the liquid has been almost completely absorbed by the cornmeal. Whisk every few minutes, so it doesn't stick to the bottom of the pot. Add more liquid if necessary to keep the polenta/mush from becoming overly thick.
Serve with cheese or sweetener: honey, syrup, molasses or sugar.
This can be made with 1 part cornmeal to 2-4 parts liquid. Using 1 part cornmeal to 4 parts milk makes a really creamy polenta. I think that you end up with about how many parts of liquid you used – 4 cups, end up with 4 cups of polenta or cornmeal mush.Original polenta recipe is from https://www.100daysofrealfood.com/chicken-and-wild-mushroom-skillet/
1/2butternut squash, peeled, quartered, and cut into 1/2 in. thick slices; other squashes or pumpkins will also work
2cupssnowpeas, in bite size pieces
2 cupsgreen beans, in bite size pieces
2 cupsSwiss chard or other leafy green veggie, in bite size pieces
Olive oil or other fat
Put oil in Dutch oven, covering the bottom well. Heat over medium to high heat. Saute squash in 1 layer for 2-3 minutes one side and about 2 min on other side. Move squash to another dish or plate, do more squash, repeat until all squash is sauteed. If other veggies are not cooked, lightly saute them in batches, adding oil as needed.
Mix all veggies together, adding oil. Stir or toss as best you can.
Cover and cook over low heat. Check and stir every 5-10 minutes, until all are cooked and soft, probably around 30 minutes.
OR Put in a crockpot and cook on high for 1 hour, then turn to low until ready to serve.
This can be made with any 6 cups of veggies – frozen veggies, sauteed veggies, canned veggies, fresh veggies – whatever you have available.
This can also be doubled or halved and still taste good.
This was fashioned after reading about sauteing winter squash in Ruffage: a practical guide to vegetables by Abra Berens.
Here is a BBQ sauce contributed by one of my regular customers. I haven’t tried it yet, but it seems simple enough and looks to be tasty. While it especially works with chicken, I imagine that it could also work with beef and pork. Enjoy!