Veggie Vixen's Recipes for a Good Life

Food is Love

A Fall Feast: Moroccan Lamb Tagine, Kale Soup & Potato Pancakes 10/21/2009

I received this newsletter from the farmshare that we are members of and wanted to share some recipes. The Farm is called Enterprise Farms  and they are located in Mass. For those of you not familiar with farm shares, it’s a great way to support your local farms while enjoying fresh, delicious veggies from your region.


To learn more about Community Supported Agriculture near you, please click on the attached link.


The following are three amazing recipes using local fall vegetables. Enjoy!



This week’s recipe is borrowed from the Kitchen Garden… 

Started just two years ago, the Kitchen Garden is a family 

farm run by Tim Wilcox and Caroline Pam.  Their love of 

good food shows in the crops that they grow, and their 

culinary experiences in France and Italy have inspired 

their products and philosophy.  The Kitchen Garden has 

carved out a niche in the Valley and quickly become a 

favorite of local “foodies” by growing many specialty crops 

not grown on other farms. 



Morrocan Lamb Stew

  • 2 lbs lamb stew meat
  • Vegetable oil
  • Carrots, potatoes, turnips, onions
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp ground black pepper
  • Pinch of cinnamon & red pepper
  • 3-4 cups water or beef stock



Cut the vegetables into large (2-3”) chunks or wedges. Brown the meat in the oil over medium-high heat in a heavy Dutch oven or stew pot. When brown on all sides, remove from pan and set aside. Sauté the vegetables in the fat that remains for about 5 minutes.  Add the meat and spices and continue to sauté for another minute or so, then add the broth or water and simmer gently for 1 1/2-2 hours, until the meat can be cut with a fork (or bake at 325 degrees for the same amount of time).  Stir gently as to not break the vegetable pieces.  Serve hot with couscous.



Portuguese Kale Soup

This is a simple soup eaten daily in Portugal in infinite versions. There seems to be a Cape Cod Portuguese-American version as that contains beans and a different type of sausage, linguiça. Either way, the combination of rich potato broth, deep hearty greens and salty pork is perfect for those cold rainy fall nights. Try it with a wine from the Douro region!

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 Tbsp olive oil
  • 4 medium potatoes, peeled and cut in 1″ chunks
  • 6 cups water or vegetable stock
  • 1-2 bunches kale, collards, or 1/2 savoy cabbage
  • Thin slices or small chunks of dry sausage such as chorizo or sopressata (optional)

Saute the onion and garlic in olive oil until translucent, about 5 minutes. Add potatoes and water and bring to a boil. Reduce heat and simmer 25-30 minutes or until potatoes break apart. Puree the soup with an immersion blender, food mill, or some other way. Return to the pan. Wash and remove the tough stems from the kale or collards and stack the leaves on top of one another.  Roll them up like a cigar and slice into very fine shreds. (They use a meat grinder-like machine for this at markets in Portugal so you can buy it pre-shredded. It looks kind of like grass clippings.) Add kale to simmering potato broth and cook until tender, about 10 minutes. Serve hot in bowls garnished with the sliced sausage and a thread of high quality olive oil.


Every time I enjoy a potato pancake I think of my Grandma Irene and her wooden mixing bowl. I think this recipe from Kitchen Garden Farms would make her smile….

blog potato latke

Potato Latkes with Applesauce

  • For the Latkes
  • 1 small onion
  • 3 potatoes
  • 3 Tbsp flour or matzoh meal
  • 2 eggs
  • ¼ tsp salt
  • Pepper (to taste)
  • ½ to 1 cup vegetable oil for frying

Peel the potatoes and grate into a bowl. Grate in onion and combine. Beat the eggs well and add to the mixture. Add the flour, salt and pepper and set aside.

Heat the oil in a deep-sided skillet until very hot, but not burning. Drop about one heaping tablespoon of the mixture carefully into the oil. As the latkes begin to fry, take the back of the spoon and flatten them slightly into “silver dollar” shapes. Turn them once or twice, so that each side fries until it is a golden brown. Remove from the oil and drain onto to a paper towel. Serve hot, with dollops of applesauce and sour cream.

  • For the Applesauce
  • 6-8 large apples, quartered, cored, and diced (do not peel)
  • ½ cup sugar
  • ½ tsp ground cinnamon or 2-3 cinnamon sticks
  • ¼ tsp nutmeg

In a large pot, mix ingredients together, cover, and cook over low heat until apples are very soft, 20 to 30 minutes. Remove cinnamon sticks, if using. Cool and press mixture through a food mill or sieve to remove peel. The sauce will be a beautiful pink color.