Back to Basics

Food and recipiesVegan informationLocal foodCommunity farming
Written By Paul Gerits

I can’t get enough of promoting our community farm and the amazing harvests we receive every single week. I simply have to share it with you — so maybe you’ll start thinking about becoming part of local food agriculture and community farming too.

Because here’s the truth: going back to basics in how we grow and source our food is not just nostalgic, it’s essential.

Yes, it takes effort. You need to be prepared to do some volunteer work. You’ll need to change some food habits. Cleaning vegetables and preparing food is real work, and it requires a shift in behavior.

But then ask yourself: what will it be? Stick with the “as-is” food system and support the destruction of our one and only earth? Or embrace change? (Sounds familiar from your work life? Change is everywhere — and it always begins with yourself.)

This Week’s Harvest

From our farm this week, we received:

  • Potatoes

  • Onions

  • Cauliflower

  • Corn

  • Salad greens

  • Carrots

  • Tomatoes

  • Green beans

  • Yellow beans

  • Cut beans

  • Leek

Hundreds of recipe variations are possible if you just add some lentils, nuts, dried beans, or your favorite mix of herbs and spices.

What I Cooked

I kept it simple to start the week: a warming, fragrant curry made with fresh vegetables and a blend of spices (recipe below). Perfect comfort food, made entirely from our own harvest.

As for the rest of the week — I’ll see what inspiration comes. With these ingredients, the options are endless. One thing’s already decided: we’ll be enjoying a crisp and colorful salad, since we have everything needed right at hand.

Final Thoughts

Community farming is not just about food. It’s about connection — to the land, to each other, and to a healthier future. The harvest we share each week is a reminder of what’s possible when we choose change together.

So — will you stay with “business as usual,” or join the movement back to basics?

This Week’s Recipe: Mouthwatering Aloo-Gobi Curry with White Rice

A fragrant, creamy North Indian–inspired curry made with potatoes, cauliflower, warming spices, and a rich cashew cream. Perfect with fluffy white rice or naan.

Ingredients

  • 4–6 potatoes

  • 1 tbsp ghee (or sunflower oil for a vegan curry)

  • 1 cauliflower

  • 2 handfuls unsalted cashew nuts

  • 2 onions, finely sliced

  • A piece of ginger (about 1.5 cm)

  • 5 cloves garlic

  • 10–15 cherry tomatoes, halved

  • 1 can tomato pulp (or crushed tomatoes)

  • 1 tsp chili powder

  • 2 tsp coriander seeds

  • 1 tsp turmeric

  • 1 tsp cumin seeds

  • 1 tsp ground fenugreek

  • 1 cup vegetable stock (from a cube, or the water used to blanch the potatoes and cauliflower)

  • ½ lime, juiced

  • Fresh coriander (cilantro), for garnish

  • Extra cashew nuts, chopped, for garnish

Instructions

  1. Soak the cashews
    Place the cashew nuts in hot water (just enough to cover them) and set aside to soften.

  2. Prepare the vegetables

    • Peel the potatoes, cut them into bite-sized cubes, rinse, and drain.

    • Boil the potatoes for 5-6 minutes.

    • Cut the cauliflower into small florets (similar size to the potatoes). Add to the pot and boil together for another 4–5 minutes. Drain and set aside, reserving some of the cooking water.

  3. Make the spice paste

    • Peel the garlic and ginger.

    • Using a mortar and pestle, pound the garlic, ginger, chili powder, coriander seeds, turmeric, cumin seeds, and ground fenugreek into a coarse paste.

  4. Build the base
    Heat the ghee or oil in a large wok or deep pan. Add the onions and sauté until golden. Stir in the spice paste and fry for 1–2 minutes until fragrant.

  5. Make the cashew cream
    Blend the soaked cashews with their soaking liquid into a smooth, creamy paste. Set aside.

  6. Cook the curry

    • Add the boiled potatoes and cauliflower to the pan and fry for 1–2 minutes.

    • Stir in the cherry tomatoes and canned tomato pulp. Add a splash of the reserved cooking water if needed.

    • Pour in the vegetable stock and cashew cream. Stir well and let the curry simmer uncovered, stirring regularly, until it thickens and the vegetables are tender.

  7. Finish & serve
    Season with pepper and the juice of half a lime.
    Garnish with fresh coriander and chopped cashew nuts.

Serve hot with steamed white rice and/or warm naan bread.

Paul Gerits https://Paulgerits.nl
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