1 lb. stew meat
1 can (14 oz.) coconut milk
2 lb. sweet potatoes, cubed
2 lb. red potatoes, cubed
1 cup polenta
3 cups water
1 T. minced rosemary
 salt and freshly ground pepper to taste


Place all ingredients in pressure cooker. Bring to a boil and cover. Bring to pressure, turn heat to low and cook 20 minutes. Meanwhile, rinse one bunch greens (I used broccoli raab) and sauté with garlic, olive oil and a generous shake of sea salt in a skillet to desired doneness. Bring pressure down in pressure cooker by running under cold water, or release slowly on the stove.

The polenta does stick to the pan (hopefully it didn't burn on), so you need to stir it up (if the polenta did burn, don't scrape that all up or the whole thing will taste burned!). But the sweet potatoes will fall apart, making something that looks a lot like the winter squash soup and dip that reside in this newsletter.

Tip: How to de-cob your corn

All you need is a deep bowl or pot and a sharp knife to make cutting your corn off the cob a breeze. Of course, a shallow bowl or plate is an option if you like cleaning up bits of corn kernal and a spray of corn juice (really, corn juice?). First husk the corn and brush off all the silks. cornsilks.jpg Hold the...Read more


As both a vendor and a member, I've found Fair Shares to be a wonderful organization to be a part of. It has opened my eyes to a whole range of farmers/producers in the region that I may never have had the opportunity to come in contact with if it weren't for my involvement with Fair Shares. And you folks all rock!

Josh Allen, Companion Bread, St. Louis MO
Companion Bakery