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 Prepare and Eat Edamame

To prepare your edamame, rinse in a colander (don't worry about any rusty edges. Farmer Mary Ellen Raymond said the heat will turning them colors, but they taste great regardless) and boil in salted water for 3 to 5 minutes, drain and cool. Toss with more salt, if desired. Pop the beans out of the pod with your...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

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