Good morning! I hope your week is off to a great start. What did everyone get up to this weekend? I went on my first farm tour with CUESA (Center for Urban Education about Sustainable Agriculture) and we visited two farms; Glashoffs Farms and Capay Organic. It was a wonderful experience; we picked blackberries, strawberries, and several varieties of cherry tomatoes. The owners spoke about the challenges of running a farm (did you know that for every hour freshly-picked fruit stays above its optimal storage temperature, its shelf life is cut in half?! I sure didn’t.) and the different technologies they use. To be a farmer you really need to be a jack-of-all trades; a botanist, a businessperson, an engineer…it’s tough work and long days. If you have access to a farmer’s market, I encourage you to visit! It’s a great feeling to know where your food comes from and support sustainable, local family farms.

This morning’s recipe uses market-fresh peaches, but any seasonal fruit would be delicious. Coconut goes with everything! Here we use coconut oil to toast the millet, coconut milk in the porridge, and toasted coconut as a garnish. I like to spoon the cream from the top of a can of coconut milk over the peaches, too!

3 Coconuts Peach Porridge

 

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Author: noctekana@gmail.com

Serves: makes 2 bowls

Ingredients

• ½ cup millet
• 1 tsp coconut oil
• 3 cups water
• 6 tbsp full-fat coconut milk
• pinch salt

to serve

• ¼ cup coconut flakes
• 1 peach
• coconut cream

Instructions

1. Preheat oven to 325 degrees.
2. Add millet to a food processor and pulse until a coarse meal is formed.
3. In a medium saucepan, melt coconut oil over medium heat. Add millet, and stir continuously until nutty and fragrant, about 2 minutes.
4. Carefully pour in the water and stir well so that no clumps remain. Bring to a simmer, and, when porridge begins to thicken, reduce heat until bubbling gently. Cook for 10 minutes, stirring occasionally.
5. While porridge cooks, spread coconut flakes on a parchment paper-lined baking sheet. Bake for about 5 minutes, watching carefully, until coconut is just turning golden. Remove from oven and transfer coconut to a plate.
6. When millet is tender, remove from heat and stir in coconut milk and a pinch of salt. Cover and let sit for 5 minutes.
7. Divide porridge among 2 bowls and top with coconut cream (or coconut milk), sliced peach and coconut flakes.

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