Thai Green Curry: Fall Edition

Last Monday felt like Christmas morning…for more reasons than one. I was absolutely exhausted after staying up until 3:30 am finishing up a draft of my first dissertation chapter. I also received a present in the form of a box of “rescued” organic produce from Hungry Harvest, a produce delivery service based in Maryland that has expanded to serve the Triangle area. My box included a variety of goodies from apples and oranges to kale and summer squash. This company’s mission to reduce food waste is admirable, and it is cost-effective, as the price of these boxes save customers money they would spend on “prettier” fruits and vegetables at the grocery store. I honestly do not understand how  stores throw away produce like this, as my box full of less-desirable items was a sight for sore eyes. I admire Hungry Harvest’s efforts to save these delicious treats, and I was so excited to brainstorm recipes involving the contents of my box.

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Texan Truffles

Almost two years ago, I entered a baking contest at Steel String Brewery, one of my favorite local establishments. Judges from surrounding bakeries judged contestants, as they created original desserts that contained Steel String’s Thick Freakness Imperial Stout. While I was a bit nervous to participate in my first culinary competition, I was excited by the challenge to include one of my favorite beers in a sweet treat. I ended up winning the contest, and I’m now stoked to share my recipe for Texan Truffles with y’all.

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