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Share a meal with Providence Farm Collective

Share a meal with PFC! 

During the growing season, the farmers come together every day for lunch with vegetables straight from the fields. Dishes are shared from all over the world. As we approach the end of the year, it’s time to be grateful for the abundance of the season and celebrate the harvest.


Will you join us?


Below are a couple of our favorite recipes.


Take some photos as you make one of the dishes at home and tag us on social media. Use #plantthefutureoffarming. It’s a way to share a meal across Western New York and show your support for equitable access to farmland and fresh, local food.

Learn more about our joint campaign with Providence Farm Collective. Our community has only until December 31, 2022 to raise $2.3 million to purchase, protect, and add needed facilities to the 37-acre farm. 

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Share a photo or video of you cooking one of the recipes and tag us!
Eggplant & Chicken Curry

This South Burmese curry is a delicious meal that many of the farmers enjoy with the eggplant they grow at PFC. This dish is usually served with rice. Blended chicken can be chopped instead and marinated with other ingredients.

  • 3 Asian eggplants (about 1 lb)

  • 1/4 lb of chicken (or shrimp)

  • 1 small onion

  • 1 bulb of garlic

  • 1/2 Tbsp turmeric

  • 1 Tbsp chicken bouillon

  • 1/2 tsp salt

  • 1 Tbsp paprika powder

  • 1/4 cup water

  • 1/2 Tbsp fish sauce (can be replaced with additional salt if desired)

  • 1/2 cup oil

  • 1/2 Tbsp crushed hot pepper or to taste

  • Black pepper to taste

Chef: Ohnmar Kyaw
  1. Blend cut onion, garlic, and chicken with 2 Tbsp of water.

  2. Slice eggplants in half and create a cross-cut along the long axis.

  3. Add chicken mixture into a medium pot at medium-high heat and add seasoning: turmeric, chicken bouillon, salt, and paprika powder.

  4. Add oil and the rest of the water.

  5. Add chopped eggplants.

  6. Cover the pot and cook on high for 30 minutes.

  7. Add fish sauce 15 minutes in if desired.

  8. Season with pepper and add salt if needed. Serve with rice.

Collard Greens Stew

This is a traditional Liberian stew that can be eaten at every meal. It can be vegan or served alongside meat and rice.

  • 1 bunch of collard greens finely cut with the stem

  • 1 jalapeño pepper, whole

  • 1/2 red onion, medium cut

  • 1 large tomato

  • 1/2 tsp minced garlic

  • 1/4 cup cilantro, finely cut

  • 3 Tbsp canola oil

  • 1/2 tsp cumin powder

  • 1/2 tsp Knorr vegetable or beef base

  • 1/4 tsp Hawaij seasoning blend

  • Salt to taste

Chef: Benetta Togba
  1. Prepare a large pot with canola oil on medium to high heat.

  2. After the oil has heated, add onion, tomato, Knorr base, cumin, and Hawaij seasoning. Stir ingredients and reduce heat to low and let simmer for 10 min., with the pot closed.

  3. Add the collard greens and stir.

  4. Cook for 10 min. more, while occasionally stirring.

  5. Add the salt and whole jalapeño pepper. Cook for an additional 15 min.

  6. Serve on its own or with rice.

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