Enjoy the Yum! Celebrate Thanksgiving with Fowler Clark Epstein Farm-Inspired Sides

Enjoy the Yum! Celebrate Thanksgiving with Fowler Clark Epstein Farm-Inspired Sides

Historic Boston Inc. wishes you and yours a very Happy Thanksgiving!

In honor of the holiday, we asked our friends at the Urban Farming Institute (UFI) to share a favorite recipe or two. Nataka Crayton-Walker is the Operations Manager for UFI, and her husband, Bobby Walker, is the farmer who will be managing the Fowler Clark Epstein Farm upon its completion.  Nataka shares two of her favorite sides here, both of which use produce still available at UFI’s farms.

Crisp Baby Bok Choy Greens in Tangy-Sweet, Sesame-Soy Vinaigrette

A Fall/Springtime UFI favorite, grown at our Fowler Clark Epstein Farm. With greens still left on the farm, let’s go picking!

Try this great recipe with just a short list of ingredients, but packed with joyful flavor in your mouth you won’t regret.

Ingredients (Recipe from www.thecozvyapron.com)

  • 8 Baby Bok Choy, rinsed and dried then thinly sliced (including leafy greens)
  • ½ cup shredded carrot
  • 1 tablespoon toasted sesame seeds, for garnish


Place sliced Bok Choy and carrot into a large bowl and into refrigerator while vinaigrette is prepared.

Sesame-Soy Vinaigrette ingredients:

  • 1 clove fresh garlic, pressed through garlic press
  • 2 teaspoons toasted sesame seeds
  • 1 tablespoon honey
  • 1 tablespoon low-sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons vegetable oil


In a small bowl, add all of the vinaigrette ingredients and whisk together until well combined.

Pour the vinaigrette over the Bok Choy greens and carrot, toss together well to coat, and divide equally among plates, piling the greens high; sprinkle with about a teaspoon of the sesame seeds to garnish

Sweet Potato Curry Soup

Try this great quick and easy recipe from one of UFI’s flavorful root crop favorites! As the winter begins to set, it is always exciting when you can catch that last harvest of root crops, herbs, and create some fresh cooked goodness. Make it a family affair with a few “choppers helpers” and tasters along the way. Enjoy the Yum!


  • 1 tablespoon olive oil
  • ½ cup celery, chopped
  • 1 cup red or white onions, diced
  • 1 garlic clove, minced
  • 1 cup of white cooking wine
  • 2 cups sweet potato, diced (good source of Vitamin A)
  • 6 cups chicken broth
  • 1 cup crushed tomatoes (canned harvest)
  • 2 cups cooked chicken, (diced or sliced) – Don’t want meat, try black eyed peas, green pees for protein
  • 3 tablespoons of curry powder (add more for taste)
  • 1/8 teaspoon dried oregano
  • Pinch of crushed red pepper
  • Kosher salt and fresh ground black pepper
  • Fresh parsley, chopped for garnishing
  • Other things we have added: For a soup, packed with lots of nutrients, try Kale, okra, squash

Suggestion: If you have finicky eaters, chop your veggies really small or blend them! 


  • In a large pot heat olive oil over high heat. When the oil is hot, turn the heat down to medium.
  • Add onion and celery. Sauté for 5-7 minutes or until the onions are soft and translucent. Don’t forget to stir occasionally.
  • Add garlic and cook for 30 seconds.
  • Add cooking wine and reduce to low heat until it evaporates
  • Add sweet potato, chicken broth and crushed tomato.
  • Bring to a boil and simmer partially-covered for 15-20 minutes or until the sweet potato is soft.
  • Add the rest of the ingredients and cook for 2 more minutes.
  • Taste and add any extra seasonings, if necessary.
  • Garnish with fresh chopped parsley before serving.