Much to our delight, we received actual vegetables (i.e. more than just greens and citrus) in our CSA box last week. Here were the contents:
Mixed lettuce (tender curly, red leaf, and Romaine)
French breakfast radishes
Stir-fry mix (kale, collards, chard, and arugula)
The other thing that we were super psyched about is that we finally had success with one of the CSA-provided recipes. It’s for Spicy Beets and Carrot Curry in Coconut Milk from Sara Hafiz over at One Tribe Gourmet. Sara was nice enough to grant me permission to re-post her recipe below. Thanks Sara! I encourage y’all to head over to her blog, where you’ll find FAR more appetizing photos of the curry, as well as to check out some of her other recipes.
Beets and Carrot Curry with Coconut Milk (from OneTribeGourmet.com)
4 red beets, boiled & cut into bite size pieces
3-4 carrots, sliced
1 tablespoon extra virgin olive oil
1 small onion, chopped
1 clove garlic, crushed
1 green chili, sliced
1 tsp whole cumin seeds
1/4 tsp turmeric
1/4 tsp cayenne chili powder
1/2 tsp salt
1 small 4 oz can of coconut milk
cilantro, chopped for garnish
- heat olive oil and add chopped onions, saute until translucent.
- add the crushed garlic and saute some more.
- add cumin seeds and saute for a minute so the flavor comes out.
- add cayenne, turmeric & salt, mix well.
- add sliced green chili and saute.
- now add the boiled and cut up pieces of beets and saute for 2 minutes.
- add the carrots and saute for 5 minutes.
- let the curry cook for another 5 minutes until carrots are tender.
- add the coconut milk and let the curry simmer for few minutes.
- garnish with chopped cilantro.
- you can serve with rice or any flat bread.
The Eatwell-provided recipe we used was slightly different; it asked for crushed red pepper instead of a green chili, substituted green garlic for regular garlic (since it was in our CSA box), and curiously omitted cilantro, though TC and I both agreed that cilantro have been a great addition visually and gastronomically. As we were cooking, one thing we realized was that our CSA beets and carrots were so much smaller than conventional vegetables that we probably didn’t include them in the prescribed amounts. Oops! Oh well — it was still super tasty, and vegan too! We’ll definitely make this again.
I regretted giving away the French breakfast radishes last time, so I didn’t make the same mistake again with this box. We sliced them up and put them in with sautéed stir-fry mix. Delicious and nutritious!
CSA cooking, round 2: We decided to make mashed potatoes again to use up the turnips and chives. As for the lettuce, since we had a lackluster experience last time, we decided to try something new. I found a recipe for homemade Caesar salad dressing in The New Best Recipes and went to work. I should note that we wimped out and opted to buy the garlic croutons instead of making them ourselves. Anyway! Caesar salad dressing is pretty interesting since it calls for egg yolks, anchovies, garlic, and Worcestershire sauce. I was a bit nervous about the whole thing, but it turned out great.
Last but not least, we used up the spinach on Easter to make what’s now my signature salad — dried cranberries, apples, and walnuts with homemade balsamic vinaigrette. It didn’t turn out as well as usual because the spinach was super sturdy (perhaps I should’ve dressed the salad earlier??), but everyone seemed to enjoy it, which is all that matters.
I’m so excited that we’re finally getting some variety in our CSA box. I was even more excited to read about the upcoming Strawberry Days at Eatwell Farm. For 4 days in May, Eatwell customers get to pick strawberries and take some home for a nominal fee. There’s also a jamming workshop, which I’m eager to attend. It sounds like a lot of fun, and I’ll definitely report back afterward. Stay tuned!