November 20, 2013

What’s in the box this week?

 Standard Shares include

  • Kabocha Squash – I know you’ve been itching to make that lovely Thai-style curry all year.  Wait no longer, the recipe is below…
     
  • Arugula – In addition to the leaves, the flowers, young seed pods and mature seeds are all edible.
     
  • Tokyo Turnips – These sweet, mild turnips can be eaten raw or cooked.  Also, you can sautee up the greens for a little kick!
     
  • Batavian Escarole – Escarole is a slightly bitter green in the chicory family. It resembles lettuce, but packs plenty of vitamins and minerals. 
     
  • Leeks – Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for 1-2 weeks. Wrapping them loosely in a plastic bag will help them to retain moisture.
     
  • Sun-Dried Sweet Pepperoni di Senise – These dried peppers are perfect for pepper sauce, ground spice, or a crunchy pepper topping to fresh cheese appetizers.  

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

Preserve Shares Pickled Valley Girls with Tomato and Basil

Vegetable Forecast  Red Cabbage, Bloomsdale Spinach, Baby Lettuce Mix, Radish, Leeks, Fennel, Acorn Squash

Don’t forget – you can always add extra items to your order at our Online Market

News

Holidays are approaching.  Give the gift of SAY HAY CSA.  Email the farm to ask about how or look for details in the coming weeks.

Pic of the week Ahead of the rain, seeding cover crops and planting native hedgerows.

 Recipe -

Kabocha Squash and Tofu Curry Recipe (Serves 4)

Here’s a simple Thai curry from Food52 to warm you up during the colder months.  The natural sweetness of kabocha blends beautifully with the creamy coconut milk to produce a hearty, filling meal.  Other veggies on hand, like turnips and bunched greens, can easily be added to this recipe.

  • 2 tbs melted coconut oil
  • 1 white or yellow onion, chopped
  • 1 clove garlic, minced
  • 1 tbs fresh ginger, minced
  • 3 tbs red curry paste
  • 1 tbs organic sugar (substitute agave or maple syrup, if you’d like)
  • 2/3 c vegetable broth
  • One 14- or 15-ounce can coconut milk
  • 1 tbs soy sauce or tamari
  • 1 green or red bell pepper, chopped
  • 1 lb kabocha squash (peeled and cut into 1 1/2-inch chunks
  • 1 lb extra-firm tofu
  • 1-2 tbs lime juice
  • 1/3 c cilantro, chopped
  • Lime wedges, for serving

Heat the coconut oil in a large pot or wok. Add the onion and cook till it's softened and fragrant (about 5 to 8 minutes).  Add the garlic and ginger and let them cook for about a minute. Then, add the curry paste and sugar. Mix the ingredients together until the paste is evenly incorporated.

Whisk in the broth, the coconut milk, and the tamari. Add the red pepper, kabocha squash, and tofu. Simmer till the kabocha squash is totally tender (30 to 35 minutes). If you need to add extra broth as the mixture cooks, do so.

Season the curry to taste with extra soy sauce or tamari and stir in the lime juice, as desired. Remove from heat. To serve, divide the curry over brown or basmati rice. Give each portion a small squeeze of lime juice and a sprinkle of fresh, chopped cilantro.