Sorry for the lapse in posts. What with all the work it takes to grow your veggies, there hasn't been much time for anything else.
But in your bags this week:
Shallots (like onions, but fancier :>)
Delicata Winter Squash (cooks fast, and you can eat the skin- yum!)
Yellow Satina Potatoes
Beans or Cauliflower
The Satina potatoes are just about my favorite - smooth, creamy, great for baking or mashing- they're great.
And the Delicata squash are really nice. They have great flavor - you can cut it in half, scoop out the seeds, and bake it in the oven at 350°F for 20-30 minutes until soft. Then a little butter and salt, and you've got a very tasty treat.
I tried this new recipe the other day out of my Joy of Cooking book:
Cauliflower and Potato Curry - wow!
Cut a cauliflower head into florets and boil for 5 minutes. Remove with a slotted spoon and set aside. Peel and cut into 1/2 cubes two medium potatoes. Boil for 5 minutes in the cauliflower water, then drain and rinse under cold water to stop them from cooking. Set aside with the cauliflower.
Chop a medium onion and add to 1/4 cup of oil heating in a Dutch oven or deep skillet with a lid. Sauté the onions for a few minutes. Meanwhile, in a food processor, mince 1 peeled, cored, sliced apple, 3 cloves of garlic, 2 hot peppers and 1 Tbsp shredded ginger (or add powdered ginger later). Add the minced mixture to the onions and cook until the onions are getting soft.
Add 3 Tbsp of curry powder, 1 tsp salt (more ginger if you need to) and 1 Tbsp flour and sauté for another 3 minutes, stirring, to brown the curry and flour slightly.
Add 1 15-oz can of coconut milk and 1/2 cup of broth or water. Stir, then add the potatoes and cauliflower back to the Dutch oven. Add 1 can of chickpeas. Bring to a boil and then reduce to a simmer with the lid on for 15 minutes. Add more broth if it seems too dry. Add peas or spinach at the end if you'd like something green.
Serve over rice, sprinkled with golden raisins and chopped cashews. (optional)
All the best,
for Lucky Moon Farm