Red cherry tomatoes
Pink and yellow Brandywine tomatoes
Tierra Miguel Foundation provided biodynamically grown:
Flat leaf parsley
Yellow pear-shaped cherry tomatoes
Grandpa Weiser and Weiser Family Farms provided onions, mixed heirloom potatoes, and parsnips.
Winnetka Farms provided beautiful Italian salad greens: Three kinds of Cicoria: Treviso, Mantovano, and Castel Franco; Cornetto di Bordeaux endive; and Riccia rossa or Curly Red lettuce. Craig gave us a recipe as well; posting it pronto.
Back in the kitchen, and today's recipe from Shelley is inspired by Thai cooking and uses many of the vegetables in today's box. There are many complex and wonderful flavors in Thai cuisine. However, this simple and delicious coconut curry is super easy to make.
What I like best about this recipe is its flexibility. You can make it with many different kinds of vegetables and/or meats. Sometimes, I use just onions, carrots, celery, and chicken. In the summer, when zucchini squash is over-running my garden, I'll add zucchini to the mix.
My favorite way to make this curry is with five or six different vegetables and no meat. And while I vary the ingredients frequently, I always start with onions and include carrots. From there, you can be creative. You'll want to start with 5-6 C of chopped vegetables in addition to the onion.
As for the curry spice: You can mix up your own curry powder if you'd like. I simply use a very generous amount of pre-mixed sweet curry powder. If you prefer hot, you can use that instead. Let your taste be your guide.
Yellow Coconut Curry
3-4 carrots, peeled and sliced into thin coins
1 green pepper, seeded and sliced lengthwise
2-3 parsnips, peeled and sliced into coins
1/4 green cabbage, coarsely chopped into large pieces
1 kabocha squash, scrubbed, seeded, partially peeled and chopped into 1" cubes**
1-2 spring Thai basil (optional)
1-2 T oil
2-4 T prepared curry powder, or more to taste
1 can (about 14 oz) coconut milk + 1/2 can water
salt to taste
1. Slice the onion lengthwise and set aside.
2. Prepare 5-6 C chopped vegetables and set aside. Use the vegetables listed above or substitute (or add) others to your taste, such as broccoli, zucchini or other summer squash, red pepper, eggplant, Thai eggplant, potatoes. Most vegetables work, but tomatoes tend to disintegrate with long cooking. If you want to use tomatoes, add them when the curry is nearly cooked through.
3. Heat the oil in a large saute pan with a tight fitting lid. Add the curry powder and toast slightly.
4. Add the onions, cover and cook until the onions are translucent, about 2 minutes.
5. Add the remaining 5-6 C chopped vegetables, Thai basil (if you're using it), 1 can coconut milk, 1/2 can water and 1/2 t salt.
6. Bring to a boil, turn the heat down, cover and cook until the vegetables are tender - 10 to 20 minutes depending on the type of vegetables and how you chopped them.
7. Uncover, check seasoning, adding more curry or salt, if desired. I sometimes add 1-2 t sugar, honey, or agave syrup. If the sauce is too watery, cook uncovered for a few minutes to thicken the sauce. If it's too thick, add a little water.
I like garnishing this curry with cilantro sprigs and serving it over brown rice, but Jasmine rice is also delicious. You can skip the rice altogether and eat it like a soup if you prefer.
If you're so inclined, you can add some peeled and sliced mango. Pick a firm, but ripe mango and add it when the curry is nearly done.
**The kabocha squash skin may be too tough to eat even after cooking, but keeping the skin on prevents the squash from turning to mush during cooking.