Posts Tagged ‘sweet potatoes’

CSA Share, Week Sixteen, Day Six

Last night for dinner, I used one of our sweet potatoes in this Chicken and Vegetable Coconut Curry dish.  It was terrific, and made use of four of the veggies from last week’s share:  onions, garlic, red (or green) peppers, and sweet potato.  What’s great about this dish is you can substitute any kind of veggie or meat for what is called for, and she suggests that you can even replace the meat with chickpeas for a vegetarian version.  However, the only way I strayed from the recipe last night was topping it with plain yogurt.  One thing I would do differently next time is to add the more delicate veggies, such as the frozen peas and green beans, more towards the end of the cooking time.  This is a very good cooler-weather recipe, and the coconut milk base makes this something a little out-of-the-ordinary (at least for us).

The other dish that I brought to our farm party, besides the chocolate cake I talked about in my last post, was Tomatillo Salsa Verde (with bean and cheese quesadillas on the side).  This was the first time I made salsa out of our farm tomatillos (and was inspired by a member’s comment regarding her recipe plans).   I was surprised by how very easy it was to make.  I chose the roasting method over the boiling method for tomatillo preparation.  I also used our farm parsley over cilantro (I am NOT a cilantro fan).

Regarding our kale from last week, I changed my mind and made Pureed Kale again (see my previous post) instead of the Pasta with Lentils and Kale.  I tell you, that is one goooood way to eat kale.  I think it is best right after it’s made, when still warm.  I wolfed it down by scooping it up with crackers.  Again, I added some cream cheese to the recipe, making it turn out somewhat like creamed spinach.

CSA Share for 2010 Week Sixteen

It’s Week Sixteen; only a few more weeks till pickups are no more :-(.  Hopefully you have some farm veggies in the freezer to extend the season a bit.  In our share this week:

  • bell peppers
  • bok choi
  • eggplant
  • garlic
  • kale
  • leeks
  • onions
  • potatoes
  • red cabbage
  • summer squash
  • sweet potatoes
  • pick-your-own cherry tomatoes, tomatillos, hot peppers, parsley

I was SO happy to see more eggplant because I want to make another, bigger batch of the eggplant parmesan that I tried last week (see my previous post).  It will be easier with the larger eggplant that was in our share this week.  I’m also planning on replenishing my frozen stock of Chocolate Zucchini Muffins (see my previous post).  The Pasta with Lentils and Kale that I made a few months ago deserves another go, and making another batch of the Creamy Leek and Potato Soup is essential (SO good) since the weather is going to cool down nicely this weekend (see my first photo of a previous post).  The new recipe (which calls for a sweet potato) that I plan on trying this week is Chicken and Vegetable Coconut Curry over at abundanceonadime.

I still had the head of broccoli from last week’s share which definitely needed to be used up today, so I made dinner based on this Baked Tofu with Broccoli recipe over at littlebluehen.  Instead of baking the tofu (which I have done before), I decided to try pan frying it with the minced garlic and some cooked chicken pieces.  I then added the sauce and cooked just a bit longer, and combined it all with the steamed broccoli.  Served over rice and drizzled with the toasted sesame oil and sesame seeds, this was very good, but would have been soooooo much better if I had done this last week when the broccoli was nice and fresh!