CSA Week 18


I wasn’t able to get my share last week, so by the time I got home it was already unpacked and the veggies were in storage.  I could’ve taken them out and photographed them, but I didn’t.  So I am image less again this week, sorry readers! I was eating this giant Matzoh Ball instead….

What I got:

Spaghetti Squash


Varied Peppers


Asian Eggplant

What I made:

Red Curry

Creamy Herbed Spaghetti Squash


Red Coconut Curry Veggies



I used this recipe, but have tweaked it slightly.  I used two cans of Coconut Milk, because it makes a creamier curry, and because I always use too many veggies.  I also added two tablespoons of fish sauce to the Tamari mixture and used Red Curry instead of Green (duh) which is hotter to me, so I used three Tbs instead of four.  Depending on your spice preference you can always add more!  Veggies I used in this were Eggplant, Cauliflower, Carrot, Yellow Tomato, and Onion and I allowed them to simmer at low heat for at least 30 minutes at the end of cooking to create a thicker texture and deeper flavors.  YUM.  Around my house I am starting to be called the Curry Queen…

Curried Red Lentil Soup


Recipe from Vegetarian Times.com

3 Cups Red Lentils sorted and rinsed

6 cups Vegetable Broth

1 Giant Onion chopped (3 Cups)

6 Celery Stalks Chopped

3 Large Carrots Finely Chopped

3 Cloves Garlic, Pressed or minced

1/3 Cup Chopped Fresh Cilantro

1.5 Tbs Curry Powder

1.5 Tsp Ground Cumin

3 Tbs Fresh Lemon Juice (for serving)

Sea Salt and Fresh Ground Pepper (for taste)


Step 1:

Bring Lentils, Broth and 6 Cups of water to a simmer in a large stock pot.  Once simmering reduce heat to medium low, cover, and simmer for five minutes stirring occasionally.

Step 2:

Add Onions, Celery, Carrot, and Garlic,  Stir in and simmer uncovered for 20 minutes.  Then add Cilantro, Curry Powder, and Cumin and cook for another 20 minutes or more until Lentils are soft.

Step 3:

Season with Salt, Pepper and Lemon juice and serve!

Or pre make this and store it in your fridge and allow the flavors to strengthen over time!

I served this with Greek yogurt, fresh Cilantro, and brown rice for a filling meal.

Indian Curried Potatoes, Sweet Potatoes, and Green Beans

Potatoes and Green Bean Curry

Potatoes and Green Bean Curry

from Tampabay.com

3 tbs olive oil

1 large cinnamon stick

2 bay leaves

6 cloves

1 tsp cumin seeds

3 tbs minced ginger

3 tbs minced garlic

1 tsp turmeric

1 tsp cayenne pepper

1 1/2 tsp salt to taste

2 tsp ground coriander

4 small potatoes (unpeeled, cleaned and quartered)

4 small sweet potatoes (unpeeled, cleaned and quartered)

1.5 pounds fresh green beans, cut into 1 inch bites

1 tsp garam masala

chopped cilantro for garnish

Heat oil in a large, heavy, nonstick skillet. Add Cinnamon, bay leaves, cloves and cumin seeds and cook for 30 seconds.

Add Ginger and Garlic and cook for a minute. Add Turmeric, Cayenne, Salt, Coriander, and 2 tsp water; cook for 30 seconds.

Add Potatoes and Green beans. Mix well with spices, reduce heat to medium-low, cover and cook for 15-20 minutes or until potatoes are tender.

Stir in Garam Masala. Cover and let everything sit for 5 minutes. Garnish with Cilantro (or grated ginger if you prefer) and Enjoy!