CSA Box #14

CSA Box # 14 9-21-10

In this weeks’ box:

Corn Potato
Slicing Cukes Flat Leaf Parsley
Bell Peppers Green Cabbage
Ring of Fire Chili (warning *hot*) Green Leaf Lettuce
Carrots Eggplant
Onions (red and yellow)

Wow, this sure looks like a late summer box though I’ve pretty much given up on summer myself! It seems as if it hasn’t stopped raining all of September…. Even I, a die -hard Washington born gal is getting a little tired of this! Oh well, the nice lady at the health food store gave me some free vitamin D samples. That will have to suffice for the real thing I’m guessing.
I am happy to say that this box will contain a sampling of our old fashioned sweet corn. It’s been a long wait… and I’m hoping it’s been worth it. Most modern varieties are bred for their high sugar content and are often sickly sweet in my opinion. This variety is a Bi-colored Heirloom called Double Standard and is bred to be resilient to harsh conditions and cold soils and have good traditional corn flavor. It would be best enjoyed as soon as possible to maximize its’ flavor and freshness, so cook some up for dinner tonight.
You also get to try one of our hot chilli peppers. It is called Ring of Fire! If you like hot foods you’re probably going to love this, if not I hope you get to the swap box early. This variety is a Mexican heirloom from the early 1900’s and has a classic cayenne shape that turns bright red when fully ripe. The seeds are extremely hot, so many will recipes tell you to scrape them out before chopping. Try them in salsa, Mexican, Indian, and Thai dishes. I have some suggestions on the recipe page.
Finally, I wanted to announce our Fall CSA season. Starting Tuesday October 26th, the week after the Summer CSA ends we will be offering four more weeks of fall veggies for $100. More info coming soon…

Have a good week,
Asha, Joseph and the Crew at Wobbly Cart

Recipe page #14 9-21-10

Red Curry with Eggplant and Sweet Peppers:
2 cans unsweetened Coconut Milk
2 to 3 Tbsp Red Curry Paste (see recipe below)
1 lb Eggplant (cut into bite sized pieces)
12 lime leaves
2 Cups vegetable stock
1 Tbsp brown sugar
2 tsp soy sauce
1 ½ tsp salt
1 lb firm tofu cut into chunks
1 sweet bell pepper cut into 2 inch strips
½ cup fresh cilantro leaves
Shake the coconut milk can well. Spoon out 1/3 cup into a medium saucepan and bring to a gentle boil over medium heat. Cook, stirring occasionally, until it thickens and releases its sweet fragrance, about 3 minutes.
Add the curry paste and cook for about 3 more minutes, mashing, scraping and stirring often to soften the paste and combine it with the coconut milk. Add the eggplant and stir gently to coat it with the curry paste. Add the remaining coconut milk, half the lime leaves, the vegetable stock, sugar, soy sauce, and salt and stir well. Bring to an active boil, reduce the heat, and simmer, stirring occasionally, just until the eggplant is tender, 10 to 15 minutes.
Add the tofu, the sweet peppers, the remaining lime leaves to the curry and stir gently. Let the curry return to the boil and then remove from heat. Let stand for 5 minutes. Transfer to a serving dish, sprinkle with the cilantro leaves, and serve hot or warm over rice.
Home-made Red Curry Paste:
20 Ring of Fire chilies
1 Tbsp whole coriander seeds
1 tsp whole cumin seeds
10 white or black pepper corns
3 stalks lemongrass
¼ cup coarsely chopped fresh cilantro
¼ cup coarsely chopped shallots
2 Tbsp coarsely chopped garlic
1 tbsp coarsely chopped, peeled fresh ginger
1 tsp grated lime zest
1 tsp salt
Stem the chilies and shake out and discard a lot of the seeds. Break into large pieces. In a small skillet over medium heat, dry fry the coriander sees, until they darken a shade or two, shaking the pan often, 2 to 3 minutes. Tip out into a saucer. Toast the cumin seeds in the same way, until they darkens and release their rich aroma, 1 to 2 minutes. Add to the saucer along with the peppercorns and then grind the spices to a fine powder in a mini-processor or a mortar and pestle. Set aside. To prepare the lemongrass, trim away and discard any root section below the bulb base, cut away the top portion, leaving a stalk about 6 inches long, including the base. Finely chop the stalk. Combine the chilies with the lemongrass and the toasted spices and the remaining ingredients in a blender. Grind everything to a smooth puree’, stopping often to scrape down the sides and adding a few tbsp of water as needed. Makes one cup.

Sweet and Sour Cucumber Salad:
In a small saucepan over medium heat, combine ½ cup vinegar, ½ cup water, ½ cup sugar, and 1 tsp salt. Bring to the boil. When syrup is clear and slightly thickened, after about 2 minutes, remove from heat and cool to room temperature. Peel 1 large cucumber and quarter it lengthwise to make 4 long strips. Slice the strips crosswise into ¼ inch thick triangles. Combine with the cooled vinegar mixture, ¼ cup chopped onion, 3 tbsp chopped cilantro, and stir well. To serve scoop the salad out of the dressing into small serving bowls then top with salted dry roasted peanuts and additional cilantro.

Pickled Cabbage:
Fill a saucepan with water and bring to the boil. Core a cabbage and chop into large pieces, you will need about 4 cups. Add the cabbage to the boiling water and cook for 30 seconds, then drain in a colander. Let cool to room temperature. When cool enough to handle squeeze leaves to soften them and release some water. Meanwhile, combine3/4 cup vinegar, ½ cup sugar, and 2 tsp salt. Bring to a boil to dissolve sugar,and pour into a bowl to cool. When cool, add the cabbage and toss to coat well. Pour all of this into a jar with a tight fitting lid. Refrigerate for 2 days, turning the jar occasionally to coat all the leaves with the brine. Serve cold.

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