Another double-CSA post — I’m hoping to catch up on my veggies for the weekend! — and I do feel bad about my slackardly posting of late. Partly it’s a confusion of pictures across my laptop, tablet and cellphone, but mostly it’s just been me trying to find the time to sit down and get it done. Still, better late than never!
This week was a fun harkening back to spring with some salad greens, a “valentine mix” of radishes, glorious kale, along with the more autumnal onions, carrots and spaghetti squash (which we ended up keeping). (The salad makes this the first ever action-shot of the veggies — thanks Boj!)
I have to admit that I still found these radishes to be less “bite” and more “bitter”, although it’s hard to compare any veggie to bacon-garlic-chili flake-fried kale. (So good.) I sometimes wonder if I’m missing out a little by never cooking our CSA carrots; to date we’ve eaten every single one of them raw. Huh.
The following week saw something that I have been waiting for, pretty much since the beginning of September:
Leeks!!! Glorious leeks, along with delicata and buttercup squashes (we took the delicata), carrots, potatoes and more salad greens!
This particular mix of veggies was completely fortuitous as I’d picked a couple lingering tomatoes (cherry and yellow teardrop ones) and had a sweet potato lying around, and I’d been thinking how good it would be to roast the two and mix them into a sort of leafy fall salad when, lo!, salad greens appeared! Delicious. Better still, I served it with potato leek soup (made partly with potatoes from our own yard!).
A couple weeks back, I’d issued myself a quasi-challenge to do something fun with the winter squashes we knew would be showing up in the boxes. Well, I admit freely that aside from frying them up latke-style fritters, I have no idea what to do with spaghetti squash. (Anyone who wants to suggest that it is in any way adequate as a pasta substitute doesn’t love starch the way I do. Please don’t tell me it works; it doesn’t.) With the delicata, however, I am pleased to report an innovation!
My original idea was the roast it just to a sort of firm-but-tender texture, cube it up, and throw it into a red curry to bulk it up a bit. Apparently I need to pay more attention to my squash while roasting, because it came out of the oven pretty much as a surprisingly non-pumpkin-smelling puree. Fine. Not to be thrown off my “harvest curry” idea, I decided that rather than stirring in coconut milk to creamy out the curry paste, I’d thin out the squash puree with a bit of water, and use that instead.
It definitely didn’t end up being your traditional curry: in fact, The Boy said it was like his mom’s ragout; given that I’m pretty sure his mom doesn’t usually start her stews off with Thai red curry paste, I question this, but I get what he was saying, texture-wise. What I ended up with was a chunky blend of veggies (and leftover Thanksgiving churkey) coated in a thick, creamy sauce with a little kick. The sauce was a little powdery, the way stews get when you let potatoes break down in them; it was a perfect dish for the slightly chilly evening. Success!