10/27-10/29/2016: Spice it up


2016-10-26_finalflowers_img_20161026_193821925_adjOne quick thing:

  1. This is the last week of the year that we’ll have bouquets from Roots Flower Farm. We ordered a few extra this week so if you need some color in your life as the days turn grayer, come get ’em!

Scroll down for the list of what we’ll have this week!

 

Last week, even though it was something like 80 degrees as I was writing, I wrote that I thought it would be the final week for tomatoes. There hadn’t been a frost yet, but just statistically speaking (and based on what I was hearing from our farmers), it seemed likely that that would be it. Well, I was wrong. The first frost just finally hit last night/this morning, so there was enough time for one more harvest — albeit a small one — for this week. Peppers are in the same boat — so if you need one more taste of summer this week, come early!

There are still many wonderful fall treats rolling in — lots of broccoli and cauliflower, sweet potatoes (and purple sweet potatoes!), braising greens, squash, and on and on. The biggest treat in my mind, though, really is the same as it was last week — everything you need for a wonderful curry. Last Saturday we made up some “Curry Kits” containing lemongrass, ginger, turmeric, and hot peppers, and they went fast. We were able to get more of everything this week, though, so if you didn’t snag one, you do have another opportunity.  Grab some garlic and shallots as well, and you’ll have almost everything you need to make this curry paste recipe, which is an adaptation of every single curry paste recipe I could find online (or almost).

2016-10-26_curryandbroccoli_img_20161023_203409705After scouring the internet on Sunday afternoon, I made the aforementioned curry paste, then salted and browned a pork shoulder (from our North Mountain Pastures CSA share) in a Dutch oven on the stove, mixed about half the curry paste with a can of coconut milk, and poured the mixture thing over the pork shoulder. After bringing it all to a simmer for just a few minutes, I stuck it in the oven at 350 degrees for the better part of the afternoon — maybe about 3 hours total? By the time we took it out for dinner, the pork was falling apart, and we were able to “carve” it with a plastic spoon. We had it over brown basmati rice, with lightly steamed broccoli on the side. Yum! As I mention in the recipe, I was a little disappointed that it was so mild with only one habanero (and zero habanero seeds), so if you like spice, I do recommend using both peppers that come in the Curry Kit, and/or leaving at least a few seeds in. On the other hand, you can always add spice, but it’s hard to take it away, so…use your judgment. 🙂 Also, unless you’re making an insane amount of food, you’ll also probably have some curry paste left over to stick in the freezer, so you can always add more spice on round two!

I love being able to make foods inspired by far-away cuisines from ingredients grown so close. It makes the world feel big and small, in the best ways of each, at the same time. And I love eating curry, so that part’s nice, too. 🙂

Julia

Produce

Beans & Peas

  • Green Beans

Braising/Cooking Greens

  • Collard Greens
  • Green Curly Kale
  • Lacinato Kale
  • Ruby Streaks Mustard Greens
  • Spinach

Fruit

  • Gala Apples
  • Honeycrisp Apples

Herbs

  • Cilantro
  • Fresh Ginger
  • Lemongrass
  • Parsley
  • Fresh Turmeric
  • Rosemary, Sage, & Thyme?

Mushrooms

  • Cremini Mushrooms
  • White Mushrooms
  • Maitake (Hen of the Woods) Mushrooms (arriving late Thursday)
Onions & Garlic

  • Garlic
  • Leeks
  • Spring Onions
  • Red Onions
  • Sweet Yellow Onions
  • White Onions
  • Shallots

Other

  • Broccoli
  • Green Cabbage
  • Cauliflower
  • Celery

Peppers

  • Green Bell Peppers
  • Red & Yellow Bell Peppers

Potatoes

  • Red Thumb Fingerling Potatoes
  • Yukon Gold Potatoes
  • Sweet Potatoes
  • Purple Sweet Potatoes
Roots

  • Red Beets
  • Carrots
  • Rainbow Carrots
  • Celeriac
  • Easter Egg Radishes
  • Hakurei Salad Turnips
  • Purple Top Turnips

Salad Greens

  • Arugula
  • Green Leaf Lettuce
  • Mesclun Mix

Squash

  • Pie Baby Pumpkins
  • Acorn Squash
  • Butternut Squash
  • Delicata Squash
  • Spaghetti Squash
  • Sweet Dumpling Squash

Tomatoes

  • Sungold Cherry Tomatoes
  • Green Tomatoes
  • Heirloom Tomatoes

Cheese

Keswick Creamery

  • Brie
  • Morbier
  • Quark
  • Ricotta
  • Vermeer
  • Wallaby
  • Wine-Washed Tomme

Lykens Valley Creamery

  • Baby Swiss
  • Clothbound Cheddar
  • Goat Gouda
  • Cheddar
  • Sharp Cheddar
  • Smoked Cheddar
  • Jalapeno Cheddar

Camelot Valley

  • Chevre (asst varieties)
  • Feta
  • Moonlight Fog
  • Starlight Crotin

Other

  • Hope Springs Mild Cheddar
  • Hope Springs Monterey Jack
  • Hope Springs Mozzarella
  • Lakeside Pastures Tuscarora
  • Lakeside Pastures Goat Cheddar
  • Lakeside Pastures Feta w/Orange Peel & Lemon
  • Millwood Springs Blue Cheese

Bread

McGrath’s Brick Oven Bakehouse
(fresh Friday, & Saturday)

  • McGrath’s Original
  • Sesame Original
  • Country Rye Pan Bread
  • Prairie Bread
  • Pumpkin Ginger
  • Parmesan Olive Herb
  • Baguettes (Saturday only)
Talking Breads
(fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded