2018 produce CSA week #4

Thoughts on approaching this week’s box from subscriber Conne Ward Cameron.

Let’s talk potatoes. (Although it sure is tempting to talk peaches. I can’t remember that we’ve had peaches in our box before, hence there are no entries for peaches at https://grassfedcow.com/ingredient-list/.)

There are bunches of past ideas for using those potatoes at https://grassfedcow.com/ingredient/potatoes/.

I’m particularly fond of this one right now – https://grassfedcow.com/recipes/curried-smashed-potatoes/ – because I’m putting curry into so many things at the moment. Zach Meloy of Better Half demonstrated curried greens (saute garlic in olive oil, add greens and curry powder or curry spices of your choice, finish with some coconut milk) at the Peachtree Road Farmers Market a few weeks ago and I’ve been putting curry into so many things since then.And it’s a great way to give greens a different twist – which is welcome when we’re eating greens every week. There are so many curry mixes out there ….. or it’s fun to make your own.

Plus, I had to test a goat curry recipe for the AJC (using Jamaican curry spices) and then a sweet potato-butternut squash curry stew (using, yes, Riverview butternut squash
still in my pantry!) so it’s just been a real curry season in our house. Which I am loving.

The potatoes are as fresh as potatoes can be – but because you’re getting them from the farm, they’re not potatoes that have been treated to reduce sprouting. And that’s a good thing. I don’t know what’s in the solution they use to prevent sprouting in potatoes, but I’m guessing I really don’t want it in my dinner. So the potatoes won’t sprout right away, but they will sprout eventually. All the more reason to eat them right away.

Maybe you want to save this week’s batch so you can put them together with the potatoes you hope will be in next week’s box and have a real potato feast. If you need to store them for more than a week or so, put them a cool, dark place, but not the refrigerator. Don’t wash them until you’re ready to use.

Just because everyone needs one more potato curry recipe – here’s one adapted from Southern Living. In this one you whip up the curry seasoning on the spot. If you can always substitute your favorite premixed curry seasoning if that makes life easier.

Buttermilk Vegetable Curry

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 cup thinly sliced onion
1 serrano pepper, seeded and minced
2 tablespoons fresh minced ginger
1 tablespoon red curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne
2 tablespoons tomato paste
3 cups 1/2-inch cubed potatoes
2 cups chicken or vegetable broth
1 bunch kale, stems removed, leaves finely chpped
2 tablespoons cornstarch
2 tablespoons water
2 cups buttermilk
Serve with rice

In a large saucepan, melt butter and oil over high heat. Add shallots, serrano pepper and ginger and cook 2 minutes. Add curry powder, coriander, cumin, salt, pepper and cayenne and cook 30 seconds. Add potatoes, reduce heat to medium. Cover and cook, stirring occasionally, 5 minutes. Add broth and kale, increase heat to high and bring to a boil. Cover partially and reduce heat so mixture simmers. Cook 5 minutes or until potatoes and kale are tender. Reduce heat to low.

In a small bowl, whisk together cornstarch and water. Whisk in buttermilk. Stir buttermilk mixture into vegetables, and cook, stirring occasionally 2 to 3 minutes or until mixture comes to a simmer. Stir in spinach and cook until spinach is wilted. Remove from heat and serve over rice.

As for the peaches, just enjoy them right away. They’re clingstones (name says it all – the flesh doesn’t release easily from the stone) because clingstones are the first peaches to ripen. Freestones will show up in a few weeks – easier if you’re slicing up peaches for freezing or pies. But isn’t the first peach of the season the most delicious anyway? And organic peaches are tough to come by, so thanks to the Swancys for the special treat this week.