This week’s box included: Kirby cucumbers, salad cucumber, sweet potato, butternut squash, green pepper, spaghetti squash, potatoes, okra, tomato, eggplant, garlic
We were on vacation last week and so missed the arrival of delicata squash. But enjoyed reading what folks are doing with their squash as well as Suzanne’s notes about spaghetti squash and the ways Riverview subscribers are enjoying it. And I must admit, I had no idea about how a blemish on a spaghetti squash could impact its longevity. The one in today’s box definitely will need to be enjoyed right away.
I had been wondering what happened to blueberries this year. And am sad to hear apples will not be appearing in our fall boxes. But that’s why you sign up for a CSA – to eat what farmers are able to grow that season, that year. And of course that depends on so many things. A bounty of garlic and a dearth of apples seems to be our fate this year. And that’s ok.
I’m always excited to see garlic in the box. It keeps well and I couldn’t cook without it. I had forgotten about this recipe for Japanese Ginger and Garlic Chicken with Smashed Cucumber. We’re publishing the recipe in the Atlanta Journal-Constitution for Masterpiece’s Cucumber with Mashed Garlic soon, but this one, while more involved, will make a fine dinner. Sadly, Love is Love Farm is not bringing produce to market these days so no shiso leaves from Joe, but mint will work just fine. I’ll use those plump Kirby cucumbers (the shorter stubbier cucumbers in today’s box). Garlic and cucumbers have a real affinity – think of tzatziki sauce – so it’s not a surprise to find them paired in the food of many cultures.
If cooler nights are putting you in the mood for curry, love this recipe for butternut and mushroom curry from Madhur Jaffrey, printed in the New York Times. Perfect for the tiny butternut that was in our box. It’s sometimes nice to have a smaller vegetable to work with (like those small Japanese eggplants). This is comfort food, Indian-style, and mushrooms are usually available at our local farmers markets. Curry leaves are available at shops that sell Indian groceries. I purchased a small batch awhile back and keep it in the freezer. I have to say, though, that you could skip the curry leaves. I find their contribution to a dish is pretty subtle.
Winter Squash and Mushroom Curry
3 tablespoons vegetable oil
10 ounces butternut, peeled and diced in 1/2-inch cubes
Salt and freshly ground black pepper
1 or 2 small whole green chiles, such as jalapeño or serrano
3 medium shallots or 1 small onion, finely diced
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
Handful of fresh or frozen curry leaves, optional
2 garlic cloves, minced
1 teaspoon ground coriander
Pinch of cayenne
1/2 teaspoon turmeric
1 pound mushrooms, trimmed and sliced 1/8-inch thick
3/4 cup coconut milk
2 tablespoons lime juice
Cilantro sprigs, for garnish
In a wide skillet, heat oil over medium-high heat. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
Cut a lengthwise slit in each chile to open it, but leave whole. (This allows the heat and flavor of the chile to release into the sauce without making it too spicy.)
Add shallots to skillet, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.
Return squash cubes to pan, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro leaves.