This last week, work and life have been quite complicated. So many work obligations, children’s extra curricular activities. Life has been busy, to say the least. My husband, who was hesitant about joining a CSA at first, a few years ago became a staunch supporter in the last couple of years.
Last week, my fridge was overflowing with produce. I couldn’t keep up. Then, he uttered the dreadful words, “Hey, let’s cancel our CSA for next year.” That tore me up. It made me feel like I wasn’t holding my end of the bargain, using up all the vegetables and making the most of all the bounty we received every week. I had to think fast. SO, this past week, I became even more creative with new recipes for the numerous vegetables I had on hand. There are many options- you could split a share where you share every week or pick up alternative weeks with your partner. I am determined to be quite resourceful with my entire share. Every tomato that I can’t use I freeze, I make many greens into my APP. I give away some to friends and family and then some gets composted.
This week, I made eggplant 3 ways. Eggplant and mushroom thoren( South Indian dish with grated coconut and mustard seeds and garlic). Panko breaded eggplant, and eggplant& lamb ratatouille. I will share recipes soon.
I made a Thai red curry with chicken last night. It’s pretty easy and a great way to use many greens and things in your pantry. The best part of cooking is trying new things, putting flavors together that work for you and your family. Play in the kitchen. I use ingredients that I have on hand, if it calls for spinach, and I have kale, that’s what I’ll do.
SO I SAY, CSA all the way!
- 2 tbsp. of coconut oil
- 2 lbs. of boneless chicken thighs cut into small chunks(typical size found in Chinese take out)
- 10 shishito peppers(optional)
- 5 pieces of kale( ribs removed) chopped
- one small red onion chopped or one large leek chopped
- 5 cloves of garlic finely chopped/minced
- 1 tbsp. galangal or ginger
- 2 -3 green peppers( you can use any color you have) sliced thinly
- 1 tbsp. red curry paste
- 1/2 cup of coconut milk
- 1 tbsp. of fish sauce
- salt to taste( 1 tbsp.)
- soy sauce(optional)
- a dash of toasted sesame oil
- 1 tbsp cilantro chopped
1. Take a large sauté pan and heat coconut oil in pan.
2. Sauté chopped leek/onion, garlic. When slightly translucent, add galangal.
3. Add salt to soften further, and then add chicken. When chicken is almost cooked( about 10-12 minutes)
4. Add red curry paste. Stir.
5. Add kale, green peppers and shishito peppers. Typically, 1 in 10 shishito peppers can be hot, otherwise they are as mild as green peppers.
6. Sauté further for 2 minutes. Add coconut milk.
7. Cover and let cook for 10 minutes.
8. Add fish sauce and sesame oil and stir.
9. Garnish with cilantro. Serve over jasmine rice or quinoa.