I take back what I said about having no CSA haul while on the east coast. As my job (location) is on an organic farm, it has been decided that I will be given a box of fresh produce every Friday as I leave work. What a deal! Pictured below is what I brought home this past Friday … so much produce that I still am unsure as to how some of it will be used! I took advantage of Saturday afternoon to take my time (2 hours worth!) cooking up my version of an Indian-inspired dish, essentially vegetable masala. Details below, but first … the produce!
4. Swiss Chard
6. Mizuna (or arugula?)
7. Fennel (had to look that one up)
13. Sweet Potatoes
Oh the glorious produce! On top of all that we still had swiss chard to cut from the garden before Sunday’s frost (it is TOO cold here).
I haven’t yet spent much time looking up / inventing recipes for the produce that I’m not used to using- the fennel, radishes, leeks, and eggplant. I imagine potato-leek soup should be pretty tasty, and the eggplant should be easy enough to adapt into something delicious. The fennel and radishes have me a bit stumped, as I’ve never sought them out before and they are not familiar tastes to me. I welcome any and all suggestions for recipes that cater to someone who is not particularly familiar with these flavors!
Cooking on Saturday was a blast. I cut the remaining swiss chard from the garden (10-15 large leaves) and washed that, along with the chard from my box and the mizuna as well (or is it arugula?) I put a generous portion of sunflower oil in a large wok and used my favorite cooking tool- the garlic press- to crush five large chunks of garlic into the oil. I also coarsely chopped up a large onion and added that to the wok as well. I put the burner on just over medium heat and within one minute, everyone in the kitchen was commenting on how nice it smelled. I think that one should always have a saucepan of fresh garlic being sauteed while they are cooking, if only for the wonderful smell it fills the kitchen with!
Once the onion was tender I added all of the greens to the wok and let them wilt while mixed in with the onion and garlic.
My mom chopped up a small bag of fingerling potatoes and all the raw carrots we could find in the house (which did not amount to many), and we boiled them together for a little over 10 minutes.
Once the roots were a sufficient consistency, I drained them and put them in the wok with the greens and added some peas, green beans, and broccoli that I had found in the freezer (I had them out to thaw for a bit first). I kept the wok on a burner at a little under medium heat and mixed everything together.
It was at this point that I remembered to make some rice, so dinner got postponed a bit while the rice took 20 minutes on the stovetop. Mom also cut up boneless chicken breasts into bite-sized pieces and stir-fried them in a bit of teriyaki sauce. I poured two jars of tikka masala sauce into a saucepan and heated that up in the meantime (I would have added the sauce directly to the stir fry in the wok, but I was cooking for a variety of palates, and not everyone wanted “Indian” food).
After two hours of standing, chopping, and cooking in the kitchen, I was very ready for my meal. I’ve no pictures of my plate, but suffice it to say I drowned my very large helping of stir fry and rice in the masala sauce and ate until my plate was clean. I did the same for seconds! (I also had leftovers for dinner tonight.)
This was a great meal to make for my family because of the variety of options- my Dad ate the stir fry with chicken mixed in and no masala, one brother just ate rice with soy sauce (he’s our carb boy), another picked the potatoes out of the stir fry and ate them with rice and chicken. A few people added some masala sauce to their plates. My Mom and I got to eat vegetarian with no hassle. It was a win-win for all!