FUNCORE Member Diary Week #22 (Sept 23)

This week from our share we picked up the following:

  • 1 doz egg
  • 3 potatoes
  • 1 bunch parsley
  • 1 bunch radishes
  • 1 bunch scallions
  • 3 green peppers
  • 1 bunch lettuce
  • 4 ears corn
  • 14 apples
  • 2 poblano peppers
  • 1 pumpkin plus a mini guy

We usually make 4 to 5 things a week with what we pick up, but this week was the week we were due to have a baby- AND WE DID!  Our little man joined the world on Sept. 26th and while we are so excited to have him in our lives, we still need to eat.  So we kept it simple, but big on flavor and still used everything in our weekly pick up.


Early in the week we made a big bowl of veggie and quinoa salad.  We mixed cooked quinoa and black beans with the corn, radishes, scallions and poblano peppers and dressed it with a blended smokey cilantro lime vinaigrette.  Since the salad part is pretty self-explanatory, here is the recipe for the vinaigrette:

4 Tbsp. olive oil
4 Tbsp. lime juice (you want this vinaigrette to be a little acidic, the sweetness from the veggies and quinoa will balance it out)
2 cloves garlic
1 tsp. smoked paprika
salt and pepper to taste

Toss it all into your blender and process until smooth.  Mix with the salad and chow down!

Then we had the baby and there was no time to do much of anything except take care of him and try to catch a nap whenever we could manage some quiet time.  So we let our slow cooker do the work for us and made an amazing Massaman curry (one of our favorites).

1 pound of extra firm tofu, frozen and defrosted, large dice
1 small pumpkin, peeled/seeded, large dice
1 pound of potatoes, yellow waxy preferred, large dice
4 large green peppers, large dice
1 large onion, large dice
1/2 cup peanuts
1 can Maesri Massaman Curry Paste
1 can of coconut milk
2-3 cups of vegetable stock
chopped cilantro and scallions for finishing

Mix the curry paste and the coconut milk together thoroughly so there are no lumps in the paste.  Toss everything in the slow cooker except the scallions and cilantro.  Cook on high for 4 hours.  Top with the cilantro and scallions and serve over rice or your favorite grain.


As for the rest of the box, our tortoise ate the red leaf lettuce, we snacked on the apples throughout the week and we made some parsley pesto and froze it so we can make these the next time we get potatoes.

That wraps it up for this week!  Keep checking us out on for more local (and now baby!) goodness!

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