Corn Soup – 2 ways!

MimoMex Corn. Aug 2013

Winter Share Sweet Corn!

Winter Share Sweet Corn!

Corn is one of my favorite “vegetables”. I count down the days till the fresh corn arrives in our CSA. And then do the happy dance when they arrive in the Winter Share. Not much beats a sweet corn soup in the dark days of Winter. Cleaning out the inbox I found a Member Diary which somehow never got posted. Whoops! Plus, gearing up for our first distribution of frozen delights from Winter Sun, I was cruising through pics of meals we rocked last year. We loooooooove corn soup! Corn Soup_Step 3 (1)

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Japanese Beef Curry with Winter Share Veg

Want to eat local this Winter? Still time to sign up for vegetables and fruits frozen at the height of their Summer sweetness that will brighten any Winter dinner !

Beef & Veg Curry by Yolim

Beef & Veg Curry by Yolim

One of our fave Winter meals is a delicious bowl of steaming curry served over rice or polenta or noodles. We love all the curries created around the world, rotating between an assortment of pre-made rouxs, sometimes going for a Thai, a Malaysian, or Indian base. Yolim loves a thick Japanese curry with his beef and when it is his turn to cook tends to bust out the Golden Curry. For an interesting discussion on Japanese curry roux mixes, check out this blog post on Serious Eats  – Taste Test  Confession — I can’t live without my fresh curry bases bought in chinatown from the little thai grocer located by Columbus Park, but after having just read “Cooked” by Michael Pollan I am determined to stop buying the processed bricks and rock the japanese roux from scratch. Doesn’t seem that hard –  How to Make Curry Roux (by Just One Cookbook)

Winter Share Veg by Ryan Kuonen

Broccoli & Green Beans frozen during Summer make our Winter curries pop

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Veggie Monster Member Diary from Oct 28th Share Week

Share pic by katerina barry This week we got butternut squash, potatoes, red onions, carrots, kale, mustard greens, cilantro, parsley, popping corn, apple and apple cider.  We have a Full Monty share; We eat mostly vegan and usually have no problem getting through our fruit and vegetables each week.  This is our 5th year in the CSA, so by now there are very few surprises.  We have our favorite recipes for each vegetable that we return to each year.
Image02_SquashChickpeaCurryWith butternut squash, we pretty much always make a butternut squash and chickpea curry from Madhur Jaffrey’s wonderful “World Vegetarian” cookbook. Continue reading

FUNCORE Member Diary Week #22 (Sept 23)

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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.

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Early in the week we made a big bowl of veggie and quinoa salad.  Continue reading

Curry with Butternut Squash by Nicole

pic by nicole tanska

 

Nicole shares another gem with us – Check out the recipe (and cooking tips) for Thai Red Curry with Squash & Potato over at her fab blog, Tiny Kitchen BK.

Curry using CSA Veggies by Nicole

pic by Nicole TanskaNicole sends over the details to rock a spicy Goan curry with cilantro, tomato, and serrano. Check it out over at Tiny Kitchen BK