The weather has been feeling a bit topsy turvy this week: rainy, windy and cool, quickly followed by hot, stagnant and sticky.
As a result, it’s somewhat difficult to meal plan so I’m being a bit more flexible with my meal planning this week. It’s nice to have a somewhat less structured week every once in awhile.
Of course, there will still be lots of green smoothies and salads, which are some of my favourite “healthy fast foods”.
“Everything is in motion. Everything flows. Everything is vibrating.” – Wayne Dwyer
This week’s basket includes…
- 2 large kohlrabi
- 1 bunch of red onions
- 2 large marrow
- 2 large cooking onions
- 2 or 3 young bok choy
- Huge bag of spinach
- Large bag of perpetual spinach
- 1 bunch of red radishes
- 1 large head of Napa cabbage
- 3 large potatoes
When I picked my CSA haul up from the farm, it was wet and rainy. Rainy weather often drives me to warm, comforting foods, even in the middle of summer. So, for lunch, I whipped up this easy potato curry.
The process was simple and the results were flavourful, healthy and lusciously creamy. There are no measurements for this so trust your judgement and play in your kitchen a little!
- Put a large pot of salted water on to boil. Meanwhile, wash and chop some potatoes into large chunks.
- When the water is rapidly boiling, add the potatoes and cook until tender (about 15-20 minutes – depending on size).
- Sweat some of the cooking onions over low-medium heat in a pan with a generous amount of organic coconut oil.
- Add some spices. I added generous amounts of turmeric and garam masala, stirring frequently and mixing them well into the coconut oil. Sautéing spices in a bit of fat helps release their fat-soluble nutrients and compounds… as well as release incredible aromas into the room!
- Add other quick-cooking veggies. I added marrow. About 6-8 minutes later, I added some shredded cruciferous vegetables like chopped kale, cabbage and Brussels sprouts that I had lying in the fridge. You’ll want to adjust your cooking times based on the size and density of your extra veggies.
- Cook everything for a few more minutes… then add the cooked, drained potatoes plus about 3/4 cup of the potato cooking water. Nice and starchy so it makes an awesome creamy sauce!
- Toss the potatoes in with the other vegetables and spices. Add some fresh, torn spinach and a generous splash of full-fat coconut milk.
- Stir well, check the seasoning (I added sea salt) and serve!
I’m eating the kohlrabi raw this week. I might enjoy it with my long overdue recipe for dairy-free spinach dip or perhaps a zucchini hummus. Marrow is very similar in texture and has a mild flavour like zucchini. It’s versatile for thickening and adding creaminess. It’s an easy veg to add to stirfries and curries like the above because it doesn’t compete with other flavours and it cooks quickly. I froze the rest of the marrow that I didn’t use in the potato curry.
Next week, I’m going to show you a SURPRISING way to use frozen zucchini/marrow, so stay tuned!
You’ll be shocked and hopefully awed.
The perpetual spinach is new to me and has a strong taste raw; it’s really reminiscent of Swiss chard (to me) but with added spinach flavour. It freezes well and can be added to soups, stir-fries, stews, scrambled eggs, frittatas or any other dish where greens can play a starring or secondary role.
I have earmarked the Napa cabbage for some kind of healthy Mexican- or Thai-inspired enchilada dish.
I hope to add fresh cashew cream and fresh salsa if I can get my hands on some local organic tomatoes this week (the ones in the garden are nearly ready and might do nicely.)
I have some avocados that are taking their sweet time ripening so hopefully they’ll be ready to go by then.
Based on this week’s bounty, here are a few tips and tricks for your kitchen (and CSA) toolbox:
- If you’re making homemade salad dressings for your fresh greens this week, add the salt, spices or other seasonings first to your acid (vinegar, lemon juice, etc.). Blend well. Then add your oil and blend again. This ensures the seasoning will be well mixed because we know that oil + water (or in this case, our acid) don’t mix.
- If you’re eating a Paleo-style diet or trying to reduce grains in your daily meals, Napa cabbage makes a great “wrapper” in place of tortillas. It’s easier to manipulate than your standard green or red cabbage. You can use it raw in wraps or blanched if eating raw cabbage gives your belly a hard time. Click here for the “how to” on blanching vegetables.
Did you sign up for a CSA share this season? What’s in your local basket?
Life is a plate… Eat up!
P.S. Did you miss the earlier editions of my CSA series?
- Check out Week 1 Community-Supported Agriculture Box (plus how to store fresh asparagus and crisp up romaine)
- Check out Week 2 Community-Supported Agriculture Box (plus how to make vegetable stock, freeze bok choy & kohlrabi recipe ideas)
- Check out Week 4 Community-Supported Agriculture Box (plus delicious pickled radishes and how to blanch vegetables)
- Check out Week 5 Community-Supported Agriculture Box (plus how to freeze green onions and fall in love with chickpea flour)