October 29 - November 3, 2011

In the box:

Gala apples
cilantro - W
Beets - M
Bok choi - W
Broccolini - W
Green beans - R
Red Russian kale -T
Leeks - W
Lettuce - Su
Radishes
Rutabagas (with their fresh green tops) - M
Summer squash - W


In the house:


potatoes - T, R
peppers - R
carrots - S, 

Groceries:
ginger, 
stew beef


Menu:


Sunday: Make veggie broth, Baked Chicken Salad,


Monday: Beef Root Vegetable Stew (in the Crock Pot, prepare ingredients Sunday night)


Tuesday:  Loaded Baked Potatoes, Kale Chips


Wednesday: broccolini, bok choi, zucchini, tofu stir fry


Thursday: Green Bean Potato Curry


Recipes:
Beef and root vegetable stew
from member Mary Lyn Azar

Since we got a number of root vegetables last week, I thought I'd share a recipe I've been using a lot this winter. This comes from my sister-in-law's method of cooking potatoes, carrots, onions, and stew beef but I've expanded it to include whatever made sense from that week's box.  This week, I took the rutabagas, beets (both peeled and cut into chunks), half the carrots (washed well and cut into 1/2 inch segments), and two of the green garlics (cut in half lengthwise and sliced up to where the leaves split off).  All of that goes into an oven safe pot with a couple of tablespoons of vegetable oil, salt, and pepper and is tossed.  Then I put about a pound and a half of stew beef on the top, drizzle on a bit more oil and a little more salt and pepper and put it in the oven at 350 (beef still on top).  When the beef browns, I flip it, when it's browned on the other side I give the whole pot a good stir and then stir it every 15-20 minutes until it is done (vegetables are easy to pierce with a fork, roughly 1 1/2 hours total cooking time).  Over the winter I've also used winter squash, potatoes, and parsnips.  When I don't have green garlic I do half an onion and several cloves of garlic.  The recipe is really flexible and I use it with whatever I have available.

GREEN BEAN and POTATO CURRY
Recipe from the Live Earth Farms Recipe Database This is a simple curry to be served with rice, pickles, and chutney if so desired. [we served it with brown basmati rice]

2 medium potatoes (about 1/2 lb.), cut into 3/4 inch dice
1/2 tsp. turmeric 
3 tbsp. oil of choice
15 basil leaves
1 C very finely chopped leeks, mostly the white part (I also use the tender green part)
3 garlic cloves, finely chopped
1/2 tsp. finely chopped ginger
3 green chilis cut into fine rings [I used the padrone peppers in our share, but I sauteed them separate and added as a garnish to mix in to the adult dishes, so the majority of the dish was kid-friendly]
3/4 lbs. green beans, cut on a diagonal at 1/4" intervals
4 tsp. curry powder (or to taste)
1 can coconut milk
1 stick cinnamon
1 1/4 - 1/2 tsp.sea salt
2 tbsp. fresh lime juice [oops...forgot this step - it was still good!]

1. In a medium pot, combine the potatoes, enough water to cover them well, and 1/4 tsp. turmeric. Bring to a boil. Cover partially, turn the heat down a bit, and cook until the potatoes are almost tender, but still hold their shape well. Drain.
2.Put the oil in a large saute pan or frying pan, and set over medium-high heat. Add the leeks, ginger, garlic, and green peppers. Saute for 2-3 minutes, then add the basil leaves. Add the green beans and saute for another minute. Add in the curry powder and stir at once. 
3. Pour in the coconut milk, 1C water, the remaining tumeric, the cinnamon stick, salt, and potatoes. Stir and bring to a boil. Turn down the heat to low, cover and cook about 15 minutes, or until the beans are just tender. (I like my beans on the crunchy side, so I don't cook them for the whole 15 minutes).
4. Add the lime juice and stir in.
5. Remove the cinnamon stick and serve.