Whew, sometimes life takes over and blogging ends up slipping down the priority list faster than a sprint finish at the Tour de France.
To make a long story short, I’ve been a bit overwhelmed lately (I’ll spare you the details), the last straw being the perfect storm that hit my area the night before last. I can’t imagine being a farmer and watching the wind and hail annihilate my crops; months of hard work reduced to shreds in a matter of minutes. My little garden was destroyed, large tree limbs broken, flower pots ruined and my car damaged by golf-ball sized hail. With each season that I’m a Grant Farms CSA shareholder, my respect for farmers and my appreciation for fresh, organic produce increases. The photo above is a small sampling of what I received in my CSA box on Monday. The photo below is of my garden Tuesday morning after the storm. I had about twenty vegetable plants, plus an assortment of herbs and flowers.
Everything is gone.
Such is life for a small-time, recreational gardener. In the grand scheme of things, it’s not a big deal. But, if my lively-hood hinged on extreme weather fluctuations and fragile plants, it would be devistating.
On another note, I can’t complain about my chard and cabbage when it could have been my house that was ruined (this one’s nearby). Check out the size of this tree; completely uprooted, crushing the house.
Spicy veggie curry with brown rice
(make rice according to directions and time it so both dishes are finished at the same time)
what you need
1 cup full-fat coconut milk
1/2 cup water or broth
1 and 1/2 tablespoon peanut butter (I used fresh-ground)
1 small onion, chopped
1 medium sized carrot, juilienned
1/2 cup zucchini, juilienned
1/2 cup peas
kohlrabi, peeled and juilienned (I used 1 small bulb)
1 cup cauliflower, washed and cut in small florets
1 cup broccoli, washed and trimmed
2 cloves garlic, minced
1 and 1/2 tablespoons curry powder (I used Hot Curry Powder from Penzeys Spices)
1/2 teaspoon of sea salt
coconut oil for sautéing
cilantro (if you have it)
These ingredients were what I had available from my CSA delivery, mix and match your veggies according to what you have on hand. Skip the peanut butter if you don’t want a “peanutty” taste and add whole roasted cashews instead (blend in at the end of cooking). This is a launching pad recipe, adjust to your liking.
what you do
Using a small amount of oil in a medium pot, sauté onions and garlic until tender. Add coconut milk and stir in curry powder and salt until all lumps dissolve. Add water or broth and peanut butter and continue stirring until well blended. Simmer and stir until you have the consistency you like. Add vegetables, cover and simmer until veggies are lightly cooked (just a few minutes). I added the peas at the end so they would remain crisp. Taste and adjust the seasonings (add more curry or salt). Serve over brown rice and top with a touch of cilantro.
For a detailed post on rice, check here.
I’m back — and thankful for fresh veggies and an intact roof over my head.