Dear Farm Members,
The farm continues with its bounteous ways and we are struggling to figure out how not to overwhelm you all with too much produce. It’s a good problem, right? We are very fortunate to have such abundance and I hope you are enjoying the big heavy boxes right now. After a couple more weeks the corn and melons will give way to cabbage, broccoli, leeks, lots of potatoes, and winter squash. We started harvesting the winter squash last week and it is shocking how much is out there…Yummy.
I wanted to give you an update on our water situation. Like last year, it has certainly been a challenging season, but it seems like all of our conservation measures have worked so far. And we’ve been lucky. Although we are heading into the driest month, I am now cautiously optimistic that we will be able to eke it out until the end of the season. Our water needs are diminishing and we do have a little bit left. Now we really, really need a wet winter (or several!).
In less happy news, our fabulous CSA manager Kathy Dotson has decided to move on to attend to her increasingly busy graphic design business. She has done such a great job over the past 3 years, and I am sad to see her go. So there are some big shoes to fill here and if you know of anyone who might be a good fit, please let us know. We are posting a job description on our website.
Thanks for all your support,
IN YOUR BOX THIS WEEK:
Red sweet peppers – Yes! They are coming on and there are so many nice ones out there. You can look forward to a lot more of these in the coming weeks.
Bok choi OR chard
FRUIT: White peaches, French Plums, Pears
Thai Curry with Tofu, Eggplant, Potatoes, Sweet Red Bell Pepper, and Fresh Basil
Time: 45 minutes
2 tbsp of neutral oil such as canola, peanut, safflower, or vegetable
2 13 oz cans of coconut milk
1 can (4 oz, or 6 tbsp) of red curry paste (or any curry paste)
1 medium eggplant
3 medium-sized potatoes (or 6 small potatoes)
1 14 oz box of firm or extra firm tofu (optional – if you prefer meat cook separately and add with the red pepper)
1 red bell pepper, large dice
1 small handful of fresh basil leaves, shredded
1. Heat up a medium to large pot to medium heat.
2. Stir fry 4 oz (or 6 tbsp) of red curry paste with 2 tbsp of oil.
3. Add 1 can of coconut milk and stir to integrate the curry paste with the coconut milk. While you’re waiting for the mixture to boil, chop the tofu into small 1/2 inch chunks.
4. When the mixture boils, add the tofu and stir thoroughly.
5. While the tofu is cooking, chop the eggplant and potatoes into small 1/2 inch chunks.
6. Add another can of coconut milk and add the chopped eggplant and potatoes. If the liquid doesn’t cover the newly added eggplant and potatoes, add some water, but not too much, since the eggplant and potatoes will reduce down as they cook.
7. While the eggplant and potatoes are cooking, remove the seeds from the red bell pepper and slice the pepper into thin strips.
8. After 20 minutes, check to see if the eggplant and potatoes are tender by sticking a fork or chopstick in it. The potatoes should not be too hard or too mushy. If they’re too hard, let them cook for 5-10 more minutes.
9. Once the potatoes are tender, add in the chopped red bell pepper. Cook for another 5 minutes, and then serve immediately over jasmine rice or just by itself. Garnish with fresh basil leaves to add color, fresh flavor, and texture. If you like it spicy, you can also garnish with fresh chilis.