From the Garden this Week, April 1, 2021...
From the Garden this Week…
Spinach, Frisée, Mixed Salad Greens, Radishes, Carrots, Green Lettuce Heads, Broccoli, Turnips, Peas, Parsnips, Cilantro, Oranges and Lemons
Coming Soon… Red Beets and Fennel
Using your produce…By Julie Moreno
Even though the weather is warming we are still two or more months away from summer produce. To use our seasonal vegetables in a new way, the first recipe I have is a vegetarian Thai curry. I used the seasonal root vegetables, parsnips, turnips and carrots, and add spinach and cilantro at the end for a fresh boost of flavor. You can use premade Thai curry for this dish. In the Asian foods section of most grocery stores they sell a good product. If you purchase this from an Asian grocery, beware that the curry paste can be very spicy. Taste first and add more afterwards. If you don’t have curry paste and don’t want to purchase a jar, I recommend using a spicy pepper, like a jalapeno, or you could even get away with a tablespoon or two of Siracha sauce, or red pepper flakes. The blend of coconut milk, spice and cilantro come together to create the flavor of Thailand.
Thai Vegetable Curry
1 tablespoon oil
1 small white onion, chopped (about 1 cup)
½ teaspoon salt
1 tablespoon finely grated fresh ginger
2 cloves garlic, pressed or minced
1 parsnip, peeled and sliced into 1-inch pieces
1 turnip, diced, peeled if desired
1-2 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
1-2 tablespoons Thai curry paste or 1 jalapeno minced
1 can (14 ounces) regular coconut milk
½ cup water
3-4 cups spinach, chopped
1 ½ teaspoons sugar
1 tablespoon tamari or soy sauce
2 teaspoons rice vinegar or fresh lime or lemon juice
½ cup chopped cilantro
Salt and Siracha, if needed
In a large Dutch oven or soup pot, add the oil, onion and salt. Cook over medium heat until the onion is translucent. Add the ginger, garlic, parsnip, turnip, carrots, curry paste or jalapeno to the pot. Cook for 2-3 minutes until fragrant, being careful not to burn the garlic. Add the coconut milk and water, stir and cook at a strong simmer for 7-10 minutes until the vegetables are tender. Stir in the spinach, sugar, soy sauce, lime juice and cilantro. Taste and add salt and siracha hot sauce if desired. Serve over steamed rice.
Did you know that your veggies grow
where horses once trotted around?
Before we became a CSA, Wellspring Charitable Gardens was once home to three horses used to assist children and adults recovering from traumatic experiences. Unexpectedly, Cindi was diagnosed with a bone disease that prohibited equine-related activities. So, she and her husband shifted perspective and began the transformation of turning WCG into a different kind of healing place for “heart health”!
Help us win a $5,000 grant! Go to Nature’s Path “Gardens for Good” and search for Wellspring to VOTE!
OR - here’s an easy link to find our entry: https://tinyurl.com/xs6kvjby
I’ve talked many times about using the vegetables that you have when they are available and this week my recipe variation includes using cilantro instead of parsley in a tabbouleh salad. I also added the spring vegetables of baby lettuce, carrots and peas.
Cilantro Tabbouleh Salad
1 cup fine bulgur wheat
1 cup water