December 10 Whole Farm and Winter CSA

Full Share: Purple Viking Potatoes, Yellow Onions, Beets, Parsnips, Kale, Spinach, Sunshoot Microgreens, Parsley

Half Share: Purple Viking Potatoes, Yellow Onions, Beets, Parsnips, Kale, Spinach, Spicy mix or Cilantro Microgreens.

In your boxes this week you will receive a mix of root vegetables and fresh greens from the greenhouse. Both full and half share Whole Farm CSA receive eggs.


Don’t forget to grab your wreath if you haven’t yet!


The unseasonable warmth has melted out the trails so there is now longer skiing. Fingers crossed for colder, snowier weather in our near future!

This week in your boxes you have potatoes onions and parsnips and potatoes, try this warm root veggie Massaman Curry:


Thai Masaman Curry

  • 2 pounds chicken thighs, bone-in, skin-on. Can be substituted with tofu or other protein

  • 2 onions, cut in ½-inch strips

  • 1 lb potatoes cut into cubes

  • 1-2 parsnips cut into disks

  • 5 to 6 tablespoons Massaman or Red Curry Paste

  • 1 tablespoon brown sugar

  • 2 to 3 tablespoons fresh ginger

  • 2 to 3 tablespoons fish sauce

  • ¼ cup unsalted roasted peanuts

  • 2 cups (500 ml) coconut milk, divided

  • 2 cups chicken or veggie broth

  • Jasmine rice, for serving

  • Cilantro and lime to garnish

Cook jasmine rice on stove top or rice cooker. Heat pot with a dash of oil. Once the pan is hot add onions and sauté until translucent. Throw in potatoes and parsnips and cook for 5 minutes. Stir in curry past, fresh ginger, fish sauce and half of the peanuts then cook for 3 minutes stirring frequently. Add the chicken and cook for another 3 minutes. Poor in coconut milk and stock then give everything a good stir. If liquid doesn't cover everything, add water until just submerged. Put a lid on the pot and cook at a low simmer for 30 minutes. Once the potatoes are soft take of heat and let cool. Eat over rice and garnish with the rest of the peanuts, cilantro and lime.



The Kale you have this week is grown and the green houses and is more tender than the November field Kale. It is yummy sautéd with garlic or chopped and added to salad.





Happy cooking!



Lily

Before the thaw…





Jacy Rothschiller