One More Week
Even though I tend to become overwhelmed at the sheer volume of vegetables that fill my refrigerator every Wednesday, I have to say:
I MISS MY CSA!
First Light Farm, the main source of the food that goes into my CSA (Community Supported Agriculture) box every week, has been on winter break since our last box on the 23rd (which I so brilliantly forgot to pick up). While Nathan and his crew of volunteers certainly deserve the rest, my kitchen is suffering for it.
I purchased lettuce at a store for the first time in a year. It was AWFUL. I refuse to buy store carrots as they are sad, flavorless excuses for root vegetables! Even my beloved Trader Joe's is stocked with produce mostly imported from Mexico. I'm down to my last handful of potatoes, beets, and dried jalapenos. Things are looking dour.
Last night I used my two biggest potatoes and my very last carrots to make a dish suggested in one of my CSA emails. It's an Ethiopian-inspired dish, which at first seemed completely strange to an uncultured eater like me. After reading through the recipe I realized it would be true love as soon as the first forkful hit my tongue. I was oh, so very right!
Green beans and potatoes
- 2 large white potatoes
- (½ lb) green beans (if you opt to use a can of green beans, don't cook them with the potatoes)
- 2 chopped carrots
- 1 small onion, chopped fine
- 2 cloves garlic, minced
- 1 small chili pepper, seeded and minced (I add a few dashes of chili sauce in here as well)
- ½ tsp turmeric
- ½ tsp ground cumin
- ½ tsp salt
- 500 g (15 oz) stewed tomatoes
- ½ tsp fresh lime juice
Preparation
Dice the unpeeled potatoes and chop the carrots and cover with water in a medium saucepan. Bring water to the boil, then cook for 12 minutes over high heat. Cut the green beans into 2.5 cm (1 inch) pieces, add to the potatoes, cook for 5 minutes, then drain. In a large skillet, sauté the onion, garlic and chili pepper. Stir in the seasonings and saute for another minute. Add the potatoes and green beans, stewed tomatoes and lime juice, and cook for 10 minutes over medium heat, stirring frequently.
The potatoes get all fally-aparty by the end, so it's like Mashed Potatoes Go To Heaven, and because of the lovely amazing cumin, they stop by Taco Bell first. Yes, cumin smells like Taco Bell. Hush.
I MISS MY CSA!
First Light Farm, the main source of the food that goes into my CSA (Community Supported Agriculture) box every week, has been on winter break since our last box on the 23rd (which I so brilliantly forgot to pick up). While Nathan and his crew of volunteers certainly deserve the rest, my kitchen is suffering for it.
I purchased lettuce at a store for the first time in a year. It was AWFUL. I refuse to buy store carrots as they are sad, flavorless excuses for root vegetables! Even my beloved Trader Joe's is stocked with produce mostly imported from Mexico. I'm down to my last handful of potatoes, beets, and dried jalapenos. Things are looking dour.
Last night I used my two biggest potatoes and my very last carrots to make a dish suggested in one of my CSA emails. It's an Ethiopian-inspired dish, which at first seemed completely strange to an uncultured eater like me. After reading through the recipe I realized it would be true love as soon as the first forkful hit my tongue. I was oh, so very right!
Green beans and potatoes
- 2 large white potatoes
- (½ lb) green beans (if you opt to use a can of green beans, don't cook them with the potatoes)
- 2 chopped carrots
- 1 small onion, chopped fine
- 2 cloves garlic, minced
- 1 small chili pepper, seeded and minced (I add a few dashes of chili sauce in here as well)
- ½ tsp turmeric
- ½ tsp ground cumin
- ½ tsp salt
- 500 g (15 oz) stewed tomatoes
- ½ tsp fresh lime juice
Preparation
Dice the unpeeled potatoes and chop the carrots and cover with water in a medium saucepan. Bring water to the boil, then cook for 12 minutes over high heat. Cut the green beans into 2.5 cm (1 inch) pieces, add to the potatoes, cook for 5 minutes, then drain. In a large skillet, sauté the onion, garlic and chili pepper. Stir in the seasonings and saute for another minute. Add the potatoes and green beans, stewed tomatoes and lime juice, and cook for 10 minutes over medium heat, stirring frequently.
The potatoes get all fally-aparty by the end, so it's like Mashed Potatoes Go To Heaven, and because of the lovely amazing cumin, they stop by Taco Bell first. Yes, cumin smells like Taco Bell. Hush.