Newsletter for July 28 (Chicken and Vegetable Curry)

Speaking to so many CSA members over the past 6 years I’ve learned that many of you have a tradition of cooking up the last of the CSA veggies in a stir-fry on the night before your next pick-up. If you’ve been doing this and are growing bored with stir-frys, a very easy curry-type dish is always an option too! I made one the other night with baby bok choy, potato, and chicken, and it was fantastic. Not particularly authentic, but delicious and very easy:

End-of-Week Chicken Curry:

1 tbsp olive oil or butter

1 large onion, chopped or thinly sliced

1 can coconut milk

1-2 cups chicken broth

1-2 tbsp curry powder or curry paste (to taste)

1 lb skinless, boneless chicken, cut into 1-inch pieces (I use tenders)

Salt and pepper

Red pepper flakes or chopped chilis (optional)

Fresh lime juice (optional)

Chopped fresh cilantro (optional)

Saute the onion in oil or butter until soft. Add coconut milk, stock, and curry powder or paste (you can also add red pepper flakes or chilies now). Bring to boil. Add chicken and vegetables and return to boil. Lower heat to simmer and cook, covered, until chicken is fully cooked and vegetables are tender. Remove from heat. Add salt and pepper (and lime juice and cilantro if using). Adjust seasoning to taste and serve as is or over rice.

Choose 2-3 of the following and cut the vegetables into 1-inch pieces (or much thinner if veggies are hard like carrots or potatoes)

Zucchini

Golden Zucchini

Potatoes

Sweet potatoes

Butternut squash

Baby bok choy

Carrots

String beans

Peas (any type, in pod or out)

Eggplant

Bell peppers

Chard

Cauliflower

Note: You could replace the chicken with canned, drained garbanzo beans for a vegetarian version. This would be particularly good with potatoes or zucchini and swiss chard.

Zucchini

We started growing golden zucchini this year, and we have tons of it. Golden Zucchini tastes just like green zucchini, so you can use it just as you would green zucchini (or summer squash). I am a huge fan of zucchini sliced lengthwise and cooked in butter or olive oil until golden brown, but you can also make green or golden zucchini into pretty much anything you wish: bread, muffins, pancakes, soup, “pasta”, and chips. You can grill it, add it to stir-fries, soups, pasta dishes, and curries. It’s probably one of the most versatile vegetables around, so if you’re sick of one preparation I’d advise giving another a try!

Discounts/Bread

There was a PA peach/nectarine coupon in Sunday night’s email and I will have a tomato coupon for anyone who’s like one at the pick-up. We also still have $1 off VT cheese for CSA members. We have VT Creamery Chevre, Grafton Creamery Cheddars, and Maplebrook fresh Mozzarella. The bread this week will be Red Hen’s Ciabatta, which would be wonderful with sliced tomatoes and some fresh Mozzarella!

This Week’s Produce

Single Share

1/2 pint blueberries

2 ears corn

1 bunch beets or carrots

1 cucumber or 1 bunch parsley

Choose 3 options:

1 head lettuce

1 lb bag beans

1 bunch chard

3 yellow zucchini

1.3 lbs pickling cucumbers

1 $3 PYO voucher

Possibly: Broccoli, shelling peas

Small Share

1 pint blueberries

4 ears corn

1 bunch beets or carrots

1 cucumber

1 bunch parsley or 1 extra cuke

Choose 3 options:

1 head lettuce

1 lb bag beans

1 bunch chard

3 yellow zucchini

1.3 lbs pickling cucumbers

1 $3 PYO voucher

Possibly: Broccoli, shelling peas

Large Share

1 pint blueberries

8 ears corn

2 bunches beets or carrots

2 cucumbers

2 bunches parsley or 2 extra cukes

Choose 4 options:

1 head lettuce

1 lb bag beans

1 bunch chard

3 yellow zucchini

1.3 lbs pickling cucumbers

1 $3 PYO voucher

Possibly: Broccoli, shelling peas

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