Cabbage, again. Tis the season. This is the only disadvantage of being a CSA member: non-preferred ingredients, ad naseam. But it teaches you to be creative, think outside the box, discover new favorites, & I try to make the best of it. Thank goodness I have some new & old recipes at my fingertips.
- Broccoli
- Cabbage
- Chard
- Parsley
- Fennel
- Carrots
- Arugula
- Kale
I have yet to share the outcome of how I utilized the cabbage from the last box, & will do so soon, I promise. But here is a hint…
This time I plan to make another dish from trusty culinista, Heidi Swanson - “White Beans & Cabbage” from her latest book, Super Natural Everyday. I’m sick, again, so my taste buds are flat & I’d just like to keep it simple. This recipe looks rustic & hearty. In fact, here it is on the cover!
Speaking of being under the weather, I haven’t had much of an appetite, but I did have a craving today for something comforting. I’ve also had a hankering for vegan mac & cheese & a bit of inspiration popped into my inbox yesterday - “White Cheddar & Arugula Pesto Mac & Cheese”. Perfect use of arugula from the CSA, but hmmmmm….how can I veganize the mac & white cheddar part? I think I’ve come up with a plan. I’ll test it out & if it is successful, I’ll share.
I was very excited to see kale on the list, as I usually have to buy it separately. I am always up for kale. My CSA has recently begun adding recipes to our boxes & it’s wonderful. This week they included a recipe for “Kale & Potato Gratin” & were kind & amazing enough to add a “vegan adaptation” to the recipe. Thank you, Suzie’s! I will be making it for sure & will share the recipe here. Bring on the comfort food.
In other news…just booked a trip to the bay area. A quick San Fran-Berkely-Napa excursion. Leaving two weeks from today. Made a reservation at Millennium….yes! I need this more than anything right now. Things in my little life have been a bit overwhelming lately.
Weeknights are often busy. Between 2 jobs, I work a long day, then come home, tend to my dog, & squeeze in yoga or exercise, & try make a fresh, nutritious meal. Some meals are healthier that other, & sometimes cheating is involved…
By cheating I mean taking reasonable short cuts. A Gardein Chik’n Breast & steamed or roasted vegetables with rice is a staple, as is spaghetti & veggie meatballs, or a frozen Amy’s roasted veggie or vegan pizza & a salad. Other times, I’ll make a little more effort, but still just cheat a bit, as I did here, by using a pre-made red curry sauce instead of making the real deal.
A few weeks ago I received a gem of a kabocha squash in my CSA share. Kabaocha is a rare gift in terms of squash & I was determined to do something special with it. That is when I came across this recipe & flagged in on my “Veganize It!” Pinterest board. Veganize & simplify - that was my mission. A Thai restaurant in my neighborhood makes a gorgeous pumpkin curry that I often crave, so why not make a semi homemade version?
But let’s talk a bit more about our star ingredient - kabocha squash. It is a centuries-old variety of Japanese squash that is often referred to as a Japanese pumpkin & is popular in dishes ranging from soup to sushi. Kabocha is a hard winter squash available from late fall to late spring. It has a brilliant yellow-orange flesh & as its rich orange flesh indicates, it is high in the powerful anti-oxidant beta carotene. One 3/4 cup serving of cooked Kabocha squash is only 30 calories yet provides 30% of your daily recommended vitamin C & 70% of vitamin A. It’s also high in dietary fiber, especially if you eat the skin, which turns soft when cooked. Both the texture and flavor of Kabocha squash is reminiscent to a sweet potato: the soft, moist, fluffy flesh is delightfully sweet & slightly nutty.
Cheater, Cheater Pumpkin Eater Kabocha Squash Curry
- 1 large kabocha squash
- 8 oz firm tofu, cut into bite sized chunks
- 1 large handful green beans, cut in half
- 1 red bell pepper, diced
- 1 tbsp canola oil
- 3/4 jar of vegan Thai Red curry sauce (be sure to check the label for traces of fish sauce, dairy & eggs - I used Fresh & Easy brand)
- cooked jasmine rice for serving (to save even more time I love the frozen rice packages from Trader Joe’s - throw in the micro for 3 minutes!)
- Preheat oven to 400 degrees. Drizzle olive oil on a foil lined sheet tray. Slice kabocha squash, remove seeds, & place cut-side down on the sheet tray. Roast squash halves for about 30 minutes until tender. Remove & let cool completely.
- Press tofu for 20-30 minutes & drain excess water. Cut into chunks.
- Heat oil in a large pot, add red bell peppers, green bean halves & sauce & simmer for about 15 minutes until vegetables are just cooked but not mushy.
- Peel kabocha squash, or leave peel on for extra nutrients. Chop into large chunks & add along with the tofu to the curry sauce. Serve curry over jasmine rice.
So simple, nutritious & tasty. That is what an easy weeknight meal is all about. Prep the veggies & tofu while the squash is roasting. Then throw everything into a pot & simmer away while enjoying a glass of wine.
San Diego peeps, check this out…a 3 course affordably priced, locally sourced, vegan meal at El Take it Easy…And this is event #2. Where was I when they threw event #1? Well, this next event is certainly not to be missed!
I’ll admit, I’ve been curious, but I haven’t yet checked out El Take it Easy. Let’s just say their typical menu is very “un-vegan,” & in essence, has never appealed to me. However, I appreciate their “farm-to-table” philosophy, & their partnership with my CSA, Suzie’s Farm, & their cocktail menu looks enticing, so I am all in favor of supporting their vegan event, & at a steal of a price to boot!
The details…
Once a month, the vegetarian fixed-price dinner goes vegan, with a party hosted by one of San Diego’s vegan cultural vanguard.
On January 11, El Take it Easy welcomes Ensenada native & North Park resident Acamonchi, whose work is known from Mexico City to New York & beyond.
The nite will feature art by Acamonchi, a soundtrack by Ejival of Tijuana’s Static Records, &, of course, a three-course vegan meal featuring Suzie’s Farm produce for $20. It’ll also be a good nite to learn about mezcal, we’ll be around to share some tastings with you.
Be there!
It’s my last share of the year! I joined
Suzie’s Farm almost two years ago & it’s been one of the best choices I’ve ever made. Eating locally grown seasonal produce is a magical thing & I am so lucky to be able to do it. If you live in San Diego, or you have friends or family here why not share the love & give the gift of Suzie’s? Even though Christmas has passed,
Holiday Specials are still available, &
a gift subscription,
farm tour passes, or a
Good Farm Box would make a wonderful offering to yourself or loved ones who have healthful goals on their New Year’s Resolutions!
I am off to the Farmers’ Market pick up these goodies from Suzie’s:
- Broccoli
- Spinach
- Wee B Little Pumpkin
- Orange Carrots
- Head Lettuce
- Cilantro
- Kale
- Fennel
Yay kale! I might pick up some extra, because it’s about time to make some kale chips! In addition, I’ll be picking up veggies for my NYE Paella. I usually have a NY Day “Champagne & Paella Party,” but this year I’m changing it up. I am also trying a new recipe & will be making the recipe in my new Candle 79 Cookbook. I want to use as many organic & local veggies as I can find. Can’t wait to try it & tell you all about it!
What are your New Year’s plans?
I picked up my goods last night & some other fun stuff. Yay! It was slim pickins’ in my fridge!
First of all - If you live in San Diego & love hummus, you must check out Baba Foods. Best hummus in town. My all time favorite is the “Vegan Curry Hummus,” but last night I selected the “Pesto (Basil) Hummus.” I’ve been in a veggie sandwich mood lately & it sounded like a fun sammie spread. Okay back to the latest share from Suzie’s Farm…
- Napa Cabbage
- Spinach
- Arugula
- Bok Choy
- Red Kabocha Squash
- Spicy Salad Mix
- Cannellini Bean Dry
In addition, I grabbed some Romanesco cauliflower, carrots, beets, sunflower sprouts, red grapes, & red leaf lettuce. I am in need of some good clean greens, so I am grateful for all of the roughage! This box has also inspired quite a few recipes that I hope to make over the weekend & next week! It’s been so hard for me to blog about what I am cooking lately. Working two jobs & trying to attend evening yoga classed puts me home past dark, which we call know doesn’t lend itself well to food photography. I might have to build a light box, but that is a project for another time. I hope to do some cooking/photo projects on the weekends so I have some fun stuff to post. In the meantime these are the recipes I hope to make over the next two weeks:
What are your favorite recipes to make this time of year?
***Oh, & by the way I just signed up for a Pinterest acccount & have been having so much fun with it. Follow me here.
It’s beginning to look like fall at the Farmers’ Market! I was so delighted to pick up my CSA box today & so happy to be getting back on track with my bi-weekly share. Looks like I am just in time for beautiful hearty greens & winter squash! Here is what was waiting for me today:
- Spaghetti Squash
- Savoy Cabbage
- Chives
- Red Frill
- Sweet Nardello Pepper
- Arugula
- Baby Red Eggplant
Suzie’s Farm provided a lovely recipe for “Gingered Spaghetti Squash” that I will likely make & share, as well as a simple recipe for “Simple Sauteed Cabbage.” I just might have to pick up some vegan “sausages” & have a German themed night? Maybe it’s been a while, but the contents of this box seemed a bit sparse today compared to previous boxes. This tends to happen as the seasons change, so I am anticipating a more substantial box next time around. I was really hoping for some beautiful greens & more winter squash. Bring it on!
I absolutely love my CSA, Suzie’s Farm. Not only do they provide wonderful fresh, organic produce to restaurants, farmers’ markets, & households across San Diego County, they frequently open up the farm grounds for tours, u-picks, & family friendly events! Here is what is going on this Fall at Suzie’s…
I really wanted to attend the Autumnal Equinox Dinner, especially after seeing this video, but the menu isn’t vegetarian. Come to think of it, Lucila, one of the farm’s owners is vegan, so perhaps they would’ve honored a veg request? Oh well too late now & not in my budget for this month! As I will finally have my weekends back beginning in October, I do plan to check out the sunflower maze & attend a pumpkin u-pick! Also…yoga in the middle of a sunflower maze? Sounds divine! Yes, please!
After work today, I am off to pick up my last share of the summer season! Here’s what I have to look forward to…
- Sweet pepper mix
- Onion 1
- Tomatillo 1lb
- Cabbage
- Tomato 2lb
- Lettuce
- Padron peppers
- Onion Sprouts
I thought I was in the clear with cabbage for the rest of the season! Well, as the weather cools down, I begin craving soup so I can always pull out my favorite Hot & Sour Soup recipe! However, what do I do with tomatillos? These are a first for me! Looks like I’ll be piled high under cookbooks tonight! Anyone have any recipes or suggestions?
- Cucumber
- Sweet Pepper Mix
- Summer Squash
- Carrot
- Lettuce
- Tomato
- Eggplant
- Onion Sprouts
After two weeks off from summer squash, here it comes again! I had a feeling it was, so I planned ahead & flagged some recipes! I’ve got my eye on the “Summer Squash Fritters” & ”Squash Linguine with Vegan Cream Sauce” from the Skinny Bitch Cookbook! With the tomatoes & eggplants coming in, I also really want to make Gwyneth Paltrow’s “Vegan Paella”, or In the Kitchen with Kath’s “Curried Eggplant!”
On a different note, I had the pleasure of dining across from Lucila, who owns Suzie’s Farm with her husband, at last weekend’s Vegan Garden Dinner. Not only is she stunningly gorgeous & glowy (all that farm fresh organic produce!), she is an absolute character & a charming soul! It’s always given me such pleasure to support this local family farm as a CSA member, but even more so after meeting one of the key people behind it! I’ll be touring the farm this weekend & hope to take lots of photos!
The rain may have washed out the farmers’ market today, but I still got to pick up my last CSA share of the year!
- Gold & Chioggia Beets
- Carrots
- Fennel
- Spaghetti Squash
- Napa Cabbage
- Spinach
- Parsely
- Braising Mix
- Rosemary/Thyme Sage Bunch
- Turnips
- Onion Sprouts
Mmmmm…Looks like I need to get my roasting pan out!
Lots of greens & root veggies! Yay!!! Fresh from Suzie’s Organic Farm:
- Beets
- Carrots
- Lettuce
- Delicata squash
- Chard
- Sorrel
- Stinging Nettle
- Dandelion Greens
- Parsley
- Braising Mix
- Broccoli Sprouts
- Basil
- Microgreens Rainbow Mix
I have the next 4 days off!!! I’ll be doing lots of cooking! Stay tuned!
