We started the season off late with 4 feet of snow in February, and now our season is trying to end early. We woke up on Tuesday morning to an unexpected frost which killed off the rest of our zucchini, cucumbers, peppers, eggplant, and ground cherries. It also stunted the growth of many of our other crops. We're doing our best to recover and will continue to provide you with all of the delicious local veggies that we can and we thank you all for your continued commitment to supporting your local farmers! 4 weeks left in the CSA season!
Veggie of the Week: Winter Luxury Pumpkins!Fall is perfect for embracing the cozy times and the spookiness of Halloween, but pumpkins aren't just for putting on your doorstep. Winter Luxury is widely regarded as being one of the most flavorful pumpkins around and whether you use it in something sweet or savory, its velvety texture and rich taste is sure to dazzle your taste buds. Try it here in this recipe for Pumpkin Curry
For the Pumpkin Curry:
1 Tbsp Olive Oil
1 Onion (chopped)
2 tsp Curry Powder2lbs Pumpkin (peeled and cubed)
1 14oz Can Coconut Milk
1 cup Vegetable Broth/Stock
1/2 cup Baby Spinach
1/2 cup (75g) Cashew Nuts
1/2 cup Cilantro (chopped)
For Serving: Basmati Rice
Instructions:Put your rice on to cook.Add the oil to a pot along with the chopped onion and curry powder. Fry until soft and translucent. Add the pumpkin and stir.Add the coconut milk and vegetable broth and bring to the boil. Cover and let it simmer over medium heat for around 10-12 minutes until the pumpkin is soft and cooked.Stir in the spinach until just wilted.Remove from the heat and add the cashews and cilantro, keeping a little aside for serving.Serve over rice, topped with fresh chopped cilantro and cashews.
Thanks for supporting your local farmers!
Ellen and Ashley