CSA Share #6

From the City (temporarily in a small town)...

woah. I'm easily getting behind here these days. Blogging as proven itself more challenging than I thought it would be. Here's my share from last week:

1 bulb fresh garlic (which didn't make the pic)

1 bunch carrots (which simon ate half of)

1 quart red new potatoes

1 pint ochre

1 bag beet greens and swiss chard

1 bag salad greens

1 small cucumber

1 quart cherry tomatoes

1 orange pepper

1 dozen eggs

2 bags of all purpose flour which made the bread

My recipe this week is a vegetarian vegan red lentil curry with potatoes, ochre and carrots. It's pretty delish. You should probably make it today for dinner.

Red Lentil Curry

• 3 Tbs. olive oil
• 2 medium onions, chopped
• 2 cup red lentils, cooked but not too mushy
• 3 medium carrots, peeled and roughly chopped
• 3 medium new potatoes, washed and cubed
• 3 small ochre, thinly sliced
• 14-oz. can coconut milk
• 2 hot house tomatoes or 1 can diced tomatoes
• 1 bay leaf
• 3 cloves fresh garlic, minced
• 1 Tbs. curry powder, preferably hot
• 1 tsp tumeric
• salt to taste
• 1/2 cup chopped cilantro
• dollop of yogurt to garnish

Saute onions and garlic. Add curry powder and tumeric. Cook for 2-3 minutes.

Add carrots, potatoes and ochre and mix well. Allow to cook for 2-3 minutes.

Add tomatoes, coconut milk, bay leaf. Cover and cook until potatoes and carrots are soft (15-20 min).

Season with salt and pepper.

Serve with rice, cilantro and a dollop of yogurt. Best served the next day but really, who can wait that long???