CSA Newsletter ~ Week 10

We have certainly seen some rain and heat this week but the cold nights have continued! Michael has been wondering if we should have grown rice this year rather than vegetables?

One of our chores this week was to clear out the greenhouse and plough it ready for transplanting and direct seeding our winter crops.  I have been left a tiny corner to continue with the seeding but we managed to get three full length and two short beds into the greenhouse which did bring up the conversation of maybe needing another greenhouse!!

This weeks basket!
Tomatoes
Onions
Sweet Peppers 
Eggplant
Lettuce

Beans - They are back and are amazing.  Some of the beans are going to be large, they are a jumbo borlotti bean variety and we cooked with them this weekend and they are not at all stringy!

Celery

Cucumbers

Cabbage

Watermelons - These are certainly going to be watery but not sure how sweet! We have had enough rain but not enough heat and I think these need the balance of each.  Our other melons have been slow to grow and I think this is purely down 

to not having the heat we had last year to bring them along.

Zucchini - They are starting to slow and we hear the cheers! We may get another one or maybe two weeks out of them.

And as per previous weeks help your self to hot peppers!

Eggplant and green bean curry ~ Taken from Hugh Fearnly-Whittingstall's book "VEG Everyday".

Ahead of time either stew your tomatoes or roast them in the oven and blend into a thick sauce.

Curry Paste! You can make this as hot or as mild as you like.

2 medium onions

6 garlic cloves

1.5tsp ginger powder

5-6 medium chillies

2 tsp cumin

2 tsp coriander

1 tsp turmeric

1 tsp of tamarind paste

Place in a blender and blend till a paste.  You can use all of this or just a little!

Cut the eggplant into 2 inch chunks and saute in oil until they are lightly browned.  You may need to do this in batches.  Place the cooked eggplant to one side add a little more oil to the pan, add the paste and fry over a medium heat for 3-4 minutes.  Add the eggplant back to the pan and stir until coated in the spice mix. Add your tomato sauce (about 300ml) and one can of coconut milk.  Simmer partially covered for 10 minutes then add your beans and simmer until they are tender about 5 minutes.  Season with salt and pepper and garnish with toasted almonds.