Thinking inside the farmbox: Root vegetable curry

This post features the last box of the summer CSA. The share has been filled with greens, followed by tomatoes and corn, and now roots and brassicas.

Usually, I don’t have a lot of trouble figuring out what to do with root vegetables. Beets are the only thing that stump me, but they’re always delicious roasted and combined with greens, nuts, and goat cheese.

One of my favorite dishes for roots is billed as a sweet potato curry. I, however, have used sweet potatoes, potatoes, carrots, parsnips, and this time, I added cauliflower. I make my pot of curry spicier than the recipe—sometimes with a finely diced habanero pepper or a splash of ghost chili hot sauce. 

Recently, I’ve prepared several recipes that instruct me to simply dump everything on sheet pans and slide the pans into the oven to cook. I like this method; it’s easy both for preparation and cleanup. This week’s sheet pan recipe was baked tilapia with tomatoes, olives, and potatoes. I put a few handfuls of Kalettes in with the tomato mixture, and they were a great addition.

I stuffed the carnival squash with a mixture of bulgur, chorizo, Manchego cheese, and parsley. Bulgur is wheat that has been parboiled, dried, and cracked into small pieces. It’s commonly found in tabouli.

Stuffed squash

Stuffed squash

What do you serve with chili (in addition the obligatory tortilla chips)? I often choose salad. This week, I made a green chili with ground pork and hominy. I roasted the assorted sweet peppers from the share, plus a few additional poblanos, and combined them with a queso anejo dressing for a great complementary side dish.

I also made good use of the baby kale. The first night, I mixed it up it with a mustard dressing to serve with the aforementioned stuffed squash. I had leftover dressing and kale, so I roasted a few golden beets and added goat cheese for the next night’s dinner.

The year has flown by so quickly. It’s time to reserve my turkey and start planning which Christmas cookies I’m going to make. Do you have a favorite holiday cookie recipe?

I’m splitting the weekly winter share with one of my neighbors, so veggies will continue to come until the end of the season in mid December.