A great way to use your CSA share is to incorporate the veggies into dishes you love, such as this savory curry soup.
1 carton of vegetable stock (or make your own with the veggie ends)
5 scallions, cut with scissors in small slices (green slices set aside for garnish)
1 handful of kale, chopped
1 pac choi, sliced thin
1 bunch turnips, sliced thin into matchstick pieces
1 bunch turnip greens, chopped
4 leaves of chard, sliced thin
4 carrots, sliced thin
2 squash (one green and one yellow, sliced thin)
2 cups peas (frozen or shell your own and save pods for stir fry)
1 can coconut milk
4 tbsp curry powder or paste
1/2 tbsp turmeric dried or fresh (minced)
2 tsp sea salt
2 tsp black pepper
Saute turnips, pac choi, carrots for 5 minutes in evoo. Add squash, all the greens (turnip greens, kale, chard) and white part of scallions and saute for 3 additional minutes. Add peas. Add veggie stock and 1 can of coconut milk. Add 5 tbsp curry powder or paste (or make your own using authentic Indian spices), turmeric, salt and pepper. Simmer on low for a few minutes. Garnish with scallions.
Serve over a bed of basmati rice if you wish.
Cheers to simple meals using farm fresh ingredients!