Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

This week is a bittersweet haul, y’all. After nearly three years, I’m packing up my CSA boxes and mason jars and moving on from this most excellent role as HOMEGROWN’s flock tender. It has been a smorgasbord of awesomeness, learning and sharing with you can-do types. You’ve inspired me every single day with your ideas and ingenuity, your green thumbs and black raspberries. Your fellow maker-doer-baker Emily will be keeping the HOMEGROWN garden weeded and watered for the next couple of months, but it’s up to you to keep this community garden growing—to keep planting seeds by sharing photos and blog posts and questions and advice. This site is your site, friends! Thanks for sharing it with me. Now, onward: Pictured above is my latest Dogma Box from Boston Organics.

1. & 2. Parsnips and turnips, from Deep Root Organic Coop in Johnson, VT: These went into a crockpot beef stew.

3. Potatoes, from Nature’s Circle Farm in New Limerick, ME: Some went into the stew; others got whipped with celeriac for mashed root veggies.

4. Empire apples, from Dwight Miller Orchards in East Dummerston, VT: Snacks!

5. Celeriac, from Picadilly Farm in Winchester, NH: See number 3.

6. & 7. Beets and carrots, from Winter Moon Roots in Hadley, MA: The beets got julienned with some of the carrots, along with numbers 10 and 11; the rest of the carrots went into this week’s recipe, below.

8. Onions, from Porter Farms in Elba, NY: See this week’s recipe.

9. Mixed herbs, from Happy Valley Organics in Whately, MA: Into the stew with you!

10. & 11. Cabbage and kohlrabi, from Red Fire Farm in Granby, MA: An early-spring slaw, with numbers 6 and 7.

This is a great way to use up extra rice, takeout or homemade, and it couldn’t be simpler—my favorite way to cook (and eat!).

Feeds 2
» 2 cups cooked rice
» 2-3 Tbsp vegetable oil
» 1 to 2 onions, diced
» 1 to 2 carrots, coined
» 1 Tbsp curry powder
» 1 Tbsp cumin
» ½ tsp cayenne
» 1 cup peas, frozen or otherwise
» 1 egg
» salt and pepper to taste

Put the oil in a wok or deep nonstick skillet over high heat. Add the diced onions and carrots and cook, stirring often, for about 3 minutes. Add in the spices and peas, if you’re using frozen, and cook 5 minutes more. If you’re using cooked or canned peas, toss them in now and cook for a minute or 2. Lower the heat to medium/medium-high and crack an egg in there. Stir until the egg is cooked, about a minute or 2. Add salt and pepper and you’ve got it: a bowl of edible comfort!

CSA Cookoff is an ongoing series that puts good food to good use. What did you get in your CSA this week? And how did you use it? Post a comment and share the farm share love!

Views: 121

Comment by Erika S. Haines on November 20, 2015 at 1:49pm
Yum! Things in Boston look bangin'! Making curry today myself, if time permits! My first try!
Comment by Emily Eagan on November 24, 2015 at 11:12am

They sure are! How did your curry turn out?


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