OLYMPUS DIGITAL CAMERA
February has its bright spots.


Our new CSA delivery and pick-up system is working nicely. Thanks to all our members for their timeliness and reliability and to Greenstar Coop for the space.

This month members will be enjoying watermelon radishes, turnips, carrots, onions, potatoes, cabbage, rutabagas, shallots, and parsnips. Talk about bright spots!


OLYMPUS DIGITAL CAMERA


Seeds have been planted; with longer days and warmer weather approaching salad greens should be popping up soon. Keep your fingers crossed.


OLYMPUS DIGITAL CAMERA


Robin has found a couple of appetizing recipes using carrots and onions for your cooking adventures. Enjoy!


Cathy's Carrot-Onion Casserole

Serves 8

4 c. sliced raw onions


2 cups slivered carrots


Cook separately in boiling salted water and drain well.

Buttered white bread crumbs (Cathy makes them crouton-sized)

White sauce

1/4 lb butter

5 T flour

2 c. milk

salt and pepper to taste

Melt butter and blend in flour. Add milk slowly then add salt and pepper to taste. You don't need to cook the sauce until it thickens & loses its floury taste - that will happen in the oven.

Put half onions and carrots in casserole and cover with half of bread crumbs; add remaining onions, carrots and white sauce. Cover all with buttered bread crumbs. Bake in oven at 350 for about 45 minutes.


Cabbage Carrot and Onion Curry

2 small cabbage

3 medium carrots
2 large onions
1 tablespoon ghee (clarified butter)
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon mustard seeds
1/4 teaspoon chili powder
1/4 teaspoon coriander
1/4 teaspoon cinnamon, ground
salt to taste

Directions

Cut the cabbage into small pieces.

In a separate container cut carrots into thin rounds.

Peel onions and cut into small pieces.

In a medium-sized pan sauté the onion with butter or margarine.

When onions feel soft, add mustard seeds. Thirty seconds after that add cumin powder, coriander powder, and turmeric powder. Stir.

Drop carrots in pan and sauté. Put the lid on for 5 minutes.

Add cabbage. Mix all the vegetables together.

Add cinnamon powder, salt, and chili powder.

Put the lid on. Wait for 5 minutes.

Turn over mixture in pan. Make sure the spices don't stick to the bottom of the pan. Put the lid back on and leave it another 8 minutes.

If you want curry to be softer, keep the lid on longer after cooking.

Serve hot or warm.