Wednesday, May 02, 2018

More Veggie Boxes and a Curry Leaf Harvest

Happy May, friends. In our household, the big excitement of April was the installation of a pretty sweet play set in the backyard. 

It was a home project many years in the making. Northeast Georgia is a pretty hilly landscape and looking at our sloped, wooded, crazy overgrown backyard, I never had any hopes of being able to put in a play set for the kids. But sometimes it just takes finding the right people for the job. I finally found two guys at the recommendation of a neighbor who assured us that they were experts in safely installing play sets on hilly, uneven terrain and they did so in just 4 hours on a sunny morning. The shock, delight and pure joy on the kids' faces when they got home from school was priceless. 

They now have a lookout tower with a little bridge going to another roofed tower, with a slide and three swings and a cute little picnic table. All in a cool and shaded spot. Lila hosted a grand opening of our little playground, with lemonade and apple slices served on the picnic table. It makes me so happy that our yard is being used more and that the kids will have more outdoor time in a space we can share with friends and neighbors. 


Meanwhile, the veggie boxes have been keeping me busy in the kitchen and filling our plates with colorful fresh produce. 
Week 2 CSA haul
Saag paneer


This is what week 2 brought us...
1. Arugula- Another batch of potato arugula frittata.

2. Carrots- I roasted these with some sweet potatoes. Kids loved it.

3. Lettuce Mix- Taco salad.

4. Kale and Mustard Greens- Saag paneer. Saag is my go-to dish for hearty greens; my version is quick enough to make on a weeknight and we all (even the kids) love it.

5. Red radishes and Turnips- Made a simple subzi with this, to go with some khichdi.

6. Strawberries- eaten as a snack.

Week 3 CSA haul
Week 3's CSA brought us

1. Beets, Carrots and Spicy Salad Mix- I made a big salad with all of these with a mint and cilantro dressing, and served it as a side for biryani when we hosted a farewell dinner for a friend.

2. Bok Choy and Scallions- These, along with tofu, went into a stir fry, served with rice.

3. Radishes- Made a radish raita with these.

4. Spinach- Spinach and tomato dal.

5. Strawberries- Snack.

Now that warm weather is here to stay (famous last words?), we brought our two curry leaf plants out of their indoor winter home and back outside to revel in the glorious spring sunshine. The plants were getting too lanky so V decided to give them a haircut, a solid pruning of the top to encourage lateral growth. I ended up with branches of curry leaves piled on my kitchen counter.

Many stems have been wrapped and stored away in the fridge. But I had about 7 packed cups of washed and dried curry leaves left. Those got converted into 3 bottles of podi, ready to be enjoyed with idlis and dosas.

Curry leaves and curry leaf podi
The curry leaf plants are about the only "kitchen gardening" we do- our sloped and shaded yard doesn't offer many possibilities. But V and Lila have also put in a small herb patch- fingers crossed! 

Are you doing any gardening this year? What's cooking in your kitchen?