CSA Week 16

Ok here's this week.

• Callaloo
• Zucchini
• Squash
• Cucumbers
• Green Bell Pepper
• Kale
• Hakurei Turnips
• Herbs

The Callaloo went into a fish curry dish. (Below). The Zucchini's will split between the BBQ and some great Zucchini bread by Meredith. The squash will be roasted with a chicken and some other veggies and most of the herbs. The Kale will probably go in the roast dinner too. The Hakurei Turnips? I'm thinking a side dish maybe? With the leftover kimchi?

This week and last week wrapup
The Bahn Mi were delicious. After the viet-baguettes were gone the rest of the chicken and pickled veggies went into a big asian salad.

The cherry tomatoes went into a sortof Caprice Salad with some basil and mozzarella.

I used about half a quart jar of the kimchi in a soup, with some stew-beef, and one of the squashes. It was nuclear, but pretty good.

Pompano with Callaloo and Coconut Curry

This weekend Meredith came home from the store with a 1/3lb Pompano fillet. So it became Iron Chef time to figure out what to do with it, while still using as many CSA veggies as possible. Pompano is an excellent Florida fish, just delicious. This recipe is loosely based on one for Coconut Curried Wahoo from Steven Raichlen's excellent Miami Spice.

Fish and Marinade

• Pompano Fillet, about 1 per person. But we split ours because we only had one.
• lime juice, maybe one lime per fillet.
  
• minced garlic, maybe a clove or so per fillet.
  
• salt/pepper

Coat the fillet in lime juice, garlic, salt and pepper and let sit for 20 minutes while you do the rest. When sauce, greens and rice are ready, saute in non-stick pan with some olive oil until done.

West Indian Coconut Curry Sauce

• 2 T olive oil
• 1 Onion, chopped
• 3 cloves garlic, minced
• 3 scallions
• 1 red ripe Serrano chile, minced (from our backyard garden)
  
• 1 Red Bell Pepper, cored seeded finely chopped. (garden)
• 1 T West Indian Curry Powder (see Callaloo and Goat Curry from week 4)
• 1 can peeled whole tomatoes, chopped
• 1 small green tomato from the garden, chopped
• 1 bay leaf
• 1/2 cup combined chopped cilantro (garden) and Italian parsley (CSA)
• 1 can coconut milk plus about 1/4 can water
• 1 t Better Than Bouillon Organic Chicken Stock

Heat the oil in a saucepan. Cook the onion, garlic, Serrano, bell pepper, and scallions till soft, about 5 minutes. Add the curry powder, cook a minute. Add the tomatoes, up the heat, cook a minute. Add the bay leaf, half the parsley/cilantro, the can of coconut milk and the bouillon. Simmer till thick and delicious. Just before serving stir in all but about a tablespoon of the remaining cilantro and parsley.

Greens

• 1 bunch Callaloo, stemmed, washed, dried, leaves rolled and sliced about 1/8" thick. Collards, kale or spinach would probably work too. Ditch the stems, they're too much trouble.
  
• 1 clove garlic, chopped
• 2 T olive oil
• salt to taste
  

Heat the oil in a wok to about 325 (I've really gotten into my infra-red thermometer!), add the garlic, saute 30 seconds then in with the greens. Cook them for about 3 minutes until very wilted.

To serve. Mound rice on plate. Pile some greens on top. Pour some curry around the outer edges of the rice. Place pompano fillet on top. Sprinkle with remaining cilantro and parsley.