I hope you guys like last weeks recipe; I did!  I thought using sesame oil for sauteing of the choi, garlic, and onion created a great flavor with the salad. If you didn't try it you may have enough ingredients of the same to do make it this week. 

This week, we are getting a variety of veggies.  With the intention of doing something different I decided to take a risk with this curried recipe. It's not a wet Thai curry, although I pondered that, you could totally use these same veggies I selected from the bag and go there.  The picture is not of the actual recipe but gives somewhat of an idea. 

This quantity should be enough for 4 as a hearty side dish or in 2-3 as a main vegan meal.

What you'll use from your Bag:

• Sugar Snap Peas 
• New Red Potatoes
• Kale
• Garlic Scapes
• Spring Onions (optional- our farmer Jon says he doesn't know if we will get these this week)

What else you'll need:

• Vegan Butter (or butter)
• Sweet curry powder
• Hot curry powder

First, Prepare:

• Boil about 10-12 red potatoes with the skin on until tender but still maintain some firmness
• Chop 6 sprigs each of garlic scapes & spring onion (if we get them)
• Quarter cut a big handful of sugar snap peas (or leave them uncut- it's your preference)
• Chop a big handful (or more) of kale (in no particular way) 

Next:

• Drain the potatoes and cut in half (or quarter if you want a smaller size)- set aside in a serving bowl
• In a saute pan heat 4- 5 tbls. of butter until just melted
• Add the garlic and onion and saute for a couple minutes
• Stir in 1 tsp. of each sweet & hot curry powders (you can use just one type if you want)
• Add the sugar snap peas & cook until bright green- a couple minutes
• Stir in the kale, cook until wilted

Finally:

• Gently stir the vegetable curry mixture in with the potatoes in the serving bowl until well incorporated
• Garnish with shaved coconut (if you happen to have a coconut lying around-totally optional)
• Enjoy

Namaste. Until next week...

I want ice cream- is what I’ve been thinking most of the day.  Was I desperate enough to leave the boat  in our dinghy tie the dinghy up ashore, walk over ½ mile in stifling heat to the bus that we drop me off a ¼ mile from the one store I knew of on Grenada that has non-dairy ice cream- no I wasn’t, but I was close.  I’ve been sick for a couple days, I guess with some type of cold that has my nose running like a class 3 rapid. And when it finally occurred to me to take an anti-histamine it laughed at my effort and did absolutely nothing to help my symptoms.   I haven’t left the boat all day or been more than 3 feet away from our box of tissues.

Anyway, it neared close to dinner and I tried to come up with something I felt like eating that wouldn’t be too much effort.  Lentils. Not quite ice cream, lentils are a stabilizing sort of comfort food.  I got the inspiration for this recipe from years ago in Yoga Journal and added a little Grenadian flare using their local spices and Callaloo.  

What you'll need/ Ingredients:
2 tbls. Earth Balance (or vegan butter/ghee)
1 tsp. cumin seeds
1 cup lentils (rinsed)
4 ½ cups water
1 tsp. ground turmeric
½ tsp. ground cardamom 
2 tsp. ground coriander
2 tsp. fresh grated ginger
1 ½ cups Callaloo (spinach also works)

What’s next:
-In medium sized pot melt the butter over medium low heat and toast the cumin seeds for a minute or two. 
-Add the water and lentils and all the spices and turn the heat up to bring to a boil.  Once boiling, reduce the heat to simmer and add Callaloo*; simmer for 30 minutes.

*If using spinach instead of Callaloo do not add until the last 5 minutes of cooking.

I serve this with a sprouted bread and “butter.”

**Makes enough for 4 Martys**