We’re at the time of year when we cut back on watering crops like tomatoes and squash, to encourage ripening for tomatoes, and to allow the skins of winter squash varieties to harden for storage. You can cut new flowers off your tomato plants (unless you want tons of little green ones in mid-October) and let the vines wither on your squash plants.
It’s a bittersweet time. The vegetable garden doesn’t look as “pretty” as it did a few weeks ago, but there’s hopefully lots of produce to be harvested in the coming weeks.
This is the moment to congratulate yourself on what grew well this summer, and learn from what didn’t. Every gardener is involved in life long learning!
In case you want to celebrate the successes of your summer’s work in the garden, below is a recipe for vegetarian curry. Delicious. And colorful, especially if you have a few fresh cooked beets on the side of your plate. Hope you will enjoy making it from your own harvest!
VEGETARIAN CURRY (4 servings + leftovers)
1 med. onion chopped
2 cloves garlic, peeled and minced
1 knob of peeled chopped fresh ginger
2 Tbsp curry powder
½ tsp turmeric
1 tsp salt or to taste, and pepper
1 tin coconut milk
1- 1 ½ c water
1 scant Tbsp brown sugar
Juice of half a lime
2 tbsp dark rum
2 or 3 large carrots, peeled and cut in 1” chunks
1 small cauliflower, cut into chunks
1 small head of broccoli, cut into flowerettes (or a handful of cut green beans)
1 red pepper seeded and sliced in strips
large handful of roughly chopped Swiss chard (or spinach)
fresh basil leaves for garnish
Saute onion in butter and olive oil til soft, add garlic and ginger at end.
Add curry powder and turmeric and cook for 2 minutes.
Add water, brown sugar and coconut milk, plus salt and pepper to taste
Add carrots and simmer uncovered 30 min until cooked.
Cover and add broccoli, then cauliflower, then red pepper strips and spinach at end. Cook until cauliflower is just tender. . .do not overcook .
Add rum and lime juice.
Serve over jasmine rice accompanied by bowls of toasted chopped almonds, chutney, and plain yogurt.
Optional toppings include raisins and chopped green onions.