ORGANIC FARM VEGETABLES FROM PAM AT THE BAYVIEW AND THE COMMUNITY GROCER THE GOOSE IN THE CROCK POT

ORGANIC FARM VEGETABLES FROM PAM AT THE BAYVIEW MARKET AND THE COMMUNITY GROCER THE GOOSE IN THE CROCK POT by CHEF DAN:

Serves a bunch

PASTE:

1/4-cup raw cashews

2 teaspoons EACH garam masala, cayenne pepper and curry powder

3 teaspoons EACH cumin seeds, mustard seeds, coriander seeds, kalonji seeds, and fennel seeds

1 thumb-size fresh ginger, peeled and grated

1 tablespoon homemade tomato paste

1 jalapeno pepper, remove stem and seeds

1/2--bunch fresh cilantro

VEGETABLES:

4- cups vegetable stock

1 (19 oz) can Mae Ploy coconut milk

1 WALLA WALLA sweet onion, chopped

1 Kohlrabi, diced

4 garlic cloves, chopped

1 head red cabbage, sliced

1 sweet pepper, diced

1 Pam’s bag green beans cut on the bias in 1/2-inch lengths, blanched

1 Pam’s bag of gold beets, diced

1 Pam’s bag of red torpedo onions

1 Pam’s bunch of fresh carrots, diced

1 Pam’s bag turnips, diced

1 Pam’s bunch fresh pale, torn into large pieces

2 each Lor’s patty pan squash, diced

2 ears cooked corn, removed from cob

1/2-cup raw cashews

DIRECTIONS:

1.   In a dry fry pan place all the seeds and heat until they start popping.

2.   Let cool and place in a coffee grinder and grid until fine.

3.   Add all paste ingredients in a food processor and grind to a paste.

4.   Add water as necessary to achieve desired consistency.

5.   In a steel grill fry pan add all vegetables and on a barbeque side burner.

6.   Place fry pan and vegetables and cook covered add olive oil as necessary.

7.   Grill for 10 minutes or until nicely charred.

8.   Add vegetables to crock-pot.

9.   Pour broth, coconut milk and paste into the crock pot over the vegetables and cook on low for 6 – 7 hours.

10.                Serve over jasmine rice and add raw cashews on top.

ENJOY DAN                                                          HALLELUJAH!!