Carrots

Temperatures here have been about freezing at night.

Harvest: 16 ox heart carrots, 1 delicata winter squash.

Roasted Squash

Yummy uchiki kuri winter squash roasted for 40 minutes at 400 degrees with olive oil, a dab of butter, and coarsely ground pepper and sea salt.

So tasty….

Wish I had started grown winter squash during the summer.

Uchiki Kuri Winter Squash

Excited to try these!

Harvest: 2 uchiki kuri winter squash.

Three Tomatoes

Expecting a cold front today.

Harvest: three lemon boy tomato.

More Tomatoes

Harvest: 26 yellow pear tomatoes and 20 red grape tomatoes.

Yummy Harvest

Harvest: 14 yellow pear tomatoes, 1 red grape tomato, 6oz kale, 6oz arugula, 1 burgess butter cup winter squash, and 1 baby oxheart carrot.

winter squash

Finally, some winter squash!

Harvest: 2 delicata winter squash. 1 very small uchiki kuri winter squash, 1 burgess butter cup winter squash.

Katsu Curry

This is a childhood favorite of mine…

Katsu Curry

6 Servings

For the sauce:
3 tablespoons butter
1 pound ground pork
Salt and freshly ground black pepper
3 tablespoons flour
3 tablespoons curry powder, preferably S&B Oriental curry powder
1 onion, peeled and quartered
3 cloves garlic, peeled
1 green apple, peeled, cored and quartered
1 mango, peeled, cored and quartered
1 2-inch piece ginger, peeled and cut into coins
1 large carrot, peeled and cut into coins
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup low-sodium chicken broth, plus more as needed

For the pork:
Peanut or canola oil
3 eggs, beaten
1 cup panko bread crumbs
6 thin, center-cut boneless pork chops, lightly pounded
Salt and freshly ground black pepper

Cooked short-grain Japanese rice
Raw cabbage, thinly sliced
Tonkatsu sauce (optional)

1. Make the sauce: Melt the butter in a large saucepan over medium-high heat. Add the ground pork and season generously with salt and pepper. Cook, stirring occasionally, until the meat has browned and the moisture has evaporated. Mix in the flour and curry powder, turn the heat to low and cook for 5 minutes, stirring occasionally, to make a porky roux.
2. Meanwhile, in a food processor, pulse together the onion, garlic, apple, mango, ginger, carrot, tomato paste and Worcestershire sauce until a grainy purée forms. Transfer the purée to the pork and mix until combined. The sauce should be very thick.
3. Stir in the chicken broth and cook, partly covered, over low heat for about an hour, stirring occasionally. If needed, add a bit more stock to loosen the sauce.
4. Prepare the pork: Heat 1 inch of oil in a frying pan and set a candy thermometer in the oil. Place the eggs in a wide shallow bowl and the panko in another. When the oil temperature reaches 320 degrees, season the pork chops all over with salt and pepper. Cover them, one by one, in the egg and then in the panko, and fry in batches in the hot oil until browned, for about 4 minutes per side. Transfer to a paper-towel-lined plate and let drain for 5 minutes. Slice the pork chops against the grain. Serve the curry sauce over cooked Japanese rice. Top with the sliced pork and serve with a small handful of sliced cabbage. If you choose, drizzle the cutlet with a little tonkatsu sauce.

One tomato

Harvest: one lemon boy tomato.

Wild green onions

Mmmm wild onions all over the yard.

Harvest: 3 oz wild green onions, 2oz green deer tongue lettuce, 2 baby oxheart carrots, and 6 yellow pear tomatoes.