Yellow Curry


Cooking sure takes on a new meaning when it’s performed after a full day’s work. Now instead of leisurely peeling carrots and marveling at their bright orange beauty, I find myself counting how many strokes of the peeler it takes to clean them of their lovely little roots. Did you know that Foxtail Farm’s carrots each take, on average, seventeen peels. The creamy fresh yellow potatoes take on average twenty-four peels and the same number of knife strokes to dice them! I’ve either developed obsessive compulsive traits, or I have math on my brain.

As many of you know I have spent the last two months exploring the virtues of my CSA box while on summer break from my teaching job. You have benefited from my crazy cooking adventures. Now my energetic and very eager fifth graders are anxiously awaiting the first day of school, and I am busy setting up a wonderful learning environment so their learning can be maximized. I’ve turned my attention away from menu planning and back to lessons. The blog is definitely enticing especially when last week’s CSA box was still lingering in the crisper drawer until just a minute ago. Tomorrow is Thursday, my next CSA box arrives, and my students will be coming to meet me at the Open House. The juggling act begins.

I still have five or six weeks of CSA boxes coming, so I’ll still be cooking. I’ll try to continue to post the recipes that work, but in warning, it could end up being a lot of soup.  We shall see.

This yellow curry uses Foxtail Farm yellow potatoes, carrots, yellow wax beans and delicious yellow onions. Not from the CSA were the garlic, spices and cilantro.

Yellow Curry Recipe


  • 2 Tbs. canola oil
  • 2 medium yellow onions, cut into thin rings
  • 4 cloves garlic, minced
  • 10-12 small carrots, peeled and diced
  • 2 pounds yellow potatoes, peeled and diced
  • 1 pound yellow wax beans, cut into 1-inch pieces
  • 1 bunch cilantro
  • 10 Holy Basil leaves, cut into thin strips
  • 1 tsp. brown mustard seed
  • 1 Tbs. cumin seed
  • 2 Tbs. good curry powder (I used Penzey’s Hot Curry Powder)
  • 2 tsp. salt
  • water for simmering

Directions: Saute the onion rings on low heat until they begin to caramelize and then add the spices. Turn the heat up just a little and remember, you will hear the mustard seeds start to pop and turn a little gray. Move the spices around and add the garlic. Saute just until the garlic releases its’ fragrance. Next add the potatoes, beans and carrots and enough water just to be able to simmer the veggies, perhaps three or four cups. When the potatoes are tender, gently fold in the herbs. Serve immediately over jasmin rice.

Fresh – A film by ana Sofia joanes

Just this trailer alone…

Minneapolis, MN

Sponsored by Birchwood Cafe, Twin Citites Natural Food Co-ops, Institute for Agriculture & Trade Policy, Land Stewardship Project, & Bryant Lake Bowl

Date: June 2nd
Times: 6:30 pm (Screening & Panel), 9:30 pm (Screening only)
Location: Bryant-Lake Bowl 810 West Lake Street – Minneapolis, MN 55408

Panel to follow screening:
Jeremy Iggers, Long time Twin Cities Food writer & Executive Director of Twin Cities Media Alliance

Kristen Tombers, Owner and operator of Clancy’s Meat and Fish

Sandy and Lonny Dietz, farmers at Whitewater Gardens
Rhys Williams,Land Stewardship Project Board Member & organic and sustainable food distributor for Co-op Partners.
Ana Joanes, Director & Producer of FRESH

Date: June 3rd
Times: 7pm (Screening & Panel)
Location: The Riverview Theater – 3800 42nd Ave South – Minneapolis, MN 55406

Popcorn served with local Hope Creamery Butter!

Panel to follow screening:
Joanne Berkenkamp, Director of Local Foods IATP
Maggie Adamek, Research Fellow – Local Foods, Sustainability, and Wellness & Co-Chair for Homegrown Minneapolis Local Foods Commercial Use Subcommittee
Greg Reynolds, Riverbend Farms
Ana Joanes, Director & Producer, FRESH
Tracy Singleton, Owner, Birchwood Cafe