Market Haul: December 5



This week’s CSA box includes what will likely be the last of the season's broccoli, along with some gorgeous Brussels sprouts, crunchy kohlrabi, and plenty of root vegetables.

The Haul: Russet potatoes, Tuscan kale, Brussels sprouts, broccoli, carrots, beets, sweet potatoes, kohlrabi, parsley

The Menu Ideas:

Southern Indian Vegetable Curry [Jamie Oliver] Ignore the long list of ingredients and adapt this recipe according to what you have on hand. Don’t like okra? Sub in cauliflower. Need to use up some carrots? Throw them in. The curry leaves are optional but coconut milk is a must.

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Recipe: Scott Conant's Roasted Pumpkin Soup with Shrimp, Farro, and Leeks

Scott Conant's Roasted Pumpkin Soup with Shrimp, Farro, and LeeksThis soulful pumpkin soup, which Scott Conant served at his recent Beard House dinner, bears the chef's signature, rustic-meets-refined style. All that's missing is a hunk of crusty bread to mop up the last drops.

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Recipe: Our Labor Day Menu

Shrimp Labor Day: for many of us, it's the last hurrah of summer. We've got recipes that will help make the best of the long weekend. Mint Julep – The Kentucky Derby is long over, but JBF Award winners Matt Lee and Ted Lee's recipe for this classic Southern cocktail is a great way to cool off all summer. Vegetables a la Grecque – James Beard's solution to late summer's "bounty of glistening vegetables," this simple recipe can be made in advance. Barbecued Shrimp with Pineapple Chutney – Chutney adds an unexpected burst of flavor to this grilled seafood dish.

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Recipe: Hugo’s Texas BBQ Shrimp with Maytag Blue Cheese Slaw

ShrimpThis dish, from Michael and Wendy Jordan of Rosemary’s Restaurant in Las Vegas, is an old New Orleans recipe, named for the spicy, smoky nature of the sauce. The Jordans consider this version, served with blue cheese cole slaw, a signature dish. They make their own mayonnaise for the slaw; we saved ourselves a step and used a good store-bought brand, Hellmann’s, to which we added Maytag blue cheese.

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