Recipes for CSA Week 14 | Sauvie Island Organics

Name: Recipes for CSA Week 14 | Sauvie Island Organics
Ingredients: Rinse the chicken and giblets/neck (if there were any) under cold running water and shake off any water.; Put the chicken in a large pot with ½ an onion, chopped up a bit, 2 carrots, quartered, 3-4 stalks celery and any attached celery leaves, chopped up a bit.; Add 2 teaspoons whole peppercorns; a clove of garlic (peeled and crushed); 2-3 bay leaves and a sprig or two of thyme and parsley if you have them.; Cover the chicken with water, add 2 teaspoons sea or Kosher salt and bring to a boil. Then lower to a simmer, cover and cook for about an hour and 10 minutes.; If you’re making soup, after about an hour, you can add some diced potatoes, turnips, peeled and diced, etc.; About 2 cups summer squash, cut into half-rounds or ½-inch dice; 1 medium Japanese eggplant or smallish globe eggplant, halved and sliced into half rounds or diced; 3-4 kaffir lime leaves (optional–see headnote); 1 – 2 inch piece of ginger, peeled and minced; 2 cloves of garlic, minced; 1 1/2 heaping teaspoon (or to taste) green curry paste (Thai & True is a great local Oregon brand); 2 teaspoons soy sauce

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I'll begin the week's note but talking about last week's celery. I still have plenty and luckily it keeps well so I've included a few recipes that I turned to thanks to the celery, including poaching...

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Ingredients

Rinse the chicken and giblets/neck (if there were any) under cold running water and shake off any water.
Put the chicken in a large pot with ½ an onion, chopped up a bit, 2 carrots, quartered, 3-4 stalks celery and any attached celery leaves, chopped up a bit.
Add 2 teaspoons whole peppercorns; a clove of garlic (peeled and crushed); 2-3 bay leaves and a sprig or two of thyme and parsley if you have them.
Cover the chicken with water, add 2 teaspoons sea or Kosher salt and bring to a boil. Then lower to a simmer, cover and cook for about an hour and 10 minutes.
If you’re making soup, after about an hour, you can add some diced potatoes, turnips, peeled and diced, etc.
About 2 cups summer squash, cut into half-rounds or ½-inch dice
1 medium Japanese eggplant or smallish globe eggplant, halved and sliced into half rounds or diced
3-4 kaffir lime leaves (optional–see headnote)
1 – 2 inch piece of ginger, peeled and minced
2 cloves of garlic, minced
1 1/2 heaping teaspoon (or to taste) green curry paste (Thai & True is a great local Oregon brand)
2 teaspoons soy sauce