CSA Bounty (We use stems, peels, and all unless noted)
Tat Soi, entire bunch, shredded
Mizuna, entire bunch, shredded
Bok Choy, I had only rind, sliced thin
Green Tomatoes, the more the better, sliced thin!!!!
Pole Beans, entire bunch, sliced thin lengthwise ‘julienne’
Green Papaya, 1, peeled, deseeded, then shredded
Basil, entire bunch 
Turmeric, large hunk, peeled
Lemon Grass, blended paste from previous week, 1 Tbsp?
Green Onion, 6 whole (we include roots and all) 
Chiles, 2, deseeded, stem removed 
Sugar Cane, a simple syrup from previous week, 1 Tbsp?
Moringa Powder, sprinkled in ~ 1 Tbsp

Non-CSA Ingredients
Ginger, medium chunk, peeled
Cumin, a good bit
Cinnamon Stick, a good bit, grated on micro planer
Curry, a good bit, I used green paste, but to each their own
Coconut Milk, 3 Cups
Garlic, 10 Cloves, peeled then minced
Red Onion, 1 Large, peeled then sliced thin
Garbanzo Beans, 2 Cups, cooked
 
Optional
Chicken, 1 lb, sliced thin* 
Brown Rice, to serve curry over


Basic Methodology 
To make the sauce, blend until smooth: Basil, Turmeric, Lemon Grass paste, Green Onion, Chilies, Sugar Cane syrup, Moringa Powder, Ginger, Cumin, Cinnamon, Curry, and Coconut Milk.  Set sauce aside.    
 
In a big deep skillet heat a splash of oil on medium heat.  Sauté veggies until soft. I went Red Onions and Garlic till soft.  Added Pole Beans and Green Papaya cooked covered until soft. Then added Green Tomatoes and Garbanzo Beans for a few minutes before adding Tat Soi, Mizuna, and Bok Choy along with the Sauce. Finally reducing to simmer until everything was nicely thickened and cooked together. Throw over brown rice & eat. Also surprisingly tasty served cold either over rice, in a wrap, or on a salad of lettuce.  
 
*If you are adding chicken: Pour just enough blended sauce over sliced raw chicken to cover and let sit for 30 minutes to marinate then cook chicken in small batches spreading pieces out in the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked and no pink remains, remove from pan. Use the same pan to cook the veggies as above but add the cooked chicken and remainder of the sauce back to the pan at the same point you add the last batch of veggies.
 
Oh yes, my personal waffling statement: I have a hard time with recipes.  Cooking uses so many of my senses but often bypasses my brain so at the table if there is an enthusiastic reception and the question of, “what’s in here” I am reduced to checking my cutting board to investigate what went in the pot.   Thus all elements are estimates, and most likely results are not exactly replicable, isn’t that nice?  We just ended up loving this dish and were so excited that it could represent such tastiness from all our CSA odds and ends lingering around the kitchen. Cheers!

Recipe by Diana and Rustin Cameron via Member 2 Member

Sojne Phool is used in making dishes different in part of India, it tastes somewhat similar to wild mushrooms. This Bengali recipe is made with mustard paste and cooked in a covered pot called a Kadai, which is a type of thick, circular, and deep cooking pot (similar in shape to a wok) used in Indian, Pakistani, Bangladeshi and Nepalese cuisine.

Preparation time: 20 minutes
Cooking time: 10 minutes
Difficulty level: Easy

Ingredients
Sojne (Moringa flowers) plucked, 2 cups
One large potato (or try green banana), diced into small cubes
One medium tomato, chopped
Mustard oil, 2 Tbsp
3 to 4 whole green chiles, slit halfway
Mustard Paste, 2 Tbsp
Turmeric Powder, 1 tsp
Red Chilli Powder, 1/2 tsp
Sugar, 1/2 tsp
Salt to taste
Water, 100 ml (about 1/2 cup)

Directions: 
1. Pluck the Sojne (Moringa flowers) from its stalk carefully. Make sure to remove all stalks otherwise it will add a pungent and bitter taste. 

2. Wash the flowers thoroughly and keep aside.

3. In a Kadai (pot), put all ingredients except water and fold well. Note that this should be done even before heating the Kadai on the burner.  

4. Now bring the Kadai with the mixture on a gas top, allow it to heat it up, stir well.

5. Cover the Kadai with a lid and slow down the heat, cook for 10 minutes. Check in between and add little water if necessary to prevent burning at the bottom. (Ideally it should be cooked without adding water.)

6. Check seasoning when the flowers look tender and cooked well.

7. Serve with Rice and Daal (lentils, peas or beans).

Recipe recommended by Rita Lutchmeesingh