We had such a great voting turnout for the cover of our last issue (more than 6,000 votes), Come All Ye Dec-Jan ’12, we are doing it again! To be eligible to vote for the next cover of the magazine go to our MaryJanesFarm website and …

…join our weekly email list by entering your email in the bottom right corner. You may choose what mailings you would like to receive, from our our recipe/project of the week, to weekly blog alerts from our farmgirl bloggers across the country, try them all out — or start out with just one! Be sure to check the box that says ‘other announcements and promotions’ to get the link for our next round of voting.

Below is a potential cover choice and a recipe for Thai Curry Vegetable Soup using the vegetables pictured.

THAI CURRY VEGETABLE SOUP

PREP TIME: 40 MINUTES
COOK TIME: 30 MINUTES
MAKES 8-10 SERVINGS

4 ½     lbs of your favorite vegetables, cut into bite-sized pieces

*For this recipe, we used a mixture of broccoli, snap peas, Romanesco broccoli, Brussels sprouts, green beans, green onions, asparagus, and bok choy. Before adding the green onions and asparagus, we sautéed them in about 1 teaspoon of coconut oil, and then added them right before serving, along with the bok choy.

CURRY SOUP BASE
4    14 oz cans coconut milk
1    cup chicken stock
4    ozs Thai Kitchen brand curry paste
2     T ginger root, peeled, and grated
1     t salt
½    t dried red pepper flakes
¼    cup cornstarch
2     T cold water
½    lemon
1     lime

Directions:

1. In a large stockpot, combine coconut milk, chicken stock, curry paste, ginger root, salt, and dried red pepper flakes.
2. Bring mixture to a boil. In a small bowl mix the cornstarch and cold water together, and slowly add to the boiling soup base while whisking.
3. Let soup base continue to boil to thicken. Add prepared vegetables, and cook for an additional 7 minutes, or until vegetables are tender-crisp.

Grab some Thai Kitchen Organic Coconut Milk, or any other kind you fancy.

Get your list of ingredients together.

Brussel Sprouts.

Snap peas.

Green beans.

Romanesco broccoli …

… and Bok choy, to name a few of the more foreign contenders.

Start by chopping up the traditional variety of broccoli.

Then quarter your brussel sprouts …

… and let them mingle with the broccoli.

Slice the tips off of your snap peas.

Don’t they just look pretty?

Then slice them into thirds.

Create a pretty little heart shape with your hands *optional and drop them into the bowl with their friends.

Slice up your green beans.

Then separate the leafy greens of the bok coy from the white portion.

And slice em’ on up.

Chop up the Romanesco broccoli. Don’t they look just like little hills of Christmas trees?

Tis’ the season!

After you have sliced up the broccoli, snap peas, Romanesco broccoli, Brussels sprouts, green beans, and bok choy, sauté them in about 1 teaspoon of coconut oil. These may be added right before serving.

Then go ahead and give that green onion a quick slice up. No need to cut them very small.

Push against the asparagus to find the natural snapping point. The portion you want to keep is the half that includes the top.

Slice the rest based on the length of your tester.

Proceed with slicing asparagus into one inch bits.

Grab your favorite organic brand of coconut milk and open her up.

In a large stockpot, combine four 14 oz cans of coconut milk.

1  cup chicken stock.

2 T ginger root, peeled, and grated.

Squeeze in the juice of one fresh lime.

Then half a lemon.

 Then 4 ozs Thai Kitchen brand curry paste, 1 t salt
and ½ t dried red pepper flakes.

Bring mixture to a boil. In a small bowl mix ¼ cup
cornstarch and 2 T cold water together, and slowly add to the boiling soup base while whisking.

Let soup base continue to boil to thicken. Add prepared vegetables, and cook for an additional 7 minutes, or until vegetables are tender-crisp.

Sautè your asparagus and green onions while the rest is cooking.

Then add to the soup.

Serve with a side of jasmine rice and jalapeños.