From our Farm
Basil, Tulsi
Pears, Florida Variety
Peppers, Shishitos
Potatoes, Kennebec
Spinach, Malabar
Turmeric
From Our Partner Growers
Romaine Lettuce – WEDS/THURS, Tendwell Farm, NC
Green Leaf Lettuce – FRI/SAT, Tendwell Farm, NC
Peaches, Watsonia, SC
Try out these great recipes we found around the web that feature items from your share:
Malabar Spinach & Potato Curry
https://www.growecofarm.com/blog/malabar-spinach-amp-potato-curry
Ingredients
- About 1/2 lb of Malabar Spinach, roughly chopped
- 1.5 lb of white potatoes, peeled and cut into roughly 1 inch cubes.
- 3 tsp mustard seeds (black is more typical but yellow works fine too and is easier to find)
- 4 to 5 garlic cloves
- 1 green chili chopped (optional. This can be replaced with a couple of tablespoons of diced green bell pepper if you don’t like it spicy)
- 1 onion, diced
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder (replace with paprika if you don’t like it spicy)
- 1 tsp salt
- 2 tbsp vegetable oil
Instructions
- Heat the mustard seeds in a dry frying pan until they start to pop and brown a bit, then allow them to cool for a couple of minutes.
- Blend the mustard seeds, garlic cloves and green chili to a fine paste. This is easiest done in a food processor rather than a blender because in a blender this small amount of ingredients will just get stuck to the sides, out of reach of the blades.
- Heat the oil in a pan, add the diced onion and fry on a medium heat, stirring occasionally until brown (about 7 or 8 minutes)
- Add the cubed potato and saute for 5 minutes.
- Next, add the turmeric powder, chili powder (or paprika) and salt and saute for another couple of minutes, stirring frequently.
- Now add the curry paste you made in the blender with 1/2 cup of water. Cover and allow to cook for 10 minutes on a medium heat, or until the potato is nearly cooked all the way through (test with a fork to see if its soft on the outside but still a little firm in the middle)
- Finally add the Malabar Spinach leaves and cook covered for 4-5 minutes, stirring occasionally..
Serve this hot as a side dish with rice and another vegetable curry, or make the potato curry the main dish with salad and some lentil dahl on the side.