Cauliflower Spinach Bhaji

Cauliflower is an important vegetable in East Asian cuisine, where it is often sauteed first with spices and then cooked in a flavorful broth or sauce.  This is light dish, add cooked chickpeas to make it more substantial.

Clean and then thinly slice 2 leeks.  Trim 1 head of cauliflower and cut into florets, then cut the largest florets into halves or quarters — bite-sized pieces.

Mince 2 cloves of garlic and fresh ginger to make 2 T.

Saute the leeks in 3 T. vegetable oil on low heat until soft, then add the cauliflower and raise the heat.  When the cauliflower is beginning to soften, add the garlic and ginger along with 2 t. coriander, 1 t. turmeric, 1 t. cumin, and 1 t. cayenne pepper.  Cook until the cauliflower is nicely coated with the spice mixture and beginning to brown.

Add one 14 oz. can of diced tomatoes to the pan along with 1 1/4 C. vegetable broth.  Bring to a boil, then simmer and add salt and pepper to taste.  Simmer for 10 minutes.

Soak and drain 1/2 lb. spinach, then chop roughly.  Add to the pan and cook another 5-10 minutes, until the spinach is tender and the cauliflower cooked through.

CLICK HERE FOR MEMBER NEWS

Carrots are Back!

For the last week or two we’ve been waiting for our first fall Carrots to size up enough to begin harvest.  Part of our job as farmers is normally to check on our maturing fields to determine when crops are … Continue reading

The Crop that Gives Back

Most of the crops we grow at Terra Firma fall into a small group of plant families.  Of course there are the Solanums — Tomatoes, Peppers and Potatoes.  Cucurbits include Summer Squash, Cucumbers, Melons, Watermelons and Winter Squash.  Brassicas or … Continue reading

Team Building, TFF-Style

We don’t do any structured teambuilding exercises at Terra Firma, but everything we grow at Terra Firma is the result of constant daily teamwork between the fifty or so people who work here.  Every item in your box gets to … Continue reading