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

Electric Cars and Water Conservation

If you are one of many of people who own an electric vehicle, or hope to one day soon, you may have heard that Tesla and other electric car owners can now sign up for a special program where PG&E … Continue reading

A Busy “Winter” at Terra Firma

We have been busier at the farm this winter than I ever remember us being. So busy, actually, that it feels like mid-spring.  In many ways, it has been a Goldilocks phenomenon for us at Terra Firma.  We received just … Continue reading

Bloomtime in the Valley

It’s bloom time in Winters.  We have perilously few crops to harvest right now, but we sure do have lots of flowers.  From our pea field to the strawberry patch, from the cherry orchard to the citrus groves — just … Continue reading