Indian-Spiced Potatoes and Spinach

Potatoes and spinach are both important vegetables in traditional East Asian cooking.  This recipe uses them differently while keeping some of the recognizable flavors.

Cut 1 lb. of potatoes:  smaller ones in halves, larger ones in quarters.

Drop into salted, boiling water and cook for 15 minutes, until tender but not mushy.

Soak the leaves from 1 bunch of spinach in water then drain and repeat until the water stays clean.  Spin the leaves dry.  Chop them roughly.

Mince 1 spring onion and 1 clove of garlic.

Drain the potatoes and allow to cool.

Heat 1 T. ghee (clarified butter) or coconut oil in a large skillet.  Add the onion along with 1 t. each cumin, coriander, and ginger powder along with cayenne pepper to taste.  Saute over low heat for 5 minutes, then add the garlic, the potatoes and another 1 T. of ghee/oil and raise the heat.  Fry until the potatoes are golden brown.

Add the spinach leaves along with the juice of 1/2 lemon.  Saute until the spinach  leaves are tender.  Season with salt and pepper.

CLICK HERE FOR MEMBER NEWS

Summer Solstice Sweet Corn

Everyone has their own “quintessential” summer food.  If yours is a fruit or vegetable, there’s a pretty good chance that Terra Firma grows it:  Tomatoes, Peaches, Watermelon, and of course, Sweet Corn. Sweet corn is not easy to grow organically. … Continue reading

Countdown to Summer

The strangest June we’ve had in years continued this weekend as an extremely rare series of thunderstorms plowed through Yolo and Solano counties yesterday complete with hundreds of lightning strikes and even hail.  We got a little soaking of rain, … Continue reading

Peaches and Climate Change

The 2017 peach crop on our farm and throughout the state is a mixed bag, some varieties are loaded while others are light thanks to the long wet spells that came during bloom.  But because Georgia and South Carolina lost … Continue reading