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

Navigating Food Trends in the #HastagAge

You’ve seen it somewhere on your computer screen hundreds of times:  “Ten Foods not to Eat!” or “Eat These Foods for (Fill in the Blank Reason)”.  During the 25 years we’ve been farming, we have witnessed at least a dozen … Continue reading

Where’s the Plan?

Innovation is one of the buzzwords of the 21st century, and like its cousin “technology” it has become almost synonomous with Silicon Valley and the internet.  But all successful farmers — from the smallest to the largest — incorporate continuous … Continue reading

Under Summer Cover

Thanks to the abundant and late rains this year we ended up with quite a few fields that we were unable to plant during the spring, either because they were too wet when we needed them or simply because we … Continue reading