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

Why aren’t Farmers using more water now that the drought is over?

The timing of the first real “heatwave” of 2017 here this week on the farm coincided with another “first” for the year.  We started irrigating crops a few in late April, but it wasn’t until Monday that we started watering … Continue reading

Is Imported “Organic” Food really Organic?

When Terra Firma Farm started back in the late 20th century, we were the 17th organic farm to become certified organic in the Solano-Yolo counties region.  Back then, organic farms certified each other, banding together to create standards and check … Continue reading

The Year of the Fungus

One of the secrets to the success of organic agriculture in California is something that non-farmers often assume is a liability:  the lack of rainfall in our state. Yes, water is the source of life for everything on earth, including … Continue reading