CSA Week 18

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Your Share:

CHERRY TOMATOES

SWEET BELL PEPPERS

GARLIC

RADISHES

MELON

ARUGULA

MALABAR SPINACH GROWN BY FARMER VAN SUI

GALA APPLES BY CLARKS PRODUCE

Aloo Saag

1 LARGE ONION, PEELED AND JULIENNED

4 TBS GHEE

1 TBS GROUND CUMIN

1 TBS GROUND CORIANDER

1 TBS BLACK MUSTARD SEEDS

1 TSP SALT

1 LB MALBAR SPINACH, CHOPPED

4 MEDIUM POTATOES, PEELED, BOILED AND CUBED

1/2 C HEAVY WHIPPING CREAM OR YOGURT

Melt ghee in sauce pan then add onion. Saute onion on medium heat and stir occasionally until the onion turns translucent and brown on the edges. Turn heat down to low and add spices and salt. Simmer for a minutes and then stir in spinach. Cover sauce pan and turn heat up to medium. After one minute remove lid and pour contents into a food processor. Pulse food processors 10-15 times to desired consistency. Return to pan and turn heat to high. Add potatoes and cream or yogurt. Stir constantly until you reach a boil then remove from heat and serve with basmati rice.

Smoked Pepper Sauce

FOR EVERY 4 PEPPERS USE 1 TSP SALT AND 1/8 C VINEGAR

Place peppers on hot grill. Cover and check every few minutes to see if they have blistered and blacked on the bottoms. Flip and repeat then remove from grill and place in a large bowl of water. Rub off skins, seeds and stems so that you are left with cleaned pepper pieces. Place peppers in blender and throw out water into the yard, not down your sink. Blend peppers, vinegar, and salt and pour contents into a sauce pan and bring to a boil. Turn heat down to medium and stir frequently while simmering for 30 minutes. Remove from heat and place in sterile mason jars. The sauce can be stored in the refrigerator for months. It is great on eggs and with corn chips. You can also freeze the grilled cleaned pepper and use in soups later.