Tsara Farm lettuce at Cary Downtown Farmers Market

Article By: Mitch Samples

*Recipe provided at end of article*

As I was lamenting the seemingly endless rain we have been having this year, an old rhyme came back to me. April showers bring May flowers. Now, how could I have forgotten that, especially with all the beautiful flowers I have seen at the farmer’s booth at Market lately?

Sometimes, the simplest pleasures are what we take for granted and forget first. So, I want to take a moment and acknowledge without that rain, none of this would be possible. Yes, sometimes it’s too wet, and sometimes it’s too dry; but this is a sort of Goldilocks fantasy the modern world has allowed us to construct in our day to day lives.  On average though things are probably just right, and without the swings of the pendulum, how could we truly appreciate when days, like today are really good?

Thus far, this week has been a Goldilocks week, and just shy of magnificent. Sunny, warming daily, the pollen-apocalypse subsiding, the right amount of precipitation to keep everything lush, verdant and lively. Birds constantly chirping, oh, how I love the birds, and insects still at bay. Times like this make up for all the drear of late winter, as crops burst forth with an abundance of green.

Greens are where it’s at this week at the Chef’s Corner – we will be demonstrating how to make a fabulous Indian dish Called Saag.  Warm, inviting, healthy we’ll be stewing greens from our local farmers Parker Farms, Howell Farms with some amazing spices. We’ll then add in some Paneer from our very own Paradox Farms and finish the whole thing off with some quick and easy roti.

Come on downtown and enjoy the bounty with us this weekend!

Recipe:

Saag Paneer – Serves 4

1 large onion, finely chopped

1 tablespoon oil

2 garlic cloves finely chopped

1-inch piece of ginger

1 green chili

1 tsp garam masala (an Indian Spice Blend)

¼ tsp turmeric powder

¼ tsp cayenne

1 medium tomato, diced

1 lb mixed greens, any kind with do

½ C water

salt, to taste

¼ C cream, or milk

¼ lb paneer, cubed

½ Tbs fenugreek, powdered

lemon juice, to taste

Procedure:

• Add the onions to a hot dry pan until they are lightly browned
• Add in the oil, garlic, ginger and chili and sauté for about a minute
• Add in the spices and the tomato and cook down for 1 or 2 minutes
• Add in the greens and water, reduce heat, cover and allow to cook down until soft
• Puree contents of pot with immersion(stick) blender or food processor
• Season to taste with salt
• Add cream or milk, paneer and fenugreek
• Season to taste with fresh lemon juice. I find ½ a lemon’s juice is sufficient.
• Serve with roti or rice.