Madras Lentils

Today I went up to Lively Spring Farm in Rowe to help my friend Carol do some planting and get ready for the farmers market tomorrow. Carol had made a ton of goats milk soap and I was lucky enough to take 2 bars home with me! But on top of that she also makes goat milk cheese, she sells goat meat, eggs, various veggies and all kinds of fruits including red currants. Pretty cool! She will be selling her soaps and veggies tomorrow at the Shelburne Falls Farmers Market 2-6pm if you want to check it out!

One of the best things in season right now are strawberries! I just picked up 2 pints at Hagers Farm Stand and will probably continue to get more to dry and freeze for the future. These things taste amazing!

And from my garden I have just started to harvest fresh peas which happen to be an ingredient in Madras Lentils.

This is so delicious with home made naan! Takes a little while to cook but it freezes or cans nicely.

Madras Lentils Recipe:

1 small head cauliflower

2 medium sized Idaho potatoes

2.5 cups tomatoes (fresh or canned)

1 cup red lentils

3 cloves garlic

1 cup peas

3 tsp ground ginger

2 tbsp cumin

2 tbsp coriander

1 tbsp or less red curry paste

1 tbsp garlic salt

2 cups water

2 tbsp EVOO or butter

pepper to taste

1. Heat oil in large stock pot over medium heat. Add garlic and ginger and saute 5 minutes.

2. Add potatoes, lentils, cauliflower, curry and spices and mix well. Saute 5 minutes on medium heat and stir to prevent sticking.

3. Add tomatoes and water, bring to a boil. Reduce heat to simmer and simmer 1 hour.

4. Remove cover and add peas. Cook another 5 minutes. Serve over rice or quinoa with naan.

And I made up another scramble for dinner the other night with fresh mustard greens and scallions from the garden.

Delicious quick dinner with all local ingredients!

Over view of the garden, growing like crazy with this warm weather.