Fenugreek

Fenugreek (pronounced fenn-you-greek) derives its name from the Latin “Greek Hay”, illustrating its classic use as cattle fodder. Today, fenugreek is used in curry powders, chutney and pickles. It is also lends a wonderful flavor to potato dishes (see recipe below).

Robin and I found fenugreek at BD’s Earthtrine booth at the Ojai Certified Farmers’ Market one crystal clear November morning. It was fresh and aromatic. I couldn’t wait to get it home and try it in a salad. Before walking home, we purchased freshly baked flatbread with thinly sliced potatoes from Rachel and Leah at their Knead baking company booth.

The flatbread perfectly complemented the fenugreek salad made with mixed greens and tarragon dressing. This is a simple recipe using fenugreek, potatoes and plenty of tasty spices.

Ingredients:

4 cups of cubed, unpeeled potatoes (about 2 medium potatoes)


4 tablespoons butter

1 teaspoon ground cumin

2 teaspoons ground coriander

1/2 teaspoon turmeric

2 teaspoons fresh ginger (minced)

2 chiles (seeded, chopped fine – jalapenos work well)


1/2 cup fresh fenugreek leaves (chopped fine)

salt to taste

Directions:

Scrub potatoes. Cube and boil for about 10 minutes or until not quite tender. Drain and set aside to cool.Heat butter in a heavy-bottomed pan on medium heat. Add cumin, coriander, turmeric, ginger and chiles. Sauté spices for about 2 minutes. Add the potato cubes, fenugreek leaves and salt to taste. Mix well and cook covered on low level for about 15 minutes or until potatoes are tender and all the water from the fenugreek leaves has evaporated. Serve while still hot.

Thanks to Indian Foods Company for the recipe idea.

Spicy Fava Bean Salad Recipe

Fava beans are one of the oldest known cultivated crops. Sometimes called broad beans or horse beans, they are indigenous to the Middle East and are now cultivated worldwide. When they are in season, fresh favas (and their gnarly looking bean pod) can be found at the Ojai Certified Farmers Market. They are a wonderful addition to your diet (vegetarian or otherwise) containing a fair amount of protein, fiber, iron, potassium and vitamins A and C. If you love fresh fava beans but are tired of preparing them plain, try them in this spicy salad for a refreshing change.

Ingredients:

8 cups water

1 ½ pounds fava beans (about 2 cups when shucked)

1 tablespoon fresh epazote (chopped)

4 carrots (sliced ¼ inch thick)

½ teaspoon salt

2 medium tomatoes (chopped)

1 jalapeno chile (seeded and finely chopped)

¼ cup cilantro (chopped)

1 clove garlic (minced)

3 tablespoons lime juice

Salt & pepper to taste

Directions:

Bring the water to a boil in a large pot over high heat. Add the beans and epazote. Epazote has a dual purpose: it imparts a mild herbal flavor and helps to reduce flatulence. If you don’t have it or can’t find it just leave it out. No worries.

When boil begins again, cook for 5 minutes (no more!). Add the carrots and ½ teaspoon of salt. Cook for 3-4 minutes more or until the beans are just tender. Drain and rinse with cold water. The cold water retards further cooking so be sure the beans and carrots are cool before proceeding. You don’t want the beans or carrots to be mushy.

Pull the skins off the beans. Transfer the beans and carrots to a medium serving bowl. Stir in the tomatoes, jalapeno peppers, cilantro, garlic and lime juice. If you like your food very spicy, try substituting Serrano chiles for the Jalapenos. If you don’t want the heat at all, substitute one 4-ounce can of diced green chiles or ¼ cup diced nopale. Toss to mix. Season with salt and pepper to taste. Chill for about an hour before serving.

Published in the Ojai Valley News May 15, 2009.