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.

