Freedom Farm is always the star of the Portland Farmer's Market. Here's what we made for dinner from their veggies.
Heirloom tomatoes, punjabi potatoes, broccoli with walnut sauce (which was a bit of a failure) and salad.
Adapted from Madhur Jaffrey, World Vegetarian (1999)
- 1 large onion diced (to yield about 1 cup of diced onions)
- 1.5 Tbs. grated ginger
- 3 cloves of garlic
- 1 cu. diced tomatoes
- 1 jalapeño, finely chopped
- pinch each of tumeric, cayenne pepper, salt, black pepper
- 1 lbs. red potatoes
- garam masala (sprinkled on at the end)