CSA Love (!) and Creamy, Indian-spiced Spring Vegetables

CSA Love (!) and Creamy, Indian-spiced Spring Vegetables

Indian spiced creamy peas turnips cabbage

Want to enjoy the freshest produce? Get a CSA.


Want to become a better cook? Get a CSA.


Want to keep your $$ in your community? Get a CSA.


Want to expand your/your children’s/family’s palate? Get a CSA.


Want to save money? Get a CSA. (Because when you already have all that produce you will likely not go out to eat because you want/need to eat the food you’ve already paid for and because if you stock your pantry well and get those weekly veggies you will spend less because you’ll run to the store less. Buy a case or two of lovely white or rose and spend summer evenings on your porch with your veggies and your wine! . . . want to find me? That’s where I’ll be!)


Want to feel connected to your community? Get a CSA.


Want to really be in tune with the seasons? Get a CSA.


Worried you’ll miss the farmers’ market? You can still go and buy fruit and whatever else you’re craving! But get a CSA too!


CSA is not for everyone. If you travel lots during the summer it’s not your best bet. If you hate to cook, don’t get one either:)!


I love my CSA for the above reasons. If you’ve been thinking of giving it a try, now’s the perfect time. I work with many CSA farms including these below. If I haven’t covered your region look here or here.



And in someone else’s words:


“I just wanted to let you know that I cooked up a batch of your Sweet Hot and Sour Eggplant the other day and it is absolutely fantastic.  I didn’t have any fresh peppers, so I just chopped up a bunch of Ayers Creek dried cayennes and cooked them down with it.  It’s an easy recipe to throw together, requiring no trips to the store (always nice) and very delicious.  I served it alongside some sesame and scallion udon noodles I got the idea for from whatsername on the NYTimes.  Melissa Clark. Anyway, they played well together.  Thanks for yet another recipe that makes me seem like a better cook than I actually am!” Giana, Portland, OR


Creamy, Spiced Peas, Turnips and Cabbage
–Inspired by Quick & Easy Indian Cooking by Madhur Jaffrey


The complex flavors in this dish belie the speed with which it comes together. It is a good template as many different vegetables can be used and you can add meats or seafood as you like. I use whatever combination of vegetables I have on hand. You could use asparagus, snap peas and spinach or potatoes and green beans  or winter squash and cauliflower. . . You can also just use a single vegetable.


I sometimes serve it with barely hard cooked eggs to turn this into a meal, with rice.


Serves 4


For the sauce:

1/2 teaspoon ground cumin
1/2 teaspoon garam masala
3/4 teaspoon salt
1/4 teaspoon red pepper flakes, more to taste
2 tablespoons tomato paste or 2-3 roasted (frozen) tomatoes, finely chopped
Scant 1 cup heavy cream
1 tablespoon plus 1 teaspoon  lemon juice
1/2 cup chopped cilantro
3 tablespoons oil
Generous 1/2 teaspoon cumin seeds
Generous 1/2 teaspoon brown or yellow mustard seeds
1 small bunch Salad Turnips or 1 large regular turnip, diced (no need to peel if you’re using salad turnips). By all means use the tender stems and leaves of salad turnips, chopped, if you have them, as well
1/4 small cabbage, cored and chopped fairly finely
2 cups fresh, shelled peas or 1 10-oz bag frozen peas or trimmed and chopped snap peas
Rice for serving


I sometimes serve it with barely hard cooked eggs to turn this into a meal, with rice.


In a small bowl stir together the cumin, garam masala, salt, red pepper flakes, tomato (paste) and 2 tablespoons water. Whisk in the cream, lemon juice and cilantro and set aside.


Heat the oil in  large saucepan or deep skillet over medium-high heat. Add the mustard and cumin seeds and wait until they start popping, 10-20 seconds typically. Add the turnips and cabbage and couple pinches of salt. Stir well and cover and cook for about 5-7 minutes until the vegetables are almost tender. Add the peas and cook for a few more minutes until tender and heated through. Stir the sauce into the vegetables and simmer for 2-3 minutes until thickened a little. Taste and adjust seasoning with more lemon and/or salt and hot pepper to taste.


Serve hot over rice. I like to serve it with just barely hard-cooked eggs–eggs covered in cold water, brought to a boil, then removed from heat and left sitting, covered in their hot cooking water for 7 minutes, then drained and peeled.



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