Traced Elements contributor Nidhi Raina’s samosas and chutney have become famous at the Pemberton Farmers Market. And new Pembertonian Nicolette Richer is the creator of the Green Moustache Organic Café and the author of Eat Real to Heal: Using the Gerson Method to Boost Your Immunity, Beat Disease, Build Energy and Heal Your Body.
They will appear alongside another local Jane Reid, who secured a publishing contract for her book after pitching at last year’s festival. Jane’s new book is Freshly Picked; A Locavore’s Love Affair with BC’s Bounty.
Also, once your appetite is whet, save the date for a reading with Jane at the Pemberton Library, on Wednesday November 21, at 7pm.
Collard Greens and Cottage Cheese
Serves 4 If you had a chance to try this at the Pemberton Farmers market this month, you will bookmark this page. Visit Nidhi under the Downtown Community Barn on Friday, between 3pm and 6:30pm, and see what she’s cooked up for Market-goers this week.
Ingredients:
Collard Greens 5 medium leaves
Indian Cottage Cheese 100 grams
Fresh green peas 50 grams
Fennel powder 1 tsp
Ginger powder 1 tsp
Paprika 1/2 tsp
Salt to taste
Milk 1 cup
Olive oil 1 tsp
Non dairy coconut milk 1/2 cup
Method
1. Wash collard Greens, remove veins, stem julienne and set aside.
2. Cube Cottage Cheese into bite size squares and set aside.
3. Heat a medium size ceramic pan and warm the oil.
4. Add all the spices and sauté for a minute.
5. Add the milk or ccconut milk and bring to a boil. Simmer for 5 minutes on low heat to cook the spices.
6. Add the Cottage Cheese and cook for a minute. Add the peas and simmer another minute.
7.Serve hot on rice!
Yes, we live in Spud Valley, but let’s not overlook the other root vegetables that also flourish in Pemberton’s silt-rich soil. Today, local cook and the wizard behind Nidhi’s Cuisine, Nidhi Raina, gives turnips and rutabagas their due.
I’ve never eaten either, unless it was by mistaken, so it’s surprising to learn that rutabagas and turnips are among the most commonly grown and widely adapted root crop. Rootdown Farms, IceCap Organics and North Arm Farm all grow ’em.
Turnips (brassica rapa) and rutabagas (brassica napobrassica) are relatives – part of the Cruciferae or mustard family, of the genus Brassica. They are similar in plant size and general characteristics.
The rutabaga, centre stage of Rootdown Organic’s winter harvest box.
They are cool-season crops and can be grown as either a spring or fall crop. Rutabagas are the slower grower – needing on average 90 days. Turnips, have a field to plate timeline of 40 – 75 days, depending on the variety.
Hakurei turnips cosying up to radishes at Rootdown Organic Farm.
Bad Boy Rutabaga & Turnips
by Nidhi Raina
Here is the very first recipe inspired by rutabagas and turnips sitting on the supermarket shelf begging to be wowed into a delight on a dinner table this February 2018.
Number of Servings: 4
Ingredients
2 Medium Rutabagas
4 medium Turnips
1 medium yellow onion
1 medium tomato
1/2 inch fresh ginger
1 small jalapeno
1 tsp coriander powder
1 tsp sweet paprika
1 tsp turmeric powder
Salt to taste
1/2 tsp brown sugar
Flat leaf parsley leaves or sliced green onion
1 cup water
3 tbsp olive oil
Method
1. Wash, pat dry, peel and chop rutabagas and turnips into inch sized pieces.
2. Chop tomatoes and onion and set aside in separate bowls. Slice the jalapeno and discard seeds.
3. Grate the ginger and set aside.
4. Heat the olive oil on medium heat. Add the onions, ginger and jalapenos and cook till onions are golden in color.
5. Add the tomatoes, coriander, paprika and turmeric powder. Cook for a minute.
6. Add the rutabagas and turnips and toss in the mix so its well coated. Add salt to taste.
7. Cook the vegetables with 1 cup of water for 15-20 minutes on medium heat making sure the vegetables hold their shape.
8. Add the sugar towards the end and fold in.
9. Serve warm on brown rice or quinoa.
10. Garnish with a few parsley leaves or sliced green onions.
Traced Elements 