Roasted Vegetables with Mustard Oil and Indian Five Spice (Panch Phoron)

Indian food is very aromatic and this dish uses “Panch Phoron”, a classic spice mix of fenugreek, fennel, black mustard, cumin, and nigella seeds.  The spicy and aromatic mixture of seeds may be used whole or ground. Our globe eggplants, carrots, and green beans are abundant now, so we are using them in this recipe.  We added carrots for their sweetness, to balance the spiciness of this exotic and … Continue reading Roasted Vegetables with Mustard Oil and Indian Five Spice (Panch Phoron)

Green Beans with Stewed Diced Tomatoes, Tatsoi, and Scotch Bonnet Pepper

Green beans with stewed tomatoes is a staple on most Southern tables. In this recipe, we change it up a bit and add one of our Scotch bonnet peppers (whole) to the pot for a few minutes to give it more flavor and just a tad bit of heat. (Don’t worry, we remove it just before we add the tatsoi to finish the dish.)  Scotch bonnets … Continue reading Green Beans with Stewed Diced Tomatoes, Tatsoi, and Scotch Bonnet Pepper

Pickled Green Beans

Our green beans are in season and plentiful now. However, they do best in warm weather, so in a few months with cooler temperatures,  they won’t be as abundant. Pickling and canning several jars now, while they are in peak season, is a great way to ensure that you can enjoy them later when they are no longer available fresh. Preparation Time:  30 minutes Cooking Time: … Continue reading Pickled Green Beans