The evening light fades significantly earlier, leaving me practically no time to document the activities of a fading garden. Yes, it is the time of the year, when the garden is singing its final notes, a weak chorus of greens – mustard, spinach and dandelion to name a few. We have lots of peppers bell and hot varieties and some bits and pieces of eggplants and even got a spontaneous batch of okra. A few loose tomatoes keep the sauces flowing.
It is that time of the year when the cat seems to want to stay indoors rather than run around chasing mice and other neighborhood creatures.
The following couple of weeks see the face of a few important projects at work and at home. So, at home, I am tackling a serious bit of organizing the pantry.
If the MIL heard, she would heave a sigh of relief. Her closets and pantry is always impeccable. Some of it reflects her rather neat and fastidious housekeeping and some of it does reflect the just in time ways of shopping in India.
We do have enough stores around for everyday, but I like to make a quarterly trip to Patel Brothers to stock up on big items. I am realizing that all of this however, does need a better inventory control system.
Speaking of greens, one of my all time favorite bitter greens is Broccoli Raab. We have just begun harvesting them this year. A cool and bitter green, they remind me of fresh fenugreek. Broccoli Raab or rapini does not have the bitter sweet maple like scent of fenugreek but works well in a lot of recipes as a substitute. Freshly harvested, I cooked them very simply and we enjoyed them straight from the pan.
Even as I look out of my window, I see leaves, colors and something a lot like Halloween. I realize that we should have celebrated Halloween this family dinner, and in case you are wondering what family dinner is, stay tuned and someday I shall tell you all about it.
A lovely rendition of broccoli rabe with golden onions, a hint of spice and sweetness and some coconut milk to round it off.
- 2 tablespoons olive oil
- 1/2 teaspoon black mustard seeds
- 3 pods of garlic, minced
- 3 medium sized cipollini onions, finely chopped or 1 medium sized red onion, chopped
- 2 cups of chopped broccoli rabe/rapini finely chopped
- 1/2 teaspoon sugar
- Salt to taste
- 11/2 tablespoons coconut milk (optional)
- Lots of crushed red pepper flakes to finish
- Heat the oil on medium heat for about a minute.
- Add the black mustard seeds and wait for the seeds to crackle.
- Add in the minced garlic and cook for a minute until the garlic is soft and fragrant.
- Add in the onion and cook for 6 to 7 minutes until the onion is beginning to turn golden brown.
- Add in the rapini an mix well.
- Add in the sugar, salt and the coconut milk if using and cook for a minute or two.
- Add in plenty of crushed red pepper flakes and serve immediately.