The Sure Sign

While the fall crops begin to produce in earnest, and the leaves rain down from the trees, we now have THE sure sign that summer has passed.  A freeze warning has gone into effect for tonight and so I was spurred into pulling all of the remaining tomatoes from the vine.  It's the last of the true summer crops for the year.  Being just 5 days from the cold winds of November, I think it's pretty amazing that I still had tomatoes on the vine.  The pale green and brown plants will be pulled and join the chopped cornstalks and mounting pile of leaves to begin a fresh compost heap.  With that start, a look ahead at the bounty the new year will bring.  What a great feeling to have a hand simultaneously in multiple seasons - past, present and future.

Saag Paneer with Swiss Chard

I still have a steady supply of Swiss Chard coming in and expect that to continue for at least another month, if not longer.  I had to start getting creative.  I thought this Indian favorite that is usually made with Spinach may lend just as well to Chard.  I perused several Saag recipes and came up with this, which worked quite well!

Ingredients:

• A large bunch of Swiss Chard (more than you think you'll probably need)
• 1 Tbsp coconut oil (or whatever oil/butter you prefer)
• 1 Slab of Paneer (Indian cheese)
• 1 Small onion, chopped
• 1 Tomato, chopped
• 1/2 tsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 fresh green chili or chili pepper flakes (to taste, just enough for a little heat)
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp cumin (most Saag recipes call for cumin but I omitted it because we don't get along.  Turned out just as tasty, so consider this optional) 
• 1/4 tsp turmeric
• Salt, to taste
• 1-3 Tbsp heavy cream (or yogurt)
• Fresh Cilantro, chopped (optional)

Directions:

1. Wash swiss chard, discarding the lower stems to the compost.  Chop the rest.
2. Heat oil in saute pan.  Add the onions, ginger and garlic and saute until soft and golden.
3. Add the tomatoes, chili, coriander, garam masala, cumin (if using) and turmeric.  Cook until the tomatoes turn to mush, about 3 or 4 minutes
4. Add the chopped greens, in batches if necessary, and stir.  Sprinkle with salt and cook until the greens have wilted and are tender. 
5. Meanwhile, heat a little oil in a pan.  Cut the paneer slab in half so that you end up with two 1/2" thick slices.  Place in pan and fry until golden brown on both sides.  Remove and cut into 1/2" cubes.
6. Add about a 1/4 cup water or stock to the greens.  Using a hand blender or food processor, blend the greens and spices until the desired consistency.  Leaving it a little coarse is better than pureeing it into a swiss chard beverage.
7. Return the Saag to the pan and continue to cook on low heat.  Add heavy cream or yogurt and the paneer.  Taste and adjust seasonings as necessary.  Simmer for 5-10 more minutes.
8. Sprinkle with some fresh chopped cilantro if desired and serve with Basmati rice and Naan.