Thursday, March 29, 2012

Don't forget to sign-up for the 2012 Spring/Summer CSA Program!

Talking about the early spring, Casey (LFFC General Manager and Organic Farmer) says "We're pretty much a month ahead." You can read the full article in today's edition of Lancaster Online. We're excited for the start of all of our spring crops, and just wanted to send out a reminder to reserve your spot for our 2012 Spring/Summer CSA Program! Our membership application can be found on our website. We're accepting sign-ups until April 20th, but pick-up locations can fill up quick! Please feel free to contact us at with questions - we've got a whole bunch of convenient pick-up spots in PA, DE, DC/MD, NY, and VA.

Friday, March 2, 2012

Panch Phoran Shalgam (Indian Turnip Recipe)

Thanks to Blisstree for this spicy Indian turnip dish. Enjoy!

Panch Phoran Shalgam (Indian Turnip Recipe)
Serves 4 to 6

4 cups turnips, peeled and cubed
1 cup onion, chopped
4 teaspoons vegetable or canola oil
4 to 8 teaspoons coarsely ground Panch Phoran (see note below)
2 teaspoons turmeric powder
salt, black pepper, or chili flakes, to taste

1 In a medium pan over medium heat, add vegetable or canola oil. When the oil is hot, add Paanch phoran. Start with 4 teaspoons and add more later, to taste.
2. Mix for a half a minute and then add chopped onion. Cook for 2 to 3 minutes or until onion is translucent. Add teaspoon turmeric powder and mix.
3. Add turnips, salt, pepper, and chili flakes. Mix well and cook covered on low heat for 10 to 12 minute, or until tender (depends on the size of the cubes). Serve hot as a side.

Panch Phoran is typically made up of a mix of fenugreek seed, Nigella seed, cumin, radhuni, and fennel seed. Celery seed or mustard seed can be used as a substitute for radhuni. The mix can be made at home or purchased at an Indian grocery store.