Cutting The Mustard

One of the many pleasures of a garden is that it tells you what to eat; on any given day something is à point and must be picked immediately for best flavor. Yesterday, the thinned kale became a nutritious garnish in place of herbs. Today, it was mustard greens and sorrel that needed beating back. Combined with chick peas I put out to soak and some salmon that Christine bought it all became a pretty decent Indian-inspired meal.

The greens got stick-blended into a lovely thick purée along with fenugreek, mustard, coriander, and cumin seeds plus a grilled serrano chile, and the chick peas cooked long and low with vindaloo paste and a bunch of different dried spices. For the salmon, lemon rind and juice, tomato and tamarind pastes, and a turmeric-based curry powder. All atop brown rice with our peach-habañero chutney and handsomely accompanied by a 2005 Sancerre by Franck Millet; the delicate fruit and good acidity weren’t overpowered by the fairly gentle heat of the food (I am also cooking for a three-year-old, after all.)

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