Saag Brun-uusto

Our inspiration for this dish came from Saag Paneer, one of our favorite Indian dishes. Unfortunately, none of the cheese makers at the DCFM make a paneer cheese. This is a cheese that doesn't melt when heated, but actually forms a very nice crust.

What cheese maker at the DCFM is better known for their grilled cheese than Brunkow Cheese? Located on the MLK Blvd. inlet, you can find them by the delightful smell of grilling cheese and huge crowds waiting for the samples.

This then, is Saag Paneer, using Brun-uusto cheese. We used frozen spinach from our blanching lesson below, though fresh will work just as well.

Ingredients

• 1 onion chopped (or use some seasonal green onions) 
• 3 garlic cloves, crushed (or use some spring garlic) 
• 1 teaspoon ground ginger
• 1 teaspoon ground garam masala 
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (check with Savory Accents [South Carroll St.])  
• 3/4 cup chopped tomatoes
• 8-10 ounces chopped spinach
• 1 cup cubed Brun-uusto cheese
• 1 cup plain yogurt
• Sunflower oil (olive oil may be used) to pan fry. Sunflower oil is available from Cherokee Bison Farms [North Pinckney St.] and Driftless Organics [South Pinckney St.] 

Directions  

1. Fry the Brun-uusto until is is browned and forms an appetizing crust. (Note: don't crowd the cheese when frying. While it doesn't completely melt it does get a little sticky. You don't want your pieces to stick together.
2. When finished developing the crust, remove cheese from pan, add a little oil to pan, then add spinach. Cook until just past wilted. Set aside.
3. In a separate pan, fry the onion (reserving three tablespoons), garlic, and spices for around five minutes.
4. Add the tomatoes and simmer for another five minutes
5. Add the spinach and simmer for three minutes.
6. Using a blender (either stick blender or tabletop) blend the spinach mixture until it is smooth without being completely homogenous.
7. Add the Brun-uusto and yogurt and simmer for around three minutes.
8. Stir in the three tablespoons of chopped onions.
9. Enjoy.  

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How to Blanch Vegetables 

Blanching is a process whereby food is quickly heated, then quickly cooled. This process stops enzymes in the product that are active even after harvesting, remaining so in the freezer unless you blanch.  This enzymatic action leads to loss of flavor, color, nutrients, and texture.  

Fortunately, blanching is easy. Follow along here or check out our super informative high definition video, found below.

All fruits and vegetables require different processing times. Check out page 16 of this excellent booklet from the Wisconsin Safe Food Preservation Series for blanching times. The rest of the booklet offers great advice on freezing fruits and vegetables that goes beyond the scope of this eNewsletter.  

In a nutshell, here's how you blanch:

1. Carefully wash your produce, in this case we're blanching spinach.
2. Place into boiling water. Make sure the water is boiling or just under for the duration of the blanching. We used a vented steamer insert containing a series of holes to contain the spinach while in the boiling water. We left the spinach in the boiling water for two minutes. 
3. After the allotted time, remove and quickly immerse in a water and ice bath or run under very cold water. It's imperative that all of the product be cooled, including the center.
4. We used plastic freezer bags to store, marking the content and date with an indelible marker.
5. Lay out on cookie sheets to assist in freezing.

Blanching_a1.wmv

The makings of a great salad or wrap...

... come from this fresh lettuce from Blue Valley Gardens. [North Pinckney St.]

--Photo by Bill Lubing

We strive to keep this list as accurate as possible. We probably  missed an item or two that is at the market or listed an item as available when it is not. Chances are not all items mentioned or listed below will be at each market. 

Due to inclement weather, product availability, and other factors, some vendors listed below may need to cancel participation in this week's market.

Word on the strawberries is that they'll be here in another week or two. Asparagus is plentiful, as is spinach, arugula, and a lot of mixed greens. If you haven't tried mustard greens, do check them out. They're spicy and delicious. You can usually find at JenEhr Family Farm [South Pinckney St.] and from other producers as well.

If you've put off getting those tomatoes in, don't pass up the opportunity to find the very finest in hybrid and heirloom varieties from numerous growers. The transplants are healthy and at the perfect stage for you to get them into the ground. The same goes for squash, pepper, flowers, and other transplantables. Remember, the person selling is the person growing. So if you have any questions, just ask!

We were making Indian inspired lamb patties for breakfast last week. (For lamb check out Jordandal Farms [West Main St.] or Sylvan Meadows Farm [West Mifflin St.]) The recipe called for a little fresh mint. What a pleasure it was to step outside and get what we needed from our herb garden. Plenty of DCFM vendors offer familiar and those less familiar herbs that will grow easily in our Wisconsin climate. They don't take up much space and they're an absolute delight when you need a little something fresh for that kitchen creation.

We were thrilled to see fresh cilantro, chives, and sorrel at last week's market. The green onions and garlic greens are seasonal and very satisfying, as is the rhubarb, radishes, and spinach.  

To find a vendor or product you can: 1) check the DCFM website or take a leisurely stroll through the market. If you'd like to check with your favorite vendor about product availability, go here, then do a search for contact information. And remember, you can always inquire at the Information Booth, at the corner of North Carroll and West Mifflin streets at the top of State St.