Invest a small part of your self in the ingredients and experience the difference…
The growing interest in kitchen gardens and terrace farming is fueled by many factors. I won’t discuss the more voiced concerns over pesticides, genetically modified produce, hidden costs of packaging and transport, impact on the local environment, culture, etc… Instead, I invite you to notice some rather simple, less obvious benefits in growing at least some of your own ingredients. Experiment with growing a few herbs, fruits or vegetables. Other than their beauty and freshness, you may also benefit in other ways.
I am reminded of an instance at my sister’s house. They had planted a few strawberry shrubs for the first time. When one small strawberry showed up, there was great excitement among adults and children alike. Every day the kids would marvel at the small signs of growth and change. When it was finally decided that the strawberry was to be ‘harvested’, they all gathered together in happy anticipation. The single strawberry was cut into 6 pieces so that it could be tasted by all those present at that time!
This degree of awe and appreciation can only come by investing of yourself. Those small acts of watering the plant, noticing it change and simply gazing at the marvels of nature for a few minutes everyday – makes you a part of that plant. Your energies are interlinked with it and when its used – its with a great deal of love, reverence and gratitude. Even a few leaves of Kadipatta (curry leaves) will be broken off with thought and care. Because you would know firsthand, the amount of time and nurturing that it took for those few leaves to come into existence for your benefit.
Just try it for your self!
15-20 Spinach leaves, finely chopped after discarding stalks
10-12 Chives (fresh from the terrace garden!), finely chopped
1/2 red onion, finely chopped
1/2 teaspoon grated nutmeg
3/4th cup Milk
6 tablespoons flour
3 tablespoons grated Cheese
(Makes 4 pancakes)
- Heat a little oil, add onions, chives, spinach, nutmeg, salt, pepper and cook till dry.
- Beat up the eggs, add milk and flour and whip the mixture again.
- Then add cheese and the cooked spinach mixture, whip together.
- Heat a little oil, pour in about 2 ladles of the mixture, sprinkle paprika.
- Cover for about 30 seconds.
- Flip around and cook the other side.
The mixture tends to set, cook and brown very quickly.
For those who don’t mind a little indulgence, serve with a pat of butter and a spoonful of Sundried Tomato Pesto on the side.