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10.11.2012 · Seasonal fresh spinach… Celebrate with an easy veggi dish.

We are enthusiasts of locally grown, organic produce. In Berlin, like the rest of Northern Europe, this means deep sacrifices when Fall fades out and Winter approaches.

The best time for everyone is September and October. In these months, a plethora of tomatoes, colorful peppers and other veggies can be pulled out of the local earth. And our favorite producer, Teltower Rübchen, does just that every market morning.

November signals the beginning of darkness and months of beet roots and potatoes (we will talk about a famous variety of local beet roots another time).

Yeah. Fresh seasonal spinach right from the local organic market.

The transition would be a lot worse if it wasn’t for one crop that appears now: Spinach. If the timing is right, fresh broccoli will also still be available. This is our chance.

To celebrate leafy, fresh spinach, here a simple recipe inspired by our favorite Indian and vegetarian cook, Madhur Jaffrey.

Simple broccoli and spinach with a touch of cumin

 Ingredients

  • 250g fresh spinach (takes massive amounts of time to clean and trim and reduces to almost nothing when cooked… but still worthwhile)
  • A handful of broccoli florets
  • Chopped onions
  • Chopped garlic and ginger
  • Half a teaspoon of ground cumin
  • A generous serving of The Love of Chilies

 Instructions

  • Boil a lot of water in a big pot, add some salt.
  • To the boiling water, add the trimmed, cleaned spinach and the broccoli florets… let them boil for about 3 minutes.
  • Drain quickly, and pour cold water over the veggis.
  • Chop very fine.
  • Put oil in non-stick pan, fry the onion, garlic and ginger.
  • After a while, put in the cumin.
  • Quickly add the chopped spinach and broccoli.
  • Add some salt, and don’t forget The Love of Chilies topping.
  • Finished… enjoy a fresh, organic veggi dish.

 

Spinach and broccoli with a touch of cumin and The Love of Chilies.

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About us

Josefina Petrus and
Anna Yukiko Bickenbach

We love chilies; both of us from childhood. Our backgrounds could not have been more different. Josefina accompanied her parents on trips to India. Anna grew up on three continents, including on the island of Okinawa, where chilies are soaked in sake.

Both of us have had the opportunity to do many fantastic things. Josefina has produced films, coached basketball, worked for the charity platform Betterplace.org and served as a Board Member of a British school. Anna plays serious volleyball and co-founded the ecological platform Ecotastic.

We don’t like to compromise… if it is possible to have the best quality, why do for less. And we casually relish chilies like others do candy.

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info@theloveofchilies.com

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