Green Peas, Lentils, Yummy Dessert

The Peripatetic Chef!

Ah for the joys of staying with peripatetic friends and rummaging through their cookbooks.  Here are some treasures.

SAMBAR (Lentil Stew)[1]

1 tablespoon mild curry

1 tablespoon mustard seeds

1 tablespoon cumin

1 teaspoon turmeric

Fry in a few tablespoons of oil.  Add two onions well chopped and ¼ cup lentils.  Stir well for a few minutes.  Add 2 well chopped carrots, a can of chopped tomatoes and a cup of water.  Cook slowly for 20 minutes until lentils are soft.  Add salt and pepper to taste.  The mixture should be like a thick soup.  Serve over rice.  Services 4.

MATTAR PANEER (Indian Cheese with Green Peas)[2]

1 lb. shelled green peas

½ lb. paneer

3 oz. butter

1 teaspoon turmeric

½ teaspoon cayenne

2 tablespoons chopped parsley

1/ teaspoon salt

Heat the butter and add the peas with turmeric and cayenne.  Stir and cook 3 minutes over medium heat.  Add the cheese (or cubed tofu).  Mix well and cook together for 2 minutes.  Add parsley and salt.  Cover and leave on low heat for 10 minutes.  Uncover and raise heat to dry off any remaining moisture.  Serves 6


1 quart cold milk

½ cup corn meal

¼ cup molasses

¼ teaspoon baking soda dissolved in molasses

½ cup sugar

1 egg

½ teaspoon ginger

pinch of salt

pat of butter

Mix and bake two or three hours at low heat (350˚F)

[1] Dharamjit Singh, Indian Cookery, (Middlesex: Penguin Books, 1970), back cover.

[2] Ibid., 178.

[3] Mrs. Harry E. Parker, Gathered Treasures, (Civics Department of the Winchendon Woman’s Club: Mass., 1920), 89.

Solstice Potluck June 21st

We have scheduled a potluck to ring in the summer solstice.

As always the “Landfill Recovery Act” is in effect: Please bring your own plates and utensils. If you aren’t able to bring them, we have some available, but we’re always trying to keep trash out of that big, stinky pile we lay claim to being the “highest point in Rhode Island,” or more commonly known as “the dump.”

The potluck will start around 6:30 and we’ll hold a general garden meeting at around 7 to introduce some new members and answer any questions we have as a group. This is a good opportunity to meet and share experiences  and concerns with the other gardeners, the board or me in a public forum.

Plus, our community really knows how to cook! So I hope to see you all on

Tuesday, June 21st at 6:30

Workweekend Rescheduled

Hey all…

The workweekend was originally scheduled for *this* weekend, which despite the fact that I forgot about it, would have been mostly rained out anyway; therefore, I want to reschedule it for the weekend of June 25th & 26th to avoid conflict with any Father’s Day plans.


Saturday, June 25th 9am -2
Sunday, June 26, 10am-3

As you all understand, you are required to give at least two hours of time to the garden outside of your own plot in weeding, rebuilding, tidying up, or whatever needs to be done. Be sure to log your hours in the log-book located in the shed; it is very important.

My work hours at the garden are typically Friday evenings (around 6-dusk), so drop by if you have any questions at all. Also, this means that Friday nights are unofficial work-evenings.

This coming Friday evening I will be absent, so I’ll be at the garden tomorrow night (Monday, June 13) at around 6  to make up for it and if I can, I’ll drop by Tuesday afternoon for a bit.

SSCLT Workshop Comin’ Up

I will be out of town for this; if anyone would like to take my place for this workshop, please let me know.

——– begin text ———

We’ve listened to your requests. SCLT is hosting a workshop that will enhance your growing skills and help make your garden more productive:

What: Fish emulsion – everything you ever wanted to know

Host: SCLT and fantastic city farmer Rich Pedersen

Where: 109 Somerset St.

When: Wed. June 15, 5:30 pm

For: Providence’s Community Garden LEADERS

Yes, the workshop is just for leaders. The idea is that leaders will learn how to use fish emulsion, and then host a workshop with your gardeners on how to use it.

After the workshop, you can fill bottles of fish emulsion to take back to your garden. (If you are a member of the Network, you don’t have to pay for it!)

Let me know if you can come,

Liza Sutton

Hot Enough for Early June?

The Peripatetic Chef!

Okay, its 96˚ in the shade (some of you may be old enough and hip enough to remember the reggae song by that name, here’s the link: and I. N. I. do not feel like eating let alone cooking. So here are some low stress recipes to beat the heat.

3 eggs
3 tablespoons sugar
250 grams mascarpone

for dipping:
1 cup coffee
splash of milk
1 tablespoon sugar
2 tablespoons cointreau or other liqueur
1 package Pavishini (ladyfingers)
dark chocolate chips (optional)

In two bowls separate whites and yolks. Whip egg whites until fluffy. Add sugar and mascarpone to yolks, mix well. Gently add whipped whites to yolk mixture. Separately combine coffee, sugar, milk, and liqueur. Dip pavishini in coffee and line bottom of pan with them. Add a layer of cream mascarpone mixture, sprinkle chocolate shavings or small chips. then add a layer of dipped pavishini, continue layers until all ingredients are used. Add a sprinkle of cocoa powder to the final layer. Leave in fridge to cool and seep overnight. Serves 6 (LOL)

3 medium sized cucumbers
2 cups plain yogurt
2 sprigs dill
2 cups chicken or vegetable stock
¼ cup heavy cream
½ lemon
6 mint leaves

Peel, see, and chop the cucumbers. Put 2 of hem in the blender with the stock, cream, yogurt, dill and a squeeze of lemon. Whiz to a puree, adding more stock if the mixture is too thick. Season with salt and pepper. Put in refrigerator to chill until serving time. Serve in bowls with the rest of the cucumber finely sliced and sprinkling of chopped mint. Serves 6

3 cups cooked chick peas (or any other white beans)
2 cans good quality tuna in olive oil
½ cucumber seed and chopped
½ cup cherry tomatoes, quartered
1 tablespoon chopped parsley
1 tablespoon chopped chives
½ cup Caesar Salad Mayonnaise (see below)
½ cup plain yogurt
juice of 1 lemon
salt and pepper to taste
lettuce leaves

Mix everything together and serve on bed of lettuce.

2 egg yolks
2 tablespoons white wine vinegar
1 tablespoon lemon juice
2 cloves garlic
6 anchovy filets
1 tablespoon Dijon mustard
2 ½ cups light olive oil
4 tablespoons plain yogurt

Put the eggs in a blender and with the motor running add the vinegar, chopped garlic, anchovies, mustard and lemon juice. Slowly pour the oil in a think trickle while the blender is running. Check that the mayonnaise looks thick and glossy and stop adding oil if it gets to thick. Fold in the yogurt.