My life has been a bit over-vegetabled lately. I've joined a vegetable buying club, where someone buys organic veggies in bulk, and distributes them each week. It's sort of like a CSA (community supported agriculture), but you can cancel at anytime and you're not limited to the produce of one farm, or even one region. The produce is much higher quality than what I can get at the grocery store, and they give you so much that I split the share with a colleague. This week, because I'm going away for four days, I've been trying to eat my week's veggies in just two days. It's turned into an experiment to test how much produce one can eat without upsetting the digestive system. Today I've managed to eat a pomegranate, a persimmon, collard greens, half a (small) watermelon, spinach, half an onion, two poblano peppers, and a half a pint of cherry tomatoes. Oof.

This hasn't hampered my Indian cooking too much, although I only managed one Indian dish this week: spinach pakoras. You mix fresh spinach into a batter and fry up patties. The most interesting part is that this recipe forced to buy chickpea flour (available at your local Indian grocery), which I would somehow like to start using more, because it's so much healthier than wheat flour.