July 18

Community Food Collaborative:

  • Zesty baby mix (Baby kale, mustard greens, arugula)


  • Basil


  • Blackberries


  • Poona Kheera cucumbers
  • Baby leeks


  • Heirloom tomatoes (Big Rainbow and Cherokee Purple)



From Sanjeev Kapoor's Kitchen


Cucumber Curry


Serves 4



3 large Cucumber, peeled 

1-inch piece Ginger 

5-6 cloves Garlic 

6 Black peppercorns

1-2 Dried red chilies (Can substitute for jalapenos if chili unavailable)

1/4 cup Roasted peanuts

2 tablespoons Oil 

2 teaspoons Split black gram skinless (dhuli urad dal) (Can substitute with Chana Dal or yellow lentils)

2 medium Onions chopped (Try substituting with your leeks for a milder flavor!)

1 medium Tomato (Try using your heirloom tomato for a great flavor!)

Salt to taste

1/4 teaspoon Turmeric powder

1/2 teaspoon Cumin powder

1/4 teaspoon Red chili powder

2 tablespoons Coconut milk

A few sprigs coriander leaves (Can substitute with cilantro if coriander leaves unavailable)

1 Fresh red chili, slit



Grind ginger, garlic, black peppercorns, dried red chilies and peanuts with a little water to a paste.

Heat oil in a nonstick pan. Add black gram and saute till they turn a light brown. Quarter cucumbers vertically and cut into big pieces.

Add onions to the pan and saute till soft. Chop tomato and add to the pan and saute.

Add cucumber, salt and mix well. Add turmeric powder, cumin powder, red chili powder and saute for 2-3 minutes. Add peanut paste, coconut milk and mix well. Cover and cook on medium heat for 10 minutes.

Transfer into a serving bowl, garnish with a fresh coriander sprig and fresh red chili and serve hot with chapatti (naan or flatbread). 



From Cooking with the New York Times; modified for heirloom tomatoes


Leek and Tomato Gratin


Serves 4



2  pounds leeks, preferably slender

1  pound heirloom tomatoes

¼  cup olive oil

 Salt and pepper

 Grated Parmesan, optional

 Chopped parsley, optional



Heat the oven to 350. Trim the leeks of the hard green parts and outer skin, and wash them well. If they’re fat, quarter them the long way. Chop the tomatoes and put them in a gratin dish long enough to hold the leeks but narrow enough so that everything is snug. Add the oil and nestle the leeks in there; sprinkle with salt and pepper.

Bake, checking and stirring occasionally until the tomatoes become saucy and the leeks are very, very tender, about an hour. If you like, sprinkle with Parmesan and raise the heat until the cheese melts and browns a bit. Otherwise, sprinkle with chopped parsley and serve hot or warm.