Fenugreek greens rice pilaf with corn and peppers

We get a mix of kale, mustard, beet, chard, carrots with their green tops, radish, and Italian braising greens from My Farms SF. Hold the bottom of the stem and pull with two fingers, nails inward, to remove the leaf from the stem. Chop the greens up in 1/2 or 1/4 inch strips after the tougher stems have been removed. Kale, turnip, radish, and carrots have tough steps.
Corn, poblano peppers, onions and garlic were available at the organic Calderon Market table at the Belmont Farmers Market.

Layer in the oval or medium round pot
About ten cups thin chopped greens.
Chop the not so thick stems small and add.
One large corn, kernels removed.
Two hot chillies chopped small.
Two tablespoon dried fenugreek leaves.
Two cloves garlic sliced thin.
Half inch ginger chopped small.
Two tablespoons cooking oil.
Two green peppers like ancho or poblano chopped into half inch pieces.
Salt to taste.

In the small 5" round pot
three quarter cup brown rice
two cups water

Cook for two hours in the summer position
Mix and serve.

Variations- Cook without the rice since the corn is form of grain. Vary with string beans.

Cauliflower eggplant curry

At the Belmont Farmer's Market Calderon has most of the item, the table across has the rest.

Layer in the 7" round
One small cauliflower with flowerettes roughly removed.
One large tomato quartered (if you don't use a tomato squeeze half a lemon after the pot is cooked.)
One serrano chile cut in thin strips
One clove garlic chopped fine
one half inch ginger chopped fine
One small red onion cut in thin strips
1/2 teaspoon turmeric
two teaspoons cumin
Two large Japanese eggplants cut into one inch cubes
two teaspoons hot curry powder
two tablespoons Olive oil
salt to taste

Cook for two hours (longer after the fall equinox.) in the summer position. Top with a handful fine chopped cilantro and mix breaking up the now soft cauliflower and tomato (remove the skins which come right off) into small pieces.
Let sit for ten minutes covered before serving with rice.

Peanuts

At the northern end of the Belmont Farmers market one of the Asian farmers had peanuts. These are as easy as brocolli to cook.

Rinse to get the mud off.
Place in the 7" round pot in the summer position and cook for an hour.
Let cool, shell and eat.

For variety place some shelled nuts back in the pot but without the lid. Salt, dust chili powder like Cayenne and drizzle with a teaspoon of olive, or sunflower, or any vegetable oil. Cook for 40 minutes (without the pot lid!) in the summer position and serve.