Strawberry fields

Large mugs of strawberries with cream were a la mode in Mahabaleshwar this season. I managed not to exceed two a day, but sometimes one of these mugs could be a little larger than your garden variety. I wasn’t really looking for the strawberry fields. But when The Family and Leafless decided to set off for one, I could not leave them to it. That is how we chanced on a high density farm: the farm of our future. It was set in the inner courtyard of a typical semi-urban two storey family house, the front given over to a little restaurant and shop. When The Family asked for boxes of strawberries, the woman in charge asked, “Anything else?” A look of indecision on our faces opened the door to a little wonderland.

She led us to the courtyard and its dense farms: drip irrigation, natural light, organic manure, hand control of pests. She offered a herbal smoothie. We tried one. Then we tried another. Wonderful combination of sweet and peppery herbs, with bits of leaves we could identify, others that seemed familiar but elusive. We took a guided walk between the rows, looking at the wide variety of things that were growing there.

Strawberries were in flower and fruit, pak choi and Swiss chard were looking great. I saw the leaves and plant of wasabi for the first time (we later found that the leaves make a great addition to our daily salad). Iceberg lettuce. Chinese cabbage. Kale. A whole corner full of microgreens. The ladies said they regularly fulfill orders from Mumbai. The two women were really chuffed to have The Family and Leafless ask how to make this or that, and we were given samples of cooked exotic greens, Indian style, from their kitchen. They also had jars of jams: strawberry and blackberry. We left with several kilos of leaves, with their assurances that they will stay fresh for a week. They did.

Crossover khana

At this time of the year the streets of Mumbai are full of vendors selling roasted water chestnuts. The roasted version tastes a little like roasted sweet potatos: too bland for my taste. A little wasabi paste adds the right zing to it.