Wednesday, August 11, 2010
spicy Indian spinach and potatoes
graduating from the bike trailer to the trailer-bike
Way back in May (Remember that sunny week?) we went to Hope for a long weekend, since Dan was doing a bike race. On the day of Dan’s race, Meredith and I readied ourselves for a ride from the Porcupine Campground to the Seward Highway and back. We would cheer for Dan and the other racers—he was doing two laps of 25 miles each on the Hope Road.
Meredith wouldn’t be riding her own bike the 18 miles each way, though—luckily, she is still good-natured about riding in the bike trailer, as long as she’s had a chance to wear herself out riding her own bike beforehand. (I confess: she listens to books like Mrs. Piggle-Wiggle and Charlie and the Chocolate Factory on an ipod while I pull her along.)
Luckily, it was nice weather, but we had a rather stiff headwind on the way back to the campground, which pulled against the trailer to make it seem more a baby grand piano than Burley’s finest. But more than the wind resistance, what most caught my attention was the increase in weight; Meredith had definitely grown over the winter. I was utterly knackered at the end of our ride. After five years of hard use, it was time to pass the trailer on to someone with a smaller child—the size that can be pulled without inflicting quite so much pain. We needed to find a new scheme for biking together.
So we ordered a trailer-bike. Dan attached it to the road bike first, and quickly rejected it as too wobbly with the bike’s skinny tires. So we brought it to my family’s cabin in Kachemak Bay, where we keep our mountain bikes for use on the hilly dirt road from the dock at Jakolof Bay.
Sure enough, Dan’s mountain bike pairs nicely with the trailer-bike, and a few days ago, Meredith and Dan made a sedate tour on the new assembly, stopping frequently to pick likely-looking salmonberries while I ran along. Meredith’s face was radiant—so happy to be pedaling along with her dad instead of riding behind in a trailer. She also seemed to be enjoying it more than powering her own bike as I ran alongside and helped push her up the big hills, which is what we did in June and July.
We woke on Saturday morning to cloudy skies, which, surprisingly, were not even drizzling. We were pleased to anticipate a family bike ride without the downpour that has plagued our daily outings. (Rain doesn’t stop us, but I do admit to a dampening of spirits at the outset of our excursions.) We motored the skiff to the dock and unloaded our bikes, swapped rubber boots for bike shoes, and donned helmets. But as we pedaled up the dock to the gravel road, the rain began to fall.
No matter. We were enjoying our ride toward Red Mountain immensely. And what a delightful ride for me—Dan biking with a cheerful Meredith, and me not having to pull or push anyone but my own self up the mountain! We were having such a lovely ride that we just kept pushing and pushing up the hills—and soon we were within striking distance of the end of the road at Red Mountain! We were so proud of Meredith for hanging in there, helping pedal, and hanging on over potholes and rocks. We had never expected to get all the way to the top!
We turned around at road’s end, and began the long ride back down the hill. We’d buttoned up as best we could, but it soon became clear that we need to invest in several fenders. As we sped down the rain-soaked old logging roads, Dan’s rear wheel flung a fountain of sandy mud into Meredith’s face. Very soon, she was transformed from a mud-freckled, dirt-speckled child into a heavily bearded one. Halfway down, Dan perched his cycling glasses on her little nose, so even though the glasses slid down repeatedly, her eyelids filled with a little less gravel. By the time we got back to the boat, she was spitting mouthfuls of grit, shivering, and (justifiably) sniveling.
We loaded the boat, zipped back to the cabin and flung off our filthy, clammy clothes. We were too chilled to take photos, but I did show Meredith her face in a mirror before we hopped under the outdoor shower to clean off. She laughed to see her face completely caked with mud. It took a while to scrub off our bodies and rinse out our eyes, and then took much longer to launder our clothes in buckets, but it was well worth it! We are so proud of intrepid Meredith for her first trip up Red Mountain!
I made this Indian spinach dish in Anchorage and then froze it before adding the potatoes, to bring down to the cabin. (Potatoes don’t freeze very well—they get mushy and mealy.) We ate Indian spinach and potatoes with spicy chickpeas for dinner and that helped warm us up after our bike ride!
spicy Indian spinach with potatoes
This recipe is based on one in Neelam Batra’s 1,000 Indian Recipes, a fantastic resource for flavorful and interesting dishes made with all kinds of different vegetables. I love to serve it with rice and raita (raita is yogurt sauce: just stir a small clove of minced garlic and salt to taste into a couple of cups of plain yogurt), or with spicy chickpeas—I’ll add that recipe another time. Find garam masala, an Indian spice blend, at Summit Spice & Tea, if you don’t have some already!
4 small red or waxy yellow potatoes (such as German Butterball or Yukon Gold), scrubbed and cut into bite-size dice
½ teaspoon sea salt or kosher salt, plus more as needed
1 pound spinach or chard (if using chard, remove stems and chop the leaves coarsely)
1 tablespoon olive oil or canola oil
1 teaspoon cumin seeds
1 large onion, finely chopped
1 tablespoon peeled minced fresh ginger
1 large clove fresh garlic, minced
1 to 2 fresh green jalepeno or other chile peppers, halved, seeded with a spoon and minced
1 to 2 large tomatoes, finely chopped (you can used canned tomatoes if you don’t have any fresh ones)
1 tablespoon ground coriander
1 teaspoon garam masala
¼ teaspoon ground turmeric
1. Put the potatoes in a pot, cover with cold water, add the salt, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pot, and simmer until the potatoes are soft, about 10 minutes. When the potatoes are tender, scoop them out with a slotted spoon.
2. Pile the spinach or chard leaves into the remaining water, stirring them around to soften them with the boiling water, cover the pot again, and cook them just until they are tender and wilted. The spinach will only take a minute or two; the chard will take longer. Pour the greens into a colander and let them drain.
3. Heat the oil in a large nonstick skillet over medium-high heat and add the cumin seeds; they should sizzle when they hit the oil. Quickly add the onion and cook, stirring, until golden, about 5 minutes. Add the ginger, garlic, and green chiles and cook for a few more minutes, until the garlic has mellowed a bit. Then add the tomatoes and cook, stirring, until most of the juices evaporate, 5 to 7 minutes.
4. Add the coriander, garam masala, and turmeric, cook about 1 minute, and then add the potatoes and spinach to the onion mixture. Mix well, cover the pan and simmer over medium-low heat, about 5 more minutes, to blend flavors. Taste the dish and add salt, a little at a time, until it is just right. Transfer to a serving dish, sprinkle a little more garam masala over the top if you desire (taste it first to see if you want more spice), and serve.