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Amaranth loves hot weather: July 10 - September 15

This green is popular in caribean cooking, where it's called Calaloo and Indian cooking where it's called Tampala. The typical treatment is to wilt it in a hot pan with a little salt and oil and then toss it with regional flavorings, depending on the rest of the meal: Curry sauce; Jerk-spices; peanut oil, ginger, and garlic; olive oil, hot peppers, capers and garlic... you get the idea.