05/29/2026
Say saaaaaag 🌿
Our saag green curry is back at the market this week.
We first learned about saag through the family of a Sikh friend, who would prepare large batches of mixed vegetables and freeze them for their winter green fix. When we started making it ourselves, we fell in love with how beautifully it honours vegetables and spices: bold, warm, and full of nuance.
Chi Garden saag green curry is all about diversity — at least six organic vegetables in every jar, with warming spices like ginger and turmeric. Just heat and serve over rice, noodles, potatoes, beans, or with flatbread.
We’ll feature it tomorrow at Main Street Farmers Market.
Also new this week: fermented tofu, rhubarb umeboshi, jalapeño fire candy, and sunroot kimchi.
And fresh garlic chives — amazing in stir-fries with eggs or tofu, and dumplings too.
See you at the market. The weather looks decent!