Down to Earth Farmers Market | #Chappaqua Real Estate

At Down to Earth Farmers Markets, we love to bring together both local farmers and food makers who source locally. Aditi Goswami, the founder of Calcutta Kitchens, is an example of the latter. She grew up going to the fresh food markets of India, and now she’s dedicated to using local farmers’ ingredients in her Indian simmer sauces. She lets the changing harvest inspire her kitchen ideas and she recently shared this recipe for Cardamom Summer Chowder. For the late summer harvest, Aditi now gives us a delicious – and easy! – stage…ENJOY. 

Cardamon Summer Chowder

Ingredients

1 16 oz jar of Calcutta Kitchens Bengali Cardamon & Coconut Simmer Sauce
2 ears of fresh corn cut into 1.5″ pieces or just kernels
1 large tomato chopped
1 garlic clove chopped
2 tsp oil
1 fresh pepper of your choice, chopped with seeds removed
1 summer squash chopped
4 cups assorted seafood (clams, mussels, shrimp) OR two cups cubed tofu

Directions

In a stockpot, add oil and sauté garlic for 30 seconds. Add jar of sauce and 1/2 cup water. Add all vegetables, bring to a simmer, turn heat to medium and cover. Cook for 5 minutes. Add seafood (or tofu) and cook another 3-4 minutes covered until cooked through. (Clams and mussels will open – discard any unopened ones.) Serve hot with fabulous crusty bread from the market! – Aditi

Find Calcutta Kitchens at the Down to Earth Farmers Markets in Larchmont and Park Slope this weekend.