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Newsletter & Recipes August 29 th -30th 2012

With recipes from Shaheda and a guest recipe from Nimita

(of Nimita’s Cuisine) we are exploring Indian Cuisine this

week. We have included spice packets from Nimita, to help

simplify the seasonings, and have appended her amusing

and informative “Dialogues” re them. The Cheese of the

Week is a slight departure with Yogurt, but should be very

useful for the recipes as well. You will notice that a handful

of ingredients travel from dish to dish disguised as

something unique. As you read through

this meal plan, you will see patterns. If you

get a handle on them, you will be able to

whip up something Indian-inspired and

delicious faster than you can say “Jai Ho!”

Next week is Ayda Robana’s Back to School Box. Enjoy!

Adventures on an Indian Plate Box

Infusion Herb of the Week…

BD, the farmer behind Earthtrine, has

the most beautiful and diverse array of

certified organic herbs available year

round. A wealth of knowledge about

their health benefits, he grows several

herbs that are great to infuse for herbal

tea. Weekly, we will let BD choose

from his bounty of herbs: expect

anything from Mint, Lemon Verbena,

Chamomile, to lesser

known herbs grown for

their health benefits. In the Produce Section of the store. $3.50

$8.50 in the store

Recipes

Yogurt-marinated Lamb Chops with Cucumber Raita. Spiced Potatoes. Creamy Coconut Chicken & Peach Curry. Mixed greens with a citrus vinaigrette. Masala Bhaigan (Eggplant with spices) & Khitcheri (rice with lentils). Butternut or Kabocha Squash Curry Braised chicken legs with Peach chutney. Cucumber, pepper & avocado salad. Simply grilled Seabass with a quick Indian Summer chutney

more on 2

Braised chicken with coriander (Chile)

Ingredients: 3 tbsp vegetable oil 3 to 4-lb chicken - rinsed,patted dry and cut into 8 serving pieces Salt, to taste Pepper, to taste 1 cup coarsely chopped onion 4 cloves garlic, minced 3/4 tsp dried oregano 2 tbsp plain flour 1 cup chicken stock 1/2 cup dry white wine 1 cup packed finely minced coriander leaves 1 finely sliced chilli (seeds kept in) Method: 1. Heat the oil in a large frying pan over medium heat 2. Add the chicken and cook until browned all over 3. Season with salt and black pepper 4. Transfer the chicken to a large plate while you saute the onion and garlic 5. Scrape the juices out of the frying pan into a larger cooking pot. Add the onion and garlic to the pot and saute over medium heat for 2 minutes 6. Add the chicken to the pot, along with the oregano and flour and stir 7. Pour the broth and wine into the pot, cover, and simmer over low heat until the chicken is just done 8. Just before serving, stir the coriander into the sauce and sprinkle with chopped chilli Score: GOL

Grilled ginger chicken wings (Cambodia)

Ingredients:

900g chicken wings

2 Out of the Box Collective

Adventures on an Indian Plate

August 29th-30th

, 2012

Nimita Dhirajlal:

Responsible for the Spice packets, “Dialogues with Spices”, and one of the recipes in this week’s mealplan, Nimita is also the force behind the curries and seasonal soups available in our online store (Nimita’s Cuisine) Dedicated to vegetarian Ayurvedic cuisine, Nimita believes in the power of food to heal. She also works with prisoners transitioning back into society, through working with food. An inspiration, we love working with Nimita!

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Straus Family Yogurt:

Straus Family Creamery was the first 100% certified organic creamery in the United States, with a vision of environmentalism and stewardship of the land. The Straus dairy is an evolving combination of traditional land stewardship, sustainable farming practices and cutting-

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edge technology. The entire Sonoma dairy is powered by electricity that is generated from the cows’ manure, through a methane digester! Made only with Organic Whole Milk and live cultures, with no thickeners or additives the yogurt still pours beautifully out of the container. It’s a great choice for breakfast cereals, for smoothies or as a substitute for sour cream.

Meet Your Artisan Series

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Coconut Milk: Considered a nut, a seed, and a fruit, coconut is an indispensable ingredient in Indian cooking and has numerous health benefits:

High in Calcium and a good source of protein.

Contains iron, selenium, sodium, calcium, magnesium, phosphorus and potassium, and also the following vitamins: C, E, B1, B3, B5 and B6.

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Boosts the immune system with its high levels of lauric acid, which is anti-viral, anti-bacterial, anti-microbial and anti-fungal.

Can aid in Weight Loss and boost the metabolism.

Relaxes muscles and nerves, and Aids in Digestion.

Dairy Free, Nut Free and Vegan, soy-free and gluten-free.

3 Out of the Box Collective

Adventures on an Indian Plate

August 29th-30th

, 2012 Box Contents • Not included in the Couple’s Box • **‘Add-on’ option. Please go to www.outoftheboxcollective.com if you are interested ***

Shaheda Sadhal: Passionate about food and cooking, Shaheda is a self-taught chef, who has been interning at the well-known Wednesday Santa Monica Farmer’s market under the tutelage of Produce goddess Laura Avery. More recently Shaheda has created “The Produce Project” a pop-up farm stand at Handsome Coffee Roasters, featuring much of the same produce and artisan goodies that appear in your weekly deliveries. Enjoy her recipes!

Roots Vegetables Fruit

Red Potatoes (Mike Dixon) Garlic (Tutti Frutti) Yellow Candy Onions

(Garden of...) Bunched Carrots (Rancho

Cortez)* Ginger Root (Anthony Chan)*

Eggplant (Chris Milliken) Butternut Squash (Givens) Cucumbers (Peacock Farms)* Tomatoes - Fairview Orange Lentils (Ojai Valley Sprouts) Bell Peppers (Rancho Cortez)*

Valencia Oranges (Earthtrine) Yellow Peaches (Regier Farm) White Nectarines (Regier Farm) Strawberries (Rancho Cortez) Haas Avocados (Fairview Gardens) Figs (Earthtrine)* Lemon (Earthtrine)

Leafy Greens Extra Fruit ** Meat & Eggs

Spring Mix (Shepherd Farms) Savoy Spinach (Domingo Farms)

Extra Strawberries - Shepherd Plums/ pluots – Regier Melon & Grapes – Old River

• Chicken legs (Dey deys) • Chicken breast (Dey deys) • Lamb Chops (Jimenez) 1 dozen Dare to Dream Eggs*

Herbs Dairy Regional Specialty

Cilantro (Earthtrine) Curry Leaves (Shaheda’s

Mom)

Butter (Organic Valley) Yogurt (St. Benoit)

Peach Chutney (Julia Crookston)

Juice Grain/ Pulse Nuts, Seeds or Dried Fruit

Orange Juice – Somers Ranch Valencia Oranges

• Sprouted Lentils (Ojai Valley Sprouts)

• Coconut Milk (Thai Kitchen)

Fair Trade Catch of the Week ** New Customer/ Referral Gift

• Spices (Nimita’s Cuisine) • Seabass (Kanaloa Seafood) •

4 Out of the Box Collective

Adventures on an Indian Plate

August 29th-30th

, 2012 Liquid Gold. Or Ghee. Or Clarified Butter.

• Ingredient: • Unsalted organic butter Other things you will need:

• Colander • Cheesecloth (3

layers) • Large pot • Glass jar • A stove top

I could not talk about Indian cuisine or Ayurveda without telling you about ghee. In Ayurveda, ghee is said to be the cure for just about everything (truly), a sort of liquid gold. It is one of the best foods for a long and rejuvinated life. Because it is a pure fat with no protein solids, the absorbtion levels into the body are very high, making it very effective in delivering nutrients from other foods into the tissues.

In cooking, it is handy because it has a super high smoke point and adds a delicious nutty flavor.

After you make it, it can be stored on the counter top in a glass container. It will be a creamy soft solid after it cools.

Directions:

Melt the butter over very low heat in a large pot. After the butter has melted, turn the heat up slightly and allow the milk solids to separate and sink to the bottom of the pot. There will be froth that forms on top of the butter in the pot, just skim that off and discard.

Keep over heat until the butter is gold colored, clear and you can see the milk solids at the bottom of the pot. It should smell nutty. Skim the top. Be very careful not to overcook, burnt ghee is not delicious.

Line your colander with cheesecloth and place over a bowl. While still warm/ hot, pour the liquid through the colander. This will strain the milk solids and leave you with ghee. Transfer to a glass jar and allow to cool down uncovered. Ghee can be stored on the countertop and should be used in place of another fat when cooking (eg. Olive oil, butter).

5 Out of the Box Collective

Adventures on an Indian Plate

August 29th-30th

, 2012 Yoghurt Marinated Grilled Lamb Chops. Cucumber Raita. Cumin And Mustard Seed Spiced Potatoes

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Place all the whole spices in a small skillet over low heat and allow them to warm and release amazing aromas into your kitchen. Careful, they burn fast, so remove them and lay them away from a heat source to cool down. Once the spices are cool, please grind them. A coffee grinder is a good tool for this, although it should be a separate from the one for the coffee beans. You certainly don’t want masala scented coffee.

Cut your potatoes into giant fries by cutting your potato in half, lengthwise and then cut each half into thirds. For the potatoes, place them in a pot of water, add salt and turn the heat on high. Once the water boils, check them every 5 minutes. You want them to be cooked but not all the way through. Once they are ready, lay them on a clean kitchen towel to cool and dry out a bit.

Combine the yogurt, the ground spices and some salt in a shallow tray. Pat down the lamb chops with a paper towel and season with salt. Lay the lamb chops down in a single layer and turn to coat. Leave them marinating in the yogurt at room temperature for at least 30 minutes. Or if you have time, overnight in the refrigerator.

Raita: In that time you can make raita. Toast the cumin seeds and keep whole. Dice the cucumber and grate the ginger. Stir the yogurt, ginger, salt and cumin seeds together with the cucumbers. Top with a few cilantro leaves.

Lamb: If you marinated your chops overnight, remove from the fridge about an hour before you cook. Heat up grill pan or other heavy pan. Add a little ghee if desired. Once the pan is hot, remove the chops from the marinade and carefully grill them. Depending on the thickness of the chop, it should be medium rare with about 4 mins on each side. Allow to rest for at least 5 minutes before dinner. Cover them with foil to keep them warm if you prefer.

Potatoes: In a skillet, warm up some ghee or oil over medium heat. Place mustard seeds and cumin into the oil. Careful! It may splatter. Add in the curry leaves. Once the seeds start to pop and crackle, add in the potatoes and some salt. Shallow fry the potatoes with the spices until cooked through and golden brown and crispy. Sprinkle some salt and chopped cilantro on them while they are still warm.

To eat: Serve lamb chops with the creamy yogurt raita and the potatoes on the side.

(continued)

Lamb Chops:

• Lamb chops, patted dry • Salt • Enough yogurt to coat

them generously. • Ginger, freshly grated • Garlic, pressed or

finely chopped • 1/2 tsp. Fennel seeds • 1 tsp. Cumin seeds • 1/2 tsp. black Mustard

seeds • 1 tsp. black

peppercorms • 3-4 cloves (optional) • 1” cinnamon stick (opt) • some cloves (opt) • ghee or olive oil

Cucumber Raita:

• 1/2 cup of yogurt • cucumber, diced. • Salt • 1/2 tsp. of grated

ginger • 1! 2 tsp. of cumin seeds • cilantro leaves

Spiced potatoes: • potatoes, cut into steak

fries • a couple curry leaves • 1 tsp. mustard seeds • 1 tsp of cumin seeds • a squeeze of lemon • chopped fresh cilantro

6 Out of the Box Collective

Adventures on an Indian Plate

August 29th-30th

, 2012

Ingredients:

• Chicken Breasts • 1 tsp. of Ghee or oil • Onion – sliced thinly • A few cloves of garlic-

smashed • Similar amount of

ginger- grated • About 1 cup of chopped

tomato • carrots- cut into 1”

chunks (optional) • Bell pepper- cut the

same size as carrots (optional)

• Firm yellow peaches- cut the same size as above.

• 1 tbls. of black mustard seeds

• 4-5 curry leaves • 1/2 tbls. fennel seeds • edible heat -- Serrano

pepper diced, dried crushed red pepper, cayenne pepper, dried chipotle chili or a spicy paprika (optional, add to taste)

• 1/2 can coconut milk • chopped cilantro • basmati rice • Valencia orange • Good olive oil

• Ripe avocado

Prep: Remove the skin from the chicken breasts, run a knife the length of the bone, and remove the breast meat. Cut the chicken into chunks, about 1 1/2” square. Pat the chicken dry, place in a bowl with the ginger, garlic, salt, chili and a little ghee or olive oil. Mix it all together and let it sit while you get the rest of it going.

Tip: do all your prep in advance. It might take no time to chop garlic, but it definitely takes longer than it takes cumin seeds to burn. Your kitchen will look like the set of a cooking show, starring you, and the cooking process will be a breeze.

The curry: Many people believe curry is one specific flavor, one smell. In truth, curry just means “sauce”. Usually curries contain tomatoes or yoghurt or coconut milk.

While your chicken chunks are soaking up ginger and garlic, use a heavy bottomed pot with a lid to melt a little ghee or olive oil over medium heat. Add in the mustard seeds, fennel seeds and cumin seeds. As soon as they start to sputter throw in the sliced onions and a pinch of salt. Saute until the onions soften and begin to change color.

Meanwhile, get the rice started. Rinse the rice until the water runs clear. In a pot with a tight fitting lid, heat up some oil. Add the drained rice into the pot and lightly toast over medium heat without changing color. Add in your liquid (1.5 cups liquid to 1 cup rice), bring to a boil, lower heat, cover and cook for the amount of time noted on the bag.

Back to the curry- After the onions begin to change color, add in the chopped tomato, the curry leaves, and stir. If it looks too dry, drizzle in a bit of water. Once everything is combined, add the chicken, garlic, ginger, mixture. Bring the heat up a bit and keep everything moving until the chicken starts to color. At this point you may need to add a little water. Add in the carrots if using and cover the pot. Simmer on low heat for about 15 minutes, or until the chicken is mostly cooked.

Add in the bell pepper, peaches and coconut milk and simmer. Be sure to keep the temperature low once the coconut milk has gone in. Cook until it is the consistency you like, the chicken is cooked through, and the pepper and peaches have softened. Check for salt and adjust as needed. Sprinkle with fresh cilantro before you serve with the rice, and a salad with orange sections and avocado, drizzled with lemon.

Creamy Coconut Chicken & Peach Curry With Steamed Basmati Rice

7 Out of the Box Collective

Adventures on an Indian Plate

August 29th-30th

, 2012

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Simple Braised Chicken & Spinach Served With Sqirl’s Santa Rosa Plum Chutney

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Ingredients:

Chicken legs, skin on- if they are really big, just cut them in half.

Onions- sliced thinly

Ginger- grated

Light red wine, lighter broth or some combination of the two.

Peach chutney

Savoy spinach- washed and waiting.

Cilantro- chopped

Cucumber- sliced

Carrots- cut into chunks

Bell pepper- sliced

Avocado- sliced

Pat the chicken pieces dry, season liberally with salt and pepper, place in a large bowl and toss with a very small amount of flour (this step can be skipped without much trouble, just be sure your chicken pieces are patted down really well). Set aside.

Onions: In a large skillet with a lid, warm up some ghee or olive oil. When the oil is ready, add in the onions, and cook evenly. Lower the heat and allow the onions to slowly caramelize. This may take a little bit of time.

Salad:

In the meantime, you can prep your salad. Chop the bell peppers, the cucumbers, the carrots and hold off on the avocado for now. Make a simple classic vinaigrette with apple cider vinegar and olive oil. I typically use a 1:3 part ratio... Add a little honey to the dressing if you wish and maybe a little dijon.

Braise: Back to the chicken. The most important part of braised chicken (in my opinion) is the browning step. Turn the heat up just a tad and add in the chicken, skin side down. Allow the pieces to brown well, about 3-4 minutes per side. If the onions look like they might burn, just pull them out of the pan. When the chicken is ready to be flipped over, it will release on it’s own with just a gentle nudge of the tongs. It should look brown and beautiful.

Once all the chicken is browned, return the onions to the pan and add your liquid (water, wine, broth) and the ginger. The liquid should go about halfway up the meat. Bring to a boil, cover and simmer on the lowest heat setting for at least 25 minutes.

Eat: When you are ready to eat, turn the heat off and fold in the savoy spinach. It will wilt but still remain bright green. Serve the chicken, sprinkled with fresh cilantro, with the fabulous SQIRL chutney and the savory salad we composed earlier. A grain would be lovely on the side, khitcheri, quinoa or basmati rice. Yum!

Independence Day Box July 5th, 2012

Ingredients:

1 butternut squash, peeled and diced with seeds scooped out

1 small can tomatoes, or a few roma tomatoes

1 small coconut milk

2 cloves garlic, finely chopped

1 onion, finely chopped

1 green chilli, finely chopped.

A small piece of ginger, peeled and finely chopped

A handful of chopped fresh cilantro

Half a lemon

Spices:

1 tbsp cumin seed

1 tbsp coriander seed

1/2 tbsp turmeric

8 black peppercorns

Nimita’s Kabocha Squash Curry

Grind the spices in a pestle & mortar.

Fry the onion until translucent over a medium heat in some oil (sunflower or groundnut are my choices).

Add the garlic, ginger and chilli for a minute or so.

Add the spices for a minute or so, you’ll start to smell them as they temper.

Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes.

Add the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it. Add the coriander and a squeeze of lemon juice. The lemon juice lifts the flavour nicely, taste as you go.

Salt to taste and serve with rice and/or flatbreads.

9 Out of the Box Collective

Adventures on an Indian Plate

August 29th-30th

, 2012

Meatless Monday Masala Bhaigan (Eggplant With Spices) & Khitcheri (Rice With Lentils)

Ingredients:

Baby eggplant- quartered

• Bell pepper- cut into large chunks

(optional)

• Onion- large chunks

• Tomatos- diced

• Garlic and ginger- chopped fine,

equal parts

• Something spicy- green chili

chopped or red chili powder (optional)

• 1 tbls. of cumin seeds • Salt

• Squeeze of lemon

• Olive oil or ghee

• Basmati rice

• Orange lentils

• Turmeric (optional)

• Chopped cilantro

• Plain yogurt

Bhaigan (eggplant): Preheat oven to 375F. In large bowl, toss eggplant quarters and onion chunks with ghee or olive oil and a little salt. Lay them out flat on a foil covered, well-greased tray and roast for 20 minutes. In a large skillet, warm up a little oil or ghee. Add in the cumin seeds. Once the cumin seeds start to sputter add in the garlic, ginger, tomatoes and bell pepper chunks. Season with salt. If you are using something spicy, add that in as well. After the eggplant is cooked through and nicely roasted, add that into the skillet along with the onions (which should be slightly caramelized). Stir everything together and cook a bit longer. Finish this dish with some fresh cilantro and a good squeeze of lemon juice.

Khitcheri (rice with lentils): I like to make khitcheri fairly plain. I don’t use any of the indian spices, but you are most welcome to. Khitcheri is usually eaten with a vegetable curry of some sort, so it provides a nice balance if it is a bit plain. Our lentils are fresh so they will actually cook in almost no time. Fresh and sprouted, so deliriously good for you. Wash the rice until the water is mostly clear. Gently toast the rice in a pot with a little ghee in it. Once you start to smell it, add in the water and season with salt. Use the ratios suggested on the bag. Perhaps a splash more to accomodate the lentils. Add the lentils into the rice when there are about 5-10 minutes of cook time left.

Serve this classic Indian eggplant dish over the khitcheri. Sprinkle the top with fresh cilantro.

10 Out of the Box Collective

Adventures on an Indian Plate

August 29th-30th

, 2012

Ingredients:

Peach- diced

Onion- chopped fine

Valencia orange- cut into small pieces

Cucumber- chopped

Ginger- grated

Cilantro- chopped

Cumin seeds- toasted and ground

Salt to taste

Simply Grilled Seabass With A Quick Indian Summer Chutney

Kanaloa’s seabass is so fresh and so lovely that I would hate to turn it into a curry dish. Curried fish dishes are reserved for frozen tilapia (no offense to the tilapia). In this recipe, we will grill the seabass (with a little olive oil and salt) and then top it with some fresh Indian flavors of the Summer.

Summer Chutney:

Now if you are not quite hungry yet and need to spend a bit more time making dinner, feel free to grill these fruits before using them in this chutney.

Combine all the ingredients and allow flavors to meld together. Serve on top of grilled seabass with a lemon wedge.

11 Out of the Box Collective

Adventures on an Indian Plate

August 29th-30th

, 2012

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Nimita: Welcome Mr. Cumin Seed. I am glad you could make it to the interview.

Cumin Seed: Me too! I was so excited to hear that you were interviewing us. I could not wait!

Nimita: Well Mr. Cumin Seed, why don't you start by telling us about your origins.

Cumin Seed: I am proud to say that our ancestors go all the way back to the Egyptian times, where not only were we in meals, but we also assisted in mummifying pharaohs. Then we immigrated to the Middle East, India, Africa, China and Mediterranean countries, where we were happily welcomed.

Nimita: Wow! All you spices are so well traveled.

Cumin Seed: Yes, we do speak quite a few languages, though we do prefer to stick to our healing language.

Nimita: Which is?

Cumin Seed: Well, we hum to the beat of iron mainly, which in turn assists your lungs to transport the oxygen to all the cells. We like your immune system, so we try to support it as best as possible. We are also known to stimulate the secretion of pancreatic enzymes, compounds necessary for proper digestion and nutrient assimilation.

Nimita: Oh, no wonder that you and the mustard seed work together.

Cumin Seed: Yes, Mustard and I really like to work together when it comes to digestion. We go right to your belly's matter.

Interview with a Cumin Seed, by Nimita

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Nimita: I have heard through the grapevine that you like to work with women. Is this true?

Cumin Seed: Yes, I must confess that we love our women. We like to assist them during their menstrual cycle since we know that they lose a lot of the iron they need to keep them strong and healthy. We value their contribution to creation, which is why we offer ourselves in the form of tea for them during their last month of pregnancy as it helps to ready the uterus for labor and makes for an easier delivery. Our commitment is carried through even after pregnancy. We continue to help them in the secretion of their breast milk. We recognize her love for her children so we promise gifts of iron for them too.

Nimita: Is this why you were once the symbol of love and fidelity?

Cumin Seed: I am surprised that you know about this as it does date back all the way to the Middle Ages when they validated us with this title.

Nimita: Well, I like to do my research before my interviews. Do you have any final words for the evening before we end?

Cumin Seed: Just a tip for all of you. If you are having a hard time sleeping tonight, then you are welcome to grind us and dry-heat a teaspoon of our powder (we like to be toasty). Then wrap us in the pulp of a ripe banana and enjoy. You won't have a hard time sleeping so that you can start the week well.

Nimita: Thank you Mr. Cumin. I thank you for all that you bring for us.

12 Out of the Box Collective

Adventures on an Indian Plate

August 29th-30th

, 2012

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Interview With a Mustard Seed

Nimita: Hello Mr. Mustard. I am honored to have you educate us on your role in supporting our health.

Mustard Seed: Thank you, I rolled myself to the interview when I knew I finally would have my star moment to talk to you before I land in your belly.

Nimita: Surely. We want to know about you! Let's start with where you come from.

Mustard Seed: I actually arrived to your kitchen from India. Those of us that come from India, Asia Minor and the Middle East are black in color. Our cousins who are from the Himalayas are brown. And then we have our family in the Mediterranean, North Africa and Central Asia who are white.

Nimita: That's interesting that you all vary in color.

Mustard Seeds: Don't you all? And yet we all are aiming for the same...to create a better internal environment and peace within your system.

Nimita: That's quite a commitment.

Mustard Seed: Yes, we are quite committed to bringing our healing all around the world. In fact we have been secretly known to be doing this for centuries.

Nimita: And what is your healing modality?

Mustard Seed: We work with selenium, which has been shown to help reduce the

Interview with a Mustard Seed, by Nimita

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severity of asthma, decrease some of the symptoms of rheumatoid arthritis, and we also help prevent cancer.

Nimita: Really?

Mustard Seed: Yes, our origins come from the Brassica lineage so we carry the wisdom of working with anti-inflammatory agents. We particularly like to work with the digestive system since we really want to protect your gastrointestinal tract and prevent colorectal cancer.

Nimita: Interesting...Is this why in Ayurvedic cooking, you offer yourself first among all the spices?

Mustard Seed: Actually my friend the Cumin Seed and Asafoetida also accompany me to sizzle and pop in the oil or ghee first since we want to support the other healing spices to come, when they transition to the pot. As we pop, we release the magical components that start to work with the properties we aim to bring..

Nimita: Is there anything else we should know about your properties?

Mustard Seed: You may want to know that we always bring a good source of magnesium and omega 3 for you.

Nimita: This is so generous from you. Who would have thought that something so small brought so much?

Mustard Seeds: I think somebody already did many centuries ago!

"It is like a mustard seed, which, when sown upon the soil, though it is smaller than all the seeds that are upon the soil, yet when it is sown, grows up and becomes larger than all the garden plants and forms large branches; so that the birds of the air can nest under its shade." Mark 4:30-34