One of our neighbors owns a small farm about 45km away from here, and they go there on the weekends to keep tabs on it and do some harvesting.
Recently, they have begun sharing their harvest with us, and we are completely delighted with the results.
This weekend, we picked up the following:
1 pumpkin
1kg spinach
.5kg amaranth
eggs
1kg tomatoes
1kg okra
1kg guava (pink and red?)
a bottle of preserved star fruit
a bottle of passionfruit extract
Regarding the amaranth, we asked how to prepare it and they said to fry it in lots of oil until it's crisp. We've had fried spinach in Chinese restaurants here in Bangalore before and it can be very tasty, but we're not into frying things at home. I think it's a bad habit to get into. There is plenty of fried food outside, so why do it at home?
I searched and did not find many recipes for amaranth, but the one that interested us was this Sichuan one. Of course, our kids can't eat spicy Sichuan food, but this was just greens and garlic, so they dug it. We did too. The amaranth cooked down like spinach but retained more firmness, and more flavor. It reminded me a bit of ramps, but I sure hope it doesn't have the same effect as ramps.
Update: No extra "wind" as a result of the amaranth. Good news! If you're ever in West Virginia, however, beware the ramps.
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