I used to call this Fermented Sweet Potato Cheese Cake – but a friend told me it tastes a lot like key lime pie and since it does have more of a key lime pie custardy texture I’ve changed the name. The surpising thing about this recipe is it does not taste at all like [...]

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Here is the simplest and best recipe for Elderflower champagne
Ingredients
8 elder flower heads
2 or 3 organic lemons
1 gallon clean water
2 tablespoons apple cider vinegar
1 pound white sugar
1 gallon glass or crock
4 glass bottles with metal fastener tops
Remove any green leaves and cut off as much of the green stem as you can
Place the flower heads [...]

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Submitted by Denise

by Tony from Sydney
Amaranth (Amaranthus sp. — Family Amaranthaceae) is a broadleaf plant that develops brilliantly colored grain heads producing thousands of tiny seeds. The seeds are tiny (1/32″), lens shaped, and are a golden to creamy tan color, sprinkled with some occasional dark colored seeds. It is once of the highest-protein grains and can be [...]

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This is a delicious fast meal when you have some cooked brown rice in the fridge!
Chop 1-3 cloves of garlic (more or less according to your taste)
Chop a big handful of washed okinawa spinach
Chop some parsley or garlic chives (whatever herbs you have growing!)

Saute the garlic in little olive oil until translucent
Add 2 cups of [...]

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Submitted by Heather
I made these for a party last night and they were great. The purple of the leaves gave the appetizers an elegance they would not have had otherwise. Prep time is somewhat long, maybe 45 minutes, but the result is worth it.
Okinawa Spinach Tofu Wraps
Ingredients:
30 Okinawa Spinach leaves
5 pieces Sliced Provolone, cut into [...]

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Submitted by Campfire Dan
Okinawa Spinach (Gynura crepioides) is a decorative green and purple, tall, shade-loving ground cover with edible leaves.

My friends in Hawaii tell me it is renowned there along with its all green cousin as a cholesterol lowering food but I like it just because I believe that greens need to be a part [...]

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Recipe submitted by Campfire Dan

The Okinawan Purple Sweet Potato has a lovely purple flesh just full of those same antioxidants you find in blueberries. Freshly cut it is a light bluish-rose with white streaks. It darkens as it cooks to a deep purple. The flavor is delicately sweet with none of the carroty taste of [...]

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Recipe submitted by Miranda
The Butia Capitata Palm – also know as the Pindo or Jelly Palm – grows all over Gainesville and is fruiting now (July!) Trees bear several large bracts of fruit which produce 3-5 lbs of fruit each. Refreshingly tart and sweet all at the same time – the Pindo Palm fruit tastes [...]

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Recipe submitted by Campfire Dan
I grew India Lettuce for about a year before I figured this one out. India Lettuce (Lactuca indica) is a powerhouse full of antioxidants including lots of quercetin which is a high-priced health food store supplement. So I had some reason to find out a good way to prepare it. I [...]

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I had some of the mashed Okinawa Sweet Potatoes left over and a lot of peaches on the tree looking for a home. This is what came about. It serves 1-2 people.
Vegans can make it with soy cream and vegetarians with regular cream. It tastes just as unbelievably good as it looks.

Ingredients:
1 cup Mashed Okinawan [...]

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