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The last Sunday of October is 29th. What shall we do? ... See MoreSee Less

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Carolina Madera created an event for Edible Plant Project (.org). ... See MoreSee Less

Edible Plants at Barter Market

October 21, 2017, 9:30am - October 21, 2017, 12:30pm

Let's talk plants and how to get shovels in the ground to grow food on our own backyards for our are...

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We won't be at 2nd Wed till we get more volunteers. Alternatives are October 3rd Monday Meeting 7pm 10 ave between 6th & main st Forage & Working Food and 23rd October Gainesville Area Barter Group Market 9:30 am.

Edible Plant Project will have a small table with free to good home plants and I will bring all the Cranberry Hibiscus (false roselle) & regula Roselle that EPP has in green house.

Photo is of Surinam Spinach which there is at least 10+ tiny plants that need good homes.
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Edible Plants at 3rd Monday Meeting

October 16, 2017, 7:00pm - October 16, 2017, 9:00pm

Edible Plant Project will have a small table with free to good home plants and Carolina will bring a...

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Less than 2 minutes animation of how science finding that plants help each other. Big trees helping little seedlings and cross species communities.

One day we can use this information to work with nature (weeds, pests, etc...).
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You can't hear it, but trees actually are speaking to one another.

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Are these eatable ?? ... See MoreSee Less

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Lamb’s Quarters and Lentil Soup

Lamb’s Quarter is a wonderful weedy temperate climate spinach relative that is adapted to agricultural landscapes. The leaves of this plant can be eaten raw or cooked, in any way spinach can be used. This recipe was developed by Michael Adler who rarely measures the ingredients in his recipes so feel free to adapt the following to your own tastes!

INGREDIENTS
Vidalia onion – one medium, chopped
Olive oil – 2 tbsp
Lamb’s quarters leaves – 4 cups stripped and cleaned
Lentil – 1 cup
Water – 6 cups
Zucchini – 2-3 small – chopped
Garlic powder – 1 tsp
Cumin powder – 1 tsp
Ginger powder – 1 tsp
Tony Chachere’s creole seasoning – -2 tsp
Salt – to taste
Lemon – one squeezed with the seeds strained out

DIRECTIONS
Brown the onion in the olive oil. 
Add cumin, ginger, garlic, and Tony’s seasoning. 
Add the lentils and water and bring to a boil.
Simmer for about 20 minutes.
Add the zucchini and lamb’s quarters and simmer for another 15 minutes. 
When the leaves and lentils are cooked, add the lemon juice and salt to taste.

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