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African Potato Mint
Also known as Kaffir Potato. This mint relative is grown for its potato-like tuber. These tubers can get very large, up to 4 lbs., are very high in protein, carbohydrate, iron and calcium. A so called “lost crop” of Africa that in fact is of immense value today! Thrives in hot and fairly dry conditions. Requires 6 months of warm to hot growing conditions to yield mature tubers.

Three OMRI #Organic plants will be available for drawing at tomorrow's event (will tag event when on computer). Original plant was from Timothy Noyes. Sharing the plant and will keep propagating it for EPP. Laura Halmuth this was the plant I brought for your SEWParty.
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TOMORROW NIGHT - Come on out and check out our NEW Home Propagation Project plants and 'Foster Parents'
Buy some plants - Sweet & Savory Sellabration
April 27th 5:00pm
www.facebook.com/events/1872355519715153/
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2017 Plant Sale & Spring Celebration

April 27, 2017, 5:00pm - April 27, 2017, 7:00pm

Come join us for the official kick off of the 2017 Spring season. Meet our very own Home Propagatio...

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I have an announcement to make--after waiting ALL winter. We finally have some peach seeds that germinated from last year's crop. This is a first! I have gotten everything else to germinate over the years but the peaches. Finally-success! ... See MoreSee Less

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

2nd Wed Edible Plants Farmer's Market

April 12, 2017, 4:00pm - April 12, 2017, 7:00pm

"The EPP is taking the show on the road – As Usual! Jacquilne & Enio will be there from 4:00 unti...

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Faith Carr created an event for Edible Plant Project (.org). ... See MoreSee Less

EPP & Healing Arts

April 29, 2017, 9:00am - April 29, 2017, 12:00pm

The Edible Plant Project presents The EPP Road Show Find Tad DeGroat at the Healing Arts Festival At...

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Elizabeth’s Molakhiya Soup Recipe

Molokhiya is a fast growing annual in the hibiscus (Malvaceae) family.  It is closely related to the jute plant, which is used for making rope.  It originated in the marshes along the Nile River.  It is enjoyed wherever it is commonly grown, which includes parts of the Middle East and Asia.  It can be eaten raw or juiced, but is usually made into a thick soup.

INGREDIENTS
Molokhiya leaves – 3 cups
Coconut oil – 2 tbsp
Onion – two small onions finely chopped
Water – 6 cups
Red wine vinegar – 1 tbsp
Cinnamon stick (optional)
Garlic – 3 cloves
Cilantro – a handful – finely chopped
Lemon – strained juice of one lemon
Coriander (fresh or dried)
Bags of pita chips

Salt
Basmati rice – cooked

DIRECTIONS
Mix one onion with the vinegar and set aside.

Sauté the other onion in 1 tbsp oil till golden brown.
Add the water and a cinnamon stick if you are using it and the salt.
Add the chopped molokhiya and the lemon juice.
Bring to boil and then simmer for 45 minutes

While the molokhiya is simmering saute the garlic, cilantro, and coriander, in the rest of the oil.
Add to the molokhiya after 45 minutes and simmer for another half hour.

SERVING DIRECTIONS
Put pita chips on bottom of bowl.  Put rice on top of pita chips. 
Put molokhiya on top of rice, then, then more rice and then more molokhiya on top
Top with the chopped raw onion in vinegar.

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