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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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Abed’s Molokhiya 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 – roughly 3-4 cups, finely chopped
Olive oil (or butter) – 2 tbsp
Jalapeno – 1 tbsp finely chopped
Onions – 1 small onion – chopped finely

Beef – ground? 1 lb?
Ginger – small nub finely chopped
Garlic – 3 cloves finely chopped
Salt

Cooked Rice
Parsley – finely chopped for serving

INSTRUCTIONS
Heat 1 tbsp olive oil in a large pan.
Add the garlic, jalapeno, and onions and sauté till golden brown.
Add 2 cups water for every cup of finely chopped molokhiya
Bring to the boil then turn down to simmer.
Simmer for 45 mins – one hour.

Saute the beef and garlic with the remaining oil until browned nicely and cooked through.
Add it to the molokhiya soup, and simmer for a further 10-15 minutes.
Add salt to taste.

Serve over rice with parsley sprinkled on top

 

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