Sign up for news and alerts!

Crystal Hartman Share and invite to spread the word.
22.04.2015 at 06:12 pmLike
Crystal Hartman Crystal Hartman created an event for Edible Plant Project (.org).
22.04.2015 at 06:11 pmLike
Crystal Hartman I will also be at the nursery Thursday April 23 from 4-6 if anyone wants to pop in.22.04.2015 at 06:14 pm1Nancy Hendler I plan on coming.22.04.2015 at 07:06 pm1
Brian MonkeySoul Stanton Forage and post public fruit locations! Mulberries and loquats are abundant right now. Edible geocache :)
http://edibleplantproject.org/links/local-edibles/
21.04.2015 at 12:28 pmLike
Crystal Hartman I would like to ask if anyone familiar with the EPP nursery is available Sunday (4-26) or even Saturday to coordinate volunteers and help complete various to-do list tasks for the nursery? 4 hours wouldSee More be an ideal length of time but 3 or 2 is better than none.See Less20.04.2015 at 10:08 pmLike
Nancy Hendler I am.20.04.2015 at 10:37 pm1Brian MonkeySoul Stanton I could possibly Saturday. When and what group? Is there an agenda or can I set one?21.04.2015 at 02:36 am1
Karen Epple You're still invited for EPP!
Getting better all the time! We'll be on WUFT-TV tomorrow!
Keep inviting folks!!
https://www.facebook.com/events/611446085621976/
15.04.2015 at 04:19 amLike
Crystal Hartman If there is anyone in the EPP community who can run this? There's still time. I have to run the nursery that day. However, Evelyn has graciously agreed to display an EPP placard and fliers at her org's booth.15.04.2015 at 12:43 pm1Annette Gilley Also working that day, and can't get out of it.15.04.2015 at 12:54 pmview 3 more commentsCrystal Hartman Sorry you can't make it Annette. My kids and I will be there this Thursday 4-6 if you can come then. Or let me know a good day/time for you and we can just work together.15.04.2015 at 01:02 pm1Annette Gilley If ONLY there was some way to take off on Sunday the 19th, I would come out to EPP in the morning, then go to Earth Day (which is really growing into an awesome event) by 1 pm, but,.... :( Spring is my favorite season, but in many ways it is just hell.16.04.2015 at 03:18 am1Edulis Exsto Larian Solstice and Brian MonkeySoul Stanton can go Karen Epple. Crystal Hartmandoes that person already have our promo materials or banner? I have a table, not tent or chairs.19.04.2015 at 02:32 am
Linda Hefner Hello!! I am looking for Callaloo seeds..have any?19.04.2015 at 01:28 amLike

Okinawa Spinach and Grits

Submitted by Campfire Dan Okinawa Spinach (Gynura crepioides) is a decorative green and purple, tall, shade-loving ground cover with edible leaves. okinawa-spinach-leaves2 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 of every meal and this one grows remarkably easily. It dies to the ground each winter but comes right back in the spring. Some people eat it in salads but I've found I eat far more greens if I cook them with other foods I like so I made up this breakfast recipe. It would work just as well for a quick hearty lunch. This recipe is good for 1-2 moderately hungry people! Ingredients: 1/2 cup coarsely chopped Okinawa Spinach leaves 1/4 cup Yellow Corn Grits 1 1/4 cup water 1 rounded tablespoon TVP (optional) Salt and Pepper to taste 1 tablespoon margarine (or butter) Topping (see below) Coarsely chop a handful of Okinawa Spinach leaves to about 1/4 cup packed tight. leaves-coarsely-chopped1 Microwave or simmer the corn grits in the water for about 3 minutes. They should be still soupy so adjust the time for your microwave or keep an eye on the pot if boiling on the stove! Add the coarsely chopped Okinawa Spinach leaves and microwave or simmer for another 1-2 minutes or until the grits firm up. add-chopped-leaves-to-partially-cooked-grits1 Garnish with some whole Okinawa Spinach leaves. I serve this to my vegan friends (and myself) topped as shown with vegan margarine and vegetarian nutritional yeast (one to two tablespoons of yeast per serving). My non-vegan friends like it with butter and/or various shredded cheeses as a topping and without the optional textured vegetable protein (TVP). serve-with-topping-and-garnish1 This recipe might as easily be called "Grits and Greens" since it works with just about any green you can eat raw or partially cooked. I've cooked it with regular spinach, India Lettuce (Lactuca indica), and the perennial leaf crops Pacific Spinach (Abelmoschus esculentus), Katuk (Sauropis androgynus) and Moringa leaves (Moringa oleifera). I like it with Okinawa Spinach best.

4 comments to Okinawa Spinach and Grits

Leave a Reply

Or

  

  

  

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>