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Please boycott any plant treated with bee-killing neonicotinoids!

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Thank you very much to all the groups that came out to volunteer at the EPP Last Sun the 26th. There were so many I lost track of what groups came out. I know the Ladys Softball team came out and helped a lot. If you came out in a group let me know the title of the group and accolades will of appreciation will follow. Thank you all so much!!! ... See MoreSee Less

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Hey guys, Tristan from Coffee Culture here. I think there's been a misunderstanding with the grounds bins. To be clear, coffee culture should only ever have 2 bins at time. We fill about a bin a day, so if you guys came every other day to pick up and switch out, then we'd be in business. Otherwise, we're going to have to discontinue this agreement. We do not have the capacity inside to store all these bins, and it looks unsightly in the drive thru. Thank you for understanding! <3 ... See MoreSee Less

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This exciting event is coming up Sunday. We will be setting up the workshop at Joni Ellis patio. Also, if anyone is interested in volunteering or shopping at the monthly Sunday brunch workday there will be folks staying after the workshop to help out at the nursery as well. The speaker Katie Rogers is very excited and bringing a few folks with her that would love to help out also. You are welcome to bring drinks and refreshments. No charge for the workshop. If you'd like to make a donation, it will benefit sponsoring future events. ... See MoreSee Less

Plant Breeding for the Home Gardener and Sunday working brunch

March 26, 2017, 10:00am - March 26, 2017, 1:00pm

Are you tired of wimpy tomatoes and bland beans? Try making your own new varieties! The Edible Plant...

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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.

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