Miranda Castro an edible mandala! let's make one!
Attachment UnavailableThis attachment may have been removed or the person who shared it may not have permission to share it with you.
29.07.2014 at 11:09 pm
Miranda Castro i dropped in at the nursery this afternoon and michael and denise were glad to take a break from the heat - michael cracked open some green coconuts forSee More water and jelly, one of the best mangos ever, some killer guac 'n' chips, and a bowl of figs from denise's garden - yum!See Less27.07.2014 at 09:45 pm
Pam Vetro are the mangos growing here?28.07.2014 at 09:05 amMiranda Castro no Pam - michael brings them from south florida - we can only grown them in a greenhouse up here28.07.2014 at 09:05 amview 1 more commentsPam Vetro too bad! I had hoped that there is a new type that we can grow. Also, avocados. I'd love to grow those.28.07.2014 at 09:07 am
Michael Adler please fill out this form if you have an interest in food forest in Gainesville! We need as many as possible filled out by the 5th!
https://docs.google.com/forms/d/1skCAq0RrtKbjEPilA203RiVq5XTNegODIAA2h-t9TXc/viewform
Friends of Reserve Park Comment Form and Questionnairedocs.google.comFriends of Reserve Park is a community support group interested in helping to determine what will happen to the old 8th Ave. US Army Reserve property.
24.07.2014 at 04:25 pm
Faith Carr Done.24.07.2014 at 07:10 pmDeborah Aldridge Done24.07.2014 at 07:54 pm
Michael Adler 24.07.2014 at 04:21 pm
Michael Adler Tim McCarthy is a local artist. EPP hired him to design and print T-shirts for us. Unfortunately, his wife experienced a medical catastrophe that isSee More still ongoing, they lost their house, and the printing machine is in storage. Tim is selling his original art works to raise money. He can often be found at the Downtown farmer's market. If anyone is interested or wants to help, I thought I'd post this. Here are some websites wit his work. http://www.natureart.biz/index.htmlSee Less24.07.2014 at 04:02 am
Michael Adler http://fineartamerica.com/profiles/tim-mccarthy.html24.07.2014 at 04:02 am1Deborah Sullivan Allen I love Tim and his work.! I still wear (constantly) the many shirts I purchased from him well over 10 years ago. Someone was visiting my son the other day. When I got out of my car, the first thing she said was "Oh, that's one of Tim's shirts!" I have 3 of his prints on my walls, as well. He does a beautiful job and everyone should own some Tim McCarthy originals!!!!24.07.2014 at 07:22 am
Michael Adler I might get a load of pine bark Tuesday afternoon, and maybe some coffee grounds too. We're out of both and need them to mix soil. Anyone want to help?22.07.2014 at 01:08 am

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>