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Nancy Hendler Lots of progress being made at EPP today. During the week we even planted an Orchard.

Lots more work to be done and we would love to have you come join us. Let Crystal know when you are available to
See More come help. Thanks!See Less
24.05.2015 at 06:28 pmLike
Brian MonkeySoul Stanton 22.05.2015 at 01:35 pmLike
Brian MonkeySoul Stanton Fyi Michael Adler, Crystal Hartman. Chris Nielubowicz, Christopher Quire, Lyndall Brezina, Sarah Cervone22.05.2015 at 01:37 pm3Trey Proctor them look good. I'ma scoop some and make plum pudding!22.05.2015 at 04:37 pm1
Crystal Hartman Michael and I will be at the nursery tomorrow (Thursday) 4-6. If any of y'all want to come join us. The vision of a nursery is becoming a reality thanks to his guidance and help. Come check it out!21.05.2015 at 01:33 amLike
Crystal Hartman Sharing is fun! Share with your friends.
19.05.2015 at 01:12 pmLike
Crystal Hartman Crystal Hartman created an event for Edible Plant Project (.org).
19.05.2015 at 01:10 pmLike
Nancy Hendler Wish I could be there, already miss EPP.19.05.2015 at 03:11 pm1
Crystal Hartman I'm going to be at the nursery today from 3-6 if anyone wants to pop in. Just putzing around...18.05.2015 at 07:38 pmLike
Brandon Jones Are you going out there this weekend?19.05.2015 at 12:02 am1Crystal Hartman Yes Brandon, we will be there 9-1 Sunday. I will also be there 4-6 this Thursday.19.05.2015 at 12:54 am1view 2 more commentsBrandon Jones I am not a morning person and i have to wake 4:30am normally for work. Sunday is one of my days off, so i absolutely cherish sleeping in later. I think i can make it out by 11 Sunday though.19.05.2015 at 12:59 am1Michael Adler I almost did19.05.2015 at 03:03 am1

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

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