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The topic of propagation Arrowroot came up over on the HPP Event Page (tap Song Weaver), and I though you might be interested in seeing how it's processed after harvest: ... See MoreSee Less

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Faith Carr created an event for Edible Plant Project (.org). ... See MoreSee Less

A Home Propagation Event

January 21, 2017, 11:00am - January 22, 2017, 1:00am

Have ya heard about the Home Propagation Project (HPP)* yet? Are you going to a PROPAGATOR? Then mee...

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Here's a one page overview of the HPP - If you're going to be one of our 'propagators' please print out your copy.

The HOME PROPAGATION PROJECT

The MISSION
To enrich, expand, and develop LOCAL varieties of popular, edible, tasty, climate and soil appropriate perennial food trees and plants that homesteaders/gardeners would like to have in their own backyards.

The Home Propagation Project (HPP), Sponsored by the Edible Plant Project - EPP a 501(c)3
Supported by Grow Gainesville (just a bunch of folks), In cooperation with Forage Farm - a 501(c)3

Do you have some EXCEPTIONAL perennial edible fruits and vegetables in your garden that you would like to SHARE with others?
SIGN UP and help us with the work.
Contact Audra Tyler via e-mail at: audra.b.tyler@gmail.com
Or by phone at: 214-995-0422

PROJECT COORDINATOR: Audra Tyler

PROPAGATION INSTRUCTORS:
Melissa DeSa, Timothy Noyes, Brian Mather, Tad DeGroat (others as needed)

The Edible Plant Project (EPP) will provide the following after approval of each cultivar

One (1) gallon pots and fresh, enriched soil.
Minimum 10 - Maximum 20 (more on approval)
Other supplies as required. (rooting medium, grafting tape, etc)
Instruction/workshop (if required) on the different methods, of plant propagation
Mentoring throughout the propagation process

What is required of the Home Propagator:
Sign up with Name, address, phone, and e-mail
Let us know what YOU would like to propagate, your description and why you think others would like to grow them.

Provide appropriate environment (temp, sun, water, nutrition) during the winter season while your plants grow to transplant/sale size.
Occasional updates on progress: Health & Vigor. Finally, notification of failure if it happens.

Return to the EPP of 80% of the successfully propagated plants when they have sufficient root development for transplanting into the ground.

What We’re Looking for From YOUR Garden
Perennial fruits and vegetables that YOU LOVE and have grown successfully to abundant and healthy production.
Things that are:
Climate appropriate
Soil compatible with a minimum of inputs

EXCLUSIONS
No citrus (we’re not permitted for it). No toxicity. Non Invasive (non-natives are fine)
Anything that requires SPECIAL treatment, i.e. full time greenhouse or extensive customer instruction.
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Faith Carr updated the group photo in Edible Plant Project (.org). ... See MoreSee Less

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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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