Brian MonkeySoul Stanton We also try to keep volunteer opportunities on Volunteer Match & United Way. See there & our website for how you can get involved, or just contact MichaelSee More Adler
http://www.volunteermatch.org/search/opp1298429.jspSee Less
Attachment UnavailableThis attachment may have been removed or the person who shared it may not have permission to share it with you.
28.08.2014 at 05:54 pm
Michael Adler Kayla Susan Sosnow is donating her shed to EPP, but we need to move it. I think maybe if enough people come help, we can pick it up and put it on a trailerSee More (and then take it off at EPP.) We're going to do this Wednesday, Thursday, or Friday. Who can help?See Less
17.08.2014 at 08:10 pm
Michael Adler or we might just get professionals to do it. I'm going to call about prices for that tomorrow.17.08.2014 at 08:13 pmDeborah Aldridge Nice shed! What a great gift!21.08.2014 at 07:35 pm1
Michael Adler I was thinking again how nice it would be to have our own tool/storage shed at EPP. Anyone interested in building one of these for us? We'll give youSee More lots of plants! http://www.homedepot.com/p/Arrow-Newport-8-ft-x-6-ft-Steel-Shed-NP8667/100119313See Less
Attachment UnavailableThis attachment may have been removed or the person who shared it may not have permission to share it with you.
12.08.2014 at 09:26 pm
Kayla Susan Sosnow Michael Adler I would like to donate my shed to the Edible Plant Project. :-)16.08.2014 at 06:58 pm1Michael Adler YAY!!! Thank you! Also EPP can donate lots of plants to your new place when you're ready.16.08.2014 at 07:25 pm2
Aunt Maggi Unless this storm blows over quickly, don't think I will head back into town for the market. Sorry.13.08.2014 at 03:17 pm
Christopher Quire Interesting little article.
Attachment UnavailableThis attachment may have been removed or the person who shared it may not have permission to share it with you.
12.08.2014 at 09:19 am
Andi Houston None of those are good choices for this area. Either too invasive or won't grow well.12.08.2014 at 11:39 pmAndi Houston Will tipuana tipu grow here?

http://growerjim.blogspot.com/2010/06/tipuana-tipu.html12.08.2014 at 11:41 pm
view 1 more commentsChristopher Quire It's more the approach and thought. This is a British site so choices will not work here. I meant to add that to the description.13.08.2014 at 05:26 am
Michael Adler
Attachment UnavailableThis attachment may have been removed or the person who shared it may not have permission to share it with you.
07.08.2014 at 07:54 pm
Miranda Castro i need you to trim my mulberries!!!09.08.2014 at 11:29 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>