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The last Sunday of October is 29th. What shall we do? ... See MoreSee Less

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Carolina Madera created an event for Edible Plant Project (.org). ... See MoreSee Less

Edible Plants at Barter Market

October 21, 2017, 9:30am - October 21, 2017, 12:30pm

Let's talk plants and how to get shovels in the ground to grow food on our own backyards for our are...

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We won't be at 2nd Wed till we get more volunteers. Alternatives are October 3rd Monday Meeting 7pm 10 ave between 6th & main st Forage & Working Food and 23rd October Gainesville Area Barter Group Market 9:30 am.

Edible Plant Project will have a small table with free to good home plants and I will bring all the Cranberry Hibiscus (false roselle) & regula Roselle that EPP has in green house.

Photo is of Surinam Spinach which there is at least 10+ tiny plants that need good homes.
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Edible Plants at 3rd Monday Meeting

October 16, 2017, 7:00pm - October 16, 2017, 9:00pm

Edible Plant Project will have a small table with free to good home plants and Carolina will bring a...

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Less than 2 minutes animation of how science finding that plants help each other. Big trees helping little seedlings and cross species communities.

One day we can use this information to work with nature (weeds, pests, etc...).
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You can't hear it, but trees actually are speaking to one another.

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Are these eatable ?? ... See MoreSee Less

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Okinawa Spinach Tofu Wraps Appetizer

Submitted by Heather

I made these for a party last night and they were great. The purple of the leaves gave the appetizers an elegance they would not have had otherwise. Prep time is somewhat long, maybe 45 minutes, but the result is worth it.

Okinawa Spinach Tofu Wraps

Ingredients:

30 Okinawa Spinach leaves
5 pieces Sliced Provolone, cut into 1/4 to 1/2 inch pieces
1 block extra-firm tofu, cut into 1/4 to 1/2 inch cubes (press first)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons Braggs liquid aminos
2 garlic cloves, chopped (okay to substitute 1 tablespoon garlic powder)
1 teaspoon dried basil
1 teaspoon dried oregano

Marinate tofu:
Combine last six ingredients in shallow container. Add tofu and mix gently to coat. Marinate chilled, covered, at least 30 minutes and up to 1 day. Bring to room temperature. Heat skillet (cast iron) on medium high. When pan is hot, lay tofu in a single layer. Cook for 5 minutes on each side.

Prepare Wraps:
To make a wrap, layer two pieces tofu and cheese slices and then wrap with Okinawa spinach leaf, purple side up. Pierce with toothpick to hold the item together.

Serve at room temperature.

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