Spicy Callaloo and Tomatoes – new!
Callaloo and Salt Cod – new!
Callaloo and Sweet Potato – new!
Boiled Lamb’s Quarters – new!
Lamb’s Quarters and Lentil Soup – new!
Elizabeth’s Molokhiya Soup Recipe – new!
Abed’s Molokhiya Soup Recipe – new!
Craig’s Tanier Spinach Recipes – new!
Amaranth Flour Pancakes
Mashed Purple Sweet Potato
Okinawa Spinach with Rice & Mango
Okinawa Spinach & Grits
Pindo (Butia) Palm Sorbets
Stir Fry India Lettuce
Sour Sweet Potato Cream Pie
There is absolutely nothing like picking sun-ripened fruits and vegetables fresh from the garden. Growing your own food is a transformative process sprinkled with magic. Take a little seedling, add some good earth and just enough sunshine but not too much. Water daily and keep the weeds and insects at bay. One day it will produce something edible. My mulberry tree and my prickly pears fruited the first years of their little lives in my garden. The loquat will take a few years. At least three. So will the paw paws. Once they are producing, aside from munching on them just as they are, all fruits and vegetables can be cooked into a variety of delicious dishes.
Food self-sufficiency and sustainability means not only growing local edible plants but also finding tasty ways to prepare them. We are interested in recipes and preparation techniques for any local plants that grow abundantly and easily. Simple and yummy, or complex and elegant, all techniques and recipes are welcome. We are especially interested in tasty ways to prepare the plants distributed by the Edible Plant Project. Please do not contribute copyrighted material as we hope someday to publish an Edible Plant Project cookbook.
Some plants distributed by EPP: Okinawa Spinach, India Lettuce, Chaya, Katuk, Edible leaf Black-eyed Susan, Lambsquarters, Moringa, Callalo, Sugarcane, Cranberry Hibiscus, Jamaican Sorrel, Spiderwort, Cherry of the Rio Grande, Flatwoods Plum, Figs, Mulberries, Elderberry, Loquat, Winged Sumac, Seminole Pumpkin, and many more!