Amaranth Flour Pancakes (Denise)
Mashed Okinawa Purple Sweet Potato (Campfire Dan)
Okinawa Spinach & Grits (Campfire Dan)
Okinawa Spinach Tofu Wraps Appetizer (Heather)
Okinawa Spinach with Rice & Mango (Miranda)
Pindo (Butia) Palm Sorbets (Miranda)
Stir Fry India Lettuce (Campfire Dan)
Sour Sweet Potato Cream Pie (Campire Dan)
Elderflower Champagne (Sage)
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 (have any of you made cane syrup?), Cranberry Hibiscus, Jamaican Sorrel, Spiderwort, Cherry of the Rio Grande, Flatwoods Plum, Figs, Mulberries, Elderberry, Loquat, Winged Sumac, Seminole Pumpkin, and many more!
Please share your recipes with us! Email them or add them as a comment (below) and we shall add them to our blog.