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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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Sour Sweet Potato Cream Pie

I used to call this Fermented Sweet Potato Cheese Cake – but a friend told me it tastes a lot like key lime pie and since it does have more of a key lime pie custardy texture I’ve changed the name. The surpising thing about this recipe is it does not taste at all like sweet potato. Basically it uses lactic acid fermented sweet potato and a kefir fermented soy cheese base with pumpkin pie spices added and that filling stuffed into a premade graham cracker crust with a pecan praline topping. Everything else is pretty much decoration and flavor enhancers so go crazy experimenting with it!

Just one caution – the whole point is to have living lactic acid bacteria in your diet so don’t cook this after fermenting. You’ll kill the bacteria and loose the pro-biotic benefits.

1) Ferment two cups of cooked sweet potato according to the process for Sour Mashed Sweet Potato. The fermentation should last two days at room temperature.

2) While the sweet potato is fermenting add a couple of tablespoons of Kefir and a teaspoon of salt to a half gallon of soy milk, cover loosely with a lid and let it ferment also for two days at room temperature.

3) Strain the fermented soy milk through a fine cheese cloth or a clean handkerchief and save the whey (to use as a starter for your next batch or for other recipes). You should get about 1 cup of soy “cheese” out of two quarts of soy milk.

4) Mix the 1 cup of soy cheese and the 2 cups of fermented sweet potato together and blend in a blender or with a wire whip.

5) Add in 3 teaspoon of pumpkin pie spices, 1 tablespoon vanilla extract, 1 tablespoon lemon extract, and 1/2 to 2/3 cup of sugar.

6) Spoon the mixture into a pre-made graham cracker crust.

7) Add a topping of pecan pralines (see Maple Glazed Pralines).

8) Put it into the fridge and chill.

The longer it stays in the fridge (or the longer you let the fermented sweet potato sit in the fridge before using it in the recipe) the more sour it gets. After sitting a week in the fridge it is still good to eat and as sour as a key lime pie. A shorter stay and it tastes more like pumpkin pie. The texture of the filling is rather soft – it may be useful to freeze it and serve like a frozen custard pie. Instead of the praline topping whipped cream might be good if you are going to freeze it. And, you might just want to forget the pie crust and topping and put the filling into your ice cream maker for a tangy sweet tater ice cream. Endless variations!

One final comment – the Okinawan Purple Sweet Potato is remarkably beautiful in this recipe – change out a few of those pumpkin pie spices and add something like a half cup of whole cherries to that deep blue mix and you have a near stupifying sweet potato ice cream. Look up “Ube Ice Cream” for some ideas.

Note that true “Ube” is a yam (Dioscorea alata variety) not a sweet potato (Ipomea batatas) but the ice cream is made with both.

This recipe is also on my new blog


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