DOORSTEP HARVEST NEWSLETTER 08/10/2012
With all new foods, it is wise to test first by eating a small amount as every body is unique (and even peanuts are poison to some)! Small box this week, the heat has been cooking the veggies! Blackberries baked on the vine and we thought they were done, but now, there blooming again! Some fall blackberries might be included soon! The 300 carrots I planted are just beginning to come up, my 150 diakons came up well, but several just died because of the “heat”. I might want to replant some. The onions are mostly up, and are very healthy. The yard log beans are really beginning to produce! We are expecting them all through the fall.
JJ Green Beans: Italian flat beans are good eaten raw or stir-fried with sesame seeds in olive oil. (Wiki-Facts: The first “stringless” bean was bred in 1894 by Calvin Keeney, called the “father of the stringless bean”, while working in Le Roy, New York)
JJ Yard long green beans: just beginning, these are good steamed or boiled or put in soup. (Wiki-Facts: As a West Indian dish it is often stir-fried with potatoes and shrimp. They are used in stir-fries in Chinese cuisine. In Malaysian cuisine they are often stir-fried with chilies and shrimp paste (sambal) or used in cooked salads (kerabu). Another popular and healthful option is to chop them into very short sections and fry them in an omelet.)
JJ Delacotta squash
JJ Okra: just beginning, this is a purple variety. Great breaded and fried or used in a Cajun soup!! (Wiki-Facts: The products of the plant are mucilaginous, resulting in the characteristic “goo” or slime when the seed pods are cooked; the mucilage contains a usable form of soluble fiber. Cooking with acidic ingredients such as a few drops of lemon juice, tomatoes, or vinegar may help. The immature pods may also be pickled.)
JJ Okra leaves!!!: WOW!!!! When wikifactifying last weeks newsletter, I ran across the fact that okra leaves were edible!!! Of course, Wikipedia is not to be trusted 100% of the time, especially in matters like that, so I did some background research and found no evidence that okra laves were not edible. I also found some recipes. Okra leaves can be used in stir-fry, or used to really thicken up soup. (Wiki-Facts: Okra leaves may be cooked in a similar way to the greens of beets or dandelions)
JJ Organic Lacinato Kale: Organic Italian Heirloom that dates back to the eighteenth century (Wiki-Facts: Until the end of the Middle Ages, kale was one of the most common green vegetables in all of Europe.)
JWildcrafted Elder Berries: (Wiki-Facts: In Germany, yoghurt desserts are made based both on the berries as well as on the flowers)
JJPotatoes: (Wiki-Facts: The Spanish had an empire across Europe, and brought potatoes for their armies.)
JJTomato
JJCulinary Herb Bag: Basil (it is taking off! We’re including enough to make a pesto), Lemon Thyme, Oregano, Sage, Parsley, lavender.
JJHerbal Tea Bag: Place one herb into quart jar, fill jar to top with boiling water, and add honey/maple syrup /agave or stevia, steep until cool. Drink one cup serving (one quart serves 4). Enjoy one herb per day. Or dry and use in winter.
Shisho (Perillia): Used in Japanese cooking/stir fry, it is used to color pickled ginger, eaten with sushi, and can also be used as garnish, in salad, or as tea. Used in Chinese medicine at first sign of runny nose and chill or nausea and also used for morning sickness or seafood poisoning remedy.
Bee Balm: see last news letter for info
Comfrey leaf: Comfrey is not good for you if used in great quantities (like large dose) over a long period of time (like for years) as it harms the kidneys if you do that, however, if used in small quantities (like a handful of leaves) and drink once a week, it is to be very beneficial for bones and tendons. The amounts that we’re giving are in not even ¼ of the recommended required medicinal dosage and therefore well below the max dose. As with all foods, sample first to see how your body responds.
Peppermint: use in salad or tea
Warning: herbs are not washed in order to preserve flavor. Wash before immediate use (although some sources discourage washing herbs ever.
JJ Organically grown in my urban forest garden
J Grown in my gardens in the country at Grandma’s house. Most of the time it is organic and sometimes it is wild crafted
http://www.foodnetwork.com/recipes/okra-greens-and-corn-saute-recipe/index.html
Ingredients
- 4 bunches okra greens (beet greens, dandelion, mustard)
- 3 tablespoons unsalted butter
- 3 ears of corn, cut off the cob
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
Directions
Trim greens of any tough stems. Wash and dry.
Melt butter in a medium sauté pan over high heat. Sauté the corn for a couple of minutes, add the okra, salt and pepper. Cook until it begins to wilt, about 2-3 minutes. Serve.
In a large skillet, heat some oil over high heat, toss in a few minced cloves of garlic and a chopped dry red chili. Let it sizzle for about 30 seconds, and then add okra leaves. Stir the leaves for about a minute, then reduce the heat to medium, and cover the pan to let them finish cooking.
http://recipes.wikia.com/wiki/Okra_Leaves
- 2 bundles okra leaves
- ½ pint palm oil
- 2 dried fish
- 1 lb beef
- ½ cup cockle or shrimps (dried)
- 2 red peppers
- 1 large onion
- 3 cups water
- ½ teaspoon baking soda
- salt to taste
Directions
- Cut meat into 1-inch cubes and put into a saucepan with water, cockle, or shrimps.
- Cook at a moderate heat.
- Grind onion and pepper and add to meat.
- Simmer until the meat is tender.
- Add palm oil and cook for about 10 minutes.
- Wash and shred leaves into large pieces and add to the sauce.
- Add cooking soda and cook gently.
- Flake fish and add to the sauce.
- Cook for 5 to 10 minutes until the desired consistency is reached.
- Add salt to taste.
- Serve with foofoo or rice.