6 cups filtered water
5 oz. whole sorrel flowers (arils)
1/2 cup fresh lime juice
Sugar cane to taste, peeled, diced, crushed
Bring water to a boil. Remove from heat. Add hibiscus blossoms and allow to steep. Add crushed cane and resulting cane juice, keep covered.
When cool, add additional sugar or honey to taste, and lime juice. Mix and chill for a refreshing tea!
Preparation time: 10 min.
Sojne Phool is used in making dishes different in part of India, it tastes somewhat similar to wild mushrooms. This Bengali recipe is made with mustard paste and cooked in a covered pot called a Kadai, which is a type of thick, circular, and deep cooking pot (similar in shape to a wok) used in Indian, Pakistani, Bangladeshi and Nepalese cuisine.
Preparation time: 20 minutes
Cooking time: 10 minutes
Difficulty level: Easy
Sojne (Moringa flowers) plucked, 2 cups
One large potato (or try green banana), diced into small cubes
One medium tomato, chopped
Mustard oil, 2 Tbsp
3 to 4 whole green chiles, slit halfway
Mustard Paste, 2 Tbsp
Turmeric Powder, 1 tsp
Red Chilli Powder, 1/2 tsp
Sugar, 1/2 tsp
Salt to taste
Water, 100 ml (about 1/2 cup)
1. Pluck the Sojne (Moringa flowers) from its stalk carefully. Make sure to remove all stalks otherwise it will add a pungent and bitter taste.
2. Wash the flowers thoroughly and keep aside.
3. In a Kadai (pot), put all ingredients except water and fold well. Note that this should be done even before heating the Kadai on the burner.
4. Now bring the Kadai with the mixture on a gas top, allow it to heat it up, stir well.
5. Cover the Kadai with a lid and slow down the heat, cook for 10 minutes. Check in between and add little water if necessary to prevent burning at the bottom. (Ideally it should be cooked without adding water.)
6. Check seasoning when the flowers look tender and cooked well.
7. Serve with Rice and Daal (lentils, peas or beans).
Recipe recommended by Rita Lutchmeesingh
Salt & Pepper (& Chili powder)
Roast the walnuts in oil or butter.
Use mortar and pestel or food processor to grind/stomp the tatsoi/arugula/basil, roasted walnuts, garlic and onion until you get a smooth paste.
We suggest to enjoy it on bread, noodles, pizza or on the side of a salad.
Recipe by Chef Brian
Cucumbers & Turnips
Onion & Garlic
Vinegar & Water
Wash and cut cucumbers, turnips, onion(s) and garlic.
Fill a closeable jar with water and vinegar (half/half), leaving space for volume of veges.
Add chopped up veges and black pepper into jar.
Let closed jar sit in the fridge for at least a few hours. Then enjoy.
Recipe by Jakob Collums
Makes 6-8 Servings
3-4 medium green papayas (papayas with orange spots are okay too)
2 cloves of garlic
4 small turmeric roots
4-6 basil leaves
3-4 tablespoons olive oil
2-3 tablespoons apple cider or balsamic vinegar
Salt and pepper
Peel away tough outer layer of papayas. Once you reach the light colored flesh, keep peeling fleshy layers into a serving bowl until you reach seeds.
Peel and chop basil, garlic and turmeric roots very fine, then add to papaya.
Pour on olive oil and vinegar, add a dash of salt and pepper.
Toss with hands to blend flavors and let sit for 10-15 minutes for flavors to soak in. Enjoy!
Recipe by Julia Meurice
Salt & Chili Powder/Paprika/ Nutritional Yeast
Peel bananas with your hands. If not possible, cut peels off with a knife.
Start heating the oil to fry the bananas, then slice the bananas.
Add your favorite seasoning and enjoy!
Recipe by Shelli Brin
Bag of Chaya (NEVER EAT RAW)
1 green papaya
1 garlic clove
a pinch of salt, pepper & paprika (hot pepper)
Boil Chaya in hot water for 10 to 15 minutes!
Peel and slice papaya, onion and garlic.
Saute garlic, onions and papaya in oil.
Add seasoning and chopped chaya when papaya is soft and cook for a few more minutes.
Recipe by Patrick Boulger
Our featured recipes come from being created spontaneously by our farm staff in the community center kitchen, restaurant friends' recipes, from our wonderful CSA members, as well as supplemented with findings from ones we've found online and really like.