From our Farm
Moringa
Baldwin Pears
Mississippi Purple Hull Peas
New Red Potatoes
Sweet Potato Greens
From Partner Growers
Grape Tomatoes (WAT)
Yellow Squash (WAT)
Green Zucchini Squash (WAT)
Corn, Sweet Bicolor (WAT)
Red Beets (COG)
WAT = Watsonia Farms | COG = Clem’s Organic Garden
That lovely bunch of long frilly stems covered in small oval leaves in your share this week is moringa. Also known as the tree of life and the miracle tree, moringa is absolutely packed with vitamins and minerals. It’s been used extensively in India, Africa, and various parts of South Asia as a source of traditional healing medicine and food. Moringa is said to be one of the most nutrient dense terrestrial plants out there. It’s particularly high in protein, vitamin A, iron, B vitamins, vitamin C, and magnesium, to name a few. Have a picky eater at home? Nourish them by tossing an inconspicuous handful or moringa into one of their familiar dishes.
The leaves can be consumed raw, cooked, or dried, but when using them raw it’s best to go sparingly on the serving size like a garnish, salad addition, or added to a smoothie. Cooked up in a dish, it can stand in for other leafy greens like spinach. We included a recipe this week to get you started.
Dried moringa leaves make an excellent tea, and some people like adding a daily teaspoon or two of moringa powder to their meal or drink, much like a supplement.
Store your moringa on the counter in a glass jar, just like a bouquet. To remove the leaves from the stem, pinch the outer end of the stem with your fingers and slide them down stripping the leaves off.
If you don’t think you’ll work through all the leaves in your bunch, dry them for later! It’s super easy to do. Lay them out on a clean flat surface or wire rack and let them air dry, avoiding moisture or high humidity, until very crispy (typically a few days). A shortcut to removing the leaves from all of those stems, toss the dried moringa leaves into a paper bag and give them a few good shakes. They should fall away from the stems and be easier to sift. You can also dry moringa inside a paper bag, t00! If you would like to make your own powder from the leaves, simply grind the thoroughly dried leaves up using a grinder or blender.
We hope you enjoy and benefit from the miracles of moringa!
Lentils with Moringa Leaves
Ingredients
- 1 cup red lentils (masoor dal)
- 4 oz moringa leaves (1 cup packed)
- 1 tbsp ghee
- 2 tbsp grated coconut
- 1 tbsp rice flour
- ½ cumin seeds
- 2 dried red chilis (choose mild or hot)
- ⅛ teaspoon ground turmeric
- 4 garlic cloves
- 1 ½ teaspoons kosher salt
Instructions
- Rinse the leaves, pat dry using paper towels, and then pull the leaves away from the stem using thumb and index fingers. Discard the stems.
- Wash and rinse the lentils, add 1 cup of water and pressure cook them for 10-15 mins until the lentils are soft and mushy. They can also be cooked in a slow cooker, crockpot or stove-top.
- While the lentils are cooking, grind fresh coconut, garlic, red chilies, cumin and rice flour together to a fine paste using a tablespoon of water.
- Heat a heavy bottom pot on medium heat. Add ghee and the finely ground spice paste. Cook for 1-2 minutes stirring frequently. Add the moringa leaves and cook them for another 2 minutes.
- Whisk the cooked lentils, add turmeric to it, and add it to the pot. Add salt and cook until the lentils come to a full boil. Turn the heat off and the lentils are ready to be served with hot rice or parathas or roti.
Recipe Source: https://ministryofcurry.com/lentils-with-drumstick-leaves/
Click the links below for recipes starring other ingredients in your share this week:
Classic Fresh Purple Hull Peas
Sweet Potato Greens in Coconut Cream