Lots of greens in your shares this week! We are harvesting from our farm the following produce:
- Italian Basil, bunch *keep on counter in water
- Fresh Moringa, bunch
- Sweet Potato Greens, bunch (for Thursday, Friday and Saturday members)
And from our awesome Partner Producers, we are providing these items:
- Green Leaf Lettuce – OAF
- Spaghetti Squash – COG
- Sweet Onions – OSO
- Curly Kale – NSOF (for Wednesday members)
- Yellow and Red Bell Peppers – NSOF
- Slicer Tomatoes – NSOF
- Muscadine Grapes (Contain Seeds!) – HSO
Moringa tip: The leaves will dry out in a few days. To preserve the fresh leaves, we recommend storing the bunch in a plastic bag in your fridge. After the bunch dries, I strip the leaves and store in a jar for later use. Dried moringa is a great addition to soups and salads!
Moringa Leaves Stir-Fry (Thoran) with Grated Coconut – takeiteasychef
- 250 grams moringa (drumstick) leaves
- 1/4 teaspoon turmeric powder (or fresh root grated)
- 1/4 cup grated coconut
- to taste salt
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/4 cup shallots
- 1 tablespoon crushed dry chilis
- 1 sprig curry leaves, optional
- Wash and drain the moringa leaves. Get rid of all the thick sprigs. Finely chop the shallots.
- Crush the shallots with the flat surface of your knife. Chop them.
- Take the moringa leaves, grated coconut, turmeric powder, and salt in a mixing bowl.
- Combine well.
- Heat the oil in a pan, splutter mustard seeds followed by the chopped shallots.
- After the shallots are cooked to tender, add crushed chilis and curry leaves
- Saute for a couple of minutes on a medium flame.
- Now add the mixed moringa leaves and combine well.
- Cook with the lid closed for 10 minutes. Add salt if required. Stir occasionally.
- Open the lid, stir well for 2 minutes. Switch off.
- Serve hot with some rice or curry