- Arugula
- Bi-Color Beans
- Purple Osaka – a Japanese mustard green that is tasty sautéed or added to salad
- Fresh Roselle Hibiscus
- Purple Daikon Radishes, bunched with tops
- Fresh Turmeric
- Sweet Potato Yams, fingerlings
- Summer Squash – Frog Song or Worden Farm
- Acorn Squash – New Sprout Organic Farm
This method of braising Mustard Greens can be interchangeable with any bitter or spicier green. Try tops of root vegetables like turnips or beets this way, too! https://www.simplyrecipes.com/recipes/mustard_greens/
Yellow Coconut Rice
Ingredients:
- 1 small or ½ large onion, diced
- 1 inch piece of fresh turmeric, grated
- 1-2 Tbsp Coconut Oil
- 1 cup coconut milk
- 3 cups water or vegetable broth
- 2 cups brown or white rice
- Handful of chopped cilantro (optional)
- 1 tsp salt
Method:
- Heat oil on medium heat in sauce pan you will use to cook rice
- Add diced onion, cook until translucent: 6-8 minutes
- Add grated turmeric to onion and stir to coat, about one minute
- Add vegetable broth, coconut milk and salt; bring to boil
- Add cilantro to pot, stir and cover
- Cook rice as instructed: about 20 minutes, or until liquid has absorbed and rice is fluffy. Enjoy!
I’m definitely substituting fresh roselle for cranberry in this warm sweet potato salad recipe! https://www.delish.com/cooking/recipe-ideas/a23362341/sweet-potato-salad-recipe/ To use the roselle this way, pull the petal-like red pieces from the seed pod and use them in place of cranberries. Discard or compost the seed pod. If the seeds inside the pod are brown, you can dry them and save them to grow your own roselle bush next year. If the seeds are white, they are not mature and will not grow.