Tag: red bell peppers

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

Ingredients

• 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

Instructions

1. Wash and drain the moringa leaves. Get rid of all the thick sprigs. Finely chop the shallots.
2. Crush the shallots with the flat surface of your knife. Chop them.
3. Take the moringa leaves, grated coconut, turmeric powder, and salt in a mixing bowl.
4. Combine well.
5. Heat the oil in a pan, splutter mustard seeds followed by the chopped shallots.
6. After the shallots are cooked to tender, add crushed chilis and curry leaves
7. Saute for a couple of minutes on a medium flame.
8. Now add the mixed moringa leaves and combine well.
9. Cook with the lid closed for 10 minutes. Add salt if required. Stir occasionally.
10. Open the lid, stir well for 2 minutes. Switch off.
11. Serve hot with some rice or curry