Article by Dr Druce Batstone. Recovered 3060g blitzed pulp from 3233g deseeded JAP pumpkin. Overnight with tbs of pectinase at 40C. Blitzed OK without vinegar. Seeds were 109g. Next morning, used immersion blender to breakup pulp. Extracted 2067g juice, leaving 555g solids. Hand squeezing only. Some losses + evaporation of 448g. Added 500ml of mature…
Ginger for Sushi
Article by Dr Druce Batstone. Now (late summer) is the time for making sushi ginger. Sushi Ginger 1300g sliced gingerBleached in boiling water for 1min.1l rice vinegar + salt + 400g sugar + 3 candied rosellas. Made 7 packs. Vinegar left over after packing.
Green Pasta Sauce
This one is just delicious! Any perennial green such as Okinawa Spinach, Katuk, Sambung or Mushroom Plant can be incorporated into this recipe. The quantities will vary depending on how many people you are feeding. I’d use 1 handful of greens, 1 all herb leaf and 1 dessert spoon of toasted sunflowers for each person.
Spinach and Ricotta Triangles
This is a classic recipe. Simple substitute lovely perennial greens for the spinach. Everyone cooks it a different way, Tiffany says to do it this way. Ingredients: 4 cups of Okinawa Spinach, Land Amaranth or Mushroom Plant (or all of these perennial greens will work in harmony to create a great flavour and you can…
Zucchini Slice…. well sort of.
Everyone is familiar with a version of zucchini slice. Well here is the one you make when the veggie patch is full of Sambung and Okinawa Spinach instead of zucchini. Ingredients: 5 free range eggs (extra two egg yokes if you are feeling fancy) 1 cup cup self raising flour 2 cloves garlic, minced 1…