Recipes Shortbread.
Icecream
Returning to the Garden (moringa) For some time now, I’ve noticed a lot of the vegetables that my parents grew in their garden in the 50’s, such as yard-long beans, bitter melon, wing beans and the moringa tree, are sold in open markets and in grocery stores. But they are passed up for the all-American broccoli and romaine. I decided then, to teach a class in Filipino vegetable cooking at Maui Community College to encourage the use of these vegetables. During one of the classes, a student brought in some moringa stalks for everyone. I took home two and planted them. In less than six weeks, lively branches with round leaves developed from the stalks. Within four months, I cooked the beans with garlic, tomatoes and onions and made soups with the leaves. Today, I have two trees about 12 ft. tall, which we cut down, once to 6 ft., to develop more branches for shade. Because of our warm and sunny climate, we eat moringa all year round. A friend freezes them fresh and uncooked. Here are some facts about moringa. One, bugs do not like it. Two, it is a fast grower. Three, the leaves and beans are both edible. Four, moringa is high in calcium and iron. Other name for this tree is Oil of Ben, karamungay or marungay. It loves the sun. Is it found in Australia? I am scheduled to teach another class in February 2001. I hope to add more recipes from around the world. So if anyone has a recipe with moringa, please let me know. I can be reached at kika@maui.net. Little did I know that I would be an avid organic gardener—this time with vegetables of my childhood! Aloha!
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