We eat the Katuk raw, steamed, stir fried, in soups and stews, as a salad, on sandwiches, in lasagna, and stuff it in empanada hand pies with garlic and curry… we use it as spinach. It’s very popular in Asia; they steam the tender tips in place of asparagus. Every time my son-in-law sees green stuff in his food, he points and says, Katuk. Often he is correct, he is really starting to understand my cooking obsession when I love a food and have so much of it.
By Ginnee Hancock
Katuk is a plant that few people had or knew about where we live. The leaves are 49% protein and contain twice as much calcium as milk does. It tastes like a cross between almonds and fresh garden peas. The first leaf I tasted had me exclaiming...WOW! It was love at first bite. We had to have rows of Katuk for our farm. Our friends, who introduced us to Katuk, gave us some cuttings and my husband rooted them in the nursery. We waited patiently for the plants to grow and resisted the urge to sample the leaves; we did not pluck one delicious green leaf from our precious new crop. We knew where we wanted our new edible hedge and carefully planted the young plants. A few days later, much to our horror, the leaf cutter ants had stripped every single leaf from every plant. A bit of a bummer, I really was in love with this leaf and its awesome fresh flavor. Thankfully, the leaf cutters finally tired of the Katuk and moved on to strip the young citrus trees of their leaves. The naked little plants survived and new leaves emerged. Worried that I would run out of Katuk to eat, I planted more and more that blossomed into a small forest of Katuk. I planted our edible hedge along our road thinking that it would be food for people walking by. Most folks don't forage as they walk about and although they may be hungry, they pass on by these tasty leaves.
I am known to be obsessive at times, so they say. For a while my obsession was Spinach and it was part of every meal, sometimes a big part. It took hours to clean massive amounts. I even thought about cleaning it in the washing machine on a low, slow, cold water cycle. Seriously, I came close to proto-typing this technique. Katuk is easy to clean and grows clean, unlike spinach. Fortunately the Katuk went wild and I can strip the leaves and edible flowers off in seconds, a quick rinse and we are ready for fine dining. I changed my obsession to Katuk and now give most of the spinach to the ducks. They don't have my gourmet pallet, don't yet have the appreciation for Katuk that the leaf cutters and I have. Too bad for them, we have an unlimited supply.
As I have stripped the leaves off, I have replanted almost every stem. I gave stems and instructions to everyone who crossed my path. We also had the stems planted at the local school. I know some folks were saying, OMG she is eating the hedge. I was. I am. So many stems, so easy to grow, so much nutrition, so delicious... I love Katuk!
By Ginnee Hancock
At this time we have just one variety of fish, tilapia. As a cook my goal is to make this fish every way possible, but not recognize it as tilapia. If store bought tilapia is your idea of tilapia, you would not recognize our fresh from the tank, farm raised fish. Sweet, flaky, white meat, it is perfect. I pan fry it whole, coated with corn meal, Cuban style and I make New England fish chowder with it. Fish tacos, fish salad, ceviche, the possibilities are endless. I will smoke some this weekend when we smoke pork bellies for bacon. Think smoked fish dip, perhaps Finnan Haddie. I also want to salt tilapia, think salted cod, anchovies and other salted or dried and slightly salted fish, like fish jerky. The salted tilapia pizza will be awesome.
I know our fish are raised with kindness in pure fresh water, no chemicals, no antibiotics, and with love. That is as good as it gets in life for them and for us. I prepare them with love, cook them superbly, and honor them at the table.