Fresh in today from Grower Jim (op) - longevity spinach, cassava greens, tindora, cuban oregano, african blue basil, mitsuba and starfruit
Tindora's fruits are ovoid to ellipsoid in shape and so petite they are often referred to as a "berry". The translucent white flesh of the fruit resembles the appearance and flavor of a cucumber, bearing countless seeds that develop a red hue. The flesh is both crunchy and succulent in texture with a mildly bitter aftertaste. Mature fruits become soft and develop a sweeter quality. Depending on variety, a mature Tindora fruit's skin color can also become bright red. These varieties are commonly referred to as "Big Red". It is a good source of several micronutrients, including Vitamin A and beta carotene. Tindora is often added to curries, stir fries and used as a main ingredient in chutneys. It can be eaten raw as a salad vegetable, Tindora can also be fermented, pickled and even candied when ripe.
Cassava leaves contain protein, iron and B vitamins. They are boiled like spinach or added to stews and placed over rice or pasta. Cassava leaves are NOT EATEN RAW, as they contain harmful glucosides which release hydrocyanic acid and are poisonous. To dispel the poison the leaves must be boiled at least 15 minutes.
Longevity Spinach is an excellent raw salad green, or use the leaves on sandwiches in place of lettuce. Steam it or use in stir-fries. Stems can be chopped in soups, stews, or vegetable medleys in the same way you would use celery.