A few days ago I created a wonderful brunch....first I browned slices of African Yellow Yam (Dioscorea cayenensis) in coconut and roasted sesame oil with garlic and sea salt, then made a salad of arugula, rape, shallot, broccoli and turnip leaves topped with bleu cheese dressing, and quickly poached chicken and quail eggs. A garnish of sliced kumquat and hybrid Green Wave mustard with edible yellow rape flowers added a nice fu-fu touch. Home-brewed kombucha tea was my tart beverage. My only costs were pennies for the cooking oil and dollop of salad dressing, and a few pennies worth of black tea and white sugar used to brew the kombucha tea. After I took the pics on my front porch, I pulled up a 5 gallon paint bucket and savored a wonderful, savory healthy meal provided me by my lush jungly "farm" in south Tampa.
This style of healthy home grown cooking and eating will be the focus of my upcoming cooking classes. John