Diverse Crops
Many of the farmers involved with our programs grow vegetables that are abundant in their home country, but less common or unheard of here. Swing by Global Gardens Farmer produce stands at the Capitol City and Boise Farmers Market to try them yourself!
Seng Qua/ Opo Squash
The Opo Squash is actually not a squash at all, but a gourd. Believed to have been originally cultivated in Africa over 10,000 years ago, it has traveled an become an important product to cuisines around the world. Known by many different names, the Opo squash is often utilized in Asian cuisines including, but not limited, to Chinese, Burmese, Korean, and Japanese cooking. This gourd is similar to summer squash in shape and texture, and is best when cooked. Use as you would zucchini for frying, soups, roasting, or stir-frying.
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Mchicha
Mchicha can be thought of as an “African Spinach” and is similar in flavor and texture. Many of the farmers in our program are refugees who fled from eastern African countries, and brought with them seeds of this herbaceous amaranth. The leaves are the primary part of the plant that is consumed and can be either red or green depending on the variety. Traditional Somalian and Ethiopian recipes will often cook down Mchicha into a stew or curry. Mchicha is considered a super-food as it is high in calcium, iron, and vitamins A, B, and C. We would highly recommend trying some out when it’s in season!
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Kangkong
Kangkong, or water spinach, is a member of the morning glory family and is commonly grown in Southeast Asia and eastern India. It was introduced to us by a farmer from Burma who is eager to share information on how to cook it. The leaves have a pleasant, mild, sweet flavor and slightly slippery texture. Both the hollow green stem of the plants and the leaves are edible and the crispiness of the stems creates a nice contrast with the leaves. Kangkong is traditionally stir-fried and is full of vitamins and minerals.
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