A major highlight to this weekend (there were many) was finally meeting Youssef (@youssefscorner) and his mother Mony, and learning from them how to prepare Egyptian Molokhia. I would seriously eat it everyday - it was so good. It is a soup of the Molokhia greens, "chopped for 10 hours" (really maybe 30 minutes - minced very fine). It also includes a paste of garlic, cumin, and coriander, as well as sautéed onions and a vegetable broth with added allspice, bay leaves, cardamom, and petrified lemon. These photos go back in time to me standing with the plants in my hoop house. Mony was so warm and generous and gave us seeds for her Egyptian strain of Molokhia, which were given to her by her mother. I can't wait to grow them next year! #molokhia #jute #okraleaf #egyptianspinach #jewsmallow #mulukhiya #corchorusolitorius #molokheya #molokhiasoup #seedkeeping (at Fox Haven Farm & Retreat Center)
