A group of Waldorf children joining the Agricultural Education: From Farm to Table program in the farm.
Making Cincau from the cincau leaves ( Latin known as Mesona palustris) freshly harvested from our food forest yesterday.
Using the traditional Chinese way, the jelly is made without boiling or warm water in order to maintain the content and the fragrance of the leaves. It is totally the RAW, fabulous fresh jelly without adding any chemical ingredients.
Today is the 5th day of the 5th month of the traditional lunar calendar , every year during the 5th day of the 5th month, the Chinese worldwide celebrated the Dumpling Festival or also known as Duanwu Festival (端午節)
On this day, people will eating “zong zi” as a tradition. “Zong Zi” is a traditional Chinese food that is glutinous rice with some sort of filling (usually water chestnuts, mushrooms, cooked peanuts, dried shrimp and meat) wrapped in bamboo leaves and steamed.
My version of “zong zi”is a combination of our home grown glutinuous and black rice, stuffed with black sesame, simple and yumm…
Durian flowers are edible. They do not taste and smell like durian fruits. They are crunchy with a tinge of fragrance and sweetness. During peak seasons of durian blossoms, this super dish will on our dining table almost every day. We love it because of its unique texture and exotic flavor.
Durian flowers are not plucked. The flowers blossom in the evening/at night, and fall from the tree naturally (except the pistil) in the next morning. Normally we collect the fresh flowers early in the morning to ensure the sweetness and the aroma of the flowers.