Khadeeja is one of the many farmers at the farm. She is there almost every day of the week. I have had the pleasure of working with her many times over the past couple of months, and she is always lively, loves to crack jokes, and has a beautiful smile. She’s from Somalia but has lived in the United States, specifically Maine, for many years.
Almost every day, she can be found working on the farm with her son, Ibrahim, who enthusiastically helps her out with whatever needs to be done that day. They both are enthusiastic about working at the farm and always happy to talk! I’ve done a lot of onion harvesting with Khadeeja, which is why this week’s recipe is inspired by that time spent with her.
In this picture, she’s harvesting some sweet potato leaves! This week’s recipe is based on that!
Ingredients
- 1 bunch of sweet potato leaves
- 1 tbsp cooking oil
- 3-5 cloves of garlic, smashed
- Salt, as desired
- 1 tsp Fermented bean curd (optional)
Instructions
- Wash sweet potato leaves and cut off the stem area, leaving only the leaves and a bit of the tender parts of the stem.
- In a wok or cooking pan, add cooking oil and smashed garlic, and cook on high heat for just about a minute.
- Add the sweet potato leaves in to the wok/pan and stir fry until veggies are halfway wilted. Add the fermented bean curd (optional) and salt to taste.
- Stir fry until veggies are soft, and then remove from heat immediately to avoid overcooking and making it all mushy.
Recipe from: https://ohsnapletseat.com/2022/04/21/stir-fry-sweet-potato-leaves-recipe/