On the table: Moringa flowers

Source: The Hindu, February 1, 2018

Moringa is a miracle tree. Each part — leaves, fruit, flowers and roots — is edible and has been used for generations. It is deemed as a superfood.

The flowers have such a delicate and soft texture, but once cooked, it takes a deeper robust flavour, similar to the taste of mushrooms. As with any edible flowers, remove the stamen and the pistil before cooking. You must soak them in a bowl of water to remove any insects (since it is a major source of nectar) and dirt from the flower.

Most people have a moringa tree in their backyard, from where you can get the flowers. Or simply ask the vegetable vendor that sells the leaves to procure some flowers. Look for younger, tender flowers, and as always, make sure they haven’t been sprayed with chemical fertilizers and pesticides. The flowers should smell fresh.

If you want moringa honey, buy it from Place of OriginVrindavan Farm in Maharashtra sells fresh and dried flowers.

[Read the entire article]

That’s All Folks…

agriculture, vrindavan farm, mango, natural, farming, fruit, organic, vrindavan, farm

The Mango Chronicles

And that’s a wrap for our season! Thanks ALL for sharing in the sweetness.

Ending notes…
Monsieur king fruit sure has a way to whiplash its workers. Did you know, once mango is ripe, the entire tree ripens at once? That’s over 500 fruit from a single tree. So if you’re with more than 1 tree…

This year, while the Jan showers left many agriculturalists wondering about their mango crop, we were showered with almost double the crop from the year before. My guess is, our slow and sustainable natural farming methods are beginning to show.

We brought tons of fruit to Bombay, and you shared it not only with your family and friends locally, but sent it across seas – the UK, Hong Kong, Dubai, China, the US. Chefs explored with mangoes in their kitchens.

The stories you’ve shared kept us going… The school principal who planted herself on the floor, placed a neatly ironed napkin on herself, and proceeded to eat, dripping juice all over, fisherwoman-style. The young lady who remembered only one thing from the night before party, a dude talking about farm mangoes. The Chef that exclaimed, my entire kitchen smells of mango. The lady who shared that her kids chomped through the fruit, for the first time in their lives. The bent over old lady on the street who upon seeing mangoes come into her lap, slowly lifted her head, pulled my face toward her with her street-toughened and thick hands, and kissed my forehead. The guy that said, I don’t really eat mangoes, took one bite, and the statement reversed itself. The BMC street cleaners that stared incredulously at first at the hand from the mango van, followed moments later waving mango to each other, over brooms and across streets. The many who would order a box, and a day later, call, with a sheepish smile in their voice, for another box.

Bombay, thanks for being receptive to naturally nurtured fruit. This year, less folk cared about irregular shape, colour, size, and more folk cared for quality fruit, one that delivers wholesome flavours, but more importantly, one that filled their homes again, of the scents of amba, a memory they had held since childhood.

All this in the span of 5 weeks…

Mirza Ghalib, Urdu and Persian poet, re. the best qualities of mangoes…

“In my vie mangoes should have two qualities, they should be sweet and they should be available in large quantity.”

We couldn’t agree more!



Sea of mangoes ripening at Vrindavan Farm