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J blue

Jackfruit, Artocarpus heterophyllus 1/

Easy care, grows like a beast. It can zone push to at least 8 in the US and still get worthwhile harvest… of leaves!

This thread is how to cook with jackfruit leaves. They are dense in nutrition and protein. And they’re not just for goats!

Young leaves taste slightly sweet and herbal with a tiny tang.
Mature: dark herbal flavor with undertones of star anise.

A close up of a small green fluffy muffin on a black rack with more muffins in the background. The outsides of the muffin are slightly browned from baking but is cracked to reveal verdant fluffy insides.
On a blue cloth is a irregular circular shape that is pie-graph colored from pink, navy, grey, lápiz and cream. On top of the plate are two onigiri balls that are rolled with sweet pickled strips of young jackfruit leaves with a little bit of shiso. They are on red and green shiso leaves. In front of them is a wild physallis opened from its paper casing like a yellow pearl and two tiny round green wild cucumbers.
On a bed of curly green sissoo leaves, sliced green okra and small sliced red and orange madhatter peppers are three green fried tofu balls. They are browned but beneath the dried exterior is a subtle green hue. In the middle of the fried tofu is a bright pink dianthus flower. The ragged edges of its petals contrast with all the round elements in the image.
In a silver bowl on top of a bed of green curly sissoo leaves are light green thin jackfruit leaf soba noodles. On top of the noodles are slices of white bitter melon, maitake mushrooms, sliced mizuna leaves and dark pink stalks, fried egg, sliced stars of okra, prosciutto, orange slices of madhatter pepper and topping it all off, a sprinkling of tiny purple shiso flowers.
J blue

Jackfruit leaf pasta

Fresh pasta dough recipe from the Silver Spoon plus 1 1/2T jackfruit leaf powder (+1 1/2 cashew yogurt to ferment)

Dressing: stems/leaves of red veined sorrel, Fukushu kumquat (whole), olive oil, pasta water, grated piave vecchio, few cranberries, pinch salt

White dish with 4 leaves pointing in every direction. The top leaf is a dark green tamarind leaf, the other three leaves are jackfruit pasta molded into a leaf with a mooncake mold. In the center is two thin slices of Fukushu kumquat that hold together the dressing which is piled on top. The kumquat is light orange and the dressing is dark pink with bits of red veined green chopped leaves.
#organic#gardening#jardin
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Trenton Hoshiko | Filmmaker

@jblue your platings and descriptions are always so beautiful!

Christopher Keener, pHd :ddg:

@jblue the green jackfruit curry I had in Southeast Asia was scrumptious 🍛

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