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Wednesday, October 3, 2018

Lambsquarters flour and seed preservation

I went over to help my son clear a lot and noticed a tall stand of lambsquarters which had gone to seed.  What a find!  I helped clear the lot and gathered food for the coming winter.... food that is high in nutrition, no pesticide, organically grown :-)


Tuesday, September 11, 2018

Everything Hot

A day for creating hot things. Hot salsa, pickled jalapeƱos, pickled mouse melons and purslane stems and black nightshade, and last but not least habanero hot sauce. Remind me not to touch my eyes . Don’t worry I wore gloves 

Friday, August 24, 2018

Making a healing Salve

I have used comfrey for a very long time for healing.  I have used it to immediately stop bleeding from cuts, and to stop bruising.  It can even make an already bruised area decrease or disappear.  It is pretty amazing.  I think everyone should have one if these growing at their house.  Here I am extracting the healing properties of the plant so that I can use the infused oil in making a healing balm that can be used throughout the year when the plant looses its leaves in the winter.  I have also thrown in a little plantain, rosemary, lavender, also grown in my yard.





Tuesday, August 14, 2018

Making tea

I found out last year that there are tree leaves in my yard that can be used in cooking for flavoring and in tea.  I was really surprised especially by the fig leaves.  They have a very distinctive coconut scent and flavor.  I am not much of a griller but I bet they would be a great addition to someone wishing to smoke a chicken or some other meat that they might wish to add a hint of coconut to.  My mother in law has asked that when ever we come to visit that we bring a branch from our mulberry tree as it is one of the trees that her African Grey bird is allowed to eat, berries, leaves, bark and all.  Anyways here is my little drying contraption.  I also added a bit of lemon grass and mint to the mix.

A meal for a mouse

 I was in the garden picking things for a big person mail when I ran across these tiny things fit for a mouse. There were mouse melons, and that’s what they’re really called,  and black nightshade that taste like little tomatoes and then there are berries called Goji berries which are the little red berries in this picture. I don’t really like them much but I’m going to dry them and add them to soups and things in the winter but the rest are perfect mouse size and I thought they were cute. All of these fruits and berries are the size of my thumb or smaller...


Monday, June 18, 2018

Picky eaters

I remember working with juvenile delinquents when I was younger.  There were a few dare devil kids who I loved to take into the woods around the home where I worked as a resident counselor.  They were always game to experiment with wild foods that we could gather together.  I think that is a powerful tool when trying to get kids to eat healthy.  If they learn about it, gather it, and learn to cook it in a flavorful way, it is something they are more likely to taste and eat and hopefully, carry with them into the future.  I have talked to parents who without prompting, told me that after reading the book with their child, the child asked to do research on wild things they could eat from their back yard.  They told me that they found that redbud blossoms ( and seed pods ) were both edible and they had already gathered and eaten some.  Kids are curious by nature.  Cash in on that curiosity and join them in the wilds of your own back yard!

Foraging.... well kind of... Water melon rind pickles

Well if foraging is finding and using the often over looked.... maybe this will qualify.  I remember these from my childhood.  Mom was never one to let something go to waste... a hold over from the depression era... and watermelon rind was one of those useful things the people often threw out after eating the melon.  All I had to do was google a couple recipes and I was on my way.  I took out some of the sugar, added a little stevia and some heat ( red pepper ), and a bit more turmeric than called for, and I had a pickle that I loved.  Very pretty too.