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Archive for the ‘Cooking’ Category

Dyeing with Fresh Indigo

It’s easy!

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Calendula Cream

Calendula’s blooming so it’s time to make soothing cream.

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Now that you have dried herbs making your own blends is easy! These make great gifts as well as stepping up the flavor of your own dishes. Here are some of my favorite blends: Herbes de Provence Herbes de Provence usually contains basil, bay leaf, marjoram, rosemary, summer savory and lots of thyme. Lavender can be […]

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Kimchee

What’s crunchy, spicy hot and really good for you?  Kimchee!  Here’s how to make your own.  It’s much easier than you would think. The first step is to chop your veggies and spices: Next mix the spices together: Mix in the veggies: Once all is well mixed put in a jar and let sit until […]

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Summer Squash Pickles

So much squash! It’s pickle time. Ingredients: 1 cup apple cider vinegar 1 cup water 1 tablespoon brown sugar 1 teaspoon salt 2 large garlic cloves 2 teaspoons dill and/or mustard seeds 1 teaspoon black peppercorns Directions: Bring vinegar, salt, water, sugar and garlic to a boil, simmer for two minutes Put spices into jars […]

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Plant Dyes

How do you know if a plant might make a good dye? Rub it between your fingers and see if it stains. If it does give it a try! To help the dye “bite” the yarn or fabric you need to use a mordant. Pickling alum is one I like to use; easy to find […]

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This is still one of my favorite recipes! These crackers rival the 5 dollar a bag ones from the market and you can experiment with all sorts of herbs and flavors. Panzanella Croccatini 1.5 cups of flour .5 cup very cold water 1 tsp salt, play with this so it is to your taste, I […]

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Hawthorn Berry Ketchup

There are lots of things you can do with this versatile berry from ketchup, to syrup to a deep purple dye. First find the berries. As with any gathering be absolutely sure you’ve correctly identified the plant. If you have any doubt don’t use it. Here’s the recipe: One cup washed berries 1/3 cup cider […]

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Beacon Food Forest 2019

The BFF is maturing and bearing fruit. You can sign up to be a summer steward now.

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Rhubarb Crisp

The rhubarb is exploding out of the ground – it’s time to make a crisp!  There are many ways to eat this tangy plant but my favorite way is in a crunchy, nutty, sweet and sour dessert. Ingredients: Fresh rhubarb stems 1/4 cup tapioca or flour for thickening the juices 2 cups sugar One cup […]

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