this is one our whole family enjoys. i collect, blanch & freeze bunches of the stuff for the winter, we make our kefkedes and smoothies with it, some of us just eat it right off the plant. and our animals love it too.
a note on blanching wild greens from Hank Shaw at hunter angler gardener cook:
As a side note, I am a huge fan of the blanching process. The act of boiling a green thing in very salty water for a short time, then shocking it in a bowl of ice water sets and brightens color so much you will think the greens on our photos have been messed with; they’re not. If you take nothing else from this post, remember to blanch your green veggies before storing or cooking them.
this year, i’m inspired by the creative and marvellous ladies at gathervictoria to try collecting seeds from some of our weeds to turn into stuff like crackers over the winter.
Eat the Weeds – Pigweed Potpourri (plus a video)
Maine Organic Farmers and Gardeners Association – Lambsquarters: Prince of Wild Greens
Edible Wild Foods – Lambsquarters
Gather Victoria has a lovely post today on herbal-infused honeys, my new, favourite way to use herbs for daily health & enjoyment.
Check out Jennifer’s post for delicate cold-infused rose petal honey and delicious heat-infused Grindelia honey.
I myself recently made some infused honeys: wild peppermint, pineapple weed (a local chamomile) and Grindelia from our local beach (my favourite).
dill roasted cabbage
roasted fresh garlic
garlic mashed potato with peashoots
all thanks to our CSA through Makaria Farm (except the peashoots – they’re from our garden)
not all strictly weeds in that we’d planted some of them, but definitely all permacultural, and all effort-free. this is going into a smoothie this morning. all greens, as today is wet so no flowers in this batch.
we discovered the joy of barbequed bananas a number of years ago: I don’t remember what induced me to try it, but we had a hot grill from some kind of post-flesh-conflagration, a bunch of ripe-ish bananas and I love deep fried bananas so I thought “eh, what the heck”.
delicious. if you’ve never tried, do. stick whole (unpeeled) on still hot (not screaming) but cooling grill. works fine for oven baking at 350F for about 20 minutes (or until oozing & soft – might want to stick them in a pan, I use cast iron). must use ripe bananas; kind of disappointing otherwise.
so this week’s findin’ fridays post is related, sort of.
Photo of four varieties of bananas. (Photo credit: Wikipedia)
another “what’s that?” from K at the grocery store, and at $0.88 per pound, I figured, “eh, what the heck” and repeated experiment above with plantains (again, post-flesh-conflagration success, this time on the Cobb).
additional notes: also successful oven baked whole at 350F for around 20 minutes, but divine with maple syrup mashed into the scooped-out flesh. ice cream would be great, too (alas, none here, egg allergy).
apparently acceptable to paleo diets. whatever. they’re nummy. and a cheap treat/dessert. also great baked & blended with steamed taro root for pudding.
turns out there are a lot of savoury options, too. check out the links for some other plantain ideas (hmmm…)
Happy Halloween! (Photo credit: Wikipedia)
multiple allergies, plus trying to heal “leaky gut” and reduce possibilities for problems down the road = very challenging at candy season. hard enough for us adults; try explaining to a 3 year old why she can’t have that cupcake, or those candies, or… and explaining to friends and family why it’s not “oh just a little treat, it won’t matter”.
what to do?
here are some stellar suggestions/recipes for families in similar situations – I’m so going to try some of these!
ohlardy’s home made from scratch non-jello gummy worms
20somethingallergies’ a few really awesome non-candy sweet tooth alternatives
hellyeahitsvegan’s vegan pumpkin cupcakes with coconut oil frosting
homemademommy’s three ingredient maple pecan candies (I’ll try with coconut oil & almonds)
sealemon’s DIY slime (part I) and DIY slime (part II) for a completely food-free fun way to entertain halloween style
and my personal favourite: glow sticks!
shredded cabbage + chopped stinging nettle (gloves!) + salt + LF vessel = delicious
and we’ve now got a fresh crop of stinging nettles off the plants I’d harvested in spring (again, who knew?), along with cabbages sitting awaiting harvest in the garden… another batch to make!
(Photo credit: Wikipedia)
desperate to come up with something to help K with a cold that went straight to her lungs (of course)
we’ve got a wonderful cough tincture (Usnea, Inula & Althea) from our medical herbalist
been working on potent acupressure points thanks to recent shiatsu sessions (when K will let me – she’s been so hyped with this cold that any touching in those points results in instant withdrawal reaction – I could manage some while she slept fitfully)
some herbal brews: mint family (cat nip, spearmint, lemon balm) plus fennel seed, rose hips, calendula, some late season red clover & stinging nettles; fresh grated ginger & turmeric & lemon slices
finally, last night, she was struggling with breathing & fighting a low fever, I found GOOT. slathered that on her feet, chest & back a couple of times, and she’s almost totally back to normal today.
this is amazing. this kind of thing (especially once in her lungs) usually takes K a week or more to get over to this point. one night of the GOOT. well, let’s see if it’s repeatable… you know it, I know it, we’ll get more opportunities to test it.
- Cinnamon and Spice, and Everything Nice… (streampointwellness.wordpress.com)
- Rose Hips- A hella awesome herbal remedy (fishbeets.wordpress.com)
- Stop and Eat the Flowers (thenaturalmysticblog.wordpress.com)
- Arogyam Herbal Tonic (dailyevolutions.wordpress.com)
while obviously not perfectly adhered to, here are our general guidelines
Pollan’s Food Rules (this is #1 – everything else falls into place after this):
eat (real) food. not much. mostly plants.
from Nourishing Traditions:
proper seed, grain, nut, legume preparation
eat the whole (pasture raised) animal (organs, fat, bones, muscle)
(ideally) biodynamic, organic, local produce*
whole (ideally raw) non-homogenized dairy
*but I take what I can get /afford; sometimes, at best, I’m happy to have whole, fresh produce
from Weston A. Price
high quality fish oil supplements
from Dr. Terry Wahls (much similar to Weston A. Price guidelines & NT)
9 cups fresh veggies & fruit a day (3 dark green, 3 sulfur, 3 colour)
include spices and herbs
Omega 3 rich foods, green leaves and animals fed green leaves (pasture raised & wild), wild fish and seafood
eat organ meats once per week
regular bone broth
sea vegetables once a week
eat local, preferably grow your own
salsa fresca WIP
inspired by thehungrybelgian: using chayote & jicama, cantaloupe, shallots, sweet ruffle pepper & mildly hot black Hungarian pepper, coriander & toasted cumin, splashes of lime juice & apple cider vinegar.
- Jica what? Jicama! (ronyanassar001.wordpress.com)
- Fermented salsa (weirdhippystuffandothernaturalthings.wordpress.com)
- Fermented Escabeche (thomahaakfamilyfarm.wordpress.com)
- fermented salsa party (culinariaeugenius.wordpress.com)