Chickweed Soup and a Dandelion Sandwich. Veggies from the garden. Not shown, Dandelion Coffee and home-made applesauce.
Saturday, October 18, 2014
Thursday, October 16, 2014
Pick the largest roots possible, and clean them with a brush, soaking them until the water is clean. Chop, in a food processor until the size of rice.
Brew the coffee in a French Press for ease of preparation, let steep until dark brown, then serve with milk and sugar. This is a nice brew, with a slight chocolate overtone.
Monday, October 13, 2014
Just when I thought fall production was coming to an end our refridgerator died, and I had to remove six quarts of squash soup from the freezer. I canned it in quart jars. We bought ice to hold everything safely until this refridgerator was delivered. The milk was used to make yogurt and cheese, and the plastic storage bins from the old refridgerator were repurposed here, to hold breads, tortillas, and more summertime produce.
This time of year the Curly Dock seed heads are ready to gather and harvest. After sweeping them off the stalk I blenderize them into flour, and add to my Bannock recipe. Dehydrated pear skins and apple skins are also blenderized, forming a powder that I add to the mixture. Shredded cheese completes this primitive bread, long used by the Indians in Canada and the United States.
Spaghetti Sauce; Bruschetta; Roasted Tomatoes; Moth Bean Curry; Roasted Veggies; Zucchini Relish; Yellow Squash Relish; Apple Pie Filling; Fruit Compotes-apples, pears, plums, huckleberries; Plums; Blackberry Jam; Huckleberry Jam; Elderberry Jam; Plum Jam; Mango Syrup; Apple-Cranberry Sauce.