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Today's Harvest: Nettle, kale, mustard greens, collard greens, arugula, salad mix, curly top garlic, garlic chives, nasturtium spicy mix, peas,  yellow dock leaf, parsley, dill, basil, pineapple weed, self heal, calendula, mint tea mix, 

Article: Natural approach to help you with Hay Fever: 

http://www.westernherbalmedicine.com/Western-Herbal-Medicine/Hayfever-A-Natural-Approach.html

Books on Wild Edibles: 

http://www.amazon.com/gp/product/1423601505?ie=UTF8&camp=1789&creativeASIN=1423601505&linkCode=xm2&tag=naturalliving00-20

http://www.amazon.com/gp/product/1402767153?ie=UTF8&camp=1789&creativeASIN=1402767153&linkCode=xm2&tag=naturalliving00-20

Nasturtiums: The Edible Flower With A Bite

http://www.motherearthnews.com/real-food/nasturtium-zmaz82mjzglo.aspx#axzz35fogvpeS

Nasturtium Pesto

This recipe require a lot of leaves and flowers.  Just half the recipe or make it even smaller.  Enjoy! 

http://www.gardenbetty.com/2013/01/nasturtium-pesto/

Self Heal 

http://www.motherearthliving.com/plant-profile/an-herb-to-know-7.aspx#axzz35g7NWskX

Self heal (Prunella vulgaris) This scentless perennial mint is one of the great unsung healers of the world. The leaves and flowers contain more antioxidants - which prevent cancer and heart disease, among other healthy traits - than any other plant tested. And as part of the mint family, self heal is imbued with lots of minerals, especially calcium, making it an especially important ally for pregnant, nursing, menopausal, and post-menopausal women.   You  can put self heal leaves in salads in the spring and fall, make a medicinal vinegar with the flowers during the summer, and cook the flowering tops (fresh or dried) in winter soups. 

Pineapple Weed: 

http://www.commonsensehome.com/pineapple-weed/

Kale Recipes

In our  house we LOVE KRISPY KALE CHIPS 

Spicy Krispy Kale ( I love this recipe)  

http://www.veggiecation.com/recipe-of-the-month/spicy-krispy-kale-chips.html

Spice with Cashews and Nutritional Yeast:

Side note:  If you do not have the time to soak the cashew you could use organic cashew butter.  You will have to adjust the recipe a little.  

http://www.thisrawsomeveganlife.com/2012/02/ellusive-kale-chip.html#.U6sVYfldUfg

Cheezy Spicy Kale Chips:

Omit the Agave and use honey instead or just leave out the sweetener.  Never use vegetable oil.  Use organic olive, avocado, sunflower etc. 

http://kblog.lunchboxbunch.com/2011/08/cheezy-spicy-kale-chips-vegan.html

Nettle Pesto: Note:

Omit the pine nuts they are not good for you.  Add walnuts, almonds or pumpkins seeds instead. 

http://jessthomson.wordpress.com/2011/04/26/stung/

Creamed Collard Greens:  

Make sure you get organic cream and make sure it is not ultra pasteurized!  You could also use full fat coconut milk.

http://www.foodandwine.com/recipes/creamed-collard-greens

Basil :) 

Sage Fir Deodorant Sample

Vodka, distilled water, essential oils of fir, sage, tea tree, black pepper, bay, intentions of Love, Beauty and Health

Curly Top Garlic (Scapes)

http://islandvittles.com/2010/07/02/top-five-friday-garlic-scapes/

Calendula

Calendula Tea recipe:  Remember when following a tea recipe that uses dried herbs and you have fresh herbs, double the amount of herb used in the recipe. 

http://www.anniesremedy.com/chart_remedy.php?rem_ID=173

Mountain Mama Wellness Box:  

Lemon balm, tea mix (apple-mint, lemon verbena, calendula and cleavers), collard greens, swiss chard, kale, tomatoes, peppers, nettle,  potatoes, zucchini, broccoli leaves, celery seed, wild food mix (dandelion, yellow dock and sheep sorrel), kohlrabi, garlic chives, celery, basil, beets, onions and tops.

If you don't have a CSA/farm share, no problem, check out the organic farmers at your local farmers market.  Fall crops are starting to come in, that means it is time to up your intake of more green veggies.  It also means it is time to stop the sugar intake, do not increase your sugar intake with all the holiday goodies.  Sugar brings down your immune system!  

Again increase the green veggies, the beets, the turn-up greens, mustard greens, collard greens, cabbage, wild edible weeds, kohlrabi, etc...   

JUST A REMINDER...........

Think Twice Before You Support Wholefoods: 

http://tv.naturalnews.com/v.asp?v=B2DB9DDBCAAFBB5162760F0D61FD46FD

HAVE YOU MADE A GOAL OF NO FAST FOOD?  

YOUR BODY IS YOUR 401 K PLAN........

Zucchini Pineapple Bread: 

Wild Soup: 

Dandelion, yellow dock and sheep sorrel

Garlic chives, chopped

Celery, chooped

onions, chopped

1 tsp (or more thyme) 

1 tsp pepper

4 cups organic milk, (raw is best) never buy ultra pasteurized!  or Milk Alternative

2 tablespoons arrowroot or organic white flour

2 tablespoons organic butter 

Sea salt to taste 

Saute onions and celery then add chopped garlic chives. Cook about a minute

 Wash sorrel, dandelion and yellow dock and put in saucepan with a little water (not covered). Cook slowly for about 1/2 hour.  Strain and put in a soup pot. 

Add sauteed mixture

Put 4 cups of milk . Add 2 teaspoonfuls of butter and 2 tablespoonfuls of  arrowroot or flour (thoroughly blended to avoid lumps) to the hot milk.

Add thyme and pepper,  Cook on low for about 5 minutes, be careful not to burn. 

Enjoy! 

More on Sheep Sorrel:

http://blog.emergencyoutdoors.com/edible-wild-plants-sheep-sorrel-rumex-acetosella/

Kohlrabi and Kohlrabi leaves

http://www.thekitchn.com/top-five-ways-to-prepare-kohlr-60321

Kohlrabi leaves:  saute them like beet greens. Yummy! 

Sauteed Kale and Kohlrabi:

http://www.epicurious.com/recipes/food/views/Sauteed-Kale-with-Kohlrabi-354974

We like to eat ours raw.  Here is a great recipe below.  Remember if you do not have a certain ingredient, for any recipe, just omit it or get creative with what you have around the house.  

We also like to keep it simple and just slice it up and eat it raw.  

http://g0lubka.blogspot.com/2012/08/kohlrabi-avocado-salad.html

Garlic Chives

Barbecue Sauce: 

1 cup plain tomato sauce

2/3  cup organic shade grown strongly brewed coffee

1/4 cup molasses

1/4 cup apple cider vinegar

2 tabelspoons tomato paste

2 tablespoons coconut sugar or organic brown sugar

2 tablespoon organic unsweetened cocoa powder

2 teaspoons dijon mustard

1 or 2 chipotle chili pepper or  pepper of choice.  You can also roast them. 

 (never use green bell peppers)

4 shallots, or 1 large onion chopped

4 garlic cloves minced 

2 teaspoons finely minced fresh organic ginger root

1 teaspoon ground cumin

1 teaspoon garlic powder

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1.  Saute, shallots or onion, garlic and peppers. 

2.  Add minced ginger to sauteed mixture, cook 2 minutes

3.  Put sauteed ingredients in medium size sauce pan. 

4.  Place all  the rest of the ingredients in a medium size sauce pan.  Stir adn combine. 

5.  Bring mixture to a simmer over medium heat.  

6.  Reduce heat and simmer uncovered, stirring occasionally, until mixture has thickened slightly about 10 minutes.  

7.  Remove from heat and let cool in the pan. 

Enjoy!

Saturday Morning Fire

A great place to sit and drink tea after harvesting this morning

Thankful for the abundance of produce! 

AND PLEASE REMEMBER....