Mountain Mama Harvest: This weeks abundance: Collard greens, kale, comfrey, potatoes, onion, peppers, cucumber, zucchini, egg plant, green beans, carrots, sage mint tea, hops, stevia, tea mix of lavender cleavers, mint, parsley, celery, dill seed, nasturtium mix, nettle, basil, tomatoes ( roma, cherry, purple cherokee, green zebra) and cabbage
Whew! Now it is time to make a lot of herbal skin care products. Have a beautiful day
Zucchini Pizza Crust:
http://www.myhumblekitchen.com/2013/09/best-zucchini-recipe-ever-zu...
Honey Sweetened Refrigerated Pickles:
http://www.realfoodallergyfree.com/2011/08/honey-sweetened-refriger...
Sweet Zucchini Relish:
http://www.chicagotribune.com/lifestyles/food/sns-food-sides-zucchi...
Tomato Basil Salsa:
http://www.myrecipes.com/recipe/tomato-basil-salsa-10000000223735/
Information on Dill Seed:
http://wholespice.com/blog/?p=2222
Dill Seed Braid Bread:
http://www.tasteofhome.com/recipes/dill-seed-braid
Digestive Churan (dill seeds, plus you will need to purchase a few more seeds)
http://www.tarladalal.com/Digestive-Churan-31529r
Warm Dill Potato Salad:
http://www.tasteofhome.com/recipes/warm-dill-potato-salad
Nasturtium Pesto:
You need 6 cups nasturtiums. Because you have about 2 cups of nasturtiums, I would add some nettle and basil to this recipe to equal out your 6 cups.
http://www.gardenbetty.com/2013/01/nasturtium-pesto/
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