Tea mix of pineapple sage, stevia, nettle, apple-mint, rose petals, calendula, young blackberry leaves and lemon verbena, salad, collard greens, potatoes, cabbage purple, cabbage green, zucchini, cucumbers, celeriac tops, brassica mix, kale, basil and wild food of the week yellow dock seeds:
Wild Food Of The Week -Yellow Dock Seeds, Wild Buckwheat
Yellow Dock Seed Crackers:
http://www.methowvalleyherbs.com/2012/03/yellow-dock-pesky-weed-as-food-medicine.html
Yellow Dock Seed Vinegar:
http://www.hardyecogarden.com/2011/07/eat-your-weeds-rumex-crispus-curly-dock.html
Zucchini Bread and Butter Pickles: Water Bath Canning Recipe
Yield: 6 qts.
2 qts. organic apple cider vinegar
2 cups local honey
6 tablespoons salt
4 teaspoons celery seed
4 teaspoons dill seed
2 teaspoons ground mustard
8 qts. fresh zucchini, sliced
2 qts. onion, sliced
Bring vinegar, honey, and spices to a boil. Pour over the zucchini and onions. Let stand for 2 hours. Heat mixture to a boil and cook for 3 minutes. They will get mushy if cooked longer.
Pack into hot sterilized jars.
Insert a knife down the edge of he jars to remove any air bubbles Complete seals, process for 15 minutes in a boiling-water bath.
Zucchini Carrot Muffins - Grain Free
http://veggienook.com/2013/05/22/grain-free-paleo-and-vegan-carrot-zucchini-muffins/
Zucchini Apple Spice Muffins - Grain Free:
http://paleomg.com/zucchini-apple-spice-muffins/
Basil- Shallot ( Or Walla Walla Onion) Mustard
Yield: 5 1/2 pints
2/3 cup organic apple juice
2/3 cups organic red wine or organic red wine vinegar
1/2 cup dry mustard
1/3 cup spring water or filtered water
1/4 cup light mustard seeds
1/8 cup chopped organic basil
1/8 cup minced shallots or walla walla onion
2 tablespoons honey
1 teaspoon sea salt
1/4 teaspoon ground allspice
Combine the apple juice, wine or vinegar, dry mustard, water, and mustard seeds in a glass or ceramic bowl and stir, mixing well.
Cover the bowl with natural wax paper and a cloth and let stand for 4 - 6 hours, stirring occasionally.
Process the mixture in a bowl of a food processor ( or blender) until the mustard seeds are coarsely ground.
cook the mixture in a double boiler over simmering water, adding the basil, shallots or onions, honey, sea salt and allspice. Cook for 20 - 25 minutes The mustard will thicken as it cooks.
pour into sterile jars. Cap and seal.
Allow the flavors to marry for 2 - 3 days before using. Will keep in the refrigerator for 2 - 3 months unopened.
Tea Mix: Nettle, apple-mint, pineapple sage, lemon verbena, calendula, wild young blackberry leaves and rose petals.
Empty bag into a gallon jug of spring or filtered water. Let sit overnight, strain and enjoy.
Pineapple Sage
Nettle/Apple-Mint
Lemon Verbena
Comments
I kept pushing "like" and it looked like I was "un" liking it. Anyway, I love this. Thanks for the amazing beautiful recipes!!