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:
3 cups spelt flour
1 teaspoons baking soda
1 teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon nutmeg
3 eggs
1 1/4 cups maple sugar, organic sucanat sugar or maple syrup
1 cup olive oil
2 teaspoons vanilla
3 cups coarsely grated zucchini
1 can 14 oz crushed pineapple, drained
1 cup chopped walnuts (optional)
1 cup golden raisins (optional)
Preheat oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans.
In a medium sized bowl, vigorously whisk together the flour, baking soda, sea salt, cinnamon, and nutmeg.
In a mixer, beat eggs on medium speed for one minute. Add the sugar and beat for one more minute. Add the oil and vanilla; continue beating mixture until thick and foamy. Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.
A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.
Divide the batter equally between the two loaf pans. Bake for 55 minutes or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
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....
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