Friday, August 12, 2005
wow, taste of P.A was a blast. People tasted our chickweed, red clover and portulaca dishes and loved them. Some wanted to buy our products right on the spot, everyone had an opinion and would chat with us for five or ten minutes about our funky offerings and now we are registered with the farmers market on wed and sat mornings in p.a. I think I will make some sweet rose butter to be spread on hot muffins. mmmm. yummy. special note to angela, call me when you have a moment.
Sunday, August 07, 2005
ok, so each day brings us closer to the three day event, where close to 6000 people will go thru the gates. we have 1500 food items to offer with 7 other restaurants on site. hopefully we will have enough.?? red clover blossom syrup. pasta shells with garlic portulaca butter, and finally flower salad with creamy chickweed dressing. this will be very interesting I am sure.
Wednesday, August 03, 2005
Wednesday, July 27, 2005
well, we have now made black pansy pancake syrup, yummy, marigold coffee cake, cucumber salad with portulca leaves, chickweed juice tonic, candied pansies (disaster) next time will use spearmint leaves, red clover lemonade (yummy even Crystal likes it) we are now trying garlic portulaca butter. need containers
Tuesday, July 26, 2005
Sunday, July 24, 2005
this is very yummy Red Clover Lemonade
Herbal lemonades are a refreshing summer drink, and a wonderful way to sneak some nutritious herbs into the family’s diet.
4 cups fresh Red Clover blossoms
1 gallon water
2 cups honey (1 lb) (you can use sugar, as honey is pretty pricey these days)
1 ½ cups lemon juice
1. Gently simmer Clover blossoms in a covered pot for 10 minutes.
2. Add honey, stirring until it dissolves.
3. Cover and let steep and cool for several hours or overnight. (This makes a strong, potent tea, maximizing the calcium and other nutrients in the Clover.)
4. Add lemon juice and chill in the fridge.
Herbal lemonades are a refreshing summer drink, and a wonderful way to sneak some nutritious herbs into the family’s diet.
4 cups fresh Red Clover blossoms
1 gallon water
2 cups honey (1 lb) (you can use sugar, as honey is pretty pricey these days)
1 ½ cups lemon juice
1. Gently simmer Clover blossoms in a covered pot for 10 minutes.
2. Add honey, stirring until it dissolves.
3. Cover and let steep and cool for several hours or overnight. (This makes a strong, potent tea, maximizing the calcium and other nutrients in the Clover.)
4. Add lemon juice and chill in the fridge.
well, I now have the first bath of marigold and spearmint hand creme brewing on the windowsill in olive oil. I still need to purchase some beeswax. The clover blossoms and chickweek are awaiting their turn in the oil, I think I will try the crockpot method for some of the clover. Perhaps some cocoa butter or lanolin and vitamin E oil would be a nice touch. Now only to find some containers to use to hold the ointmint when it is ready. Baby food jars would work for samples, but would not look the prettiest.