tag:blogger.com,1999:blog-33585898359620993782024-03-17T02:14:42.777-07:00Southern Forager“I have made a satisfactory dinner of a dish of purslane which I gathered and boiled. Yet, men have come to such a pass that they starve, not for want of necessities, but for want of luxuries.”
-Henry David ThoreauDr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.comBlogger155125tag:blogger.com,1999:blog-3358589835962099378.post-84746756801422909772016-05-27T07:41:00.000-07:002016-05-27T07:41:46.537-07:00May Foraging Near Murfreesboro, TN<div class="separator" style="clear: both; text-align: center;">
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This past week I was fortunate to forage in a lime stone glade in Murfreesboro, Tennessee. I live about an hour west of this location and in just that distance, much of the vegetation changes. There is far more limestone in this location with a thinner crust of dirt covering it. As expected, you will find vegetation more able to bare heat and often thriving on it. What you will see are very hardy plants. One of the reasons I like wild edible/medicinal plant is that they have not been tended and have survived and flourished with out the intervention of gardeners. In other words, the strong do survive!<br />
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Some of the plants are more common than others. Some are unique to this area.<br />
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White clover, <i>Trifloium repens</i>, is prolific in the mid-south right now. There are fields of it. It is in the pea family and edible from root to blossom. It is also highly nutritious and high in protein and fiber! The flowers can also be used to make tea, as an addition to a salad or dried and ground into a flour for baking. However, some people are allergic to clover so try just a little to begin.<br />
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Mullein, <i>Verbascum thapsus</i> in the Scrophulariaceae family, is not used for food but is an important herb for medicine. If
you are interested in herbal remedies, this is a plant you should have
in your garden. It is primarily used for respiratory ailments. It has
been used as an effective treatment for asthma, whooping
cough, bronchitis, hoarseness, pneumonia, earaches, colds, chills,
flu, allergies, tonsillitis, and sore throat. The herb produces an
expectorant action which is attributed to the triterpenoid saponins
present. Additionally, it contains tannins which help shrink inflamed
and swollen respiratory passages, thus allowing for easier breathing.
Mullein also is rich in mucilaginous substances, called polysaccharides,
which
protect mucous membranes, preventing the membranes from absorbing
toxins. This
produces a soothing and cooling effect to the lungs and
throat. It also has an antispasmodic effect, relaxing muscles and
relieving chronic coughing. It has even been an effective treatment for
tuberculosis since it inhibits mycobacterium, the bacteria which causes
the illness. Indians smoked the dried leaves as a remedy for lung
ailments.<br />
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Other uses for this plant include as a remedy for complications to Lyme
disease, urinary incontinence, recurring bladder infections,
interstitial cystitis and to treat spinal and muscle injuries. It also
has a mild narcotic effect on some people and has been used as a sleep
aid and to relieve abdominal cramping.<br />
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A salad in one photo!<br />
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Curly Dock, <i>Rumex crispus</i> in the Polygonaceae family (buckwheat), is one of the earliest spring greens and one of my favorites. It is one of three docks I have found growing in middle Tennessee. The other two are broad leaf and smooth dock. All can be used interchangeable. The leaves can be used as greens similarly to spinach. The flavor is usually mild with a bit of tartness which is not obvious when cooked. You can chop and add to soups, sauces and chili. It can also be added to meatloaf or <a href="http://southernforager.blogspot.com/2015/04/turkey-dock-meatballs-yummm.html">meatballs</a> for that touch of green. If boiled too long it will turn to mush. It can not be canned for this reason. By mid summer it will produce a plume of red seeds that can be picked and ground for flour. It makes a nice dark bread. It is an excellent source of vitamins A and C, as well as the minerals iron and potassium.<br />
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Dock does contain <a href="http://www.eatthatweed.com/oxalic-acid/">oxalic acid</a> so consuming too much of it may be an issue to some people. Oxalic acid is also found in spinach, chocolate, bananas, parsley, tea, beer, rhubarb and almonds. Also, our bodies create it naturally. It can prevent the absorption of nutrients or be toxic in super high doses. Thus, eat in moderation.<br />
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Common Plantain, <i>Plantago major</i>, is another frequently found plant. To an herbalist, it's a crucial
healing plant, particularly for treating skin conditions. As a matter of
fact, if you have a bug bite or poison ivy, you can chew up some of the
leaves of this plant and put it directly on the skin and it will take
away the sting or itch and aid healing. That's a nice trick to know! It
is used as an astringent and helps to heal infections, include eye
infections like conjunctivitis. This herb is commonly used to make skin
salves, teas, poultices and tinctures. It has been called Snakeweed in
the past due to its ability to draw our poison from a wound or
snakebite. A tea or infusion of plantain leaf has even been used as ear
drops for ear infections (as long as the ear drum has not burst) to aid
in healing and reduction of pain. Historically, it has been used to
treat lung conditions (expectorant), stop diarrhea in children and treat
yeast infections. The Anglo-Saxons considered it one of their nine
sacred herbs and it was even mentioned by William Shakespeare in Romeo
and Juliet in reference to its skin healing properties.
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It
is also quite edible, though you must look for young leaves usually
found in early spring. As the plant ages, the more bitter and fibrous it
becomes. However, if you are starving, you can boil the plant in
several changes of water to reduce the bitterness. Older leaves have a
more woodsy flavor and is best eaten pureed. When the leaves are young
and no longer than about four inches, they have a nutty, asparagus-like
taste. The leaves can be used like spinach. However, there are lines in the leaf that contain strings. It is best used if you cut against the grain of these lines to sever those strings. The leaves can be successfully <a href="http://southernforager.blogspot.com/2015/06/canning-common-plantain.html">canned</a>. The seeds are also edible and can be ground to make a form of
flour. In recent studies of plantain seeds, they have been attributed to
lowering cholesterol. </div>
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Nutritionally, the plantain is
high in iron, and rich in vitamins A, C and K, as well as numerous other
vitamins and minerals. It is a powerhouse of beneficial chemicals in
healing and preventing disease.</div>
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Wood Sorrel, <i>Oxalis Acetosella</i>, is a wonderful lemony flavored plant often confused with clover. It is of similar size but the leaves are heart shaped with a dip in the center rather than round. It is one of those plants that is easy to pick and pop in your mouth for a refreshing tart flavor. It also contains oxalic acid. It grows world wide and has a long history of use by native Americans. It goes well in salads and in sauces for fish. </div>
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Virginia Creeper, <i>Parthenocissus quinquefolia</i>, while not considered edible does have some medicinal qualities. However, it also can cause allergic reactions similar to poison ivy in some people. It likes to climb and has been used in landscaping because of this and its brilliant red color in the fall. There are some references to its benefit medicinally in internal use in tea form though in my opinion, this is a plant to use caution. However, the use that appears to be of most interest is that reportedly when the leaves are used in a decoction externally, it is said to cure head lice in children.<br />
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Perilla, <i>Perilla frutescens</i> in the Lamasceae family (mint), is also known as Shiso, a native of India and an herb commonly used in Japanese and to a lesser degree Chinese and Korean cuisines. Pepsi even made a Perilla flavored soda for that part of the world.<br />
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Shoots will begin to appear in March and flower by the end of summer. Perilla is easy to grow and will reach heights of two to three feet. Varieties of this plant can be either green or purple and can cross pollinate. There are even versions that can be frilly, and ruffled-leaved. While it is not a perennial, it does quite successfully reseed itself. Much like basil, it can grow in partial shade or sun. The leaves of the Perilla plant are high in Vitamins A and C. They are rich in fiber and riboflavin. Minerals include calcium, iron and potassium. <br />
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The plant has been used as an anti-inflammatory and it has been known to have preservative effects on other food due to the presence of terpenes such as perilla alcohol. In Japan, the oxime of perillaldehyde (perillartin) is used as an artificial sweetener since it is about 2,000 times sweeter than sucrose. While the seed oil is edible and contains a high concentration of alpha-linolenic acid, a kind of omega-3 fatty acid, it also contains a chemical that is a potential lung toxin, thus should not be used as a cooking oil. The leaves, on the other hand, have been used in culinary creations for hundreds, if not thousands, of years. The flavor is best when the leaves are used fresh. It has a flavor like a cross between anise and mint. The leaves can also be successfully dried and used as an herb.<br />
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Chickweed, <i>Stellaria media</i>, is one of the most common edible succulent weeds in the South. It can grow year round but does not like intense heat preferring cool, wet weather. It is frequently described by foragers as one of their favorite edibles. It grows low to the ground usually in dense, tangled mats. You can even find it in the cracks of sidewalks in the city. It is stringy and flexible with pointed oval leaves that grow in pairs along its stem. When it blooms it has a white flower with five petals. However, the petals are notched in such a way that it appears to have ten petals. These tiny flowers at the tip of the plant will eventually drop tiny brown seeds. Chickweed has nitrogen-fixing qualities for your garden which probably benefited the above garlic. It is a great plant for beginning foragers. It is called chickweed because chickens love to eat it. It is a delicate crunchy green with a mild earthy taste much like alfalfa sprouts. It is wonderful in salads and provides choline, vitamin A, vitamin C, vitamin B6 and B12, beta carotene and vitamin D. It contains the minerals calcium, potassium, phosphorus, zinc, iron, manganese, sodium, silica, selenium, and copper.<br /><br />Some recent research has shown that it can be an effective antihistamine. Chickweed also contains saponins that break down fat cells and which many herbal weight-loss formulas contain. It has been referred to as nature’s diet herb. It has also been attributed to helping arthritis, rheumatism, bladder issues and gout. It reduces inflammation and helps to regulate thyroid and metabolic function according to some sources. It can be used externally to treat skin problems.<br />
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Widow's Cross, <i>Sedum pulchellum</i>, also known as a stonecrop, is one of the tough succulents that thrives on limestone with the full exposure of the Southern sun. When the summer moves into dryer heat the plant will shrivel and drop its seeds into the rock cracks and wait until rainy season returns to sprout again.<br />
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Most Sedum are edible but some, particularly those with yellow flowers such as Goldmoss Sedum, are mildly toxic and eating too much will cause stomach upset and the hybrid <i>Sedum rubrotinctum, </i>aka "Pork and Beans" or "Jelly Beans" has been reported as toxic. Some Sedum are more bitter than others making them undesirable. They have been used in salads, cooked and pickled.<br />
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These lovely berries and leaves growing on what appears to be bushlike structures can easily be mistaken for poison oak or poison ivy. They grow in leaves of three but in this instance you do not need to leave them be! These are Fragrant Sumac, <i>Rhus aromatica</i>. It is the lesser known of the three most common edible Sumacs: Staghorn, Smooth and Fragrant Sumac. They are close cousins to poison ivy, poison oak and poison sumac though they have a feature that sets them apart. The poisonous varieties all have white or yellowish berries while the edible varieties are a variation of red. However, super sensitive people may have a reaction to edible sumac so proceed with this in mind.<br />
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Sumac is often used to make a lemonade-like drink. The outside of the berries have a citric taste to them and when soaked in water, creates a resemblance to lemonade. The berries are also often used to create a popular middle eastern spice called <a href="http://southernforager.blogspot.com/2014/10/zaatar-seasoning-made-with-wild.html">Za'atar</a>. The citric taste to the berries is the primary attraction to this fruit so you do not want to wash it or pick it just after a rain. The best time to pick sumac is late summer before they have dried on the plant.<br />
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The leaves have a pleasant citrusy smell when crushed. Reportedly, native Americans would mix it with tobacco to smoke. An examination of the leaf structures will also help to distinguish Fragrant Sumac from Poison Oak or Poison Ivy. Fragrant sumac has a sessile (no petiolule) terminal leaflet. In other words there is no stem between the end leaf and the other leaves.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9sTe-cuz3i1j7gYFLWjq9gXwtuebSY9TNR0Ndu4yaUOoFwKC0keqcjb7DOOp4xdhPfzFjpg4ZyKOUn0bhXiTsWrDPl2EPhhHq2xYqDL2SNkM5SWRLG7nIfFM1YewL31sQ9e59TGC4Ed-T/s1600/0+sumac.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9sTe-cuz3i1j7gYFLWjq9gXwtuebSY9TNR0Ndu4yaUOoFwKC0keqcjb7DOOp4xdhPfzFjpg4ZyKOUn0bhXiTsWrDPl2EPhhHq2xYqDL2SNkM5SWRLG7nIfFM1YewL31sQ9e59TGC4Ed-T/s320/0+sumac.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from Arkansas Native Plant Society</td></tr>
</tbody></table>
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Staghorn, Smooth and Fragrant Sumac berries can all be used similarly. There are numerous recipes online worth trying.<br />
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Prickly Pear Cactus, <i>Opuntia humifusa</i>, is highly edible. Both the pads and the red fruit that the plant
produces can be used in numerous recipes. This cactus has been a
frequent ingredient in southwestern and Native American cuisine.<br />
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The best time to harvest the cactus paddles or "Nopales" is in the late
spring while the fruit or "Tunas" is in the late summer. There are two
types of spines on these pads that you must eliminate before cooking.
You will see large smooth fixed spines and small hair-like spines that
are called glochids. It is these glochids that will cause you the most
pain! They easily penetrate the skin and detach from the plant. There
are two ways to remove the glochids from the pads or fruit. You can
either cut/scrape it off or you can burn it off. If a blow torch is not
convenient, I would suggest the scraping. To harvest, use a knife (or
twisting/bending motion) and tongs. I would also suggest using gloves,
thick ones. You can actually buy the cacti in Spanish markets already
de-spined and sliced, ready for cooking. So when you are cursing about
the stickers in your hand, remember that people pay big bucks for this
delicacy! Duct tape or Elmer's glue can be used to remove splinters.<br />
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The pads of the Prickly Pear have a taste similar to green beans and a
texture like okra. The red fruit is slightly sweet and similar to a
cross between a pear and a beet. The pads are typically boiled, grilled
or fried while the fruit is often made into jelly, added to smoothies or
eaten raw. The pads are not peeled. Just carefully remove the spines
before slicing and cooking. For the fruit, if you cut the ends off and
then cut in half or make a slice down the side of the body, the peel
comes right off. You can also easily scoop out the seeds with a spoon.
The flesh is the part in which most people are interested, though the
seeds are edible as well. To juice the prickly pear fruit, place the
"husked" (still with seeds) prickly pears into a blender or food
processor and pulse until liquefied. Poor into a fine mesh sieve and
press out the juice into a bowl. Discard the remaining seeds and pulp.
Depending on the size, between six and twelve prickly pear fruits will
give you one cup of juice.<br />
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Research on the nutrition of the prickly pear suggests that is can lower
bad cholesterol and lower the need for insulin in diabetics. It has
many antioxidant properties and is rich in vitamin C, iron, beta
carotene and calcium. Due to its high fiber content it has also been
used to improve the digestive system.<br />
<br />
While a person who has never eaten prickly pear before might find the
idea of eating something with spines on it to be a bit crazy, there are
numerous accounts of people who grew up eating it, still crave it and
reverently pass down recipes for it.<br />
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Indian Plantain, Arnoglossum plantagineum in the Asteraceae Family, also known as Groovestem Indian Plantain or Prairie Indian Plantain. It is not closely related to Common Plantain. While not reported as edible there are possible medicinal qualities. Cherokee Indians used it as a poultice for cuts, bruises, tumors and infections.<br />
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Purple Tassels, <i>Dalea gattingeri</i>, or Dattinger Prarie Clover in the Fabaceae family (legume). It is a characteristic plant of the shallow soils of limestone glades in middle Tennessee. There are only a few locations known outside of this area. It is a perennial hermaphrodite plant. It is a nitrogen fixer and can not grow in the shade. It is a very fragrant plant. According to PFAF, the roots can be chewed and the leaves can be dried and used for tea. It is drought tolerant and will stay green until a hard freeze which is usually December or January in Tennessee.<br />
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Wild Salsify, Tragopogon dubius, also known as western or yellow salsify and Goat's Beard. Its nickname is Johnny-Go-To-Bed-At-Noon because the flowers open in the morning and close at mid-day because of the heat. It is a close cousin to dandelion. It is a hardy annual and not shade tolerant. It loves poor soil. When going to seed it looks like a giant dandelion seed head.<br />
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The roots, leaves and flowers are edible. The flavor is very mild. Some foragers say that it is one of the best lettuce like wild plants available.<br />
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Horsemint, <i>Mentha longifolia</i>, a wild mint, also known as lemon beebalm. The flowers and young leaves of this plant add a wonderful herbal/citrus flavor to tea. If watered, this plant will continue to flower until the end of summer. The leaves are high in thymol which have a sedative effect making it a good drink before bed and a remedy for upset stomachs.<br />
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Lyre Leaf Sage, Salvia lyrata in the Lamiaceae family. It is a mild mint and has been used as a cough and cold treatment in a tea form. According to folk medicine, fresh leaves can be applied to warts for
removal, as well as the leaves and seeds can be made into an ointment to
heal wounds and sores. Young leaves are also edible in salads.<br />
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Recently another forager successfully collected the seeds and used them as one would use Chia seeds (also in the mint family, closely related). They have the same mucilage properties as Chia. The verdict when used was that it had a better flavor. The method she used to collect the seeds was to run her hand up the stalk and after collecting about 1-2 cups, she gently rubbed them in her hands, then dropped them into a bowl in front of a fan that blew the papery chaff away.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoRdEx7RftvdeaExJyEm2Kr9RCxuLSdCNf3muaU8xSfZ4ACqFDxOl-JK4A9LLpYAwBGRs5wfVxCorxWaEfMrQTWKCX2L7shZFvEY7ehg9THs5dTvscNTk0waujzTk8v41tWih4oIU5KNoC/s1600/013268050_1107487855977279_2199372492498391950_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoRdEx7RftvdeaExJyEm2Kr9RCxuLSdCNf3muaU8xSfZ4ACqFDxOl-JK4A9LLpYAwBGRs5wfVxCorxWaEfMrQTWKCX2L7shZFvEY7ehg9THs5dTvscNTk0waujzTk8v41tWih4oIU5KNoC/s320/013268050_1107487855977279_2199372492498391950_o.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Store bought Chia seeds (L) and Lyre Leaf seeds (R). Photo by<a href="https://www.youtube.com/channel/UCC27d6D78oghpMAP2ErF-5g"> Mona Folds</a>.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZyxqGQr6FEgPyKefHE_9k9u7FL99qFXJL04s5iw6Xm5xRVkQEgb1TFZnrnMzMiSfAjIbdTQreI_ehTPc0yBPhrrSvb3Ga-mE6wcZzMrlSOXCUjiIsI2SvT4RXszZbuEECHpwhyepWuIL/s1600/013227852_1107548755971189_240094756705904086_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZyxqGQr6FEgPyKefHE_9k9u7FL99qFXJL04s5iw6Xm5xRVkQEgb1TFZnrnMzMiSfAjIbdTQreI_ehTPc0yBPhrrSvb3Ga-mE6wcZzMrlSOXCUjiIsI2SvT4RXszZbuEECHpwhyepWuIL/s320/013227852_1107548755971189_240094756705904086_o.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lyre Leaf seeds. Photo by <a href="https://www.youtube.com/channel/UCC27d6D78oghpMAP2ErF-5g">Mona Folds</a>.</td></tr>
</tbody></table>
It would be worth some experimentation to master the collection of these seeds! <br />
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Wild grapes. The exact species of grapes can be difficult to determine
but these are most likely frost grapes. They are tiny and tart with a
thick skin. They sweeten after a frost if the birds leave them alone
that long! They make some of the best jelly. Grape leaves can also be eaten. You can can them
as well for winter use.<br />
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Queen Anne's Lace, <i>Daucus carota</i>, also known as wild carrot. Similar in appearance to the deadly poison hemlock, Queen Anne's Lace is distinguished by fine hairs on its solid green stems, a root that smells like carrots, and occasionally a single dark red flower in the center of white flowers. Just remember, "The queen has hairy legs." Also poison hemlock has red/purple splotches on its stem, "The blood of its victims."<br />
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First year roots and leaves can be eaten. Flowers can be used in salads or made into jelly. Aromatic seeds can be used as a seasoning.<br />
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Thistle, in the Asteraceae (sunflower) family. Historically, thistle has been used to treat liver, kidney and gall
bladder problems. It helps to protect the liver from damage and
improve some symptoms of hepatitis. Research has also suggested that it
has anti-cancer effects by reducing the blood supply to tumors and
preventing cancer cells from dividing and reproducing.<br />
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It originated in the Mediterranean region and likes dry sunny areas. In
middle Tennessee it seems to grow everywhere. All parts of the plant
are edible though the seeds are generally what are most often used. The leaves can be trimmed of their prickles and used as a
spinach substitute. In the past these were commonly used in salads,
soups and pies. The seeds can be roasted and used in a coffee fashion
once ground. The mid rib of the larger leaves can also be cut out and
used in recipes. It can also be juiced. There are no poisonous true thistles but some taste better than others.<br />
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Thistles are usually a two year plant. The first year is a rosette and the second is the stem and blossom.<br />
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Poke weed, <i>Phytolacca americana</i>, is a much loved and hated plant. Primarily, this is because if prepared incorrectly, it can poison you, causing vomiting and diarrhea. The compounds thought to be problematic are oxalic acid, saponins (phytolaccotoxin and phytolaccigenin) and an alkaloid (phytolaccin). On the other hand, it's early spring appearance has saved many a settler from starving and even today it is being studied for it's cancer and virus fighting ability. It is high in Calcium, Phosphorus, Iron, vitamin A, Thiamine, Riboflavin, Niacin and vitamin C. <br /><br />It's really not hard to prepare as long as you follow a few rules. What I like about it is the very pleasant taste and texture, not too firm and not falling apart, and it turns a beautiful green when cooked. In some places it is so loved that there are festivals in honor of the plant, like Poke Sallet Fest in Gainsboro, Tennessee, and Poke Sallet Festival in Harlan, Kentucky.<br /><br />It is easy to recognize Poke. It is a herbaceous perennial with lance shaped leaves, which when<br />turned over, display a unique raised vein pattern. When picking Poke for cooking, only pick from plants that are knee level or less with stems no bigger than a finger. This plant tends to get large (10-12 feet) and is often mistaken for a tree. Also avoid any with deep red stems, and do not pick if there are any blooms or the beginnings of berries. To cook, wash the leaves, remove the stems, cut (optional) and bring two pots to boil. Drop leaves into first pot for 7 minutes and using a straining spoon move to second pot for 5 minutes, then strain. At this point you can prepare the Poke in whatever fashion you like. Some people eat it with eggs. Some people fry it with onions and bacon.<br />
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Dandelion leaves, <span class="st"><i>Taraxacum officinale</i>, are </span>one
of the best eating greens available. They have more calcium and iron
than most cultivated greens. The roots can be roasted, ground and used
as a coffee substitute. The flowers can be made into jelly, syrup and
wine. The flavor is very similar to honey. The leaves and be dried and added to soups
and stews all year.<br />
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Wild Blackberries, Rubus spp., are prolific in middle Tennessee. Blackberry season begins at the start of July and goes through the entire month. There are several different types often growing in the same patch. They range from tiny to thumb size. They can be eaten raw or cooked. There are numerous sweet and savory canning recipes which will let you enjoy them year round! The leaves can be used fresh or dried in tea.<br />
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Sulpher Cinquefoil, <i>Potentilla recta</i>. Primarily used in decoctions, teas and tinctures for numerous <a href="http://medicinalherbinfo.org/herbs/Cinquefoil.html">medicinal purposes</a> such as fever, pain, anti-hemorrhagic agent and digestive disorders.<br />
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Blue Lobelia, Lobelia siphilitica, a plant primarily used medicinally to treat respiratory and heart. It has a <a href="http://www.herballegacy.com/King_History.html">long history</a> of use.<br />
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Sweet Woodruff, <i>Galium odoratum</i>, has a scent that has been compared to new-mown hay or vanilla. This flavor is maintained even when dried. It has historically been used as a medicine during the middle ages, an air freshener, an herbal tea and as a flavoring for wine in Germany. It has been used to flavor <a href="http://www.sweet-and-wild.com/sweet-woodruff-vodka-jelly/">jelly</a>, jam, ice cream and even a softdrink.<br /><br />
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<b>Other found plants without use but pretty!</b><br />
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Small's Ragwort, Packera anonyma, also known as Appalachian Ragwort.<br />
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Clematis, probably "Nelly Moser", over 250 species.<br />
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<i>Notes:
While the content of this blog has been tried/tested and/or the research
diligently presented, I am not responsible for your use of it. Always
try a little of the food first to test for allergies. Please do your
own research. Discuss with your doctor before you use any herbal
medications. </i><br />
<br />Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com11tag:blogger.com,1999:blog-3358589835962099378.post-28090638499980750682016-04-30T21:24:00.000-07:002016-04-30T21:24:18.473-07:00Lyre Leaf Sage<div class="separator" style="clear: both; text-align: center;">
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Ever notice something one time and then see it everywhere? That is what this plant is doing to me! I noticed it while running errands as it grew profusely in someone's yard. After researching, I discovered that it is Salvia lyrata (Lamiaceae), also known as lyre leaf sage. It is a mild herb in the mint family. It is a cough and cold treatment as a tea, and according to folk medicine, fresh leaves can be applied to warts for removal, as well as the leaves and seeds can be made into an ointment to heal wounds and sores. Young leaves are also edible in salads.<br />
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Lyre Leaf Sage Tea<br />
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1 tablespoon dried lyre leaf herbs<br />
1 cup of boiling water<br />
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Boil water and remove from heat. Add herbs to steep for 10 minutes. Strain and sweeten to taste.Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com9tag:blogger.com,1999:blog-3358589835962099378.post-71448069089046917642016-03-30T12:12:00.001-07:002016-03-30T12:12:58.137-07:00Maple and Acorn Rugelach Cookies!<div class="separator" style="clear: both; text-align: center;">
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Rugelach, crisp yeast-free cookies rolled with a variety of goodies inside, has its roots in old world cuisine. You can find many versions (and spellings) in different cultures across the world. They are frequently made with an heirloom recipe and served during holidays. Here is a version using wild ingredients, the acorn and maple syrup! <br />
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These taste amazing. I am no expert at rolling pretty dough, but after one bite I did not care! I tried them also as a cookie and made in a small muffin tin. All are excellent!<br />
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<span style="font-size: large;"><i><b>Maple and Acorn Rugelach</b></i></span><br />
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<b>Ingredients</b><br />
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Dough: <br />
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8 ounces cream cheese, softened <br />
2 sticks unsalted butter (1/2 lb), room temperature <br />
1/2 teaspoon salt <br />
1/4 cup sugar <br />
1 teaspoon vanilla <br />
2 cups of flour <br />
1 egg for brushing <br />
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Filling: <br />
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1 1/2 cups of acorn flour coarsely ground (how to make <a href="http://southernforager.blogspot.com/2015/11/acorn-meat-balls.html">Acorn Flour</a>)<br />
1 cup sugar <br />
1 teaspoon cinnamon <br />
1/4 cup maple syrup <br />
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<b>Instructions</b> <br />
<br />
Whip with mixer cream cheese, butter, salt, sugar and vanilla. Slowly add flour until just mixed. Separate dough into three balls. Wrap in plastic wrap and refrigerate 2 hours or up to one day. <br />
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Mix acorn flour, sugar and cinnamon together. Remove dough from refrigerator and roll into circle. You can use a floured surface or roll dough between two sheets of plastic wrap for easiest method. <br />
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Spread a thin layer of maple syrup on dough. If your maple syrup is cold, you may wish to warm it for easier application. Top with a layer of filling mixture. Use a pizza cutter to cut into eight slices. Roll from the large end to the small. If your dough is too pliant, place in your refrigerator or freezer for five minutes. Repeat with remaining balls of dough.<br />
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Arrange cookies on pan covered with foil or parchment paper. Brush with egg white for glossy sheen on finished cookie. Bake at 375 for 12 to 15 minutes or until golden on the edges. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrAgHbz9te6cPMglOEh24ytI3IDJmuTd693umz91piRn4EEOyj1gAoczh9h3lwDfeXPudG99Ps8bMY44jn5m8j3pQZSEMHJltaLB_j3KUJKLCbBgYTT5iH-qSitO5JvlhTAT6oPdHPxdB1/s1600/20160330_120535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrAgHbz9te6cPMglOEh24ytI3IDJmuTd693umz91piRn4EEOyj1gAoczh9h3lwDfeXPudG99Ps8bMY44jn5m8j3pQZSEMHJltaLB_j3KUJKLCbBgYTT5iH-qSitO5JvlhTAT6oPdHPxdB1/s320/20160330_120535.jpg" width="320" /></a></div>
<br />
You can experiment with different shapes if you prefer.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC4wOHoyrjA7A7FKOij1adCs0ZpeRGhTSehbeBKKZRJj1XiFRAyzcZAG90SXl52TjObNZ_Iu3nooimFvi31YRxHv0csb8-QiEBw5gy0_6A7nn5HJnNsNbX6u4Mx0_sYbu4yd38t5q21eAf/s1600/20160330_124430.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC4wOHoyrjA7A7FKOij1adCs0ZpeRGhTSehbeBKKZRJj1XiFRAyzcZAG90SXl52TjObNZ_Iu3nooimFvi31YRxHv0csb8-QiEBw5gy0_6A7nn5HJnNsNbX6u4Mx0_sYbu4yd38t5q21eAf/s320/20160330_124430.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Made in small muffin tin.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYk4Hfk0himQ5FWroXEwsHSe2BA7Av2C1wUFGgkZO-mgxrRTV_B6r1mu67R2F2e4wTAp8EPv0eCbh6qi1IJTjJzXUSr-cErahS5HrlfrPWeOlX-5t_sVHwYZReP0Lkr-eyPeWfktxl8ff/s1600/20160330_124619.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYk4Hfk0himQ5FWroXEwsHSe2BA7Av2C1wUFGgkZO-mgxrRTV_B6r1mu67R2F2e4wTAp8EPv0eCbh6qi1IJTjJzXUSr-cErahS5HrlfrPWeOlX-5t_sVHwYZReP0Lkr-eyPeWfktxl8ff/s320/20160330_124619.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Made as square cookies.</td></tr>
</tbody></table>
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<br />Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com8tag:blogger.com,1999:blog-3358589835962099378.post-23632623827905591852016-02-24T10:11:00.000-08:002016-02-24T10:11:38.996-08:00Spring Greens Have Arrived!There is a dearth of greens in Tennessee usually between the second week of January through the end of February. It is what I consider our hard winter. So when the temperature begins to warm a bit and buttercups start blooming, I get excited about spring greens. I can imagine that settlers would look upon this time in relief as fresh crunchy food was probably lacking in their winter diets.<br />
<br />
The greens most found right now include chickweed, garlic/onion chives, young dock, dandelions, pennycress and purple dead nettle.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69rYkwtmydXcB5YLkV4llNQM-XYOEiP7xAEMDh2fm1qeGu7jLdHL6Vnu6BFoDVnDS7vldT6RwC34gMuBhINaCvErMwSal5yXnvcTEW-F7-MCS3h1LKPp7ec4F9cKJa2hRjvm4Np9ZY33V/s1600/20160224_104802.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69rYkwtmydXcB5YLkV4llNQM-XYOEiP7xAEMDh2fm1qeGu7jLdHL6Vnu6BFoDVnDS7vldT6RwC34gMuBhINaCvErMwSal5yXnvcTEW-F7-MCS3h1LKPp7ec4F9cKJa2hRjvm4Np9ZY33V/s320/20160224_104802.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Young Dock</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5ei2Kl5K0-gtLPNZgo-uIQONCNSBbXpjuEdnsTaeC0FFhDt7vBl8WaLDHCnT7Rmznlt0VIBJRfsG-nk-93nyzoVCoJE-oDzrTl5F-n39IUY0ic-iHAVphfWiNTuE4ydauH8N3OQQTlmz/s1600/20160224_100341.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5ei2Kl5K0-gtLPNZgo-uIQONCNSBbXpjuEdnsTaeC0FFhDt7vBl8WaLDHCnT7Rmznlt0VIBJRfsG-nk-93nyzoVCoJE-oDzrTl5F-n39IUY0ic-iHAVphfWiNTuE4ydauH8N3OQQTlmz/s320/20160224_100341.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pennycress</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaaMy78EhSSeNoFzIzfvMgTU5BuMabMwudPg61KSoZ2rkI1-eCofBcI2utVFdgK-pQNx_PSBSYYWS7DaENjK71h70xxM4WafjzkFvFHuhcD_npFo_CoPAgz2NwcImH51K7ccU3NSv_RbC/s1600/20160224_100245.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaaMy78EhSSeNoFzIzfvMgTU5BuMabMwudPg61KSoZ2rkI1-eCofBcI2utVFdgK-pQNx_PSBSYYWS7DaENjK71h70xxM4WafjzkFvFHuhcD_npFo_CoPAgz2NwcImH51K7ccU3NSv_RbC/s320/20160224_100245.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Purple Dead Nettle</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSqC63pvdlD__3dgVGejd1vNxYhwWbEw9Ks9BxWIvcVGdHXvhBvNKSuLl_wK_1Kop41M7bnEspagG9EQGmSQPz8Kbp1nj_CzUnY90sA3eES917ZhGyse-THl3pXYyrqaFAZ3A7OugZguy/s1600/20160224_100222.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSqC63pvdlD__3dgVGejd1vNxYhwWbEw9Ks9BxWIvcVGdHXvhBvNKSuLl_wK_1Kop41M7bnEspagG9EQGmSQPz8Kbp1nj_CzUnY90sA3eES917ZhGyse-THl3pXYyrqaFAZ3A7OugZguy/s320/20160224_100222.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chickweed</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEispzw4ygxlqzJUV1b8jtPRXWxoj-IsSRAF2KB3oJyHQgcwWjOaI31f-VHOfQqGkCSkV0BEYjZLfA_m5BKlVbq4v37LWwlRkoY6glvo2b-YKttUY0JDS8lKzw_1brozG-pHhZKs8rPKIPZb/s1600/20160224_111931.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEispzw4ygxlqzJUV1b8jtPRXWxoj-IsSRAF2KB3oJyHQgcwWjOaI31f-VHOfQqGkCSkV0BEYjZLfA_m5BKlVbq4v37LWwlRkoY6glvo2b-YKttUY0JDS8lKzw_1brozG-pHhZKs8rPKIPZb/s320/20160224_111931.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The beginning of turkey bone and spring green broth.</td></tr>
</tbody></table>
Pictured is the beginning of turkey bone and wild spring vegetable broth for canning. Greens picked today include chickweed, dandelion, dock, garlic chives, purple dead nettle and pennycress.Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com15tag:blogger.com,1999:blog-3358589835962099378.post-34557510742337735072016-01-10T06:13:00.002-08:002016-01-10T06:13:57.656-08:00Roasted Garlic Jerusalem Artichokes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexDu7om5Lew0WOPbpm-xFW4J2ZQ_-c05TEvKejU2paOrWif-T-pcAGrh8UU-czM_BsPKTOgAgJeirPHspkCDJZI-xLMbhxwglopyPLqgFwI6I0TSn2fCydTONhbaJqQEFDAyZHPAREBI5/s1600/20151211_180346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexDu7om5Lew0WOPbpm-xFW4J2ZQ_-c05TEvKejU2paOrWif-T-pcAGrh8UU-czM_BsPKTOgAgJeirPHspkCDJZI-xLMbhxwglopyPLqgFwI6I0TSn2fCydTONhbaJqQEFDAyZHPAREBI5/s320/20151211_180346.jpg" width="320" /></a></div>
Jerusalem Artichoke can be grown domestically or found in the wild. The plant grows very tall (several feet above me) and produces a flower resembling a small yellow sunflower. You can grow it in your flower bed and no one would know! It is easy to pull from the ground once the vegetation has died for the year. Leave some root behind to grow for next year. It is a prolific root vegetable that has been used as a low carb substituted for the potato. You can often find it at high end grocery stores like Whole Foods if you want to experiment, or need roots to plant to start your own patch.<br />
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The flavor is different, more nutty and sweet in my opinion. When my husband tried it for the first time he was taken aback because he expected it to be like a potato. Once he adjusted, he really enjoyed it. I like the texture. It holds up well in extended cooking in a crockpot. I have added it to roasts like I would a root vegetables. Just a warning, it can cause gas in some people. However, I have not found it to be overly problem causing.<br />
<br />
This simple recipe can be adjusted based on the amount of vegetables that you have or need for your family.<br />
<br />
<b><i><span style="font-size: large;">Roasted Garlic Jerusalem Artichokes</span></i></b><br />
<br />
<b>Ingredients</b>:<br />
<br />
1 - 2 lbs Jerusalem Artichokes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mwoqhn16q-SJUL14YyaBjdUzhQHzZ8AAjphCtLdq2kRFlvtFPoug0jJmCsXpwHFhOH_qRASFUimQ3H6XyShBPu-axAWJ12kfmeGnWGcCob-SdIuGUo-j_bb-RMavULTdzxVsFL-wGLeI/s1600/20151120_111714.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mwoqhn16q-SJUL14YyaBjdUzhQHzZ8AAjphCtLdq2kRFlvtFPoug0jJmCsXpwHFhOH_qRASFUimQ3H6XyShBPu-axAWJ12kfmeGnWGcCob-SdIuGUo-j_bb-RMavULTdzxVsFL-wGLeI/s200/20151120_111714.jpg" width="200" /></a></div>
1 stick of real butter<br />
1 t Garlic salt<br />
1 t dried parsley<br />
<br />
<b>Directions</b>:<br />
<br />
Preheat your oven to 375 degrees.<br />
<br />
Scrub all dirt away from the Jerusalem Artichokes. Remove any bad spots. Slice them thinly into scallop slices. Layer them in a greased baking dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHvjZ3sSgaLoqV8Zk5POPnJc1OhiMKTt5FTYcsw8glBk5wAh8U3yQ0WLNaFxLa89mVTM5yITfrmAOf4tJiF-gy3uJUR0LGwshFhoVwJxa4QWl98xo-96QKeiRCufM3PqjCiNtFnTebZXh/s1600/20151211_171449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHvjZ3sSgaLoqV8Zk5POPnJc1OhiMKTt5FTYcsw8glBk5wAh8U3yQ0WLNaFxLa89mVTM5yITfrmAOf4tJiF-gy3uJUR0LGwshFhoVwJxa4QWl98xo-96QKeiRCufM3PqjCiNtFnTebZXh/s320/20151211_171449.jpg" width="320" /></a></div>
Slice butter into pats and lay on top of Jerusalem Artichokes. Sprinkle with garlic salt and herbs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5EehSEcH0UFir7Jm1w1KrGSVhyXyF-X7qxehYdpKIdKYckQk8PUklzhaJYNsJ-SXxkgnC5iQHC-mY3maD6SXXvRck6uRRNiv3oC7HDTjV7B71R-W7z32AskAPoJ0meRGNAQ4efhzmnX_T/s1600/20151211_171555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5EehSEcH0UFir7Jm1w1KrGSVhyXyF-X7qxehYdpKIdKYckQk8PUklzhaJYNsJ-SXxkgnC5iQHC-mY3maD6SXXvRck6uRRNiv3oC7HDTjV7B71R-W7z32AskAPoJ0meRGNAQ4efhzmnX_T/s320/20151211_171555.jpg" width="320" /></a></div>
Bake for 35 minutes, tossing midway for even baking. Enjoy!Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com4tag:blogger.com,1999:blog-3358589835962099378.post-85361426211680100952015-12-27T17:34:00.000-08:002015-12-27T17:34:20.447-08:00Bradford Pear Wine!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Tkl8L-LCq9X-9_f5Z8aDuuWqsLKS6UY8SrcdklYHzS_Ztetz4vvlIwFJSmtP6OsxCDZH62j-J4XKNtWXNdaPOOa78ILqaJghpiHKOMRdE_JSaGc5dlyTc-LHLoHllIfP2ufdwmuN5ogC/s1600/Bradford+Pear+Fruit+Tree.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Tkl8L-LCq9X-9_f5Z8aDuuWqsLKS6UY8SrcdklYHzS_Ztetz4vvlIwFJSmtP6OsxCDZH62j-J4XKNtWXNdaPOOa78ILqaJghpiHKOMRdE_JSaGc5dlyTc-LHLoHllIfP2ufdwmuN5ogC/s320/Bradford+Pear+Fruit+Tree.jpg" width="320" /></a></div>
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You should be well acquainted with Bradford Pear trees. They are everywhere, and they smell awful in the spring. They are some of the most popular landscaping trees around. <span style="background-color: rgba(255, 255, 255, 0);">They are attractive, nicely shaped and resistant to most diseases. However the roots are shallow, the limbs are weak and a strong wind storm easily destroys older trees. They were imported in 1910 from China and are generally sterile. However when they do produce and birds transport the seeds, the feral trees become great producers of tiny tart pears about the size of a cherry. You can pick them in September and early October.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">The fruit is edible but needs the right recipe as it is very tart. There are not a lot of recipes since the tree is a recent addition to the US and was not widespread during the Great Depression when people would have experimented with it more. I like to try something new with it every year since it is widely available. This year was wine and now a favorite! The flavor is sweet, strong, and tastes like pears. The primary fermenting container is a lidded glass container which is 2.5 gallons and was purchased at Walmart for about $12. You can find it next to the canning jars.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0); font-size: small;"><b><i>Bradford Pear Wine Recipe</i></b></span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><b>Ingredients</b>:</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">8 cups of Bradford Pears</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">2 gallons water</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">12 cups sugar</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">4 teaspoons loose tea</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 campden tablet</span><br />
1 lime, sliced<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkmb1vKymD40A8WCBvpz_KX9pr79Yomsi11nPJYScsrRCkL3YgB9_cE2QtphIfao_PZXntC0G9t1Yf-XIL5yL14hpPe7i1vWsLMJAMva1h6NRgmGavZ8781Xd26vItXUQp6V9aDfvFqT5/s1600/FB_IMG_1451250365298.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkmb1vKymD40A8WCBvpz_KX9pr79Yomsi11nPJYScsrRCkL3YgB9_cE2QtphIfao_PZXntC0G9t1Yf-XIL5yL14hpPe7i1vWsLMJAMva1h6NRgmGavZ8781Xd26vItXUQp6V9aDfvFqT5/s200/FB_IMG_1451250365298.jpg" width="110" /></a></div>
<span style="background-color: rgba(255, 255, 255, 0);">1 teaspoon pectin enzyme</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">2 teaspoons yeast nutrient</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 pack of yeast (wine yeast is best but baking yeast works fine)</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">2 or 2.5 gallon lidded crock</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><b>Directions</b>:</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Rinse pears and remove stems. In sections, crush pears by double bagging and using a rolling pin (or step on). Don't use a food processor. You do not want to break the seeds as it may make your wine bitter. Add to a two gallon lidded crock.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSuiNE2JYt4QvvsQq7HpsG5PcaMumBMw3hs543b9LOjlciwttN9N5doxxkiD78j0eOHFgG_F4gTPTO2uJqVQqSi328pOIjGhMuJQDdHJDvyfioLiICEGJFPMCfUVGo-6JhLiRddh_KuRl/s1600/20151018_160153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSuiNE2JYt4QvvsQq7HpsG5PcaMumBMw3hs543b9LOjlciwttN9N5doxxkiD78j0eOHFgG_F4gTPTO2uJqVQqSi328pOIjGhMuJQDdHJDvyfioLiICEGJFPMCfUVGo-6JhLiRddh_KuRl/s320/20151018_160153.jpg" width="320" /></a></div>
<br />
<span style="background-color: rgba(255, 255, 255, 0);">Boil 1 gallon of water and sugar. Pour over crushed pears. Add tea. Add crushed campden tablet. Mix. Add sliced lime. Mix. If there is space in fermenting jar, add water from the other gallon of water until full. Mix.</span><br />
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<span style="background-color: rgba(255, 255, 255, 0);">Let sit over night (24 hours).</span><br />
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<span style="background-color: rgba(255, 255, 255, 0);">Add 1 teaspoon pectin enzyme and mix. Let sit for six hours.</span><br />
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<span style="background-color: rgba(255, 255, 255, 0);">Add yeast nutrient and yeast. Add lid and clear plastic wrap around lid to prevent anything from entering (a single fruit fly could destroy the entire batch). Occasionally stir. Let sit until bubbles </span>subside. Mine took about eight weeks and was quite strong. Rack wine to clean bottle(s). Rack again once it settles for clear wine.<br />
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For best results let wine age six months, though you can drink it at this point.<br />
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com3tag:blogger.com,1999:blog-3358589835962099378.post-81045970559049493422015-12-14T17:14:00.000-08:002015-12-14T17:14:07.639-08:00Hedge Apples (Osage Orange) as Medicine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyC1ESwZdISHmKS4u1U0l2TLwOg3u7EtPBwcn4VSPYwvQLDQGexoiAavUjOfmXsxNB1tkDEW4G98SB8htxjbZVmw2-AcCJ-8lkuSFx_7Cq0VvT09ZxnYs8Rh7kYJ-NAZqoW4NxpIEhfx0S/s1600/20151214_131844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyC1ESwZdISHmKS4u1U0l2TLwOg3u7EtPBwcn4VSPYwvQLDQGexoiAavUjOfmXsxNB1tkDEW4G98SB8htxjbZVmw2-AcCJ-8lkuSFx_7Cq0VvT09ZxnYs8Rh7kYJ-NAZqoW4NxpIEhfx0S/s320/20151214_131844.jpg" width="320" /></a></div>
Lately I have seen <a href="http://www.mullinslogcabin.net/hedgeapples__cancer">numerous references </a>to the use of Hedge Apples as an effective treatment for cancer. I began to wonder, what would you do if someone you loved had cancer and something catastrophic occurred that caused the medical field/ economy to collapse? Or if traditional treatments did not work? So as an experiment, I trudged out to the trees in December to see the state of the hedge apples. While the exterior was beginning to brown in spots, the flesh was still firm and fragrant. I collected five to try dehydrating. After which I plan to grind into powder and add to my growing herbal collection. In the past, I have tried the seeds of the hedge apples (pretty good) so I left them in. Hedge apple flesh is not very tasty though not poisonous. However, if you have a latex allergy you may want to avoid them. They have gained a bad reputation because they tend to cause cattle or horses to choke. Squirrels really like them.<br />
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Some people freeze them whole and grate for a tablespoon twice per day while others dehydrate and turn into a powder which can be put into capsules. I am not recommending this as a treatment since I do not have personal information on it and I am not a medical doctor, but I do want to have it on hand if needed. I have found that I will forage something thinking it will never be needed or used only to realize its value and use later.Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com8tag:blogger.com,1999:blog-3358589835962099378.post-11136354998323385242015-12-06T08:54:00.001-08:002015-12-06T08:54:54.745-08:00Crockpot Mustard Greens<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: center;">Mustard greens, both wild and domestic, love cold weather. They are the last to die out in winter and some of the first to show up in spring. But what to do with them? Frying them in bacon grease is wonderful, I admit, but, honestly, bacon is expensive and I try to avoid more than two cooking steps. This recipe is great because you can use some of your home canned bone broth and once it is set up, you can leave it alone until done. Thus, it was a perfect Thanksgiving side dish!</span><br />
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<b><i><span style="font-size: large;">Crockpot Mustard Greens</span></i></b><br />
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<b>Ingredients</b>:<br />
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Grocery store bag stuffed with cut mustard, tough stems removed and torn to bite size pieces<br />
1 large red onion chopped<br />
1 hot pepper cut in half or 1 teaspoon of dried red pepper flakes<br />
1 smoked ham hock or smoked turkey part (drum, neck, etc.)<br />
3 cups bone broth (chicken, turkey or ham)<br />
1 teaspoon salt<br />
1 teaspoon pepper<br />
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<b>Directions</b>:<br />
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Grease inside of 6 or 7 quart crockpot. Place smoked meat. Add mustard, pepper, onion and seasonings. Lightly toss. Pour broth over ingredients.<br />
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Cook on low for six hours. Remove hot pepper and meat part before serving (optional).<br />
<br />Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com0tag:blogger.com,1999:blog-3358589835962099378.post-30269524694059248012015-11-16T19:02:00.000-08:002015-11-16T19:04:12.141-08:00Acorn "Meat" Balls!<div class="separator" style="clear: both; text-align: center;">
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No meat! My fourteen year old son said they taste nearly like meatballs and my twelve year old son said he would not know the difference and that they even smell like meatballs. Both would eat them again, especially in spaghetti sauce.<br />
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I was trying a new method to quickly remove the tannins (success) when I realized the nuts looked like ground beef and were bland enough to be used as such with the right seasoning. These began as acorns from a Sawtooth Oak.<br />
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Last year I posted that I did the soak forever method and another forager, Mike Krebill, told me about how he did it, and the tannins were gone in under fifteen minutes, less for milder nuts. I said I would try it this year and when I did, I was amazed. Here are his instructions:<br />
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"I put a cup of shelled acorns in the blender, fill it with water, and process it for two minutes. I pour the slurry into a dishtowel-lined colander set in my kitchen sink, and turn the water on to the point where I can stir the slurry around with a wooden spoon without losing any of it over the top of the colander. With the water running, I stir for 8 minutes, then turn the water off. What remains looks very much like damp sand. I taste a pinch to check for bitterness. If it is still bitter from tannins, I turn the water back on and stir for a few more minutes.<br />
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The fastest I've ever produced satisfactory red oak acorn meal is 8 minutes. Sometimes it has taken 11 minutes. Bur oak acorns have required 15 minutes. White oak acorns took 10 minutes. I bring up the ends of the dishtowel and squeeze out as much water as possible, then freeze the meal while it is still damp. Drying it is not necessary, as long as you add the damp meal into your recipes after adding water. The flavor and texture of the baked goods is superior to using dried acorn meal or acorn flour. My preference is to vacuum seal two cups of meal at a time in a labeled quart bag, pressing it flat. The flattened bags quickly freeze, and can be thawed out in minutes in a bowl of warm water. Vacuum sealing them this way keeps them good for years, so I always have enough between good mast years."<br />
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<b><i><span style="font-size: large;">Acorn "Meat" Balls</span></i></b><br />
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<b>Ingredients</b>:<br />
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4 cups ground acorns<br />
3 cups bread crumbs<br />
1 large red onion, chopped fine<br />
2 cloves of garlic minced<br />
Salt and pepper<br />
1 teaspoon oregano<br />
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1 teaspoon thyme<br />
1 teaspoon basil<br />
2 tablespoons wild garlic chives or green onions chopped<br />
1 3/4 cup shredded cheese<br />
1/2 cup broth<br />
4 eggs<br />
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<b>Directions</b>:<br />
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Mix all dry ingredients together. Mix in wet ingredients.<br />
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Mold into balls. Place on greased cookie sheet. At this point you can add a sauce of choice or glaze. I used a glaze of <a href="http://southernforager.blogspot.com/2015/07/garlic-rosemary-crab-apple-jelly.html">Crab Apple Rosemary Garlic Jelly</a>. <br />
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Bake at 350 for 30 - 35 minutes.<br />
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Enjoy!Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com3tag:blogger.com,1999:blog-3358589835962099378.post-69378072293855057552015-10-25T08:03:00.001-07:002015-10-25T08:03:35.919-07:00Honey Locust CoffeeI love coffee. <i>A lot</i>. In the world of foraging there is a constant search for a coffee like substitute. It appears I am not the only one with a coffee addiction. Coffee beans are not commonly grown in North America so finding a substitute is a national quest. Wild edibles that have been frequently used are dandelion root, chickory root, white avens roots, and honey locust seeds from the long pods. Just as an aside, the only plant I have found to grow in North America that produces actual caffeine in a substantial amount is the Yaupon Holly.<br />
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Recently, a foraging friend online, Peter Gussie, experimented with using Honey Locust pod seeds as a form of coffee bean. He graciously allowed me to share his experience.<br />
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He collected a grocery store bag's worth of Honey Locust pods which produced about 3/4 cup of seeds.<br />
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He roasted them in a cast iron skillet for 15 minutes.</div>
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The "beans" were not uniform in size so some cooked darker than others.</div>
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The final brewed batch tasted more like Earl Grey tea than coffee, but good, nonetheless. You can definitely pick up a little sweetness from the beans.</div>
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Thanks Peter Gussie for the review!<br />
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<br />Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com6tag:blogger.com,1999:blog-3358589835962099378.post-55436300201548624922015-10-17T11:18:00.000-07:002015-10-17T11:18:09.260-07:00Spiced Pickled Cantaloupe<div class="separator" style="clear: both; text-align: center;">
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This week our local grocery store had their cantaloupes for .25 each! So how do you preserve an abundance of cantaloupe? You can cube and freeze for smoothies or you can can them. Here is a great recipe that would make an excellent side dish.<br />
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<b><i><span style="font-size: large;">Spiced Pickled Cantaloupe</span></i></b><br />
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8 firm cantaloupes, cubed<br />
2 cupes pickling lime<br />
8 1/2 quarts water<br />
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6 cups white wine vinegar<br />
6 cups water<br />
24 cups sugar (3 - 4 lb bags)<br />
2 T powdered cloves<br />
2 T ground allspice<br />
2 T ground ginger<br />
Peppercorns<br />
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In a five gallon food grade bucket, mix pickling lime and water. Add cantaloupe. Allow to sit over night. Cantaloupe will become crunchy.<br />
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Day 2: Drain and rinse until clear. Fill with water and let sit for three hours.<br />
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Bring vinegar, water, sugar, cloves, allspice and ginger to boil in large pot (I used my second waterbath canner). Drain cantaloupe and add to boiling syrup. Boil for 1 hour.<br />
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Meanwhile begin your waterbath canner and prepare 16 to 18 pint jars.<br />
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Add a peppercorn to each jar. Fill with cantaloupe mixture and seal. Waterbath for 15 minutes.Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com0tag:blogger.com,1999:blog-3358589835962099378.post-56155533357871934832015-10-17T09:13:00.001-07:002015-10-17T09:13:36.112-07:00Honey Locust Persimmon Beer!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBq1Cr3S-eZkLeoR7tHY4TGYecgG5Y4sMkqbTjMH4pfHW6iKbp_1iE4NlUshgwPVYvdPuRnkYGIpLD_1m2G4AKcmHY0B7_dU4aNZIXha4mWSUWqLa1B6e91aK3AjqbvkvoaUVlCx-hDD6/s1600/20151005_134942.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBq1Cr3S-eZkLeoR7tHY4TGYecgG5Y4sMkqbTjMH4pfHW6iKbp_1iE4NlUshgwPVYvdPuRnkYGIpLD_1m2G4AKcmHY0B7_dU4aNZIXha4mWSUWqLa1B6e91aK3AjqbvkvoaUVlCx-hDD6/s320/20151005_134942.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wild persimmons, green apples and honey locust pods.</td></tr>
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Honey locust beer recipes can be found in several antique reference books. I wanted to give it a try just to see how it would turn out. I have made wine many times but never beer. It turned out to be easy and produced a beer that resembles a dark fall-flavored specialty variety. I will definitely do it again in the future. Here is the original recipe:<br />
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<b><i><span style="font-size: large;">Honey Locust Persimmon Beer Recipe</span></i></b><br />
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<b>Ingredient</b>:<br />
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Long black Honey Locust pods<br />
Ripened persimmons or sliced apples<br />
2 cups molasses or honey<br />
Water<br />
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<b>Directions</b>:<br />
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Break pods into pieces. Place layer in keg or crock. Add persimmons or apples. Cover with boiling water. Add sweetener, let stand at least four days before using.<br />
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<b><i>My notes</i></b>: It was dilemma as whether to wash the pods or not since I was concerned for the natural yeast. Thus, I only washed the pods that really looked dirty to me (about half, lol). It turns out not to make a difference since I had to add yeast anyway. So in the future I would wash all the pods off.<br />
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Also, I used a two gallon crock/container. I alternated the layers with ingredients. I used a grocery store bag full of locust pods, a handfuls of persimmons, and three lbs of green apples. I used molasses and added two teaspoons of Redstar yeast. I mixed the molasses and hot water together before adding to the fruit to distribute it evenly. To add the yeast, I removed some of the liquid on day three since natural fermenting was not happening, warmed it slightly and mixed in the yeast. Then I returned it to the crock. It fermented for twelve days before bottling.<br />
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Broken honey locust pods.</div>
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Persimmon layer.</div>
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Sweet honey locust pulp.</div>
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Layers of ingredients.</div>
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On day three there was no fermentation so two teaspoons of yeast was added. It came to life on day four!</div>
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Day twelve fermenting had gone quiet.</div>
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Day twelve and ready to move to bottles.</div>
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Beer with carbonation!</div>
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Moving to bottles with great flavor and nice bubbles!</div>
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Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com7tag:blogger.com,1999:blog-3358589835962099378.post-92025588293217081302015-10-06T09:15:00.001-07:002015-10-06T09:15:50.175-07:00Go Get Your Nuts!It's nut gathering season in Tennessee! What's your favorite nut recipe?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE83VTTnjRj7-Ltxbc17r0Vc9FRM_WjyP3vQgMiv0tWy7PHE1nsgmPy_G07ID0UPvRoTSHznxleqDJeDdHsTBmsti2RZPz_foEgFo7qNluUGVUF-hNRTwKr9VWLWjHNEo9r-9IJ1pCkgj4/s1600/20151006_110214.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE83VTTnjRj7-Ltxbc17r0Vc9FRM_WjyP3vQgMiv0tWy7PHE1nsgmPy_G07ID0UPvRoTSHznxleqDJeDdHsTBmsti2RZPz_foEgFo7qNluUGVUF-hNRTwKr9VWLWjHNEo9r-9IJ1pCkgj4/s320/20151006_110214.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black Walnuts, make a tincture with the hull and enjoy the nut!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sawtooth Oak Acorns - makes a great flour, especially used in crusts.</td></tr>
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Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com2tag:blogger.com,1999:blog-3358589835962099378.post-36148477975275500162015-09-11T18:25:00.000-07:002015-09-11T18:25:09.240-07:00Urban Foraging: Food in Plain Sight!Let's play a game. Imagine you are stranded in a distant city when an EMP/Zombie Apocalypse/Financial Collapse/War (pick your poison) occurs. Your car does not run or is out of gas without any possibility of getting more. Stores have been ransacked. The government safety net is non existent. You have some supplies but they will run out. You have to walk home. What will you eat? <br />
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I took some time and walked around our local, near the interstate, very busy shopping area to see what was there. This is typical of many areas. You just have to know what you are looking at.<br />
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I parked in front of Aldi and began a walk.<br />
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Oak tree, probably a red or black oak due to the pointed nature of the leaves. If you research how often Oak trees produce acorns you will see a huge difference in opinions. Here is what I believe. White Oaks, softly rounded leaves, produce acorns more often and are milder in taste. Red and Black Oaks take longer. About every three or four years there will be a huge production of acorns. Some trees produce consistently every year, others do not. Most Oaks will not produce acorns until they are at least 20 years, but a few are fast growers and will produce after five. Some believe that acorn production is a result of past weather, some believe it is a result of future weather and plants communicating among themselves. Regardless, some years are good, others not so much. <br />
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Acorns need to be <a href="http://southernforager.blogspot.com/2014/11/making-acorn-flour.html">leached of their tannin</a>. It is not a difficult process. The result is a wonderful nut that is excellent in baking. It is also a nutrition powerhouse with some very necessary items that just eating greens will not provide. A typical acorn contains about 50% carbohydrates, 35% water, 5% fat, 4% protein, 4% fiber, 2% ash.<br />
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Continuing my walk through the parking lot, there are some Honey Locust, <i>Gleditsia triacanthos</i>, trees with pods. When earlier in the season, the pods are lime color and grow 12 -14 inches long. Honey Locust bark is brown or grey in color. Honey Locust trees may or may not have thorns (commercial trees most likely not). Black Locust, another wonderful tree, and often confused with this tree, has pods that are about 4 inches long and may be poisonous to humans (there are discrepancies on this account). The bark of Black Locust is dark with grooves that resemble intertwining rope. <br />
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The tender young pods of the Honey Locust can be cooked and eaten. The young seeds in the pods can be eaten raw or cooked, and though I have not tried them at this stage, it is reported that they taste like raw peas. Deer love them. The seeds can also be dried and ground and used as a high protein flour. Older seeds can be roasted, ground and used as coffee (tastes like bitter chocolate). The pods, when green, have a pulp which is thickest along the inner curve that is green and sweet. Sugar can be extracted from it. I have tried it and it reminds me both in texture and taste of sweetened avocado.<br />
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At the stage above, you can use it to make Honey Locust Beer or roast the seeds for a coffee like drink.<br />
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<span style="font-size: small;"><i><b>Honey Locust Beer Recipe</b></i></span><br />
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Long black Honey Locust pods<br />
Ripened persimmons or sliced apples<br />
2 cups molasses or honey<br />
water<br />
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Break pods into pieces. Place layer in keg or crock. Add persimmons or apples. Cover with boiling water. Add sweetener, let stand at least four days before using.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN2Zrxu6BPqIzS90lcTw3kIjE49RlhAxtbbzg0Uu3W3QrJ42jor6a5e40sRMY5Usw8rMpTPHab_c9i5rVaZGkMknUts1dFZuztYzJp29Nco30yhWzkeh-46e1wz_R8a3lHHPb703FALUPx/s1600/Big+Leaf+Maple.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN2Zrxu6BPqIzS90lcTw3kIjE49RlhAxtbbzg0Uu3W3QrJ42jor6a5e40sRMY5Usw8rMpTPHab_c9i5rVaZGkMknUts1dFZuztYzJp29Nco30yhWzkeh-46e1wz_R8a3lHHPb703FALUPx/s320/Big+Leaf+Maple.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sugar Maple, <i><span data-reactid=".f7.1:4.1:$comment957196777678933_957222741009670/=10.0.$right.0.$left.0.0.1"><span data-ft="{"tn":"K"}" data-reactid=".f7.1:4.1:$comment957196777678933_957222741009670/=10.0.$right.0.$left.0.0.1.$comment-body"><span class="UFICommentBody" data-reactid=".f7.1:4.1:$comment957196777678933_957222741009670/=10.0.$right.0.$left.0.0.1.$comment-body.0"><span data-reactid=".f7.1:4.1:$comment957196777678933_957222741009670/=10.0.$right.0.$left.0.0.1.$comment-body.0.$end/=1$text0/=010">Acer saccharum</span></span></span></span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijwPgw08m4uZq4vWMIQM010QBJOaypD10JYymybSph-IwJ3VC6c7u7DqcjcFSWQBqM9kxDo6IHELxPIOajgHtTQ-ydkxKYtLBgElkyYsiraYHvjC4ARyfW_zlrScW3_wHmGY2m27UhUzAZ/s1600/Maple.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijwPgw08m4uZq4vWMIQM010QBJOaypD10JYymybSph-IwJ3VC6c7u7DqcjcFSWQBqM9kxDo6IHELxPIOajgHtTQ-ydkxKYtLBgElkyYsiraYHvjC4ARyfW_zlrScW3_wHmGY2m27UhUzAZ/s320/Maple.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amur Maple, <i><span class="st">Acer ginnala</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Silver Maple, <i><span class="st">Acer saccharinum</span></i></td></tr>
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Maples come in a variety of shapes, but all can be used to tap liquid for making syrup in the spring. However, they are also good for their seeds. <br />
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Maple seeds can be eaten! Hull the seeds from the outer skin. Taste. If they are bitter, you can leach the tannin out by repeated boiling. These can be eaten raw, boiled, roasted, or dried and ground for flour. The best to eat are the younger ones but even those still on the tree in winter are edible. As they age, the gain bitterness.<br /><br />
Maple leaves are also edible. Young leaves are preferable because as they age, they contain a chemical that causes anemia. In the spring and and early summer, you can safely eat a cup every few days. See this article about <a href="http://www.huffingtonpost.com/2014/10/06/fried-maple-leaves-japan_n_5939344.html">Deep Fried Maple Leaves</a> which are popular in Japan.<br />
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Inner bark of the Maple can be eaten raw, boiled or roasted. <br />
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Clover. White clover is <i>Trifolium repens</i>. Red clover is <i>Trifolium pratense</i>. Clover leaves can be eaten raw or cooked. However, the flowers taste better! I prefer the flavor of red over white. You can also dry the flowers and <a href="http://southernforager.blogspot.com/2014/05/white-clover-flower-flour.html">grind for flour</a>. It is one of the easiest wild edibles to find and identify in my opinion. The plant most often confused for clover is wood sorrel and also edible (tastes lemony). Wood sorrel is about the same size but the individual leaves are heart shaped rather than round.<br />
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This Ginkgo tree is found in the parking lot of Walgreen's. <i>Ginkgo biloba</i> trees are some of the oldest trees around. You can see the leaf imprint from millions of years ago that looks exactly the same as today. The trees are either male or female. In a commercial environment you will most likely find the male variety as it does not produce the super stinky nut. The nut is edible and once the messy smelly part is removed, I have read that it is very tasty roasted. Ginkgo leaves can be used to make a tea which is supposed to improve your memory.<br />
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This tree is also next to Walgreen's and is appropriate as it is a Black Willow, <span class="_Tgc"><i>Salix nigra</i>. The bark contains salicylic acid, a chemical compound similar to aspirin. The bark can be used also a poultice. Black willow roots are very bitter and have been used as a substitute for quinine in the past. The leaves are high in vitamin C and can be eaten fresh or dried but they are bitter. They are more of a famine food. </span><br />
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Some businesses will intentionally plant food trees. Here is a peach tree at the car wash! <br />
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The car wash owner also planted blackberries. While the wild blackberries are gone, the domesticated variety is still producing in September.<br />
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Grass. Yes, you can eat parts of grass, particularly the seed! If you have eaten wheat, then you already have eaten grass. The blades of grass, while all domestic varieties are non toxic, can not be digested by our stomachs. You can chew or make a tea from them to gain some vitamins. The seeds can be eaten. Crabgrass, the bane of many lawns, can produce 150,000 seeds per plant. It is actually used as a staple grain in Africa.<br />
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Tulip Poplar tree, you can drink the sweet nectar in the tulip "cups" in the spring. The tree has to be at least 15 years old to produce the blooms. Planting this tree near bee hives produces a wonderful honey.<br />
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Bradford Pear, <i>Pyrus calleryanna, </i>is a relatively new addition in the United States. It is mostly used as a landscaping tree and was sterile when it was introduced in the early 1900's. However, with competition came the addition of more differing genetics causing many trees, particularly escapees to the wild, to produce tiny "pears." These have a pear flavor but are very tart. They can be used to produce a <a href="http://southernforager.blogspot.com/2013/11/bradford-pear-jelly.html">jelly</a>, wine and even a sweet and sour sauce. The size of the tiny pear produced will vary depending on the genetic make-up of the tree. I have seen them this size and also nearer to the size of a quarter. It would be a famine food eaten raw, but cooked, it has a lot of potential.<br />
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Sweetgum Tree, <i>Liquidamber styraciflua</i>, produces a spiney green seed pod that actually has the same ingredient as Tamiflu (shikimic acid). You can soak the crushed green Sweetgum fruits in alcohol to make a red tincture. These have also been boiled in water for a decoction for flu. The Cherokee made tea out of the bark as an herbal treatment for the flu. The inner bark was used in folk remedies, boiled in milk for diarrhea and cholera infantum. In other versions, the bark was boiled with water and sugar to treat bowel complaints of children. The Lumbee Indians would use the rosin from gashes in the bark made the day before to chew in order to heal gum disease and to counteract the effects of gingivitis. The rosin may be dried and used as a chewing gum. Sweetgum salves were also used to treat sores, wounds and ulcers.<br />
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The Eastern White Pine is the tree I most often come across. It is one of the few items available even in the dead of winter. Here's a
little shortcut in identification. White has five letters in the word
and an Eastern White Pine has five needles in a bundle. If you find a
Pine tree with five needles in its bundle in North America, you can be
very confident that it is an Eastern White Pine. Most Pine
trees can be used to make tea. You want to avoid choosing Yews (short
stubby needles often with red berries), Norfolk Island Pine (frilly,
flat, pretty needles often sold as indoor Christmas Trees) and Ponderosa
Pine (smells like turpentine and is found growing in the North Western
part of the U.S.).<br />
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Not only is pine needle tea tasty, but it has 4-5 times the vitamin C of
fresh squeezed orange juice and is high in vitamin A. When the first
European colonist arrived in the new world, many were suffering from
Scurvy, often with teeth falling out due to the disease. The Indians
introduced them to the use of Pine needles as a remedy and saved many
lives. There are also historic references to sailors adding Pine
needles to their beer on long journeys to prevent Scurvy. It has been a
popular herbal remedy for preventing and relieving the symptoms of
colds and flues. Pine needles also contain shikimic acid (Tamiflu). The inner bark of the tree can also be used as a food
source if times are truly tough. <br />
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Continuing our walk, we can see two different varieties of Hawthorn trees, both of which have nasty thorns! These trees produce a small fruit called haws. Haws are used for teas, syrups and jellies and have been used
medicinally for hypertension and a variety of heart disorders. There
have also been positive studies showing that this fruit lowers "LDL" bad
cholesterol. There are numerous recipes to try. You can even use it
to make ketchup! The berries are tart, but that often is a benefit in
recipes, a balance to sweetness.<span class="st"> </span>The leaves, berries, and flowers of hawthorn are used to make medicine.<br />
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Poke weed, <i>Phytolacca americana</i>, is a much loved and hated
plant. Primarily, this is because if prepared incorrectly, it can
poison you, causing vomiting and diarrhea. The compounds thought to be
problematic are oxalic acid, saponins (phytolaccotoxin and
phytolaccigenin) and an alkaloid (phytolaccin). On the other hand, it's
early spring appearance has saved many a settler from starving and even
today it is being studied for it's cancer and virus fighting ability.
It is high in Calcium, Phosphorus, Iron, vitamin A, Thiamine,
Riboflavin, Niacin and vitamin C.<br />
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I have to admit, I love it. The early spring greens have a flavor like no other. You would think that by boiling it in two changes of water and then frying it that it would be mush, but it is not. The leaf is sturdy. The bottom photo is what it looks like when you can pick it. The top photo is the berries that are often confused with Elderberry. Once you have seen them, you will never confuse them. <br />
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The berries and the roots have been used in folk remedies to treat arthritis, lime disease and even poison ivy. See <i>Amish Folk Remedies</i>. <br />
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Elderberries are no longer in season, but it is growing in our path today and worthy of notice. There are several look alikes that you want to avoid. One is the poke plant above. First the elderberry berries, while the same color, are organized quite differently. Poke berries have a long straight shape while the elderberry <span class="st"> berries grow in branched clusters, like the flowers</span>. The leaves of Poke grow in an alternate pattern while the Elderberry leaves grow opposite of each other. When looking for Elderberries, the bark is smooth and dotted, see photo. <br />
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Another look alike is Devil's Walkingstick, <em>Aralia spinosa,</em>which has similar berries but has a telltale sign as it has thorns.<br />
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Fireweed,<i> Erechtites hieraciifolia</i>, is a controversial plant at best. It was used by native Americans for medicine. It has a strong flavor that people either love or hate. Some gourmets use it in sushi and you can find recipes for it online. However it has the possibility of being poisonous. A 1939 study determined that it contains pyrrolidines that can damage the liver. Opinions vary widely as to whether it is edible or toxic. In my opinion, it would be famine food and certainly cooked before eating. It is thought to be called fireweed because it is often the first plant to appear after the land was devastated by fire.<br />
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Horseweed, <em>Conyza canadensi,</em> dried leaves can be used as a herb similar to tarragon. It is an excellent source for a drill when making fire through friction. Farmers hate it because it is resistant to many types of herbicides. Native Americans used it for clotting blood and the treatment of rheumatism and gout.<br />
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We've made it to the post office! Here we find blackberry leaves. Wild blackberry season is over but the leaves can still be used. Blackberry leaves can be used in a tea to treat digestive problems, particularly diarrhea. Young tender blackberry leaves can be eaten.<br />
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Rosehips, the fruit of the Rose bush, and be used to make a tea or jelly. Some are better than others. These are tiny and better for a tea. They are high in vitamin C.<br />
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Eastern Redbud, <span class="st"><i>Cercis canadensis</i>. I include this because if it were spring, the purple buds would be edible (great in salads or baked goods) or early summer the seed pods would be edible. You have to catch the seed pods at the right time or they quickly become too tart (before the seeds begin to grow). They look similar to snow peas.</span><br />
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Common Plantain, Plantago major, one of my favorite wild edibles. It can be used as a green like spinach. It has leaves sturdy enough to withstand canning. To use just slice against the grain to cut the annoying string in the leaves. It is wonderful <a href="http://southernforager.blogspot.com/2014/04/sauteed-plantain-with-bacon-grease-and.html">sauteed with bacon</a>! It can also be used to make a wonderful salve to treat bug bites and other skin conditions. It is actually one of the best I have ever used.<br />
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Dandelion leaves, <span class="st"><i>Taraxacum officinale</i>, are </span>one of the best eating greens available. They have more calcium and iron than most cultivated greens. The roots can be roasted, ground and used as a coffee substitute. The flowers can be made into wine...surprisingly good wine! I dry the leaves and add them to soups and stews all year.<br />
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Goldenrod, <i>Solidago canadensis</i>, or <i>Solidago virgaurea</i>, is used primarily as a tea to reduce pain and swelling (inflamation). It is a diuretic that increases urine flow and stops muscle spasms. It is also used to treat gout, joint pain, arthritis, eczema and skin conditions. In the past, it has been used to treat turburculosis, diabetes, liver enlargement, hemorrhoids, internal bleeding, hay fever, asthma and enlarged prostate. It is great for your urinary tract.<br />
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It can be used as a mouth rinse for inflammation of the mouth and throat. It can be applied directly to skin to improve wound healing.<br />
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Other sources indicate that it lowers blood pressure and fights infections. Contrary to what many believe, it does not cause seasonal allergies. It blooms at the same time as Ragweed but its pollen is too large. It does cause contact allergies in some people.<br />
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All above ground parts can be dried and used for a fragrant tea.<br />
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As we wind our way around Home Depot, this is what we find! Also a favorite wild edible, though many hate it with a passion. This is Kudzu and everything but the seeds is edible. The leaves are particularly good at <a href="http://southernforager.blogspot.com/2014/06/how-to-dehydrate-kudzu-for-food.html">being dehydrated</a>. I eat them raw as well, but they are a little chewy. I add them to soups and sauces all year. It's a great way to sneak in nutrition. The flowers make a wonderful jelly. The roots can be ground and used as a thickener but I have yet to try it. If you live near a site such as this, you will never starve. It takes five minutes to pick enough to fill two dehydrators.<br />
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Also in front of Home Depot you will find wild grapes. The exact species of grapes can be difficult to determine but these are most likely frost grapes. They are tiny and tart with a thick skin. They sweeten after a frost if the birds leave them alone that long! They make some of the best jelly I have ever made. It is my daughter's favorite. Grape leaves can also be eaten. You can can them as well for winter use.<br />
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Rounding the corner to the area in front of Publix you will find Yucca. If it were spring, you would see a stalk extending from the center and lovely white flowers. These flowers and even the stalk are edible. The flowers are crunchy and are often fried, diced for soups or pickled. They are best eaten young as they get bitter with age. The roots can be used as soap. <br />
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Sawtooth Oak, Quercus acutissima, is in the same family as the first photo, but as you can see, the leaves are completely different. This tree is a native of Eastern Asia, introduced in the US in 1920. It is fast growing and produces acorns in as early as five years. Sawtooth oaks are not red or white but from a group called "cerris" which has traits that are somewhat between white and red. Deer love these acorns. These can be leached of their tannin and ground for flour.<br />
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A little tip about acorns, usually the cap is an indicator of tannin strength. The bigger the cap the more tart the acorn.<br />
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Eastern Cottonwood, <i>Populus deltoides</i>, in the willow family, has bark that contains salicin, a glycoside that decomposes into salicylic acid (aspirin). It has been used to treat inflammation, rheumatism and fever. The inner bark, known as cambium, can be eaten raw or cooked. It is usually dried, ground into powder, and used as a thickener in soups or to make bread. Not only was it used by Native Americans but also by people of Europe and Asia. It is high in vitamin C. <br />
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The leaves are rich in protein and have a greater amino-acid content than corn, rice, wheat and barley. A poultice of the leaves has been used to treat rheumatism, bruises, sores and boils. The sap of the tree can also be enjoyed as a drink.<br />
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That ends our tour of a typical commercial shopping area! Hopefully you have found enough to eat to avoid the zombies!<br />
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<br />Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com4tag:blogger.com,1999:blog-3358589835962099378.post-79786224132911290782015-08-11T14:03:00.000-07:002015-08-11T14:03:03.436-07:00Elderberry Season Has Begun!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qg8dfr8WkJv06SDdofuHQd1FaMqQ_dXVF6IyZLDVtUHOIAZwG123cCT94SMVPxlCIO5whP7ZfTQSDoXF_qX8No2P0-VhjdsoIhX1PUSXRi1lygJy41PzxNBCF-djPZehxI81aU6-JQPK/s1600/IMG_20150811_103628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qg8dfr8WkJv06SDdofuHQd1FaMqQ_dXVF6IyZLDVtUHOIAZwG123cCT94SMVPxlCIO5whP7ZfTQSDoXF_qX8No2P0-VhjdsoIhX1PUSXRi1lygJy41PzxNBCF-djPZehxI81aU6-JQPK/s320/IMG_20150811_103628.jpg" width="320" /></a></div>
If you are new to foraging, mark your calendars for Elderberry season. Start checking the beginning of August. If you picked out bushes/trees this spring while they were flowering, now is the time to collect. Some berries will continue to ripen over the next couple weeks.<br />
<br />
Here's a tip. You will frequently find elderberries next to telephone poles. Birds perch on the top and, well, you can guess the rest!Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com3tag:blogger.com,1999:blog-3358589835962099378.post-86900549965346968422015-08-08T09:56:00.000-07:002015-08-08T12:37:26.461-07:00No Knead Rosemary Garlic Peasant Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9IziSidnnpnawDgc3UTDsUNqch-plDsDC-dnjvRdndHBdVywLkGvoiMEVr0IiXeJJw-eBEFwRqIj9FSHU0woXIyc5YBjtbzj8Udmjwo7M8S0P3k0eOJUuqZj55ZSIlbZpEAqdPDdEBCyG/s1600/Rosemary+Garlic+Peasant+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9IziSidnnpnawDgc3UTDsUNqch-plDsDC-dnjvRdndHBdVywLkGvoiMEVr0IiXeJJw-eBEFwRqIj9FSHU0woXIyc5YBjtbzj8Udmjwo7M8S0P3k0eOJUuqZj55ZSIlbZpEAqdPDdEBCyG/s320/Rosemary+Garlic+Peasant+Bread.jpg" width="320" /></a></div>
This bread is incredibly easy to make and has the ability to be very versatile depending on what herbs you have. I could easily see using wild onion, perilla, ground ivy or horseweed as an herb.<br />
<span style="font-size: large;"><b><i><br /></i></b></span>
<span style="font-size: large;"><b><i>No Knead Rosemary Garlic Peasant Bread</i></b></span><br />
<br />
<b>Ingredients:</b><br />
<br />
3 1/4 cups flour<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlRXx8NVh04abAeF78BYJiJAdHe6ZN2l8JFk-2eimGZdqv1PZY-K9-ImkHKMhN1g73ICi1dd62cYgYOjDUaw2IajQIharzONDssGJ9PPKsKOWzS759zfVG_pdHxcCJz7U36RTmHG8ztUD/s1600/Rosemary+Garlic+Peasant+Bread2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlRXx8NVh04abAeF78BYJiJAdHe6ZN2l8JFk-2eimGZdqv1PZY-K9-ImkHKMhN1g73ICi1dd62cYgYOjDUaw2IajQIharzONDssGJ9PPKsKOWzS759zfVG_pdHxcCJz7U36RTmHG8ztUD/s200/Rosemary+Garlic+Peasant+Bread2.jpg" width="200" /></a>2 t sugar<br />
1 1/2 t salt<br />
1 t dried rosemary<br />
1 t minced garlic (from jar)<br />
1/2 t dried oregano<br />
1 t yeast<br />
1 1/2 cups warm water<br />
<br />
<b>Directions:</b><br />
<br />
Mix dry ingredients together in large bowl. Add garlic and water and mix. Dough should be sticky. Cover and let sit over night. Time is flexible.<br />
<br />
The next day, add a lot of flour to your surface. Coat your hands with flour. Pour your dough onto the floured surface. Mold into a ball. Cover with plastic wrap and let sit.<br />
<br />
Turn your oven on to 450 degrees. Add your covered pot. I use a cast iron dutch oven. Any sturdy baking pot with a lid will do. Let heat up for 30 minutes.<br />
<br />
Carefully remove pot and put dough in the center. Return lid to pot and put into oven. Bake 30 minutes. Remove lid and continue baking 7 - 10 minutes until golden.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IbLGM0KOTUnKVgUhdAFuw1Lg2TEqfSbvXWNIF1oi5yb8lBNa4Rr5TUcjdSASk2y07bJxwn1LPf7zMLXeFU9J4lWHWBgRhZqkVij-SPrCDkxKRhGDrs-OMVaRz0YwcbGYTbXJxpb2sBra/s1600/Rosemary+Garlic+Peasant+Bread3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IbLGM0KOTUnKVgUhdAFuw1Lg2TEqfSbvXWNIF1oi5yb8lBNa4Rr5TUcjdSASk2y07bJxwn1LPf7zMLXeFU9J4lWHWBgRhZqkVij-SPrCDkxKRhGDrs-OMVaRz0YwcbGYTbXJxpb2sBra/s320/Rosemary+Garlic+Peasant+Bread3.jpg" width="320" /></a></div>
Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com13tag:blogger.com,1999:blog-3358589835962099378.post-41150485248776124892015-07-20T16:35:00.000-07:002015-07-20T16:35:34.478-07:00Perilla Drop Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGdeDhdz8w7M12Jd7HLYWfWIgxVnx-s341W1U9n5PghzGKpcsC_gavHJcfxvXNR8_DsM7ldswd9_30V3RwbW4gCRJ5Q5UMYCXA99nZckNPDGINVbAuxgDPw4ZxPX6CEIUryMS-W6G-zGR/s1600/Perilla+Drop+Biscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGdeDhdz8w7M12Jd7HLYWfWIgxVnx-s341W1U9n5PghzGKpcsC_gavHJcfxvXNR8_DsM7ldswd9_30V3RwbW4gCRJ5Q5UMYCXA99nZckNPDGINVbAuxgDPw4ZxPX6CEIUryMS-W6G-zGR/s320/Perilla+Drop+Biscuits.jpg" width="320" /></a></div>
Here is an easy, pretty recipe to use with stew. The weather has been so hot here that cooking in the crock pot is a great way to keep the kitchen cool during the day. These are a quick addition to stew and can be eaten either crumbled on top or dunked!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTN5kFmqgG2FANJL_iwzsuOfi-5Cr9NUSumwqo7UefVtNP3OQvNH8535lL4cDMuzhaHOERkKbXvQPBUSoxCUQegXoFA4isTrJp23hmcu5SmbNbqofqaDOhxbjbESXEnVPDkq9fCYh-zrfr/s1600/perilla.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTN5kFmqgG2FANJL_iwzsuOfi-5Cr9NUSumwqo7UefVtNP3OQvNH8535lL4cDMuzhaHOERkKbXvQPBUSoxCUQegXoFA4isTrJp23hmcu5SmbNbqofqaDOhxbjbESXEnVPDkq9fCYh-zrfr/s200/perilla.jpg" width="200" /></a><br />
Perilla grows at the edge of nearly every field in this area and is an easy herb to dehydrate and use. It is in the mint family but is not minty. It has it's own unique flavor leaning toward anise. <br />
<span style="font-size: large;"><i><b><br /></b></i></span>
<span style="font-size: large;"><i><b>Perilla Drop Biscuits</b></i></span><br />
<br />
<b>Ingredients:</b><br />
<br />
4 cups self rising flour<br />
1/2 cup oil<br />
2 cups milk<br />
2 tablespoons dried, crushed Perilla<br />
1 teaspoon salt<br />
<br />
<b>Directions:</b><br />
<br />
Preheat oven to 400. Combine all ingredients and mix well. It will be sticky.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjONd4TIKc5ggN6g-5j03TPgH9f6bn7XNI4CMbAZRp_sJK0mt6SvgrcLsSyDC-CqvXPMsSUTjk9b7RsSFrMbF-tZXZZKcyaYYj69aACVogd9vb9nTcV3k_k6ZcUdKPHieNQoylAw8DdN7hZ/s1600/Perilla+Drop+Biscuits3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjONd4TIKc5ggN6g-5j03TPgH9f6bn7XNI4CMbAZRp_sJK0mt6SvgrcLsSyDC-CqvXPMsSUTjk9b7RsSFrMbF-tZXZZKcyaYYj69aACVogd9vb9nTcV3k_k6ZcUdKPHieNQoylAw8DdN7hZ/s320/Perilla+Drop+Biscuits3.jpg" width="320" /></a></div>
<br />
<br />
Drop spoonfuls onto a greased cookie sheet. Bake for 15 minutes or until lightly golden.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMmhEX_V5n3LCFOOx_D6qXqPoQ8dL3qFR_sLhTB9czAbdHA8YGyr2CDBl0RTcM_9W4JOB2vIoJaIiy1K4E6AnPEdihMm7EoXQdxBWqHQoxvhRLRsT1N3rizSOjPfTYwL11NnLCS12SnMe/s1600/Perilla+Drop+Biscuits2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMmhEX_V5n3LCFOOx_D6qXqPoQ8dL3qFR_sLhTB9czAbdHA8YGyr2CDBl0RTcM_9W4JOB2vIoJaIiy1K4E6AnPEdihMm7EoXQdxBWqHQoxvhRLRsT1N3rizSOjPfTYwL11NnLCS12SnMe/s200/Perilla+Drop+Biscuits2.jpg" width="200" /></a></div>
<br />
Makes two pan fulls. You can cut in half for a smaller result.Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com0tag:blogger.com,1999:blog-3358589835962099378.post-60675683009372536732015-07-20T13:32:00.001-07:002015-07-20T13:32:23.428-07:00Pickled Squash!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRA9PQjgaZIsnLz12skqu5WeHY9yUf887xV_MGKaS5dihJ2bEh2MTWEDckTAmUOXa76PZEbIC49n1mq3ru4f1tqSQhrCv9vQrPOdzL26NfQiRIWvBHwO4yQyW7V8XaGzPsXea10_nZ6gbI/s1600/pickled+squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRA9PQjgaZIsnLz12skqu5WeHY9yUf887xV_MGKaS5dihJ2bEh2MTWEDckTAmUOXa76PZEbIC49n1mq3ru4f1tqSQhrCv9vQrPOdzL26NfQiRIWvBHwO4yQyW7V8XaGzPsXea10_nZ6gbI/s320/pickled+squash.jpg" width="320" /></a></div>
<br /><br />
This is one of our favorite recipes and great to use when you have an abundance of squash! While it is not foraging related, chances are, you have a neighbor, family member or even you with too much squash and willing to give it away! This is an easy recipe and a great side dish all year long.<br />
<br />
<span style="font-size: large;"><i><b>Pickled Squash</b></i></span><br /><br /><b>Ingredients:</b><br /><br />2 pounds squash, cut into 1/4-inch-thick rounds<br />2 medium-size red bell peppers, chopped<br />1 onion, thinly sliced <br />2 tablespoons kosher salt<br />3 cups sugar <br />2 1/2 cups apple cider vinegar<br />2 teaspoons mustard seeds<br />2 teaspoons celery seeds<br /><br /><b>Preparation:</b><br />Place
squash, bell peppers, and onion in a colander. Sprinkle with kosher
salt; cover and let stand at room temperature 1 hour. (Do not rinse.) <br /><br />Tightly pack squash mixture in 4 (1-pt.) hot sterilized jars, filling to 1/2 inch from top. <br /><br />Bring
sugar, vinegar, mustard seeds, and celery seeds to a boil in a Dutch
oven over high heat; boil, stirring constantly, 1 minute or until sugar
dissolves. Pour hot liquid over squash mixture in jars, filling to 1/2
inch from top. Remove air bubbles by gently stirring with a long wooden
skewer. Water bath 20 minutes.Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com0tag:blogger.com,1999:blog-3358589835962099378.post-69201722863579111882015-07-17T17:32:00.000-07:002015-07-17T17:32:25.264-07:00Garlic Rosemary Crab Apple Jelly<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pVUG_IoLPqs-Hh04fu2ZT3txzME8Xcfm6T8x3-JvmQBgMifQTrX-8pVS06LSVXmBrlSKpAyW6DzGdYlYVTnQNUYyqaxolXvPMP0SCsxTEmwZJ12k8G-_tyE-cHna_qlPw0LmZtX2Bszl/s1600/Garlic+Rosemary+Crab+Apple+Jelly.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pVUG_IoLPqs-Hh04fu2ZT3txzME8Xcfm6T8x3-JvmQBgMifQTrX-8pVS06LSVXmBrlSKpAyW6DzGdYlYVTnQNUYyqaxolXvPMP0SCsxTEmwZJ12k8G-_tyE-cHna_qlPw0LmZtX2Bszl/s320/Garlic+Rosemary+Crab+Apple+Jelly.JPG" width="320" /></a></div>
If you are fortunate to have access to a crab apple tree, here is a great recipe to use. It is wonderful as a glaze for meat or with cream cheese on crackers. I've doubled this recipe with out any issues. The pectin in crab apples, particularly if they are not quite ripe, makes it easy to set up.<br />
<br />
<div class="" id="yui_3_16_0_1_1437148663960_174949">
<span class="" id="yui_3_16_0_1_1437148663960_174951" style="background-color: rgba(255, 255, 255, 0);"><b class="" id="yui_3_16_0_1_1437148663960_174953"><i class="" id="yui_3_16_0_1_1437148663960_174955"><span class="" id="yui_3_16_0_1_1437148663960_174957" style="font-size: medium;">Garlic Rosemary Crab Apple Jelly</span></i></b></span><br class="" id="yui_3_16_0_1_1437148663960_174959" />
<span class="" id="yui_3_16_0_1_1437148663960_174961" style="background-color: rgba(255, 255, 255, 0);"><br class="" id="yui_3_16_0_1_1437148663960_174963" /></span>
<span class="" id="yui_3_16_0_1_1437148663960_174965" style="background-color: rgba(255, 255, 255, 0);"><b class="" id="yui_3_16_0_1_1437148663960_174967">Ingredients</b>:</span><br class="" id="yui_3_16_0_1_1437148663960_174969" />
<span class="" id="yui_3_16_0_1_1437148663960_174971" style="background-color: rgba(255, 255, 255, 0);"><br class="" id="yui_3_16_0_1_1437148663960_174973" /></span>
<span class="" id="yui_3_16_0_1_1437148663960_174975" style="background-color: rgba(255, 255, 255, 0);">4 quarts crab apples (16 cups)</span><br class="" id="yui_3_16_0_1_1437148663960_174977" />3 large <span class="" id="yui_3_16_0_1_1437148663960_174979" style="background-color: rgba(255, 255, 255, 0);">onions </span><br class="" id="yui_3_16_0_1_1437148663960_174981" />
<span class="" id="yui_3_16_0_1_1437148663960_174983" style="background-color: rgba(255, 255, 255, 0);">3/4 cup white vinegar</span><br class="" id="yui_3_16_0_1_1437148663960_174985" /><div id="yui_3_16_0_1_1437148663960_175143">
<span class="" id="yui_3_16_0_1_1437148663960_174987" style="background-color: rgba(255, 255, 255, 0);">Handful of fresh rosemary, chopped</span></div>
<div id="yui_3_16_0_1_1437148663960_175146">
<span class="" id="yui_3_16_0_1_1437148663960_174987" style="background-color: rgba(255, 255, 255, 0);">1 tablespoon chopped garlic</span></div>
<span class="" id="yui_3_16_0_1_1437148663960_174991" style="background-color: rgba(255, 255, 255, 0);">Sugar equal to liquid</span></div>
<div class="" id="yui_3_16_0_1_1437148663960_174993">
<span class="" id="yui_3_16_0_1_1437148663960_174995" style="background-color: rgba(255, 255, 255, 0);">Water</span></div>
<div class="" id="yui_3_16_0_1_1437148663960_174997">
<span class="" id="yui_3_16_0_1_1437148663960_174999" style="background-color: rgba(255, 255, 255, 0);"><br class="" id="yui_3_16_0_1_1437148663960_175001" /></span></div>
<div class="" id="yui_3_16_0_1_1437148663960_175003">
<span class="" id="yui_3_16_0_1_1437148663960_175005" style="background-color: rgba(255, 255, 255, 0);"><b class="" id="yui_3_16_0_1_1437148663960_175007">Directions</b>:</span></div>
<div class="" id="yui_3_16_0_1_1437148663960_175009">
<span class="" id="yui_3_16_0_1_1437148663960_175011" style="background-color: rgba(255, 255, 255, 0);"><br class="" id="yui_3_16_0_1_1437148663960_175013" /></span></div>
<div class="" id="yui_3_16_0_1_1437148663960_175015">
<div id="yui_3_16_0_1_1437148663960_175099">
<span class="" id="yui_3_16_0_1_1437148663960_175017" style="background-color: rgba(255, 255, 255, 0);">Remove stem,
flower from end and any blemishes from crab apples. Chop in half and
add to stock pot. Chop onions into large chunks and mix into crab
apples. Add water to level of fruit.</span></div>
<div id="yui_3_16_0_1_1437148663960_175160">
</div>
</div>
<div class="" id="yui_3_16_0_1_1437148663960_175032">
<span class="" id="yui_3_16_0_1_1437148663960_175034" style="background-color: rgba(255, 255, 255, 0);">Bring to boil
and simmer until apples are soft (30-45 minutes). Mash gently just to
break open apples but not so much to make mush. </span><br class="" id="yui_3_16_0_1_1437148663960_175036" />
<div class="" id="yui_3_16_0_1_1437148663960_175038" style="clear: both; text-align: center;">
</div>
<br class="" id="yui_3_16_0_1_1437148663960_175043" />
<span class="" id="yui_3_16_0_1_1437148663960_175045" style="background-color: rgba(255, 255, 255, 0);">Strain in a
jelly bag or use a fine mesh strainer several times. Measure and add liquid to clean pot. Add 3/4 cup
vinegar. For every cup of liquid, add a cup of sugar.
Bring mixture to a boil. Add chopped rosemary and garlic. Boil until jelly begins to
sheet/set (about 30 minutes for me).</span></div>
<div class="" id="yui_3_16_0_1_1437148663960_175047">
<span class="" id="yui_3_16_0_1_1437148663960_175049" style="background-color: rgba(255, 255, 255, 0);"><br class="" id="yui_3_16_0_1_1437148663960_175051" /></span></div>
<div class="" id="yui_3_16_0_1_1437148663960_175053">
<span class="" id="yui_3_16_0_1_1437148663960_175055" style="background-color: rgba(255, 255, 255, 0);">Ladle into prepared jelly jars. Water bath 15 minutes. </span></div>
<div class="" id="yui_3_16_0_1_1437148663960_175057">
<span class="" id="yui_3_16_0_1_1437148663960_175059" style="background-color: rgba(255, 255, 255, 0);"><br class="" id="yui_3_16_0_1_1437148663960_175061" /></span></div>
<div data-setdir="false" dir="ltr" id="yui_3_16_0_1_1437148663960_175287">
<span class="" id="yui_3_16_0_1_1437148663960_175063" style="background-color: rgba(255, 255, 255, 0);">Makes 6 - 8 half pints.</span></div>
<div data-setdir="false" dir="ltr" id="yui_3_16_0_1_1437148663960_175287">
<br /></div>
<div data-setdir="false" dir="ltr" id="yui_3_16_0_1_1437148663960_175287">
<span class="" id="yui_3_16_0_1_1437148663960_175063" style="background-color: rgba(255, 255, 255, 0);">Note: To use as a meat glaze just warm in the microwave to make pourable. </span></div>
Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com5tag:blogger.com,1999:blog-3358589835962099378.post-90865696649177657512015-07-13T11:33:00.003-07:002015-07-13T11:33:38.606-07:00Blackberry Pie Filling<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxHthpjC_Z0jm1aTy8wnssXI9HRs9ELGfKOXoSbbGJ5bJxMkQsrdXbwhREgfOt2J7qykuRp516_t_nceOoMSGyNvhjEqs5oZbp0aLC5Oe8I2dEJk9-xbvaXjypoAGWNrGp_GqTOi4nsY8/s1600/Blackberry+Pie+Filling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxHthpjC_Z0jm1aTy8wnssXI9HRs9ELGfKOXoSbbGJ5bJxMkQsrdXbwhREgfOt2J7qykuRp516_t_nceOoMSGyNvhjEqs5oZbp0aLC5Oe8I2dEJk9-xbvaXjypoAGWNrGp_GqTOi4nsY8/s320/Blackberry+Pie+Filling.jpg" width="320" /></a></div>
This was shared with me by another canner, and I am so thankful that she did. It turned out perfect! <br />
<br />
<span style="font-size: large;"><i><b>Blackberry Pie Filling</b></i></span><br />
<br />
Makes 7 quarts<br />
<br />
<b>Ingredients:</b><br />
<br />
6-quarts fresh blackberries<br />
7 cups granulated sugar<br />
1 3/4 cups Clear Jel<br />
1 teaspoon cinnamon<br />
9 1/3 cups water<br />
1/2 cup lemon juice<br />
<br />
<b>Directions:</b><br />
<br />
Select top quality, firm, ripe berries. Rinse berries and set aside.<br />
<br />
Measure lemon juice and set aside.<br />
<br />
Combine Clear Jel, sugar and cinnamon in a large saucepan. Add water and mix until smooth. Stirring during the thickening process is critical for a smooth end product. Heat, stirring mixture constantly until it bubbles. Quickly add lemon juice and boil 1 minute, stirring constantly. Remove from heat and fold in berries.<br />
<br />
Fill 7 quart jars, leaving 1 to 1 1/2 inches of headspace.<br />
<br />
Process in a boiling water canner for 30 minutes at sea level, 35 minutes at 1001 to 3000 feet and 40 minutes at altitudes 3001 to 6000 feet. Each quart of pie filling will make an 8- or 9-inch pie.Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com0tag:blogger.com,1999:blog-3358589835962099378.post-5949421199852455282015-07-10T12:23:00.000-07:002015-07-10T12:23:08.190-07:00Blackberry Ketchup!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9HndiOfZFBjkb6I2TZONiz7Uo-YYchTLNP_WpIG4G0iLiTafSWZlk4qAwEX_q4r8D-Gfrb4nJELjyvKBt2HIOvlzmB7m_NX0WiqSHGhoqZbYbXGYjAT3ha7vbzaA_2vAzcRSHwqzqKAM/s1600/blackberry+ketchup2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9HndiOfZFBjkb6I2TZONiz7Uo-YYchTLNP_WpIG4G0iLiTafSWZlk4qAwEX_q4r8D-Gfrb4nJELjyvKBt2HIOvlzmB7m_NX0WiqSHGhoqZbYbXGYjAT3ha7vbzaA_2vAzcRSHwqzqKAM/s320/blackberry+ketchup2.jpg" width="320" /></a></div>
Blackberry ketchup. <i>Really!</i> I would eat it on a hot dog. It's good! Before the invention of supermarkets and the decline of home canning, fruit ketchups were much more common. <br />
<br />
<span style="font-size: large;"><i><b>Blackberry Ketchup</b></i></span><br />
<br />
<b>Ingredients:</b><br />
<br />
4 quarts blackberries<br />
2 lbs brown sugar<br />
1 1/2 c vinegar<br />
2 onions, chopped<br />
1 tablespoon minced garlic <br />
2 teaspoons ground cloves<br />
2 teaspoons cinnamon<br />
1/2 teaspoon nutmeg<br />
<br />
<b>Directions:</b><br />
<br />
Mix all ingredients in large pot. Cook slowly for 1 1/2 hours. Use an immersion stick blender to blend berries. You will see seeds floating in syrup.<br />
<br />
Strain mixture through a fine mesh strainer into a bowl. You may need to
scrape the strainer with spoon to dislodge seeds so liquid can go
through. Strain several cups at a time and rinse off strainer between
strains to make it easier. When finished, wash original pot. Return mixture to pot. Return to stove. Continue simmering for 1 1/2 hours more, mixing occasionally.<br />
<br />
Ladle into prepared jars. Wipe rims with paper towel dampened with water/vinegar mixture. Seal. Water bath 15 minutes.<br />
<br />
Makes about 5 pints. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjhMsTCkC9aLSnWjqQv0cpF8Fwi6fXiDXqI2AUHggJ4T1QaqqulWQMV2vC0NR_1mhjUZwjWzVcWyrVJZV7zVpc4L0NiRIiHN7Bj6cExvolN4zL9zYLzBIMpJyy12GiE8RFR_St9Crru7Q/s1600/blackberry+ketchup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjhMsTCkC9aLSnWjqQv0cpF8Fwi6fXiDXqI2AUHggJ4T1QaqqulWQMV2vC0NR_1mhjUZwjWzVcWyrVJZV7zVpc4L0NiRIiHN7Bj6cExvolN4zL9zYLzBIMpJyy12GiE8RFR_St9Crru7Q/s320/blackberry+ketchup.jpg" width="320" /></a></div>
<br />Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com1tag:blogger.com,1999:blog-3358589835962099378.post-30422912077694058472015-07-08T18:03:00.000-07:002015-07-08T18:03:57.139-07:00Blackberry Ice Cream Toppings! Yumm!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic8RbqQrbh1PNteBdBZhQkqB7UnwuDzghh4gJqhVKemxXLy2NWdDLYKpai_7Gybngduau5Gxgk0PQmZKCNQPSFPGwGTI_Ihv2dd0MkC89o8ZK-_IbjlxDKwXo2zTBYqz7CYfzcqliMvnNJ/s1600/blackberry+sauces.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic8RbqQrbh1PNteBdBZhQkqB7UnwuDzghh4gJqhVKemxXLy2NWdDLYKpai_7Gybngduau5Gxgk0PQmZKCNQPSFPGwGTI_Ihv2dd0MkC89o8ZK-_IbjlxDKwXo2zTBYqz7CYfzcqliMvnNJ/s320/blackberry+sauces.JPG" width="320" /></a></div>
Continuing in my wild blackberry theme, here are two fantastic recipes! If the economy goes south, this is what I want in my pantry! These are comfort foods and definitely not diet friendly.<br />
<br />
<span style="font-size: large;"><i><b>Chocolate Blackberry Sauce</b></i></span><br />
<br />
<b>Ingredients:</b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_fM2pvEzgWSH_3hBX5VY1w4M7RAi4bXvmaZmZBWsg9dEM385v_THXV8-IH8DpWJd9__ijurkaJlAyohSyQ4Uaj1rXRayCzqyEUUsH45GR0Oh8JdcKKloNrlGWVj0GSOoLfCrhgF5csiG/s1600/blackberry+chocolate+topping.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_fM2pvEzgWSH_3hBX5VY1w4M7RAi4bXvmaZmZBWsg9dEM385v_THXV8-IH8DpWJd9__ijurkaJlAyohSyQ4Uaj1rXRayCzqyEUUsH45GR0Oh8JdcKKloNrlGWVj0GSOoLfCrhgF5csiG/s200/blackberry+chocolate+topping.JPG" width="200" /></a>9 cups blackberries<br />
13 cups sugar<br />
1/2 cup lemon juice<br />
1 cup sifted unsweetened cocoa powder<br />
2 boxes pectin<br />
<br />
<b>Directions:</b><br />
<br />
Combine blackberries and sugar in a large pot. It will be stiff but the heat will melt the sugar. Bring to a boil for 15 minutes. Use an immersion stick blender to blend berries. You will see seeds floating in syrup.<br />
<br />
Strain mixture through a fine mesh strainer into a bowl. You may need to
scrape the strainer with spoon to dislodge seeds so liquid can go
through. Strain several cups at a time and rinse off strainer between
strains to make it easier. When finished, wash original pot. Return mixture to pot. Return to stove.<br />
<br />
Add lemon juice. Bring mixture to full boil, stirring frequently.<br />
<br />
Meanwhile, in a separate bowl, combine cocoa powder and pectin. Stir until blended. Add to boiling liquid. Whisk until smooth, or use immersion blender. Boil hard for 1 minute. Remove from heat.<br />
<br />
Ladle into prepared jars. Wipe rims with paper towel dampened with water/vinegar mixture. Seal. Water bath 15 minutes.<br />
<br />
Makes about one dozen half pints. <br />
<br />
<span style="font-size: large;"><i><b>Blackberry Lime Ice Cream Topping</b></i></span><br />
<br />
<b>Ingredients:</b><br />
<br />
9 cups blackberries<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1DPLucWHzZbjE92TM8_I6mH6r14IRfv1hZDcEYfTONqv-3ioKOTlxsZrNicyc-yHja6uRnXPLJFixXyf3jivEl-P27tvyAusEhOXcAcV6QkjLJkaA9Q_ztRkubyY2g95eiEfYY4QDYQT/s1600/blackberry+lime+topping.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1DPLucWHzZbjE92TM8_I6mH6r14IRfv1hZDcEYfTONqv-3ioKOTlxsZrNicyc-yHja6uRnXPLJFixXyf3jivEl-P27tvyAusEhOXcAcV6QkjLJkaA9Q_ztRkubyY2g95eiEfYY4QDYQT/s200/blackberry+lime+topping.JPG" width="200" /></a></div>
6 cups sugar<br />
1 cup light corn syrup<br />
1/4 cup lemon juice<br />
1 can frozen limeade concentrate (12 oz), thawed<br />
1 package powdered pectin<br />
<b><br /></b>
<b>Directions:</b><br />
<br />
Combine blackberries and sugar in a large pot. Bring to a boil for 15
minutes. Use an immersion stick blender to blend berries. You will see
seeds floating in syrup.<br />
<br />
Strain mixture through a fine mesh strainer into a bowl. You may need to
scrape the strainer with spoon to dislodge seeds so liquid can go
through. Strain several cups at a time and rinse off strainer between
strains to make it easier. When finished, wash original pot. Return mixture to pot. Return to stove.<br />
<br />
Add corn syrup, lemon juice, and limeade. Stir to combine. Bring to a boil. Remove half a cup of syrup and add to a bowl. Add pectin to bowl and stir to combine. Return mixture to boiling liquid. Boil hard for one minute. Remove from heat. <br />
<br />
Ladle into prepared jars. Wipe rims with paper towel dampened with water/vinegar mixture. Seal. Water bath 15 minutes.<br />
<br />
Makes 8-10 half pints. Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com0tag:blogger.com,1999:blog-3358589835962099378.post-31655485689446116542015-07-07T17:17:00.000-07:002015-07-07T17:17:34.911-07:00Wild Blackberry Chipotle Barbecue Sauce!<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXzsmw9PXAte3MWv2U4T_U-KFnq26js4RNcRT4G_4Tks9Fy3CHYAxkRWk6HlgwnlpoC8jFIgf954A1Qh_cEXCWaBNAylxDkKbY2FRyeDREfVUMYRL2t_lyR3EF6i8rKRlu9RR5NveZWGa/s1600/blackberry+chipotle+bbq3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXzsmw9PXAte3MWv2U4T_U-KFnq26js4RNcRT4G_4Tks9Fy3CHYAxkRWk6HlgwnlpoC8jFIgf954A1Qh_cEXCWaBNAylxDkKbY2FRyeDREfVUMYRL2t_lyR3EF6i8rKRlu9RR5NveZWGa/s320/blackberry+chipotle+bbq3.jpg" width="320" /></a></div>
If you are looking for a unique blackberry recipe that is not jam or jelly, this one may be for you! It's a great way to use an abundance of blackberries.<br />
<br />
<br />
<span style="font-size: large;"><i><b>Wild Blackberry Chipotle Barbecue Sauce</b></i></span><br />
<br />
<b>Ingredients:</b><br />
<br />
4 quarts blackberries (16 cups)<br />
3 onions, chopped<br />
2 tablespoons chopped garlic or 1 head of garlic, chopped<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmmMmxLeTlDS_dFfMANR52c_1VVUdknP0MLQkwqyChCG55-RLQSg-YvkhNKa9QNSMvASAJDpbwTTxl0JxrNsPBzd40kD-3tcXUtJ3BfbtbOtUQ_tep8sYrEJKv6v-GXPaz38UqJvVNsuXv/s1600/blackberry+chipotle+bbq7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmmMmxLeTlDS_dFfMANR52c_1VVUdknP0MLQkwqyChCG55-RLQSg-YvkhNKa9QNSMvASAJDpbwTTxl0JxrNsPBzd40kD-3tcXUtJ3BfbtbOtUQ_tep8sYrEJKv6v-GXPaz38UqJvVNsuXv/s200/blackberry+chipotle+bbq7.jpg" width="200" /></a></div>
3 tablespoons chipotle peppers in adobe sauce, chopped<br />
1 1/4 cups red wine vinegar<br />
2 cups brown sugar<br />
2 cups white sugar<br />
1 can tomato paste<br />
2 tablespoons dried mustard <br />
1 teaspoon salt<br />
1/2 teaspoon dried ginger<br />
<br />
<b>Directions:</b><br />
<br />
Add all ingredients to a large crock pot and mix. Cook on low for 5 hours. At the end, either blend in the blender or use a stick blender. You will see seeds floating in the sauce.<br />
<br />
Strain mixture through a fine mesh strainer into a pot. You may need to
scrape the strainer with a spoon to dislodge seeds so liquid can go
through. Strain several cups at a time and rinse off strainer between
strains to make it easier.<br />
<br />
Bring sauce to a boil on stove and turn off. Ladle into prepared jars
leaving a 1 inch head space. Wipe rims using a paper towel with water
and vinegar on it. Seal. Water bath for 20 minutes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71Jfaoh4nk6_aBVK1i3mZB5ahMk94zLP1sgcxCExpTUKnv2byULsY6S5M5m2t7-RAaz2P5ZL7BZu2HFMvbsWWHNXqFyxXgBlhdt6C4nHUCmbU4RS1dI05F5Udf4URrvc-F4OIRQ7aYTcg/s1600/blackberry+chipotle+bbq5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71Jfaoh4nk6_aBVK1i3mZB5ahMk94zLP1sgcxCExpTUKnv2byULsY6S5M5m2t7-RAaz2P5ZL7BZu2HFMvbsWWHNXqFyxXgBlhdt6C4nHUCmbU4RS1dI05F5Udf4URrvc-F4OIRQ7aYTcg/s320/blackberry+chipotle+bbq5.jpg" width="320" /></a></div>
<br />
Makes about 6 pints, or 12 half pints.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSCU1yRI5TFRMigo9SqweTJSe3RPSENtSB003qg6CByZNG1SO8IQ4mmAlMapR5E7bljY3ctiNmix_7GY1F3Tw8yrcZ7b_Ox_vZVpLSZz6MJJRqgvIs_9j2znj10jYdeRRAfxcSD4xHGZ0j/s1600/blackberry+chipotle+bbq2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSCU1yRI5TFRMigo9SqweTJSe3RPSENtSB003qg6CByZNG1SO8IQ4mmAlMapR5E7bljY3ctiNmix_7GY1F3Tw8yrcZ7b_Ox_vZVpLSZz6MJJRqgvIs_9j2znj10jYdeRRAfxcSD4xHGZ0j/s320/blackberry+chipotle+bbq2.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Goes great on pork ribs!</td></tr>
</tbody></table>
<br />Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com2tag:blogger.com,1999:blog-3358589835962099378.post-86069533639029204872015-07-03T15:51:00.000-07:002015-07-03T15:51:30.398-07:00Crock Pot Blackberry Pancake Syrup to Can<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQizQMRou5HGMplLBc9nOaGUHjI0TejT40OXbE9ElKWmV5MFmHQH9xdFWdQO2cJgI8pdj5UMCqCoN08Bvqr9Zperw2u4F68dnp5tV1xFv7SxnL0-4Q5xqrocYYQzrwvEy2hPwgAdEE9tTt/s1600/blackberry+pancake+syrup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQizQMRou5HGMplLBc9nOaGUHjI0TejT40OXbE9ElKWmV5MFmHQH9xdFWdQO2cJgI8pdj5UMCqCoN08Bvqr9Zperw2u4F68dnp5tV1xFv7SxnL0-4Q5xqrocYYQzrwvEy2hPwgAdEE9tTt/s320/blackberry+pancake+syrup.jpg" width="320" /></a></div>
If you are fortunate enough to enjoy a bounty of wild blackberries this season, this is an excellent recipe. It is heavenly on pancakes! It's also very simple to make with most of the cooking done in your crock pot. Anyone who cans knows that canning often uses a lot of energy, so if you can cut it down by using a low energy tool like the crock pot, you are happy!<br />
<br />
<span style="font-size: large;"><i><b>Crock Pot Blackberry Pancake Syrup</b></i></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLiQZgKElRbF3OgPpZi_ncMpP4SAfDACYCjlHgC9CtuMOPiI51wrfq_LZTgHi3mPFBR1gcDOQuzpRU5qu2vP0bNSkZJFi2ceKnC5QPP_vbyw6L9XBz1ONn-W35BJ6hkmGo6zf_PPySi9Ui/s1600/blackberry+pancake+syrup5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLiQZgKElRbF3OgPpZi_ncMpP4SAfDACYCjlHgC9CtuMOPiI51wrfq_LZTgHi3mPFBR1gcDOQuzpRU5qu2vP0bNSkZJFi2ceKnC5QPP_vbyw6L9XBz1ONn-W35BJ6hkmGo6zf_PPySi9Ui/s200/blackberry+pancake+syrup5.jpg" width="200" /></a><b>Ingredients:</b><br />
<br />
4 quarts blackberries (12 cups)<br />
8 cups sugar (1 4 lb bag)<br />
2 tablespoons lemon juice<br />
1/2 teaspoon ground cloves (optional)<br />
<br />
<b>Directions:</b><br />
<br />
Rinse blackberries and add to crock pot. Add sugar and toss. It will look clumpy but that is okay. Do NOT add any water even if you are tempted.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfEdoPYP5ikVxZk07GWkyqx-aPGKYpbc6-q0y86Y9BPzDYTuYYzZQVIahiS-2AoiYrD0Q5KUeZlMABwfgayEhCWlXvt4agKi8fFAvwnkuBKz6gTW5zHMhN_3S5yDtBTIdqd4fVFOvnaUm/s1600/blackberry+pancake+syrup4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfEdoPYP5ikVxZk07GWkyqx-aPGKYpbc6-q0y86Y9BPzDYTuYYzZQVIahiS-2AoiYrD0Q5KUeZlMABwfgayEhCWlXvt4agKi8fFAvwnkuBKz6gTW5zHMhN_3S5yDtBTIdqd4fVFOvnaUm/s320/blackberry+pancake+syrup4.jpg" width="320" /></a></div>
<br />
Cook on low for 2 1/2 hours, mixing every thirty minutes. At the end, either blend in the blender or use a stick blender. You will see seeds floating in syrup. <br />
<br />
Strain mixture through a fine mesh strainer into a pot. You may need to scrape the strainer with a spoon to dislodge seeds so liquid can go through. Strain several cups at a time and rinse off strainer between strains to make it easier.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5ayPADsukRQPdIaNr_t29ObxfGNgmm5hNfZ6T4fAFjOya3VJcaOjSwXnZc1qc4mpWg1hTr9jp2n6ACIjuxhwvmASu-soJY2eZRur4S6wqpjHnzQmRR6GUcAF_CrHhuUNwrrSSOZpQthf/s1600/blackberry+pancake+syrup3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5ayPADsukRQPdIaNr_t29ObxfGNgmm5hNfZ6T4fAFjOya3VJcaOjSwXnZc1qc4mpWg1hTr9jp2n6ACIjuxhwvmASu-soJY2eZRur4S6wqpjHnzQmRR6GUcAF_CrHhuUNwrrSSOZpQthf/s320/blackberry+pancake+syrup3.jpg" width="320" /></a></div>
<br />Add lemon juice and ground cloves. Mix. Bring syrup to a boil on stove and turn off. Ladle into prepared jars leaving a 1 inch head space. Wipe rims using a paper towel with water and vinegar on it. Seal. Water bath for 15 minutes.<br />
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Makes 5-6 pints.<br />
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<br />Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com0tag:blogger.com,1999:blog-3358589835962099378.post-32886796904389960992015-06-28T18:18:00.000-07:002015-06-28T18:18:20.061-07:00Berry Picking Time in Tennessee!This week begins blackberry picking season. It is one of my favorite foraging times of year. Blackberries are prolific in my area. They are actually, in my opinion, the kick-off of fruit season. Mulberries, which were the first to ripen, were really just a teaser. Sometimes I feel like the friend of Forrest Gump...blackberry jelly, blackberry applesauce, blackberry pie filling, blackberry lime syrup, blackberry ketchup, blackberry barbecue sauce.... What's really funny is that I can go into Publix and buy 6 oz of blackberries for $4 or I can go into the field next door and pick a gallon for free!<br />
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Right now my plan is for <a href="http://southernforager.blogspot.com/2014/07/wild-blackberry-crab-apple-sauce.html">blackberry jelly</a>. It is fortunate that crab apples are at the right stage for jelly making when blackberries are ripe! Young green crab apples are best because they have the most pectin in them. They are tart so don't think you will love the apples raw, but they make fantastic jelly.<br />
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If you haven't scouted your nearest blackberry patch, now is the time. Look for them at edges of fields and islands of vegetation in fields. Often you will find wild grapes growing nearby as well. Note the location because you can go back at the end of summer to collect them! Look for crab apples around business buildings, shopping areas, and schools (I have found them in all three locally). They are often planted because of their attractive flowers in the spring.<br />
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<tr><td class="tr-caption" style="text-align: center;">Starting at noon and going clockwise: Dock seeds for grinding into flour, milkweed flower buds for soup, a gallon of blackberries, perilla to dry for seasoning, three gallons of crab apples and center is wood sorrel for soup seasoning.</td></tr>
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<br />Dr. Momhttp://www.blogger.com/profile/06762890987425770251noreply@blogger.com4