urbanforager
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You can add crushed shells to plain vinegar and let it sit for several weeks to make a mineral infused vinegar.
Okay, now I'm picturing how I can use all the kombucha vinegar that I have sitting around 'cause it's WAY too sour for me to drink straight!
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Pine needle tea is indeed a wonderful source of vitamin C. It has been used to prevent scurvy, and it seems almost as if it were MEANT for that purpose...seeing has how evergreens are one of the few plants that stay green and fresh throughout winter, when scurvy would be most prevalent (were it not for our unnatural system of growing and distributing food out of season). God provides.
That's a really good point -- something we tend to forget, as we get farther from the earth's natural rhythms.
I tried pine needle tea (white pine) last winter when I made White Pine Cough Syrup. It was good -- tasted quite delicate and rather mysterious. DH liked it too.
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I have managed to root the tops of three tomato plants from last year and keep them alive ...
This is SO cool! How do you do this -- just choose a nice top in the fall and clip it, root it in water, then plant it and nurture it over the winter? Can you then put it outside the next spring? Is it advantageous to use some sort of rooting compound, or willow water, or something? Please share further!
Food stretching experiment
in In The Kitchen-The Heart Of Our Home
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MMMMmmm...weeeeeeds...
Seriously, has anyone else here tried nettles? Or milkweed? I like milkweed shoots even better than green beans. Wow, they are GOOD. Loves me some lambs quarter, too.
I pick bunches of nettles every spring and dry them for use throughout the year. (They don't sting once they're dried.) I make my kombucha every Sunday morning, and that's what goes into the pot with the tea and sugar -- a generous fingerpinch of dried nettles. If I'm thinking of it, I'll crumble some into soups, too.