By Amanda Rose | Nuts and Seeds
(This recipe post was contributed by herbalist Rosalee de la Forêt.) This recipe combines three sources of nutritional powerhouses for a tasty herbal seasoning that adds zest to vegetables, meats, sandwiches, salads, and other savory dishes. Did you know that the way a food or herb tastes can provide insight into the plant’s chemical constituents […]
Continue readingBy Amanda Rose | Tidbits
In the hustle and bustle of the week, we wanted to make sure you check out this great infographic on herbs — the “Taste of Herbs Flavor Wheel.” This object of beauty was developed by our friend the respected herbalist Rosalee de la Foret in cooperation with LearningHerbs.com. The graphic is the core framework to […]
Continue reading
By Jeanie Rose | Berries
When Amanda came back from a harvest adventure with ripe wild Sierra gooseberries, she ended up making a gooseberry syrup. Besides their antioxidants, gooseberries have an amazing amount of pectin. It seems that gooseberries can be added to low-pectin fruit to make a nice jam without the addition of commercial pectins. I was all about […]
Continue readingBy Jeanie Rose | Winter Squash
Roasting butternut squash is a simple way to enjoy its flavor and beauty. Once its roasted you can puree the butternut squash and use it in a variety of recipes for soups, breads, and desserts. The puree can be frozen in recipe-sized containers for ease of use. However, consider roasting butternut squash to serve as […]
Continue reading
By Jeanie Rose | Green Beans
Whether you grow bush beans or pole beans, when the crop comes in, it is abundant. It’s easy to become overwhelmed and let a pile of beans sit in the refrigerator too long. Bean bean flavor and quality is markedly best right after harvest. Quality quickly diminishes by the day. Here is a suggested kitchen […]
Continue reading
By Jeanie Rose | Food Profiles , Tips
You’ve probably noticed that free-range organic chickens have drier meat than their more commercially processed counterparts. Here’s the scoop. The giant chicken processors brine their chickens before sending them to market. Brining is rather like marinating. With brining, the chicken soaks in a salt water bath for a couple of hours. During that time, the […]
Continue reading