Everyone knows the wild amaranth and the beautiful red amaranth, a true gem of the garden, but it’s our first year growing giant golden amaranth from heirloom seeds. It grew really well in our colder, mountain climate. You can use the leaves in salads, and as it turns out, the desert made from amaranth seeds is simply amazing! Here is how you do it: you need to clean the seeds like the video shows, which sounds a bit tedious but actually it went pretty fast. The seeds should be soaked overnight in milk and then simmered until they absorb the milk, it took about 35 minutes.
This is the recipe I used:
1 and 1/4 cup of milk
1/2 cup amaranth
a pinch of cinnamon
a teaspoon of brown sugar
blueberries, raspberries and apricot liquor
The results was delicious, and it looks cool! Plus, amaranth has lots of vitamins and it is naturally gluten free. Enjoy 🙂
This scented and gentle salve is soothing for the skin. You will need only three ingredients to make it:
I used cold pressed sunflower oil as a base, because it’s local. You can use any local, cold-pressed oil, or whatever else you want. I infused dried yarrow, lady’s bedstraw, sage and calendula, which are all beneficial for the skin.
Beeswax and a bit of honey
I used local, from our mountain village. You can experiment with the amount of beeswax depending on how solid you want your salve to be.
You can collect resin without harming the trees. Just look around and you will find enough trees that already have some resin that can be collected. Resin usually has a lot of impurities, therefore you need to strain it before using it. This can be a bit messy, because it is very sticky, so it’s better to choose utensils that you will only use for this purpose. Don’t heat up the resin too much to make sure that the essential oils it contains don’t evaporate. You can clean resin from surfaces with alcohol.
There are lots of pumpkins during the fall, here are some new ideas to try with sweet pumkins. I used the Red Kuri variety, but others work as well. First, instead of a traditional Halloween lantern with the scary face you can try carving your favorite constellation into the pumpkin, and instead of a candle you can use string lights. Besides pumpkin soup and pie, pumpkin doughnuts are also delicious, with soft, moist texture, and rich, sweet flavor, as well as beautiful orange color. These are dipped in melted chocolate and walnuts to make them even more irresistible.
We love this versatile, beautiful and delicious plant. We have experimented with some easy, light recipes, this is one of our favorites so far. Enjoy!
1 cup of broad beans
1 cup of broad bean top leaves and shoots
4-5 large bean pods
2 cloves of garlic
Some chopped chives and parsley
Salt and pepper
Boil the beans for about ten minutes, then peal their skins. Blend the beans with the upper leaves and shoots of the beans, as well as the garlic. Mix the finely chopped parsley and chives into the creamy paste, add salt and pepper to taste.
Heat up the oil, and add the bean pods chopped into medium sized pieces, as shown in the video. Fry them on a high heat for about 3-4 minutes. Add a bit of salt towards the end.
There aren’t many things that are as tasty as fresh homemade butter with freshly baked bread. We make butter regularly using cream that has been skimmed off full milk. Making butter is easy, even in the old fashioned way, but you can also make it using an electric blender, which speeds up the process a lot. With an electric blender or mixer this process usually takes only a few minutes. We use both methods, depending on how much time we have. Enjoy!
One of the easiest fermented foods is fermented cabbage, or sauerkraut. It can ferment in its own juice, or in salty water. This video shows you two methods to try in order to get delicious and healthy food, high in vitamin C, that you can enjoy all winter long. I add red cabbage to achieve that deep, beautiful purple color, horseradish to make it last longer and give it spiciness, and quince to give it a fragrant aroma.
About the plant: Chickweed is a delicious wild food which grows in abundance and is often considered a weed in gardens. However, you can eat this plant raw and cooked as well, and it is also a medicinal plant for both external and internal use.
Why use chickweed in soups and salads?
It tastes great, reminds me on the flavor of creamed corn.
It is really good for you.
It grows in late autumn and early spring, when there aren’t so many other greens yet.