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.
Dock seed flour is a great substitute for other types of flour.
It won’t cost you a thing.
It is naturally gluten free.
It tastes good! It has an earthy, nutty flavor.
About the plant: There are many types of dock, you have probably already ran into curled dock (rumex crispus, bitter dock or broad-leafed dock (Rumex obtusifolius). They are often seen as terrible weeds on the garden because of their deep root that is difficult to get rid of. it grows on grassy places as well as cultivated land, so usually its in abundance as a source of wild food. the reddish brown, tall stalks of the plant are easy to identify. Young leaves are also edible. Continue reading →