Thursday, July 8, 2010

Just another list; Just Wishin' and Hopin' and Lovin' and Movin', Dreamin' and Workin', it's not just a dream, it's an ambition too live true


Teas and Rinses


Black Berry Tea
Raspberry Tea
Calendula
Rosemary
Wild Rose
Mint
Lemon Balm
Lavendar
Yellowdock

Feverfew Rinse
Rose
Lemon Balm
Lavendar

Salads

Leaf lettuce
Iceberg
Chickweed
Dandelion*
Nastertium

Soup Stocks
onion
lentils
bulgar
Blackberry shoots (dethorned, ya know)
Kelp


Other Kitchen Staples
Oats
Barley
Beans
Peas
rice
quinoua (sp)


In other words;
that old familiar children's song comes to mind;

Oats, Peas, Beans, and Barley Grow {repeat}
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3 comments:

  1. SheriJuly 10, 2010 at 2:48 PM

    sounds like the perfect vegetarian kitchen! are you? there are quite a few things i have never tried on your list and it makes me wonder if you are a naturalist as well...either that or you have access to a bounty that kentucky may have but i've not ever seen!

    ReplyDelete
  2. Linda Bob Grifins Korbetis HallJuly 11, 2010 at 8:25 AM

    awesome list!

    ReplyDelete
  3. AllisonianJuly 12, 2010 at 1:15 AM

    Thank you Sheri and Jingle!
    It's just a silly list that I need to add to.
    Red Clover!!! Is my favorite tea, well one of them. I am going to try my blackberry tea asap!

    I am not a true vegetarian in the technical sense, but I am in love with mother nature being it's summer and all.

    My garden would make mother hubbard look good, but my weeds flourish, so weeds it is!!

    I've studied nature for 23 years, as a layperson. So, I've learned a thing or two.

    I live on the skirts of a small town on a small lot, but I'm on the edge of a hill with tons of blackberry, and other wonders that I am making use of. Some of my advernturist friends forage long and wide, but I tend to stick close to my own back yard and make the best of what nature brings me.

    Kentucky most definately has a bounty as does the PNW! I hope your natural adventure is heaven on earth! It is so rewarding to make your own things. Especially when they are there in the first place for us!

    Hope your summer is fantastic ladies!!!! Ciao! ~~~:)

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Banana This; Recycle Old Peels~ fertilizer or silver polish

There are things you can do with that old peel.

1. Do you have a green thumb? House hold plants and outside gardens require fertilization. A great way to give your plants nutrients is with a banana peel. The banana peel is very rich in potassium and phosphorus, which give that added boost to your plants soil, especially so with roses. Here is how to use a banana peel to fertilizer your soil for your plants. Remove the peel from the banana. Place the banana peel on a cookie sheet to let it air dry. Grab a paper bag or envelope. Crumble the dried banana peel and place it in the bag. Let the banana sit at room temperature for about two days. When your caring for your plant, give it a potassium treat of crumbled banana peel. Mix well in the soil to ensure the roots are fed evenly.
2. Have you been thinking about pulling out that old silver? Well there is no time like the present. Bananas peel can also be used to polish silver. Yes, polish silver. Take the old peels and place them in a blender. You want the peels to become smooth and creamy. Once they have, grab a cloth and small amounts of the creamed banana peel and begin polishing your silver. The shine will be breath taking.

SOURDOUGH STARTER with WILD YEAST

SOURDOUGH STARTER with WILD YEAST
Wild yeasts exist in the air around you and to some extent on the wheat berries. There are wild yeasts on grapes (unsulphured) and apples and other fruits. It is those wild yeasts which are 'captured' to make a sourdough starter. The process takes from 3 to 5 days. I wish I had specific amounts for you, but you could start with 1/4 to 1/2 cup of flour and mix in enough warm (not hot) water to make a thin paste. DO NOT make it too soupy. That, in fact, is the trick to a good starter, according to the French bread makers, and I think they should know. And after you've fooled around with the flour and water thing, you might wish to branch out into adding those unsulphured grapes, apples, sour milk, etc as a catalyst in order to capture other strains of yeast. Each of these strains has a slightly different taste. In fact if you move to another area, you might end up with a starter that produces an entirely different flavor. For instance, San Francisco sourdough bread is well known and has a distinct taste due to the wild strains in the air there. On day one you mix the flour and water (and add any catalysts to encourage fermentation) and place in a warm spot. After 3 days, the dough should be moist, inflated, and slightly sour. More flour and water is added (mixed in) and left to sit in a warm spot. After 2 days the process is repeated. Then the next day it is done again. Note the order: 3 days, 2 days, 1 day. At this point you should be able to make a loaf of bread using part of the starter and adding back what you took out in the form of more flour and water. Rule of thumb: Use about 10% starter to size of loaf. In the case of a 2 lb loaf this is a bit over 3 oz of starter (3.2 to be exact). For a 1 lb loaf 1.5 oz would be used. A book that describes this process in great detail is The Village Baker by Joe Ortiz, copyright 1993, published by Ten Speed Press, Berkley CA. If it's not still in print, try the used books stores, that's where I got mine. Or try your local library. If they don't have it, they might be able to get it for you. ©2008 by Ernestina Parziale

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