Now that plants are starting to gain some height in the fields and woods, nettles might be found in a local market – and here is a recipe to use a smaller amount of nettles. TOOLS: Tongs to handle nettles without checking the lay of … Continue readingNETTLE OMELET WITH CHEDDAR CHEESE, DICED TOMATOES, AND MUSHROOMS.
It is almost rhubarb time – it is in grocery stores already, a bit ahead of the season here – a sign of spring and the growing season ahead. TOOLS:Several large MIXING BOWLS, (a large CUTTING BOARD or clean surface to roll out a crust … Continue readingA SPRING STRAWBERRY RHUBARB PIE (WITH OPTIONAL UNFLAVORED GELATIN)
The eggs were in the dye baths a while to get good color. After letting them sit about a half hour to hour in their red cabbage, or carrot top, or turmeric dye baths (prepared by Judy), the eggs in the baths were put into … Continue readingCABBAGE, CARROT-TOP, TURMERIC DYE BATHS and a look at the EGGS in the dye baths.
Happy Easter. Today, my family will be dying a few hard-boiled eggs for Easter, using some red cabbage (for a blue), and possibly carrot tops and a bit of turmeric (for yellows). As the dyes are translucent, the whiter the egg, the closer the color … Continue readingPlants, eggs, mother birds, and art.
INTO RECIPES, OUT TO COMMUNITIES; Ingredients within Communities of Flora and Fauna; Ingredients into Recipes, Recipes towards Communities. Sketching ingredients in their guilds and communities. I am hoping to accompany every recipe with a visual and written sketch. The sketch will be a look at … Continue readingInto recipes (and out in garden, forest, edge, and field)
There are great spinach recipes that are made by sautéing spinach in a little olive oil, adding a dash of vinegar, and maybe some bread crumbs, and more. Here is one with potato chips added. 1 ONION: Sauté a white onion first, until clear, slightly … Continue readingSPINACH SAUTEED and then mixed and sprinkled WITH CRUSHED SALT AND VINEGAR POTATO CHIPS. … Continue readingSPINACH SAUTEED and then mixed and sprinkled WITH CRUSHED SALT AND VINEGAR POTATO CHIPS.