Today, I made a delicious tooth powder!
It's simple, fluoride-free, and aims to polish off all that plaque-causing gunk. Oh yeah, and it only cost $1.25
to make a cup of tooth powder... that's ~200 uses!
Okay - I have (almost) nothing against toothpaste.
I'm not well-versed on the great fluoride debate
, and I'm simply unsure about the purpose of glycerin (a sugar) in toothpaste... I just like making my own products. And
Julia Roberts (remember that smile?) says she only brushes with baking soda and salt. So there. Good enough for me. Let's get to, it shall we?
Drizzled over soft cheese = Divine
I love late spring so much. Strawberries, rhubarb, preserving... oh my!Okay, that was cheesy, but seriously - I'm a little ecstatic that it's finally time to start preserving. We had surprise strawberries at the farm (120 pints of 'em), and I harvested rhubarb for the first time!My first act of fruit-in-jar goodness? You guessed it:Strawberry rhubarb preserves. It's a classic. And I've never done it before!
It's more chunky than a jam, and positively oozes with delicious sauce.
These pickled radishes are good. I mean, I expected them to be good, but I didn't expect them to be this good!
Thanks to my weekly farm haul, I had a bunch of Easter Egg radishes in dire need of consumption.
Raw radishes are too much for me to eat in bulk, so I decided to give pickled radishes a shot before they all withered into magenta-colored shrunken heads.
It was a great choice on my part, for sure. Pickled radishes are the kind of salty snack I'm likely to go for in moments of boredom & salt munchies.
Plus, they're so darn purty...
Last week, I was a vegetarian
. This week, I bought whole fryer chicken
, and stretched its galline goodness as far as I could. The three stages are simple: Roast, Leftovers, Stock
By using all available parts of the chicken, we honor its death, nourish our bodies, and
spend our money wisely.
It's hardly a secret - I love cheese
My all-time favorite is extra sharp cheddar, but any cheese is worth my time! After making yogurt
last week, I had about a quart of milk left over. So I made some cheese!
Farmer cheese, and its cousin paneer, is by far the simplest cheese to make - you don't need rennet, it doesn't need to age, and there are only two ingredients. Got milk? Got vinegar? Great - let's make cheese!
I've wanted to make dandelion wine for, oh... six years now. And guess what? Today, I made dandelion wine!Sure, it won't be drinkable for months, but I'm excited! And since dandelions are blooming everywhere right about now, it's the perfect time to do some wild foraging and harvest your own bottle of wine.
Oh, the humble dandelion. Dandelions are so under-appreciated in our age of pristine grass lawns! I'll save the lawn rant for another day - for now, let's appreciate the glory of this well-known 'weed'.
Dandelions are edible and medicinal, and easy (so easy!) to find. Their uses range from wine to salads to medicinal tonics, and they are perfect to harvest this time of year.
One of spring's first blooms, down by our creek bed.
Spotlight on Dandelion
Common dandelion (Taraxacum officinale), gets its name from the French 'dent-de-lion' or 'lion's tooth', and is related to chicory and wild lettuce. Dandelion leaves, flowers, and root are all edible, and are also useful to make herbal remedies, especially tonics for liver and your overall health.
Thick, creamy, a lil' tangy... yogurt cheese is incredibly versatile. You can use it simply as a thickened 'Greek' yogurt, as labneh, as a spread for crackers & bagels, with fresh fruit, as a substitute for cream cheese, a base for sour cream dips, and even as whipped cream, cheese cake, & cake frosting (or so I hear). Plus, it's probiotic!
Yogurt cheese is, undeniably, one of life's finer pleasures. Personally, I like it with garlic, cracked black pepper, and sea salt. I use this spiced yogurt cheese (yog-eese? chees-urt?) as a spread on crackers - delicious!
Best of all, yogurt cheese is extremely easy to make. Let's give it a shot, shall we?
A month or so ago, my mom gifted me a giant
bag of rolled oats. I've been waiting for a reason to use them, since oatmeal really isn't my thing. Well, yesterday it happened - I finally ran out of granola
I adapted this granola recipe from one by the ladies at the Hell's Backbone Grill
(a women-owned, Buddhist, local and organic restaurant in Boulder, UT). 'Brown Betty' granola is hearty and subtly maple-flavored, with lots of almonds.
And yes, I have
had Ram Jam's "Oh Black Betty (bam-a-lam)" running through my head for the last few days.
Here in the Rocky Mountain foothills, spring pulled a sneak attack. All sorts of growth erupted from the earth, which means I can get back to foraging for wild edible and medicinal plants
.In December, Morgan gifted me with a trio of useful books: The Forager's Harvest: Edible Wild Plants, Identifying and Harvesting Edible and Medicinal Plants
, and a homemade native plant observation journal. Awww... so sweet. But I've been waiting all winter for our native plants to revive so I could actually use her gifts!
So, without further ado: Today's spotlight is on mullein!
Spotlight on Mullein
Mullein (Verbascum thapsus) - also called Golden Rod, Shepherd's Staff, Cowboy Toilet Paper (awesome) and about a million other names - is from the Snapdragon family and is best known as a medicinal herb that aids coughs.