stirring words, herbs, and colour
Tomatoes are coming in from our garden: cherry, grape, yellow, romas, and reds. We can't eat them fast enough, sliced all by themselves or with fresh mozzarella + fresh basil + olive oil + balsamic vinegar, diced in salad, roasted with onions and garlic on sourdough with feta, blended into gazpacho, and still they keep... Continue Reading →
Marriage of two plants gathered to infuse in extra virgin olive oil, which extracts the medicine of the plants and transforms from olive oil to a herbal oil, and yes it's still oily. The one, sticky with resin … calendula … smiling brightly at the sun and happy to bask in its fullness + the... Continue Reading →
We have a few old timey apple tree's where we live, when they're ripe they are firm, crunchy, and greenish gold in colour . . . am not certain what variety they are but they make delicious apple sauce, taste fulfilling fresh off the tree with a rosey after taste when ripe, and add a... Continue Reading →
Eighteen days ago, I thought to mix up some fire cider inspired by the profusion of parsley growing in our garden. I buried the jars in the garden, swaddled in old clothes, inspired by the magic this method worked on the garlic ginger syrup. I just dug it out to enjoy during the equinox yesterday... Continue Reading →
When I came across a recipe for garlic and ginger syrup in one of the lessons that are part of a herbalism correspondence course I'm enrolled in with Rosemary Gladstar, I couldn't wait to try it. Liquid garlic and ginger! My taste buds activated right away imagining the flavor, and then the best part:: Rosemary... Continue Reading →
Today in the kitchen: making face butter to work out proportions on request from my sister. Butters are quite simply a mixture of solid fats with a small quantity of liquid oil. No beeswax. Essential oils optional. I sometimes use only shea as the butter and leave out the cocoa butter, when I do that... Continue Reading →
Salt. It has been around for a long, long time, with evidence of its use dating back as far as 6500 B.C. The British evaporated salt by boiling seawater from salt springs in small clay pots over open fires during the Iron Age. Salt was used as money by the many ancient cultures, including the... Continue Reading →
We love golden milk, with fresh turmeric and ginger grown locally by Paradox Farms and a few cardamom pods simmered slowly in milk. But frankly, in the muggy heat of summer the thought of a warm beverage makes me shudder. Recently, I came across a recipe for turmeric cake in The Washington Post, and it... Continue Reading →
The napa cabbages have grown jy-normous! Harvested six and had no room for any of them in the fridge, so did what I usually do: make kimchi with most of it, and keep a bags worth in the fridge for stir frying or soup. Not only is it delicious, it's good for the gut due... Continue Reading →
The Coddiwomplers Cauldron 