There are lots of home remedies that can be used to help relieve colds and flu. For me, the most effective is fire cider.
Continue ReadingElderberry and Calendula Fire Cider Recipe
Beginner’s Guide to Pressure Canning
What is Pressure Canning
Pressure canning is a great skill to have when it comes to preserving food for a well stocked pantry. Choose pressure canning to preserve low acid foods like meats, poultry, seafood, many vegetables, dried beans, and recipes that contain any low acid foods.
Continue ReadingHomemade Garlic Scape Powder
In northern climates, gardeners grow what is called hardneck garlic because it thrives in cold temperatures. In late spring, hardneck garlic produces a leafless, curly, flowering stem called a scape. The scape itself is delicious, and can be used in many ways. Garlic scape powder is one of many ways I use garlic scapes, and while I love garlic powder and make my own, making scape powder is a much easier process.
Continue ReadingChickweed Salve for Itchy Skin (and tips for foraging)
Chickweed is a wonderful herbal “weed” to forage, and is both edible and medicinal. Be sure to try this chickweed salve recipe – it’s easy to make and is great for itchy skin and all types of skin irritation.
Continue ReadingBeginner’s Guide to Water Bath Canning
What is Water Bath Canning
Water bath canning is a great skill to have when it comes to preserving the harvest. Choose water bath canning to preserve high acid foods like jams, jellies, fruit, most tomatoes and sauces, pickles, relishes and vinegar based condiments.
Even if you live in a small apartment, this is a skill you can learn and practice now before you are able to move to your dream homestead. Fruits and vegetables can be purchased at Farmer’s Markets even if you don’t yet have your own garden.
Continue ReadingLow-Carb Zuppa Toscana (Tuscan Soup) with Stinging Nettle (or other wild greens)
Zuppa Toscana – Tuscan Soup with Stinging Nettle
Low Carb Zuppa Toscana is an amazingly delicious soup. Since I love all things foraged, I created this soup with stinging nettle instead of spinach or kale. But yes, you can use either of those if you can’t find nettle.
I highly recommend using sausage from pastured pork, grass-fed butter, and organic vegetables in the recipe. With the wild foraged stinging nettle, it will certainly be a nutrient dense meal.