A natural living site where you'll learn about organic gardening, foraging, home medicine and more.
Years ago my children and I volunteered at a local food kitchen and Salisbury Steak was on the menu. I had never had it before, and was surprised to see what looked like mini meatloaves on the baking tray rather than the steak that I expected. We didn’t eat the food we served, saving it for the guests, so not being impressed, I didn’t go out of my way to ever make or try it.
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It’s hunting season in our neck of the woods and time to give thanks for more meat for the freezer. Swiss Steak is just about our favorite way to eat venison.
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Looking to add a unique twist to your culinary repertoire? Try this unexpectedly delicious appetizer or side dish – batter fried hosta shoots – that will surprise your taste buds!
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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.
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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.
Growing up, my family spent every summer at a spring-fed lake on the top of a Pennsylvania mountain. The elevation was high enough that the plant life was much different than what we saw in town. The soil was acidic and all clay. Trees did not grow as tall, and moss was a lot easier to grow than grass. But that mountain was covered in wild blueberry and wintergreen. To this day, the scent of a crushed wintergreen leaf brings me straight back to my childhood.
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