Seed Starting Class February 25th

Come and learn how to start seeds without having to buy pots every year and grow your own food! We will discuss the ins and outs of how to properly care for your seedlings from start to finish. Cost is $60 for 1 tray of 28 plants and materials to take home or $75 for 2 trays of 28 plants (56 total) and materials to take home. This price is your first initial cost as it will be less expensive for plantings to come! Space is limited to 12 people. No refunds available after Feb 11th. If there is a waiting list you may receive a full refund if someone takes your place. Deadline to sign up for the class is February 11th. Please send me a message through my contact page to sign up for the class. 

Price – $60 for 1 tray OR  $75 for 2 trays.

Spiced Molasses Cookie Bars

This has been my favorite treat this fall and winter! If you love lots of spice and a chewy consistency you will loves these! Drizzled with a lemon icing that adds a little tang to the spice makes it even more delicious! They come together quickly and are amazing with a roasted dandelion tea!

Recipe

1 stick butter

1 cup brown sugar

1 egg

1/4 cup molasses

2 cups flour

2 teaspoons baking soda

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1/2 teaspoon sea salt

1/3 cup chopped crystalized ginger (optional)

For the Glaze

1 cup powdered sugar

juice of 1 lemon and zest

Preheat oven to 375 degrees. In a bowl cream together the butter and sugar. Add the egg and mix until fluffy. Add the molasses, soda, ginger, cinnamon, cloves and salt and mix. Add the flour and mix until incorporated. Fold in the crystalized ginger if using. Divide the dough in half and place on parchment paper that is placed on a cookie sheet. Pat the dough in a flat log shape, making two logs. Bake for 15 minutes and let cool. While the cookies are cooling make the glaze. Mix together the lemon juice and powdered sugar. Drizzle on top of the bars once they are cooled completely. You can also zest the lemon before juicing and sprinkle on top of the iced bars. Cut into bars and enjoy!

Dark Sourdough Rye Bread

This sourdough rye bread makes the best sandwiches! I love loading mine up with mayo, mustard, homemade horseradish, sauerkraut, beef pastrami, onion, greens and sharp cheddar! Oh it is sooo good!

Recipe

1/2 cup starter

2 1/2 cups water, unchlorinated

1/3 cup molasses

1 tablespoon sea salt

1/4 cup melted or liquid coconut oil

1/4 cup cacao or cocoa powder

2 cups fresh ground rye flour

4-5 cups organic bread flour

In a large bowl mix the starter, water, molasses, salt, oil and cacao. Add the rye flour and mix with whisk, fork or Danish dough hook. Add 4 more cups of flour and mix by hand. Add more flour if too sticky. The dough should be fully mixed and slightly sticky. Cover with plastic wrap and let ferment for 12- 24 hours. Use a little oil to coat the counter and divide the dough in half. Roll into a rectangular shape and roll into a loaf, pinching the ends. Place into a greased bread pan, cover with plastic wrap and let double in size for 2 – 4 hours. Preheat oven to 350 in a convection oven or 375 in a regular oven. Bake for 40 – 45 minutes. The center of the loaf should register 190 degrees when finished.

Mediterranean Chicken Rice Bowl

Simple and fast! That is what I love especially when I have been outside working in the garden for hours. I need something that will fill me up, is nutritious and simple. This dish is full of flavor and makes for good left overs the next day.

Recipe

Basmati or brown rice, cooked

1 cucumber chopped

1 pint cherry tomatoes cut in half

1/4 cup kalamata olives cut in half

1/4 cup feta cheese crumbles

For the Dressing

2 tablespoons olive oil

juice of 1 lemon

2 tablespoons chopped fresh oregano and parsley

2 garlic cloves, finely chopped

Grilled or rotisserie chicken cut or shredded

In a large bowl mix together the cucumbers, tomatoes, olives and feta. Make the dressing by adding the oil, lemon juice, herbs, garlic and salt and pepper. Add dressing to the veggies. Place greens into a bowl top with rice of choice and the veggies. Add chicken and enjoy!

Fire Cider

I love growing most of these ingredients to make fire cider. It is one of those simple remedies that wards off all kinds of infections, especially within the respiratory system. It really is very simple to make and quite versatile. You can make all kinds of things from an oxymel to salad dressing. Here is what I do…

Recipe

1 onion, finely chopped

1 head garlic, finely chooped

1/4 – 1/2 cup fresh ginger, finely chopped

1/4 – 1/2 cup horseradish, finely chopped

5 – 6 cayenne peppers, chopped or 1 – 2 teaspoons dried cayenne pepper

Apple Cider Vinegar

Place all the herbs into a quart jar and cover with warmed apple cider vinegar. This will help the infusion to have a head start on pulling out the medicine from the herbs into the vinegar.

Label and strain in 4 weeks. You can make an oxymel by adding equal amounts of honey. Pour into jars and keep in the fridge. This is a great remedy for heart burn as well as kicking a cold. When taking it to over come an illness, add 1 tablespoon to a small amount of water and drink every few hours. If using to make a spicy salad dressing, add 1/2 vinegar blend, 1/2 cup olive oil and 2 tablespoons honey (or more if desired) to the blender and emulsify until thickened. Add salt and pepper if you like.

Infused Medicinal Grindelia Honey

This last summer I gathered many gumweed flower and buds oozing with their medicinal white resin. Their sticky resin is the medicine (I use olive oil to get it off my fingers)! This little roadside weed is amazing for all kinds of respiratory infections. It has antimicrobial properties, is a good expectorant and antispasmodic. I tinctured some, and with the rest I placed in a small sauce pan, covered with honey and simmered on very low heat for a few hours. I strained it while it was still warm and placed into small jars. The result was a beautiful grindelia (Latin name) infused honey, perfect for adding to any herbal tea. You could even add it to an infected cut to help it heal faster. Gumweed is generally very strong in flavor, but when it is added to honey it has a very pleasant taste.

Natural Orange and Fir Vinegar Cleaner

We decided to go up into our mountains this year and cut down a Christmas tree. I will be using the needles for medicine, but I also wanted to make an easy vinegar spray that smells good too! I just threw in fresh orange peels, fir needles and you can add whole cloves too if you like. Cover with white vinegar, label and strain in 4 weeks. Place in spray bottle and use as needed. These ingredients all have a wonderful aroma and antimicrobial properties! So if you bought a live tree this year save those needles for a natural cleaner and dry some extra to throw into your tea to help with any respiratory infection.

Sourdough Baguettes

These are so good! I pulled them out of the oven to have for dinner and one was already gone before the soup was finished! They are so versatile and flavorful! Use them for dipping into soup, as part of appetizers and more! This recipe makes two medium sized loaves or 3 small ones.

Recipe

1/2 cup starter

1 1/2 cups water

2 teaspoons salt

1 tablespoon honey

3 1/2 cups organic bread flour

In a large bowl mix together the starter, water, honey and salt. Add the flour and mix by hand. The dough will be fairly sticky. Cover with plastic wrap or a moist towel and leave to ferment for 12 to 24 hours. Flour the surface of your countertop well and place the dough onto the counter. Divide into two or three sections. Roll out with hands into small rectangles and roll up into long logs pinching the edges. Place onto a tea towel or baguette proof cloth and bunch the sides between the baguettes to maintain their shape. Slit the tops with a sharp knife. Let rise until double 1 -3 hours. Preheat oven to 400 degrees and place a shallow dish of water in a pan under the rack you will be baking your baguettes on. Place baguettes onto a baguette baking dish or a pan. Bake for 20 -25 minutes until golden brown.

Homemade Sourdough Bagels

We can’t get enough of these bagels at our house! You’ll never want to go back to store bought after you try these! Load them up any way you want! They are delicious!

Recipe

1 cup starter

2 cups water, non-chlorinated

4 tablespoons maple syrup or honey

4 teaspoons salt

6 – 7 cups organic bread flour

In a large bowl mix together the starter, water, honey and salt. Add half the flour and mix with a Danish dough hook or fork. Add the rest of the flour and mix by hand. You should have a dough that is just tacky. Cover with plastic or a moist towel to prevent the dough from drying out and ferment for 12 – 24 hours overnight. On a well oiled countertop place dough on top and divide into 16 equal parts. Roll into balls and push your finger through the middle and rolling the dough through your fingers to open up through the center. Place on a sheet of parchment paper that lines a flat sheet pan and cover with plastic or damp towel to let rise 1 – 3 hours until doubled in size.

Once the bagels have risen heat your oven to 425 degrees in a regular oven or 400 degrees if using a convection oven. Fill a large pot with water and add 1 tablespoon baking soda. Bring to a boil and gently place a few bagels into the pot at a time. Cook on each side for one minute and place back onto parchment paper and pan, turning them with a slotted spoon. Sprinkle your choice of topping like an everything bagel seasoning or even cinnamon and sugar. Bake for 20 to 25 minutes. Let cool and enjoy!