Here is a recipe for an inexpensive, all natural, effective and versatile cleanser that I have been using for years. Hopefully, most people are aware of the negative impact harsh chemical and antibacterial, commercial cleansers can have on our health and our environment. Vinegar based cleaners are a healthy option but personally, I don’t like the smell of vinegar very much. This is also environmentally friendly, has no harsh chemicals, and is so simple to make! Continue reading
Have you ever wondered what to do with all the pretty, mismatched glass pieces you’ve somehow managed to collect? These candle holders offer a great solution and they are easy to make and inexpensive! Continue reading
Every day I am picking green beans! There’s nothing like fresh garden beans! I am blanching and freezing a lot of them but I am eating as many as I can because they just seem to lose so much in texture and flavor once they are frozen.
I like fresh string beans to have a little crunch, to be a nice bright green and seasoned simply with butter and salt when I eat them. I follow Julia Child’s recipe to make this happen. Julia knows best! These are simple and delicious!
1. Add enough water to a saucepan sufficient to cover beans…. And bring to boil, without beans
2. Wash and cut the tips off your beans. When water is boiled, add the beans to it, just until the water returns to the boil OR until the beans turn a bright green, whatever comes first.
3. Quickly drain your beans. Put them back into the hot, empty saucepan and stir them up a couple times. This will evaporate any excess water.
4. Add a tablespoon of butter. As soon as the butter is melted, transfer to a serving dish, add a little salt and watch them disappear!! They are delicious, quick and easy.
I always wanted an old house. I didn’t care how big it was or how fancy it was. I wanted something that had character and had a good, homey feeling. I also wanted it to be on at least an acre so I could have big gardens. I kept a journal and found or drew pictures of my “dream house”. Continue reading
Echinacea is one of the best known herbs. It is so easy to grow and naturalizes beautifully. It attracts butterflies and bees to your garden and the birds love the seeds in the fall. Medicinally, it is widely used to ward off a cold or to give a boost to the immune system. Herbalists value it for its anti-inflammatory properties. It is also reputed to help alleviate toothache. The whole plant is safe to use and a tea can be easily made from the flowers and leaves. Continue reading
So many of us are are aware and concerned about our declining bee population. Of course, other life forms are being affected as well. We all have the wonderful privilege to do our part in keeping ourselves, our environment and its creatures free from pesticides, herbicides and poisons that make everything sick.
We can all “be the change we want to see”! Beautiful things are happening
My little pickling cukes are growing fast. I can pick 4 or 5 of them at a time and make a quick quart of cultured pickles. After you do it a few times, it is so easy and takes no time at all! You just slice them up, pop them into a clean jar with a few ingredients and you have a healthy jar of snacks with the added benefit of all the healthy probiotics that comes with cultured foods. Here goes: Continue reading
“Borage for Courage” was the motto for this beautiful herb. Tea made from the flowers and leaves is a traditional, gentle remedy used to relieve stress or anxiety. Fresh leaves and flowers are used, as most of this delicate herb’s properties are lost in drying.
Borage Tea: Boil 1 cup of water per 1 Tablespoon of herb. Pour water over the herb and let steep for 30 minutes. Strain and sweeten with honey, if desired.
I got this yogurt maker as a gift a while back. It is so simple to use. I am lucky enough to live in a state where raw milk is legal. I use the raw milk to make the yogurt Continue reading
Every week I make a loaf of this delicious, crusty sourdough bread. I began the sourdough starter some time ago, using organic rye flour and following the instructions in “Nourishing Traditions” by Sally Fallon. I tried a bunch of bread recipes and finally came upon this one and have stuck with it ever since!
I use organic, unbleached white flour and 2 cups of my sourdough starter instead of the 1 cup in this instructable because my starter is so much thinner than hers. It comes out great every time. After the first day it is baked, I keep it in the refrigerator wrapped in a cotton dish towel. This lasts all week , although we do toast it the last day or so as it is beginning to stale.
I love July here in New England! Weeding, making whole plant tinctures, culturing the pickling cukes and competing with the birds for the blueberries is keeping me busy!