Peripatetic philomaths…focusing on what's really important, eating ethically and cleanly, fermenting, foraging/wildcrafting, practicing herbalism, and being responsible stewards of our land. Sharing our photos, musings, and learnings. Still seeking our tribe.
When it’s time to cut up ripe pineapples, I know exactly what to do with the peels (rinds) and cores: make wine! What’s better than a sensational wine from food “waste”? And don’t forget about pineapple’s health benefits, including impressive antioxidant and anti-inflammatory properties.
The goldenrod is blooming! Pollinators are busily working the plentiful blooms, a favorite of the Pennsylvania Leatherwing Beetles (also known as Goldenrod Soldier Beetles). With Autumn now upon us, it felt like it was time to start another batch of this special wine.
Milk kefir is an amazing and delicious probiotic beverage as is, but it also makes absolutely luscious ice cream, too. What’s better than rich and creamy ice cream? Ice cream that’s studded with bits of organic banana, shredded coconut, and chocolate chunks. Oh, yeah!
What’s that divine perfume wafting through the humid summer air? It’s honeysuckle, a wild-growing vine here that’s climbed enthusiastically all over the field fencing. Unpopular with some gardeners because it’s highly invasive, it’s a wildcrafter’s delight: the blooms make a heady wine, an aromatic syrup, and fantastic facial oil!
In today’s hamster-wheel – and often frenetically-paced – world, many people choose convenience foods and wolf them down…as I, myself, have done in the past. While it can be difficult to take time to slow down and really enjoy a meal, there are many rewards that make mindful eating a truly worthwhile endeavor.