The vernal equinox has officially occurred, and it’s a sunny, warm, and exquisitely pleasant day. The daffodils knew – they suddenly burst from the sullen ground, their smiling faces beaming from the still-austere brown vegetation surrounding them. Trust the daffodils.Continue reading “Spring Is Here: The Daffodils Know”
It’s that time of year again: daylilies are blooming. I see them in yards, along the road, and, best of all, growing in several spots on my own property. And those fiery orange blooms are just asking to become a unique country wine!
Why preserve? Fundamentally, it’s about finding ways to extend the “shelf life” of edibles: fermenting, drying, pickling, canning, freezing, and curing are some of the common ways of preserving food. In this case, I made jelly because it’s an economical way to have this delightful treat available even when fresh leaves may not be…like in the dead of winter. Continue reading “Preserve This: Lovely Lemon Balm Jelly”
If there’s one plant that we have no shortage of here, it’s lovely dandelion. I unabashedly sing its praises: it’s nutritious, prolific, hardy, and delicious. It also makes a soothingly delicious wildcrafted beer.
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.