Farm Foraging: Queen Anne’s Lace Jelly and Syrup

Making food and drink from edible wild-growing plants is truly a gift that brings us closer to the land and its bounty. It illustrates, in a very practical way, the benefits of not using chemicals (pesticides, herbicides, and chemical fertilizers): we don’t have to worry about what’s been sprayed on our property…because nothing has been. And that means I can collect the frilly white flower heads of wild-growing Queen Anne’s Lace for jelly and know that I’m getting exactly what I think I am and nothing extra.

Continue reading “Farm Foraging: Queen Anne’s Lace Jelly and Syrup”

More Dandelion Delights: Refreshing Herbal Beer

The bumper crop of dandelions on the farm has inspired me to look for new ways to use these delicious and nutritious gems. My most recent find was a recipe from Mother Earth News (by Roger Phillips, April 2015) for dandelion beer. In his article, the author provides some interesting history behind the drink: it was apparently a very popular brew among iron foundry and pottery workers in England. No tiny paper umbrella with this one!

Continue reading “More Dandelion Delights: Refreshing Herbal Beer”