• bounty

    recipes • Mar 29th, 2020

     

    So a parallel universe is becoming sharper at this time of confinement and I’m welcoming the resourcefulness needed; books on plants and stocking an apothecary are consulted like old friends and going out into the garden and down the lanes is the new shopping: living seasonally, preserving precious harvest and old knowledge have led the content of this website from the beginning so here are 4 natural recipes for you to try that are low or no cost, easy to make and may help to protect you from bacteria and viruses: fermented garlic and onions in honey, fresh hawthorn leaves in a bowl of grains or on pasta, pine needle tea and a wild yeast starter for bread making.

    I had a few jars of honey from the apiary left over from last season but the honey had crystallised and granulated so against my usual practice I heated it one jar at a time on the edge of the hotplate over a few days and it went back to the golden runny stuff I love. I layered whole cloves of garlic and red onion rings pouring the honey after each  layer until the jar was three quarters full finishing with a slice of lemon to keep the onion and garlic mix down. You’ll then need to cover the jar with a piece of cloth tied with string and leave the garlic to ferment for 3 or 4 days. I’m taking a spoonful everyday to help various cold symptoms I often have as winter turns into spring. Garlic supplements are very much in demand at the moment but you can make something pretty good yourself.

    The hawthorn is out now and its fresh leaves are so lovely to finish a dish of pasta or a salad or to go with cheese or egg sandwiches; lovely taste and full of fresh leafy goodness. When the blossom comes I’ll pick some to dry for tisanes.


    Our native pine tree is the Scot’s pine (pinus sylvestris); you can pick the needles and simmer them in a saucepan of water for a lovely tisane that’s full of vit C. Add star anise and a little orange peel and sweeten with honey if you like.

    Usually we buy fresh yeast to make pizza dough or an Italian foccacia we call onion bread but there isn’t any in the shops so we made a wild yeast starter with flour and water. I feed it a little more flour and water every day and it’s fermenting nicely in a warm cupboard, lots of bubbles are a good sign. It’ll be ready to use in a couple of days and I’ll keep some back to make a second batch. The fermentation of the yeast for this simple sour dough bread is good for gut health much like yoghurt and vinegar.

    I’ve prepared, eaten and enjoyed all of these foods but as always with wild crafted food, don’t continue with anything if you have any kind of allergic reaction.

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