Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

Vitamin D deficiency linked to more aggressive lymphoma
Posted by: “Shirl

_Vitamin D deficiency linked to more aggressive lymphoma_
(http://www.naturalnews.com/028609_vitamin_D_lymphoma.html)
By David Gutierrez, staff writer
April 19 - Lymphoma patients with vitamin D deficiency are twice as likely
to die from their cancer than patients with sufficient blood levels of the
vitamin, according to a study conducted by researchers from the Mayo...

________________________________________________________________________
2. Green tea prevents eye disease
Posted by: “Shirl

_Green tea prevents eye disease_
(http://www.naturalnews.com/028600_eye_disease_green_tea.html)
By Ethan A. Huff, staff writer
April 17 - Recent research out of Hong Kong is indicating that certain
substances found in green tea work to penetrate eye tissue and prevent eye
disease. Catechins, a type of antioxidant, are one such substance that
researchers...

________________________________________________________________________
3.1. Herb of the day
Posted by: “JET”

Poultices

How to Make a Poultice
To make one of the following poultices, cut a piece of clean cloth (white
cotton, cheesecloth, or unbleached muslin) twice the size of the area you
plan on covering. Spread the ingredient on the cloth and fold. Apply the
poultice to the affected body part and gently secure it in place with
another piece of cloth or an elastic bandage.

A poultice is more effective if it is moist. When it dries out, you should
replace it, using fresh ingredients and a new cloth. Applying a hot water
bottle or hot compress over the poultice can help keep it moist and warm.

How to make a poultice for common problems:

Blackstrap Molasses

A blackstrap molasses poultice can be applied to a wart. Keep it on until it
dries out or becomes dirty then replace it. In about 2 weeks, the wart
should be gone.

Carrot (and Honey)

For a sore throat, prepare a carrot poultice using a large (raw), grated
carrot and apply it around your throat.

For weeping sores, make a poultice using a raw, grated carrot or you can
cook the carrot and mash it. This will help draw out the infection and stop
throbbing pain.

A honey poultice is also effective in disinfecting weeping wounds. Use raw,
unprocessed honey.

Chamomile

A chamomile poultice can ease the pain of an earache when placed over the
ear. Pour a little hot water over some dried chamomile flowers to soften it
before applying it to the cloth.

Comfrey

Soften some dried comfrey root or leaves with hot water. A comfrey poultice
can help relieve pain and speed up the healing process of sprains, strains,
and pulled tendons and ligaments.

Horseradish (and Onion)

For a toothache, grate some horseradish root to make a poultice and place it
behind the ear closest to your aching tooth. You can also apply grated
horseradish on the gum next to your aching tooth.

For a sinus headache, apply a poultice made of horseradish to the nape of
your neck and to the soles of your feet for one hour. Instead of horseradish
you can use a raw grated onion.

It is said an onion poultice can help eliminate nervous anxiety when applied
to both calves for a half an hour.

Kosher Salt

To relieve arthritis pain, heat some kosher salt in a frying pan to make a
poultice and apply it over the affected area.

Potato (Apple, Papaya, and Beets)

For blood shot eyes, peel and grate a potato (preferably a red potato) to
make a poultice and apply it to closed eyelids for 20 minutes.

For eye inflammation (including pinkeye), apply a poultice made of grated
raw potato, mashed cooked beets, or mashed papaya pulp to closed eyelids for
15 minutes 2 times a day.

For a headache, apply a potato poultice to your forehead for at least an
hour. A poultice made of grated apple can also help.

Sauerkraut

Make a poultice using raw sauerkraut to help soothe and heal a first degree burn

To visit your group on the web, go to:
http://groups.yahoo.com/group/NativeAmericanVoiceForHealth/

Italian Meatloaf
Posted by: “MomsRecipes”

Italian Meatloaf

2 lb. hamburger
2 eggs
2/3 C. quick oats
1 envelope Onion Soup Mix
1/2 C. pasta Sauce
1 tsp. garlic powder

Mix and put in crockpot on LOW for 8 hours. Put onion slices on the top.

Note: to get this out easy, fold some aluminum foil into 2 thick strips and
criss-cross them in the bottom of the crock first. When it’s done, you just
grab the 4 pieces of foil that are sticking out — and the meatloaf pulls
right out.

________________________________________________________________________
3. Crockpot or Oven Meatloaf
Posted by: “MomsRecipes”

Crockpot or Oven Meatloaf

This slices very well for sandwiches the next day, so leftovers are never around for too long.

2 lb. lean ground beef
2 eggs
2/3 C. Quaker oats
1 pkg. dry onion soup mix
1/2 C. ketchup or barbecue sauce, divided

Reserve 2. ketchup. Combine beef, eggs, oats, soup mix and remaining ketchup.

Shape into a round loaf for crockpot or oblong for oven.

Put in crock pot, or bread pan. Top with remaining catsup.

Cover and cook on LOW 8-10 hours, or 4-6 hours on HIGH.

If using oven, cook for about 1 hour 15 minutes at 350 F. Cover with foil if meatloaf is browning too fast.

________________________________________________________________________
4a. Crockpot Salsa
Posted by: “MomsRecipes”

Crockpot Salsa

10 plum tomatoes (Italian/Roma)
2 jalapeno peppers
1 small onion
2 cloves of garlic

Core the tomatoes and make a slice in the side
of two of them, push a peeled clove of garlic inside and toss them all whole in
crockpot. You can use the peppers without removing the seeds just cut off
stems, or if you don’t like salsa really hot, cut them in two and remove
seeds...toss them in crockpot. Cut the onion into quarters and toss it in too.
Cook on high setting 2 1/2 to 3 hours or until veg are tender...some may brown
a bit but that’s ok...gives a roasted
flavor. When veg are tender ladle the hot mix into a blender, add 1/2 teaspoon
salt and 1/4 cup fresh cilantro leaves. Blend, chill and enjoy!

Note: This makes a smooth salsa...if you like it chunkier...just blend half of
the veg. with the cilantro and salt. Then pulse the rest a couple times just
till chopped a bit...mix all together.) Makes about 4 cups.

Try adding a cut up lime to the cooking mixture
- it adds a great tang!

PLEASE NOTE: If you see a recipe on this site that you would like to share
on your own list or another list, we simply ask that you add “Found on
crockpot-recipes@yahoogroups.com“.

——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/crockpot-recipes/

Crockpot Chili Bean-Stuffed Peppers
Posted by: “Richard
Crockpot Chili Bean-Stuffed Peppers

Makes: 4 servings (1 stuffed pepper)

Ingredients

4 small to medium green, red, or yellow sweet peppers
1 cup cooked converted rice
1 15-ounce can chili beans with chili gravy
1 15-ounce can or 2 8-ounce cans no-salt-added tomato sauce
1/3 cup finely chopped onion
3 ounces Monterey Jack cheese, shredded (3/4 cup)
Chili powder (optional)

Directions

Remove tops, membranes, and seeds from sweet peppers.
Chop enough tops to make 1/3 cup; set aside.
If necessary, cut a thin slice from the bottom of each pepper so they
sit flat.
In a medium bowl stir together rice and undrained beans; spoon into peppers.
Pour tomato sauce into the bottom of a 4 1/2-, 5- or 6-quart crockpot.
Stir in reserved chopped pepper and onion.
Place peppers, filled side up, in crockpot.
Cover and cook on low-heat setting for 6 to 6 1/2 hours or on high-heat
setting for 3 to 3 1/2 hours.
To serve, transfer peppers to serving plate and cut in half, if desired.
Spoon tomato sauce over peppers and sprinkle with cheese and, if
desired, chili powder.

Source : hearthealthyonline.com

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2. Crockpot Wild Rice Soup With Chicken
Posted by: “Richard

Crockpot Wild Rice Soup With Chicken

Makes: 6 (1 1/2-cup) servings

Ingredients

2 medium carrots, peeled and chopped (1 cup)
2 stalks celery, chopped (1 cup)
3/4 cup uncooked wild rice, rinsed and drained
1 medium onion, chopped (1/2 cup)
1 small sprig fresh rosemary
2 bay leaves
1 teaspoon finely shredded lemon peel
1/4 teaspoon ground black pepper
3 chicken breast halves with bone (about 2 1/4 pounds total)
3 14-ounce cans reduced-sodium chicken broth
1/2 cup snipped fresh parsley
Ground black pepper

Directions

In a 4- to 4 1/2-quart crockpot, combine carrots, celery, wild rice,
onion, rosemary, bay leaves, lemon peel, and the 1/4 teaspoon pepper.
Top with chicken breast halves.
Pour chicken broth over all.
Cover; cook on low heat setting for 6 to 6 1/2 hours or on high-heat
setting for 3 hours.
Remove chicken and cool slightly.
Discard rosemary sprig and bay leaves.
Cut chicken from bone; discard bones.
Chop chicken and return to soup along with parsley.
Season to taste with additional pepper.

Source : HeartHealthyOnline.com

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3a. Beefy Noodle Bake
Posted by: “mamacheese2004”

Beefy Noodle Bake
Serves: 6-8
Source: Quick Cooking

Cream-style corn adds a touch of sweetness to the overall spicy flavor of this filling and flavorful ground beef casserole. “Use whatever amount of chili powder suits your family’s tastes,” suggests Edith Betz of Ethel, Louisiana.

Ingredients:

1 -1/2 pounds ground beef
1 cup chopped onion
1/4 cup chopped green onions
2 garlic cloves minced
6 cups cooked wide egg noodles
1 -1/2 cups frozen peas
1 can (15 ounces) tomato sauce
1 can (14-3/4 ounces) cream-style corn
3 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon pepper

Instructions:

In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Transfer to a greased 3-qt. baking dish.

Cover and bake at 350° for 40 minutes or until heated through.

Yield: 6-8 servings.

________________________________________________________________________
4. Chicken Gumbo over Rice (Crockpot)
Posted by: “kellsbells820

Chicken Gumbo over Rice

Cook Time

7-8 hours on LOW
4-6 hours on HIGH

Yields
6 servings

4 tablespoons olive oil
1/2 pound Italian sausage, cut into 1/4-inch slices
1/4 cup all-purpose flour
1 cup onion, small dice
1 cup celery, small dice
1 cup green bell peppers, diced
1 teaspoon paprika
2 tablespoons jalapeños or Serrano peppers, minced
1 pound chicken breast, cut into 1/2-inch slices
1 cup chicken stock
1/2 cup white wine
1 1/2 cups fresh or frozen okra, cut into 1/4-inch slices
2 cups brown or white rice, cooked

1. In a skillet placed on stovetop set to medium heat, add oil. Once
the oil is hot, brown and crumble the sausage until no pink remains, about
10 minutes.
2. Remove sausage with a slotted spoon, drain the grease, and add the
remaining 2 tablespoons of oil to skillet. Add the flour and continuously
stir with a whisk. Cook until flour has become a dark brown color but not
burnt.
3. Add the onions, celery, peppers, paprika, chili peppers, and
chicken breast. Stir to combine ingredients and sauté additional 7-8 minutes
until vegetables soften.
4. Combine with all of the remaining ingredients in the stoneware.
Cover and place stoneware in slow cooker heating base and cook on Low for 7-8
hours or on High for 4-6 hours. Serve over cooked rice.

Cola Pot Roast
Posted by: “Frank

Cola Pot Roast

6 servings

1 teaspoon salt
1/2 teaspoon black
pepper
1/2 teaspoon garlic powder
1 (3-1/2- to 4-1/2-pound)
boneless beef bottom round roast
4 carrots, peeled and sliced
1
large onion, cut into half-moons
1 (12-ounce) can cola
1
(12-ounce) bottle chili sauce
2 tablespoons Worcestershire sauce
2
tablespoons hot pepper sauce

Sprinkle the salt, pepper, and garlic powder evenly over the entire
roast and place the roast in a 6-quart slow cooker. Place the carrots
and onion around the roast.
In a medium bowl, combine the remaining ingredients, mix well
then pour over roast.
Cover and cook on low setting for 7 to 8 hours, or until
fork-tender. Slice and serve topped with sauce and vegetables.

What’s the secret to this hearty Cola Pot Roast? The
cola, of course! It adds richness to the sauce. This tender, flavorful
pot roast will impress your gang time after time!

“Imagination is more important than Knowledge” Albert Einstein

________________

Appetizer Ribs (crockpot)
Posted by: “kellsbells820

Appetizer Ribs

(http://www.crock-pot.com/Recipe.aspx?rid=297#)

6 - 7 hours on LOW

3 1/2 pounds spare ribs, cut into riblets
Salt and pepper
2 cups water
Garlic salt
8 oz Russian dressing
6 ounces pineapple juice

1. Season ribs with salt and pepper.
2. Place in slow cooker. Pour water over. Cover; cook on Low 6-7
hours. Drain.
3. Place ribs in broiler pan. Season with garlic salt. Combine
dressing and juice. Baste ribs with mixture. Broil until done, turning once.
4. Baste as needed.

________________________________________________________________________
9. Stuffed Mushrooms (crockpot)
Posted by: “kellsbells820

Stuffed Mushrooms

Cook Time
2 hours on HIGH

Slow Cooker
6 - 6.5 Quarts

Yields
6-10 servings

(http://www.addthis.com/bookmark.php?v=250)

Ingredients

15 to 20 large mushrooms, preferably Baby Bellas, cleaned, stems removed
and finely chopped
2 tablespoons olive oil
1/2 medium red onion, very finely diced
2 cloves garlic, minced
1/2 pound sausage patties
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 cup fresh parsley, finely chopped
4 ounces Gruyere cheese, shredded

Directions

1. In a skillet over medium heat, add the oil, onion, garlic, and
mushroom stems. Cook for 2-3 minutes, until onion begins to soften.
2. Add the sausage patties and crumble with a wooden spoon. Season
with salt, pepper, and paprika, and cook until lightly browned through.
3. Transfer the sausage to a heavy mixing bowl along with the parsley
and Gruyere cheese. Stir to combine ingredients and stuff 1 tablespoon of
mixture into each cap. Place into the stoneware, cover and cook on HIGH for
2 hours.

This is another great group owned by *~Tamara~*

——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/casseroles_and_crockpots/

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http://animacenter.org/blog/?cat=39

The Forager’s Notebook: Rocky Mountain White Fir
Abies concolor

a_concolorWhite fir is a native of the American Southwest, but is grown as an ornamental throughout much of the northern United States. Here in New Mexico, it grows in middle to upper elevation mixed conifer forests, often on north facing slopes. It can often be found in association with Douglas Fir (Pseudotsuga menziesii var. glauca) and Southwestern White Pine (Pinus strobiformis) here in the Gila National Forest.

Like all firs (Abies), White Fir has flat leaves arrange singularly in a somewhat spiral like formation along the branch. These flat, two-sided leaves (as opposed to several sided or round-feeling needles) help to differentiate firs from other conifers, especially those in the Pine family (Pinaceae). White Fir is unique in our bioregion in that it has unusually long leaves (sometimes over two inches long) that are the same color on both the upper and lower side side of the branch.

abies_concolorWhite Fir is tender and juicy, and when you cut a leaf in half and press down with your fingernail you can often see the aromatic and sticky liquid dripping out of the resin canals. It is also significantly less bitter than Douglas Fir tends to be, making it far preferable for most edible uses. It has a sweet, orange-like flavor that lends itself very nicely to both savory and sweet dishes, and to a wide variety of beverages.

Here is a distribution map of where Abies concolor can be found. Additionally, you can find further information and images of the plant here (photographs). If White Fir doesn’t grow in your bioregion, I suggest searching out your local Abies (or even other Pinaceae members) and exploring their taste and general character as a substitute.

Harvesting:

I usually just clip the last several inches of any branch. These fresh fir tips especially tasty when they have new growth. Be sure not to take too much from any one tree, your impact should not be visible to any but the most observant eye.

Additionally, if White Fir is plentiful in your area, you may also want to collect the sap for edible and medicinal uses.

Processing:

For edible uses, you will want to strip the leaves from the branches as needed. The tips tend to remain fresh for at least 2-3 weeks, especially in cooler weather, so I often prefer to simply gather as much as I need for that time period and use them fresh. However, the dried plant it also useful, especially for teas and infusions.

For medicinal purposes, both bark and leaves are desirable, and I prefer the fresh plant for all preparations when possible. Exceptions may be made again for infusions or decoctions if needed. Again, store in as whole a form as possible after harvesting to prolong freshness and viability. The sticky pitch may also be gathered when available.

Food Preparation:

General Spice: White Fir leaves can be finely chopped and added to almost any dish in need of a little zing, and makes a great local substitute for lemon zest or orange zest in many recipes. It’s certainly not identical to either citrus fruit, but provides a similar note, especially in wild food and game recipes. It is excellent in frittatas, omelets, quiches, venison stew and even on pizza.

Pestos & Sauces: It can also be ground finely and used in a variety of pestos. Because of its resinous character, and somewhat tough (compared to most herbaceous plants) texture, I recommend blending it with other plants for pesto. I especially like it combined with Basil as well as the less traditional but equally amazing Beebalm (Monarda).

Chocolate: The fresh leaves, especially the younger leaves, chopped finely and added to dark chocolate concoctions of all kind makes a very nice treat indeed. It adds slightly spicy, aromatic and citrusy flavor to the chocolate and is especially favored by those who have a fondness for orange peel or zest with the chocolate.

Teas: White fir adds a wonderful sweet citrus note to nourishing infusions and long-steeped teas. When used on its own as a beverage, it seems best prepared as a short decoction, lightly simmered for about 15-20 minutes. It’s flavor greatly compliments the rich, nutty flavor of roasted Southwestern acorns in teas.

Medicinal Notes

Abies spp. have a great number of medicinal applications which I will only touch on here. A more in-depth monograph will follow on my herbal blog, The Medicine Woman’s Roots.

Like Pinus spp. the pitch is very useful (but somewhat milder) as a drawing agent to pull out splinters, and as an anti-bacterial wound covering. It can also be taken internally in small doses (a single pinch at a time) as an effective expectorant in chronic or cold, boggy, non-productive coughs. White Fir leaf and bark syrup is generally considered a more palatable preparation for the same affliction, and also useful for sore, achy throats.

An infused oil can be made of the leaves and is useful in the treatment of sore or stiff muscles. The same oil can be made into a general salve, and will be stronger if combined with melted Fir pitch. I especially like this salve when the White Fir needles are combined with Cottonwood buds, Piñon Pine pitch and Artemisia leaves. Not only is it very effective in healing wounds and abrasions, it smells amazing!

The bark and leaf decoction is a stimulating diaphoretic and has long been used to assist in relieving unproductive fevers. The same decoction is anti-inflammatory and very soothing to eczema, hives and many rashes, especially those of a chronic nature.

http://animacenter.org/blog/?cat=39

The Forager’s Basket: Wild Dock Greens
Monday, April 19th, 2010

The Forager’s Basket: Wild Dock (Rumex spp.) Greens

by Kiva Rose

Botanical Name: Rumex spp. (and here, specifically R. obtusifolius and R. crispus)

The myriad tongue-shaped leaves of Dock are often the very first greens to appear here in the canyon each growing season. With their sour but mild flavor, we’re always thrilled to get a taste of vibrant freshness of Spring and eat dozens of panfuls of this tasty delicacy every year. Neither Rumex species mentioned here are native, both originating in Europe and are sometimes invasive in parts of the US. To me, this means all the better to eat them up and keep their spread under control. If perchance, you aren’t lucky enough to have any yummy wild or feral Rumex near you, they are easy to spread by seed in your garden or even in a pot indoors. In fact, I seem to accidentally be growing some wild Dock in our potted Bamboo right now.

Taste seems to a vary a great deal within the Rumex genus, and I can only comment upon those I’ve actually tried. While Yellow Dock (R. crispus) is fairly abundant here and is one of the Rumexes most often used as a wild green, I actually far prefer the larger and more tender and mild leaves of R. obtusifolius, also known as Round Leaf Dock. Often accused of being unpalatably bitter by popular sources, I find Dock greens to be far less bitter than Wild Mustard or many other often enjoyed greens. While these tenacious plants do quite well without any maintenance at all, we keep our Dock patch well watered to reduce any bitterness and to keep them going strong all Spring and Fall, and even giving us smaller amounts of fresh greens through the hotter Summer. Some species of Rumex are irredeemably bitter, and while they can be boiled in several changes of water, I find this pretty much ruins their texture and prefer to search out the very common species that taste better.

Wikipedia and some other sources will tell you that all Dock is considered slightly poisonous, but this is only true inasmuch as the leaves tend to be sour and somewhat astringent, and thus can give you a bellyache if you try to eat a large amount raw. And while I like a small amount of raw Dock green chopped finely and added to other salad greens, I think it would be difficult to eat enough to cause a problem. Rumex spp. do contain high levels of oxalic acid, which is thought to prevent the absorption of key minerals if consumed to excess. Oxalic acid is much reduced by cooking, which also makes the greens much tastier in my opinion and is the way we prefer to eat almost all of our Dock.

Harvesting

Simply gather the most tender and green looking leaves. I like the extra sour flavor of the stems, so I’m always sure to gather from the stem base rather than just the leaf. Dock greens can remain crisp and fresh if kept in a cool place for many days, making them an easy green to keep on hand. If you don’t have refrigeration, you can also keep them in a bucket of cool water for a few days.

Processing

None really, just wash well to get any grit out of the leaves.

Food Preparation

My favorite form of Dock greens is to cook the whole leaves until tender in a bit of butter or bacon fat in a cast iron frying pan. When bright green and wilted, we add a splash of vinegar (rice wine vinegar is very nice here) and a pinch of brown sugar to a panful. Stir a few times and remove from heat. Serve with butter and salt. Prepared this same way, you can add some caramelized onions, sauteed garlic, with or without tomatoes or tomato sauce, black pepper and wild game for a simple but delicious meal. Also great with bacon and eggs for breakfast.

If you are using older Dock leaves it can be useful to to place all the leaves in a pile with stems facing the same direction and cut them width-wise down the middle. Add the half with the stems first, and then add the other batch when the stems turn a vibrant green. Doing this allows the tougher stem end to cook thoroughly and become tender while preventing the more delicate end from becoming soggy or overcooked.

The young green leaves can also be chopped well and added to any salad where a crisp texture and tart taste is desired.

Medicinal Notes

* Dock leaves tend to be somewhat astringent, and are well known for stopping the pain of Nettle stings. Crushed and used as a poultice, they are moderately useful for minor scratches, cuts and other abrasions.
* The yellow to orange roots of Rumex crispus have a long history of use in herbal medicine as an alterative, laxative and iron tonic.
* The white roots of Rumex obtusifolius can be used as a moderately strong astringent in a pinch.

http://animacenter.org/blog/?cat=23

I don’t make these kind of double crust pies that often anymore, but once in a great while, if there’s some crazy amount of peaches or pears or blackberries or rhubarb or something around, the urge to put our beloved rolling pin to use becomes pretty irrepressible. Whatever you do, don’t buy those pre-made poor-excuses-for crust you can buy at the store. Making a good homemade crust is an art, but it’s a very simple art. Not to mention how it ends up looking- and tasting- when mingled with bubbling fruity juices that, in this case, turn into the most joyful pinky-red-rose color imaginable! What could be better? I made a lattice top for the pie, painted it with beaten egg, and sprinkled it with cinnamon sugar before baking it in the woodstove oven. I have to say, eating a warm piece later in the day with real whipping cream, enjoying the incredible color of the fruit on my plate, and the sweet-tart wowie-zowie flavor that seemed to sink into my soul, I felt as close to nirvana as any human could ever be.

Strawberry Rhubarb Pie
Filling:
3 cups sliced strawberriesstrawberry-rhubarb-pie-1-sm.jpg
1 1/2 cups rhubarb, cut fairly small
1/2 teaspoon cinnamon
2-3 tablespoons lemon juice
2/3 cup sugar
5 tablespoons flour

Extra-Flaky Pie Crust:
2 1/2 cups flour
3/4 cup butter or coconut oil, or a combination
1/2 teaspoon salt
1 1/2 tablespoons brown sugar
1-2 teaspoons vanilla extract
1/3 cup water

Make the filling, tasting carefully. You may want to add a little sugar if the strawberries are not very tasty. This amount of sugar works very well for strawberries that are flavorful. But feel free to vary it as you like, substitute honey or whatever. Add the lemon juice slowly, tasting and making sure it seems just right. For me, when it becomes very hard to stop eating the filling, I know it’s done!

For mixing the crust, combine the salt and sugar into the flour, cut the butter or oil into the flour with a pastry cutter or a fork, add the vanilla and water, and gently toss the mixture first with the fork or cutter, then with your floured hands. (if you live in a humid climate, start with 1/4 cup of water, and add more slowly if the dough seems crumbly) Form the dough into a ball and gently roll out, then cut into fourths, pile the pieces on top of each other and roll out again. Repeat a few times if you enjoy that sort of thing, and then divide the dough and roll it out as usual. Or you can just form the dough into two balls and roll out once if you prefer, it will still turn our lovely! Pre-bake the bottom crust for about 10 minutes at about 375 degrees. (Until it’s just shy of being entirely done) This prevents a soggy bottom crust– very important! Then add the filling and top with the second crust, latticing the top crust if you like and/or adding little decorations with bits of dough scraps. Brush with beaten egg and sprinkle with 3-4 tablespoons of sugar mixed with a slightly heaping 1/2 teaspoon cinnamon. Bake till the filling has bubbled for at least ten minutes and the crust is golden brown and perfectly irresistable-looking!

Right now, here in the canyon, it’s the ultimate time to harvest. The plants are incredibly abundant and about 6-8 inches tall. At this height, the stalks are still tender enough to enjoy as well as the beautiful leaves, and can even be used in the following very tasty dip. I’ve been using a hand blender to make sure the stalks are thoroughly ground up. Here’s the recipe for you, from that eternally-in-progress cookbook of mine!

nettleflower.jpgNettle (or Spinach) Yogurt Dip
(Serves 2 or more)

1 cup of steamed nettles (or cooked spinach)
3/4-1 cup yogurt (or goat milk yogurt, or a mixture of yogurt and cream cheese, or sour cream and soft goat cheese!)
4 to 6 cloves of garlic, minced
Lemon juice, fresh, to taste
Salt and freshly ground pepper, to taste

Steam the nettles or spinach leaves until they’re tender, usually about 15-20 minutes. Place the nettles with the yogurt in a bowl and blend well with a fork, or mash in a mortar with a pestle. It’s hard to get spinach soft enough to blend with a fork, so you might want to use a blender or a food mill. Cook the garlic over low heat in a buttered skillet until barely golden. Add the garlic, lemon juice, salt and pepper. After working everything together, taste and adjust salt, pepper, and lemon juice to your taste.

This morning we had the most delicious breakfast! I had made a double batch of nettle dip some days ago, and remembered a wonderful-looking recipe in Sandoor Katz’s incredible book Wild Fermentation. He uses homemade kefir in making these great savory pancakes called Drawoe Kura, from Tibet. I thought, how great these would be made with nettle dip instead of kefir! We ate them this morning with some extra nettle dip and melted butter, a bit of warmed-up leftover red wine-braised chicken, with a mug of today’s freshly boiled nettles in their cooking water served on the side. Homemade chutney and some kalamata olives were very nice with all of that, too, but entirely optional! Rhiannon was enjoying her breakfast so much she said wistfully, “I wish I could eat this forever”.

Savory Buckwheat Cakes with Nettle Dip:

1 cup Nettle Dip (or yogurt or kefir)
1 cup buckwheat flour
1/4 tsp. salt
1 cup water
olive oil, for cooking

nettlepot.jpgWith a whisk or a fork, combine all ingredients. Heat a large skillet to medium-high, and pour about a tablespoon of oil in the pan. (I used some homemade Rosemary Oil). Ladle a small amount of batter in three or four places in the pan, for small pancakes. Let brown on one side before flipping and browing on the next. Serve with butter and more Nettle Dip, some fresh ground pepper, and whatever else you might fancy. Enjoy!

P.S.

If you think you don’t have a nearby Stinging Nettle patch look again, they’re more common than you probably think! Try searching for them in shady spots near a river or where there’s moisture. In the event that there really isn’t any in your area spinach makes a good substitute.

Loba’s Seductive Beets
This, to me, is beets at their most luscious and seductive. When I first made them this way, I was amazed. They were so sweet, so succulent, almost too mouthwatering for words! As the beets cook longer and longer, they’re drinking in the orange juice-walnut oil and getting sweeter and sweeter all the time. The beets may be tender enough to enjoy after only 1 hour, but they won’t be nearly as sweet (caramelized ) as they would be if you gave them more time, and feed them more juice. Serve as a glorious side dish with your Thanksgiving roast! Or do as I often do, and enjoy a bowl of these beets over some buttery brown rice and call it dinner, with garlic toast and salad purely optional!

5 or 6 good-sized beets (at least half the size of your fist)
2-3 onions, peeled and sliced into thick half-moons
2 oranges
2 or 3 tablespoons walnut oil
6 or more cloves of garlic
Salt and freshly ground pepper to taste

First, I get a good fire going and get my oven nice and hot (set your stove for about 375°) while I prepare the beets…. trimming the root end, peeling the skin off with my antique potato peeler, rinsing, and slicing each half into quarter-inch wedges. After the beets are readied and placed in my oiled cobalt glass baking pan, I add the sliced onions. Then, I peel the orange zest off both oranges, chop it finely, and set it aside for when the beets are ready to be served. Then I roll each orange on the counter before I slice them in half and juice them in my old time swap-meet juicer (though any juicer will do!). I get about a cup of juice if they’re the good heavy ones that you can usually get inexpensively in Winter. Then I chop the garlic. In the glass I juiced into, I pour the oil, sprinkle in some salt and pepper, mix it around a bit and pour about a quarter of the mixture over the beets, then tossing them to make sure they’re all well coated. Then in the oven they go!
The baking time can vary a bit with my wood-fired oven, but with the consistent heat of a modern oven the total baking time should be somewhere between 1 and 2 hours, depending on the moisture content and freshness of the beets. Check them about every 15 or 20 minutes, adding up to a quarter cup of the orange juice mixture each time. Make sure the juice in the pan never completely dries up. This is very important, as if it’s a glass pan it may break, and regardless, the beets may burn. Add the minced garlic once they’re already nice and tender, about 15 minutes prior to taking them out for the last time. Toss with some of the orange zest and some Caramelized Onions before serving…. as a side dish with meat or fish, or as the main event on top of some short-grain brown rice, with a garnish of freshly toasted nuts.

Variations:

•Rainbow Root Veggies: Use the same method, only using two beets, two big carrots, the onions and two turnips. The carrots and turnips turn such pretty colors! Once a guest asked if the turnips were plums! Shows you how sweet they can turn out!

*Roasted Beets and Greens: Add a large bunch of chard or kale near the end of the cooking time. Rinse the greens, bunch them together on the chopping board, and chop in 1-2” sections. Toss with the beets, coating with the pan juices and roast till everything is done to your liking. Don’t cook the greens too long or they’ll shrivel into nothing! This is great tossed with freshly cooked pasta, too! Maybe with some lightly toasted pine nuts, and a touch of sheep’s milk feta–yum!

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