How satisfying would it be to, after a hard day’s work, sit down to a truly homemade alcoholic beverage?  Honestly, I wouldn’t know!  I have tried to make wine two times.  The first time my plum wine ended up tasting like apple cider.  The second time was lemon and it was a sweet (way too sweet for me) syrup like substance that really packed a punch.  I gave up … not permanently but because I saw some pretty lights (I perpetually have A.D.D. … going from one tangent/subject to another, which explains why it has taken me this long to finally start working on my website).  I have always wanted to be successful at it.  Ever since the first time I saw “Arsenic and Old Lace” my dream has been to make elderberry wine.  I might still, if I find a good supply of elderberries and can keep my attention focused long enough!  There were many members of my now disbanded Yahoo group that were actually successful at it and they shared many recipes over the years.  If you want to learn more, join this group:

Now, onto the recipes!

Brenda Nolen


Aunt Cecelia Simm’s Peach Brandy

(Miriam’s comment: I took this recipe and used it in its original form; I’ve also made plum/black grape brandy, apricot brandy, and nectarine brandy from it. Delicious, and **strong**.)

  • 4 1/2 lbs. sugar
  • 1 1/2 lbs. seedless grapes
  • 1/2 lb. cornmeal
  • 4 qt. lukewarm water
  • 1 qt. peaches, mashed well
  • 2 cakes yeast

Mix all together. Let stand 7 days. Stir every day. Strain; let stand 4 days, then bottle.


Brambleberry Cordial

Can be made with blackberries, raspberries, etc. Based on one of Billy Joe Tatum’s recipes, but with several adaptations of my own.

  • 2 quarts fresh or frozen brambleberries
  • 2 cups boiling water
  • 2 cups sugar

If using frozen berries, let thaw before proceeding. Crush the berries with a potato masher or the bottom of a wine bottle. Add boiling water. Stir. Cover with clean cloth (I use a dish towel) and let sit in a warm place for 24 hours.

Push through a sieve or through the small-holed blade of a food mill to remove most of the seeds. Stir in the sugar. Cover with cloth. Stir again every 15 minutes for one hour (five times total). Strain through a damp jelly bag or several layers of damp cheesecloth. Pour into clean glass bottles. Cover with coffee paper filters or cloth secured with rubber bands. Leave in a cool dark place.

Check in after a month and see if there is still a foam on top (a sign that fermentation is still in process). When fermentation ceases (may take up to two months with this recipe – and yes, I blew up a few bottles before I figured this out!), remove rubber band and paper or cloth and cap with cork or better yet a screw on top. Wait a total of four months from the date you first strained and bottled the cordial. Decant before serving (I pour it into glass pyrex measuring cups and wait until the bubbles stop rising, then repour it back into the bottles and cap). Deep red or purple in color and indescribably delicious, this cordial makes a wonderful gift (if you can bear to part with it!).

Leda Meredith


Chickweed Wine

Source: The Winemaking Homepage

  • 1 qt chickweed
  • 2-1/2 lbs granulated sugar
  • 1 orange
  • 1 lemon
  • 1 tsp yeast nutrient
  • water to make 1 gallon
  • wine yeast

The whole plant, except the roots, is used in the wine. Bring 1 gallon water to boil. Meanwhile, wash the chickweed and thinly peel the orange and lemon. Add the peelings to the chickweed in a primary. Pour boiling water over them and allow to cool. Strain the liquid back into the primary and discard the chickweed and peelings. Add sugar and juice of the citrus and stir well to dissolve. Add remaining ingredients and cover with clean cloth. Ferment 7 days, then pour into secondary and fit airlock. Rack every 30 days into sanitized secondary until wine clears and no further sediments are dropped during a 30-day period. Stabilize, sweeten if desired and rack into bottles. This wine will not be remarkable until aged at least one year. Two years is better. [Recipe adapted from Steven A. Krause’s Wines from the Wilds]


Clover Wine

Here’s an interesting wine recipe I came across while looking through my books – this one’s from “Making Wine in Your Kitchen”:

Clover Wine

  • 8 qts wilted and dried clover blossoms
  • 4 qts boiling water
  • 8 cups cane sugar
  • 3 lemons cut into 1/4″ slices
  • 3 oranges cut into 1/4″ slices
  • 1/4 lb candied ginger, finely chopped
  • 1 package dry granulated yeast

Put the clover blossoms into the canner kettle; then pour the boiling water over them. Put the kettle over a low flame and simmer slowly for two hours.

Set aside to cool to lukewarm, then strain thu a jelly bag, squeezing well so that all the liquid is extracted. Return liquid to canner kettle, then stir in the sugar, making sure all is dissolved. Add the sliced lemons and oranges and the candid ginger. Sprinkle the dry yeast over the surface. Put in a warm place to ferment for 2 weeks. After the second day of fermentation, stir well. Thereafter, it is necessary to stir twice a week only. After this two week fermentation period, strain through several thicknessness of cheesecloth. Then return to the canner kettle to settle for two days more. Siphon off into clean sterilized bottles and cork lightly. This wine goes through quite a gay period in the bottle, so be very careful not to cork it too early. When there are no more signs of bubbles on the sides of the bottle, fasten the corks tightly and seal with paraffin. Keep for at least three months.

Jackie in NC


Cowslip Mead

Here’s a recipe I remember my Granddad making when he was alive ( he was a beekeeper and loved anything to do with honey)

Cowslip Mead

To every gallon of water allow 2lb of honey: and boil for 3/4 hour, skimming well. Take 1 pint of the liquor and slice into it a large lemon, then pour the remainder into a earthenware (or plastic) bowl and put in 1 gallon of cowslip heads (primula veris ). Stir well, cover, and set in a warm place for 24 hours.

Stir in the lemon liquor, and 1/4 oz. brewers yeast, dissolved in a little of the honey. Let it work for 4 days, then strain into cask (or a sealable dark plastic home-brew barrel). Keep in a cool place for 6 months, then bottle.

All the best
Darren gardening in UK – Different timezone, different planet.


Dandelion Liqueur

This site is in Japanese, with a two items in English .

How to make dandelion liqueur:

1) Prepare dried dandelion roots 10-30% amount of the container you wish to store the liqueur in.
2) Soak the roots in white liquor for 10 days. (Gin, Vodka, Tequila, and White Ram are also good)
3) Shake the container from time to time and mix the liquid well.
4) Drain and pour the liqueur in a new container.
5) Ripen for 3 months in a cool place (not in the refrigerator, though).


Elderflower Wine

To make 4.8lt/8pts

  • 600ml/1pt elderflowers picked of their stems and cleaned
  • 4.8lt/8pts boiling water
  • 1.575kg/3.5lb sugar
  • juice and zest of 1 large lemon
  • 15g/.5oz wine yeast

Place the elderflowers in a bowl and pour on the boiling water, cover and leave to steep for two days. Strain the liquid into a large saucepan, add the sugar and lemon juice and zest. Heat this over a low heat to dissolve the sugar. Remove and allow to cool. When lukewarm strain through a fine sieve into a sterilized fermentation jar. Sprinkle on the wine yeast, fit an airlock, and leave in a warm place the fermentation is complete. Siphon into sterilized bottles, cork and leave to mature for at least 6 months.


Elderberry Wine


Maple Wine

From “Valuable Secrets”, 1809

“Boil 4, 5, or 6 gallons of sap according to its strength into one and add yeast according to the quantity you make. After it is fermented, set it aside in a cool place well stopped. If kept for two years, it will become a pleasant and round wine.”


Watermelon Wine

DH and I make wine. We made watermelon last year-he THINKS we use 2 large melons-gotta get him to keep better notes!! Recipe he used comes from a great little book called Winemaker’s Recipe Handbook. Has ALL kinds of fruit and herb recipes.

This is for one gallon of wine.

  • 2 qts. watermelon juice
  • 2 qts water
  • 1 1/2 lb sugar
  • 2 1/2 tsp acid blend
  • 1/8 tsp tannin
  • 1 tsp yeast nutrient
  • 1 pkg wine yeast

Remove rind and cut melon into chunks. Put into nylon straining bag, mash and squeeze out juice into primary fermenter. Keep pulp in straining bag, tie off and place in primary. Stir in all other ingredients EXCEPT yeast. Cover and let sit 24 hours. After 24 hours, add yeast. Cover. Stir daily and check S.G.When SG is 1.040(3-5 days) lightly  press juice from bag. Siphon wine off sediment into glass secondary fermenter. Attach airlock. When fermentation is complete(SG is 1.00-about 3 weeks) siphon off into clean secondary. Reattach lock. Siphon again in 2 months and again if necessary before bottling.

Hope this helps
Teresa in SC


Peppermint Liqueur

  • 1 cup tightly packed peppermint leaves
  • 4 cups vodka or brandy
  • 2 cups sugar

Place the lightly bruised peppermint leaves and the vodka or brandy (I used vodka) in a large jar with a tight-fitting lid.  Steep for 2 days, then add the sugar.  Steep for 2 more weeks, shaking vigorously once or twice a day to dissolve the sugar, then strain and filter.  Transfer the liqueur to bottles and age an additional 2 weeks before using.


Lavender Margaritas

ORIGINAL SOURCE: Sunset Recipe Annual 2000.

  • 3/4 to 1 cup tequila
  • 1/3 to 1/2 cup blue curacao or other orange-flavor liqueur
  • 3/4 to 1 cup canned coconut milk
  • 1/4 to 1/3 cup lime juice
  • 1-1/2 to 2 cups frozen unsweetened raspberries
  • 1-1/2 to 2 cups frozen unsweetened blueberries
  • 3 to 4 cups ice cubes
  • 1 tablespoon sugar
  • 1 teaspoon fresh or dried lavender blossoms
  • Lavender sprigs, rinsed (optional)

In a blender, combine tequila, curacao, coconut milk and lime juice. Cover and turn to high speed, then gradually add raspberries, blueberries and ice. Whirl until margarita mixture is smooth and slushy. Put sugar and lavender blossoms in a small bowl. Rub with your fingers or mash with a spoon to release some of the lavender flavor. Rub glass rims with lime wedge to moisten. Dip rims in lavender sugar, coating evenly. Pour margaritas into sugar-rimmed glasses. Garnish with lavender sprigs.


Candied Orange Peel And Other Goodies

I know this isn’t what I have posted for quite some time but I made Candied Orange Peels for the first time.  They were not labor intensive, just time consuming.  They were well worth it!  My goal is to have enough candied fruit to eventually make my own Panettone.  At the bottom of this page are recipes for other candied goodies!

Candied Orange Peels

Candies Orange Peels

I decided to make candied orange peels because I bought a five pound bag of oranges and no one was eating them (and eventually I want to have enough candied fruit to make panettone).

So, I pulled out the old trusty Joy of Cooking and got busy!

Here’s the recipe. I’ll go step by step (with pictures of questionable quality).

Candied Citrus Peel

  • Peel of 3 oranges, 2 grapefruits, or 6 lemons, removed in large strips
  • 1 cup sugar
  • 3 tablespoons light corn syrup (I used honey)
  • 3/4 cup water
  • 1 cup sugar

Let’s start with the oranges. Since this recipe calls for 3 oranges (and I had 20) I multiplied this recipe by 7. I washed the oranges,

Washed Oranges
Then peeled them.

Peeled Oranges

These were made into marmalade.


I did as the recipe says, “Add water to cover and simmer for 30 minutes. Drain, cover with fresh cold water, and simmer until tender.”

Simmering Oranges

“Drain, refresh under cold water, and remove any remaining pulp or pith by scraping it away with a spoon.”

Scraped Oranges

Now, I tried this with one of our “good” spoons and the edge wasn’t sharp enough. So, I pulled out one of the spoons I set aside for my husband to put in his lunch box.


“Cut the peel into 2 X 1/4-inch strips. Combine 1 cup sugar, 3 tablespoons light corn syrup (honey) and 3/4 cup water. Stir over low heat until the sugar is dissolved. Add the fruit peel and cook very gently over low heat until most of the syrup is absorbed.” My stock pot isn’t as good as I thought, so I place it on top of my cast iron griddle. This worked out great! I didn’t have any scorching.

Cut Peels

Absorbed Peels

After about 12 hours the orange peels absorbed most of the sugar/water mixture. I drained the peels into another pot, thinking I could use the orange syrup for something (not sure what though).

Drained Peels

To dry the peels, I propped up an old window screen I use for drying. I lined the screen with wax paper,

Wax Paper

Poured the second amount of sugar on the paper (1 cup in the recipe above), scattered the drained orange peels on the sugar, and tossed them to ensure even coverage.

Sugar and Peels

I put more wax paper over the top and weighted it down (this is on my enclosed front porch, so wind comes through the screened windows) with whatever I could find (baskets and an empty coffee can)

Wax Paper Weighted

It took about a week for them to get dry enough (the recipe says to let dry one hour then place in the refrigerator. I didn’t like that, so let them completely dry).

Candied Orange Peel

I ended up with about a gallon and a half of candied orange peels (1 1/2 gallon sized Ziploc freezer bags). I’m storing them in the freezer (just to be safe). I reserved the orange sugar, thinking I could use it for something! 🙂 You know those orange slices by Brachs? These taste just like those, just a bit more tart. My step-daughter loves them!

Bagged Peels

Candied Ginger

  • 1/2 cup sugar
  • 1/2 water
  • 1 piece fresh ginger, sliced or julienne

Peel, cut into coins or make long strips (julienne). Immerse in simple syrup (1 part sugar to 1 part water). Cook 15 minutes or till translucent. Dry on cake rack over paper
till almost dry. Roll in sugar and place on parchment paper to dry.


Cactus Candy

Yield: 6 servings
From: Arizona Cookbook

  • 3 c Granulated sugar
  • 1 c Water
  • 2 tb Orange juice
  • 1 tb Lemon juice

Select prickly pear cactus (or small barrel cactus if you own this type of cactus, since it’s illegal to remove it from the desert). Remove spines and outside layer with large
knife. Cut pulp across in slices one-inch thick. Soak overnight in cold water. Remove from water, cut in one-inch cubes and cook in boiling water til tender. Drain. Cook
slowly in the following syrup until nearly all the syrup is absorbed. Do not scorch!


Heat all ingredients until sugar is dissolved. Then add cactus. Remove cactus from syrup, drain and roll in granulated or powdered sugar. For colored cactus candy, any
vegetable food coloring may be added to the syrup.


Coltsfoot Candy

Yield: 4 Servings

  • 1 liter Coltsfoot leaves
  • 600 ml Water
  • 450 g Sugar
  • 450 g Golden syrup
  • 50 g Butter
  • 2 1/2 g Baking soda

Coltsfoot (Tussilago farfara)

“an enjoyable way to soothe a cough”

Boil the washed coltsfoot leaves in the water, and drain off the liquid. Put the sugar, golden syrup and butter in a pan and add the liquid. Bring to the boil, stirring, then
continue to boil until a little of the candy turns brittle when dropped into a bowl of cold water. Take off the heat and add the soda Beat the mixture very well until it is
almost stiff, then pour into a shallow, oiled baking tray. Allow to set, then break up into pieces and store in a jar.

Avril Rodway’s ‘Food From The Countryside’


Peppermint Candy

  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 1/2 cups confectioners sugar
  • 1/4 cup minced fresh peppermint leaves
  • green food coloring (optional)

Beat the egg whites and cream of tartar until very stiff. Add the confectioners sugar and beat until very thick. Gently fold in the peppermint. Drop by spoonfuls onto a
cookie sheet and bake at 250F for approx. 35 minutes or until dry. Allow to cool. Keep stored in airtight containers.

Preserving the Herbal Harvest with Herb Jellies

Preserving the Herbal Harvest with Herb Jellies

This piece was developed and written by Kathleen Gips and appears in The Pleasure of Herbs: A Month-by-Month Guide to Growing, Using, and Enjoying Herbs by Phyllis Shaudys (©1986 by Storey Communications, Inc.; published by Garden Way Publishing).

Herb jellies capture the essence of fresh herbs in a delicate base of fruit juice or an herbal infusion. The glittering, colorful jars of sweet herb condiments appeal to the sight as well as to the taste, and can be enjoyed for long after the herb garden is dormant.

The endless combinations of herbs and spices with fruit juices are a challenge to the herbalist’s imagination. Traditional uses for tangy tarragon with poultry or fish, rich rosemary with roast meats, and green mint with lamb are commonly known and used. But those who enjoy the herbal flavors will seek new taste experiences such as rich basil on hamburger, rosy rose geranium with peanut butter sandwiches, delicate orange rosemary on muffins, fennel jelly with grilled fish, sherry rosemary with cream cheese and crackers, or even lemon verbena jelly on a sundae!

General Directions

Fruit juice jelly when made with apple juice will have enough natural pectin from the apples to gel without the addition of commercial pectin. When water or other fruit juices are used as a base for the infusion, however, commercial pectin (either powdered or liquid) must be added to obtain proper consistency. Liquid and powdered pectin are not interchangeable in recipes, however.

Although fresh are preferable, dried herbs or seeds may be used. A general rule is 1 cup fresh, 1/2 cup dried, or 1/4 cup seeds. More or less may be used according to taste. The herbs should be gathered in the early morning after the dew has dried from the leaves, but before the hot sun has evaporated the essential oils from the foliage. Wash the herbs by swishing in a basin of cool water, being careful not to bruise the leaves. The herbs for the infusion may be chopped and put in a cheesecloth bag, or the stems tied in a bunch, or, as I prefer, chopped and put into the liquid, then strained before using. Bruise
the leaves with a wooden spoon or a potato masher when the herbs are infusing into the juice or water. This, along with the heat, will increase the release of the essential oils into the liquid. If desired, 1/4 cup of fresh chopped herbs-not those used for the infusion-can be added to the jelly batch before it is poured into the jars. To prevent floating herbs, stir the jelly for 5 minutes before ladling into jars.

A fresh sprig of herbs should be added to each hot jar before the jelly is poured into it, to add flavor and eye appeal. Jelly jars and lids should be sterilized in either boiling water or in the hot cycle of the dishwasher. Screw-top canning jars are preferable to paraffin seals, since new information indicates that the mold which sometimes forms when paraffin is used can be harmful. The jars and lids should be boiling hot when filled and capped. To do this, run the jars through the hot cycle of the dishwasher and leave closed until the jelly is ready. Or keep the jars hot, after boiling, by placing upright on a cookie sheet in a 250° oven. Boil the lids for at least 5 minutes, and leave them in the hot water while making the jelly. Fill the jars, leaving 1/4 inch headspace to allow room for a vacuum and, therefore, a proper seal. Turn the lidded jars over, after filling with jelly, to coat the lids. place them upright on a folded towel for about 8 hours, until set. Jelly will thicken as it cools.

Measurements must be accurate when using jelly recipes. Too little sugar will cause the jelly to be thick and rubbery; too much sugar will cause it to be thin and watery without a proper “set.” It is important to remember not to exchange the liquid and powdered pectins called for in the recipes; for success you must use the form listed. A large enamel or stainless steel pot should be used when making jelly for correct heating of the sugar mixture and to allow room for the rolling boil. A few drops of vegetable food coloring can be added to the mixture before boiling, if desired, to enhance the color of
the jelly. Choose from the colors red, yellow, or green, but use sparingly – just a few drops are needed. Vinegar can be substituted for all or part of the lemon juice when it is desirable for the jelly to have a tangy, sweet flavor. Use this variation for meat accompaniments with herbs, such as tarragon or fennel. One half teaspoon butter or margarine in the boiling jelly will prevent or decrease foaming, thus eliminating or lessening the skimming process.

Basic Herb Jelly Recipes

First select the recipe you will follow, choosing either apple juice, powdered pectin, or liquid pectin. Assemble the ingredients including the herb and fruit juice or herbal infusion combination that you have chosen from the chart that follows, or from your own imagination. Have on hand sterilized tongs and very clean oven mitts or hot-dish-pads for handling the very hot jars and lids. Make your herbal infusion following the directions below, and then proceed with jelly recipe instructions.

To make an herbal infusion:

In a covered saucepan, combine fruit juice or water with the herbs. Heat to the boiling point, but do not boil. Remove from heat and let steep, covered, for 20 minutes. Strain the liquid through a coffee filter paper or jelly bag, squeezing the herbs left in the paper or bag to include all the flavor. Discard herbs. This is the herb jelly liquid base.


Herb and Fruit Juice Combinations

BASIL (opal)/basil infusion (this will be a lovely rose color without food coloring)

BASIL (sweet)/basil infusion (add 2 T. cloves to infusion for spicy flavor; strain)

CINNAMON/cherry juice (make infusion with 1/4 cup crushed cinnamon; strain)

CLOVE/tangerine juice (make infusion with 1/4 cup crushed cloves; strain)

FENNEL/fennel infusion (add vinegar for all or part of the lemon juice, if desired)

LEMON BALM/red grape juice

LEMON THYME/white grape juice


MARJORAM/grapefruit juice

MINT/mint infusion or apple juice

PARSLEY/parsley infusion or dry white wine (add fresh chopped herbs to the finished jelly)

ROSEMARY/orange juice or sherry

SAGE/cider or apple juice

SAVORY/cranberry juice

SCENTED GERANIUM/apple juice or scented geranium infusion

TARRAGON/white wine or tarragon infusion (use vinegar instead of lemon juice)

THYME/purple grape juice


Recipe Using Powdered Pectin

  • 3 cups fruit juice or water
  • 1 cup fresh herb
  • 1 T. fresh or frozen lemon juice or vinegar
  • 1 package powdered pectin (1 3/4 oz.)
  • 4 cups sugar
  • 1/2 t. butter or margarine
  • 1 fresh herb sprig for each jar
  • 3 or 4 drops food coloring (optional)

Mix the prepared herb infusion with the lemon juice or vinegar, food coloring, pectin and butter. Mix well. Put over highest heat, stirring constantly, until mixture comes to a full rolling boil. Mix in sugar. Continue stirring, return to full boil and boil hard for exactly 1 minute. Remove from heat. Stir and skim off foam with metal spoon. Immediately pour into hot, sterilized jars with herb sprigs in the bottom. Seal.

Yields approximately 40 oz.


Recipe Using Liquid Pectin

  • 2 cups juice (bottled or canned), white wine or water infused with
  • 1 cup herb (or proportion of spices suggested above)
  • 3 1/2 cups sugar
  • 2 tablespoons lemon juice
  • 1 pouch liquid pectin
  • 1/4 teaspoon butter or margarine (optional)
  • 1 fresh herb sprig per jar
  • food coloring (optional)

To the prepared herb infusion add the lemon juice, food coloring, sugar and butter. Mix well. Over highest heat, stirring constantly, bring mixture to a full rolling boil. Mix in pectin all at once, and return to full rolling boil. Stir constantly and boil hard exactly 1 minute. Remove from heat. Stir and skim off foam with metal spoon. Add herb sprigs to hot sterile jars. Pour and seal immediately with hot caps.

Yields approximately 48 0z.


Recipe Using Apple Juice

  • 4 cups apple juice
  • 1 cup herb leaves
  • 3 cups sugar
  • 1/2 t. butter or margarine
  • 1 herb sprig for each jar used
  • Few drops food coloring

Stirring constantly, bring infusion of apple juice and herbs to a rapid rolling boil; boil hard for 5 minutes. Add sugar, butter, and food coloring. Stirring constantly, boil about 10 minutes until reaching 222° on a candy thermometer, or until jelly stage is reached. Test by placing a spoonful on a dish that has been chilled in the freezer. It should harden to jelly in a few minutes. Remove from heat, skim, and fill jars with herb sprigs in the bottom. Cap and seal.

Yields approximately 28 oz.


Herbal Jelly Flavor Combinations

Being a cooler month, October is an excellent time to make herb jellies- especially since apple season is upon us. For treats for you family and friends all winter long, spend a day or two making a variety of herb jellies. Here are some ideas for jelly flavors and colors, and what to use them with:

Mint Jelly. Spearmint; dark green. Nice in pear or peach halves to accompany ham, lamb, or pork.

Thyme Jelly. Light green. Use a sprig-wonderful with beef or fish meals.

Rose Geranium Jelly. Slightly pink. Lovely with cream cheese on hot biscuits; divine on angel food or pound cake with whipped cream frosting!

Orange Mint Jelly. Yellow and red. Orange mint leaves and fresh or dried orange peel; marvelous with Chinese foods or baked chicken.

Lemon Balm Jelly. Yellow. Exquisite with fish and poultry.

Sage Jelly. Slightly yellow. Delicious with Turkey, chicken, or pork.

Basil Jelly. Dark orange. Excellent on hot rolls with any meal.

Rosemary Jelly. Leave natural amber color. Use a sprig. Perfect with beef.

First, make apple jelly according to the directions. Then, add food coloring (as suggested for each combination) after skimming off the foam from the boiling jelly. Finally, pour into the hot, sterile jars which contain 2 or 3 leaves of the suggested herbs, according to your taste.

If you try several different flavors and hues, it will be difficult to hide the results away in a cupboard! The rainbow of your garden creations will be mouth-watering just to look at.

This piece was developed and written by Kathleen Gips and appears in The Pleasure of Herbs: A Month-by-Month Guide to Growing, Using, and Enjoying Herbs by Phyllis Shaudys (©1986 by Storey Communications, Inc.; published by Garden Way Publishing).


While looking for a pickle picture to include with this post, I stumbled on this recipe that looks so good that I had to include it here:

Peppery Texas Pickles

And how about this one:

I’m not sure but I think just about anything can be pickled and I would enjoy it! LOL! I just love pickles! My favorite (which I have not been able to re-create) is Clausen. This is the recipe that I have been using for years:

Clausen Kosher Dill Pickles

  • 2 dill flowers
  • 2 garlic cloves, peeled & halved
  • 1 1/4 lbs. (8-10) pickling cucumbers
  • 6 long sprigs fresh dill
  • 1 tbsp coarse kosher salt

Put dill flower and garlic in bottom of mason jar; add the cukes, put sprigs of dill in center of cukes, add salt, fill jar with half boiled water that is now cool, and half vinegar to within 1/8th of top.

Put on seal and ring, shake to dissolve salt, set upside down on counter away from sunlight and heat. Let sit 4-5 days flipping the jar either upright or upside down each day.

Let sit upright 2 more days then refrigerate.

Lasts about 6 months.

And this is the recipe I LOVE for Pickled Green Beans:

Crisp Pickled Green Beans


Jerusalem Artichoke Pickles

From: Moonbat
Date: Tue Jan 4, 2000 0:18pm

I went to the Monroe County library sale which is every Tuesday and came across a lovely book “A World of Vegetable Cookery” by Alex Hawkes. Inside were newspaper clippings of recipes from the previous owner ,one of which was for unusual pickles from the artichoke.

  • 4 pounds Jerusalem artichokes
  • 2 quarts vinegar
  • 1/4 cup of salt
  • 1/4 cup of sugar
  • 1/4 cup white mustard
  • 2 tablespoons celery seed
  • 2 tablespoons dry mustard
  • 1 tablespoon turmeric
  • 1 small red pepper pod
  • 6 pieces of root ginger

Scrub the artichokes, cut them unpeeled into bite size pieces, and put into a large mouth jar.

For the pickling liquid bring vinegar to a boil, remove from heat, and add all of the ingredients. After the mixture cools, pour into the jar of cut up artichokes. Let stand for at least 3 weeks.


Mei Kwei Tao (Pickled Peaches In Rose Petals)

Yield: 50 servings

  • 50 Peaches
  • 2 lb Sugar
  • 1 c Water
  • 1 pt Vinegar
  • 1 tb Salt
  • Red roses
  • Cloves

Boil sugar, vinegar, water and salt for 20 minutes. Dip peaches in hot water for three minutes, then rub off fur with a towel. Place on the stem end of each peach a red rose petal. Stick four cloves through rose onto the peach. Cook rosed peaches in syrup until soft.


Mustard Artichoke Pickles

From: Moonbat
Date: Tue Jan 4, 2000 0:18pm

I went to the Monroe County library sale which is every Tuesday and came across a lovely book “A World of Vegetable Cookery” by Alex Hawkes. Inside were newspaper clippings of recipes from the previous owner.

  • 4 quarts of artichokes, scrubbed, sliced thin and unpeeled
  • 1 pint onions, cut small
  • 1 to 2 cups of thinly sliced celery
  • 1/2 cup of salt
  • 2 quarts of vinegar (not too strong)
  • 1/2 cup sugar
  • 1 tablespoon of dry mustard
  • 3 teaspoons allspice
  • 3 teaspoons of freshly ground black pepper
  • 3 teaspoons celery seed
  • 3 teaspoons whole cloves pinch of turmeric

Mix the vinegar, sugar and spices and bring to a full boil. Add the onions and artichokes and bring to a full boil again. Place in jars , seal and let stand for several weeks.


Pickled Asparagus

  • 1/4 Tsp. cayenne
  • 1 Clove garlic
  • 1 Tbsp. dill seed or 1 head
  • 2 1/2 C. vinegar
  • 1/4 C. pickling salt
  • 2 1/2 C. water

For Large Batches:

  • 10 C. water
  • 1 c. salt
  • 10 c. vinegar

Pack clean asparagus into clean jars, add spices from above, pour vinegar mixture to 1/2 inch of top. Process boiling water bath in 10 minutes. Will do 7 quarts. NOTE: 1 (20 pound) box of fresh asparagus makes about 10 quarts.

Melana Hiatt


Pickled Beets

  • 10 pounds small to medium beets
  • 2 cups sugar
  • 1 1/2 teaspoons salt
  • 2 sticks cinnamon
  • 1 tablespoon allspice
  • 1 tablespoon whole cloves
  • 3 1/2 cups vinegar

Place beets with root and stems still attached in a large pot and cover with water. Cook for 45 minutes to an hour or until easily pierced with a fork. Remove from heat and drain. Cover with cold water and remove skins and stems. Cut into 1/4 to 1/2 inch slices or wedges. In a pot add sugar, salt, spices and 1 1/2 cups water to vinegar. Simmer 15 minutes. Pack beets in hot, sterilized jars. Pour boiling pickling mixture over beets. Wipe rims of jars and seal. Cold pack in water bath canner for 30 minutes. Thumb nose at pressure canner.

Melana Hiatt


Pickled Rosebuds

  • 40 Baby rosebuds
  • 1/2 c Sugar
  • 2 c White wine vinegar

Wash the rosebuds well. Place rosebuds in a 1-quart jar. Combine sugar and vinegar; pour over rosebuds. Seal with paraffin and store in warm, dark place for about one month. Buds may be used in salads or with sandwiches.


Spiced Pickled Day-Lily Buds

Yield: 6 servings
Yield: 8 half-pints.

  • 2 qt Day lily buds, freshly boiled and drained
  • 3 c White vinegar
  • 3/4 c Light brown sugar, packed
  • 1/2 ts Salt
  • 1/2 ts Whole allspice
  • 2 Two-inch sticks cinnamon, broken up
  • 10 To 12 whole cloves

Rinse and drain unopened day lily buds; clip off any stem remnants. Put buds in a saucepan; add water barely to cover. Bring quickly to a boil, cover, and simmer 20 minutes. Drain. (At this point, the buds can also be served as a simple vegetable dish after adding salt, pepper, spices, etc. Another thing I do with them is to stuff them with ricotta cheese and serve them that way.) Anyway, back to the canning recipe!

Pack hot buds into 8 sterile half-pint canning jars. Combine vinegar, brown sugar, salt, allspice, cinnamon, and cloves in a saucepan and bring to a boil; boil 3 minutes. Pour pickling solution over buds, distributing spices equally. Seal at once. Let these stand for a few weeks before using, to further develop the spicy flavor.

Note: Don’t harvest day lilies within 50 feet of roadways due to automobile emissions.



Thanks to both trade agreements and people growing more diverse varieties, we have more choices when it comes to cooking with squash (well, more than just zucchini and pumpkin).  These sites have more squash recipes than I could even think about making:

And here are a few that have been shared over the years.

Brenda Nolen


Chayote is one that may not be familiar to many.  Here in California, the only stores that do not carry Chayote are specialty markets.  Here’s a site with information about Chayote:

Chayote Curry

  • 2 medium sized chayote squash
  • 1/2 cup shredded coconut
  • 2 green chilies, crushed
  • turmeric
  • salt to taste
  • mustard
  • 1 red chili
  • urad dal
  • curry leaves
  • oil for seasoning

Peel skin of squash. Cube. Cook with a little water, turmeric and salt. When done yet firm, add coconut and green chili mix. Pour seasoning on top.

Melana Hiatt


Chayote a’la Panama

Cut in half. Clean insides as needed. Butter inside. Salt & pepper to taste.  Bake at 350F fifteen – twenty minutes or until fork tender.



Chayote Soup With Lemongrass and Ginger

This recipe can be prepared in 45 minutes or less. In Indonesia, the sourness in this soup would typically come from tamarind, which can be hard to find in the United States.
A shot of lemon juice works well instead. Serve this hot or cold, and do use the kaffir lime leaves; they add a nice citrusy note.

  • 7 cups canned low-salt chicken broth
  • 1 stalk fresh lemongrass, thinly sliced
  • 1 1-inch piece fresh ginger, sliced
  • 3 fresh or frozen kaffir lime leaves
  • 1/2 cinnamon stick
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 2 chayote squash, peeled, rinsed, quartered lengthwise, cored, thinly sliced crosswise
  • 1/4 cup fresh lemon juice
  • 3/4 cup chopped fresh Italian parsley

Combine first 7 ingredients in large pot. Bring to boil. Reduce heat and simmer 10 minutes to blend flavors. Strain liquid into bowl; return to same pot. Discard solids in

Bring liquid in pot to boil. Add squash; reduce heat and simmer until squash are crisp-tender, about 7 minutes. Stir in lemon juice. (Can be made 6 hours ahead. Cover and
chill. Rewarm over medium heat, if desired.) Stir in parsley. Serve soup hot or chilled.

Serves 6.


Squash Stuffed With Wild Greens

(I buy my dried mushrooms from an Oriental store in Montreal.)

  • 1 medium acorn or butternut squash
  • 2 cups chopped cooked greens (If using poke boil and steam before adding)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup milk
  • 1/3 cup shredded sharp Cheddar cheese
  • 4 slices bacon, cooked and crumbled

Preheat oven to 350. Cut off ends of squash and boil in water for 15-20 minutes. Drain well. Halve lengthwise and scoop out centers; set shells aside. Mix scooped-out squash
with cooked greens. In a large saucepan, melt butter, blend flour and milk; add spinach mixture. Cook filling until thickened. Place shells in a shallow baking dish and
sprinkle cavities with salt. Spoon filling into shells, top with cheese and bacon and bake in preheated oven 15 to 20 minutes.

Melana Hiatt


Stuffed Squash Blossoms
From: A Web Site No Longer Available

  • 1 Dozen Male Squash Bloom Buds (Male flowers have no fruit at the base of the bud)
  • 1 Egg
  • 1 Cup Milk
  • 1 Cup all Purpose Flower
  • 1 Pkg. Sargento brand 4-Cheese Italian Style
  • 1 Cup Marinara Sauce

*When squash plants bloom, they usually have more male flowers than female flowers. The female blooms will already have a tiny squash at the base of the flower. Yellow and
Zucchini varieties are the best to use. In a medium bowl, beat eggs. Add the milk and flour, stirring with a fork until almost smooth. Set aside. Slice buds longways, then
pop out the stamen and stuff with cheese. After stuffing all buds, dip them in the batter and allow excess to drain. Deep fry for about 1-1/2 to 2 minutes, or until a golden brown. Serve with Marinara sauce.

Queen Anne’s Lace (Wild Carrot)

Queen Anne’s Lace (Wild Carrot)

If you have ever driven outside of town, just about anywhere, you have probably seen Queen Anne’s Lace (Wild Carrot).  It is an invasive weed in so many areas that I wouldn’t suggest introducing it in your area … just find a good stand of it and harvest from there.  If you can’t find Queen Anne’s Lace in your area, just eat a carrot.  🙂

The most informative web page I have found on Queen Anne’s Lace is  It is extrememly important (as with all wild foods) to be sure you are 100% sure what you are harvesting is the plant you want to harvest.  This is especially true with Queen Anne’s Lace, since it is VERY similar to Poison Hemlock.  Go to the above link to learn how to properly identify Queen Anne’s Lace.

Brenda Nolen


Queen Anne’s Lace Jelly

Since Queen Anne’s Lace is in full flower here now, this seems like a good time to post this recipe from ‘Sage Cottage Herb Garden Cookbook’ by Dorry Baird Narris.

The recipe calls for the commercial pectin “Sure Jell Light”, but will work with other jelly recipes (follow the sugar amounts and cooking time on package of whatever
commercial pectin you use).

Be very sure of your ID with Queen Anne’s Lace a.k.a. Wild Carrot (Daucus carrota). Its lookalikes can be lethally poisonous. Queen Anne’s Lace has a strong carroty smell,
minute hairs on the flower stalks, a single carrot-shaped tap root (usually white, not orange), and one solitary dark purple floret in the middle of the lacey white flower umbel.

  • 2 cups very firmly packed Queen Anne’s lace flowers,cut from the stems
  • 4 3/4 cups boiling water
  • 3 1/2 cups granulated sugar
  • 1 package Sure-Jell Light
  • 4 1/2 tablespoons strained lemon juice

Slosh flowers through cold water to remove bugs; drain. Cover with the boiling water, cover container, and steep for 15 min. Strain.

Measure 4 1/2 cups of the strained infusion into a large kettle. Mix 1/4 cup of the sugar with the Sure Jell Light, and stir it into the rest of the infusion. Bring to a full rolling boil, immediately stir in the remaining sugar, and boil for 1 minute. Remove from the heat. Stir in lemon juice. Skim foam from the top o fhte jelly with a metal spoon and immediately pour into sterile jars, cover with sterile lids, and seal.

Leda Meredith


Carrots Gone Wild

Slice commercial or garden carrots into sticks or rounds. Steam until tender. Toss with butter, salt, pepper, minced wild carrot (Queen Anne’s Lace) leaves and crushed wild
carrot seeds (about 1/2 teaspoon leaves and 1/4 teaspoon seeds per serving).

The only reason I don’t use the wild carrot roots for this recipe is that they can be stringy and tough. I prefer to use the leaves and seeds as seasoning.

This was part of dinner tonight. Delicious!

Leda Meredith




Especially in the Winter, there is nothing better than a big bowl of soup (with some warm just out of the oven bread, too).  Here are some fantastic soup recipes to add to your repertoire.

Brenda Nolen


C-M’s No Milk Potato Soup

Ok..I cheat on this

  • 1 envelope Knorr leek soup mix*
  • 2 large baking potatos
  • 4 large carrots, as far as I am concerned the more carrots , the better I like it..
  • 1 cup chopped leeks, leaves and all
  • 1 stalk celery
  • handful of parsley
  • salt and pepper to taste
  • Add some dried instant potatoes to thicken
  • for meat eaters you can slice in some good sausage

Prepare the Knorr soup mix according to their directions in a large pot. Cube and chop all veggies, sautee with the leeks in a bit of olive oil for a few minutes. Add to the
leek soup mix. Add seasoning and parsley and meat if you like to. Thicken with instant potatoes.* That’s it. I can not tolerate milk well, so this is my version of potato soup

* BTW, I use instant potatoes to thicken gravies etc. all the time..
* Instead of the Knorrmix, I’ve also used veggie boullion mix.



Calendula Potato Soup

  • 1 pound potatoes, peeled and cubed
  • 1-2 cloves garlic minced
  • 1 medium onion diced
  • 1/2 cup diced celery
  • 1/2 cup fresh calendula petals or 1/4 cup dried
  • 1 teaspoon celery seed
  • water
  • 1 cup milk
  • 1/4 cup butter
  • salt and pepper to taste
  • celery salt (optional)
  • Parsley flakes (optional)

Place prepared veggies, calendula and celery seed in a pot and cover with water. Cook on medium heat until done. Drain off excess water leaving just enough to be below the line
of veggies in your pot. Add milk, butter and additional seasoning if desired. Serve hot or cold garnished with a dash of parsley flakes or celery salt if desired.

Melana Hiatt


Chinese Sour Soup

(Adaptions I would make are in parenthesis and marked with *)

  • 1 oz. dried tree ear mushrooms
  • boiling water
  • 6 c. vegetable broth
  • 1/2 c. fresh, closed day lily buds (dried day lilies can be used; soak in hot water for 1/2 hour, drain, measure)
  • 1/2 c. drained canned straw mushrooms
  • 1/4 c. cider vinegar (*rice vinegar)
  • 2 1/2- 3 T. tamari soy sauce
  • 2 T. dry sherry (*I would leave this out)
  • 12 oz. tofu, cut in strips
  • Freshly ground black pepper
  • 2 T. arrowroot, dissolved in 1/3 c. water
  • 2 eggs, well beaten
  • 2 tsp. sesame oil (*I would use chili sesame oil)

For garnish: 3-4 scallions, chopped, Several fresh opened day lilies

Soak dried mushrooms in boiling water for about 20 minutes. To the vegetable broth, add the drained tree ear mushrooms (*I would find a way to incorporate the leftover mushroom water in recipe), lily buds, canned straw mushrooms, vinegar, tamari, and sherry. Gently drop in the tofu strips. Grind in a few sprinkles of black pepper and marinate for 1 hour. Slowly bring the soup to a boil. Add the arrowroot water and stir gently until thickened. Allow to simmer for several minutes. Remove from heat and slowly whisk in
eggs. Add sesame oil. Garnish with scallions and day lily blossoms. Serve Chinese Sour Soup at once with whole wheat crackers and a raw vegetable platter with creamy garlic

Serves 4-6.

Betty Black


Cream of Mushroom Soup

This is the recipe I use. It might work for canning without the white sauce which you can make from a mix of powder or from a “sauce stick” that is frozen.


Cream of Mushroom Soup

Recipe By : Hazel Meyer’s Freezer Cookbook
Serving Size : 4

  • 1 cup white sauce — average or heavy
  • 2 cups mushroom soup concentrate (see below)
  • 2 cups beef broth

Heat white sauce in top of a double boiler over simmering water. In a separate saucepan, simmer concentrate and broth 30 minutes, stirring occasionally. When both are hot
combine and stir and serve.


Mushroom Soup Concentrate

Recipe By : Hazel Meyer Freezer Cookbook
Serving Size : 12

  • 2 pounds fresh mushrooms
  • 1/4 cup minced fresh onion
  • 1/2 cup celery — finely slivered
  • 6 tablespoons butter
  • 2 1/2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 4 tablespoons flour
  • 2 cups broth — beef, chicken or veg

Slice mushroom caps and chop stems. Set aside while you saute onion and celery in butter in a large heavy skillet or dutch oven 3 minutes. Add parsley and saute 3 minutes
stirring with a wooden spoon. Add mushrooms. Sprinkle on salt, paprika and flour. Stir constantly until well blended. Add broth slowly. Bring to a boil. Lower heat and simmer
10 min. Cool. Pour into freezer containers and freeze.


Cream of Plantain Soup

Originally from one of Euell Gibbons’s books

  • 1/2 lb plantain leaves
  • 1 can beef consomme
  • 1 can water
  • 4 green onions
  • 2 Tablespoon butter
  • 1 Tablespoon flour
  • 1 cup light cream
  • 1 egg yolk
  • 1 pinch mace

Boil 1/2 lb. of plantain leaves in 1 can of beef consomme and 1 can water for 30 minutes. Slice 4 green onions thinly, including the tops, and saute in 2 Tbsp. butter
until white parts turn golden brown.

Sprinkle 1 Tbsp flour over scallions, then add 1 cup of broth from the greens pot, and boil and stir until smooth. Pour all back into the plantain pot and boil for 10 minutes

Rub through a sieve or ricer. This gets the tough fiber out of the plantain leaves.

Return to pot on low heat and add one cup of light cream into which one beaten egg yolk has been stirred. Heat and stir, but do not boil, until it is hot, then serve with a
sprinkling of powdered mace.

Yield: 4 Servings


Cream of “What am I in the Mood for” Soup

This is a basic Cream of Soup. What it turns out to be is completely up to you. So you can make this soup based on what you collected that day or have on hand. Normal store
bought veggies also work with this recipe so feel free to use it for most anything.

  • 2 c cooked veggies or wild greens (bulrush sprouts, cattail sprouts, dandelion, chicory, morel, etc)
  • 1 Onion; chopped
  • 2 tb Butter
  • 2 tb oil
  • 4 tb Flour; heaping
  • 2 c Hot milk
  • 2 c Broth
  • Salt and pepper
  • 1/4 c Grated cheese

In a pot melt the butter in the oil and sauté the onion until golden. Stir in the flour. Dump in milk and whisk until thickened. Add the broth and mix well. Combine the victim
in question with the broth and simmer over a low heat until bubbly. Melt in cheese and serve.

Melana Hiatt


Creamy Nettle and Potato Soup

Source: Chef Daniel DeLong in the May, 2001 issue of Food & Wine 6 Servings

  • 6 T unsalted butter
  • 4 medium shallots, coarsely chopped
  • 4 celery ribs, coarsely chopped
  • 1 large leek, white and tender green parts only, halved lengthwise and thinly sliced
  • 1 1/4 pounds Yukon gold potatoes, peeled and cut into 1/4-inch dice
  • 1/4 c. dry white wine
  • 1 T fresh lemon juice
  • 4 1/4 cups water
  • Bouquet garni, made with 1 thyme sprig, 1 tarragon sprig, and 1 bay leaf, tied with kitchen string
  • 1/2 c. heavy cream
  • 10 ounces nettles or spinach or 1 bunch (5 ounces) flat-leaf parsley and
  • 1 bunch (4 ounces) sorrel, stems and tough ribs removed
  • Salt and freshly ground white pepper

1. Melt 4 T. of the butter in a large, heavy saucepan. Add the shallots, celery, leek and potatoes, cover and cook over moderately low heat, stirring occasionally, until
softened, about 8 min. Add the wine and lemon juice and cook over high heat until evaporated. Add 4 cups of the water and the bouquet garni and bring to a simmer. Cover
and cook over moderately low heat until the vegetables are tender, about 15 min. Discard the bouquet garni.

2. Working in batches, puree the soup in a blender or food processor until smooth. Strain the soup into a clean saucepan through a fine sieve. Stir in the heavy cream.

3. Bring a medium saucepan of salted water to a boil. Add thenettles and cook just until wilted. Drain the nettles and immediately plunge them into a medium bowl of ice water.
Transfer the nettles to the blender or food processor and puree them with the remaining 1/4 cup of water. Strain the nettle puree into the soup and season with salt and white
pepper. Bring the soup to a simmer over low heat, stir in the remaining 2 tablespoons of butter until melted and serve the soup right away. Make Ahead: The soup can be refrigerated for two days.


Fresh Green Chile Soup With Tumbleweed Greens

Yield: 6 servings

  • 12 ea Green anaheim chiles
  • 2 md Red bell peppers
  • 2 lg Potatoes, cubed
  • 2 1/2 ts Salt
  • 6 c Stock
  • 1 ts Black pepper
  • 3 ea Garlic cloves, chopped
  • 1/4 c Tumbleweed greens, for garnish

Roast the chiles and peppers by the Open-Flame Method. Peel the chiles and peppers, pull off the stems, remove the seeds and veins, and set aside. In a medium saucepan, parboil the potatoes in boiling water with 1 teaspoon of the salt until tender. Puree the green chiles and then the red peppers separately in a food processor until smooth. Mix the
purees together, add the potatoes and stock, and process in 2-cup batches for another minute, or until smooth. Add the remaining salt, the pepper, and garlic and process
again. Press the puree through a fine sieve. Heat the puree in a saucepan. Serve hot, garnished with tumbleweed greens.


This Recipe was printed from (c) 2001 The Internet Chef, All rights Reserved. For more recipes visit our site:


Mallow Soup

Source: Wild Greens and Salads, by Christopher Nyerges, 1982
(via Grandma Nea)

  • 2 c. mallow leaves, finely chopped
  • 2 c. milk or cream
  • 2 c. water
  • 2 small Jerusalem artichokes
  • 1 onion bulb (or a bunch of wild onion greens)
  • 1 bay leaf
  • Powdered kelp

Heat the water in a saucepan with the onion (diced) and the Jerusalem artichokes (cut into small pieces). Cook at low heat until the Jerusalem artichoke is almost completely
tender. Add the mallow leaves, finely chopped, the milk (or cream), and the bay leaf and kelp for seasoning.

You can use powdered milk to make the milk for this recipe if you are out on the trail or holed up in your cellar…

Leda Meredith


Oyster Mushroom Soup

  • 6 cups chicken or vegetable broth (or water)
  • 4 Tbs butter or margarine in 2 parts
  • 1 bunch (about 6) green onions, diced
  • 1/2 cup celery – diced
  • 2-4 cloves garlic – minced
  • 1 cup potatoes, cooked and diced
  • 1/2 pound oyster mushrooms
  • 2 Tbs flour
  • 4 cups non-fat milk
  • 1/2 tsp parsley
  • 1/2 tsp paprika

Place the broth (or water) in a 5 quart soup kettle over medium-high heat. Melt 2 Tbs of the butter (or margarine) in a frying pan and add the onions, celery, garlic, potatoes
and mushrooms. Saute’ for about 5 minutes, stirring occasionally – add to the kettle. Melt the rest of the butter in the frying pan, add the flour and brown it; add milk and
stir with a whisk until well blended and smooth – add to the kettle. reduce heat and simmer about 20 minutes. Garnish with parsley, paprika, croutons and/or cheese slices.

Melana Hiatt


How To Make Pine Soup


Pea Soup

From: Carol
Date: Sun Jan 2, 2000 1:32am

  • 1 lb. split peas, yellow or green
  • 2 large onions, sliced
  • 2 cloves of garlic, chopped
  • 1 large carrot, chopped
  • 1 or 2 ribs celery, chopped
  • 10 cups water
  • 1 large ham bone with meat still clinging to it or smoked ham shanks of equivalent weight
  • Salt and pepper to taste.

Combine in a large pot. Simmer, stirring occasionally, until peas are soft. Remove bones, and cut meat into bite sized pieces. If you have it, add additional ham cut in
pieces. Return meat to pot to heat. Serve with corn bread.


Soupe De Sante For Fish Days from 1654

Take Celery, Endive, Sorrel, a little Chervil ad cabbage-lettuce well picked and washed, mince them down with a knife, squeeze the water from them, put them into a saucepan,
toss them up in Butter with a little Onion, take off all the fat, then put them a little water from boiled Peas, and let them boil till they are tender ; then put in half-a-spoonful of flower and keep moving it till it is brown.  Then put in some good Fish- broth and a glass of wine, season it with Salt, pepper, an onion stuck with cloves, shred Parsley and a faggot of savoury Herbs, lay in the middle of your Soop-dish a French roll fried having taken the crumb out at the bottom, cover the Bottom of your dish with the crust of French Rolls, set it over a chafing dish of coals, lay the herbs upon them and then pour the soop upon your crusts and herbs, let it stand a while to simmer and soak the Bread.  Garnish it with Turnips and Carrots and serve it up hot.
From The Receipt Book of Joseph Cooper, Cook to Charles I, 1654


Sweet Goldenrod Soup

This is taken from Billy Jo Tatum’s Wild Foods Field Guide and Cookbook. page 128 This is another gem of a book which I would readily recommend and costs less than 10.00 U.S. currency to boot so it is a bargain as these things go!! Billy Jo Tatum is from Arkansas in the Ozarks region so keep that in mind to…

This is a hearty soup, especially appealing to the taste because of its slight anise flavor, and to the eye because of its gold color. Serve it with toast spread with
Watercress Butter.

  • 4 cups chicken broth or, preferable, broth from cooking quail or duck
  • 6 wild leeks, white parts only, or 1/2 cup chives, finely chopped
  • 1/2 cup (packed) watercress leaves, finely chopped
  • Peel of one lemon (yellow part only), shredded
  • 1 or 2 cups of cooked chicken, quail, or duck, cubed
  • 1/2 cup sweet goldenrod flowers, stripped from their stems
  • 1/2 cup cubed Jerusalem Artichokes in Lemon Juice
  • Garnish: Sprigs of goldenrod and watercress

1. Bring chicken broth to a boil in a large saucepan. Remove from the heat.

2. Add leeks or chives, watercress, lemon peel, and cubed chicken, quail, or duck. Stir and reheat to boiling.

3. Place goldenrod flowers and Jerusalem artichokes in a warmed soup tureen and pour hot soup over them.

4. Garnish with a sprig each of goldenrod and watercress and serve at once.

Serves 6.


Wild Mushroom Soup

This recipe comes from Patrick Martin, chef/owner of the Charcuterie restaurant in Healdsburg, Calif.

Yield: 6 servings

  • 1-1/2 to 2 pounds fresh and dried mushrooms, such as porcini, blue oysters, morels or golden chanterelles
  • 1/4 pound butter
  • 1/4 cup chopped garlic
  • 1/4 cup chopped shallots
  • 2 medium yellow onions, diced fine
  • 1 tablespoon chopped fresh tarragon
  • 1/4 cup heavy cream
  • 1 gallon mushroom or vegetable stock or water
  • Salt and pepper to taste
  • 1/2 tablespoon herbes de Provence (see note below)
  • 1 tablespoon beurre manie to thicken soup (see note below)

Melt 1/4 pound butter in a large pot over high heat. Add onions, garlic, shallots, herbes de Provence and sautee for 5 to 7 minutes until the mixture turns golden around
the edge of the pot. Add mushrooms and stock, bring to a boil, turn down and simmer and cook for 1 hour.Add tarragon and blend. Add heavy cream. Bring to a boil. Thicken to
desired consistency by whisking in 1 tablespoon of the beurre maniee. Cook for at least 10 more minutes. Season to taste.

Note: Herbes de Provence is an assortment of dried herbs packed in small clay crocks and can be found in the spice section of most supermarkets. To make your own, blend equal parts thyme, oregano, basil, and a small pinch of lavender.

To make beurre maniee: Mix 1/4 pound soft butter by hand with 1/4 pound all purpose flour, until pasty. You can store the extra beurre maniee in the refrigerator.


Wild Mushroom Soup with Sage

Serves 6

  • 1/4 pound oyster mushrooms
  • 1/4 pound shiitake mushrooms
  • 1 1/2 pounds white button mushrooms
  • 1 teaspoon extra virgin olive oil
  • 1 small carrot, shredded
  • 2 shallots, minced
  • 1 garlic clove, peeled and chopped
  • 2 teaspoons chopped fresh sage
  • 1 scallion, green and white parts, chopped
  • 2 teaspoons chopped fresh parsley, plus 6 small sprigs for garnish
  • 3 cups chicken broth
  • 1/4 teaspoon cayenne
  • Salt and freshly ground black pepper
  • 2 tablespoons dry white wine

1. Clean and chop all the mushrooms, keeping the oyster and shiitake pieces separate from the button mushrooms. In a large saucepan, heat the oil over low heat. Add the
oysters and shiitakes, carrot, shallots, garlic, sage, scallion, chopped parsley, and 1/2 cup of the chicken broth. Cook slowly until all the vegetables are soft, about 1/2

2. Add the remaining chicken broth, the button mushrooms, and the cayenne. Bring to a boil, then reduce heat and simmer until the mushrooms are soft, about 15 minutes.

3. Puree the soup in a food processor or blender, season with salt and pepper to taste, and return to the soup pot. Reheat until the soup is hot but not boiling.

4. Add the wine, transfer the soup to heated soup bowls, and garnish with a sprig of parsley.

Melana Hiatt




I have never had any experience with burdock.  Once again, Melana to the rescue!

Brenda Nolen


Burdock (Arctium Species)

As a kid in the Midwest my brothers and I where basically wild animals foraging off the land every summer. I cannot imagine growing up any other way than being totally free to harass mother nature to our full extent. I remember from those days the huge leaves of the burdock plant being a welcome substitute for the toilet paper we always forgot to bring along on our fishing trips. Even then I had a feeling this plant was good for something else, and I remember my delight the first time I read a recipe with burdock as the main ingredient.

Burdock, (Arctium minus, A. lappa) is a biennial plant resembling rhubarb in many ways. The leaves alternate and are rather large, basal, wider at the bottom and attached to a long rhubarb shaped stem. The flowers stalks form the second year and grow to about 4 to 5 feet in height. The flowers are purple to pink in color and the seeds are small nutlets about 0.2 inches long that easily cling to your clothes when fully mature.

Dig the roots of the first year plant for the recipes below. The roots are at their best in June and July but can be collected latter for emergency food. This can be quit the chore and I have found that a post hole digger works best. The long roots have a rather thick rind and once peeled away you will have a root stock about a half inch in diameter and roughly a foot long.

Slice this root diagonally and boiled for about 30 minutes in water with a pinch of salt. Drain off water and boil again in fresh water for about 10 minutes. Season with salt, pepper and butter.

Burdock Salad

  • 3 lbs root stock, sliced and boiled
  • 1/4 to 1/3 c. cider vinegar (to taste)
  • 2 hardboiled eggs, chopped
  • 2 tsp. dry mustard
  • 4 green onions, finely minced
  • 2 tsp. tarragon
  • 1 sm cucumber peeled, seeded, chpd
  • 2 Tbs. Prepared horseradish
  • 1 c. (packed) parsley, minced
  • 1/2 to 1 c. mayonnaise
  • 1/2 c. (packed) minced fresh dill weed (2 Tbs. if using dried dill)
  • 1/2 to 1 c. sour cream
  • 1 to 2 tsp. salt (to taste)
  • 1 stalk celery, minced
  • 1/2 c. toasted sunflower seeds (opt)
  • freshly ground black pepper (to taste)
  • 1 c. chopped cashews (opt)

Cook the burdock root as described above, drain. Thoroughly combine all ingredients, cover and chill. Makes a great main dish for lunch during those hot summer days, and of course, goes well with any barbecue! If collecting that many burdock roots proves to tiresome substitute potatoes to make up the difference.

Scalloped Burdock Root with Garlic Chives (Chinese Chives)

  • 3 cups sliced, cooked Burdock root
  • 3 tablespoons chopped garlic chives
  • 2 tablespoons margarine
  • 3/4 cup warm milk
  • 1/2 teaspoon salt
  • Pepper, as desired

Preheat oven to 350°F. Layer the burdock, with chives sprinkled over each layer, in a buttered casserole. Combine the margarine, milk, salt, and pepper, and pour this mixture over the burdock. Bake for 35 to 40 minutes. Serve topped with a sprinkle of fresh chives.


Burdock Salsa

  • 2-3 cups chopped Burdock leaf stalks
  • 5 fresh red tomatoes
  • 1 small onion
  • Fresh green chiles
  • 1 clove Garlic
  • Salt and pepper

Combine ingredients in a sauce pan and simmer for about 15 minutes. Add chips and appetite.

Melana Hiatt


Burdock-Ginger Jam

  • 1 pound of sliced burdock stems
  • 1 1/4 cups sugar
  • 3 tablespoons chopped crystallized ginger (about 1 ounce)
  • 1 teaspoon grated lemon peel

Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes. Transfer to bowl.

Cover; chill.


Burdock, Carrot, and Lotus Root Kinpira

For 4

  • 1/2 LB. Burdock, cut matchstick syle or shaved
  • 1 Large carrot, cut into matchsticks or shaved
  • 1/2 LB. Lotus root, cut into matchsticks
  • Sesame oil
  • Shoyu & Sea Salt
  • Water as needed

Brush as small skillet with sesame oil and heat over a medium high flame. Saute the burdock with a pinch of sea salt until the smell changes from slightly acrid to slightly
sweet (several minutes). Add a few drops of water occasionally if needed. Layer the lotus root, carrots and a pinch of sea salt on top of burdock. Add enough water to make
a thin film of water over the entire surface of the pan. Cover with a tight lid and place a weight on it. Increase flame to high. When the lid becomes too hot to touch
comfortably, reduce flame as low as possible. Cook on low flame for 35-40 m. Remove lid, add 1 t. shoyu and cover. Cook 3-5 minutes more, then shake pan gently to coat contents with juice. Serve warm.

Melana Hiatt


Burdock Jam

Two summers ago I went on a burdock stem experiment spree…I took the stems from first year plants and cooked them in water with a pinch of soda for 20
minutes…some I added diced onions, tomatoes and peppers to and made salsa from…it was pretty green but tasted good…no complaints from the family
anyway…some of it I made into jam…I took 4 cups cooked stem and added 4 cups sugar and one box commercial pectin…I brought that to a boil and
sealed in jars…it is pretty good as a jam…but again…very green…so I think the idea of hiding it in bread is a hot tip… Remember…you can make jam or jelly out of about anything…just depends on how weird you want to get.

Melana Hiatt




Borage is just a beautiful plant!  It’s one of those you really should look into for landscaping, if it will grow in your area.  Here’s a wonderful article on the culinary uses of borage  It’s also a wonderful medicinal plant, as noted here:

Brenda Nolen


Borage and Cucumbers in Sour Cream Dressing

  • 3 long cucumbers
  • salt
  • 1/2 pint sour cream
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon celery seed
  • 1/4 cup chopped scallions
  • 1 teaspoon sugar
  • salt and pepper
  • 1/4 cup young borage leaves, finely chopped

Wash, score and thinly slice cucumbers. Salt lightly and let stand in a colander for 30 minutes to drain. Rinse and pat dry.

Mix remaining ingredients, seasoning to taste with salt and pepper. Add cucumbers and toss lightly. Garnish with borage flowers or chive blossoms. Chill for 1 hour before



Borage Flower Tea

Place a handful of fresh flowers in 1-2 quarts of water, until desired strength. Add one or two sprigs of spearmint. Makes a refreshing summer beverage.


Borage and Rosemary Wine

Steep a handful of fresh rosemary (or 2 tablespoons dried rosemary) and 2 tablespoons dried borage leaves in one bottle of white wine for a week or more. Strain through
cheesecloth or a paper coffee strainer.


Borage Sandwiches

  • 8 ounces cream cheese, room temperature
  • 1/4 cup borage flowers and young leaves, chopped (cucumber-like taste)
  • 4 slices bread with crusts removed

Combine first 2 ingredients in a bowl, spread 1/4 on each slice of bread. Cut each slice into halves, forming two triangles per slice. Serve open-faced.

Scoggins, Barbara, The Herb Cookery, Texas, The Herb Purveyor, 1992.


Borage Soup

  • 1/2 lb. young borage leaves & flowers
  • 2 oz. short grain rice
  • 2 oz. butter
  • 1 1/2 pints chicken or vegetable stock
  • 6 oz. double cream (fromage frais)
  • Seasoning to taste

“This dark green soup served cold is perfect for summer dinner parties or that extra special picnic. Melt the butter in a saucepan. Add the rice and cook over a low heat for
two minutes, stirring all the time. Add the stock and simmer for 15 minutes. Strip the borage leaves and flowers from the stalks and wash well. Leave aside some flowers for
decoration and add the remainder to the saucepan. Simmer for a further 10 minutes. Season to taste.

Allow to cool for a while, then liquidize in a blender. Pour the soup through a fine sieve into a serving tureen and allow to cool. Before serving stir in the cream or if
preferred some thinned fromage frais, and decorate with the bright blue borage flowers.

Serves 4

Mary Lawrence & Jane Newdick, The Miniature Book of Flowers as Food,
Crescent Books, 1991.


C-M’s Borage Jelly

Truly, I just cooked this up and it came out wonderful a great spread with cream cheese and crackers, a bit spicy. I have the fortune of having a bounty of borage this year and
been pondering of what to do with it in several ways for it’s a great medicinal herb and how to process it so it makes some sense.. I used the leaves and flower parts.

  • 6 cups of borage leaves and flowers parts
  • 4 cups of cold water
  • 4 1/2 cups of sugar
  • 1 tbs. lemon
  • 1 pack commercial pectin
  • a pinch of salt
  • a pinch of red pepper

Place the borage leaves and cold water in a pan or bowl, and let infuse overnight. Drain, and use the 4 cups of borage-infused water in recipe.

Cook according to commercial pectin direction. Since my ‘jelly water’ looked a bit like old dishwater, I added a few drops of green food coloring..if you don’t mind the murky
color, I think it’s fine, too.

Borage is a wonderful plant to use the leaves and aerial parts in salad etc. It has a cucumber flavor when fresh.I did a bit of research and understand that some of the
plants in the borage family have been reputed to cause cancer.The same stuff that comfrey has..( By infusing the leaves and flowers with cold water, as I was told by an
Elder the risk of those harmful chemicals are reduced) But I also know of the benefits of this plant to calm a heart and the adrenal system, so I take the risk and will eat a
little on a cracker.



Vichyssoise with Borage Flowers

  • 6 large leeks, cleaned, tops trimmed
  • 4 tablespoons butter
  • 4 cups chicken or vegetable broth
  • 3 medium potatoes, diced
  • 2 tablespoons chopped borage leaves
  • 1 cup sour cream
  • salt and pepper
  • nutmeg

Slice the leeks into thin slivers. Melt butter in a large saucepan; add leeks and saute over moderate heat until soft. Add broth, potatoes, and chives. Bring to a boil and
simmer covered for 35 minutes or until potatoes are tender. Strain. Puree vegetables in food processor. Combine puree and broth and chill.

Just before serving, stir in sour cream. Season to taste with salt, pepper and nutmeg; garnish with borage flowers.


Berries, Berries, Berries!!!

Berries, Berries, Berries!!!

Oh, berries.  What more do I have to say?  I just adore berries.  I can’t get enough of them!  Blueberries are my favorite but just about any other will do in a pinch!  🙂  Due to the plethora of cranberry recipes, they will have their own page.

Brenda Nolen


Berry Cordial

  • 4 cups berries
  • 4 cups sugar
  • 2 cups vodka or gin

In a gallon jar with lid, combine ingredients and stir well. Secure the lid and let mix stand for 4 months. Stir once a week (or whenever you might think of it) Strain through
cheesecloth, crushing berries so the juices flow.

I always use more than 2 cups of vodka, I fill the jar up……I use 4-5 cups of sugar, fill the jar with berries, fill it to the top with vodka. You choose how you want to do

Roxanne Brown


Berry-Knotweed Compote

This recipe was an experiment of mine based on a rhubarb recipe in the current (May 2001) issue of Food & Wine. I’ve just started harvesting Japanese Knotweed and still had
a few cups of raspberries in the freezer from last year. You could also freeze the Japanese Knotweed and wait for a fresh strawberry harvest.

  • 1 cup berries
  • 8 ounces japanese knotweed, peeled and sliced crosswise into 1/4 inch thick rounds
  • 1/2 cup brown sugar
  • 1 tsp. vanilla extract
  • 1 teaspoon lemon juice

Combine all of the ingredients in a medium saucepan and bring to a boil. Simmer for 10 minutes. Serve warm spooned over fritters, ice cream, or fresh fruit.

Leda Meredith


Berry Rhubarb Crisp

  • 3 c. Rhubarb, cut in 1″ pieces (l lb.)
  • 1 pint fresh berries
  • 1/4 c. sugar
  • 1/2 c. flour
  • 1 1/2 c. quick oatmeal
  • 1 1/2 c. brown sugar
  • 2/3 c. margarine

Combine rhubarb, raspberries and sugar. Place in 13×9 pan. Combine flour oatmeal brown sugar and margarine until crumbly. Sprinkle over rhubarb and berry mixture. Bake at 350 degrees for 40 min. A good idea to place a sheet of aluminum foil under your pan to help catch the drips!!! Wonderful freshly out of the oven with a scoop of ice-cream on top.

Melana Hiatt


Blueberry Pie

This is by far the Best blueberry pie I have ever had…(imho).

Blueberry Pie

Shortbread base:

  • 1 cup flour (250 ml)
  • 2 Tbsp. icing sugar (30ml)
  • 1/2 cup butter (125ml)

Preheat oven to 425 F (220 C). Sift flour and icing sugar together and cut in butter.
Chill dough for 30 minutes and press firmly into pie plate. Bake for 10 to 12 minutes.


  • 5 Tbsp. flour (75ml)
  • pinch salt (pinch)
  • 1/4 cup water (50ml)
  • 1 cup blueberries (250ml)
  • 3/4 cup white sugar (175ml)
  • 1/2 cup water (125ml)
  • 3 cups blueberries (750ml)
  • whipped cream, “fresh” (optional, but is REALLY good with) grated lemon rind (optional)

Make paste of flour, salt and 1/4 cup (50ml) water. Stir paste into 1 cup (250ml) berries, add sugar and 1/2 cup (125ml) water, bring to a boil; lower heat to medium and
cook until it thickens, stirring constantly.

Remove from heat and stir in 3 cups (750ml) blueberries. Pour mixture into pie shell. Cool. If desired, and you really should, top with whipped cream mixed with a little
grated lemon rind (lemon rind is optional).


From: Basically Blue: a collection of blueberry recipes; by Fern Walker


Blueberry, Strawberry and Cucumber Compote

  • 1/3 cup brown sugar
  • 1 cup sour cream
  • 1 pint blueberries, washed and stemmed
  • 1 pint strawberries, washed, stemmed and cut in half
  • 2 medium cucumbers, peeled, seeded and cut into 1/2-inch pieces borage flowers

Combine brown sugar and sour cream. Add berries and cucumber. Refrigerate until time to serve. Garnish generously with borage flowers.

Serves 6 to 8.

Source: Edible flowers Desserts and Drinks by Cathy Wilkinson Barash


Brambleberry Cordial

Can be made with blackberries, raspberries, etc. Based on one of Billy Joe Tatum’s recipes, but with several adaptations of my own.

  • 2 quarts fresh or frozen brambleberries
  • 2 cups boiling water
  • 2 cups sugar

If using frozen berries, let thaw before proceeding. Crush the berries with a potato masher or the bottom of a wine bottle. Add boiling water. Stir. Cover with clean cloth
(I use a dish towel) and let sit in a warm place for 24 hours.

Push through a sieve or through the small-holed blade of a food mill to remove most of the seeds. Stir in the sugar. Cover with cloth. Stir again every 15 minutes for one hour
(five times total). Strain through a damp jelly bag or several layers of damp cheesecloth. Pour into clean glass bottles. Cover with coffee paper filters or cloth
secured with rubber bands. Leave in a cool dark place.

Check in after a month and see if there is still a foam on top (a sign that fermentation is still in process). When fermentation ceases (may take up to two months with this
recipe – and yes, I blew up a few bottles before I figured this out!), remove rubber band and paper or cloth and cap with cork or better yet a screw on top. Wait a total of
four months from the date you first strained and bottled the cordial. Decant before serving (I pour it into glass pyrex measuring cups and wait until the bubbles stop
rising, then repour it back into the bottles and cap). Deep red or purple in color and indescribably delicious, this cordial makes a wonderful gift (if you can bear to part
with it!).

Leda Meredith


Gooseberry and Elderflower Jam

To make 3.25kg/7lb

  • 1.8kg/4lb gooseberries
  • 600ml/1pt water
  • 5 large elderflowers
  • 2.25kg/5lb warmed sugar

Top and tail the gooseberries. Put them with the water into a copper or brass preserving pan.

Cut off and discard the stems from the elderflowers, pick through them to remove any insects or dirt but do not wash as this will negate both flavour and scent. Put them on
a large square of muslin and tie up tightly into a bag with a long piece of string. Tie this bag to the handle of the pan, so it rests in the fruit. Bring the mixture to the
boil, lower the heat and simmer stirring occasionally for 30-40 minutes, or until the fruit is soft. The mixture in the pan should have reduced by about one-third. Discard
the bag by squeezing it first to extract all of the juice.

Add the warmed sugar to the gooseberry mixture, and stir over a low heat, until the sugar has completely dissolved. Increase the heat and boil the mixture rapidly, without
stirring, for 6-8 minutes, or until it reaches setting point. This point will be reached quite quickly so test early. Remove the pan from the heat and skim the scum off the
surface of the jam.

Pour the jam into warmed sterilized jars, seal and label.


Hawthorn Berry Syrup

A wonderful syrup for pancakes can be made by simmering hawthorn fruit and hackberries (1 part fruit to 3 parts water). When the liquid is dark, strain and simmer down to half
its original volume. Add sugar or honey to taste, and either store in the fridge or process in a canner at 10 pounds pressure for 15 minutes.


Lychee Sorbet with Raspberry Sauce

  • 2 lb Fresh lychee fruit – peeled and pitted
  • 3/4 c Sugar
  • 1/4 c Fresh orange juice

Raspberry Sauce

  • 2 c Fresh raspberries
  • 1/4 c Sugar

IN A BLENDER, puree the lychee fruit. Add the sugar and orange juice and freeze according to the ice-cream maker’s instructions. Puree the raspberries in a blender.
Strain into a small bowl through the fine-mesh strainer. Mix in the sugar. Refrigerate until ready to use. To serve, make a pool of raspberry sauce on a small plate and add
the sorbet in the center.

Melana Hiatt


Raspberry Poppy Seed Muffins

Originally from: a website no longer in existence

  • 1 cup sugar
  • 1/2 cup butter
  • 4 egg yolks
  • 1 tsp. vanilla extract
  • 1 cup sour cream
  • 1/4 cup poppy seeds
  • 8 1/2 ounces cake flour
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 6 egg whites
  • 1/4 tsp. cream of tartar
  • 1 – 2 pint raspberries

Preheat oven to 315 degrees. Grease and flour muffin tins. Mix together butter and sugar in a mixer on second speed. Add split vanilla bean (or 1 tsp. vanilla extract) into egg
yolks. Slowly add yolks, one at a time, to butter/sugar mixture. Beat until mixture is a soft lemon color. Stir in sour cream and poppy seeds. Sift the dry ingredients together
and add into egg yolk mixture. In a separate bowl, beat egg whites, sugar and cream of tartar until stiff. Fold into egg yolk mixture. Gently stir in 1-2 pints of fresh
raspberries. Bake in greased muffin tins for 20-25 minutes.

Yield: Makes 12-18 muffins


Sweet Potato and Blackberry Muffins

  • 3/4 cup flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • Dash nutmeg
  • 1/2 cup Blackberries
  • 6 oz. cooked and peeled sweet potato, mashed
  • 1/2 cup maple syrup
  • 1 egg beaten
  • 2 Tbs. cooking oil

In medium bowl combine flour, baking powder, cinnamon and nutmeg. In small bowl combine remaining ingredients, mixing until egg is thoroughly combined. Stir into dry
ingredients until just moistened. Spoon batter into 6 greased muffin cups. Bake at 400 degrees for 20 to 25 minutes. cool muffins on wire rack.

Melana Hiatt


Sylvia’s Goose Breast W/ Black Raspberry Sauce

  • 1 Goose breast (2 filets) or 2 Duck breasts (4 filets), skinned and boned
  • 1/2 cup Dry red wine
  • 1/4 cup Soy sauce
  • 1/4 cup Olive oil
  • 1/4 teaspoon Fresh ground pepper


  • 1/4 cup Black raspberry jelly
  • 1/4 cup Water
  • 1 1/2 tablespoon Dijon mustard
  • 1 teaspoon Lime juice
  • 1 teaspoon Soy sauce
  • 1/2 teaspoon Steak sauce
  • 1/4 teaspoon Ground caraway seed
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Pepper

Combine these ingredients in a shallow dish and marinate the breasts for at least three hours, turning often. (I’ve marinated overnight even) Remove filets from the marinade,
place on foil on a pre-heated broiler and broil about 10 minutes per side, about 5 inches from the heat source. While the breasts are broiling, prepared the following
sauce on the stove. When the breasts are done, slice then diagonally across the grain and ladle the sauce over them. It’s a nice presentation.


Combine all ingredients and heat. We like to serve this with wild rice dish. This recipe comes from Sylvia Bashline in The Bounty of the Earth Cookbook 1979. This is our
favourite recipe for waterfowl. I love to hunt ducks and geese but I’ve never been fond of any recipe, except this one.

Mark Nelsen


Wolfberry Chutney

Hi Moonbat! Here’s the chutney recipe you requested. Charlotte

  • 3 C. wolfberries, washed and picked free of blossoms and leaves
  • 1 chopped cucumber
  • 1 chopped sweet red pepper
  • 1 1/2 C. chopped apples
  • 1 chopped onion
  • 1/3 C. raisins
  • 1 C. brown sugar
  • 1 C. vinegar
  • 1/4 t. hot red pepper flakes
  • 1/3 t. crushed garlic
  • 1/3 t. salt
  • 1 t. ground ginger (or crystalized ginger might be great!)
  • 1/3 t. cinnamon

Combine all ingredients and cook slowly until thick, about 1 1/2 hours. As mixture thickens, stir frequently to prevent sticking. Pour boiling hot, into sterilized jars,
leaving 1/2 inch headspace. Adjust caps and invert onto a towel for five minutes, then set upright to continue the sealing process. Yield about 3-4 pints.