Tag Archives: Slow Food

How to Identify Edible and Medicinal Plants

It is always a challenge to initially identify which plants can be eaten or used medicinally.  It is especially hard when they are seedlings and you are wondering whether you should pull or not pull from your seed bed.  I  … Continue reading

Posted in Permaculture, Plant Medicine, Uncategorized, Wild Harvest - Eat The Weeds | Tagged , , , , , , , , , , , , , , , , , | Leave a comment

How to identify and eat Chickweed (stellaria media) recipe

Chickweed appears in the weed section of garden guides and government publications.  It is often one of the first plants that gardeners attempt to drive out of their garden.  But wait!  Don’t toss that chickweed on the weed pile.  Rather … Continue reading

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Temporary Root Cellar Update

After a long, snowy, Canadian, winter it is early April and I have a report on how our temporary root cellar  worked out…. FANTASTIC!  We constructed our temporary root cellar in the drainage ditch of our unfinished, permanent, root cellar.  … Continue reading

Posted in Energy, Permaculture, Root Cellar Videos, Root Cellars, Storing the Harvest, Tutorials, Videos | Tagged , , , , , , , , , , , , , , , , , , , | 5 Comments

Split Pea Soup With Spring Garden Vegetables Recipe

I like to make this hardy soup for lunch after working outside during these cold, early, spring, days.  Only the hardiest plants like kale and leeks have survived in the garden over the winter and they taste strong and sweet. … Continue reading

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Root Vegetable, Cheddar Cheese, and Kale Soup Recipe

I started off to make this soup without the kale but on way to dig the leeks out of the garden I couldn’t resist the green temptation of my over-wintered kale.  It is soooo sweet and so full of life … Continue reading

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Root Cellar Gingerbread Recipe

This bread gets better as it ages and the spices flavors infuse into the bread 125 ml (½ cup) butter 2 ml (1/2 tsp) salt 125 ml (½ cup) sugar 1 ml (1/4 tsp) nutmeg 2 eggs 1 ml (1/4 … Continue reading

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Valley Garlic Mushrooms and Vegetables Soup

½ litre (2 cups) sliced mushrooms ½ litre (2 cups) sliced cabbage 4 medium cloves garlic chopped ½ litre (2 cups) root vegetables Water 60 ml (4 Tbls) oil 5 ml (1 tsp) salt 5ml (1 tsp)Italian Spices or Herbes … Continue reading

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