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winter solstice
December 21, 2014July 2, 2015Henry Holly

Winter Solstice 2014

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If you're ever cutting fruit scraps off for a pie, jam, canning or in my case removing the core to dehydrate the rest... don't compost the scraps! Well at least consider the alternative. Here I'm going to ferment these pear cores into vinegar 🥴🍐
Do you have any experience with water pepper? They're in the knotweed family except this little guy packs a punch 💥. It just takes a nibble of one leaf before the heat kicks in. The spice is similar to black pepper but with a residual tongue tingle. This time of the year you're likely to find some walking along the river. Personally I dont think its flavor stands well on it's own but I'm still impressed it's a wild source of heat 🔥and is definitely worth culinary experimentation.
Purslane is another (ancient grain producing) nutritional power house! These stalks have been tossed with olive oil, sea salt and sesame seed, off to be roasted in the oven. This plant is noted for its rich levels of Omega 3 fatty acids making it a vegans dream substituting fish oil. The seeds are tasty and in this case make a very close replacement for poppyseed. My closest comparison for the plants flavor is comparable to prickly pear; sourish and supple.
Lamb's quarter seeds are maturing and ready to start dropping. I'm taking a preemptive harvest and drying them out before loosing them to the ground. These little guys are a great substitute for poppy seeds and add a fun little crunch to your bread, muffins, crackers and the such. Seems to be another under appreciated ancient grain...
These clover flowers were looking to good to pass up. What to do? Of course I could decorate a salad or meal or dry them for tea but I think I'll experiment with a handful and try to culture a wild yeast starter. Any favorite uses anyone?
Dandelion Kombucha 😋

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