Last week I went dandelion picking. I do this every year, usually with my husband, so it can be done faster. It took us about an hour to fill this basket, we found a hill full of flowers and they were so nice and big.
So first I wash them and lay them on my table to dry.
Then in the evening I started to remove the green parts, it takes some time and my fingers were all brown but this way the syrup is not bitter.
Next step is to cover it with water and boil, remove from the heat, cover it and steep over night in cool place, I just put it on my balcony.
The next day I strain it thru cheese cloth and return the liquid to the pot.
This is the leftover pulp.
To make this into a syrup you need to add lemon juice, honey and lots of sugar and simmer for few hours, but I like this to be more healthy so I don't add any sugar just the lemon and honey, and just cook it for half an hour. Then I put it in jars and bottles and store it in the fridge.
I use it in my home made ice tea all year round, this will last us until next Spring.
This is my go to seasoning, I use it on everything and the best part of it is that I know exactly whats in it and can make it at home. It comes from this book all about kale. The Book of Kale by Sharon Hanna.
You will need:
1/3 cup pumpkin seeds
1/4 cup black sesame seeds
1/4 cup white or natural sesame seeds
1/3 cup flaked dry kale
1/4 cup sea or kosher salt
1 tbsp flaked seaweed ( optional)
dried orange or lemon zest ( optional)
I don't use the seaweed, the dry kale I make in my oven, just wash the leaves and dry on baking sheet then break them with your hands and store it in a jar, all other ingredients I buy zero waste in bulk store. This time I tripled the recipe.
1. In a small cast iron pan ( dry, no oil) toast pumpkin seeds over medium - low heat for few minutes.
2. In a bowl get your sesame seeds ready
3.Add the sesame seeds to the pan and mix it well, toast for few more minutes, don't let it burn.
4. In the food processor combine:
- dry kale,
- salt,
- toasted seeds,
- and dry lemon zest ( I got this in a bulk store in the spice aisle)
5. Process and store it in a jar.
This year Spring took really long time to come and now it seems like Summer is just around the corner. So far on my balcony I have few flowers and herbs, also some seeds. It's still little bit too cold at night for basil to be planted but I hope soon will get warmer.
Oregano is everywhere:
Everything is fenced because of my cats:
Oregano, thyme, parsley and some room for basil:
More oregano:
After almost a year of break from my blog and focusing on Instagram I decided to come back to this place. Instagram is great and quick but I have much more to share than just few words and a picture. It will take me some time to get back into it but I'm really looking forward to reconnecting with everyone.
