this month's local herbal blog party theme is winter recipes hosted by dreamseeds.
winter is creepy in on us here, finally. the cooler weather struck about a week or so ago, i believe on thanksgiving day to be exact. we are in the process of installing a wood burning stove which will continuously host a pot of herb root tea simmering away, ready for me to drink.
one of my favorite wintertime drinks is a dandelion chai recipe i found online a few years ago. i've adapted it to suit my preferences and it is a big hit with myself and my kids. they request it every morning.
1 cup roasted dandelion root
6 T anise seed
3 T cardamom pods, somewhat ground down or crushed to break up
3 T cloves
6 cinnamon sticks broken up to little bits
3 T dried ginger root
1 1/2 tea back peppercorns
12 bay leaves, crumbled up
mix together and store in a glass jar. add 1 T for each cup of water in a tea ball. bring to a boil and simmer for 10 minutes. add approximately 1 T each honey and milk per cup (adjust this to your taste preference).
this recipe was originally found on prodigal gardens which has a wealth of herbal recipes on it.
this warming drink is excellent for nourishing the liver and aiding in circulation which my body seems to need more of during the winter. it is spicy but not overpowering.
in following with our ancestral heritage, this time of year is traditionally meant for slowing down our lives and bulking up. heavier foods are welcomed such roots, meats, fats and nuts. roots such as potatoes (white and sweet), carrots, onions, garlic, beets, turnips and sunchokes become a staple that will last through most of the winter. meats were often plentiful now as animals could be butchered and left outside to freeze, keeping them from spoiling. acorns, walnuts, hazelnuts, etc. would be gathered and stored. acorns need to be sorted and any with holes in them thrown out as they contain worms that will eat their way through.
sunchokes are another family favorite. they can be prepared any way that a potato would be fixed: fried, mashed, boiled, sauteed, roasted, broiled, etc. they can also be eaten raw although they really do not have much flavor until they are cooked. one of my favorite recipes is very simple:
broiled sunchokes
2 c. sliced sunchokes
olive oil
salt
cayenne
rosemary chopped coarsely (can be fresh or dried)
place the sunchokes in a bowl and sprinkle with olive oil. toss and coat them completely. add about 1-2 teaspoons of salt, a pinch of cayenne and about 2 teaspoons of rosemary and toss again. spread them out on a baking stone and put under the broiler. turn them after about 5 minutes or once they brown on top. allow them to cook a few more minutes until brown on the bottom. put them in a bowl and garnish with a sprig of rosemary. try not to eat them before you put them on the table!
yum!
great read!
ReplyDeleteHow do you process your acorn harvest? I gather pounds and pounds this year (banner year for the every other year harvest from the red/black oaks around here) and I tried shelling them and boiling them to remove the tannins, but it barely helped. I must have changed the water 100 or more times. I ended up putting the ones I had partially processed in the 'fridge, got busy, and they ended up molding on me. Such a disappointment!! I had better luck with the white oak acorns (as would be expected with the lower tannin levels), but was able to harvest many more red oak acorns. I had planned to make a flour or use them as you would any other nut.
Do you boil until tannins are gleaned, or do you eat them in a bitter state? I worried the many boilings would lower the nutritional value.
Yikes, long question, hee hee!!!
i ended up letting mine soak in water a few days after we had boiled them in 4-5 changes of water. i then rapidly boiled them in 4 more changes for about 20 minutes each time and finally, they tasted bland. they are now in the freezer as this was nina's project and i wanted her to be around to do the drying part.
ReplyDeletei don't remember if the oak was a red or white oak. i gathered them from a neighbor's tree.