Happy Solstice

Happy Solstice!

Today we celebrate the first day of Winter, the shortest day of the year, followed by the longest night of the year. Tomorrow the light returns, so to speak, as the days begin to get longer.

It's a time to celebrate earth's cycles, which we are a part of. It's a time of rest and renewal and growth - in this long dark and stillness of winter, where the landscape sleeps.

What is the role and benefit of the long dark nights in our lives?

What blessing can it bring and how can it serve us?

Here is some food for thought, taken from "Full Moon Feast: Food and the Hunger for Connection" by Jessica Prentice:

"In "Lights Out: Sleep, Sugar, and Survival", anthropologist T.S. Wiley puts forward a provocative hypothesis. She believes that the rise of degenerative diseases in industrialized countries (especially diabetes, heart disease, cancer, and obesity) can be traced to the invention and widespread use of electricity. Her reasoning is that the use of electric lighting, televisions, and computers after the sun goes down (and our consequent ability to stay up later and sleep less) serves to keep our bodies in an artificial state of perpetual summer. This disrupts our natural hormonal functioning and deprives us of a period of semi-hibernation that our pre-agrarian and even many of our agrarian ancestors would have enjoyed: a winter season of long nights and lots of extra sleep.

Wiley believes that this is the cause of our cravings for sugars and carbohydrates. Our ice age hunter-gatherer ancestors would have had, for the most part, access to sugars and carbohydrates during the summer only, and would have lived on proteins and fats throughout the winter. Wiley claims that we crave sugar because our bodies think its summer all the time, and our bodies have evolved to use carbohydrates to store up energy for the long, sugarless winter--a winter that never really comes in our modern, electrically lit world."

Happy solstice friends. Enjoy the winter.

Everyone Needs a Garden

It’s garden dreaming season. The possibilities are endless and weeds are nil.

I believe everyone should have a garden to…
…provide for their family.
…provide for their pantry.
…experience successes and failures.
…learn new things.
…experience the awe and joy nature in the garden brings.
…build community.
…push boundaries.
…buck the system.
…taste garden fresh goodness.
…build purpose.
…take control of your own supply chain.
…see bees sleeping in flowers!

A garden is good for way more than food. From the fact that contact with dirt provides anti-depressant effects to that awe in the natural world it can inspire.

Right now is a time for dreaming. For visioning the garden for the new year ahead.

Each year is a grand experiment. One that may fail and disappoint, BUT there is always something good that blesses us, even in the worst years. One that may inspire and exceed expectation. It’s a joy and a blessing and sometimes a frustration, but I can’t imagine a year without the garden.

A garden can build resilience, self-sufficiency, confidence, community and so much more.

A garden can make you less reliant on the broken systems all around us.

It can improve your health - physical and mental.

Grow a garden. Whether it’s just a couple tomatoes, some herbs, or everything under the sun.

You may kill things. I do. I have. You may not plant something, you may plant less, or more, but just do.

Watch the self talk - no “I can’t.” Try “I’m still learning to…”

Build resilience.
Build skills.
Build yourself and your loved ones up. And ask if you need help!

Cheers to the gardens to come.

A Little Discomfort

 

“December’s wintery breath is already clouding the pond, frosting the pane, obscuring summer’s memory…” – John Geddes

And delighting in its own beauty. Sunrise on clean white snow. Sparkling snow from the light of dawn and dusk. Fluffs of snow atop dead grasses and flower heads. Tracks of rabbits and birds creating wonder in the snow.

We’ve come into the new season, ready or not, and there is beauty to be found everywhere. Easier on the days without blustery winds and freezing sleet, but hardship makes us feel alive. Human.

Change in seasons helps us traverse our own changes, helps us transition and pause and reflect.

I’ve often wondered what’s it’s like to farm in warm climates with no winter. I think I’d hate it (I especially thought this when doing veggies, the fruit trees would still have their cycles). I like the transition, the slow down, the change of tasks and rhythm. Animal chores would certainly be easier, but one needs a break at some point, from weeding the garden and canning tomatoes.

Winter is to be enjoyed for what it is, part of the lovely cycle we are only just a small part of. This may mean enjoying the skiing, snowshoeing, tucking in and reading more, baking, or whatever your winter vibes are. Step out and enjoy the hush snow brings. Notice the change in birds and their migrations. Feed the birds.

Being a little cold and facing the adversity of the season is good for us. A life of ease and consistent comfort is not what we were built for. We need a little discomfort to keep us in our human skin.

Just like getting sick takes us out of our place of comfort and ease, we are challenged and come out stronger - immune system more robust - for the challenge we have been through. We don’t grow without challenge. Whether that is taking on a new task or hobby, like fixing something or baking bread, or facing a stronger adversity, like sickness or loss.

Push back against the life of ease for a life of purpose. Learn to enjoy the challenge, see how it helps you grow. Let yourself feel the cold and how that makes you feel stronger and alive.

Apples :: Fameuse

Fameuse

Late Season • Sweet-tart

Ripens

Late September

Characteristics

Flesh is tender, juicy, distinctive in flavor, with a slight perfume. AKA Snow or Snow Fameuse, for it's snow-white flesh. Uses: fresh eating, sauce and cider.

History

One of the oldest North American varieties. Its likely origin is French Canada sometime before 1700.  By the 1700’s it was widespread in the Champlain Valley of Vermont, and it may have made its way to Maine via that route.  Old trees can still be found in Maine dooryards and orchards. 

Offspring: Suspected parent of McIntosh.

Storage: 1-2 months; best texture when fresh.

Notes: Biennial tendency.

Extra Elderberry Syrup?

Elderflower & Elderberry Syrup Kit

So you bought one of our handy-dandy Elderberry Syrup Kits, or went over to Mountain Rose Herbs and purchased your own supplies to make elderberry syrup BUT now you aren't going through it fast enough and you're worried about it going to waste. 

Here are a few things you can do, at any point, with your elderberry syrup, besides taking it directly!

Freeze It!

Pour elderberry syrup into ice cube trays, or in small jars, with proper headspace, and thaw out as needed. You want to make sure you let these either naturally unthaw, or warm on very gentle heat, to not destroy beneficial compounds in the honey. You could even freeze in tsp or Tbsp single portions and take directly from the freezer - never having to worry about shelf life at all! Use within 6 months.

Make Gummy Worms!

This is a fun project and SO very simple! Easy to do with kiddos as well. 

Gummies Basic Recipe

Ingredients

2 C Fruit juice

2 T high quality gelatin

Mix 2 T gelatin into 1/4 C cold/room temp fruit juice (or in this case, elderberry syrup). Let sit 5 minutes to "bloom."

Gently heat the remaining juice (syrup) until it is very hot, but not boiling.

Add a small amount of the warmed liquid into the bloomed gelatin, whisk together. Add remaining liquid and whisk until well dissolved.

Use a dropper to fill your molds! Place in the fridge for a couple hours before removing into a container. Tip: If you are having trouble getting them out of the molds (with a good quality gelatin you shouldn't), just pop into the freezer briefly and try again.

Store in the fridge (or freezer) and use within 6 months.

Make Lollipops!

I have not ventured into candy territory, but there are plenty of recipes for this online. Calling for a candy thermometer and lollipop mold. Who doesn't love a lollipop or popsicle when they have a cough or sore throat! Plus, many provide the option to add other beneficial herbs or immune supportive vitamins.

Now get to making that elderberry syrup!

Making Elderberry Syrup

Elderberry Syrup Kits

Our Elderberry Syrup Kits are available a good majority of the year. While fall and winter tend to be the main seasons where the syrup is put to use, it is great any time. Grab a kit and make it right away, or have it on hand for when acute symptoms arise.

Our kits come with a jar for storage of the syrup, herbs (dried elderberries, ginger and cinnamon), directions and what we do for dosage - most of which is shared below!

If you want to craft your own, use my link to Mountain Rose Herbs to head over and grab your own ingredients! I often add astragalus to my personal mixture. Also, check out Extra Elderberry Syrup? for some additional ideas!!

Classic Elderberry Syrup Recipe

Makes about 3-4 cups of syrup without alcohol, 4 cups with alcohol.

Active Time: 1 hour

Ingredients 

•2 cups dried organic elderberries (or 4 cups frozen/fresh)

•4 cups cold water (distilled, purified, or spring water works best)

•2-3 tsp. organic dried ginger root

•1 organic sweet cinnamon stick

•1-1 ½  cup raw, local honey (or organic maple syrup or agave for a vegan/infant-friendly recipe); double the amount of sweetener to increase shelf life

•1 cup vodka or brandy (optional to increase shelf life, very medicinal tasting, I prefer it without)

Directions

1. Combine berries and herbs with cold water in a pot and bring to a boil.

2. Reduce heat and allow herbs to simmer 30 to 40 minutes.

3. Remove from heat and let steep 1 hour. During this time sterilize your jar (boiling water/200° oven).

4. Strain berries and herbs using a funnel overlaid with doubled cheesecloth or undyed cotton muslin bag (or use a fine strainer, but you won’t squeeze out as much juice) and squeeze out liquid (careful, liquid will likely still be hot!). Discard used herbs in compost.

5. Once liquid has cooled to just above room temperature, add honey and stir to incorporate. *The amount of honey should equal one half the amount of liquid after straining.

6. If using vodka or brandy, add here and stir until well combined.

7. Bottle in sterilized glass. Store in the fridge up to 4-6 weeks.

Source: adapted from Mountain Rose Herbs, https://blog.mountainroseherbs.com/elderberry-syrup-recipe

Interesting info: https://draxe.com/nutrition/elderberry/

In Our Medicine Cabinet

We use elderberry syrup regularly as an immune system booster. We take a TBSP per day, as a preventative. During acute symptoms we take 1 tsp, every two hours, or a TBSP every 3-4 hours (not to exceed 6 TBSP per day).

For children over 1 a  tsp daily is recommended, or 1 tsp every 3-4 hours, up to 6 times per day for acute symptoms (www.liveberrywell.com). Too much can have a diuretic effect.

When we get sick elderberry syrup is one of the main immune system supporters we grab for. We also use fire cider, astragalus tincture (our other main item used), and more onions and garlic in cooking.

Studies Show: Elderberry syrup may be more effective than the flu vaccine. Elderberry syrup shortens the duration of flu symptoms by about 4 days. (Look into Vitamin D as well!)

This works for us! We encourage you to do your own research as well. Take your health freedom into your hands!!!

For additional ideas and information, check out Extra Elderberry Syrup?

FDA Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult a physician. Always consult a medical doctor before modifying your diet, using any new product, drug, supplement, or doing any new exercises.

A Few Apple Recipes!

 

If you're not eating all your apples fresh here are a few easy recipes to enjoy this seasons most delicious bounty!

Apple Fritters - So delicious! Makes a great breakfast or snack. Freeze extras!

Simple Baked Apples - enjoy as is, or toss into oatmeal, yogurt, pancakes, ice cream. Make a batch for the week!

Sauteed Apples - slice apples and saute in butter or coconut oil until tender. Sprinkling each side with cinnamon. Enjoy as is, or toss into oatmeal, yogurt, pancakes, ice cream. 

Big Apple Crumb Cake - This looks to die for!

Possibilities are endless! Send me your favs. ;)

Farm Store Update Sept. 14

Featured

Four varieties of apples - Zestar!, Haralson, McIntosh, Cortland

Fresh apple cider, in half gallon jugs.

Cortland with dew.

What's in Stock

Apples - 3lb bags/$8.00 - Zestar!, NEW: Haralson, McIntosh, Cortland

Eggs - $5/dz

NEW Arugula - $5/ 1/4lb bag

NEW Tokyo bekana - $4/bunches - mild chinese cabbage type mustard green with lettuce-like texture

Kale - $3

Cucumbers - $1

Celery - $4 *limited

Garlic - $2.00

Applesauce - $7

Herbal Healing Salve - $15

Herbal Tinctures - $15/1oz, $25/2oz - Willow bark (pain relief), Holy Basil (adaptogen, stress), Ashwaganda (adaptogen, inflammation), Astragalus (immune modulator), Stinging Nettles (allergies)

Restocked/Coming Soon - apple butter, jam, more apples! pea shoots

August 30 Apple Updates

 Over on the Apples page we try to post seasonal updates; with much more posted to social media!

August 30 - Once we hit September it's truly apple season in people's minds AND we kick off our Fall Apple Shares. John reports that the apples seem slightly behind, which makes things interesting. 

We picked Paula Red and Zestar! as our main early season varieties, then there is usually a slight pause in harvest before mid-season varieties kick in. The calm before the storm isn't quite right, but you get the idea...the deep inhale before the chaos of apple season. lol.

Now picking - ...watch for updates! 

Available: Zestar!, Centennial Crab. Limited amount of Chestnut Crabapple and Centennial Crabapple available.  

Apple Shares are sold out for 2022.

 

Stay up-to-date on facebook, instagram and through our newsletter list!

Contact us at info@alternativerootsfarm.com - Sign up for our newsletter for updates!

Apples :: Centennial Crabapple

Early Season • Sweet-tart

Ripens

Mid August

Characteristics

This sprightly summer treat was released by the University of Minnesota in 1957. This is not the crabapple you used to throw at the neighbor kids! This is a great tasting juicy snack. Great apple flavor in a little package. Don’t miss this one; it’s only around for a short time in the summer! Use for fresh eating and cooking.

History

Released by the UofMN in 1957.

Parentage: Wealthy x Dolgo

Storage

Keeps 2-3 weeks

Farm Store Update 8/23

 

Summercrisp Pears

Featured

Grab them before they're gone!

Summercrisp Pears - crisp, mild pears, reminiscent of an asian pear

Pristine Apples - classic early season tart apple

Centennial Crabapples - sweet-tart in a small, delicious package, fresh eating

Centennial Crabapple

What's in Stock

Apples - 3lb bags/$7.50 - Pristine, Zestar!, Paula Red

Apple/Pear - quarts/$4 - Centennial Crabapple, Summercrisp pear

Eggs - $5/dz

Kale - $3

Cucumbers - $1

Dill - $3 bunch

Garlic - $1.50-2.00

Applesauce - $7

Cherry tomatoes - $4

Herbal Healing Salve - $15

Herbal Bug Spray - $6

Herbal Tinctures - $15-25 - Willow bark (pain relief), Holy Basil (adaptogen, stress), Ashwaganda (adaptogen, inflammation), Astragalus (immune modulator), Stinging Nettles (allergies)

Restocked/Coming Soon - beans, apple butter, jam, slicing tomatoes

Pristine

Pear :: Summercrisp

 

Pears :: Summercrisp

Early Season

Ripens

Mid-August

Characteristics

Small to medium, crispy pears (3″-3.5″ fruits) that are good for fresh eating. Red-blushed fruit with mild flavor and crisp texture strongly reminiscent of an Asian pear.

History

Introduced by the University of Minnesota in 1985.

Storage

3 weeks.

Notes

It grows at a fast rate, and under ideal conditions can be expected to live for 70 years or more. 

Freezing Rhubarb

Rhubarb is chock full of vitamin C, fiber, vitamin K, and several B-complex vitamins, rhubarb is low in calories (about 13 per half-cup serving). However, because it is so tart, recipes often call for sweetener to be added, which can raise the amount of calories.

Rhubarb Quick Tips

•One pound of fresh rhubarb = about 3 cups chopped or 2 cups cooked.
•Remove leaves and store rhubarb stalks in a plastic bag in the fridge for about a week. If stalks get limp, stand them in a cup/sink of cold water for an hour.
•Not into canning? Chopped rhubarb can be frozen for up to six months (or so).
•Because of its acidity, rhubarb will turn your pan brown unless you cook it in a stainless steel or enamel-coated cast iron (non-reactive pans).

Freezing Rhubarb is Easy!

Give your rhubarb a rinse, to remove any dirt or grass.
Trim off ends and any bad spots.

Chop into pieces about an inch long and spread out on a cookie sheet in a single (or there abouts) layer. Pop those sheet pans into the freezer! Once the rhubarb is frozen transfer into a freezer container of your choice. If using freezer baggies, or tupperware, use within 3-6 months. I prefer vacuum seal bags and aim to use within one year.

You may want to portion the rhubarb into amount for your favorite recipes. You can even note that recipe on your container. A triple batch of strawberry rhubarb jam calls for 6 cups, so I always do a few in that amount. Don't forget to write the date on the bag!

Rhubarb may also be canned, dehydrated or freeze dried.

Using Frozen Rhubarb

When we use frozen rhubarb we just throw directly into the recipe, no need to thaw. It may be a bit watery when thawed. Nothing coming out of the freezer is going to be like the fresh product, but it's going to taste great and do the job!!

2022 Apple Shares

 Fall Apple Share Offerings for 2022

Each week enjoy a 4 lb bag of fresh & local apples.

Each bag sports 1-2 varieties of our organic apples. A mix of standard, lesser known and old heritage types - 2021 harvest included 33 varieties! We'll send out a short weekly newsletter, with apple facts, orchard notes and a recipe. Begins the first week of September.

Three pick up locations:

A.R.F. farm store (Th., Fri., or Sat.) - 6 or 8 weeks

Nature's Pantry Farm (Th., Fri., or Sat.) - 6 or 8 weeks

Saturdays at the Mankato Farmers Market - 6 weeks

$54 :: 6 week Fall Apple Share

$70 :: 8 week Fall Apple Share *best price

*4 lbs not enough? The option to sign up for 2 shares is available.

*New Bonus ... One week opt for a 10lb bag of seconds instead (great for preserving). Also, get first dibs on other Fruit Shares that may become available (raspberries, plums).

SIGN ME UP!

Add to your Fall Apple Share Experience

Add on apple products and Winter Apple Shares.

Apples Plus!  ::  $36

Add more apple goodness to your Fall Apple Shares - includes 3 apple butter and 3 applesauce - 1 delivery, picked up with your with Fall Apple Share. Available for Fall Apple Share members only.

November Apple Share  ::  $22

A 10 lb bag of table apples for fresh eating, baking or preserving. Primarily late-season storage varieties. This share will land 2-3 weeks following the 8 week Fall Apple Shares and 1-2 weeks before Thanksgiving.

December Apple Share  ::  $22

A 10 lb bag of table apples for fresh eating, baking or preserving. Primarily late-season storage varieties. This share will land a month after the November Apple Share and 1-2 weeks before Christmas.

Storage Bushel  ::  $84

Stock the larder for winter! Receive a waxed box containing 40 lbs of table apples to store for fresh winter eating, at wholesale price. Final reservations made in October, for pick up by arrangement in early-mid winter.

Applesauce Share  ::  $76

A dozen jars of our clean-eating applesauce. Made with our delicious organic apples, a touch of local honey and organic lemon juice. Choose preferred month of pick up.

Apple Butter Share  ::  $22

A 4-pack of our Sweet Cider & Spice Apple Butter. Made with our organic apples, organic spices and a touch of local honey. Great to spread on toast, dress up oatmeal, yogurt or pancakes, or to craft into a delicious BBQ sauce for your ARF pork! Choose preferred month of pick up.

SIGN ME UP!

Please contact us at info@alternativerootsfarm.com or via Facebook with any questions.

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Freezing Asparagus

I'm keeping a keen eye on the asparagus patch, ready for those delectable spears to start popping up!

This is one, of many, items that we do not buy out of season, so freezing what we can is a priority. Freezing what we don't devour fresh that is!

Asparagus can also be pickled, but my personal favorite way to preserve it is by freezing. The most difficult thing about freezing it is making sure it doesn't get lost at the bottom of the freezer!

Equipment Needed:

Asparagus, knife, towels, pot for blanching, cookie sheets, vacuum sealer & bags/freezer baggies.

Freezing Asparagus

Gather your asparagus, harvesting from your patch or purchasing at our farm store, or the local farmers market. Ideally you will use fresh spears with tight tips.

Rinse and sort into sizes. Trim tough ends and cut into even lengths for freezer containers. I am usually snapping them in half, or thirds and bypassing the use of a knife .

Get your pot of water boiling and blach small spears 1.5 minutes, medium spears 2 minutes and large spears 3 minutes.

Blanching is just a quick boil that is important for cleaning dirt and microorganisms off food, reducing enzyme activity that can ruin fresh flavors and it helps to retain vitamins.

Immediately cool - sink or bowl full of cold or ice water - then drain, or lay out on towels to dry a bit.

From there you can put your asparagus directly into your freezer containers for storage OR you can lay out on cookies sheets and freezer spears before final storage. This is my preferred method.

After the spears are frozen I prefer to transfer to vacuum sealed bags with 1-2 meals worth in each bag. When the spears are frozen ahead it is much easier to just remove what you want, instead of dealing with a frozen blob.

Make bags a little larger than needed, so they can be washed and reused, reducing waster. Don't forget to write the date on the bag!! Since I just do asparagus once per year, I just write the year for this crop. Use within 6 months to a year. (Literally they will be fine longer, but they may not have as much nutrition.)

You can also just pack into freezer baggies, or jars, but they will have a shelf life of more like 3-6 months, since the air is not removed.

I highly recommend a vacuum sealer! It's a great investment.

 

Preparing for Preservation Season

Spring is not being shy anymore. Garlic is up, birds are making nests, gardens are being planted.

Now is a great time to prepare yourself for the coming seasons opportunities for preservation. Spring brings some opportunities to preserve, summer adds more and late summer/fall give you opportunities every direction you look!

There are a few things I suggested to help prepare (physically and mentally) for a successful preservation season: 

• Tidy your storage space. 
• Tally your equipment needs.
• Take note of your priorities.

Tidy Your Storage Space

Organize and clean your pantry space(s), as well as your freezer(s). This means rearranging as needed, discarding as needed (didn't eat that 2014 canned kohlrabi? bag didn't seal well & is freezer burnt?), and eating things up!

My pantry grew in two locations last year, so I am working to condense to one. As I'm organizing my jars I'm taking mental notes.

This is the time of year where I like to empty, clean and defrost freezers, as necessary, which really helps to take a look at all stock. We have one large chest freezer (things can get buried), one small chest freezer (generally meat) and one upright freezer (meat). The upright needs defrosting. There are two-year-old tomatoes and stew hens in the large freezer that need using BEFORE I throw more on top.

This tidying could also mean organizing your supplies to be more accessible, or into one area.

What do you need to do to prep your pantry/freezer/storage spaces?

Tally Your Equipment Needs

For beginners and veterans alike, it's a great time to look through your preservation equipment to see what you are in need of adding, or restocking. Think through each one of the preservation methods you use - or want to start - and make sure you are picking up items that will be necessary.

You don't want to get berries on the stove for jam and realize you don't have enough pectin!

Canning Items: pressure canner, water bath canner, hows the canner seal?, jar lifter(s), funnel(s), lids, rings, jars, pectin, timer, canning books, etc.

Freezing: vacuum sealer, freezer baggies, cookie sheets, ice cube trays, etc.

Dehydrating: dehydrator, trays, fruit leather trays, mandolin, packaging, etc.

Then there is fermenting, freeze drying, curing, and so forth.

You may also need bulk spices, salt, apple cider vinegar, etc. for things like pickling or pesto. Check out Azure Standard for a great bulk buying option we just love, supporting a great company.

What equipment do you need to pick up new? Replace? Add to current inventory?

Take Note of Your Priorities

While you are cleaning your pantry and freezer be taking notes to inform this year's preservation needs. What did you run out of early and need to preserve more? What do you have an abundance of and need to preserve less, or not at all?

Then think about your personal needs. What are the kids devouring at this time that you could preserve and save money? Do you want to freezer extra berries for winter jam making or smoothies? Prioritize items that you know you will use, have easy access to, will save you money and bring you joy.

Freezer space still looking really full? Maybe you need to prioritize canning. Maybe it's even time to try canning meat! 

Have limited storage space? Perhaps dehydrating is the way to go.

Pregnant or have a little one? Don't forget about baby led weaning supplies for down the road! I can't tell you how grateful I am putting up fruit for a toddler!!

Think ahead for other things like holiday gifting, parties, picnics, etc.

Use this list to plan your garden, preservation plan, local foods plan and more.

What are your biggest priorities? Is there are farmer you need to be in touch with to help you meet your goals? Is there something you can grow to help with these priorities? 

Creating Intention

Taking the time to prepare yourself, creating that intentional space for a successful preservation season, really will pay off. Looking through what you have put up previously makes you proud, puts you more in touch with your needs and creates gratitude. Taking care of your equipment and storage spaces will reduce stress in busier times, avoid unnecessary hiccups and help you be ready for a bumper crop. 

Overall you will be more prepared and your future self will thank you.

Making a Citrus Vinegar

It's the tail end of citrus season, make use of those peels and save yourself a few bucks on cleaning products!

Make an easy citrus vinegar!

Citrus Vinegar

Grab these...

•Quart jar
•Citrus peels - orange, mandarin, grapefruit, lemon
•White distilled vinegar

Cram peels in a jar and top off with the vinegar. 

Steep at least two weeks, two months is more recommended, but no more than three months. Strain concentrate into a clean jar.

For cleaning, dilute 1:1 with water and use on vinegar-safe surfaces (not granite, etc.). 

For carpets, spray and blot (do a test patch first). 

Use 1/2-1 C concentrate to 1 gallon of water for floors.

Citrus contains d-limonene, which is a natural solvent, making it great for cleaning.

What is an Herbal Tincture?

Herbal tinctures are one of the main components of our medicine cabinet. They are a great way to build your holistic medicine cabinet.

These highly concentrated liquid herbal extracts are perhaps the most popular form of herbal medicine, alongside teas.

Herbs (fresh or dried) are macerated in alcohol to extract their beneficial properties. Glycerin or vinegar may also be used, but will not last as long.

We have used herbal tinctures for many years, with great success. With proper resources we have used them for our youngest since he was born.

Now that he's a toddler I find great joy in including him in the tincture making process and and proud he will grow up with these skills.

We began offering herbal tinctures several years back, as I want to share this resource with our community. We have offered several tinctures in our line up, and will be adding several more this month!

Holy Basil, Stinging Nettles and Motherwort have been popular. We are adding Ashwaganda, Astragalus and Catnip.

Our tinctures are made from locally foraged plants, farm grown plants or purchased from Mountain Rose Herbs (affiliate link).

Do you use herbal tinctures? Are you interested in learning to make your own?

Putting Up Potatoes

Let’s talk taters!

The ease of growing, harvesting, storing and cooking potatoes makes them such a great crop! I love the adventure of digging potatoes, discovering what has grown.

In our garden I plant an early variety for fresh eating, a mid-season for short term storage and late season for winter storage. Late season and storage varieties will store best, after proper curing.

Potatoes are stored in our basement/pantry in mesh bags (about 10lbs each), with two or three thrown in a wooden box with ventilation or a bushel basket (pictured) - I line it with a burlap bag, then throw another over top to keep them in the dark. Then start to process them once they get sprouting. Ideal conditions are 36-40 degrees and 90% humidity - just do the best you can!

Potatoes can be processed a variety of ways for keeping. Usually I take the easy route and make mashed potatoes to freeze for easy meals! Twice bakers can also be prepped for freezing, as can shredded potatoes for hashbrowns.

Dehydrating potatoes is another great option. Slice up and dry; rehydrate in water to use as desired, or toss straight into soups. I would also like to try dehydrating mashed potatoes (without any dairy) to crumble up and have on hand for instant mashers!

Potatoes can also be canned! This is a project I’d like to try with the last of our alien sprouting potatoes. This fall I canned beef stew, which turned out amazing and it’s a nice idea if you have a few to use up.

I’d love to hear any other ideas you may have! Pop ideas and any questions in the comments below!

My fav place for buying seed potatoes is The Maine Potato Lady! This year we are growing Nicola, Natascha and Canela Russet. Mountain Rose is my FAV early variety. Green Mountain is my fav storage variety.