A different approach to the traditional salsa.show recipe
Prep Time:
0 Hr 30 Min
Cook Time:
0 Hr 0 Min
Serves:10
Ingredients
8 roma tomatoes, diced
1 red onion, diced
1 cup grilled, diced nopales
½ cup pickled nopales, diced
1 bunch cilantro, chopped
1/3 cup fresh lime juice
2 cloves garlic, minced
2 tbsp extra virgin olive oil
salt, pepper
10 jalapenos (seeded and pithed if you don't like too much heat)
2 cups white vinegar
1 cup water
Ten cloves garlic, halved
1 cup sweet onion, julienned
1/3 cup sugar
¼ cup Kosher salt
1 small stick cinnamon
Directions
Bring water, vinegar, sugar and salt to a simmer. Add veggies and
cinnamon. Bring to boil. Immediately turn off and steep for 40
minutes. Cover and refrigerate. This will keep for at least two
months.
Japanese knotweed is a lot like rhubarb, only better! It is an invasive plant that grows wild all over the place, so harvesting it helps native plants.
The smaller stalks are good for eating, and can be found in the spring. show recipe
Prep Time:
0 Hr 20 Min
Cook Time:
0 Hr 15 Min
Serves:8
Ingredients
6 cups young japanese knotweed (or rhubarb) cut into small pieces about ½-inch
1 ½ cup sugar
1 teaspoon lemon or orange zest
Directions
In a large non-reactive saucepan, combine the knotweed with the sugar and toss or stir to combine. Let the pan sit for about 15 minutes until the knotweed begins to seep liquid. Stir occasionally to help the process along.
When you start to see sugary juices forming, add the citrus zest and place the pan on medium-low heat and gently simmer, stirring occasionally, until the fruit is soft and falls apart, about the consistency of jam. This takes about 10 to 15 minutes.
Remove from the heat and transfer the compote to a bowl to cool. The compote can be eaten warm or cold, and is great on pancakes, waffles, ice cream and more. Makes about 2 cups.
A delicious topping for your morning pancakes.show recipe
Prep Time:
0 Hr 0 Min
Cook Time:
0 Hr 0 Min
Serves:0
Ingredients
Enough wild blackberries to yield 2 cups of juice
1 to 1 1/2 cups sugar (or sweeten to your taste)
Directions
Put blackberries in blender with a small amount of water and grind. Remove seeds.
Bring juice to a boil, add sugar and boil another minute or two.
Serve over pancakes.
Must have patience--well worth it! If you make it in the early fall, it's a great holiday gift and celebration novelty.show recipe
Prep Time:
0 Hr 0 Min
Cook Time:
0 Hr 0 Min
Serves:0
Ingredients
1 1/2 gallons ripe chockecherries
1 1/2 gallons cold water
10 pounds sugar
1 cup raisins
1 package dry yeast
Directions
Mash berries well with hands. Add water and sugar and stir well. Add raisins and yeast, but don't stir. Set in a warm place, covered loosely in a crock or plastic container. Don't use metal! Don't touch for three days. After three day, stir well. Let stand for one more week, stirring a few times during the week. Strain into bottles. Cap very loosely for one month, then tighten caps. Makes 12 wine-sized bottles.
