Sharing Recipes!

Growing Calendula isn’t difficult as long as you are growing it after the last frost, and follow the seed packet instructions. I’m a throw it and grow it kind of gal! I fluff up my soil, and throw seeds. Water well, and see what happens. Once they start growing, and getting their blooms then it’s picking time!
Calendula is amazing for your skin, and can be infused in your favorite oil! I use either an Avocado or and Olive Oil for my infusions. 

What you’re going to do is pick your blooms as soon as you see them, the more you pick the more blooms you’ll get.
I dry the Calendula blooms, fill a jar with the Calendula blooms/petals.
Pour olive oil over the calendula petals, making sure to cover the petals by at least 1 inch. Secure the lid and allow the petals to infuse at room temperature for 4- 6 weeks. Shake or stir the jar daily. After 4-6 weeks, strain the petals from the oil.

Comfrey is another great perennial plant to have in your landscape!
It’s known for its healing and mending properties, which makes it great for sprains, cuts and bruises. We use the same method that we use for our Calendula infused oil, then we use that comfrey oil for the salve. This is a very basic salve, you can add other great things like butters, other herbs or essential oils.

Ingredients: 

2 Cups of Comfrey Oil

4 Ounces of Beeswax 

1 Tablespoon of Vitamin E Oil

Always melt your beeswax first, I use either a crockpot or a double broiler method. After it’s melted you’ll add your other two ingredients!

BAMM done! 

INGREDIENTS

1/2 cup dried elderberries

2 cups water

1 teaspoon ground cinnamon 

1/4 teaspoon ground cloves 

1 tablespoon fresh ginger , minced 

1/2 cup honey

HOW TO MAKE ELDERBERRY SYRUP

1. Combine the ingredients. Add the elderberries, cinnamon, ginger, cloves, and water to a small saucepan.

2. Simmer. Bring the liquid to boil over medium-high heat. As soon as the liquid is bubbling, you can lower the heat and let it simmer until the liquid is reduced by half, about 30 minutes.

3. Strain. Pour the cooked elderberry mixture through a fine mesh sieve, into a large bowl. Use the back of a spoon to strain out as much juice as possible. Discard the solids.

4. Sweeten. Let the elderberry liquid cool, until it feels comfortable to handle the bowl. You don’t want it to be too hot when you mix in the honey. Add the honey, and whisk well.

Transfer the elderberry syrup to an airtight container and store it in the fridge for up to 4 weeks.

1Tsp per child daily 

2 Tsp per adult daily 

for immune boosting properties! 

There are two approaches to safe canning: water bath and pressure canning. For this recipe, I used water bath; it’s the simplest and beginner friendly method. With water bath canning, you can can High Acid foods and know that they will be shelf stable and safe. 

The combination of time and temperature destroys bacteria while the heat creates a vacuum seal. Foods such as fruit, jams, jellies, salsa, tomatoes, pickles, sauces, pie fillings, and condiments can be safely water bath canned! MAKE SURE you follow the recipe, Ball canning book is a great one to have. 

These salsas I made, should last 12-18 months in the pantry! But they won’t, given we eat salsa like crazy. I use it often in cooking as well. 

10 lbs Roma tomatoes, 

about 16 cups of chopped tomatoes (Can also use canned tomatoes)

12 green onions, chopped (Or 3 Large Onions)

4 jalapeno peppers, diced

8 cloves garlic, minced

1 cup vinegar

1/4 cup fresh lime juice

1/4 cup minced cilantro

1 tablespoon + 1 teaspoon salt

4  Ball® (16 oz) pint or 8 Ball® (8 oz) half pint glass preserving jars with lids and bands

Instructions

Preheat the oven to 450F.

Place the tomatoes onto 2 large baking sheets and roast for 20 to 25 minutes until the tomatoes are charred and the skins peel back. Remove from oven and allow to cool down to room temperature. (You can skip this step if using canned tomatoes)

Meanwhile, fill the canner with water and bring to a simmer over medium heat. Add the empty Ball® jars to the water and simmer on medium-low heat until ready for use, making sure the water does not boil.

Meanwhile, chop the onions, jalapeno peppers, and garlic.

Remove the skin from the tomatoes and cut each in half. Use a spoon to scoop out the seeds and discard them. Dice the tomatoes and transfer to a large saucepan.

To the tomatoes add the onions, garlic, jalapenos, vinegar, lime juice, hot sauce, cilantro, and salt. Stir to combine and bring to a simmer over medium heat for 15 minutes. Remove from heat.

Once the salsa has cooked down, remove the jars from the water and fill each with salsa, 1/2 inch from the rim.

Lightly tap each jar on a cutting board to remove air bubbles. Wipe the rim with a clean cloth and place the lid over the mouth of each jar. Apply the band and seal until fingertip tight.

Place the jars back onto the rack and lower into the canner full of water, making sure the water covers the jars by 1 to 2 inches.

Bring to a boil for 15 minutes. Remove from heat and allow to sit in hot water for 5 minutes.

Remove from water and allow to rest for 12 to 24 hours before applying the flex test. Using your fingertip, apply pressure to the center of the lid, if it bends it didn’t seal correctly.

Store all safely preserved jars for up to 12 to 18 months.

Ingredients

• 2 Cups Sourdough Starter
• 2 Eggs
• 1/4 Cup Olive Oil
• 2 Tablespoons Honey or Sugar
• 1/2 Teaspoon Salt
• 1 Teaspoon Baking Soda
• Chocolate Chips

Mix Starter, Eggs, Olive Oil, Sweetener, and Salt. Then add the baking soda and watch it have a slight bubbly reaction.At this point you can add your chocolate chips, and start frying :) what I do is put about 2 tablespoons of oil in the pan, and start dropping batter for my pancakes! About 3 mins on each side, low heat.  
Sometimes I like to crisp off the edges! Delicious

***ALSO you can add sourdough starter to most pancake recipes :) just throw in a half a cup check consistency, and go from there.