Search Results for: label/solar cooking

235 results

L’hamd markad – Preserved Salted Lemons

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Fermentation, Food
3 Comments
...eserved salted lemons. L’hamd markad is easy to make. Here’s a recipe from Cooking at the Kasbah by Kitty Morse: 12 or more unblemished organically grown Meyer or other lemons, scrubbed Sea salt fresh lemon juice as needed Pat lemons dry. Cut a thin dime-sized piece from both ends of each lemon. Set each lemon on end and make a vertical cut three quarters of the way through, so halves remain attached at the base – do not cut all the way through. T...

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Tree Spinach – Chenopodium giganteum

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Food, Foraging, Vegetable Gardening
...r the combination of invasive and edible. Tree spinach contains saponins and oxalic acid, substances which the Plants for a Future database notes can cause nutritional and medical problems. Note to all the raw food fetishists out there–cooking takes care of both oxalic acid and saponins. We ordered our tree spinach from Trade Winds Fruit but it’s also carried by Seeds of Change. We’ll post a full report if and when we get our first harvest. See th...

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Cichorium intybus a.k.a. Italian Dandelion

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Gardening, Vegetable Gardening
3 Comments
...some time to get used to the first time we tasted this plant. Changing the cooking water a few times if you boil Italian dandelion is one way to deal with the bitterness, but we prefer to just throw it together with some fat in a frying pan, such as olive oil and/or pancetta. We also add some hot pepper flakes for a nice hot counter-punch. Italian dandelion makes a good companion to balsamic vinegar marinated pork or game (squirrels perhaps–they’v...

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Mallow (Malva parviflora) an Edible Friend

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Food, Foraging
23 Comments
...green. Both the leaves and the immature fruit are edible. An assortment of cooking ideas can be found on Of the Field, maintained by wild food author and self described “environmentarian” Linda Runyan. A Turkish blogger has a recipe for mallow and rice here. We’ve used mallow in salads, and it would also do well cooked Italian style in a pan with olive oil, garlic and some hot peppers to spice it up a bit. Malva parviflora comes from the old world...

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Moldy Grapes!

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Fermentation, Food
13 Comments
...elf!]. I found a recipe attributed to Sally Fallon which called for no pre-cooking at all, just pickling in whey and salt. I saw others that recommended pressure canning and I don’t have a pressure canner. What I ended up doing was blanching the grape leaves before I pickled them, hoping that would soften them up some, but not so much that they would disintegrate when rolled. I was sure to only pick the youngest, freshest leaves. I should have don...

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