ciao and welcome to this week's herbal blogging.
this week we are hosted by Chriesi from Almond Corner
thank's for hosting Chriesi!
Weekend Herb Blogging Information
Year 4 Archives
this week it finally rained! I don't know how you feel about it but I just adore the rain.
it is not a big problem trekking, I just choose tracks that are not dangerous or slippery..
like for example along the beach.
tomorrow I'm trying a new track 18km down the lake side. it is another option, if it
will rain again :)
anyway, before, during and after, the sky is marvellous.
I even went out to make a photo
of my Morus Nigra, my black mulberry tree. In this period of the year it's leaves
is changing colours, and against the grey sky, it's yellow leaves are just so beautiful.
this is also a good time for preserving.
well, the moon is not favorable, beeing waning crescent at the moment, but as it happens frequently that fruits and vegetables cannot wait the waxing gibbous to be preserved
they could spoil in the meanwhile, so we have to put them quickly in jars :)
(just evoid days around the new moon,
the old farmes says conserves made in those days last lesser )
preserving is one of my hobbies, I feel like a small ant putting away for the winter. :)
I just love loooking at my jars on the shells in my small pantry.
that makes me feel a very old fashion housewife :)
this a very easy and tasty recipe, that I found in the little book Simoo gave my.
red wine vinegar
extravergin olive oil
clean the champignons, keep the small ones whole, and cut the bigger one in pieces.they should all be the same in measure.put to boil 2 parts of red wine vinegar and 1 part of water,and add some salt.put the champignons in the boiling liquid and let cook for 1- 1,30 minutes.then pick them out and let dry on a kitchen cloth. in the meanwhile, put to boil 2 parts of oil and 1 part of vinegar. add all the species and herbs and let simmer for 10min.take of the heat and let cool.put the champignons in clean glass jars, press gently.pour the coolen oil mixture over the champignons, stir with a knife to get up all the bubblesadd other oil if necessary then close the lid well. let rest for 40days in a cool, dark, and dry place before serving. serve them drained of the oil as appetizer, first course or garnish of a main dish.
don't throw away neither the vinegar nor the oil mixture.the first one you can use for other conserves, pour in a bottle and store in the fridge. it conserves for 3months at least. the oil mixture is very nice to use as a marinate. you can marinate vegetables f. exor you can use it for cooking. pour in a bottle and store in the fridge. conserves for at least 2 months.