1 T Fennel Seed 2 T Summer Savory 2 T Thyme 2 T Basil 2 T Marjoram 2 T Parsley 1 T Oregano 2 T Rosemary 5-6 Bay Leaves (or 1 t ground Bay Leaf) 2 T Lavender Flowers 1 T Tarragon* 6 Black Peppercorns YOU CAN USE ALL FRESH or MIX FRESH & DRY … Continue reading Healthy Herbes de Provence
Check Out What’s Cooking at Raleigh City Farm. By Chef Belynda Chambers Herbs—culinary, medicinal, protective, cosmetic, aromatic—are potent plants. In this blog, we’ll focus on the basics for enjoying culinary herbs—planting, harvesting, preserving. We grow familiar perennials like oregano, marjoram, thyme, rosemary, mint, chives, lemon balm, and sage. (A perennial is a plant that returns … Continue reading Get to Know Herbs
Abundance Soup/Sauce 2 cups cubed peeled candy roaster 1 cup cubed unpeeled from tart apple 1 cup yellow onion crescents 3 cloves of peeled garlic 2 tablespoons olive oil Sea salt, fresh black pepper, dash cayenne 2 cups water Garnish – choose marigold petals, pumpkin seeds, teeny cubes of apple, sage leaves Preheat oven to … Continue reading DISCOVERY JOY—North Georgia Candy Roaster
STOCK 8 c filtered water 4 Sencha tea bags or 4 t Sencha tea 2 6-inch by 8-inch pieces of dried kombu 2 T avocado oil 1 onion, unpeeled and cut into chunks 1 celery stalk cut into chunks Sea salt or Kosher salt 5 garlic cloves, unpeeled, smashed 2 bay leaves 4 fresh 4-inch … Continue reading TREASURE FIND Vegan Bouillabaisse
See my blog about how to cook beans. Cook your beans. You’ll have 3 cups of beans. With a slotted spoon scoop the beans from the broth. Reserve broth! You now have beans for three different meals. Great Northern Bean & Potato Salad (Great as a wrap filling, too) 1.5 c cooked beans 1/2 c … Continue reading 3-Day Fresh: Bean Bliss
Chambers Life! 