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A Christian & devoted Patriot, wife, soap maker, herbalist, formerly a homeschooler, baker, truck driver, and more. I was born in the South, but actually grew up around the Great Lakes. Both of my childhood families had big, lush gardens,& preserved everything they could for the winter. I carried that into my own life. But, change happens and for over a decade, it just wasn't an option. Now, retired in the Ozarks, on 29 heavily wooded acres of mostly ravines, our best crops are nearly inaccessible wild blackberries, rocks, wild herbs, and ticks. We're utilizing our burgeoning small-livestock collection, straw bales, raised beds, and containers to build soil, and a better, healthier life for ourselves and our beloved critters, who provide us with eggs, meat, milk, fiber, honey, beeswax, fertilizer, tick control, brush control, 'lawn' mowing, loads of entertainment, and even help turn the compost. Carla Burke wrote:I make both bread&butter pickles and relish - regular and spicy. We snack on the pickles, as well as having them with bbq meats, and on sandwiches. I use the relish on hot dogs, polish (especially Chicago style), in potato, pasta, egg, tuna, chicken, and ham salads, in tartar sauce. I use the juice in salad dressings bbq sauce, deviled eggs, and sometimes even just for sipping, especially for a quick, temporary fix if my blood sugar is bottoming out, or if I need quick rehydration.
Tereza Okava wrote:when you make candied ginger and juice the peels for cooking. then you take the pulp from the juicer to make a bug spray for the garden. plans within plans!
