Mary Luzy

Neal McSpadden wrote:For broth I tend to throw in everything I have laying around without any planning whatsoever .  Consider it a polyculture broth.  It's always tasted good so far!

I used to do the same but because of that my broth always tasted different, so it felt like making something new every time

Looks delicious

I would make cauli-rice for my vegan friends, and I'll make sure not to add any meat into it.

Chris Wang wrote:I just put it into the 'compost' and soldier flies and other things eat it.

I would like to second it. I also put the used cooking oil in the compost. Earlier, I used to reuse it but my husband doesn't really like the idea of reusing cooked oil (men don't understand a lot of things hahahaha) so, I don't reuse it anymore.

I tried 3 or 4 times to grow garlic in my garden but somehow it never grew, it died every time. So, now I don't grow it anymore.

Laura Emil wrote:The BEST, FRESHEST blueberry pie ever

Lymes has improved my diet: to keep ahead of the disease, I needed to eliminate sugar & yeast.  That's currently working well enough for me, with the benefit of slow and steady weight loss.    THANK GOODNESS I can enjoy blueberries in moderation, and don't pay too high a price for an occasional 'cheat' with sugar.  The recipe I found (Farmer's almanac, I think) called for MUCH more sugar - I've cut it way back because blueberries are sweet enough (and after cutting so far back on sugar, my tastes HAVE actually changed anyway... even without Lymes, that's worth a try for improved health!)  

Ingredients:  
1 9-inch single crust     3 - 4 cups FRESH* blueberries      1/4 cup sugar (to taste)     1/8  cup cornstarch    1 cup water    1 tablespoon lemon juice
2 tablespoons butter    

Instructions:
• Bake pie crust.
• Pour 1/3 cup sugar, 1/8 c cornstarch, and 1 cup water in a saucepan. Mix until smooth.
• Add 1cup blueberries and cook over medium heat, about 7 to 10 minutes, stirring occasionally until mixture is thick and semitransparent.
• Stir in 1T lemon juice, then 2T  butter.
• Turn off the stove. Let the mix in the saucepan cool off or the fresh berries will cook & get syrupy like store pies.
• AFTER cooling, stir in the remaining fresh blueberries.
• Taste, and add more sugar to taste, if necessary.
• Pour into baked pie shell and chill until firm.
• Serve with sweetened, vanilla-flavored whipped cream.  (I skip this part...  it's good enough to stand on it's own!)

This recipe seems delicious. I am definitely going to try it. My daughter loves blueberries so, I think she will be very happy when I'll make this recipe.
Thanks for sharing it.

Susan Doyon wrote:wow that is way more than I have at a time .  I am finding there are so many non traditional greens that go to waste in our food system that I never used to think about . But with expenses of time and water getting the best use from every part of the garden is important .
 I have discovered I rather like them as a green especially chopped up and simmered with radish greens or kale they cut the bitterness of the radish green ( a great mix is chard ,radish and carrot with a bit of garlic or onion. but I also used some in a soup last month and they gave color as well as a nice flavor . this year is the first time I have used them I was cutting them off as I washed carrots for dinner and I thought what do these taste like and went and looked it up   ( this was our first decent carrot crop ) they could be frozen but I was also thinking because of the fineness of the leaf  they could also be dried and used in soups , stews , mixed greens and vegetable base smoothies . I am thinking of trying some finely chopped in carrot cake/ or pumpkin bread to add fiber. Just have not had time lately or room in the freezer we do not eat sweets quickly so I freeze portions.  has any one seen a nutrition chart for carrot green or some of the other underutilized plant parts ?

Now I wish I had taken pictures of the carrots I cooked over the last few days   polar opposites of yours mine came out short and wide a few 2 1/2" + across the cut top but only 2 to 5" long  
we had 6 weeks of almost no rain and they did not get attention . I am surprised they survived .
what type of soil do you have to grow such long carrots?

You are absolutely right, so many greens are just tossed away in the bin as food waste but the fact is that they can be actually used to prepare amazing dishes. I started using carrot green about 2 years ago. Earlier, I didn't even knew how they tasted but now I just love them. I make a very quick and simple dish.

I blanch the carrot greens and cut them and keep them separate then in another pot, I boil some potatoes and when they come to come down to room temperature, I slice them. Then I take another pan and put some oil in it and add some sesame seeds in it oil and then I just heat them a little. Then I mix both blanched (& cut) carrot greens and boiled (& sliced) potatoes and then add some seasoning in it (salt, pepper the usual) and pour the hot oil and sesame seed on it. Then I mix them all together and eat it. It really tastes amazing.

Edit - I read somewhere that carrot greens are very good for making hair healthy.