Chickweed Salad

Wild violets, lettuce, chickweed and fresh onions for this salad. (Charlotte Ekker Wiggins photo)

Chickweed Salad

Now to start, let me make it clear that I don’t have preconceived ideas about what is a good or bad plant. In my research I have determined that most “weeds” are actually herbs that at one time were valued for their properties. And chickweed is no exception.

According to Health Line, chickweed is a common weed Stellaria media that offers a number of potential benefits including it helps reduce inflammation and soothe irritated skin. Animal and test-tube studies suggest that it may have applications in disease treatment and obesity prevention but I’m not making that claim here.

The bottom line is chickweed is a plant that has value that’s been lost over time. And most appropriately for this post, ii is also edible.

Chickweed is a ground cover and can easily be cut for salads. (Charlotte Ekker Wiggins photo)

This is a good time to try chickweed in a salad because the plants are freshly-growing and not woody. You want also to take plants from where no chemicals have been used.

So instead of pulling the plants, cut them if you want to maintain a patch for your table. Or if you are pulling them, save some to add to a salad.

You don’t want to eat all chickweed; that may give you a tummy ache so mix them with other greens.

Chickweed Salad

For the salad:

3 cups leafy (as opposed to stemmy) chickweed, rinsed, and chopped across the stem.

3 cups other salad greens

1-2 cups redbud flowers, locust flowers, or dried cranberries. I added violet flowers.

½ cup queso fresco or soft goat cheese. I only have Mozzarella so will add that.

¼-3/4 cups black walnut pieces, roasted sunflower seeds, or soaked and roasted pecans. None in the cubbard but will add to my grocery list.

Chickweed Salad Dressing Recipe

1/3 c fresh basil or monarda spp (bee balm, etc) leaves

1 c olive oil

2 T lemon juice

1/8 c honey

1 ½ t salt

Mix. You can use this on any salad.

Common chickweed is another source of greens and it grows on its own. (Charlotte Ekker Wiggins photo)

Now using chickweed in salads does not get any easier that this. The plants self-seed, easily grow and all we have to do is harvest it. My kind of plant!

Other Uses for Chickweed

Chickweed can be applied directly to your skin, made into tea and infused into an oil for topical use.

Next I’m thinking I will dry some for tea. Let’s hope I don’t get this mixed up with the drying catnip!

For more gardening, beekeeping, cooking and easy home decor tips, subscribe to Garden Notes.

Charlotte

How to Preserve Herbs

Some herbs can be grown in small spaces. (charlotte ekker wiggins photo)

How to Preserve Herbs

Herbs have been an integral part of culinary and medicinal practices for centuries, adding flavor, aroma, and health benefits to various dishes and remedies. This time of year, I start to preserve my homegrown herbs for winter use starting by drying catnip and apple mint to freezing rosemary and basil.
To preserve their freshness and potency beyond their growing seasons, people have developed these two primary methods: drying and freezing. Each method has its own set of advantages and drawbacks.

Drying Herbs Pros

1. Concentration of Flavor and Aroma: Drying herbs removes the water content, intensifying their natural flavors and aromas. This enhanced potency can elevate culinary creations, making a little go a long way.

2. Long Shelf Life: Properly dried herbs can last for a long time, often up to a year or more. This allows cooks to enjoy herbs even when they are out of season.

3. Ease of Use: Dried herbs are readily available and easy to use. They can be crumbled or ground to a powder, making them convenient for seasoning and flavoring various dishes.

4. Space Efficiency: Dried herbs take up significantly less space than their fresh counterparts. This makes them ideal for people with limited storage space.

Drying Herbs Cons

1. Loss of Vibrancy: Drying herbs can lead to a loss of color, which can impact the visual appeal of dishes. Herbs like basil and parsley turn brown and lose some of their vibrant green hues.

2. Texture Changes: Drying can cause some herbs to become more brittle, altering their texture. This may not matter as much when used as a seasoning, but it can be unappetizing for garnishes.

3. Potential Flavor Changes: In some cases, drying can alter the flavor profile of certain herbs, making them taste slightly different from their fresh counterparts. This might be a concern for dishes that rely heavily on the freshness of the herbs.

Freezing Herbs Pros

1. Retention of Color and Freshness: Freezing herbs preserves their vibrant colors and fresh appearance. This is particularly advantageous for dishes where aesthetics matter.

2. Minimal Flavor Loss: Freezing herbs can help retain a larger portion of their original flavors compared to drying. 

3. Versatility: Frozen herbs can be used in a wider range of dishes. They can be added directly to soups, stews, and sauces, imparting their flavors without needing to be defrosted first.

4. Convenience: Freezing herbs is straightforward; you can simply wash, chop, and freeze them in portion-sized containers or ice cube trays.

Freezing Herbs Cons

1. Shorter Shelf Life: Frozen herbs have a shorter shelf life compared to dried ones. They can generally be stored for up to six months before their quality starts to degrade.

2. Texture Changes: Some herbs might experience a change in texture after being frozen, becoming slightly mushy or wilted. This can affect their suitability for certain uses like garnishing.

3. Freezer Space: Storing frozen herbs requires dedicated freezer space, which might not be feasible for those with limited room in their freezers.

The choice between drying and freezing herbs depends on your culinary preferences and storage capabilities. If you prioritize the concentration of flavors, extended shelf life, and space efficiency, drying herbs might be the better option.
On the other hand, if you value the retention of color, minimal flavor loss, and versatility in dishes, freezing herbs could be the way to go.
In many cases, a combination of both methods can offer a well-rounded solution, allowing you to enjoy the benefits of each preservation technique. 

For more cooking, gardening, beekeeping and easy home decor tips, subscribe to Garden Notes.

Charlotte

Hershey Kisses Fabric Roses

You've seen these made out of celophane, I like to make them out of fabric scraps!

Hershey Kisses Fabric Roses

We are getting close to Valentine's Day, a holiday represented by roses if there ever was one.

The first Hershey Kisses rose someone gave me was made out of clear celophane. I loved the idea so much I took it home to use as a template to use up some of my fabric scraps. Although with fabric it's not easy to know what is inside, I found an easy way to make that clear.

To make Hershey Kisses fabric roses, you will need:

a 3"x5" fabric piece per flower; select a light or medium weight fabric.

 1 or 2 leaves per flower, either cut out of green fabric or pre-made;

Spray starch;

2 Hershey Kisses per flower;

1 wooden cooking skewer;

Floral tape.

Glue.

I cut out some green leaves out of fabric, which worked well when I ran out of pre-made ones.

To make, glue two Hershey Kisses bottoms together. I like to mix a hug with a kiss or two hugs. Depends on the message you want to send so I will leave what kind of Hershey chocolate you sue up to you.

Insert cooking skewer into one end. 

If you use a light fabric that is green for leaves, you may need to spray with starch and iron to keep the leaf from falling over. 

Place other Hershey Kiss end into center of fabric and wrap fabric around the Hershey chocolate. I add the little Hershey id paper to the outside before wrapping with floral tape so the recipient knows what is inside.

Add a leaf and wrap floral tape around the bottom. Add a gift card and deliver with love!

A bouquet is nice but the single flowers are even nicer, especially if you add a little personal card.

Fun to make and even more fun to give!

For more cooking, gardening, beekeeping and easy home decor tips, subscribe to Garden Notes.

Charlotte

Baking Baking Pumpkin

Cooled baking pumpkin drizzled with Bluebird Gardens honey, so delicious! (Charlotte Ekker Wiggins photo)

Baking Baking Pumpkin

Maybe it was the overnight turn in temperatures but today was the day to bake my little cute baking pumpkin.

It’s been sitting on my den coffee table, my idea of easy fall decorating. About the size of a small basketball, baking pumpkins are different than the larger Jack O’Lantern pumpkins also popular for fall decorating. The baking pumpkin flesh is more dense and easier to use in cooking.

Interestingly enough, baking pumpkins are available in October but try to find one around Thanksgiving and you will be out of luck!

A baking pumpkin has sat on my den coffee table for a couple of weeks. Fall decorating. (Photo by Charlotte Ekker Wiggins)

To bake this, or other pumpkins, wash the outside with water. Remove the top notch. Cut down the center.

I remove the seeds and give them to my outside residents but you can also roast them for a snack.

I also don’t sweat the fibers that hold in the seeds, they will bake quite nicely.

My baking pumpkin cut open so I can remove the seeds. (Photo by Charlotte Ekker Wiggins)

Fill each of the baking pumpkin halves with water and place on a cookie sheet.

Warm over to 350F. Place the pumpkin halves in the oven and bake 45 minutes or until you can press a fork into the sides.

One of the baking pumpkin halves cooked and ready to slice. (Photo by Charlotte Ekker Wiggins)

Once cool, peel and cut off the outside, some will easy peel now that it is cooked. Cut up into small chunks.

Now here is my favorite part, drizzle with local honey. According to historians, this is closer to how the European settlers first consumed pumpkins with Native Americans on those first Thanksgivings.

You can bake a Jack O’Lantern pumpkin and any of the other pumpkins the same way. Once cool, remove the center pulp; blend. Use the blended pumpkin in your recipe instead of canned pumpkin. And yes, they are quite different. Once you try a real pumpkin you may not go back to the canned variety, which is really a blend of pumpkins and squash.

I have about 8 half cup servings of baked pumpkin out of this one, and I enjoyed two of them. The rest are in the freezer for later use. I can also make pumpkin custard with this fresh pumpkin, more flavorful than the canned pumpkin. Canned pumpkin is a mix of squash and pumpkin,

Charlotte

Cabbage Steaks

Wait until you take a bite, so good! (Photo by Charlotte Ekker Wiggins)

I’ve been wanting to try this ever since I saw it scroll through one of my recipe feeds. I am not a particular fan of cabbage but the idea of cooking this as a meat substitute was intriguing.

Cabbage Steaks

To make, you will need:

• Cabbage. Green cabbage is best but you could also use red cabbage if you want. I used a green cabbage.

• Olive oil. I used extra virgin olive oil but you can also use other kinds of oil, including avocado, canola, or sunflower oil.

• Spices. Salt, garlic powder, paprika, black pepper.

• Red pepper flakes. This is optional, if you'd like an added bit of heat.

To make:

1. Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four flat discs of cabbage that are about ¾ to 1 inch thick from each head.

I roasted mine in an electric oven. (Photo by Charlotte Ekker Wiggins)

2. Place the cabbage steaks on a baking sheet, allowing some space between each one to even cooking.

3. Brush the cabbage with the olive oil, coating them thoroughly. I generously sprinkled the olive oil. Then generously add salt, garlic powder, and paprika on the cabbage steaks.

4. Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings.

5. Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.

Pro Tips

Choose the right cabbage. When you are buying the cabbage heads for this recipe, make sure that they are fresh and crisp. Look for cabbage that is tight and compact with few loose leaves, and feels heavy for its size.

Don't skip the oil. This step is important because the oil not only helps the cabbage steaks become tender, but it also helps the added seasonings stick and not burn during roasting.

Season both sides. Remember to flip the cabbage steaks and repeat the steps to oil and season them. By applying these ingredients to both sides, you get a more even distribution of flavors and texture.

What to Serve With It

• As is. These Cabbage Steaks make a great snack and can be enjoyed all on their own.

• With pasta. Enjoy this cabbage dish alongside your favorite pasta and sauce.

• With other grains. Quinoa, bulgur, millet, barley, farro, and wheat.

• Topped with tofu. Diced and sauteed tofu tastes delicious on top of these.

• With other veggies. Riced cauliflower, roasted eggplant, and sauteed mushrooms all go great with roasted cabbage.

How to Store and Reheat

To store Cabbage Steaks, allow them to cool before placing them in a container with a tight lid and refrigerating them. They will stay fresh in there for about 3 days.

When you are ready to reheat them, you can either microwave them for a few minutes or place them on a baking sheet to warm in a 350°F oven until they reach the desired temp.

If you are just starting to cook, or renewing the practice, the Illustrated Encyclopedia of American Cooking has several delicious options from professional university Extension experts as well as cooks. Finding recipes online can be unreliable so if you don’t have at least one basic printed cookbook in your kitchen, this one is a good start!

Truly yummy, make it at least once and then decide!

For more cooking, gardening, beekeeping and easy home decor tips, subscribe to Garden Notes.

Charlotte

How to Preserve Herbs

Some herbs can be grown in small spaces. (charlotte ekker wiggins photo)

How to Preserve Herbs

Herbs have been an integral part of culinary and medicinal practices for centuries, adding flavor, aroma, and health benefits to various dishes and remedies. This time of year, I start to preserve my homegrown herbs for winter use starting by drying catnip and apple mint to freezing rosemary and basil.
To preserve their freshness and potency beyond their growing seasons, people have developed these two primary methods: drying and freezing. Each method has its own set of advantages and drawbacks.

Drying Herbs Pros

1. Concentration of Flavor and Aroma: Drying herbs removes the water content, intensifying their natural flavors and aromas. This enhanced potency can elevate culinary creations, making a little go a long way.

2. Long Shelf Life: Properly dried herbs can last for a long time, often up to a year or more. This allows cooks to enjoy herbs even when they are out of season.

3. Ease of Use: Dried herbs are readily available and easy to use. They can be crumbled or ground to a powder, making them convenient for seasoning and flavoring various dishes.

4. Space Efficiency: Dried herbs take up significantly less space than their fresh counterparts. This makes them ideal for people with limited storage space.

Drying Herbs Cons

1. Loss of Vibrancy: Drying herbs can lead to a loss of color, which can impact the visual appeal of dishes. Herbs like basil and parsley turn brown and lose some of their vibrant green hues.

2. Texture Changes: Drying can cause some herbs to become more brittle, altering their texture. This may not matter as much when used as a seasoning, but it can be unappetizing for garnishes.

3. Potential Flavor Changes: In some cases, drying can alter the flavor profile of certain herbs, making them taste slightly different from their fresh counterparts. This might be a concern for dishes that rely heavily on the freshness of the herbs.

Freezing Herbs Pros

1. Retention of Color and Freshness: Freezing herbs preserves their vibrant colors and fresh appearance. This is particularly advantageous for dishes where aesthetics matter.

2. Minimal Flavor Loss: Freezing herbs can help retain a larger portion of their original flavors compared to drying. 

3. Versatility: Frozen herbs can be used in a wider range of dishes. They can be added directly to soups, stews, and sauces, imparting their flavors without needing to be defrosted first.

4. Convenience: Freezing herbs is straightforward; you can simply wash, chop, and freeze them in portion-sized containers or ice cube trays.

Freezing Herbs Cons

1. Shorter Shelf Life: Frozen herbs have a shorter shelf life compared to dried ones. They can generally be stored for up to six months before their quality starts to degrade.

2. Texture Changes: Some herbs might experience a change in texture after being frozen, becoming slightly mushy or wilted. This can affect their suitability for certain uses like garnishing.

3. Freezer Space: Storing frozen herbs requires dedicated freezer space, which might not be feasible for those with limited room in their freezers.

The choice between drying and freezing herbs depends on your culinary preferences and storage capabilities. If you prioritize the concentration of flavors, extended shelf life, and space efficiency, drying herbs might be the better option.
On the other hand, if you value the retention of color, minimal flavor loss, and versatility in dishes, freezing herbs could be the way to go.
In many cases, a combination of both methods can offer a well-rounded solution, allowing you to enjoy the benefits of each preservation technique. 

For more cooking, gardening, beekeeping and easy home decor tips, subscribe to Garden Notes.

Charlotte

Summer Tomato Sandwich

Toasted 35 calorie wheat bread holding a summer tomato slice and lettuce. (charlotte ekker wiggins photo)

Summer Tomato Sandwich

Tomatoes continue to be the leading “fruit” people like to grow in the US and no wonder why: there are many varieties with a wide range of flavors from heirlooms to new hybrids.

Tomatoes are also a favorite homegrown crop to share. I was lucky enough to have a neighbor share one of her large yellow homegrown tomatoes, my first yellow tomato to try.

Being summer, I decided to take a lead from the traditional bacon, lettuce and tomato sandwich only without any bacon.

lettuce and homegrown tomato ready for bread. (charlotte ekker wiggins)

I tend to add extra lettuce to anything, especially if I grown my own.

I also added salt to the tomato, a nod to the savory flavor bacon adds. And I toasted 35 calories per slice wheat bread, which gave the sandwich some much-needed structural support.

ready for a bite? (charlotte ekker wiggins photo)

Surprisingly enough I didn’t miss the bacon.

The yellow tomato was in its prime. Can summer get any better than this?

Charlotte

Hershey Hugs Bees

Hershey Hugs Bees Front (left) and back (right). (charlotte ekker wiggins photo)

Hershey Hugs Bees

Fun and easy to make, I developed these Hershey Hugs bees as a special treat for beekeeping friends.

If you have made Hershey Kisses Mice, these are very similar and include the same ingredients except you use Hershey Hugs instead of Hershey Kisses.

You will need:

Hershey Hugs with wrappers removed

Maraschino cherries (without stems)

Almost slivers

White almond bark

Toothpicks

Black icing

Wax paper

Cookie sheet

These are fun to make as a group. Helps to have extra hands to make sure the Hershey Hug sticks to the maraschino cherry.

To make:

Drain (or save for later use) Maraschino cherry juice. Allow cherries to drain on paper towel.

Remove wrapping from Hershey Hugs. Sampling is allowed but not too much or you won’t have many left for bees!

Spread wax paper on cookie sheet.

Microwave 3 white almond bark chocolate pieces in a narrow container for 1.5 minutes until melted. Time may vary depending on your microwave. You want the almond bark melted for easy dipping.

Dip a maraschino cherry in the almond bark until fully coated. Place on wax paper to dry.

Add two almond slivers to the flat side of Hershey Hug with almost bark “glue.”

Once maraschino cherry is dry, use almond bark “glue” to attach the Hershey Hug with almond slivers to the maraschino cherry. You may need to hold them together until the “glue” sets.

Cut toothpicks into half, then half again. Insert into almond-covered maraschino cherry.

Add two black icing dots for eyes.

Once Hershey hug is connected to maraschino cherry, time to add eyes. (CHARLOTTE EKKER WIGGINS PHOTO)

Store covered until you plan to use them.

I have also packaged them individually or two at a time in a small gift box. If you can’t find the clear ones like I use for the Hershey Kisses mice, a small jewelry box with a wax paper liner will do just fine or look for bon-bon gift boxes. Your local hobby store will have some options.

Don’t be surprised if you find people aren’t eating them, they tend to be “saved” because they are so cute!

For more cooking, gardening, beekeeping and easy home decor tips, subscribe to Garden Notes.

Charlotte

Summer Cucumber Tomato Salad

After one day marinating in refrigerator, this summer cucumber tomato salad is ready. (Charlotte Ekker Wiggins photo)

Summer Cucumber Tomato Salad

There are a number of summer cucumber salad recipes and this is my new favorite.

Made from fresh home grown tomatoes, cucumbers and red onions, this refreshing summer salad is versatile as a side dish or all on its own.

Now you’re probably going to ask for measurements. Start with one cucumber cut into smaller pieces. Add tomato to taste. Sprinkle with diced red onions. Add a splash of white vinegar. All of the ingredients can be changed to taste.

The key is to let his marinate overnight in the refrigerator so the ingredients can mix.

If you don’t have time to marinate not a problem, this summer cucumber tomato salad is good as is.

I have not tried this with onions other than red and would suggest a Vidalia or otherwise sweet onion to balance the vinegar.

This is a great way to enjoy home grown produce or, better yet, produce a neighbor shares. Enjoy!

Charlotte

Spearmint Water

Homemade spearmint water is a refreshing summer drink. (Charlotte Ekker Wiggins photo)

Spearmint Water

We continue to have record-breaking temperatures where I live, hot enough that I can’t walk barefoot on my composite decking. I also have deck umbrellas up to protect my plants and water them at least twice if not three times a day.

With record hot temperatures, staying hydrated is important and homemade spearmint water is a delicious way to add some variety to your summer drinks.

I started making spearmint water a good decade ago. Spearmint (Mentha spicata L) is a fast-growing perennial herb. Most people will complain how aggressive it can be and grow. I’ve found using them up in water was a good way to keep their growth under control while enjoying a refreshing drink.

Spearmint grows at the edge of a small pond with daylilies. (Charlotte Ekker Wiggins photo)

How to Make Spearmint Water

Using a quart jar, start with 2 cups of freshly-cut spearmint that hasn’t been treated with ,or exposed to, chemicals.

Wash them gently in cold water.

Cut up the stems in smaller pieces to expose the spearmint flavoring.

Stuff into the quart jar and add cold water. You can also add more spearmint springs after the jar is full of water.

Let marinate in the refrigerator for a couple of days. Enjoy.

Once you make this the first time, you can experiment on how much spearmint you like in your water. I keep two quart jars going so I don’t run out.

Trimming spearmint for water encourages them to grow bushy. (Charlotte Ekker Wiggins photo)

Spearmint Trimming

Regularly harvesting spearmint means the plants stay bushy instead of tall.

I can tell where I have harvested the spearmint before by how the plants are branching their growth.

Remember to save a sprig to add to your refreshing glass. (Charlotte Ekker Wiggins photo)

I’ve used spearmint over the years as garnish. Now it’s easy to include making a refreshing summer drink from these easy to grow herbs.

Charlotte

Dry Catnip

Shirley Honey (front) made sure James A Mess didn’t help her check the catnip. (Charlotte Ekker Wiggins photo)

Dry Catnip

It’s time to start harvesting herbs for later use. And in my house, catnip is the first herb on the drying racks.

Actually I have to keep the catnip in baskets on top of the refrigerator or the sprigs would not be left along long enough to dry. My cats enjoy catnip in many forms, from fresh, still growing in pots, to dry.

I don’t know yet what they would do if they smelled catnip in tea. This is my third year to dry catnip with the intention of enjoying some mid winter. In the past, by the time I made cat gifts and refreshed cat toys, there usually was little left.

Silica gel packets help to dry out the catnip faster. (Charlotte Ekker Wiggins photo)

After cutting the fresh catnip, I wash and dry the stems and leaves in paper towels.

After dry, I place them in baskets to dry.. It’s helpful to have a way to encourage the drying. I save those silica gel packets and place them under paper towels to speed up the drying process.

The best place to dry catnip - or any herb - is on top of the refrigerator. The hot air from the back of the refrigerator will quickly dry out the leaves and keeps curious felines from supervising.

Place the catnip-full basket on top of the refrigerator to dry. (Charlotte Ekker Wiggins photo)

I’m starting my herb drying early this year. This batch will go to cat gifts and cat toys. The next batch will be saved for tea.

Apple mint is next, followed by spearmint. I will use the same drying process I’m using for catnip only changing out the paper towels.

Last winter, the apple mint was delicious as hot tea with a dab of honey!

Charlotte

Pot Garden Progress

My growing deck garden in pots including favorite herbs. (Charlotte Ekker Wiggins photo)

Pot Garden Progress

It’s been two months since I started my “pot garden” on my deck. The collection includes favorite herbs, lettuce, spinach, onions and a treat for my cats, catnip.

I’ve been growing in pots for decades. I started when I was traveling a lot for work but still wanted fresh herbs for home cooking. The pots made it easier for my house sitter to get them watered and I could easily access them the few days I was home.

The herbs have also spent many successful winters growing inside.

The same herbs overwintering in my dining room. (Charlotte Ekker Wiggins photo)

One of my favorite herbs is parsley.

I have one pot that has overwintered at least 4 years. I added soil to it this year after admiring the thick stems it has developed.

A friend from France said those roots can be eaten like parsnips and are delicious.

And here are some of the pots getting a start two months ago. (Charlotte Ekker Wiggins photo)

For comparison, here are the pots with lettuce and radishes end of March.

And there is one particular pot that only holds one special herb.

James A Mess in his favorite pot of catnip. (Charlotte Ekker Wiggins photo)

Ettagirl, James A Mess’s sister, also likes catnip. (Charlotte Ekker Wiggins photo)

So there is one pot that grows only one herb every year.

It’s become a favorite for both James A Mess and his sister Ettagirl Fierce Mess, two rescue kittens I found abandoned on a county road Memorial Day weekend 2020.

When James A Mess isn’t looking, Ettagirl gets her catnip time. (Charlotte Ekker Wiggins photo)

Now they share the pot - well, most of the time - even if the catnip is a little worse for wear.

The pot garden grows now with tomatoes and peppers. (Charlotte Ekker Wiggins photo)

I usually have flowers in pots scattered through the pot garden to attract pollinators. The pollinators help to increase the yield and the plants provide the pollinators with flight fuel and baby food. And yes, that means I let these go to flower after I harvest parts of them.

There’s enough to go around. Except for maybe the catnip!

Charlotte

Chickweed Salad

Wild violets, lettuce, chickweed and fresh onions for this salad. (Charlotte Ekker Wiggins photo)

Chickweed Salad

Now to start, let me make it clear that I don’t have preconceived ideas about what is a good or bad plant. In my research I have determined that most “weeds” are actually herbs that at one time were valued for their properties. And chickweed is no exception.

According to Health Line, chickweed is a common weed Stellaria media that offers a number of potential benefits including it helps reduce inflammation and soothe irritated skin. Animal and test-tube studies suggest that it may have applications in disease treatment and obesity prevention but I’m not making that claim here.

The bottom line is chickweed is a plant that has value that’s been lost over time. And most appropriately for this post, ii is also edible.

Chickweed is a ground cover and can easily be cut for salads. (Charlotte Ekker Wiggins photo)

This is a good time to try chickweed in a salad because the plants are freshly-growing and not woody. You want also to take plants from where no chemicals have been used.

So instead of pulling the plants, cut them if you want to maintain a patch for your table. Or if you are pulling them, save some to add to a salad.

You don’t want to eat all chickweed; that may give you a tummy ache so mix them with other greens.

Chickweed Salad

For the salad:

3 cups leafy (as opposed to stemmy) chickweed, rinsed, and chopped across the stem.

3 cups other salad greens

1-2 cups redbud flowers, locust flowers, or dried cranberries. I added violet flowers.

½ cup queso fresco or soft goat cheese. I only have Mozzarella so will add that.

¼-3/4 cups black walnut pieces, roasted sunflower seeds, or soaked and roasted pecans. None in the cubbard but will add to my grocery list.

Chickweed Salad Dressing Recipe

1/3 c fresh basil or monarda spp (bee balm, etc) leaves

1 c olive oil

2 T lemon juice

1/8 c honey

1 ½ t salt

Mix. You can use this on any salad.

Common chickweed is another source of greens and it grows on its own. (Charlotte Ekker Wiggins photo)

Now using chickweed in salads does not get any easier that this. The plants self-seed, easily grow and all we have to do is harvest it. My kind of plant!

Other Uses for Chickweed

Chickweed can be applied directly to your skin, made into tea and infused into an oil for topical use.

Next I’m thinking I will dry some for tea. Let’s hope I don’t get this mixed up with the drying catnip!

Charlotte

Cheese Crisps

These are mozzarella cheese crips ready to enjoy with soup. (Charlotte Ekker Wiggins photo)say

Cheese Crisps

So easy to make, cheese crisps are a nice alternative to say salty, potato-based products. Well, that’s why I decided to make them. Who doesn’t enjoy the cheese topping on a pizza?

I wanted something to add to the top of a soup or as a side to a salad instead of a bread product.

How to Make Cheese Crips

Heat oven to 400F.

Line pan with parchment paper or spray with non-stick butter.

Keep the cheese mounds equal size when making them. (Charlotte Ekker Wiggins photo)

Make a 2-inch pile of shredded cheese of your choice. Both mozzarella and parmesan work well.

Optional: sprinkle with black pepper.

Bake until golden around the edges, about 8 minutes.

Let cool. I cooled mine on a paper towel to absorbed the non-stick butter.

Now here’s the trick. Turn them over to have the golden brown side up.

Add to a soup or as a side to a salad.

Enjoy!

Charlotte

Chocolate Bon Bons

These chocolate bon bons have been a favorite for years. (Charlotte Ekker Wiggins photo)

Chocolate Bon Bons

I clearly remember the first time my Mom had me try these. She brought some for a special event but would not divulge the ingredients. You know how some people are, if they like something they ask for the recipe.

Later when I asked her for the recipe, she warned me I might not believe her. Of course I believed her but the ingredients were surprising.

And even better, very easy to use to make.

How to Make Chocolate Bon Bons

You will need:

Creamy peanut butter

Ritz crackers

Chocolate almond bark

Wax paper

Test how much peanut butter you like in the center. Test, test, test! (Charlotte Ekker Wiggins photo)

To make:

Add peanut butter to the center of a cracker and top with a second one.

Microwave chocolate almond bark per directions until melted.

Move the sandwich around chocolate to make sure it is coated on all sides. (Charlotte Ekker Wiggins photo)

Dip the cracker sandwich in the chocolate and make sure it is coated on all sides.

Place on wax paper. Allow to dry. Or place in refrigerator to set the almond bark.

Store in a freezer bag or sealed metal can.

These would also be fun to make with miniature crackers with peanut butter.

This would be a perfect recipe to add to our “Write Your Own Cookbook Gift set.” Easy and delicious to make, it’s a great way to introduce someone to working in a kitchen.

Charlotte

Spaghetti Squash

Meat balls on marinara sauce on spaghetti squash. (Charlotte Ekker Wiggins photo)

How to Cook Spaghetti Squash

So this is one of those things that I’ve wanted to do but haven’t until now. I don’t know why because this is one of the easiest things to cook and makes several meals.

There can be several yellow-looking squashes at your grocery store so make sure to check labels.

Check label to make sure the yellow squash is spaghetti squash. (Charlotte Ekker Wiggins photo)

After removing the label, I washed the outside because I will be baking it.

Cut in half and remove seeds. The inside is stringy but don’t worry about that, just remove, and save, the seeds.

Save seeds as you clean out each of the spaghetti squash halves. (Charlotte Ekker Wiggins photo)

Brush with extra virgin olive oil. Sprinkle with salt and black pepper. Turn the halves down on a cookie sheet.

Warm over to 400F.

Cook at 400F after brushing with olive oil, salt and pepper. (Charlotte Ekker Wiggins photo)

And here it is after baking for 40 minutes at 400F. (Charlotte Ekker Wiggins photo)

In my oven, 40 minutes was perfect to cook through without making the spaghetti squash mushy. You may have to cook for 30 minutes and then test to see if it needs more oven time.

Once cool, scoop out the strands with a fork starting from the outside. (Charlotte Ekker Wiggins photo)

Once cooled, the magic starts. Use a fork to gently remove the spaghetti strands from the squash.

And if you like to plant, save the seeds to plant later this year after danger of frost.

Dry seeds to plant later this season. (Charlotte Ekker Wiggins photo)

And what about taste and flavor?

The spaghetti squash was delicious as is, I’m going to use it as a side dish.

As the foundation for spaghetti sauce and meatless meat balls, I couldn’t tell the difference in flavor and texture between angel hair pasta and spaghetti squash.

Love having a new easy dish to make!

Charlotte

Breakfast Sandwich

Easy homemade breakfast sandwich with two-ingredient bread roll. (Charlotte Ekker Wiggins photo)

Breakfast Sandwich

I came across this recipe a few weeks back when I was looking for an easy non-bread-machine bread recipe.

Some people refer to the two-ingredient bread recipe as the Weight Watchers bread. A variety of items can be made from this easy recipe from cinnamon rolls to pretzels. I did not see how to make a breakfast sandwich so here’s my latest food experiment.

First, I dropped a spoonful of batter on a cookie sheet to make the rolls. I added an egg to the batter, which is recommended for making pretzels so I made a few pretzels, too. This recipe freezes well so it’s handy to get some basics in the freezer.

To make a breakfast sandwich, I fried half of a bacon strip per sandwich and added a fried egg. Scrambled eggs would work too but it could be messier to store.

Once the ingredients were together, I added a toothpick to hold everything and stored them in a plastic bag in the refrigerator.

When ready to eat, I heat it up in the microwave for 45 seconds.

Now I also made a fresh batch of biscuits, added the egg and bacon and individually froze them. That also works well so now you have an option to make your own homemade breakfast sandwich - and pull them out when you need them.

Charlotte

Snow Ice Cream

I assure you this snow ice cream was made with brand new snow. (Charlotte Ekker Wiggins photo)

Snow Ice Cream

It’s been on my list of things to try for several decades now. Obviously not high enough on the list or I would have tried this earlier. I grew up in South America without seeing snow until I was in my teens and visiting Washington D.C. so anything snow is a bit of a curiosity for me.

We currently have a good 8 inches of snow on top of ice where I live, which means most of us are staying home and safe until this all melts off. Good enough time to try some experiments such as making snow ice cream.

Now as I was photographing the finished product, my handyman walked by and asked if I was sure I had scooped up unsoiled snow. Very funny, I said, that’s snow ice cream made with honey and vanilla giving it that gold tint.

I tried honey with my first snow ice cream, requiring twice the snow. (Charlotte Ekker Wiggins photo)

I’ve read there are several options for the ice cream sweetener, I chose to use my own honey. Other options are maple syrup and macerated fruit.

I would use whatever you like to eat cold and whatever you have handy.

Snow Ice Cream Recipe

Here’s the first list of possible ingredients:

3/4 cup new snow

1/4 cup maple syrup, honey, macerated fruit

1 teaspoon vanilla

A dab of milk to mix in until creamy.

As a beekeeper, I know the honey will become thick as soon as it is exposed to the cold snow so I ended up using more than twice the suggested snow to try to get it “creamy.”

The honey and vanilla also changed the color profile of the originally-white snow so maybe macerated fruit would be a better visual option.

After mixing the ingredients, I tried it. It takes like one of those summer snow cones with a flavoring added to shaved ice.

Would I do it again?

Probably not, there are much better ways to enjoy the hard-earned honey made by my bees.

Brand new unblemished snow for my ice cream. (Charlotte Ekker Wiggins photo)

And see, the original snow was pristine when I scooped it up to try this.

Have you ever made snow ice cream?

Charlotte

Chocolate Kisses Mice

These truffle boxes are perfect to hold one chocolate kiss mouse. (Photo by Charlotte Ekker Wiggins)

Chocolate Kisses Mice

Oh my, it’s been far too long since I’ve made these simple chocolate and cherry treats. I was inspired to make them this year after my rescue cat James A Mess dropped a play mouse at my feet during a business Zoom session.

These make fun gifts especially from your cats to people who are special to you, and them.

You will need:

Wax paper

Paper towels

Maraschino cherries with stems

Almond slivers

Chocolate almond bark

Hershey Milk Chocolate Kisses

Truffle gift boxes (found online or at a hobby store)

So a note on the two maybe hard to find items:

1. You need maraschino cherries with stems. I called around to locate them where I live so don’t assume you will find them in any grocery store.

2. The gift boxes can be anything with a clear top cover, half the fun is seeing them under a bow. If you can’t find boxes, cut out white cardboard pieces that fit into small plastic bags and glue each mouse to the cardboard with a dab of chocolate.

Maraschino cherries with stems drained on paper towels. (Photo by Charlotte Ekker Wiggins)

To make:

Drain maraschino cherries and spread them out on paper towels to get them dry.

Remove foil from Hershey’s kisses.

While cherries are drying, melt the chocolate bark to package directions.

Use the chocolate almond bark to “glue” almost slivers to the backs of Hershey kisses.

Melted chocolate bark holds almond slivers for ears. (Photo by Charlotte Ekker Wiggins)

Allow the glued ears to dry on wax paper.

Dip maraschino cherries with stems in melted chocolate bark; cover.

Maraschino cherries dipped in melted chocolate bark. (Photo by Charlotte Ekker Wiggins)

Remove the chocolate-covered maraschino cherries and let them dry on wax paper. I also make sure the “tails” are laying down so they will easily fit in gift boxes.

Chocolate-dipped maraschino cherries drying on wax paper. (Photo by Charlotte Ekker Wiggins)

With the chocolate-covered maraschino bodies, add the Hershey kiss with almond slivers to form the mice.

Once glued together with more chocolate, they are now mice. (Photo by Charlotte Ekker Wiggins)

Allow to dry. If you need them to dry faster, place in refrigerator for a few minutes.

Store in gift boxes in a freezer bag until ready to give.

Fun for stocking stuffers, neighbor gifts and fans of your cats!

Charlotte

Roasted Cabbage Steaks

Wait until you take a bite, so good! (Photo by Charlotte Ekker Wiggins)

I’ve been wanting to try this ever since I saw it scroll through one of my recipe feeds. I am not a particular fan of cabbage but the idea of cooking this as a meat substitute was intriguing.

Roasted Cabbage Steaks

To make, you will need:

• Cabbage. Green cabbage is best but you could also use red cabbage if you want. I used a green cabbage.

• Olive oil. I used extra virgin olive oil but you can also use other kinds of oil, including avocado, canola, or sunflower oil.

• Spices. Salt, garlic powder, paprika, black pepper.

• Red pepper flakes. This is optional, if you'd like an added bit of heat.

To make:

1. Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four flat discs of cabbage that are about ¾ to 1 inch thick from each head.

I roasted mine in an electric oven. (Photo by Charlotte Ekker Wiggins)

2. Place the cabbage steaks on a baking sheet, allowing some space between each one to even cooking.

3. Brush the cabbage with the olive oil, coating them thoroughly. I generously sprinkled the olive oil. Then generously add salt, garlic powder, and paprika on the cabbage steaks.

4. Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings.

5. Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.

Pro Tips

Choose the right cabbage. When you are buying the cabbage heads for this recipe, make sure that they are fresh and crisp. Look for cabbage that is tight and compact with few loose leaves, and feels heavy for its size.

Don't skip the oil. This step is important because the oil not only helps the cabbage steaks become tender, but it also helps the added seasonings stick and not burn during roasting.

Season both sides. Remember to flip the cabbage steaks and repeat the steps to oil and season them. By applying these ingredients to both sides, you get a more even distribution of flavors and texture.

What to Serve it with

• As is. These Cabbage Steaks make a great snack and can be enjoyed all on their own.

• With pasta. Enjoy this cabbage dish alongside your favorite pasta and sauce.

• With other grains. Quinoa, bulgur, millet, barley, farro, and wheat.

• Topped with tofu. Diced and sauteed tofu tastes delicious on top of these.

• With other veggies. Riced cauliflower, roasted eggplant, and sauteed mushrooms all go great with roasted cabbage.

How to Store and Reheat

To store Roasted Cabbage Steaks, allow them to cool before placing them in a container with a tight lid and refrigerating them. They will stay fresh in there for about 3 days.

When you are ready to reheat them, you can either microwave them for a few minutes or place them on a baking sheet to warm in a 350°F oven until they reach the desired temp.

If you are just starting to cook, or renewing the practice, the Illustrated Encyclopedia of American Cooking has several delicious options from professional university Extension experts as well as cooks. Finding recipes online can be unreliable so if you don’t have at least one basic printed cookbook in your kitchen, this one is a good start!

Truly yummy, make it at least once and then decide!

Charlotte