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Rhubarb, Raspberry + Wild Rose Switchel

June 22, 2016 By Lauren

before

A few weeks ago, while taking a long walk in the countryside w/ Lu, we stumbled upon a path bound by hedge after hedge of wild roses–punch pink, baby pink, milky-white.

Rose has been a good friend to me lately as I pry open sealed sections of heart, sort through what I unearth.  Wild rose is an exceptionally strong medicine for matters of the heart, a heart tonic in fact–it restores, it supports, it soothes, it uplifts–and so you can imagine how wide my smile was when we crossed this rose-dotted path.

Lately, I’ve been drawn to the idea of everyday herbalism–finding ways to incorporate remedies as part of an already established routine.  Like, the herbal bath, for instance, perfect for anyone who already tends to take frequent soaks in the tub.  Or the jar of herbal vinegar, ready to be poured on salads, in stir-fries, on cooked greens.

Because if you’re already taking baths, using vinegar in the kitchen, this is not another thing to add to your daily list of things to do, but an adjustment to something you’re already doing.

And while I happen to enjoy the daily routine of making nourishing herbal infusions it’s certainly not for everyone and I’ve seen more than a few cases where this practice falls by the wayside, becomes one task too many to keep up with w/ any regularity.

And that’s okay.  That’s where everyday herbalism has got you.

There are countless ways to use wild rose as an everyday herb: rose-petal honey, rose and cardamom infusion, crushed rose hips as a seasoning for pancakes, oats.  A glass of rhubarb, raspberry and wild rose switchel diluted with sparkling water.

If you’re like me and are a sucker for a good, cold, carbonated beverage on a hot Summer’s day, than this herbal remedy is for you.

after

Switchel, or Swizzle, or Switzel, or Haymaker’s Punch

Switchel is a drink that goes by many names, my favorite being haymaker’s punch because lol. Traditionally, it’s made by combining apple cider vinegar, molasses (or maple syrup) and ginger.

Its origins are cloudy, but it’s believed to have been brought to the early American colonies via the Caribbean (which would explain the ginger), utilized by farmers (especially during the hot haying season [which would explain the alternate name]) to keep cool.  Chock-full of replenishing electrolytes, it can be thought of as the OG sports drink, without all the chemically-derived coloring.

Switchel is also a wonderful digestive aid (the perfect addition to Summer BBQ) and this recipe has the additional qualities of being something of a spirit-lifter, nerve-soother, heart medicine by grace of wild rose.

This recipe was inspired by the small bottle of switchel I received in a King’s Road Apothecary surprise box.  That version contained blackberries and ocotillo bark and I think I polished it off in less than a week.

The best part is that it’s incredibly simple to make.  I made an economy-sized batch that should last all Summer and it took me, oh, I dunno, all of 10 minutes.

switchel

Rhubarb, Raspberry and Wild Rose Switchel

Inspired by Rebecca @ King’s Road Apothecary

Ingredients

  • 2 stalks rhubarb, chopped
  • 1 cup raspberries (I used frozen, but if you find fresh go wild!)
  • 1 cup dried wild rose petals
  • 1 big knob of ginger, sliced thin (no need to peel)
  • 4 tablespoons maple syrup
  • 1 liter apple cider vinegar (or enough to fill up whatever jar you’re using)

Directions

  1. Place all ingredients in big, lidded glass jar.  Cover with apple cider vinegar and shake.
  2. Seal and let sit in cool, dark place for at least 2 weeks.
  3. Strain into clean, lidded jar and keep in the fridge.
  4. Add big pour to a glass of sparkling water to serve.

 

Filed Under: Beverages, Herb, Seasons, Summer Tagged With: healing herbs, herbal infusions, herbal remedies, herbalism, raspberry, rhubarb, switchel, wild rose, wild rose switchel

Equinox Uovo-Margherita (or Egg-Pizza)

September 23, 2015 By Lauren

eggpizza

Happy Autumn Equinox, friends!

If your September has been flying as fast as ours has, then this dish is for you.  Call it a frittata or tortilla or just plain ol’ egg-pie, the combination of potatoes + assorted vegetable + eggs + cheese has seen me through many a hectic day.  It’s my kind of fast-food: one whose ingredients can be found in even the emptiest fridge, that takes five or less minutes of active preparation and can be eaten for breakfast, lunch and dinner and mid-night snack.

Last week I happened to have a few beautiful (and slowly turning) heirloom tomatoes on hand, so I arranged them on top of the potato and zucchinni frittata I was making.  I only had six eggs to fill my very broad skillet, so I added a whack-load of parmesan cheese to bulk it up.  When I took it out of the oven, I realized it totally belonged to a different genre of egg-pies–namely, the pizza one.  I added some freshly plucked basil and a good glug of olive oil and presto: the uovo-magherita (or egg-pizza) was born.

tomatoes slicedtomatoes zuchinnis

The Autumn Equinox is the official start of Fall, a farewell to Summer and a welcoming of cooler days, longer nights, and also sweaters, wool socks, sweet cider, and what is slow-cooked, brothy, roasted, stewed.

Saying farewell to Summer means a farewell to zucchinis and heirloom tomatoes and fresh basil, too.  That’s why I’m sharing this egg-pizza w/ you.  Let’s send off Summer in style.  Fast-food one, at that, to enjoy these still not-too-cold evenings and this waning Summer light.

moi eggoven uovomargherita

Print
Equinox Uovo-Margherita (or Egg-Pizza)

My cast-iron skillet has a 15-inch diameter. The amount of ingredients you use will depend on the diameter of your pan. Egg-pie, for me, is totally intuitive --use what you have on hand and let go of precision! If you've never improvised on a recipe before, this is a safe place to start.

Ingredients

  • knob ghee
  • two handfuls of new potatoes, peeled and sliced in half then sliced thinly
  • 2 small zucchinis, sliced in half then sliced thinly
  • 6-8 eggs, whisked w/ salt
  • 1-2 heirloom tomatoes, sliced thinly
  • a generous chunk of parmesan, grated
  • few leaves basil
  • glug or two of olive oil
  • course celtic sea salt

Directions

  1. Heat oven to 300F (150C). Place skillet or pan on stove and heat on medium. Add ghee once skillet is nice and hot and let melt.
  2. Add potatoes, distributing them evenly. Let cook undisturbed for 5 minutes so that they brown. Add pinch salt.
  3. Add zucchinis and stir. Let cook for a few more minutes.
  4. Whisk eggs in large mixing bowl w/ pinch of salt. Pour over zucchinis and potatoes.
  5. Let cook on stove for 5 minutes. Arrange half of your heirloom tomatoes on top. Take off heat and transfer to oven.
  6. Let cook for 12-15 minutes. I like my eggs to be wobbly, so I take mine out on the early side.
  7. A few minutes before you take your pie out of the oven, add the parmesan cheese.
  8. Let cool and add other half of the heirloom tomatoes, the basil and the good glug of olive oil and sprinkle w/ salt. Enjoy!
3.1

 

Filed Under: Animal, Dinner, Egg, Lunch, Recipes, Summer Tagged With: breakfast, dinner, egg, fall, fastfood, frittata, lunch, pie, pizza, summer, tomatoes, tortilla, zucchini

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