SPINACH & CHIVE PIZZA Onions, chives, and spinach are good for you, and my kitchen garden is overflowing with them. A relative, who turned 108 years old last week, claimed to be an onion addict (she eats raw onions everyday). I can't help but wonder if this contributes to her good health. This recipe combines fresh garden onions, chives, and spinach for a delicious take on pizza (It's also a great way to use all the excess greens in your veggie patch). Bon Appetite
A LITTLE HISTORY ABOUT THIS RECIPE
As a child of the sixties, I fell in love with this healthy pizza crust. Back when "homemade pizza" was created from a box, my mother made this crust recipe from scratch . This simple dough will be your go-to-meal in a pinch. Add a few fresh herbs to the crust or chop organic garlic, basil, oregano, and chives for additional flavor. PIZZA CRUST RECIPE Makes one 14 inch pizza
2/3 Cup Milk
2 Cup Flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup Canola oil
- Mix ingredients together with a fork.
- Add optional herbs (garlic, basil, oregano)
- Roll thin or press flat on a pizza pan
SPINACH SAUCE RECIPE
10 hand-fulls of Fresh Garden Spinach 1/2 cup Olive Oil 20 stems of Chives Fresh Squeezed Lemon Juice (1/2 a Lemon) Sea Salt to taste - Mix Spinach, Chives, and Olive Oil in a food processor.
- Add Lemon Juice
- Add Salt to Taste
- Spread the sauce on the pizza
- Top the pizza with Cherry Tomatoes and Fresh Mozzarella Cheese
- Bake on the lowest oven rack at 425 degrees until crispy brown
Yum, it's so easy!
Kitchen Garden: Spinach, Chives, Scallions, & Garlic
FIDDLEHEAD FERNS The tightly coiled frond of young ferns is referred to as fiddleheads because it looks like the scroll of a violin. Many wild ferns are edible but the Ostrich fern is the most commonly eaten. Its tender green fiddlehead is delicious fresh, sauted, or boiled. (see cooking instructions below) PREPARING FIDDLEHEAD FERNS TO EAT - Clip stems from fern heads and remove any brown chaff then wash thoroughly.
- Blanch heads in a 3 minute boil to destroy toxins followed by a cold water bath.
- Saute the ferns in a tablespoon of butter over medium heat until tender.
- The tastes is similar to asparagus and raw green beans. It is a taste of spring.
"Old timers" say the best way to eat fiddleheads is along the streamon an open fire. All that is needed is a stick of butter, a pan, and a fishing rod. Fry up the fish and tender fiddleheads in a pan of butter and enjoy a delicious breakfast along the stream on a beautiful spring day. Does life get any better than this?
SPRING TONIC: DANDELION TEA  Dandelion Petal Tea is a Spring Tonic for the Liver For a soothing spring tonic that offers cleansing benefits for the liver, try dandelion tea. For centuries it's been used for stomach, kidney, gallbladder, and liver problems. As an abundant weed found almost anywhere, make sure the area you collect flowers hasn't been sprayed with pesticides or chemical substances. Below is a simple method for making this tea.  Freshly Gathered Dandelion Heads STEP ONE: First gather dandelion flowers. It will take about 6 flowers for every cup of tea.  Dandelions are High in Nutrients and Toxin Eliminating Properties STEP TWO: Then pull the petals from the green bud and place petals in tea bag.
 Fresh Dandelion Petals STEP THREE: Fill cup with boiling water and tea bag. Let steep for several minutes and enjoy the mild flavor of dandelions.
Enjoy!
AMISH VEGETABLE GOODNESS The asparagus I buy from my Amish neighbors is so delicious. They grow both varieties of green and purple asparagus. I can't tell a difference in flavor between the colors, but it sure looks pretty! Here is a little springtime recipe perfect for an outdoor brunch or easy meal on a Saturday afternoon.
ASPARAGUS WRAPS
Makes 4 wraps
12 Stems of Asparagus
4 slices of Smoked Turkey Breast Lunchmeat
4 slices of Swiss Cheese
Mustard
Chopped Green Scallions
Lay 4 slices of turkey on a baking sheet. Top each slice of turkey with cheese then spread with mustard and sprinkle with chopped onions before adding 4 stems of asparagus. Roll up and secure with a toothpick if necessary. Bake in hot oven for 10 minutes until cheese melts (I set mine on Broil).
Enjoy!
EGGS AND HERBS The Easter Feast is not complete without Deviled Eggs. I can't remember an Easter meal without them. They are one of life's irresistible temptations, and this recipe won't have you feeling as guilty if you have one or two with a slice of roasted ham. The secret ingredient is fresh Flat-Leaf Parsley, crisp Chives, and decadent Dill from the garden accompanied by a tangy yogurt/mustard filling. It's light, fluffy, and oh-so delicious compared to the heavier Mayonnaise version. HERB SALAD EGGS RECIPE 6 eggs
2 Tablespoons Sour Cream
2 Tablespoons Plain Greek Yogurt (or Mayonnaise)
2 teaspoons of Mustard (or to your taste)
2 teaspoons of Worcestershire Sauce
Dash of Sea Salt to your taste
Fresh herbs: dill, chives, parsley (or whatever herbs are available)
Garnish: sliced olives and Paprika
l. Place eggs in pan and cover with water. Boil eggs 5 minutes, remove from heat, and let rest as they continue to cook in hot water. 2.Drain eggs after they have cooled, peel, cut in half, and remove yolks.
3. Place yolks in large bowl with sour cream, yogurt, mustard, Worcestershire Sauce and salt. Mix well with a fork.
4. Add more sour cream if texture is too dry
5. Scoop mixture into halved egg whites using two spoons (like dropping cookie batter).
6. With kitchen scissors cut fresh chives, parsley, and dill over top of eggs
7. Slice olives and place a sliver on each eggs as a garnish
8. Sprinkle with Paprika if desired
Refrigerate until ready to serve. Serves 12
POLLEN FORECAST  The orchard trees are ready to blossom. With the arrival of spring comes Allergy Season. My husband awakened with a headache and the morning cup of coffee did not help. We checked the Allergy Forecast for the area on www.pollen.com and found the pollen count extremely high. On a scale 0 to 12, we are experiencing counts of 7.1 to 11.6 this week. The website is helpful in becoming proactive with allergy problems by avoiding the outdoors during peak times. If you or your loved ones have allergies, it is best to let flowers bloom where they are planted and not bring them indoors.
LEMON ZEST When the world gives you lemons, be thankful! Lemons eliminate the need for tons of cleaning products and reduces medical expenses. No other fruit offers so much for so little; that is why lemons are on the top of my grocery list. I buy them in bulk and keep them in the crisper drawer of the refrigerator (they keep for several months). Before composting lemons, I zest the rinds with a small-hand grater then add to cookies, breads, or icing strusel. A jar filled with lemon zest in the freezer is handy (and quick) for many recipes. If lemons are starting to rot before I can use them all, I cut them up and freeze the slices in small containers for hot and cold tea. Trying to never waste any portion of this amazing fruit, I throw the grated rinds into hot dishwater for extra cleaning power (and fresh lemon scent) or scrub the cutting board before discarding.
In traditional medicine the lemon is known to have many healing powers. Some of my favorite are:- For a Lemon Tea Tonic place a few lemon slices in hot water. It acts as a tonic for the liver and stimulates the bile making it ready to digest the day's food and flushing out the toxins and bad bacteria. What a pure and natural body cleanser it is!
- For a cold remedy combine lemon with honey. Put 2 lemon slices with 1 tsp. of honey in 1 cup of hot water. This tea is healing for sore throats and opens the nostrils for easier breathing.
- The scent of lemon has many therapeutic benefits for the mind and body. It lifts the spirits, calms anxieties, clears the mind, centers the focus, and improves memory and storage recall.
Lemons have many cleaning purposes that are naturally gentle to the hands and to the environment. Here are some of my favorite:
- Use lemons in place of clorox for both sanitizing and whitening. The scent makes the house smell like sunshine.
- Lemons and baking soda make a great paste for cleaning tubs, sink surfaces, and stove tops. Cut a lemon in half and fill with a tablespoon of baking soda to use as a scrubbie.
- For a natural furniture polish, mix 1 cup olive oil with ½ cup lemon juice for your hardwood furniture.
- Freshen the drain and the kitchen by putting several lemon rinds through the garbage disposal.
- Deodorize a cutting board by rubbing with lemon juice to rid it of garlic, onions, or fish smells.
- To clean the microwave oven, place a cup of water in a large bowl with several tablespoons of lemon juice and rinds. Boil several minutes allowing the steam to condense on oven walls then wipe clean.
FREEZING CELERY TOPS  Chop celery tops into small pieces. Several years ago I overhead some ladies talking about wasting food. They were in the kitchen of a reception hall chopping celery for a wedding feast. Most of these women grew up during the depression, and were appalled at the wastefulness of food. They were discussing what to do with the celery tops when someone suggested freezing them. Since that day, I think twice about wasting food and always freeze the celery tops and leaves.
 To freeze, put celery tops in pint jar leaving 1 inch space. I start by cleaning the celery stocks and chopping off the celery tops. The long stems are placed in water to eat fresh. The leaves and tops are chopped into smaller pieces and put into a glass pint jar; leaving one inch for expansion when freezing. Keep the jar on the freezer door for easy access when making soups and stews. Now that's being resourceful instead of wasteful!
 Store on freezer door so celery is handy for adding to soups. Remove only the portion needed for recipe.
FARM FAVORITE REMEDIES
LEFT TO RIGHT: Bag Balm, Corn Huskers Lotion, and Porter's Liniment Salve
When winter's dry air takes a toll on skin, there are three tried and true products I depend on every time. Not to mention, most farmers rave about them and you can't deny a farmer's advice on products to combat the elements. Here's a little history and reasoning for these "wonder's in a bottle." - Bag Balm was developed in 1899 for cows and farm animals. After applying the cream to a cow's irritated udders, a Vermont farmer noticed his hands becoming soft and supple from each application, so he began using it for himself. It's most helpful for healing hang-nails and cracked finger tips- I have never gone a winter without it.
- Corn Husker's Lotion has been around a long time. It softens working hands after gardening and gathering without the greasy residue left from creams. Its gel base dries quickly, and keeps hands moisturized.
- Porter's Liniment Salve was called Pain King's Salve when I was a kid- formulated in 1916 from the state of Ohio, it continues to be a family owned business to this day. The salve has amazing abilities to relive pain from burns, cuts, and bruises almost immediately, and nothing works better to draw thorns or splinters from the skin. It's a bathroom staple for sure.
Now Go Outside and Battle the Elements Freely! Sally
TASTE THE DIFFERENCE I found a scrumptious crepe recipe that's so amazing I have to share it! This recipe does not contain eggs or milk. The taste is deliciously satisfying, and the mix can be made into waffles or pancakes by adjusting the water. Freshly ground wheat and flaxseed are the secret ingredients to this formula. The elasticity of milled grains makes this batter fluffy and crisp. Top it off with a sinfully decadent filling of Greek yogurt, creme cheese, and local honey (I used fat-free/cholesterol-free dairy products), then plop a few ripe berries on the side, and you have a guilt-free breakfast that your body will thank you for later. Yum-Yum! See RECIPE below WHOLE GRAIN CREPES
1 Cup Whole Wheat Flour (Set WonderMill on pastry setting)
1 Egg substitute (1 Tablespoon Flax Seed milled in coffee grinder plus 3 Tablespoon of water = 1 egg)
3 Teaspoons baking powder
1 Cup warm water
1/4 Teaspoon salt
1 Tablespoon honey
2 Tablespoon cooking oil
1 Teaspoon vanilla
Dash of cinnamon
Whisk freshly ground flax seed and 3 T. water with baking powder until fluffy. Let rest 1 minute then add salt, oil, honey, vanilla, and cinnamon. Mix well before adding flour. Let rest for 1 minute before making crepes on an electric griddle. Recipe makes 4 six-inch crepes.
CREME CHEESE FILLING FOR CREPES
6 oz. Container of Greek Yogurt (fat-free organic)
4 oz. Creme cheese (fat-free organic)
4 Tablespoon of local honey
Whisk all ingredients together until smooth
FRUIT (fresh or frozen)
Strawberries
Raspberries
Blueberries
Toss fruit with a little honey
TO SERVE
Spread Crepes with Creme Cheese filling and fold in half.
Top with Fruit and a drizzle of Honey.
Ahh Yes...the taste of summer in winter!
HELPFUL HINTS
I used a regular coffee grinder to mill the flaxseed since the WONDER MILL prohibits grinding oily nuts and seeds. Then I ground golden wheat kernels to a fine powder on the WONDER MILL's pastry setting. To master a light and fluffy crepe, mix the ground flaxseed with water and baking powder before adding other ingredients.
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