Everlasting Elderberry - Part 2

Many more elderberries to process and two very large apothecary roses loaded with hips helped to create this 1/2 gallon of  Elderberry Winter Elixir I put up yesterday afternoon. The measurements are approximate and listed in parts instead of cups.

3 parts elderberries
2 parts fresh rosehips (seeded and chopped)
1 part dried elder flowers
1/2 part fresh ginger root (chopped)
1/2 part sumac berries (optional)
1/4 part cinnamon chips
1/4 part fresh organic orange zest

I put the elderberries and rosehips in the bottom of the jar and covered with about a pint of our happy bee colony's raw honey (lovingly tended by Trey up at Two Gander Farm) and gave it a good smushing. Then I layered the ginger, sumac berries, elderflowers, cinnamon and orange peel and covered the whole lot with brandy. I'll let it steep a good 4-6 weeks before I strain it.
We'll use it along with echinacea tincture to help prevent the dreaded cold and flu viruses that we've been told are going to be especially bad this year.

As you can see, there many more hips to pick. Best to let them get touched by frost to enhance the flavor, but these are quite tart and tasty now, so I will continue to take my share before the birds and days of rain deplete the pickin's. The rose hips and sumac berries are loaded with ascorbic acid (Vitamin C ). The elderberries and elderflowers are nicely antiviral, and the ginger and cinnamon were added to create some warmth and get the circulation moving

It's important to get those seeds out. They are surrounded by irritating little hairs that are annoying on your finger tips, but even more annoying to your throat and gut if you ingest them.
Another opportunistic meditation time processing these little jewels.the final chop

Everlasting Elderberry - Part 1

Our elders have gifted us with a huge abundance of berries this year. Thanks to the MAN and the many helping hands of the women in my classes, I have been able to keep up with the task of separating the berries from the stems. I believe I still have enough on the bushes for one more manageable harvest. Those will probably go into the freezer unless another lightbulb appears over my head.

...Picking and Plucking...

...It's a meditation...

Many thanks to Tina from Essential Herbal for the inspiration for this recipe. I wouldn't be me if I didn't tweak it a little bit. hehheh. We tried to incorporate some of the MAN's concord grapes into this recipe, but the seeding process proved to be just too much...We changed the plan after about 1/2 cup. They are in there, but won't be included in the future! I also tripled this recipe. Sensational!

Elderberry- Peach Chutney
1 one medium onion, chopped
1 t minced garlic
3 t olive oil
1 1/2 t salt
1/4 c white wine vinegar
3/4 c light brown sugar
1/4 t cayenne pepper
1/2 t cardamom
1/2 t ground cinnamon
1/2 t freshly grated nutmeg
3 c sliced peaches
1 c elderberries
1 TB chopped lemongrass
1 c chopped walnuts or pecans

In a large heavy skillet or frying pan, sauté the garlic and onions in olive oil slowly over low heat. Add the salt, vinegar, sugar and spices, and continue cooking until all are well blended. Add the fruits and nuts. Cook over low heat for 12-15 minutes, until the fruit is just starting to release juice. Don’t let it get mushy. Let cool. Cover and refrigerate overnight before using to allow the flavors to mingle. It keeps for months if stored in a covered container and refrigerated.((Side note: We felt that this chutney recipe produced an abundance of juice. Too much to be called a chutney. At the risk of cooking it down more and losing the nice texture of the peaches, we opted to strain the spiced fruit juices and add some fine brandy to it. Oh yeah. An unexpected but very welcomed Spiced Elderberry Peach Cordial was created ! A perfect graduation day feast addition, don'tcha think?))Oh, there's so much more to share. More recipes and more inspiration. And I'm sure I feel an elderberry giveaway coming. Check back soon for Everlasting Elderberry - Part 2. The harvest continues.

Cheating...

...Spring in the greenhouse. I went in to check on things and found that despite the chill outside, it was 85 degrees in here! Everything is growing vigorously, including the beloved weeds.The dead nettle (Lamium purpurea) was teaming with ants who apparently like the nectar in the flowers. It is said that a tea made of the fresh leaves and flowers can 'lift a melancholy mood'. If the ants won't mind, I might give that a try today.

Dead Nettle and happy ant

Elders

"Saaz" Hops

'Cascade' Hops

Snow Babies...

I was out rustling around in the greenhouse this morning and came across a few things that stirred up my spring fever... again! This morning, the bright sunshine reflecting off the snow caused the temperature in the greenhouse to reach over 60 degrees! The temperature shift has helped the potted elderberry bushes inside the greenhouse to come out of hibernation. This was quite unexpected considering the greenhouse has a layer of ice and snow over it. A few steps away from the greenhouse I inspected a few more southern facing 'warm spots' and discovered some vigorous nettles forcing themselves throw the snow. Oh Boy, it won't be long now! By March 15, the class may just be having their first taste of Spring Tonic Soup. I sure am craving it today!

SUE'S SPRING TONIC SOUP
1 bunch of leeks, cleaned and chopped (dark green leaves removed)
2 carrots, grated
1-2 cloves of garlic, minced
2-3 Tb butter
2 quarts good chicken stock (or water)
1 cup oat flakes
salt and pepper to taste
large colander full of spring nettle tops (rinsed)
large handful of dandelion greens (rinsed)
(you may add other assorted wild greens: a few small violet leaves, chickweed, garlic grass, small
garlic mustard greens, dock greens, etc.)
Saute' leeks, carrots and garlic in butter over low heat until soft.
Cover with chicken stock and bring to a simmer. Add oat flakes, stir and cover.
While broth is simmering, grab a pair of scissors and a colander and go harvest your greens.
To avoid the inevitable nettles sting, snip off the young tops with the scissors and allow them to drop right into the strategically placed colander. Then use the scissors again to snip the tops into smaller pieces while they are still in the colander. You never have to touch them this way.
Rinse to remove any soil and add to the simmering stock. Rinse, chop and add any other spring green you have collected. Let the greens and soup simmer until all the greens are wilted completely but still vibrant in color (15 minutes). Just before serving add a splash (or three) of heavy cream.
oh so yummy!