Bedside Reading.....

...ummm, that's only if I can get through a few pages before dozing off. Not at all a reflection on the juicy content of the books, just that it's the end of a very long day!! But who doesn't love falling asleep reading books they love and dreaming of herbs? Forget the 'escape novels' by my bed. I already live in Paradise. I only need more hours in a day to play with all of these recipes! Maybe I should just take the books downstairs and keep them there ...but who has time to languish over them when the sun is shining? The eternal dilemma, is it not? All joking aside, these books hold amazing springtime inspiration for me. Check them out:

Compiled by my pal Tina over at The Essential Herbal in Lancaster County with a bounty of recipes submitted by many long distance herb pals from the Essential Herbal Yahoo Group, yours truly, included. Oh by the way, Friends of the Farm, I do have a supply here....otherwise, go bug Tina and tell her I sent you. hehheh. This one is always on the top of the pile...

This is a brand new find that I'm still reading through, but I'm continually amazed all the things you can do with stinging nettles. Neat book. I got this on Amazon.

This little beauty was published by herb friend Peter Gail from Goosefoot Acres in Cleveland, Ohio...Believe it or not, I actually have two autographed copies of this book. The MAN spent some time with Peter at a conference last fall, and knowing how much I LOVE the violas, bought me a copy and had Peter autograph it for me. He didnt know that I already had my own copy autographed 4 or 5 years before. Anyway, Peter is really known as the Dandelion Guy, but I can't find that book on my shelf at the moment...hmmm, who did I loan that to? Anyway, I'd be willing to give away my first copy (I'll keep the one my MAN brought me) Anyone interested?? I know all you lurking violet lovers out there. Please throw your name into the comment 'hat' and I will draw a name at noon on Friday and announce the winner here on this post. Don't forget to check back! Good Luck and may the Violets be with you!!!!
(Seems the server is down for www.Edibleweeds.com...I'll check back on this link later)

Guilty Pleasure...

...I have to admit to loving bitter greens. It started years ago as a forced effort which then evolved into an acquired taste, but now I can say with confidence that I actually crave them quite often. Especially at times when they are at my feet for the picking. Like Pavlov's dog, my salivary glands start their ritual even as I bend to pick the garlic mustard flowers. I love dandy greens, chard, kale and the like...but give me a bitter green with a little extra zip, like arugula or mustard greens, my whole body rejoices. Today I made some mustard (the condiment) using yellow and brown mustard seeds and garlic mustard leaves. A sincere thank you to Rose Barlow at Prodigal Gardens in Wisconsin. She has, unknowingly, held my hand, encouraged and inspired me with her quiet dedication to wild eating. Rose unselfishly shares many wild foods recipes on her website, which is where I discovered her mustard recipe awhile back. I have waited, impatiently, for the profusion of garlic mustard around the farm and made the mustard yesterday.Rose recommends letting the mustard mellow for a few days but I couldn't help but dig in and slather it on a hunk of cheddar and sourdough....WOW!! It's got kick! Here is Rose's recipe: My only addition is the name!! I simply cannot improve upon this recipe...except I did use a food processor to blend it all together. Thanks, again, Rose! This mustard rocks.

KickAssMapleMustard

1 cup whole mustard seeds (yellow/brown)

1 cup white wine vinegar or Garlic Mustard vinegar

1 cup Garlic Mustard, minced

½ tsp salt

¼ cup Maple Syrup

1. Soak the mustard seeds in the Garlic Mustard vinegar overnight.

2. Put into a food processor and add the rest of the ingredients. Pulse to blend well

3. Let it all sit together in a covered container for several days to mellow.

4. Put in small jars (1/4 pints work nicely).

Note: Mustard keeps well in the fridge for many months or you can can it in a boiling water bath for 10 minutes to seal.

UPDATE: As Rose promised, this mustard mellowed beautifully in two days! Much less bite, so don't be timid. It is scrumptious!