Monday, September 30, 2013
Hello dear friends! The other day we set out on a little trek to gather wild rose hips for making rose hip syrup. It was such a beautiful day,
Rose Hip Syrup
Wash a quart of rosehips. Place in a plastic storage bag and smash with a hammer. Put the smashed rosehips in a pot with 1/2 - 1 cup of water. Boil until the flesh softens. Strain the mash through a jelly bag, (this takes some muscle). You'll end up with about 2 cups of juice. Put juice, 1/2 C, honey, 1 C. sugar, 1 tsp, cinnamon, 1/4 tsp. cloves, and 1/4 tsp ginger into a heavy saucepan and boil to the desired thickness (takes about 20 minutes). Pour into sterilized 1/2 pint jars, leaving 1/4 inch headspace. Place sterilized lids on top and process for 15 minutes in a boiling water bath.
Another "free" food is mushrooms. Ran and I attended a lecture on harvesting wild mushrooms, but after listening to all the cautions, we decided that except for morels, we'd buy them from the store. But here's the words of wisdom, we gleaned. Always identify the mushrooms from the at least three different reference books . Identify by description only; spore print, shape of cap, color, gills and stem. Once you've identified the mushroom by that criteria, then only look at the picture to identify them.
It was amazing that after we attended that lecture, how many different mushrooms we noticed. It really is just a matter of being observant. But edibles aren't the only thing that we gleaned.
I've decided that each post. I'd leave you with a recipe that uses simple ingredients that can be found in even the most meager pantries. This week it's molasses crinkles. My son requested them for the little seasonal package I send his family. And they are the perfect thing for Autumn. There's something so old-fashioned and homey about things made from molasses. Maybe it's because it harkens back to the early days of our country. Did you know that you can make your own brown sugar by combining 1 cup of white sugar with 1 tablespoon of molasses?
3/4 C. shortening
1 C. brown sugar
1/4 C. molasses
2 1/4 C. flour
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
granulated sugar for rolling the dough in (about 2 tablespoons)
Beat together shortening, sugar egg and molasses.
Blend in all dry ingredients.
Roll dough into 1 1/2 inch balls. Dip tops in sugar. Place sugar side up on ungreased cookie sheets
Bake at 375 degrees for 10 minutes.