Ye Ole Formulas from My Apothecary Days

As some of you may know, I ran a wild-harvested, hand-crafted herbal apothecary for almost five years in Mississippi from 2013-2017 called Sweet Gum Springs Apothecary.  I created and ran the apothecary with another herbalist for the first two years, Mandi Sanders, a wonderful herbalist. At the apothecary, we crafted Mississippi’s (and one of the … Continue reading

Lacto-fermented Pickles

Fermented pickles are definitely superior in taste and health benefit than vinegar-brined cucumbers.  Basically, you get a probiotic pickle. In the past, I’ve always made lacto-fermented pickles using whey (the liquid that separates from curds in milk). Whey inoculates the brine with lactobacilii and makes the ferment go faster. It was always a reliable method … Continue reading

Lard and Kitchen Memories

“Every part of Creation is indebted for its life to the other parts of Creation that have died and decayed so that it might live.” ~ Jessica Prentice, Full Moon Feast The past couple of days involved a recent kitchen experiment — rendering lard. While rendering the lard (purifying the lard), I couldn’t help but … Continue reading

Prickly Pear Jello

“Cactus grow from Alaska to Argentina, or chilly Canada to chilly Chili, and other parts of the world. People have been eating Nopalea/Opuntia for at least 9,000. It’s not too late to join them.” ~ Eat the Weeds Prickly pears are ripening on their thorny thrones right now.  And, considering their widespread presence in North … Continue reading

Pistachio Purslane Pesto

I don’t know why I haven’t thought of this before.  A traditional pesto recipe has the green goodness of sweet basil that requires the zing of a little lemon juice. Enter purslane, stage right. Purslane is THE Omega-3 powerhouse of the plant kingdom.  It also has a slightly sour taste to it, making it an … Continue reading