Spruce tips are delicious, nutritious and easy to forage. Here are some spruce tip recipes for you to try
Fiddleheads are the unopened leaves of the ostrich fern. Young fiddlehead fronds are a favorite among foragers as they are delicious. Want to know how to identify and cook fiddleheads? We've got your back!
You can hire an auto shipping company that uses environmentally-friendly practices to transport your ride between locations.
Wild blue violets are one of the first flowers to grace your spring garden. While some consider them weeds, the beautiful deep blue flowers and heart-shaped leaves provide a wealth of benefits including culinary and medicinal applications.
Collecting sap to make maple syrup is as easy as pie. Here's how to tap a maple tree to make maple syrup.
Violets are a wonderful spring delight. The color can be steeped from the flowers by making a simple tea. When you soak the flowers in hot water, the water turns a dark blue color. Add an acid (like lemon juice) and it turns the most incredible violet pink. The change is so dramatic that violets served as litmus tests for early scientists. Take a look:
Making violet jelly is a very simple process. It doesn’t have a strong flavor, but the color is a great addition to scones or cookies.
What you need:
- 3 Cups violet flowers
- 2 1/2 cups boiling water
- 2 tbsp lemon juice
- 1 pack liquid pectin
- 6 cups sugar
Place the violets in a bowl and pour the boiling water over them. Allow to steep until the water is a dark blue color.
Strain the flowers out and add the lemon juice.
Place this mixture on the stove in a pot and add the sugar. Bring to the boil and pour in the pectin. Cook at a rolling boil for 1 minute stirring constantly. Remove from heat and cool a little before pouring into jars.
Jars should be washed and clean before use. Place them in the oven at 400 degrees F for 10 minutes. Boil lids in water for 10 minutes to ensure all bacteria has been killed.
Violet Simple Syrup
- 4 cups violet blossoms
- 4 cups boiling water
- 1 tbsp. lemon juice Omit if you want the syrup to be blue)
- 4 cups sugar
Place the violet blossoms in a non-metal bowl and cover with boiling water. Leave to steep overnight. Drain the water off but don’t squeeze the flowers. Add lemon juice to the violet water until the desired color is achieved. Pour the water into a pot and bring to the boil. Add the sugar and stir until dissolved. Bottle and refrigerate until needed.