The Major and Royal...Mullein

Mullein came to me on it's own: growing at Amy's in East Montpelier...it called to me. Standing tall with it's strong green leaves and lovely nearly-falling-to-me-small-and-delicate yellow flowers. She gave me a plant. So small then, this is what this tiny beginning became. Thank you Amy. 

I grow Mullein because I dry the leaves and drink it's tea to help with my asthma and allergies (also past-time bronchitis). I tincture the root for the same reason(s). I am experimenting with having small doses of leaves with my salads. 

For more info, visit awesome link: http://www.motherearthliving.com/plant-profile/herb-to-know-mullein-verbascum-thapsus.aspx

Enjoy your currants! They're good for you!

Today's red currant and elderflower harvest.

The red currents have been coming strong this year: Now, they are probably at their peak here on the northern end of the farm. I usually make jam or jelly, but have been dropping some into my yogurt with some muesli. So I was curious: How good are they for you? What's in them? 
Red Currant Health Benefits: 
Red currants contain Vitamin C and therefor boost the immune system and help prevent free-radical damage in body cells; they contain Vitamin B6, so are beneficial to new skin sell formation; contain magnesium, so help with nerve transmission, detoxification and energy production; and, finally, are a source of iron and assist in the formation of red blood cells. 

Homemade Mayo!

My friend Donna explained to me how easy it is to make mayo: and ultimately convinced me to give it a try. So easy! Yes...I made mine with one duck egg yolk, olive oil, some French veggie oil that my friend Alex brought me from France, mustard, lemon juice, salt and pepper. Donna made here's with one whole chicken egg, olive and canola oils, lime, Bragg's vinegar, salt and pepper. Her's was lighter and whiter and "kicked up" a bit. Mine was pretty hefty...but yummy all the same (think I'll try the next one with the white and a bit of water). Not sure I'll ever buy mayo at the store again—and eager to try out garlic mayo, indian-herb mayo, fennel or mint mayo...etc... 

An Amazing Moment

Sunset, Spring 2016, Stowell Farm

On these rainy days and evenings (which I am grateful for) I think back on this. (Looking from the house, north, this spring.) 

Herb Butter and Ghee

Traditional Ghee

Ghee is a traditional clarified butter of ancient India. It is basically unsalted butter cooked down so that the milk solids collect and are strained. You can read about it here: http://wellnessmama.com/24267/make-ghee/. In the recent batch, we added buttercup essence, cardamom, turmeric, ginger, clove and sea salt (anti-inflammatory and uplifting). I'm also super into herb butters: check out this link for some great ideas: http://markbittman.com/spicing-up-butter-with-herbs. That said, you can pretty much make it all up on your own. Today, I made one with fresh herbs from the garden: dill, marjoram, cilantro, borage, basil...and added salt and lemon pepper. I also made one from dried herbs: coriander, cumin, turmeric, cardamum, marjoram...and salt and pepper. The second is totally my favorite, but I love them both. They're all super easy to make and yummy.