Red Salmon Fish Bliss Order 2017!

A WARM HELLO to all the Beautiful Red Salmon Fish Bliss Group People!OLYMPUS DIGITAL CAMERA
It’s our 8th year of Red Salmon Bliss Order! It’s time we gather together in anticipation of an amazing harvest from our favorite local Fisherman and Fisherwoman Couple, who head back up to Alaska to fish in their Families Fisher Peoples Co-op!
Still, one of the world’s cleanest and most monitored watersheds, we are blessed with this nutritious and delicious food, in this beautiful world, with the helping hands of all, supporting each other from catch to delivery.
If you wish to order, please get back to me ASAP so I can start compiling information….we MUST have our order gathered by Friday, May, 26th, 2017. Please help to keep this organized for the group…..think hard, think fast, and get back to me ASAP! I will follow up your order with payment details!
Our best price discount comes in at 102 share orders. We win, either way!!! TOGETHER!!! Group power supporting our local small fishing boat peoples! Group Price structure will be released to me soon, but in the meantime, lets get this salmon group ordering boat afloat and prepare our orders!
To Order, simply email your order to lemonlotus@gmail.com. I will respond verifying your order, the amount due, and my address. Upon receiving your fish deposit, I will notify you that your order is placed. Our second half of fish payment will depend on how large our group order is, we are shooting for the lowest group pricing available!
Any questions? Send an email! Please be aware, I spend much time foraging and teaching in the field, so please be patient with me as I answer questions and get information out to everyone! Thank you for supporting local and regional wild foods!
Gulyás Blessings! 
Summer L. Farkas Takács-Michaelson, CH
Serendipity Plant Lore School of Ethnobotanical Studies​


 
“The person who says it cannot be done should not interrupt the person doing it.”

Chinese Proverb.

A Gluten-Free Hungarian Dinner Workshop

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Paprika!

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Szerelem fűszerek! Love Spices!

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Home raised eggs! 🙂

I love that I can share one of my all time, favorite dishes from childhood. My Grandmother would put me in charge of the noodle pot, that was always my duty! Sometimes, we would make dumplings together, sometimes we made pinched dough things, other times, we rolled out handmade noodles. All of my Grandparents and relatives had pots ongoing on the stove. There was always soup, there was always broth, a bone cooking for something. When we cooked, in the summertime, we picked things as we needed from the farm garden. In winter, we picked what we needed from the carefully packed pantry. When we cooked, we would talk, and share stories, or we would sing! And always, food is made with Blessing woven in. ~Summer 

This workshop comes after much request from students! On Saturday, February 28th at 2 PM, join us for a Gluten-Free Hungarian Dinner, made from scratch. We will make my Grandmother Gizella’s Stuffed Peppers with all the traditional side dishes. If you’re not gluten-free, you will not notice the difference in taste or texture, so if you’re interested in learning to cook this fabulous dish, do not let those words deter you! We will come together and cook, then we will eat together, and you will go home with my families much cherished recipe, to bring a blessing to the people you cook for and love. The cost for this workshop dinner is $50, it is hands on, and includes all the ingredients for your dinner, organic and humanely sourced. Pre-registration for this workshop is required.

When: Saturday, February 28th, 2015

Where: Vancouver, WA

Time: 2:00 PM

Cost: $50.00

What to Bring: Your Loving Hands!

To Register, email lemonlotus@gmail.com

(c) 2015, Summer Farkas Takács-Michaelson, CH

All Rights Reserved.

Holly Remembrances

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Home-Made Table Wreath With a Garden Holly.

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Beautiful Vintage inspired Fabric gifted from a Friend Transforms Our Dinner Blessing Table!

I am happy with how our table wreath turned out this year! I kept this very simple. This very much reminds me of my family, who harvested wild holly right here in Southwest Washington wooded areas for many decades. My family would harvest and then load on a truck and drive it down to California for California peoples to purchase greenery for their holiday celebrations. My family was always appreciated for their foraging work, and would have the same customers, year after year! This was in a time when joy was at a simpler level, when people wanted to buy from each other the efforts of work that turned into celebration. Making this table wreath feels strongly in connection with the traditions and stories of our family’s life. I may add to the wreath, maybe not quite finished, and our Holly Tree has abundance for us, always.

 

 

(c) 2014, Summer Farkas Takács-Michaelson, CH

All Rights Reserved.

7th Annual Ol’ Fashioned Fermenting and Preserving the Autumn Harvest Workshop!

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Imádom!

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A Toast to Bugs!!!

7th Annual Ol’ Fashioned Preserving the Autumn Harvest Workshops are coming up! A favorite workshop, this is a fun, hands on workshop devoted to the understanding of traditional food storage techniques that use the basic gifts of earth, air, water and salt to put up food in a creative and individual way, to best enhance the flavor, nutrition, over-all health and pure excitement of fresh, local whole food and garden harvests. This class is poetry in motion and participants are encouraged to bring their ideas, questions and recipes, every class is unique!

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Swirling Lekvár!

We’ll cover techniques for Lacto-Fermentation, Pickling, Oiling, Wet and Dry Salting, Summer’s Hungarian Salt Preserves, Drying, Cold Cellar Storage and more low energy techniques and recipes!

This class is also potluck, so please bring a dish to share, your own plate, mug, fork, spoon and napkin. Cost: $40, Pre-registration only to guarantee a spot!

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That’s a Crock of…!!!

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Cabbage Fingers. 🙂

What to Bring: A dish and or snack to share, pen and paper, eating utensils, questions, and a heart ready to have fun!

Saturday, November 22nd, from 2-4 PM’ish. To register, send an email to lemonlotus@gmail.com

(c) 2014, Summer Farkas Takács-Michaelson, CH

All Rights Reserved.

Májas hurka Hungarian Liver Sausage…Igen!!!

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I love Hungarians!

Continued from Hungarian Sausage…Igen!!!!!

https://serendipityherbals.wordpress.com/2014/08/27/hungarian-sausage-igen/

Gizzards always look like jewels to me! And these have been gifted for a shared sausage making venture from one of our beautiful local farms, Friendly Haven Rise Farms. http://www.FriendlyHaven.com These babies are thawing so I can clean them for the making of a very traditional Hungarian Sausage! When cooking, I believe love must be woven into the making. They are now finished, so am writing more on making them. As always, the food comes with story. A memory, as food for me is as much living present, contribution to the future, and memory of old.

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Thawing Chicken Gizzards from Friendly Haven Rise Farm!

When I was growing up, there were many interesting places I would find around my Grandfathers houses. In our Family, when we were young, we lived with Grandfathers and Grandmothers, who had many nooks and crannies on their homesteads. As I grew older, being a military child, we moved all over the world, but I was lucky enough to return during the summers to stay again with Grandfathers and Grandmothers. So my Great Grandmother Zsa Zsa was a true chicken farmer, on a very large scale (a thousand plus at a time) watched and guarded by her and the dogs. She knew so much about everything, about growing, about sewing, about making…she made just about everything she owned!

And in this growing, raising and sewing, she also preserved everything in ways that required mostly just the cold of the ground beneath the house, things wrapped in cloth, in hay, sand, newspaper, string, covered with afghans. From the ceiling in a dedicated food room, she had meat hanging and sausages. She would have the peppers in strands, and garlic in braids. Dried mushrooms danced on strings, herbs in bundles and paper bags. In the food room, she had stacks and stacks of foods and boxes of jars of home-made things, things I swear are beyond the imagination of what can be preserved with certain olden ratios. Cakes and breads, pie makings, cheese. I am not sure if our modern day recipes really reflect safety and improvement, rather, there is a dependence on appliances instead of Earth. That’s a writing for another day!

So making sausages reminds me of her, anya Zsa Zsa. Of how, when we make something, it is a celebratory event. It is making love with ones hands and ones heart and ones head and ones senses, ones touch, ones smelling, ones seeing. It is a process of faith that whatever is made will turn out just perfect….because the teaching of the rural mountain dweller is you cannot always go buy what a recipe calls for, you use what is on hand in the larder that you and your neighbors have grown. In these days of wondering what the future will ever bring in our society, I can just imagine my nagy Nagyanya Zsa Zsa’s response! She would have spit on the ground for dramatic emphasis, and she would point to the Earth!

And so, here are the jewels, the gizzards, given to me by Jacqueline and Joseph Freeman, to make sausage out of. Here is the process for making Májas hurka, a fresh liver and offal sausage.

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A Pig Heart

Gather your meats. Submerge your meats in ice cold water up to a day before processing, so as to leach any last remains of blood from the organs. While there are Hurka sausages made of blood, they are fresh blood only, not old. I use only meats of animals well raised, humanely, in traditional style. Beef grass-fed only, pastured pigs, pastured chickens. I used 51 chicken gizzards from Jacqueline’s Farm, an assortment of livers, hearts and gizzards and tail flap fat pads from my own recently butchered chickens, 2 pig livers and 2 pig hearts from my friend Barbara John’s, and a batch of frozen head cheese that I had made about three weeks prior from my friend Melissa Church’s pigs. To this, I added some chopped grass-fed beef fat and organic pastured herb eating pig fat from my friend Lynn Tidland’s pig. Be sure to clean your meats well, wash them very clean, and cut extraneous veins, trim off membranes from the heart. A rule of thumb is to keep meats very cold to make the slicing easier and keep them fresher.

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Pig Liver

Here are the chicken gizzards cut open. I love to cut gizzards with a good buck knife! Here I have sliced them in half, revealing their stomach contents. Clean out the stomach contents, but do not throw away. Cut away the meat from the gizzard wall. Pictured below, left is the gizzard wall after meat is removed.

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Gizzard Wall with Meat Removed

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Chicken Gizzards Sliced In Half

Here is a picture of the gizzards with stomach contents removed, waiting for another bath to remove stray particles before the meat is cut away.

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Sliced Gizzards with Contents Removed Waiting for Bath

Next, this picture is a little wonky because I am trying to get a good angle of a tendon attached to a gizzard. Remove the tendons. Wash them AGAIN.

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Remove Those Tendons!

Drop the thrice cleaned gizzard meat pieces into a bowlful of Cold Rosemary Garlic Vinegar while you process the rest. This handmade vinegar below is made by my close friend Cynthia Hoffman. The vinegar will keep the gizzards fresh and flavor them beautifully.

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Gizzard Meat Soaking in Cynthia Hoffman’s Homemade Rosemary Garlic Vinegar!

Remember I said do not throw away the gizzard contents? In this case, they are full of organic grass, little pebbles and quality legumes. I saved everything I scooped out and fed to our own chicken flock. They are so thankful for these tidbits as they go wild for them! You can also compost them in a special bin or a special place you bury animal trimmings.

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Gizzard Contents Shall Not Be Wasted! To the chicken flock they go…watch their excitement!!! 🙂

Next, chop your fats! Pastured, organic fats only please! I used fat pads from retired layers, pastured beef fat from my friend Heather Velazquez, and pastured pig fat from my friend Lynn mentioned above and a little left over from my friend Melissa mentioned above.

Place all prepared meats and fats together in a large crock or bucket, and mix in spices. I used Sage, Marjoram and Thyme from Erin Harwood’s Farm Garden Delights http://www.gardendelightsfarm.com.

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Organic Marjoram from Garden Delights

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Organic Thyme from Garden Delights

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Organic Sage from Garden Delights

Garlic and Basil from my friend’s farm Storytree Farm and my own garden plot here at Serendipity Plant Lore School of Ethnobotanical Studies!

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Organic Garlic from Storytree Farm and Serendipity Plant Lore School of Ethnobotanical Studies

Himalayan Sea Salt from our Serendipity Azure orders group.

Black Pepper from Mountain Rose Herbs. I would grow this if I could!!! But when I cannot grow or forage something locally up here, first I check with other local area Herbalists, and then I use Mountain Rose Herbs as the backup larger regional supplier, because their standard of ethics is in line with my own values, and they are supportive of the deep tradition of Herbalism we are part of, as opposed to marketing products

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Organic, Fresh Ground Pepper!

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This black pepper, to be as fresh as possible, is not ground until it is added to the meat mixture.

Kalocsa, Hungary Paprika. I used plenty of sweet smoked from Kalocsa and Hot Paprika from Kalocsa. I used some Szeged Sweet Paprika as well, along with a special Turkish pepper from Aleppo, Turkey. The Paprika is very special, they each have their own flavor profile, and each Paprika from each region of any place has its own, distinctive flavor as it works with the particular soil nutrients, sun, and rainfall patterns and palates of people in a region. For Hurka sausages, these are the best places to obtain paprika for the traditional style. The Magic Mountain Basil I grew in my own yard. I also used a goat culture.

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The BEST Paprika and Magic Mountain Basil grown in my herbal garden!

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Aleppo Pepper from Aleppo, Turkey!

Mix all these wonderful spices and fresh garlic cloves! Put all prepared meats on ice, in a freezer, or someplace in ice cold well water prior to grinding. Here they are sitting in Pyrex bowls before being cooled.

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Meat and Fat Mixed with Spices ready to be cooled down!

Bring your near frozen meats to your grinder and grind away!

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Freshly Ground Offal Meats!!!

At this point, I tried some ground sausage in a home-made batch of Chili Verde from tomatillos growing wild in my yard and from one of my favorite farmers Anne Lawrence, looking good! This chili verde had been cooking ongoing for 4 days…when it becomes PERFECT! Here is a post I made about Chili Verde a while back, I have a long history with fire roasting Hatch New Mexico peppers and green chili cooking under the watchful eye of a Mexican Family I worked for. The Family would go on an annual pilgrimage to Hatch, and we would spend two weeks fire roasting them in a great big roasting wheel, together, over fire, taking turns in a task that takes much energy. We would roast truckloads to put away for the whole years worth of chili verde! If you’re interested in the step by step recipe and more pepper musings, read it here:

https://serendipityherbals.wordpress.com/2013/08/29/the-hungarian-mexican-cartel-and-a-sacred-chili-verde-recipe/

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My homemade Chile Verde. Pretty much to die for!!!

Time to season and taste again with some home-cultured sour cream and fresh dill!

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Taste Test!

When spices are splendid, then I added some Tokaji Furmint for a binder. Amazing, and gives extra fermentation potential for the sausage as it short ages (some sausages require longer aging, but I made these for to be fast and fresh and for braising).

Make the sausages and age them for 2 days….voila! They will deepen in flavor as they age.

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I LOVE the look of home-made Sausages!

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Drying out and Aging. 🙂

Now, to eat them up Hungarian way! We eat these gently braised in an oven at low temperature, in hard apple or fresh apple cider (you could use apple juice too). Serve them up with cultured sour cream and dill on the side, baked in acorn squashes with butter and apple cider (we did this with our LAST 2 acorn squashes from the previous year grown from Yacolt Mountain Farm and Nursery http://www.yacoltmountainfarmandnursery.com or simmered in a pot or oven on a bed of sauerkraut, Traditional Hungarian style!!! What a nutritious and beautiful way to eat the the whole of the animals we raise, or our local neighbors raise. 🙂

This has been a beautiful shared opportunity from a precious farm, that also honors something I hold dear to me, the traditional foods of my family for generations. The pure fun for me to share this with everyone has been a gift. There was a time, in the making of food, where the good food came from the ground of soul, the food radiating from a place between places. The food comes through hard work and sweat and combined interests, but also from a place that exists before the food even existed. When bringing about gifts of Spirit, we are bringing about something from that place, and THAT is the Great Knitter, the Great Weaver, the Great God that is working through all of us.

For the sausage to be and become made, we must, in the deep tradition of my Grandfathers, be there in the making of it every step of the way. Not a product, not a thing, not something that is not something from the beyond, but IS the beyond, the beyond here present in the making. So we make, and we cook, so we take the precious bones of a process so old, and we infuse ourselves into it fully. My Grandfathers and Grandmothers, my Great Grandmother taught me that. For when we tend to the home fires, the home fires of soul, our food comes from that. We give thanks for the grace, for the heat we are given, for the kitchen that holds and keeps the home together. There are little homes, and there are greater homes, and homes within homes. All fires lit, all lives given over to the Great Beyond in the making of these sausages send their gift and their blessing back to us from that very place. Always we honor that place, whether the people have passed on that we love, our animals, our plants, our loves. This is the Great Knitting that we are all knitted in. The Great Weaving that I and my larger Family eat from. 🙂

Happy Májas!!!

(c) 2014, Summer L. Farkas Takács-Michaelson, CH

All Rights Reserved. If you share this, please attribute credit for the pictures, writing, and recipe. This is all my life, my lived experience with my community and family, and should be honored as such, as yours should be honored in the same way. Thank you! 🙂

Hungarian Sausage…Igen!!!!! :)

Gizzards always look like jewels to me! And these have been gifted for a shared sausage making venture from one of our beautiful local farms (more on the sausage in another blog post). These babies are thawing so I can clean them for the making of a very traditional Hungarian Sausage! When cooking, I believe love must be woven into the making. I will write more about them when they are finished! But for now, a memory, as food for me is as much living present, contribution to the future, and memory of old.

 

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When I was growing up, there were many interesting places I would find around my Grandfathers houses. In our Family, when we were young, we lived with Grandfathers and Grandmothers. As I grew older, being a military child, we moved all over the world, but I was lucky enough to return during the summers to stay again with Grandfathers and Grandmothers. So my Great Grandmother Zsa Zsa was a true chicken farmer, on a very large scale (a thousand plus at a time) watched and guarded by her and the dogs. She knew so much about everything, about growing, about sewing, about making…she made just about everything she owned!

 

And in this growing, raising and sewing, she also preserved everything in ways that required mostly just the cold of the ground beneath the house, things wrapped in cloth, in hay, sand, newspaper, string, covered with afghans. From the ceiling in a dedicated food room, she had meat hanging and sausages. She would have the peppers in strands, and garlic in braids. Dried mushrooms danced on strings, herbs in bundles and paper bags. In the food room, she had stacks and stacks of foods and boxes of jars of home-made things, things I swear are beyond the imagination of what can be preserved with certain olden ratios. Cakes and breads, pie makings, cheese. I am not sure if our modern day recipes really reflect safety and improvement, rather, there is a dependence on appliances instead of Earth. That’s a writing for another day!

 

So making sausages reminds me of her. Of how, when we make something, it is a celebratory event. It is making love with ones hands and ones heart and ones head and ones senses, ones touch, ones smelling, ones seeing. It is a process of faith that whatever is made will turn out just perfect….because the teaching of the rural mountain dweller is you cannot always go buy what a recipe calls for, you use what is on hand in the larder that you and your neighbors have grown. In these days of wondering what the future will ever bring in our society, I can just imagine my nagy Nagyanya Zsa Zsa’s response! She would have spit on the ground for dramatic emphasis, and she would point to the Earth!

 

(c) 2014, Summer L. Farkas Takács-Michaelson, CH
All Rights Reserved.

Home-Made, Hand Made Gluten-Free Zucchini Tortillas!

Sometimes the muse hits, and hits strongly! A friend shared a recipe for some delicious looking Zucchini Tortillas…but it required many extra processed ingredients beyond what we have in our house!
 
Two years ago, a good friend named Elizabeth Hupe-Olano taught me how to make my own home-made Traditional Mexican Corn Tortillas. They are very simple to make, and far more delicious home-made! So I just shifted the basic recipe traditional tortillas, which do not require much processing just like other flat breads, into this version here.OLYMPUS DIGITAL CAMERA
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Making your own tortillas, flat bread and fast breads out of wholesome, local ingredients feels so inspirational and brings much satisfaction to the hands. Maybe it is because of being a Woman, I do not know, but I love the feel of dough being worked between my fingers. I know it is an age old craft connection connecting me to all the women in my family, and the kneading is an artform, I know I am kneading our way into nourishment and love!
 
In this version here, I think this recipe would be very good with some wild spinach, dandelion leaves, chickweed and other plump juicy greens, using a tiny bit of bone broth to plump up drier greens such as kale if chosen instead of or with zucchini. Cooked chard would work magnificently. Chard is one of my favorite greens too, can be made in so many stunning recipes! Chard tortillas, or Chard and Zucchini tortillas.
 
A tip for cooking tortillas and blintzes, hot iron pan! Hot iron pan!!!!
 
Here I have a hot iron pan heated with home rendered grass-fed beef fat, ready to go!
 
 
 
 
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This recipe calls for close to two cups of organic oat flour. I get my oat flour from a farm in Corvallis named “Green Willow Grains” and sometimes, I order it fresh ground from Azure Farm. A regional flour grown within a couple hours of my house, I love it!
 
1 medium zucchini pureed. My zucchini came fresh picked yesterday from the Farmers at Storytree Farm, where I have been blessed to be a member for 10 years!
 
 
 
 
 
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1 and a half tablespoons homemade baking powder.
 
 
 
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Stir and then knead your ingredients together until you have a dough. If too tacky, add in more oat flour, if too dry, more pureed zucchini. Do not put the whole almost 2 cups oat flour in at once, start with a cup and a half, and add more after you have mixed to adjust.
 
 
 
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Cut dough into wedges, roll into balls. Roll thin or place in a tortilla press. This home-made tortillas press came from a very close friend as a gift, but you could use a rolling pin as well. Place your dough between a sheet of well oiled wax paper, and press down to desired thickness. I used the same piece of wax paper for all the tortillas, as the dough peels away easy if pulled out gently and the paper has adequate oiling.
 
 
 
 
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Immediately fry up, about 30 seconds to a side, in a very hot iron pan!
 
 
 
 
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Serve with whatever fillings or toppings you desire, or snack on them plain…they are hard to resist!
 
 
 
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(c) 2014, Summer L. Farkas Takács-Michaelson, CH
All Rights Reserved.
 

Dances with Ferments Behind A Billowing Curtain!

Life has been good, with lots of time in the field with the School’s Students, fellow Herbalists and the budding young Herbalists in our community! It’s been a blessed time of finding and harvesting herbs, of prayers for all, the work of the healing streams that open up as we work with medicines and foods that bring out the best of the life force. These all come with stories, the stories of actual meetings, experiences, and understandings that grow ever larger, ever closer, ever working into the everyday.

Just Monday, my very favorite actor died, Robin Williams. Such a soul and such a light in this world! There is hardly an end to the beauty that this one man, famous or not, shared with the world. In my own family tradition, we remember to always remember the light, and send our respect and our love to the dead. We hold a space in our hearts for those deceased, and while most of us did not know Robin Williams personally, our souls were touched by who he lived to be. He shared love with so many. Many are sharing love with him back. My gift to Robin was to pick up my accordion and play a song dedicated to him, along with sending a prayer to fly up to his Soul. Precious gifts we give, both in life, and in death. We give them from the heart.OLYMPUS DIGITAL CAMERA

Some of what we’ve been up to….

 

 

 

 

 

Wild Lightening Huckleberry Pie from fresh found goodness!

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Jars of ferments from uncertain thickets!!

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More ferments going from a friend’s farm!!!

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One of the school’s students, and dear friend Erin, surprised me Tuesday with this beautiful hand-made curtain for the consulting room! I am so thankful for the amazing thoughtfulness and sweetness of this gift! I love it and its usefulness adds more ambiance to the consulting room. 🙂 Thank you Erin Harwood!!! Completely heart touching!!! 🙂OLYMPUS DIGITAL CAMERA

 

 

 

 

(c) 2014, Summer L. Farkas Takács-Michaelson, CH
All Rights Reserved.
 
http://www.serendipityherbals.wordpress.com/2014/06/30/blessing-of-the-olde-world-simple-pie/
 
 

A Simple Gluten-Free Wild Berry Kasha Trail-Side Recipe!

As simple as it gets!

Turning porridge into a tasty trail side treat or home-made cereal.OLYMPUS DIGITAL CAMERA

We could talk about preserving it (dry it thoroughly), but I have to tell the Kasha Truth. It just does not last for long.OLYMPUS DIGITAL CAMERA

Better than a commercial fast food snack!

Start with two cups hulled buckwheat seeds, either raw or roasted. In my opinion, the raw is healthier. Soak your seeds in wholesome water that has a pinch of salt until they sprout their little tails for around 6-12 hours. They will absorb this water and fluff up.OLYMPUS DIGITAL CAMERA

Next, drain whatever water remains and rinse. Add in a half cup virgin coconut oil, approximately a half cup for two cups of buckwheat, and a half cup or to taste, of coconut sugar or raw honey. Next, add in chopped apples, soaked raisins, raspberries, blueberries, wild berries and nuts (we LOVE walnuts) of your choosing. A dash of home made vanilla extract and a tablespoon of cinnamon and a pinch of wholesome salt. Mix and lay out on your dehydrator trays or an oven tray. Dry at approximately 105 degrees for at least a day. Ready to start eating within 12 hours tho’.OLYMPUS DIGITAL CAMERA

I wish I could show you a picture of the finished trail side Kasha, but it gets eaten up before it is even done drying!OLYMPUS DIGITAL CAMERA

 

Home made is always best. 🙂

 

(c) 2014, Summer L. Farkas Takács-Michaelson, CH

All Rights Reserved.

Baking Soda Hearts

In a recent blog post, I promised to share recipes for some new goodies.

serendipityherbals.wordpress.com/2014/07/28/feathers-for-thoughts/OLYMPUS DIGITAL CAMERA

 

 

 

A couple days ago, I shared about stewed tomatoes, secret sauces and our wonderful dinner, with history from the ground up in my family.

serendipityherbals.wordpress.com/2014/07/29/recipe-traditional-secret-sauces-olde-school-tomato-growin-grandfather-ivans-stewed-tomatoes/

 

Today’s recipe is super simple. How to make Baking Soda Hearts! OLYMPUS DIGITAL CAMERA

I do not use store-bought chemicals for cleaning my house, ever. I will buy ingredients such as lemons, distilled white vinegar, castille soap and the like for making cleaning products, as well as the occasional Seventh Generation or Bio-Kleen product for the dishes. Everything else we make here at the house.

 

Here is a fantastic and super cleaner and degreaser recipe:

 

serendipityherbals.wordpress.com/2013/08/21/making-your-own-home-made-degreaser-cleaner/

 

A great natural scrubbing recipe is baking soda and vinegar or lemon juice mixed together. This is also good for helping to keep pipes clear, if used regularly and in preventative cycles.

 

Baking Soda Hearts for the house are a beautiful and easy way to add a pleasant and clean smell to the house while absorbing odors. It’s a fun kid project too!

For every 1 cup of baking soda, add around a third cup of filtered or distilled water. Make a paste, adding in more baking soda or water as needed, and add essential oils if you wish, of your choosing! For my recipe, I chose a few drops of Lavender and Lime Essential Oil. Essential oil is optional, and flower waters may be used instead. Pack in paste into a silicone baking mold, and allow to dry. In my house, it takes about three days for these to dry thoroughly. Gently pop them out, and place in your refrigerator, stored shoes, back of closets and drawers, bathroom, wherever!OLYMPUS DIGITAL CAMERA

They’re pretty delightful and beat buying commercial products filled with chemicals, any day!

I like to stick them around windowsills during our Pacific Northwest winter, to help absorb extra moisture. I simply set them in muffin papers, and then find little nooks and crannies to place them in. When these get older, crumble them and recycle for use as a scrubbing powder.OLYMPUS DIGITAL CAMERA

 

(c) 2014, Summer L. Farkas Takács-Michaelson, CH

All Rights Reserved.

 

 

 

 

 

 

 

 

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