#foodindependence

[clinicalherbalist]

Lavender roasted potatoes for our food independence day feast. All you have to do is pour on some olive oil and salt, stir to coat the spuds, and then add in some lavender leaves and flowers. Then cover and bake at 425 until the bigger potatoes are tender. Which is maybe 40 minutes. . . . . #farmtotable #potato #prata #foodindependence

[clinicalherbalist]

Blackberry (Rubus allegheniensis) wine. I made it last year or the year before, and served it with the #foodindependence day feast. I'm not really a drinker, so to me it just tastes like rotten juice. But people said it was really nice. . If you were to choose one alcoholic drink to represent Appalachian culture, moonshine would be the one most people think of. Cornfields and secret stills, outlaws who defy authority and tun risks to make money in an impoverished landscape. And that's the Appalachia that comes to mind for many people. But moonshine is just distilled white liquor, and there are many similar drinks from all over the world. Blackberry wine is the Appalachian culture that outsiders don't know. It's wild, truly wild, but not without refinement. It's not something you would find everywhere. The people who make it usually do so for themselves. And while it can be intoxicating, it's nourishing at the same time.. . . . #blackberry #wine #appalachia #blackberrywine #proanthocyanidins

[clinicalherbalist]

The soup i made for #foodindependence day. Deer meat from the woods, with shiitakes, garlic, and potatoes from the garden, roasted over a fire. Good stuff. . . . . . #deermeat #wildgame #potato #garden

[clinicalherbalist]

Millet type grains like this are the easiest true grain to find and forage in the wild here in lexington. Amaranth and various members of the buckwheat family are also plentiful summer and autumn cereals, but not grains in the strictest sense. . . . . #wildedible #foodindependence #wildfoodlove

[clinicalherbalist]

Cattail roots and rhizomes. The skinny ones are the roots, and the thicker snakey bit is the rhizome. It's a specialized stem that helps the cattails spread. It does a very good job. Both the root and the rhizome are starchy. If you want to isolate the starch for later use, you can wash them, chop them up, pound them to a pulp in cold water, and strain off the fibrous bits, then let the water dry out. . . . In this case, i am planning on using the starch as a thickener for a deer stew i am going to make for dinner tomorrow, so i am just going to simmer the roots in some broth for 15 minutes, then let it steep until cool, which will make a thick starchy liquid that can be used right away. . . . #wildedibles #foodways #cooking #wildfoodlove #aquaponics #foodindependence

[clinicalherbalist]

Bucket o' spuds, fresh from the dirt! Some are going into the vension stew, some are going to be roasted whole with salt and fresh lavender. #foodindependence day!

[thejourney2fire]

Food independence is part of Financial Independence