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African Potato Mint
Also known as Kaffir Potato. This mint relative is grown for its potato-like tuber. These tubers can get very large, up to 4 lbs., are very high in protein, carbohydrate, iron and calcium. A so called “lost crop” of Africa that in fact is of immense value today! Thrives in hot and fairly dry conditions. Requires 6 months of warm to hot growing conditions to yield mature tubers.

Three OMRI #Organic plants will be available for drawing at tomorrow's event (will tag event when on computer). Original plant was from Timothy Noyes. Sharing the plant and will keep propagating it for EPP. Laura Halmuth this was the plant I brought for your SEWParty.
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TOMORROW NIGHT - Come on out and check out our NEW Home Propagation Project plants and 'Foster Parents'
Buy some plants - Sweet & Savory Sellabration
April 27th 5:00pm
www.facebook.com/events/1872355519715153/
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2017 Plant Sale & Spring Celebration

April 27, 2017, 5:00pm - April 27, 2017, 7:00pm

Come join us for the official kick off of the 2017 Spring season. Meet our very own Home Propagatio...

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I have an announcement to make--after waiting ALL winter. We finally have some peach seeds that germinated from last year's crop. This is a first! I have gotten everything else to germinate over the years but the peaches. Finally-success! ... See MoreSee Less

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Carolina Madera created an event for Edible Plant Project (.org). ... See MoreSee Less

2nd Wed Edible Plants Farmer's Market

April 12, 2017, 4:00pm - April 12, 2017, 7:00pm

"The EPP is taking the show on the road – As Usual! Jacquilne & Enio will be there from 4:00 unti...

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Faith Carr created an event for Edible Plant Project (.org). ... See MoreSee Less

EPP & Healing Arts

April 29, 2017, 9:00am - April 29, 2017, 12:00pm

The Edible Plant Project presents The EPP Road Show Find Tad DeGroat at the Healing Arts Festival At...

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Elderflower Champagne

Here is the simplest and best recipe for Elderflower champagne

Ingredients

8 elder flower heads
2 or 3 organic lemons
1 gallon clean water
2 tablespoons apple cider vinegar
1 pound white sugar
1 gallon glass or crock
4 glass bottles with metal fastener tops

Remove any green leaves and cut off as much of the green stem as you can
Place the flower heads in a large gallon jar, glass or crock (do not use metal for this recipe)
Heat 1 quart of the water and dissolve the sugar into it and let it cool a bit
Pour the rest of the water over the flowers
While the sugar water is cooling thinly slice 2 or 3 organic lemons with the skin on and add them to the flowers
Add 2 tablespoons apple cider vinegar
Pour the sugar water over and stir very gently
Cover with a piece of plastic or a lid so nothing gets in
Leave in a dark place for 24 hours
Strain off liquid through several layers of cheesecloth into 4 quart bottles with metal fastener tops
Leave these corked bottles in a dark place for 2 or 3 weeks than refrigerate till very cold and enjoy.

I hope you enjoy this
Blessings from Sage

Sage’s Extra Notes

You have to use glass bottles with metal fastener tops. Trust me on this: this recipe makes a lot of effervescence and it will blow out the corks. I get my glass bottles from IKEA but I think any kitchen store will have them.

Do not pick the elderflowers by a busy road where lead and other particles from car exhausts can contaminate them.

Do not substitute any other vinegar (including white) for apple cider or any other sweetener for the sugar.

Do not use water with sulfur in it –  if you have well water just buy a bottle of distilled water for this recipe.

6 comments to Elderflower Champagne

  • This is a divine drink that we are going to have to wait until next year (spring) to enjoy!!! Thanks Sage!

  • Dan Culbertson

    An Elderberry Sparkle recipe for using the dried berries instead of the flowers is at Medicine Woman’s page (http://bearmedicineherbals.com/?p=376 ). Since the berries are on the trees now it would be a good one to try without waiting for spring. without bottling the sparkle won’t last more than a day in the fridge but it doesn’t last any longer than that in my house any way.

  • Dan Culbertson

    I made a nice Elderberry Fizz drink last week using whole fresh berries (since they are on the trees right now). Basically I just mash the berries into juicy pulp, strain the juice out through a wire strainer and add an equal part water. Put that into quart canning jars and add a couple of tablespoons of sugar, some kefir whey, and a piece of ginger. Then the lids are screwed lightly onto the jars and the juice ferments for two days at room temp (no A/C – maybe 3 days wit A/C on). Chill and drink within a day. The result is a lambrusco-like fizzy wine. If you don’t like the residual pulp you can strain the water-juice mix through a fine cheese cloth before fermenting. This rich bubbly stuff will loose its fizz after a day in the fridge but it is then great for adding to salad dressings and ice tea for flavor and color or just sipping from the fridge now and then for a taste burst. By the way – I use whey from kefir rather than yogurt since kefir is a room temperature ferment. It also has some yeasts along with the lactic acid bacteria so it adds a bit of alcohol to the results but not enough to notice.

  • Dan Culbertson

    Oh, by the way, don’t throw out the pulp (skins and seeds) – dry it and use it for the Elderberry Sparkle recipe – it still has good stuff in it. I also hear you can cook it, dry it, powder it in a spice mill and add to sundry baked goods for flavor and color. Waste not, want not! Still working on that idea – maybe Elderberry Pulp / Tofu Pie? Elderberry pulp syrup for ice cream?

  • Bruce

    An Elderberry Sparkle recipe for using the dried berries or an infusion of the tea instead of the flowers is at Medicine Woman's page (http://bearmedicineherbals.com/elderberry-sparkle-a-beginners-guide-to-lacto-fermented-herbal-brews.html). Since the berries are on the trees now it would be a good one to try without waiting for spring. Without bottling the sparkle won't last more than a day in the fridge but it doesn't last any longer than that in my house any way.

  • This is the most delicious recipe….I just love this stuff. It is so beautiful and light and yummy and sweet. Wow. Thank you so much. I served some last night at a gardening class and it was a hit!

    Thank you, thank you, thank you!

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