While traditional wildcrafting refers to gathering herbs and plants in the wild to use for food and medicine, Wildcrafting Wednesday is a weekly blog hop for sharing self-sufficiency and homesteading tips, tried and true home-remedies, and your favorite herbal uses.
It’s a place to gather information on ways to incorporate old fashioned wisdom in our day-to-day life.
It is anything and everything herbal – from crafts to cleaning to tinctures to cooking.
It is remedies and natural cures made at home from natural ingredients.
It is self-sufficient living, homesteading, and back-to-basics tips to save food, money, and resources.
If it involves herbs or traditional methods of homemaking and home healing then we want to read about it!
In other words, Wildcrafting Wednesday is a “one stop shop” for the past weeks best tips and simple steps to become more healthy and more self-reliant! Please join us! 🙂
Featured Posts from Our Last Blog Hop
Each week, we get some incredible posts submitted by amazing bloggers. The following posts are our featured posts as determined by our readers.
Thank you to every one of our bloggers who linked up and to all of our readers for helping us pick our featured posts!
Guidelines for Participation:
1. Please link up your blog post using the Linky widget below. If you are posting a recipe, only real food recipes are permitted please. This means no processed, packaged, or refined food ingredients!
2. Please link the URL of your actual blog post and not your blogs home page. That allows future readers who find this post and go to your link to be able to find what they’re looking for.
3. Please place a link back to this edition of the blog hop in your post. That way your readers can benefit from all the ideas too. This also helps out the other participants who are hoping to get more traffic to their blogs. If you’re new to blogging here’s what you do: Copy the URL of Wildcrafting Wednesday from your browser address bar. Then edit your post by adding something like, “This post was shared on Wildcrafting Wednesday” at the end of your post. Then highlight “Wildcrafting Wednesday”, click the “link” button on your blogging tool bar, and paste the URL into that line. That’s it! If you prefer, you can grab the button below and insert it at the end of your blog post. Either way is acceptable! 🙂
4. Please only link posts that fit the blog hop description. Old and archived posts are welcome as long as you post a link back as described above. Please don’t link to giveaways or promotions for affiliates or sponsors. That keeps our links valuable in the future since a link to a giveaway three months old isn’t going to be worth browsing in three months time, but a link to an herbal tip will be.
5. Family friendly posts only.
6. Please leave a comment. 🙂
7. And bloggers, please check out the other posts and leave a comment for them too. 🙂 I know that we would all love to hear from each other. 🙂
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What an amazing turnout last week for our 100th anniversary of Wildcrafting Wednesday!
I am late announcing the winner of my Herbal Goody Bag – it is Marian Jones!!! Marian please message me your address – to chefannemarie@windstream.net. Congratulations!
Welcome to the One Hundred and first edition of Wildcrafting Wednesday!
While traditional wildcrafting refers to gathering herbs and plants in the wild to use for food and medicine, Wildcrafting Wednesday is a weekly blog hop for sharing self-sufficiency and homesteading tips, tried and true home-remedies, and your favorite herbal uses.
It’s a place to gather information on ways to incorporate old fashioned wisdom in our day-to-day life.
It is anything and everything herbal – from crafts to cleaning to tinctures to cooking.
It is remedies and natural cures made at home from natural ingredients.
It is self-sufficient living, homesteading, and back-to-basics tips to save food, money, and resources.
If it involves herbs or traditional methods of homemaking and home healing then we want to read about it!
In other words, Wildcrafting Wednesday is a “one stop shop” for the past weeks best tips and simple steps to become more healthy and more self-reliant! Please join us! 🙂
Featured Posts from Our Last Blog Hop
Each week, we get some incredible posts submitted by amazing bloggers. The following posts are our featured posts as determined by our readers.
STAMP Out Cramps – An Essential Oil Blend for PMS by The Gray Area
Thank you to every one of our bloggers who linked up and to all of our readers for helping us pick our featured posts!
Guidelines for Participation:
1. Please link up your blog post using the Linky widget below. If you are posting a recipe, only real food recipes are permitted please. This means no processed, packaged, or refined food ingredients!
2. Please link the URL of your actual blog post and not your blogs home page. That allows future readers who find this post and go to your link to be able to find what they’re looking for.
3. Please place a link back to this edition of the blog hop in your post. That way your readers can benefit from all the ideas too. This also helps out the other participants who are hoping to get more traffic to their blogs. If you’re new to blogging here’s what you do: Copy the URL of Wildcrafting Wednesday from your browser address bar. Then edit your post by adding something like, “This post was shared on Wildcrafting Wednesday” at the end of your post. Then highlight “Wildcrafting Wednesday”, click the “link” button on your blogging tool bar, and paste the URL into that line. That’s it! If you prefer, you can grab the button below and insert it at the end of your blog post. Either way is acceptable! 🙂
4. Please only link posts that fit the blog hop description. Old and archived posts are welcome as long as you post a link back as described above. Please don’t link to giveaways or promotions for affiliates or sponsors. That keeps our links valuable in the future since a link to a giveaway three months old isn’t going to be worth browsing in three months time, but a link to an herbal tip will be.
5. Family friendly posts only.
6. Please leave a comment. 🙂
7. And bloggers, please check out the other posts and leave a comment for them too. 🙂 I know that we would all love to hear from each other. 🙂
The following button will link back to this edition of Wildcrafting Wednesday.
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This time of year is kind of bitter sweet. Summer is ending soon but there is still lots of good produce out, not necessarily in my garden, and school is starting today. Jonathan is sleeping in until 8:00am at which time we will have our first day of 11th grade at home. Sigh….where has the time gone? At least today we will e-a-s-e into the school routine with vocabulary, math review, government ,french and chemistry. Actually chemistry already started with the weekly class at Summit Academy where he will also have Algebra II and American Lit. Oooohh it is going to be a big year!
But until I wake him, here is what I have been up to! Picked some beautiful raspberries off our bushes yesterday –
not enough for a pie but enough to munch!
Processed a GIANT amount of peaches into jam and freezer bags!
Giant box!
The peeling process
Finished,ready for jam
Had a couple chopped peaches in my chardonnay.
Attempted Corn Cob Jelly but it is not set up and it may just be corn syrup. 🙂
Cobs for jelly, corn for creamed corn.
Picked some figs from the neighbor last week – so stinking sweet!!!!
With the leaves I will dry them for teas. What? you say, yep fig leaves are really good for you. Check it out –
According to the USDA, figs are one of the highest sources of fiber and calcium. Figs have antioxidants and a laxative effect on the body. Figs contain fiber, magnesium, copper, manganese, calcium and vitamins A,B,C and K. Besides these vitamins, the figs also contain folic acid, sodium and zinc.
Fig leaves – Fig leaves are best known for treating diabetes, but there are many other uses for the fig leaves. There are many homemade remedies from treating diabetes to treating bronchitis, genital warts, liver cirrhosis, high blood pressure, skin problems and ulcers. Fig leaves are not used as much as they should be. Most of the remedies for the fig leaves use the sap or the milk of the sacred tree. Fig tinctures or poultices should be used immediately and fresh batches made daily.
Today is the 100th edition of Wildcrafting Wednesday so we must celebrate!!! Would you like to win an Herbal Goody Bag from me? Here’s what you have to do to try and win.
Leave a comment, telling me what your favorite essential oil scent is – I may be mixing something to the individual’s liking. 🙂
Link up one or more of your posts with this blog hop, but please comment that you did it. On Saturday, I will announce the winner and sent out the prize. Good Luck!
Welcome to the One Hundredth edition of Wildcrafting Wednesday!
To celebrate this milestone, each blog host is doing something special on their site, so be sure to visit each host to get in on the fun! 🙂
Thank you for 100 wonderful editions of Wildcrafting Wednesday, and Good Luck! 🙂
While traditional wildcrafting refers to gathering herbs and plants in the wild to use for food and medicine, Wildcrafting Wednesday is a weekly blog hop for sharing self-sufficiency and homesteading tips, tried and true home-remedies, and your favorite herbal uses.
It’s a place to gather information on ways to incorporate old fashioned wisdom in our day-to-day life.
It is anything and everything herbal – from crafts to cleaning to tinctures to cooking.
It is remedies and natural cures made at home from natural ingredients.
It is self-sufficient living, homesteading, and back-to-basics tips to save food, money, and resources.
If it involves herbs or traditional methods of homemaking and home healing then we want to read about it!
In other words, Wildcrafting Wednesday is a “one stop shop” for the past weeks best tips and simple steps to become more healthy and more self-reliant! Please join us! 🙂
Featured Posts from Our Last Blog Hop
Each week, we get some incredible posts submitted by amazing bloggers. The following posts are our featured posts as determined by our readers.
Thank you to every one of our bloggers who linked up and to all of our readers for helping us pick our featured posts!
Guidelines for Participation:
1. Please link up your blog post using the Linky widget below. If you are posting a recipe, only real food recipes are permitted please. This means no processed, packaged, or refined food ingredients!
2. Please link the URL of your actual blog post and not your blogs home page. That allows future readers who find this post and go to your link to be able to find what they’re looking for.
3. Please place a link back to this edition of the blog hop in your post. That way your readers can benefit from all the ideas too. This also helps out the other participants who are hoping to get more traffic to their blogs. If you’re new to blogging here’s what you do: Copy the URL of Wildcrafting Wednesday from your browser address bar. Then edit your post by adding something like, “This post was shared on Wildcrafting Wednesday” at the end of your post. Then highlight “Wildcrafting Wednesday”, click the “link” button on your blogging tool bar, and paste the URL into that line. That’s it! If you prefer, you can grab the button below and insert it at the end of your blog post. Either way is acceptable! 🙂
4. Please only link posts that fit the blog hop description. Old and archived posts are welcome as long as you post a link back as described above. Please don’t link to giveaways or promotions for affiliates or sponsors. That keeps our links valuable in the future since a link to a giveaway three months old isn’t going to be worth browsing in three months time, but a link to an herbal tip will be.
5. Family friendly posts only.
6. Please leave a comment. 🙂
7. And bloggers, please check out the other posts and leave a comment for them too. 🙂 I know that we would all love to hear from each other. 🙂
The following button will link back to this edition of Wildcrafting Wednesday.
Powered by Linky Tools
Click here to enter your link and view this Linky Tools list…
While traditional wildcrafting refers to gathering herbs and plants in the wild to use for food and medicine, Wildcrafting Wednesday is a weekly blog hop for sharing self-sufficiency and homesteading tips, tried and true home-remedies, and your favorite herbal uses.
It’s a place to gather information on ways to incorporate old fashioned wisdom in our day-to-day life.
It is anything and everything herbal – from crafts to cleaning to tinctures to cooking.
It is remedies and natural cures made at home from natural ingredients.
It is self-sufficient living, homesteading, and back-to-basics tips to save food, money, and resources.
If it involves herbs or traditional methods of homemaking and home healing then we want to read about it!
In other words, Wildcrafting Wednesday is a “one stop shop” for the past weeks best tips and simple steps to become more healthy and more self-reliant! Please join us! 🙂
Featured Posts from Our Last Blog Hop
Each week, we get some incredible posts submitted by amazing bloggers. The following posts are our featured posts as determined by our readers.
Thank you to every one of our bloggers who linked up and to all of our readers for helping us pick our featured posts!
Guidelines for Participation:
1. Please link up your blog post using the Linky widget below. If you are posting a recipe, only real food recipes are permitted please. This means no processed, packaged, or refined food ingredients!
2. Please link the URL of your actual blog post and not your blogs home page. That allows future readers who find this post and go to your link to be able to find what they’re looking for.
3. Please place a link back to this edition of the blog hop in your post. That way your readers can benefit from all the ideas too. This also helps out the other participants who are hoping to get more traffic to their blogs. If you’re new to blogging here’s what you do: Copy the URL of Wildcrafting Wednesday from your browser address bar. Then edit your post by adding something like, “This post was shared on Wildcrafting Wednesday” at the end of your post. Then highlight “Wildcrafting Wednesday”, click the “link” button on your blogging tool bar, and paste the URL into that line. That’s it! If you prefer, you can grab the button below and insert it at the end of your blog post. Either way is acceptable! 🙂
4. Please only link posts that fit the blog hop description. Old and archived posts are welcome as long as you post a link back as described above. Please don’t link to giveaways or promotions for affiliates or sponsors. That keeps our links valuable in the future since a link to a giveaway three months old isn’t going to be worth browsing in three months time, but a link to an herbal tip will be.
5. Posts containing profanity will be deleted without notification.
6. Please leave a comment. 🙂
7. And bloggers, please check out the other posts and leave a comment for them too. 🙂 I know that we would all love to hear from each other. 🙂
The following button will link back to this edition of Wildcrafting Wednesday:
Powered by Linky Tools
Click here to enter your link and view this Linky Tools list…
I used to purchase Pop Tarts regularly, like two boxes or so a week. My family loved these weird, cardboard like fake pastries.
weird iced tart
My dear Jonathan has been asking for them for about 6 months now until he finally stopped asking. 🙂
No, I am not a mean mom!!! Have you seen the list of ingredients on the Pop Tart box? I count 39 ingredients!
I told the guys, I CAN learn to make these and they WILL taste delish! Finally I found a recipe that looks incredible so I am going to try it today and will update the results. Here is the link for the recipe I am using:
Pastry 2 cups (8 1/2 ounces) all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats 1 large egg 2 tablespoons (1 ounce) milk
1 additional large egg (to brush on pastry)
Cinnamon Filling (enough for 9 tarts) 1/2 cup (3 3/4 ounces) brown sugar 1 to 1 1/2 teaspoons ground cinnamon, to taste 4 teaspoons all-purpose flour 1 large egg, to brush on pastry before filling
Jam Filling 3/4 cup (8 ounces) jam 1 tablespoon cornstarch mixed with 1 tablespoon cold water
Alternate fillings: 9 tablespoons chocolate chips, 9 tablespoons Nutella or other chocolate-hazelnut paste or 9 tablespoons of a delight of your choice, such as salted caramel or a nut paste
To make cinnamon filling: Whisk together the sugar, cinnamon, and flour.
To make jam filling: Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.
Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.
Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.
Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9″ x 13″ pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.
Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.
Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.
Charming tip from King Arthur: Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.
Bake the tarts: Remove the tarts from the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.
Whole Wheat Variation: I was itching to swap out 1/2 cup of the flour with whole wheat flour. I am sure it would make it more deliciously breakfast.
Pop Tart Minis: The biggest struggle I had with these was the size. I actually like my baked goods on the tiny size, thus I think this could make an adorable batch of 16 2 1/4″ x 3″ rectangles.
Savory Pop Tarts: Nix the sugar in the dough and halve the salt. Fill with pesto, cheese, ground nuts or olives, or any combination thereof. Brush the tops with additional egg wash and sprinkle with poppy or sesame seeds. Please invite me over.
Do ahead: The sweet versions should keep at room temperature in an airtight container for a week. If you’d like to make them further in advance, I vote for freezing them unbaked between layers of waxed paper, and baking them as you need.
Warm kitchen warning: Guys, I live in an inferno, the kind of steam-heated, 85 degrees inside (68 gorgeous degrees outside) existence many other New Yorkers are familiar with. Between the heat and yesterday’s rainy humidity, me and this dough were struggling. To keep it from being too warm and soft, I was stuffing the trays of dough in the freezer for 10 minute shifts almost every time I worked with them. If you find yourself in an overly warm kitchen working with dough that gets soft too quickly, just keep using your freezer. The 10 minutes here and there that you extend this project will save you many gray hairs as the dough becomes easy to work with again.
Might need to go out and get Nutella for a filling for a couple and use some peach jam and strawberry jam and maybe cinnamon and brown sugar. What would be your favorite flavor? ***UPDATE – I made this and the NUTELLA was an incredible filling!!!****
How about granola? Yeah you could go buy a box but it is soooooo easy to make, I promise! My friend Juli gave me a recipe that she uses and I found it came from Ina Garten, probably someone else too. Easy peasy! I personally cut mine into bars but you may like to let it get nice and dry and crumble it up. If you do that use less honey. Here ya go!
Fruity Almond Granola
2 Cups old fashioned oats
1 cup sliced or chopped raw almonds
1 cup shredded coconut
1/2 cup wheat germ or oat bran
3 Tablespoons coconut oil
2/3 cup honey(remember use less for drier granola)
2 Tablespoons brown sugar(found I can do without this)
1 1/2 teaspoons real vanilla
1/4 teaspoon kosher salt
1 1/2 cups dried fruits(I use cranberries and raisins)
Preheat oven to 350o. Butter an 8×12 pan and line with parchment(don’t skip on this)
Toss the oatmeal, almonds, coconut and wheat germ together on a sheet pan and bake for 10-12 minutes, stirring occasionally, until lightly browned. Transfer to a large mixing bowl.
Reduce oven to 300o/
Place the coconut oil, honey, sugar, vanilla and salt in a small pan. Cook until smooth over medium heat. Pour over oatmeal mixture, Add fruit and stir well.
Pour mixture into prepared pan. Wet fingers and lightly press the mixture evenly into the pan. ***At this point, if you want, you can add some dark chocolate chips over the top and press into mixture, mmmmmmm good!
Bake for 25 minutes until light golden brown. Cool for 2-3 hours. Take the parchment sheet with the granola out onto a cutting board and cut into squares or rectangle bars. ENJOY!!!!
And another makeover – what about boxed frosted flakes or corn flakes. My hubby still eats those and I buy them even though I know all the junk that is in them but it is one of the only things he requests to have in the house at all times. Recently I read from the book “The Prepper’s Cookbook” by Tess Pennington that you can make your own corn flakes. WOW!!! Always wondered how they make it. I don’t have an Amazon affiliate account yet. but I am sure you can click it if interested in purchasing the book.
Homemade Corn Flakes
serves 3
1 Cup fine or medium-fine cornmeal
1/4 cup granulated or powdered sugar(optional)
water
Set an ungreased metal skillet over medium heat. Sift a thin layer of cornmeal over the skillet.
Fill a spray bottle with water and spray the cornmeal until it is moistened but not soaked.
Without touching the cornmeal mixture, let it cook slowly until the water is halfway evaporated; immediately sift sugar over the top, if using.
Cook until water has completely evaporated and the flakes begin releasing from the bottom of the skillet. The flakes will be large.
Store in an airtight container for up to 2 weeks. SWEET! No pun intended! 🙂
I would have to make 2 batches each time because John eats it EVERY day. At least he throws a ton of fruit on top.
Welcome to the One Hundred and Second edition of Wildcrafting Wednesday!
Herbal Antibiotics by Living the Simple Life
100+ DIY Remedies for Colds, Flu & Everything Else by Real Food RN
Poverty Jelly 2 by Modern Homesteaders
Bella Vista Farm 