Posted by wilde on August 24th, 2008 — Posted in Food, Vegetable
This wet year has brought out a few plants in abundance that are not normally seen in such numbers. So far, I’ve mentioned that the Elderberry harvest has been great, the blackberries were huge and in abundance, and the Joe-Pye Weed actually flowered this year. I think there are more of the wood asters and white snakeroot getting ready to flower this year than in the past couple of years, too. Jewelweed is flowering in great abundance now all along the lane, but especially in the lower, wetter areas.
Another new plant I’ve discovered along the lane is a non-aromatic mint. Sounds contradictory, doesn’t it? Most members of the Mint Family, Labiatae, have small glands that produce aromatic compounds that we’re familiar with, like peppermint and spearmint, but this plant is an exception. Crushing a leaf produces no smell that I can detect.
Having a squared stem, opposite leaves and tiny tubular flowers in the leaf axils are all characteristics that place Virgnia Bugleweed, Lycopus virginicus, in the mint family.
Virginia Bugleweed along the west side of the lane has toothed leaves that taper at each end and clusters of small, white axillary flowers. Photo taken 18 August 2008.
The toothed leaf of Virginia Bugleweed is strongly tapered at both ends.
The small white axillary flowers are tubular and without a hand lens seemingly without definition. Inspecting the flowers a little closer, you can see that the top “lip” of the bugle-shaped blossom has 2 lobes while the lower lip has 3 lobes. Nearly every set of leaves occurs with clusters of flowers.
Wild mint shares a number of characteristics with its family member, Virginia Bugleweed. Wild Mint, Mentha arvensis, sports the squared stem, opposite toothed leaves and small tubular flowers in the leaf axils. Blossoms of wild mint are typically a lilac color, but sometimes they’re white.
Wild mint grows along the east side of the upper lane, near the blackberry plants. Lower leaf sets have pairs of small leaves in the leaf axils, not flowers as the Virginia Bugleweed does.
Other characteristics that separate Wild Mint from Virginia Bugleweed are the stem texture and leaf shape. The bugleweed stem and leaves are smooth, while the stem of wild mint has a rougher feel due to numerous fine hairs. Wild mint leans to more of a trailing habit where its stem may curl slightly, whereas Virginia Bugleweed grows upright and its stems are straight.
Wild mint flower clusters, and the flowers themselves, are larger than those of the bugleweed.
Wild mint flowers cluster in leaf axils. Spiny or hairy projections of the sepals are very evident after the flowers have fallen away. Photo taken 8 August 2008.
The leaves of wild mint are oval or egg-shaped and not strongly tapered at both ends like those of the bugleweed. The leaf teeth are much more prominent on bugleweed.
Wild mint, with its strong minty scent, is enjoyed as tea because of its aromatic qualities. Bugleweed doesn’t have the minty aroma, but the entire plant has been used medicinally as a mild sedative and to treat coughs, thyroid disease, heart disease and diabetes. Studies suggest further research is warranted for treating hyperthyroidism.
Since both the wild mint and bugleweed are perennials we’ll harvest some leaves and dry them for winter tea.
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Posted by wilde on August 22nd, 2008 — Posted in Food, Vegetable
Weather is interesting to many people because it’s always changing. Daily and seasonal cycles bring changes to the weather. Outdoor activities often depend on the weather being suitable, and if it’s extremely hot or cold you’ll find many of us indoors.
If I remember correctly, 2008 is a La Nina year. For the Northeastern United States a La Nina year means the summertime weather is cooler and wetter than usual. I would say that has been true this year.
We have had a few spells of hot weather in the 90s, but those extremes were tempered with nighttime rains. I’m not sure that we’ve had an abundance of rain in 2008, but we have been blessed with rainfall quite often during these summer months.
The garden tomatoes and peppers are just now coming off and the garlic fizzled out. Just not hot enough for those guys to produce a bumper crop. The corn is fantastic in all of Pennsylvania this year. The rains have produced plants well over my head, perhaps 12 feet tall with 3-4 ears on each stalk.
Cooking some water-soaked corn right in the husk over an open fire can’t be beat! Just delicious!
Elderberries hid well for a while until I realized that they like growing in semi-wet areas. The elderberries on our land grow along the lane where they receive runoff from the spring and in the wetland area that is just to the north of the pond, which is really a catchment basin. The rainwater that drains from the dirt road travels in culverts into this wetland area before trickling into the pond. Here, I found four elderberry plants loaded with berries.
The farmer’s land just to our south has a few really nice elderberry bushes next to a small stream. Some of those went into my first Elderberry Jelly. What a nice berry flavor!
Near a small stream deep purple elderberries weigh heavy on the branches.
A 5-gallon bucket of elderberry clusters was a lot to work with and it took a few hours to twist off the berries. All those berries filled a 4 quart Dutch oven and half-filled a 2-gallon metal pail.
Sixteen pints of elderberries plucked from their clusters.
Wide-mouth pint jars were filled with elderberries, a pinch of purified sea salt was added on top and the jar was filled with water before putting on the lid. Each jar was preserved in a pressure cooker by heating the canner up to pressure, turning off the heat and letting the jars stay at pressure for 25 minutes.
Salted, elderberry and water-filled jar ready for preserving.
That five gallons of elderberry clusters made 16 pints of berries, 14 of which are preseved in jars for making pies or other treats in the future, and the remaining two were used to make Elderberry Custard Pies – one pint of berries to a pie. Just delicious!
Take your favorite custard pie recipe, pour the custard over a pint of berries in a blind-baked pieshell, and you’re in for a treat.
The last piece of Elderberry Custard Pie!
The first pie was nearly gone before I got out the camera, and the second pie went to the farmer whose elderberries were harvested the day before. After tasting the pie he exclaimed that he didn’t know elderberries could taste so good! He said he won’t be taking down that Elderberry bush afterall!
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Posted by wilde on August 21st, 2008 — Posted in Food, Vegetable
This morning I found the cereal cupboard bare except for a sample-sized box of Fiber One cereal, made by General Mills. Left behind by one of the summer guests of the mountain, I figured that the children chose all the really sweet ones first.
Fiber One sample cereal box.
I wouldn’t have purchased the small boxes because they have too much packaging to throw away. Different from the scored boxes we had as kids that doubled as bowls, this one had no scoring, and instead, the cereal was safe inside a heat-sealed plastic bag. Eating milk and cereal right from the box was fun – probably a memory from my childhood that today’s little ones won’t experience.
As I munched on the surprisingly sweet cereal right out of the bag, I just had to read the ingredients to see which sweetener was inside…sugar (second ingredient), fructose and dextrose. There’s little surprise there. Maybe it’s a great source of fiber with 9g per 1 cup serving, but the carbs, at 41 g, might be a little high for a diabetic.
Here’s the ingredient list for those of you trying to find a healthy alternative to Sugar Smacks:
whole grain wheat
sugar
corn bran
chicory root extract
maltodextrin
rice bran and/or canola oil
fructose
salt
dextrose
trisodium phosphate
soy lecithin
natural and artificial flavor
bht added to preserve freshness
enriched with a host of vitamins and minerals
There’s some whole grain goodness inside, but probably too much sugar to earn a gold star.
Surprised by the fourth ingredient, chicory root extract, I’m wondering if that is the ingredient responsible for the “caramel delight” flavor. What gives the natural and artificial caramel flavor? Perhaps the chicory root provides the light brown color. Before reading it on this cereal label I’ve only heard of roasted chicory root being used as a coffee substitute. It has to impart some taste to the cereal, doesn’t it? I wonder what other foods contain chicory root extract.
Chicory, Cichorium intybus, is in bloom all along the country roads in Pennsylvania. The sky blue blossoms are really pretty especially when a lot of chicory grows together.
Chicory flowers along the Pennsylvanian country roads.
Up close you can see that the petals are fringed at the ends. The chicory flowers are sessile and appear to be attached right at the stem. Leaves are few and variable along the stem and basal leaves are similar to dandelion. Long, arching blue stamens stand out nicely.
Fringed petals of chicory give its flowers a unique look.
Queen’s Anne Lace seems to be chicory’s main cohort. I see them together everywhere along the country roads and in empty fields.
The long tap root of chicory can be roasted for use as a beverage like coffee and, as I’ve read more about it, chicory leaves can be used in salads. Commercial growers in Michigan and a few other states in the Midwest now provide most of the chicory consumed in the U.S. It is an alien plant that European settlers imported into their new country.
Chicory root contains a sugar-like compound that is most likely used for soluble fiber content in my morning cereal.
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