Technically, this is easy peasy. Throw dried ancho in a grinder and pulverize. Viola! Chili powder! I hope I never have to resort to store-bought powder again.  I wish you could smell it! It has a wonderfully fruity pepper aroma, like nothing I’ve ever found in a store.  I opened the grinder, took a big sniff, and immediately did this weird sneezy cough thing.  There is so much more going on in this simple powder than I could have imagined.

As far as easy peasy goes, I’ve decided to give myself a little more credit. This was a project that took some time, patience, and a little elbow grease.  I chose an heirloom poblano seed last winter, and planted the seeds back in early March.

At the end of April, I turned over a cover crop of rye and vetch in my raised beds.  I hand dig all 4 of my raised beds, and by the time the cover crop had decomposed into the soil enough that I could plant, I had dug each bed a total of 3 times.  It’s a great way to start getting back into shape in the spring, and I’m usually a little sore at first. By mid May, I had transplanted the poblano pepper seedlings in the ground.

By the beginning of August, I was picking and roasting green chilis for the freezer

Here I am in September, and the peppers have finally ripened to a beautiful chocolate.

This past weekend, I halved and seeded them, and put them in my dehydrator. After a couple of days, they were shriveled, semi-crisp, and almost black.

I’ll admit, I had my doubts when I put them in the grinder.  Who would have believed the powder would come out looking like this? One smell. One taste.  THIS is why I bother to do so much of what I do. This is what knowing where my food comes from is all about.  Now, whenever I cook something using this powder, I’ll be reminded of 7 months, from seed to jar, of what’s involved in producing a simple staple spice I keep in my cupboard.

Now that I’ve finished this post, I’m off to use my spectacular ancho powder to make up a batch of my Tex-Mex blend.

Fire cider is a mainstay in my herbal arsenal against winter crud. I toss back a shot glass of this immune system boosting tonic every day.  On those occasions when I can tell my immune system is messing around with a bug, I tend to toss back more than one shot a day.  Made with raw vinegar, honey, and pungent herbs and spices, it’s a spicy, tangy, savory, sweet and sour concoction that’s tasty, as well as good for you.

A couple of points of interest, if you’re like me, and like more than less information (otherwise, just skip the next few paragraphs to the recipe below):

Earlier this year, the University of Nottingham in the UK published an interesting experiment. They reproduced an ancient medieval remedy containing ingredients similar to those used today in fire cider – garlic, onion, wine. Wine in medieval times tended towards the sour, acidic end, and wasn’t what we are accustomed to in modern times. The microbiologists conducting the experiment were “genuinely amazed” by the results, and many modern folk herbalists felt vindicated.

Also of interest, is an unfolding legal drama surrounding fire cider.  In a nut shell, three small business owners, all herb farmers, have been sued by Shire City Herbals over the use the name “Fire Cider”. If you read about the background of fire cider, you’ll understand why herbalists (myself and my business included) have rallied in support of the three women being sued. Back in 2004, my business was served a cease and desist over an herb I was selling as a soap making additive. Not in a financial position to be a part of a class action lawsuit taking place surrounding the herb, I quit selling it.  I’m happy to say, the class action lawsuit was won, and the name “rooibos” is now public domain.  As a long-standing traditional remedy, I hope fire cider will enjoy the same outcome.

It’s not uncommon for herbalists to add their own twist, and there seem to be as many recipes as there are herbalists. The basics we all seem to stick with are garlic, onion, horseradish, ginger, vinegar, and honey. Many add hot peppers.

I’ve put a few twists of my own on the recipe.  I use my own homemade raw kombucha vinegar in place of cider vinegar. For a little brightening flavor zing I like to add lemon slices. I’m dealing with osteoarthritis, so I’ve added turmeric for its many health benefits. I also throw in two or three astragalus root slices. Astragalus is effective against viral infections, helps boost the production of white blood cells, and promotes interferon production in the body.

I don’t measure, and honestly, I don’t think it matters for a recipe like this. I tend to throw something like equal-ish amounts of the onion, garlic, horseradish, and ginger into a big jar.

Fire Cider
Onion
Garlic
Horseradish root
Ginger root

Optional Ingredients:
1 or 2 cayenne or other hot peppers
1 or 2 tablespoons turmeric powder (or chopped root, if it’s available to you)
1 or 2 sliced lemons
2 or 3 astragalus root slices

Raw apple cider vinegar
Raw honey

Peel and chop onion, garlic, horseradish, and ginger.  Place in an appropriate sized jar. I make mine in a gallon jar.  Add optional ingredients.  Add enough vinegar to cover ingredients by 3 or 4 inches.  Cover with a non-reactive lid (line metal lid with plastic wrap), and let the whole mess sit for about 4 weeks. Strain and mix the resulting liquid with honey to taste.

When I got off work on Thursday afternoon, I kicked back on the sofa with a cup of tea and the most recent issue of The Essential Herbal Magazine.  My intention was to relax for a short while, unwind from a busy day in the shop, and then have dinner waiting for my husband when he came in after dark from deer hunting.  That’s not what happened.  Instead, I read an article written by my friend, Tina Sams, the editor of the magazine, entitled “Grocery Store Preparedness”.  The article was about how to stock your cupboards to be somewhat prepared for an unexpected cold or bout of the flu.  It also included some instructions for a few herbal concoctions meant for prevention and easing symptoms.  At this point I went off on a wild hare.  Pictured above is my kitchen counter within 10 minutes of reading the article, just before it exploded.

My herbal remedies arsenal has dwindled dangerously low, and I’ve procrastinated restocking for weeks. Tina’s article was just the motivation I needed, and dinner ended up being reheated leftovers, instead of the meatloaf I had originally planned.

First on my agenda was getting a few tinctures started. From left to right is Eleuthero root, Astragalus root, and Holy Basil (also known as Tulsi). Making tinctures is quick and easy.  I just fill a jar about 1/3 full of dried herb, and cover with vodka.  I let it sit about 6 weeks before using.  At that point it can be strained and bottled.  I store mine in the jars and strain off what I need into 2 ounce dropper bottles as I need it.

Eleuthero is an immune system booster, effective against colds and flu. Astragalus, one of my favorite preventives,  is effective against viral infections, helps boost the production of white blood cells, and promotes interferon production in the body. Interferon is a chemical that disrupts the life cycle of a virus. Holy Basil is most commonly used for stress and anxiety, but it’s also a powerful adaptogen, rich in phytochemicals, which exhibits both antiviral and antibiotic effects.  These three have a significant presence in my household, along with elderberry, which numerous studies have shown to be effective against multiple strains of influenza.

Next, I mixed up my favorite blend of herbal tea which I like to use when I feel a cold coming on, and also during a cold.  I need to give it a name.  I blend the following in a bowl and store it in and old bail lid canning jar.

2 parts Holy Basil
2 parts Dried Elderberries
1 part Dried Ginger
1 part Lemon Verbena
1 part Lemongrass
1 part Hibiscus

I like this blend because it meets the criteria for my personal preferences. It tastes good – some zip is provided by the lemon verbena, lemongrass, and hibiscus (which also gives the tea a rich rosy color).  The elderberry and Holy Basil help combat the virus, and the ginger provides a warming effect that can help break a sweat and fight off chills. Elderberry also helps promote sweating.

Next, I made a batch of garlic infused honey, recommended in Tina’s article. I’m not even going to go into the myriad benefits of garlic.  You can Google it.  When I eat garlic I seem to stink worse than most people.  When I eat it raw, I fart – a lot.  You want to stay far, far away from me when I’ve been eating raw garlic.

I also made the Ginger Elixir and the Fire Cider included in Tina’s article. A friend of Tina’s and mine calls the Ginger Elixir “ginger lemon honey throat yum yum stuff”.  That about sums it up. Since these are in the current issue of the magazine, I’m not going to give them here.  I bet if you visit The Essential Herbals Facebook page and ask about it, Tina might share … or you could just subscribe to the magazine, and she’ll start you off with the current issue.

The chicks aren’t chicks anymore.  They’re teenagers now. This morning when I let them out of the coop into the pasture, I noticed their chirpy little voices were interspersed with awkward, croaking clucks. Also, a few of the roosters have been attempting to crow, which is hilarious. I’m reminded of  the catching and cracking of the voice of a teenaged boy, as it transitions to a deeper, more manly sounding thing.

As you can see in the shot above, feeding time is very serious business. Whenever I make a trip out to the pasture, I’m practically mobbed, as they all come running up to see if I’m bringing more food.

The roosters have begun to develop their tail feathers, and combs and wattles are coming along nicely. I ended up with 12 hens and 13 roosters.  When butchering time comes around, the largest guy with the most spectacular plumage, comb, and wattle (aka superior genetics) will get to stay on as the patriarch of my little flock.

On to the subject of radishes.  This past weekend I brought in my first major haul of the gardening season, and spent time in the kitchen putting some of it away for winter use.

I made 3 small batches of strawberry vanilla jam, a batch of my Gingered Rhubarb Conserve, an arugula feta quiche for lunch, a pan of strawberry rhubarb crisp (my youngest son’s special request), and a big jar of pickled radishes.

These are quick and easy refrigerator pickles, and my solution to a bunch of radishes that need to be pulled all at the same time.  I just can’t eat them all at once, and they don’t hold all that long.  I go with the more French garlic and tarragon flavor, but you could go with dill instead, or any other favorite herb for that matter.

Pickled Radishes
Radishes
Garlic
Tarragon Sprigs
Peppercorns
Vinegar
Water
Salt

Stuff a jar with cleaned and trimmed radishes, several whole garlic cloves, sprigs of tarragon, and a teaspoon or so of peppercorns.  I like my radishes whole, but they can be sliced.  Fill the jar to cover all of the radishes with a solution of half vinegar, half water, and salt.  I use about 1 tablespoon of salt per 2 cups of solution, but it’s a good idea to adjust to your personal taste.  Let the jar sit in the refrigerator for a few days before eating.  The pickling solution will pull all of the red out of the radishes.  This is what mine looked like in less than an hour.

I’m planning to make a sausage stuffed winter squash for dinner this evening, but I’m out of my country sausage seasoning.  I purchase organic pork that’s been raised roaming a wood lot.  I have the butcher package up one pound portions of ground pork for my freezer, and then season it myself to assure my family won’t be eating crap like MSG.  Seriously, have you ever taken the time to real the labels on prepackaged sausage in the grocery?  You’ll be hard pressed to find MSG free sausage …. and beware those labeled “no MSG” … the FDA allows manufacturers to use “natural flavorings” on the labels, and MSG is hidden in those “natural flavors”.  Additives aside, after our first taste of pastured organic pork, my family agreed that we would never again be willing to go back to factory farmed pork.

As usual, I do everything the hard way, using herbs I’ve grown and grinding my own spices.  You’re welcome to use pre-ground spices, but if you’ve never tried freshly ground you really should some time.   I decided not to gross you out by showing you my skinned knuckle from grating the nutmeg. No matter how careful I am, I always manage to bloody myself when I grate nutmeg or Parmesan cheese.

Country Style Pork Sausage Seasoning
4 Tablespoons kosher salt
4 Tablespoons ground pepper
3-4 Tablespoons rubbed sage (I use 3 Tablespoons)
1 Tablespoon grated nutmeg
1/2 to 1 teaspoon ground cayenne or other hot pepper (I use 1/2 teaspoon because my hubby has no heat chops)

Blend together and store in a jar. Use approximately 2 teaspoons of seasoning for each pound of ground pork.

I’ve got anther seasoning blend for you already.  It’s just that time of year.  Over the last couple of weeks, I’ve been grabbing as much as possible from the herb garden before the first hard frost arrived.  A freeze was predicted last night, so about an hour before sunset I went out to the garden and picked the last of the green tomatoes. I also covered the peas, greens, and a few herbs with some sheets.  Sure enough, there was heavy frost on the ground this morning and the bird bath was covered with ice.

With a glut of freshly dried herbs and seeds, I decided to replenish one of my favorite spice blends for seasoning sweet potatoes and other winter root vegetables today.  I’m honestly not sure where I came up with this particular blend, but I’m glad I did. You can use pre-ground coriander and fennel, but I highly recommend using the whole spices and toasting and grinding them yourself.  Your taste buds will thank you.  I heat a cast iron skillet over medium high heat and dry roast the coriander and fennel until the seeds begin to pop and smoke.  I always keep the pan moving, and remove the seeds to a big plate at the first sign of smoking.

Sweet Potato & Root Vegetable Seasoning
2 parts ground coriander seed
2 parts salt
1 part ground fennel seed
1 part crushed dried basil
1/2 part ground cayenne pepper

Blend together and store in a jar. Toss your favorite root vegetables with a little olive oil and this seasoning blend, and then roast in a hot oven.

Have you missed me? Nope, probably not, but I won’t hold it against you!  I took some time off work so my mom and I could go visit my sister in southern Indiana, and visit a few places I’ve been intending to visit for the last few years. Owning a family run business, if the family wants to do anything together, I have to close up shop entirely to make it possible. I’m going to break this into two parts, and try not to get too detailed … just general impressions.

My mom and I arrived at my sister’s house in the late afternoon.  This is the first time I’ve visited my sister since she and her family moved back to the states from Germany, so I got the grand tour of her new home.  As soon as my brother-in-law got home from work we headed out to the New Albanian Brewery for some of the best pizza in southern Indiana, and of course, beer! I had their Keller Pils, a German style pilsner,  with my meal.  The place wasn’t busy, and our waitress was excellent. We had asked her several questions about some of the beers, and I think she realized she a couple of beer geeks on her hands.  Without asking us (and free of charge), she brought out a tasting flight of 6 for my brother-in-law and I to try.  Guess who earned a really big fat tip?  I was so focused on food and beer that I forgot to grab my camera on my way out the door. I plan to make this a regular stop whenever I visit my sister, so I’ll have plenty of opportunities to snap some shots. Of course I had to buy some beer for friends since this brewery doesn’t bottle for distribution.

The next morning we headed out to visit Stream Cliff Herb Farm & Winery. I enjoyed the visit, but it had its pros and cons.  We stopped in the wine tasting room first to sample a few wines.  These three vintages found their way home with me.

Prancing horse is a sweet cranberry wine which I plan to use in a mulled wine recipe at Christmas time.  Horsefeathers is a crisp, dry Sauvignon blanc which will probably be the bottle that sits on my counter (and disappears) the next time I make risotto.  Thunder Hoof is a dry Shiraz,  ripe and rich on the palate with plum and wood. I might go back for more of that Shiraz some day.

Stream Cliff calls itself historic, and boasts to be Indiana’s oldest herb farm. I found myself very disappointed with the herb gardens.  I went expecting to be presented with culinary, medicinal, tea, and dyer’s herbs.  What I got were several pretty ornamental perennial gardens laid out in quilt patterns with herbs thrown in here an there.  I consider myself a folk herbalist, and I approach herbs as useful plants for food, medicine, and comfort. I expected a historic farm to present me with gardens that would exemplify herbal traditions.

The Twigs & Sprigs Tearoom was a wonderful place to have lunch with my mom and sister.  It definitely had a feminine appeal, and we didn’t see many men in attendance. We had our lunch outside on the covered porch where all the tables were covered with different linens that could have passed for vintage patterns. The food was outstanding and well seasoned with herbs.  I had a lemon verbena lemonade, and an open-faced sandwich made with  focaccia spread with pesto, topped with fresh mozzarella, tomato, basil, and liberally drizzled with olive oil.  When I go back for that Shiraz, I’ll eat lunch again, but skip the herb gardens.

The following day we visited Capriole Goat Farm.  I’ve been wanting to try their cheese for many years, and knew they were located in southern Indiana.  The big surprise was discovering the farm was only 3 miles from my sister’s house. I would have liked to take pictures in the dairy, but when I asked if I could take a few shots, I was asked not to do so. The dairy’s cheeses are highly awarded and world-renowned. They have trade secrets they are very careful to protect.  However, I was allowed to take some pictures of the cheeses in the tasting room (which had horrible fluorescent lighting) and of the goats on the farm.

First up is the Wabash Cannonball, a hand formed boulet of creamy surface ripened  chevre with an ash layer. Tasted by itself it was darn strong flavored cheese, but I’d really like to try it again when I can get my hands on some fresh figs.

Next up is  Mont St. Francis, a pungent aged raw milk cheese. Again, tasted by itself … really strong. One of the suggested pairings was pickles and ESB, which I’m game to try at a later date.

Here we have Old Kentucky Tomme, another aged raw milk cheese, which I purchased to take home. In the tasting room it reminded me a little of a young goaty flavored brie.  I haven’t got into this one yet, but my plan is to try it with one of the suggested pairings of grilled apples and onions, and possibly the Thunder Hoof Shiraz I picked up at the herb farm.

Lastly, O’Bannon, my favorite of them all. This cheese is wrapped in chestnut leaves soaked in Woodford Reserve Bourbon, and has a wonderful complex fresh, tangy, salty, slightly boozy flavor. Normally, I’m not a bourbon fan – I’m more of an Irish Whiskey kind of gal – but this stuff is fantastic!  I took some home with me. I’ve been eating it on toast for breakfast. I love the flavor so much I don’t want anything to compete with it. I plan to ask my sister to bring another one of these up to me the next time she visits. I want to try  it grilled in the leaf wrapper served with crostini. I’m salivating just thinking about it!

Responsible for these wonderful goat cheeses, is a herd of 500 dairy goats. I was very impressed with the health and care of these animals.  Having raised dairy goats myself, as well as making a not-too-shabby chevre, I understand that high quality milk from healthy, well cared for animals is of the utmost importance. The barns were large and spacious, impeccably clean for a space where goats can walk around and poop anywhere they please.  These two little girls look about the right size to have been born just this past spring.

Despite the huge pastures just outside the barn, the whole herd felt the need to crow inside the barns to watch the three strange ladies with cameras. Typical nosy goat behavior.

Part 2 – up to Michigan beer country with my dad and brother-in-law coming as soon as I get it written up.

Today is my day off and I’m using the time for some kitchen prep work which will make the next week run smoothly. I was planning to send my son to school with a homemade taco salad in his lunchbox tomorrow.  I was out of the seasoning mix I use for any of my Tex-Mex dishes (chili, fajitas, tacos, etc).  I’ll have to remember to write a little about our adventures in packed lunches at some later time. For those of you struggling to keep  your children’s lunch menu interesting, I should share some of our packed lunch menus.

Unlike many of the taco seasoning recipes floating around on the web, you will notice that my recipe lacks onion and garlic powder.  I like to use fresh garlic and onion when I cook up my chili or taco meat, so it’s not necessary in my spice blend.  Once I’ve cooked up my ground beef and added my spice mix, I add two or three tablespoons of flour to the meat and cook it for another minute.  I then add a little water and simmer to create slightly saucy meat mixture.  I finish the whole thing off with a few squeezes of fresh lime juice to brighten up the flavor and give it a little extra zing.

I try to use as many whole spices, and herbs that I grow myself in my kitchen. The flavor of freshly toasted and crushed herbs and spices is far superior to the stale pre-ground seasonings found in the grocery store aisles.  In this particular spice blend I use oregano from my herb garden, and whole cumin seed that I toast in a cast iron skillet (until the seeds start to pop and  smoke slightly) and grind with a mortar and pestle.  If you haven’t figured it out by now, I like to do everything the hard way. The chili powder used is a matter of personal taste.  I use a mild chili powder because my husband can’t handle spicy food.  If I had my way I’d be using a wonderful rich, smoky chipotle powder that lurks in the back of my spice cupboard.

All Purpose Tex-Mex Spice Blend
8 Tablespoons chili powder
4 Tablespoons toasted cumin seed powder
1 Tablespoon good quality Hungarian paprika
1 Tablespoon crushed oregano leaves
1 Tablespoon kosher salt

Blend all spices together and store in a jar.  I recently began using Weck canning jars, which are so popular in Germany and Europe.  These 1/5 l deco jars stack perfectly in my spice cupboard.

I love that something so pretty can also be so useful.  I plant nasturtiums in my vegetable garden as a companion plant to help deter cucumber and squash beetles, as well as several other garden pests. In addition to being helpful in the garden, all parts of the plant are edible.  The leaves and flowers can be used in salads, and earlier this summer I showed you how I make nasturtium vinegar.  I also read some information indicating nasturtium has a place in herbal medicine with antibiotic, antifungal, antibacterial and possibly antiviral properties.  I have yet to confirm if this information is true, and plan to do some digging around.

Yesterday I picked nasturtium seeds and pickled them.  They grow in little clusters of three, and should be picked green for pickling.

Pickled nasturtium seeds are also called nasturtium capers, poor man’s capers, and California capers.  I made a very small batch consisting of 2 small jars.  I’ll probably make a couple more jars before the first frost.

Nasturtium Capers
1 cup green nasturtium seeds
2/3 cup white wine or rice wine vinegar
1 heaping teaspoon kosher salt
12 peppercorns
1/4 teaspoon fennel seeds
2 small bay leaves

Rinse seeds thoroughly.  I placed mine in a bowl with a little salt and had to rub them a little bit to get them clean.  It’s been raining, and the dead blossoms were stuck to the seeds.

Follow standard practices for getting your canning jars ready.  Place 6 peppercorns, half the fennel seeds, and one bay leaf in the bottom of each jar.  Add seeds to jars.  Combine vinegar and salt in a pan and bring up to a boil.  Pour vinegar over seeds.

Place lids on jars and water bath process the seeds for 10 minutes.  It’s best to allow the “capers” to rest in the jars for a few weeks to fully develop their pickled flavor.

Panzanella is one of my favorite summer salads, and I’ve been craving it constantly of late. It’s beautiful and packed with flavor.  It’s another of those practical Italian peasant dishes which utilize leftover stale bread. A true Florentine would disapprove of my addition of cucumber and leftover roast beef, as those are not traditional additions to panzanella.

I fired up my oven the other day to make a chicken pot pie with some leftover grilled chicken.  It was 90+ degrees outside.  I wanted to make the most of the time the oven was on, so I timed things to throw a loaf of whole wheat bread into the oven with the pie.  It’s the first homemade bread I’ve made in a few weeks and was worth the effort.

Panzanella Salad
1 or 2 thick slices of crusty day old bread, cubed
2 large tomatoes, chopped
1 small English cucumber, seeded and chopped
1 small onion, chopped
1/4 lb thinly sliced roast beef, cut into strips
1 tablespoon capers
1/4 cup chopped mint and/or basil (I use a combination of both)
4 tablespoons balsamic vinegar
2 tablespoons cold pressed extra virgin olive oil
1/2 teaspoon salt
freshly ground pepper, to taste

Combine bread cubes, tomatoes, cucumber, onion, roast beef,  capers, mint, and basil  in a bowl.  Whisk together vinegar, olive oil, salt and pepper.  Drizzle vinaigrette over salad and toss well. Let the salad stand for 10 minutes to allow the bread to soak up the juices.