With the help of Jill via the Tampa Free Skool, I have 3 gorgeous smelling, feeling, & working bars of quality lye soap. We used tallow from the cow her family purchases every year, lard from a whole pig they had butchered, coconut oil, jojoba oil, lavender, orange, rosemary, and sage essential oils, and it is aaaamazing stuff. See?
Jill was also lovely enough to give me her old scale so that when I make my own batch of soap at home (which I fully plan to do with the help of husband and friends) I am easier able to measure my ingredients since I have not owned a kitchen scale…ever?
Nate noted tonight while we cooked that it was ridiculous how many things people are unaware that they can eat. We ate cauliflower greens fromthe cauliflower we received in our Bird Box this week and wondered at where the greens go when you get such things in the store. Maybe because they sell by the pound they take them off so people are more apt to buy the vegetables, but they toss so much edible stuff! And delicious.
We utilized beef and beet stock from Nate’s Bird Box Soup (see a few posts back) to make couscous (which I had never had before?!) so it had just a slightly nice meaty and veggie flavor.
Stir fry eggplant, cucumber, onion, broccoli, collard greens, mustard greens, and baby chard (all except the onion from the Bird Box) in some pablano pepper brine dressing (or just olive oil) and enjoy.
Back to our food ignorance…were you aware that you can eat every part of a beet plant? And that beets are actually quite good. Yes, it’s hard to get past the red color, but maybe if that scares you off, you should try growing these albino beets. You can also saute the stalks of collard greens and mustard greens, though we find ourselves giving those to Rosemary (the rabbit) more than preparing them for ourselves. Nate has also taken up pickling a wide variety of stalks. It seems like you can pickle almost anything and make seemingly unedible parts more so. You can eat the leaves on broccoli and the bottom part of an eggplant. There are a lot of things people toss out of sheer ignorance (in the purest sense of the word, they have no idea) of its palatability – is that a word?
We like exploring these new culinary pieces.
& also, the sweet lemons we received this week may be some of my favorite thing ever.