You can grow your own food. And we can help!

April Fools Day, Snow?

Apr 01, 2011

I have anticipated this weekend for a long time, it has been organized, over and over again. I have 38 women from all over the east coast, 7 awesome instructors all gathering at a huge retreat house in Cape may NJ. This is a weekend intensive for Master Herbalists.

The weather is posing a bit of a challenge, usually we are having mild temps, sunny days, perfect for wild crafting. This weekend we are having winter temps and a N'oreaster storm coming. UMMMM will be challenging. I've been harvesting nettles, clevers, chickweeds, and dandilions to use in our products we will be making this weekend.

One of our instructors is a raw foods chef and another a local cheese maker, the foods this weekend will be awesome!!

I'll take pics and send recipes--If I don't get blown out to sea!!

Happy April Fools!


Chapped Lip Balm 1 ounce of chickweed infused oil (recipe below) 2 vitamin E capsules (oil inside capsule) 1/2 ounce of shredded natural bees wax 1Tablespoon of honey 2 drops essential oil of Lemon grass Add all of the above in a heat proof container, in the top of a double boiler and melt slowly, mix well. Pour into small lip balm containers and let cool for 24 hours. This is great on chapped lips, wind burned lips and sunburned lips. The vitamin E and chickweed help in the natural healing of the lips. Chickweed infused oil 20 ounces of olive oil 2 large handfuls of fresh chickweed Large glass container with wide mouth and secure lid Place the washed chickweed into the jar, pour the olive oil over the chickweed and place on the lid. Sit the jar in the sunlight for 5 days,. After 5 days drain the oil out of the jar and throw chickweed away. Store this oil in a tightly sealed jar in a dark cool place. This chickweed infused oil is now ready to use in your wild crafting projects.
Yellow Split Pea Dahl This is nice served with another curry. Remember to soak the peas the night before you want to cook the dahl. Also, when you fry the cumin seeds, they will release a strong smell so be prepared. 8 oz. yellow split peas Dried chili 1 tsp. cumin seeds 1 tsp. mustard powder 1 tsp. garam masala 1 tsp. turmeric 1 tsp. lemon juice Soak the split peas overnight. Boil them for one hour in fresh water. Heat a little vegetable oil in a small, heavy pan. Add a small piece of chilli and fry. Add the cumin seeds and fry. Add this mixture to the cooked split peas. Also add the mustard, garam masala and turmeric. Boil until the lentils are soft (about 30 minutes). Add lemon juice. Any left over’s are a wonderful addition to a fresh salad or soup.

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