BullyGoth Farm Blog

Herb of the Month, & William Board's Recipes and Stories

February 28, 2017

Chickweed, Stellaria media

Chickweed – Stellaria media

Herb of the Month – Chickweed

 

Chickweed is a wild edible herb that grows in most gardens in Nova Scotia and throughout the world. It is low growing and hugs the ground. It is one of the first wild herbs to appear in the spring, and is one of the last ones left in the garden in winter. It has beautiful little white flowers that look like stars (hence its Latin name Stellaria media… “Stellaria in Latin means “little star” and media means “in the midst of””). The flowers open up about mid-morning. It has tiny little yellow/orange seeds that readily fall off into your hands and on to the ground as you pick it (ensuring that it will come again)!

 

Add fresh chickweed to your spring salads, tabouli, and pesto. The young tender leaves and stems toward the growing edges are more delicate and tasty than the longer more fibrous stems closer to the base of the plant. Harvest fresh as needed. You can even eat a little of it while you are sitting and weeding in your garden!

 

Medicinally, you can cut bruise a handful of chickweed and make a poultice to use over your eyes for all sorts of eye infections. “Chickweed, used as a fresh poultice, draws out infection… heals all wounds… encourages rapid and thorough restructuring of damaged tissue by providing bio-available vitamin complexes… and accessible mineral richness directly to the cell”. Truly, another of nature’s great gifts freely available to all!

Source: All quotations are by Susun Weed, Healing Wise

January 30, 2017

Cilantro/Coriander, Coriandrum sativum

Herb of the Month – Cilantro/Coriander

 

Cilantro is an easy to grow annual that will gently reseed itself in your garden. Its basal leaves grow about 6-8 inches tall, while its flower umbels can reach 2 feet high or more. Its leaves are know as cilantro, they are flat and full around the base, but turn feathery as you go up the stem. The flowers draw in and delight the bees, and the seeds (technically the fruit) of this wondrous herb are called coriander. To dry the seeds, simply let them mature on the flower stalk. When the stalk has turned brown and the leaves have died back, you can snip it off at the base and turn it flower/seed head side down into a brown paper bag and let it rest there until you need it.
Cilantro is a wonderfully aromatic herb used in many Mexican and Asian foods. It is a beautiful garnish on guacamole and enchiladas, and no traditional salsa is truly complete with out it.
When you crack open fresh dried coriander seeds with your mortar and pestle, they impart this amazing, light, lemony fragrance. The coriander seed is also often used in the garam masala of Indian style curry dishes.
Medicinally, coriander seeds “aid in digestion, reduce gas, and improve the appetite… the Chinese still employ coriander tea to counter dysentery and measles. East Indians make the seeds into an eyewash to prevent blindness in smallpox patients. The oil is an antiseptic and was suggested by Dioscorides to treat urinary tract restrictions and inflammation.” Source of quote: Herbs An Illustrated Encycopedia by Kathi Keville

December 26, 2016

Oregano, Origanum vulgare

Herb of the Month – Oregano
By Sacha Begg

 

Oregano is a beautiful perennial herb with a dark purple flowers that the bees really love. It seems to attract them from miles around. In late summer when it flowers, it is literally alive with bees! It grows about 14 inches high and its leaves are used in cooking all sorts of savory and Italian style dishes. The Greek variety of oregano has a beautifully robust flavor, and wild oregano (also known as wild marjoram) is a great medicinal herb. For sore throats, steep as a tea with a bit of honey, or use it as a gargle for sore throats. It is an expectorant as well as a digestive aid.

 

How to brew a nice pot of tea:
You can make a nice tea with oregano by steeping fresh or dried stems and leaves in a pot of very hot water for about 10 minutes. Be sure to leave the lid on the pot to help keep the volatile oils from evaporating and keep all of your herbal magic in the pot. You could also add a bit of sage, yarrow, and chamomile to the mix if you feel a cold coming on, or are in the midst of one.

 

One of my favorite ways to use oregano is in a classic tomato sauce. It really gives it that authentic homemade flavor. A good amount of basil will only improve your sauce as well. Be sure to put it in near the end of your cooking time, or you’ll lose its fresh flavorful zing!

November 29, 2016

Sage, Salvia officinalis

Sage, Salvia officinalis
Herb of the month by Sacha Begg

 

A woody perennial shrub that survives well in a four season climate (like ours in Nova Scotia). It grows to about knee high, and has beautiful blue/purple blossoms that arrive late spring/early summer. Some varieties also have white or pink blossoms. It has bumpy textured leaves which have a distinct and engaging aroma.

 

Medicinally, it is my go to plant for healing any mouth sores, especially cankers. At bedtime, lightly crush a leaf and place it in your mouth in contact with the canker and leave it there over night. Alternatively, brew a tea with fresh or dried leaves, let it steep for at least 10 minutes (the longer it steeps the stronger the tea, but also the more bitter the flavour). Either swish it around your mouth, or sip and drink it slowly, letting the natural oils and flavours roll around your mouth and the affected area. Add a bit of honey to your sage tea, and use it to help soothe a sore throat.

 

Traditionally, sage is burned (or rather smoldered) for its cleansing and purifying smoke, and is used to clear out negative energy. I have read that sage’s smoke actually de-ionizes particles in the air by attaching to them and weighing them down so that they sink to the ground. (So maybe you should vacuum after you smudge with sage!)

 

As much as it is possible, I believe in using the herbs and plants that grow right outside my door. Salvia officinalis is the variety that grows well in the climate of my garden in Nova Scotia, so it is my go to variety for health, healing, and enjoyment.

November 2, 2016

Black-Garlic Butter and Steak

Bill Board #5 1/2

 

Jimmy and Sacha were in town at the Farmer’s Market when their old friends Abram and Jess from Nouveau Hampshire showed up. These two up-start/fancy hippies are trying to show me up with with their Jim-Dandy of a caravan… a meticulously built, half Roma wagon, half caboose. (Mr. Sutton would have cried had he seen this.) And they have the gall to set up camp right in the front yard!

 

No one was around, so I knew it was up to me to straighten them out. I marched over and said to Abe as he disembarked “nice tiny home”.

 

Abe grumbled something to the effect that it wasn’t a tiny home and I continued “Listen here pal, I gatta good thing going here, and I can foresee you cramping my style”.

 

And the fella just carries on setting up camp and not saying a word to me. So I continue “One of those stoic types I see. Now you pick up camp and find your own place to park it, this here site is mine”!

 

Then out of no where, Jess starts sprinkling essential oils on me, telling me they will bring peace to this experience. And you know, surprisingly, it did. I took another look at my worst friends and best enemies and realized at once that these two were kindred spirits. Then I started tripping over myself trying to help them set up camp.

 

Once Jess’s Santeria wore off, I realized that it might be nice to have a little vacation and move in with them for a while. So I asked my new friend Abe if he wouldn’t mind me staying with him and Jess. He looked at me strangely for a second, and tried to explain that he believed it would be too small for three people.

 

“Nonsense” says me, “Once I have my posters up and my good luck trinkets everywhere, you’ll feel right at home. “

 

Then you wouldn’t believe this, but Abe tells me that Jimmy had warned him about me…..Me…..Your humble William Board. Imagine being warned about me, the most inoffensive guy to roam this multiverse.

 

Then he followed up by saying “Jimmy said if I gave you a couple of steaks, you’d leave me alone for a while”.

 

“Steaks says you? What kind of steaks are we talking here?”I asked.

 

“A couple from a cow Jess and I raised last year” he answered.

 

“Well that might sound interesting there ole Abe, ole buddy. Pass ’em over!”

 

So Abe and Jess came through for me and gave me these beautiful steaks. And I knew just what to do. I scooted of to Mr. Sutton to put my grub on. First thing I did was borrow some chives from Sacha’s garden. Once back, I cut up four cloves of black-garlic (I won’t say where I got it), cut up the chives, and mixed it all into a half a stick of soft butter. Then I added a little salt. Finally, I and rolled it up in some wax paper and shaped it into a cylindrical form about twice the size of a toonie. That’s my black garlic butter. Set that in the fridge.

 

So everyone has their own way of cooking steak, so do what you gatta do see, just don’t salt it until after it is cooked. When your steak is cooked, set it on a plate and generously butter it with your black-garlic-butter. Then, before you cover it and let it rest 5 minutes, that’s when you salt it.

 

Now if you have never cooked a steak before, here’s how I do it… sprinkle about 1/4 tsp. of ground black pepper on either side of the steak. Then put a cast-iron pan in the oven set to 500 F. Once the oven and the pan reach 500 F, carefully take the pan out of the oven, oil the pan with a tiny bit of vegetable oil, put the steak into the pan, put the pan back into the oven.

 

For an inch thick steak, it takes about 2.5 minutes per side, so after 2.5 minutes, take the pan out of the oven, flip the steak, and put it back into the oven for another 2.5 minutes. Then follow with the aforementioned black-garlic butter and cover the steak and let it rest for 5 minutes. Serve with fries or mashed potatoes… and eat some vegetables for crying out loud!

 

Take care every one,

Bill Board over and out.