Nikki Roche

I agree, Ambrosia is great when I can find it. Otherwise, Pink Lady is my favorite and easier to access. I had an amazing Honeycrisp recently, but usually they don't live up to the hype for me. I grew up thinking I didn't like red apples because Red Delicious were the only ones offered to me. A crisp, juicy apple that's sweet yet tart is always my preference.

Chickweed is also my favorite weedy cover crop. For planting over winter, my favorites are red clover and oatstraw since I can use both in teas and such.

Dried tulsi and a shout-out to incredible customer service.

I joined a CSA and sent a message to the woman who owns it. I knew I didn't like all varieties of plants labeled as tulsi/holy basil, but I really liked what she grew. I wanted more tulsi than what the CSA provided, so I asked what variety they grew so that I could order seeds. She surprised me and gave me a plant! Made my day, and the plant has been flourishing ever since.

Thank you both. I've been using a Vitamix that we've had for several years. I have a "wet" container and a "dry" container, and both have changed texture in the bottom half of the container. It feels slightly coarse like all of the use has nicked the plastic. I've considered buying new containers since these are older, but I'd rather invest in a different option.

I've been looking at grinders for making nut butter, but they're either a huge investment or have really negative reviews. Do you have a grinder that you'd recommend or have experiences with them?

I've used a high speed blender, but I have concerns about micro plastics with the way the inside of the blender has changed texture. Any other ways to make nut butter on a home scale?

I don't doubt it. I've heard some incredible stories about reactions to artificial food colors and the changes when they're removed! There is zero benefit to them, except how they increase sales since people are drawn to colorful foods.

My husband gave up artificial colors for a month and then ate a cookie with lots of colored frosting. He didn't believe me about their effects until afterwards, when he felt so miserable. I tried to my sympathetic, but I also admit to saying, "I told you so." :)

I think America's Test Kitchen cookbooks are fascinating, as well. They explain why they do certain processes and what happens when they change different things.

They're not artsy photos, and I don't even know if they're meat grinders or not, but you're welcome to use them if you can. I found these when I was cleaning up my grandfather-in-law's garage.

Pseudonym: BC

BC has rough reactions to ant bites. They normally swell and blister, remaining itchy and painful for 2 weeks or more. Occasionally, they have gotten infected to the point that she went to the doctor for antibiotics.

BC stopped by my house for a quick visit. She had numerous ant bites on her ankle and foot that were in various stages of healing. While getting out of her car at my home, she received 2 more ant bites on her foot.

Remedy: I ushered BC inside to my bathroom and instructed her to wash the area with cool water while I gathered supplies.
After she dried her foot, I applied a plantain tincture compress and wrapped it with gauze, telling her to keep it in place for at least 20 minutes. I gave her anti-itch infused oil (rosemary, lavender, and peppermint) and recommended that or an ice pack of it continued to itch.

Result: BC said one bite immediately felt fine with the compress, but the other bite still itched. She left the compress on all evening and applied an ice pack on top of it. By the next morning, she said the 2 newest bites were barely visible, and they weren't hard and swollen like she's used to. She said, "it's a miracle herb! I want to buy some from you!" Plantain remains one of my favorite herbs :)

I have lots of muscadines, but I imagine it has similar processing and uses to concord grapes. I freeze them, thaw, and then squeeze through a "nut milk" bag or cheese cloth. It's much easier to squeeze the juice out after they've been frozen.

I can't use raw muscadine juice. Otherwise, I'd be making sherbet, juice, popsicles, and such. Instead, I simmer the juice until it's thick. Then it can be used in baking or sweetened for syrup or glaze. I've made muscadine muffins with the concentrated juice, and they were a big hit.