Megan Palmer

William Bronson wrote:Here's a nice first hand account on using this plant,complete with nice photographs:
https://foragerchef.com/silphium-cup-plant/

Thanks for the link William, what a fantastic resource.

I have come across his wild game recipes before but never bothered to explore the site or read his profile.

What an inspiring young man, his love and knowledge of fungi is exceptional.

I have the recipe book by Antonio Carluccio - A Passion for Mushrooms and not seen anything as comprehensive in terms of a field guide specifically for edible mushrooms and I own many fungi field guides!

Tereza Okava wrote:
-pickled garlic, in a salt brine. This recipe looks a lot like how I learned to make it in Japan https://www.thespruceeats.com/korean-pickled-garlic-2118848

This thread reminded me that I have several jars of garlic preserved in honey tucked away on a shelf that must be over two years old and still deliciously crunchy.

I also found a jar of pickled garlic in soya sauce that is even older and was so good, I ate all the remaining cloves at once.

There’s another month to go before this year’s crop is ready to harvest and I will need to give it a couple of months to cure but will definitely be making another batch of lacto fermented garlic in a plain salt brine as well as the sweet soya sauce fermented garlic.

If I was still living in the UK would have taken you up on your generous offer!

Been picking blackcurrants for cordial making and the berries on your Ben Sarek look huge. They would be much easier to pick than the no ID varieties growing in our community garden.

If NZ flax grows in your climate, perhaps you could plant a clump for future use.

The leaves used to be processed for rope making and are still used for basket weaving.

I tear the leaves into fine strips and use instead of string in the garden.

The leaves could be loosely woven in a simple lattice and used as linings for the sides of your beds to help prevent the soil falling out the gaps.

They will break down eventually but would last longer than cotton sheets and/or burlap.

Let me know if you'd like me to send you some seeds after they flower this season - happy to post them to you.

I collect them to feed to our chickens!

Seat

I have been harvesting globe artichokes to preserve the hearts.

They get used in pizza toppings, quiches, frittatas, added to pasta sauces etc.

Am always astounded how cheap they are to buy considering the amount of work needed.

However, i dislike the flavour of commercially preserved foods, the taste of citric acid over powers the flavours.

Home cordials taste much better with just lemon juice added for extra sharpness and as a preservative.

Also harvested elderflowers and blackcurrants for cordial.

It has been a wet and cold start to summer this year with rainfall 120-149% above normal in our region for November.

Have harvested several baskets full of elderflowers for cordial and tubs of blackcurrants.

The globe artichokes have produced well and I try to strip the outer leaves before taking them home if I intend to preserve them.

There's asparagus and the hens are laying again.

Weld

Catie George wrote:I use dog grooming shears to cut human hair .. mine are low end Kenchii but have more than doubled in price since I bought them 5 or 6 years ago. Now cost about $85. Mine get much heavier use on the dog than on me, but have held up very well.

Can I suggest going into a beauty supply store and trying some out? Sally's is the chain I see here.

I chose mine in a local pet store that has a bunch out, and figuring out the right blade length and fit for your hands makes a big difference. My mom has a pair that were about the same price as mine that were ordered online, and they are about twice the weight and I hate them! Paying an extra few $ for less hand fatigue is worth it to me.

Another vote for pet grooming scissors, especially the thinning shears if you would like a graduated finish rather than blunt bob cut straight cuts.

Most suppliers will offer a sharpening service too.

There are lots of YouTube videos on how to use thinning shears and the bonus is that you get to watch cute dogs being groomed🥰