INGREDIENTS:

30 mL Grapeseed oil
80 g Onions, finely chopped
10 g Garlic, finely chopped
600 g medium squash
1 L Water, hot
140 g Red lentils, rinsed
2 mL Cumin, ground
2 mL Tumeric
2 mL Chilli Powder
2 mL Ginger, fresh, peeled, minced
1 pinch Cayenne pepper
1 pinch Sea Salt

INSTRUCTIONS:

1. In a medium saucepan, heat grapeseed oil on medium heat. Add onions and saute until transparent and just starting to brown. Add garlic and squash.

2. Add water. Add lentils. Add ginger, cumin, tumeric, cayenne pepper, and salt. Cover and simmer 40 minutes, stirring occasionally, until lentils and squash have softened.

3. Serve with white rice and butter.

INGREDIENTS:

320 g All purpose chickpea flour mix
40 g Sugar
15 mL Baking powder
1 mL Kosher SALT
80 g Butter
2 Eggs
125 mL Milk, 3.25%
40 g Cranberries, Dried

INSTRUCTIONS:

1. Preheat oven to 204 * C (400* F). Sprinkle baking pan lightly with cornmeal, or use parchment paper.

2. In a large bowl, sift together flour, sugar and baking powder. Add salt. Stir thoroughly.

3. Cut butter into 0.5 to 1.5 cm pieces and stir into flour.

4. In a small bowl, add eggs and milk. Whisk quickly until combined and frothy. Set aside 15 mL.

3. Make a well in the center of dry ingredients. Pour in eggs and milk. Stir until flour is moistened. Add cranberries. Stir as able, then kneed together until flour and cranberries are combined.

4. Place dough on baking pan, and press out evenly to a 2 cm thickness. Using a fork, press in circles around the outer edge, working inward to gently combine crumbs and make an even texture along the top of scones. Brush with 15mL of reserved egg and milk mixture.

5. Bake 16-18 minutes until just golden brown. A toothpick inserted into scones will come out clean.

INGREDIENTS:

400 g White rice flour
200 g Brown rice flour
200 g Sweet/glutinous rice flour
200 g Tapioca starch
120 g Chickpea flour
120 g Corn starch
120 g Potato starch
20 g Guar Gum

INSTRUCTIONS:

1. In a large bowl, sift together all ingredients. Stir frequently to combine.

2. Sift again into storage container.

INGREDIENTS:

120 g Brown rice flour
120 g White rice flour
60 g Quinoa flour
10 mL Baking powder
2.5 mL Baking SODA
2.5 mL Kosher SALT
300 mL Buttermilk
2 Eggs
60 mL Grapeseed oil
100 g Blueberries

INSTRUCTIONS:

1. In a large bowl, sift together flours, baking powder, and baking SODA. Add salt.

2. In a small bowl, add buttermilk, eggs, and oil. Whisk quickly until combined and frothy.

3. Make a well in the center of dry ingredients. Pour in buttermilk. Stir until just combined. Add blueberries; stir.

4. Heat pan on medium-low. Scoop out 2-4 pancakes at a time. Let cook until bubbles just start to form on the top of pancakes, and the bottom is golden brown. Flip. Cook through.

5. Serve with butter and maple syrup.

INGREDIENTS:

485 mL Whipping cream, 32% M.F.
750 ml Water, cold

INSTRUCTIONS:

1. In a small bowl, add cream that has warmed to 20*C. Beat with an electic mixer on medium speed. Cream will increase in volume, and then decrease; at this point, slow the mixer speed.

2. Soon the butter will separate from the buttermilk, which can then be drained off and stored in a labeled jar in the fridge. Add about 50 mL of water to the butter; ‘wash’ with a spatula. Pour into buttermilk to make 300 mL.

3. Add 100 ml cold water to the bowl, and ‘wash’ the butter again. Repeat until water runs off clear.

4. Press the butter into a small container, rinsing gently to remove any remaining buttermilk. Store in the fridge.

A frantic call: Come over!
Yes, I’m on my way.
Oh God, I pray, may he be stable;
I cannot get there any faster than I am going.
Oh God, I trust You.

There he is, in the chair.
Tight hand grips, bright friendly eyes.
Face is pale. Breathing is regular.
Tongue is swollen. Speech is mumbled.
Recognition. Awareness. Calmness.
Can you lift your arms? Yes.
Can you lift your legs? Yes.
Can you hear me? No, but that’s not unusual.
Well, call the ambulance.

Four tall men walk in. Poke and prod.
He looks mildly concerned, but peaceful.
No pain, no trouble.
Reads what I write because he can’t hear.
Understands us. Loves us. Trusts us.
Up to the stretcher, out to the ambulance.
You’re going to be alright.
See you soon.
Well, let’s go; I’ll meet you there.

Oh God, I pray, may he get in quickly;
We don’t know what’s going on.
Oh God, I trust you.

The waiting room is quiet.
We’re called in to see the doctor.
Gentle conversation, more tests to be done.
One hour spent in the waiting room,
Peacefully waiting.

Then, we’re allowed to see him.
He’s looking better, but still pale.
Reads what I write because he can’t hear.
Are you cold? No.
Are you in pain? No.
Are you hungry? Yes. We laugh.
Are you comfortable? He smiles and shrugs.
Gentle. Quiet. Sense of humor. Kind.
Well, I’m going home. Have a good night.
He smiles.

Thank You, O LORD, that You watch over us.
Thank You, O LORD, for Your goodness to us.

Precious in the sight of the LORD is the death of His saints.
~~ Psalm 116:15

Peppermint – Mentha piperita

3-4 roots, in a zipped plastic bag

This variety of peppermint is very aromatic, flavorful, and sweet. From May to September, it grows quickly to a height of 8-12 inches, with slightly rough, square stems, and dark green leaves. The small flowers form blunt ended, purple spikes. Pinch them off for more leaf growth, as the leaves are great for salads, soups, and especially tea. They are also said to be medicinal for indigestion, anxiety, and the common cold. Peppermint combines well with echinacea or hyssop.

Plant roots 6-12 inches apart in a large pot, a wood-framed garden bed, or a back space where it can grow freely. Lightly cover roots with soil; gently tamp. Take care to prune or pull back runners so it stays where you want it to, as peppermint can be invasive.

Moderate water. Full sun to partial shade. Perennial.

Buy Seeds Here.

Echinacea – Echinacea purpurea

50+ seeds

Echinacea grows 2-4 feet tall, with rough, dark green stems and leaves, and large, vibrant pink to purple flowers. The flowers generally appear in the second year, and are abundant from July to September. Echinacea flowers are beautiful in cut flower arrangements. All parts of the plant (seeds, flowers, leaves, and roots) are said to be medicinal in preparations for infections. Echinacea combines well with peppermint.

Start seeds indoors 4-6 weeks before last frost, or sow directly outside 2 weeks before last frost. Lightly cover seeds with soil; gently tamp. Keep moist. Space plants or thin seedlings to 6-8 inches apart for best growth.

Moderate water, but also drought tolerant. Full sun to partial shade. Perennial.

Attracts butterflies and bees.

Buy Seeds Here.

Hyssop – Hyssopus officinalis

200+ Seeds

Hyssop is a decorative, aromatic, shrub-like perennial, with spikes of thin, dark green leaves and blue to purple flowers. The flowers are abundant from June until the first frost. Hyssop is easy to grow, and quickly becomes 12-24 inches high, with an 8-18 inch spread. Both the leaves and flowers can used in soups, salads, and teas, and can be dried for potpourri. It is also said to be medicinal in preparations for indigestion, anxiety, and the common cold. Hyssop combines well with peppermint.

Start seeds indoors 4-6 weeks before last frost, or sow directly outside 2 weeks before last frost. Lightly cover seeds with soil; gently tamp. Keep moist. Space plants or thin seedlings 8-18 inches apart for best growth.

Moderate water, but also drought tolerant. Full sun to partial shade. Perennial.

Attracts butterflies and bees.

Buy Seeds Here.

Dill – Anethum graveolens

100+ Seeds

This variety of dill grows 2-4 feet tall, with smooth ribbed stems that are blueish green in color and finely divided dark green leaves. Tiny yellow flowers bloom on the end of 6-8 inch umbels. The whole herb can be used for flavor; chopped leaves and tender stems in soups and salads, and umbels and seeds in dill pickles.

Start seeds indoors 4-6 weeks before last frost, or sow directly outside 2 weeks before last frost. Sow outside throughout the spring and summer for a continuous supply. Lightly cover seeds with soil; gently tamp. Keep moist. Space plants or thin seedlings 4-6 inches apart for best growth.

Moderate water. Full sun to partial shade. Annual.

Attracts butterflies and bees.

Buy Seeds Here.