Peel your lemons with a peeler making sure to not have too much pith. Or the white stuff. Put in a pot and cover with sugar for an hour. Then cook on medium heat for 10 minutes or until they start to become translucent. The sugar will melt and make a liquid. Then pour all into a glass baking dish and cook for 40 minutes… Read More »Lemon rind candy
I can pickle that! This is one of the easiest ways to preserve lemons. Simply cut the lemons and put in a jar. Cover with salt and lemon juice. Keep on the counter for 3 weeks. I use a pickle pipe to off the pressure, but you can use a paper towel or fabric. Or just put the lid on but dont close it. These… Read More »Pickled or Salted Lemons
The first wildflower that I noticed growing this year was the Hounds Tongue or Cynoglossum Officnale. It is in the Borage family and has toxic properties. Beware! Its broad flat-leaf sitting on a think stalk was everywhere. I was so excited to see what flowers would come from this early growing plant. The delicate purple flower was not a dissapontment. The plentiful plant is having… Read More »Spring Wildflowers
Calendula flowers have been used for centuries for skin healing. It has amazing anti-inflammatory and rejuvenation properties. My mother and I have used it under our eyes to reduce puffiness. My sister used it on the exit wounds of her chemotherapy, and even her doctor was amazed at the reduction of scarring and healing results. $30