Category Archives: KitchenProducts

Chickweed Pesto Large

ChickWeed Pesto – taste of spring

Chickweed pesto label

Chickweed pesto healthy and fresh taste like spring!

What is Chickweed?

Other names: Stellaria media, starweed, mouse ear, satinflower, tongue grass

Chickweed is a plant native to Europe. It grows across North America as a common weed. The parts used medicinally are the leaves, stems and flowers.

Chickweed has been used in folk medicine for skin conditions, indigestion and a variety of other conditions, such as cough, rhematoid arthritis, psoriasis, stomach ulcers and as a blood tonic/cleanser. We have some customers that use it for reducing benign swelling or lumps.

Chickweed should not be used internally by pregnant or nursing women or children without the advice of a physician.

Chickweed, like many fresh succulent winter greens, contains nitrate. Do not consume excessive quantities repeatedly over time. If you are sensitive to nitrate poisoning check with your health care practitioner. Symptoms may include weakness, headache, fainting, bluish fingers and lips and dizziness.

 

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Rosey Outlook Coffee Cake

Roses in the Flower House
Select Rose Geranium leaves
Press garnish leaves into greased pan
Making rose ribbons with scissors
Select Lemon Verbena leaves
Select roses
Rose petals, base of leaf removed
Dry mix showing floral additions
Flowers, petals, shredded leaves for garnishing batter
9×9 Rosey Outlook Coffee Cake
Flowers pressed into top
Pineapple Sage Blossoms

 

 

“Rosey Outlook” Coffee Cake Recipe:    9×9” pan              oven: 350F          bake: 30 min/toothpick test

1 1/3 cups flour
2/3  cup sugar (brown sugar, honey, etc, to taste)
2 teaspoons baking powder
2/3 cup milk*
1/4 cup butter, soft*
2 eggs*
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 cup shredded rose petals, rose geranium blossoms & leaves, pineapple sage blossoms, and slivers of lemon verbena
Save a pinch of shredded leaves, flowers, and 5-12 small geranium leaves for lining pan and pressing into top of batter.
Separate leaves, etc and process/scissor cut to add to dry matter and top the cake with…grease baking pan; (glass is my top choice), press into pan some petals, leaves and ribbons of your floral materials…in medium bowl, combine flour, sugar, cinnamon and baking powder.  Add flower/leaves and use hand mixer on low speed to combine with flour, etc.  ( If using a wet sweetener like honey, add to wet section of recipe.) In another bowl, combine milk, butter, egg, vanilla, *making sure to use at room temperature as butter will “coagulate” with cold milk, etc.  Beat wet mixture on medium until well blended. Pour wet mix into dry mix and beat with mixer on medium for 1 minute or until well blended.  Pour mixed batter in greased pan, on top of your selected leaves and flowers.  Finish batter with remaining leaves and flowers, using a toothpick if necessary to pin down the garnishing touches to the batter (if left standing or curled above, will get crispy and loose more color).
Bake for 30 minutes or until a toothpick inserted near center comes out clean.
Invert out of pan after cooling 10-15 minutes; bottom of pan will still be warm..
Cool completely before cutting; can be served as finger tea cakes, cut into squares and fitted on to rose geranium leaves as doilies.  Scattered rose petals add a nice touch and help signal floral nature of cake.