There’s a coupon code in here! Keep reading for a fantastic discount.
One of the first customers to sign up with Black Chicken Host was Pantry Paratus. We had a wonderful phone conversation, got to know one another, discovered a lot of common ground, and started a really fantastic partnership.
Since that time, I’ve placed a bunch orders with them, for anything from the Haywire Klamper to spices to kitchen appliances, and I’ll continue to do so because they stock quality merchandise, and, like many of you, I feel good supporting people I know personally, who are running a sustainable, ecology-minded business. I was particularly impressed to learn about the Palouse family, who supplies many of their legumes and grains, and how devoted they are to sustainability and service (much like the Pantry Paratus owners themselves.)
In addition to their merchandise, PP owners Wilson and Chaya provide an abundance of information in their blog and knowledgebase posts, too. They have a strong social conscience and a vast amount of compassion. You can feel good supporting this business, because they support many of the same causes you feel strongly about.
There is a plethora of recipes in the blog I have on my increasingly-lengthy “to try” list, including the wonderful truffles in the photo below:
Perhaps not coincidentally, the promotional code they’ve come up with for me to use in this post is directly related to the truffles: Their best-ever coupon for spices or baking ingredients – lucky you!
Here it is: 25% off AND Free Shipping on anything from the “Bulk Spices” or the “Baking Ingredients” sections of their store. Just use the code “black-chicken” at checkout.
Seriously! That’s a mighty good deal.
Plus, how can you not love these sweet faces?
I hope you’ll head over to the Pantry Paratus website and have a look around – go for the merchandise, and stay for the blog. You’ll get to know Chaya and Wilson, so you can be confident buying from them – meaningful and mindful consumption. Don’t forget to use your “black-chicken” coupon code for the fantastic discount.
Linked below is quite a disturbing report covering how massive quinoa production has decimated portions of South America. We sometimes have quinoa in our house (I’m one of those who loves their little curls and flavor,) but not often. It won’t be difficult for us to eliminate this choice morsel from our diet, but I know many whole foodies who rely heavily on this amazing grain.
Image from The Kitchn – http://www.thekitchn.com/how-to-cook-quinoa-63344
I suppose the question becomes, do those of us who eat a lot of quinoa care enough about people so many thousands of miles away to stop buying it?
Finding healthy, sustainable food continues to be a challenge, unless we follow a fairly strict rule: Eating locally. That unto itself causes a dilemma for people in areas which are not able to produce much food for itself.
What do we, as concerned citizens of the world, do?
I suppose, though, the question really is, “what do we, as concerned, compassionate, yet SPOILED citizens of the world do? Indeed, what are we willing to give up so others may simply survive? So our global environment may carry on, un-obliterated?”
Are you willing to give up quinoa? Soy? Coffee? Tea? Mass-produced beef?
I’m going to link two articles here: The second one, I’ve linked previously on Facebook, but it bears repeating. It is deeply disturbing, but so important.
We’ve had a very busy summer here at Black Chicken Host, with work and home activities keeping us away from the blog. We haven’t been dormant, though! We’ve continued to develop great partnerships within the industry, brought on a lot of new customers, and are as excited as ever about the future.
The trees are turning glorious shades of red and gold all around us, the days are certainly shorter, and despite partially wanting to cling to summer, we’re ready for the more introspective, quiet, fall and winter times. Soon, quilting fabrics and yarn will call to me. Neglected books will beckon…
…and my skin will become crispy and dried, much like the falling leaves.
If you’ve been reading our site for awhile, you’ll know we’re all about whole, healthy foods. That’s why, when we stumbled across this free download, we were really excited to share it with our readers:
Clicking that link will take you to a terrific article about animal welfare food labels, such as “Grassfed,” “Free-Range,” and “Cage-Free.” Some people might be astonished to learn how “cage-free” chickens really live:
If you have ever taken a wilderness survival or wild edibles course, no doubt your eyes have already been opened as to the plethora of freely available, wild edibles right at your feet – often, right in your own yard!
In addition to being incredibly frugal, eating wild plants is healthy, sustainable, and finding them can be a lot of fun, harking back to our hunter-gatherer roots. As with all things in the wild, we have to be certain we have the requisite knowledge to safely partake in this activity, however.
How do I know if a wild plant is safe to eat?
Remember, some plants are poisonous – even deadly in small amounts. We have to be careful of what we eat when its identity is uncertain. Some safe plants have close relatives which look nearly identical to the untrained eye, but are toxic to humans. For this reason, we need to be pretty darned sure we’re eating what we think we’re eating!
Too, some “safe” plants are only safe when cooked, or only have certain parts which are safe, while other parts of the same plant may be toxic. It’s always a good idea to do research before embarking upon a wild edible plant gathering trip.
Here’s how to verify the identity of your plant:
1.) Unless you are absolutely certain you have successfully identified a given plant, you should bring in some additional help. Nearly every county in the U.S. has an Extension Office. What’s an Extension Office? It’s a source of (often free) advice, troubleshooting, and plant identification, among many other things. In our county, it is an extension of Michigan State University, which is widely known for its agricultural expertise.
These offices are generally grant-based, and are staffed with people who really want to help others. I call ours often! They will be happy to help you identify a given plant, and there are some things you can do to help them help you: 1.)Bring in the entire plant, including any flowers, berries, roots, and foliage. If that’s not possible, many offices will attempt to identify a plant from a clear photograph or small sample. 2.) Make notes about its habitat, including sun/shade, soil conditions, and the other plants you see around it.
2.) If visiting an Extension Office is not possible, there are a wide variety of field guides available to help you identify your mystery plant. We recommend the following:
3.) Use our friend, The Googles. Searching for “Wild edible plants” yields a veritable plethora of information, including photos, videos, recipes, and more. As always, when taking advice from The Internet at Large, use good judgment – only take advice from credible resources. I prefer using college and university websites, or established scientists and researchers in the field, with a few ad hoc experts thrown in for good measure.
Finally, when in doubt, don’t eat it!
If you cannot establish the identity of your mystery plant, be safe rather than sorry. If you can preserve the plant for future identification, awesome. If not, take a photo or sketch if possible. Those berries may look delicious, but are they worth a horrible bout of diarrhea, or worse?
If you’re in the wilderness and your survival literally depends upon finding wild edibles, you can always perform the very meticulous and very time-intensive Universal Edibility Test.
Which plants have you eaten personally, and where are they found?
It’s been many years since I’ve taken any wilderness survival courses, so these days, I stick to the most basic stuff. However, back in the day, these found their way onto my plate:
Most of these are easily identifiable, and are abundant in Michigan; in fact, they are plentiful right in our own yard. Last year, I pitched more weeds than I ate, but this year I’m determined to do better. We have heaping tons of lamb’s quarters in our garden – why not make it into a salad green? We have a preponderance of dandelions in the yard, and last year I made salads and a sweet syrup from them – this year, I plan to do the same. Sadly, we don’t have much clover, but after it feeds the bees, it will feed us, too.
The photo below is the atrocious state of weeds in our garden last summer – things were out of hand. Thinking about how I either threw them onto the compost pile or just let them go is disheartening right now, but last year was truly horrible for gardening, and I largely gave up midway through for a variety of reasons. A lot of what you’re seeing below are sorrels and lamb’s quarters – totally edible!
Legalities of harvesting wild plants
Some wild plants are protected under the law – this means you cannot legally harvest them for food or for any other purpose. This link lists endangered plants in Michigan, and here’s a handy tool to search your area within the United States. Additionally, harvesting on public lands is often prohibited by local or state ordinance, so check all appropriate rules before you have a conversation with a Department of Natural Resources officer who catches you in the act. “Take nothing but photos, leave nothing but footprints” is excellent advice when visiting public lands – don’t be a jerk!
If harvesting on private property, be sure you have the permission of the landowner; otherwise, you’re trespassing, and could be in violation of other laws, as well. If you’re harvesting common weeds, check with your friends and neighbors to see if they would allow you to harvest their weeds, thus saving them some work! Be sure to ask whether they have been sprayed with pesticides, herbicides, or fertilizer before you consume them.
We’ll have a post in the future about using wild plants as medicinals/remedies, with expertise from a guest poster. There’s a whole medicine cabinet, likely right outside your window.
Hunting mushrooms is a science unto itself, and requires even more expertise than simply finding edible weeds. Some mushrooms are absolutely deadly, and have lookalike edible kin. I can’t offer any advice on mushrooming myself, but there are many resources out there; I recommend taking an in-person class which includes field trips. An important part of mushrooming is paying attention to habitat, and noticing subtle visual cues between species. Having an expert walk you through personally is invaluable. Right now, the only mushrooms I know I can identify are morels and chanterelles.
Wrapping it all up
Wild edible plants are a free source of culinary delight and great nutrition, provided we research our species carefully, prepare them properly (if required,) and harvest them legally and sustainably.
I’d love to hear your tales of using wild edibles, from common back yard weeds to elegant and hard-to-find mushrooms – do tell!
As spring arrives, some of us become obsessed with Gardening Plans.
Successful gardening’s foundation is good soil – soil teeming with nutrients, microbial life, worms, moisture, minerals, decaying organic matter, you name it! Having a compost pile helps us maintain our nutrient-rich soil with a minimum of expense; we’re using our food scraps to create it, after all.
Here on our little homestead, we have three compost piles currently; one way in the back for things like lawn clippings (our mower sadly does not mulch, which is a huge bummer;) one next to the garden for garden waste; and one up by the house for kitchen and household waste.
We share in her frustration, and encourage our readers to sign the petition at change.org requesting Michigan’s Governor, Rick Snyder, to eliminate the 6% sales tax on renewable energy installations, and to share it with your sustainability-oriented contacts.
Many of us have animals in our lives, either as household pets, working animals or livestock. What we feed them can be a blind spot for some folks in terms of sustainability. Today, I’m focusing on dog food.
Judging by a few elements of our home, I can only assume the previous owners enjoyed cleaning.
Where there isn’t hardwood flooring, there is white carpet. Also, our kitchen sink is white (well, sometimes.) Prior to purchasing the house, I remember looking at the carpeting and thinking, “well that might be a problem.”
(or: “How real food reversed my high cholesterol.”)
Finding organic, whole, local foods for our families can be a challenging and often costly endeavor. I find it well worth the extra work and expense, however, to have the peace of mind which comes with knowing where our food comes from and what’s in it.
When I began this crazy adventure two years ago, I had no idea what local food sources were available apart from the farmers’ markets nearby. As it turns out, with a little research and help from friends who were farther along the path than I was, I found providers of humanely-raised-and-slaughtered, organic, pasture-raised meat and raw, organic, whole milk and cream. These two sources have provided so much gustatory pleasure for my husband and myself!