You don’t have to move to the middle of nowhere to become a 'homesteader'. You can start right where you are. Today.
Category: Provident Living and Self Reliance
Being “provident” means having foresight and providing carefully for the future. Its about taking care of yourself today AND tomorrow, and being prepared for the unexpected. Self Reliance simply means being well adapted to be able to THRIVE (not just survive) in the environment in which you live. It will mean different things to different people, but striving to be self reliant will bring a definite sense of well being and peace of mind. And there is no price on peace of mind.
Stocking up on food for winter is about more than simply having a full pantry. It is about being prepared, being practical, and giving yourself a little peace of mind when the world outside becomes less predictable.
For those of us who garden, preserve, and try to live a little more self-reliantly, summer is a natural time to think about what we will need through the coming cold months.
Winter changes the way we get food
In summer, food can feel abundant. The garden is producing, farmers’ markets are overflowing, and fresh produce is readily available. And then there’s winter. In Alberta, that means months of cold, snow – and no local growing. In the past, preparing for winter was critical to having enough food, and keeping your family healthy. In recent generations we’ve become very ‘entitled’, and think we should have everything we want, whenever we want it, but that is not reasonable or sustainable in the long run.
A well-stocked pantry means that when the roads are bad, the weather is miserable, or you simply don’t want to venture out, you already have the makings of good meals at home.
Use the seasons as an analogy. Sometimes ‘winter’ is more than just the months between November and March when the trees are taking a break and the garden is sleeping.
It could be a period of unemployment, when the regular paycheque stops coming. Or an an illness, an unexpected expense that makes the household budget a little tighter than it used to be. Could be a transportation disruption, a shortage, or oh I don’t know …. maybe something completely wild, like – tariffs we’ve never experienced before, or some other circumstance that makes the things we normally take for granted suddenly harder to find.
Sometimes winter is simply a season of uncertainty.
Just as we prepare for the winter that arrives every year, we can prepare for some of these other ‘winters’ too. Stocking up isn’t about living in fear or expecting something terrible to happen. It is about recognizing that life has seasons—and not all of them are predictable.
Many of us have learned to put food by when there is plenty. We preserve the garden harvest, fill the pantry, tuck things into the freezer, and make sure we have some basic staples on hand. We do these things because we know that ‘summer’ won’t last forever.
The wise gardener doesn’t wait for winter to begin before thinking about winter. And perhaps the same principle applies to life. When things are going well is the very best time to prepare for the season when they aren’t.
Eventually, spring comes again.
Stocking up also makes good economic sense
Buying and preserving food when it is plentiful can save money.
When your garden produces more tomatoes, beans, carrots, onions, berries or rhubarb than you can eat immediately, with a few skills, you have an opportunity to turn that abundance into food for later.
The garden doesn’t have to stop feeding you just because the ground freezes.
Potatoes, onions, garlic and jars of roasted tomatoes in the cold room; jars of jam, dried apples and herbs in the pantry, berries and pesto in the freezer, apple cider, kefir and sauerkraut in the fridge – mean that reliance on the grocery store is minimized.
A stocked pantry gives you choices
There is an important difference between having food and having food you will actually eat.
If we’ve been friends for a while, you already know my philosophy has always been to Store what you eat, and eat what you store.
There isn’t much value in filling shelves with foods nobody in the household enjoys. Those jars of gorgeous red crabapple preserves look nice on the shelf but if no one knows how to eat them, they’re a waste of jars.
A practical winter pantry might contain the ingredients your family regularly uses:
canned and dried tomatoes
dried or canned beans
rice, pasta and grains
flour and other baking supplies
onions, potatoes and other good keepers
frozen or dehydrated vegetables
fruit, jams and preserves
meat and other sources of protein
soups, broths and meal ingredients
spices, oils and other cooking essentials
And don’t forget the simple things that can be surprisingly inconvenient to run out of in winter – special baking ingredients your family likes, pet food and other household staples like laundry soap and toothpaste.
Preserving your own food adds another layer of security
There is another thing I love about gardening and preserving. When I freeze, dry or can something from my own garden, I know where it came from. I know what I DIDN’T use while I watched it grow. I harvested it when it was ready. I preserved it when it was at its best.
There is something deeply satisfying about opening a jar in February and finding summer inside.
It isn’t merely food storage. It is the continuation of the growing season.
And then there is the emergency side of preparedness
We don’t stock food because we expect disaster.
We stock food because life happens.
Power outages happen. Snowstorms happen. Illness happens. Family emergencies happen. Supply problems happen. Sometimes a person simply doesn’t have the time, money, transportation or physical ability to get to the store.
Having food already in the house gives you breathing room.
You don’t need to panic-buy when life throws you a curve ball, because you have been gradually building your supply all along.
Perhaps most importantly, it is a mindset
Stocking up isn’t about fear. It is about responsibility and self-reliance.
I don’t expect to provide absolutely everything my household might ever need. None of us can.
But I can ask:
What can I reasonably provide for myself?
If I can grow some of my food, preserve some of it, store some of it and keep a reasonable supply of everyday staples on hand, then I have made my household just a little less dependent on circumstances beyond my control.
And I think that is a worthwhile goal.
Winter comes every year. We know that.
So rather than waiting until the shelves are bare or the weather turns nasty, now is the perfect time to look at what we have, decide what we will need, and to begin filling the pantry.
There is a wonderful feeling that comes from looking at a well-stocked pantry in the middle of winter and thinking: “We’re okay. We’ve got food.”
I’d love to hear your ideas about what you stock up on, where you store it, and how you use it in the winter.
Chickweed deserves it’s own post – there’s just too much to say to have it hidden among other herbs.
I’ve taught classes where I have brought chickweed growing in a pot to show, and had people convinced they’ve never seen it before. I believe they have, they’re just not used to seeing it that up-close-and-personal, or perhaps that well taken care of. The plant lies low and trails the ground, the perfect ground cover. It is easy to pull up and get rid of, but don’t be so quick to try to eradicate it. It is one of my most valued plants (weed or no weed). Learn what it looks like and treat it with the respect it deserves.
Hated by many gardeners, chickweed can be transformed from a pest to a deliciously tender ‘vegetable’ by anyone with an open mind. Hardy, self seeds, highly recommended. With a delicate flavour, chickweed is a nutritional power house: calcium, essential fatty acid, iron, magnesium, manganese, phosphorus, potassium, selenium, silicon, sulfur, zinc, vitamins B1 B2 B3, C and E.
Chickweed harvested in the house in April. An off-season treat.
The common Chickweed that we so often find in our gardens, is a tender plant, branching out from a central root. The small leaves are bright green and sometimes referred to as ‘mouse ears’. The flowers are tiny, white and star like. Although its an annual, chickweed self seeds and so if you’re lucky, you’ll get it again next year. Common in most gardens, especially in damp partly shady areas. If you’re absolutely certain you don’t want it next year, simply continue to pull it out whenever you see it, and DON’T let it go to seed. Eventually you’ll wear it down. I on the other hand – want it; I let it go to seed so I can collect the seed.
Chickweed is super easy to eat right on the spot while you’re working in the garden. Be careful not to pull it up by the root as you don’t want to kill it. I know, that is contrary to what you’re naturally inclined to want to do with ‘weeds’, but once you understand and experience the value of chickweed, it will be a valuable and protected plant in your garden. Coarsely chop to add to a salad, throw into a smoothie or steam with other greens. There is no shortage of ways you can incorporate chickweed into your daily summer diet, and you will feel better for it. I promise.
It normally grows in wet meadows, woodlands, and in marshes where the soil is moist and fertile with full sun. It is considered protected in the wild, and as most native plants are endangered, it should never be picked and transplanted.
in this image, I have a bonus batch of chickweed that came into the house in the late summer with some garden soil. It sits dormant all winter long till the light gets better – mid March. Then it comes to life and doesn’t need much encouragement to grow beautifully.
Now I just save my own seed, and plant them in the house in the middle of winter, for an eventual harvest early spring.
The best way to finally get rid of a ‘weed’ that annoyed you long enough – is to finally find a use for it. Works every time. LOL
Bottom line: Chickweed wants to be your friend. So make friends with it, and help it out if you can.
I hope you give Chickweed a chance to impress you. And when you do, have fun finding new ways to use it. I’d love to hear your ideas.
Black currants are small, dark berries—deep purple to nearly black when ripe. They grow on compact shrubs that naturally spread by ‘layering’: stems that touch the ground, take root and form new plants. Because of this, propagating black currants is wonderfully simple. A cutting or a low-lying branch can easily be encouraged to root and then be transplanted exactly where you want it.
Black currants are native to northern regions—primarily northern Europe and northern Asia, but also parts of Canada—where they thrive in cold and temperate climates. Cultivation began in Russia as early as the 11th century, while western Europe didn’t widely adopt them until the 17th century. Even today, they remain far more common in Europe than in North America, where they are still something of a hidden gem in the garden. (There’s a reason for that. See below.)
An interesting fact about Blackcurrants in North America
Black currants were introduced to North America by English settlers in the Massachusetts Bay Colony in 1629. From there, they were cultivated throughout early settled regions, gaining particular traction in New York. Their natural hardiness—well suited to harsh northern winters—made them an easy and practical choice for growers.
By the late 19th century, New York had become a center of commercial black currant production. However, this success drew concern when the plant was identified as an alternate host for White Pine Blister Rust—a devastating fungus that threatened the economically critical white pine forests.
In 1911, following strong pressure from the lumber industry, the United States enacted a federal ban on black currants. The government prohibited their growing, sale, and transport in an effort to halt the spread of the disease. Federal and state agencies undertook widespread eradication efforts—uprooting bushes and applying chemical treatments—effectively removing black currants from much of the American landscape.
While the United States enforced strict prohibition, Canada took a more measured approach—favouring discouragement and scientific research over a sweeping national ban. Still, the effect was similar. Black currants fell out of favour and were rarely promoted. Though they persisted quietly in rural backyards, they never regained mainstream popularity, instead taking on something of an “underground” status among those who continued to grow them.
In 1935, Canadian researchers launched a dedicated breeding program to find resistance to White Pine Blister Rust in black currants. By crossing traditional varieties with hardy Siberian species, they successfully developed rust-resistant cultivars—‘Coronet,’ ‘Crusader,’ and ‘Consort’—released between 1950 and 1955. These breakthroughs proved that genetic resistance was not only possible, but practical, helping pave the way for modern disease-resistant varieties around the world.
Meanwhile, across Europe—especially in Great Britain—the popularity of black currants continued to grow steadily.
Fifty-five years after the original ban, the United States lifted its federal restrictions in 1966, once it was understood that black currants could be safely grown at a distance from white pines and that reliable rust-resistant varieties were available. Even so, many individual states held onto their own bans until as recently as 2003—nearly a full century after the initial prohibition. That’s a long time to fall out of favour. No wonder so many North Americans are only just discovering them now.
In Canada, black currants never fully disappeared. They quietly endured as a backyard fruit in rural communities for generations and are only now beginning to gain wider recognition. In the United States, commercial production has resumed in regions like the Northeast and Pacific Northwest. Still, it’s estimated that fewer than 1% of North Americans have ever tasted a black currant. (Until recently, I was part of that statistic—LOL.)
As of 2022, the leading producers of black currants are Russia, Poland, and Ukraine—all regions with northern climates well suited to this hardy crop.
Why we should grow them?
Because they are GOOD for you, that’s why. Black currants are nutritional powerhouses—rich in antioxidants and especially high in anthocyanins, the compounds that give them their deep, dark colour. In fact, they contain significantly more of these beneficial compounds than blueberries. For a fruit with such exceptional nutritional density, they remain one of the most overlooked superfoods in North America.
While black currants are widely enjoyed across Europe, they’re still relatively uncommon here. You likely won’t spot them in a typical grocery store—though you might find them in specialty or high-end markets if you keep your eyes open.
The good news? They’re incredibly easy to grow. Give them a sunny spot, and they more or less take care of themselves. The biggest competition we face is from the birds—they love them just as much as we do. We’ve found that simply tossing a lightweight net over the bushes as the fruit begins to ripen is enough to keep our harvest safe, though.
What do blackcurrants taste like?
Black currants have a flavour all their own—I honestly can’t think of anything quite like them. If I had to describe it, I’d say they’re slightly tart, but not sharply sour. They’ve got a bold, almost sophisticated profile—deep, dark-fruit notes that hint at grape or cherry, with an earthy, almost herbal edge. (LOL… that’s about the best I can do!)
I’ll admit, I wasn’t completely sold when I first tasted them fresh. They were a little… underwhelming. But I’m not usually one to give up, so I made a small batch of jam. Homemade jam is always a good way to make friends. That changed everything.
The flavour deepened somehow. It mellowed. And it came alive in a whole new way. I was absolutely hooked.
The rest, as they say, is history.
Blackcurrants are super nutritious –
Black currants are packed with health-supporting nutrients. They contain a wide range of vitamins—including A, B1, B5, B6, C, and E—which help the body produce energy, regulate hormones, and form red blood cells that carry oxygen throughout the body. They’re also especially beneficial for eye health.
One of their standout features is their vitamin C content. Black currants contain up to four times more vitamin C than oranges—a huge advantage when it comes to supporting overall health. And over ten times more than blueberries. Vitamin C plays a key role in maintaining healthy skin, blood vessels, bones, and cartilage. It strengthens the immune system, protects cells from damage, and helps the body heal wounds.
All brightly coloured fruits and vegetables contain antioxidants, but those with deep red, blue, or purple colouring—like black currants—are especially rich in a powerful group called anthocyanins. These compounds have been linked to a number of health benefits, including supporting healthy blood pressure, improving vision, strengthening the immune system, and offering anti-inflammatory and antibacterial properties. Black currants contain about twice the anthocyanins of blueberries, making them particularly potent in this regard.
They may also support gut health. Black currants have been shown to increase levels of beneficial gut bacteria, such as Bifidobacterium, which can aid digestion and help the body defend against infection.
For an unassuming-looking little berry, Blackcurrants are pretty powerful! Well worth seeking after. Blackcurrants and Hascap berries are considered two of the best natural sources of antioxidants. And they both THRIVE in northern climates! Yay for those of us who live in the north.
Blackcurrants are easy to incorporate into your diet.
Cooking can reduce delicate, water-soluble vitamins—especially vitamin C—so that’s something to keep in mind. If maximizing vitamin C is important to you, try to enjoy black currants in ways that don’t involve heat.
Don’t worry though—there are plenty of delicious options.
I’m not a big fan of eating black currants straight off the bush, so when I want them “fresh,” I get a little creative:
Stir them into yogurt or kefir with a drizzle of honey
Blend into smoothies with banana or other berries to mellow the flavour
Sprinkle over oatmeal or cold cereal
Add to salads for a tart pop of flavour
Mash lightly and spoon over toast, pancakes, or waffles
Infuse them in water for a refreshing drink
A little goes a long way—and once you find your favourite way to enjoy them fresh, they become something you look forward to.
Blackcurrant Crush Chop them up in a food processor with a little water to ‘macerate’ them. You can puree them in the blender if you prefer, but I’m a texture girl, and I like something to chew. My daughter, on the other hand, would almost assuredly like them pureed. You do you. You can add them this way to a fresh chia pudding (see below), a serving of plain yogurt, a serving of cottage cheese, or on top of your oatmeal. Since fresh blackcurrants are seasonal and I want to have some on hand all year long, I make quite a bit of this and freeze in two-tablespoon amounts in an ice-cube tray. Once frozen, I transfer to a labelled container and freeze to use later.
Smoothies Wash, stem and freeze whole. Frozen, you can add them to smoothies all year long.
Juice If you have a lotta berries, juice them in a fresh juicer. Lightly sweeten with maple syrup if you like and freeze in ice cube trays. I like to add a ‘cube’ to a tall glass of carbonated water.
Jam There are many health benefits in addition to Vitamin C, so don’t shy away from cooking blackcurrants, in fact, it is the opinion of those who live in our house, that Black Currant Jam is THE Best jam in the world. (see below for recipe)
other suggestions:
Blackcurrant Tea (see below for recipe)
Blackcurrant pancakes – add frozen berries to batter just before cooking
Blackcurrant muffins or scones – add frozen berries to batter just before cooking
Roasted vegetable salad with blackcurrant dressing (see below for recipe)
Blackcurrant tarts – mini pies
Blackcurrant chia pudding (see below for recipe)
Blackcurrant cheese cake (use syrup or jam to top your favourite plain cheese cake)
Blackcurrant jam marbled through vanilla ice-cream
Dehydrate whole blackcurrant berries and store in a glass jar in your cupboard. You can also dry blackcurrant leaves to mix with berries for tea.
Blackcurrant Tea
(anything not using real ‘tea’ leaves is really an ‘infusion’) Measure 2 tablespoons of dried blackcurrants (per cup) into a tea pot. Pour boiling water over top and allow to steep 10 minutes. Strain and serve. Sweeten with stevia, maple syrup, honey or sugar if desired. You can also add dried blackcurrant leaves to your ‘tea’. Or make a single mug if you want. Strain with an infuser.
Blackcurrant Chia Pudding
2 cups milk (your favourite: coconut, almond, rice, dairy, etc . . . ) 1/3 cup chia seeds Stir well. Add 1-2 Tablespoons maple syrup and stir till dissolved. Cover and set in fridge for at least two hours. I usually do it at night and leave till morning. If the ‘pudding’ is thicker than you’d like, add a little more milk and stir it in. Spoon into serving dish and top with heaping tablespoon of blackcurrant crush (see above).
Blackcurrant Vinaigrette OR Glaze
1/2 cup blackcurrant syrup 1/4 cup blackcurrant juice. If you don’t have it, use another dark juice like cherry or grape. Or substitute with apple juice in a pinch. 3 Tablespoons dark Balsamic Vinegar 2 Tablespoons olive oil Add all ingredients into a shaker bottle and shake till thoroughly combined. OR create a glaze by putting syrup, juice and vinegar into a pan and bring to a slow boil. Omit oil. Allow to bubble gently for 5-10 minutes till it thickens slightly. Remove from heat and leave to cool. Drizzle on top of salad or roasted vegetables.
TIP: the Blackcurrant Glaze above is a beautiful thing on grilled salmon
Blackcurrant Jam
I don’t believe in jam RECIPES. I have never bought a specific amount of fruit to make jam, I use what I have available, and I expect you do too. What is more important is to know HOW to make jam. The method is simple, straight forward and dependable. There are only three ingredients: fruit – a lone fruit or a combination you think would go nicely together. Adjust depending on what fruit you have on hand.
sugar – less than you’re used to if you’ve made jam in the past. Sugar is a preservative in its own right, so unless you’re making a small amount that will be used in a few days, it is necessary to use some type of sugar. I generally use a ratio of 1:4 or 1:5 and then judge by taste preference from there.
Yes, you can use honey, but I highly recommend that you do not, until you are quite experienced and know what to expect.
pectin – I never buy commercial ‘pectin’, preferring to use a natural source. The type of pectin I choose will depend on the colour and flavour of jam I’m making. For instance, for a dark red or purple jam I’ll often use cranberries. For light-coloured jam I’ll use lemons.
Cranberries contain a lot of natural pectin. If you’ve ever made fresh cranberry sauce, you likely noticed that, as the sauce ‘sets’ in a very short time with no added ‘pectin’. I used to buy lots of fresh cranberries in the fall when they were in season for Thanksgiving. After making a batch of cranberry sauce, I’d freeze the rest for use during jam-making season. Now I use freeze-dried cranberries that I keep on hand at all times. Citrus fruits contain a lot of natural pectin. Lemons, oranges, grapefruits and limes can be used interchangeably depending on the flavour you’re going for. If you’ve ever made marmalade, no doubt you noticed that. My experience has shown however, that lemons are the best source, and they’re always dependable. Puree the lemon in a high-power blender. If necessary, add a small amount of water (start with a tablespoon). If your blender doesn’t puree completely, not to worry, a little texture will be great. I cut the lemon into quarters and use the whole thing – peel, pith, pulp, juice and seeds. Did you know there is more vitamin C in the peel than in the inside? I use a portion or the whole thing depending on how much jam I’m making. The rest can be stored in the fridge for a week or more.
If I want to make peach, apricot or pear jam, cranberries aren’t gonna be suitable for pectin, but lemons sure would be. Sometimes it might be the taste of lime you’re looking for. Sometimes it might be the taste of a particular type of orange. Be adventurous. Whatever you use, write it down so you’ll know if you want to repeat it.
TIP: testing your jam
Before you start making your jam, put a small dessert plate into the freezer part of your fridge to cool. When you’re ready to start testing, bring the plate out and put a teaspoon of jam on it. Allow the plate to cool the jam. When you’re satisfied that the jam is cool, swipe your finger through it. If the two sides join immediately, it is not ready. Return the plate to the freezer, cook for another 15 minutes and try again. When the two sides remain distinct and separate, your jam is ready. You may have to test a couple of times before you’re satisfied with the texture.
TIP: Turn your jam recipe into a syrup recipe.
Follow the jam recipe below, but don’t cook as long. After boiling for 20-25 minutes, remove some from pot and store it in a bottle labelled “Syrup”. If you’re making a lot, process them in jars the same as you would jam. See below for link on canning in hot-water-bath. Continue to cook the remaining ‘jam’ as instructed below. * You can remove the syrup before or after adding the lemon. Totally flexible.
Recipe
However, for the sake of something to start with, here are some suggested amounts and times – my best attempt at a recipe.
When I made the jam below, I had a couple cups of fresh raspberries looking for a purpose, so I added them. (a great combination bytheway). I ended up with 11 cups of fruit so I adjusted slightly from the picture. Just keep in mind to keep your sugar / fruit raitio (approx 4:1 combination 4 parts fruit to 1 part sugar). I pureed a whole washed lemon and used 1/4 – 1/3 cup for this amount.
ingredients: 11 cups blackcurrants or a blend with raspberries 3 cups sugar 1/4 – 1/3 cup lemon puree.
Blackcurrants are a good source of natural pectin, so they don’t need a lotta help. Note the unripe berries in the picture below. As with most fruit, unripe blackcurrants have more usable pectin than ripe ones, so don’t discard them. They’re a bonus.
directions: 1. Add the fruit and sugar to a large stock pot over medium heat. Stir frequently while fruit breaks down and sugar dissolves. You can mash with a potato masher if you want.
2. Increase heat a bit (NOT HIGH), and bring the jam to a nice low-rolling boil. Boil and stir for about 15 minutes. Add lemon puree. Continue to stir. Taste for sweetness. If you’d like it sweeter, add sugar 1/4 cup at a time. Thoroughly combine and taste test again. Add only small amounts at a time, testing each time till you’re happy with it.
*hint: blackcurrant jam should not be super sweet. It’s natural tartness is part of its charm.
3. In another 15 minutes you’ll notice that the jam is beginning to thicken. You’re looking for a texture that slides slowly off a spoon leaving a film behind. Continue to stir while it slowly boils.
4. Test your jam’s room-temperature texture with a COLD plate. See the TIP above.
5. Once you’re satisfied with the sweetness and texture, you’re done!
I hope you’ll give blackcurrants a bigger chance at being part of your life. Once you get used to each other, I think you’ll become the best of friends, and your world will explode with new tastes and new possibilities.
For now, you’ll probably have to grow your own as they’re not in any markets that I am aware of yet, but that will change in the foreseeable future. But grow them anyway. You’ll be glad you did. It took me a few years to find ways to use them, but now we’re a serious item, and blackcurrants are as part of my everyday life as hascaps are.
Like many weeds, lambs quarters self seeds, so they are up and established weeks before your regular garden. Also called goose foot – lambs quarters is a relative of spinach and quinoa. Sometimes known as wild spinach, and considered a weed in most gardens, it deserves more credit than it usually gets. Highly nutritious, tasting similar to spinach but more tender, rich in Vitamins A, C and E, essential fatty acids, iron, calcium, minerals and antioxidants.
Name: I always thought the name was curious and so odd. Apparently, it comes from “Lammas quarter“, an old English harvest festival celebrating the first grain harvest at the beginning of August. Lammas means “loaf mass” in Old English, originating from two words meaning bread and festival. It seems the name evolved from “Lammas” to “lamb’s” over time. It may have had nothing to do with ‘lambs’ except that it likely was a field green they liked to eat. Certainly, it was an abundant green that people liked to eat as well.
Identifying: I’ve heard many people call it pigweed, and fair enough they look similar. Sometimes pigweed is simply an easy name to call all sorts of weeds that look similar and are often given to pigs, but more precisely both lambs quarters and pigweed are in the amaranth family. That may not help much, because there are officially 42 types of amaranth in North America. For the record, red rooted amaranth IS red rooted pigweed.
Leaves: Young leaves are often opposite and become alternate as the plant matures. They are triangular to diamond-shaped, sometimes resembling a goose foot (often called Goosefoot). Powdery Coating: The most distinctive feature is a whitish, dusty powder on new growth and the underside of leaves. Stems: They are succulent, hairless, and frequently have reddish, purple, or light green lengthwise stripes. Flowers: Small, grey-green, roundish flowers grow in tight clusters at the top of the stalk or in leaf axils. Size: Generally grows 2 to 3 feet tall but can reach up to 6 feet. Edible Parts: All parts are edible and nutritious, but the best-tasting and easiest to eat are the young leaves. Once the plant matures, energy goes into flowering, seeding and growing taller so the seeds can be more widely dispersed. Location: Grows best in full sun to partially sunny areas, including gardens, roadsides, fields, and disturbed soil. Growing Season: Germinates early in the season, with peak growth in late spring to early summer. After that, it begins going to seed, with less energy devoted to the leaves – but no matter, it’s filled its job of providing us with early greens, and it can step into the background while other garden greens become the focus.
What if nature gave you a FREE vegetable that is super nutritious, cold-hardy, and fed you while you waited for the rest of your garden to produce? Oh Wait! It did!
Surely you recognize lambs quarters as a common weed in your garden. I did, and I was trained to look at all weeds as the enemy and to get rid of them. At the same time, I was a big fan of spinach, but when the spring weather warmed up, spinach would bolt – which means that a plant prematurely produces a flowering stem and goes to seed. This usually happens as a result of heat or stress. The plant takes its cues from hotter, longer, rainless days, and goes into the next phase of its life. It stops producing edible leaves or roots to focus energy on reproduction. Bolting commonly affects lettuce, chard, spinach, cilantro, broccoli and onions. It is irreversible, but you can break off the stem to buy yourself a few more days, and harvest all you can while you still can.
*tip: to prevent bolting, plant the affected plants earlier in the season when the weather is still cool, provide shade during heatwaves and keep the plants well watered.
This would be a big frustration to me. Had I understood that spinach should be planted much earlier, (at least a month earlier) when the spring was still cold, I would have been less frustrated. At the same time, while I was mourning the loss of spinach, I noticed lambs quarters in my garden living its best life. It seemed to be snubbing its nose at me – this incorrigible WEED. I also noticed that it tasted good (yes I tasted it). One day the light went on so-to-speak. “Why am I knocking my head against a brick wall trying to grow spinach, when this weed that tastes so much like it, WANTS TO GROW? Why am I ripping it out and feeling sorry for myself because my spinach hates me?” My story changed that day.
I looked into Lambs Quarters, and discovered it had much to offer a gardener with an open mind. I opened my mind.
Lambs Quarters in the Kitchen
* tip: Like spinach, beet greens, swiss chard and most other greens lambs quarters contains some oxalic acid which, when eaten raw in large quantities, can inhibit calcium absorption. These plants are so loaded with calcium, however, that the amount of calcium not absorbed due to oxalic acid is minimized. Its a good idea to rotate your ‘greens’ for that reason anyway. Variety is always a good thing. Individuals with kidney issues, gout or arthritis – know that oxalic acid should be consumed in moderation.
Lambs Quarters is highly nutritious, with a taste similar to spinach, and is often used in salads, sautéed, or blanched. The black seeds are edible and are an excellent source of vegetable protein.
early spring green garden salad with a base of romaine and some marigold sprinkled on top. Use a nice mild vinaigrette dressing.
The underside of Lamb’s Quarters’ leaves and the top of the new leaves are covered in a fine whitish or pinkish ‘dust’. Resist the temptation to wash it off, as it is full of calcium and protein. Lambs quarters contains more protein than kale, more iron than spinach, and it WANTS to grow in your garden. You don’t even need to plant it; it is so comfortable that it invites itself to the party. You’ve gotta respect that quality.
The stems and leaves can be eaten raw, steamed, or sautéed; used in any way and in any recipe calling for spinach: scrambled eggs, omelets, fresh as a green in sandwiches, in a mixed green salad, or in a green breakfast smoothie. Add some to your next spaghetti sauce, soup, or fried rice. Use them in your favourite “spinach dip”.
wash well as it can be gritty
recipe: Korean Lambs Quarters Side Dish
Serves 2-4 10 oz lambs quarters (300 g) young leaves and stems 3 tablespoons doenjang (soybean paste) 1 tablespoon gochujang (hot pepper paste) 2 garlic cloves minced 1 green onion chopped 1 tablespoon toasted sesame oil 1 tablespoon toasted sesame seeds Directions 1. Boil 3 quarts of water. Blanch the lamb’s quarters for about 1 to 2 minutes, until the leaves are tender. 2. Strain and rinse them in cold water a couple of times to stop them from cooking and to remove any grit. 3. Strain and squeeze out any excess water. If the leaves and stems are too long, cut them a few times into bite-sized pieces. 4. Put them into a mixing bowl and add soybean paste, hot pepper paste, garlic, green onion, and toasted sesame oil. 5. Mix by hand until all the leaves are well coated with the seasonings, and have absorbed them. You can wear disposable plastic gloves if you want. 6. Sprinkle with sesame seeds and transfer to a serving plate.
Serve as a side dish to rice. Toss in or garnish with sundried tomatoes if desired.
When I am in my garden, I will often pick the tender new plants and eat them while I work. I never pull them to get rid of them. They’re much too valuable for that, I just break them off, hoping they’ll come back and offer more. I’ll throw them into early season salads, and combine with other greens that I steam, including our favourite: spanakopita.1 (read more about Spanakopita here)
Back to that nasty rumour about lambs quarters being considered a ‘common weed’. It’s true. Officially. But don’t listen to that sorta ridicule. Those other plants are just jealous. Who cares what people call it? “Weed” is just a word. Don’t be unkind or avoid eating it. It’s not it’s fault that some uneducated person gave it such a rude nickname.
5 Facts: 1. Lambs quarters is cold-hardy, and heat-tolerant. That’s quite a talent. 2. Because it self-seeds, it will grow before any of your cultivated greens have even germinated. 3. It WANTS to grow in your garden. It WANTS to be your friend. And it’s FREE. 4. It is a versatile, nutrient-dense substitute for spinach or chard in nearly any recipe. 5. It deserves to be accepted on its own merit, not indiscriminately discarded because of some misunderstanding carried over from a previous generation.
Healthy soil produces healthy, strong plants. It’s simple math. It contains optimal nutrition – rich in microorganisms (bacteria, fungi, and earthworms) that break down organic matter into nutrients that plants can easily absorb. Healthy soil builds immunity in plants, making them naturally more disease and pest-resistant. It provides essential air pockets for roots to breathe and grow strong (proper aeration). Healthy, nutritious soil results in healthy, nutritious vegetables.
What is the difference between SOIL and DIRT? Soil is a complex ecosystem that supports plant life. Dirt is material that cannot support plant growth. Sometimes we get frustrated and feel that the universe is against us because our ground is full of weeds. We think there’s something wrong with it. Your soil doesn’t know the difference between a dandelion and broccoli. In many cases, weeds indicate that your soil is healthy and nutritious. It’s either a healthy place to grow or it’s not. If it grows healthy weeds, it will grow healthy vegetables. So relax, take a chill pill. If your new backyard, which looked so beautiful when you bought the house last summer, is full of weeds this spring, it’s not a conspiracy. Your soil is healthy. You just need to roll up your sleeves and get to work. But that’s another sermon for another time. The point is: when you don’t have any weeds, just nice clean empty ‘dirt’, you should be worried.
There is much we can do to continually improve the quality of soil in our home gardens.
How
ADDING ORGANIC MATTER by incorporating compost into the planting area, and using mulch all around the planting area not only enhances soil structure but also improves moisture retention and nutrient availability.
REDUCING TILLAGE! A long-term no-till commitment boosts microbial activity, improving soil health. Every time we dig up our soil, we destroy colonies of tiny organisms and critters trying to set up housekeeping. They are not the enemy. They are an important part of the soil ecosystem and critical to healthy soil. In addition, a no-till, mulched method of gardening reduces evaporation, addressing the problem of soil thirst. No more water wasted. Moisture passes through the mulch, where it is absorbed into the soil while being protected from evaporation.
AVOID THE SUNBURN OF BARE SOIL There should be no bare soil in your garden. Not in the rows where the plants are growing, not in the spaces between the rows, not in the walking paths. Protect your soil from being sunburned.
Seriously? Soil can get sunburnt? YES! As important as the sun is to life in general and to garden growth, it can harm the very soil in which our plants, which are completely dependent on it, grow. I know it seems like an oxymoron, but soil really does get sunburned. It’s the leaves that need the sun – they are the plant’s vital organs, primarily responsible for producing food through photosynthesis, utilizing sunlight, carbon dioxide and water to create energy. They also facilitate gas exchange (breathing), release excess water through transpiration, and can be specialized for storage or protection.
HOW TO PREVENT SUNBURNED SOIL
1. MULCH Cover soil with organic mulch like straw, shredded leaves, small wood chips, etc. – but not a combination of these methods. Pick one and stick to it. Mulch creates a barrier (like sunscreen or light clothing for us), that keeps the soil cooler and locks in moisture. I use straw, dry grass clipping, chopped leaves and wood chips, but never together.
* note the straw mulch still in place from last summer, protecting and feeding the soil
Wood chips take longer to break down, so they’re best used in paths. I use lots of it. They are so chunky and loose that they don’t compact down quickly, and are easy to walk on, keeping your weight centred in the paths and away from the delicate root growth area of your plants. Rain water goes right through the wood chips, seeping into the softer rows on either side of the paths.
MULCH prevents MOISTURE LOSS. High heat causes rapid evaporation, drying out the soil and depriving plant roots of desperately needed water.
MULCH prevents NUTRIENT DEGRADATION. Intense sunlight and heat can degrade essential nutrients, making the soil less effective for plant growth and health.
MULCH prevents MICROBE DESTRUCTION. Extreme surface temperature can kill beneficial micro organisms and fungi that are living in the soil and are essential for plant growth and health.
MULCH prevents CRUSTING. Crusting is when the top layer of soil becomes excessively dry, hard and cracked, reducing it’s ability to absorb and retain water.
The rows in my community garden plot are higher than the paths, and they never get stepped on, so the soil doesn’t get packed down. In it I use straw mulch in the rows around my plants. In my backyard garden – space and sun are at a premium, my plants are close together, mostly in raised beds, so we chop up our straw (with the lawn mower) so it’s easier to spread into small areas. I try to pile the straw no less than three inches deep, providing serious protection from the sun, additional nutrients as it breaks down, and keeping the soil moist.
2. COMPOST Apply generous amounts of good, clean compost into the rows where you expect to seed. Pat the seeds into it. This will give the seedlings or starter plants, much needed nutrition, in their early life.
3. WATER DEEPLY Watering deeply and early in the day reduces evaporation and allows water to penetrate deeply, instead of only wetting the surface. The straw mulch protects the moisture from evaporating quickly.
Always water near to the ground, avoiding drenching the leaves. Less of the water will be wasted this way, going directly where it’s needed most.
4. Use GROUND COVER PLANTS when appropriate If you don’t have enough mulch, it may be helpful to use low growing plants like thyme in an herb garden, and chickweed in a vegetable garden. These offer shade for the soil, keeping it cool. They are both edible, delicious and nutritious, so clip often and bring them into the kitchen.
Keeping your soil healthy is crucial because it is a living ecosystem that is the foundation for all plant, animal, and human life. Healthy soil provides nutrients to plants, filters water, and stores carbon. Unhealthy soil is merely dirt.
Whether we live in an urban area, a rural community or remotely, we have an environmental responsibility to each other. John Donne’s assessment, “No man is an island“1 means we are all fundamentally interconnected and cannot thrive or survive in complete isolation. We rely on the support and companionship a community provides. But in the last generation or two, our awareness of the effect we have on our natural environment, both close at hand and globally, has become greater and more realistic. Individually, as a community and as a society, we impact the quality of the world we ALL live in.
Stewardship essentially means “the job of taking care of“. It implies that we are not “the owner”, but rather, the caretaker; in effect, we are a trustee making conscious, ethical choices and commitments that will benefit far more than simply ourselves and our own families. With that in mind, specifically addressing the environment, stewardship is the responsibility of planning, managing and protecting the resources that influence the world in which we live. It addresses having a voice in the planning and management of those resources. It also means being accountable and trying hard not to be part of the problem. It means on a personal level, doing our part to be part of the solution.
When we were young parents in the 80’s, Alberta experienced a severe economic downturn. We were so busy taking care of our young children and trying to make ends meet, that we knew little about what was going on in the financial world around us. We knew that mortgage rates were higher than they’d ever been before, but we didn’t know why. We paid 10.5% on our mortgage of a little OLD house we bought in 1975. We knew we loved the small town-ness of Calmar, and the elementary school our kids attended. But we also knew Dan travelled far for employment, and was away long hours. In 1984, Dan was laid off and struggled to find steady work. He took whatever odd jobs he could, but it wasn’t enough to keep up with the house payments. Eventually, we realized that the only real path forward was for Dan to return to school, which meant moving back into the city. Like many Albertans that year, we lost our home.
We moved into subsidized housing in Edmonton and stepped into a new chapter – a temporary detour from our life plan. Dan began driving bus for Edmonton Transit while attending NAIT full time, working long, exhausting days in pursuit of something better.
It took a little attitude adjusting to get used to the higher density of our neighbours in a subsidized complex. We (mostly me), missed the small town atmosphere we had become accustomed to in the previous 5 years. But life is full of adjustments, and sometimes we have to bend a little. Though we had little means and worked hard every day, we had enough, and we were happy.
We planted flowers in our sunny front, as well as strawberries, herbs and pole beans strung to cover our southern window and shade our living room from the heat of the day. We planted vegetables in Dan’s mom’s nearby backyard garden. I came across a quote in those early months that helped me. “Let everyone sweep in front of his own door, and the whole world will be clean.” by Johann Wolfgang von Goethe 2 – an 18th century German “Influencer“. I took it to heart. I understood it to mean that I had a responsibility to make the world a better place simply by caring for and beautifying the areas I have control over – my “front door step” as it were.
Spencer W. Kimball, another INFLUENCER who influenced me greatly in those early years, was more specific. “Even those residing in apartments or condominiums can generally grow a little food in pots and planters. . . . Make your garden neat and attractive, as well as productive. ”
With this philosophy in mind, personal environmental stewardship becomes more than an idea—it becomes a responsibility. It rests with each of us to protect and conserve natural resources through the choices we make every day.
“Doing our part” isn’t just a phrase; it’s a series of small, meaningful actions—conserving water and energy, reducing waste, choosing more sustainable ways to get around, and supporting the health of our local ecosystems. Individually, these efforts may seem modest, but together, they shape the kind of world we leave behind.
What can WE do at home that will affect the environment?
Drawing on Johann Wolfgang von Goethe’s philosophy, “Let everyone sweep in front of his own door…”, we are reminded that meaningful change begins with personal responsibility. The small, intentional steps we take each day may feel like minor inconveniences, but they matter.
Individually, they may seem insignificant; collectively, they have the power to create real, lasting change. How many of these action steps listed below are you already employing? Which ones can you improve on? Which ones are you willing to commit to?
Energy and Water Conservation:
Switch to energy-efficient LED light bulbs and energy-efficient appliances.
Use a clothesline in warm weather instead of a dryer.
Adjust our thermostats for heating and cooling to be more moderate. Put a sweater on, wear slippers.
Unplug electronics, computers, and chargers when not in use.
Take shorter showers and fix leaky faucets promptly.
Mulch in the garden to reduce the need for watering.
Waste Reduction and Management:
Make “Use it up, Wear it Out, Make it Do, or Do Without” your household motto. The chic new way of saying the same thing is: “Reduce, Reuse and Recycle“. Who knew thrift would ever be ‘cool’?
Reduce the things your household consumes that include excessive or single-use packaging.
Reuse shopping bags, water bottles and other materials. Compost food, garden and yard waste.
Recycle when appropriate.
Sustainable Transportation:
Walk, bike, use public transit or carpool when possible, instead of driving.
Sustainable Food Management:
Grow more of your own fruits and vegetables. If this is new to you, LEARN how, by taking classes and attending workshops in your community.
If your yard isn’t sufficient, join a community garden.
Learn how to preserve what you grow, to extend it into the cold months.
Reduce food waste by shopping in your fridge and freezer more and eating out less.
Compost kitchen scraps to use as natural soil builders and fertilizers.
Volunteer in your community garden, charitable organizations, and food bank.
Volunteer with your community league to protect natural areas, create pollinator parks, and encourage urban gardening and habitat restoration.
We all share a responsibility and an accountability to improve the places we call home. It begins right at our own front door—by caring for what we can see and influence—and then slowly extends outward.
We may find that our efforts inspire others to do the same, creating a quiet ripple of change. But even if they don’t, that isn’t the point. What matters is staying true to our own conscience, choosing each day not to be part of the problem, but part of the solution.
Stewardship plays a vital role in shaping sustainable relationships between people and nature—especially in rapidly growing urban landscapes like our own.
Reach out. Be a good neighbour. Take care of what you can see from your own front door, and then go a little further. Get involved. Volunteer. Support the good things happening around you.
Make the world a better place simply because you are in it. And above all, find joy in the doing. When you approach it with a willing heart, your attitude begins to shift. You find more reasons to smile, more moments to appreciate—and, in ways you might not expect, life becomes richer for it.
I’d love to hear your experiences and thoughts.
Cindy
“No man is an island, entire of itself. Every man is a piece of the continent, a part of the main. If a clod be washed away by the sea, Europe is the less. As well as if a promontory were. As well as if a manor of thy friend’s or if thine own were. Any man’s death diminishes me, because I am involved in mankind. And therefore, never send to know for whom the bell tolls. It tolls for thee.” John Donne ↩︎
Johann Wolfgang von Goethe, a German writer and natural philosopher, was born Aug. 28, 1749. Goethe is best known for his literary works, such as The Sorrows of Young Werther (1774) and Faust (1808 and 1832). Goethe also saw himself as a Naturforscher, an investigator of nature. ↩︎
Comforting flavours, versatility and deep nostalgic connections to family, culture and tradition are a difficult combination to beat. It’s part of what makes up real “comfort food”, evoking strong feelings of home and family. Perogies are Eastern European dumplings typically filled with a cheesy mashed potato filling, made from unleavened dough. They are boiled and often pan fried with butter and onions, offering a rich, satisfying flavour especially when topped with sour cream and onions. That’s the other part of what makes up real “comfort food” – it’s gotta be delicious. No matter which way you look at it, perogies are THE comfort food of north central Alberta. They can also be filled with meat or sauerkraut, or even fruit for a sweet variation, with the dough providing a soft, sometimes chewy exterior to the soft interior – whatever it happens to be.
After that, its all about personal preference, as perogies are as versatile as you want them to be. They’re incredibly filling, making it the perfect food for hungry kids, and convenient too, easily be made ahead and frozen for later use. Some simply boil them, and some take the additional step of pan frying them with butter and onions. No matter how you cook them, they’re usually served with sour cream.
I am not a purist. I came to perogies the ‘gentile’ way – when I was a teenager they were introduced to our family by a relative – purchased frozen from the grocery store. Before long we were hooked. A few years later, I married a man with a Ukrainian step mother, and things like perogies and cabbage rolls were never the same in my world again. To be fair – Margaret Suelzle wasn’t a great cook of many other things, but when it came to her Ukrainian specialties she rocked. There wasn’t a festive dinner without homemade perogies and homemade cabbage rolls, and though I still purchased our perogies from the grocery store, we never said such things in her company.
Spelling
Perogy – perogi, perogies (both are plural so don’t stress about it). Pierogy, pierogi – all pronounced Pee-er-oh-gee. Since it’s native to so many different countries, and then considering the translation into English – spelling is pretty much anything you want it to be. In this blog, I’m gonna use them all, just because I can. No judging.
History of Perogies
Originally only served in the poorest of homes, pierogies required nothing more than the basic farm staples of flour and eggs, and whatever you had on hand for a filling (usually potatoes and onions). They’ve been iconic comfort food around Slavic tables since time immemorial. But just because no one can remember time without them, doesn’t mean they don’t have a history. Today, perogies are typically filled with some kind of potato combination, but they took root in Eastern Europe centuries before potatoes were brought from their native South America. Its perogy evolution.
It is believed that they were introduced in the late 13th century by the Venetian merchant, explorer and writer MARCO POLO who spent 24 years in China. When he returned, he brought fascinating stories of his adventures: the strange people he encountered and even stranger animals. And food! He documented many Chinese foods, introducing Europeans to the idea and variety of Asian cuisine, including spices like pepper, ginger, cloves, and nutmeg, foods like rice and sugar, as well as preparation methods like dumplings.
Easy to make and flexible about filling, dumplings became a staple food taking all sorts of forms as they filtered through Europe for the next three hundred years. Hungarian dumplings, German spaetzle, small round dumplings filled with minced meat from Russia, spiced meat-filled dumplings from Turkey, gnocchi and ravioli from Italy, and many others.
By the mid 16th century Spanish conquerors brought POTATOES to Europe from their native land of South America. As with most ‘new’ things they took a while to catch on, but when they did, potatoes became a staple all over Europe – especially in the cooler climates where they thrived. It was only a matter of time before some creative cook would find a way to marry the dumpling to the potato. No doubt that creative cook was somebody’s grandmother, as everybody knows the best perogies in the world are made by grammas.
So how did perogies come to Canada?
Though perogies aren’t originally Canadian, they are deeply ingrained in our culture, thanks to large waves of Polish and Ukrainian immigrants. The first Ukrainian settlers arrived in central Alberta in 1891, followed by thousands more before the first world war. With them they brought traditional foods and recipes which were perfectly suited to their new world – as it so closely resembled the climate they left behind. For many today, perogies have become iconic as a ‘Canadian food’, especially among the Ukrainian and Polish populations of the prairies.
The versatility of perogies is endless, with fillings ranging from the savoury potato, sauerkraut and meat, to the sweeter dessert perogies filled with fruit or sweet cheese.
Verna’s mother was an excellent cook – and in this regard, Verna is just like her, always known for her cooking. She raised her 6 kids on traditional favourites like perogies and cabbage rolls, and to this day no festive meal is complete without them.
Verna Zilinski grew up on a farm in the Ukrainian/Polish area of Boyle (160 km north of Edmonton) surrounded by aunts, uncles and cousins. Her mother was born in Ukraine, her father in Alberta. When she was an adolescent her family moved to Edmonton which had become the urban hub for many previous farming families. – Did you know that the area east of Edmonton is the largest Ukrainian settlement outside of the Ukraine? 10% of Alberta’s population can trace their ancestry from these settlers.
Perogies are labour intensive, but easy, and CHEAP – definitely peasant food, made from whatever was abundant, which for Slavic people were: flour, potatoes and dairy (fresh cheese). Often times it was a simple cottage cheese that every homemaker could make relatively quickly. Verna’s Russian recipe filling below was likely very typical, but be flexible, there was a lot of variation – all depending on what the cook had on hand and their family experience. Cheddar cheese? Feta cheese? Ricotta / cottage cheese? Go for it. Develop your family’s favourite.
DOUGH recipe: makes 30+ perogies
Verna’s perogy dough 3 cups flour pinch salt 1 egg yolk 1/4 cup oil 1 cup lukewarm water
directions: 1 Prepare dough by mixing everything in. 2 Knead by hand on lightly floured board until smooth and elastic (5-10 minutes). 3 Return to bowl and cover with damp cloth to sit and rest for about 30 minutes. 4. When the dough springs back from a gentle poke, then you’re good to go. 5. Divide the dough into two, and begin rolling out first half (same thickness as you would a pie pastry 1/8 inch or 6 millimetres). While the second piece of dough is sitting, keep it covered so it doesn’t dry out. Roll half the dough out being careful to not roll too thin. Using biscuit cutter, or a large rimmed glass, cut dough. You can use the scraps to reroll once again but remember, the more you work the dough the tougher it will get.
filling recipe
Verna’s Perogy Filling: 1 pound cooked, peeled potatoes mashed 3/4 pound dry cottage cheese 1 egg 1 medium onion, finely chopped and sauteed in butter salt + pepper 1/2 cup mellted cup butter Mash potatoes, mash in cottage cheese till well blended Add egg, sauteed onion, salt + pepper.
Mash potatoes, mash in cottage cheese till well blended Add egg, sauteed onion, salt + pepper.
Roll the dough out to a pie crust thickness (see above), and cut – using biscuit cutter or large mouth glass. Using a heaping tablespoon of the COOLED filling, fold the dough over into a half moon shape and pinch the edges firmly to seal. Go back and crimp again to ensure you’ve got a good tight seal with no air inside. Set aside on a lightly floured surface. If you’re planning to freeze them, set them on a lightly floured tea towel. Once frozen it’s a lot easier to remove them from the tray this way.
how to fill and seal perogies
Bring large pot of water to boil. Add a teaspoon salt. When boiling, drop perogies into water. Stir gently while adding so they don’t stick to the bottom. Don’t over crowd, you can do a second batch if needed.
Gently boil till perogies float, stirring from time to time. Continue cooking another two or three minutes till tender. Remove to a serving dish with a slotted spoon. You can drizzle melted butter over top to prevent sticking. Cook another batch if needed.
To Serve I like them with sour cream and chopped fresh chives or green onions. Dan is not a fan of sour cream. He likes his perogies with butter and sauteed chopped onions. Many also like to serve with bacon bits, or cooked sausage.
Suggested fillings: mashed potato and cottage cheese mashed potato and shredded cheddar sauerkraut sauerkraut and mushrooms
Dessert Perogies
filling: 2 cups fresh or frozen blueberries + 1/2 cup sugar + 2 T flour use remaining blueberries to add a little water and simmer a few minutes to make a sauce when all are cooked, pour 1/2 cup melted butter over top and sprinkle with 2 T sugar serve with blueberry sauce and sour cream
For sweeter dessert perogies use fruit or mild cheese. Blueberries, saskatoons, currants, dried apricots, fig and apple sauce, mozzarella cheese or a favourite cheese that goes well with fruit. What do you have on hand?
Remember the humble beginnings of perogies, and the gentle people who made them. Don’t make this more difficult than it needs to be.
Perogies have kept their status as an inexpensive family meal, but they’re also a very popular side dish that can be pretty fancy if you want. If you’re creative, go all the way with it. If you’re a purist and must stick to your gramma’s original recipe, then rock on. It’s a whole new world out there. And in the spirit of the people who depended on them, use what you have.
Well, for most of my life I didn’t. I never even saw a real fig till I had kids, but fig newtons were my dad’s favourite cookie when I was growing up we’ve shared a long history of sorts. These chewy fruity cookieshave been popular with children and adults in North America long before my dad was born. Who knew? And who knew they were so easy to make at home? (see below for recipe1)
Figs have always been synonymous with the Mediterranean for me, just a little out of reach but the world has become a smaller place over the years, and probably most of us are familiar with how they taste (even if it’s only from the cookies).
Recently freeze dried figs have come into my life, so my interest has been peaked, and I was curious about whether I even wanted to be interested in them. Spoiler alert: I found am most definitely interested – read on. Freeze dried figs are the closest to the taste and nutrition of fresh figs; next best thing to eating them freshly picked from your own backyard fig tree.
Figs are not only nutritious,, but have been supplying people of ancient times with a life sustaining fruit that could travel far distances without spoiling. A fresh fig simply turns into a dried fig.
It is believed that figs originated in western Asia (think of Cyprus, Israel, Jordan and Turkey), and have been cultivated since time immemorial (at least 5000 BC). Carried by travelers they spread throughout the Mediterranean and as far away as Central America, China, Japan, India, South Africa and Austraila, even as far north as southern Germany and California. Fransiscan missionaries planted figs in southern California in 1769 and they have become and important commercial crop. Depending on the type, fig trees can produce fruit for up to ten months of the year.
They contain substantial amounts of vitamins and minerals such as potassium, copper and manganese as well as dietary fiber which helps with digestive health, as well as with bone density and glucose metabolism. The B vitamins are all present in figs, most notably vitamins B1, B5 and B6. Figs are more commonly eaten fresh, but since that is too far out of my reality, I’m more interested in learning about dried or freeze dried figs. 100 grams (10-12 dried) figs is only 74 calories!
They are eaten Fresh, Dried, as a Powder, infused in a hot drink similar to tea, made into jams and paste, even made into a fig syrup, and alcohol. And evidently, we now know, they’re available as a freeze dried fruit (grown in California). Freeze drying figs locks in all those nutrients. Take a closer look – https://shop.wiseharvestfreezedriedfoods.com/cindy
Huh, who knew? It seems Figs are of tremendous value to those who understand them.
What are your thoughts about this formerly mysterious fruit?
My new find: a recipe for homemade fig newtons. Haven’t tried it yet, but it looks great. I”ll let you know. 2
– recipe made with Carrot Pulp from juicing carrots – This recipe makes 18 muffins, but plan to double it so you can share with neighbours.
in these muffins I added some dehydrated blueberries for ‘raisins’
Preheat oven to 350F. Sift together dry ingredients and set aside: 2 cups whole wheat flour OR half unbleached flour 3/4 cup sugar 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp salt
beat3 eggs, add 1 cup milk and 1/2 cup oil (your choice) set aside * 1 cup raisins or chopped walnuts or combination (optional)
add to flour mixture: 2 cups grated carrots OR carrot pulp OR refreshed dehydrated carrots gently fold carrots into flour mixture till evenly coated If you’re adding raisins or nuts, right now would be a good time. Fold in. * I generally add at least another cup of carrot pulp. If I add two additional cups, I add another egg and another tablespoon of oil as well.
Pour wet ingredients into flour-carrot mixture and gently fold in to moisten completely. If the batter is too stiff and you feel the need to add a little more milk, go ahead. Don’t over stir.
Line muffin tins with paper liners – makes approximately 18 muffins. *tip: I lightly coat the muffin tin with oil and use the liners as well, as it makes it easier to peel off the liners later.
Bake 20-22 minutes at 350F. Test by gently touching the top of the muffin – when it bounces back to your finger, its done. I let the muffins sit on the top of the stove for about 5 minutes to cool slightly before removing them to place onto rack to finish cooling.
I love the poem below. I hope you’ll take the time to read it. It’s spoken from the perspective of a young parent. I’ve been in that place and as a former young mom, the message is a very tender for me. In that young mom’s shoes, I was smart enough to never allow myself to wish any of those moments away. I wanted very much to feel them all and remember them all – knowing that though I couldn’t see it, or imagine what it would look like, the day would come that they’d all be gone.
But I am looking at life from a much different perspective now, and I’ve had so many last times. My heart aches for some of them, not because I wasted them by wishing them away, simply because they are gone. It has been my observation that spending one’s life being unhappy in our circumstances, leads to more of the same – because being happy is not a matter of circumstance, it is a CHOICE.
In my younger years, I never wanted to waste my life wishing things were different. I was self aware enough that I could either make them different, work toward that goal, or accept them by making the best of them. Those were my options. I found it much more satisfying to focus on appreciating the sacredness of each day and what I could learn by living it. Even so, my heart aches for many of those ‘last times’. How much worse would it be if I regretted wasting them by not appreciating them in the moment?
wake up to a new way of doing things
If Covid taught us anything those many months, it should be how quickly life as we know it could be over. No one had the crystal ball to know how long our covid-affected circumstances would last. How long before we could go back to ‘normal’ – a week? a month? how many months? In actual truth, in many ways we never did return to normal. What would we have thought then, if we knew that in many ways we’d be inventing a new normal?
And why risk losing your present by pining away for all those potential last times? . . .
I don’t pretend to be a great philosopher, and I certainly don’t know what the “secret to life” is. But I believe that part of that secret is to be PRESENT, living in each moment. Enjoying each season while we’re in it. Finding ways to reach out and make someone’s world a little better for us having been in it. Never wishing any moment away, because life is so full of last times – not just with our babies but with everything and every one.
The last time we hugged our mom. The last time we said “goodnight, sleep tight” to her. The last time we had dinner with our cousin. The last time we went to the farmers market. The last time we planted a garden. The last batch of jam we made to give away. The last time we laughed with our niece, played go fish with our grandson, pack a lunch for our spouse, even the last time we vacuumed our own floor, or hung laundry on the line. The last time we help a neighbour, chat with that special friend, smile at a passerby, …. made someone’s day better. The last time we flew anywhere? The last time we drove ourself? That last book we read. Who knew it would be the last one? The last time that grandchild came for a sleepover. Who knew it would be the last one? The last time we held hands. Who knew?
Life changes on a dime – with no notice. Last times stack up, and they’re often in disguise. We never recognize them till they’re long gone. I’d love for all of my last times (whether pleasant ones or unpleasant ones), to be with me ‘experiencing them’, enjoying them, or learning from them, so that I could look back and think “I’m sure glad I did that when I did, who knew it would be my last time?” Life is by nature, bound to be full of regrets. I hope when my days get shorter, to have many more “glad-I-did-thats” than “wish-I-did-thats”.
The Last Time
“From the moment you hold your baby in your arms, you will never be the same. You might long for the person you were before, When you have freedom and time, And nothing in particular to worry about.
You will know tiredness like you never knew it before, And days will run into days that are exactly the same, Full of feedings and burping, Diaper changes and crying, Whining and fighting, Naps or a lack of naps, It might seem like a never-ending cycle.
But don’t forget … There is a last time for everything. There will come a time when you will feed your baby for the very last time. They will fall asleep on you after a long day And it will be the last time you ever hold your sleeping child.
One day you will carry them on your hip then set them down, And never pick them up that way again. You will scrub their hair in the bath one night And from that day on they will want to bathe alone. They will hold your hand to cross the road, Then never reach for it again. They will creep into your room at midnight for cuddles, And it will be the last night you ever wake to this.
One afternoon you will sing “the wheels on the bus” and do all the actions, Then never sing them that song again. They will kiss you goodbye at the school gate, The next day they will ask to walk to the gate alone. You will read a final bedtime story and wipe your last dirty face. They will run to you with arms raised for the very last time.
The thing is, you won’t even know it’s the last time Until there are no more times. And even then, it will take you a while to realize.
So while you are living in these times, remember there are only so many of them and when they are gone, you will yearn for just one more day of them. For one last time. author not confirmed, but possibly Taryn McLean
