Nettle Herb Seasoning ~ Apothecary Clean Up

 

In working on my home "apothecary" clean up, and re-organization, I found one lonely jar of dehydrated, wild picked stinging nettles.  I decided to grind them, and create a homemade herbal seasoning.

To the seasonning, I brought in some dandelion greens and dehydrated those, and ground them as well.  I added that to the nettles, and added homemade garlic powder.

Finally, I will be adding parsley and salt to the mix and using that for meals.

I did not measure anything.  I just sort of eye-balled the amount I ground in even amounts, and in actuality, the salt could be left out.  I tend to salt lastly.

It's my little herb seasoning experiment.  If we like the flavors, we may be trying it with more options - mint, thyme, rosemary, lemon balm, ginger etc.

The rain continues here, and it's hit or miss with picking more wild violets,  wild violet leaves and dandelions.

We had a really bad storm come through the area early evening, and of course we needed to run to town for errands (chicken feed etc.).  Thankfully, the storm tapered off, but the flooding is a problem.

Nettle Herb Seasoning ~ Apothecary Clean Up ©  April 2026 by Kristina at Pioneer Woman at Heart

Homemade Diced Chili Peppers (Anaheim Peppers)

 Yes, you can buy cans of chili peppers for about $.70 and up, but there is nothing better than homemade diced chili peppers.  A small 4 oz. can of organic diced chili peppers are costing about $2.19 a can in our area now.

I have had this on my "try it" list since last garden season, and had intentions of canning them.  I am "on the fence" with canning them for now.  I'll explain.

How I made our chili peppers - picked larger fresh Anaheim peppers from the garden.  Washed them, dried them, cut off stems, sliced them in half lengthwise, and cleaned out the ribs and seeds.

I placed them all cut side down on a parchment paper lined baking dish, and roasted them in a pre-heated oven at 450°F.  I, however, decided to reduce the heat to 400 before placing the baking sheet in the oven.  I roasted my peppers for about 20 minutes, until the skins were bubbly (watch them so they do not burn).  These smelled fantastic right out of the oven!

I removed them from the parchment paper, and put them into a bowl, covering them with a towel. I let them cool for about 20-30 minutes.  I then removed the skins from the roasted peppers.

I simply diced those peppers and added salt to taste.  This particular batch made enough chili peppers for homemade chicken quesadillas, but you could put them in the fridge and use later.  I have yet to experiment with freezing them, but this batch was about equivalent to a 7 oz. can you buy in the store.  It takes a lot of peppers, so if I want to can them, it would take way more Anaheim peppers than we planted this year.  

Overall, it was a new garden-to-table accomplishment, that was a new one for this year.  I will be planting more Anaheim peppers next year.  They are high in vitamin C (from my research), and many other nutrients.

What's new in your garden this year?

Homemade Diced Chili Peppers (Anaheim Peppers)  ©  July 2025 by Kristina at Pioneer Woman at Heart

Good Vibes ~ Al Fresco

I have had one run-in with a baby deer this garden season.  I'm not sure who was more surprised, me or him/her.  Off it ran and no damage to the garden.  I do think we may have another ground hog, but have not seen it for a while.  A bug of some sort is having a feast on my garden kale, so once we catch up on the weeds and such, I'll sprinkle some flour with pepper mixed into it (husband's trick).

It's a bit disconcerting to not have much to harvest yet, and hear the sound of locusts announcing fall is around the corner.  The rain is coming down almost every other day or every day, so the weeds are winning I think.  The bonus win is not having to drag 200+feet of garden hose out to water stuff.

Our first Anaheim peppers from the garden.  They are huge as they should be.  However, it's not enough to process, so they are in the crisper drawer to use for current meals.  Or I have plan B too.

The cherry type (heirloom) tomatoes are finally on and turning.  Other tomatoes are on, but nothing not even close to harvesting yet.  We now have some hot peppers on the plants.  There are a few hot banana peppers about ready to pick too (the need is to have them all ready at the same time).

I harvested some Swiss Chard for one dinner too.  The garden is providing.

Garlic was finally dug up, but we had to wait for a dry day to get into the garden.  The garden was actually still pretty wet the day I dug it all up.

I had some chives that spread into my thyme plants, in the herb garden.  I dug those out, but later spotted one more smaller start.  I will get that dug out and into a small pot for now.  Most likely I'll give them to friends or donate to a local person who gives plants away (we have a few people who have bring one, take one plant tables).

It's not really a good week (ha, there never is) to pick up 10# of blueberries (from a nearby state), but I did.  I am pretty sure we'll use them all too.  I love to use frozen blueberries for summer lunch time smoothies, and especially after a long hot day of garden work.

I've been challenging myself to continue to meal prep from the freezer first, then add pantry and garden goodies.

It's sort of been fun, by picking random items and looking up recipes.  Rotation underway . . . preparing any room for garden additions to the freezer.

Good vibes from the herb garden.  Green onion, parsley and basil to add to a cold salad.

Edamame salad - corn and edamame from the freezer (new recipe tried as a result of random freezer rotation).  It utilized the freezer and garden, but it did not give us the "wow" response.  Good, but not great either.  Healthy?  Yes.  I thought the flavor overall was much better after it sat in the fridge overnight too.

A sweet potato breakfast casserole - sausage and bell peppers from the freezer.  Delicious.  I would prep more breakfast meats for this, for easier and quicker baking. I will also be trying this with garden kale.

Stuffed garden bell peppers from the freezer for dinner. 

What's was next?  I randomly pulled some sweet Italian sausage links.  I am sure I had a plan for them, but cannot remember what for.  I did a very simple crock pot meal with potatoes on the bottom, layered the sausage links, topped it with frozen garden green beans from last year, and whipped up my own homemade Italian dressing and poured it over. The sausages fell apart, and it was fantastic.  Two more freezer items used.  Dinner al fresco - weather was fantastic.

It should be fun putting something together for the next dinner.  

Other news . . .

We (by "we" I mean my husband) are starting to clean the gutters out.  I have been after him for weeks, and almost got the ladder out to do some myself (but got scolded).  

We have come up with a plan for the rose bed, but it's on the back burner until we get caught up with the vegetable garden weeds.  It's back on the "list" but so is the chicken coop (story of my life).

The weather was an absolute gorgeous 70's (wish I was camping, but sometimes we have to shuffle life's responsibilities) and cool day early in the week, but the heat is said to return.  Early mornings have been slightly under 60°F, and foggy.  It has helped me get more done in the garden.

Lastly, some good advice from a book I recently finished.

Good Vibes ~ Al Fresco  ©  July 2025 by Kristina at Pioneer Woman at Heart

Rainy Day

 We had another rainy day, so I was able to have a much slower indoor day (sort of).  It was also so humid outside after the rain stopped, so it was not even enjoyable.  There was also a smoke haze in the air, compromising the air quality.  I did not get any Swiss chard cut as it heavily downpoured most of the day yesterday. 

Our garden is about 2-3 weeks behind, compared to last year.  I think it was due to a very cold May, and we planted much later.  I am getting kale, Swiss chard, and radishes.  The zucchini is on, but only about 1 inch long right now.

I do need to dig the fall planted garlic up soon.  I dug one up already, and we are very happy with the size of it this year.

I'm trying out my "vegetable" keeper container to see how long it keeps our freshly cut kale fresh.  I bought the containers on clearance a few years ago, specifically to keep pickling cucumbers in, to collect and keep fresh, until I had enough to can with.  I may be looking for more similar containers, if these keep the greens fresh too (first good harvest in many years).

I used some of the Red Russian Kale in our dinner the other night.  I was worried we would have needed another side vegetable, but this was perfectly enough.  I cooked the turkey cutlets in the crockpot with barbeque sauce, and later in the evening made the "One Pot Beans, Greens, and Grains" recipe that I found in the New York Times newspaper.  By the way, I found the recipe online, and I linked it.  It is the first recipe I have found where it does not require you to have a membership of some sort.

It is very similar to how I make my quinoa, but I used leftover broth instead of water.  I used great northern beans, but you can use any beans of your choice.  I will double the amount of kale in it the next time.  

Not the best photo, but I'm on the last round of the pink and white baby blanket.  I'll get a better photo once it's finally finished, and ends sewn in.  Once this is finished, I really need to get caught up with my crochet book blanket.  I now have several finished granny squares, but need to attach them.  I finished another book last night, so I will be crocheting yet another square soon.

Rainy Day ©  July 2025 by Kristina at Pioneer Woman at Heart

Dehydrated Daikon Radish

Organic Daikon Radishes (a superfood, powerhouse of goodness) are sold in bundles of either 2-3 in our grocery stores, and each one can be up to 15 inches long. 

I only need about a 1/2 cup of the radish, when I make kimchi for ourselves.

It got me thinking.

I could freeze the rest for meals, or I could dehydrate the extra.

I used my handheld spiralizer and spiralized the extra daikon radishes.  I then placed those into they dehydrator (you get a lot, but it will dry up to almost nothing).

I will store the dehydrated daikon radishes until the next time I want to make kimchi, and simply break up the dehydrated radishes, and re-hydrate them.  

Easy, makes the most of our purchase with buying daikon radishes, and we don't have to eat it for days fresh.  However, I did find a recipe that uses daikon radish, that I do want to eventually try.   By the way, diced daikon radish goes well in soups and stews (and can be swapped for potatoes in soups).

I also want to upgrade my spiralizer to something that works a bit more efficient than my itty bitty hand twist one.

Yes, I wanted to plant these radishes in the garden the last few years, but we did not have the space, and you can see they grow very deep roots.

Dehydrated Daikon Radish  ©  May 2025 by Kristina at Pioneer Woman at Heart

More Rain ~ Garden is Flooded ~ Turnips

We can't seem to get a break from the rain right now.  I checked on the garden.  It's flooded.  Like parts of it have 4 inches of standing water. 

Woke up to a chilly 36°F outside.  So cold, I had to turn a heater on, and today I need to order propane (gulp!).  Way too cold for a garden to grow, so I am praying my already planted herbs and flowers survive this dip in temperature.  Wet and cold do not mix well for an abundant garden.  My feverfew seeds did not sprout at all, so I may need to re-buy them if we want a harvest this year.

I have been bringing in about 2-3 asparagus a day lately.  We are at the end of harvest, but we keep getting a few a day.

I'm already utilizing fresh herbs from the garden.  The cilantro seed sprouts are holding up in this colder weather too.  Same with the dill seeds I planted.

About turnips . . .

Turnips are the most under-rated cruciferous vegetable in my opinion.  Probably along the same path with rutabagas.  I don't know anyone personally who even eats either of them, and you won't find them served in any area restaurants (in our area anyway).  You can find turnip greens at some restaurants.

(photo credit my husband)

Although it would be the best world to be able to grow everything we eat (or raise it), some of us cannot.  I have not grown turnips in several years, due to lack of tilled garden space, and lack of raised beds.  

I do buy our turnip greens, and for now, organic peas.  We have been him-hawing on when and how to add more raised beds, so we can grow more of both.

Turnip Greens are not just a healthy side, but high in fiber.  I have been doubling up on our vegetables lately, and mixing up the rotation, so we don't eat the same thing all week long.

I boiled my greens in a mix of organic chicken broth, water, a bit of bacon fat (you could use olive oil), salt and pepper.  At the end of cooking I added 1 minced clove of garlic for added health and flavor.

Greens are a healthy addition to a breakfast, and I add them to ours weekly.

Turnip Au Gratin (a newly tried recipe, and no breadcrumbs).  We love potatoes, but we do eat them in moderation.

I tried this recipe, in hopes to get some turnips in our rotation more often, and to also find a reason to plant them next year.

Funny story, we bought a flat of what we thought (and was told) was cauliflower, and when it all grew it ended up all kohlrabi,  We loved it, but we got so tired of eating so much of it ha ha!

Recipe stated to layer and season, but I tossed the sliced turnips in the seasoning, with 3 cloves of minced fresh garlic.  The thyme is from the herb garden.  I layered these with the cheese mixture, then poured the organic heavy cream over the top as the recipe stated (and covered it).  Oh, and I buttered the baking dish.

Results on the turnip recipe:  

Very good, but there were blips with this recipe.  First, the recipe stated bake covered for 25 minutes (375°F) then broil.  It was not done at that time. By the way, I used my thinnest slicing on the mandolin, so these turnips were very thin too.   I covered it and had to bake it for 1 1/2 hours.  I then researched roasted turnip recipes, and they use 400°F for one hour.  

The recipe is a keeper, but cook time will be higher. We loved this!  Turnip au Gratin (Low Carb Spark).

It was very good in the end, but the time in the oven is off with the temperature on the recipe.  I think more heavy cream was needed, and maybe one more minute of broil time.  Also, the recipe did not say to broil on high or low. 

It re-heats nicely, but it does not have a liquid-y base after that long of cooking.  However, my husband's first bite was "Wow! That's good!"

I'll keep looking for more new turnip recipes.  It was good, but a few flaws in the instructions on this one.  It would be a good side for grilling meats on the outdoor grill, but with a higher temperature to speed that baking process up.

By the way, I have put turnips in the crock pot, but with a mix of root vegetables and a sweet/butter glaze.

More Rain ~ Garden is Flooded ~ Turnips  ©  May 2025 by Kristina at Pioneer Woman at Heart

Cucumber and Cottage Cheese Toast ~ Support your library ~ More Spring Blooms

Nothing is tastier and more satisfying, than picking freshly grown cucumbers from the garden.  In anticipation of summer garden goodies (trying to pump myself up, because I'm lacking garden mojo this year), I'm trying a new recipe.  More so, I wanted to taste this combination, because it would be great for a hot summer day when eating a full meal seems too much work.

 The credit goes to the cook book "Come Hungry" by Melissa Ben-Ishay. I borrowed the book from the library.  It has a lot of good recipes, and some repeat instructions I already know, but one caught my eye for a high protein snack.  It's nice to have a hearty snack available when we come in tired and worn out from garden work.

If you have dill growing in your herb garden, that is a plus to make this.  Along with a few pieces of homemade sourdough bread.

In the making of this, cottage cheese was one cheese I never got around to making when we had dairy goats here at the homestead.  Do you make your own cottage cheese?  Any recipes to share?  Until then, I'll be buying it, unless I can locate fresh goat milk (most unavailable in our neck of the woods).

Try-it results:  Fantastic!!  We both loved it, and it's the most simple meal/snack you can make.  I hand diced the cucumber and used an entire English cucumber (recipe called for another type, but good luck finding them in stores, and organic). Anyway, this recipe is a keeper for us.  I'm going to borrow the book from the library again.

I told my husband, that if I wasn't already writing a blog, I would be writing one just solely based on recipes tried from borrowing free library books (could still happen so don't go stealing my idea).  I'll admit, when it's a good recipe to keep, it's a happy moment.

More Spring blooms to share:

Blooms from another variety . . .

Red roses gifted to me (and delivered on surprise).  Yes, I was all giddy and all, considering I was feeling pretty low at the moment.  He's working the worst hours a human can possibly work right now (or so it appears that way anyway).  The words "this too, shall pass" are roaming about my brain.

Until next, time, I hope you borrow the book from your library and give the recipe a try.

Cucumber and Cottage Cheese Toast ~ Support your library ~ More Spring Blooms  ©  April 2025 by Kristina at Pioneer Woman at Heart

Cold Weather ~ Baked Perch ~ Homemade Kimchi (update)

My goodness!  It's 13°F this morning.  Spring can't make up it's mind around here.  I have the newly purchased tulips and hyacinths (in pots) indoors for now.  I had high hopes to plant them by now.

I am praying this early cold spell in April does not kill my wild violet harvest, or fruit tree blossoms.  I have yet to see one asparagus up either.  It was up much earlier last Spring.

A new recipe tried.  Baked Perch.  Recipe is from allrecipes, but I adapted organic/non-gmo ingredients.  Perch (lake perch from our state) was gifted to us, and instead of frying it this time (vs. beef tallow), I baked it.  In the past I have baked walleye and it turned out delicious.

By the way, in the past I have baked walleye, and it was very good.  I did read the recipe reviews. Some people used panko instead of crushed saltines, some used all grated parmesan cheese.  I found organic/non-gmo saltines, but I'm thinking all parmesan cheese would be healthier and delicious.  Just my thoughts on this.

Note to self:  dry more herb garden oregano this summer

Homemade tarter sauce using home canned sweet pickle relish.

The results?  Well, we both said we liked it, but a thicker fish would be better for baking, like walleye or cod.  It was good, and obviously healthier, but for perch we feel it's better fried.

You most likely could bake any white fish with their recipe (I would think).

I am fairly certain, my husband will insist the next batch of perch be fried in beef tallow.  It's a lighter coating to the fish than the baked, but that's just our reviews on baking vs. frying perch.

Note:  Reheated leftovers in an air fryer make this a more crispy coating and delicious.   I have yet to try it reheated in the oven.

I forgot to give you an update on the homemade kimchi (fermented vegetables).

The recipe for kimchi is found in this book (which I own, but your local library may have it too).

I tasted it as is, and then we strained any liquid, added a bit of mayo to make up a "slaw" and it was very good.  By itself, it is a bit spicy, but overall, we will be making this recipe again for a good healthy addition to our meals.

Cold Weather ~ Baked Perch ~ Homemade Kimchi (update) ©  April 2025 by Kristina at Pioneer Woman at Heart

Got Ripe Bananas? Healthier Banana Cookies

 The weather is 19°F this morning, as I post this blog post today.  Brr.  I sure hope it warms up, but if not, it's a good day to bake something.

I used my larger cookie scoop, and used the back of it to spread the cookie out a bit.

One of the kids wanted a healthy banana cookie recipe, and I have a few.  I had to dig this one out and make to see if it was one of my keeper recipes (I have a habit of not taking notes).

It's a soft cookie - no flour, no sugar.

3 ripe bananas, organic, mashed

2 cups of organic old fashioned oats

1 cup of finely diced apple or dates (I used half of both for this batch, using organic apples/dates)

1/3 cup organic canola oil *

1 tsp. homemade vanilla extract

1 1/2 tsp. organic cinnamon

A few dashes or so of organic nutmeg

Mix, drop on parchment paper line baking sheets, and bake for 20 minutes.  Cool on a rack.  I let these sit on the baking sheets a bit after taking out of the oven. I had larger bananas, so they needed a bit more time, but they are so good.  Healthy snacks to have on hand, or a quick morning bite if you are pressed for time.

*Note:  I have no notes on the recipe as to if I have cut the oil, and used half home canned (sugar free) applesauce.  I will do that the next time I have ripe bananas on hand.

I am low on homemade vanilla extract.  I have ordered my vanilla beans, and will post the process soon.  It's very easy to make.

Got Ripe Bananas?  Healthier Banana Cookies  ©  March 2025 by Kristina at Pioneer Woman at Heart

Mud Season

 March is what we call our "mud" season.  Everything is thawing, or there is rain and flooding, and sometimes a snow shower in the mix.  Mud.  We get lots and lots of of a muddy mess, which prevents any or all outdoor work or play (unless we find paved hiking/walking trails).

Mud season can feel unending and arduous, but also inspiring as the warmer/sunny weather arrives.

Monday - 13°F windchill in the morning

(I attempted to sit in the sunshine for a hot minute, and the clouds moved in of course)

Tuesday - 36°F windwill in the am.  High for the day was 60°F (insert smiling face), but we had am rain.

Wednesday - 53°F (windchill of 48°F), rain

Today?  - 37°F Snow!  

Nothing new going on.  We are patiently waiting for spring to stay put.  If you remember, we were trying to get an online appointment for new tires last weekend?

Well, my husband actually got an appointment made over the phone, and drove there after work to the said appointment.  When he got there, the employee told him he could not and would not put new tires on the vehicle, that we had an appointment for.

After much discussion, my frustrated husband got him to do the job.  The employee literally told my husband that whoever was on the phone that day, should have never agreed to the work to be done.  Needless to say, my husband drove home with new tires.

On the home front . . .

I got two more wire shelves purged, lined, and re-organized.  I cut more pool noodle pieces to place inside my tall boots (it's a cheap way to keep them upright and looking nice).  I have yet to find tall enough storage bags for a few pairs of tall dress/casual boots (that do not have boxes).

I got the one corner kitchen cupboard cleaned, lined and re-organized.

The donation box is filling up much, much slower now, which means I'm much closer to being 100% organized (in the house anyway, the garage is another story).

What's Cooking?

I finally got around to making kimchi for us.  I have no experience with this, and no advice, so I used a recipe from a book I own.  I'll let you know if we like it or not.

Outdoor fun . . .

Despite rain here again, I managed to find a window of time to roll out the coop cleaning tools and muck the stinky winter chicken coop.  The ladies are in pure heaven again, and I got outside.

R & R time . . .

Current book.  I bought this book almost 2 years ago, at an antique store, and while on a weekend getaway.  It is starting out rather mundane and slow.  I sure hope it gets better.  I had shoved it into a living room end table drawer, and completely forgot about it.  I guess I had high ambitions to sit in the living room and read maybe?  Either way, it's on top of the stack right now.

Current progress on the "blind" date with a puzzle.  It's been a doozy of a puzzle.  Pieces are not uniform, It's hard to find the edge pieces, and there are too many of the same color in much of the puzzle.  It's been a challenge, and may be the last puzzle of the "winter" season for us.  My husband, who insisted we buy the "blind" 1000 piece puzzle date, has been of very little help with it too.

Mud Season  ©  March 2025 by Kristina at Pioneer Woman at Heart