new blog address

~work in progress~

here is the new blog address
i will be transferring all the recipes over bit by bit.
and catching you up on the rest of life in between.
i am putting the page together and it should be done in a week or so,
i am not completely pleased with the colors not being readable yet.
thanks for your support my faithful followers
see you there!

ps let me know what you'd change on the new one
to make it even more wonderful for you to read
:) thx!

signing off-
snowdrop

97:100 raw-llercoaster

97:100 raw-llercoaster


so here is the years end and i am looking over my pattern
over the last year. as usual, i have yo-yo-ed a bit
but almost 11 weeks ago i joined up raw food rehab in hopes
of making my raw life more constant.
(things seem to get away from me when not monitored)
it has helped so very much!
although i am not 100% raw- 100% of the time,
i have been able to boost my raw food intake tremendously
and in doing so my "downfalls" were less severe
and lasted much shorter than before.
i did not lose as much weight as i had dreamed of
....but i did lose,
and with a slower metabolism, that is always a plus :)

yesterday i went food shopping
and before putting the new fruits & veggies away
i took out the older ones that were still in the fridge
and put them to use.
so in the dehydrator overnite i had some:

red pepper wraps
(a recipe)


a spinach mushroom quiche
(a recipe)


cinnamon apple flax crackers

4 apples, cored
1/2-1 c raisins soaked in 1 c water
1 zucchini (peeled)
1/3 c maple syrup (agave or honey)
1/4 c cinnamon powder
pinch sea salt
blend.

1 c ground flax
1 c whole flax seed
stir in. add more water if needed.
spread on 3 teflex covered trays and dehydrate.


this coming week will be delicious!
also the cleaned out fridge looks extra good with only
the freshest produce in there
and nothing fuzzy and non-descript
a good day for all :)

as you finish the year out-
dwell on the positive changes you have made!
xoxo
snowdrop

78:100 after the storm

78:100 after the storm

we had the first storm of the winter season yesterday!
it snowed heavy and fast and right away
i had over 7" mid morning with more still
coming down for a couple of hours.
sadly (for snow lovers) the snow changed over to rain
for the rest of the day, thereby compacting
the snow to half it's height.
i heard some around me measured 12" before that.
the good thing about it, is that the heavy snow
packs into perfect snowballs and rolls great snowmen!

i spent the day busily uncooking to prepare for
a volunteer construction job site for fri- sun nite.
i made a double batch of raw smokin' hot chili
i combined 3 recipes and made my own remix.
the secret in there is extra chipotle powder (sizzle!)
then i made some sweet apple cinnamon flax crackers (recipe here)
and a cranberry walnut cashew cheese spread for them... (recipe available here)

i made a black & white savory cracker
and a cheddar bar cheese spread for those crackers.
(recipes will be in raw delights)

i already have a lovely almond granola, crispy corn
chips, spicy cheese-it's.
and with these hot and dense foods i hope to
withstand the cold temperatures we are expect.
i feel my pantry is well stocked today :)
the only thing i might still make are some
chocolate coconut energy balls.

so remember to eat raw food to keep warm!
i always tote along a shaker bottle of cayenne
to add to any foods i wish to warm up
(i even sprinkle it on my salads-WOW!)
till next time
xoxo
snowdrop

56:100 the perfect 10

56:100 the perfect 10

we all want to have success in the raw food endeavor,

especially first starting out…

or after a few false starts

or even off-da-wagon falls….

so what can help?

a personal raw chef in your kitchen?

yes but…

i don’t know too many who can afford that, so now what?

do you think it would help to have a mini recipe book

with 10 go to recipes that are fast and fabulous?

it helps me… and many others who are already using

this technique. all you have to do is pick out the 10 things

that really hit the spot and don’t take much time or

fancy-schmancy ingredients or days to prepare.

the easy thing to do is to type up

(in font that doesn’t need glasses-

you will see why later..when you go to make it)

and print some easy favorites and keep them in a

drawer in the kitchen or tape them to the back of

your cabinet doors… some place handy, & visable…

then the next time you find yourself prowling for food

and no idea what to eat-

don’t reach for that oreo, bag of potato chips

or wedge of cheese…

make one of your presto foods to take the edge off

of the unreasonable hunger and give yourself time to think

and make a better choice.

sometimes it’s a fudge-ball

(almond butter and cacao powder-stir+eat )

other times it may be a flax-cake

(ground flax, coconut oil sweetener, cinnamon, water..stir+eat)

maybe a quick cream soup

(water, nuts, nama shoyu, veggie of choice, spices- blender+eat)

get what I’m saying?

these are a few of my fast 'go-to’ foods,

pick the ones that make the biggest emotional impact for

you. it will help more than anything, you’ll see.

make your perfect 10 recipe booklet today,

be sure to cover all the situations that leave you wavering

…breakfast, lunch dinner, snack, sweet, salty,

a comforting HUG food….

remember it has to be YOUR favorite!

…WELL WHAT ARE YOU WAITING FOR? GO!

finish that 100 day challenge with a BANG!

xoxo

snowdrop

41:100 purely delicious

41:100 purely delicious

received my issue and boy is this a great magazine :)

i came home from my weekend away and it sat quietly in my mailbox
waiting for my joyful outburst! thank you rebecca!!
it feels so good in my hands
and looks so good to my eyes
and such useful info- i can't wait to try the recipes.
what makes it especially wonderful ...
(besides knowing it came from my friend, publisher, shop owner)

-is that here in the boonies- it still is difficult to get the support
from the surrounding area establishments for raw-ness
and this is the cold north country (not your typical island paradise)
and tropical fruit isn't just a tree away-
just ask me when the last time when i even SAW a young coconut was-
um hmmm.
so any sparkle of raw foodie encouragement
is highly prized by me.
thank you rebecca!!!
it's beautiful
xoxo
snowdrop

recipes galore

5:100
i thought today i would post some recipes i am thinking look good to try:
(be sure to follow the links for dozens of recipes)

Walnut Poppyseed Cake
From: Dining In The RAW by Rita Romano pg. 116

1 cup - Poppy Seeds
2 cups - Walnuts
1 cup Dates
2 cups carrot puree
2 tbsp. dried orange peel
1 tbsp. braggs
2 tbsp. psyllium seed powder

Put enough carrots to make two cups of puree through the Champion Juicer Chops walnuts into a fine consistency in the Food Processor with "S" blade. Set aside. Combine carrot puree and remaining ingredients in processor until well blended. Mix all ingredients together. Add a little more psyllium if necessary to hold cake together. Press into bundt pan and chill to set. Share with Family & Friends and Enjoy!

EVERYBODY’S FAVORITE CRACKERS

(Boutenko)

1 cup soaked sunflower seeds
1 cup soaked walnuts
1 cup soaked almonds
1 tomato
1 cup red onion (chopped)
3 tablespoons flaxseed
3 teaspoons cumin seed
2 teaspoons salt

Mix in food processor or Champion Juicer with blank on. Spread on parchment paper or TefIon sheets. Make them very thin.

Then using a pizza cutter, cut in squares. They will be easier to break into pieces when dry.

Dehydration time is about 15 to 20 hours.

Nut-free bread

Makes 18 ’slices’

1/2c olive oil
1 ½c sun dried tomatoes
3c sprouted buckwheat (2 ½c dry & unsprouted)
1 ½c flax meal
3 ½c peeled courgette, roughly chopped
2c apple, cored and roughly chopped
3T lemon juice
2 avocados
1 large onion
½c minced parsley

- Process the olive oil, sun dried toms, sprouted buckwheat, courgette, apple, lemon juice, avocados, onion and herbs until thoroughly mixed.

- Transfer to a large bowl and mix with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.

- When mixed, process the whole batter in the machine again, but in small batches to achieve a light fluffy texture.

- Divide the mixture in half and place on Paraflexx sheets on dehydrator trays.

- Use a spatula to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.

- Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate the underside of the bread.

- Dehydrate for approx 8 hours more (do this overnight so you’re not tempted to eat it before it’s ready) or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them.

Bacon

1 large eggplant, thinly sliced lengthwise
3/4 c. oil
1 tsp. cayenne
2 Tbl. honey
4 Tbl. Ume Plum Vinegar

Marinate for 2 hours. Place on teflex sheets and dehydrate for 9 hours. Turn bacon over and dehydrate another 9 hours.

- by Top Raw Men, How We All Went Raw

Salsa Finta & Almond Polpetta

From Issue 4 of News From The Kitchen

Serves 4

Salsa Finta

1c sun Dried Tomatoes
2c fresh Tomatoes
1 soft date
1 clove garlic
1T lemon juice
3T olive oil
5 large basil leaves
¼c water

- Blend all ingredients in a high-speed blender.

Almond Polpetta

1c almonds, soaked
2T nutritional yeast
½t salt
2t lemon juice
¼c salsa finta
3T fresh, chopped parsley
1T Italian herbs
¼c onion

- Grind the almonds to crumbs, in a food processor.

- Add remaining ingredients and process again until thoroughly mixed.

- Form into small balls and dehydrate for 6 hours or until they are slightly crunchy on the outside and soft on the inside.

To serve

Take a couple of handfuls of mixed leaves per person (a mix of rocket & chard is great), and mix with strips of courgette (zucchini) pasta. To make enough courgette pasta for 4 people, use the following recipe:

4 medium courgette
¼c olive oil
2t salt

- Cut the courgette length-wise in a mandoline. Lay the strips on top of each other and, using a knife, cut them length-wise into fettuccini-style strips.

- Mix the strips with the olive oil and salt in a large bowl and allow to soften for a couple of minutes.

- Mix the polpetta with the salsa, and place even amounts on top of each courgette salad (the pasta strips and leaves, mixed) that you have arranged on the plates.

Truffle Cookies/Almond Joy Drops

Submitted by iliveyourdream

Servings:

Dozen cookies!

Super Tasty, super easy versatile cookies that you can do absolutely anything with. Get creative and anything that strikes your fancy!

Ingredients:

1 Cup Raw Almond Butter
1/2 cup Agave or Raw Honey
1tbs. Culinary quality Vanilla extract (free from preservatives and glycerin)
Himalayan Sea Salt

Approx 1 cup of Almond, Walnut or Pecan flour (Simply grind chosen nut in coffee grinder)

Variations for the nut flour:
Coconut shavings
Raw Cocoa Powder

Preparation:

Simply combine Almond butter, Agave, Vanilla and salt to make a basic batter. Feel free to add anything beyond that such as raisins, Lemon zest, 1/4 cup cocoa powder ect.

Place the 'flour' in a small bowl or plate.

Proceed to place spoonfuls of dough into the flour, coconut shavings, cocoa powder ect.. and roll around to ensure all the outside layers are evenly coated. Place on a plate lined with wax paper (I feel it helps prevent freezer burn) and place in the freezer for approximately 15 minutes or until they are firm.

Eat and enjoy.

Takes approximately 10 minutes! to prepare!

hope this gets you all kick started
with ideas for the week.
a yummy day to you!
xoxo
snowdrop

easy recipes

date nut log
1 c. dates, pitted, soaked 20 minutes
1 c. raw nuts walnuts ( pecans or almonds ok too)
1 c. dried coconut
1 tsp cinnamon
½ tsp vanilla

in a food processor, process the nuts until finely chopped.
add the coconut and briefly pulse until mixed
add the cinnamon and vanilla
add the dates a few at a time, process till well mixed.
roll the mixture into a log shape.
roll in additional coconut to cover.
refrigerate till firm.
slice and eat- wasn't that easy?? :)

guacamole
4 ripe avocados
2 roma tomates, diced fine
2 T. red onion, minced
3 T. cilantro, minced
1/2 tsp. garlic
Juice of 1 lime
1/4 tsp. sea salt
1/2 - 1 jalapeno, seeded and minced fine (optional)

place all ingredients in a bowl with a flat bottom and mash it with a potato masher.
stir well and keep refrigerated.
this dish will brown on the areas exposed to air within a few hours,
so serve it shortly after making it or just stir again before serving.

banana ice cream
a few frozen (peeled!) bananas
how may you use depends on how large/small your food processor is...
blend until completely creamy like soft serve

again i ask- was that easy or WHAT???

just a few easy easy recipes to start you off with incorporating raw foods into your diet.

remember to play with your food- it's sooo much fun :)
xo
snowdrop

cha-cha-cha chia!

wonderful economical seeds with great possibilities..
why are they good? how can you use them?
i have gathered a plethora of info for your perusal
and a few fast easy delicious recipes.
sit back my friends and enjoy the ride-
in the end i think you will love them as much as i do!


The word chia often conjures visions of those terra-cotta figurines that, when slathered with chia seeds, grow green "hair." In reality, these healthful, edible seeds are a better source of omega-3 fatty acids than flaxseed (the fats protect against inflammation and heart disease). Chia seeds come from the desert plant Salvia hispanica, a member of the mint family that grows in southern Mexico. In pre-Columbian times, chia seeds were a component of the Aztec and Mayan diets and the basic survival ration of Aztec warriors; they even played a role in religious ceremonies. Supposedly, 1 tablespoon of the seeds could sustain a person for 24 hours.

Imagine having greater energy, endurance, and ‘go power.’ Chia provides sustained energy, super nutrition, and offers many other healthy benefits, including building lean muscle mass, supporting cardiovascular health, and stabilizing blood glucose levels. The list of benefits goes on (see below). Native Americans in what is now Mexico and the southwestern United States consumed the seeds of the chia plant for hundreds of years before the arrival of Europeans. Chia was cultivated or gathered by the Aztecs, Mayas, Tehuantapecs, and other Native American peoples. In most of these cultures, chia was a staple food considered to be sacred, and was consumed specifically for greater energy by runners, warriors, and athletes.

The Aztecs also used chia medicinally to relieve joint pain and skin conditions. It was a major crop in central and southern Mexico well into the 16th century, but it was banned after the Spanish conquest because of its association with the Aztec "pagan" religion. Over the past few decades, commercial production has resumed in Latin America. And here is more good news: Insects hate the chia plant, so it's easy to find organic seeds. Unlike flaxseed, chia seeds can be stored for long periods without becoming rancid and don't require grinding (whole flaxseed is tough to digest). Chia provides fiber (about 2 tablespoons--25 g--give you 7 g of fiber) as well as other important nutrients, including calcium, phosphorus, magnesium, manganese, copper, niacin, and zinc. Very few formal studies have looked at chia's benefits, although I expect that more will soon. In a preliminary study from the University of Toronto, researchers fed 21 diabetics either a supplement made from chia or grains with similar fiber content. After 3 months, blood pressure in patients taking chia dropped (10 points diastolic, 5 points systolic) while the grain group's BP remained steady.

Enjoy the seeds' nutlike flavor and consider them to be a healthful and interesting addition to your diet. You can sprinkle ground or whole chia seeds on cereal, yogurt, or salads; eat a handful of whole seeds as a snack; or grind them up and mix with flour when making muffins or other baked goods.

Or make your own "chia fresca," a drink popular in Mexico and Central America: Stir 2 teaspoons of the seeds into 8 to 10 ounces of water (you'll end up with a slightly gelatinous liquid). Add lime or lemon juice and your favorite sweetener to taste, and enjoy.


Chia Seeds Offer Powerful Health-Building Benefits:

• Super-Energizing For Increased Endurance and Sustained Energy. A Balanced Blend of Protein, Essential Fats, Fiber, Complex Carbohydrates, and Antioxidants. Chia is unrivalled among all seeds and grains for providing energy to your mind and body. Native peoples knew about chia and made it their power food of choice. The energy and endurance of native athletes, runners, and warriors is legendary. Now you can benefit from their knowledge about chia!

• Improves Cardiovascular Health. Provides Extremely High Levels of Heart-Healthy Essential Fatty Acids (EFAs). Chia’s oil contains the highest-known percentage of omega-3 alpha-linolenic acid, an incredible 62%–64%! Foods really can be the ‘best medicine.’ And chia’s benefits just get better!

• Stabilizes Blood Sugar. Reduces Blood Glucose Swings and Supports Conditions of Hypoglycemia and Diabetes. Chia’s soluble fiber exerts a stabilizing influence on blood glucose levels by regulating the rate at which complex carbohydrates are digested and assimilated in the body. This creates steady, stable blood glucose levels...which also means steady, high energy levels. That’s the ‘magic’ of chia, based on the best nutritional science and traditional tribal knowledge!

• Reduces Cravings for Sweets and Junk Foods. Chia’s Soluble Fiber Allows the Measured Release of its Natural, Unrefined Carbohydrate Energy into the Bloodstream. This is exactly the opposite of a blood sugar rise followed by a crash, which happens when consuming foods high in sugar, refined carbohydrates (e.g., white-bread products), and concentrated sweeteners (such as high-fructose corn syrup). Some people may not even know what normal blood sugar regulation feels like (due to poor diets or long-term blood sugar problems). Chia can help restore normalcy to blood glucose levels, especially for individuals suffering from lifelong consumption of ‘standard American diets’ (SAD) in our sugar-and-carbs-gone-wild civilization.

• Improved Mental Focus and Concentration. Chia’s Balanced Essential Fats (Omega-3 and Omega-6) Can Signficantly Boost Brain Power...and Brighten Mood (EFAs are known for their antidepressive effects). Essential fats make cell membranes more flexible, and enable more efficient membrane function, including better nerve transmission and nutrient transport into cells. A healthy nervous system supports more efficient brain function. In fact, the essential fats in chia are well-known for helping improve brain function!

• High-Quality Protein. Chia Contains 20% or More Protein...a higher percentage than found in other grains, such as wheat, corn, rice, or oats. Plus, chia is high in Natural Antioxidants (unlike flax), which means it stays fresh far longer and supplies powerful dietary antioxidants. In addition, chia’s high-quality, vegetable-source protein works synergistically with its other benefits (like reducing cravings and cardioprotective properties). The cumulative effect of consuming chia is super nutrition giving you exceptional staying power and supporting your active, healthy lifestyle!

• Promotes Lean Muscle Mass. Chia’s High-Quality Vegetable Protein Helps Build Increased Lean Muscle Mass. Therefore it is useful for weight loss and weight maintenance. Chia is suitable for all lifestyles and dietary regimens, including low-carb diets and vegetarian diets. In addition, chia’s essential fatty acids (see above) actually boost metabolism and contribute to optimal metabolic function, thereby serving to build and maintain lean muscle mass.

• Gluten-Free. Unlike Typical Grain-Source Proteins, Chia Protein Contains No Gluten. Chia thereby is an ideal food for individuals having gluten sensitivity, carbohydrate intolerance, hypoglycemia, Celiac Disease, Crohn’s Disease, or for anyone wishing to avoid common gluten-containing grains like corn, barley, and wheat. (Moreover, simple carbohydrates—including high-gluten foods—are implicated in obesity and blood glucose instability, and generally provide poor nutrient-density.) Chia is a gluten-free, nutrient-dense alternative to grain-source proteins!

• An Ideal Superfood. Chia is an Excellent Functional Food for Most People, including individuals exhibiting food allergies, food sensitivities, or food and chemical hypersensitivity. One study found no evidence of allergic response to chia, even among individuals having peanut and tree nut allergies. Plus, chia is an ideal superfood because it is portable, won’t easily spoil (i.e., protected by natural antioxidants), and safely can be stored for extended periods; chia can be eaten raw, but also remains fresh after grinding; and even after being ground and mixed with water, chia (as a gel) can keep for up to 2 weeks in the refrigerator. Chia absolutely puts the “super” in “superfood”!

• Super-Hydration and Electrolyte Balance. Chia’s Soluble Fiber (i.e., Hydrophilic Colloids) Massively Retains Water...keeping you well-hydrated and maintaining your electrolyte balance. Chia seeds hold 12 (or more!) times their weight in water. When consuming chia seeds that have been hydrated, you thereby obtain that hydration for yourself for hours! Because when chia is placed in water, juice, or mixed (whole or ground) into moist foods, it greatly swells and thereby provides effective super-hydration for your body. This uniquely powerful swelling capacity also provides special properties (i.e., thickening) you may find useful in the kitchen...or anywhere you happen to be when you need hydration. Given that water is the major component of our bodies, chia’s value for hydration is very significant indeed, especially for active persons, and can make a huge difference in your levels of hydration, and thereby in your quality of life!

• Supports Healthy Elimination and Detoxification. Healthy Oils and Soluble Fiber work together supporting greater regularity and comfort...beneficial effects not to be underestimated! Considering that most Americans are deficient both in essential fats and soluble fiber, chia is an obvious choice for supporting better elimination and natural detoxification, naturally.

• Uniquely Balanced. Chia Offers Amazingly Balanced Ratios of Macronutrients. In fact, chia’s ratios are better balanced than most grains, seeds, and many other foods. That’s why chia is considered by many to be Nature’s perfect food! Add chia to your diet, and witness your own transformation for yourself!

• Sustainably-Grown. Our Chia is Grown Using No Chemicals, Herbicides, Pesticides, Fungicides, or Artificial Fertilizers...and No GMOs! Why does this make a difference? Because sustainably-grown seeds are hands-down healthier for you...and for the planet. Chemical-free chia both better sustains your health and contributes to sustainable agricultural practices by reducing or eliminating toxins associated with industrial agriculture. That means a happier, healthier, more wholesome planet! Sustainabililty matters!

• Completely Natural. Special note on seed color: Independent studies positively show that differences in seed color (i.e., black or white) are not associated with any substantial differences in composition or nutritional value. Rather than seed color, differences in nutritional composition among chia seeds primarily relate to external growing conditions (e.g., where and how they are grown), including factors as various as climate, soil type, etc. Thus all colors of chia seeds are equally nutritious if they are grown under the same conditions. For more information, see Ayerza and Coates (2006). So mix it up! After all, Nature truly 'knows best'!


the chia seed cheat sheet a pdf you can download.
there is info and also recipes in this pdf.
angela sells the seeds, but she is not local here,
so i went to my health food store and asked to order them.
yes, i needed to get a larger quantity but since they don't
go bad and i am using them in so much,
it is certainly worth it. and no shipping charges. since i paid cash i got an additional 5% off! here is a recipe that i can eat every day

chia "tapioca style" pudding:


i make my almond milk
then i mix into 1 cup of almond milk
2 - 3 Tablespoons of chia seed,
sweeten to taste with agave/honey
and sprinkle cinnamon
stir every couple minutes to prevent clumping
and it will be ready to eat in about 10 minutes.
i love garnishing it with berries.

sometimes i prepare it in a canning jar and just shake it instead of stirring
it makes a nice container to keep in the fridge for instant snacking.

it is satisfying and filling and give me energy
to accomplish the things i want to get done.

enjoy chia, enjoy life!
xo
snowdrop

The Beauty of Color

who says you must wait for spring to get some color?
aren't pomegranates just lovely to behold (and eat)?

when raw fooders blend all their food together it looks kinda like ... mud.
so just leave things as they come out of the 'package' sometimes,
it's soooo pretty!

i did do a few recipes up this week tho-
a pleasant sweet tortilla for lunch (actually 2 :) )



some spicy chili:

with cashew sour cream, nacho cheese, and salsa on top
i didn't take the time to make this one real pretty
as i was too hungry to play with my food... just chow it down.
oh yummo! this was just the thing on a cold, cold day!

and vanilla lavender ice cream with a teff brownie:

the brownie recipe that i found online was a bit problematic
for me but in the end it turned out all right. especially with
some special treat ice cream.
it was funny- after i made the ice cream, i washed out the drum
and put it out on the deck to re-freeze. it was -5 F last nite.

time for some more spicy chili, hahahaha :)

i was looking at some photos of warmer days yesterday
and was thinking what a wonderful thing photography is, really.
so much quicker than painting :)



and the colors stay fresh long after the flowers have faded and died.












enjoy today <3
stay well and happy!
xo
snowdrop

it's here!!!

the new issue of purely delicious

and my article within, including such recipes as
miso soup
porcini ravioli in cream sauce
rosemary olive bread
pomegranate & cream cupcakes
photos and all!


yippeeee!
if you want to subscribe to this magazine it comes out 4x a year.
i don't publish it but i know the wonderful girl who does.

i have been working on finishing the detail work
to get my book 'raw delights' ready for the publisher,
and i have been making good progress.
soon baby soon!!!!

it is the coldest week we have had all winter
and i am so glad to be warm by the wood stove.
the seed catalogs are beginning to arrive in my mailbox
and thoughts of gentle spring are tantalizing me.
i am looking forward to getting the garden ready
as soon as the weather allows for it.
meanwhile i will leaf thru these booklets
sighing at the the organic seed photos beckoning to me.
i have saved a goodly amount of seed from the plants i have grown
by saving 2-3 fruits or seed heads. as long as i keep the seed
free of humidity they grow even years later.
it makes sense doesn't it... pharaohs tomb had seeds that
were viable many many years after being picked.
just keep 'em dry!

well i suppose i need to get back to the editing work.
i just had to share my joyful news of the article...
stay well and stay warm! dream of happy things.
xo
snowdrop