Succotash - just in time for Thanksgiving!

Submitted by Robert P. Stuart Jr.

This recipe is an adapted Succotash:

Succotash originally comes from the Naragansett Indian word msickquatash.  Basically, it comprises the three sisters: corn, beans and pumpkin. The three were grown together in one mound, corn to provide a pole for the beans to grow up and pumpkin to provide shade at the base of both the corn and beans. The three combined hold all the necessary nutrients for survival while symbiotically helping each other. The most common bean used is Lima beans, however, we use regular green beans.

Ingredients:

- *one pumpkin diced and roasted with olive oil salt and pepper

- garden corn cut from the ear

- beans snapped

How to cook: (use equal parts of pumpkin, corn and beans)

- in a 350 degree oven, roast pumpkin until slight browning occurs on edges

- mix in both corn and beans with the pumpkin

- cook slowly at low temperature in a pot while slowly adding enough water to keep the ingredients moist

- add cinnamon, nutmeg and allspice to taste

*Sweet potato is a great alternative to pumpkin in this dish.

AHH AHH CHOOO! a tincture to boost your health for cold/flu season

Submitted by Gardener Anemone Fresh

A tincture is a solution to extract the medicinal properties from an herb.  

During cold and flu season you may want to try a fresh astragulas or echinacea root tincture to ease the symptoms and encourage healing. 

First, harvest and clean well the root of the desired plant.  Then chop the root into small pieces and put it in a glass jar.  Pour 100 proof vodka* or grain alcohol into the jar so it completely covers the herb.  Cover the jar and leave it in a cool, dark place and shake it daily.  

In 6-8 weeks, strain the root from the liquid and you have an herbal tincture!  For cold or flu, use up to 1 tsp. of astragulas or echinacea tincture in hot tea 3 times daily.

*High proof alcohol is best, but vinegar can also be used though it is less effective in extracting the full potency from the herb.