Now (and in the fall) I gather Solomon's seal (Polygonatum biflorum) to tincture, just before the tender green shoots reach for the sky. (You can eat those, too. But that's for another day.)Process: Dig up roots. Snap off end that's reaching for the sky, leaving some healthy long roots attached. Replant with shoot peeking out of ground, pressing firmly to establish contact between soil and roots. Rinse thoroughly in cold water. It will take several goes to get the dirt out of all the crevices. Dice roots. Fill jar halfway

Need a winter pick-me -up for the ol' immune system? Here is one of our go-to recipes for just that purpose.What you'll need:1 quart jar with lid. 2 c. destemmed elderberries.  Fresh, frozen, even dried will do. We use wild blue elderberries (Sambucus caerulea). If you happen to grow black elderberries (or black currants), those are great, too. Don't use red elderberries (Sambucus racemosa), as they can cause nausea.1-2 drupes red sumac berries, dried or fresh. Smooth sumac (Rhus glabra) grows wild here and staghorn sumac (Rhus typhina) is sometimes found

(*The full version. My apologies!)Our annual evergreen tree has in recent years become one of my favorite ways to bring the forest into our everyday lives. Any of our local firs can be used in these recipes. My favorite in flavor is the noble fir; White fir has that classic Christmas scent. I usually pick mine up at Little Red Schoolhouse in Naches, so I'm sure they're fresh and not sprayed with weird stuff. Mint and fir increase circulation. So whenever I get even the trace of a headache, I

Need a little inspiration for pi day? On a mission to use up pantry staples before spring? This crowd pleaser can be made from dried or less-than-crisp apples.3 extra large or 4 large apples. Any will do. We're surrounded by Fujis so I use those. 16 oz unsweetened concord grape juice1 tbsp mixed spices (I like ginger, clove, allspice, sumac.)2/3-1 cup sugar, to taste and depending on sweetness of fruit3-4 tbsp minute tapiocaCombine apples, juice and spices in a pan. Simmer on low with lid until fruit is softened and juice

Pie season is upon us. And you might as well lead with a strong crust, right?Here's the inimitable Nona Schulz to show you how it's done. She uses lard in this versatile recipe*, but you can use other fats, too, including butter and/or shortening.  Use it to showcase your favorite dessert, or whip up some freezer-ready pot pies for storage. Not quite sure how to pull off a pot pie? Stay tuned. Nona will be back to show us how.*Makes two double-crust pies. 

Lynn walks you through the steps to making a delicious cheddar from goat milk.Enjoy?Got questions? Post them below.