Queen Anne’s Lace and Feral Apple Jelly

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I feel my best when I’m outside, among the trees, in a meadow, or beside a stream. Where I can see the sun shining, feel the wind blowing, and hear the birds singing.

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Add some wild edibles or medicinal plants to harvest and I’m in heaven.

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Yesterday we picked Queen Anne’s Lace, also known as wild carrot, latin name: Daucus carota.

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There was a wild apple tree along the edge of the field and we picked a few that were within our reach.

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I pulled out my grandfather’s Kabar and sliced one for us to eat right there beneath the tree. I can still see him doing this, removing the knife from his pocket whenever the need arose and peeling the blade out. Preparedness goes a long way in this life.

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Once home, we placed the flower heads out to let the critters wander away and then steeped the blossoms in boiled water.

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We chopped the little apples into chunks and placed them in water to boil.

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We combined the juice and the wild carrot tea, added some sugar and reluctantly, some pectin and our yield is 6 half pints of Queen Anne’s Lace and wild apple jelly.

And we’ll think of those fragrant apples warming in the sun and the field of seemingly endless white blossoms when we slather this jelly on toast or biscuits.

Get outside and find something wild.

 

 

 

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