Mixing the Seasons
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As a nature writer, I’m always on the lookout for ways to invite readers to share the experience. This past week’s storm holds several opportunities. Enjoy!
While the storm rages outside, I’m preparing a meal featuring rice with chicken mushrooms, sautéed wild greens and wild blueberry pie. It’s a little bit of summertime on a raw winter day.
I’m really delighted to discover that frozen blueberries will retain their flavor for as long as four years. The last of my 2003 vintage has gone into my pie filling. I was afraid they’d be freezer burned or taste like the freezer, but I got lucky. The filling is delicious; the pie will be awesome.
I watch the storm change from snow to sleet, freezing rain and back again; I wonder if I’ll finally get to break in my new snowshoes. If not, I’ll start making and freezing snowballs for a July 4th snowball party.
No kidding. You can actually freeze snowballs for summer use.
Materials:
- Snow (newly-fallen is best)
- Gallon size resealable plastic bags
- Freezer
Procedure:
1. After a snowfall, make a dozen or more snowballs
2. Place snowballs in resealable bag
3. Place bag or bags of snowballs in freezer
4. Choose a day - 4th of July, heat wave or summer birthday
5. Thaw snowballs for 2-3 minutes
6. Let the party begin
As I breathe in the aromas of tonight’s meal, I realize that right now I’m experiencing nature through all five senses - bringing the best of the outdoors indoors. I’m blessed.
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JJ Murphy has been eating wild foods since her farmer parents pulled weeds from the veggie garden and she ate the weeds. JJ continues to forage and write in
Topics: snowballs in July, seasons winter, nature writer, wild edible mushrooms |