Gathered and Processed Oak Nuts, Bay Nut Clusters, Douglas Fir Iced Tea, Manzanita Cider
Second Week of 2012
Sun. Jan. 8 – Yerba Santa/Grindelia/Ceanothus Tea (sister, daughter, son-in-law for congestion)
Mon. Jan. 9 – Yerba Santa Tea
Tue. Jan. 10 – Wild Granola with Manzanita sugar, Bay nut clusters
Wed. Jan. 11 – Process Black Oak oak nuts from 2 years ago (used boiling method and added Bay leaves for flavor); Gather Canyon Live Oak nuts (no Black Oak acorns this year); Gather Douglas Fir from fallen branches and make Vitamin C-rich Douglas Fir Iced Tea
Thu. Jan. 12 – Oak Nut Marzipan
Fri. Jan. 13 – Oak Nut Marzipan
Sat. Jan. 14 – Make Manzanita Cider using a new method:
Manzanita Recipes: Antioxidant Sugar and Cider
2 cups berries = ¾ cup sugar
Make sugar by grinding berries on medium low in food processor or blender for two minutes. Use a wooden spoon to press crushed berries through mesh strainer and into a bowl. To make the cider, simmer the leftover seeds and skins in 12 cups water. Simmer for 20 minutes and then strain. Keep refrigerated and drink cold or hot.
Note: Manzanita berries are 3 times higher in antioxidants than blueberries.
