A place where one woman has gathered resources and information to help her family survive in an uncertain future; together with occasional personal musings.

Thursday, August 12, 2010

the collapse so far - Sharon Astyk

The Slow Collapse

Actually, it isn't all that slow, because a decade ago, all of this would have been largely unthinkable. The problem is that we don't see the gradual decline and fall - we are only vaguely aware that some things aren't quite what they used to be, and our progressive narrative tells us that they will soon be much better. But the problem is that's not necessarily true - there's little evidence for it. Even the most optimistic economists (and I don't recommend the most optimistic economists ;-)) have to admit our long term economic problems are extremely pressing. Add in resource depletion and climate change, both of which we know are major drivers both of economic decline and other kinds - more natural disasters, more struggle over natural resources, less excess to cushion our choices, and what we are experiencing is decline, steady, inexorable, and very hard to pull out of.

And yet, our natural inclination, of course, is to view these as temporary inconveniences, not a fundamental decline. And, of course, the jury is out - but the mounting evidence suggests that we are going to have to run faster and faster just to slow our declines - much less keep pace. Consider this New York Times piece from last week:

Plenty of businesses and governments furloughed workers this year, but Hawaii went further -- it furloughed its schoolchildren. Public schools across the state closed on 17 Fridays during the past school year to save money, giving students the shortest academic year in the nation and sending working parents scrambling to find care for them.

Many transit systems have cut service to make ends meet, but Clayton County, Ga., a suburb of Atlanta, decided to cut all the way, and shut down its entire public bus system. Its last buses ran on March 31, stranding 8,400 daily riders.

Even public safety has not been immune to the budget ax. In Colorado Springs, the downturn will be remembered, quite literally, as a dark age: the city switched off a third of its 24,512 streetlights to save money on electricity, while trimming its police force and auctioning off its police helicopters.

Faced with the steepest and longest decline in tax collections on record, state, county and city governments have resorted to major life-changing cuts in core services like education, transportation and public safety that, not too long ago, would have been unthinkable. And services in many areas could get worse before they get better.

The length of the downturn means that many places have used up all their budget gimmicks, cut services, raised taxes, spent their stimulus money -- and remained in the hole. Even with Congress set to approve extra stimulus aid, some analysts say states are still facing huge shortfalls.

Cities and states are notorious for crying wolf around budget time, and for issuing dire warnings about draconian cuts that never seem to materialize. But the Great Recession has been different. Around the country, there have already been drastic cuts in core services like education, transportation and public safety, and there are likely to be more before the downturn ends. The cuts that have disrupted lives in Hawaii, Georgia and Colorado may be extreme, but they reflect the kinds of cuts being made nationwide, disrupting the lives of millions of people in ways large and small.

Fundamentally, this is different from everything else - violating the 180 day school year rule is different. Turning off the lights, shutting down public transport - these things are different. And they are signs of fundamental decline, of things that cannot be maintained. They are signs that we are not holding things together - and the reality is that at the state level, more and more things are not being held together. As a Salon piece by Glenn Greenwald, building on the Times one points out:

It's probably also worth noting this Wall St. Journal article from last month -- with a subheadline warning: "Back to Stone Age" -- which describes how "paved roads, historical emblems of American achievement, are being torn up across rural America and replaced with gravel or other rough surfaces as counties struggle with tight budgets and dwindling state and federal revenue." Utah is seriously considering eliminating the 12th grade, or making it optional. And it was announced this week that "Camden [New Jersey] is preparing to permanently shut its library system by the end of the year, potentially leaving residents of the impoverished city among the few in the United States unable to borrow a library book free."

Does anyone doubt that once a society ceases to be able to afford schools, public transit, paved roads, libraries and street lights -- or once it chooses not to be able to afford those things in pursuit of imperial priorities and the maintenance of a vast Surveillance and National Security State -- that a very serious problem has arisen, that things have gone seriously awry, that imperial collapse, by definition, is an imminent inevitability? Anyway, I just wanted to leave everyone with some light and cheerful thoughts as we head into the weekend.

I realize that probably a majority of readers (maybe not of my readership, though) will be skeptical of the idea of decline and fall happening in their world, of America and other Global North countries having to give up on basic assumptions. It will get better - we are told - in 2013 or 2014 or eventually, because it has to - we aren't remotely prepared for the alternative. And yet things do fall apart. Empires end, countries collapse, expectations decline.

As I wrote in an essay about what collapse actually is some months ago, collapse happens quite a lot actually, and what kind of collapse you have matters a lot:

When societies have collapsed, what actually happened? How bad is it? Are there ways of reducing the badness? While historic events can't give a totally accurate picture of the future, they can at least give us some ground to stand on.

When looked at this way, "collapse" is actually an extremely common phenomenon in nations and societies - societies rise to a particular level of function, they run into hard limits, often ecological limits, as documented by, among others, Jared Diamond in -Collapse: How Societies Choose to Succeed or Fail_, and Joseph Tainter in _The Collapse of Complex Systems_, and they fall to a much lower level of functioning. How low is up for grabs, and depends on the kind of response the society makes. At times this level can be extremely low - there's Easter Island for example. More recently several Rwanda and Burundi have several times in my lifetime collapsed into untenable violence and endless civil war, with horrifyingly bloody consequences for the people, ones that don't look that far off of Mad Max.

On the other hand, we could look at the most recent society that has collapsed - Iceland. In 2008 and into 2009, Iceland which had become enormously wealth and prosperous underwent an economic collapse, the effects of which are still playing out. The banking collapse in Iceland was the largest ever suffered, relative to the nation's size, in economic history.

What happened in Iceland is probably very reassuring for people who are worried about collapse - the situation wasn't at all pleasant for people, but compared to Rwanda, it was a walk in the park. There was rioting and the government was broadly speaking, changed, some suicides and emigrations. The costs of dealing with the crisis were enormous, there was widespread unemployment, interest rates shot up and imports stalled, there was a foreclosure crisis, many formerly high paying professionals had to go back to the fishing industry which promptly began to see fish stock collapses, imported goods became expensive, and people got a lot poorer. On the other hand, one's pickled kale was comparatively safe.

So the first thing we can say about collapse is that it is highly variable - you can have economic collapse, you can have an energy supply related collapse, a political collapse, collapse into civil war - and that some collapses are better than others.

The central project, in a collapsing society is to make sure your collapse is as good and mild a collapse as possible. But this is only possible when you have to come to the point of admitting that you are falling apart, and that the project is no longer to keep it together, but to mitigate the experience of collapse. Until we can stop pretending we are not falling slowly towards disaster, we cannot begin to do what is most needed - have an honest conversation about what resources we have and what we can and can't actually achieve.

Aiding us in our collective commitment to believing that this isn't really happening is the fact that we demonize the poor so very much - those poor cities, those poor people, we definitely assume that they and we could never have much in common. We have accepted the assumption for decades that there would be a radical difference between the kind of resources available to the poor and rich - we implicitly see as normal the fact that the poor die younger, lose their babies more often, have worse schools, face more pollution, have lower access to basic services. So in some way we are able to rationalize this as more and more people are poorer as just the natural order of things - they are different than we are, and thus what happens to those other people, those other cities, those other states - that doesn't really say anything about us or our future. It is a very convenient story, although it is not true.

Because, of course, those others are us - I spent last weekend at a gathering of professionals from CAP, Community Action Programs, and of energy depletion and climate change folk. CAP is one of the largest and oldest agencies in the US providing services to low income people, with more than a thousand agencies in almost every county in the US. They administer almost half of all Head Start Programs and a range of services in rural, urban and suburban communities across the country that cover from cradle to grave.

The purpose of the meeting was to talk about how peak energy and climate change and our financial crisis will change the realities they are facing on the ground in low income communities. What is the future of the American poor? How can they begin to address changing realities and needs? And what is the future likely to consist of.

Those of us who came at this from the energy, money and climate end of this story had a remarkably similar narrative, given that we all have substantive differences in our thought in many ways. The folks from CAP know perfectly well that they are seeing populations needing their services that they've never seen before - that will continue. They know perfectly well that they are already overwhelmed by need - that will only continue and get worse. The one thing all of us agreed is that the future is poor - for most of us.

And what we can do to make the transition into a society where the middle class is hollowed out, where many people who were once making it are no longer, depends on how quickly we recognize the real likelihood that we're not going back. Only then can we make the difficult choices that deal with the resources we really have - and without the expectation that magic fairies dropping dollars, oil reserves or fewer climate disasters will appear. Only then can we begin from where we are and start asking, as CAP so bravely did "ok, now what."

And the answer to that is complex and profound - now we take care of people. Now we do everything we can to mitigate. Now we prioritize. Now we struggle - but struggle together as best we can. Now we find out what we are made of. Now we focus on subsistence and basic needs. Now we organize. Now we salvage. Now we focus on making life livable. Now we put all hands on deck. But to get there, we have to accept that all hands are needed, that things are falling apart, and they can't be put back together without the work of every hand on this one, most necessary exercise. And that requires that we begin to see ourselves through the lens of a society that is falling apart.

It isn't a cheerful view. I do not blame people for preferring the idea that the funding will come back, that their own jobs, their own homes won't be affected because it is so much nicer to think that. But that's probably not true. Sometimes people ask me whether I think X or Y job or location will be immune - and the answer to that is that we don't know, but I wouldn't be my life and future on it. My colleague, Rhett Allain writes about the choices his University is about to make - and none of them are pretty.

I don't have a picture of this storm, but basically, the universities in Louisiana are going to have seriously reduced funding. How is Southeastern Louisiana University going to deal with this? Who knows. All they have done so far is lay off some staff and cancel the French program. Here are some of the possible things they could do to meet the rest of the budget deficit:

Axe some more programs. What to cut? Some say low-completer programs. Physics is a low-completer (true at most universities)

Everyone gets a 20% pay cut.

Fire the highest salary people (full professors) and re-hire them as instructors

Charge faculty $7,000 for a parking tag

No longer provide faculty with pencils. Instead, they must provide their own.

So, you see, some of these things could really suck. Suck to the point of me having to leave (especially if I get fired).

Most of us can be expected to spend the next few years struggling with unpretty choices - but we have the option, if we are prepared to go forward, of not struggling alone.

Sharon

Friday, July 23, 2010

Weed it and Reap

Weed It And Reap: A Meal With Nature's Outcasts

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June 23, 2010

I am an April gardener, which is to say that in April, I really, really like gardening. I like digging into the dense, cold, soggy, barely thawed earth and turning up a fat pink worm. I like the way lettuce seedlings look when they're half an inch high. I like rain, within reason.

Look Before You Lunch

Although most people are apprehensive about picking mushrooms, wild greens aren't as offputting. Still, it's wise to exercise similar caution.

An overdose of pokeweed can be fatal, and some families of plants have both edible and toxic members (poison hemlock, for example, looks a lot like its cousin the common carrot). Not to mention that many a pleasant afternoon of foraging has been made considerably less pleasant by poison ivy and nettle stings.

So bring along a field guide to wild edibles or a knowledgeable friend when you go out picking. Two good references are Bradford Angier's Field Guide to Edible Wild Plants (Stackpole Books 2008) and "Wildman" Steve Brill's Identifying and Harvesting Edible and Medicinal Plants in Wild (and not so Wild) Places (Harper 1994).

July is another story. On June 30 of every year, all the weeds in my garden synchronize their watches. Then they count backward from three and race to see who can propagate the fastest, grow the tallest, and drop seeds just when that other bane of gardeners, the mosquito, arrives in swarms. Around Bastille Day — zut alors! — I typically announce my independence from the garden and let it revert to jungle, every once in a while venturing under the weed canopy to pick some stressed-out chard. This we call "foraging."

In real life, foraging is the craft of finding wild edibles — oh, let's go ahead and call them weeds. Starting in the spring, there's a veritable parade of weeds to eat. If you ask true foragers, they'll reel off a list, hedging their enthusiasm with caveats: There's the pest Japanese knotweed (only good when young) and the toxic-'til-boiled pokeweed (only good when mature) and that infamous encroacher, garlic mustard (best picked before flowering).

They grow with pestilential persistence, so much so that some towns, like Baltimore, hold festivals where they practice eradication by eating.

Yes, there is such a thing as a free lunch, and you're probably walking on it every day.

Now, I don't have to tell you, I hope, that you shouldn't eat dandelions from your lawn if you treat your lawn with pesticides. Likewise, if you see sheep sorrel wanly venturing forth in an otherwise barren wasteland, it's probably acting as nature's chosen vehicle for purging out contaminants in the soil. Don't eat it unless you want to be nature's purging vehicle, too.

About The Author

T. Susan Chang is a New England-based freelance writer and a former Kellogg Food and Society Policy Fellow. She also is the regular cookbook reviewer forThe Boston Globe, and her articles on cooking, gardening and nutrition appear in a variety of national and regional publications. You can find more information at her Web site,tsusanchang.com.

However, if you have a garden where you grow things to eat, and you can steer clear of the sometimes-toxic knotweed and pokeweed, the familiar plant pests you find there will be quite safe — after all, they've been fattened up on your good compost and diligent watering all season. Pale lambsquarters push up between every seedling. Curly dock hides its thick taproot under the asparagus. Every time you clear a space, arrowhead rosettes of sheep sorrel show up faster than the devil on a Saturday night.

What separates an edible weed from the store-bought greens we know and love? Often, it's taste — a taste that's just edgy enough for custom and the market to nudge it off the shelf. When you read books on wild edibles, you notice a certain amount of finesse in the descriptions. "Lemony" or "acidic" means high in oxalic acid, the compound that puts the sour in sorrel. (In fact, sorrel basically just means "sour," which is why there are a lot of weeds commonly called sorrel, many of them not even related.) Dandelion, chicory and milk thistle are "liver tonics," which the informed reader can interpret as "bitter." A remarkable number of plants are said to "resemble spinach," and the rest "taste like asparagus." You may have heard people say that alligator "tastes like chicken." So do rattlesnake and iguana. Asparagus, apparently, is the chicken of weeds.

Although free stuff described with euphemisms usually makes me nervous, I've eaten my share of weeds and liked them. The default way to eat a weed is in a salad, raw, surrounded and camouflaged by more familiar green faces. Purslane's fleshy succulent leaves make a crunchy foil for tomatoes and cucumbers. Wood sorrel, with its cute little trio of hearts, is like lemon zest in leaf form. Lambsquarters are inoffensive when raw, and dandelion leaves taste great with bacon (though that hardly counts, since what doesn't?).

But the plant that finally converted me to weed eating was the nettle. Friends rhapsodized about nettles, so I made up my mind I'd give them a try. We have a forest of stinging nettles behind our house, where they have waged war on my husband's shins summer after summer. Each year, I thought I'd try cooking them, only to get distracted by less intimidating and, well, nettlesome pursuits.

It took me half an hour to collect enough tender nettle tops to make a ravioli filling. Until the last five minutes, I foraged sting-free, gingerly picking my way over the rocky slope. I had frankly begun to suspect the nettle of being a hoax, when, zing — a tiny, burning arrow buried itself in my calf. I fled inside, a cloud of foul utterances coloring the air behind me.

The pain subsided soon enough, and was quickly replaced by much friendlier feelings. Once blanched, chopped and blended with some ricotta and Parmesan, the nettles were somehow both firm and tender. Bite after bite uncovered a deep, savory character that wasn't a bit sour, bitter or barbed.

So if you've had it with tomato blight, potato beetles and cabbage worms, don't sweat it. Thanks to weeds, you can feast on homegrown food without even going to the trouble of growing and caring for it. When it comes to weeds, everybody's got a green thumb. All you need is an open mind — and the appetite to go with it.

Lambsquarters And Goat Cheese Omelet

I'm sure you have your own way of making an omelet, so feel free to depart from mine. This very simple filling is good tossed with pasta, too, and I bet it would be just fine on a toasted bagel. Some people like a D-shaped omelet. Some like a trifold omelet. I happen to like a rolled-up one, but all of them are delicious.

Lambsquarters And Goat Cheese Omelet
T. Susan Chang for NPR

Makes 1 serving

1 cup lambsquarters, packed (about 3 cups loose)

1 ounce goat cheese, or to taste

2 large eggs

Salt, to taste

2 teaspoons olive oil

Pick the leaves of the lambsquarters, discarding any coarse stems. Steam them in the top half of a double boiler (or in a steamer basket in a small saucepan over a half-inch of water) for 3 or 4 minutes, until bright green and wilted. Transfer to a cutting board and let cool slightly.

Chop the greens and place in a small mixing bowl. Crumble in the goat cheese, add a little salt to taste and mix thoroughly with a fork. Set aside.

In a small mixing bowl, mix the eggs thoroughly with a fork or egg beater and salt to taste. (If you like a fluffy omelet, you can add 1 teaspoon of water.) Heat a small, heavy skillet over medium heat and add the olive oil. Add the eggs all at once. Stir gently but quickly in a circular motion with a high-heat silicone spatula or wooden spoon as the egg begins to set. As the curds form, pull the edges in slightly and let extra egg run under the sides. When the omelet is nearly cooked through, add the lambsquarters-goat cheese filling. Give it a moment more, and then, using your spatula or spoon, tip, roll or fold it out of the pan onto a plate

Dandelion Greens With Bacon And Sherry Vinegar

Dandelion greens are bitter — tongue-twistingly, hair-raisingly bitter, especially if you're using some plucked directly from your yard. Don't even try to eat them if you haven't got a taste for bitter greens in the first place. Their bitterness can be tamed within reason by blanching, though — once for cultivated greens, twice or more for wild ones. In this recipe, their sweetness is brought out by sour vinegar. Don't let this dish sit around. It's best hot, and the greens turn drab-colored if they cool.

Dandelion Greens With Bacon And Sherry Vinegar
EnlargeT. Susan Chang for NPR

Serves 4 as a side dish

1 generous bunch dandelion greens, about 1 pound

3 tablespoons sherry vinegar

1 1/2 tablespoons mustard

4 slices bacon, cut crosswise into 1/2-inch pieces

2 teaspoons olive oil

1 large shallot, finely minced

Salt and black pepper to taste

Fill a stockpot with salted water, as if you were making pasta. Sort through the greens, trimming and removing any coarse stems. When the water has come to a rolling boil, drop in the dandelion greens. Blanch in the boiling water briefly, about 2 minutes, and drain. Chop roughly. Mix the vinegar and mustard in a small bowl and set aside.

Place the bacon in a medium skillet. Over low heat, cook the bacon slowly until it's barely done and the fat is rendered. Remove the bacon with a slotted spoon and set aside. Pour off the fat and discard. In the same pan — there's no need to wash it — add the olive oil. Add the minced shallot and cook over the lowest heat until softened. Add the greens back to the pan, followed by the vinegar-mustard mixture. Toss the mixture together until just warmed through, add the bacon back in, and season to taste with salt if necessary and generous grindings of black pepper. Serve immediately.

Stinging Nettle Ravioli

There are, of course, any number of recipes that will tell you how to make pasta dough. This one is based on the one in Simon Hopkinson's The Vegetarian Option (Stewart Tabori & Chang 2010). If you can get Italian 00 flour, a high-protein flour that's finely milled, use it — it makes a suppler dough. It's available at Italian specialty stores or online. You can substitute all-purpose flour, but you may have to add a teaspoon or more of water to make the dough cooperate. If you don’t want to make your own pasta, fresh lasagna sheets would be the ideal substitute, since they're just sheets of fresh pasta. Wonton wrappers could be used in a pinch, but the texture would be different. When gathering nettles, it's easiest if you use rubber gloves and scissors. If you use just the top 4 to 6 inches, you won't have to remove the leaves from the stems. Once you've blanched the nettles, they will no longer sting you.

Stinging Nettle Ravioli
T. Susan Chang for NPR

Makes 4 servings

For Pasta

1 3/4 cups Italian 00 (doppio zero) flour, or all-purpose flour

2 large eggs, plus 1 egg for egg wash

2 egg yolks

1 teaspoon salt

For Filling

1/2 plastic shopping bag (or gallon jug) nettle tops

8 ounces ricotta, any liquid poured off

2 ounces Parmesan, grated

Salt and pepper to taste

To Finish

2 tablespoons butter

Parmesan to taste

Pasta Dough

Place the flour, eggs, yolks and salt in the mixing bowl of an electric mixer fitted with the paddle attachment. Knead for several minutes, until you achieve a firm but pliable dough. Wrap in plastic wrap and refrigerate for 30 minutes.

Filling

Heat a pot of water to boiling and blanch the nettles, continuing at a boil, for 4 or 5 minutes. They will be quite wilted, but still very green — almost brighter in color than before cooking. Drain, let cool briefly and wring out thoroughly with your hands. Chop the nettles roughly. Whisk the ricotta and Parmesan together. Add the nettles and season.

Divide chilled dough into 4 portions. Flour a work surface. While you work with 1 portion, keep the remainder covered. Using a pasta machine, roll out the first piece of dough on the widest setting. Flour the dough and roll through at the next setting. Continue until you've rolled it out at the narrowest setting, and set the pasta sheet aside on a drying rack or hanger. Continue with the remaining 3 pieces.

To assemble the ravioli, beat 1 egg with a little water to make an egg wash. If you have a ravioli mold, drape the fresh pasta over the metal base and gently depress the dough into the holes (some molds have a plastic form you can use to press the dough in evenly). Fill each depression with a generous teaspoon of filling and paint the seams with egg wash. Lay another length of fresh pasta atop the first and firmly roll a rolling pin over the mold to fuse the ravioli and cut the seams.

Alternatively, you can simply cut out the ravioli by hand. Lay a sheet of pasta on a work surface. If you have a 5-inch wide pasta sheet, you can fit 2 rows of ravioli onto it. Spoon mounds of filling onto the sheet every 2 1/2 to 3 inches — one upper row, one lower one. Paint seams of egg wash between the mounds. Lay your sheet of pasta over the filling, gently press the seams with your fingertips, and cut the ravioli apart with a sharp knife.

Bring a pot of generously salted water to a boil. Drop the ravioli into the water and let it return to the boil. Cook briefly, 4 or 5 minutes, or just until the ravioli float to the top. Drain and serve with butter and Parmesan to taste.

Saturday, May 22, 2010

useful gardening articles

Chitting potatoes
Potatoes are one of the earliest big crops of veggies that we plant here on the homestead. While we have many small crops of early spring veggies, the onions and potatoes are our first larger scale plantings. Potatoes are a cool weather crop. Potatoes begin growing when the soil temperature reaches 45 degrees. They grow the best when day time temperatures range from 60-65 degrees and night temperatures are between 45-55 degrees. Production will stop when the temperatures exceed 85 degrees. We can generally plant our potatoes here on St Patrick's day, they have a 90-120 day growth cycle so harvest is easily remembered as the week of Independence Day.

One thing you can do to make for a better harvest of potatoes is to chit them or pre sprout them. Chitting potatoes is the process of exposing seed potatoes to warmth and light to give it a running start on the season by encouraging the eyes to sprout. This is the one time when you actually want the potato skin to green up as it is a sign of growth. Without chitting some of your seed potatoes may fail to grow while others may send up as many as seven or eight stems which cause them to be overcrowded and become tall and spindly. The weakened growth will yield a poor crop of small potatoes.

The following is how I do it. This doesn't mean it is how everyone does it. If you look around you will see many different ways and means to go about the process. I don't know as if any method is more or less correct than another but this is how it works best for us in our situation. After experimentation you may find your own system that works better.

Most of our potatoes in storage stayed usable right up until now. Instead of wasting perfectly good potatoes where there were no eyes forming I cut the section with no eyes off and cooked them.

Here is one of our saved potatoes from last year minus the end where I salvaged. Note the several eyes on this already begun to grow.

Cut the potato into sections so that each section weighs 2 -3 oz and has at least one good eye. You can use small seed potatoes or cut bigger potatoes into 2 to 4 ounce pieces. Cutting the potato increases the tendency to rot, so leave the pieces out for 2-3 days so the cut ends will callous.













To chit, place the seed potatoes in indirect sunlight at 65-75 degrees. The pieces should be eyes up. After about 5-7 days, the seed pieces will begin to sprout.If there are more than 3 sprouts per section rub off all but three and plant.










Because I use smaller pieces of potato for planting than many people do, I plan for each small section planted to produce 1.5 pounds of potato. This estimate may be a little low but it is an easy way to figure out how many plants we need each year and about how many potatoes to keep set aside for seed purposes

By my cutting off the still good but eyeless bits of potatoes I was able to cook up a two gallon kettle full of potatoes today. Doesn't seem like much but for us that is easily 6 meals worth of spuds that otherwise would have been thrown in the ground next week.

The other day I made dandelion syrup. Much to my surprise it is quite lovely and I think it will make a very suitable honey type replacement as well as pancake syrup. It is very sweet yet has an earthy, clover honey type flavoring to it. We had an abundance of dandelions this year so I have made a half gallon of syrup with enough to make more if it is something I find we are using enough of to warrant more.

Dandelion syrup
Take one quart of dandelion flowers and four cups of water and boil gently for about an hour. Remove from heat, cover and let sit overnight. The following day strain and squeeze liquid out of flowers and throw the flowers to compost. Put the liquid back in the pan and add 1/2 of a chopped lemon and 2 cups of sugar. Simmer until a thick honey like consistency. Cool and place in tightly closed jars. Store in fridge.

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