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Kudzu Bread Often I lament that many of the frequently talked about wild edibles do not grow in Middle Tennessee or grow in puny amounts. One example is when foragers wax on poetically about cattails and their many uses. We have a few in our area but even if I just harvest a couple it would deplete the sporadic population too much. Imagine my surprise when we traveled to Michigan last summer and we passed fields of cattails. I finally understood the fascination with this particular wild edible! One of the wild edibles I am happy to enjoy here in the South that is not common in the North is the Kudzu plant. As any southerner knows it is a wildly prolific plant. It has become one of my favorites. When it was blooming last summer I used the flower (that smells like grape cool-aid) to make Kudzu Jelly. It won an award at our county fair. At that time I also picked many of the leaves and dehydrated them for future use. The leaves are particularly good for dehydrating. They crumble well and stay a bright green. Because Kudzu is in the legume family the flavor reminds you of green beans. It is actually very mild, even more so than spinach. I often add a handful of dried Kudzu to spaghetti sauce, soup or beans. It is a great way to give a little color and nutrients to your dishes with out changing the flavor. You can even add it to your bread! Here is one of my favorite recipes. It tastes like an artisan whole wheat bread. Contrary to what you might imagine, it does not turn out green. This recipe also uses dried ground Curly Dock seeds. It is a common plant in this area and at the end of summer you can easily forage pounds of it! Kudzu Bread Ingredients: 3/4 cup plus 1 tablespoon warm water 1 large egg 2 tablespoons vegetable oil 1/3 c sugar 3/4 teaspoon salt 2 3/4 c white flour 1/4 c dehydrated and finely crushed Kudzu 1/4 c ground dried Curly Dock seeds 2 1/2 teaspoons yeast 1 additional egg white for coating dough Directions: In a medium bowl, mix the Kudzu, Dock seeds and flour. Premixing these ingredients before adding to the bread machine insures an even distribution. Ground Dock Seed and Kudzu In your bread maker, add all ingredients (except final egg white for coating) starting with the wet and finishing with the dry. Set to dough cycle. When the cycle is complete, briefly turn your oven on just to warm and then turn off. Remove dough from machine and divide into three sections. Roll out each section into a long strand. Braid the three strands tucking the ends under. Put plastic wrap loosely over loaf and place in slightly warmed oven. Allow to rise for 25-30 minutes. Kudzu loaf before final rising Remove from warmed oven. Preheat oven to 340 degrees. Paint loaf with egg white. Place in oven and bake for 30 minutes. If the top gets to desired color before the 30 minutes is finished, place aluminum foil lightly over loaf and continue to bake. Finished Kudzu Bread with Elderberry Jelly Note: If you are in need of a grinder for grinding small amounts, this is the grinder I use. It is cheap and grinds to a fine state. I purchased mine at Tuesday Morning for $15.
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After a recent foraging trip, I found myself with kudzu flowers and muscadine grapes. I decided to try a small batch of wine, and boy, am I glad I did!
Learn how technology can make life richer and less wasteful through practical applications.
Greg Miner says his coworkers would look at him like he was crazy when they heard about his volunteer work. They’d tell him kudzu is an impossible problem. Turns out kudzu is tough, but it's not impossible.
They don't call it Xanax pudding for nothing — find out what's really in this anxiety-reducing treat, no prescription required.
Full Bar Available When Dining In! Click here for a full-sized printable menu.
Named after the band's studio/hangout in rural NC where the songs were recorded. \"The Kudzu Ranch is collection of 10 originals and a couple covers,\" Rick says, \"songs about people, places and things - like good friends and crazy neighbors, dry dirt and pompadoured flirts, busy roads and horny toads - all of them motivatin', salivatin' and procreatin' to their own crazy beat! Includes digital download card.
The Thai-Asian salad dressing of my dreams! 1/2 cup extra-virgin olive oil 1/4 cup balsamic vinegar 2 tablespoons low-sodium soy sauce 2 cloves garlic, chopped 2 tablespoons honey or brown sugar 2 tablespoons peeled and minced ginger 1 teaspoon toasted sesame oil Combine all the ingredients in a blender. Add 2 tablespoons of water. Process until smooth. From epicurious.com
「サマーフィルムにのって」 公開まであと3日！！
Ahh, Bikini Bottom.. This nautical bar is fragrances with Kudzu flower, a unique aroma, described as sweetened grapes with fresh greenery notes along with notes of muscadine, strawberries, and fresh peach; middle notes of jasmine, muguet lily, and violet, with a base note of sheer musk. Each bar is from a small batch recipe and is hand mixed, poured and cut. Bars average 7.2 to 8 oz each. Because each bar is handmade, no two bars will be the same and will have small variations in appearance and size. Each bar is unique! Each batch is made with natural, sustainable oils and butters that are nourishing and offer great moisture to skin. Due to the handmade nature of soaps that are made with rich butters and oils and free of drying detergents found in most large stores, these bars will have a longer life if they’re placed on a draining soap dish and fully dried between use. This listing is for one bar of cut solid soap. We ask that you review our ingredient list carefully before use. Our soaps are all made with high quality, cosmetically safe ingredients and are safe for most sensitive skin. IF you are unsure, we recommend you try a small patch test on your inner arm prior to use. We cannot be responsible for any unique reactions to our soaps. Find all of my products in my Etsy shop: https://www.etsy.com/shop/BoldScents77Soaps?ref=search_shop_redirect
About The Artwork Kudzu climbs and consumes a small forest, an invasive vine that is quickly taking over the southern states. All large prints are an edition of 3, and are available in 20x30, 32x48, 40x60 & 48x72 (or similar size depending on the format of capture). All images medium format film camera or D800, and prints provided will be on top quality archival paper with at least 1” of white edge as well as a certificate of authenticity. Numbered and signed by artist on print if requested. Small prints are also available in an open edition. Original Created:2020 Subjects:Landscape Materials:Paper Styles:Fine Art Mediums:DigitalC-type Details & Dimensions Photography:Digital on Paper Artist Produced Limited Edition of:3 Size:36 W x 36 H x 0.1 D in Frame:Not Framed Ready to Hang:No Packaging:Ships in a Box Shipping & Returns Delivery Time:Typically 5-7 business days for domestic shipments, 10-14 business days for international shipments. Handling:Ships in a box. Artists are responsible for packaging and adhering to Saatchi Art’s packaging guidelines. Ships From:United States. Have additional questions? Please visit our help section or contact us.
Kudzu view at Home Depot, a mile from my house! The Vine That Ate the South! Kudzu, Pueraria lobata, was originally brought to the United States by the Japanese to be included in an exhibition at the Centennial Fair in Philadelphia in 1876. It is a beautiful, temperature tolerant, fast-growing vine with a lovely flower that smells like grapes. So it is no wonder that it became an instant hit. Even our government planted it all over the South to help prevent erosion. By 1946 over 3 million acres had been planted. It wasn't until the 1950's that they realized it was a problem. Unfortunately, due to no natural adversaries and a climate that it just loves in the South, it has expanded to over 7 million acres today. It is hard to kill, and it will kill the vegetation that it covers. Weed killer solutions just makes it grow more. It has been suggested that it would be one of the few plants to survive a nuclear blast as the roots go very deep! If you can't beat it, you might as well eat it! Everything but the seeds on this plant are edible. It rarely seeds as it generally spreads by vines. It can grow a foot in a day! The Japanese call it Kuzu and have eaten it for centuries. The roots can be used as a starch, the leaves eaten as greens, and the flower makes an excellent jelly. It is in the legume family and tastes like green beans. It is very mild. Nutritionally it is a powerhouse! It has been used in the past to treat cardiovascular disease and alcoholism. Recent studies also suggest that it may improve insulin resistance. While I am not a doctor of medicine, for the past year I have been adding it to our soups and stews on a regular basis. My husband is a type 2 diabetic, controlled by diet and exercise. His numbers have dropped and nothing else has changed except for the inclusion of more wild food in our diet. I can not tell you that this is the reason why for sure, but you may want to try an experiment yourself if it is an issue for you. If nothing else, you can benefit from the numerous phytochemicals, which are potent anti-oxidants, found in the plant. Specifically, the phytochemicals quercetin which is an anti-inflammatory and anti-histamine, and genistein which is a free-radical scavenger. Other important phytochemicals found are the isoflavone compounds, daidzin, daidzein, tectorigenin and puerarin. Isoflavones have been used in health benefits too numerious to list. The leaves contain a high level of vitamin A and C as well as calcium and protein. What is the best way to eat it? The flowers make fantastic jelly. While the leaves are beautiful, they can be a little tough and stringy to eat raw. I do slice them up and add them to bones to make broth for the added nutrition, but those are removed before canning the broth. I prefer to dehydrate and add to my dishes a little at a time. In that form they are no longer tough or stringy. Directions: Pick your leaves (be sure they have not been sprayed with chemicals), rinse and add to dehydrator (or put on a mesh pan and leave in your car on a hot day). My dehydrator is an old Ronco which only has an off and an on. I place them in it in the morning and by evening they are dehydrated and crispy. To be sure that they are completely dry, I set them on my counter or table for a few days in a bowl. Starting the dehydrating process. Dehydrated Kudzu. Once completely dehydrated, remove any hard stems and gather a bunch of leaves together by placing them on one another. Gathered Kudzu leaves Roll them together. Using clean scissors, cut small pieces off and into a bowl. Keep cutting until desired size. Just crumbling with your hands will not work due to the nature of the leaf. Cutting the dried Kudzu. The cut Kudzu. Store in an airtight container out of direct sunlight. Canned dehydrated Kudzu. Add to soups, stews or further grind for breads. Because of its very mild taste, chances are you will not even taste it in most recipes but you can enjoy the added green and nutrition. A handful of Kudzu added to chili. Chili after mixing in the Kudzu, barely noticeable and does not change the flavor.
Helllooo, my name is Eleanor Raine Horan, but just call me El. As you know, my father is Niall Horan and my Uncles are the rest of the lads. I'm 15, and am quite the crazy one. But hey.. It comes from my Dad. *** Here it is guys! Not much of a description, but if you've read my other stories you get how it goes(:
Pink Druzy Quartz/Copper Kudzu Bracelet Design/Kudzu in Copper and Druzy Quartz/Wire Wrap Copper Kudzu Design/Handmade Bracelet/Bangle This is my crazy design, because I am from the south, if you know the south you know about kudzu and how is grows on everything in the summer and makes whole houses that have been abandon just disappear and look like a huge green lump out in the field...lol. And in the winter when the green is gone the brown vines look like this. People make baskets out of it, it cool stuff. But this is my bracelet design that looks like dried kudzu vines trapping a stone in it. The stone is 44 x 27 mm, the tallest point on the bracelet is 50 mm, it is a weighty bracelet, I start with 14 ga. copper 100% and end with 22 ga. it will fit a wrist of six to 7 inches. Measure your wrist, if your wrist is 6 to 7 inches you need 7 1/2 to 8 inches to get this bracelet over your hand.*
For whatever crazy reason, I didn’t post two new recipes I came up with over Passover.But they were a.) fun! and b.) delish!And now the world knows: fried matzah balls are crazy-good. And Pa…
Pink Druzy Quartz/Copper Kudzu Bracelet Design/Kudzu in Copper and Druzy Quartz/Wire Wrap Copper Kudzu Design/Handmade Bracelet/Bangle This is my crazy design, because I am from the south, if you know the south you know about kudzu and how is grows on everything in the summer and makes whole houses that have been abandon just disappear and look like a huge green lump out in the field...lol. And in the winter when the green is gone the brown vines look like this. People make baskets out of it, it cool stuff. But this is my bracelet design that looks like dried kudzu vines trapping a stone in it. The stone is 44 x 27 mm, the tallest point on the bracelet is 50 mm, it is a weighty bracelet, I start with 14 ga. copper 100% and end with 22 ga. it will fit a wrist of six to 7 inches. Measure your wrist, if your wrist is 6 to 7 inches you need 7 1/2 to 8 inches to get this bracelet over your hand.*
Storage is always a big problem. We always have things to store and they’re never the same things. The logical solution would be to have a modular storage
Pink Druzy Quartz/Copper Kudzu Bracelet Design/Kudzu in Copper and Druzy Quartz/Wire Wrap Copper Kudzu Design/Handmade Bracelet/Bangle This is my crazy design, because I am from the south, if you know the south you know about kudzu and how is grows on everything in the summer and makes whole houses that have been abandon just disappear and look like a huge green lump out in the field...lol. And in the winter when the green is gone the brown vines look like this. People make baskets out of it, it cool stuff. But this is my bracelet design that looks like dried kudzu vines trapping a stone in it. The stone is 44 x 27 mm, the tallest point on the bracelet is 50 mm, it is a weighty bracelet, I start with 14 ga. copper 100% and end with 22 ga. it will fit a wrist of six to 7 inches. Measure your wrist, if your wrist is 6 to 7 inches you need 7 1/2 to 8 inches to get this bracelet over your hand.*
Pink Druzy Quartz/Copper Kudzu Bracelet Design/Kudzu in Copper and Druzy Quartz/Wire Wrap Copper Kudzu Design/Handmade Bracelet/Bangle This is my crazy design, because I am from the south, if you know the south you know about kudzu and how is grows on everything in the summer and makes whole houses that have been abandon just disappear and look like a huge green lump out in the field...lol. And in the winter when the green is gone the brown vines look like this. People make baskets out of it, it cool stuff. But this is my bracelet design that looks like dried kudzu vines trapping a stone in it. The stone is 44 x 27 mm, the tallest point on the bracelet is 50 mm, it is a weighty bracelet, I start with 14 ga. copper 100% and end with 22 ga. it will fit a wrist of six to 7 inches. Measure your wrist, if your wrist is 6 to 7 inches you need 7 1/2 to 8 inches to get this bracelet over your hand.*
