Tuesday, May 11, 2010

Mulberry Pie in the city

Yesterday, while on our running trail, my husband yells, "It's a mulberry tree" and screeches to a halt. Out of breath and sweaty, he starts picking the fruit off the tree and gobbling them down right there. A young, pretty black girl wearing headphones comes running by and my husband enthusiastically holds out his purple-stained hand and offers her a mulberry! Her face scrunches up and she shook her head NO, and she quickly picked up her pace! I said, 'Honey, that was weird'. His answer made me think. "Well, it shouldn't be weird. It's a beautiful tree, ripe with fruit and everyone is completely ignoring it. That should be weird." As I thought about it, he was right. How many times do we think only food in the grocery store can be harvested? On our running trail, there are at least 3 huge, mulberry trees ready for the picking and they are going to waste! How sad.
Today, he left to pick up some cow manure for our garden and came back with a huge, bag of mulberries from off the trail! I promptly went to work, soaking them in a solution of water with a 1/8 cup hydrogen peroxide and 1/8 cup vinegar. After rinsing them thoroughly, I created this recipe.

Mulberry Crisp

2 1/2 cups mulberries
1/4 cup raisins
1 tsp lemon juice
1/2 tsp lime juice
1 heaping TB brown rice syrup
1/2 tsp cinnamon (optional)

Mix it all in the bowl, let it sit, while making the topping. Preheat oven to 375.

Crisp Topping

6 TB (real) butter
3/4 cup brown sugar
2/3 cup whole wheat flour
1/2 cup rolled oats
1/4 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon

use your fingers and work the butter with the rest of the ingredients so that you have a coarse, crumbly mixture.

Place the fruit mixture in a 9x9 square dish, pour crumbles over the top. Pop in 350 degree oven for 25-30 minutes.

Some benefits of eating Mulberries:
improves wound healing, antioxidants prevent cellular damage, strengthens liver and kidney functioning! Information taken from http://www.nutrition-and-you.com/mulberries.html
Dandelion Opening to You!

analysis of nutrients:

Mulberry (Morus nigra .L), Fresh, raw,
Nutrition Value per 100 g,
(Source: USDA National Nutrient data base)
PrincipleNutrient ValuePercentage of RDA
Energy43 Kcal2%
Carbohydrates9.80 g7.5%
Protein1.44 g2.5%
Total Fat0.39 g2%
Cholesterol0 mg0%
Dietary Fiber1.7 g4.5%
Folates6 mcg1.5%
Niacin0.620 mg4%
Pyridoxine0.050 mg4%
Riboflavin0.101 mg8%
Vitamin A25 IU1%
Vitamin C36.4 mg61%
Vitamin E0.87 mg6%
Vitamin K7.8 mcg6.5%
Sodium10 mg0.75%
Potassium194 mg4%
Calcium39 mg4%
Copper60 mcg6.5%
Iron1.85 mg23%
Magnesium18 mg4.5%
Selenium0.6 mcg1%
Zinc0.12 mg1%
Carotene--ß9 mcg--
Carotene, α12 mcg--
Lutein-zeaxanthin136 mcg--

“Mountain Rose Herbs Recipe Contest”

Dandelion Flower Cookies

1/2 cup oil (I used Safflower)
1/2 cup honey (dark wildflower honey)
1 egg
1 TB yogurt (greek yogurt)
1 TB milled flax seed
1/4 dandelion flowers (picked out of yard)
3/4 whole wheat flour
1/4 all-purpose flour
1/2 cup oatmeal
1/4 cup walnuts (optional- can use any nut)
1/4 cup coconut shreds (optional- but sounded good)
1/4 cup dried cranberries (could use any fruit)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp clove

blend oil and honey, mix in egg and yogurt blend well. add flax seed, flours blend well. add in dandelion flowers, oatmeal, walnuts, coconut, cranberries, cinnamon, nutmeg, and cloves mix well. Drop onto a cookie sheet. cook 10 minutes in 375 oven. Enjoy!

flowers from my yard. soak in a bowl with teaspoon of vinegar and hydrogen peroxide, rinse well.
pretty colors!
Dandelion Flower Cookies!