lilac and redbud time and maple seeds

The color is great !

When I saw the above picture of the redbud tree, I noticed the maple seeds. After all these years, I never even noticed the seeds came before the leaves. So I researched about maple seeds. They are edible in the Spring around this time or through the end of April. Our branches are way to high, but I found some on the ground the wind must have blown down at the park today. I tasted a seed and it was okay – they say they taste like a cross between peas and okra. I just threw the few that I had into our crock-pot soup. No one will know. Each helicopter has 1 or 2 seeds. In the fall they fly like a helicopter being designed by our Creator to fly far away from the tree. They are quite the pest in the Fall around here because they get in the gutters and we constantly have to clean them off the driveway where they land, actually not so far from the tree 🙂

My wedding ring kinda shows their size

sprouting

I used to do some sprouting, but not for a while. Yesterday I went to a permaculture class and met a lady who several years ago had a brain tumor and other health issues. She said she is now a herbalogist. She recommended listening to Dr. Robert Morse on youtube, so I listened to him a bit and want to learn more from his videos. He talked about beans – how they were best if they were sprouted.

Here I put my 2 sprouters together and have mung beans, Amaranth and black-eyed peas. We’ll see how it goes !

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flowers and food

I love seeing these Iris flowers open up – so lovely.

My 10 day veggie fast/diet has been altered. I can’t keep up with day-to-day activities in starvation mode. I have decided to eat veggies 10 days per month and not to go over 3 days eating normal food until the 10 days of veggies are completed.

Today was a pancake kind of day for our family. Also put some of our garden turnip greens into the quinoa and lima beans and seasoned with Braggs Aminos and ginger powder. Was pretty good. And much of the salad was from our garden – spinach, violet leaves, carrot top leaves, green onions and parsley. Yum. And more radishes.