monkey in the middle afghan is finally done. It worked up really easy, the most complicated part was, obviously, the monkey square. The stockinette stitched squares were pretty tedious but simple. I worked a double crochet border in complementary, variegated yarn around the blanket after I sewed all the squares together. I didn't bother to block it since it was staying right here in the family and I know for a fact that my three year old couldn't possibly care less if the blanket has a slight and temporary curl. He's already carrying it everywhere so I also figure that the curl will probably be worked out of it in a few weeks at most.
"The greatest fine art of the future will be the making of a comfortable living from a small piece of land."
Posted by The Craftivist on Friday, March 30, 2012
Posted by The Craftivist on Monday, March 19, 2012
In the south when someone says "greens" they are usually talking about mustard greens or collard greens. In the Midwest, when we say "greens" we mean dandelion greens. Since this was such a warm winter and early spring, we were able to pick this bucket of greens a full three weeks earlier than our first bucket of greens last year. Pretty good.
Dandelions are healthier than most people think. They rank as the fourth healthiest green vegetable in terms of overall nutritional value. They apparently help tremendously with liver and kidney function and strongly promote over all gastro-intestinal health. They lower cholesterol. They are rich in beta-carotene, fiber, potassium, calcium, magnesium, phosphorous, the B vitamins, thiamine, riboflavin, and protein. There are even some reports that suggest dandelion greens can help you lose weight, although I'm pretty sure a diet rich in any kind of vegetable is probably going to help you lose weight...just a thought.
We clean them, dry them enough so they aren't dripping wet, and separate them into gallon zip-lock bags. Then we store them in the fridge where they keep for 2 weeks or better. When we cook them, we wilt them, which means we cook them with a few tablespoons of white vinegar (2-4 tbs. depending on how much you want your greens to bite you back), a little flour to thicken everything, some bacon, and some chopped hard boiled eggs and onions. We let them cook down until they are well wilted and coated and all around deliciously good. Hubbs prefers them served over mashed potatoes but I like them better as a side dish all on their own. Guess who usually wins? ;)
I still find it hard to believe that most people find this abundantly growing health food, with it's pretty yellow flowers, to be a pest and use all kinds of chemicals to rid their lawn of these guys. Granted, once they turn to fluff they aren't very tasty for eating anymore and at that point they can be a bit of an annoyance but before you start going all chemical commando on them, try to just eat them. I know it sounds weird to some, but really, they're tasty and their good for you, and you'll get them out of your yard. Can't go wrong there.