Just got home from a short trip to the mountains with my Ladies Homestead Gathering gals!!! Look at the view from the kitchen table – WOW!
Our little group has grown over the past two years and now we are a National Organization, how cool is that? My good friend, Cyndi Ball, of Lazy B Farm, started this group a little over two years ago to get like-minded women together to share ideas and learn from each other everything homesteading! A bunch of us met to discuss by-laws, rules, memberships, fundraising, well basically everything that goes into forming an organization. If you want to learn more about our group or start your own LHG chapter, visit Cyndi’s website until they have the “official” LHG site up.
In the past month, with the group, we had a farm work day(helping another homesteader build raised beds and start another catapillar tunnel), had a speaker on animal husbandry regarding parasite control and injection procedures and another wonderful Food Swap! You know how crazy I am about doing these swaps!!!! In a swap, people sign up for the event and then they make, buy(from a farm or bulk grain store) or grow, etc. and item for each person that signed up. So if we have 12 ladies sign up, you make 12 like items for the swap. At the swap, which because I was late to the meeting 🙁 it became a bit hectic but I had helpers jump right in to assist me in filling all of the boxes, yay! Each person then goes home with a box of 12 different items, how cool is that? Here is what we got this month:
Chai Loose Tea Mix
Collards and Turnips
Sweet Potato Bread
Salted Caramel Dip***Recipe follows***
Dry Rub Seasoning Mix
Dry Soup Mix
I LOVE this group! Diona shared her recipe for the Salted Caramel Dip so here it is and guess what???? There is NO sugar in it, enjoy!
Raw Salted Caramel Apple Dip
Makes 2 cups
Ingredients: 2 cups pitted Medjool dates
¼ cup raw nut or seed butter (almond, cashew, sesame tahini, sunflower)
4 tsp. fresh lemon juice
½ tsp. sea salt (or more to taste)
1 vanilla bean, seeds scraped
soaking water as needed
Directions: 1. Soak dates for at least 4 hours in water. 2. Drain dates, reserving the soak water. 3. Add dates to a food processor along with all other ingredients, except for soaking water. Blend on high until dates are smooth. Add soaking water, 1 tablespoon at a time until the desired consistency is reached (for a sauce to pour or drizzle, add more water). 4. Store in an airtight glass container in the fridge for up to a week.
This post shared on Wildcrafting Wednesday!