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Peach-boshi (Part 2) by Cynthia Briscoe

In our last post, we discussed the idea of substituting green peaches to replace the ume fruit traditionally used to make umeboshi. Not too many folks have an ume tree growing in their yard, but they might have access to an apricot tree or a peach tree. A few Japanese-specific grocers may sell fresh ume fruit in June, but again, this proves to be an exceptional find and is most likely not organic. When David and I...

“Peach-boshi” – Making Umeboshi with Peaches? (Part 1) by Cynthia Briscoe

The peach is my all-time favorite fruit.  I’m sure this is the result of childhood memories of climbing the peach tree with my Missouri farm cousin and picking only the ripest, juiciest, red-cheekiest, sun-warm peaches right off the tree. We delighted in the heavenly stickiness dripping from our mouths and down our elbows as it stuck a day’s worth of summer play dirt to our shirts.  To even think of...

Planting Our First Tea Bush For Making “Twig Tea”

Sunday, May 18, 2014 , we planted our first tea bush in hopes that some day we can make our own kukicha “twig tea,” as well as green leaf tea. Our goal is to little by little attempt to make as many of the foods as we can that are usually imported for use in a traditional macrobiotic diet. Of course, it’s possible to have a macrobiotic diet without using twig tea, but we thought it would be fun...

Umeboshi: In the Kitchen or Medicine Cabinet?

by Cynthia Briscoe Umeboshi is useful  in both the kitchen and in the medicine cabinet.  This little wrink led salty and pickled fruit is a dynamo.     In the kitchen its tangy flavor adds pizazz and zing to many dishes and dressings.  In the medicine cabinet, it arm wrestles hangovers, diarrhea, the flu, headaches and upset stomachs.  It is a mercenary for the ‘bad guy bacteria’ that make you...

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