Help us keep bringing you the Adirondack information you value.
Email
Twitter
RSS
Facebook
Who doesn’t love chocolate chip cookies — especially during the cold-weather months! With that, since it is fall, we might as well add some pumpkin! Pumpkin offers nutrients like Vitamin C, Vitamin E, folate and iron, which all help to strengthen the immune system. So, while you’re enjoying your dessert, you can also be fighting of common viruses that thrive during fall and winter! Additionally, the pumpkin makes these cookies moist without having to add excess butter or oil. This recipe is quick and fun to make as well as easy to follow and mix up with your own favorite treats! You can make these cookies your own by adding foods like nuts to your chocolate chip total or replacing the chocolate chips completely with a substitute.
I love permaculture, and have a spiral herb garden in which I grow some plants which have traditionally been used for medicine, along with a handful of culinary herbs. I also wildcraft other plants that I use medicinally. For this salve, I use a combination of wildcrafted and cultivated plants. However, many of these plants can also be purchased if you cannot find your own. Use whenever your hands need a little extra care! 
Vegetarian Corn Chowder
Hummus is a wonderful dip and spread that is rich in fiber and protein. It can be made in many different variations. One of my favorites includes roasted beets. You can use any variety of beet for this recipe. The color of your hummus will change, depending on what variety of beet you choose. A golden beet will result in a yellow-colored hummus, while a Chioggia beet will result in a pink hummus. Regardless of what variety of beet you choose, you will end up with a beautiful spread that also packs a nutritious punch. Enjoy!
I hike a lot, so make (and drink!) variations of this natural electrolyte drink for hikes. One of my favorites is a ginger lemon-lime combination. I also love to make this drink with grapefruit, orange, or cranberry juice (or combine juice flavors). You can use honey or sugar in lieu of the agave nectar if you like, and can also use regular water instead of coconut water. Enjoy!
Mary’s Taste of Fall Pickled Beets
This USDA tested and approved recipe is from the University of Georgia Extension. It yields 7-8 pints, and produces a lovely, vinegar-free salsa. This recipe provides a perfect method to use – and preserve – the abundant ripe tomatoes currently (or almost) available at farmers’ markets or even your own gardens! Make sure to use caution when handling chilis and jalapeños, so that you do not inadvertently get the capsaicin oil in your eyes (don’t ask me why I am including that information here!).
Wild Spring Greens Salad with Maple Balsamic Dressing
These crispy sweet roasted chickpeas are the perfect choice for your snack craving! Rich in B vitamins and folate, chickpeas also provide a decent amount of iron, fiber, protein, and healthy fatty acids. 
Chocolate Chip Cookie Bars
This simple and easy recipe not only produces mouth-wateringly delicious spaghetti and meat sauce, but it can also be adjusted to meet different dietary needs. For those on a gluten-free diet, use gluten-free spaghetti. Although ground turkey was used in this version, you can substitute any other ground meat or even meat substitute.
Carne Asada, Colombian Style
General inquiries about the Adirondack Almanack should be directed to editor 
Recent Almanack Comments