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This page is for recipes that we enjoy from preparing what we grow on our farm. There may also be some from readers like you who may have an interesting recipe. Enjoy!
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Spiderwort Soda


 Quart-sized mason jar.
 Fresh spiderwort flowers,  freshly blooming.
 3 tablespoons of raw honey.
 Fresh water.

1. Two cups of flowers.
2. Gently add some honey to the flowers. You can experiment with how sweet you like it.
3. Add water, almost full. 
4. Close the jar and wait for 3-5 days.
5. It is ready when it is bubbly. Since you can eat the whole plant you can leave it in or strain it if you prefer to only have the liquid. 
6. Serve cold.

Blue Dye (from Spiderwort)

From Sharon Brown, Dave's Garden:

8 cups of water,
8 cups of blue flowers, no green!

Combine flowers with water and bring to boil, then set away from heat and let set overnight.

Come morning, strain the plant out, and save the blue water.

Dissolve 1 tablespoon alum with 1 teaspoon cream of tarter in a small amount of hot water, and stir into dye. Use a long wooden spoon and be sure it dissolves good.

Add white fabric, soak over nite or till it is as dark as you want.

The alum sets the dye in the fabric and the cream of tarter makes the dye a brighter color and softens the fabric.

Spiderwort Stems

There are a number of ways to cook the stems of spiderwort. Any recipe for asparagus will work. Here are a couple of our favorites.

Grilled: Toss spears in olive oil and spices to taste (we like salt substitute mixes), and grill for 1-2 minutes, turning regularly. You want them to stay crispy.

Boiled: Fill a skillet that will fit all the stalks in a single layer with about 3/4 inches of water and bring the water to a boil. Place the spiderwort stems in the skillet, cover with a lid and cook for about 2 minutes.

You can blanch it, which means plunging it in a bowl of ice water immediately after cooking. This prevents it from continuing to cook.

Blanching is a common thing to do with fresh vegetables before freezing, as it stops enzymes that could otherwise allow the vegetable to lose color and flavor over time.

We have also used spiderwort stems in stir fry dishes, curries, and soups. Add the flowers after cooking for a beautiful garnish.

Cherokee people parboiled (lightly boiled) or fried spiderwort and mixed it with other greens.

Seeds: you can eat them green like peas. Or dry and crush them once they turn brown. Native Americans mixed this powder into other dishes. We personally think this is a lot of work.
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