I’ve already hinted at my strange fixation over dandelion wine, and talked about planting dandelions (HA! PLANTING DANDELIONS! LIKE, ON PURPOSE!), but really, the boozing doesn’t stop there.
I recently came across a recipe for peapod wine that I’ve been jonesing to try. Apparently the result is along the lines of a Riesling. Of course, peapods aren’t the only food you can turn into wine (beets are supposed to make fab red wine), but I love the idea of using the leftover veggie parts you’d ordinarily toss or compost to make something of value.
And wine has some serious value around here.
There are three kinds of peas coming up in the garden right now, and two kinds of shelling peas. Plus, the CSA has already delighted me once this Spring with a big ol’ bag of English peas. It was fun to leave the tv off, cuddle up next to The Boy, and shell some peas while he tapped away on his laptop. Every now and then I’d smack him in the mouth with a handful of peas and he’d mumble something that I’m going to assume was grateful in tone.
I’m thinking that by the time summer’s heat kicks in, I should have the requisite four pounds of shells, maybe more, to do some tinkering in our fermentation room.
What are you folks brewing these days? Home distilling is still illegal ’round these parts, but most states have permitted home brewing for some time (you can thank Jimmy Carter for that).
Also, why was Jimmy Carter so unappreciated in his time? Poor Jimmy Carter. You know I’ve got your back, right, Jimmy?
I’d love to hear about any family moonshine recipes you’ve picked up from relatives or an old homesteading book or two. Bonus points if they use foraged or “leftover” ingredients! Extra special super-duper bonus points if you’re actually Jimmy Carter.