Harvesting Color from Weeds: Pokeberry Dye

dying wool with pokeberry When I wanted a natural dye for the Homestead Studio: Wool class, I turned to the library and discovered Harvesting Color by Rebecca Burgess. The book, arranged by seasons, is a field guide for making homemade dyes from plants with descriptions of plants, their native locations, and how to make them into dye. Each step is illustrated with clear, engaging photographs.

Autumn features a bright red wool dyed by pokeberry, also called pokeweed, pokeroot, and just plain poke. This weed litters our alleys, some plants reaching upwards of seven feet tall.

poke berry in alleypicking poke weed
Alex, Lil and I collected several pounds of berries on a walk and juiced them by hand. Eating the berries or seeds may be toxic, but many herbalists believe they have antirheumatic properties. The juice stained our skin but washed away with a few soapy scrubs.

pulling berries off for dyecooking wool in pokeberry dye

I cooked the juice, skins, and seeds with some water and vinegar (1/2 cup per gallon) for an hour, being careful not to boil per the book's directions. Then I let the mix cool and steep overnight. I strained out the seeds and added washed, carded Navajo-Churro wool from Cota Farms. I cooked the wool in the same way as the dye. After it cooled and steeped, I rinsed the wool in several pots of fresh water. Throughout the process I was careful not to agitate the wool so it stayed fluffy instead of felted.

wool dyed with pokeberry

The resulting wool is the color of a sunrise with tangerine and pinks. I repeated the process for a second batch, one which ended up a more evenly dyed crimson red. We used some of the colored wool to felt soap at the Homestead Studio. You can see Lil's bar with natural white, natural black, and pokeberry-dyed crimson wool.

felted soap with pokeberry dyed wool

The pokeberry wool project represents so much of what I love about my crazy homesteading life. I took a local, seasonal item, played around with lots of time and some effort, and created something beautiful and useful. By taking an idea out of a book, I learned more than words could teach me.

This type of learning always leads to more questions. I wonder if the dye might work on cotton or silk. And why did one batch turn out so much more intensely colored than the other? Can I grow indigo and make blue dye next year? Maybe I will play with weeds again and find out.

Have you ever made natural dye?

Playing with Fresh Ginger in Ohio? {Friday Five}

fresh ginger in OhioEarlier this week, my friend Joseph, the farmer behind Swainway Urban Farm, gave me samples of his latest product. It's ginger. Fresh, pink Hawaiian ginger, planted early last spring and harvested now.

I went through my standard methods to try a new fruit or vegetable. I ate some raw and it didn't pucker my lips like grocery store ginger does. I cooked some gently and came away with tender slices, none of the stringy dry texture of the sat-on-the-shelf-too-long roots. Even the stems are tasty to chew on. In short, I played with an entirely new ginger.

candied ginger

Specifically, here are five ways I enjoy fresh Ohio ginger:

1) Candied in honey water - I simmered slices in a light honey syrup and then dried them. These will be perfect sore throat lozenges in the winter.

2) Ginger syrup - Don't waste what's left in the pot when the ginger slices are removed! I mixed the honey ginger syrup with rye whiskey and apple cider vinegar and served in a cinnamon sugar rimmed martini glass for a gingersnap cocktail. Yum!

3) Tops as decor - Ginger greens are spiky, adding interest to an arrangement or on their own.

4) Infused in vodka - you knew I would, right? Ginger flavor infuses in a mere three to four days.

5) Atop soba - This ginger is so fresh that it was a pleasant biting condiment to an umami-rich noodle soup. The amazing orange egg is from Cota farms!

soba noodle soup with fresh ginger

You can pick up some of Joseph's fresh ginger (it's organic too!) from the Swainway booth at the Clintonville Farmer's Market tomorrow and every Saturday until the supply runs out. Or, come see the ginger in its 'natural habitat' at the Movie night & Terra Madre fundraiser at Swainway Urban Farm this Saturday, September 22 at 6:30 pm. I'll be there!

Christmas Eve Menu 2010

hand decorated child's apronPlanning for our annual English-style Christmas Eve Dinner began back in August when we ordered a fresh goose from Cota Farms.  We pick up the bird at noon and will be cooking all day.  Lil will help cook in her newly dyed and embroidered apron, an early present from me. This year our entire immediate family is joining us for this menu:

First course

Green salad

Roasted local pumpkin soup

Passed entrée and sides

Stuffed roasted goose with sour cherry sauce

Mushroom and walnut dressing

Roasted root vegetable medley of potatoes, parsnips, beets, and fennel

Orange-cranberry sauce

Popovers

Dessert

Buche de Noel

What are you cooking and eating tonight?