Snowflakes, Karma and God: When things don’t go as planned

Excited at the prospect of photographing snowflakes (one of my favorite winter activities), Marty and I booked flights to Anchorage, Alaska. Though it’s only a 60-minute flight north of Kodiak Island, it’s usually enough change in latitude–as Jimmy Buffet might say–to produce nice snow crystals. But this year was different.

When we arrived in Alaska’s biggest city, temps hovered around 30 degrees. Too warm. For good, single snowflakes, I needed a range between 0 and 15 degrees F. The forecast didn’t look good. I felt like a Prisoner of Weather. Fortunately, we had friends to visit, a Costco run to do, and Christmas gifts to buy. I put my snowflake gear away and picked up my regular camera. Here are some images from a couple photo-walks, plus a little serendipity I think you’ll enjoy…

My friend Kate is always up for a hike. She knew I craved snow, so we drove to Eagle River Nature Center where we found snow and ice-encrusted trails. Since the day was overcast and gray, I “thought” in black and white.

Cottonwood, trees, alaska, winter, landscape, snow

What seems like a tangle of branches is actually a beautiful cottonwood tree, enhanced by snow.


snow, bird house, alaska, landscape

I discovered this bird house, abandoned by the trail. It looked like a smiling Old Fisherman.

The next day, we drove out to Portage Glacier to see what we could find. That’s my motto. I love to go outdoors without an agenda. To be receptive to Nature’s gifts.

Ice bubbles, alaska, winter, photography, snow, ice, sculpture

Ice bubbles formed along a stream near Portage Glacier outside Anchorage, Alaska.

stream, ice, bubbles, snow, river

I could spend hours playing with ice formations along rivers, streams and ponds.

For years I’d heard about a fishing boat that once belonged to Joe Redington Sr., the father of the Iditarod sled dog race. It sits, abandoned in tide flats of Knik Arm. I thought, with a little snow on it, the old boat would make a good photo subject. I was not disappointed, and Kate and I were glad the ice was thick enough to hold our weight.

fishing, boat, Anchorage, Alaska, Knik

Abandoned fishing boat in the tidal mudflats near Knik Arm, Alaska.

Funny, the twists and turns of life. Here I was in Anchorage, hoping to photograph snowflakes. No such luck, but for those few days, I knew better than to whine and to take advantage of the hand that Nature dealt me.

I had to smile though, when I spotted this snowflake pendant around Kate’s neck. It was sort of a karmic joke, as if God was saying, “Do you think for a moment that I don’t know of your wants and needs? Behold, I created a snowflake for you.”

snowflake, silver, jewelry, necklace, photography

While talking with my friend Kate, I noticed this snowflake pendant around her neck. “It’s made from silver recovered from film processing.” How perfect was that?

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The language of wreaths: They’ll save you from lightning, but not love

If you’re off to a party, consider placing a wreath made of violets, roses, myrtle, parsley and ivy on top of your head. According to Pliny the Elder, a corona convivial was thought to counter the effects of intoxication.

The wreath has been utilized symbolically for many centuries, dating back to ancient Greece. Olympic champions hung their prize-winning wreaths inside their houses, and during thunder storms, Emperor Tiberius wore a laurel wreath on his head to protect him from lightning strikes. Today, wreaths can mean many things, from peace and victory, to faith and unrequited love.

wreath, Christmas, evergreens, circle, Alaska, cones, children, crafts

Shaun Skonberg, age 5, and his mom Kathy of Kodiak, Alaska, made this wreath together.

The language of wreaths

Until last week, I never really thought about the language of wreaths, beyond the one we hang on our door after Thanksgiving. Here’s my story…

In November, our little garden club in Kodiak, Alaska sponsors a Wreath Making Workshop. Nothing fancy mind you, for the dozen or so people that usually show up. Most years I’m out of town, but there I was, in St. Mary’s Church, preparing to wrestle with cedar twigs and wire.

I arrived early and set my pliers on a corner table to claim my spot. Within 15 minutes, 50 more people came though the door. Soon the tables were surrounded by people and covered with branches, spools of wire, pliers and Christmas decorations. The air was scented with cedar and pine, and charged with high expectations to create a showpiece worthy of the holidays.

Wreath making 101

Kate, one of the coordinators, helped put us at ease, “Making wreaths is a very forgiving skill.” Reaching into a box of evergreens, she pinched off a few twigs and held them up.

“You want to build your wreath with clumps of greens about the size of your hand. Pinch them together and then attach them to your wreath form using this spooled, green wire. Then make another clump and keep adding. “And don’t worry about making it perfect,” she added. “You’ll be amazed at how it all comes together beautifully.”

We bowed our heads and got to work. Soon my table-mates were sharing tools and swapping pine cones and ribbon.

New friends

“Are you Marion?” asked the lady across the table from me.

“Yes,” I said. “Can I help you?” As a garden writer and photography instructor, I’m used to being asked all kinds of questions.

“I’m Tasha. I just moved here from California. My husband’s in the Coast Guard. My friend Pamela said I should look you up. And I’ve been following your blog even before we moved.”

Wreath, making, Christmas, swag

Meet Tasha, my new friend, making a 6-foot swag.

Wow, what were the chances that I’d not only meet Tasha at a function I had never attended before, but I’d be standing right across the table from her?

What’s more, I knew Pamela from our Google+ connections. A twist of faith? Maybe, but then the word “wreath” is from an Old English term meaning “to twist.”

Give me simplicity, that I may live,
So live and like, that I may know Thy ways,
Know them and practise them: then shall I give
For this poor wreath, give Thee a crown of praise.
~ George Herbert (1593–1633), British poet

As the afternoon wore on, the room hummed like a beehive. The Christmas music, audible at first, was all but snuffed out as moms, friends, teachers, kids, Coast Guard spouses and long-time residents shared stories and glue guns. An impromptu bow-tying lesson took place in the corner by the kitchen.

cedar, branch, wreathThe inventory of evergreen boughs began to dwindle and it became obvious that cedar was the most popular green. “It smells good and it lasts a long time,” said garden club treasurer, Esther Waddell. “And if you keep your wreath outside, it can last until spring.

Esther admitted that the garden club doesn’t make much money hosting the workshop. “But that’s not the point. It’s just nice to see so many people from the community get together to make these amazing works of art. And it starts the Christmas season off in good spirits.”

Wreaths can mean many things

The good spirits continued later while I chatted with Esther over a cup of coffee. “We always seem to have a little extra greenery left over,” she said. “A few years ago, some kids gave their wreaths away to an elderly neighbor. It was all their idea.

“And last year, two young boys made a wreath for their grandmother who had cancer.”

“You know,” she added, “it just goes around like a circle.”

To learn more about wreaths, here is a great research paper called Wreath: Its Use and Meaning in Ancient Visual Culture.

Merry Christmas, and THANK YOU for stopping by…

You can follow me on Instagram, Facebook, Google+ and LinkedIn, as well as my Marion Owen Photography website.

cedar, branch, wreath


A few more bits about wreaths you might find interesting:

While wreaths in the U.S. are pretty much associated with Christmas, hung on front doors as a sign of welcome, in English-speaking countries wreaths are also used during the rest of the year as household ornaments. One example I particularly appreciate is the harvest wreath, a custom with ancient roots in Europe. In Ancient Greece, the harvest wreath was a sacred amulet, using wheat or other plants, woven together with red and white wool thread and then hung by the door year-round.

Today, we see wreaths, made from leaves and flowers, worn as crowns and used in memorials, weddings and funerals. In many Scandinavian countries, harvest wreaths are made of woven straw. In Poland, fruits and nuts are added to the wreath and then brought to a church for a blessing by a priest.

The use of evergreens has its own significance. For many, having greenery around during the winter months is a promissory symbol of the approaching light of spring, something we can all relate to. Green, the most predominant color in nature, is considered an emotionally positive color. It’s regarded as the color of balance and harmony, of growth, renewal and rebirth. Green is also said to renew and restore depleted energy. Who can argue with such an uplifting influence in the darkness of winter?

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The laundry can always wait

This story is about a photograph taken in Homer, Alaska, shared by a friend of mine, LA Holmes…

On a clear winter day, Cy and I loaded the “toter” Toyota pickup truck with our laundry for the weekly cleaning event. It was 2008 and we were living in a 8×12-foot cabin while building a 48-foot boat right next door to the building. For me, having a scheduled laundry day, a structured routine, was important.

After locking up the cabin, I looked across the drainage ditch that bordered the boat yard and noticed a lot of activity around my homemade bird feeder. Dozens of small birds, Pine Siskins and Red Poles, were scurrying around the feeder.

“Cy, get the camera,” I said. “I want to try feeding the birds. If you go up in the boat, I’ll cross the ditch and head over to the birds.” The camera was a Nikon D200, the one we used for killer whale research. It was set up with a 300mm lens that brought things in pretty close.

A fine and agreeable fellow, Cy climbed up onto the boat. As I headed toward the bird feeder I stopped by our stash of bird seed that we kept in a garbage can near the door to fill a small bag with sunflower seeds and millet.

When I approached the feeder, the birds fluttered away. I wasn’t worried, though. It doesn’t take creatures of the cold very long to come to food, especially if their eating perch is heated.

I sat down in the snow, grabbed some seeds with each hand and opened my palms to the sky.

LA Holmes feeding Pine Siskins out of her hand in Homer, Alaska.

LA Holmes feeding Pine Siskins out of her hand in Homer, Alaska. Photo by Cy St-Amand.

After a minute or so, the birds returned. They landed on my sleeves, my fingers, my head, my legs and my boots, waiting for their turn to feed. After about two hours, we called it quits.

Cy took about 200 pictures that afternoon. It wasn’t hard to find the best of the group, and we promptly emailed it out to friends and family. My dad, sick with cancer, loved the photo and had an 8×10-inch copy printed and posted on the wall by his bed. Whenever we talked on the phone, he often described the birds’ flared wings, landing gear and postures with amazement and delight.

“See the one by your sleeve? He’s landing,” he’d say. “His wings…you can tell he’s already committed.”

Two months later, Dad passed away, right there, under the birds.

You know, the laundry can always wait.

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Building a better waffle: Healthy, cheap and gluten free

I love waffles, but I don’t like the heavy feeling they leave in my gut.  Then I ate a waffle that changed my attitude, for good…


On a gray Sunday morning in Kodiak, Alaska, I sauntered into the kitchen in search of a cup of coffee. I hadn’t slept well the night before, thanks to 50-knot winds that drove rain and salt spray against the windows. Ocean swells, a lentil soup green in the morning light, rolled through the channel like giant folds of fabric. I hugged my coffee cup. This was going to be a slow breakfast morning. A waffle morning.

But not just any waffles. I reached for a cookbook, the one with a yellow spine, long faded to a vanilla white. I thought about the time I first learned about this gem of recipes…

Meanwhile, in Hawai’i

While visiting friends on the Big Island, our hosts treated Marty and I to a breakfast of homemade Belgian-style waffles. Since they lived in a modest, owner-built home with rustic furniture, I figured the waffles would not be made from a box.

waffles, gluten free, oats, peas, beans, whole grainThe warm plates arrived and, trying not to be rude, I poked at the waffle with my fork for a quick look. It was light brown and dotted with darker bits. I took a bite. There was a whole grain goodness to them, yet they were light, fluffy (not heavy and doughy) and quite tasty.

I looked up from my plate. “They’re made from soybean and rolled oats,” my friend Carrie explained.

Carrie smiled and handed me a stained and withered copy of, The Oats, Peas, Beans & Barley Cookbook. As I flipped through the pages, I remembered when I started cooking with lentils, rice, soy products and beans in the early 70s. “That’s hippie food!” my Mom used to say.

Back in Alaska, I logged onto Amazon and bought a used copy for $2.00.

The waffle recipes call for blessedly simple ingredients like pinto beans, garbanzo beans, soybeans, rolled oats, lentils, millet, rice, cashews and buckwheat. No eggs, milk, flour or baking powder—great news for people with lactose and gluten issues.

For pennies you get a million dollars worth of nutrition and health

“One 9-inch soy-oat waffle contains approximately the same amount of protein as a 3-ounce serving of T-bone steak, or six slices of bacon and two medium eggs,” says author Edyth Young Cottrel, a research nutritionist from Loma Linda University. “But the cost for ingredients for the waffle is only about one-eighth that of the steak or bacon and eggs.”

Since my first experiment with the original recipe, I’ve found it to be quite forgiving. You can mix and match ingredients, creating a meal base for breakfast, lunch or dinner. Here’s the basic recipe:

waring pro waffle iron

The Waring Pro Waffle Iron, available on Amazon, sometimes with free shipping.


  • 2-1/4 cups water
  • 1-1/2 cups rolled oats
  • 1 cup soaked beans (approximately 1/2 cup dry)
  • 1 tablespoon oil
  • 1 tablespoon sugar (optional)
  • 1/2 teaspoon salt

Soak beans for several hours or overnight (preferred). Drain. Combine and blend all ingredients in a food processor or blender until light and foamy, about 20 to 30 seconds.

Let batter stand to thicken up a little while the waffle iron is heating. (We like the Waring Pro). Grease the waffle iron with a vegetable cooking spray or high-quality solid shortening. Bake in hot waffle iron for a full 8 minutes. This is important in order to cook the beans. One recipe makes three to four waffles. Tip: Soak extra beans, measure and freeze them for later. The cooked waffles can be frozen for later use–so handy for snacks and quick meals! Just pop them in the oven, microwave, or toaster oven.

waffles, cooking, recipes, waffle iron.

These bean-based waffles need to be fully cooked for 7 to 8 minutes. They’ll be golden brown, with a perfect crunch like a fine cookie!

Toppings for a breakfast meal include berries, yogurt, bananas and peanut butter, jam, stewed apples, or rhubarb sauce. I’m sure you can think of other goodies.

Waffles aren’t just for breakfast anymore (pizza waffles?)

For lunch or dinner, try creamed variations using one or more of the following: broccoli, spinach, mushrooms, hard-boiled eggs, cooked halibut, smoked salmon, turkey or chicken. Sprinkle with cheese if you like. You could probably make a waffle pizza by initially topping it with a thick base of tomato paste.

As for what you can add to the waffle batter before cooking, the list of ingredients (and combinations) is extensive: Lentil-oat, pecan-oat, rice-oat, almond-oat, sunflower seed-oat. And here’s a way to include more of your garden’s harvest: Add herbs, dried or fresh spinach or kale. Tip: For grated zucchini, mashed potatoes or squash reduce the amount of water.

The last word

I really hope you include The Oats, Peas, Beans & Barley Cookbook in your collection. It’s filled with delicious recipes for desserts, vegetables, entrees and breads with natural, unprocessed foods. Even though the publish date was 1974, I’ve noticed that Amazon editors have selected it as one of the best books of 2014.

Oh, and you’ll be pleased to know that the oat bean waffles are not only gluten-free, they are gas-free!


galley gourmet dinner cruises, Kodiak, Alaska, wildlife tours

I spend much of my summers on our boat, cooking for dinner cruise guests and running wildlife viewing trips in Kodiak, Alaska.

About Marion: Writer, photographer, and teacher Marion Owen of Kodiak, Alaska is co-author of the New York Times bestseller, Chicken Soup for the Gardener’s Soul. In the summers, Marion is the chef on their Galley Gourmet dinner cruises and wildlife tours.

Follow Marion on Google+ and Facebook.

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A trip down Red Zinger lane

Ever had a roommate that changed your life?

In 1976, I lived in a small 2-bedroom apartment in north Seattle’s Green Lake district. My roommate, Cathy Childs, was 15 years older than me. She had long blonde hair (with split ends that I thought needed trimming), drove a Volkswagen Beetle (way too fast), ate brown rice with tamari, dressed her granola with yogurt and drank lots of Celestial Seasonings’ Red Zinger tea.

red zinger tea, celestial seasonings

For me, Cathy was a new pair of glasses. She showed me where to shop at local food co-ops, shared the benefits of honey, and introduced me to (then) alternative books by Adelle Davis (Let’s Get Well) and Frances Moore Lappe (Diet for a Small Planet) — two women who contributed to the rise of a nutritional and health food movement that started in the 1950s.

Though Cathy and I were roomies for only a few months, she had a profound influence on my life, from the ethics of food choices to taking personal responsibility for my health. (Today I write a weekly garden and food column for our local newspaper, in Kodiak, Alaska). To this day, whenever I sip Red Zinger tea–pink and lively with orange, lemongrass, hibiscus flowers and rose hips–I think of Cathy.

Fast forward to October 2014. Knowing we were going to visit friends in Boulder, Colorado, I thought, “Finally, here’s my chance to see Red Zinger’s birthplace.”

So on a sunny Saturday, we turned onto Sleepytime Drive and stopped for a photo op by the sign with the signature Sleepytime bear on it. We parked in front of the door marked “Tours”, went inside and signed up for the 1 PM group. The receptionist gave us packets of Wild Berry Zinger tea as our entrance tickets.

celestial seasonings, tea, herbal, colorado, boulder, sleepy time

We had a few minutes to kill, so we sampled iced teas and took a seat near a wall display of black and white photographs. They were a timeline dating back to 1969 when founders Mo Siegel, John Hay and others began gathering herbs and flowers in the mountains around Boulder and selling them to local health food stores.

A group of young, 20-somethings came over and began pointing at the photos. “These are hippies,” one of them announced. “See, hippies had long hair, grew their own food, and tried to eat healthy.” I smiled at their history lesson.

“Celestial Seasonings was started by a group of hippies. See them harvesting wild herbs in the mountains? Eventually they bought real ingredients.”

Real ingredients? Indeed.

Our tour guide, Sandy, handed out nifty blue hairnets. “Guys with beards get an extra one,” she said. Then she highlighted a few rules: “This is a working factory, one of the largest specialty tea companies in North America. Please stay in the yellow safety zones and don’t touch any of the equipment.

“As you walk through the facility it’s best to shuffle because the floors can be slippery from tea dust. Also, no photographs.” I stuffed my iPhone in my pocket and followed the group through a set of double doors.

We entered a large room, stacked floor to ceiling with totes and large sacks. We learned that Celestial Seasoning sources over 100 ingredients from 35 countries. Colorful signs and posters, taken from the company’s packaging, lined the walls. A rainbow of sweet odors filled the air. “Stay within the yellow lines, please,” reminded Sandy. “The forklift drivers might toot, but they don’t always stop.”

She explained that there were three steps to making tea: Milling, blending and packaging. “Today we are processing lemongrass from Guatemala.” An assistant passed around a metal bowl of twigs.

The lemongrass, like most of the other ingredients, is milled for blending by going through a process of cleaning and cutting before being run through 20 different screens, from coarse to fine. Then it goes to the blending room.

“That’s the kitchen of the factory,” Sandy said into the microphone over the din of the machinery. “Our taster, who has worked here for many years, samples over 120 cups of tea a day.”

We were escorted past bins of chamomile, ginger, cloves, ginseng, ginger, blackberry leaves and lemongrass. “If you don’t like any of the smells,” said Sandy, “just walk faster.”

Then we approached a room with a red, garage-like door with a giant red and white candy cane painted on each side. “Welcome to the Mint Room.”

The Mint Room is rather famous. It’s where the company stores giant bags of spearmint and peppermint tea. (The challenge–and joke–is to see how long you can bear the powerful aromas before you need to step out for some fresh air). Sure enough, a strong, menthol-mint smell filled my nostrils. My eyes began to water. “Mints are so potent, we keep them apart from the rest of the ingredients,” Sandy said. The good news is that you can put sachets of mint in your gym shoes or gym locker to kill the smell.”

After we walked around an assembly line of tea boxes snaking their way along a narrow highway that ended in cardboard boxes, the tour finished in the gift shop. I stood next to a display of colorful mugs that said, I survived the Mint Room. “Any questions?” asked Sandy.

“What are the top selling Celestial Seasoning teas?” I asked.

“Well, I can tell you that Sleepytime is number one,” said Sandy.

“What about Red Zinger?”

Sandy scrunched her face a little. “Hmm, I don’t think it’s even in the Top Ten.”

You know what? I really wasn’t disappointed. For me, Red Zinger will always be Number One.


Writer, photographer, and teacher Marion Owen of Kodiak, Alaska is co-author of the New York Times bestseller, Chicken Soup for the Gardener’s Soul.

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How to prepare and appreciate those beautiful rose hips

It’s funny how marketing wizards embedded in my brain that only oranges were synonymous with vitamin C. But over the years I’ve learned that papaya, strawberries, bell peppers, kale, cauliflower–even broccoli–have more vitamin C than oranges. It gets better. Recently I discovered another super source of vitamin C right outside my door: Rose hips.

rose hips, wild harvest, hands, red

Hands of grace: My friend Lucile Holmes’ hands form a nest for a bounty of rose hips.

I discovered rose hips sort of by accident. I mean, during my summers in Kodiak I pick rugosa rose petals by the quart to impart a sweet-nutty fragrance to cakes and muffins for our dinner cruises. But I never really dabbled with hips, the fruit of the rose, until I took a different route home one day.

I drove passed a front yard that was edged with large rose bushes festooned with red balls, like Christmas tree ornaments. I asked permission to pick. And pick I did…

Since then I’ve picked at my local credit union (after making a deposit, of course), at my neighbor’s house, and in the lot across from the boatyard. You don’t need any extra equipment to pick rose hips. Just pinch or twist gently to de-stem it. It should feel a little soft, with some give, not hard like a marble. (I’ll cover how to process rose hips in a minute).

rose, bush, hips, red

Rose bushes dripping with red orbs in front of my credit union.

Rose hips, also known as haw or rose hep, are one of the richest plant sources of vitamin C available. And I was pleasantly surprised to read that two medium-sized rose hips have more vitamin C than a medium orange. (Eat your hats, marketing wizards!) Plus, they contain vitamins A, B, E and the minerals calcium, iron, and phosphorus.

There’s a saying that roses in general are good for “the skin and the soul.” Turns out rose petals and rose hips have a long tradition of medicinal use.

According to Wikipedia, during World War II, the people of Britain were encouraged through letters to The Times newspaper, articles in the British Medical Journal, and pamphlets produced by Claire Loewenfeld, a dietitian working for Great Ormond Street Hospital for Sick Children, to gather wild-grown rose hips to make a vitamin C syrup for children. This advice arose because German submarines were sinking commercial ships, making it difficult to import citrus fruits. In China, the hips are known as jin ying zi and are mainly used as a kidney chi (energy) tonic, an astringent prescribed for urinary problems.

Like a cross between an apricot and a kumquat

Rose hips, recipes, harvest

These rose hip “hippies” are the size of quarters.

Rose hips have a rich, tangy-sweet flavor, like a cross between an apricot and a kumquat. If you haven’t tried one, find a local bush and sample one. (Wild is best. Either way, be sure it’s pesticide/chemical-free). After taking a shallow bite, (lest you end up with a mouthful of seeds), take a moment to admire the ruby-red outside and the salmon-orange inside.

So what do you do with these beautiful orbs? Rose hips are happy campers. They can be used fresh, dried or preserved in a variety of dishes, including syrups, preserves (rose hip catsup is superb) jams (my favorite is rose hip-orange marmalade) and jellies, teas (often mixed with hibiscus), sauces, breads and desserts.

And fall is the best time for gathering rose hips. They should be bright orange or red, and preferably kissed once or twice by Jack Frost. Remember, go for the soft hips, not hard ones.

Two basic ways to prepare rose hips for recipes:

  1. Dried
  2. Cooked and pureed
wild plants, wild edibles, alaska, western canada, the northwest, book, resource, guide

Discovering Wild Plants is one of my favorite wild plant books. Full of lore, recipes, medicinal applications and more. Though out of print, you can find used copies online. Janice told me she plans to re-publish it. Good news.

Either way, you’ll first need to rinse them off and then pinch off the dried, octopus-looking flower end.

To dry rose hips

Spread them on a cookie sheet. Place them in an oven set on the lowest setting. A dehydrator works great, too, or simply put them in a dark, well-ventilated area to dry. After drying (thoroughly, to prevent mold), store them in glass jars in a dark, cool place.

To make rose hip tea, trim off the flower stem, cut the hip in half (and again in quarters, if they’re large), and scrape out the seeds and hairy pith. (A vegetable peeler or knife tip are good tools for the job). This can be very tedious with small hips, so save the small ones for jellies. [Note: Rose hips used for jellies don’t need to be seeded or scraped. Janice Schofield, author of the out-of-print book, Discovering Wild Plants, says “most people prefer to de-seed their rose hips, but it’s not absolutely necessary.”] By the way, a half and half mixture of rose hip juice and apple juice makes a tasty jelly.

You can use dried rose hips in place of raisins in quick bread recipes or sprinkle them on oatmeal or granola. They also freeze well. Here’s a recipe for Rose Hip Nut Bread, I adapted from the book, Cooking Alaskan:

recipes, Alaska, seafood, fish, cookbook

This book has the best recipes for all kinds of seafood, wild edibles and more. A classic for all cooks.

Rose Hip Nut Bread

  • 1 cup orange juice
  • 1/2 cup raisins
  • 3/4 cup seeded and chopped rose hips
  • 2 TBL melted butter
  • 1 teaspoon vanilla
  • 1 egg, slightly beaten
  • 1-1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts, sesame or sunflower seeds

In a large bowl, mix the first six ingredients. Sift together dry ingredients and blend with wet mixture, stirring only until moistened. Fold in nuts or seeds and spoon into a greased, 5×8-inch bread pan, muffin tins or 9×9-inch cake pan. Bake at 350 degrees F for one hour (less for muffins and a 9×9 pan).

To make rose hip puree

Gather your rose hips, clean them and either chop them or put them in a pan with a little water and cook them on low heat until soft. I use a potato masher to speed up the process. Don’t be afraid to add extra water to keep them from sticking. The hips tend to absorb water.

rose hips

Okay, so this looks awful, but it’s an ugly duckling kind of photo. It gets better with the next stepl

food-millAfter you’ve created a mash, run it through a food mill, a very handy gadget for pureeing apples, creaming soups, ricing potatoes and so on.

The photo below shows the end product: Isn’t it beautiful?

rose hips, recipe, prepare, wild food, puree

After running the seedy rose hip pulp through a food mill, what remains is a beautiful, silky puree.

From here, you can create all sorts of things:

Jazz up your next pumpkin, apple or rhubarb pie by replacing some of the ingredients with rose hip pulp or chopped bits.

Here is a simple recipe for Rose Hip Soup, heartwarmingly wonderful on a snowy day. (It’s a variation of Nyponsoppa, the popular delicacy served in Sweden).

Rose Hip Soup

  • 4 cups rose hip pulp + additional water
  • 2 TBL sugar (or to taste)
  • Cardamom and/or cinnamon (optional)
  • Lemon juice
  • Orange or lemon zest
  • 2 TBL cornstarch

Bring pulp and water to a boil and add sugar, seasoning, lemon juice and zest. Thin with more water to a desired consistency. Mix cornstarch with a few teaspoons of cold water. Add it to the soup while stirring. To serve, top with vanilla yogurt or ice cream and shaved almonds or toasted coconut.

Variation: Mix half and half with rhubarb sauce or applesauce

There you go. Roses aren’t just beautiful to look at and sniff during the summer. They’re incredibly edible, all year. If you have a favorite recipe using rose hips, I’d love to hear from you. Meanwhile, thanks for visiting.

~ ~ ~ ~ ~ ~

galley gourmet dinner cruises, Kodiak, Alaska, wildlife tours

I spend much of my summers on our boat, cooking for dinner cruise guests and running wildlife viewing trips in Kodiak, Alaska.

Marion Owen is co-author of the New York Times bestseller, Chicken Soup for the Gardener’s Soul. She is a professional photographer writes a weekly garden-food column for the Kodiak Daily Mirror, in Kodiak, Alaska, and teaches photography and gardening through the University of Alaska. Find her on Facebook,  and Google+.

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In the presence of angels

On a recent Sunday afternoon, Marty and I took a gaggle of photo-friends on our boat to a small island, an hour’s run from downtown Kodiak. Once anchored, we piled into the inflatable skiff with our tripods and camera bags and hit the beach to hike among Sitka spruce trees, dripping with moss and September rains.

Kodiak, Alaska, photography, workshops, puffin, dinner cruises

Our boat, the M/V Sea Breeze, at anchor in a quiet lagoon near Kodiak, Alaska. We use our trusty vessel for wildlife viewing trips, photo workshops and gourmet dinner cruises.

Most of the group took off to the north in the direction of sea lions that gather on barnacled rocks. My friend Pam and I had smaller ideas: Autumn is mushroom season and we were anxious to explore the mossy understory.

While I was looking forward to an afternoon of picture taking, I was also hoping to hoof the trails for a cardio workout. But within minutes of entering the forest, I spotted a huddle of celestial white mushrooms growing sideways along the side of a fallen log.

“Hey Pam, what are these ‘shrooms?”

“I think they’re angel wings,” she called out from behind a stump.

When I knelt down for a closer look, I noticed how the light, filtering through the trees, illuminated the mushrooms from within, like alabaster wall sconces.

The angel wings were in perfect condition; yet to be discovered by curious, nibbling creatures. I set up my tripod and took a variety of exposures on either side of the “correct” exposure. Later, at my computer, I worked in layers within Photoshop to emphasize–ever so slightly–some of the magical inner glow enhancing Nature’s own composition; a delight to work with. Here is the final result:

Angel Wings, Pleurocybella porrigens, mushrooms

Angel Wings (Pleurocybella porrigens) are favorites of wild mushroom hunters, if nothing else just for their beauty.

After we returned home, I connected with my friend Natasha who had been foraging for wild mushrooms that same afternoon. “I will bring some by for dinner.”

I was delighted when she arrived with a container of angel wings! We sautéed the tender mushrooms in olive oil and served them with roasted squash and salmon.


Welcome fall.

mushrooms, chives, recipe, angel wings

Beautiful, delicate and tasty: Wild angel wings, sautéed in olive oil, and seasoned with salt, pepper and sprinkled with garden chives.

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