Green Magic, Fruity Flap Jack with hemp porridge!
It’s a wonderland out there at the moment; deep rows of Cannabis plants are swaying in the soft breeze. That special time has come around again for us to prepare and cut some of them down, but only the ones that are top heavy and sticky and their lower stems are thick and hard skinned like tree bark. The smell is intoxicating; a sickly sweet aroma fills the air, as each plant is cut down, trimmed then laid onto large sheets of brown paper.
You must keep a vigilant eye out for molds, if you find any remove all of the affected area and place in a bin bag to go out with the rubbish, DON’T add it to your compost. Wash your hands and get back to work. We have been here all day preparing the Emerald Triangle – Trinity Kush buds they are just about ready to be hung (in a warm room for a few days) and then stripped.
To strip the plants we use a quick strip gadget, which was given to us by Weed World when we were at a book signing for Cooking with Ganja on their stand at Brick Lane Hemp fair in 2008 we still use it today.
You don’t have to use a stripper tool, but it is a quicker way to gather your dried harvest off its stalks, once complete place into dark airtight containers.
Once the hung buds are dry they will be ready to prepare for cooking.
Now we are concentrating on the finer trimming of the buds; make sure that all small leaves are removed and separated so that our cooking weed for the kitchen remains top quality and ready to use.
It is as easy as that, just like magic, however a rewarding harvest has to be kept secret remember there is always some one about who might like to take what you have grown for themselves with no hours of gardening and stripping involved.
So from the garden to the kitchen, now this is more my comfort zone.
Ingredients
175g butter or vegetarian margarine
175g light brown sugar
2 tbs golden syrup
110g hemp seed porridge oats
110g fruit muesli mix
3.5g (1/8th oz) well ground weed or fine powdered hashish
Method
Ground your Cannabis as fine as you can get it, then put that aside and put the oven on to warm to 180 c/ 350f /gas 4. Use a large saucepan and gently melt the butter, then add in the sugar and syrup and stir.
Now add your ground cannabis stir well, once stirred in remove from the heat.
Add in the hemp porridge oats and muesli mix in well and then pour the mix out onto a greased medium sized baking tray, pressing out to fill out the tray.
Bake for 20-25 minutes until golden brown then leave to cool and cut you’re your desired slices.
Happy Solstice, enjoy your holidays
Love and peace Eric x
Originally published in Weed World Magazine 102