Szechuan Noodles with Chicken and Broccoli

Serves 4  
***NOTE*** I made this ahead, placed in refrigerator and put together in 15 minutes at supper time.

2 whole (split) chicken breast - I used a free range organic chicken (see Notes #3)
Extra Virgin Olive Oil
Kosher or good Sea Salt and freshly ground black pepper
2 large garlic cloves, chopped
1 tablespoon freshly grated ginger (see Notes #2)
3 tablespoons coconut oil
1/4 cup sesame seeds
3 tablespoons smooth peanut butter
3 tablespoons Gluten Free Soy Sauce
3 tablespoons Red Wine Vinegar
1 tablespoon local honey or coconut sugar
2 teaspoons sesame oil
1/4 teaspoon red pepper flakes
6 ounces gluten free spaghetti (I used Ancient Harvest Quiona)
*we encourage you to buy all your fresh produce from your local farmer*
2 cups broccoli florets (stems see Notes #1)
1 scallion (green onion) sliced diagonally using the white and green parts
1/2 red bell pepper, julienned (can use green but red is sweeter)
 
Directions:

Day Two - Low Carb Fast Menu Plan

We are assuming you are purchasing LOCALLY GROWN food products!





Breakfast

• 3 farm fresh, free-range, organically raised, Large Eggs with 1 cup organic spinach and 1 cup sliced raw mushrooms plus optional herbs and cheese.  Saute spinach and mushrooms.  Remove from pan and cook eggs as for omelet adding vegetables, herbs and cheese before folding over. You can also scramble the eggs directly into the spinach and mushrooms.    Serves ONE
• Cranberry Flax Muffin 

Snack

1 slice nitrate free deli ham and some cheese

Green Juice Smoothie

Lunch

• 3 cups chopped romaine or other dark green lettuce
• Tuna Walnut Salad

Snack

• 1/8 small cantaloupe or other melon (not watermelon) - Be sure you wash the melon very carefully before you cut it open.
• 1/2 cup cottage cheese, if you can do dairy

Supper

• Low Carb Pasta
• Green Salad with low-carb dressing

Monday This 'n That

In honor of those who lost their lives while serving our country, we would like to share with you President Ronald Reagan’s 1986 Memorial Day remarks at Arlington National Cemetery:

"Today is the day we put aside to remember fallen heroes and to pray that no heroes will ever have to die for us again. It’s a day of thanks for the valor of others, a day to remember the splendor of America and those of her children who rest in this cemetery and others. It’s a day to be with the family and remember.

I was thinking this morning that across the country children and their parents will be going to the town parade and the young ones will sit on the sidewalks and wave their flags as the band goes by. Later, maybe, they’ll have a cookout or a day at the beach. And that’s good, because today is a day to be with the family and to remember.

Arlington, this place of so many memories, is a fitting place for some remembering. So many wonderful men and women rest here, men and women who led colorful, vivid, and passionate lives. There are the greats of the military: Bull Halsey and the Admirals Leahy, father and son; Black Jack Pershing; and the GI’s general, Omar Bradley. Great men all, military men. But there are others here known for other things.

Here in Arlington rests a sharecropper’s son who became a hero to a lonely people. Joe Louis came from nowhere, but he knew how to fight. And he galvanized a nation in the days after Pearl Harbor when he put on the uniform of his country and said, “I know we’ll win because we’re on God’s side.” Audie Murphy is here, Audie Murphy of the wild, wild courage. For what else would you call it when a man bounds to the top of a disabled tank, stops an enemy advance, saves lives, and rallies his men, and all of it single-handedly. When he radioed for artillery support and was asked how close the enemy was to his position, he said, “Wait a minute and I’ll let you speak to them.” [Laughter]
Michael Smith is here, and Dick Scobee, both of the space shuttle Challenger. Their courage wasn’t wild, but thoughtful, the mature and measured courage of career professionals who took prudent risks for great reward—in their case, to advance the sum total of knowledge in the world. They’re only the latest to rest here; they join other great explorers with names like Grissom and Chaffee.
Oliver Wendell Holmes is here, the great jurist and fighter for the right. A poet searching for an image of true majesty could not rest until he seized on “Holmes dissenting in a sordid age.” Young Holmes served in the Civil War. He might have been thinking of the crosses and stars of Arlington when he wrote: “At the grave of a hero we end, not with sorrow at the inevitable loss, but with the contagion of his courage; and with a kind of desperate joy we go back to the fight.

All of these men were different, but they shared this in common: They loved America very much. There was nothing they wouldn’t do for her. And they loved with the sureness of the young. It’s hard not to think of the young in a place like this, for it’s the young who do the fighting and dying when a peace fails and a war begins. Not far from here is the statue of the three servicemen—the three fighting boys of Vietnam. It, too, has majesty and more. Perhaps you’ve seen it—three rough boys walking together, looking ahead with a steady gaze. There’s something wounded about them, a kind of resigned toughness. But there’s an unexpected tenderness, too. At first you don’t really notice, but then you see it. The three are touching each other, as if they’re supporting each other, helping each other on.

I know that many veterans of Vietnam will gather today, some of them perhaps by the wall. And they’re still helping each other on. They were quite a group, the boys of Vietnam—boys who fought a terrible and vicious war without enough support from home, boys who were dodging bullets while we debated the efficacy of the battle. It was often our poor who fought in that war; it was the unpampered boys of the working class who picked up the rifles and went on the march. They learned not to rely on us; they learned to rely on each other. And they were special in another way: They chose to be faithful. They chose to reject the fashionable skepticism of their time. They chose to believe and answer the call of duty. They had the wild, wild courage of youth. They seized certainty from the heart of an ambivalent age; they stood for something.

And we owe them something, those boys. We owe them first a promise: That just as they did not forget their missing comrades, neither, ever, will we. And there are other promises. We must always remember that peace is a fragile thing that needs constant vigilance. We owe them a promise to look at the world with a steady gaze and, perhaps, a resigned toughness, knowing that we have adversaries in the world and challenges and the only way to meet them and maintain the peace is by staying strong.

That, of course, is the lesson of this century, a lesson learned in the Sudetenland, in Poland, in Hungary, in Czechoslovakia, in Cambodia. If we really care about peace, we must stay strong. If we really care about peace, we must, through our strength, demonstrate our unwillingness to accept an ending of the peace. We must be strong enough to create peace where it does not exist and strong enough to protect it where it does. That’s the lesson of this century and, I think, of this day. And that’s all I wanted to say. The rest of my contribution is to leave this great place to its peace, a peace it has earned.

Thank all of you, and God bless you, and have a day full of memories."


Recycled Backyard
Tire  gardens are becoming popular and what a great way to recycle something you’d  normally toss. You can paint them, stack them or even make them look like flowers! 




This Weeks Menu Plan
Remember ALL the recipes we use are GLUTEN FREE

Monday: Hamburgers, Hot Dogs, Potato Salad, Cole Slaw, S'mores
Tuesday: Salmon with Asparagus, Rice (opt), glazed Carrots
Wednesday: Chicken Fried Steak, Mashed Potatoes, Gravy, Green Beans
Thursday: Gluten-Free Parmesan Chicken, Noodles with Marinara, Super Salad
Friday: Crispy Orange Beef with Broccoli, steamed snow peas
Saturday: Hamburgers, Waffle Fries, Raw Veggie Plate
Sunday Brunch: Gluten-Free Buckwheat Blueberry Pancakes, Sausage Patties Supper: Beef Fried
Rice


KNOW YOUR FARMER!!!!

Do you know your local farmer?  Can you purchase fresh fruits & vegetables, grass-fed beef, free-range chickens, farm fresh eggs and raw milk locally (within 100 miles or less)?  If not, why not? Look for your local farmer, he/she can be found.

This week Grandma Farmer is picking: Broccoli, Snap Peas, Sugar Pod Peas, Turnip Greens, Beet Greens, Rainbow Chard, Spinach, Sage, Spearmint, Oregano, Chives (Garlic & Regular), Dill, Thyme, Green Onions, Red Russian Kale, Aragula

Reading Through the Bible In a Year
We are again attempting to read through the Bible this year. Just joining us or did you get behind? No matter and no need to play catch-up. Start where you are today and go forward.



Friday: Luke 1:1-25, Ephesians 1:1-14, Psalms 119:1-8, 1 Kings 1
Saturday: Luke 1:26-38, Ephesians 1:15-23, Psalms 119:9-16, 1 Kings 2-3
Sunday:  Luke 1:39-56, Ephesians 2:1-10, Psalms 119:17-24, 1 Kings 4-5

We also like to read a Proverb a Day corresponding to the day of the month. This month I am memorizing Psalms 32, could you memorize a Psalm?

101 Herbs That Heal
Below is the First 10 in my list of the 101 Plants/shrubs/Trees on our property that have healing qualities.

1. Aloe
2. Apple Trees
3. Aronia
4. Basil
5. Blackberry
6. Black-eyed Susan (Rudbeckia hirta)
7. Calendula (Calendula officinalis)
8. Catnip
9. Cayenne
10. Chaomile

I only have 58 more plants/trees/shrubs to propigate. (Chuckle) This also means I get to create more beds to plant all these wonderful and beautiful plants. There's nothing like edible landscape, incorporate all these wonderful plants into your landscape and include them in your 'flower' and garden beds. We will discuss two plants a week.

Aronia Berries

What makes Aronia Berries so healthy?

Aronia berries contain what may be the worlds highest concentration of the antioxidant anthocyanin. Anthocyanin is the pigment that makes the berry so dark, (so dark in fact that this berry is the world's best source of natural dye) and like all dark-colored fruits (blueberries, concord grapes, acai, etc.) it has been shown to benefit your body in many ways.

What are the benefits of eating aronia berries?

High concentrations of anthocyanins are well documented in many fruits (most famously the dark grapes that color red wine) to offer almost supernatural benefits. They work by boosting & assisting your body's immune system, so naturally there are few ailments that they DON'T work to fight.

For instance; cancer, heart disease, high blood pressure, diabetes, liver failure, DNA degradation, broken bones, burnt skin, and even viral infections have all been tested against high dosages of anthocyanin, all to impressive results.

In fact, science has clearly shown that the only problems your body could have that anthocyanins cannot help in some way are those that are 'genetic,' because your body's DNA instructions are to make sure that problem exists.

How much it helps your condition, however, has too many personal variables to discuss here, so you should consult a qualified doctor before taking mass dosages of this fruit juice for your individual problem.

Where can I find aronia berries?

Farmers Markets and your Local Farmers like GRANDMA FARMER grow aronia berries right on their farms!

Blackberry



The blackberry is known to contain polyphenol antioxidants, naturally occurring chemicals that can upregulate certain beneficial metabolic processes in mammals. The astringent blackberry root is sometimes used in herbal medicine as a treatment for diarrhea and dysentery.

Blackberries are notable for their high nutritional contents of dietary fiber, vitamin C, vitamin K, folic acid (a B vitamin), and the essential mineral manganese.

Blackberries rank highly among fruits for antioxidant strength, particularly due to their dense contents of polyphenolic compounds, such as ellagic acid, tannins, ellagitannins, quercetin, gallic acid, anthocyanins and cyanidins.

Blackberries have an ORAC value (oxygen radical absorbance capacity) of 5347 per 100 grams, including them among the top-ranked ORAC fruits. Another report using a different assay for assessing antioxidant strength placed blackberry at the top of more than 1000 antioxidant foods consumed in the United States.

Nutrient content of seeds

Blackberries contain numerous large seeds that are not always preferred by consumers. The seeds contain some oil which is rich in omega-3 (alpha-linolenic acid) and -6 fats (linoleic acid), as well as some protein, dietary fiber, carotenoids, ellagitannins and ellagic acid.

Crispy Orange Beef with Broccoli

3 cups white rice
1 1/4 pounds beef chuck steak
1/2 cup coconut oil
1/4 cup tapioca Starch or Arrowroot
3/4 cup orange marmalade
1 tablespoon chopped garlic
2 tablespoons pure apple cider vinegar
1 tablespoon peeled and chopped ginger
2 tablespoons gluten free soy sauce or tamari
1/2 cup orange juice
1 head broccoli, cut into florets, stems sliced into 1/4-inch rounds

1. Cook the rice according to package directions.  Reserve 2 cups cooked rice for the Beef Fried Rice later in the week.
2. Thinly slice the steak, about 1/4-inch thick, across the grain.  cut the slices into 3-inch strips.
3. Heat the oil in a wok or large skillet over high heat.  Toss the beef in the starch and shake off excess.  Fry the beef in 2 batches in the hot oil, turnig once, until crispy and golden, about 2 minutes on each side.  Remove the beef from the pan and set aside on paper towel linedplate.  Carefully drain the oil from the wok or skillet.
4. In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and juice.  Whisk until well combined.  Add to the wok, over high heat and cook for 2 minutes.  Stir in broccoli, reserving about 1 cup for Beef Fried Rice later in the week.  Cook the broccoli unti slightly tender and the sauce is thick, about 3-5 minutes.  Stir in the beef.  Serve immediately with the whit rice.

Monday This 'n That

My garden and yard is starting to look good inspite of the handicap and chronic pain that was inflicted on me by a doctor who messed up my last knee surgery.  I'm thankful for my husband who is working tons of extra hours (inspite of his own handicap) so that we can afford to hire help for me in the garden and yard.  What a blessing.  My inside chores and BLOGGING is suffering for lack of time, it is dry and we could really use some rain, so a good three day rain would be helpful right now.


You are going to love tomorrows post about my ear infection that I healed at home and how I did it.




Homemade Lemonade Easy On The Budget

1 cup Organic Lemon or Lime Juice, or some of each
3/4 cup Organic Cane Sugar, ½ cup honey or ¾ tsp liquid Stevia extract

Stir together 6 1/2 cups water, juice and sweetener of choice in a 2-quart pitcher. Serve over ice.

Reading Through the Bible In a Year
We are again attempting to read through the Bible this year. Just joining us or did you get behind? No matter and no need to play catch-up. Start where you are today and go forward.

Monday: Mark 15:1-15, Galatians 4:1-20, Psalms 114, 2 Samuel 16-17
Tuesday: Mark 15:16-32, Galatians 4:21-31, Psalms 115, 2 Samuel 18-19
Wednesday: Mark 15:33-41, Galatians 5:1-12, Psalms 116, 2 Samuel 20-21
Thursday: Mark 15:42-47, Galatians 13-26, Psalms 117, 2 Samuel 22
Friday: Mark 16, Galatians 6, Psalms 118, 2 Samuel 23-24
Saturday:  Luke 1:1-25, Ephesians 1:1-14, Psalms 119:1-8, 1 Kings 1
Sunday: Luke 1:26-38, Ephesians 1:15-23, Psalms 119:9-16, 1 Kings 2-3


We also like to read a Proverb a Day corresponding to the day of the month. This month I am memorizing Psalms 32, could you memorize a Psalm?

Myth: Food from the farmers’ market is so clean, you can eat it right there.

Fact: Before you polish off that entire quart of cherry tomatoes on the ride home, think of all the people who may have picked over them before you got there. Dirty hands = dirty produce. And although it may be free of pesticide residues, it could still harbor dirt and other bacteria that aren’t good for you. Get your produce home, then clean it with this cheap and effective produce spray: In a spray bottle, mix 1 tablespoon lemon juice, 2 tablespoons distilled white vinegar, and 1 cup cold tap water. Shake well to mix it up, spray on your produce, and rinse before eating.

Read this entire article

This Weeks Meal Plan

Monday - Sweet & Sour Chicken Wings, Refried Rice
Tuesday - Easy Gluten-Free Skillet Lasagna, Super Salad
Wednesday -Stuffed Chicken Breast, Carrot Cucumber Salad
Thursday - Fiery Scallops & Bok Choy over Cello Noodles, steamed sugar snap peas
Friday - Sweet and Sticky Spareribs, Crispy Potatoes, Fennel Cabbage Salad
Saturday - Grilled Steak, Baked Potato, Super Salad
Sunday Brunch:Italian Frittata, Salad; Supper: Chicken Salad Sandwiches, Fruit Salad

Our GAME PLAN contains grocery list and a day by day list of to-do's for your meal plan. We'll send this to you for a $1 donation to Grandma Farmer to PAYPAL at gramafarmer@gmail.com

101 Herbs That Heal

Below is the First 10 in my list of the 101 Plants/shrubs/Trees on our property that have healing qualities.

1. Aloe
2. Apple Trees
3. Aronia
4. Basil
5. Blackberry
6. Black-eyed Susan (Rudbeckia hirta)
7. Calendula (Calendula officinalis)
8. Catnip
9. Cayenne
10. Chaomile

I only have 58 more plants/trees/shrubs to propigate. (Chuckle) This also means I get to create more beds to plant all these wonderful and beautiful plants. There's nothing like edible landscape, incorporate all these wonderful plants into your landscape and include them in your 'flower' and garden beds. We will discuss two plants a week.

Aloe

I would never be without an Aloe Vera plant in various sizes.  Here we have to have it as an inside plant.  I use the smaller leaves for minor kitchen burns but have filleted larger leaves and placed on larger burns when necessary.  It is amazing how the burned skin will suck the moisture out of a plank of skinned aloe leaf.  I change often and find the used up portion just a paper thin piece left even though the piece I put on the burn was at least a quarter inch thick originally.  When I've used this the healing is usually quick and without scarring.  For serious burns see your Doctor.



Apple Tree

Medicinal qualities?  I found an interesting article by Jim McDonald which is worth a read.  Very interesting.

Carrot Cucumber Salad

Sometimes simple is the best and this simple salad was always a favorite with our kids.

Serves 4

2 medium size cucumbers
2 medium size carrots
Creamy Dill Dressing

Peel the cucumbers and slice them in half lenght-wise. Scoop out the seeds with a spoon and discard them. Slice the cumbers into 1/4-inch thick slices. Peel the carrots and grate them. Mix the carrots and cucumbers together. Stir in the dressing.

Creamy Dill Dressing

1/2 cup yogurt
1/2 cup Mayonnaise or Salad Dressing
1 teaspoon red wine vinegar
1 tablespoon minced fresh dill (or half as much dried dill weed)

Crispy Potatoes for Two....or more

serves two

2 tablespoons coconut or grapeseed oil
2 medium Yukon gold potatoes, peeled, and cut into 1/2 inch cubes
Sea Salt and pepper
1 1/2 teaspoons water
 1 1/2 unsalted butter

Preheat oven to 375 degrees

In a large cast iron pan, heat the oil over medium-high heat.  Add the potato cubes and season with salt and pepper.  Saute stirring frequently, for 5 minutes. 

1. Turn the heat up to high, add the water, stir, and cover the pan with a lid.  Steam the potatoes until the water evaporates, about 3-4 minutes. (open the lid long enough to give the potatoes a quick stir ever 1-2 minutes).  Lower the heat to medium and saute another 1-2 minutes until all traces of water are gone. 
2. Toss in the butter and stir to coat the potatoes. 
3. Spread the potatoes out on a baking sheet.  Bake in the oven until the potatoes are crisp and browned to your liking, about 15-25 minutes. 

Can be doubled or tripled to serve your family.

Sweet and Sticky Spareribs

serves four so divide in half for two

1 tablespoon coconut oil
2 tablespoons barbeque sauce
2 tablespoons sweet chili sauce
3 tablespoons pure apple cider vinegar
1/4 cup gluten-free soy sauce or tamari
2 teaspoons finely chopped ginger
1 tablespoon chopped garlic
1 cup pineapple juice
1/4 cup coconut sugar
salt and pepper
2 1/2 pounds spareribs (preferrably from your local farmer who raising the pigs on pasture)

In a small bowl whisk together all the ingredients for the marinade.  Cut the spareribs into individual ribs and put in a resealable plastic bag.  Pour the marinade into the bag and toss to coat.  Put the bag into a large bowl and refrigerate to let marinate for at least 2 hours or overnight is better.

Preheat oven to 300 degrees.  Remove the ribs from the marinade and arrange on a baking sheet, cover with foil and poke holes in the foil to vent.  Reserve the marinade.  Bake until the ribs are tender, about 1 1/2 hours.

In the meantime, pour the reserved marinade into a small saucepan and bring to a boil over medium heat.  Reduce the heat and simmer the mixture until thick, about 30 minutes.  Reserve.

Preheat the grill.  After 1 1/2 hours, remove the foil from the ribs. Baste the ribs with the reduced marinade and grill for 5 minutes.  Turn and baste the ribs again with the remaining sauce and grill an additional 5 minutes.  Remove and serve.

What is a Super Salad?

A super salad is just that..............super full of nutritious veggies!  A very nutrient dense vegetable salad.

You'll start with some greens.  Use a variety of green salad offerings including; romaine, various lettuces, mesculins, etc.  Next you'll add shredded carrots, diced cucumbers, brocolli, cauliflower, zuchinni, tomatoes and any other veggies you want to eat raw in your salad.

You can also add sunflower seeds, sesame seeds, pinenuts or any variety of nuts you may want.  You can even add fruits of your choice and, of course, some kind of homemade dressing.

ENJOY!

Asparagus, Ham and Mushroom Frittata For Two - Or so

serves two

Olive Oil
4 ounces Asparagus, woody ends trimmed off and cut into 2-3 inch pieces
2 ounces diced ham
1 ounce sliced bella mushrooms
1 small clove minced garlic
4 eggs – beaten (season with salt and pepper if desired)
1/4 cup shredded Colby Jack Cheese
2 tablespoons shredded Parmesan Cheese

In an 8 inch cast iron skillet add a few drizzles of olive oil. Add asparagus and gently sauté over medium heat for about 3 minutes.  Add ham, garlic and mushrooms and continue to saute, stirring often for another 2 minutes.

Pour beaten eggs over asparagus, sprinkle in cheddar cheese and let cook till set around the edges but still liquid in the center. When this happens sprinkle parmesan cheese on top and put in oven under high broiler setting (I have an electric oven so if you have gas oven I would just set the oven to 450 degrees.) Once set, about 7 minutes, take out of oven and using a spatula gently slide it out of the pan onto a plate and enjoy.

Adapted from a recipe by Nutmeg Nanny

Easily tripple or double for your family.  If you are using a 12 inch skillet, tripple the recipe.

Swiss Chard

Different varieties of chard exhibit lots of color. So much so that one variety is called rainbow chard. Those bright green leaves and multi colored stems hold a powerhouse of nutrition for our bodies. 

Chard is a leafy green vegetable often used in Mediterranean cooking. While the leaves are always green, chard stalks vary in color. Chard has been bred to have highly nutritious leaves at the expense of the root (which is not as nutritious as the leaves). Chard is, in fact, considered to be one of the healthiest vegetables available and a valuable addition to a healthy diet (not unlike other green leafy vegetables). Chard has been around for centuries, however because of its similarity to beets is difficult to determine the exact evolution of the different varieties of chard.
Swiss chard is high in vitamins A, K and C, with a 175 g serving containing 214%, 716%, and 53%, respectively, of the recommended daily value.  It is also rich in minerals, dietary fiber and protein.  Chard is also known for its iron content: the stalk retains more iron compounds than the leaves, hence their rosy color.

Chard can be eaten raw, sautéed or steamed and it can be used in the place of spinach or other greens in salads, soups and other cooked dishes.  Raw chard has a light texture and the leaves can replace the lettuce on your sandwich. Sauté the leaves and add them to pasta, omelets, or quiche. The leaves can be added to soup for a few minutes before serving to add flavor and nutrition.

To avoid spoilage chard should be stored unwashed in a plastic bag in the refrigerator

HINT FROM ONE OF OUR CUSTOMERS: "I never liked Swiss chard, until several years ago I had some that had been freshly picked from my local farmer's garden. It was so sweet and buttery I couldn't believe it was actually Swiss chard. It was then I learned that freshness was the key determinant to whether chard was delectable or detestable. Last night we had Swiss chard that we had picked up from Whole Foods. It was good, quite good. But not nearly as fantastic as the chard we had a week ago that we had bought from our local farmer. So here's a hint. If the thought of Swiss chard leaves you uninspired, get some from a local farmer that has been freshly picked. It is sort of like the difference between white corn picked that day, or the same corn two days later. The tastes don't even compare."

Swiss Chard with Garbanzo Beans and Fresh Tomatoes

2 tablespoons olive oil
2 green onions, sliced
2 Tablespoons diced red onion
1/2 cup garbanzo beans, drained
salt and pepper to taste
1 bunch Swiss Chard, rinsed and chopped
1 tomato, slices
1/2 lemon, juiced

Heat olive oil in a large skillet.  Stir in onions, cook and stir for 3-5 minutes, or until soft and feragrant.  Stir in garbanzo beans, and season with salt and pepper; heat through.  Place chard in pan, coo until wilted.  Add tomato slices, squeeze lemon juice over greens, and heat through.  Plate, and season with salt and pepper.

Great as a main dish or serve as a side for fish or meat.

Monday This 'n That

Thomas Jefferson ordered the landscape at Monticello to create a "ferme ornée," or ornamental farm, combining function and beauty.

What's Available from Grandma Farmers Garden this week:

Greens (4-oz $2): Red Russian Kale, Arugula, Spinach
Herbs (1-oz $2): Sage, Oregano, Chives (Garlic and Onion), Spearmint, Dill Weed, Cilantro, Flat Leaf Parsley, Lemon Balm
Vegetables:  Green Onions 6-8 bunch $2
Fruit:  Rhubarb $3 per pound
Farm Fresh Eggs (fed organic grains) $3 a dozen
Grass-Fed Ground Beef $4.50 per pound
Daylilies 6 fans for just $5

Email Us for pick-up.  We do make daily trips to Omaha and ocassional trips to Lincoln where we can meet.

Reading Through the Bible In a Year
We are again attempting to read through the Bible this year. Just joining us or did you get behind? No matter and no need to play catch-up. Start where you are today and go forward.

Monday: Mark 13:32-37, 12 Cor 12:1-10, Psalms 107, 2 Samuel 1-2
Tuesday: Mark 14:1-11, 2 Cor 12:11-21, Psalms 108, 2 Samuel 3-4
Wednesday: Mark 14:12-31, 2 Cor 13, Psalms 109, 2 Samuel 5-7
Thursday: Mark 14:32-42, Galatians 1, Psalms 110, 2 Samuel 8-10
Friday: Mark 14:43-52, Galatians 2, Psalms 111, 2 Samuel 11-12
Saturday: Mark 14:53-65, Galatians 3:1-14, Psalms 112, 2 Samuel 13
Sunday: Mark 14:66-72, Galatians 3:15-29, Psalms 113, 1 Samuel 14-15

We also like to read a Proverb a Day corresponding to the day of the month. This month I am memorizing Psalms 32, could you memorize a Psalm?

This Weeks Meal Plan

Monday - Szechuan Orange-Ginger Beef with Rice (opt), Coconut Pudding with Fresh Strawberries
Tuesday - Chicken Noodle Casserole, Peas
Wednesday - Salmon with Asparagus, Rice (opt), glazed Carrots
Thursday - Tex-Mex Stir-Fry
Friday - Brocolli, Ham & Cheese Frittata
Saturday -  Pizza, Super Salad
Sunday -  Roast Pork Loin, Sweet Potatoes, Green Beans and Fried Apples

I've been cooking out of the WeightWatchers One Pot Cookbook these last couple of weeks.

Mission 101 Herbs That Heal

I have created a list of the plants and herbs in our yard, currently that have healing qualities.

1. Aronia
2. Basil
3. Blackberry
4. Black-eyed Susan (Rudbeckia hirta)
5. Calendula (Calendula officinalis)
6. Catnip
7. Cayenne
8. Chaomile
9. Cilantry
10. Currants
11. Dandelion
12. Dill
13. Echinacea (Purple Cone Flower)
14. Feverfew
15. Gooseberry
16. Hollyhock
17. Horehound
18. Hyssop
19. Juniper
20. Lavender
21. Lemon Balm
22. Linden Tree (European Basswood)
23. Mullein
24. Oregano
25. Oxeye Daisy
26. Parsley
27. Peppermint
28. Plantain
29. Raspberry
30. Red Clover
31. Rosemary
32. Rugosa Rose
33. Sage
34. Spearmint
35. Sunflower
36. Thyme
37. Violet

This means I only have 64 more plants/trees/shrubs to propigate.  (Chuckle) This also means I get to create more beds to plant all these wonderful and beautiful plants.  There's nothing like edible landscape, incorporate all these wonderful plants into your landscape and make them your 'flower' beds.  We will discuss two plants a week.


BASIL - Bet you thought this was just a culinary herb.  Not so!  Basil is an excellent digestive system support herb.  Basil enjoys full sun and well drained soil.  It loves to be next to any kind of peppers and tomatoes and often is said to enhance their flavor when Basil is nearby.



BLACK EYED SUSAN - These beautiful, happy flowers do well in full sun and will grow in just about any soil type.  It is said to repel insect when planted with feverfew, licorice, or hyssop.  Black-eyes Susans attract birds of many kinds into the garden.  Roots may be dug in spring or fall.  Leaves may be gathered by handpicking or with snips any time.  Used mainly as a herbal diuretic so should NOT be used in pregnancy.  It is also used occasionally to support heart health and for women's health concerns.  It is used as an Infusion or a traditional tincture.

BEWARE:  This plant can be toxic to your pets!



Grain Free Brownies

I'm going to send you to a different blog for my new favorite recipe for brownies.  Hubby says they actually taste like brownies.....really chocolatey.  Espresso Fudge Brownies

Not All Eggs Are Created Equal

Do the eggs you buy have bright yellow yolks and stand up tall in the frying pan or are they pale and runny?



Here's the difference:


Commercial Eggs are kept in small cages stacked on top of each other all their lives.  They lay their eggs on the wire and the egg rolls out the bottom and onto a conveyer or other contraption to gather the eggs.  Workers go through several times a day and remove the dead chickens who normally have very short life spans.  They are fed the cheapest grains possible that also contain antiobotics and chemicals like arsinec so that they stay awake longer and keep laying.


On the small farm a free-range hen is allowed some outside time to roam, eat bugs and dig in the dirt/grass.  Cage-Free means that they do not spend their lives in a tiny cage 24/7.  Many small farms have a variety of methods of allowing their hens to spend time out doors and to live a more 'normal' chicken life.  This all depends a great deal on the preditor situation the farmer may have on his farm.

So why are these eggs more expensive?

• First of all, they lay fewer eggs because they are not stimulated to lay more than God originally created them to lay.  They also tend to lay the eggs everywhere so they are sometimes harder to find.
• They are probably fed some outstanding organic and/or transitional grains like here on our farm.  Organic grains are not cheap but they are higher in nutritional value and are not Genetically Modified like all the grain in a commercial feed.

Don't be fooled, however, by the words 'free-range' or 'cage free' when found on your grocers shelf.  Since there is no regulations on these two words, unfortunately, some large eggs factories will push the envelope and cheat the system any way they can to get the most profit possible even though their defination of those words are far from the definition understood by discerning food buyers. 


This is why Grandma Farmer encourages you to purchase as much of your food as possible from local farmers that you know and trust.


So why bother driving further to buy a dozen eggs for $3 plus when you can purchase them for $.95?  Primarily you'll know that your eggs are fresh.  Most farmers will label their eggs with a 'gathering' date.  Eggs in stores are generally 2-4 weeks old when you purchase them.  Thus, the buzz word, "farm fresh".  Here are some additional reasons:

• GMO (Genetically Modified Grain and Foods) are dangerous and not the healthy alternative Monsanto is pushing on you.  Read my recent post on the issue! There are plenty of books and articles on the net on this issue.  Become aware and push for Labeling of GMO foods like other countries and don't eat GMO foods.  Many countries now refuse to purchase food from the US because of the GMO issue.  They don't allow Monsanto to shove their seeds down their throats and have banned them from their countries (i.e. Peru and other countries).
• Recently, Mother Earth News did an egg study comparing free-range eggs to the U.S. Department of Agriculture (USDA) nutrient data for commercial eggs. The findings showed that free-range chicken eggs produced the following results:
  • 1/3 less cholesterol
  • 1/4 less saturated fat
  • 2/3 more vitamin A
  • 2 times more omega-3 fatty acids
  • 3 times more vitamin E
  • 7 times more beta-carotene
• Free-range eggs contain 70% more vitamin B12 and 50% more folic acid (British Journal of Nutrition, 1974).
• Greek free-range eggs contain 13 times more omega-3s than U.S. commercial eggs (Simopoulos, The Omega Diet, 1988).
• Pasteurized eggs are higher in vitamin E and omega-3s than those obtained from battery-cage hens (Animal Feed Science and Technology, 1998).
• Free-range eggs are 10% lower in fat, 34% lower in cholesterol, contain 40% more vitamin A, and are 4 times higher in omega-3s than standard U.S. battery-cage eggs, and free-range chicken meat has 21% less fat, 30% less saturated fat, and 50% more vitamin A than that of caged chickens (Gorski, Pennsylvania State University, 1999).
• Free-range eggs have three times more omega-3s and are 220% higher in vitamin E and 62% higher in vitamin A than eggs obtained from battery cage hens (Karsten, Pennsylvania State University, 2003).
• Many bakers will use strictly Farm Fresh Free-Range Eggs because they will get more rise in their batters than their commercial counter part

Whether you have to pay $3 or $4 for a nutrient dense dozen of eggs, you can see it is well worth the effort.  Even at these prices it is still a healthy, reasonably priced protein for your family.  Additionally, you help to keep the small farm alive!

Monday This 'n That

Available this week at Grandma Farmers Garden
Grandma Farmer uses all organic pratices but is not a certified farm near Nebraska City, Nebraska.

Farm Fresh Eggs, fed Organic Grains, Kelp, Alfalfa Leaves. Cage Free, plenty of outdoor exercise.  Picked up at the farm $3.00 a dozen

Picking This Week: Baby Turnip Greens 4-oz $2, Rhubarb $3 a pound, Chives (regular or garlic), Oregano, Sage, Cilantro, Mint and Lemon Balm all $2 an ounce, Lettuce Blend 4-oz $2.75, Arugula 4-oz $2.75, Spinach 4 oz $2.75
Red Russian Kale 4-oz for $2.75
Now available: Clumps of 5-6 fans Daylilies $6 a clump.

CONTACT ME for pick-up. We drive to Omaha every day so meeting at the Bellevue Medards or Walmart is possible.

Planting This Week In Grandma Farmers Garden

We have set the tomatoes and peppers in the garden and massive mulching occured this weeked and will continue this week to conserve moisture.  We had a very large order from the folks at www.nebraskafood.org this week that will move some of the produce out.  All the green onions were/are pulled.  A new group of green onions have been planted.  We are also experimenting with seeding green onions directly into the garden.  More lettuce, Argula, spinch, beets, cucumbers and two beds of green beans have been planted. 



We are working on the Rose bed that also has our kitchen herbs and garlic planting in the beds.  This keeps me from running all the way to the garden while I'm cooking and the garlic keeps bad bugs on the roses a bay.

Sautéed Chicken & Asparagus

We are concentrating on the healthiest low carb, gluten-free dishes I can find using ingredients as they come out of the garden, for two people.  This week is probably the last week we'll be picking asparagus.  The asparagus came out of the garden a month early like everything else this year.  This was great grain free, but a Quiona Pilaf would have been a great combo. Stir Fried Chicken with Asparagus alone just 275 calories.

Prep and Cook Time: 15 minutes Ingredients: 1 medium onion, cut in half and sliced medium thick 3 medium cloves garlic, pressed 1 teaspoon coconut oil 1 tablespoon chicken broth 1  tablespoon minced fresh ginger 1 large boneless, skinless chicken breasts, cut into 1 inch pieces 1/2 pound asparagus, cut into 1-inch pieces (about 2 cups when cut) 1/2 large red pepper, juliened 2  tablespoon gluten-free soy sauce 1  tablespoon gluten-free rice vinegar pinch red chili flakes salt and white pepper to taste

1. Cut onion and mince garlic and let both sit for at least 5 minutes.
2. Heat 1 tablespoon broth and oil in a 12-inch stainless steel skillet. Sauté onion in broth for about 2 minutes over medium-high heat, stirring constantly.
3. Add ginger, garlic, chicken, and continue to sauté for another 3-4 minutes, stirring constantly.
4. Add asparagus, pepper, soy sauce, vinegar, and red chili flakes. Stir together and cover. Cook for another 2-3 minutes. This may have to cook for an extra couple minutes if the asparagus is thick. Season with salt and pepper to taste

This Weeks Bible Reading

Reading Through the Bible In a Year
We are again attempting to read through the Bible this year. Just joining us or did you get behind? No matter and no need to play catch-up. Start where you are today and go forward.

Monday: Mark 11:27-33, 2 Cor 6, Psalms 101, 1 Samuel 15-16
Tuesday: Mark 12:1-12, 2 Cor 7, Psalms 102, 1 Samuel 17-18
Wednesday: Mark 12:13-27, 2 Cor 8, Psalms 103, 1 Samuel 19-20
Thursday: Mark 12:28-34, 2 Cor 9, Psalms 104, 1 Samuel 21-23
Friday: Mark 12;35-44, 2 Cor 10, Psalms 105, 1 Samuel 24-25
Saturday: Mark 13:1-13, 2 Cor 11:1-15, Psalms 106:1-23, 1 Samuel 26-28
Sunday: Mark 13:14-31, 2 Cor 11:16-33, Psalms 106:24-48, 1 Samuel 29-31

We also like to read a Proverb a Day corresponding to the day of the month.  This month I am memorizing Psalms 32

You Decide...........

  Sprinkling Splenda on an ant hill is a great way to kill ants and now I know why!

"The researchers who developed sucralose, also known as Splenda, originally started out in an attempt to create an insecticide. An assistant (obviously a genius) who was asked to test the compound mistakenly thought he was being asked to taste it. The rest, as they say, is food-industry history." - Gedgaudas

Make This Cheap, Nontoxic Herbal Floor Cleaner!

Mix 1 cup pure apple cider vinegar (the real stuff) and a few drops essential oil (lavender or rosemary work well) into 1 gallon warm water.  Apply with a mop or washrag, and rinse off with clean water.  If floors need extra cleaning, try adding 1/2 cup borax or baking soda to the recipe.

Bok Choy

Bok Choy aka as Chinese Cabbage contains a high amount of Vitamin A per 4 oz. serving - about 3500 IU. Bok Choy also contains approximately 50 mg of Vitamin C per 4 oz. serving.

We have Bok Choy coming out of the garden now so it spurred me to look for a recipe for it's use.  I found one that turned out to be exceptionally yummy!  It was also a quick meal (less than 30 minutes) that I made, primarily, it in one skillet.  The vegetables can be prepped the night before if you know you are going to be busy the night of serving. I also used thawed (in refrigerator) pre-cooked shrimp and skipped #1 below.

Spicy Shrimp with Bok Choy and Rice
This recipe has been modified to serve 2 people and can easily be multiplied to serve more.

1 1/2 teaspoon Coconut Oil
6 ounces medium shrimp, peeled and deveined
1/2-3/4 cup juilened carrots
2 baby bok choy, halved lengthwise (can use a ribbon cut if you prefer)
3 green onions, cut into 1 1/2-inch lengths (include some greens)
1 tablespoon grated, peeled, fresh ginger
1 large clove garlic, minced
1/3 cup jasmine rice
1 cup homemade chicken stock/broth
1 1/2 teaspoon gluten-free soy sauce
1/4 teaspoon red pepper flakes.

1. Heat 3/4 teaspoon coconut oil in skillet over med-high heat.  Add shrimp and cook, turning often, until just pink (about 3 minutes-don't over cook).  Remove to bowl and reserve.
2. Add 3/4 teaspoon coconut oil to skillet.  Add carrots, bok choy, onions, ginger and garlic.  Cook, stirring frequently, about 1 minute.  Add rice and continue to cook, stirring for another minute.
3. Meanwhile bring broth, soy sauce and red pepper flakes to low boil in seperate pan.  Add boiling water to skillet with vegetables and rice, stir together, reduce to simmer, cover and cook for about 16 minutes, add shrimp and stir.  Continue cooking another 4 minutes until liquid is absorbed and rice is tender.  You may need to raise heat after 20 minutes, remove lid and cook off any remaining liquid after rice is tender.

Russian Kale

This year we planted Russian Kale. 

Russian Kale is yet another Brassica, but one whose leaves, rather than flower buds, are eaten. It has a broad flat deckle-edged leaf which is softer, thinner and more tender than the leaf of Scots Kale. The flavor is a bit darker than that of Scots Kale, with stronger earth and hints of smoke.

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.  Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss.  Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.  Kale is also a good source of carotenoids .

Kale almost always must be cooked, and cooked rather a long time. The exception might be using a bit of very finely chiffonaded Russian Kale in a salad, with the proviso that some diners may end up uncomfortable. The other exception is in juicing, where Kale mixes well with, whatever you want to put into a juicer.

The basic rule for preparing Kale is 'discard the stems'. Here again, there are two exceptions, first, if the stems are on the tender side, they may be finely chiffonaded along with the leaf they run through, and, second, stems might be useful in making a vegetable broth. One of the nice things about Kale in general is that the leaves themselves will make a nice broth in the cooking liquid, so that if you're making a vegetable soup some Kale, helped by onion and garlic, will make the broth as you cook the soup, and, as we've mentioned before, it's difficult to overcook Kale, so it remains recognizable even after prolonged soup making.

You needn't confine it to soups, though: it makes a nice vegetable side steamed, and mixes well with root vegetables and with other greens such as Dandelion. It's a nice accompaniement with tomato and onion to beans (pinto, cannelini). It's one of the few vegetables I can think of that's easy to dry. Dried Russian Kale does a very good invegification of certain dried edible seaweeds.
Russian Kale is generally available in two varieties, Red, as you'd expect, and Green. The green variety has some red (or purple) coloring. I notice there is also a White Russian variety, perhaps for historical balance.

Breakfast Squares
(Makes 2 servings)

1-1 1/2 cup  Russian Kale, chopped, or use any other variety of kale
1/4 cup red onion, chopped
1 cloves garlic, minced (1/2 tsp. teaspoon minced garlic)
1/8 tsp. olive oil
1/3 tsp. gluten-free soy sauce
1/3 C grated Pizza or Italian cheese blend

1 tablespoon gluten-free bread crumbs

2 eggs, beaten well

1/4 teaspoon red pepper flakes
salt and pepper to taste

Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.

Heat olive oil in large heavy frying pan, then add onions and saute 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is significantly wilted and softened.

Put sauteed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and Spike seasoning. Stir gently until ingredients are well distributed. Spray pen with olive oil or nonstick spray and pour in egg mixture. Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with low-fat sour cream or salsa.

Kale Gratin with Pancetta or Bacon

(serves 4)

• 1 bunch of kale stems stripped and chopped
• Salt
• 3 tbsp olive oil
• 1/4 lb pancetta or bacon
• 2 cloves garlic, smashed and chopped
• 1 cup cream
• 1/8 tsp nutmeg
• Black pepper
• 1/2 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese

In a skillet bring a few inches of water to a boil and add the kale and salt, and cook for 5-6 minutes; drain the greens. Return the skillet to the stove and heat 1 tbsp oil and bacon or pancetta. Crisp the meat and add the cream and garlic. Season with nutmeg, salt and pepper. Add the cooked greens to the cream and stir to coat evenly. Transfer to a shallow casserole dish. Toss the breadcrumbs with remaining olive oil and add the cheese and some salt and pepper. Place under broiler for 5 minutes.

Why Grass-Fed Is Best

From the lowly cow we get two things,  great red meat full of vitamins and minerals not found in any other source and milk.  The problem in the last 100 years has been what man has done to these poor creatures that have resulted in diseases in not only the cows themselves but in the people who consume the products.


It Doesn't Have to Be That Way

Most people say that meat is meat, so why should I pay more for meat from grass-fed animals (chickens, lamb, goat, pork and beef)?  Another question is, "What do you mean by nutrient dense?"

Something rather serious has occured in the last hundred years that has changed meat in a dramatic way.  Farmers started giving grain to cows and sheep and shutting these animals plus chickens and pigs up in small pens or buildings.  While it's okay to give chickens grain because they have a gizzard to grind it up, for the other animals grain is not natural.

Many years ago I had a friend who was one of the officers of the Nebraska Beef Board. We were discussing the high incidence of E-Coli in beef.  I shared with her that I believed that the problem was primarily because farmers were feeding and/or finishing their beef with high grain diets.  She confided with me that the USDA Meat Animal Research Center in Clay Center, Nebraska actually did a study that no one on the Beef Board wanted to publish.  It seems that when the Research Center withdrew grain from beef for the last 90 days before processing that the incidence of E-coli found in the meat was almost non-exhistant.

Why is that?  Well, I believe, that because God created Cows, Goats, Sheep and Pigs with multiple stomachs, they were to primarily eat grass.  What happens when they are fed grain?  They gain extra fat for one thing, but primarily it messes up their digestive system.  When the animal gains lots of fat it means more money in the farmers pocket.  Now I'm a farmer and I could personally use more money in my pocket but I don't think it should be at the expense of my animals or the consumer.

What concerns me most is how it messes with the animals body systems.  As humans we have a stomach to mush up the food, a small intestine to remove all the nutrients it can get out of the food and a large intestine to push out the unused portion along with any toxins the body has removed from whatever we've eaten or come into contact with.  If something goes out of wack with this system we get sick. Sometimes this system gets so sick that it actually will leak toxins back into the body and we get even sicker.

This is the same thing that happens when a rudimentary animal eats grain.  It messes up his system so that he gets sick, thus toxins remain in his system and actually can leak toxins into the muscles and other parts of his body.  I feel like it is of primary importance to warn you now that the liver of any animal that is NOT grass fed should NEVER be eaten because of the high toxic load in that liver.

Equally important is the nutrient dense issue. The difference between grass-fed and grain-fed is dramatic. 

Grass-fed meats tend to be much lower in total fat than grain-fed meats.  A perfect example:  Take a sirloin steak from a grass-fed beef.  It has about one-half to one-third the amount of fat as the same cut from a grain-fed animal.  When meat is this lean it can actually lower your LDL Cholesterol levels. 

The bonus is that because grass-fed meat is so lean, it is also lower in calories.  Fat typically has 9 calories per gram, compared with 4 calories of protein and carbohydrates.  Of course, the more fat contained in the meat means a greater number of calories.  Thus, a 6-oz grass-fed steak has almost 100 fewer calories than the same size steak from a grain-fed animal.

Jo Johnson of Rain Crow Ranch says, "If you eat a typical amount of beef (66.5 pounds a year), switching to grassfed beef will save you 17,733 calories a year—without requiring any willpower or change in eating habits. If everything else in your diet remains constant, you'll lose about six pounds a year. If all Americans switched to grassfed meat, our national epidemic of obesity would begin to diminish."

There are several bonus' to discuss.  We've already discussed that grass-fed beef is low in the 'bad' fats but did you know that it give you 2-6 times more of the good fat called "omega-3 fatty acids."    When a person has good amonts of omega-3's in their diet they tend to have lower blood pressure, are less likely to have serious heart attacks, be afflicted with depression, ADD or Alzheimer's.  Omega-3's can also reduce your risk of cancer.  Reason?  Omega-3's are formed in the green leaves of plants.  Sixty percent of the omega-3 found in grass is called alpha-linlenic or LNA.

Jo Johnson proclaims, "Switching our livestock from their natural diet of grass to large amounts of grain is one of the reasons our modern diet is deficient in these essential fats. It has been estimated that only 40 percent of Americans consume a sufficient supply of these nutrients. Twenty percent have levels so low that they cannot be detected.   Switching to grassfed animal products is one way to restore this vital nutrient to your diet. 

The meat and milk from grassfed ruminants are the richest known source of another type of good fat called "conjugated linoleic acid" or CLA. When ruminants are raised on fresh pasture alone, their milk and meat contain as much as five times more CLA than products from animals fed conventional diets.¹²

CLA may be one of our most potent defenses against cancer.

In laboratory animals, a very small percentage of CLA --- a mere 0.1 percent of total calories ---greatly reduced tumor growth.¹³ Researcher Tilak Dhiman from Utah State University estimates that you may be able to lower your risk of cancer simply by eating the following grassfed products each day: one glass of whole milk, one ounce of cheese, and one serving of meat. You would have to eat five times that amount of grainfed meat and dairy products to get the same level of protection. 

      There is new evidence suggesting that CLA does reduce cancer risk in humans.

In a Finnish study, women who had the highest levels of CLA in their diet, had a 60 percent lower risk of breast cancer than those with the lowest levels of CLA.

Switching from grainfed to grassfed meat and dairy products places women in this lowest risk category. Vitamin E In addition to being higher in omega-3s and CLA, meat from grassfed animals is higher in vitamin E.  In humans, vitamin E is linked with a lower risk of heart disease and cancer. This potent antioxidant may also have anti-aging properties. Most Americans are deficient in vitamin E."

So when we say nutrient dense, that is exactly what we mean.  You will find more nutrients per ounce in products from a grass-fed animal than their factory produced counter parts.

I know a lot of you have complained about the higher cost of grass-fed vs grain-fed and I hope now you understand more why it is better for you to pay the extra to purchase products from animals that are healthy and can actually make you healthier.

The NY Times best selling author, Jo Robinson, has an informative book "Why Grassfed is Best!" on the benefits of grassfed beef.  She has done a great service educating America about this healthy beef and her book is a "must have" in your library of health books. Please visit her web site at www.eatwild.com to purchase the book and learn more about this healthy beef.

We will discuss Nutrient Dense Eggs next week.

    

Preping Food Like a Chef

We've been running a series on Menu Planning that I am hoping has been a blessing to you.  Our first article Planning Next Weeks Meals, talked about the basics of meal planning.  Then we talked about setting up your Menu and preparing your grocery list in the article, You've Created a Menu, Now What?  the final article will come next week in Planned Left-overs.

When you are a Chef in a restaurant you don't chop vegetables, etc for each meal as the orders come in.  Chefs go in early in the day and dice vegetables and prepare other things for the possible meals that will be served according to what is on the menu.

I have found that if I take this hint from the Chef and do some prep work right after I've brought groceries home for the week I will not only save time but I will save money.

How many times have you thrown some vegetable away because you forgot it was there, changed a menu item at the last minute, etc?  There are certain foods that you purchase that can not only be prepped for the week ahead but can be frozen to hold their freshness.  Another good resource is to have a list of items that are located in your freezer in case you loose something in there.

One tool I like to use is Ice Cube Trays.  Ice cube trays can be used for single serving baby foods, small amounts of condensed broth/stocks and so much more.  Once frozen they can be put in a container and placed in the freezer.



Onions - Any chopped/diced/sliced onion that you will be needing in your menu for the next week.  Not only that, but if you get a good price on some great onions, you can prep, package and freeze them for later use.  What I do is Chop/Dice the onions, spread them on a cookie sheet and freeze.  Once frozen I place them in a labeled container (with date) and you have individually frozen onions to use later in whatever amounts is needed for the recipe.

Celery -  Celery is another thing that is a time saver to have in your freezer, plus if you have trouble using it up before it goes bad you'll be saving $$$$ in the long run. Celery can be prepared like onions. Dice and freeze on baking sheet, then bag and freeze. Be sure you are freezing flat so your items will stack well and keep your freezer organized. The only thing I do differently here is that I freeze the tiny inner stalks and all the leaves for making bone broths seperately

Carrots - Another one of those ingredients that holds well for prepping.  Slice/Dice or do whatever your menu calls for, package and refrigerate.  You can also dice, slice, etc carrots and freeze as you did the onions or celery.

Bread Crumbs - This is another thing I like to have on hand.  Do you have some wonderful whole grain bread or gluten-free bread that is a few days old and threating to get fuzzy? Simply dice the bread and spread evening on a cookie sheet (one layer please). Place the cookie sheet in a 170 degree oven and bake until dry. The cubes can be processed in a blender for crumbs (Panko) or left in cubes. I like to keep them in sealed bags or containers in the freezer.

GARDEN BOUNTY

Nothing is better than freezing the bounty of the garden or protecting the purchases of organic veggies and fruits. Freezing takes minutes, but don't forget to freeze and label properly. 

We have lots of asparagus right now. Organic and wonderful for you! Don't loose it! Freeze it now for Creamy Asparagus Soup or Quiche later. Cut asparagus in 1 inch pieces. Bring water to boil in 2 quart sauce pan. Place 2 cups asparagus pieces in the boiling water for 3-5 minutes. Prepare a bowl of water with ice in it. At the end of the blanching time remove the asparagus with a slotted spoon and place in the ice water until sufficently cold. Remove from water onto a kitchen towel and blot dry. Freeze in a single layer on a baking sheet. Once frozen place in zipper bag, lay flat on a cookie sheet and freeze in your freezer. Once frozen the flat packages will stack well in your freezer.

Monday This & That

Available this week at Grandma Farmers Garden
Grandma Farmer uses all organic pratices but is not a certified farm.
Beautiful Farm Fresh Chicken, raised on grass and organic grains.  4-5.25 pound birds, frozen (there will be 8 available fresh Wednesday, next week).  $2.75 per pound.  Supplies Limited.

Farm Fresh Eggs,  fed Organic Grains, Kelp, Alfalfa Leaves.  Cage Free, plenty of outdoor exercise.  Normally $3.00 a dozen, this weeks special $2.50 a dozen while supplies last.

Picking This Week: Asparagus $3 a pound, Baby Turnip Greens 4-oz $2, Rhubarb $3 a pound, Chives, Oregano, Sage, Cilantro and Lemon Balm all $2 an ounce, Bok Choy (Baby) 4-oz for $1.15, Green Onions (6-8 bunch) $2, Red Russian Kale 4-oz for $2

Now available:  Clumps of 5-6 fans Daylilies  $6 a clump.

CONTACT ME for pick-up.

Asparagus and Jack Cheese Frittata
Serves 8-10

8 large eggs
1/2 cup shredded Jack cheese
1 teaspoon sea salt
Black pepper
1 tablespoon coconut oil
1 tablespoon butter
1 pound asparagus, trimmed and cut into 1/4-inch pieces (3 cups)
3 tablespoons roughly chopped fresh cilantro leaves

1. Heat the broiler to high and arrange the rack in upper third.
2. In a large bowl, whisk together eggs, cheese, salt, and pepper until combined.
3. In large ovenproof frying pan, heat the oil and the butter over med-high heat.
4. Add asparagus, seasoned with salt and pepper.  Cook stirring occasionally, until cooked through (5 min).
5. Stir in the cilantro.  Reduce heat to low, pour in egg mixture and cook until a 1-inch border of egg mixture is firm (3 minutes).  The center of the frittata will not be set at this point.
6. Place the pan in oven and broil until some spots are berowned and eggs are fust set, about 2 minutes.
7. Cut into wedges and serve.

Eggs, Bacon Cheese Potatoes
Serves 2

2 ounces bacon, diced
2-3 green onions, thinly sliced
2 medium potatoes, diced
2 large farm fresh eggs, beatened
1/4 cup grated cheddar cheese
salt and pepper
butter or coconut oil

1. Heat cast iron skillet with 1 tablespoon butter or coconut oil and add the diced bacon.  Cook and remove from skillet and reserve.
2. Add diced potatoes and onions.  Cover and cook on medium until cooked and browned.
3. Return bacon to skillet along with beaten eggs.  Cook, stirring to scramble eggs.
4. Remove from heat, Salt and pepper to taste.
5. Sprinkle with cheese, cover until cheese is melted.
6. Serve immediately with fresh salsa if you like.

Stop and Smell The Roses

So have I taken my own advice this last week since writing the article with the above name (click on the title if you haven't read the article yet).  No, it doesn't seem so.  What does it take before we begin to slow down, begin to eat right, begin to.....

This Weeks Bible Reading

Monday:  Mark 7:1-23, 1 Cor 12:1-13, Psalms 88, Judges 13-15
Tuesday:  Mark 7:24-37, 1 Cor 12:14-31, Psalms 89:1-18, John 16
Wednesday: Mark 8:1-13, 1 Cor 13, Psalms 89:19-52, Judges 17-18
Thursday:  Mark 8:14-21, 1 Cor 14:1-25, Psalms 90, Judges 19
Friday: Mark 8:22-30, 1 Cor 14:26-40, Psalms 91, Judges 20-21
Saturday:  Mark 8:31-38, 1 Cor 15:1-28, Psalms 92, Ruth 1
Sunday:  Mark 9:1-13, 1 Cor 15:29-58, Psalms 93, Ruth 2-3

Family History - Genealogy Days

Our new BLOG is hosting a FREE Beginning Geneology On-line Workshop, some fun Geneology Challenges and great trivia days.

This weeks feature is the HOMESTEAD ACT