Showing posts with label Know Where Your Food Comes From. Show all posts
Showing posts with label Know Where Your Food Comes From. Show all posts

Friday, June 29, 2012

Back To Eden Gardening Method

Grandma Farmer has decided that Friday's will be Gardening Day on the BLOG and we will be discussing how EVERYONE can garden in one form or another. 

We've also done some remodeling to the site and doing a bit of organizing.  We will be focusing on several aspects to make you better informed and to share what we know.  Hope you enjoy it.  On Saturdays we'll be occasionally offering special give-aways related to our topics, so watch for that to come.
Garden

After years of back-breaking toil in ground ravaged by the effects of man-made growing systems, Paul Gautschi has discovered a taste of what God intended for mankind in the garden of Eden. Some of the vital issues facing agriculture today include soil preparation, fertilization, irrigation, weed control, pest control, crop rotation, and PH issues. None of these issues exist in the unaltered state of nature or in Paul’s gardens and orchards.

“Back to Eden” invites you to take a walk with Paul as he teaches you sustainable organic growing methods that are capable of being implemented in diverse climates around the world.

Schedule 90 minutes to watch this informative film!

http://www.backtoedenfilm.com/

Carrots


Monday, June 11, 2012

Monday Moments

Don't forget our Coconut Oil Give-Away  CLICK HERE!



Making Your Own Gluten-Free Vanilla

According to Vanilla Review, "Quality vanilla is a tasty and essential cooking ingredient. It’s also very expensive. By making our own extraction we get the highest possible quality product made from the absolute best vanilla beans. Considering that the FDA regulates vanilla extract by bean weight and not bean quality, you never know what you might be getting with manufactured products. Your vanilla will be free of the artificial colors and vile corn sweeteners found in even high-quality vanilla extracts. Hand crafted vanilla extract is a great gift that will last a lifetime — like a fine wine, vanilla extract matures with age."
Wow, the ingredients are expensive!!!  Have you price Vanilla Beans lately?  Actually the beans have gone down in price.  Remember to get only the best quality beans and they should be fresh and soft.  We think that dollar for dollar and quality of product you will find that making your own Vanilla will actually save you money in the long run!
We found an excellant tutorial for you HERE.  We love our homemade vanilla and if you are Gluten-Intollerant or Celiac then you will be glad you made your own too!
Making your own vanilla does require liquor, as does making some of your own herbal extracts.  The following is for us gluten-free folks:
Gluten-Free Vodka BrandsChopin (potato based) - http://www.chopinvodka.com/
Ciroc (grape based) - http://www.cirocvodka.com/
Ciroc now features flavored vodkas!

Gluten-Free Rum
Most Rum is naturally gluten-free, including Bacardi & Cruzan. Beware Rums with fancy "natural flavors" that could be hiding wheat, barley or malt.


The Gift of Hospitality
Our Hospitality Hint of the Week

Today we are going to begin a series of ideas on things you can to to Bless others in the name of Jesus Christ.

Many people are homebound for one reason or another and often forgotten. This Hospitality Hint is great for the homebound or just ANYONE for that matter.  There are many lonely people in this world often surrounded by thousands.

Call or Text

Check in every once in awhile allows others know your are thinking of them.  A phone call is more personal, but a quick text message can be equally appreciated by most people.  Even Facebook messages or emails can be encouraging.



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: Luke 4:1-12, Ephesians 5:22-33, Psalms 119:81-88, 1 Kings 17-18
Tuesday: Luke 4:13-30, Ephesians 6:1-9, Psalms 119:89-96, 1 Kings 19-20
Wednesday: Luke 4:31-37, Ephesians 6:10-24, Psalms 119:97-104, 1 Kings 21-22
Thursday: Luke 4:38-44, Phillippians 1:1-11, Psalms 119:105-112, 2 Kings 1-3
Friday: Luke 5:1-11, Phillippians 1:12-20, Psalms 119:113-120, 2 Kings 4-5
Saturday: Luke 5:12-16, Pillippians 1:21-30, Psalms 119:121-128, 2 Kings 6-7
Sunday: Luke 5:17-26, Phillippians 2:1-11, Psalms 119:129-136, 2 Kings 8-9

We also like to read a Proverb a Day corresponding to the day of the month. This month I am memorizing Psalms 20, could you memorize a Psalm?


Genealogy or Family History

Ever wondered who your grandparents were or where they came from? I have been finding out some interesting things, solving some medical mysteries and just having some fun with genealogy (family history) explorations!  If you want to find out how to search your family history or see what fun I'm having visit my other BLOG  http://footstepsbehindme.blogspot.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


Cayenne
This rather ambiguous little pepper has so many uses and health benefits that I decided just to link you to them.

The plant itself is rather easy to grow and like hot weather so if you'd like to grow a pepper that has a little bite without burning your face off, Cayenne peppers are probably the way to go. They have a medium heat and are used in many Cajun and Mexican dishes. Here are a few steps to growing your own supply of this versatile and hot, but not too hot, pepper.

Check out the Chili Man

or this UTube Video

http://youtu.be/i2LX59Z2pU0


Chaomile







Why Do People Use Chamomile?

Chamomile has a long history of use in Europe for digestive ailments. The active constiuents of chamomile have anti-inflammatory properties, and ease spasm and discomfort in the digestive tract.
  • Indigestion
  • Anxiety
  • Insomnia
  • Canker sores
  • Colic
  • Conjunctivitis, eye irritations
  • Crohn's disease
  • Diarrhea
  • Eczema
  • Gingivitis
  • Hemorrhoids
  • Menstrual disorders
  • Migraine
  • Irritable bowel syndrome
  • Peptic ulcer
  • Skin irritations
  • Ulcerative colitis
  • Minor wounds
Safety
Chamomile is part of the Asteraceae plant family, which includes ragweed and chrysanthemum, so people with allergies may react when they use chamomile either internally or topically. Call your doctor if you experience vomiting, skin irritation, allergic reactions (chest tightness, wheezing, hives, rash, itching) after chamomile use.
Chamomile should not be taken during pregnancy or breast-feeding.
Chamomile contains coumarin, a naturally-occurring compound with anticoagulant or blood-thinning effects. It should not be combined with warfarin or other medications or supplements that have the same effect or be used by people with bleeding disorders. It shouldn't be used two weeks before or after surgery.

Here's a great UTube Video on how to grow Chamomile

http://youtu.be/gtqyUhSZxi0

Monday, May 28, 2012

Monday This 'n That

ronald reagan header
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.

Monday, May 21, 2012

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.



Summer Lemonade or Limeade
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.

Friday, May 18, 2012

Storing Herbs from the Garden

On probably more than one occasion you have not used all of the fresh herbs you received in your box and you hated to see them go to waste. Never fear most herbs can be easily dried or frozen for use at a later time.
Herbs that have low moisture content will dry better than those with high moisture content. For herbs with high moisture content freezing is the best way to keep them for future use. These herbs will retain more of their flavor when frozen: basil, parsley, cilantro, and chives. Herbs that are ideal for drying are: sage, mint, thyme, oregano, rosemary, and dill. The process is easy and is not time consuming.



DRYING FRESH HERBS

The first thing to remember is moisture will cause herbs to mold and rot so if you rinse them be sure to pat them dry and let them sit for a bit before tying them into bunches. Inspect the branches and remove any leaves that look unhealthy. Also take off the leaves on the bottom one inch of the branch. Bundle 4-6 branches together at the stem and tie them with a string or rubber band. The stems will shrink as they dry so be sure you have it tied tightly. Hang the bunch of herbs upside down in a dry, airy room (the laundry room or bathroom would not be a good choice) for about 2 weeks. They are ready when the leaves will crumble easily in your fingers. Always store the entire stem in an airtight container like a jar or zip lock bag because they will retain a lot more flavor if they are not crushed until you are ready to use them. Fresh dried herbs should keep for about a year. When they start to lose their color they are also losing flavor.

FREEZING HERBS

The best way to preserve herbs that have high water content is to freeze them. Moisture in the leaves will often cause the herb to mold before it becomes dry enough to store. While the leaves will become limp when frozen they will retain their flavor. Some of the herbs that are best frozen are basil, chives, cilantro, mint, and tarragon. Herbs that have been frozen will retain their potency for several months.

Wash and pat or spin dry the leaves and lay them on a cookie sheet that has been covered with parchment paper. Freeze over night and then store in an air-tight container in the freezer. If you plan to use the herbs in soup or stew chop the herbs and put them in ice cube trays, cover with water and freeze. Store the cubes in a plastic bag in the freezer.

Thursday, May 17, 2012

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.

Wednesday, May 9, 2012

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!

Wednesday, April 25, 2012

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.



    

Monday, April 23, 2012

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


Saturday, April 7, 2012

Grandma Farmers Garden

Grandma Farmers Garden is the garden of a happy gardener, who grew up following her mother and Great Aunt to the garden as a toddler and preschooler and who was 'forced' to weed the garden as a child, but who loved to raid the garden then also. As a young adult she filled one city backyard with raised beds and taught her children to put their hands in the dirt. When given the opportunity to work with acres Grandma Farmer and her family 'gardened' 3 acres from which they shared their produce at local farmers markets for many years.



Dubbed 'Grandma Farmer' by her grandchildren; Danny and Jenny

 
Grandma and Grandpa Farmer moved off the farm 2.5 years ago and located on 10 acres near a couple of small towns in southeast Nebraska. This year Grandma Farmer has retired from market gardening and now just sells her 'extra' produce, or shares with those who help, as it is available. What she wishes to do now, more than anything, is to help others to create gardens in whatever space they have available.

Because they still raise a beef calf every year or two.............

 

 
milk around four outstanding Nubian Dairy Goats.................




have about 25 laying hens...........



 
and raise about 25 chickens annually for their use..............


Danny and Jenny still feel they should be called Grandma and Grandpa Farmer.


Danny and Jenny love to come to the "The Farm", after all, their horses live here too.


Visit us for a tour of 'The Garden'............................and often to watch it grow!

I COME TO THE GARDEN ALONE


Friday, March 30, 2012

Creating Next Weeks Menu

Creating a menu for one or two people is a challenge. Some of us are elderly, some are single and loving it, some have empty nests after cooking for 4, 6, 8 or more.



For me I meet a couple of those criteria. We had a large family that hung around for quite some time and suddenly left kind of all at the same time. Additionally I took care of three of my grandchildren for a time which cushioned the blow.

As you know cooking for one or two can be..........well...........rather uneventful. There is just something different about sitting down to a table a happy, busy voices all trying to tell tales of their day all at once to the small section of the table alone or with one other person. Don't get me wrong, I love my husband and I love having him with me. I want to please him with my meals and yet deal with my issue of being gluten-intollerant at the same time.

At any rate, I want to share with you how I go about creating meals for the two of us when we

  • Don't want a ton of left-overs (I swear we could eat for a week on some recipes)
  • Don't want to throw away a lot of food because you just don't use the whole bag of veggies, etc
  • Do want to create healthy yet taste foods that makes a person want to eat
  • Can't afford to always eat out or buy convience food
We do work with leftovers...........

When cooking for one or two there is aways left-overs. What can you do to work with those creatively? We purchased some glass one serving dishes with lids. I have an issue with using to much plastic but not only for the planet. I just don't think using a lot of plastic is good for a person, especially if you heat up things in a microwave. The plastic has to get into the food. So I prefer the glass.

If I cooking a meal that I know I'm going to have left-overs I'll have the bowls ready. I will put one serving the the bowl, label the top with what is in it and rewarming directions and put it in the freezer or refrigerator. My husband works 4 days a week. He takes four of these bowls to work with him every week and uses them for lunches. I will keep some of them for my lunches and we're set. Neither of us will get caught missing a meal because we didn't have time to go buy lunch or just didn't want to round something up for one person.

This plan also works well if you are caring for elderly parents. Do you have parents living alone or just the two of them and you notice they aren't eating well? Why not make this plan, label each meal with day, etc. Create a written plan for them to follow and check up with them to make sure they are following the plan.

How I plan my menus...................

I have studied alternative medicine, our food as medicine and more for a good many years. This gives me a head start and I plan to start sharing some of this with you in the weeks ahead so that you can make informed choices for your families. My peditrican appreciated my approach of family self care until and when he was needed for things that were above and beyond my ability. He actually was a wonderful physician who spoiled me for others who didn't/don't understand and/or appreciate my approach. Actually what I had learned was the ebb and flow of the old paths and I followed them well.

When I approach my meal plan there are several things I will take in account.

I can't afford to eat entirely organic on our limited budget. When I can garden it is a big help and grow all my produce orgnically. We raise our own beef, goat (chevon and milk) and chicken (meat and eggs) using organic grains only when necessary preferring grass for feed. This is a luxoury that we can count on for now but know there will come a time when that won't be available to us. I'm hoping by then, since I've been proving food for my children and their families from our excess that some of them will, in turn, provide that for us when we are no longer capable.

When I can't raise something myself I choose which items that I know would be the worst as far as the amount of pesticides and herbicides used on the product and purchase the worst offending to buy organic. This means that all root crops will be purchased organic, as well as greens and cole crops plus apples and a few others like citrus fruits that I'm going to be using the peel on.

PORTION SIZES

We have learned that we eat to large of portions. Actually, what needs to be learned is to scale the portion sizes to the age of the person and the amount of exercise that he/she does. When we worked harder as we gardened a four acre market garden, cared for a herd of goats, dairy cows, beef cows, and a moderate flock of sheep we needed larger portions and even then I think we ate to much as evidenced buy our extra pounds. Now that we've scaled back on physical labor we've scaled way back on portion sizes and have be shedding those extra pounds.

Additionally we eat much to large portions of meat compared to vegetables and then finally fruits. If our plates are comprised of primarily a highly nutritious form of protein (about 3 ounces) and about twice that amount of some good vegetables (low in carbohydrates as potatoes and starch) our meal is fairly complete. We reserve fruits to snacks and desserts.

Planning Meals Wisely.................

My primary plan for wise meal planning is choosing main dishes and sides that use some of the same ingredients so I'm being a good steward of the Lord God's provisions. Do I have to buy a bag of Organic Baby Spinach that I know I won't use up if I'm only planning one dish for the whole bag? No I plan on other dishes that I will make so that the bag is completely used up.

I plan parishable vegetables wisely also. I buy some celery and chop it up and freeze it. Same with peppers, onions and even mushrooms. That way I'm not throwing away a bunch of vegetables for going bad (although my laying hens do enjoy that). I have found that if I take my menu that is carefully planned on Friday, do my shopping and then do my meal prep for all those meals on Saturday that I not only save time on daily meal preperations but reduce my food budget at the same time.

One last thing that is very important. We take advantage of seasonal produce. More on that later.

Now it's time to share this next weeks menu, I'll share more basics as the weeks go on........

Saturday:  Grilled Pork Chops, Potato Salad, Spicy Carrot Coins (some of the kids are coming and they'll bring other things.

Sunday: Spinach Mushroom Pasta, Steak, L/O Spicy Carrot Coins

Monday: Grilled Chicken, Pear Salsa, Asparagus, Garlic Mashed Potatoes

Tuesday: Spinach Pasta Pie, Peas & Carrots

Wednesday: Bourbon Chicken, Coconut Baked Brown Rice, Snap Peas

Thursday: Asparagus Pasta n Salmon, Roasted Zuchinni, Carrots and Brocolli

Friday: Hamburgers (Mike will have a bun and I will not), Sweet Potato Fries for me and regular fries for Mike (I bake these from scratch), Super Salad

Tuesday, March 27, 2012

14 Tips for Buying Organic, Real food on a Budget



Watch for an article on each of these tips in the coming weeks! Don't be fooled by low prices on food from other countries. Remember they don't follow the same rules as we do.
  1. Buy in season. This not only ensures you get the biggest bang for your buck, it also means your produce will taste “as it should” – full of flavor and perfectly ripe.
  2. Stretch meals with beans and grains.
  3. Become a member of a CSA or Co-op. Get a box of fresh, all organic produce for a fraction of what you’d pay at the store.
  4. Find a local Farmers Market and frequent it. Some states have virtual Farmers Markets year round. Nebraska has one, maybe your state does too.
  5. Utilize pantry staples. Pantry staples reduce the need or urge to order out by ensuring you can whip up a meal with only a few fresh ingredients from the store.
  6. Order organic, unprocessed sweeteners from Amazon. They have a program called “Subscribe and Save” that enables you to buy products at a discount and get free shipping.
  7. Make your own junk food. We all like to cut loose at times, but “junk” food can cost a pretty penny and usually isn’t very healthy.
  8. Grow your own herbs.
  9. Buy in bulk. Check out Azure Standard – it’s a virtual “whole foods” at incredible prices. You can find anything from grain to meat to sunscreen. Azure has drop-off locations through out the US. Place your order online (they also have a catalog) and once a month, meet at a specific spot. A large truck pulls up and the driver hands you your goods.
  10. Buy your organic/grass-fed meats straight from the farm and save hundreds each year.
  11. Make your own whole grain breads, hamburger buns, pizza crust, and granola bars.
  12. Buy whole foods instead of packaged foods. Why pay for cardboard and plastic when you could use that money to buy food?
  13. Plan your meals. Meal planning saves money. It limits the spontaneous desire to go out to eat and you also only buy the ingredients you truly need.
  14. Be Discerning. If you can’t afford to buy entirely organic, choose wisely which items to pay more for. A good rule of thumb is to buy organic fruits and vegetables that have thin skins (like apples and berries). These foods tend to absorb the most pesticides and herbicides.
  15. Find coupons on the internet. A few of my favorites are: Mambo Sprouts, Stonyfield, and Organic Food Coupons.