Now
that the cold has set in, the ladies' production is up. We are getting close to two
dozen eggs a day even with the short days of sun light. We are so happy that
they are finally behaving and saving their eggs for us. With all the extra eggs
of late, look for some yummy egg recipes to come your way.
Monday, December 8, 2014
Saturday, November 22, 2014
The 6 Vegetables That Will Save Your Life
(This is a great article shared from Dean by Timothy Grower from Men's Journal 9/19/2014...)
If
there’s one food that no one — not your doctor, your nutritionist, or even your
mother — will tell you to eat less of, it’s leafy greens. Calorie for calorie,
chard, collards, kale, and other leafy greens may just be the most nutritious
food you can eat. They’re packed with vitamins — A, B, K, and others — but also
rich in essential minerals like calcium, iron, potassium, and magnesium, as well
as antioxidants, which protect cells against damage. Leafy greens contain
phytochemicals, natural compounds that can help prevent hardening of the
arteries and lower inflammation linked to heart disease. The greens’
synergistic combination of vitamins, minerals, antioxidants, and phytochemicals
helps detox cells and expunge free radicals that damage DNA, both of which may
inhibit cancer cells from forming and multiplying.
Greens
are also your single best source of natural nitrates, which get converted by the
body into nitric oxide, a gas that lowers blood pressure, promotes blood flow,
and can even improve erections. You produce less nitric oxide as you age —
levels can dip by half after age 40 — which means you need to eat even more
nitrates to keep everything working properly, says University of Texas
biochemist Nathan Bryan. As if that weren’t enough, greens have been shown to
boost mental clarity, prevent depression, and reduce the risk of diseases like
Alzheimer’s. If you’re looking to stay lean, high-fiber greens help speed
digestion and make you feel full, and they’re low in carbohydrates and
calories, so you can practically eat as much of them as you want. At the very
least, aim to consume three to five ounces of leafy greens a day, says Bryan.
Here’s how to get your fill.
1.
Swiss Chard
Why
You Need It: This green is a top source of two important, lesser-known
antioxidants: syringic acid and kaempferol. The former can help stabilize blood
sugar by inhibiting enzymes that turn carbs into simple sugars, while the
latter protects cells against cancer-causing toxins, lowers inflammation, and
may also reduce your risk for heart disease, diabetes, and other chronic
diseases.
How to
Eat It: Save calories while boosting your antioxidant intake by using
Swiss chard instead of tortillas to make burritos and wraps. Cut leaves from
stems, and steam leaves briefly. When cool, fill with your favorite healthy
burrito staples: brown rice, quinoa, grilled shrimp or chicken, black beans,
goat cheese, chopped tomatoes, sweet potatoes, or other vegetables; beans,
grains, or grilled meats. Or sauté chard stems in garlic and olive oil for
several minutes; add leaves, pine nuts, and currants; and cook two to three
more minutes before serving.
2.
Arugula
Why You Need It: Arugula has one of the highest nitrate levels of any leafy green, helping to increase blood flow and therefore enhance performance. It’s also packed with flavonoids — antioxidants that fight heart disease and even some cancers. New research suggests it may also prevent ulcers.
Why You Need It: Arugula has one of the highest nitrate levels of any leafy green, helping to increase blood flow and therefore enhance performance. It’s also packed with flavonoids — antioxidants that fight heart disease and even some cancers. New research suggests it may also prevent ulcers.
How to
Eat It: Arugula can be slightly bitter, so dress it in a salad with a
fruity vinaigrette to counter the bite.
RELATED: Is Organic Food Healthier?
3.
Collard Greens
Why
You Need It: Of all leafy greens, collards are best at binding your stomach’s
bile acids, which can help lower your cholesterol levels and even protect you
from some cancers. Collards also contain a special class of phytochemicals that
nourish the body’s natural detoxifying system.
How to
Eat It: Boiled collards are a soul-food staple, but unless you eat the
broth, you’ll miss out on many nutrients. Steaming preserves more nutrients and
increases bile-acid-binding activity. Jill Nussinow, a dietitian and chef,
recommends kneading sturdy greens like collards or kale with olive oil for a
few minutes before cooking to increase their flavor and make them easier to
chew. Or massage with tahini and braise in garlic and lemon juice.
4. Bok
Choy
Why You Need It: Bok choy is one of the best sources of potassium, which helps build muscle and keep blood pressure low. It’s also packed with vitamin A, which strengthens the immune system by increasing white-blood-cell activity and the body’s response to toxins.
Why You Need It: Bok choy is one of the best sources of potassium, which helps build muscle and keep blood pressure low. It’s also packed with vitamin A, which strengthens the immune system by increasing white-blood-cell activity and the body’s response to toxins.
How to
Eat It: Chop up and braise the lower, white portion of the stems in
chicken or vegetable broth and sesame oil. Add leaves after two minutes, and
cook another one to two minutes.
RELATED:
6 Healthy Foods That Get a Bad Rap
5.
Kale
Why
You Need It: Kale is a prime source of cancer-thwarting compounds called
glucosinolates, as well as kaempferol, which researchers believe combats cancer
and may also, incredibly, protect the heart, lower blood sugar, strengthen
bones, and reduce inflammation in the body. Kale is rich in lutein and
zeaxanthin, antioxidants that help prevent eye disease and vision loss as you
age.
How To
Eat It: Briefly sauté kale in olive oil with chopped onions, and then
braise in white wine or vegetable stock for five to 10 minutes.
6.
Watercress
Why You Need It: A single cup of watercress will bump you over your recommended daily value of vitamin K, which can help regulate blood clotting and reduce plaque on artery walls, and may lower inflammation linked to chronic diseases like arthritis. If you could stand to eat watercress daily for two months, you would cut DNA damage to your white blood cells, reducing your risk of cancer and lowering your triglycerides (unhealthy blood fats) by 10 percent, according to studies. At the very least, eat more.
Why You Need It: A single cup of watercress will bump you over your recommended daily value of vitamin K, which can help regulate blood clotting and reduce plaque on artery walls, and may lower inflammation linked to chronic diseases like arthritis. If you could stand to eat watercress daily for two months, you would cut DNA damage to your white blood cells, reducing your risk of cancer and lowering your triglycerides (unhealthy blood fats) by 10 percent, according to studies. At the very least, eat more.
How to
Eat It: Watercress adds a peppery crunch to grilled cheese and other
sandwiches, and also works well in salads. Or take a tip from Julia Child and
simmer a pound of potatoes, three cups of leeks, and a little butter in two
quarts of water for an hour; add a cup of watercress and simmer five more
minutes before pureeing in a blender until smooth. Don’t worry about losing
nutrients: You’ll retain them in the base of this flavorful soup.
Hard-Boil Egg Tip
Blog
entry: The
Perfect Hard-Boiled Egg—Yes, Even with Fresh Farm Eggs | Paths of
Wrighteousness shares a hardboiled egg tip for the fresh farm eggs. It
comes highly recommended from Karmen “… talks about how to poke holes in farm
fresh eggs before boiling them. I have had great luck with this.”
Whole Wheat Honey Carrot-Applesauce Muffins
Whole Wheat Honey Carrot-Applesauce
Muffins
· 1½ cups whole-wheat flour
· 1 teaspoon baking soda
· 1 teaspoon ground cinnamon
· ½ teaspoon ground ginger
· ½ teaspoon salt
· ½ cup butter (1 stick) softened (but not melted)
· ½ cup honey
· 1 egg
· 1 teaspoon pure vanilla extract
· 1 cup unsweetened applesauce
· ¾ cup carrot shreds
1. Preheat oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside
2. In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt
3. In a large mixer bowl, whisk with mixer butter, honey, egg and vanilla on medium speed.
4. Turn speed down and slowly add in the flour mixture until well combined
5. Using a spatula, carefully fold in the applesauce and carrots. Divide the batter evenly among the muffin cups. Bake for 20-25 minutes or until a toothpick comes out clean sand muffins are turning golden brown on top
Enjoy!
· 1½ cups whole-wheat flour
· 1 teaspoon baking soda
· 1 teaspoon ground cinnamon
· ½ teaspoon ground ginger
· ½ teaspoon salt
· ½ cup butter (1 stick) softened (but not melted)
· ½ cup honey
· 1 egg
· 1 teaspoon pure vanilla extract
· 1 cup unsweetened applesauce
· ¾ cup carrot shreds
1. Preheat oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside
2. In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt
3. In a large mixer bowl, whisk with mixer butter, honey, egg and vanilla on medium speed.
4. Turn speed down and slowly add in the flour mixture until well combined
5. Using a spatula, carefully fold in the applesauce and carrots. Divide the batter evenly among the muffin cups. Bake for 20-25 minutes or until a toothpick comes out clean sand muffins are turning golden brown on top
Enjoy!
Grandma's Beet Jam
Grandma Sophie’s Jello Beet
Jelly
· 6 raw beets
· 4 cups water
· ½ cup lemon juice
· 1 small pkg of raspberry Jello
· 1 pkg. Sure-Jel
· 4 cups of Sugar
1. Mix Jello and Sure-Jel together and set asside
2. Clean and wash beets, dice with a food processor
3. Add water to make 3 1/2 cups juice and cook
4. Add real lemon juice
5. Gradually add dry ingredient while continually whisking so not to clump or burn
6. Boil 3 minutes
7. Add 4 cups sugar (continually whisking)
8. Boil 2 minutes longer
9. Pour into jars and seal
10. Ladle jam into containers, leaving ½ head space on top. Cover containers and refrigerate. After jam has set (about 3 hours) transfer to freezer
· 4 cups water
· ½ cup lemon juice
· 1 small pkg of raspberry Jello
· 1 pkg. lite fruit pectin home jell
· 1 cups of Sugar
1. Clean beets
2. Dice beets with a food processor
3. Add water to bring to 3 ½ cups and then add ½ of lemon juice and cook
4. Combine 1 cup of sugar, 1 small package of raspberry gelatin and 1 package of lite fruit pectin home jell
5. Gradually add dry ingredient while continually whisking so not to clump or burn
6. Bring mixture to a full boil for 1 full minute – continually whisking
7. Remove from heat and continue to stir for 3 more minutes
8. Ladle jam into containers, leaving ½ head space on top. Cover containers and refrigerate. After jam has set (about 3 hours) transfer to freezer
· 6 raw beets
· 4 cups water
· ½ cup lemon juice
· 1 small pkg of raspberry Jello
· 1 pkg. Sure-Jel
· 4 cups of Sugar
1. Mix Jello and Sure-Jel together and set asside
2. Clean and wash beets, dice with a food processor
3. Add water to make 3 1/2 cups juice and cook
4. Add real lemon juice
5. Gradually add dry ingredient while continually whisking so not to clump or burn
6. Boil 3 minutes
7. Add 4 cups sugar (continually whisking)
8. Boil 2 minutes longer
9. Pour into jars and seal
10. Ladle jam into containers, leaving ½ head space on top. Cover containers and refrigerate. After jam has set (about 3 hours) transfer to freezer
Low Sugar Beet Jam
· 6
raw beets· 4 cups water
· ½ cup lemon juice
· 1 small pkg of raspberry Jello
· 1 pkg. lite fruit pectin home jell
· 1 cups of Sugar
1. Clean beets
2. Dice beets with a food processor
3. Add water to bring to 3 ½ cups and then add ½ of lemon juice and cook
4. Combine 1 cup of sugar, 1 small package of raspberry gelatin and 1 package of lite fruit pectin home jell
5. Gradually add dry ingredient while continually whisking so not to clump or burn
6. Bring mixture to a full boil for 1 full minute – continually whisking
7. Remove from heat and continue to stir for 3 more minutes
8. Ladle jam into containers, leaving ½ head space on top. Cover containers and refrigerate. After jam has set (about 3 hours) transfer to freezer
Friday, September 19, 2014
Eggless Sadness
We bring you sad news on our saga to break the egg-eater
habit. Our ladies had discovered how yummy their eggs are. They have now developed
into egg eaters. If we are vigilant with multiple checks throughout the day of
their nesting box, we are lucky to find 3 eggs from our 48 egg layers, but most
days we are down to 0. We have checked with all our resources on how to break
the habit. They have an abundance of calcium in their feed. We filled empty egg
shells with mustard but they eat
it gone – shell and all. We put golf balls in their nest so to learn it hurts
to attempt to break it. We invested in a $300 nesting box that rolls away the
egg as they lay them (which we catch our smart girls walking back and forth and
craning their necks to reach the goods).
As a last recourse, with heavy hearts we even snipped the
ends of the beaks of those we caught with mustard on their face to attempt to
detour them. We even separated those that we have caught
from the others to see if we would have eggs at the end of the day but we are
afraid that the hens have modeled this bad behavior and it is now learned by
all of them.
Our options now are to either run a petting zoo of eggs
eaters or to cull the clan and start fresh with a new flock.
We will take on the deed next week and will plan when best
to order new chicks. What it does mean is
no more eggs this year. We are so very sad to share with you this news.
s
Sunday, August 31, 2014
Labor of Love –Canning
We have been
busy preserving summer. Tonight we took
on Bruschetta in a Jar. We can’t wait to dig into this come fall, come snow, come gray skies.
Try it yourself. (And while peeling those tomatoes, tap your toes to Greg Brown's 'Canned Goods')
Bruschetta in a Jar
·
5
cloves of garlic, diced
· 1 cup dry white wine
· 1 cup white wine vinegar
· ½ cup water
· 2 tbsp sugar
· 2 tbsp basil
· 2 tbsp oregano
· 2 tbsp balsamic vinegar
· 9 cups chopped cored plum tomatoes
Try it yourself. (And while peeling those tomatoes, tap your toes to Greg Brown's 'Canned Goods')
· 1 cup dry white wine
· 1 cup white wine vinegar
· ½ cup water
· 2 tbsp sugar
· 2 tbsp basil
· 2 tbsp oregano
· 2 tbsp balsamic vinegar
· 9 cups chopped cored plum tomatoes
1. Prepare canner, jars and lids. (Clean jars and closures, heat the jars, and
place the flat lids in small saucepan, covered with water, simmering over
medium heat)
2.
Combine
garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar
in large stainless steel saucepan . Bring to a rolling boil over high heat.
Reduce heat, cover and boil gently for 5 minutes – Remove from heat.
3.
Prep
tomatoes by cutting the stem, place in boiling water for 1 minute, then in cold
water. Skin will peel off. Once all peeled, chop tomatoes.
4.
Pack
tomatoes into hot jars with ½ inch of top of jar. Ladle hot vinegar mixture
into jar to cover tomatoes, leaving ½ inch headspace. Remove air bubbles and
adjust with small plastic spatula. Adjust headspace if necessary by adding hot
liquid so ½ inch headspace remains. Wipe rim. Center lid on jar. Screw band
down until resistance is met, then increase to fingertip-tight.
5.
Place
jars in canner, ensuring they are completely covered with water. Bring to a
boil and process for 20 minutes. Remove canner lid. Wait 5 minutes, then remove
jars, cool, label and store.
Wednesday, August 6, 2014
Spaghetti Squash – God’s Gift to the Low Carb Diet
Best treat this week in your CSA box? The Spaghetti Squash!
Why? Because you cut it in half lengthwise, scoop out all seeds, submerge
in boiling water for 20-25 minute (until fork can easily pull the
squash into strand), then drain and run cold water over squash to stop cooking
process. Use fork to scrape the cook squash out of its rind, fluffing and separating
the pulp into spaghetti-like stands. YOU NOW HAVE A VEGETABLE PASTA SUBSTITUTE
THAT IS BETTER THAN PASTA!
A house hold favorite recipe is George
Stella’s Anaheim-Shrimp-Scampi. (This recipe works well to substitute in chicken vs. seafood as well) We highly recommend his recipe book ‘George
Stella’s Livin’ Low Carb’. All his recipes are winners.
Tuesday, August 5, 2014
More Produce than Can be Carried
CSA Families-
GOOD NEWS: The garden is overflowing with produce. This week you have :
· A & C Pickling Cucumbers
· Black Beauty Zucchini
· Kale
· Buran Peppers
· Tomatoes
· Jalapeno Peppers
· De Cicco Broccoli
· Spaghetti Squash
· Swiss Chard
· Eggs
·
BAD NEWS: This is now much too heavy for me to deliver as well as for each family member to carry out from their office to their car. Please stop out at the homestead and pick up your bounty. (This Wednesday evening would be ideal, but someone will be home in the evenings and this weekend if need be)
GOOD NEWS: The garden is overflowing with produce. This week you have :
BAD NEWS: This is now much too heavy for me to deliver as well as for each family member to carry out from their office to their car. Please stop out at the homestead and pick up your bounty. (This Wednesday evening would be ideal, but someone will be home in the evenings and this weekend if need be)
And we really must get nicer boxes :)
Friday, August 1, 2014
Rattlesnake Snap
This week we add beans to the weekly gathering. One of which is
Rattlesnake Snap. It is naturally sweet so a fun addition to your salads. If
you do not plan to use the green beans within the week, freeze them. A great
recipe to try:
· 2 ounces crumbled fresh goat cheese
· 1 lemon (zest of)
· 1 tablespoon lemon juice
· 2 tablespoons apple juice
· 1 clove garlic, minced
· 1/3 cup chopped fresh dill, divided
· 3/4 cup fresh corn (from 1 ear corn)
· 1 large tomato, diced
Bring a large pot of water to a boil. Add green beans and
cook just until they turn bright green and are barely tender, about 2 minutes.
Drain and cool in a bowl of ice cold water. Drain and pat dry.
Green Bean Salad with Goat
Cheese Dressing
· 1 pound green beans, trimmed· 2 ounces crumbled fresh goat cheese
· 1 lemon (zest of)
· 1 tablespoon lemon juice
· 2 tablespoons apple juice
· 1 clove garlic, minced
· 1/3 cup chopped fresh dill, divided
· 3/4 cup fresh corn (from 1 ear corn)
· 1 large tomato, diced
Dressing: Whisk together goat cheese, lemon zest and juice, apple
juice, and garlic in a small bowl. Toss green beans with half the dressing and
half the dill and spread on a platter. Top with corn and tomato, drizzle with
remaining dressing and sprinkle with remaining dill.
Tuesday, July 15, 2014
Cupola
A cupola for the chicken coop barn! Thank you to my hubby for making such a crown
jewel for me and the girls.
Zucchini Start
Excitement
of new greens -- the zucchini is here!
Spread with butter
Sprinkle with salt
Drizzle with balsamic vinaigrette
Top with shredded Parmigiano Reggiano cheese
Add to the smoker with the chicken for last hour or place on grill until tender
Smoked Chicken
Rub chicken with olive oil, sea salt and rosemary
Place in smoker for about 4 hours
Smoked
(Grilled) Zucchini
Slice
zucchini length-wiseSpread with butter
Sprinkle with salt
Drizzle with balsamic vinaigrette
Top with shredded Parmigiano Reggiano cheese
Add to the smoker with the chicken for last hour or place on grill until tender
Smoked Chicken
Rub chicken with olive oil, sea salt and rosemary
Place in smoker for about 4 hours
Thursday, July 3, 2014
Abundance!
CSA Family-
Garden is in abundance!
Today you have eggs, lettuce, a few beets and of course Swiss
chard, but new are a few carrots and kale! There are three different kinds of kale
in your package, each with their own unique taste. It was new to us and we both
had a different favorite. Like Swiss chard, the kale stem is bitter so for a salad we cut the
leaf away from the stem.
We are very close to having cucumbers, zucchini and tomatoes ready, maybe as early as next week.
When visiting the farm again, we now have the Hebl heard
crazing behind us. It was so lovey to chat with them while harvesting the garden
last evening. Three calves tucked under the fence and grazed the vineyard area.
No harm and they are so sweet. It got one of us excited for goats. :)
Tuesday, July 1, 2014
Storm :(
Down for the count:
· 1 flag pole
· 2 doors off the grill
· 2 trees
· ¼ of the sunflowers and 2 rows of tomato plants buried from the wood pile being pushed over
· 1 Chicken coop moved 3 feet off its foundation;
· 2 Cornish rock meat birds are missing– can we tell you again how dumb this breed is?
· 1 flag pole
· 2 doors off the grill
· 2 trees
· ¼ of the sunflowers and 2 rows of tomato plants buried from the wood pile being pushed over
· 1 Chicken coop moved 3 feet off its foundation;
· 2 Cornish rock meat birds are missing– can we tell you again how dumb this breed is?
Such is life on the open range.
Wednesday, June 11, 2014
Beet and Spinach Salad
· 2-3 Beets
· Spinach
· Goat or Blue Cheese
· 1-2 Apples
· Bacon (half to whole package)
1. Preheat oven to 350 degrees
2. De-stem and clean beets
3. Place beets on foil (on the tray) and coat with dressing (below)
4. Wrap beets in foil and roast in for 60 minutes at 350 degrees
5. Microwave bacon, cool so can handle, and snip into small bite sizes with kitchen scissors
6. Cut apple in to small chunk pieces.
7. Slice roasted beats thinly
8. On chilled dinner plates, layer spinach, sliced beets, apple chunks, cheese and bacon
9. Drizzle with Honey Mustard Balsamic Vinegar and Oil dressing and enjoy
Honey Mustard Balsamic Vinegar and Oil Dressing:
- ¾ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- salt and freshly ground black pepper to taste
1. Wisk mustard and vinegar briefly
2. Place the mustard-vinegar mixture along the with oil, honey and seasonings in a blender and mix for about 10 seconds (or fully combined)
3. Transfer to a glass container and let stand for 30 minutes to let the flavor meld
4. Give the dressing a good shake immediately before servings
5. Makes a 1 cup batch of dressing, will keep for one month
· Spinach
· Goat or Blue Cheese
· 1-2 Apples
· Bacon (half to whole package)
1. Preheat oven to 350 degrees
2. De-stem and clean beets
3. Place beets on foil (on the tray) and coat with dressing (below)
4. Wrap beets in foil and roast in for 60 minutes at 350 degrees
5. Microwave bacon, cool so can handle, and snip into small bite sizes with kitchen scissors
6. Cut apple in to small chunk pieces.
7. Slice roasted beats thinly
8. On chilled dinner plates, layer spinach, sliced beets, apple chunks, cheese and bacon
9. Drizzle with Honey Mustard Balsamic Vinegar and Oil dressing and enjoy
Honey Mustard Balsamic Vinegar and Oil Dressing:
- ¾ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- salt and freshly ground black pepper to taste
1. Wisk mustard and vinegar briefly
2. Place the mustard-vinegar mixture along the with oil, honey and seasonings in a blender and mix for about 10 seconds (or fully combined)
3. Transfer to a glass container and let stand for 30 minutes to let the flavor meld
4. Give the dressing a good shake immediately before servings
5. Makes a 1 cup batch of dressing, will keep for one month
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