tag:blogger.com,1999:blog-62530121635320792542024-03-21T10:55:09.315-05:00Grow Where You Are...exploring how to live more sustainably wherever you are, using what you have.Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-6253012163532079254.post-58920572174340769922014-02-10T20:35:00.000-06:002014-02-10T20:35:40.558-06:002014 Texas Organic Farmers and Gardeners Assn Conference: The Time Is Now<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4PKWVV6cqS4vVkjeBKK9S0qgzU2AcJ69iPNgWdUI-AcNmCblRTfqUy-JSTHmBkian1y3x0PvCtRFzn1jm3v3koJ_yBAY3ZkG3Dm3eEyFGGfW6_BoGLLfxSeZ8SvR_2fcRl5W1l4jHcMj/s1600/131.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4PKWVV6cqS4vVkjeBKK9S0qgzU2AcJ69iPNgWdUI-AcNmCblRTfqUy-JSTHmBkian1y3x0PvCtRFzn1jm3v3koJ_yBAY3ZkG3Dm3eEyFGGfW6_BoGLLfxSeZ8SvR_2fcRl5W1l4jHcMj/s1600/131.JPG" height="320" width="239" /></a>I'm a board member of the <a href="http://www.tofga.org/" target="_blank">Texas Organic Farmers and Gardeners Association</a>. <a href="http://www.tofga.org/" target="_blank">TOFGA</a> is a statewide organization supporting organic and sustainable agriculture, and the farmer is our focus. <br />
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Our major undertaking is an annual conference, and I just returned from our 2014 get together in Houston. It's always a fun time with great food, and it's often the only opportunity we have to see some of our friends throughout the state, so we look forward to it for both the educational and social aspects. <br />
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This year we noted some changes, which I feel are indicative of a broader change in sustainable agriculture in Texas. <br />
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<a href="http://www.tofga.org/" target="_blank">TOFGA</a> is one of the few places you can find people to talk about things like small animal husbandry, backyard livestock, GMOs and how to run a raw milk dairy. <a href="https://www.dropbox.com/s/utd0sxk79qfls1e/TOFGA2014ConferenceProgramFinal.pdf" target="_blank">We cover all the usual subjects</a> - specialty crops, composting, farmers' markets, etc., but we also hit the livestock track, which is where I saw the big difference this year.<br />
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Usually, we provide the livestock classes and may get 4-5 people in each class. They appeal to a targeted niche audience, so that's not unusual, but his year we had 15-20 in each class. And not just grass fed beef production (there were 35 in that class). <br />
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Our livestock track covered pastured poultry, pasture-based goat dairy, grass fed beef, high-density grazing, pastured swine and sheep, and raw milk production. Not your average everyday gardening conference. And there were a lot of folks there to learn. <br />
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We brought in some of our heavy hitters to teach:<br />
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<b>Jon Taggart</b> of <a href="http://www.burgundypasturebeef.com/" target="_blank">Burgundy Pasture Beef</a> talked about sustainable practices in grass fed beef - he's seeing some changes in the industry that he's not happy about. Grass fed is grass fed - why is there discussion about that?<br />
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<b>Stuart and Connie Veldhuizen</b> spoke about raw milk dairy farming, and if you've had some good Texas cheese, you've probably had theirs. <a href="http://www.veldhuizencheese.com/" target="_blank">Veldhuizen Cheese</a> has a <a href="http://www.veldhuizencheese.com/products-page/cheeses/redneck-cheddar/" target="_blank">Redneck Cheddar</a> that is truly amazing, and Stuart has developed a method for building cheese caves using <a href="http://www.reporternews.com/news/2010/aug/21/this-cheese-stands-alone/?print=1" target="_blank">papercrete</a> that is both simple and cost-effective. And...they bring cheese samples to their workshops, so of course they are well attended! <br />
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<b>Betsy Ross</b> of <a href="http://sustainablegrowthtexas.com/" target="_blank">Sustainable Growth Texas</a> discussed soil health and high density grazing. Ranchers are in effect grass farmers, so they must keep the health of their soil as the highest priority. She's been working closely with Kim and Laurie at <a href="http://barkingcatfarm.com/" target="_blank">Barking Cat Farm</a> in West Tawakoni, so we are reaping the benefits of her mentorship here in north Texas. <br />
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What does that mean for Texas? Hopefully, more access to meat, eggs and milk from some new small, sustainable farms. Homegrown food that is native Texan. I'm all for it.<div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com0tag:blogger.com,1999:blog-6253012163532079254.post-42172253839015859072013-12-31T20:34:00.000-06:002013-12-31T20:39:44.877-06:00Resolutions<div class="separator" style="clear: both; text-align: center;">
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I like to make resolutions for the New Year. I feel like it gives me some focus, some direction, even if it only lasts for a week or so (just kidding).<br />
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This year we've had a number of changes that are causing me to reevaluate some of the things I do habitually, and I thought I would share them just as an opportunity to get them out there. Kind of like sending them to the universe to see what it sends back.<br />
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Here they are:<br />
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<b>1. Be more open.</b> You can learn a lot by just listening, and even when you don't agree with what the other person is saying, you may get some insight. <br />
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<b>2. Relax.</b> It may not all get done, but if I don't enjoy it, what's the point?<br />
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<b>3. Spend more time with friends and family.</b> <br />
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<b>4. Finish some of those projects I have packed away</b> (like that quilt that just needs a binding...)<br />
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<b>5. Plant a community garden</b>. This is my big one for this year, and it's going to take a community to get it done. <a href="http://holycrosscg.wordpress.com/" target="_blank">Check out our blog for progress reports.</a> <br />
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<b>6. Learn how to ferment.</b> I've done some rudimentary fermenting (carrots and such) but I'm far from being competent. I'd like to feel more comfortable. <br />
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<b>7. Be less critical</b>. It's easy to criticize what other people are doing, but not so easy to do it yourself. I salute those who put themselves out there, whether I agree with them or not. <br />
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<b>8. Worry less.</b> I'm a worrier. It drives me crazy, raises my blood pressure, and accomplishes nothing, so I'm over it. I'll let you know how I do :-)<br />
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<b>9. Try some recipes I've always wanted to make. </b> I've been pinning to my <a href="http://www.pinterest.com/GrowWhereYouAre/" target="_blank">Pinterest</a> board for more than a year, and there are a number of things on there I've not yet attempted, so bring it on!<br />
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There's something about the new year that always seems clean, unsullied and beckoning. I'm wishing each of you a 2014 that brings you closer to where you really want to be! Happy New Year!<br />
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Love,<br />
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<span style="font-size: large;">Trish</span><br />
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<br /><div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com0tag:blogger.com,1999:blog-6253012163532079254.post-15141729905541039462013-10-30T21:53:00.000-05:002013-10-30T21:53:27.846-05:00Local Meat in DallasWe are truly blessed in Dallas. It used to be that you bought a side of beef, stored it in your deep freeze, and it fed you for 6 months to a year, depending on the size of your family. I bought half a lamb a few years ago, and had to shuffle it to my friends when we spent four days without power due to downed tree. It wouldn't have been possible to do that with a side of beef.<br />
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<span style="font-size: small;">I see you!</span></h2>
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I've purchased local meat from several farmers. In the Dallas area, there are a number that sell meat at Farmers Markets or provide home delivery, and here are some of my favorites: <br />
<a href="http://livestockfirstranch.squarespace.com/" target="_blank">Livestock First Ranch</a> <br />
<a href="http://www.rehobothranch.com/" target="_blank">Rehoboth Ranch</a><br />
<a href="https://www.facebook.com/barmranchtaylor" target="_blank">Bar M Ranch</a><br />
<a href="http://juhacattlecompany.com/" target="_blank">Juha Ranch</a><br />
<a href="http://www.burgundypasturebeef.com/public_home.php" target="_blank">Burgundy Pastured Beef</a><br />
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In addition, if you need a special cut quickly, the<a href="http://localyocalfarmtomarket.com/" target="_blank"> Local Yocal </a>just off the square in McKinney runs a full service retail butcher shop carrying locally raised beef from Matt Hamilton's Genesis Beef. They also carry local chicken, pork, lamb, goat, eggs, dairy and honey. Good stuff. <br />
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If I'm picking up at a farmers market, I like to call ahead and preorder. Farmers like to know they have orders before they get to market, and this helps them make sure they have enough product. Additionally, some have limited eggs and give priority to orders that include meat, so it's a good idea to get on their list before market day.<br />
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<b>Don't be afraid to ask questions. </b> Every one of these farmers is proud of what they produce, and happy to talk about it with you. <b>Know your farmer!</b><br />
<br /><div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com0tag:blogger.com,1999:blog-6253012163532079254.post-54237616488189991842013-10-16T11:19:00.000-05:002013-10-30T13:05:03.269-05:00Thoughts on Sustainability - Water<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDAZnOHPvNmcGA6JrVFf3DX57wzNvVah6T0nLrds_pzEaWQ1s0yMHOzWtpvh25mU5Xvr8qaKMSguvQCqd64RcWw57JmR-5xU-t7cKT_p3Gb_agt2uqCP28fG3ACHu58PTdpEVyT5fkvOi0/s1600/water-1373975546ODr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDAZnOHPvNmcGA6JrVFf3DX57wzNvVah6T0nLrds_pzEaWQ1s0yMHOzWtpvh25mU5Xvr8qaKMSguvQCqd64RcWw57JmR-5xU-t7cKT_p3Gb_agt2uqCP28fG3ACHu58PTdpEVyT5fkvOi0/s400/water-1373975546ODr.jpg" width="400" /></a></div>
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I've written about this before, but to me sustainability really means living with a light footprint. That includes not using more than you need, wasting resources - <b><span style="color: blue;">whether you can afford them or not. </span></b><br />
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It seems like this should be a no-brainer, but I encountered someone in the past week that left their sprinklers on while it was raining. Their response to me when I brought it up (to let them know in case they hadn't noticed) was oh well...it's just a little water. <br />
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My city doesn't have the best record for water conservation. San Antonio, on the other hand, has made some serious changes in how it operates and has reduced water consumption by 70%! What makes that number even more amazing is that while reducing the overall consumption, the city has grown drastically. <a href="http://usatoday30.usatoday.com/news/nation/environment/story/2011-10-10/texas-drought-san-antonio-water/50723664/1" target="_blank"> In a 2011 article</a>, the city was lauded for using<br />
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<span style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 14px; line-height: 22px;"><i>the same amount of water in 2009 that it did in 1984 — about 65 billion gallons a year — even though its population has soared 67% since then to 1.3 million...</i></span></blockquote>
North Texas has a major issue with mosquitoes and West Nile Virus, and much of that is due to our addiction to automatic sprinkler systems. I know that we all like to put these things on autopilot, but we leave ourselves open to diseases such as fungus when we don't take a look at the area before we water to make sure it actually needs it. This also allows us to empty any standing water so that we aren't a breeding ground for those pesky mosquitoes.<br />
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So - first requirement for sustainability: <span style="color: blue;"><b>BE PRESENT</b></span>. Know what systems you have and use them as a tool when you need them, not on a predetermined schedule. <br />
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Any tips or tricks you use to ensure you aren't wasting this resource? I'd love to hear about them!<div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com0tag:blogger.com,1999:blog-6253012163532079254.post-20445188803704451552013-10-10T09:13:00.004-05:002013-10-24T13:08:56.288-05:00Never enough...Do you ever feel inadequate? As if there is just NO WAY you could do what these bloggers do and still have a sane, productive life? That's where I'm at right now. <br />
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I'm heading in a different direction. One that enhances my life rather than making me feel guilty for not doing more and crazy when I do. I'm looking for those sustainable actions that add value to my lifestyle, and benefit my family and community. <br />
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I've been working in a small garden with an ESL program at my church, and developing a community garden project there as well. Pivotal moment: After we planted the children's garden, my little gardeners all took their parents by on the way home to see what they had planted. In a few weeks, we'll start cutting the greens and lettuces and use them to provide a salad for the children. All in the interests of showing them what real food looks like and where it comes from.<br />
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I'll post pictures soon - it's not finished yet, or pretty (yes I want it to look fabulous) but<a href="http://www.craftster.org/forum/index.php?topic=383518.msg4540646#msg4540646" target="_blank"> this picture was the inspiration for the project:</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3e356xYVrtZRVAKl20SOiw6wDtb1Ik-ystO2aK6bFgHdQDcmMk3AyIssx73RiU3WUGL1cZK8miiN2rLq-jEN6DmvJubbkKDH2FTxH5L29kZ92rn7dAxa70YSOLoIODdCYcVcYD9ibVTl2/s1600/Craftster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3e356xYVrtZRVAKl20SOiw6wDtb1Ik-ystO2aK6bFgHdQDcmMk3AyIssx73RiU3WUGL1cZK8miiN2rLq-jEN6DmvJubbkKDH2FTxH5L29kZ92rn7dAxa70YSOLoIODdCYcVcYD9ibVTl2/s400/Craftster.jpg" width="400" /></a></div>
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So cute! And of course, over the top when you compare it with ours. We went with hand prints instead of spots so the children could help paint, and they love that it's theirs. </div>
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I think everyone should be involved in a community project of some type. It benefits the those in your area, helps you to get to know your neighbors, and develops a sense of community for your children - and that's the part I think is the most important. </div>
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Okay - here is the finished picture - I think it turned out well!</div>
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<div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com0tag:blogger.com,1999:blog-6253012163532079254.post-14010281950571051582013-09-20T11:52:00.000-05:002013-09-20T11:52:11.272-05:00How big is your food system?<div class="separator" style="clear: both; text-align: center;">
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Last week I did an exercise with a 6th grade class in preparation for the fall planting in their school garden. What interested me the most was the way they see food. <br />
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Simple. Farm to fork. <br />
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But when we talked about it and I walked them through how many people are involved, they were surprised.<br />
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We started with an industrial food system:<br />
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Seed grower<br />
Seed distributor<br />
Farmer<br />
Transporter<br />
Wholesaler / Distributor<br />
Processor / Manufacturer<br />
Transporter<br />
Grocery store / restaurant<br />
Consumer<br />
Landfill or compost<br />
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Then discussed a locally based system:<br />
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Farmer<br />
Farmers Market<br />
Consumer<br />
Compost<br />
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And ended with the simplest system:<br />
Gardener who saves seeds, grows and composts = a food system of one.<br />
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Obviously there are many variations on this theme, but the thought that kept popping into my head was something I read in Dawn Gifford's new e-book, Sustainability Starts At Home.<br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;">When the continuous operation of a system relies on a long and complex chain of suppliers and resources, all running smoothly, that’s pretty much a textbook example of an unsustainable system.</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px;">~ Dawn Gifford, </span><a data-hovercard="/ajax/hovercard/page.php?id=117556317430&extragetparams=%7B%22directed_target_id%22%3A0%7D" href="https://www.facebook.com/SmallFootprintFamily?directed_target_id=0" style="background-color: white; color: #3b5998; cursor: pointer; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.800000190734863px; line-height: 18px; text-decoration: none;">Small Footprint Family</a></blockquote>
I think we all understand that things with a lot of moving parts are inherently unstable, but when we look at the processes we operate in every day under that microscope...well, it's unnerving.<br />
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I asked the kids how they felt about all those people handling their food...and they were unsure, but didn't quite know why. I asked them if they felt things could go wrong, and they agreed. And when I asked them which system they preferred, it was unanimous.<br />
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We'll be planting the garden next week, and I'm going to challenge the class to go to a farmers market this month and write about it. I'll let you know what they have to say :-)<div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com0tag:blogger.com,1999:blog-6253012163532079254.post-53370570730514188622013-08-02T15:00:00.003-05:002013-08-02T15:01:25.941-05:00Healthy smoothies<div class="separator" style="clear: both; text-align: center;">
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We've been making smoothies since my son was small. He was a picky eater (which we've managed to overcome), and smoothies were the crown jewel for getting nutritious foods into his little body.<br>
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I went to Smoothie King for the first time last week to check it out, and was completely floored by the <a href="http://www.smoothieking.com/smoothies/nutritional-chart.php?sort=function&direction=-1" target="_blank">amount of sugar in their concoctions</a>. 58g of sugar will make even the calmest child spin like a top - my son won't be getting these. I also don't allow him to have artificial sweeteners. This is my opportunity to train his taste buds, and processed children's foods are over the top sweet, not to mention the health issues with the fake sugars they sometimes add.<br>
<a href="http://growwhereyouare.blogspot.com/2013/08/healthy-smoothies.html#more">Read more »</a><div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com0tag:blogger.com,1999:blog-6253012163532079254.post-20285463125354145502013-07-29T07:32:00.000-05:002013-07-29T07:32:25.410-05:00Too Many Tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2RiXP9BwhKXhvgLKmHdcaXeIPtFm6GI-v6bAMp9heUzCg5pu4O1s630JGq4F0t33S9jErhhFlzKji1MjwPVE6Vk5wo9TXpaHl1Inyw5ZXiFdC2HX30cxYZdoTK-04dhbAoyVu0Orix6I/s1600/toomanytomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2RiXP9BwhKXhvgLKmHdcaXeIPtFm6GI-v6bAMp9heUzCg5pu4O1s630JGq4F0t33S9jErhhFlzKji1MjwPVE6Vk5wo9TXpaHl1Inyw5ZXiFdC2HX30cxYZdoTK-04dhbAoyVu0Orix6I/s640/toomanytomatoes.jpg" width="609"></a></div>
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We've all had this happen. You plant just one more tomato plant, because, you know - there's a little more room and it's a shame not to use it....then BAM! You've got a bucket of tomatoes sitting on your counter and no time to do anything with them. Let me help you.<br>
<a href="http://growwhereyouare.blogspot.com/2013/07/too-many-tomatoes.html#more">Read more »</a><div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com0tag:blogger.com,1999:blog-6253012163532079254.post-81324784164853985602013-07-22T10:11:00.000-05:002013-12-29T20:37:52.612-06:00The Magic of Curry<div class="separator" style="clear: both; text-align: center;">
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I never had curry growing up, but in the past few years I've learned to love it. Yellow curry is my favorite, and I've tried several recipes and have ended up with one of my own that changes a little every time I make it. Side benefit - this works well with a gluten free diet.<br>
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Curry is an amazingly healthful dish when made with the right ingredients. Organic, full fat coconut milk and the spices that make curry flavorful. Most curry powders are a mix of traditional spices - turmeric, cumin, coriander, cardamom, fennel, ginger and mustard are a few that may be included. Turmeric is the spice that makes curry yellow (I always add extra), and that one spice alone imparts benefits in the treatment of inflammation, which is why I started eating curry in the first place! There is some talk of it being beneficial for cancer and Alzheimer's patients, but at this time I don't believe there are any clinical studies being conducted. Since an herb can't be patented, companies aren't going to spend research dollars to determine their benefits - rather they will research the compounds and create a synthetic version.<br>
<a href="http://growwhereyouare.blogspot.com/2013/07/the-magic-of-curry.html#more">Read more »</a><div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com1tag:blogger.com,1999:blog-6253012163532079254.post-65571438517755129222013-07-10T07:58:00.000-05:002013-07-10T07:58:21.179-05:00Natural Sleep Enhancers for the Closet Insomniac<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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Have you ever had insomnia? I've had it in a BAD way the past few years, and I guess it's expected as we get older and our bodies change. But I still hate it. There have been days when I can't keep my eyes open but as soon as I lay down, I know it's hopeless. <br />
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I've tried numerous things with small amounts of success, and finally turned to some of my blogger friends for their input. They sent me some great ideas, and I decided to put them all together in one place for easy perusal. Enjoy - and sweet dreams!<br />
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1. Everyone should try these steps. <b>Sometimes changing your routine can make the most difference.</b><br />
<b><a href="http://www.happy-mothering.com/02/health-2/wellness/natural-remedies-for-insomnia/" target="_blank">Natural Remedies for Insomnia</a>, from <a href="http://www.happy-mothering.com/" target="_blank">Happy Mothering</a></b><br />
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2. Check out<b> <a href="http://www.realfoodrn.com/" target="_blank">Real Food RN</a></b> for some lighting software for your computer - I downloaded it today. <br />
<a href="http://www.realfoodrn.com/15-sleep-enhancing-tips-that-really-work/" target="_blank"><b>15 Sleep Enhancing Tips That Really Work</b>!</a><br />
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3. This has made such a difference for me, and for my husband as well! Taking calcium before bedtime gets two thumbs up :) <b><a href="http://butternutrition.com/insomnia-calcium-stress-hormones/" target="_blank">Insomnia, Calcium & Stress Hormones</a> from <a href="http://www.butternutrition.com/" target="_blank">Butter Nutrition</a></b><br />
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4. A great discussion of supplements and what they can do for you from <b><a href="http://healthylivinghowto.com/" target="_blank">Healthy Living How To</a>: <a href="http://healthylivinghowto.com/1/post/2013/06/sleep-and-stress-why-youre-not-sawing-logs.html" target="_blank">Sleep and Stress: Why You're Not Sawing Logs</a></b><br />
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5. I'll give this a try. I love that she explains the science behind each ingredient and why you should use it, and I'm always up for a warm drink before bed. <b><a href="http://butterbeliever.com/sleepy-milk-bedtime-snack-insomnia-remedy/" target="_blank">Sleepy Milk</a> from <a href="http://butterbeliever.com/" target="_blank">Butter Believer</a></b><br />
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6. Some websites tell you to avoid sugar before bed, but this is an interesting discussion of how to use it to your advantage. I made this today - so simple! <b><a href="http://butterbeliever.com/how-to-fall-back-asleep/" target="_blank">How to Fall Back Asleep</a> by <a href="http://butterbeliever.com/" target="_blank">Butter Believer</a></b><br />
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7. Lastly - if you think low magnesium might be the culprit, <a href="http://foodrenegade.com/" target="_blank"><b>Food Renegade</b></a> has instructions for making your own magnesium oil. Very easy - not expensive, and if you have sore muscles you can spray it right where you need it! It goes a long way so just make small amount to start. <a href="http://www.foodrenegade.com/how-make-magnesium-oil/" target="_blank"><b>How to Make Magnesium Oil</b></a><br />
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What do you do to help you sleep?
<div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com0tag:blogger.com,1999:blog-6253012163532079254.post-10801009258721479562013-06-28T16:22:00.001-05:002013-06-28T16:22:11.546-05:00Book Review: Gaining Ground, by Forrest Pritchard<div style="text-align: left;">
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://amzn.to/14RQyBB" target="_blank">Gaining Ground</a></td></tr>
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When I saw a press release about this book prior to its publication, I knew it was one that I wanted on my reading list. (As a disclaimer, <a href="http://smithmeadows.com/front-page/mission/" target="_blank">Forrest Pritchard</a> is a follower of<a href="http://www.polyfacefarms.com/" target="_blank"> Joel Salatin's</a> so you know upfront what you'll get here - a strong focus on animal husbandry and allowing the products of his farm to reach his customer unadulterated with additives, chemicals or "unnecessary messing with.")</div>
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I found the story interesting and well written; Forrest isn't shy about the lack of experience he carried into his farming career or the mistakes he's made. I've heard some elements of his story from other farmers, as his exploits and theirs follow a similar path. Many farmers have told me of trouble selling their produce and meat in their own communities, of being forced to travel a good distance to a heavily populated city center in order to be fairly compensated for their labor. As Forrest writes, "Talent at home goes wasted."<br />
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One of the most interesting episodes to me is his attempt to finally clear out the synthetic fertilizer that had been stored on his ranch, with the outcome leading me to wonder how many farming families have been harmed simply by proximity to these chemicals. There is also a heartfelt discussion on the ethics of raising animals for slaughter - I have renewed respect for sustainable livestock farmers. <br />
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Forrest is at heart an entrepreneur. He tries different avenues to create income from the farm, from firewood to eggs to meat, and his first foray into the world of farmers markets is heartbreaking. He struggles with unscrupulous butchers, customers who expect everything for nothing, and equipment that is past its prime and held together with baling wire. I enjoyed the descriptive narrative around the growth of his business and the genesis of his farming manifesto. In 1997 he had his last factory farmed cheeseburger, and the mental shift that accompanied this decision had its origin in his closer proximity to the food chain. <b>That may be the key for our small farmers, with the current popularity of backyard chickens and vegetable gardening increasing exposure to livestock and homegrown goodness. </b><br />
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<a href="http://amzn.to/14RQyBB" target="_blank">Gaining Ground</a> is a feel good story that has an underlying message - a message to take what you have and make a difference. As Joel Salatin says,<b> it's an important book for those who will never farm</b>, because Forrest's story is played out daily across this country in the lives of small farmers. Until the consumer understands the value of their purchase when they buy from a small, sustainable farmer, and the impact it has on our local economies, our local food infrastructure will continue to grow slowly.<br />
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Two thumbs up!<div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com0tag:blogger.com,1999:blog-6253012163532079254.post-15009841693047972032013-06-27T00:04:00.000-05:002013-06-27T00:04:09.070-05:00Power to the Peach!<div class="separator" style="clear: both; text-align: center;">
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I love peaches. Every syrupy, sticky drop. My husband hates them, which means more for me :-) <br />
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I ended up with a few pounds this week and decided to make a couple different things, since I haven't done anything with peaches since last spring. I ate a few before we started so my yields weren't as high as I would have liked but hey, if you're cooking, you get to eat as you go, right? I dragged out my dehydrator and set up a few trays to dry, then hit the stove for some jam. I'll save the dehydrating for another post but there's a photo above that you can gander at if you'd like.<br />
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I need to say up front that I'm not big on liquid pectin. It's okay, but I think it changes the taste of the jam, reducing the intensity of the flavors. Not my goal in this exercise. Besides, I like a softer set, not something that reminds me of jello. And - most important - you can heat this up and pour it over vanilla ice cream for a moment of bliss. Can't do that if it's got the consistency of that nasty condensed cream of mushroom soup I used to use in casseroles before I realized there was a better way. <br />
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The peach recipe I love to make (my son ate it off a spoon today and tried to steal a jar for himself) is very simple, basically a peach preserve, but with a special ingredient that gives it a punch. Cointreau. Have you ever added it to your peaches? It makes them AMAZING. Give it a try. <br />
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<tr><td class="tr-caption" style="text-align: center;">Lovely peach preserves :-)</td></tr>
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<b><span style="font-size: large;">Peach Preserves with Cointreau</span></b><br />
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4 cups chopped peaches (9-10 peaches)<br />
2 cups granulated sugar (I like organic, <a href="http://amzn.to/12rwXTr" target="_blank">like this</a>)<br />
1 1/2 tsp lemon juice<br />
2 tbsp Cointreau<br />
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When making jam or preserves I peel the peaches, and there are a few ways to accomplish that. The easiest is to pop the whole peach in the freezer as soon as it becomes ripe. It needs 6-8 hours to freeze solid, then you can defrost and during the thawing process the skins will slide right off. (You can only do this if you are making jam or preserves; as with tomatoes, freezing changes the consistency of the fruit.) If the texture of the peach is perfect, it's easy to peel, but just a little past optimal ripeness and you're peeling mush. Last resort is blanching. I hate this, but I will do it if I have to. Anything to get that lovely peach jam on my tongue. To blanch, drop the peaches in boiling water for about a minute, then pull them out and the skins will crack and slough off.<br />
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Place the chopped peaches and sugar in a large saucepan on low heat. Let them cook together until the peaches are translucent, then turn up the heat to a medium boil, stirring to prevent sticking. I usually use a masher or immersion blender at this point, because I don't like big chunks. I am a very persnickety jam eater. The peach mixture will need to cook down and thicken until it comes off the spoon in one sheet rather than in drops. Once it's thick enough to sheet you can turn off the heat, add the lemon juice and Cointreau, and stir. Make sure you taste it at this point before anyone else gets any. Just because. <br />
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I usually can this recipe, although you can just stick it in the fridge and eat it up. To can it, use a hot water bath canner and process for 10 minutes. Makes 3-4 half pints. <br />
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Enjoy! <br />
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<br /><div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com0tag:blogger.com,1999:blog-6253012163532079254.post-26959316137971373992013-06-20T07:36:00.000-05:002013-06-20T07:36:11.137-05:00Ruminations in the garden<div class="separator" style="clear: both; text-align: center;">
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Sometimes my brain gets to racing with all the things on my to-do list. I'm an avowed procrastinator, and if I have a lot to get done, you're sure to find me puttering in the garden. Can you tell this is one of those times?<br>
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I've come to term with this, as it's not so much avoidance as letting things percolate. After some time in the garden things seem to fall into their natural place, and projects that were taking forever to get done are accomplished in a flash. <br>
<a href="http://growwhereyouare.blogspot.com/2013/06/ruminations-in-garden.html#more">Read more »</a><div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com0tag:blogger.com,1999:blog-6253012163532079254.post-20325988274568085722013-06-17T07:18:00.000-05:002013-06-20T07:55:32.823-05:00Invaders<div class="separator" style="clear: both; text-align: center;">
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Yuck. This is what I saw the other day as I conducted my "security check" of the garden. Not my favorite house guests!! I saw an adult that must have been the mothership because she was about as big around as a quarter. I've been spraying the bugs directly with soapy water and using diatomaceous earth. <br />
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How do you handle squash bugs?</div>
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<div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com4tag:blogger.com,1999:blog-6253012163532079254.post-68144000946857680882013-06-01T13:11:00.000-05:002013-06-01T13:11:02.255-05:00Mystery Plant<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Chaos Garden</td></tr>
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I've mentioned my Chaos Garden before - it's the fabulous garden that's grown up in the compost pile I had to move due to an adventurous dumpster diving dog. I thought I had a very cool lemon cucumber...but I have to tell you it's starting to look more like a pumpkin. Yes, a very large pumpkin, and there are about 15 plants that are growing like kudzu right now...and they are spreading about six inches every day It's going to be Halloween in July for us!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvMGFn7tT8PTk7Q7Q490jE_JIocO8SAJN9kOQpZ_jI8MMTy6MqSH9XIf2Fmb1H110jMAyhEro73-0U6DiVldmwstOPMbuTRjV7LKqZWrYFYbCIAz9cLeT1WdZ1AyeImLacVvuM4IpSpdr/s1600/pumpkin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvMGFn7tT8PTk7Q7Q490jE_JIocO8SAJN9kOQpZ_jI8MMTy6MqSH9XIf2Fmb1H110jMAyhEro73-0U6DiVldmwstOPMbuTRjV7LKqZWrYFYbCIAz9cLeT1WdZ1AyeImLacVvuM4IpSpdr/s400/pumpkin.jpg" width="400" /></a></div>
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Have any of you grown pumpkins before? <div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com0tag:blogger.com,1999:blog-6253012163532079254.post-68304871657999499652013-05-23T18:15:00.002-05:002013-05-23T18:15:42.191-05:00Blossom End Rot<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GdX_1OIuqOFKIEOlJoJXSGnuuVcdjFDHbG8KRXXRUrDd7SQKiL37iMFPRUhZCx_ioavQ6nJDzMBDCWCJzfvTRrxdHlyw0IXbj2VzJVZk9kfgrFFNQMDRIWzmiwQ3R2_h9XaQyihyphenhyphenbcOR/s1600/chaos+garden.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GdX_1OIuqOFKIEOlJoJXSGnuuVcdjFDHbG8KRXXRUrDd7SQKiL37iMFPRUhZCx_ioavQ6nJDzMBDCWCJzfvTRrxdHlyw0IXbj2VzJVZk9kfgrFFNQMDRIWzmiwQ3R2_h9XaQyihyphenhyphenbcOR/s400/chaos+garden.jpg" width="400" /></a><span style="font-size: large;">Calcium<i>.</i></span> We all need it. Our plants need it too, and they let us know very clearly when they are deficient. If you've ever had a zucchini lose its blossom and start to rot, you know that sinking feeling of being out of control. We hate to put all that effort into our garden and then watch it rot.<br />
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My Chaos Garden, which grew in my compost pile, is having this problem, and my friend Justin Duncan of <a href="https://www.facebook.com/XeriscapingSolutions" target="_blank">Xeriscaping Solutions</a> gave me an interesting solution. We boiled about a dozen eggshells for 20 minutes or so (I'll warn you, don't use your good pan - the residue is <i>really</i> difficult to remove). After letting the water cool we strained it, put it in a spray bottle and sprayed it on the leaves for immediate absorption. The plants seemed to like it. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg95iT4CVQqU0j62XvTSNIx71_euC5qQsiCfR40rlDwQ8XMEqrqYu6TRFQNzNsqFMOtEszOWh1j5jvKAPrMlIUf3GanUs8B-pYshjX0j8X2aTyyU1VV6nwFt-fgJyr3tNmm6SL9eBg_NyWM/s1600/blossom+end+rot.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg95iT4CVQqU0j62XvTSNIx71_euC5qQsiCfR40rlDwQ8XMEqrqYu6TRFQNzNsqFMOtEszOWh1j5jvKAPrMlIUf3GanUs8B-pYshjX0j8X2aTyyU1VV6nwFt-fgJyr3tNmm6SL9eBg_NyWM/s200/blossom+end+rot.jpg" width="149" /></a></div>
I had already lost several zucchini, and the ones on the plants now seem to be larger. I'll be spraying this a couple times per week to see if I can gauge how much it needs. Here's a picture of what blossom end rot looks like in a zucchini:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4uYWRZDQgN_xUpkGGxwuqiJ6W9mBY_3CUI535jd-vdZiw1xYCTAVc3gvvamYL3YUERmQcPZUIJppe0zfsqBwpAQLa-xmyxkH8RGY89ouiLp_gYDCWf53OqI0LkGJL1daeU5HgGPrtPIz/s1600/Better+zucchini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4uYWRZDQgN_xUpkGGxwuqiJ6W9mBY_3CUI535jd-vdZiw1xYCTAVc3gvvamYL3YUERmQcPZUIJppe0zfsqBwpAQLa-xmyxkH8RGY89ouiLp_gYDCWf53OqI0LkGJL1daeU5HgGPrtPIz/s320/Better+zucchini.jpg" width="320" /></a>And this is what the plant looks like now, after spraying twice. The zucchini look fine. You can see the affected fruit in the bottom of picture - it's actually older than the two perfect zucchini you see in the photo, just stunted. This is definitely something I'll add to my gardening arsenal. Thanks Justin!<div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com1tag:blogger.com,1999:blog-6253012163532079254.post-16868738273171334072013-05-21T13:43:00.000-05:002013-05-21T13:43:04.317-05:00Changing Your Diet Series: My Gluten and Grain Free Story<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-fKUzXU7OlVzIM6Iv0hmR_2jtcGfLKGED07wgpRJGhy57lYbWwPA04meUdS5diHkBfa8IS_OMsfTqXeIMpkoSBxc9YG_xnH2AuPYX9Sa52tJTOSaMT2pISUCahUyxt6hu6f7E_so-NIi/s1600/No+grain.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-fKUzXU7OlVzIM6Iv0hmR_2jtcGfLKGED07wgpRJGhy57lYbWwPA04meUdS5diHkBfa8IS_OMsfTqXeIMpkoSBxc9YG_xnH2AuPYX9Sa52tJTOSaMT2pISUCahUyxt6hu6f7E_so-NIi/s320/No+grain.PNG" width="320" /></a></div>
We've been hearing more and more in the media about grain-free diets. It started a few years ago with the South Beach and Atkins diets, and it's moved on from there. I tried South Beach for weight loss about eight years ago, and felt amazing on it. I lost 20 pounds, and my need for sleep dropped dramatically. I had never eaten so many vegetables before, and it really made a difference for me. And then I forgot about it.<br />
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For some reason, even when we know a diet is working for our bodies, we revert. Someone offers you a cookie, your child has a birthday (who can turn down birthday cake??) and boom. You're right back where you started, cravings and all. And on top of it, you feel like a failure, because you just can't get the rhythm back that lets you manage your meals easily. In 2010 I went gluten free to help combat some health issues I was experiencing, and I've stayed pretty much committed to the regimen, but in the past year I've gained ten pounds and it was really bothering me. <br />
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In April I realized I was out of control with sugar and planned a <a href="http://www.thehealthyhomeeconomist.com/raw-milk-fast-2013-are-you-ready/" target="_blank">raw milk fast</a> to break the patterns I'd developed. I'd heard good things about it, and it took away any rationalization about food. Two days and my cravings for sugar were gone. I didn't limit myself, but I also never felt hungry. <br />
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After the fast, I decided I was going to try knocking out the grains completely - not just gluten free as I'd been doing. Gluten free diets can be high in calories, and often make <a href="http://empoweredsustenance.com/avoid-almond-flour/" target="_blank">use of flours</a> that were never intended for us to eat in large quantities. (Who really wants to eat a cup of corn starch? Especially when it's probably <a href="http://www.responsibletechnology.org/gmo-education" target="_blank">GMO</a>). Since then, I've had such good results that I'm going to stick with it. I've lost five pounds, with no effort, and the joint pain that started me on my gluten free journey is markedly decreased.<br />
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I sympathize when people tell me how hard it is to go grain or gluten free, but in truth, I haven't found it difficult. What's hard is giving up processed food...which you need to do anyway, since it slowly sucks the health out of you. Choose whole food, cook it cleanly, and try to use single ingredients so you know exactly what you're eating. It takes some practice, but once you get the hang of it, substitutions are easy. You'll get some grains by accident here and there, but it's a lifestyle, not a basketball game. (Note: I'm not celiac, so my concerns for cross contamination are not the same as someone who suffers from this disease.)<br />
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I think the real issue for those transitioning to gluten or grain free diets is the seemingly overwhelming change in how they live day to day. No more running to get a pizza at the last minute, or grabbing a muffin at a local coffee shop. It requires planning more than anything else, and if you just transition to the gluten or grain free version of processed food you're doing yourself a disservice. When I first went gluten free I started using mixes, but after some research wanted to try grains individually, so I could really see how they behaved. This also helped me realize that some things really don't need gluten or grains. I do use mixes from time to time, but prefer to keep the individual grains on hand.<br />
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So...what do I eat? Meat, eggs, dairy products, vegetables, fruit, and for a treat I've found <a href="http://www.hailmerry.com/macaroons/case-of-chocolate-macaroons.html" target="_blank">Hail Merry Chocolate Macaroons</a>, which my son loves. Coconut flour isn't a grain, and there are any number of recipes out there. Here's a few of my favorites: <a href="http://nourishedkitchen.com/coconut-flour-bread/" target="_blank">Coconut Flour Bread</a>, <a href="http://nourishedkitchen.com/coconut-flour-cake/" target="_blank">Coconut Flour Cake</a>. Note that my family is not gluten or grain free - just me, and I don't normally cook separate meals for us. That alone probably would have made me insane. I modify, and often they will have some pasta or rice with a dish and I'll just have a second helping of veggies. I do make things for them from time to time that I don't eat, but that's usually when I really want an omelet and they want pizza.<br />
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Do I feel deprived? Not really. I won't lie - I did at first, but I've come to terms with how I feel without grains, and I know it's where I need to be. I always make sure I have a <a href="http://thunderbirdenergetica.com/collections/flavors/cfc" target="_blank">bar</a>, trail mix or some nuts with me to ensure I have something to eat at an event. I'm not afraid to modify a dish. I still fall off the wagon here and there, sometimes on purpose - but remember it's a lifestyle, not a diet. There's always tomorrow. <br />
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Note: Eating grain-free is not for everyone. Some people need grains, I seem to do better without. Listen to your body and trust your gut. This is not a fad - it's about determining what "octane" makes your body runs best and then using it. <br />
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<div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com0tag:blogger.com,1999:blog-6253012163532079254.post-4431679252323978872013-05-06T13:51:00.004-05:002013-05-06T13:51:46.304-05:00Changing Your Diet Series: Eggs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtDCDu3oeUM0EyOjCs_D_SmnV8WnSi6z52RFBYbVJA1MoNq4kKctcnHOuEW_j_ylw0093batoMx-MvRfUhjXTUNk0elQz_7YK61MfEakVriZfljuym_0DC7htjnDtB-RXqMqWwHqL7AL_/s1600/Eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtDCDu3oeUM0EyOjCs_D_SmnV8WnSi6z52RFBYbVJA1MoNq4kKctcnHOuEW_j_ylw0093batoMx-MvRfUhjXTUNk0elQz_7YK61MfEakVriZfljuym_0DC7htjnDtB-RXqMqWwHqL7AL_/s320/Eggs.jpg" width="320" /></a></div>
I went camping this past weekend with my son and his cub scout pack. Cub scouts are not known for providing healthy food on their camp outs, but at least ours does eggs and bacon to go along with the obligatory frosted cereals. <br />
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On Sunday, they ran out of eggs and I offered up a half dozen I had brought with me, since I was avoiding grains and sugars and wanted to make sure I had <i>something</i> I could eat if the cereal became the main event. They cooked them last, and I found it interesting that they were commenting on the bright yellow color of the yolks compared to the other eggs they had cooked that morning. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioSC82ZNxsiD2UTQzQQ31ATXWyC-RjOYSrTXq4iK4_xi05IbQWxN_koLy2nxVEw9Fo2EIghzB1eKHB16xCuCelVoS3tFpUS9BlvpW7AitlYAvMP17XyG_cUFXXeWP7rcksWeq7nurDx0-S/s1600/Farm+egg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioSC82ZNxsiD2UTQzQQ31ATXWyC-RjOYSrTXq4iK4_xi05IbQWxN_koLy2nxVEw9Fo2EIghzB1eKHB16xCuCelVoS3tFpUS9BlvpW7AitlYAvMP17XyG_cUFXXeWP7rcksWeq7nurDx0-S/s320/Farm+egg.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A real egg!</td></tr>
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Factory farmed eggs are a pale imitation of the real thing, which has a deep orange-yellow color with a strong yolk that resists breaking in the pan. Farm eggs from free-range chickens make the best poached or fried eggs...they hold their shape and have much better flavor. Don't be fooled by the package - if the color of the yolk is pale, they aren't pastured eggs.<br />
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Along with the color and texture comes <a href="http://www.motherearthnews.com/real-food/best-eggs-comparison.aspx#axzz2SXTjvpXW">increased nutrition</a>. Pastured eggs have more beta carotene, Vitamins A and E, and double the Omega 3 of factory farmed eggs, as well as less cholesterol and saturated fat. They are an all-around better food choice - worth the extra money!<br />
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<br /><div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com0tag:blogger.com,1999:blog-6253012163532079254.post-86160381299009055822013-04-30T09:21:00.000-05:002013-04-30T09:21:49.628-05:00Changing Your Diet Series: Scratch!One of the quickest ways to improve your diet is to wipe out the processed food. Think of all the time you'll save not having to<a href="http://growwhereyouare.blogspot.com/2013/03/changing-your-diet-series-read-labels.html"> read the labels</a>!<br />
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I was thinking about this the other day as I cooked dinner. I roasted a chicken last Tuesday, while I was working (it takes about 2 hours but not a lot of attention) and then used the chicken on Wednesday to make chicken curry and rice. The rice took 20 minutes and the curry sauce about the same; the chicken was already cooked so I just added it in. All told I spent about 15 minutes in front of the stove that night for a completely from scratch meal. The great part is that then I stuck the chicken carcass in the crock pot with some water and veggies, and let it cook on low for 2 days. Amazing homemade chicken stock, which I used to make soup on Friday. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhajqyCzjgEjUAuLzwU3BrEmvPLBPBK2WysgCt35-HhbmZEG1nCrJDM8bEGOCJ710cL9AR4P4w4Nc7hwtH-NBJLbjyr4iPI9DaB7r6OcPb5qqSfJv7cJ6FqcaFWXml9h8z5x3j3PvlXVjIE/s1600/risotto.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhajqyCzjgEjUAuLzwU3BrEmvPLBPBK2WysgCt35-HhbmZEG1nCrJDM8bEGOCJ710cL9AR4P4w4Nc7hwtH-NBJLbjyr4iPI9DaB7r6OcPb5qqSfJv7cJ6FqcaFWXml9h8z5x3j3PvlXVjIE/s320/risotto.jpg" title="" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushroom risotto - steamy goodness!</td></tr>
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Yesterday I made mushroom risotto, which is more time intensive because it requires constant attention but actually only takes about 25 minutes. It may seem intimidating, but it's actually very easy to cook and it's a hearty meal. I've developed a pattern of planning a week in advance and cooking certain things ahead of time. I also use my crock pot a lot - there's nothing like a pork tenderloin that's been cooking on low all day. It makes the whole house smell wonderful, and leftovers make great sandwiches the next day!<br />
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Vegetables can be an afterthought when you are trying to put a meal together quickly. Often I will cut up a bunch of raw veggies - carrots, red and green peppers, cucumbers - and we will just add them to our plates. Quick roasted vegetables are also nice - zucchini spears topped with olive oil, salt, pepper and grated parmesan take about 15 minutes to brown in the oven and make a nice finger food. <br />
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One of my son's favorite things to prepare is chicken soft tacos. He takes the precooked meat I have in the fridge, shreds some cheese and lettuce, adds a little rice and salsa in a tortilla, done! Less than 10 minutes. We need to be creative, which is not easy - sometimes just finding a recipe and figuring out what's in the icebox is overwhelming. You should have a couple things up your sleeve that you can make in a pinch - and always keep those ingredients on hand. It helps to cook a little extra if you can, and freeze it for later. <br />
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My go-to meal for dinner in a hurry has always been eggs. I make a mean omelet, and frittatas (see below) are great as well. Try these <a href="http://www.reciperx.com/blog/blog/southwestern-omelet-muffins/">Southwestern Omelet Muffins</a> - they are fabulous. Pop them in the freezer to use when you're short on time. Loads of flavor and the recipe makes about 18 so you know you'll have a couple meals out of it. <br />
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I have a friend who cooks every weekend, freezing meals for the week so she doesn't have to think about it. I wish I could be that organized.<br />
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What recipes do you use to pull together a quick dinner?<br />
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<i>Quick Fritatta Recipe </i><br />
(a good way to clean out the veggie drawer in your fridge)<br />
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4 eggs<br />
Dash of milk or water<br />
Salt and pepper<br />
Olive oil<br />
Half an onion<br />
Cheese - parmesan, cheddar, swiss...whatever you have<br />
Whatever you have on hand - I've used (and combined) mushrooms, bacon, sausage, ham, red or green peppers, jalapenos, tomatoes, etc.<br />
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Beat the eggs, adding a dash of milk or water, then salt and pepper. Heat a cast iron or oven proof skillet, add some olive oil and let it heat. Add the eggs and cook for a moment until the bottom is finished. Then add the other ingredients in a layering fashion. If your bacon is raw, cook it in the pan, then add the eggs on top and continue. Top with tomatoes and/or cheese, pop in the oven for 10 minutes at 400F. Done when golden brown. Serves 2-3. <br />
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<br /><div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com0tag:blogger.com,1999:blog-6253012163532079254.post-18301909489831176892013-04-19T11:18:00.000-05:002013-04-19T11:18:42.088-05:00Sometimes you just have to start over...<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Re-dug bed with Olla pot</td></tr>
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My friend Vanessa helped me <a href="http://growwhereyouare.blogspot.com/2012/10/my-patience-is-rewarded.html" target="_blank">install a raised bed last fall</a>. All was good, it looked great - everything came up. Then it just stopped. Things began to turn yellow, and growth was stunted. The only thing that seemed to make it were the peas that I planted (which are still doing well - I ate some today!)<br>
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I did everything I could think to get the garden to grow - I used freshly brewed worm wine to add biologicals, as well as fresh worm castings. I added some alfalfa on top, along with some chicken manure and compost for nitrogen. I mulched to maintain moisture. Then after about eight weeks, I gave up. <br>
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<a href="http://growwhereyouare.blogspot.com/2013/04/sometimes-you-just-have-to-start-over.html#more">Read more »</a><div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com0tag:blogger.com,1999:blog-6253012163532079254.post-78248619248491387612013-04-13T21:23:00.000-05:002013-04-13T21:23:34.834-05:00Building a local food system...<div class="separator" style="clear: both; text-align: left;">
A friend shared this with me today and it blew me away! Why can't we do this everywhere? I'm not going to talk a lot about it - just watch, and we'll come back to it again later!</div>
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<br /><div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com0tag:blogger.com,1999:blog-6253012163532079254.post-46850818239451622862013-04-13T12:32:00.000-05:002013-04-13T15:33:05.880-05:00Raw Milk Opportunity...There's a lot of interest these days in raw milk. The health benefits are documented, but so are the issues with pasteurized / homogenized milk. If you'd like to connect to the raw milk community in north Texas, here's your opportunity!<br />
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<a href="http://www.grownorthtexas.org/" target="_blank">Grow North Texas</a> is sponsoring a workshop with Pamela Klein Johnson, owner of <a href="http://www.rosecreekfarms.com/" target="_blank">Rose Creek Farms</a> in Alvord and Wise county <a href="http://www.westonaprice.org/" target="_blank">Weston A. Price Foundation</a> Chapter Leader. She will be demonstrating how to make soft cheese, yogurt and butter using raw milk from a farm in Montague County.<br />
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If you are interesting in registering, or just want more information, <a href="http://cheeseyogurtbutter.eventzilla.net/" target="_blank">follow the link!</a> Class is Tuesday, April 16th from 10a - 2p in North Dallas, close to 635 and 35E. Hope to see you there!<div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com1tag:blogger.com,1999:blog-6253012163532079254.post-53410645204113156062013-04-09T15:53:00.000-05:002013-04-09T15:53:03.500-05:00Changing Your Diet Series: Raw MilkI have a friend that can't drink pasteurized milk - it gives her an allergic reaction. She hadn't had any in years until she tried some of my raw milk - and had no issues. The pasteurization and homogenization processes seem to create problems in our digestion, part of the reason many people buy it directly from the farm.<br />
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There's an <a href="http://growwhereyouare.blogspot.com/2011/09/driving.html" target="_blank">underground movement</a> that moves an enormous amount of raw milk around north Texas every day. Since most of the dairies are outside the DFW area, groups purchase milk and carry it back. <a href="http://farmandranchfreedom.org/category/raw-milk/texas-raw-milk/" target="_blank">Texas law requires that raw milk be sold to the consumer on the farm.</a> No farmers markets, no delivery, no store sales - just straight from the farmer to the buyer. And while it would be nice to get my raw milk from the store, I've learned so much from having to head to the farm every few weeks. I have a better understanding of what it takes to get food from the farm to my refrigerator.<br />
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I think the FDA likes to think that raw milk drinkers are free spirits who live in communes and are out of touch with the real world. Read: fringe. Not mainstream. It couldn't be farther from the truth. The members of my group are lawyers, health care professionals, and entrepreneurs concerned about the food they eat.<br />
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All of us have arrived at this place in our raw milk journey from a different starting point. Personally, I have an issue with joint pain. For a time, I was very concerned about arthritis, although that doesn't really seem to be my issue. Raw milk contains something called the <a href="http://www.iwholehealth.com/daily-diary/812.html" target="_blank">Wulzen Factor</a>, which is an enzyme that appears to help combat inflammation and the type of joint pain I have. That sold me - my doctor told me to take an NSAID - but I'd much rather eat a food that did the job. In case you're wondering why I can't get this from pasteurized milk, the Wulzen Factor is inactivated by pasteurization. Does it work? My joints are better. Not perfect, but I don't need a painkiller and I've actually been able to start running again.<br />
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<a href="http://www.realmilk.com/" target="_blank">The web has tons of information about the benefits of raw milk</a>, but you need to come to your own conclusion as to the benefit to your family. Friends tell me organic milk is too expensive - I agree. $6 for a gallon of <a href="http://www.foodrenegade.com/just-say-no-to-uht-milk/" target="_blank">UHT</a>, <a href="http://www.raw-milk-facts.com/homogenization_T3.html" target="_blank">homogenized</a> liquid is way too much. I actually pay more than that for the milk I get from the farm, but I know I'm getting my money's worth. Another option is locally-sourced low-temp pasteurized non-homogenized milk, which you can find if you look for it. Here's a <a href="http://www.mill-kingmarket.com/mill-kingmarket.com/Mill-King_Market.html" target="_blank">local option</a> available in some stores in the DFW area. <br />
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So...how do you find raw milk? How do you find a farmer? The place to start is <a href="http://www.realmilk.com/">www.realmilk.com</a>. Do your homework and call several of the farms listed in your area - and visit them as well. You'll get a feeling for what you're looking at, even if you're not familiar with it. If the farms don't like visitors, cross them off your list, no exceptions. A good farm will offer references and walk you through their process, and maybe even provide access to a rideshare contact that will let you join a group.<br />
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The farm that's been feeding my family for the past few years is about 45 minutes north of me. It has about ten cows, a few hogs, chickens, and a grass-fed steer once or twice a year. They also market lamb from another small farm, which I've purchased several times and been very satisfied. Traci, my farmer, makes it so easy. Everything is on the honor system; order a few days ahead - if she doesn't call you back, come get it. And leave a check in the cooler. Sadly, Traci and her husband are closing their farm down in June and selling. We are heartbroken, not only at the loss of access to the wonderful food they provide, but at the loss of our farmers who have become friends over the past several years. <br />
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I wanted this raw milk post to be about <i>how</i>, not <i>why</i>, since the why is is pretty clear if you read any of the real food blogs online. If you're not ready for raw milk, that's okay. Finding a farmer isn't just about milk. <b>It's about access to real food.</b> <br />
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Some things to think about:<br />
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...raw milk is a real food and changes with the seasons, unlike store bought milk. Right now in the spring it's a gorgeous light yellow from all the new grass the cows are eating, and the taste is amazing.<br />
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...sometimes things happen and you don't get your milk. I've driven two hours to the farm, only to find them sold out. When farmers lose cattle their milk production can drop drastically to where they can't keep up with demand.<br />
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...sometimes people scheduled to pick up milk just don't feel like it that day, and the farmer has to feed the milk to their hogs. You can't have a grocery store mentality if you choose to support a farmer this way - because that's exactly what you're doing - supporting a farmer. <br />
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...farmers deserve to make a living wage. A dairy farmer milks twice a day, seven days a week, with no time off for good behavior. All so that I can have fresh, nutritious milk on my table.<br />
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I got milk from the farm today. And I'm going to shake it up and have a glass right now!<br />
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<a href="https://www.facebook.com/pages/Grow-Where-You-Are/141063296069749" target="_blank">Follow GrowWhereYouAre on Facebook!</a><div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com0tag:blogger.com,1999:blog-6253012163532079254.post-9921158812870177402013-04-01T16:38:00.002-05:002013-04-01T16:38:37.959-05:00Changing Your Diet Series: Farmers Markets<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT7tpqkM08KtDKWJ4MzgJoUM7rfObQ2ZwrCQm_OLyzTXSb0cgb7UPPsMwAWH-dKTjUKMBnqJgkyFyCj1gIhKY3_B2Qj_Gmr-Pfj_hSlY3X1OpwODWGOlv9lWwL0hhnJYbjDUMn_nbE-sIj/s1600/Coppell.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT7tpqkM08KtDKWJ4MzgJoUM7rfObQ2ZwrCQm_OLyzTXSb0cgb7UPPsMwAWH-dKTjUKMBnqJgkyFyCj1gIhKY3_B2Qj_Gmr-Pfj_hSlY3X1OpwODWGOlv9lWwL0hhnJYbjDUMn_nbE-sIj/s400/Coppell.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coppell Farmers Market Community</td></tr>
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A farmers market can be your doorway to better food. It will introduce you to farmers, foodies, and folks who know where to find stuff. Stuff like raw milk, and local grains, and the best places to find pick-your-own peaches and blueberries. Not to mention the fact that these people know how to cook...</div>
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The <a href="http://coppellfarmersmarket.org/" target="_blank">Coppell Farmers Market</a> has created a wonderful sense of community in managing their market. It's run by a local volunteer committee that approves the vendors and determines policy based on input from the vendors, customers and city, and balancing what is right for the community. The <a href="http://coppellfarmersmarket.org/" target="_blank">Coppell Farmers Market</a> mission is to <a href="http://coppellfarmersmarket.org/about/mission" target="_blank">connect people to food producers</a>.</div>
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The Coppell Market was the second market I visited in the DFW area. The first, of course, was the <a href="http://dallasfarmersmarket.org/" target="_blank">Dallas Farmers Market,</a>. Before I realized there weren't many farmers there. Coppell has introduced me to many of the producers I use today, and the CFM Committee is careful to ensure each producer is exactly who they say they are.</div>
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Another local market is <a href="http://edensorganicfarm.com/" target="_blank">Eden's Garden CSA Farm</a> in Balch Springs. Only 10 minutes southeast of downtown Dallas, it's a lovely market on a small urban farm that carries produce, meat, baked goods, honey right from the farm (we call that hyper-local!) and locally produced (Texas) olive oil. Everything has been vetted by farmer and market manager <a href="http://www.koyaproject.com/2011/10/18/a-qa-with-edens-garden-founder-marie-tedei/" target="_blank">Marie Tedei,</a> who only allows food that is free of pesticides and hormones at her market. Added benefit: the kids will love to see the chickens, and she has a couple sheep as well!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzDeSQiHOiHNaOMLxZ71vlHlTDhwaiw5hoUBCoHT3YHGMmPEtk4gy3oyDxurYzYtsZ1mgpRG02YDXYkLjIO4yhHypIRGvseE29HWnpDhV2EcfNU9LzxB5n952GLdDKajkyXLdjGttH2COU/s1600/DSC05214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzDeSQiHOiHNaOMLxZ71vlHlTDhwaiw5hoUBCoHT3YHGMmPEtk4gy3oyDxurYzYtsZ1mgpRG02YDXYkLjIO4yhHypIRGvseE29HWnpDhV2EcfNU9LzxB5n952GLdDKajkyXLdjGttH2COU/s200/DSC05214.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig03_c5vIUARnQExgZxkvPIosp6tAXj_0KYwx8kho8454QDtAuc_gwfCGhQimJyoyTo1B-SZSRsKKFqNrNuw_4iJ3sNysnn3UhFsD__yN8T5C0_taD4YNcOwlMpgLP5eXbyU2Zrw_RsLDk/s1600/Smoke+Eskimo+kisses+with+Iris+at+edens.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig03_c5vIUARnQExgZxkvPIosp6tAXj_0KYwx8kho8454QDtAuc_gwfCGhQimJyoyTo1B-SZSRsKKFqNrNuw_4iJ3sNysnn3UhFsD__yN8T5C0_taD4YNcOwlMpgLP5eXbyU2Zrw_RsLDk/s200/Smoke+Eskimo+kisses+with+Iris+at+edens.jpg" width="200" /></a></div>
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<span style="font-size: 16px; text-align: justify;">Many markets have classes scheduled to teach you how to use some of the produce sold by their vendors, (sometimes even local chef demonstrations) and it's a great way to get connected to the local food community. </span><span style="background-color: white; font-size: 16px; text-align: justify;">Make sure you bring small bills/change, shopping bags, and a cooler for meat, fish and cheese. </span><br />
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<span style="background-color: white; font-size: 16px;">If you have yet to visit a local market, spring and fall are the best times of the year for fresh produce in north Texas, and you can find winter markets as well. Late summer markets can be a little slim with the heat, but they are always a fun way to spend a Saturday morning. </span><span style="background-color: white; font-size: 16px;">Here's a link to a</span><a href="http://www.ediblecommunities.com/dallasfortworth/farmers-markets/farmers-markets.htm" style="font-size: 16px;" target="_blank"> great list of local markets</a><span style="background-color: white; font-size: 16px;"> thanks to <a href="https://www.facebook.com/pages/Edible-Dallas-Fort-Worth/176325882393288" target="_blank">Edible DFW</a>!</span></div>
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<a href="https://www.facebook.com/pages/Grow-Where-You-Are/141063296069749" target="_blank">Follow GrowWhereYouAre on Facebook!</a><div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com0tag:blogger.com,1999:blog-6253012163532079254.post-39099958269303239652013-03-27T11:50:00.000-05:002013-03-27T11:50:03.274-05:00Oatmeal<div style="text-align: justify;">
Oatmeal is the cereal of choice in our house. Personally, I can't stand quick-cooking oatmeal, although I will admit that for a time it was the only cereal my son would eat. I think it's nasty. It took me a while to figure out how to get a texture that I liked using a less processed product; I buy whole rolled oats, and soak them overnight. </div>
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Sounds like a pain in the butt, right? No, really it's not. Grains contain something called phytic acid, which is basically the seed's way of protecting itself as it traverses the gut of an animal, so that it can then germinate on the ground after it's been passed. This phytic acid isn't always nice to OUR guts, so we take a few steps to deactivate it. This process also makes the nutrients in the oatmeal more bioavailable and easier to digest.</div>
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After dinner I take a cup of whole oats (that's three servings for us, because we add nuts and fruit). To the oats I add 1 cup of warm water and a heaping teaspoon of plain, whole milk yogurt. You can add other things, such as cider vinegar, but they change the flavor so I stick with yogurt. Cover with plastic wrap or a lid and let it sit on the counter until the following morning. I promise it won't go bad and you won't die of food poisoning.</div>
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In the morning, rinse the soaked oats and put them in a saucepan with another cup of warm water or milk - milk gives a better flavor but water is fine. Bring to a simmer and then turn the heat down very low. I usually let mine simmer 8-10 minutes. When it starts to stick to the bottom of the pan it's done. We add maple syrup, walnuts and cranberries to our cooked oatmeal, as well as a little cream or whole milk. This recipe is based on one from the <a href="http://www.westonaprice.org/" target="_blank">Weston A. Price Foundation'</a>s Healthy 4 Life cookbook, <a href="http://www.westonaprice.org/images/pdfs/healthy4life2011.pdf" target="_blank">which you can download here</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigg5JKHaP2QvgUgk45gudIIkDE2QfnZyvUL_2rRjjpdvOGhIrWOuglBqqs8UIsQLl4pGRbH6JbFLVJmro-hah1IWbIGFQTsuesRworrNRzPiMHpkvOyLrrszsbWyXtFHSiIad3CptB1dSQ/s1600/oatmeal+3.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigg5JKHaP2QvgUgk45gudIIkDE2QfnZyvUL_2rRjjpdvOGhIrWOuglBqqs8UIsQLl4pGRbH6JbFLVJmro-hah1IWbIGFQTsuesRworrNRzPiMHpkvOyLrrszsbWyXtFHSiIad3CptB1dSQ/s320/oatmeal+3.PNG" width="320" /></a></div>
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I've found that my gut is much happier when I prepare my oatmeal this way; and I think it imparts a nuttier flavor to the oats. <br />
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Enjoy!</div>
<div class="blogger-post-footer">Copyright 2013 GrowWhereYouAre</div>Grow Where You Arehttp://www.blogger.com/profile/14440894155768724114noreply@blogger.com3