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rm there is nothing like pulling out beautiful heads of garlic all started by a single clove we grow more than enough to stock us for the year we go through about 3 heads a week and to sell by the road we grow about eight different varieties softneck and hardneck after reading the above article i am more glad than ever that we grow our own it really does matter where your food comes from it is even better when you grow it yourself posted by unknown at 8 21 am no comments wednesday march 12 2014 making the maple syrup with a lull on the farm a great winter and 3 maple trees on our front lawn sugarin was calling to me i have always wanted to try my hand at it and the local agway was selling the equipment so we tried it out i had been collecting sap for the past week i had about 7 gallons from the 3 trees and 5 taps i didn t know what to expect we collected a little bit each day over the course of a glorious warm spring like week the first part of march we then had a blizzard come through which gave me a day off from other responsibilities so what better time to reduce the sap it takes about 36 40 gallons of sap to get one gallon basically you boil off that much water to reduce it to syrup consistency we had a clambake setup my brother had given us along with a full tank of propane so i filled the pot about 7 gallons worth of the 10 gallon pot and got it to a boil this was about 9 00 in the morning i figured i would be lucky to gat about a pound and half of syrup out of the sap it took till about 4 00 in the afternoon to finish the boil and then we filtered it through some cheesecloth the resulting taste was delicious for our first attempt maybe we ll gather some more sap over the next week and try it again posted by unknown at 5 56 pm no comments sunday december 29 2013 soil for health the soil is the great connector of lives the source and destination of all it is the healer and restorer and resurrector by which disease passes into health age into youth death into life without proper care for it we can have no community because without proper care for it we can have no life wendell barry this weekend a friend on facebook posted a link to an article this lead me on a hunt for similar articles on the topic food soil and our nutrition i found three articles that all spoke to how our food even organically grown is missing nutritional benefits compared to food from 70 years ago this is due to our soil being depleted by traditional agricultural methods in one article selenium which is known to help battle the growth of cancerous cells in our bodies is becoming absent from our food artificial fertilizers petrochemicals used in agriculture may provide npk nitrogen phosphorus and potassium but though that is what is needed to grow healthy plants it is not the sum of the whole there are 27 trace elements that plants also absorb which then can make its way into our bodies to help our immune systems but these have been depleted from our soil we haven t been feeding our soils steve solomon founder of territorial seeds back in the 70 s has spent his life working the land and understanding what the soil gives to us his book gardening when it counts speaks to the power of the soil initially when i read it i thought this guy knows his stuff but it was just some guy s take on how we should garden after reading these articles his book has caused me to take his recommendations more seriously these articles speak to the rise of diseases and illnesses in humans since the advent of modern agricultural methods how certain trace elements are all but gone in the soils one such element is calcium if you have deficiencies as everyone knows leads to bone loss and osteoporosis but it also leads to depression problems with blood clotting and heart palpitations vegetarians used to be able to get all their nutrition from the food they ate but now they can t because those vital nutrients are missing from the soil you can also look and say that it is also missing from our meats too as our animals are eating processed food that is also missing those trace elements read the following articles and you will understand how we growis just as important as what we grow here are the three articles you should review http www nutritionsecurity org pdf nsi_white 20paper_web pdf http www soilsforlife org au announcements soil health human health http theweek com article index 250753 peak soil why nutrition is disappearing from our food posted by unknown at 11 12 am no comments saturday december 21 2013 paleo vegan pescatarian anti inflammatory where to go the grain brain is a book on the top of the book charts lately it supports the latest fad of diets pertaining to the paleo diet the diet is geared towards what the paleolithic humans of the world ate no grains no starches primarily in our kitchen we are constantly trying to balance what we eat with the latest information for health out in the data world what to eat what not to eat could drive you absolutely up a wall for every positive report their is a report to refute it we have tried to strike a balance based on repeated research verified from different sources if different sources are saying similar things based on different research it is probably a good bet that there is some truth in the assertions our take on things eat mostly plant based diet eat healthy nuts stay away from processed food and red meats we basically stay away from all meats except for fish if you would ask we have a rationale for it all one book that was fascinating in its laymen s description of how cancer and inflammation works in our bodies is anti cancer a way of life it explains how sugars feed the cancer and our cells in a class i taught called you are what you eat we looked at food pyramids that are on the net asian mediterranean vegetarian south american we looked for what they all had in common to make personal choices for our eating most had grains fruits vegetables and nuts at the bottom of the pyramids red meats were at the top of all of them in small portions as was added sugar a recent article in business insider speaks to all the diet fads and the research out there what gluten really does to your brain mentions that when a person advocates radical change on the order of eliminating one of the three macronutrient groups from our diets the burden of proof on them should be enormous everything you know is not wrong use common sense and verified advice that gives you not what you want to hear but what truly makes sense we avoid red meat not because we don t love it it is totally because of my heart health concerns and more reports have proven that red meat is a concern for heart patients than evidence to the contrary so we have eliminated that from our diets most medical research has shown walnuts and almonds have good benefits to heart health my cholesterol and bloodwork numbers support those claims we try to eat mostly seasonal foods we do have our top 3 or 4 vegetables which are pretty much staples in our diet kale sweet potatoes and brussel sprouts garlic pepper turmeric and onions are other staples in our pantry and in most of the dishes we prepare all have been proven to be good for the heart and our diet so the bottom line for us is most things in moderation grow what we can and eat that eat seasonally and minimize or eliminate processed food where ever possible posted by unknown at 10 40 am no comments sunday november 3 2013 balance when you try to control everything you enjoy nothing sometimes you just need to relax breathe let go and live in the moment unknown this summer was a summer to learn this i worked night and day to finish the gypsy wagon and i was exhausted when i finished i realized what i had placed aside the house wasn t finished with the last sides unpainted the garden was overrun with weeds the whole farm suffered from weeds my aches and pains which i attributed to working so hard on the wagon persisted so i took a few days of rest the aches and pains didn t improve with rest i could barely walk without pain i took to walking with a hiking pole i finally went to my doctor and asked what was going on and he narrowed it down to the statin i was taking it would take a month to a year to get my strength back and it made me come in touch with my mortality i am not getting younger do i work to make a buck or work to have income and work to enjoy this piece of paradise we call purple dog shari has told me for awhile we have to focus on what we do well and what we enjoy the goal of this farm has always been a lifestyle choice we knew we would never replace my income with proceeds from the farm we came to this farm to grow food our food what ever food was more than we needed we would share with others sell the extra by the road give the garden overflow to friends it is all a matter of balance do what we enjoy share it with those who are close to us and savor the moment the things i enjoy most are my family and friends and cooking for them dinners with witty conversation politics religion laughing and stories these bring richness to my days as fall draws to a close we will look to these things as we plan our next growing season enjoy the farm is as much a statement for our friends as it is for me posted by unknown at 4 02 pm no comments thursday october 31 2013 not just salads recently we went out to dinner with some friends as so often happens when dining out the conversation centers around food our friends made a statement oh you re vegetarians so you must eat a lot of salads salads actually to the contrary we eat salads when the garden is producing our lettuce but the rest of the time no not often we have found so many recipes that are nourishing and filling that we just don t think about salads recently one of our favorite cookbooks is ottolenghi this cookbook based on the recipes of a restaurant of the same name is just an amazing flavorful book the recipes are centered around middle eastern cooking specifically palestinian and israeli the flavors are exotic and unique and yotam ottolenghi teaches you techniques and blending of spices you would never think go together we have three of his cookbooks and we are always surprising ourselves and out dinner guests with flavors that are just decadent check out his site to get a peak of some of his creations and some recipes ottolenghi for inspiration we have looked to other cultures that are more plant based in their diets many asian inspired cuisines have little or no dairy and most are heart healthy so salads are just not on the menu often at our house but when they are you know it will be filled with the fruits of our garden posted by unknown at 3 30 pm no comments sunday october 27 2013 cheeseless vegetarian most vegetarian recipe books are loaded with cheese it seems many makeup for lack of meat and protein by adding cheese before my heart issues i loved cheese still do that has been the more difficult thing to get out of my diet cheese sure i miss the nice grilled steak on the 4th of july but think about cheese and what you may have it in on a sandwich on your pasta in an omelet or your favorite pizza this is one of the areas i have found some replacements come in handy in most cases i don t want to mimic something i love i will reduce the quantities or find an alternative rice shreds this company makes a cheddar and a mozzarella that okay doesn t melt like the real deal but we use it in omelets and you would be hard pressed to tell the difference it gives me what i am looking for a great omelet with none of the fat from cheese pesto we make our own pesto with our own basil and garlic from the garden we found a pesto recipe in a vegan cookbook vegan with a vengeance instead of cheese she uses nutritional yeast pesto is high in fat between the cheese and oil so reducing any portion is helpful we cheat a bit and sprinkle a good quality pecorino romano or parmesan over the top of the dish the nice thing about hard cheeses they are lower in fat but higher in sodium than other cheeses this recipe also uses walnuts vs pine nuts which are heart healthy as well the other cheese we use is fat free feta i have grown to appreciate this cheese sprinkle it on salads put it in a wrap this cheese adds flavor and protein my take on my diet is if i have to exclude things from my eating then you bet i am going to make it as flavorful and enticing as i can this diet has opened up my palate to many dishes and cuisines that i never would have tried before i don t starve and i don t eat just salads i devour freshly prepared flavorful dishes which helps me to not miss the things that are not in my diet posted by unknown at 10 47 am no comments a few years back i had some health issues heart related reading research and a great doctor had me reassess my eating and health habits this was not as straight forward as it sounds i had no history of high cholesterol no high blood pressure none of the typical warning flags that go along with heart problems life stresses like everyone yes at first i moderated what i ate excluded red meat and cut back on dairy after a year i had another scare and when i came out of the hospital my wife and i took a look again at what i was doing right and wrong since the first incident we moved to a country farm house and began growing our own food to help defray the cost of the fresh produce that became more and more a centerpiece of our diet i say our because to my wife s credit she changed her diet to reflect mine she didn t have to but being supportive and from both our research we found that it could only help her health too so we began our journey down the road to vegetarianism we both look back now and say it truly wasn t as hard as it seemed at first look we are not vegan we still eat eggs we have our own flock but we eat very little dairy and the only meat in our diet is fish typically once a week in some ways we are more vegetarian than most vegetarians many recipes in most vegetarian cookbooks bury the dishes in cheese we are virtually cheese free except some hard cheeses like pecorino romano and fat free feta the hard cheeses we use a bit on our pasta dishes for flavor no more than a tablespoon fat free feta is used in some of our salads our sunday mornings are omelet day and we typically have mushroom omelets with a fake cheese called rice shreds it melts just enough in an omelet to be convincing and to make us not feel too deprived actually that is the amazing thing we don t feel deprived we have found so many new dishes that we felt like we eat like royalty our cooking skills and exposure to other cuisines has increased dramatically our independence from fast food and prepared foods has been a benefit to our health and our wallets my purpose in writing here is to chart our progress from carnivores to herbivores from medically damaged to healthy from just consuming to self sustaining posted by unknown at 10 45 am 2 comments monday october 1...