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April – May Local Food Events
April 6, 2009
April 18, 9am to 4:30pm Hanwaken Center potluck meeting at Horican Marsh Haven Center exploring the geology, cultural landscape and history along with a broader prepective of human interaction of the Niagara Escarpment. 2010 will be the year of the Niagara Escarpment which will bring forth agri-eco-economic development with locally produced wine, food, fiber and geological awareness. Go to website www.hanwakan.org. then go to meetings.
April 20th, Noon, UW Fox Valley, Dr. John Ikerd, well known author and lecturer on sustainable agricultural economics will have a presentation open to the public. Contact the college for more information.
May 7th, 7pm, Unitarian Universalist Open Fellowship Hall, Fond du lac, Menu on the Future, Study and Discussion series on economic impacts that have accompanied the changes in how we grow and prepare food and consider how individuals can make choices that promote personal and ecological well-being. call 920-921-2675 for more information.
June 7th 1-4pm Lawrence University, Science Hall Atrium, Celebration of Community- Fundraiser for Community Gardens. An afternoon of communty, local food, music, local chefs cook off and more. Win a basket of local goodies.
Coming soon June 2009, Northeast WI Technical College Organic Sustainable Agriculture and Food Education classes available for certification in organic farming of livestock, crops and horticulture, also professional development for educators and businesses. Contact Valerie Dantoin at 920-498-5568.
March 20, 2009 – Calving has started!
March 20, 2009
It’s been awhile since I’ve written a post – winter was long and uninteresting. But now – the babies have started! Our milk supply in February and early March was extremely low this year – a function primarily of very little grain feeding (about 3 pounds of oats/molasses/mineral) per animal per day. Love it or hate it, grain does “make” milk. We believe our animals are healthier without it, and that subsequently, the milk quality is better tasting and better for you.
The animals look good coming into calving season. Except for one unfortunate baby whose front legs were bent back, preventing a timely entrance into the world, the balance of the calves have been lively and healthy. We have moved 4 of the calves to their outside paddocks already. These paddocks are big enough for a good run and have a group size hut bedded with clean dry straw for bad weather and a good night’s sleep.
Our Store’s foot traffic has slowed a bit. A few of our customers have lost jobs or had their work hours cut back. We certainly feel for anyone affected by the current economy. Both organic and conventional milk are feeling the slowdown. We’ve just been informed that our milk price is getting cut $1.00/cwt (hundred weight) in February, with another $1.00/cwt cut in May.
Now is a good time to remember the basics. Stay away from processed foods (organic or not). With limited dollars, you need to look for nutrient dense foods that give you maximum health. Any time you let a processor put together a food for you (ex. – spice seasoning packets, salad dressings, canned soups), you will pay more and get less.
“Meet Real Free-Range Eggs” from Mother Earth News
March 20, 2009
A neighbor of ours just brought us a copy of the Oct/Nov. 2007 Mother Earth News article about free-range eggs. Mother Earth News set up a testing project: how do eggs from hens raised on pasture compare to the official U.S. Department of Agriculture (USDA) nutrient data for commercial eggs?
Their result? “. . . eggs from hens allowed to peck on pasture are a heck of a lot better than those from chickens raised in cages!”
The pastured eggs may contain:
1/3 less cholesterol
¼ less saturated fat
2/3 more vitamin A
2 times more omega-3 fatty acids
3 times more vitamin E
7 times more beta carotene
These amazing results come from 14 flocks around the country that range freely on pasture or are housed in moveable pens that are rotated frequently.
Pastured chickens eat a chicken’s natural diet – seeds, green plants, insects and worms (usually along with laying mash).
Factory farm birds never even see the outdoors. “Allowed access to the outside” is how the USDA defines the “free-range”. This inadequate definition means that producers can, and do, label their eggs as “free-range” even if all they do is leave little doors open on their giants sheds, regardless of whether the birds ever learn to go outside, and regardless of whether there is good pasture or just bare dirt or concrete outside of those doors.
Know what you are buying. Insist on eggs from organically fed hens that are pastured for a nutrient dense food that is simply amazing.
Kay’s Dry Cereal (just add milk)
January 10, 2009
I have to give “Wholesome Home Cooking – Prepaing Nutrient-Dense Foods” by Katie L. Stoltzfus credit for this recipe. I have made a few modifications to it however.
Ingredients:
2 cups oatmeal
4 cups ground wheat (spelt, soft, kamut)
3 cups milk or buttermilk (I’ve replaced the liquids with up to 1 to 1 1/2 cups kefir &/or yogurt to good effect). The goal is a stiff batter.
2/3 cups butter or coconut oil
3/4 cup honey
1/4 cup rapadura (helps to rise better)
2 tsp cinnamon
2 tsp vanilla or almond extract
1/2 tsp salt
3 tsp baking soda
Directions:
1. Mix oatmeal and flour with milk, buttermilk, yogurt &/or kefit, cover and let set at room temp. for up to 12 hours.
2. Mix in cinnamon, vanilla (or almond), rapadura and salt.
3. Put honey & butter and/or coconut oil in a pan and wam just to melt and mix. Add to batter in 2 or 3 batches and mix in thoroughly after each addition. At the last addition, sprinke baking soda on the batter and mix in well.
4. Take 2 large baking sheets (jelly roll pans are the best to control the spread). Line with parchment paper.
5. divide the batter between the 2 baking sheets. Don’t spead too close to the end (unless you use a jelly roll pan).
6. Bake at 350 degrees for 15 minutes or until done. I switch the baking sheets halfway through baking (put the top pan on the bottom rack and the bottom pan on the top rack).
7. Take out of the oven and cool completely. It now looks like a large messy cake.
8. In manageable batches, process cake in a food processor until crumbly. Spread back on baking sheets and put in a warm oven to dry (12-24 hours). It doesn’t hurt to pull it out after about 12 hours to break it up and mix. Put back in the warm oven if not completely dry. Cool and store in a glass jar. Enjoy!
Tandoori Chicken (from Cook’s Illustrated)
December 28, 2008
Tandoori Chicken (from Cook’s Illustrated)
Don’t be put off by the spices. It is not “hot & spicy” at all, just full of flavor. Our 10 year old son just loves this receipe. We have all of the spices listed in our Store. Garam masala is a spice blend (a typical blend contains coriander, black pepper, cardamom, cinnamon, caraway, cloves, giner, and nutmeg). The fresh ginger and lime juice are a must!
Ingredients
|
2 T. |
Coconut oil |
|
6 |
Med. Cloves garlic, minced or pressed |
|
2 T. |
Grated fresh ginger |
|
1 T. |
Garam masala |
|
2 t. |
Ground cumin |
|
2 t. |
Chili powder |
|
1 cup |
Plain yogurt |
|
4 T. |
Lime juice |
|
2 t. |
Unprocessed sea salt |
|
3 lb. |
Cup up chicken w/ skin |
Directions
1. Heat oil & add garlic & ginger until fragrant, about 1 minute. Add garam masala, cumin & chili powder, continue to cook until fragrant, 30 to 60 seconds. Transfer half to a medium bowl; stir in yogurt & 2 T. lime juice. Set aside.
2. In large bowl, combine remaining garlic/spice mixture, remaining 2 T. lime juice & salt. Lightly score chicken skin and gently massage salt/spice mixture into chicken. Let stand at room temperature 30 minutes.
3. Pour yogurt mixture over chicken & toss to coat. Arrange scored side down & bake at
350 degrees until done (1-1 ½ hours). Or, if you are adventurous, put into 325 degree oven and cook until mostly done (instant-read thermometer inserted into thickest part of chicken registers 125 degrees for breasts and 130 for legs the thighs). Take out chicken and turn oven to broil & heat for 10 minutes. Flip chicken pieces over and broil until chicken is lightly charred in spots and instant read thermometer registers 165 degrees for breasts and 175 degrees for legs and thighs. Tranfer chicken to large plate, tent loosely with foil and let rest 5 minutes.
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