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Moose Manor Farms

What Veggies to Plant this Month

3/7/2014

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Winter is a time of promise because there is so little to do — or because you can now and then permit yourself the luxury of thinking so.  -Stanley Crawford

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It's March, there's snow on the ground and it's COLD!  So you're probably not thinking about actually planting yet.  Or perhaps you're sitting with a pile of seed catalogs happily circling items and carefully tagging pages dreaming of spring.  But you probably already have a stash of seeds from last year languishing in a shoebox in the back of the closet.  Well get 'em out!  We're gonna get our gardening fix right now... I'm gonna tell you what you should be starting this month (in zone 7a).  Our last frost date is April 15 so adjust your schedule as necessary.

In January/February you should have started: Brussels Sprouts, Cardoons, Celeriac, Celery, Parsley Root, Stevia, Lemongrass, Eggplant, Artichokes, Cauliflower, and Leeks.  You can start another succession of many of these this month.


In February and March start these indoors:  Asparagus, Anise Hyssop (bee's love this), Fennel bulb, Savory, Peppers, Tomatillos, Tomatoes, Broccoli, Cabbage, and Kohlrabi. 

You can direct sow these hardy greens outside this month: Leaf lettuce, Kale, Green onions, Head lettuce, Spinach, Radishes, Cauliflower, Beets, Carrots, Turnips
 
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 I somehow always lose the little seed-pot maps I make - arg!  I have to mark every single peat pot or by the time I transplant them I have no idea what I've got...  I simply print out the appropriate portion of my seed inventory spreadsheet to create these tags, then I dab each one with a little rubber cement and fold them over a toothpick.  It's tedious but put on a little music and it actually becomes a sort of relaxing task (I grooved to the bee gee's but whatever floats your goat).
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Then I place the newly planted seeds in a warm spot to germinate.  There's a heater vent near this table and in the daytime there's a lot of sunshine coming in this window to help warm my tiny greenhouses.

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Once I get those first little sprouts I'll move the trays down to the basement where I have the lights they'll need for good growth.  Keep the lights right on top of the starter tray until the plants start to touch the bulbs, then raise the lights bit by bit.   They'll need 12 - 16 hours of light, I have the timer turn them on over night when electricity is less expensive.  If you really want to get them off to a good start, continue to provide bottom heat also, this will make them into sturdy, stocky plants.

All the experts say cool (bluish-colored) light for sprouts and warm (yellow colored) light for full grown plants.  I split the difference this year but I see that some starts are leaning over into the cool lights so I may change out the warm bulbs in my shoplights. Don't worry about getting "grow lights" they're expensive and you'll do just fine with regular cool florescents.

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Lot's of good starts looking ready to be hardened off in the cold frame!
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Next up:  as soon as I can work the ground the seed potatoes will go in directly.  Then sometime near the end of this month I'll be starting the later varieties of tomatoes - but they can't go in the garden until it warms up a bit.  So many tomatoes, so little time!   :~)

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My Interview with the Washington Examiner

4/1/2013

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WashingtonExaminer

Steve Dody with the Washington Examiner came out to the farm to interview me about my philosophy regarding using antibiotics in farming animals for food and to find out why I think it's important not to. Here's his 5 minute video discussing Antibiotic Resistance in farm animals, how that transfers to the humans who consume them, and the looming health risk we face due to rampant overuse and misuse.

 

NaturalPigs

 

Please support your local small farmer and support your own healthy lifestyle in the process!  They're keeping you healthier with naturally produced food than the "cheaper" commercial producers.

Those pork chops and that 18-pack of eggs only seem less expensive in the grocery store isle... you're already paying for it up front in the heavy government subsidies to Big Ag and you'll pay for it on the backside with your risk to illness from those dreaded superbugs. Happy, all natural farm animals equal healthy, all natural food for humans!

 

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Sharpsburg Poultry Swap June 8th

3/1/2013

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I'll be there peddling ducklings, hatching eggs, and anything else I can shove into the Subaru.  My friend Erin Moshier sent this great information about her swap.  Don't miss out! 
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Hi there, peeps.

Now that we're seeing some warmer days, the farm animals are having babies and eggs are fertile and most breeders are hatching like crazy.  Spring is here! Our spring swap meet has been scheduled for Saturday, June 8th 2013 
http://mdpoultryswap.blogspot.com/. 

Along with the Huge sales area filled anything farm related, homemade, handcrafted, used, recycled, vintage, we will also have fun stuff for the whole family.  Kids will enjoy pony rides, a poultry show, the moon bounce, ice cream and aisles of bunnies, sheep, goats, peafowl, chickens, baby chicks, turkeys and more.  We will also have a pig roast, concession stand and a live bluegrass band playing from 10-2.  

Anyone is welcome to participate as a vendor.  It's a $15 flat fee to sell.  There is no registration necessary but, there are a few regulations regarding the sale of livestock. Please check with our website for more info!  Show up before 7:30 with your tables/chairs/canopy or just tail gate with you items.  Folks selling poultry with 5 birds or less can sell for free.

Vendors: Please contact me with what you are planning on selling so I can compile THE LIST in which I use for advertising purposes.

New this year:  We are now charging $2 per person for admission.  Kids 17 and under are free.  Due to us getting bigger, we are now in need of traffic control as well as parking attendants and this helps to cover those costs along with logistics, entertainment, advertising and kid's activities.  I hope you understand.  Camping is always free for swap goers (shoppers and vendors) 

Homesteading Days Flyer
Also new this year:  On Father's Day weekend, we will be hosting "Homesteading Days."  This weekend will be filled with seminars featuring many aspects of sustainable living.  Learn about goat soap making, canning, bread making, dutch oven cooking, harvesting rabbits, poultry processing, wine making, gardening and composting and we will have a seminar on "prepping." Experts in their field will be traveling to Green Hill Farm to share their knowledge and send us home with some goodies.  

Please see our website for pricing and how to attend.  Prices vary due to equipment needed and cost of googie bags.  There will be free camping during that weekend for seminar goers.. so feel free to help in the garden, help feed the animals in the morning or just relax.  You can build a fire and cook outdoors and just enjoy the day.  http://mdhomestead.blogspot.com/

If you have any questions, don't hesitate to ask,

Erin Moshier
Green Hill Farm
5329 Mondell Rd. 
Sharpsburg, MD. 21782

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The Christmas Goose

12/28/2012

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Roasted Goose
This year we hosted a Christmas Eve dinner with some close friends to round out the holiday table.  I decided that it was the perfect time to prepare my very first goose.  ever.

Not to fear though... this goose was soooo amazing!!  It was like the very best beef filet wrapped in the juiciest bacon you've ever had.  The meat was a wonderful, flavorful medium-rare and the skin was crispy with just the right amount of fat remaining to make it better than any other crispy animal fat I've ever enjoyed. If you've never had goose, you're really missing out.  Here's the story of how we got that awesome beast on the table:

We start with a hunt for recipes of roasted goose perfection.  There are two places that I go for absolute authoritative advice for cooking when it really counts: Christopher Kimball of America's Test Kitchen (or Cooks Illustrated/Cooks Country) and Hank Shaw of Hunter, Angler, Gardener, Cook fame.  Hank will give me the in's and out's of wild food deliciousness (especially waterfowl), and Kimball will tell me exactly why it works (after testing a recipe 10 ways from Sunday).  I also consulted FoodNetwork UK since Roasted Goose is still a traditional British Christmas meal.

The first thing I discovered is that you're a complete knucklehead if you cook your goose (or duck) _beyond medium rare.  Ducks and geese are red meat birds – meaning the breasts of both need to be served pink.  I say it all the time: ducks are not chickens; so it follows that goose is not turkey.

OK... now we have more advice than we can shake a stick at and an almost 13lb free-range, all natural goose to cook for 6 people.  I took everyone's expert recommendations to heart and created my own recipe (I know you saw it coming).  The highlights I gleaned from the recipes were as follows:

FoodNetwork UK said to brine the goose for at least 24 hours.  I went with a basic brine (1 part sea salt, 1 part brown sugar).  And also followed their advice to the letter about stuffing the bird with fruit before roasting.

Kimball said that I should air-dry the goose in the refrigerator for 24 hours in order to tighten the skin so that during roasting the fat will be squeezed out. I neglected to do the boiling water dip first but I had totally intended to - I just got disorganized in the hubbub of preparing dinner.

Hank said, in his guest post at Simply Recipes, that I would better represent the Lord of the Marsh with a medium-rare breast and well roasted legs and wings. So he advises roasting the goose for a bit, then slicing off the whole breast to finish searing it in a pan once the legs are done. That way I'll still have a nice roasted flavor on the whole goose, crispy skin, and properly pink breast meat.  He also has a superb photo tour for prepping the goose that I found very helpful.

We didn't take lot of pictures because we were pretty busy bustling about getting everything ready for dinner but here's the one good picture we did manage to grab:


Read More
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Poultry Processing Workshop Survey

9/23/2012

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I'm trying to gauge the level of interest in hosting a poultry processing workshop here at the farm; I've had success with 'Chicken Raising 101' workshops here.  So if you have any desire to learn how to process your own poultry on a small scale (50 birds at a time or less), please take this short survey.  If there're enough folks who want to learn, I'll start hosting chicken harvesting workshops in December 2012 or Spring 2013.  Whether I hold classes for other types of poultry will depending on the survey results (and, of course, prices will vary with the type of birds we process).

Take the survey here:
www.surveymonkey.com/s/XC5DFC2/

The basic idea is this:

I figure a class size of between 4-7 people at $25 per person is reasonable. A small group allows everyone to see what's going on and I can do hands-on for that number by myself.

1. I give an overview of what we plan to accomplish and use a couple of diagrams to show students how we plan to do it.

2. I process one bird from beginning to end so students can see how the entire operation moves from one step to another fluidly.

3. Then the students get their birds and I walk everyone through the steps again while they do the processing themselves.

4. Once all the birds are harvested and packaged we have lunch which includes the bird I processed in the beginning of the class (I'll have a trusty assistant cooking that up while we're doing the hands-on part).

5. Then the students collect the bird they processed and take it home.


If that sounds interesting, take the survey and let me know!


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The Delicious Monster

9/11/2012

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I belong to a CSA fruit share provided by AzureB llc.  I get all sorts of yummy organic tropical fruit, loads of avocados and sometimes a strange looking item that I've never tried.  In my August share I received the most amazing (and weird) item of all time: Monstera Deliciosa.

Wikepidia describes it thus:

a creeping vine native to tropical rainforests of southern Mexico south to Colombia... [with] fruit up to 10 inches long and 1.5 inches in diameter, looking like a green ear of maize covered with hexagonal scales.

The daggone thing came with instructions rubberbanded around it's middle.  These pictographs advised me to place the fruit into a drinking glass and leave it out on my counter for several days.  Once the scales of this dinosaur looking oddity began to drop off, I would know that the fruit was ready to be devoured. 

I'm game!

I did as I was instructed and I've recorded the entire 5-day event for you straight from my kitchen:

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I'm not afraid to tell you that when I cut into this crazy corn-on-the-cob-from-another-planet I was guessing that it would absolutely NOT be delicious but instead slimy and oversweet.  But what's the harm in tasting it, right?

OK... this thing was so very, very delicious! mmmmmmmm....  It was mild, it was not slimy, the distinct kernels were approximately as crunchy as overcooked corn. The flavor was a mild pineapple meets a white grape. Not unlike lichee.  It was sweet, but not too.  Overall, I thought this would be an excellent addition to any summer brunch and would pair wonderfully with white wine and cheese. 

100% Moose approved - I highly recommend it.

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Old MacDonald was a Mycologist... e-eye, e-eye, O

4/4/2012

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Pretty Mushroom

There's a fungus among us: I'm branching out in my gardening endeavors this year…

I’ve decided to grow my own mushrooms!  I really enjoy eating mushrooms and would like to cook with them more often.  There are the standard fungi that I can pick up at any supermarket, but I thought it might be fun to grow a variety or two that most folks spend an entire season foraging about the woods to find.

To that end, this week I purchased some inoculated plugs for 'Chicken of the Woods' and 'Lavender Oyster Mushrooms'.  I also sprung for an easygrow 'Shiitake mushroom kit'.  I’m really excited to get started!

A Short Primer on  Mushrooms

Interestingly, having no roots, leaves, flowers or seed, mushrooms are neither plant nor animal.  about 25% of them are poisonous, they don’t synthesize their own food from the energy of the sun the way plants do, they’re sort of a fruit by way of their growth habit, but according to their DNA they’re more closely related to animals.  Odd little edibles… 

And they’re very good for you (the non-poisonous varieties anyway).  It’s a common myth that mushrooms have no nutritional value, but they have plenty.  And some are even used to prevent and fight cancer.  Mushrooms provide a good source of protein, fiber, a substantial amount of B vitamins, copper, and other minerals. They're sugar-free: one cup of raw mushrooms has only about 20 calories. They’re also are an excellent source of high quality protein with 8 essential amino acids.  The average shroom contains about 35% by dry weight; compare this to 25% for milk and 13% for wheat.

Here are descriptions of the various mushrooms I’ll be growing:


Chicken Of the Woods Mushroom
Chicken of the Woods  

One of the few edible shelf mushrooms, this unique fungus is a vivid orange-yellow color that is sometimes used to dye wool.  Not to be confused with Hen of the Woods, this variety also grows in a semi-circular form around tree trunks or stumps. It's called the "chicken of the woods" because it tastes just like chicken meat and when cooked, the flesh sort of peels apart the same way chicken does.  Eaten in its soft, velvety, fleshy stage, this is an excellent addition to your Meatless Monday dinner plate!

To prepare, clean the leafy sections thoroughly and cut away the woody core, so that you’re using only the young and tender parts. Cut these meaty lobes into 1/2-inch wide strips and cook them just like chicken. You can serve it up in any recipe that calls for poultry - rice, risotto, curry, chicken or turkey casseroles… you name it!  

Chicken of the Woods meal
Of course, it’s also wonderful sautéed in butter, garlic, and shallots, then served as a side dish. Or try it grilled! 

These also freeze really well: Chop into 1/2-inch strips, sauté or stir-fry in a wok until you get reddish brown edges (5-10 minutes on high). Chill, and freeze in 1/2 pound batches - then just re-heat when needed. It also holds its shape very well when canned.
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Lavender Oyster Mushrooms
Purple Oyster Mushrooms 

Oyster mushrooms have been used for thousands of years as a culinary and medicinal ingredient. They contain glucosamine – chondroitin which is commonly used for prevention and relief from osteoarthritis and they’re loaded with ergothioneine, a unique antioxidant that protects our cells.

Oyster mushrooms have a chewy texture and a delicate, sweet flavor which can be used as a subtle flavoring agent in many recipes.  Their sweet quality is not lost in cooking so when preparing in a baked noodle dish, its pleasant flavor mixes well with the other ingredients without losing intensity.  Oyster mushrooms are often used in stir-fried dishes, since the cap is thin and cooks quickly. Asian chefs simply tear the mushroom into desirable sizes before adding it to their woks.
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Oyster Mushroom meal
To prepare, cut off the lower part of the stems to remove any shreds of straw or wood. The stems are tough, so discard them (or dry and grind to a powder).  Use a minimum amount of water in washing, since these mushrooms are naturally pretty moist. Gently press between paper or cloth towels to remove excess liquid.

These freeze really well - briefly sauté in butter first.  Oyster mushrooms dehydrate rapidly so use your food dehydrator to dry them thoroughly . When used dry, they can be added to a dish without re-hydration. Mushroom soups made from dried mushrooms are excellent and in most cases, better than fresh mushroom soup.  Or you can add dehydrated oyster mushrooms to meat sauces for a robust flavor.

A strain of oyster mushrooms can even be used as an eco-friendly resource for oil spill cleanup – it can break down and digest oil with the ability to restore life to contaminated water or soil in as few as 6 weeks!

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Shiitake Mushrooms

In China and Japan, medicinal use of shiitake mushrooms dates back beyond 100 AD.  Today, they’re very popular all over the world and their rich, smoky flavor has endeared them to American taste buds.  Still considered somewhat exotic, this hearty specialty mushroom is as mysteriously unique as it is delicious.

Determined by food science folks to be a very good, non-animal food source of iron (which boosts your energy level and prevents fatigue) by providing 20% of our daily value, a recent preliminary study has established that the bioavailability of iron from shiitake mushrooms may be even better than we originally believed.

Ongoing research since the 1960's has discovered some anti-cancer properties in this fascinating fungus.  Compounds revealed within the shiitake mushroom are touted to work as an anti-tumor, cholesterol-lowering, and virus-inhibiting powerhouse.  Because they contain interferon, a group of natural proteins that stops viruses from multiplying, shiitakes are promoted as a super immune booster, heart disease fighter, and a treatment for infections.
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Shiitake Mushroom meal
The shiitake's texture is a bit different from that of other mushrooms. A fresh shiitake is approximately 75% water, much lower than many of its cousins, which makes shiitakes firm and gives them a chewy-texture and intense flavor. Their meaty texture and smoky flavor is great on its own or paired with other varieties. Shiitakes are an obvious choice for Asian dishes, filling out soy-based braises or stews or perking up quick stir-fries. You want the shiitakes to develop a brown, crisp outside, which will boost their flavor.

Prepare them by a gentle wipe with a damp cloth or a paper towel. Use a knife to remove the stems where they meet the cap. The stems are too fibrous to eat on their own, but they make an excellent addition to the stockpot.  They dry well so you can preserve them for later. Before using dried shiitakes in a recipe, even if it's a soup or a stew, it's best to rehydrate them in hot water. The stems tend to be woody, so trim them off and discard (or dry and ground) after soaking.
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OK… I’m ready to start growing some fungus!  I’ll try to keep you updated on the progress as well as provide you with yummy recipes while I use them.
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The Exposition of Light: an Art Show

3/28/2012

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Bryan Applegate is an accomplished and wonderfully artistic photographer, writer, human-being, and sometimes cook.  And as a right-brained farmer-gal I appreciate his craftsmanship, his style, and flair which he serves up without pretension.

You can see his work at www.BryanApplegate.com

I highly encourage you to attend his first solo art show hosted throughout the month of May at the itty-bitty but big-hearted Chloe's Coffee Bar & Gallery in the Kentlands. 

'Meet the Artist' night is Thursday, May 3rd from 7PM to 9PM.  So squeeze in if you're able to swing by... grab a beverage and maybe an autograph from the artist.  If you can't make it on Thursday, visit anytime in May to enjoy Bryan's photographs, electric sculptures, and illustrations created just for the 'Exposition of Light': which he's describing as "science pushing art pushing science... of Light"

Are you excited?  I am!

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It takes two to lie. One to lie and one to listen.

10/29/2011

1 Comment

 
No... really

I don't buy a lot of organic food.  If I do it's from small farmers in my area and typically they're not even certified organic.  I've been deceived too many times to trust the label... most of it is simply marketing anyway.  And the thing that just adds to the lie for me is that I find a whole lot more "organic food" is from California... I live in Maryland and we have lots of farms here and in nearby Virginia and Pennsylvania, so I'm a little confused about why they trucked it so far if they really care about the health of people and the environment.  Anybody?

I refuse to pay $5 for a gallon of Horizon "organic" milk when they use the exact same feedlot practices as Borden milk producers at $3 per gallon.  I care about organics, but I refuse to pay for a lie.  The label means nothing to me anymore so I just try to grow as much food as I can at home, support my local small farmers, and buy what I need from the grocery store to fill in all the gaps, carefully checking the ingredients on the package.
 
Don't missunderstand me... I'm just a regular gal trying to make balanced decisions about the health of my household, the health of the environment, and the health of my pocketbook.  I do believe in the Organic Ethos and raise my animals and vegetables without chemicals, such as antibiotics and pesticides, in a humane and environmentally responsible way.  I believe that Food Security is as important here in the U.S. as it is in Africa, I care about Fair Trade, I cheerlead for Eating Locally, and support having a Sustainable Table.  And, by the way, I also live in the real world; yeah... holy cow.  And I need to square it all based on what's right for me.  I'm not the Krazy Organic Lady nor am I gonna judge you for your choices.  Shoot... I have to make my own choices at the grocery store and some of them might surprise you.  But I do want to know what's going on around me, how it affects me, and how my actions impact the planet so that my choices are informed. 

Oh yeah... and I want truth in labeling, please.  I think some folks don't educate themselves because the truth is scary and their entire propaganda house of cards will fall down.  A lot of people never look into the difference between "all natural" and "organic" (a world of difference when you're dealing with large agribusiness) or, for that matter, what "organic" really means to the specific food product they're consuming.  They heard on a commercial about just how good company X's product was for them.  Well, I do understand the organic ethos and if I'm gonna spend the extra money on the "organic" label I want that label to be true... kind of a reasonable request, don'cha think?

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Ok... so the catalyst for my post today is that I saw a few interesting milk alternative products at the store recently.  While it's true that I don't need any more kinds of milk (I currently have both whole goat and cow milk in the fridge right now) but I like to look.  Something I'd never heard of before was Oatmilk and I was suddenly interested in the wonderful whole oat properties I could add to my diet. I don't do soy milk and find almond milk to be much too sweet for my taste but I wanted to give this Oatmilk a try.  The first thing I looked at was the ingredient label and while I was inspecting the high sugar content (19g!), I also saw a prominently displayed logo and annotation indubitably pronouncing every Pacific Natural Food product as guaranteed to be "certified to the source".  Interesting... note to self: research this claim.

I tried the Oatmilk and I really enjoyed it... it's tasty stuff.  It has only a very subtle grittiness, it's not thick or cloying and it's not much sweeter than regular milk.  It's never gonna be mistaken for real milk but that's fine because didn't plan on replacing my real milk.  I also liked the packaging: it's minimal, totally opaque, easily collapsable but sturdy enough that I can get at least one or two more use out of it for re-purposing around the farmstead. 

Certified to the Source?
This is a picture I took of the label

So now I know I like it.  It does come all the way from Tualatin, OR tho... hmmmm.  Well, this is when I do a little research to find out more about the company and their organic "certified to the source" labeling...

Now I just told you that I don't exclusively buy organic, so why do I care?  Because they're making a claim - they're making a promise.  I care that there are moms and dads out there who are worried about GMO's and OP's in their kid's food.  I'm raising a lot of my own food, not everyone can.

Tsk. Tsk. Tsk.  I'm so disappointed in you, Pacific Natural Foods.  Cornucopia.org gives you zero beans on their scorecard because you refuse to share your independent sourcing.  Why?  It means they'll just dig deeper and that's when we all find out that your labeling is just a big fat lie... I might have purchased your products in the future except that now I sort of have a problem with your crappy attitude.  

*sigh* China?... Really??

In the words of ol' Kin Hubbard, "Honesty pays, but it don't seem to pay enough to suit some people."

This kinda makes me question Oregon Tilth, they're the Organic Certifier for PNF.  The first sentence on their sites certification page claims that Oregon Tilth Certified Organic is a "...symbol of organic integrity. OTCO provides a system that combines strict production standards, on-site inspections, and legally binding contracts to protect the producers and buyers of organic products."  I see their name on several organic products at the grocery store so that's got me narrowing my eyes at everything even more than before.  Hmmmm... Grandma used to say that when you lay down with dogs you get up with fleas. 

Well, I'll get off my soapbox for now.  As a parting gift to the folks who made it through this entire post, I offer the Conupocia Institutes' most recent newsletter.  I believe that as long as you stay educated you can make informed choices - whatever they may be._
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Cereal Crimes: Agribiz Deception
cornucopia.org

This Newsletter from the Cornucopia Institute, a Wisconsin based Organic watchdog group, will empower consumers and wholesale buyers who want to invest their food dollars to protect hard-working family farmers. 

Federal law requires that organic food products be produced in ways that promote ecological sustainability, without the toxic inputs and genetically engineered ingredients that are  common in the conventional food system. Increasingly, these organic products are forced to compete with products that claim to be “natural.”

No requirements or restrictions exist for foods labeled “natural.” The term often constitutes nothing more than meaningless marketing hype promoted by corporate interests seeking to cash in on the consumer desire for food produced in a genuinely sustainable manner.

Unlike the organic label, no government agency, certification group, or other independent entity defines the term “natural” on processed food packages or ensures that the claim has merit.

The Cornucopia Institute’s latest report, Cereal Crimes: A Look Down the Cereal and Granola Aisle How “Natural” Claims Deceive Consumers and Undermine the Organic Label explores this growing trend of labeling conventional foods as “natural,” focusing on breakfast cereal and granola. (Watch the video)

Companies use various strategies to create the illusion of equivalence... Read More
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When You Can't Eat it All you Can

10/26/2011

3 Comments

 
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Yeah, I march to the beat of my own drum.  {shrug} meh… it makes me interesting (or weird depending on your perspective). 

As odd as it sounds to folks who buy all their veggies at the supermarket, there was a time in my life when I did a lot of canning.  I had more time in my time then… I actually did a lot of sewing and crafting and other dorkey stuff, like square dancing.  Hmmmmm… where did all my “free” time get off to? I guess the ducks ate it.

Most folks do their canning in the oppressive heat of August because that's when the biggest portion of the fruit is ripe.  It’s a cruel trick of timing to be trapped in an already steamy kitchen with 10 boiling pots on the stove and a pressure canner hissing loudly for hours on end.  This is why I would like to build a “summer kitchen” outside where I can do the everyday grilling as well as the canning.  No sense in heating up the house that you pay good money to cool, right?

So, the reason I wasn’t canning with the rest of the country is that, while I had a million blossoms in the garden, I was terribly short on pollinators this year.  That's why there's no tomato sauce or pickled peppers or salsa or green beans put up at my house for winter {sigh}.  I had just about enough to cover some of my own meals but not all the extra I had planned and planted for.  There's always next year... guess I may need to look into raising my own bees since Monsanto is doing a bang-up job of killing all the others.

Farmer Jackie
Farmer Jackie, Mooseherder
However, I do have other things that need to be put up for the winter.  My friend, George gave me a large grocery bag full of apples from his tree, which were preserved this weekend. And next month I plan to put as many chickens into Mason jars as possible so that making dinner doesn't require 24 hours of thawing a whole bird.  Some days I just can’t spare the brain bandwidth to plan more than 5 minutes in advance.  I would like  an order of convienent chicken triple grande, organic half-skinny, no-foam, low salt, without the preservatives please.

To that end, this weekend Farmer Jackie and I dusted off the old canning equipment and pulled out my boxes of jars, lids, and rings.  It was a good test run before the serious work began.  She also made 3 big pots of soups for us to freeze so that we could have healthy, hearty (and thrifty) lunches for the next couple of weeks.  MMMMMMM… made from scratch lentil, split pea, and yellow pea soups.  Yummo! 

So once the dried legumes were re-hydraded, the various soups were set on the stove to do their thing...

Lentil Soup
We got to work on cutting up George's awesome cow pasture apples
(yeah, everyone says to peel them, but I'm a peels-on kind of gal)
Local Organic Apples
Then we got the jars all sterilized and lined up to be filled
Mason jars ready for fillin'
Lids and rings also got some super hot sanitizing action
Canning Rings
Filled up and ready for a hot water bath
Apples for the winter... pie anyone?
All Done!  2 dozen+  pints of apples are yummy for my tummy...
2 dozen jars of yummy apples
Stored away in the basement pantry just askin' to be turned into apple dumplings...
Apple dumplins in the future...
Let's not forget the mucho yummo soups we (read: Jackie) made for weekday lunches...
lunch!!
Man!  We're good... LOL!
.
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    Dana

    About Farmrgirl

    Small town Calif. farm-girl leaves the ranch behind for many years of adventure at sea, travels the world, then moves to Washington DC in 2007 where she finds the perfect homestead to settle down: acres of secluded Southern Maryland woods where she goes granola by raising her quality of life, Mastiffs, ducks, chickens, and tomatoes {& one Bengal kitty}... sustainably.


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