Tuesday, March 31, 2015

The Secret to Using Up Leftover Garden Greens

After cleaning up the garden a bit this afternoon I was faced with 2 dilemmas: what should I make for dinner tonight, and what in the world can I do with all of these leftover greens I'd just harvested?!?

I don't know about you guys, but in between seasons, I always end up harvesting  a bunch of random greens - not enough of one for an entire meal, but a little bit of everything that can be thrown all together.

This harvest included a couple types of kale, some Swiss chard, mustard greens, red-veined sorrel, and some lettuce.  

Back inside, I started rummaging around in the fridge.
 I needed some inspiration here pretty badly, but these meals tend to be my favorite to create!  
Successful, I pulled out a few carrots and turnips harvested from our garden that desperately needed to be eaten, a random bunch of parsley, and a jar of local Pappy's Creole Sauce.  


 Check them out here Watson's Kitchen - Pappy's Creole Sauce


We love supporting local companies whenever we can, and this sauce is tasty and great in a pinch! 





I plucked about 1/4 cup of the parsley and set it aside.  The stems can be saved for stock, composted, or fed to the chickens.  We'll have to introduce you to our feathery flock soon!

Sunday, March 29, 2015

What's the Deal with Fermented Cod Liver Oil?

John and I have often been asked what nutritional supplements we take on a regular basis. Fermented Cod Liver Oil is one of the the only supplements we take regularly & recommend to friends and family.  



Fermented? Why not Regular ol' Fish Oil?

We choose Green Pastures FCLO rather than other brands because the cold-processed fermentation allows the Omega-3, Vitamin D and Vitamin A content to be more readily absorbed by the body.  The heat-processing implemented by other manufacturers damages these nutrients. Fermented Cod Liver Oil is more of a whole food than a nutritional supplement.


Why Cod Liver Oil in the First Place?

Fermented Cod Liver Oil is a traditional food, having been around for centuries.  Diane Sanfilippo outlines some of the benefits of taking FCLO :


So, What do we take?


Monday, March 23, 2015

Muddled Lemon Balm Vinaigrette

Hi friends!

To celebrate the beginning of spring, I thought I'd spotlight one of my favorite herbs around here... lemon balm!

Lemon balm is easy to grow and makes a great curative tea to sip on.  Toss in some stevia leaves to sweeten the tea up a bit if you'd like.

Not only great in salad dressings like this vinaigrette I whipped up the other day, lemon balm can also be used to calm nerves or lessen stress and stop bug bites from itching.  Matter of fact, it's one of those 'catch-all' herbs that seem to fix everything!

Just crush a handful of leaves and rub on your skin to keep mosquitoes at bay.




Muddled Lemon Balm Vinaigrette

Ingredients

For the salad:
red-veined sorrel, chopped
scallions, shaved
sunflower shoots

For the vinaigrette:

1 tbsp lemon balm leaves, crushed or chopped
6 nasturtium leaves
2 tsp balsamic vinegar
1 tsp oil of choice

Method

  1. Muddle the lemon balm and nasturtium leaves until broken down and fragrant. 
  2. Add balsamic vinegar and oil and whisk together. 
  3. Combine together salad greens.
  4. Toss with vinaigrette. 
  5. Season with salt, garnish with nasturtium blooms and serve.