The Whole Sha-Bang!

You know what they say:  waste not, want not. 

We as Americans don't seem to ascribe to this philosophy, though.  I read a sobering statistic that stated that despite all of our mothers reminding us to remember the poor starving children in Africa as we push our peas around our plates, nearly 40% of food produced in the U.S. is wasted.  It either isn't "pretty" enough to make it to the shelves, gets tossed during processing, goes bad in our own refrigerators, or is tossed from grocery store shelves after its "best by" date.  As a whole, we are waste-ers, yet we still want for nothing.  We take most of our resources for granted.

Homesteading, even on a small scale, has a way of exposing that error and reteaching us the value of the resources God has given us.  Take for example, the chicken.  I can tell you this: since we've been raising our own chickens in the backyard, slaughtering them with our own hands, and cooking them in our kitchen, we've wasted not a single shred of their meat. 

Understandable, right?  I mean, we didn't research and select the perfect breed, rejoice in the chicks arrival, settle them into the warm brooding box, feed them daily, watch them grow, laugh at their antics, research humane slaughter practices, employ those practices with our own knives and hands, package, freeze, thaw, and cook them only to let the leftovers go bad in the fridge and become food for the garbage disposal.  I mean, those chickens were intended to feed us! 

Just because we may not always see the process involved with the production of our food, this is all still true -- it was intended to feed us.  Out of respect for the system God put in place to feed us, the animals that give their lives to do so, and the people involved in the production of our foods, we ought to strive to minimize our waste. 

All of this ranting eventually brings me to this:  today I was able to make use of some of the chicken parts that we don't eat -- wasting them not, if you will.

If I'm not cooking a bird whole, I'll thaw it and then cut it into its 8 traditional pieces:  2 thighs, 2 legs, 2 breasts, and 2 wings.  That leaves me with the back.  Ever considered a chicken back?  When you look at one skinned, you can see that it does actually have some meat on it, but it's just so hard to get to.

As I cut the back out of a bird, I throw it back into the plastic storage bag and back into the freezer from whence it came.  Today, once I had collected 4-5 chicken backs, I used them to make chicken broth, using my usual recipe. 

For basically the cost of a couple of celery stalks and carrots, I was able to make use of chicken parts that would otherwise have been thrown out.  (Sidenote:  You can also use the neck and/or bones leftover from other recipes.) 

I usually freeze my broth, but I've been in such a canning mood lately that I decided to put some up in jars to use on those days when I've not had the forethought to thaw out any broth.  I used both quart and pint jars because my go-to bean recipes call for either 4 or 6 cups of broth, so this way I can use either just a quart for the 4 c. recipes or a quart and a pint for the 6 c. recipes.  (We've gotten into a pattern of having some type of beans every Monday -- it's a carryover from our New Orleans days!)

To can broth, you need a pressure canner.  Fill hot, sterilized jars with hot, freshly prepared broth, allowing 1" headspace.  Add lids and rings and process for 25 minutes at 10 lbs. of pressure.

Voila!  Chicken broth at-the-ready in your pantry.  And, it comes complete with that warm, fuzzy feeling you get from knowing that you made use of the whole sha-bang, (or chicken, in this case.  :)

Canning Craze!

Despite the blood, sweat, and tears involved (okay, no tears yet, but blood and sweat, for sure), I can't seem to get enough of canning!  In fact, I just completed my second canning project of the day. 

I'm making good use already of my new metal bowls.  Heretofore, the bowls on the right were the only mixing bowls we owned.  They are great and get lots of use, but they weren't cutting it for this homesteader-in-training.  I went this morning (at 7:40am -- yes, they were open that early) to visit my neighbor/church family member at his restaurant supply company and purchased 2 of these 16 qt. metal mixing bowls.  I love them!

Tonight, I canned some more Cinnamon Pears for Little Boy.  I asked Girl 2 whether she'd like to try some, but she was skeptical.  Little Boy tried to convince her, "They REALLY good!  They like marshmallows and cinnamon and cookies!"  She was sold (and who wouldn't be?)  And, guess what?  She's a big fan, too.  I made them just like we did in my canning club meeting, only I did chunks instead of slices and opted to leave out the food coloring.

I'm on such a canning kick and still have several recipes I plan to try.  In fact, I thought about making this "Canning Week" on the blog and can something different everyday.  It became apparent today, though, that "Canning Week" would also be "Neglect-Your-Preschooler Week," so we may have to space things out a bit.  But, be warned, there will be more canning in this blog's near future!

Mmmmm. Pears!

Thursday evening, I enjoyed my 2nd Canning Club meeting.  Three club members tag-teamed and taught the rest of us how to can Cinnamon Pears.  I was a bit skeptical about whether or not I would actually like cinnamon pears, but Little Boy and I pretty much demolished our jar at lunch today!  In fact, though he'd previously negotiated a deal that involved a cookie for dessert, he revised his request once he'd tried the pears:  "Momma, when I eat all of dis (chipped beef on toast), I get more of deeze (cinnamon pears)?"

At the meeting I took copious notes on how to make them, so I'll attempt to make sense of my scrawl, record it here for me to reference later, and allow Jessica, my partner in canning, a peek at what we did since she wasn't able to make the meeting.  ;)

1.  One of the three teachers had brought pears from her father's backyard for us to use.  We peeled, cut out any bad sections, cored, and sliced the pears and threw them into a mix of 1/4 c. lemon juice to 1 qt. water to preserve their color while we worked.  (I think that when I attempt this at home, I will chunk rather than slice.  I think that would be easier for Little Boy to eat.)

2.  We drained off the water and added pears to pre-warmed water.  We then added sugar to the water at a ratio of 2 c. sugar for every quart of water (you need enough water to cover all the pears).  Also, add 1 cinnamon stick per quart of water used.  Then, we added red food coloring to "taste" (is that funny to anyone else?).  I guess this is done so that they look more "cinnamon-y," but, honestly, pink pears are a little weird to me, so I think I'd leave this out if just canning them for our own use.

3. We brought the mix to a boil and cooked for 6 minutes.  Stirring frequently is key during this part of the process to keep it from sticking and burning.  A thick enamel pan works well for canning things that tend to burn easily.  Apparently good enamel pans are difficult to find these days, though.  The one we used in class was given to one of the teachers by her grandmother years ago.

4. We then ladled the pears and juice (removing the cinnamon sticks) into hot, prepared jars.  Packing pretty tightly, be sure that the pears are covered with liquid and leave 1/2" headspace.  Use a non-metal object to poke around and release any air bubbles ("Why non-metal?" I asked.  The response?  A blank stare, followed by a laugh and "because that's what Grandma did!"  Then someone else finally piped up and said that they thought it was because metal might break the hot glass.  One lady said she uses a chopstick or kabab skewer as her "non-metal" object.)  Wipe top of jar clean before adding prepped lids and rings.

5. We processed in a boiling water bath for 20 minutes before removing and waiting for the PINGS!

I got to take a jar home!

Here are the pears I had today with my lunch.

Those chubby little fingers couldn't get enough of these pears!

If you're interested in canning some of your own, I'd recommend this recipe.  The cinnamon gives the pears a kick, and the syrup mix is a lot lighter than what canned pears from the grocery store are coated in.  If you don't have pears growing in your dad's backyard, now's a good time to purchase them at the store.  One of our local stores has them for $.99 a lb. until Tuesday-- check your sale paper (or better yet, your local farmer's market!)

Salsa Canning!

This past Tuesday, my friend Jessica and I got together for a salsa canning party!  Our little ones played/crawled around our feet as we went about putting up 22 jars of salsa.  Now, we had already canned salsa at our September Canning Club meeting, and it had turned out great.  We, however, didn't yet have access to the recipe we'd used in class, so for our own endeavor, we used this recipe. 

Though John claims it is "the best salsa outside of a restaurant" he's ever tasted, I found it only okay.  Now, let it be said that that is probably not the fault of the recipe.  The recipe calls for 10-12 peppers and doesn't really specify which ones to use.  We used a combination of bell peppers and habaneros because that's what I'd just harvested from the garden.  I think that the citrus, sweet taste of the habaneros lent a sweet and spicy flavor to the salsa that seemed a bit odd to me. 

At last night's October Canning Club meeting, I got my recipe book in.

This means that I now have access to the salsa recipe we used in class.  Next year, I'll plan to can a bunch of it using these ingredients:

7 quarts peeled, cored, chopped Roma tomatoes

4 c. seeded chopped long green chiles

5 c. chopped onion

1/2 c. seeded, finely chopped jalapeno peppers (wear gloves when cutting up peppers ;)

6 cloves garlic, finely chopped (maybe more -- I love garlic!)

2 c. bottled lemon or lime juice

2 Tbs. salt

1 Tbs. black pepper

2 Tbs. ground cumin

2 Tbs. fresh cilantro, chopped (maybe more -- I love cilantro!)

Directions:

If you like a more processed Mexican-restaurant-style salsa (like I do), be sure all your veggies have been pulsed in a food processor to the desired consistency.  Combine all ingredients except cumin and cilantro in a large pot and heat until boiling.  Reduce heat and simmer for 10 minutes.  Add spices and simmer another 20 minutes.  Fill hot jars with salsa, leaving 1/2" headspace.  Remove air bubbles.  Wipe rims of jars.  Add lids and rings.  Process for 15 minutes in a boiling water bath.

Yummm!

Cheesy Chicken and Rice: Mmmmm. Comfort Food!

'Tis the season for comfort food!  And, this recipe definitely fits the bill.  Now, notice I do not have a bunch of pics of the process and the ingredients.  That's because this recipe took me by surprise.  I really didn't anticipate it would be one that would make it to the blog.  But, alas, it WAS that good. 

While we're not big casserole folks here, we are big Mexican food folks.  So, I decided to give this one a go and sure was glad I did. 

Ingredients:
2 c. shredded, cooked chicken
4 c. cooked brown rice
3/4 c. corn kernels
1/2 lb. black beans, soaked overnight and cooked (or a 15 oz. can)
4 oz. can of diced green chilies
1/2 c. salsa
1 c. plain yogurt (or sour cream)
1 c. low-fat cheddar cheese, plus more for topping
2 Tbs. chopped fresh cilantro

Directions:
Preheat oven to 350 degrees.  Combine all ingredients except for cilantro and mix thoroughly.  Season with salt and pepper to taste.  Transfer to oven-safe dish and top with extra cheese (I actually transferred to 2   8"x8" dishes and froze one for later use).  Bake for 20-25 minutes.  Garnish with cilantro and serve.

What's All The Fuss About Fair Trade?

As we learn more and more about how important it is for our environment and our health that we consume more local foods, there are certain food areas that are pushed to the forefront.  For example, must my family give up bananas?  We certainly can't purchase locally-produced ones.  What about coffee?  I really, really don't want to do without my coffee, but I also don't think I'd have much success with cultivating it in my own backyard.  Luckily, there's Free Trade certification to free us of our coffee-consumption guilt.  A more selfless way to consume is as easy as looking for that little label on your next trip to the grocery store. 

According to Fair Trade USA, 5 million men, women, and children in developing countries benefit from the sale of Fair Trade products.  "An item that is Fair Trade certified is produced in a socially and environmentally responsible way:  No children are employed, the environment isn't threatened, the working conditions are safe, and the labor force is justly compensated."  That all sounds pretty good, huh?

So, at the store, look for the Fair Trade certification seal on your coffee, tea, cocoa, spices, honey, and wine.  For a list of brands and products that are Fair Trade certified, visit www.fairtradeusa.org.  If your family is a Keurig family, like ours, check out this list of Keurig coffees that are Fair Trade certified (whew!! Wild Mountain Blueberry made the list!  That's a relief.  I really wouldn't want to give that one up!)

Thank you to Real Simple's October issue for the above statistic and definition of Fair Trade.

Spinach and Goat Cheese Frittata

I love to find recipes that are not only delicious but also make use of some of the foods that we're producing right here in our backyard.  With goat cheese and eggs on the ingredient list, this Frittata turned out to be one of those recipes!

It's very similar to the Spinach Quiche that we love, but uses lots less cheese, more eggs, and is crustless.

Ingredients:

1 Tbs. olive oil

1/2 medium onion, thinly sliced

Kosher salt and black pepper

5 ounces baby spinach

10 large eggs, beaten

4 ounces goat cheese, crumbled

 (If you don't have goat cheese stockpiled in your freezer, you could probably sub in Monterrey Jack or Gouda and yield similar results.)

Directions:

Heat oven to 400 degrees.  Heat oil in a medium ovenproof nonstick skillet (do those really exist?  We didn't have one, so I went with a well-oiled cast iron skillet) over medium-high heat.  Add the onion and 1/2 tsp. each of salt and pepper and cook, stirring occasionally until golden brown.

Add the spinach and cook, tossing, until wilted.  Add the eggs and sprinkle with the goat cheese.  Give it a quick stir to be sure everything is mixed in.  Cook until the mixture begins to set around the edges, then transfer the skillet to the oven and bake until set, 10-20 minutes.

Voila!  A yummy frittata that all 5 of us actually ate (yep, even the pickiest one of us -- I'm not naming names)!

We paired it with a loaf of whole wheat country bread (why is it that the kids enjoy the bread so much more if they get to break off a hunk rather than eat a slice?) and a basic salad.

And, how many dishes did I have to clean once the Fritatta was gone?   -- one!

Now, THAT I like!

Buying Bulk

Sunday evening, I made my once-every-two-months trip to Cherokee Village to pick up my Country Life Natural Foods order.  In cooperation with a bunch of folks from that area, I order lots of organic pantry items through them.  Included in this month's order was a bottle of dried parsley so big that, as John said, Little Boy may be graduating from high school before we make it to the bottom of it!  As you can see, Girl 1 was astounded by its size.  (I love this photo!  You can really see her crazy-teeth situation.  I'm telling you, it's getting hard to feed these girls -- they hardly have any teeth right now!  She's got water bottle in hand because we were on our way out the door for a family run at the track :)

 

I absolutely love their flours, and we've really been going through it quickly around here, so this time I decided to go ahead and buy the big bag (I put a measuring cup in the photo for size comparison).  Luckily, we've got a big enough pantry to house all this stuff.

It's too bad bulk flour doesn't come in fabric bags anymore.  It would've been fun to try to make use of the flour sacks. 

If you're interested in checking out this company, visit their website at www.clnf.org.  If you'd like to get in on our next co-op order, contact me and I'll get you a catalog. 

Canning Club

A month or so ago, my friend Jessica had read about a local canning club in the newspaper, had done some research to find out what it was all about and how to get involved, and asked me if I'd like to join her for the next meeting.  Umm, YES! 

So, last Thursday, I paid my $10 membership fee and am now a legitimate member of the local canning club!

We basically walked in the door, paid our dues, and were ushered toward the table where tomatoes were being peeled using a Fry Daddy and a bowlful of ice water.  It was apparently salsa-making-night!  I love the concept of learning by doing, so this was right up my alley. 

I also loved having ready answers to my canning questions.   For example:

Q:  Can I use my pressure canner for processing salsa? 
A:  Yes, but it's unnecessary and may result in an overcooked, goopy product.

Q:  Can I substitute the Habanero peppers from my garden for the jalapenos called for in the recipe?
A:  Yes, but be sure to keep the volume the same.  For example, if I use fewer Habaneros because they're hotter, I need to sub in some milder peppers to keep the volume ratios the same.

Q:  Can I food process rather than just roughly chop the tomatoes so that I can achieve a consistency more like the salsa at my favorite Mexican restaurant?
A:  Yes, so long as I use the correct amounts of the ingredients, the way you slice, dice, or puree them shouldn't affect the success of the finished product.

The older ladies seemed to assume that Jessica and I were completely inexperienced canners, and we basically just let that go.  I don't know about her, but I'd rather let them treat me like a novice than think I'm so experienced that they skip over some of the canning wisdom they might otherwise bestow.

I thought it was interesting how eclectic the mix of people seemed to be.  I mean, we were all there, after all, with a common goal -- canning.  Yet, I heard a few ladies discussing how to be sure your jar "presented well" for judging at the local fair. . .   and yet another lady who seemed to be there for Doomsday Preppers training asking whether it would be possible to can salsa without electricity.   There were grandmas in their quilted aprons and business women still in their heels.  There was even a middle-aged man who seemed to be of no relation to any woman there and who made his salsa extra spicy by adding additional peppers straight to his jar.  I absolutely loved getting to be apart of this mix.

Because none of the ingredients were from a backyard garden, the canned jars of salsa came out to $2.75 apiece.  This seemed crazy high to me, but, then, I've never canned a product that I bought at the grocery store.  I paid my $2.75, poured my salsa into a hot jar, wiped my rim clean, added my seal and ring and initials in black sharpie, and watched it all go into the hot water bath.  My seal buckled during processing (which is something that has never happened to me at home.  I heard someone remark that that's what we get for not using Ball lids.  I've always used Ball lids, so maybe they truly are superior ;)  Anyway, the instructors weren't sure whether or not it would "ping," indicating that the seal was good, so they sent me home with an extra jar, too, just in case. 

Later that evening, as I lay in bed reading, I shot up in alarm as I heard the "ping" in the kitchen.  Then, realizing what it was, I smiled to myself.  It seems I got a 2-for-1 deal on my salsa -- it sealed, after all. 

Jessica, thanks so much for doing the legwork on this and for inviting me to be a part!  I'm already looking forward to next time!

For anyone local who's interested in joining up, we'll be doing something with local pears at our next monthly meeting, October 11.  Come join us!

I Scream, You Scream,

We all scream for . . . Hummus!

Hummus is pretty much a staple around here, and now that I've figured out how to make it using dried chickpeas rather than canned, it's pretty cheap for us to make and a very healthy snacking option (for our recipe, click here).  We do have trouble around here finding Tahini paste, a key ingredient, though.  Kroger used to carry it, but since their latest rearrange, I haven't been able to find it in there.  I ran into a former student/Walmart stocker and after chatting him up about his new baby (yes, this makes me feel old), I asked him if they carry Tahini paste.  I believe his response was "Ta-Huh?"  You know, it's used to make hummus, I told him.  "To make what?"   Uggghhh.

Anyway, this hummus had been in the fridge just a little too long, so I decided to see whether the backyard crew would like it as much as the indoor crew does.  Chickens and canine were both fans.  The chickens really made a mess of it, pecking and flinging it everywhere!

Does anyone local buy Tahini paste?  If so, where are you able to find it?

Thanks!

Organics: Are They Worth It?

In case you're not as intrigued by studies related to farming and the food industry as I am, let me fill you in on the latest.  Stanford scientists have recently released a study wherein they compare organic meat and produce to their conventional counterparts.  The findings, which have shocked many and allowed others to enjoy a smug "I-told-you-so" moment, are that in many foods the organic variety does not contain a greater amount of beneficial nutrients.  Organics are, of course, more expensive for the consumer, so the study has left many wondering whether it's worth it at all to "go organic."  (For more info on the Stanford study, check out this balanced article by the NYTimes.)

As you can imagine, this is lighting up blogs and forums all over the U.S. as we all try to make sense of these most recent findings.

Well, why should I be left out?  Here's what I think about it all.

As a proponent of organic foods, let me start by saying that I am not at all shocked by these findings.  Yep.  You read that right.  I grow an organic garden in my backyard yet I am not surprised to learn that a conventionally grown sweet potato has all the nutrients that an organic one does.  To me, choosing to eat organic (when possible and feasible) has never been about what's in the organic food so much as it is about what's not in the organic food:  namely pesticide residues, hormones, and other additives (which this study and countless other have confirmed are greater in conventionally-grown produce than in organic produce).

So, a vitamin-packed organic strawberry . . . or a vitamin-packed conventionally-grown strawberry with a side of pesticide residue?

Sounds like a no-brainer, right?

Oh, if it were only that simple.

The organic vs. conventional argument is over as far as most foodies are concerned, and I doubt that the new study will have enough momentum to swing the pendulum in the other direction.  Besides, foodies are now on to talking about the next big thing:  local food.

Even if you're not into the whole green movement and are unconcerned by how many fossil fuels are burned to get your bananas to your table, there's another reason to care about how close to your home your food was grown. 

Fruits and vegetables are at their freshest and most nutrient-dense when ripe and freshly picked.  Food that has to cover a lot of ground to get to you is losing nutrients all along the way.  The lettuce at the farmer's market that was picked this morning is going to pack a greater vitamin punch than the one that was harvested and shrinkwrapped for its cross-country trip to your grocery store via refrigerated truck and may very well be 2-weeks-old by the time it makes it to your shopping cart. 

Do you see how all of this can get very hazy for the modern consumer? 
Should I go with the conventionally-grown but local bell pepper from the farmer's market? 
Or should I go with the organic one at the supermarket that was grown in California?

Yes, I've read a lot about the food industry lately, but I do not claim to be an expert, by any means. 
Still, if I had to boil it down, I'd say that for me local trumps organic.  And organic trumps conventionally-grown.  Let's say I'm on the hunt for celery.  Here's my order of preference:

1.  Organic and local -- what a great combination!  If your farmer's market or backyard can meet both of these criteria, great!
2.  Conventionally-grown but local -- yes, I side with local in this debate.  There are lots of reasons.  For a good start in understanding this debate, though, I'd suggest this article.
3.  Organic but not local -- this is especially true if it's a fruit or veggie from The Dirty Dozen list.
4.  Conventionally-grown and not local -- this should be the last resort.  Unfortunately, for many of us, this is all we have available to us for many produce varieties.

And, if you make it all the way to #4 with a fruit or veggie, don't throw your hands in the air and grab the Cheez-Its.  Believe me, a celery stick conventionally-grown in California is still better for you than that box of Cheez-Its.

If all of this is interesting but foreign to you, maybe start educating yourself by watching a movie.  Who doesn't love a movie?  Grab some popcorn (organic or not ;) and check out Fresh or Food, Inc., both of which are available on Netflix instant streaming.

DIY Raspberry Vinaigrette

I'm always on the lookout for easy and yummy homemade salad dressings.  This one was a standout in that it tasted great and satisfied my sweet tooth, so I thought I'd share. 

First, the ingredients:

1/2 c. sugar

1/2 tsp. salt

1/2 tsp. dry mustard

1/4 c. red wine vinegar

1/4 to 1/2 a small red onion (depending on how much you like onion and whether or not you're planning to share an intimate moment with someone later in the day  . . . and whether or not that person will also be eating the salad dressing . . . you get the point)

1/4 c. olive oil

1/2 tsp. poppy seeds

Now, if you're like me, you're wondering "where's the raspberry?"  A quick Google search revealed that often raspberry vinaigrette is made with no raspberry whatsoever.  Who knew?  Apparently, the label is more to do with the color.

Anyway, throw everything but the poppy seeds into your blender or food processor and blend until well mixed.  Stir in the poppy seeds, and you're ready to serve! 

We used this atop a shredded lettuce, apple, and toasted almond salad, but I suspect it'd be pretty good on most any salad.  Also, I can't be sure exactly how long it will keep, but all ingredients are shelf-stable, so I'd imagine it would keep for awhile.  I wouldn't know because I ate ours all up in a matter of 2 days.  ;)

Please let me know how you liked it if you decided to give it a try!

Mozza-freakin'-rella!

Soft cheeses are easy enough to make.  And, I'd read about "30-minute Mozzarella" and got excited because it's probably the cheese we use most around here.  But, the 30-minute recipe doesn't work for goat milk.  The process of making mozzarella from goat milk takes MUCH longer.  After 2 failed mozzarella attempts that took me half a day each, I decided to give up.  I determined never again to complain about the price of cheese and just buy my  mozzarella from the store like sane people do.  I told John about my failed attempts, and he encouraged me, "I'm sure you'll figure it out, just like you did the yogurt."  Ugggghhh!

 So, I asked him to join me one evening in a cheese-making venture so that he could see just how much a waste of my time it was.  It took us about 3 hours and 2 gallons of milk to get about a cup of cheese as a finished product.  (I shredded it and sent some to school in the girls' lunches.  They wanted to build their own pizzas.  Girl 1 came home complaining that the cheese was "tasteless.")  Was it worth all the time and effort?  Was John ready to throw in the towel with me now?  Nope.  He suggested we try another recipe.    Ugggggghhh!   It seems he has more patience than I do.

Anyway, I did.  I abandoned the book I'd been using and found a new recipe online.  And, it worked!  I mean, seriously.  Isn't it beautiful? 

It took all of naptime (which is precious time, as any mother can tell you), but it didn't take 1/2 a day!  And a little over a gallon of milk yielded about 2.5 c. of cheese!  I'm pretty sure that I salted it enough to satisfy Girl 1, but we'll have to see.  She's becoming increasingly picky about "farm foods."  Uggggghhh!

But, today I declare victory!  I CAN make mozzarella!   

DIY: Blended Strawberry Yogurt

It seems that Greek yogurt is really making a name for itself.  And, if your refrigerator is much like mine, Greek yogurt is making itself quite at home among other creamy staples such as sour cream and mayonnaise.

Most recipes I use that contain Greek yogurt call for Plain.  And, for the occasional recipe that calls for Vanilla, I can just mix that up myself with the help of a little vanilla and honey.

My kiddos all 3 love yogurt.  Well, Little Boy and I love homemade Greek yogurt topped with sliced strawberries and drizzled with honey.  Girl 1 and Girl 2, however, prefer Go-Gurt.  Yep, you know the stuff:  pre-packaged, blended yogurt in the cute little push-up tubes. 

But, now that we're producing our own milk and yogurt, I'd hate to hurt Razz's feelings and purchase yogurt from the store! 

I think I may have hit upon a solution.  This past week strawberries were on sale at our store for $1.50/lb., which is pretty good, so I stocked up.  (I wish I had thought of this solution when we were working our way through a flat and a half of super-sweet Bald Knob berries, but, oh, well.)

I chunked the berries in the food processor and blended until smooth.  Then, I added honey (which is my go-to sweetener lately) to taste.  You could use pretty much whatever sweetener you prefer, though, I'd think.  Blend again to be sure it's all mixed in.

Then, I poured the mixture into an ice tray to freeze. 

I let Little Boy be the guinea pig and mixed the strawberry mixture with the yogurt, basically 1:1.  He gobbled it up!

I'm thinking that for school lunches, I can just plop a couple of frozen berry cubes into a yogurt-filled container and send it to school.  Maybe by lunch it'll be thawed and the girls can stir it up and enjoy. 

Or, I might invest in some of these super cool squeezable ice pop molds, premix, and send frozen to school.  I don't think I'd have any complaints from the girls if the pops hadn't had time to fully thaw by lunchtime-- frozen yogurt popsicle anyone? 

Southwestern Stuffed Peppers

Let's not beat around the bush here.  Go ahead and copy and paste the ingredients and directions below right into Microsoft Word.  Then, add those ingredients to your shopping list because you want to add this to next week's menu.  Heck, you may even want to forego Thursday night's meatloaf and just make this.  Yes, it's that yummy!

Just in case you're wondering, no, I do not always pile up all my ingredients before I begin cooking dinner.  I do that especially for you.  Do you feel special?  Because you should.  I love my readers!  :)

Ingredients:
1/2 c. long-grain white rice
1/2 Tbs. olive oil
3 scallions, thinly sliced, white and green parts separated
1-2 c. cooked, shredded chicken
1 ear's-worth of corn kernels
1/2 of a 4.5 oz. can of chopped green chilies
1/2 tsp. cumin
1 c. grated Monterrey Jack
Kosher salt and pepper
2 large bell peppers, halved lengthwise, ribs and seeds removed
1/4 c. yogurt
1/4 c. salsa

Directions:
1. Heat oven to 375 degrees.  Cook rice according to package directions, or, better yet, the way Mamaw taught you. 
2. In a large bowl, mix together the oil, scallion whites, chicken, corn, chilies, cumin, cooked rice, 1/4 c. Monterrey Jack, 1/2 tsp. salt, 1/4 tsp. pepper.
3. Arrangew the bell peppers, cut-side up, in a 9x13-inch baking dish.  Divide the chicken mixture among the bell peppers, add 1/2 c. water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30-40 minutes.
4. Uncover, sprinkle with the remainings 1/4 c. cheese, and bake until browned, 5-7n minutes.
If you're using regular yogurt, you're probably good to go. If you're using Greek yogurt, mix it with a little water until it's easily spreadable.  Drizzle it over the peppers and top with the salsa and scallion greens.
5.  Enjoy!

This recipe was (heavily) adapted from Real Simple's Stuffed Pepper recipe.

10 Reasons to Eat Local

I came across this list in some recent research I was doing, and was so encouraged by it that I wanted to jump in my car and head to the nearest farmer's market!  Read on, and maybe you'll want to do the same. . .

10 Reasons to Eat Local

1) Locally grown food tastes and looks better because crops are picked at their peak.

2) Local food is healthier. The shorter the time between the farm and your table, the less likely it is that nutrients will be lost from fresh food.

3) Local food preserves genetic diversity. Smaller local farms often grow many different varieties to provide a long harvest season, an array of colors, and the best flavors.

4) Local food is safe. Considering the recent e.coli. contamination, this issue is becoming more of a concern to consumers. When consumers support a local grower they know the source of their food and can look the farmer in the eye.

5) Local food supports local families. Local farmers who sell direct to consumers cut out the middleman and get full retail price for their food – which helps farm families stay on the land.

6) Local food builds community. Consumers gain insight into the seasons and the land on which the food grew. Local food systems provide an opportunity for education because they allow access to a place where people can go to learn about nature and agriculture.

7) Local food preserves open space. When farmers get paid more for their products by marketing locally, they’re less likely to sell farmland for development.

8) Local food keeps taxes down. Farms contribute more in taxes than they require in services, whereas most development contributes less in taxes than the cost of required services.

9) Local food benefits the environment and wildlife. Well-managed farms conserve fertile soil and clean water in our communities. The farm environment is a patchwork of fields, meadows, woods, ponds and buildings that provide habitat for wildlife.

10) Local food is an investment in the future. By supporting local farmers today, you are helping to ensure that there will be farms in your community tomorrow.

http://localharvestgrocery.com/local.htm

Skip the Blue Box: Homemade Mac-n-Cheese

Why go to the blue box for macaroni and cheese when making it yourself is this easy?  I have another homemade mac-n-cheese recipe that is delicious, but it is much more involved.  This one was easy enough that I could throw it all together for lunch yesterday with the kiddos.

Ingredients:

3/4 c. uncooked macaroni pasta

1/4 c. butter

1/4 c. flour

1 tsp. salt

1/4 tsp. pepper

1/2 tsp. onion powder

2 c. milk

1 1/3 c. shredded cheddar cheese (I actually used 1/2 cheddar, 1/2 goat milk mozzarella)

1/2 tsp. ground mustard (I've never seen this used in mac-n-chz, but it made a great addition!)

4 dashes Worcestershire sauce

4 dashes hot sauce

bread crumbs (optional)

Directions:

1. Preheat oven to 400 degrees.  Grease bottom of a small casserole dish or the bottom of 4 oven-safe soup bowls.

2.  Cook pasta to al dente, about 8 minutes.  Drain and set aside.

3.  In a saucepan, melt the butter over medium-high heat. Stir in the flour and cook this roux for a couple minutes, stirring constantly.  Whisk in the salt, pepper, onion powder, and milk.  Cook and stir for another 2 minutes. 

4.  Reduce heat to low and add the cheese, mustard, Worcestershire sauce, and hot sauce.  Stir in the macaroni.

5.  Spoon into baking dish(es), sprinkle with bread crumbs (if using -- I didn't), and bake uncovered for 10-15 minutes, until bubbly.

Mmmm.  Luckily, the kids were turned off by the browned part, so I got it all to myself.  (Little do they know, it's the best part!) 

This recipe made just enough for the 3 kiddos and myself for lunch, but our portions weren't huge.  If serving the entire family, I will probably double it. 

I really think the little zings of mustard, Worcestershire, and hot sauce added great flavor to this recipe.  But, how did it go over with the kiddos?  Well . . . the two youngest ate it up, but Girl 1 said, "Mom, you know I prefer the 'real' macaroni and cheese!"  Of course, she's referring to the blue box.  While I'm sure they've not had their last servings of the blue box business, I plan to continue to serve this as an alternative.  Yes, it does have a heaping helping of butter, but at least I know what butter is.  I can't say the same for "sodium tripolyphosphate" and "Yellow 5 and Yellow 6," which are part of the powdered cheese sauce packet in the traditional blue box mix. 

DIY: Turn Yoplait into Oikos

Thick, creamy Greek yogurt is all the rage right now.  It can be used in lots of ways.  Sub some for the mayo in your salad dressing.  Top it with fruit and honey for breakfast.  Use it as a base for a creamy dip.   I could go on and on. 

At about $1 per single serving, though, it's pretty expensive as yogurt goes.  But, you could save some serious cash by turning a cheaper yogurt version (such as Yoplait or the store brand or homemade from your own goat milk) into Greek-style yogurt.  After all, do you know how they get that Greek stuff so thick?  Lean in close . . . it's a big secret that the marketers would rather you not know . . . Ready for it?    . . .   They strain it.  Yep, that's it.  Doesn't sound too tough, huh?

All you need to make your own Greek-style yogurt is a tub of a plain yogurt that you like and a piece of butter muslin (it's a tighter weave than cheesecloth.)  Don't chicken out just because you don't have a piece of butter muslin.  You could order it from good 'ole Amazon.com or from a cheese supplier such as Cultures for Health, which sells it for $3.49.  You only need one because you just launder it and use it over and over again.  At $3.49, you could have it paid for in a week if you eat as much yogurt as I do!

Directions:

1.  Line a colander with your butter muslin then pour your yogurt into the muslin-lined colander.

2.  Gather opposite corners and tie them together to suspend.  In the above pic, you can see how I suspend my yogurt/cheeses over my kitchen sink.  I've installed a hook over the sink for this purpose. 

I have seen others who strain like this, though, using kitchen cabinet doorknobs and a kitchen utensil to rig up a way to strain.  Just be sure to set a bowl directly underneath to catch all the excess liquid.

3.  Allow to strain until the desired thickness is achieved, up to 12 hours. 

4.  Transfer to a bowl, refrigerate, enjoy!

Now, in cheesemaking circles, this finished product is actually referred to as Yogurt Cheese.  Left plain, it's basically Greek-style yogurt, but you can salt it a bit to make an excellent spreadable cheese.

Here, I added chopped green onion, parsley, minced garlic, and a dash of lemon juice to create this flavorful cracker spread.

It really is delicious! 

Let's Get One Thing Straight

I put forth great effort to feed my family well.  I feed and milk a dairy goat daily to be able to provide us fresh milk, cheese, and yogurt. I scramble up antobiotic-free backyard eggs for breakfast and serve them with fresh-squeezed juices.  I try to avoid super-processed foods and grow what I can in the backyard. 

That said . . . when there's a funnel cake within sniffing distance, all bets are off!

Apparently, it runs in our family.  Here, Girl 1 is wolfing down the remaining powdered sugar. 

Anyway, this funnel cake weakness actually got me thinking about something.  We moms a lot of time suffer from something I call "Mom Guilt."  We all want to be the best moms we can be, but we all have different gifts.  I may do lots of things really well, but when I see other moms doing something "better," I suffer a twinge of guilt as I think, "why can't I be more like that?"  Admit it, you know what I'm talking about.  For you it may be that mom friend who possesses more patience than you think is humanly possible or the one who always squats down and speaks to her children on their level in a calm, even tone, or the one who's taught her 2-year-old to recognize all her letters and numbers, or the one who  . . . I could go on and on. 

I don't want to cause anyone any mom guilt.  So, let it be known that while I post a lot about my successes when it comes to feeding my family better and eating locally produced food, there are maybe just as many failures that I'm not broadcasting for all to see. 

In fact, learning to be more mindful about our food and where its coming from is a journey.  I doubt anyone has ever just woken up one day and thrown out all their Doritos and frozen chicken nuggets before heading to the sale barn to purchase their own goats and chickens, completely trading in one lifestyle for another.  It's a process.  I may be further along the journey than some, but I still have days when I backslide . . . I just don't normally blog about them.

Just so that you don't think we're all wearing organic cotton clothing all the time and eating only foods generated in our own backyard for every meal, let me just recount today for you.

Our small town is celebrating its Watermelon Festival today, so we headed out to Main Street for the parade, at which my children caught approximately 5 pounds of candy that is now sitting on my kitchen counter.  It will, of course, magically disappear overnight, but today, they all indulged.

Following the parade, we discovered that we'd parked in such a bad spot that there was no way in the world we were going to be moving our car anytime soon, and my kids bellies were telling them it was time to eat.  Sonic was within walking distance.  Yep, we did.  We ate Sonic for lunch.  Wait . . . it gets worse.  Girl 2 took a big 'ole bite of her hot dog (made of who knows what), let out a big sigh, and proclaimed "Sonic makes the best food!"   Ahhh!

Following Sonic, we headed to the park, where the festivities were taking place and the kiddos had icecream (not the homemade goats milk frozen yogurt from our freezer at home, but the lard-based soft-serve swirl).

I brought the two youngest kids home (they apparently came down off their sugar highs in the car and both fell asleep in the 2 miles we traveled to get home) where they had naps and dinner before we headed back to the park where the aforementioned funnel cake inhalation went down.

Yep, file this day under parental failure on the food front.  So, go ahead and cross me off that list of moms who cause you Mom Guilt.  It's not a list I'd want to be on anyway!

Whew!  It feels good to get that off my chest.  Now, tune back in later this week when I'll be posting, hopefully, about a food success rather than a failure!

Farmer's Market Guidelines

Unfortunately, our small town farmer's market didn't get its start this year.  I am hopeful, though, that next year will be our year.  In the meantime, I have been intrigued by the Arkansas' Farmer's Market information that John has brought home during this whole planning process.

Specifically, I've been interested in how/if I can sell my goat's milk products in the market.  Here are some interesting things I've discovered as I've researched:

1.  Farm fresh eggs may be sold in the farmer's market IF they meet certain guidelines, the most interesting of which are that the producer must own fewer than 200 hens and that the eggs must be constantly refrigerated at a temperature of 45 degrees or below.  "Ice, dry ice, or other non-powered refrigerated containers are not acceptable." 

So, I guess you have to be able to run a power cord to a small dorm-style refrigerator at your market stand?

2.  "People who sell or label a product 'organic' when they know it does not meet USDA standards can be fined up to $11,000 for each violation."  Yikes!  You know that label gets misused a lot, too!

3.  "Potentially Hazardous Commercially Pre-Packaged Food" such as "dairy products, cheeses, juices, non-frozen meats, bakery items containing cream fillings or cream cheese based icings" can only be sold or served from an Arkansas Department of Health permitted and inspected facility.  "This is to ensure that the proper refrigeration and monitoring is present to maintain food safety."

So, I could possibly sell my cheeses, but I'd have to have my kitchen inspected by the ADH first.  That sounds intimidating!

4.  "The sale of raw goat's milk for human consumption is not allowed at a farmer's market.  An Arkansas farmer can sell up to 100 gallons of goat's milk each year directly from their farm only."

I find this a bit incomplete.  What if the milk is not raw,  but pasteurized?  Can it then be sold at market?  Or can goat milk only be sold directly from the farm, whether raw or pasteurized?

5.  There is absolutely no mention of soaps and lotions in the Vendor Guide.  I assume that they are fair game for the market. 

Anyway, the guide has lots of additional information on other items that can/cannot be sold at market here in Arkansas, but these were the highlights for me.  If you're wondering about the guidelines for any other market product, leave a comment, and I'll do my best to answer your questions based on my reading.  :)