tag:blogger.com,1999:blog-29453664177739512572024-02-06T19:43:12.569-08:00180 Degree Farm Blog180 Degree Farm BlogAnonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.comBlogger152125tag:blogger.com,1999:blog-2945366417773951257.post-78236125369431373942014-07-22T15:03:00.001-07:002014-07-22T15:17:59.072-07:00Nicole's Fried Pink Tomato, Basil Ricotta, Southern Grit Cake, and Lemon Zucchini Stack...<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Ok, please keep in mind, I'm terrible at following recipes and
even worse at writing them. I'm a farmer and a foodie, so I use
recipes more for inspiration than a rule.
Please feel free to treat the following the same...</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><u>Fried Pink Tomato, Basil
Ricotta, Grit Cake and Lemon Zucchini Stack</u><o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvvNvOJjgYdwuZcP1OZGTRlKilmbRk1kjphONC5TDZ45LD_Qb9tLkWfeFBiL5iIT8aWmpiDVPvFz0g09Q2DaINa9douTdOIMHyF9-_jdKg34kyDHDuCNhd1_A6LkA8vQzIques_6Ls2M/s1600/10375084_10152613840234283_3789566713064196303_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvvNvOJjgYdwuZcP1OZGTRlKilmbRk1kjphONC5TDZ45LD_Qb9tLkWfeFBiL5iIT8aWmpiDVPvFz0g09Q2DaINa9douTdOIMHyF9-_jdKg34kyDHDuCNhd1_A6LkA8vQzIques_6Ls2M/s1600/10375084_10152613840234283_3789566713064196303_n.jpg" height="303" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Fried Pink Tomatoes - The only real suggestion here is to
use green tomatoes that are <i>just</i>
turning pink. The flavor is so much
better than entirely green tomatoes, yet they still hold together when fried. Slice tomatoes 1/2 inch thick. I pre-soak the tomato slices in an egg and
sour cream mixture prior to coating with the flour mixture. I use a 50/50 combination of flour and corn
meal and a cajun blend for seasoning. While
tomatoes are frying, make the ricotta mixture.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Basil Ricotta - 2 cups of ricotta and 12 basil leaves
(chiffonade), mix together with salt and pepper to taste. Cut recipe in half for a smaller batch. Hold in fridge until stack is assembled.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Grit Cake - You can use leftover grits from b'fast, or make
a batch a couple hours prior to making cakes.
Spread grits (I make mine with cheese) onto a sheet pan and let cool in
the fridge. Slice through sheet of grits
with a knife in order to create squares the same size as the fried
tomatoes. Brown both sides of grit cake
in a thin layer of oil. I prefer to use
a ghee/coconut oil mixture. While grit
cakes are browning, make lemon zucchini.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYm09mWayJkvyUDfuJEb4vvFfY0qneJp3Zttgky5gAVM39ySuf726mq9PcmAkvNa53rcNKbXyKfs0og1igo6Sp4qM1euuYWXvn81M0finx12SKGFF4PSfO-k19Gx92_Q1rvmqXc22Hp4Q/s1600/10400872_10152613840214283_5357055846859603070_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYm09mWayJkvyUDfuJEb4vvFfY0qneJp3Zttgky5gAVM39ySuf726mq9PcmAkvNa53rcNKbXyKfs0og1igo6Sp4qM1euuYWXvn81M0finx12SKGFF4PSfO-k19Gx92_Q1rvmqXc22Hp4Q/s1600/10400872_10152613840214283_5357055846859603070_n.jpg" height="400" width="300" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Lemon Zucchini - Use a mandolin or peeler with a julienne
blade to shave the flesh off of two medium zucchinis. The result will be spaghetti like ribbons of
zucchini. Add the juice of half a lemon,
or a 1 T of <a href="http://www.pinterest.com/pin/429882726904195446/" target="_blank">lemon extract</a> (easy to make
with lemon peel and organic vodka). Season
with salt and pepper. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Stack ingredients in order of recipe. Feel free to sub out zucchini for cucumber,
and grits for leftover risotto. </span></div>
Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com0tag:blogger.com,1999:blog-2945366417773951257.post-90961351387393610222014-05-07T12:36:00.002-07:002014-05-07T12:41:56.897-07:00Organic Community...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1rrZ3SKK8UFUdIE82LRY_4O9j2KmgGgEqaD38g8rfLV9FckVDhGWsc75TD4VEEHb2H1DkW28_hwQNRYpGgkZI2l53POaFyC6ygpNDh-QvfZvnba_sDbz-N_7PpkDYfF8D19aS8VFuv7k/s1600/247229_4550984059845_1885639962_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1rrZ3SKK8UFUdIE82LRY_4O9j2KmgGgEqaD38g8rfLV9FckVDhGWsc75TD4VEEHb2H1DkW28_hwQNRYpGgkZI2l53POaFyC6ygpNDh-QvfZvnba_sDbz-N_7PpkDYfF8D19aS8VFuv7k/s1600/247229_4550984059845_1885639962_n.jpg" /></a></div>
Finally! It seems as though we've passed through a grueling winter (at least for us southern folks) into the new life of spring. As icy cold dormancy gives way to buds and blooms, gardening and farming enthusiasts prepare for the fruitfulness of spring and summer. As a board member of 180 Degree Farm (http://www.180degreefarm.org) I've observed Scott and Nicole Tyson’s passion for gardening organically as well as the fruitful results of their passion. What I've learned from them is that organic gardening is much more than growing fruits and veggies<br />
without using man made chemical fertilizers and pesticides. Stated more fully, it’s about cultivating an ecosystem that provides a naturally sustainable environment for healthy, fruitful plant life.<br />
<br />
As I've observed 180 Degree Farm on the journey of cultivating this kind of ecosystem, it’s plain to see that this is not the quickest method for growing food, nor the easiest; but it is, without a doubt, abundantly fruitful and sustainable. The Tyson’s have tirelessly worked to build the foundation of healthy soil, made up of the right combination of minerals, organic matter, and micro and macro organisms that can support healthy plant life. With persevering tenacity, they have naturally fought back the unending invasion of pests which seek to devour their harvest and the steady encroachment of weeds which steal valuable nutrients from the soil. And, with continual care they feed their plants naturally, to produce a fruitful harvest. In an age that rewards the quick and easy route to production, I’m continually encouraged with Scott and Nicole’s faithfulness to the hard work of sustainable reproductive life.<br />
<br />
As I overlay the organic mindset on my context as a pastor of an evangelical church, I identify with the need and desire to cultivate a healthy, sustainable spiritual ecosystem. So often in the church, the goal is to have as many people as possible, gathered as much as possible, as quickly as possible. Like in the "productive" industrial food system, there often appears to be healthy growth and fruitfulness, but over time we begin to understand that the unnatural practices employed to realize this production aren't feasibly sustainable. If we aren't careful, people created in the image of God, destined for His glory, can be perceived as mere consumers of our religious products and engaged strictly on that level. For instance, there are many "consumers" out there who have particular tastes as it relates to church life and the tendency is to create spiritual mono-cultures which accommodate those particular preferences. The result is a homogenous group of people who have the same desires and function in similar fashion during the church's gatherings or programs. Although this environment is ideal for creating uniformity along with rapid production growth, I believe it stands in contrast to God's creative desire to establish the unity of the Spirit in the abundant diversity of the body. The Apostle Paul points to this variety in the body, cultivated by the perfect union of the Trinity, in 1 Corinthians 12:4-6.<br />
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There are many parallels to church life we can draw from the organic vs. industrial food system discussion, but the question remains; will the church enter fully into the hard work of cultivating a healthy reproductive ecosystem rather than the quick and seeming productive work of providing for consumers? Will we embrace a diverse understanding of the body of Christ, intentionally involving everyone in the process of cultivation, or stick with environments that celebrate the few staple leaders who provide for the masses? Will we continually plant in the natural soil of unconditional love for healthy relationships with one another and the world, or<br />
spread the unnatural pesticides of surface relational connection, avoidance of conflict, and judgmental perspectives? Will we cultivate an ecosystem which deeply connects and reproduces the family of God for His mission in the earth, or stay content in organizational structures that establish a contrived secular and sacred dichotomy in life? My hope and prayer is that we can learn from the Tyson's in their pursuit of a natural reproductive ecosystem on their farm, and join them in the hard but rewarding work of organic life.<br />
<br />
Brent Anderson<br />
Pastor of Senoia Vineyard Community Church<br />
http://www.senoiavineyard.com/<br />
<span style="line-height: 22px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">678-723-5880</span></span>Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com0tag:blogger.com,1999:blog-2945366417773951257.post-60334172210213008902014-02-03T11:47:00.002-08:002014-02-03T11:48:34.241-08:00Letting Animals Do The Work...<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: large;">O</span>ne of the many good things I've experienced about farming over the years is how gratifying it can be to let animals participate in farm work. It saves us the back breaking labor it would take to pull the weeds, lowers our fertilizer bill, and makes the animals very happy. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">In January, as we do most winters, we move the geese and ducks into the fields or trellis areas where vegetables grew over the summer/fall. Most areas that don't have crops growing have either clover or rye planted as our cover crop, along with a few weeds. Their job -eat, poop, and lay eggs! We simply take two lengths of electric fencing (328 ft) to enclose the area we want serviced and move them in. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">During this time, we will benefit from a weed free or nearly weed free field. As the geese eat the weeds, the ducks will also drill into the ground, eating larvae and grubs that would be future pests during the spring and summer. It's a win-win!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOG0pZQzaM6LqpUXzecVsIoOAjBP4vCVXiPoF89dbGVKqHxAex6htcXCotCE4_rMbGsH34VwLcQ3OhzsHthJe_OwiyTc2fQ9gMUcnr0bYP3T7RSRaoOtp7cLAVUCgg2dnwGDE-_4LrBJg/s1600/IMG_5922.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOG0pZQzaM6LqpUXzecVsIoOAjBP4vCVXiPoF89dbGVKqHxAex6htcXCotCE4_rMbGsH34VwLcQ3OhzsHthJe_OwiyTc2fQ9gMUcnr0bYP3T7RSRaoOtp7cLAVUCgg2dnwGDE-_4LrBJg/s1600/IMG_5922.JPG" height="285" width="400" /></span></a><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In this picture, the ducks and geese are in an area that we had tomatoes growing over the summer. They'll be in this area for about a week or so and during that time, they will clear out all of the weeds and deposit plenty of manure. Once they move on to a new paddock, the manure will have time to rest and get broken down into the soil before we plant this area in mid-spring. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Another benefit - beautiful orange yolks from the eggs we collect! Delish!</span><br />
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Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com0tag:blogger.com,1999:blog-2945366417773951257.post-44812087425937385822013-12-13T18:03:00.001-08:002013-12-13T18:03:37.185-08:00Nicole's Pumpkin and Candied Jalapeno Cornbread Recipe...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyuuPl7COwgMo8OMaf6swLf-Mme840tSrrae5CrbO9FbdmtmbUpK1y2jYi-UFS8N6SKCaUMETUm2wx1lAAKEr8iPEFHbiIcD8pHi2W_b1ZZRg2Nzb3sgfq9VqYlWq1oEMG2UjPLss0CMY/s1600/IMG_1042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyuuPl7COwgMo8OMaf6swLf-Mme840tSrrae5CrbO9FbdmtmbUpK1y2jYi-UFS8N6SKCaUMETUm2wx1lAAKEr8iPEFHbiIcD8pHi2W_b1ZZRg2Nzb3sgfq9VqYlWq1oEMG2UjPLss0CMY/s1600/IMG_1042.JPG" height="298" width="400" /></a></div>
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This is the best cornbread I've ever eaten. Nicole came up with it after having a few extra pumpkins at the house and no buttermilk. We hope you enjoy it as much as we have!<br />
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<b><u>Nicole's Pumpkin and Candied Jalapeno Cornbread Recipe:</u><span style="font-size: large;"> </span></b><br />
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<b>1 cup of flour</b></div>
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<b>3/4 cup of cornmeal</b></div>
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<b>1/2 tsp baking soda</b></div>
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<b>1 1/2 tsp baking powder</b></div>
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<b>1 tsp salt</b></div>
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<b>1 heaping cup of pumpkin (right from roasted whole pumpkin,
not reduced/cooked down)</b></div>
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<b>3 eggs</b></div>
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<b>2 tbsp honey</b></div>
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<b>4 tbsp melted butter</b></div>
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<b>2-3 tbsp minced candied jalapenos (depending on how much
heat tolerance you have)</b></div>
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<b>Mix sifted dry ingredients together in one bowl. </b></div>
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<b>In another bowl, whisk together wet ingredients,
including jalapenos. </b></div>
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<b>Gradually whisk dry
ingredients into wet ingredients and pour into a 10" iron skillet. Bake 20-25 minutes.</b></div>
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<b><u>Honey Butter Glaze:</u></b></div>
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<b>2 tbsp honey</b></div>
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<b>2 tbsp butter softened</b></div>
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<b>whisk together and apply to cooling cornbread</b></div>
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Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com0tag:blogger.com,1999:blog-2945366417773951257.post-56478558559199590632013-04-23T09:45:00.000-07:002013-05-13T05:18:08.202-07:00Can BioChar control pests?...Last summer, we conducted a test with <a href="http://www.blogger.com/blogger.g?blogID=2945366417773951257#editor/target=post;postID=2994694659648925105;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=2;src=postname" target="_blank">BioChar using black-eyed peas</a>. The results were pretty amazing. The BioChar grown black-eyed peas produced almost two times as many black-eyed peas as the non Bio-Char group. During this study, the plants with BioChar actually started producing flowers about 2 weeks sooner, on plants that were 1.5 times bigger. I was quite impressed.<br />
<br />
This spring, we planted turnips in the square crates and rectangle crates. The square crates had BioChar added from last years tests and rectangle crates grew green beans the summer before with no BioChar. The rectangle crates had everything else the square crates had (a compost blend, worm castings, the same amount of organic fertilizer, etc..) otherwise. <br />
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<tr><td class="tr-caption" style="text-align: center;">Square crate with 2" layer of BioChar. Notice no pest problems!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The four square crates and and six rectangle crates in the background. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">More pest problems with the rectangle crates.</td></tr>
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What I have noticed so far is about <b>30% to 50% more growth, and pest resistance</b>. The interesting thing is they are all very close to each other, so pest should have no problem getting to the square crates from the rectangle ones. <br />
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The obvious - turnips are getting more nutrition and are healthier, thus, less appealing to pests looking for a midnight snack. That in it self is enough to appease my skeptical mind. I hope to have a follow up article after harvesting these beautiful turnips and taking some brix readings...Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com0tag:blogger.com,1999:blog-2945366417773951257.post-76644797618010284062012-11-19T07:20:00.001-08:002014-11-21T07:11:44.067-08:00Perfecting The Roasted Pasture Raised Turkey...<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">S</span><span style="font-family: Georgia, 'Times New Roman', serif;">ince we raise heritage, pastured turkeys, we are asked quite frequently the best way to cook a turkey. If you'd asked me as much as 5 years ago, I'd have told you to deep fry it with peanut oil. I discovered that while working for a large restaurant chain's R&D department back in 1995. It became a family tradition for many years after that. For a broad breasted white, conventionally raised bird, it is the best way to go.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Since 2009, we've discovered that with heritage, pasture raised turkeys (chickens too), the fat is so <b>flavorful</b> and good for you that it would be wasted if cooked with a deep fryer. Our birds dine on<b> grass, bugs, and certified organic feed</b>, so enjoying ever ounce of this turkey is the goal - even the fat! It would melt in with the peanut oil, never to tickle our taste buds with its goodness and flavor again. That would make foodies all over grumble with despair. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The other difference between </span><span style="font-family: Georgia, 'Times New Roman', serif;">pastured turkeys vs. </span><span style="font-family: Georgia, 'Times New Roman', serif;">conventionally raised turkeys is size. You'll easily find a 20-25lb </span><span style="font-family: Georgia, 'Times New Roman', serif;">broad breasted white, conventionally raised turkey at the grocery store but not nearly that size for pastured turkeys. The biggest </span><span style="font-family: Georgia, Times New Roman, serif;">heritage, pasture raised turkey we've grow was a little over 17lbs, quite an anomaly. The norm is usually 8-12lbs and many factors go into it. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Some years we have more males that females and our breeders lay early in the spring. This makes for a nice sized bird, with averages over 12lbs. Other years we have more females (smaller) than males and our breeders lay later in the spring. This creates a much smaller bird. Many of the birds under this scenario weigh a little less that 8lbs </span><span style="font-family: Georgia, 'Times New Roman', serif;">and creates a mountain of frustration for us farmers</span><span style="font-family: Georgia, 'Times New Roman', serif;">. </span><span style="font-family: Georgia, 'Times New Roman', serif;"> Regardless of size, pasture raised birds are much more flavorful and much better for you. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Ok, I hope you're ready for a turkey cooking paradigm shift. This is a "not so traditional" way to make a turkey explode with flavor, however, the centerpiece beauty will look a little different on the table. (I give thanks to my beautiful wife, Nicole, for perfecting this into an art. She is truly an amazing chef!)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">For the pictures, we will use a French poulet rouge (naked neck pasture raised) chicken, since we didn't have a turkey at the time of this blog.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">A whole chicken, ready to be transformed into yum!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: small;">We cut right through the center of the breast bone. </span><span style="font-size: small;">We then spread the bird, bone side down, on a sheet pan with parchment paper. Press on the back bone until it is flattened out. Make sure the breast is not curled under. (If you're going to brine, check <i>below</i> for brining instructions. That would be the next step.)</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">This is what it should look like. We then season it liberally. Your preference on seasonings. (For this bird, we used 3 tablespoons of Redmond sea salt, 1 1/2 teaspoons red cayenne pepper powder, </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">2 tablespoons </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">paprika pepper, </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1 teaspoon </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">garlic powder, </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1/2 teaspoon of </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">thyme, </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1 teaspoon </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">black pepper, and </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1 teaspoon </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">onion powder mixed together.) Pre-set oven to 425 °. Once the oven is ready, you will put the turkey into the middle rack of the oven at 425 ° for 30 minutes. At the end of 30 minutes, lower the temperature to 325 ° and cook for another hour for a 8-11 lb bird, 1 1/2 hours for a 12-14 lb bird and 2 hrs for a 14-16 . Use your cooking thermometer and check the temperature around the leg joints to see if it reached the 165 °mark near the end of the cooking cycle. If not, cook in 10-15 min increments until done. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Another way we do it in addition to the temperature check is to make a small slit at the leg joint. It the juice runs clear it's ready. If blood is still in the joint, it needs another 10 minutes or so. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">**Ovens can vary in cooking time, so these times are just guidelines. Make sure the temperature is 165 ° internally before eating. (For a 4 lb chicken, check at around 20 minutes. It may be ready.)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Here is the bird after cooking. As you can see, the left knee joint was opened up to verify no blood. The left leg also had skin pulling away from the end of the leg which is another good indicator that is ready or almost or very close. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Notice the nice, clear yellow fat that was rendered at the bottom of the pan and that all of the skin is now nice and crispy! No soggy skin on the bottom. That fat will make a wonderful gravy for dressing and mashed potatoes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Yum!!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><u><strong>Let the turkey rest for about 10-15 minutes before slicing.</strong></u> This will allow the juice to absorb back into the meat instead of running out on the cutting board if sliced too early.</span><br />
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<b><u><span style="font-family: Georgia, Times New Roman, serif;">Brine Recipe:</span></u></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">(Note: With a good pastured turkey, brining may not be necessary. Turkeys raised on pasture are smaller (usually 7-12lbs) and usually have complex flavors from the forage they have access to. These flavors may be hidden by the strong flavors of a brine.) </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"> </span><br />
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<u><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></u><br />
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<span style="font-family: Georgia, Times New Roman, serif;">8 qts water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cups sea salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cups organic maple syrup ( could sub out with 2 cups of brown sugar)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tablespoons of red pepper flakes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 lg garlic cloves - minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tablespoons blk peppercorns</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6 bay leaves</span><br />
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<u><span style="font-family: Georgia, Times New Roman, serif;">Directions</span></u><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Place all brine ingredients in a large pot and bring to a boil. Stir until salt dissolves, remove from heat and cool.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Place turkey (if split at the breast) in a hotel pan. If whole, place in a large stock pot. Pour the brine (room temperature) over the bird until it is completely covered, cover the pan, and refrigerate for at least 4-6 hours and no more than 8. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Remove from brine when complete, dry the turkey off with a towel and refer to cooking instructions above for next steps. </span><br />
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Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com2tag:blogger.com,1999:blog-2945366417773951257.post-29946946596489251052012-08-21T13:57:00.005-07:002012-08-23T08:41:06.276-07:00First Planting Season With BioChar...Dan Barber, who is the chef and co-owner of Blue Hill restaurant at Stone Barns, was lecturing to a group of Harvard University students about the correlation between flavor of foods and good soil. What intrigued me about this was his attention to detail in explaining a series of topics related to farming and cooking.<span style="mso-spacerun: yes;"> </span>One of the topics of his lecture was BioChar.<span style="mso-spacerun: yes;"> </span><o:p></o:p><br />
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BioChar?<span style="mso-spacerun: yes;"> </span>Yes I’d heard of it.<span style="mso-spacerun: yes;"> </span>I’d read an article or two on it.<span style="mso-spacerun: yes;"> </span>I was intrigued.<span style="mso-spacerun: yes;"> </span>However, he was using it at Stone Barns farm.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>He said “it’s like adding a vitamin pack to the soil”. Now that's exciting to a geek like me! Not only was he using it in the soil, but cooking with it too!<span style="mso-spacerun: yes;"> (It's around the 45 min mark on the video above)</span></div>
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Well, my curiosity grew.<span style="mso-spacerun: yes;"> </span>I wanted this stuff.<span style="mso-spacerun: yes;"> </span>In fact, I tried to make it. <span style="mso-spacerun: yes;"> </span>Big fat fail!<span style="mso-spacerun: yes;"> </span>Didn’t get the temperature right and the ph was crazy high (very alkaline).<span style="mso-spacerun: yes;"> </span>Killed the plants in the test pots we put it in.<span style="mso-spacerun: yes;"> </span>Needless to say, I was very frustrated, so I put this project on the back burner.<o:p></o:p></div>
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In February at the Georgia Organics Conference, Nicole and I discovered a new company that actually makes Biochar, <a href="http://www.facebook.com/BiocharCentral" target="_blank"><u>BioChar Central</u>.</a><span style="mso-spacerun: yes;"> </span>I was rejuvenated with hope.<span style="mso-spacerun: yes;"> </span>I got my first order from them in May, so we decided to do a test plot of corn, using the <b>IBI Biochar Standards and Testing Guidelines.<span style="mso-spacerun: yes;"> </span></b><span style="mso-bidi-font-weight: bold;">To my frustration, we had seed failure.<span style="mso-spacerun: yes;"> </span>Maybe half of the corn planted actually germinated.<span style="mso-spacerun: yes;"> </span>But all was not lost.<o:p></o:p></span></div>
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<span style="mso-bidi-font-weight: bold;">I decided to do a non-standard test using BioChar in crates with Black Eyed peas vs <span style="mso-spacerun: yes;"> </span>Black Eyed peas in the field with no char, using the same soil for both.<span style="mso-spacerun: yes;"> </span></span> <br />
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<tr><td class="tr-caption" style="text-align: center;">These are the crates with Biochar. These plants already have pods and are extremely green and healthy.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-u8twAG0PuqGdnCqV3Y1H1n0ZFOZN1aodE-gvlABFiltYxKI65HFTMwZ6RJPY4MaXFMCRmmZCySEm-_JeNQeOeQX2GCGd_zUWMJJo7woxeXhXhrURret4mRxwk8pPnK6g25Lg1syBbwo/s1600/IMG_1325.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-u8twAG0PuqGdnCqV3Y1H1n0ZFOZN1aodE-gvlABFiltYxKI65HFTMwZ6RJPY4MaXFMCRmmZCySEm-_JeNQeOeQX2GCGd_zUWMJJo7woxeXhXhrURret4mRxwk8pPnK6g25Lg1syBbwo/s400/IMG_1325.jpg" width="298" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">BioChar mix in with the soil.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Field with no BioChar. Although still healthy, these plants are behind those in the crates. </td></tr>
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<span style="mso-bidi-font-weight: bold;"><span style="mso-spacerun: yes;"></span><o:p>The result thus far; much faster growth and healthier plants in the crates vs field. The plants in the crates have numerous pods while the field plants are just now producing flowers. Although this test was not part of the <strong>IBI Biochar Standards and Testing Guidelines, </strong>it's still relevant and demonstrates the benefits of using BioChar for better plant and soil productivity. </o:p></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com1tag:blogger.com,1999:blog-2945366417773951257.post-17832202640899016592012-08-11T18:42:00.001-07:002014-04-21T09:19:14.235-07:00Does Integrity Still Exist?...Perhaps...<span style="font-size: large;">T</span>here are days when I talk with my wife and have a momentary lapse of internal reckoning. Today was one of them. Debating about why we do what we do, she gave me a blunt reminder. Ok, let me back up...<br />
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The conversation started with how expensive chicken/turkey/duck feed has gotten over the past 6 months. Why are we spending so much money on feed? Shipping, drought, whatever... It cost a boat load. How many other farms slide by with cheap feed? How many really care about what the heck a chicken eats? An egg is an egg, a chicken is a chicken, right? Does it really matter what feed they eat, if they eat grass and are on pasture? Answer: Yes it does.<br />
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So I'm getting frustrated at the cost of raising chickens for eggs and Nicole reminds me of the why's. Ah, the joys of marriage. You need that kick in the pants sometimes, but it still drives you crazy. However, not taking short cuts defines who we are. The people and the families we serve, trust us to do right, no matter what. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZhw-F-E3BKL3lRnAh0NpeA0gGRrM71UgeOGGipf15DWz9BUPolQLKCmqYnvC7J4J941kbOwbz4Kw5bGZcCWhoRmDkL2ht53MgnGkSDnEOoIb14B-CkaqDorT-VZojqU8UlQMLzmUvb0k/s1600/Chickens+on+pasture.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZhw-F-E3BKL3lRnAh0NpeA0gGRrM71UgeOGGipf15DWz9BUPolQLKCmqYnvC7J4J941kbOwbz4Kw5bGZcCWhoRmDkL2ht53MgnGkSDnEOoIb14B-CkaqDorT-VZojqU8UlQMLzmUvb0k/s400/Chickens+on+pasture.jpg" height="298" width="400" /></a>So my question really is an internal one, more than anything. The constant battle of right and wrong, profit and loss, all depend on what you are willing and more importantly, not willing to do. Do you really know what is in the food you eat? What it was fed or sprayed? WE do and ALL farmers do. The bottom line is, we've seen what happens when you don't know. We aren't willing to go down that road again, and we aren't willing to allow anyone within our means to go down it either.<br />
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So the expense of <em>Certified Organic feed</em> is worth it to us. The parents and children that come to our farm (many who are sick) depend on us for healthy, clean food, which make it worth the expense. There's no second option, only regret for a bad decision. <br />
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As far as our feed goes, I know who produces it, and I know their integrity. They work very close with us on special feed blends. Their feed is good. So good that it sprouts when it's accidentally dropped on the ground from feeding animals in the pasture. What these animals eat is alive - not a lab creation, not programed to die after harvest, and not an "almost" food, aka GMO. No, our feed is the real deal, as God intended. <br />
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Anyway, sorry for unloading, but maybe this will inspire you to ask your farmer, "What do you feed your animals?"<br />
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Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com8tag:blogger.com,1999:blog-2945366417773951257.post-3981195032169908182012-04-19T09:01:00.000-07:002012-04-19T09:01:01.815-07:00Can We Rise Above This Mess?...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://upload.wikimedia.org/wikipedia/en/a/a1/WW2_Iwo_Jima_flag_raising.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: xx-small;"><img border="0" height="257" qda="true" src="http://upload.wikimedia.org/wikipedia/en/a/a1/WW2_Iwo_Jima_flag_raising.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Source: http://en.wikipedia.org/wiki/File:WW2_Iwo_Jima_flag_raising.jpg</span></td></tr>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I have been biting my lip for some time now.<span style="mso-spacerun: yes;"> </span>It seems every day I see yet another news story about our food freedom being stripped away.<span style="mso-spacerun: yes;"> </span>The truth gets twisted to sound like a lie and lies twisted to sound like the truth.<span style="mso-spacerun: yes;"> </span>It seems our country is rapidly eroding from a tidal wave of</span><span style="font-family: "Georgia", "serif";"> </span><span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">moral ambiguity. </span></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I'm concerned. Actually, I'm heartbroken. In these trying times, we are seeing a blatant disregard for our freedom, the complete abandonment of God in our public schools and government, and a misinterpretation of the constitution, which will be soon changed from “We the people of the United States” to “We the corporations of the United States”.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">In a recent article by Natural News, “<b style="mso-bidi-font-weight: normal;"><u><a href="http://www.naturalnews.com/035585_Michigan_farms_raids.html" target="_blank">Farmer forced to shoot his own baby piglets in cold blood</a></u></b>”, I’m reminded of <b style="mso-bidi-font-weight: normal;"><u>1 Timothy 4:1-5</u></b> which says:</span></div>
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<sup><span style="font-family: "Georgia", "serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1</span></sup><span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Now the Spirit speaketh expressly, that in the latter times some shall depart from the faith, giving heed to seducing spirits, and doctrines of devils; </span></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span><sup><span style="font-family: "Georgia", "serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2</span></sup><span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Speaking lies in hypocrisy; having their conscience seared with a hot iron; </span></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span><sup><span style="font-family: "Georgia", "serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3</span></sup><span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Forbidding to marry, and commanding to abstain from meats, which God hath created to be received with thanksgiving of them which believe and know the truth. </span></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span><sup><span style="font-family: "Georgia", "serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4</span></sup><span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">For every creature of God is good, and nothing to be refused, if it be received with thanksgiving: </span></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span><sup><span style="font-family: "Georgia", "serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">5</span></sup><span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">For it is sanctified by the word of God and prayer.</span></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">What is said in the aforementioned scripture is happening in America today.<span style="mso-spacerun: yes;"> </span>Lobbyist, representing large factory food corporations, pay to get laws passed to discourage this new food uprising. (Control the food source, that’s their modus operandi.) <span style="mso-spacerun: yes;"> </span>This in turn, tightens the noose around the small farmers’ neck. <span style="mso-spacerun: yes;"> </span>Essentially, demonizing pasture raised animals through propaganda, lies, and strict, unconstitutional laws.<span style="mso-spacerun: yes;"> </span>Hence, the stripping away our <u>free will</u> to make the right food choices to feed our families, not to mention the ongoing violations of the Fourth Amendment in the Bill of Rights.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I hope this has connected with you on some level, as it has me. <span style="mso-spacerun: yes;"> </span>With that, I’m done writing for today.</span></div>
Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com6tag:blogger.com,1999:blog-2945366417773951257.post-25935778024247386302012-01-17T06:10:00.000-08:002012-01-17T18:20:28.899-08:00The Roles Are Now Reversed.....<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">J</span>ust yesterday, Nicole and I had a new friend, Sonam, visit our farm from Ladakh, India. Ladakh is at the foothills of the Himalayas, with mineral rich soil that’d been covered with a glacier 1000's of years before the first people settled there. It is also home to one of the coldest deserts in the world. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Sonam is a missionary and he and his family grow food and raise animals such as Yak and sheep as part of their everyday life. That is part of what they "do" for a living. The word organic was somewhat new to his vocabulary. In Ladakh, everything is grown organic. No need for a government trademarked name or some sort of certification saying it’s organic, it just is.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">As we walked around the farm, Sonam shared with me a story about one of his visits to America. He said he had come to the states on some business and had dinner with some friends while he was here. As the meal was served, Sonam’s wife had smelled the food and whispered in his ear “Don’t eat it.” Not to be embarrassed, he ate the food anyway, thinking “How bad could it be?” For 15 days after that meal, Sonam was so sick he passed blood.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Could it have been a bacteria strain in undercooked food? Perhaps, but it made me think about how American food is now perceived by people outside of this country. Do foreigner’s wince at the thought of finding “good food” when they come here? Maybe, but here is what I do know; GMO's (no labeling required in America), hormones, antibiotics, arsenic, herbicides, and pesticides all can be found in our food at any given time….Did I miss anything? Probably did. Doesn’t that make you want to scream? Our kids, our spouses, our parents and friends all eat this and what do they get out of this wonderful food system - sick.</span> <span style="font-family: Georgia, 'Times New Roman', serif; font-size: 11pt; line-height: 115%;">Of the four pillars Thomas Jefferson said would be the foundation of American prosperity (Agriculture, Navigation, Manufacturing and Commerce), looks like we’re down to two. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"> I remember when we traveled out of the country and the saying was "be careful what you eat and drink, you could get very sick." I wonder if </span><span style="font-family: Georgia, 'Times New Roman', serif;">foreigners are thinking that way about us. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">What can you do? Start at home. Read labels, cook at home, eat more raw organic veggies and grass fed meats, buy a juicer and use it, check out important resources like </span><a href="http://www.westonaprice.org/"><span style="font-family: Georgia, 'Times New Roman', serif;">Weston Price</span></a><span style="font-family: Georgia, 'Times New Roman', serif;">, </span><a href="http://eatwild.com/"><span style="font-family: Georgia, 'Times New Roman', serif;">Eat Wild</span></a><span style="font-family: Georgia, 'Times New Roman', serif;">, and </span><a href="http://www.organic-center.org/"><span style="font-family: Georgia, 'Times New Roman', serif;">The Organic Center</span></a><span style="font-family: Georgia, 'Times New Roman', serif;">. Don’t just be aware, be informed.</span>Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com0tag:blogger.com,1999:blog-2945366417773951257.post-27184910245401095762011-12-09T06:16:00.000-08:002011-12-09T13:32:01.715-08:00"Clean" Food For All....<span style="font-size: large;"></span><br />
<span style="font-size: small;"><span style="font-size: large;">G</span>ROW -GIVE-TEACH....That pretty much sums it up. Three words, three very powerful words that describe the 180 foundation. I believe those three words are more important to us now than ever before as we see so many more people out of work and going hungry. God has led us down a path that has certainly stretched us emotionally, finacially, and physically, all while opening our eyes to what is reality in America. It has taken five plus years to get us there and He's not finished. To this point, I believe it's just the tip of the iceberg. </span><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: small;">As we've gotten more involved with food ministries, I've listened to some of them speak about seeing more people needing food than ever before. They’re seeing people who've never stepped foot into a food bank/pantry before, once with good jobs, now struggling to put food on the table and keep a roof over their family's head. As a father, not knowing how I'd put food on the table, provide a safe place to sleep, or how I'd clothe my children would be scary, yet it's a reality for so many families right now. I think one of a father or mothers worst nightmares is telling their hungry child that their's no food because we have no money and/or the food banks are out of food. </span></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8YC0CTnF9iU_bY4-NxYLJq06ixpSia8M888i0Fz_2H0gFH-tlTV1-f32xuzpRPzG1J4odqFpUfjHJyPYeQMGSHRB8Qu702Hiw1iUcLmjmcS1vJuB78xDANIVZffbl_qrg79gS8MQj6ZI/s1600/DSCN2931.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="151" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8YC0CTnF9iU_bY4-NxYLJq06ixpSia8M888i0Fz_2H0gFH-tlTV1-f32xuzpRPzG1J4odqFpUfjHJyPYeQMGSHRB8Qu702Hiw1iUcLmjmcS1vJuB78xDANIVZffbl_qrg79gS8MQj6ZI/s200/DSCN2931.JPG" width="200" /></a><span style="font-size: small;">Hearing this has made my resolve stronger to reach more struggling families with "clean" foods, that we produce or through highly respectable companies like UNFI, which we have developed a strong relationship with. Just last week, UNFI donated organic/natural foods like flour, sugar, rice and many other staples that we were able to provide to "The Sow Good Center" and "Trinity Fellowship's" food pantry. This is UNFI's second donation, over 1000lbs, and it will feed many people. </span></div><br />
<span style="font-size: small;">I guess my thoughts on organic foods are that everyone should have access to it. Giving the worst, over processed foods we have to offer (from deep in our pantry to those less fortunate) well, it's not what Jesus would do. He has really opened my heart along the way. Ten years ago, I would have given the worst food in the pantry and not thought twice about it. Things change and He has certainly changed us. Proverbs 21:13 says, “Whoever closes his ear to the cry of the poor will himself call out and not be answered.” I think I understand that verse more now than I ever have. </span><br />
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Back ten years ago to right now, my belief in the "American way of life" has changed. It's more than consumerism, but compassion for others. It's not every man for himself, but loving thy neighbor(still working on that). It's not using one finger to describe your angry feelings to a passing motorist, but a friendly wave with the whole hand. Lastly, it's not giving someone the worst you have to offer, but giving the best you have to give. <br />
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Nicole summed it up best many years ago to me, but it took a while to sink in. She said, and I'm paraphrasing, "Don't just give the fresh pot of coffee to your work life and leave the used grinds for when you get home." I believe that can be a phrase used for every part of life and how we interact with others. I know, it's kind of deep right before Christmas, but I think there is no better time than now to start giving the best of yourself to your family and to those in need. It will make everyone a lot happier!<br />
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<strong>Coming up next</strong>....I've had some requests from a while back and here recently for recipes, from sides to Thanksgiving and Christmas meals, and using local or straight off the farm ingredients. I'll be requiring some help from my beautiful wife for that!<br />
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Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com3tag:blogger.com,1999:blog-2945366417773951257.post-48738107610607847082011-10-17T05:51:00.000-07:002014-08-12T06:32:28.773-07:00Understanding Obesity...Obesity is a growing problem facing America today. According to the CDC, 33% of all adults and 17% of all children are obese. In Georgia, that rate is 29% for both groups together. The statistic that stands out the most, 1 in 3 lower income pre-schoolers are obese under 5. These children could have problems like high blood pressure, high cholesterol, type 2 diabetes and the social disorders of being obese as a child. <br />
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Why? Why is there such a big problem? It starts with our food sources. Today in America, our top soils are depleted; large factory farms only feed plants macro minerals (calcium, nitrogen, phosphorus, and potassium, some of which are petroleum based) and a cocktail of pesticide chemicals to grow our fruits and vegetables. Our animals eat grain, which are Genetically Modified, and grown with the aforementioned chemicals as well. Where is the nutrition in this picture? Nowhere. Then what’s the purpose of growing all of this food? Strictly volume to feed the masses. <br />
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So now we understand that most of the conventionally grown fruits and veggies we eat are nutritionally depleted, what else is the problem? Over eating. Yeah, that’s too simple an answer. How about over eating foods that have no or very little nutrition. Ok, that is the other part of the problem. When we eat....let’s say a chicken tender salad, what can the body use from that? <br />
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<strong><u>Iceberg lettuce</u></strong> - Not much nutrition, mostly water and sprayed with pesticide to prevent insect infestation.<br />
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<u><strong>Shredded Carrots</strong></u> - better, but again, grown in depleted soil with three - four minerals. Usually shredded in a processing plant and washed with chlorine based water solution to prevent bacteria and mold. Yum...<br />
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<strong><u>Pre-cut Bell Peppers</u></strong> - see carrots...<br />
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<strong><u>Chicken Tenders or Nuggets</u></strong> - Chicken parts formed to make a tender or nugget, or let’s give it the benefit of the doubt, real chicken breast strips, breaded and fried with partially hydrogenated oils (more than likely). Where does the chicken come from? A confinement factory with between 30,000-100,000 other chickens. They breathe in ammonia, fecal particles and bedding dust. The fecal particles perforate the mucus membrane opening the door wide open for infection. But wait, antibiotics to the rescue. Of course, just for safe measure. The skin and fat of the chicken absorb and store these contaminates and antibiotics which in turn get passed on to you. So, that chicken is getting a little tougher to swallow.<br />
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<strong><u>Salad Dressing</u></strong> - You choose, I'll guess the basic ingredients - High Fructose Corn Syrup, partially hydrogenated soybean oil, xanthan gum, sodium benzoate and other words I can't pronounce. I might be off on one or two, but I'll bet most of these are in a bottle that isn't natural or organic. <br />
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This healthy salad is not so much anymore. What is the body using to strengthen its immune system and fight disease, build muscle, keep the mind sharp and fight aging? Very little.<br />
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When we eat foods like the salad above, we tend to over eat or stay hungry. The reason is the body hasn't received adequate nutrition, thus the desire to eat more which causes excess storage of fat around the stomach, hips and arms. <br />
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Lastly, exercise, though I can't see anyone being motivated after eating a meal like that. In the age of adults and kids alike fighting for control of the all-powerful video game controller, the only thing being exercised is the thumb. Just being active outside is a step in the right direction.<br />
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<u><strong>What can you do to change? </strong></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYAvm02_sbinLCSRV6WhiWpPht_Mw0B5LL06N-atbQoPQxcrLNg7YoIvZl-HtltpV238hIVo_Tl5PHkyM_1PomChPqWiGlfG6Jo1RBlHYtwh9Bvsq20I2SChk123vR0xL97R7mfgtndQ/s1600/Turnips.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYAvm02_sbinLCSRV6WhiWpPht_Mw0B5LL06N-atbQoPQxcrLNg7YoIvZl-HtltpV238hIVo_Tl5PHkyM_1PomChPqWiGlfG6Jo1RBlHYtwh9Bvsq20I2SChk123vR0xL97R7mfgtndQ/s320/Turnips.jpg" height="210" oda="true" width="320" /></a>• Source locally grown meats, fruits and veggies, organic or naturally grown if you can find it. Why local? Keeps money in the local economy. Shipping food across country uses fuel, as we've all heard, but more important to your health is the nutrition these foods lose because of time spent on a truck or sitting on a shelf. The average is somewhere around 20-30% per day. If it takes 3 days to get here from California, sits on a self for another 2-3 days and then in your refrigerator for another day or two - it has very little left to give. </div>
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• Eating “just harvested” veggies can do a world of good for your body, especially if grown in good soil without the use of pesticides. A healthier plant produces a healthier food which makes a healthy body. </div>
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• Teach your kids when they’re young the importance of eating good food and it will stick (sometimes with constant encouragement).<br />
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• Grow a garden. You’ll get exercise and healthy food to boot!<br />
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As for us, we face many tough food decisions just like many of you. There are days where a Mexican restaurant or grocery store's baked/fried chicken will have to do because we have nothing left. It happens. Just too tired to prepare a wholesome meal from all of the wonderful veggies we grow. But I will tell you, the guilt weighs on us because we know better. My advice is to make a conscience effort to do the best you can. Knowing is half the battle, implementation and follow through are the toughest.Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com8tag:blogger.com,1999:blog-2945366417773951257.post-1355706755055740732011-09-13T05:43:00.001-07:002011-09-13T08:41:32.095-07:00Why I Love Peppers and How To Make Your Own Red Pepper Flakes...<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: 18pt;">T</span><span style="font-size: small;">his comes to no surprise to people who know me that of the many vegetables we grow, peppers are one of my favorites. We experiment with between 15-20 varieties, from sweet to spicy. My grandfather, Pop, gave me a love for peppers. As a young boy, I used to watch him eat cayenne peppers with his cornbread when I slept over with him and my grandmother. At that time, either his friends or a trip to the grocery store would have him a mountain of these very hot peppers lying on the table to be cut up and jarred. It wouldn't take long for that mountain to disappear into red and green colored chunks of pepper jarred up in vinegar. Those jars typically lasted him through the winter and boy was he ready for more when spring would come back around. I've never seen anyone enjoy eating peppers so hot they burn the first layer of taste buds away, but he does. I still look back on those memories fondly. </span></span></span><span style="font-family: Georgia, "Times New Roman", serif;">Every year I still grow cayenne peppers for him to make his pepper & vinegar jars. Even though he's in his 80's, he still loves receiving a big bag full of fresh cayenne peppers and he always makes it a point to make a jar for me before he's finished. </span><br />
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<span style="font-family: "Calibri", "sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">As for us, growing peppers is like having rows of healthy snack food waiting to be picked. We grow more sweet varieties than we do hot and the difference in sweet flavors is incredible. Just to share with you the nutritional info on sweet red peppers (not organic, so I would assume much higher numbers from 180 grown peppers due to the great soil and ocean mineral feedings) from the "Nutritional Fact and Analysis website"</span> </span> (<a href="http://nutritiondata.self.com/">http://nutritiondata.self.com/</a>) <br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong><u>Vitamins</u></strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"> <u>Amounts Per Selected Serving %DV</u></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Vitamin A 4666 IU 93%</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Beta Carotene 2420 mcg </span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Vitamin C 190 mg 317%</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Vitamin D ~ ~</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Vitamin E 2.4 mg 12%</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Vitamin K 7.3 mcg 9%</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Thiamin 0.1 mg 5%</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Riboflavin 0.1 mg 7% </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Niacin 1.5 mg 7%</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Vitamin B6 0.4 mg 22%</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Folate 68.5 mcg 17%</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Vitamin B12 0.0 mcg 0%</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Pantothenic Acid 0.5 mg 5% </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Choline 8.3 mg </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Betaine 0.1 mg</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong><u>Minerals</u></strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"> <u>Amounts Per Selected Serving %DV</u></span> <br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Calcium 10.4 mg 1%</span> <br />
<span style="font-family: Georgia, "Times New Roman", serif;">Iron 0.6 mg 4% </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Magnesium 17.9 mg 4%</span> <br />
<span style="font-family: Georgia, "Times New Roman", serif;">Phosphorus 38.7 mg 4%</span> <br />
<span style="font-family: Georgia, "Times New Roman", serif;">Potassium 314 mg 9%</span> <br />
<span style="font-family: Georgia, "Times New Roman", serif;">Sodium 6.0 mg 0% </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Zinc 0.4 mg 2%</span> <br />
<span style="font-family: Georgia, "Times New Roman", serif;">Copper 0.0 mg 1%</span> <br />
<span style="font-family: Georgia, "Times New Roman", serif;">Manganese 0.2 mg 8%</span> <br />
<span style="font-family: Georgia, "Times New Roman", serif;">Selenium 0.1 mcg 0%</span> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga48QQ0YkbGoehcB2vhZ42B0wXM1qevFtG1sgwWFNm5VBgKyG6y6juSiqAcOitQpxyUVy3AnB6-lsk-K4fwX2wgMKk4vcVHkJMBQo_fDf2y81uzlvEOfzfAatQ4IlMk4CINALjKXLFNLI/s1600/Cayenne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga48QQ0YkbGoehcB2vhZ42B0wXM1qevFtG1sgwWFNm5VBgKyG6y6juSiqAcOitQpxyUVy3AnB6-lsk-K4fwX2wgMKk4vcVHkJMBQo_fDf2y81uzlvEOfzfAatQ4IlMk4CINALjKXLFNLI/s400/Cayenne.jpg" width="400" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;"></span> <br />
<div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><u>Making Red Pepper Flakes</u></span></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Okay, like I said, we still have an abundance of cayenne’s (even after the CSA and Pop). What to do? Dry them into red pepper flakes!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Pick the cayenne’s when they are red. Rinse them off and pat dry. (If buying at the store, buy organic so there is no pesticide residue to worry about.) Place whole peppers in a 170 degree oven for about 6-8 hours until they are dry and wrinkled. (Some folks cut the peppers up and lay them skin side up, we don't do that because cayenne's are thin walled and they come out fine.) </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Let them rest on the counter top to cool and harden, which could take an hour or two. In our case, we let them sit on the counter top for about two-three days, since they are dried and not cut or opened, there is no real worries of oxidation or mold. You can use a coffee grinder or a food processor to grind up the peppers. (Remember while handling hot peppers, wear gloves to prevent the peppers from getting on your hands and never rub your eyes!) The less you grind the more of a flake you will get and the more you grind, it becomes a powder. Once you have grinded, let the pepper flakes rest in the grinder for 10-15 minutes before you open it up to prevent breathing the pepper dust. Then, place in a jar or bag for later use. It should last you 6 months or longer. If the flakes become discolored, discard them as they have oxidized and the flavor is gone. Enjoy the happiness of making a much better tasting spice at home!</span>Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com0tag:blogger.com,1999:blog-2945366417773951257.post-73076606658558252912011-07-21T05:30:00.000-07:002011-07-21T08:30:54.981-07:00First Time Involvement In The Killer Tomato Festival...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuBI04L9VPpHPHpBqrIzD1Zno8XgLvaO_pWWc17EX8wQQCJvDyeAbPC5a2Av89PGn-wo7my2TKpHReXmHk1BaGOJgdtIQ3BdUouyXNrc4M8zti95dylIjij3GTs1d2Sy7Saot1WC0_VQ/s1600/tomato+display+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuBI04L9VPpHPHpBqrIzD1Zno8XgLvaO_pWWc17EX8wQQCJvDyeAbPC5a2Av89PGn-wo7my2TKpHReXmHk1BaGOJgdtIQ3BdUouyXNrc4M8zti95dylIjij3GTs1d2Sy7Saot1WC0_VQ/s400/tomato+display+2.JPG" t$="true" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">What a great experience this year! Typically, this is just a great time for Nicole and I, just to go and eat the wonderful foods created by these great chefs. This year was different. We had skin in the game - our tomatoes. </div><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXLsKtWqA9iAUOP6xrg4CqoBzP1mtqig3oc4efzWBdTBuNA-DVmAQ8tAeLsNfb38UTd9Q5AMhxw_EaFMrI8Jeyw6zsI2ZN65vXaDr3tHePo7eFiyBO9lgO5gJJJrc64-rOWIYn3IjRvk/s1600/Scott+Nicole+Chris+Hastings.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXLsKtWqA9iAUOP6xrg4CqoBzP1mtqig3oc4efzWBdTBuNA-DVmAQ8tAeLsNfb38UTd9Q5AMhxw_EaFMrI8Jeyw6zsI2ZN65vXaDr3tHePo7eFiyBO9lgO5gJJJrc64-rOWIYn3IjRvk/s320/Scott+Nicole+Chris+Hastings.jpg" t$="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Donna, from Georgia Organics, connected us with Chris Hastings, a chef out of Birmingham, AL. Chris owns Hot and Hot Fish Club and has been a two time James Beard "Best Chef in the South" finalist, among the many other awards he has received. We were extremely honored to be involved with him and his team for this event.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpiL4COdC-OJyUYy-5g3WDG8qab8WoKypm5YDmM7dSOU963fBK07dYrDbpewC6t0gEteFRJyBq6jSAC1MM13HQgcHf3xq5sBisctunAzCxusPYn8I0pLi3X-QUWl7hu31H0ot6vrArmZI/s1600/tomato+display.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpiL4COdC-OJyUYy-5g3WDG8qab8WoKypm5YDmM7dSOU963fBK07dYrDbpewC6t0gEteFRJyBq6jSAC1MM13HQgcHf3xq5sBisctunAzCxusPYn8I0pLi3X-QUWl7hu31H0ot6vrArmZI/s200/tomato+display.JPG" t$="true" width="200" /></a>As far as our tomatoes this year, they've never looked better. We grew several varieties of heirlooms as well as hybrids; since the heirlooms typically die in mid-season after they have produced an allotted amount, the hybrids carry us through the rest of the summer. I've also never seen as many 1 lb plus tomatoes in one season. We incorporated mycorrhizal fungi into the soil with Ocean Trace (sea minerals), as well as foliar spraying to increase the plant health. The result was the best tasting tomatoes I have ever had. The sugar level was through the roof. You could imagine our excitement to share these treasures with such a highly talented chef. He didn't disappoint!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSJRM7m9eUqAZMb8aNNGbxtEPrzZPtq8X5BAQO_yqgl_RKXQUMETPjBedOOMwb8exwqVbi6VK_c_osjUDgZrY-EUa5asiD7CekMyMRzqg6lOu7XHMa5WHhJ9sS_pYMm6vnGKjs2fVnBc/s1600/Florida+Hoppers+and+heirloom+tomatoes.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSJRM7m9eUqAZMb8aNNGbxtEPrzZPtq8X5BAQO_yqgl_RKXQUMETPjBedOOMwb8exwqVbi6VK_c_osjUDgZrY-EUa5asiD7CekMyMRzqg6lOu7XHMa5WHhJ9sS_pYMm6vnGKjs2fVnBc/s200/Florida+Hoppers+and+heirloom+tomatoes.jpg" t$="true" width="200" /></a>Chef Hastings made Florida Hoppers (sautéed shrimp with the heads on) on heirloom tomatoes, with grilled Vidalia onions, avocadoes and basil lime vinaigrette. It was amazing. We also got to check out the other creative dishes at the event and were very full at the end. We probably eat more tomatoes at this event than we do the rest of the year. If you didn't go this year, make it a priority for next. It won't disappoint!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><br />
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</div>Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com0tag:blogger.com,1999:blog-2945366417773951257.post-8228699784132473322011-06-29T06:37:00.000-07:002011-06-29T14:05:31.405-07:00180 Board Member Brent Anderson: Are We Still The Land Of The Free, Home Of The Brave?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizO8Yw9q0Xm8KqrgKMGspyF7Rpgdp1CKv0ZOOIUhzKgj2dEDLCJOczQHCe5SGGCgSs2mLbfn320YZc8xJdLf8DkLvtyvp70L7ponfra5zC25-QDYhGV5rvuHNFQpakS2Cp0W-9huwXYtM/s1600/Brent+Anderson.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizO8Yw9q0Xm8KqrgKMGspyF7Rpgdp1CKv0ZOOIUhzKgj2dEDLCJOczQHCe5SGGCgSs2mLbfn320YZc8xJdLf8DkLvtyvp70L7ponfra5zC25-QDYhGV5rvuHNFQpakS2Cp0W-9huwXYtM/s200/Brent+Anderson.jpg" width="159" /></a></div><span style="font-size: x-large;">F</span>or as long as I can remember, I've been compelled by the life of Daniel, recounted in the Old Testament of the Bible. It is one of the clearest personifications of the New Testament challenge in Romans 12:2, to "not be conformed to this world." You may know the story of Daniel's resilience as he worships the God of Israel instead of the self-righteous king Nebuchadnezzar, even if it means being thrown to the lions to be eaten. A little less "popular" story in the book of Daniel is when He is called on to interpret a dream for the extremely wicked king of Babylon, and he, not only interprets the dream but, says to him, “My lord, may the dream be for those who hate you and its interpretation for your enemies!" This seems to be so different from what we experience today as many "Christians" spew hate-filled remarks toward some of our current political leaders. What we clearly see in the life of Daniel is a man who is held in captivity of the Babylonian empire, against his will, all while walking in obedience to God, serving his captors faithfully, and experiencing God's favor during this captivity. <br />
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I recently previewed some information about a new food justice film called "<a href="http://www.180degreefarm.org/Upcoming_Screenings.php">Farmageddon</a>," and was reminded of another story in the life of Daniel. You see, at the onset of Daniel's time in Babylonian captivity, king Nebuchadnezzar ordered all the best young Israelite boys to be forcibly assimilated into the king's culture, taught the king's ways, and fed the king's foods. Verse eight of chapter one in Daniel says that he "resolved that he would not defile himself with the king's food, or with the wine that he drank. Therefore he asked the chief of the eunuchs to allow him not to defile himself." I realize that we live in the "land of the free, and the home of the brave," but we seem to be facing a parallel challenge, with the rise of the industrial food system in America. <br />
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To a certain extent, we are being held captive in a food system that is "defiling" us in so many ways. Whether it be the government's blatant disregard for the health ramifications of GMO seeds, the bacteria-rich feed lots that the majority of the beef cattle are raised in, or the "SWAT" style raids taking place on small farmers for selling raw milk; the reality is we are in captivity in a broken-down, unsustainable system. Although the outlook seems bleak, there are some practical ways we can "resolve" to not "defile" ourselves. As a believer in Jesus, the first place I go is to ask Him for favor within our current system. Daniel is a great example of how this works; no matter what was going on during his captivity, it seemed really clear that God was with him. For instance, we see in verse 9 of my example it says, "and God gave Daniel favor and compassion in the sight of the chief of the eunuchs." Let's remember that these weren't compliant captors; they were on a hostile take-over mission! But, the favor of God trumps man's agenda. If we follow God, in Jesus Christ, we will have His favor. From this favor foundation, we quite simply, need to just take practical steps to do what we know is right! <br />
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Let's look for opportunities to connect with local farms to provide support, let's learn to cultivate the land the way it was intended from the beginning, and let's be proactive with our passion to see things change for the good of our society. Personally, I would like to experience what Daniel did; when God's favor, and his faithfulness to God shone brightly to one of the most wicked kings in history and the result was revealed in Nebuchadnezzar's words, "Truly, your God is God of gods and Lord of kings, and a revealer of mysteries." (Daniel 2:47)<br />
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Pastor Brent AndersonAnonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com0tag:blogger.com,1999:blog-2945366417773951257.post-75164621505606801792011-06-06T05:06:00.000-07:002011-06-10T06:30:19.339-07:00What Does Sustainability Look Like?A few months back, we had had problems getting "clean" feed for our animals and I drove all over grabbing what organic feed I could from various retail locations. It was an expensive process and wasn't any cheaper when I added gas to the mix. During all of this running around, it made me think about the buzz word "sustainability". What does that really look like? If anything, what I had done was anti-sustainable; using fuel, oil, and buying feed not grown anywhere near the state of Georgia. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihARfZlNtJqsmVZQU4VP1DGVFEruCIFAAmc3vzkmnHwV83IjdDWCA_DLsGYLXDCd5vXlM0jE9xagBuZ-2QpqOUVIZjCkz8JPLU5avdfaGP6JjdMGNA6s_jO3sF802UnU4C1ttXzFgjsRY/s1600/Corn+field.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihARfZlNtJqsmVZQU4VP1DGVFEruCIFAAmc3vzkmnHwV83IjdDWCA_DLsGYLXDCd5vXlM0jE9xagBuZ-2QpqOUVIZjCkz8JPLU5avdfaGP6JjdMGNA6s_jO3sF802UnU4C1ttXzFgjsRY/s400/Corn+field.jpg" t8="true" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picture of 180 Degree Farm taken by <span style="color: black;">Aleeya Hargrove.</span></td></tr>
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In a perfect world, we would have farmers growing vegetables, grains, fruits, eggs, dairy, and meats locally to provide for the needs of the community. Local farmers would also grow plants for the seed we'd grow our vegetable from, and grain to feed our chickens and turkeys. That's a perfect world. <br />
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A prime example of being anti-sustainable is some of our Saturdays on the farm. We get so busy; lunch can end up being take-out. All the food that is produced on the farm and we have to resort to take-out because it is faster and we are too tired to prepare it. I would imagine that's what life looks like for many. Doesn't make me feel any better about it, though. <br />
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As gas continues to rise, I'm even more motivated to find "local" where ever I can. Higher fuel costs equal higher food costs, which means people will have to make some hard choices coming up. Hard choices that could be diverted if we had more local options. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_88JtMRvKaUvmJybY7GZxzXz7DtQwBNr35P90hWIZLCMcTFKuBQOVSAwamBo_hz_Ymuy_-_Tn3O97mSmqBLCZtZNY3d4u5V7JtKzt6SAhAIFhifSpiJfh2PWMIrDPBltyWXenRamrdv0/s1600/ourvictorygarden.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_88JtMRvKaUvmJybY7GZxzXz7DtQwBNr35P90hWIZLCMcTFKuBQOVSAwamBo_hz_Ymuy_-_Tn3O97mSmqBLCZtZNY3d4u5V7JtKzt6SAhAIFhifSpiJfh2PWMIrDPBltyWXenRamrdv0/s400/ourvictorygarden.jpg" t8="true" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Victory Garden - Picture source: <a href="http://lejardinpotager.wordpress.com/2009/07/28/our-wartime-victory-garden/">http://lejardinpotager.wordpress.com/2009/07/28/our-wartime-victory-garden/</a></td></tr>
</tbody></table>What's happening now is a good history lesson. Our country is in turmoil much like the 1930's. People are out of work, the housing market is as bad as it has ever been and there are no signs of a let up. Yet history tells us that in these times, Americans became more self-reliant. The American people realized the government wasn't going to bail them out, because they couldn't. As a result, Americans started growing Victory Gardens. These Victory Gardens were so successful; in 1943, 20 million gardens produced 8 million tons of food! Talk about getting your food locally grown, how about the back yard. Now they probably weren't completely sustainable, but I would imagine they were much closer than we are today. <br />
Just imagine if you took one step closer to becoming self-reliant and grew a back yard garden. This is something we “can” do, in fact, God’s first job to man was to work the ground from which he had been taken. We are built to work. <br />
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I hear many people tell me, “I can’t grow anything!” or “I definitely don’t have a green thumb, every plant I touch dies!” As my wife tells me from time to time, it’s all about priorities. If it’s important enough to you, you’ll learn how to do it and the first step is always the toughest. So go grow some good food, and we will be here to help when you need us.<br />
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Hosea 4:6 says "My people perish for lack of knowledge."Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com1tag:blogger.com,1999:blog-2945366417773951257.post-40615933314235921352011-04-18T05:11:00.000-07:002011-12-13T08:31:13.501-08:00Growing Potatoes The Easy Way....<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">As some of you have seen over the past few months, we have set up potato crates and sweet potato crates at the farm. From our experience last year with potatoes, our white clay presented many challenges at harvest time which made us come up with better growing options for the next planting season.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;"><strong><u>Method #1</u></strong></span></div> <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ah1PapJsXSuExg8X2lg2ZoIO2e2EdVJfC5cxrAdy28OrCL5s6z4Iz55ErUBG4GMWiAgS0pJ9WVDxiV96hr_IcH2sGzvpKZjJkwdVMEzQepAnC2sQdoe7ZKui_1UzADnj4HAKa_sSDT0/s1600/Field+1+afternoon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ah1PapJsXSuExg8X2lg2ZoIO2e2EdVJfC5cxrAdy28OrCL5s6z4Iz55ErUBG4GMWiAgS0pJ9WVDxiV96hr_IcH2sGzvpKZjJkwdVMEzQepAnC2sQdoe7ZKui_1UzADnj4HAKa_sSDT0/s320/Field+1+afternoon.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potatoes to the right and left of the trellis.</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The first option was creating raised rows and elevating the potatoes out of the clay with a high row of compost. This was done by painstakingly filling wheel barrows full of compost and dropping them down each aisle to get the hill about 16” high. We then open up the top of the hill with the handle of a hoe going about 6” deep and drop in our potatoes about 12” apart. We pat down the rows into a uniform shape and add our drip irrigation. In about two weeks after the potatoes plants have grow out of the ground, we will hill up the potatoes again to encourage more root growth around the stem. We do this about every two weeks thereafter. Root growth = more potatoes!</div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOsT-6oDLm8aySDIdp3K8KtS0NrbLl4K0zncVOroAr2BPpt0AQFdygbep84vgAnqq0YxuPApESBAV9Uiilf9IK6Apsyrl09tAleSPnhXitVZ7H2Yd1upcHVygqQ3mxPVF2mMPE9Z99nA/s1600/Sweet+Potato+rows.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOsT-6oDLm8aySDIdp3K8KtS0NrbLl4K0zncVOroAr2BPpt0AQFdygbep84vgAnqq0YxuPApESBAV9Uiilf9IK6Apsyrl09tAleSPnhXitVZ7H2Yd1upcHVygqQ3mxPVF2mMPE9Z99nA/s320/Sweet+Potato+rows.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These sweet potato slips were planted this morning. Even though they look wilted, sweet potatoes are vigorous and will bounce back after a few days.</td></tr>
</tbody></table> We used this same option for sweet potatoes, although we raised the rows to about 18” and 6” wider than the potato rows. Again, after mounding up the hills, we dropped in the sweet potato slips at about 30” apart. Drip irrigation was already there on these rows so we simply watered the slips with a modified version of the <a href="http://180degreefarm.blogspot.com/2011/03/get-plants-off-to-great-start.html">180 plant dip</a> (added Humic Acid since it was just a ground watering) and covered them up. Sweet potatoes thrive in compost and we are expecting a wonderful harvest in the fall.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHoNYPj-JowmgNE4uKP4ZipuwsNNbnKN9sXp2jR5XC5nPe6NqXeejCS7vBiAhm1k6fQxjdv6TPGuRgeMDl4e8SHYQZz61Mmi8_WiTS_ZAamrugINs0oyrwgIjROxiCEHDAF3uPSfdNTU/s1600/cam+holding+sweet+potatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHoNYPj-JowmgNE4uKP4ZipuwsNNbnKN9sXp2jR5XC5nPe6NqXeejCS7vBiAhm1k6fQxjdv6TPGuRgeMDl4e8SHYQZz61Mmi8_WiTS_ZAamrugINs0oyrwgIjROxiCEHDAF3uPSfdNTU/s320/cam+holding+sweet+potatoes.jpg" width="276" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Camron holding a white yam and a Beauregard sweet potato after harvest.</td></tr>
</tbody></table><span style="font-size: large;"><u><strong>Method #2</strong></u></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPokKsKlWVlyjbYb49DKKyEwhABgACMrn2JaHDvbC7Oo6oSl3lJ8cm3pIkpyxbxE3_UqJwhRYCnoO8KaNyhMHj4SvE7bUNRxc_oozQ_O3730bCiWdskD1nVwcwMVi0KXN26EJrACZJOLM/s1600/Potato+crates.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPokKsKlWVlyjbYb49DKKyEwhABgACMrn2JaHDvbC7Oo6oSl3lJ8cm3pIkpyxbxE3_UqJwhRYCnoO8KaNyhMHj4SvE7bUNRxc_oozQ_O3730bCiWdskD1nVwcwMVi0KXN26EJrACZJOLM/s320/Potato+crates.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potato crates after a few weeks of growth. </td></tr>
</tbody></table> The second option was re-using crates that were to be thrown away and making them of some value. (If you go this route, make sure the crate has no pressure treated wood on it.) We prepped the area with mulch and set the crates in place. We then filled the crates about half way with compost and dropped in our potatoes at 6” deep and 12” apart. Unfortunately, these will need to be hand watered, which would be the only down side of using the crates.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblqXYxFq0lWhFEV_iIUfGae4LmAzoi1wbJPW5fI7-eSCYom2J8Rug59GTus8bNG7ePt7nEK3iTg87MKTMEFlYeKnCjdWSkkmnJ5pJVnjRfZxG-nDyL4ukWxi5bvoZ5ObgAcTi8wV4Qjg/s1600/Potatoes+prior+to+hilling.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblqXYxFq0lWhFEV_iIUfGae4LmAzoi1wbJPW5fI7-eSCYom2J8Rug59GTus8bNG7ePt7nEK3iTg87MKTMEFlYeKnCjdWSkkmnJ5pJVnjRfZxG-nDyL4ukWxi5bvoZ5ObgAcTi8wV4Qjg/s320/Potatoes+prior+to+hilling.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potatoes prior to hilling.</td></tr>
</tbody></table> The potatoes seemed to like the crates because their performance was 2 fold over the potatoes in the raised rows. That’s pretty remarkable!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheoWbv5rLePgSaZ6OiMbhDkUNg9DlDL3ZHp-vcAb7c7vSkA6bUxWbFuAojIk6VlcrHdmXa6vIw8eZpdLWRacSNprWUrrlY7_V4InQEyRQFPvOdE4KzkhsJI19xKskXMpGKaPcTy4O2GEk/s1600/hilling+potatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheoWbv5rLePgSaZ6OiMbhDkUNg9DlDL3ZHp-vcAb7c7vSkA6bUxWbFuAojIk6VlcrHdmXa6vIw8eZpdLWRacSNprWUrrlY7_V4InQEyRQFPvOdE4KzkhsJI19xKskXMpGKaPcTy4O2GEk/s320/hilling+potatoes.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The "hilling" process.</td></tr>
</tbody></table> As I had mentioned before, we filled the crates only half way to start. This will allow the potatoes to grow long enough stems to be topped off at about 8”-12” with more compost. “Hilling up” is the term used when talking about adding more dirt around potatoes. This “hilling up” encourages the plant to grow more roots around the stem, thus growing more potatoes. We have high expectations for these potato crates after seeing how well they have done thus far. <br />
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<u>Other options for great results are:</u> <br />
<ul><li>Creating a palleted box about two feet high and four foot squared. Add about a foot of compost and "hill up" when you start seeing potatoes peeking out of the top. (This may require cutting the pallets in half to get desired height.) If planting <strong>sweet potatoes</strong>, fill all the way up with compost and plant you slips. Remember that sweet potatoes grow very well in compost, so keep your slips spaced around 30". It will not look like much, but when harvest time rolls around you will be surprised at the results!</li>
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<ul><li>Wheat straw bales make a great organic solution to growing potatoes. At our farm, we typically have left over straw bales to start the spring. It is a great way to re-use something that would otherwise only be fit for the compost pile. So using six bales (or more), make a rectangle using two bales on each side and one bale on each end. Fill with compost about a foot high and plant your potatoes. After about two-three weeks of growth, hill them up. When your ready to harvest, simply remove one side and dig out your potatoes. If planting sweet potatoes, fill all the way up with compost and plant your slips about 30" apart. (You may want to expand your area if you have a big family to feed.) </li>
</ul>Side note:<br />
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Compost is very nutritious and typically has the right balance plants need. I typically add a light fertilizer like MicroStart, which is 3-2-3, but has many trace minerals. We also use the <a href="http://180degreefarm.blogspot.com/2011/03/get-plants-off-to-great-start.html">180 plant dip</a> as a foliar spray as they are growing. <br />
<ul></ul>Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com1tag:blogger.com,1999:blog-2945366417773951257.post-11051831138785224482011-03-14T05:53:00.000-07:002012-02-06T07:25:49.056-08:00Get Plants Off To A Great Start....<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
One of the things that we have been experimenting with over the past year is how we treat transplants at the time of planting. On the onset of this, our goal was to figure out how to give the plants an edge and get them off to a fast start. With all of our commitments to feed many families on a weekly basis, we pulled together several natural resources to help us do the job. We call this the <strong>180 plant dip</strong>.</div>
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We start with a <strong>five gallon bucket ¾ full of well water</strong> (If tap water let it sit over night to allow the chlorine to dissipate)</div>
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<u>We then add:</u></div>
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• <strong>Fish Emulsion</strong>. We add about 7 cups of pure, stinky, fish emulsion to the 5 gallon bucket. This is a quick boost of kick-a-poo-joy-juice for the plant. It’s like having a double shot of espresso before work! (Fish Emulsion can vary a little in nutrient content, but most are close to the N5-P1-K1 number we use.) </div>
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• <strong>Ocean Trace</strong>. We add 3 tablespoons. This adds all of the trace minerals (straight from the ocean) needed by the plant to give it a great start. Mineral balance is crucial and these minerals are perfectly balanced allowing the plant to use everything that is nutritionally available to it. Very important! Plants that have certain mineral deficiencies early on are not nearly as productive as the ones that don’t. Essential for early development. (**We like using Ocean Trace because the sodium chloride has been removed)</div>
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• <strong>Rhizofuel </strong>(3 tablespoons). A mycorrhizal fungi that we mix in and use as a root dip for our transplants. Mycorrhizal fungi is an extension of the plant roots and together are more effective in gathering nutrients and water thereby increasing the health of the plant. "The resultant increase in uptake capacity ultimately results in increased plant health and vigor as well as a 30% decrease in need for nutrients, fertilizers, and water, which is great for the environment, soil, and water tables." Rhizofuel website</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLVicp_VEFohXpl-YQSy8j2KAa6JBCGQB3PXIZnQ_PSrqF6DXNVnUrcd91brAlyVugnDN33ih6fv-HWfj4zFPM-yrBOYAmzw_6eGKVDuqXfBIIdyF6WzQx15_aBc8yxogsNbd9ysMa_w/s1600/180+Plant+Dip.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLVicp_VEFohXpl-YQSy8j2KAa6JBCGQB3PXIZnQ_PSrqF6DXNVnUrcd91brAlyVugnDN33ih6fv-HWfj4zFPM-yrBOYAmzw_6eGKVDuqXfBIIdyF6WzQx15_aBc8yxogsNbd9ysMa_w/s320/180+Plant+Dip.jpg" width="316" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looks yummy, doesn't it?</td></tr>
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After adding all of these ingredients, mix well. We take each transplant and dip the roots into this mixture and hold it for about ten seconds. This allows the dirt and root ball to absorb to saturation. Then we plant it and move on to the next one. You will need to stir the mix several times as it settles quite frequently. (We do this for <u>just about</u> everything we plant, not just vegetables.)</div>
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After we are done, we pour any remaining mix onto the planting area. We have seen <strong>remarkable</strong> differences in plant growth since implementing this. <br />
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If you plan on saving this mix for a day or two, you will see a white mold growing on the top of the mixture. It is ok, after all, you did add fungus to the mix. **To keep you wife or husband from killing you, put a lid on the mixture if you store it in the garage overnight!! It will be stinky...Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com5tag:blogger.com,1999:blog-2945366417773951257.post-63315308736986195622011-02-11T06:05:00.000-08:002011-02-11T07:21:32.114-08:00Little Katahbados Lambs...<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjSWXPl0GXoxDODGHX1WbK37RW2nUmAlrE0oBpIBFd2daaY7WOQe6OthKLd5V_4T-EOR1IRuXdTFzodH2f-albrc4wCjnypKS141c_xyingDb4rZEjtN1aXJ0SnRGvT1NYRfhZTmXOUc/s1600/Moma+and+babies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjSWXPl0GXoxDODGHX1WbK37RW2nUmAlrE0oBpIBFd2daaY7WOQe6OthKLd5V_4T-EOR1IRuXdTFzodH2f-albrc4wCjnypKS141c_xyingDb4rZEjtN1aXJ0SnRGvT1NYRfhZTmXOUc/s400/Moma+and+babies.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit; font-size: large;"><span style="font-family: 'inherit','serif'; font-size: 18pt;">B</span><span style="font-size: small;">ack in April of 2010, we brought in a new herd of Kathdin sheep and a Barbado Black Belly ram. The plan was, and still is, to breed the two and develop a hybrid sheep, which we named Katahbados, that will be very adaptable to the Georgia heat, have improved parasite resistance, and also improving upon the already high quality meat that each produce. This is called hybrid vigor. </span></span> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: small;">We decided to leave our ram in the pen with the ewes and let nature take its course rather than separating the rams and ewes until breeding time. After all, we have two experienced moms and a few young ewes that hadn't given birth yet, so it seemed a good mix - along with a lot of prayer. </span></div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">We raise our sheep in a very natural way. We never give any medications for parasites, instead we believe preventive care is the best method. We do weekly paddock moves, add DE (diatomaceous earth) to their sugar beets and mineral block, and give them organic apple cider vinegar and ocean minerals with their water. We keep guineas and turkeys with the sheep in the summer which helps control any tick problems and we run the chickens behind the sheep to help eliminate any parasites that may still be in larvae stage on their manure. This is symbiosis at its best. </div><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;"><strong>Preparing for lambs....</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Times, "Times New Roman", serif; font-size: large;">P</span>reparing for the birth of new lambs really starts before mating. Making sure the sheep have a good forage and occasional snack of left over spinach, beets, pac choi and swiss chard to round out their diets. When lambing season comes around, we are constantly watching the ewe, making sure she is moving around nicely and growing proportionately. During winter pregnancy, having high quality hay is vital as well as organic apple cider vinegar. The vinegar contains high amounts of potassium, which allows the blood vessels in the uterus to expand and increase blood flow, helping the fetus move into the right position prior to birth. </div><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tWhSz8I3_IYccX6W2N0nUaKdDeSe-CdMu-XkC-UlKlU1pMjv6PU9oU7BcEeWSlvmndN6ZEq6OKcG-G-4VFKhi0BpA3ElHUIYePRA_vOTQq0fbnGmVYMEejTfHHEHVJw0zBFAtlju5WM/s1600/Moma+and+babies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tWhSz8I3_IYccX6W2N0nUaKdDeSe-CdMu-XkC-UlKlU1pMjv6PU9oU7BcEeWSlvmndN6ZEq6OKcG-G-4VFKhi0BpA3ElHUIYePRA_vOTQq0fbnGmVYMEejTfHHEHVJw0zBFAtlju5WM/s400/Moma+and+babies2.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;"><strong>Delivery Day...</strong></span></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit; font-size: large;">W</span>hen the ewe is ready for birth, we are on constant watch, especially if it is a new mother. Things can go wrong quick. When Momma, our oldest ewe, gave birth we had some confidence that she was going to have success. After all, she has delivered many times and never had a problem. Still, a successful birth in the dead of winter can be very hard on new born lambs born on pasture. Nicole built a hay structure inside the sheep mobile to help keep the wind and rain off and we put there paddock in the woods for added shelter. Sunday, January 23rd at 11:00am, we had our first Katahbados lambs born. Of course, Momma delivered in the woods, away from the shelter that was built for her. </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCZ2hW6eBggoQBLDOHBPLnYWq9FL5vLlWo1JsD2uMjkLPIRn7s4rMR-aWprdxzri6MYQik16IhkhAnZXjd23JNOBxcvXtP72xnujF4vjC2guuxQvMsb4dVADcQQhK9c_44CBXdvj2loM/s1600/Superbowl+Sunday+lamb3.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCZ2hW6eBggoQBLDOHBPLnYWq9FL5vLlWo1JsD2uMjkLPIRn7s4rMR-aWprdxzri6MYQik16IhkhAnZXjd23JNOBxcvXtP72xnujF4vjC2guuxQvMsb4dVADcQQhK9c_44CBXdvj2loM/s200/Superbowl+Sunday+lamb3.jpg" width="200" /></a>Superbowl Sunday, we had a big surprise. Hurrying to get to the farm before our Superbowl party, we walked up to check on the sheep before leaving and discovered hooves peaking out of the back side of a year old sheep. I guess there were two surprises that day, one that she was delivering and two, we didn't know she was pregnant. After some labor struggles she finally had a healthy boy lamb in the woods. Nicole and I were able to see this mi<span style="font-family: 'Calibri','sans-serif'; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">racle</span> happen. God is good. Just one lamb was born, hence the reason for her disguised pregnancy. We were pleasantly surprised to see her bond right away with the new born lamb, licking it clean and urging him to stand and feed.<span style="mso-spacerun: yes;"> </span>These are definitely great traits for a first time mother.<span style="mso-spacerun: yes;"> </span>Abe, our Barbados Black Belly ram, did his job and now three (with more to come) healthy lambs will start a new hybrid Katahbados breed at 180. </div> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJR3kHa5n4x0gjOdCctw4hfjFb9nHJ2d4OCNB2-ZvRyt_SmAdyzm48iMG4_DU24zzaAo_VETbJvR6QVowyq59fPlUxZtOQKHEXtE4q_MbcEXcDlXEf6KMHN27bQQI5y72Pv5ThqGIs3yE/s1600/Lamb+female2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJR3kHa5n4x0gjOdCctw4hfjFb9nHJ2d4OCNB2-ZvRyt_SmAdyzm48iMG4_DU24zzaAo_VETbJvR6QVowyq59fPlUxZtOQKHEXtE4q_MbcEXcDlXEf6KMHN27bQQI5y72Pv5ThqGIs3yE/s200/Lamb+female2.jpg" width="200" /></a>Nicole has given them names, which normally we try to stay away from when we are processing animals for meat, but exceptions have been made. At least the female, named Toupee (because of the white patch on her head that looks like a bad toupee), will become part of the breeding flock and will be around for a long time. We can't wait to have more little Katahbados lambs born on the farm. Spring is in the air. </div><br />
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</div>Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com0tag:blogger.com,1999:blog-2945366417773951257.post-88892737290109948932011-02-01T06:16:00.000-08:002011-02-01T12:29:34.475-08:00CCM or More Like Crop Stock 2011....<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKX_MkxNUMQf0KBntbOCbLJFfXudlgAnWgx5J4xdVHrUs9YS368a9aceTIoH0cxkQU0SxB2mAUWzsGp9GTih_JtCstiwqsaGAUnv0VBsElp5UEmgb_EtMXVEJFAB-Y7FlCbAugErJjuA4/s1600/8503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="141" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKX_MkxNUMQf0KBntbOCbLJFfXudlgAnWgx5J4xdVHrUs9YS368a9aceTIoH0cxkQU0SxB2mAUWzsGp9GTih_JtCstiwqsaGAUnv0VBsElp5UEmgb_EtMXVEJFAB-Y7FlCbAugErJjuA4/s400/8503.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Wow. What a day. Who would have thought a day in January would have been so beautiful and warm? God is good! The turnout was much better than expected. With nearly 140 people showing up, we were able to move mountains. </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Leading up to this momentous occasion, there were so many details to plan. We had to get compost delivered, pray for wood chips to be delivered (called every tree company in the book for the longest time and couldn’t get a delivery), get all of the wood and supplies for herb boxes and chicken tractors, ask Phil Aud & band to play some live music, and recruit volunteers to prepare enough food to feed everyone. Most of the details finally wrapped up around 10 pm the night before. </div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The day of the event was just a blur trying to move tables around and tidy up any details that could have been missed from the night before. At 9 am, a few cars started to trickle in and then at ten after, the flood gates opened. Folks were unloading tools, putting on their gloves and shoes, and ready to participate. The smiles on people’s faces said it all. </div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">After we divided up the teams it was much like an ant march. Everyone was doing something to contribute and it was just a beautiful site. So many people took their Saturday and gave it to this event. It was emotionally overwhelming. So much love and excitement, it was such a blessing to this ministry.</div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;"><u><strong>Accomplishments:</strong></u></span></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCt9Wl8M3btWziyI_d9AJLpzGKWhUs-jw68c_Tvbil2RKQ287_uVw5FKPZVq0DSkxCNeWHFdpsenkp7oMq7J8W4tA3sX1CwIn7RvpXn_71Gyl0XACNCjEbMT4d1va-bLx_xASBdBIx5Og/s1600/7784.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCt9Wl8M3btWziyI_d9AJLpzGKWhUs-jw68c_Tvbil2RKQ287_uVw5FKPZVq0DSkxCNeWHFdpsenkp7oMq7J8W4tA3sX1CwIn7RvpXn_71Gyl0XACNCjEbMT4d1va-bLx_xASBdBIx5Og/s200/7784.jpg" width="200" /></a>• 3 Chicken Tractors got built, custom jobs to say the least. (Thanks to <u><strong>Gene Larson</strong></u> and his team of skilled craftsmen! What a wonderful job, and it puts the one I built to shame.)</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiak-vustcxSuO2wD3wIa7alqP8v3xMbjHO6Y_6jNpkMHiemuviggwx283r4IRMKbFgqZaWx6362xG781VQY3I7DdpbrAqmtLNG3_dT7jiFDICFte2g6VyDoXYQL8WDgSIxnB9d-9MEksw/s1600/8180.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiak-vustcxSuO2wD3wIa7alqP8v3xMbjHO6Y_6jNpkMHiemuviggwx283r4IRMKbFgqZaWx6362xG781VQY3I7DdpbrAqmtLNG3_dT7jiFDICFte2g6VyDoXYQL8WDgSIxnB9d-9MEksw/s200/8180.jpg" width="200" /></a>• Our vineyard was completed. The trellises were put up and vines were strung and pruned. (Thanks to my good friend and board member <u><strong>Brent Anderson</strong></u> and his team for a brilliant job. Also, thanks to my good friend Mick Wilson for doing the pruning of the grapes/roots and stringing them up. They look beautiful.) </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62VaUyXbe7hm6QdGqXAeol4ZpZP13jB_DmSTAhPEIW_C7Qcm3TFIfc1ymQru6239x6gUj0gPotU30GpWstldVqg4dTzdJtT8uduhKwbbYlffwkc5XhxVdYrdU2sfVdfyBgMowvrrLEu0/s1600/Herb+garden.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="131" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62VaUyXbe7hm6QdGqXAeol4ZpZP13jB_DmSTAhPEIW_C7Qcm3TFIfc1ymQru6239x6gUj0gPotU30GpWstldVqg4dTzdJtT8uduhKwbbYlffwkc5XhxVdYrdU2sfVdfyBgMowvrrLEu0/s200/Herb+garden.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• Our herb garden was completed, thanks to <u><strong>Ian Giusto</strong></u> and his team for an extraordinary job. This will be the first thing people see coming into the farm and it looks great!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6vbSJcg-k5a3aLKtyUMZMqWLcvQDurzk0A2wXjOkFMvzutIORgbkztXgDsYVTK_9n6tm889AAlOkZ_R_FwUhWHXj4xZkyB877goCETah6cQECMM8z3t3sf-PMO1V4l96FMT9nX_JlGM/s1600/8438.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6vbSJcg-k5a3aLKtyUMZMqWLcvQDurzk0A2wXjOkFMvzutIORgbkztXgDsYVTK_9n6tm889AAlOkZ_R_FwUhWHXj4xZkyB877goCETah6cQECMM8z3t3sf-PMO1V4l96FMT9nX_JlGM/s200/8438.jpg" width="200" /></a>• The lunch team cooked some amazing dishes and then left to cook up more after seeing such a large turnout. A special thanks to <u><strong>Linda Perryman</strong></u>, <u><strong>Michelle Simpson</strong></u>, <u><strong>Martha Donnelly</strong></u>, <u><strong>Brooke Sorenson</strong></u>, <u><strong>Kevin Mitchell</strong></u>, <strong><u>Mark Anthony,</u> my beautiful wife <u>Nicole</u></strong>, and many more that brought food for the event<strong>.</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• Our fields were either refreshed or ground up jobs to varying degrees. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXOVlGVHL2_dP12yUw3nX1faDtsY4chx0tCvyzJogHFSIQLXZE1AqT_ld5nHesYOT5bM0i6M83ONiBr_vJZLVIjlMhPqOo1HHFOa-Gf3yq8O6oc3_Ts6ajd4qib-iMPoHZCXSW-PrmGTc/s1600/7754.jpg" imageanchor="1" style="clear: left; cssfloat: right; float: left; height: 137px; margin-bottom: 1em; margin-right: 1em; width: 203px;"><img border="0" height="133" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXOVlGVHL2_dP12yUw3nX1faDtsY4chx0tCvyzJogHFSIQLXZE1AqT_ld5nHesYOT5bM0i6M83ONiBr_vJZLVIjlMhPqOo1HHFOa-Gf3yq8O6oc3_Ts6ajd4qib-iMPoHZCXSW-PrmGTc/s200/7754.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div>o Field 1 was refreshed and cleaned up. Lead by <u><strong>Ron Hess</strong></u>, the field one team did an amazing job making it look beautiful! </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUEItWEip1tkMy94lcDqrW8Svm407tQm8JJfTFWLdBPiKSRIiKMmOhRWwqU-g5vkKCADlS6auFuLxGSAJtyhXzZMVh7Iys4_CZlH2-G7N1HJ5kk37KL9_NE5sotM3E4qFfOsPf2iDRoQ/s1600/Field+2+Mark+Hess+and+team.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUEItWEip1tkMy94lcDqrW8Svm407tQm8JJfTFWLdBPiKSRIiKMmOhRWwqU-g5vkKCADlS6auFuLxGSAJtyhXzZMVh7Iys4_CZlH2-G7N1HJ5kk37KL9_NE5sotM3E4qFfOsPf2iDRoQ/s200/Field+2+Mark+Hess+and+team.jpg" width="200" /></a> o Field 2 was re-tilled, refreshed with compost and mulched lead by my good friend and board member <u><strong>Mark Hess</strong></u> and team. What an outstanding job! </div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPJvvXhtRDILKzxhqDyQZNHKP7PGXFw7szYEdO7Xg78CkY5fN36l4b16VVjigZKaUCOF6zB7tGTi8ffJ1YRRKxqvS6DdD6EsCk5NwVIn-_VeTNo3oVxWZg99Il_j34jfWPrevFFnsKnM/s1600/8116.jpg" imageanchor="1" style="clear: left; cssfloat: right; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPJvvXhtRDILKzxhqDyQZNHKP7PGXFw7szYEdO7Xg78CkY5fN36l4b16VVjigZKaUCOF6zB7tGTi8ffJ1YRRKxqvS6DdD6EsCk5NwVIn-_VeTNo3oVxWZg99Il_j34jfWPrevFFnsKnM/s200/8116.jpg" width="200" /></a>o Field 3 was topped with compost and mulched. The field three team, lead by <u><strong>Tim and Nicole Coleman</strong></u>, did an excellent job. It was amazing looking over and seeing how fast it took shape.</div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• Last but not least, pictures and videos were taken. We had four wonderful people either taking video or pictures of the event and they all rocked. Thanks to <strong><u>Roger and Jean Shealy</u></strong>, <strong><u>Sara Anthony</u></strong>, <strong><u>April Anderson</u></strong> and <u><strong>Jeff Heard</strong></u> for capturing the CCM event in very special ways. </div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">With all of that and a couple of days to recover, we can get to planting! Thanks again to the many that made this happen.</div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com1tag:blogger.com,1999:blog-2945366417773951257.post-49674017213691059912011-01-19T05:42:00.000-08:002011-02-04T06:03:10.356-08:00Vitamins....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dS6vQGbD1IsyL0W-zkeokVVRE-qlvfFirok1YuS9yOW99rLnwyrfQoa4irOAF7lcqn3JEf7MU8Tw4VAmuUuvJPiW2W6WMjG3uXGu5U21aqsppZwJP8m0ryZ07w390aR_4bI0pykyLGY/s1600/Crop+Mob+Family+Picture2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dS6vQGbD1IsyL0W-zkeokVVRE-qlvfFirok1YuS9yOW99rLnwyrfQoa4irOAF7lcqn3JEf7MU8Tw4VAmuUuvJPiW2W6WMjG3uXGu5U21aqsppZwJP8m0ryZ07w390aR_4bI0pykyLGY/s320/Crop+Mob+Family+Picture2.jpg" width="320" /></a></div><span style="font-size: large;">O</span>ver the past few years we have changed our lifestyle quite drastically, in large part due to Mason's cancer diagnosis, which was a huge wake up call. Never before then had we ever worried about the food that went into our bodies, much less taking vitamins. I grew healthy food, but the problem was the need for convenience. If we were out, we would stop anywhere that sounded good for a meal or if we didn't feel like cooking we would order take out. We are probably not much different than the typical American family. <br />
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Now days, we watch what we consume and actually have a guilty conscience if we eat something we know is "bad". One of the things that have been a huge concern for us is picking out the right vitamins. Unfortunately, all vitamins are not the same. In fact, most vitamins bought at the store are neither complete (whole) vitamins nor real (most are synthetic or man made in a lab). It gets more confusing from there.<br />
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Certain websites will tell you it is ok to take synthetically (man made) produced vitamins and that the body can't tell them apart. The thought that "a vitamin created in a lab to simulate the real thing is perfectly fine and the body will be able to use it effectively", seems a little off base in my opinion. I assume that most of these synthetic vitamins get flushed through the body and end up in the toilet through the display of bright yellow colored urine. I know that was the case with me in the past. <br />
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We discovered, through research, that the whole food vitamin is the best thing to give our bodies. Vitamins derived from plants, fruits, and vegetables in whole form give your body the nutrients they need in a complete package, without missing components. God created it this way for a reason, right?<br />
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The majority of commercially grown foods are grown in depleted soils using basic 10-10-10 synthetic fertilizers for quick growth. The fruits of those plants have only three basic elements to pull from, leaving a wealth of nutrition out of the fruits they produce. This in turn leaves our bodies lacking vital trace minerals and vitamins that are essential for proper growth and immune health. <br />
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Organically grown foods are typically produced from healthy, living soils. These soils have a bounty of trace minerals that develop healthy, nutrient rich plants and fruits. If eaten right after harvest, you are getting the most nutrition out of that fruit or vegetable. That is another reason to buy local.<br />
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<span style="font-size: large;"><strong><u>Why Do So Many People Get Sick In the Winter?...</u></strong></span> <br />
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<span style="font-size: large;">I</span>n the summer we typically get a good balance of nutrition which keeps our bodies healthy and running properly, but in the winter, all of those important nutrients are not being produced. So what do you do? Most of these vegetables, if locally bought, are out of season. The produce that is sold at the grocery store has been sitting, (even organic) for several days, if not more than a week. The nutrient loss is substantial. This leads to deficiencies in the body which affect the immune system, hence the reason for colds and all of the other winter aliments that are usually around in the summer. This is where whole food vitamins come in, especially vitamin C.<br />
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The best vitamin source I've found is a company called <a href="http://www.innateresponse.com/">Innate</a>. They produce whole food vitamins through organically grown fruits and vegetables. I highly recommend looking them up and reading more about their products. That's what our family takes and it works very well. We have bought ours through <a href="http://organicpharmacy.org/manufacturer/Innate.Response.Formulas">Organic Pharmacy</a>, but there are many places online that sell it. Innate also offers a chidren's vitamin that is wonderful. Definitely worth checking out! <span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> </span>Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com4tag:blogger.com,1999:blog-2945366417773951257.post-18304401884713256002011-01-13T05:22:00.000-08:002011-01-13T10:24:47.791-08:00Are You Ready?.....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7gw3rxThgj4RhJ766Jr4K4NA3fEXMc8FKwJ_mNhcsqdpT8V6Q55mCwPD4bBDz0uI0TZkjT7o8UhdUx-hdM-QLxLXUSlSqISKcxXhzQF62ySx6JZ72N2tFBGIDJqpVVtbw1yPYSFnuNk/s1600/180+Crop+Mob+Pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7gw3rxThgj4RhJ766Jr4K4NA3fEXMc8FKwJ_mNhcsqdpT8V6Q55mCwPD4bBDz0uI0TZkjT7o8UhdUx-hdM-QLxLXUSlSqISKcxXhzQF62ySx6JZ72N2tFBGIDJqpVVtbw1yPYSFnuNk/s400/180+Crop+Mob+Pic.jpg" width="400" /></a></div>It's been a month since I've had time to blog. During that time we have scheduled a CCM (Christian Crop Mob) and a Gardening 101 Ministry Class for Senoia Vineyard Community Church. The weather has been flat out awful, probably the worst early winter I've experienced in my home town, nearly killing our citrus trees in the greenhouse and creating havoc on our winter veggies. <br />
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As we move into 2011, one of the things that have been hot on our mind is community and its link to local food. How do we create a sense of ownership with our community when it comes to eating and buying food locally grown, and for that matter anything locally produced; whether it be soaps, baked goods, clothes, beverages (like organic teas or wines), canned goods and so on? How do we get our community to support local restaurants that buy locally grown foods and meats or businesses that buy from local producers? It starts with awareness and making it a priority to start somewhere. <br />
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It wasn't so long ago that these things we are trying to get back to were part of everyday life. Going into town to buy what you couldn't grow or make; knowing your neighbors and actually having conversations with them; helping a friend in need; waving to someone as you pass by. I believe it will only become more important as the times continue to change. The economy, which we've been told by the press and politicians is getting better, is not and seems to be getting worse. Gas is creeping back up and food costs are rising. How do you fix something so broken? You can't. So we shift our paradigm. We go local. We challenge our community to “rise up” and support locally owned businesses. We also need to lead by example. Connect with neighbors; getting more involved in church; getting to know God (not just know of Him); develop skills to grow and/or produce food on our own. Maybe its $10 dollars a week set aside for something locally produced or maybe volunteering your time. Start somewhere!<br />
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This leads me to a community event happening at our farm on January 29th, 2011. Our first annual Christian Crop Mob. Crop Mobs have been around for a long time. The thought is many hands equals’ quick work and great accomplishment. I believe this is a great time for the community to get together and see what farming is all about. We will also have a great time of fellowship and get to know one another. Phil Aud, who is our Music Minister at Trinity Fellowship, will be playing live music to help keep us moving. If you have never heard Phil, you’re in for a treat, because he can flat out play! <br />
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<strong>*If you can join us, don't forget to bring your gloves and shoes that you don't care get dirty. We will also need <u>shovels</u> and <u>wheelbarrows</u> for use during the event, if you have them. </strong><br />
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<strong> </strong><strong><u><span style="font-size: large;">The Ministry of Gardening....</span></u></strong><br />
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On January 21st and 22nd, we will be teaching a two day class on "Gardening from the Ground Up" as a ministry at Senoia Vineyard Community Church. Pastor Brent Anderson, a dear friend, started the "Sow Good Garden" last year as a way to provide organically grown food for people in need. This season, a new ministry will be created to have those who feel lead, run the garden from start to finish. After all, this is what we are called to do. I can think of a few passages in the bible that deem it important for this ministry:<br />
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Proverbs 21:13 “Whoever closes his ear to the cry of the poor will himself call out and not be answered.”<br />
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Proverbs 28:27 “Whoever gives to the poor will not want, but he who hides his eyes will get many a curse.”<br />
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Psalms 41:1 “Blessed is the one who considers the poor! In the day of trouble the Lord delivers him”<br />
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Proverbs 19:17 “Whoever is generous to the poor lends to the Lord, and He will repay him for his deed”<br />
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This is a ministry that, over time, will hopefully encourage other churches that have land to adopt. What a great use of resources. Instead of paying someone to cut the church grass, be shepherds, and grow food for the sheep.Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com0tag:blogger.com,1999:blog-2945366417773951257.post-43385976749303238762010-12-09T04:52:00.001-08:002011-12-15T07:14:14.336-08:00Understanding The Plant/Soil Relationship, Simply Put..... <br />
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<tr><td class="tr-caption" style="text-align: center;">Hard to see, but ice has formed on the lake. Way too cold unless you have wool or feathers!</td></tr>
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<div class="separator" style="clear: both; text-align: left;"> <span style="font-size: large;">D</span>uring the winter time, we always "try" to get more rest and more reading done. It is way too cold to move outside, let alone do many projects requiring hand movement. We have subscriptions to various magazines, watch a few documentaries and tend to add more books to our collection during this time. One magazine in particular, "Acres", has been a wealth of information for me. I probably look forward to that one more than any other. </div><br />
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In one of the previous issues, I came across an article that sums up the biochemical sequence of a plants uptake of nutrition. This is where I will probably lose over half of the readers of this particular blog. I know, I'm getting my geek on, but those serious about understanding plant nutrition will probably want to read on. Simplicity is the key to understanding these things, at least for me, and understanding the utilization sequence.<br />
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In the plant world, roots "should" have a relationship with fungi. This relationship, called "Mycorrhizae, is a symbiotic relationship that forms between fungi and plants. The fungi colonize the root system of a host plant, providing increased water and nutrient absorption capabilities while the plant provides the fungus with carbohydrates formed from photosynthesis. Mycorrhizae also offer the host plant increased protection against certain pathogens." <br />
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"Fungi also have the ability to easily absorb elements such a phosphorus and nitrogen which are essential for life. Plants are autotrophic, producing their food in the form of carbohydrates through the process of photosynthesis. However, plants often have difficulty obtaining and absorbing many of the essential nutrients needed for life, specifically nitrogen and phosphorus." The New York Botanical Garden<br />
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So understanding how this works, the next phase is understanding how the roots absorb nutrients. It starts with boron, which is an essential micronutrient required for normal growth of plants. This micronutrient is used in very small amounts. Too much can be toxic to plants. With that said, boron helps in the <u>use</u> of nutrients and regulates other nutrients.<br />
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Boron also activates silicon. Silicon is a carrier for all other nutrients and stimulates a plant’s defensive mechanism against abiotic (non-living) and biotic (living) stresses. In addition, silicon fertilization, if you can find it, has a more positive effect than liming on the chemical and physical properties of the soil. <br />
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Among other nutrients silicon carries, it starts with calcium. Plants need calcium for cell wall development and growth. Plants also need calcium for enzyme activity, metabolism, and for nitrogen uptake. <br />
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Calcium binds with Nitrogen to form amino acids, DNA and cell division. Amino Acids form proteins such as chlorophyll and tag trace elements like Magnesium.<br />
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Magnesium is needed by plants for photosynthesis and function with enzyme systems involved in breakdown of carbohydrates, and nitrogen metabolism. It also transfers energy via phosphorus. <br />
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Phosphorus, involved in photosynthesis and seed formation, also encourages blooming and root growth. Phosphorus takes energy from Magnesium and transfers to Carbon to form sugars.<br />
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These sugars are carried by potassium. Potassium helps with the building of protein, photosynthesis, fruit quality and reduction of diseases. It is the second most absorbed mineral, behind nitrogen.<br />
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Of course, there are many other trace minerals associated with plant function that are essential, but not covered here. This should give you a clearer understanding of how the plant roots uptake nutrition. <br />
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Incorporating fungi inoculation (soil inoculant) into a pastured base growing system for animal rotation or a crop production system should be an important part of creating a healthy plant for forage or human consumption. Studies show an increased uptake capacity for nutrients in the soil, disease and drought resistance which in turn will increased plant health and vigor. This will increased crop or grass production. This works particularly well in a no-till system. Either way, it is a win-win letting natural do its thing. <br />
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<strong><u>Interesting fact</u>:</strong> The bible presents over 1700 verses that mention or speak of the land. Land, therefore, must be important to God and He has given us stewardship over it and all of the animals. Not a job we should take lightly!Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com1tag:blogger.com,1999:blog-2945366417773951257.post-14892661786928943632010-12-07T05:47:00.000-08:002010-12-07T07:45:06.683-08:00Unexpected Blessings.....Last weekend has been one of the most memorable in a long time. With all of the planning coming up, things seem to be at times, overwhelming, to say the least. We are expanding our CSA's, adding two more fields into production, adding more broilers (meat chickens) to the mix next year, adding more turkeys, starting up an aquaponics system and lamb season(Feb.) is right around the corner. Just when we get a little down or overwhelmed by the tasks ahead, God seems to remind us why we are here. <br />
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Saturday, after having spent a wonderful time with the volunteers who helped out with paddock moves and moving the brooder beast, we attended a dinner put on by a wonderful organization called <u>Bridging the Gap</u>. A friend of ours, Pastor Tim Coleman, invited us to this dinner which was a celebration/thank you for the impact made feeding people in poverished communities near downtown Newnan. This is what Pastor Tim Coleman and his wife Nicole's street ministry is a part of and where we contribute our vegetables and eggs. <br />
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The event was amazing. Alison Wallace, who runs <u>Bridging the Gap</u>, put on a beautiful event with a live band, lead by her husband, and a delicious meal. After talking with friends for a while, Tim showed us the table we were going to sit at and as another couple arrived, he asked if we could move down two seats. This allowed us to talk to a couple we'd know but never got to spend much time with before tonight. We talked about the mission of 180 and some of the trials coming up. God apparently seeded in their heart to donate to one of our bigger expenses coming up. Nicole and I were shocked and humbled to say the least. So looking back, moving down was a tremendous blessing.<br />
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The next morning at church, Nicole was heading out the door when she was handed a thank you card. It was from our <u>Nutrition and Food Awareness</u> class. The "students" had given us a gift certificate to a seed company we use for almost all of our seed purchases. What a blessing! Nicole and I felt extremely overwhelmed - but this time in a good way. I don't know if a "Thank You" is enough to cover it in either case. <br />
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<strong><span style="font-size: large;">Need Prayer For Tonight....</span></strong><br />
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Again, we are back for another hearing with the zoning board. Originally, we thought our buildings were approved because they made us submit several revisions to our conceptual plan to include various setbacks. Now, we have to ask for a variance from our lake, which we now know is a protected Georgia water way, even though it is manmade. The setback from the lake is set at 150 ft. The other variance is to encroach on to the setback of our neighbor’s property that is at 100ft. Together they make a superpower setback that, as it stands right now, will not allow us to place our building on our property. Hence the reason for going through all of this.....again! Please ask for God's favor tonight as we start this process. <br />
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Matthew 6:7-8 7"And when you pray, do not heap up empty phrases as the Gentiles do, for they think that they will be heard for their many words. 8 Do not be like them, for your Father knows what you need before you ask him."Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com0tag:blogger.com,1999:blog-2945366417773951257.post-53337746737719668672010-11-10T04:57:00.000-08:002010-11-10T12:34:26.813-08:00Turkey Season and a Lesson on Omega3's....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMmaKk7piKB0NFbkSoFXXWpm021m6EBlgFZ-Z0GLYGDxajdBgs-ZKhlA1WX7yM9YtY4Bi7jmjp7BhsNKA-ongujgTNay6edgIOsoNZt7WCNhgzGtA78cEDtb232WPcbohndHWisLQs4ao/s1600/Turkey+Tom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMmaKk7piKB0NFbkSoFXXWpm021m6EBlgFZ-Z0GLYGDxajdBgs-ZKhlA1WX7yM9YtY4Bi7jmjp7BhsNKA-ongujgTNay6edgIOsoNZt7WCNhgzGtA78cEDtb232WPcbohndHWisLQs4ao/s320/Turkey+Tom.jpg" width="320" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;">Turkey season is here finally! It seems like yesterday when we had our turkey poults (baby turkeys) in the brooder waiting for them to go on pasture. This Saturday, we will select breeding stock and we will process the rest. So those of you on the turkey list....it won't be long. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Our philosophy on raising turkeys, as with all of our animals, is raising them in as natural environment as possible. We never give antibiotics or growth hormones. Our feed is grown naturally; no chemicals have been used to produce the feed we give them - no pesticides or herbicides. Yadda, Yadda, yadda,....if you've read our blogs before, this is redundant, I know. So I thought I would elaborate further. There is a better story...</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: 'Calibri','sans-serif'; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">As Nicole and I were looking at our model in the spring, one of the top things we had to figure out was where to put the turkeys. We had to keep them ahead of the chickens, because of</span> </span> </span><a href="http://en.wikipedia.org/wiki/Blackhead_disease"><span style="font-family: Georgia, "Times New Roman", serif;">blackhead</span></a><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: 'Calibri','sans-serif'; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">(a disease chickens can carry with no ill effects but will potentially kill turkeys), and the sheep were also ahead of the chickens. (What I mean is, as we move our paddocks, the sheep always get new ground and the chickens get the old sheep paddock.) What to do? We decided to keep the turkeys and sheep in the same paddock. After all, they eat different forages and the sheep could certainly benefit from the turkeys and guineas eating ticks and other pests. So that's what we did</span>.</span></span> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCuAzaJv4QjOAcajwmoPRrkw0hAEoC7AccGTMhZkPlH2NTKEqgLjXskkkJRirM8mkwOmlWc8ExG7TqSbPneXMmAyqwtLKtkjV9x7lLDbvtRiDAD3UXvvH4UWUz7UuftAfT4BpAYUAl8IY/s1600/IMG00342-20100726-1011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCuAzaJv4QjOAcajwmoPRrkw0hAEoC7AccGTMhZkPlH2NTKEqgLjXskkkJRirM8mkwOmlWc8ExG7TqSbPneXMmAyqwtLKtkjV9x7lLDbvtRiDAD3UXvvH4UWUz7UuftAfT4BpAYUAl8IY/s320/IMG00342-20100726-1011.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Georgia, "Times New Roman", serif;">One thing that we felt was important in raising turkeys is encouraging them to forage for their food. When we think of a heritage pasture raised turkey, we think of a smaller yet better tasting, healthier turkey. But how do you get them to be healthier? Grass. Plain and simple. Yes, these birds do require some grain in their diet, but we have limited how they eat it. We started feeding them in the afternoon. As we get ready to shutdown the farm, we give them feed in there turkey mobile and allow them to eat and roost for the night. When morning comes, they are out all day, eating grass and bugs. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Why is grass better than grain? Grass produces Omega3 fatty acids, which benefit the body by reducing disease like cancer, heart attacks, stroke, auto-immune disorders and so on. Grain on the other hand produces Omega6 fatty acids. When we consume a store bought, factory raised turkey; we get a turkey that has very little, if any Omega3 fatty acids, but plenty of Omega6 fatty acids. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">When our bodies have an even ratio of Omega3 fatty acids to Omega6 fatty acids (or heavier in Omega3's), our bodies are good. The problem is, almost all of the turkeys, chickens and even beef for that matter, have all been feed a grain only diet (beef is finished on grain, but starts out on grass). What does that mean for you? High consumption of Omega6 fatty acids. In fact, most Americans have 30 times more Omega6 to Omega3's in their bodies. It is all about diet. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Would you be willing to change? Most people like the idea of change, but reality sets in and it is too much work. Then we get sick and are stuck taking meds.....if only we troubled ourselves to change.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">BTW, if you have a heritage pastured turkey coming your way this holiday season, check this link out for cooking instructions (heritage turkeys cook a little different than a traditional bird): <a href="http://www.grassfedcooking.com/articles/PasturedTurkeyCookingTips.html">http://www.grassfedcooking.com/articles/PasturedTurkeyCookingTips.html</a></span>Anonymoushttp://www.blogger.com/profile/15507870866301022946noreply@blogger.com0