Years ago,the orchards in Ontario were given up for grape and wine production. Orchards that had provided the province with fresh fruits and vegetables for decades. In their place are approximately 120 cottage industry wineries. The entire fruit and vegetable crops of southern Ontario has gone into wine production.
This raised a concern and curiosity for me. How will we feed ourselves? With more and more agricultural land being consumed by development, housing, roads, shopping malls and urban sprawl, the plight of the Canadian farm increases, and so does the need for Canadian food production. Is it a certainty that our international relations will succeed and that we will always have food? If there is crop failure in other lands, will they honor their negotiations and still feed us? It crossed my mind that they won’t. Not because they don’t want to, but because they can’t. Food is big business and the sale of food products is wealth to the lands that have it.
I looked around to the lands that have wine production. It’s world wide and trend setting. Wine tastings and wine parings have become an enticing experience, sought after by many, as it increases our consumerism with yet another product. Courses in wine and wine parings. Be the advantaged wine expert and select the appropriate grape with your food. Snobbery and fun, evenings out, stylish and debonair. Gourmet foods are served, and restaurants also serve a delectable menu of wines to choose from. A wine list. An entire page of products to choose from at the restaurant. Almost as necessary as the food itself.
A brilliant thought by someone, for Canada to produce it’s own top quality, vitners approved wines. In this land of plenty, we should have it all. Now the Okanagan valley in British Columbia is going in the same direction. Less food production and more wine. Wine in the Maritimes, wine in Ontario, wine in BC. Wine is big business.
I returned to my home in Alberta, thinking. What will we eat, if crops fail internationally? As I was thinking, and taking a walk through the neighborhood, I noticed that the older homes had a lot size of 100′ x 100′. That’s big enough for a really large garden and these homes were 70 to 80 years old. They were built at a time when the community was new, when transportation was limited, and a remote place like this would be at the end of the line. The people had to be close knit and self sufficient. Greenhouses and gardens would have been commonplace. The lot size would have been like a small homestead.
My imagination started to soar, as I went to work thinking about food, homesteads and 100′ x 100′ lot sizes. The result is the paper that follows, titled, The Homestead.

Dr.Louise Hayes

Imagine the homestead to be a self sustaining property.  The house and grounds are all that the family needs to survive.  On a lot size of 100’x 100′ there is room for various plantings and for livestock as well.  This particular  homesteader divided her lot in half.  50’x 100′ was set aside for livestock.  The animals included 6 turkeys, for eggs and meat, 1 goat for milk, cheese and yogurt and one sheep for wool and meat.  Goats produce approximately three liters of milk a day, so one goat provides enough milk for this family.  One sheep produces 15 lbs of wool in a year.  This wool yields 7.5 lbs of spun  yarn.  This is enough yarn to knit hats, sweaters, mitts and scarves for this family.
The  other half of the property consists of the house, a shed and the orchard and garden.
In the first year the work is hard.  She has to turn the soil to plant her gardens and this is backbreaking, tiresome work.  She has to haul logs for her fire and keep her animals healthy.  The work is constant, but so is the reward.  There is a daily supply of milk, eggs and meat.   She has to churn butter, cheese and yogurt, but she also has milk for ice cream and when the berries come, this is part of her luxury.
In the first year, the  homesteader planted red and black currants and raspberries.  There are also rhubarb and an apple tree on the property.  This provides enough fruit for her to sustain herself during the winter,although, there was a need to make pemmican, as supplies started to run out.  She has also planted potatoes as a main crop.

As the years go by, the homesteader becomes more affluent.  Life is easier, since her primary needs of shelter, food, clothing  and warmth are easily met.  There is less toil, so with more leisure, she becomes more adventurous.  she plants two plums, a cherry, a hazelnut, a peach and an apricot tree.  She transplants some of her raspberries to provide a privacy screen and increase her yield.  She plants one more of each of the red and black currant and introduces white currant.  Her berry production is high and her varieties increase with her enthusiasm.   Two elderberry, two gooseberry, two grapes, three kiwi, two black raspberry, three lingon berry, a high bush and a creeping cranberry, plus blueberry.  The exotics add to the wealth of the land, providing greater interest and nutritional value.  The under story of trees is planted with strawberry and herbs.  Oregano, thyme, savory and sage are incorporated into her landscape, for warmth for the trees and additional flavor for her meals.  Lavender, lily of the valley and roses provide scent for perfumes and soap.  There are other flowers and flowering shrubs interspersed into her landscape to attract butterflies and bees.Rhubarb and potato, plus carrots and other vegetables all provide food  for her on this small plot of land.

Her fruit production is now high enough for her to sell some fruit, some pies and some jam.  She can trade or sell meat, wool, eggs, milk, cheese, yogurt and spices.  She is now affluent.  If there is hardship or recession, she will still survive.  She can make sweaters, blankets and rugs.  All of her earthly needs are provided for her on this small parcel of land.  The house is large enough to house six people and the production is high enough for them to live solely on the harvest of this land.  The homesteader has achieved self sustainability in one year and affluence in  two to five years.  She now has endless amounts of leisure time to pursue other successes.  The greatest toil will be at harvest time, when all of the fruit is picked, canned, packaged and stored, but this only amounts to a few months of the year.  During the rest of the time, she will weave, knit, sew and indulge herself in her other passions.

She also has enough fruit for luxuries like liqueur and wine.  These are also for sharing, trade and perhaps sale.

She is a horticulturalist, so her interests are in exotics.  She is constantly trying out new plants and collecting seeds. Her other plantings are sunflowers and nasturciums. She plants dill for pickling and corn for flour. There is also hazelnut, potato and bean flour. She also has mint for tea and dries berries for tea. She has a beehive off site for honey. Since there is no sugar, honey is needed. With the abundance of flowering plants and trees and with plantings around the aviary, the bees produce as much as 60 lbs of honey a season. She easily collects the honey without damaging the bees. She is entirely self sufficient. The plumbing is dug deep to ensure no pollution and heat is by solar energy. A wood pile is still needed as a precautionary back up, but is used less often than expected.

The corn cobs will be used to help feed her neighbors pigs, the stalk for brooms, fencing and furniture, the leaves for weaving baskets, mats and seating and the kernels to eat and to make flour.

From the wood ash and animal fat, soap and hand lotion are produced. Lanolin is a by product of washing the sheep wool and is used in lotions.

After only one year, she is self sufficient and after two years, she has plenty. So much so, in fact, that she actually needs less land to survive.

Her neighbor has the same amount of land. On his plot he houses seven pigs, one boar and six sows for regular pig production. Usually there are 16 maturing pigs, 16 young pigs and 16 piglets. In the first year they will produce 48 piglets, which he will raise large enough to provide meat for himself and some to sell. He has a smoke house for making ham and bacon, so his product is highly valued and he easily sustains himself. The hides are tanned for leather. He also has a garden and an orchard. His trees are four crab apple, mountain ash and chokecherry. He puts in a hedge of raspberry and plants rhubarb, potato, corn for flour, eating and pig food and plants other vegetables as well. He will easily survive. There is enough fruit for pies, preserves, jam and pemmican (if needed). He will also trade with his neighbor, some spun yarn for smoking some meat.
The next property is a gardener. He puts in crops of potato and other vegetables. He turns most of his property into a vegetable garden. He has to have his sheep, goat and chickens to survive, but they are kept in a small pen behind the house. There are zucchini, pumpkin and squash. He also plants lavender and roses and starts a soap production. He purchases a still to make perfumes.
The next property is a goatherd. He has six goats on his land. His primary purpose is dairy. The goats provide milk for cheese, yogurt, cottage cheese, butter, milk and ice cream. He plants currants, raspberry, blueberry, Saskatoon and oregano, savory, dill, mint, thyme, sage and chives. He needs berries to flavor his yogurt and ice-cream and herbs to flavor his cheese. He has plenty for trade and sale.
All of this without a tractor or a rototiller.
The shepherd is a weaver. She keeps 6 sheep on her small property and plants enough potato and root vegetables for her survival. She also has a chokecherry, a mountain ash and an apple tree. Her sheep provide wool for weaving and knitting, and meat and skins to sell. Her one goat gives her milk, cheese, butter, yogurt, ice cream, and cottage cheese. She dyes the wool from natural products and weaves beautiful blankets. The yearly lambs are slaughtered for meat and the skins are used for furnishings and clothing. There is trade in breeding the livestock. The goatherd and the shepherd keep bucks for breeding. The horticulturalist brings her ewes for fertilization. The lactating ewe provides milk and the offspring are butchered for meat and skins.
The poultry farmer has a dozen chickens and a rooster. She has a dozen eggs to sell every day, or to raise chickens for meat. She plants sunflowers to supplement their diet and her own. She plants corn for flour, currants, berries, potato and spice. Her trade is obvious. A dozen eggs for milk, but eventually she buys her own goat, it’s easier that way.
There are other homesteaders, each doing a variety of the production of the other properties.
The plantings are easy, two fruit bearing trees per corner, with fruit bearing shrubs beneath. Under the shrubs are spices and strawberries. A hedgerow of berries and currants are planted on all sides of the property. The property is divided in half 50’x 100′ for the animals and the rest for the house and gardens. The gardens consist of several rhubarb, corn, potato and whatever other vegetables they desire. Sunflowers and other flowers add to the yield.

Some health benefits of commonplace seeds by http://www.healthaliciouness.com
“Health Benefits of Sunflower Seeds: •Increased Immune Function
•Reduced Cancer Risk
•Reduced Risk of Colon Cancer
•Protection Against Heart Disease
•Regulation of Blood Sugar and Insulin Dependence
•Slowing the progression of AIDS
•Slowing Aging
•DNA Repair and Protection
•Protection Against Dementia
•Alleviation of Cardiovascular Disease
•Alleviation of Hypertension (High Blood Pressure)
•Promoted Eye Health
•Alzheimer’s Protection
•Osteoporosis Protection
•Stroke Prevention
•Reduced Risk of Type II Diabetes
•Reduced Frequency of Migraine Headaches
•Alleviation of Premenstrual Syndrome (PMS)
•Antioxidant Protection
•Prevention of Epileptic Seizures
•Alleviation of the Common Cold
•Prevention of Alopecia (Spot Baldness)
•Alleviation of Inflammation
•People with high blood pressure (hypertension) should avoid buying salted sunflower seeds as this can increase your sodium intake. Opt for unsalted sunflower seeds instead.

*Some of these health benefits are due to the nutrients highly concentrated in Sunflower Seeds, and may not necessarily be related to Sunflower Seeds.
Read more at http://www.healthaliciousness.com/sunflower-seeds.php#mieBR3LGHJOWSI2l.99

Health Benefits of Squash and Pumpkin Seeds: •Increased Immune Function
•Reduced Risk of Colon Cancer
•Alleviation of Cardiovascular Disease
•Alleviation of Hypertension (High Blood Pressure)
•Promoted Eye Health
•Osteoporosis Protection
•Stroke Prevention
•Antioxidant Protection
•Prevention of Epileptic Seizures
•Alleviation of the Common Cold
•Prevention of Alopecia (Spot Baldness)”
Read more at http://www.healthaliciousness.com/squash-and-pumpkin-seeds.php#TXvcZA2F5LOQlxzW.99

written by: Louise Hayes
April 19, 2013

The Food Supply

Although there are some things in the homestead that seem impossible, choose the type of product that will work for you. The care of farm animals requires courses in animal husbandry for success. Farming animals requires attention and care and should be attempted by people who have time and passion and the willingness to pursue the venture whole heartedly.
For the pig farmer, the documents indicates a lot of pigs for the size of the lot, and pigs are big animals. However, there are several varieties of pigs, some of which are small, and easily manageable in a lot size of 50′ x 100′. Some of these animals are referred to as exotics or rare breeds and exotics were commonplace heritage animals farmed, in the early 1900’s and prior. These are smaller animals that could be kept in pens and easily tended to by their owners. They don’t need a lot of land, they just need proper care.
Some of the other exotics are sheep that were needed for wool production and their coats are as woolly and warm as any other sheep. The heritage breeds are breeds that were kept before the intervention of big business farming. Individual farmers would raise breeds of livestock that they personally preferred. Breeds that would adapt well to their climate and space.

With the intervention of big business farming, livestock was streamlined for productivity, which meant higher yields to a growing consumer market. Some breeds were preferred and others were less valued. This changed farming in Canada as farmers started to purchase preferred breads and the other types were weeded out of the market. However, on a small plot of land, these heritage animals do well and the original farmers and homesteaders purchased, captured,or brought with them, animals that they could manage. Farming and homesteading was commonplace, with families providing for themselves, using the products at hand and making use of all of the product and by-product of their yield.
In Canada, each type of farm animal has a heritage breed that can be farmed. Many of these breeds are rare or endangered, so the reintroduction of these animals into the family farm will help to save many of the Canadian animals that helped to secure our Canadian farming history. All breeds of livestock have animals that are classified as critical, rare, endangered or vulnerable. To farm a heritage breed requires a skilled individual with courses and experience in animal husbandry. Some of the introduced breeds are nearly 200 years old in Canada and have shaped the farming industry in this country. Some others had originally been wildlife that were captured and tamed for use as livestock. To save the wildlife is significant in salvaging the remnants of wild animals that should still be part of our environment and our Canadian heritage. Wild animals that saved the families who captured them, and saved the homesteaders and farmers who needed them to survive. The failure to prevent these animals from falling into extinction is paramount to the Canadian farming industry, and to Canadian culture, since these animals are unique and part of our cultural heritage. Many of these animals have been farmed for hundreds of years, but their plight as farm animals makes their claim to survival more pressing. To save the endangered breeds also reinforces our connection to our cultural heritage and asserts the significance that these heritage breeds played in the role of shaping Canadian farming, and homesteading culture and the survival of the Canadian people.
If you are choosing to farm, by small plot farming, choose a breed that will fit into the small confines of the land that is allotted. Having only a few, healthy animals that you can manage, is better than too many that need too much attention.

Surrounding your property with hedges provides food for yourselves and protection and privacy for the animals. Shade from the blistering sun, protection from the wind and cold, privacy from prying eyes. It will also provide habitat and protection for wildlife. Birds nest in hedges, rabbits build burrows, and sometimes deer might tuck a fawn into the hedges to hide them from predators. The natural world needs these areas as well, since forests are being lost to development, over harvesting, wild fire and the pine beetle.

Bio-diversity is part of a healthy planet and the family farm is no different. The many varieties of farm animals that fit into the sustainability plan for food, farming on a small plot of land, will increase bio-diversity in farming in Canada, and therefore, increase food production. Each kind of animal contributes it’s own unique product, with different taste, texture, aroma and visual appeal. The gourmet among us will have an increased pallet of delicacies to try and the Canadian farm will become a source of diversity in food production.

The Canadian restaurant will have a greater variety of foods to incorporate into their menus and the dining public will have the pleasure of new tastes to try.
Food. Our constant pleasure. Now that we have wine, let us dine.

HOW TO MAKE YOUR OWN LIQUEUR

This easy recipe is taken from http://www.liqueurweb.com

“It is easy to make liqueurs of fruits and berries. A general recipe is presented BELOW; this recipe can be used for apricots, blackberries, blackcurrants, blueberries, cherries, cranberries, nectarines, peaches, plums and raspberries. There are also other ways for preparing fruit liqueurs, however, this general recipe gives in our opinion always good results. For more recipes, see the Fruit Liqueur Recipe Link Page.

Liqueurs can also be made with fruit juices, ALCOHOL and sugar; these liqueurs are called “Ratafias”. You can also buy excellent liqueur essences for an easier preparation of delicious liqueurs. For more information see our essence page.

Some of the most wellknown commercial fruit and berry liqueurs are Cointreau, Curacao, and Grand Marnier (all made of oranges), Cherry Heering (cherries), Crème de Cassis, Liqueur de Fraises (strawberries) and Liqueur de Framboise (raspberries). The latter liqueurs may be produced by several companies.

General fruit liqueur recipe:

1 lb. (450 g) berries or fruit
3 cups (710 ml) 80-proof vodka (or 1.5 cup pure grain ALCOHOL + 1.5 cup water)
—————————————
1 1/4 cup (300 ml) granulated sugar
Rinse the fruit or berries. Fruit must be cut into small pieces. Place berries or fruit in a container, add vodka. Cap and STORE in a cool, dark place, stir once a week for 2 – 4 weeks. Strain through metal colander. Transfer the unsweetened liqueur to an ageing container (glass bottle or container with tight cap). To 3 cups (710) ml unsweetened liqueur add 1 1/4 cup (300 ml) granulated sugar. Let age for at least three months. Pour carefully the clear liqueur to a new bottle. Add more sugar if necessary.

The fruit used for liqueur making can be used as deserts: mix with sugar and use with ice-cream.

Storage of liqueurs
The flavor of almost all liqueurs improves during storage. Fruit and berry liqueurs should be stored for at least 6 months for maximum taste. Some lemon liqueurs (e.g. Limoncello) should not be stored for a long time.

Sugar content
Liqueurs should contain approximately 1 cup sugar per 3 cups finished liqueur (300-350 g sugar per liter). If your liqueur is too sweet, add a mixture of vodka and water (1:1).

Sweetness change during storage
Sugar is converted to glucose and fructose which are simple sugar types with less sweet flavor. Therefore sugar must sometimes be added to homemade liqueurs after storage for some months.

Alcohol content
The ALCOHOL content should normally be 20-30% for fruit and berry liqueurs, except for citrus liqueurs which might have higher alcohol content. If your liqueur has too strong alcohol taste, add some water (or fruit juice) and sugar. If your liqueur has too low alcohol content, add vodka and sugar.

Liqueurs of fruit mixtures:
Don’t mix more than two types of fruits or berries in liqueurs. You can make successful mixtures of bitter berries with mild ones, like blueberries and cranberries. If you mix more types you might end up with a sweet-sour drink with an interesting flavor.”

Regarding the Wild

Homesteading has been a part of Canadian culture for hundreds of years. Europeans came to Canada to settle and farm this great land and to find peace with the people here. They gathered their food source from natural plantings and harvested the fruit bearing trees and shrubs for nourishment. They also captured some of the animals. Some of these animals, that once saved the homesteader are now endangered, as agriculture moves from diversity to industrialization and monopoly.
Large big business farming, which provides food to the majority of Canadians has streamlined food production exclusively for the higher producing animals. It is more convenient and cost effective to provide food this way. The Canadian farming industry is a huge business which supplies product to our supermarkets and grocery stores. The animals that they prefer have been cultivated and bread for their productivity. Some of these animals, which have been genetically selected and bread, for their superiority, have become Canadian livestock breeds.
So what of the great wild and the early livestock breeds? The animals that the early homesteaders relied upon for their own survival? These animals also, deserve the recognition and protection of the Canadian people for their part in the survival of the early homesteaders. These breeds are now in desperate need of protection.
The Canadian agricultural industry has compiled a list of endangered livestock on a website at http://www.rarebreedscanada.com. On this list are a compilation of the Canadian livestock that are in peril. Breeds that once were the backbone of Canadian farming, being lost to big farming industry and lack of livestock bio diversity. The easy way out, is the way of industrialized farming. Exclusive breeds of superior quality bred to be highly productive and therefore economically beneficial. Trucking produce for long distances is costly, but the growing numbers of Canadians, shopping in city supermarkets increases the need for long haul trucking. Canada is not keeping up with the demand. The small family owned farm, is failing and their livestock have diminished.
However, the rare Canadian breeds provide a quality and nourishment that makes them superior also. Taste and texture vary with each kind of animal, so the breeds provide exciting new adventures into culinary delight. A new richness in cuisine that the early pioneers enjoyed and took for granted, is now being lost to the Canadian consumer. We can play our part in asking for the richness of the homestead that Canada once was, by bringing back bio diversity in farming and the reintroduction of the breeds at peril. Careful breeding will bring these animals back, but this is not an endeavor for everyone. Farm animals require attention and care and only qualified people can successfully breed livestock. A project like this is not for everyone. If your skills only make you a gardener, then that is where your success will lie. If you want to be a homesteader, you must take courses in order to raise livestock, not just for your own success, but for the success of the animals as well.

This list of endangered livestock is taken from the website rarebreedscanada.com

“COWS
CRITICAL 1-25 Lynch Lineback, Milking Shorthorn, White Poll, Texas Longhorn
ENDANGERED 26 – 75 Lincoln Red, Belted Galloway, Red Poll, Hays Converter, Kerry
VULNERABLE 76 – 250 Braunvein, Dexter, Canadienne, Galloway, Guernsey
AT RISK 251 – 750 Highland

SHEEP
CRITICAL 1-30 Barbados Blackbelly, Scottish Blackface, Corriedale, Jacob, Churro, Lincoln Longwool, Newfoundland, Navajo, Shropshire, Soay, St Croix, Tunis
ENDANGERED 31-100 Border cheviot, Cotswold, Dorset Horn, Oxford Dawn, Romney,Arcott
VULNERABLE 101-300 Border Leicester, Rambouillet, Southdown
AT RISK 301-1000 Hampshire, Canadian Arcott

GOATS
CRITICAL 1-35 San Clemente Island, Tennessee Fainting, Jededials Island, Oberhaeli
ENDABGERED 36 – 115 Myatonic, Angora
VULNERABLE 116- 350 Angora, Tannenburg
AT RISK 351 – 1165 Nabian, Saanen

PIGS
CRITICAL -100 Lacombe NR, Hampshire NR, Tamworth
ENDANGERED 100-499 Large Black
VULNERABLE 500 – 1000 Berkshire

The demand for Canada’s only native breed of chicken, the Chantecler has skyrocketed. We need more breeders in all parts of the country.

CHICKENS
CRITICAL ( 1- 100] Ancona, Barred Rock, Brown Leghorn Houdan, Munro Leghorn, Silver Grey Dorking, White Jersey Giant, Saskatchewan Plymouth, Shaver White Leghorn, White Wyandotte
ENDANGERED[100-499] Chantecler, Hungarian Yellow, Light Sussex , Columbian Rock , Shaver White Leghorn, 2 strains)
VULNERABLE [500-999] Black Jersey Giant, Minorca, New Hampshire Red, Rhode ISLAND Red
AT RISK [1000+] Barred Plymouth Rock

DUCK BREEDS
CRITICAL [1- 100] Australian Spotted (study), Aylesbury, Rouen (production)
ENDANGERED [100-499]Silver Appleyard
VULNERABLE [500-999] Indian Runner, Khaki Campbell
AT RISK [1000+] Pekin (production)

GEESE BREEDS
CRITICAL 100] Pilgrim , Pomeranian
ENDANGERED [100-499] Toulouse (utility)
VULNERABLE [500-999] Embden (utility)
AT RISK [1000+] Chinese (utility)

HORSES
CRITICAL (1-15)Bashkir Curly FO, Cleveland Bay +, Dales P, Dartmoor Pony, Exmoor Pony , Fell Pony, Irish Draught,Lac La Croix Indian Pony,Newfoundland Pony, Sable Island Horse~ F, Shetland Pony
ENDANGERED (16-50)- American Saddlebred, Hackney Horse & Hackney Pony, Shire +, Suffolk, Alberta Wild Horse, Brittany Triangle
VULNERABLE (51-150)- Welsh Cob & Pony
AT RISK (151-500)- Canadian, Clydesdale , Morgan, Percheron
LEGEND
(): annual REGISTRATIONS of 100% pure female stock
Bold: breed originates in Canada
Italic: internationally rare (in Canada after 1955)
~: not recognized under the Animal Pedigree Act”

The Case – Part 1

Almighty human. May you be forever the great peace maker, the negotiator, the wise and the brilliant.
The mighty planet sighs and heaves up yet another magnificent tree from such a tiny seed. Nurture and care, almighty ones, the tiny seed contains the life form, the genetic pattern, the strength and endurance to send a huge tree climbing to the sky. A genetic patterning as individual as animal life.
A stand of aspen trees all come from the same source, but each one will be a different color of green, the leaves turn at different times and the wind blows them to the ground on different days. The trees themselves are part of the life giving force of the planet. The air that we breathe.
We protect our environments and it protects us. The oxygen that the trees produce, saves us.
The wild predator in the great land, saves us. Don’t venture out alone, brave human, it calls to our senses. We don’t, and our numbers protect us from the dangers of the wild landscape and the predator has saved us.
The awesome wonder of a special place, protecting a rare flower, we save this. Saved for its unique biological significance. Saved for it’s special contribution to our eyes, its ecosystem, the unique life forms that might depend on it. Saved for it’s beauty, it’s rarity. But saved!
We view the environment as our responsibility to protect, not just for the preservation of the land and it’s inhabitants, but for our survival as well. We protect an ecosystem, with it’s unique biodiversity, because our common sense, our intelligence, our heritage and our education direct us to do so.
The wild, to protect the great wild.
Another animal comes forward and calls to the wind. I am lonely! Another animal on the list of rare, vulnerable or endangered species. Hear us mankind, our numbers decline and the list increases rapidly.
As environmentalists and conservationists we respond with gifts and lobbying for the great wild. It is our home, our legacy and our national treasure.
But treasures come in different forms. As preservationists of cultural integrity, of architecture, of history, the case to save the bio diversity of environments and animal life has always been of imperative urgency. This is what we love. It is beauty to us. It is our dignity and our soul.
Bio diversity is key. It comes in many forms. A multi cultural nation, environmentally diverse regions, the intelligence to work together to save it all.
So now, we come to the case. The family farm.
Historically the homestead and the family farm are the backbone of the country. Early settlers came here with the hopes and dreams of life in a new land and prosperity from the family farm. They brought with them their own breeds of livestock. Hearty animals that could survive the journey, the different land and climate. Heritage breeds of now Canadian animals, that also need our ears. The case is a heritage breed called the Shropshire sheep.

Simple Farm Cheese from http://www.nourishedkitchen.com

Cook Time: 1 hour, 20 minutes
Total Time: 2 hours, 20 minutes

Yield: about 1 pound

This simple farm cheese can come together quickly. It tastes mild and sweet, and doesn’t require rennet, making an excellent cheese for beginners.

Ingredients

1 gallon milk, not ultrapasteurized
1/2 cup white vinegar
2 teaspoons very fine sea salt
Instructions

Line a colander with a double layer of cheesecloth or a single layer of butter muslin.
Pour the milk into a large, heavy-bottomed kettle, and bring it to a boil over medium heat. Stir it frequently to keep the milk from scorching. When it comes to a boil, immediately reduce the heat to low, and stir in the vinegar. The milk should immediately separate into curds and whey. If it does not separate, add a bit more vinegar one tablespoon at a time until you see the milk solids coagulate into curds swimming within the thin greenish blue whey.
Pour the curds and whey into the lined colander. Rinse them gently with cool water, and sprinkle the curds with salt. Tie up the cheesecloth, and press it a bit with your hands to remove excess whey. Let the cheesecloth hang for 1 to 2 hours, then OPEN it up and chop it coarsely. Store in the fridge for up to a week.
Notes

You may set the lined colander over a bucket or crock to catch they whey rather than discarding it; however, keep in mind that it is not a cultured food, and if you are accustomed to using whey as a starter culture for fermented vegetables, it will not work as it doesn’t contain live active bacteria. It can, however, be reserved for feeding pigs and chickens, or for soaking grains and flour.

About Jenny
Jenny McGruther is a wife, mother and cooking instructor specializing in real and traditional foods. She started Nourished Kitchen in 2007. Her work has been featured on CNN, the Globe & Mail, the Atlantic, the Christian Science Monitor, Denver Post and WebMD. You can find her first BOOK, The Nourished Kitchen features more than 160 wholesome, traditional foods recipes.
Learn to Cook Real Food
Inspired Recipes, Tips and Tutorials.

Maria Barker says
August 21, 2014 at 7:18 pm

You will get a bit more cheese if you use whole milk, but you will still get plenty if you use skim, and keep the cream for butter, ghee, etc. If you leave your milk out overnight, you will reach temperature much faster, and I have found I get more cheese, than if I start with cold milk. Also, whatever acid you choose to use ( just today I had several limes threatening to give up the ghost, so I used freshly squeezed lime juice) don’t feel you have to use all of it at once. Instead, stir your milk firmly and with vigour as you slowly pour in your acid, and stop when you see a good, definite separation. Sometimes you will see it with only a little acid, and more would be a waste, and make your whey more acidic than you might like. Other times, you may very well have to use more acid than the recipe calls for. It won’t be the same every time. Be sure you let it sit for a few minutes (I always go for ten minutes) as I always seem to get more cheese that way. Make sure every process step is clean, or you will get a foul tasting product. If your cheese ends up rubbery, that only means too much heat for too long was used. The product is still edible. If that happens, spice it up more, shrug your shoulders, and resolve to try again one day. Since I got a good thermometer, that has not happened to me. It happened probably 1/3 of the time when I was just trying to do it by watching the bubbles on the milk.

Best of luck, and most of all, have fun. Dairying is addictive!”

The Case, part 2

Peace to you almighty human. May you always be wise, with foresight, contemplation, care and giving. May you always look to the legacy of our cultural treasures with affection.
Our national heritage is a varied and diverse treasure. Stately homes, precious gardens, diverse landscapes, natural resources, intelligence, industry and cultural identity. A past of generosity, of peace, sharing and prosperity. It comes from work, from intelligence and from tenacity.
The land was productive, it enticed the farmer. Immigration was encouraged to a colony needing settlers, pioneers, homesteaders and farmers.

William Miller of Pickering Ontario was such a person. Straight from Scotland, he brought with him a desire for farming in 1839 and began a family business of farming including sheep. One of the breeds he brought to Canada was the Shropshire sheep. A sturdy, productive animal with a good woolen coat and good meat. Straight from the British Iles to the farmlands of Canada, four generations of the Miller family raised, traded, imported, sold and bread Shropshire sheep. A Canadian legacy in family farming that has lasted more than 170 years. In that time, the Canadian breeders have developed a strain of animal that has become the Canadian heritage breed of Shropshire sheep.

A fine and commendable achievement for a farmer of skills and intelligence. A breeding stock of superior animals to call his own. A family farm of such cultural legacy that it becomes a National Historic site.

http://www.historicplaces.ca/en/rep-reg/place-lieu.aspx?id=9632

More than 170 years of raising a heritage breed. Bloodlines, genetics, registries. record keeping. The meticulous work of selective breeding, preservation and control. Only the best, the finest, the purest strain of the stock. The constant attention, the details. For more than 170 years the perseverance to establish a blood line of genetically superior animals.
The Shropshire sheep is only a sheep, but for Canadian cultural heritage, these are ours. A rare breed of carefully selected genetics, which prove the sustainability of a lifetime of pioneering and generations of careful animal husbandry. Carefully selected animals, carefully selected genetics, perfect coats, perfect specimens, good meat. Sheep that eat grass, not grain, in a Canadian environment of long winters and heavy snowfall. An unusual diet in an animal that eventually lost their popularity to their grain fed counterparts. A small flock of significant cultural heritage. A flock of genetically pure animals of 170 years of Canadian farming history. A rare breed in Canada. A significant achievement in Canadian farming history.
The family farm has been our cultural history for hundreds of years. It has brought settlers and pioneers by the thousands to Canada to call this country home and to build a great colony and a great nation. The strength and fortitude of these skilled experts has carved a farming niche in a country of wild, wooded land.
There are a few significant examples remaining in our country, but 170 years is one of the longest surviving farms in this nation and the strain of livestock that it produced is cultural heritage as well.
Which takes us back to the Shropshire sheep, now critically endangered in Canada, and our case.

Instructions on how to make Mozzarella Cheese by http://www.thekitchn.com

“Don’t be scared off by the citric acid and the rennet. Both things sound like something Batman might encounter on a bad day in Gotham, but they are actually normal, everyday ingredients.

Citric acid is just a powdered form of the same mouth-puckering acid found in lemons and limes. It’s added here to help acidify and coagulate the milk. Rennet can be found in both TABLET or liquid form, as well as in vegetarian or…er…non-vegetarian versions. Its JOB is to set the proteins in the milk and form solid, stretchy curds.

Both citric acid and rennet can usually be found at a good grocery store or food co-op. If you’re having trouble tracking something down, however, take a look at the links BELOW for places to buy the ingredients online.

When it comes to milk, almost anything goes: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. The only rule is to avoid milk that has been ultra high temperature (UHT) pasteurized. This particular method of pasteurization denatures the proteins in the milk to the point that they lose their ability to fully solidify into curds. Be careful when BUYING organic milk as many brands are UHT pasteurized and the packaging doesn’t always indicate this. If your mozzarella ends up looking like soupy cottage cheese, try switching to another brand of milk.

Ready to make some mozzarella? Let’s do this.

Makes about 1 pound of mozzarella

1 1/4 cup water
1 1/2 teaspoon citric acid
1/4 rennet TABLET or 1/4 teaspoon liquid rennet(Not Junket rennet, see note BELOW)
1 gallon milk, whole or 2%,

Milk

not ultra-pasteurized*
1 teaspoon kosher salt

5 quart or largernon-reactive pot
Measuring cups and spoons
Thermometer
8″ knife, off-set spatula, or similar slim instrument for cutting the curds
SLOTTED spoon
Microwavable bowl
Rubber Gloves

9. Microwave the Curds to 135°F: Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135°F, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.

Adapted from New England Cheesemaking Supply Company

What You Need
Ingredients

Equipment

Instructions
1. Prepare the Citric Acid and Rennet: Measure out 1 cup of water. Stir in the citric acid until dissolved. Measure out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved.

2. Warm the Milk: Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90°F, stirring gently.

3. Add the Rennet: Remove the pot from heat and gently stir in the rennet solution. Count to 30. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes.

4. Cut the Curds: After five minutes, the milk should have set, and it should look and feel like soft silken tofu. If it is still liquidy, re-cover the pot and let it sit for another five minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom of the pan.

5. Cook the Curds: Place the pot back on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.

6. Remove the Curds from Heat and Stir: Remove the pan from the heat and continue stirring gently for another 5 minutes.

7. Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon.

8. Microwave the Curds: (No microwave? See the Notes section below for directions on making mozzarella without a microwave.) Microwave the curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage-cheese-like.

10. Stretch and Shape the Mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.

11. Using and STORING Your Mozzarella: The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.

Additional Notes:
• Making Mozzarella Without the Microwave: Instead of microwaving the curds to make mozzarella, warm a large pot of water to just BELOW boiling (about 190°F). Pour the curds into a strainer and nestle the strainer into the pot so the curds are submerged in the hot water. Let the curds sit for about five minutes. Wearing rubber gloves, fold the curds under the water and check their internal temperature. If it has not reached 135°F, let the curds sit for another few minutes until it does. Once the curds have reached 135°, lift them from the water and stretch as directed.

• Milk for Mozzarella: Almost any milk can be used for making mozzarella: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Pasteurized milk is fine to use, but make sure that it is not ultra high temperature (UHT) pasteurized. The proteins in UHT milk have lost their ability to set into curds.

• Melting Homemade Mozzarella: I’ve found that homemade mozzarella doesn’t always melt as completely as store-bought mozzarella, especially if I’ve overworked the cheese and it has become very stiff. If you’re planning to make pizza or something else where melting is desired, use a whole-fat milk and make extra-sure not to overwork the cheese. It can also help to grate the cheese rather than slice it.

• Using Junket Rennet: Junket rennet is less concentrated than other kinds of rennet and isn’t ideal for making cheese. If this is all you have access to, try using 1-2 whole TABLETS to achieve a curd.

• Using Leftover Whey: Making mozzarella leaves you with almost 3 1/2 quarts of whey! You can use this whey in place of water in bread recipes and other baked goods, mix it into smoothies, or add it to soups.”

The Case Part 3

The adventure of this day, is the adventure of our lives. Brilliant people, from far off places looked at this land with joy. A destiny awaits. A life of more than survival, more than hard work, more than toil and struggle. A life of promise, of achieving potential, of security, of freedom! A colony awaits the brave.
Venture forth, almighty one. You have chosen the path to a destiny in a land of harsh climate and short growing season. Strength to you, brave ones, for your duty calls and you aspire. Come! Calls the great land and your ears hear the call and your mind soars with imagination and knowledge. Come to this great land and call this colony your home.
And so they came. Brave pioneers, farmers, homesteaders, settlers, bringing with them all of their skills, their training, their knowledge, their strength, their aptitude and their passion. A goal in mind. To settle the vast land and to make it their home.
Praises! Praises for the adventure of your lives and praises still for the enduring negotiation of the nation.
The livestock they brought with them were the wonderful animals whose tough genetics would survive in a land of harsh winters. Heritage breeds of livestock with superior capability of survival in this land.
Strong, independent people, with courage and foresight. Build a nation, was the rallying call. To nationhood they came.
The wild was cleared and the livestock set out to pasture. Excitement and apprehension fills the air. All of the hard work and endless planning must have the expected results. No losses, no agony, no harsh reality. Only the endless call to build, to dream, to prosperity. Only the endless call to colonize, to pursue the dream, to be daring and to venture. We cannot fail.
The livestock are a superior breed. Tough and adaptive, like their human masters. A strong and hearty creature with superior characteristics and genetics. In the sheep, superior wool and meat.

The family farm was fairly small, only enough land that could be cleared and maintained. Enough land to sustain them and then to push them further into prosperity. Well kept land with fertile soil and manageable crops. A lifetime of dreams to pursue. A lifeline to freedom and security. Pastures were cleared and fences erected to keep the great wild at bay.
The livestock adapted, became contented and reproduced healthy offspring. Now prosperity is possible. That being over 170 years ago and still the same strain of animals. The same genetic blood, the heritage breed of yesteryear, still producing their healthy offspring today. These belong to us. They belong to our genetic strains registered here. A breed of rare, heritage sheep. Rare for this country, deserving our attention and protection.
Over a 170 years of careful breeding, four generations of careful family farming. Lifetimes of toil, careful selection. Knowledge, skill, training, education, planning, perseverance, travel, selection, work and work and work. The toil is endless, but the results impressive. Raise the bar! Set the standard high. Achieve the ultimate goal! The lavish praises earned for endless hours of work and perseverance. To you almighty man, for steadfast dedication to your craft. A National Historic site in your name.
Then, a mishap. Eh?

How To Make Yogurt at Home
A recipe from http://www.thekitchn.com

“Makes about 2 quarts yogurt

What you need

1/2 gallon milk — whole or 2% are best, but skim can also be used
1/2 cup commercial yogurt containing active cultures

Equipment

3 quart or larger Dutch oven or heavy saucepan with a lid
Spatula
Instant-read or candy thermometer (one that can clip to the side of the pan)
Small measuring cup or small bowl
Whisk

Instructions
Heat the milk. Pour the milk into the Dutch oven and set over medium to medium-high heat. Warm the milk to right BELOW boiling, about 200°F. Stir the milk gently as it heats to make sure the bottom doesn’t scorch and the milk doesn’t boil over. According to the National Center for Home Food Preservation, this heating step is necessary to change the protein structure in the milk so it sets as a solid instead of separating.
Cool the milk. Let the milk cool until it is just warm to the touch, 112°F to 115°F. Stir occasionally to prevent a skin from forming. (Though if one does form, you can either stir it back in or pull it out for a snack!) You can help this step go faster by placing the Dutch oven in an ice water bath and gently stirring the milk.
Thin the yogurt with milk. Scoop out about a cup of warm milk with a measuring cup and add the yogurt. Whisk until smooth and the yogurt is dissolved in the milk.
Whisk the thinned yogurt into the milk. Pour the thinned yogurt into the warm milk while whisking gently. This inoculates the milk with the yogurt culture.
Transfer the pot to the (turned-off) oven. Cover the Dutch oven with the lid and place the whole pot in a turned-off oven — turn on the oven light or wrap the pot in towels to keep the milk warm as it sets (ideally around 110°F, though some variance is fine). You can also make the yogurt in a dehydrator left at 110°F or using a yogurt maker.
Wait for the yogurt to set. Let the yogurt set for at least 4 hours or as long as overnight — the exact time will depend on the cultures used, the temperature of the yogurt, and your yogurt preferences. The longer yogurt sits, the thicker and more tart it becomes. If this is your first time making yogurt, start checking it after 4 hours and stop when it reaches a flavor and consistency you like. Avoid jostling or stirring the yogurt until it has fully set.
Cool the yogurt. Once the yogurt has set to your liking, remove it from the oven. If you see any watery whey on the surface of the yogurt, you can either drain this off or whisk it back into the yogurt before transferring to containers. Whisking also gives the yogurt a more consistent creamy texture. Transfer the to storage containers, cover, and refrigerate. Homemade yogurt will keep for about 2 weeks in the refrigerator.
Your next batch of homemade yogurt. Once you start making your own yogurt, you can use some of each batch to culture your next batch. Just save 1/2 cup to use for this purpose. If after a few batches, you notice some odd flavors in your yogurt or that it’s not culturing quite as quickly, that means that either some outside bacteria has taken up residence in your yogurt or that this strain is becoming weak. As long as this batch still tastes good to you, it will be safe to eat, but go back to using some store-bought commercial yogurt in your next batch.
Recipe Notes
• Cost Breakdown: We eat about a quart of yogurt a week in our house, which was costing roughly $2.60 a week. A half gallon of milk makes a little less than two quarts of yogurt, which has been just enough to last us two weeks. We BUY a local brand of milk that costs $3.70 per half gallon ($1.85 per quart), so we end up saving about 75-cents per week on yogurt. Nice.

• Holding the Temperature: If your milk drops below 110° while it’s incubating, that’s fine. It will take a little longer to set and might end up a little looser, but the bacteria in the yogurt culture will keep the milk from spoiling. By the way, even after 8 hours in the oven (overnight), our yogurt made in the Dutch oven still usually REGISTERS about 100° when I take it out of the oven!

• Homemade Greek Yogurt: You can make Greek-style yogurt by straining your homemade yogurt until it is as thick as you like. Read more about it here: How to Make Thick & Creamy Greek-Style Yogurt”

The Case – Part 4

For you, the family farm might be a lifetime away. A thought in your mind as you feast upon the daily harvest and shop among the worlds finest negotiations. Food on your plate, no starvation, good health, good nutrition and commonplace abundance. Lucky you, great human, for the commonplace prosperity of this land.
The family farm is the lifeline of our nation. It brings security and prosperity to us in the form of high quality farm goodness that sustains us with healthful produce. The fresh quality food, high in vitamin and mineral content protects our bodies and gives us strength. The family farm, a vital key in our survival, is our lifeline to survival.
Aptitudes of animal husbandry, crop production and the joy of the land.
For those people who enter into the farming business enter with gladness. The business and its necessity are obvious. The work is constant, the reward is fulfilling. The healthy farm and its wholesome product is a passion of business, sharing, nurture and care.
The occasional mishap becomes a public outcry of save us! Save us from disease, from blight, from nutritional deficiency, from crop failure, from lost variety and starvation. The interruption of the food chain is a genuine loss of contentment. The loss of carefully cultivated genetics is a loss of cultural heritage.

http://fullcomment.nationalpost.com/2012/04/13/marni-soupcoff-the-cfia-shouldnt-be-leading-montana-joness-lambs-to-the-slaughter/

An unusual case. The plight of a shepherdess and the loss of generations of careful Canadian selection, breeding, heritage sheep and cultural heritage. The loss of livelihood and passion. All for an animal, an infected animal, a diseased creature that did not reside on this farm. An animal who resided 1500 miles away. An animal that developed a disease which it would only spread to each other, not to other livestock or humans. An animal that was destroyed 1500 miles away after being diagnosed with a disease called scrapie, which infects sheep and goats.
None of the animals in her possession had the disease.

http://en.wikipedia.org/wiki/Scrapie

An unusual case. No disease among the animals in her flock. A flock of rare animals, of heritage Shropshire sheep of careful selection and breeding. A disturbing case of years of investigation and persistent intrusion. A case of sorrow and hardship. A case of loss and devastation.
Hear us, almighty human, as the court case for this family farm nears. The Canadian farm is a legacy to Canadian nation building and survival. Heritage breeds remind us of the glorious past of nation building and the strength of the people in pioneering, homesteading, farming and settling the land.
Hear us, almighty human, as we reason this case.

how to make homemade butter from toriavey.com
“YOU WILL NEED

1 pint heavy whipping cream
Large bowl of ice water
Salt to taste (optional)
Stand mixer, hand mixer or blender, or a jar with a tight fitting lid
Total Time: 15 Minutes
Servings: About 8 oz butter
Pour a pint of heavy cream or whipping cream into your device or into a jar with a tight fitting lid. If using a machine, turn on low speed, then raise to medium speed. If you’re using a jar, start shaking (you’ll need some serious elbow grease if doing it by hand). First, the cream will turn into whipped cream with soft, then stiff peaks. Keep going until the cream breaks. If you’re shaking the cream by hand, you’ll hear a sloshing, then you’ll begin to feel something more solid hit the sides of the jar. If you’re using a stand mixer, you’ll see the butter clinging to the beater. This usually takes anywhere from 5 to 10 minutes — by hand may take longer. In this process, you are separating the butter fat from the liquid.
Once the butter has solidified, pour off the buttermilk and save it for baking (or drink it!). Scoop the butter into a bowl. Rinse the butter by pouring ice water over it and pressing the remaining buttermilk out with a small spatula or a spoon. Pour off the water and repeat the process. Keep rinsing and squishing the butter with the ice water until the water runs clear. The, add some salt if you like and work that through the butter.
There you have it– old fashioned butter, no churn required! Spread on toast, corn on the cob, a baked potato, or whatever you like and enjoy!”

The Case – Part 5

Generations of internal peace and prosperity have left this land to you. Praises to you for the great peace of our ancestors and for the quiet calm of harmony. The brilliant diversity of multi-culturalism has enriched our lives and brought peace to thousands.

The Canadian cultural landscape is filled with diversity. The sharing of the richness of heredity is a gift. A gift of knowledge, intelligence and beauty. The preservation of such gifts is a national dream. Our national treasures aquaint us with the mysteries of the great planet. The mystery of bio diversity, of the human, of the ancient past. Our aptitudes thrive in such a land, building, sharing and preservation. The great gift of today comes from a past of diligence, daring, nurture and care. Each careful step to the fulfillment of a dream. A land of beauty and prosperity.
Brave fur traders, sensible exchange, hearty pioneers, diligent work. The work ethics of our past is the reward of our present. The safety and security of our culture is the preservation of the dignity of our ancestors. They came, they rose to the challenge and they achieved.
Generations of the family farm brings us national pride. No destruction, no despair. The endless call to finer produce, finer meat, finer farming. The endless call to feed the nation, to feed the starving. The diligence to the craft. Build a better product and save the hungry.
A noble cause from caring business enterprise. A commonplace cause in yesteryear, commonplace in the 1800’s, but not so much now. Our dependence upon those few who try, increases as cities fill, shopping malls increase and retail, merchandise and commerce become the more sought after way of life. Fewer and fewer farms to feed the growing masses of the multitudes of humanity in this country. Fewer and fewer people whose talents and skills lie with the land.
Immigration is steady. It brings many gifts. Culture, recreation, connections to countries abroad. It brings a demand for international relations, for products and services to fulfill the needs of newcomers. Cities swell, urban areas develop, the demand for food product increases, but the family farm diminishes. Of the thousands who enter the country, few leave the cities, few choose to farm.
Of all of our nations wealth and prosperity, where will we be without food?

http://www.gofundme.com/FarmedAndDangerous

The family farm is in decline. Mishaps that cause alarm resound in our ears. The food chain is threatened. This is not just a case about sheep. The other animals are gone as well. This is a case about a farm. A Canadian farm. An industry in decline in Canada. An industry that helped to build a strong and healthy population, a strong and healthy nation. An industry first and foremost in our minds. Food.
Our negotiations cannot fail.

HOW TO MAKE YOUR OWN ICE CREAM

How to Make Homemade Ice Cream in a Plastic Bag …
http://www.howcast.com/…/183161-How-to-Make-Homemade-Ice-Cream-in-a-Pl…

“You Will Need
Two resealable plastic bags
one gal.-sized and one qt.-sized
1/2 c. reduced-fat or whole milk
1 1/2 to 2 tbsp. of sugar
1/2 tsp. of vanilla extract or 1 tbsp. of cocoa powder
2 trays of ice cubes
6 tbsp. salt
Waterproof winter gloves
Chocolate or butterscotch chips
Flavored syrups
Flavoring extracts
Steps

STEP 1
Put ingredients in smaller bag
Put the milk and sugar in the quart-sized bag and seal it. For vanilla ice cream, add vanilla extract; for chocolate ice cream, add cocoa powder. Throw in a quarter of a cup of chocolate or butterscotch chips if you like.
Experiment with other varieties by using ½ to 1 tsp. of flavored syrups like strawberry or caramel or extracts like lemon or almond.
STEP 2
Make an ice bag
Put the ice and the salt in the gallon-sized bag.
STEP 3
Put small bag inside big one
Put the smaller bag inside the bigger bag and seal it.
STEP 4
Shake it
Shake the larger bag vigorously for seven to 10 minutes.
Wear winter gloves while you shake; the bag is cold!
STEP 5
Enjoy”

The Happy Place

It is spring and soon you’ll be planting your garden. Cultivating the soil, choosing the seeds, selecting plants which will flourish in your temperate zone. The garden, an oasis of nourishment and organic delight. The pesticide free produce of your own dedicated labor.
Food! We take is so much for granted. It will be on grocery store shelves in a timely manner, someone else’s job to provide and protect us. Someone else’s occupation, to nourish and negotiate for us. Someone to stock shelves, to intermediate for us, between the wholesaler and the grower. Someone to bargain and to provide nutrient rich product every day. We take it so much for granted. There will always be grocery stores. There will always be food. Our international negotiations are secure.
Why the need for a garden then? Is it just a past time, just a labor of love, just a hobby, a romantic spot, a place to socialize and a place to concentrate on food production. A space where your favorite tree grows and reminds us of happy times, of memories of childhood and growing years. A garden! That special sanctuary of your home, where the lives of plants live, and fulfill their own duty to the planet.
The plants fulfill a destiny of their own. Nurtured and cared for, they will provide for you, in sickness and in health. Specialized plants for herbology, teas, food and fragrance, stimulating your senses, cleaning your air and nourishing your body.
The lives of plants, create their own environments, for insects, birds, animals and us. A planting for flowers, a planting for food, a planting for scent, scenery, self-indulgence. The garden is the oasis of special splendor, that creates that time-honored happy place.
Luscious plantings of medicinal herbs, of toxin free organic produce, of edible flowers and heady perfumes. The scent, the sound, the relaxation, the view. To stand in the garden and smell the aromatic scents. To relax the mind in peace and tranquility. To restore the balance of hectic living, to calm and balance.
Soon mother nature will shed her winters skin, of snow and ice, and open her door of warmth and sunshine. Soon the far away rays of winters sun will melt the frozen waters and heat the frozen ground. The earth will shed her blanket of snow and reveal the eager, early life below.
Soon, you will plant your garden. As you do so, take a moment of your time to think about food, to find a portion of your garden for food production, and to help to support the earth, in it’s duty to try to feed the growing human population, of the planet.

HOW TO BURN BELLY FAT , BY THE FOLKS AT BIOTRUST NUTRITION

We do this every night, and here’s our “not-so-secret” recipe:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
How to stuff your face and walk away full, all while burning belly flab each and every day
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

We do this every night, and here’s our “not-so-secret” recipe:

1. Start with a huge salad. There’s nothing like a big bowl of salad greens to get a delicious meal off on the right foot. High volume, very low calorie…and by starting with a filling salad, you’ll eat less during the second half of the meal which means consuming fewer calories overall. Dress lightly with a homemade viniagrette and you’re good to go!

2. Build around protein. All of our meals are centered around ample portions of protein: chicken, fish, turkey, beef, pork, and lots of varities of each. Just this last week we had:

Marinated Flank Steak
Pork Tenderloin with Mango Chutney
Turkey breast w/ healthy gravy
Gluten Free Chicken Picatta
“Gourmet” Grass Fed Beef Burgers
Bison & Spinach Meatballs
Gluten Free Chicken Parm

Man, I’m getting hungry! Protein has the highest thermic effect of food, requiring up to 30% of the calories you consume to be burned up during the digestion process. In the end, that means you can eat more and feel more full, all while saving on calories at the same time.

3. Add a slow-digesting starch. Our favorite healthy carbs at dinner time are:

Brown rice
Quinoa (which is also high in protein)
Butternut Squash
Sweet Potatoes
Celery Root “Mashed Potatoes”
Organic Corn
Fresh Fruit Salad

These are all relatively low calorie for the volume of food they represent, and when choosing slow-digesting carbs like those mentioned above you don’t have to worry about them expanding your waistline. Even better, when combined with protein the insulin and blood sugar effects of these carbs are even further minimized, giving your “full plate” dinner even more fat-burning punch.

4. Load up on veggies. Want a full plate and a full belly without overconsuming calories? Load up on the veggies! We serve our meals “family style” and the veggie plates are always the biggest. Broccoli, asparagus, zuchinni, eggplant, sugar snap peas, green beans, brussels sprouts, kale, swiss chard, spinach…we love our veggies! And you can pretty much eat endless amounts of these guys without worrying about weight gain. After all, I don’t know anyone who is overweight because they ate too much brocolli!

All that said, there is something that I make sure to do EVERY single night before dinner to burn even more flab while I stuff my face. You see, at the link below I’m going to share with you my #1 carb-fighting trick — a simple 10-second fat-burning, blood-sugar-lowering trick that you can use, too, each and every time you eat carbs.

This simple carb-fighting “ritual” is shown through peer-reviewed research to:

*Lower your blood sugar
*Increase insulin sensitivity
*Decrease fat storage
*Increase fat burning

Even better, you can perform it in just a few seconds…and it WORKS like gangbusters!

Do THIS before eating carbs (every time)

Here’s to your success!

Joel

——-
Joel Marion, CISSN
Co-Founder, BioTrust Nutrition

And, more medicinal, nutritional facts from our food experts at Healthaliciousness.com
“Health Benefits of Bell Peppers: •Increased Protection from Bacterial and Viral Infections
•Increased Immune Function
•Reduced Cancer Risk
•Protection Against Heart Disease
•Alzheimer’s Protection
•Osteoporosis Protection
•Antioxidant Protection
•Prevention of Epileptic Seizures
•Prevention of Alopecia (Spot Baldness)
The capsaicin in peppers is known to help increase blood flow, aid in alcohol metabolism, and is an expectorant that alleviates bronchitis and emphysema.
*Some of these health benefits are due to the nutrients highly concentrated in Bell Peppers, and may not necessarily be related to Bell Peppers.
Natural vitmains, minerals, and nutrients found in Bell Peppers: Vitamin A | Vitamin B6 | Vitamin C | Vitamin K | Dietary Fiber | Manganese |
Read more at http://www.healthaliciousness.com/vegetables/bell-pepper.php#bhhIXqYKQ8Yi85He.99

Health Benefits of Broccoli: •Increased Protection from Bacterial and Viral Infections
•Increased Immune Function
•Reduced Cancer Risk
•Reduced Risk of Colon Cancer
•Protection Against Heart Disease
•Slowing Aging
•DNA Repair and Protection
•Alleviation of Cardiovascular Disease
•Alleviation of Hypertension (High Blood Pressure)
•Alzheimer’s Protection
•Osteoporosis Protection
•Stroke Prevention
•Reduced Risk of Type II Diabetes
•Reduced Frequency of Migraine Headaches
•Alleviation of Premenstrual Syndrome (PMS)
•Antioxidant Protection
•Prevention of Epileptic Seizures
•Prevention of Alopecia (Spot Baldness)
High in antioxidants and flavonoids broccoli helps to prevent both cancer and heart disease, high in calcium, broccoli can help strengthen bones.
*Some of these health benefits are due to the nutrients highly concentrated in Broccoli, and may not necessarily be related to Broccoli.
Natural vitmains, minerals, and nutrients found in Broccoli: Vitamin A | Vitamin B1 (Thiamin) | Vitamin B2 (Riboflavin) | Vitamin B5 (Pantothenic Acid) | Vitamin B6 | Vitamin B9 (Folate, Folic Acid) | Vitamin C | Vitamin K | Calcium | Magnesium | Phosphorus | Manganese | Iron | Potassium |
Read more at http://www.healthaliciousness.com/vegetables/broccoli.php#6EUId7UIPK1mGMHo.99

Health Benefits of Brussels Sprouts: •Increased Protection from Bacterial and Viral Infections
•Increased Immune Function
•Reduced Cancer Risk
•Reduced Risk of Colon Cancer
•Protection Against Heart Disease
•Slowing Aging
•DNA Repair and Protection
•Alleviation of Cardiovascular Disease
•Alleviation of Hypertension (High Blood Pressure)
•Alzheimer’s Protection
•Osteoporosis Protection
•Stroke Prevention
•Reduced Risk of Type II Diabetes
•Reduced Frequency of Migraine Headaches
•Alleviation of Premenstrual Syndrome (PMS)
•Antioxidant Protection
•Prevention of Epileptic Seizures
•Prevention of Alopecia (Spot Baldness)
Like other cruciferous vegetables, brussels sprouts are thought to help prevent cancer and heart disease.
*Some of these health benefits are due to the nutrients highly concentrated in Brussels Sprouts, and may not necessarily be related to Brussels Sprouts.
Natural vitmains, minerals, and nutrients found in Brussels Sprouts: Vitamin A | Vitamin B1 (Thiamin) | Vitamin B2 (Riboflavin) | Vitamin B6 | Vitamin B9 (Folate, Folic Acid) | Vitamin C | Calcium | Magnesium | Phosphorus | Manganese | Iron | Potassium | ”
Read more at http://www.healthaliciousness.com/vegetables/brussels-sprouts.php#eXjVGf8fxIUFuHg8.99

MODIFIED FOODS

The superiority of the human is not in question. A brilliant mind, a superior, versatile body, genius and ingenuity, immensely skilled, powerful and full of grace. The genius, with their intuition and curiosity, negotiation and cleverness. Be the skills of the mind, the body or the soul, the genius unwraps the tangle of secrecy and the marvel of invention, comes to light. Brilliant mankind, full of conquest. Conquer the earth, the seas, the stars, the universe and the human body as well. Invention is so clever, it has saved us constantly.
Invent, refine, advance. The world spins on more and more invention, technology and advancement. Advancement for the human race, is progress. How the world changes to support more and more invention for the ever changing world of human advancement.
A new technology, a new construction, a new design in living. Constant change, constant invention. Changing gardens, improving food production, increasing yield and providing international trade. Food is changing. The earth is being challenged. Organic, nutritious food, fresh from the earth.
Pesticides have increased food production, by eliminating harmful insects. Genetically modified food product has been with us for a long time. Food, for longer shelf life, longer travel with less damage or rot. Preservatives that keep it safe for human consumption, long after it would have naturally deteriorated.
With international markets providing more and more food for us, the demand for longer shelf life has risen. Food product picked too young, before the healthy, nutritious bonus of fully ripening occurs. Long travel to distant markets with much waste. The demand is for an invention to cure the wilting vegetable, to pluck it from it’s fading, withering life and restore it to wholesome food, accepted in the marketplace.
The inventor is so clever. Harness mother nature and produce a crop of genetically perfect food that can withstand the long journey to a distant store shelf. The need is high and the climate opposes us. Short growing seasons, unfertile soil, less land for crop production. Urban sprawl captures the farmers fields and shopping malls fill our world. A changing world of high profile markets, demanding high consumer consumption. The agricultural land fades into the past and an era known as bygone, resides in some memory.

The following excerpt is taken from the website : Genetically engineered foods – National Library of Medicine
http://www.nlm.nih.gov/medlineplus/ency/article/002432.htm

“Potential benefits of genetically engineered food include:

More nutritious food
Tastier food
Disease- and drought-resistant plants that require fewer environmental resources (water, fertilizer, etc.)
Decreased use of pesticides
Increased supply of food with reduced cost and longer shelf LIFE
Faster growing plants and animals
Food with more desirable traits, such as potatoes that absorb less fat when fried
Medicinal foods that could be used as vaccines or other medications

Potential risks include:

Modified plants or animals may have genetic changes that are unexpected and harmful.
Modified organisms may interbreed with natural organisms and out-compete them, leading to extinction of the original organism or to other unpredictable environmental effects.
Plants may be less resistant to some pests and more susceptible to others.”

Clever human, the organic garden is still an opportunity to access the goodness of the earth. Container gardens, garden plots, a vegetable garden in your yard. Clever human, to tackle the obstacle of food scarcity and to provide an organic harvest for yourselves. The need is there, spring is here.
Hail to your adventure in wholesome eating.

THE LOWLY DANDELION, NUTRITIONAL VALUE
taken from the website http://www.nutrition-and-you.com.

“Dandelion herb nutrition facts

Revered since earlier times, Dandelion herb is one of the most sought-after herbs to enliven our daily meals. Almost all the parts of the plant, leaves, flower tops, and root, are being used either for culinary purpose or as a curative remedy for certain medical conditions.

Botanically, it belongs to the family of Asteraceae; of the genus of Taraxacum and known scientifically as Taraxacum officinale. There are many common names for this herb like priest’s crown, Irish daisy, monk’s head, blowball and lion’s tooth.

Herb-dandelion is believed to be originated in the Central Asian region and become naturalized in many parts of the temperate and semi-tropical regions, including Mediterranean. It is a very hardy plant, grows vigorously everywhere in the fields, lawns and meadows. It features long stout taproots from which long-jagged dark-green leaves rise directly from the ground surface in radiating fashion.

Golden yellow color flowers arise at the end of hollow-stalks in late spring to early autumn. Its hollow flower stalks are filled with sweet-scented nectar, attracting bees. Flower-stalks rise straight from the root.

Fully-grown plant reaches about 45 cms in height. Almost all the plant parts exude milky navajo-white color latex from the inured site.

Dandelion root

The root is a stout, fusiform, and fleshy, dark brown externally and white pulp inside somewhat appears like yam. It contains bitter milky latex; more concentrated than in stems and leaves. Roots are generally dug when the plant turns into second year of life. In general, roots are harvested in summer for medicinal purposes or autumn for drying and grinding for coffee.

Dandelion herb health benefits

Fresh dandelion greens, flower tops, and roots contain valuable constituents that are known to have anti-oxidant, disease preventing, and health PROMOTING properties.

Fresh leaves are very low in calories; providing just 45 calories per 100 g. It is also good source of dietary fiber (provide about 9% of RDA per 100 g). In addition, its latex is a good laxative. These active principles in the herb help REDUCE WEIGHT and control cholesterol levels in the blood.

Dandelion root as well as other plant parts contains bitter crystalline compounds Taraxacin, and an acrid resin, Taraxacerin. Further, the root also contains inulin (not insulin) and levulin. Together, these compounds are responsible for various therapeutic properties of the herb.

Fresh dandelion herb provides 10161 IU of vitamin-A per 100 g, about 338% of daily-recommended intake, one of the highest source of vitamin-A among culinary herbs. Vitamin A is an important fat-soluble vitamin and anti-oxidant, required for maintaining healthy mucus membranes and skin and vision.

Its leaves are packed with numerous HEALTH BENEFITING flavonoids such as carotene-β, carotene-α, lutein, crypto-xanthin and zea-xanthn. Consumption of natural foods rich in vitamin-A and flavonoids (carotenes) helps body protect from lung and oral cavity cancers. Zeaxanthin has photo-filtering functions and protects retina from UV rays.

The herb is good source of minerals like potassium, calcium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids, which helps regulate heart rate and blood pressure. Iron is essential for red blood cell production. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.

It is also rich in many vital vitamins including folic acid, riboflavin, pyridoxine, niacin, vitamin -E and vitamin-C that are essential for optimum health. Vitamin-C is a powerful natural antioxidant. Dandelion greens provide 58% of daily-recommended levels of vitamin-C.

Dandelion is probably the richest herbal sources of vitamin K; provides about 650% of DRI. Vitamin-K has potential role in bone mass building by PROMOTING osteotrophic activity in the bones. It also has established role in the treatment of Alzheimer’s disease patients by limiting neuronal damage in the brain.

Dandelion herb contains notable nutrients and is a great source of nutrition during winter
This humble backyard herb provides (%of RDA/100g)-
9% of dietary fiber,
19% of vitamin B-6 (pyridoxine),
20% of Riboflavin,
58% of vitamin C,
338% of vitamin A,
649% of vitamin K,
39% of iron and
19% of calcium.
(Note: RDA-Recommended daily allowance)

See the table below for in depth analysis of nutrients:

Dandelion herb greens (Taraxacum officinale), Fresh,
Nutrition value per 100 g
(Source: USDA National Nutrient data base)
Principle Nutrient Value Percentage of RDA
Energy 45 Kcal 2%
Carbohydrates 9.20 g 7%
Protein 2.70 g 5%
Total Fat 0.70 g 3%
Cholesterol 0 mg 0%
Dietary Fiber 3.50 g 9%
Vitamins
Folates 27 µg 7%
Niacin 0.806 mg 5%
Pantothenic acid 0.084 mg 1.5%
Pyridoxine 0.251 mg 19%
Riboflavin 0.260 mg 20%
Thiamin 0.190 mg 17%
Vitamin A 10161 IU 338%
Vitamin C 35 mg 58%
Vitamin E 3.44 mg 23%
Vitamin K 778.4 µg 649%
Electrolytes
Sodium 76 mg 5%
Potassium 397 mg 8%
Minerals
Calcium 187 mg 19%
Iron 3.10 mg 39%
Magnesium 36 mg 9%
Manganese 0.342 mg 15%
Phosphorus 66 mg 9%
Selenium 0.5 mg 1%
Zinc 0.41 mg 4%
Phyto-nutrients
Carotene-α 363 µg —
Carotene-β 5854 µg —
Crypto-xanthin-β 121 µg —
Lutein-zeaxanthin 13610 µg —
Selection and storage

Oftentimes fresh dandelion greens are gathered from the wild, but the herb is better selected from known source. Actually, in many parts of the Mediterranean it is grown as annual crop by sowing in spring or sometimes as garden herb.
In the markets look for fresh, succulent, soft young leaf tops. Fresh leaves are superior in flavor and rich in many vital vitamins and anti-oxidants like ß-carotene, vitamin C and folates. Once at home store the greens in plastic bags and store in vegetable compartment as in spinach, kale etc.

Preparation and serving methods

Fresh greens and flower tops have been used in cooking. Generally pre-washed greens are blanched in boiling water for a minute or so and cooled immediately by plunging into cold water. Blanching reduces bitterness.
Here are some serving tips:
Young tender shoots, raw or blanched, used in salads and sandwiches either alone or in combination with other greens like lettuce, kale, cabbage, chives, etc.

Fresh greens may also used in soups, stews, juices, and as cooked vegetable.

Dried leaves as well as flower parts used to make tonic drinks and herbal dandelion teas.

Dandelion flowers used in the preparation of wines, schnapps, pancakes; and are favored in Arab baking.

Lightly roasted and grounded roots used to make wonderfully flavorful dandelion coffee.

Dandelion root is also used in Japanese cooking.

Medicinal uses

Almost all the parts of dandelion herb found place in various traditional as well in modern medicine.

The principle compounds in the herb have laxative and diuretic functions.

The plant parts have been used as herbal remedy for liver and gall bladder complaints.

The herb is also a good tonic, appetite stimulant and is a good remedy for dyspeptic complaints.

The inside surface of the flower stems used as a smoothening agent for burns and stings (for example in stinging nettle allergy)

Safety profile

Although dandelion herb contains some bitter principles, it can be safely used in healthy individuals without any reservations. However, in patients on potassium sparing diuretic therapy, it may aggravate potassium toxicity. Dandelion herb can also induce allergic contact dermatitis in some sensitive individuals. (Medical disclaimer).”

What to Plant

an excerpt from articles.marcola.com

“Of the 43 different fruit and vegetable categories tested by the Environmental Working Group and included in their SHOPPERS Guide to Pesticides in Produce, the following 12 fruits and vegetables had the highest pesticide load, making them the most important to buy or grow organically:

Peaches, Apples, Sweet bell peppers, Celery, Nectarines, Strawberries, Cherries, Lettuce, Grapes (imported)
Pears, Spinach, Potatoes

In contrast, the following foods were found to have the lowest residual pesticide load, making them the safest BET among conventionally grown vegetables:

Broccoli, Cabbage, Banana, Kiwi, Asparagus, Sweet peas (frozen), Mango, Pineapple, Sweet corn (frozen),
Avocado, Onion”

Spring Beauty

The slow passing of winter, when the earth sheds its cover of the protecting layer of snow, to reveal the tiny shoots of green below. The generation of life, of another season of promise, of hope that the earth will care for us again and fulfill its duty to feed us.
Dutiful planet, the demands of mankind are high. Climate change encroaches and what once was, has become the unknown.
Weather patterns interrupt our plans, the cycle of change is no longer so predictable. The earth is moving more slowly to sheds its winter garments and to thaw its freezing soils. Tiny seeds, put into the ground, promise of a food source for healthy living. The garden is the source of organic vegetables, fruit bearing trees and shrubs providing healthy, nutritious food. The garden is the source of food production, of an escape to the quiet of your own making. Centuries old man has cultivated his garden for food, pleasure, entertainment and quiet. The garden is a joy! That one small plot of well tended, well cared for space, is an enhancement to our lives.
The joy of the green grass, the tiny buds of leaves and flowers, getting ready to bedazzle us with their showy finery. A jewel of precious color, the flower competes for the attention of the pollinators. Showy cloaks of marvelous design, fabulous color, an array of height, size and fragrance. A dazzling performance of non stop delight, as the earth introduces its beautiful performers. Early spring flowers, nodding and waving, in the cool spring breezes, greet us with color and charm. The earth sends us its shoots of promise and the early flowers, dance and wave and greet us with their nodding heads.
“Hail mankind!” calls the planet. “The spring is late, but it is here! Behold, my dazzling beauties, with their freshly painted gowns, their sensual perfumes and their welcoming waving. I’ve sent my early troops to provide a paradise for you. A paradise of color, fragrance and spring music.”
“Hail mankind, sighs the aging planet, spring has come! For I am weary and aging, but I still live and love and reproduce, and send my offspring to the surface for your comfort and joy!”
“Yes!”, calls the planet, “I will save you again!”
The deep chill of winter is passing and the warmth of the sun has cast its heat to the earth and the land creeps out from under it’s warm, winters’ blanket. The hibernating animals come forth, seeking the fresh spring air and the fresh new produce. Food! Organic, nutritious food, for the hungry wildlife, prepared and served by the planet.
Organic delights of greening grasses, new shoots of tender spring growth. The great wild is coming forth, and it is with relief that we count their presence.
The calling birds sing and flock to us, their melody of song ringing in our ears. Fortunate human, to hear the music of the planet, to taste the wonderful produce of the garden. Spring is upon us and the joy of living resounds throughout the world.

The Worlds Healthiest Foods by http://www.whfoods.com

This entire section is taken from a post called the Worlds Healthiest Foods by http://www.whfoods.com. I’ve inserted it to help in choosing plantings for the garden. The more nutritious the fruit, or vegetable, the better it will be for you, especially with your limited space. Do be careful to select plants that will thrive and overwinter according to your temperate zone. Many of the food products listed can be grown in Canada.

“100 foods that can serve as the basis of your Healthiest Way of Eating. Links to the articles about these foods can be found below. In addition to questions about our foods, we often get asked about beverages and sweeteners. In the beverage category, water and green tea have been especially popular topics, and in the sweetener category, so have black strap molasses, honey and maple syrup.
Of course, there are many other nutritious foods other than those that we have included on our list that we feel are wonderful, health-promoting foods; if there are other whole foods – such as fruits, vegetables, nuts/seeds, whole grains, etc – that you like, by all means enjoy them. Just because a food is not on our list doesn’t mean that we don’t think that it can be included in a DIET geared towards the Healthiest Way of Eating as long as it is a whole, natural, nutrient-rich food.

To find out why some of your favorite nutritious foods are not included in our list, read The Criteria Used to Select the World’s Healthiest Foods.

Vegetables

Asparagus, Avocados, Beet greens, Beets, Bell peppers, Bok choy, Broccoli, Brussels sprouts, Cabbage, Carrots
Cauliflower, Celery, Collard greens, Corn, Cucumbers, Eggplant, Fennel, Garlic, Green beans, Green peas, Kale
Leeks, Mushrooms, crimini, Mushrooms, shiitake, Mustard greens, Olive oil, extra virgin, Olives, Onions, Potatoes
Romaine lettuce, Sea vegetables, Spinach, Squash, summer, Squash, winter, Sweet potatoes, Swiss chard, Tomatoes
Turnip greens

Fruits

Apples, Apricots, Bananas, Blueberries, Cantaloupe, Cranberries, Figs, Grapefruit,Grapes, Kiwifruit, Lemon/Limes
Oranges, Papaya, Pears, Pineapple, Plums & Prunes, Raspberries, Strawberries, Watermelon

Seafood

Cod, Salmon, Sardines, Scallops, Shrimp, Tuna

Nuts & Seeds

Almonds, Cashews, Flaxseeds, Peanuts, Pumpkin seeds, Sesame seeds, Sunflower seeds, Walnuts

Beans & Legumes

Black beans, Dried peas, Garbanzo beans (chickpeas), Kidney beans, Lentils, Lima beans, Miso, Navy beans, Pinto beans
Soy sauce, Soybeans, Tempeh, Tofu

Poultry & Meats

Beef, grass-fed, Chicken, pasture-raised, Lamb, grass-fed, Turkey, pasture-raised, Eggs

Dairy

Cheese, grass-fed, Cows milk, grass-fed, Eggs, pasture-raised, Yogurt, grass-fed

Grains

Barley, Brown rice, Buckwheat, Millet, Oats, Quinoa, Rye, Whole wheat

World’s Healthiest Herbs & Spices

Basil, Black pepper, Chili pepper, dried, Cilantro, Coriander seeds, Cinnamon, ground, Cloves, Cumin seeds, Dill
Ginger, Mustard seeds, Oregano, Parsley, Peppermint, Rosemary, Sage, Thyme, Turmeric

FAQs about the World’s Healthiest Foods

Criteria for The World’s Healthiest Foods

Among the thousands of different foods our world provides, the majority contain at least several of the nutrients our bodies need but to be included as one of the World’s Healthiest Foods they had to meet the criteria listed below.
The criteria we used will also help you understand why some of your favorite (and also nutritious) foods may not be included on our list. For example, Readers have asked why pomegranate, a very nutritious food, is not included on our website. While pomegranates taste great and are rich in vitamins and flavonoid phytonutrients, they are still rather expensive which makes them not as widely available to many people.

1. The World’s Healthiest Foods are the Most Nutrient Dense

The World’s Healthiest Foods have been selected because they are among the richest sources of many of the essential nutrients needed for optimal health. We used a concept called nutrient density to determine which foods have the highest nutritional value.
Nutrient density is a measure of the amount of nutrients a food contains in comparison to the number of calories. A food is more nutrient dense when the level of nutrients is high in relationship to the number of calories the food contains. By eating the World’s Healthiest Foods, you’ll get all the essential nutrients that you need for excellent health, including vitamins, minerals, phytonutrients, essential fatty acids, fiber and more for the least number of calories. Read more about Our Food and Recipe Rating System.

2. The World’s Healthiest Foods are Whole Foods

The World’s Healthiest Foods are also whole foods complete with all their rich natural endowment of nutrients. They have not been highly processed nor do they contain synthetic, artificial or irradiated ingredients. And whenever possible, The Healthier Way of Eating recommends purchasing “Organically Grown” foods, since they not only promote your health, but also the health of our planet.

3. The World’s Healthiest Foods are Familiar Foods

The World’s Healthiest Foods are common everyday foods. These include the fruits, vegetables, whole grains, nuts and seeds, lean meats, fish, olive oil, herbs and spices that are familiar to most people.

4. The World’s Healthiest Foods are Readily Available

Although there are many foods that are exceptionally nutritious, many of them are not readily available in different areas of the country. The World’s Healthiest Foods are foods that the majority people can easily find at their local market.

5. The World’s Healthiest Foods are Affordable

We have selected foods that are not only familiar and available, but also affordable, especially if you purchase them locally and in season. This is also the time when they are the freshest and of the best quality.
6. The World’s Healthiest Foods Taste Good

The World’s Healthiest Foods are also some of the world’s best tasting foods. We have created recipes using the World’s Healthiest Foods that do not overpower, but enhance, the unique flavor of each food. Each recipe provides a flavor adventure so you can discover new ways to experience and enjoy the great natural tastes of these foods.”

Your Plantings

Open a seed catalog and be impressed and inspired. Look at how many different varieties of vegetables and fruits are available to grow in this cold climate. Several kinds of each different kind of vegetable. Many kinds of potatoes, many kinds of beans, many kinds of carrots, all offering a somewhat different flavor, appearance and value to your menu. Leafy green vegetables come in an assortment of color, design, hardiness, productivity, size, variety, nutritional value and taste. Radishes and beets, corn and cucumber. All of this produce, with varying taste and color to add flavor, zest and visual appeal to your garden and your table.
An apricot tree has several different kinds of apricot to choose from. So do all fruit bearing shrubs and trees. Choose according to zone hardiness to ensure that your plants will overwinter and with proper care and cultivation, you will have food.
Mixed plantings provide more food and nutritional value to your table and more by product as well. Corn cobs can be fed to pigs, plant by-product can be fed to rabbits and goats. It can also be composted and returned to the garden as soil. There is no waste with this project, since all of the plant material has a purpose, either to be consumed for food or composted for soil.
Surrounding your property with hedges provides food for yourselves and protection and privacy for the animals. Shade from the blistering sun, protection from the wind and cold, privacy from prying eyes. It also provides an abundance of fruit in as much variety as you can manage. Exotic fruits like Gogi berry and kiwi fruit can be grown in hedges. An abundance of our own varieties, such as honey berry, elderberry, raspberry, apricots and currants also hedge well. Hedgerows of 100 ‘ is long and can accommodate a lot of plants. With fruit bearing shrubs the yield will be high. Be careful about light and shade when planting trees, so that there will still be enough sunshine for the vegetable garden. Fruit and nut bearing trees will round out your planting of fruit and nut, so that you will have enough variety and nourishment in your diet. If the trees are planted on the corners, they won’t make too much shade for the garden, but you decide. It might be a good idea to have a fruit tree in the middle of the yard for shade for yourselves and your animals.
A greenhouse is an obvious necessity for year round production. The proper storage of produce in cold cellars, canned or frozen, will help to ensure a year round supply.
Organic gardening is preferred. Do not spray with pesticides.
The honey bee population is in drastic decline and pesticides are increasing in deadly strength. Some of these pesticides are so deadly that they are killing the bees, or decreasing the bees resistance to disease. Without the honey bee, our food supply will be in drastic decline as well.
Birds will eat a lot of insects and since this is small plot gardening, without the need for commercial sale, it is not necessary to spray pesticides. Fungicides to kill off overwintering disease in fruit bearing trees is all that is needed. Lime, which is a recommended product for killing disease in fruit bearing trees is a safe product to use.

THE MOST NUTRITOUS VEGETABLES

by Food Republic at http://www.foodrepublic.com
“The study, conducted by Jennifer Di Noia of William Paterson University, looked at 17 important NUTRIENTS naturally occuring in food (fiber, protein, potassium, Vitamin A, B12, D) and calculated how much of those nutrients were found in a 100-calorie serving. The results are interesting. Watercress ranks as the most nutrient-rich vegetable, while other leafy greens like chard, chicory and lettuce rank well. Turnips, sweet potatoes and grapefruits performed worse. That said, any quantity of vegetables is better than the alternative.

1. Watercress 2.Chinese Cabbage 3. Chard 4. Beet Green 5. Spinach 6.Chicory 7.Leaf lettuce 8.Parsley 9.Romaine lettuce 10.Collard greens 11.Turnip green 12.Mustard green 13.Endive 14. Chive 15.Kale 16. Dandelion green 17.Red pepper 18. Argola 19.Broccoli 20.Pumpkin 21. Brussell sprouts 22. Scallion 23. Kohlrabi 24. Cauliflower 25. Cabbage 26. Carrot 27. Tomato 28.Lemon 29. Iceburg lettuce 30. Strawberry 31. Radish 32. Winter Squash 33. Orange 34. Lime 35. Pink Grapefruit 36. Rutabaga 37. Turnip 38. Blackberry 39. Leek 40. Sweet Potato 41. White Grapefruit.”

Although the studies vary and the foods listed are different, it is still advisable to investigate the most nutritious foods to eat and incorporate them into your diet and your garden.

The Pollinator

The food source is in decline. The world warms itself and global warming presents the hazards of Arctic melting and increased glacial melting. The great glaciers recede and the moraine increases. Rubble and rock to replace glacial icecap that melts and sends torrents of fresh drinking water into our rivers and streams. Drinking water for the nation, rivers and lakes, a necessary life giving force. Pure water, from a source that is vanishing at an increasing rate. Global warming. A hazard to us, as weather patterns change and become more unusual. Increasing storms and rising temperatures and decline.

Over hunting and over fishing are signs that we are not protecting the mighty planet as we should. Over harvesting of natural elements changes the face of the earth forever and is the need really there? Our bees are dying by the millions and our food source will become more and more scarce. Pesticides intended to increase crop yields fail as the pollinators die and with the death of these insects, food production declines and variety decreases. A small necessary insect, with enormous impact on the food chain. Bees alone pollinate so many varieties of food that without them, we have scarcity and loss of production.
The planet groans under the weight of so many humans, as they strive to fill their bellies. Plunder and loss, greed and resentment. How to feed the starving.
An age old question, of need and provide, as governments tackle the same questions that have presented themselves throughout history. How to provide for the hungry. Habitat loss and over farming plunders the earth. Natural forces are lost as bees die at an alarming rate. Plant your seeds, oh dear hearts, tend to your plants, nurture and care, but without the pollinator, your efforts are in vain, as the beautiful flower withers and dies without fruit to bear. Our efforts to feed ourselves diminishes as even the weather becomes unpredictable. A crisis at a momentous level.
Pesticides are becoming so poisonous that they are killing the life force that we need for food production. The bee. With the loss of bees, we loose our food supply and hunger increases. As hunger increases, so does plunder and the great planet and the great wild loose to the ravages of so many hungry people that can’t be fed. The food chain is interrupted and food declines.

http://www.globalresearch.ca/death-and-extinction-of-the-bees/5375684 the dying bees

Food. So much abundance, we scarcely consider it. The grocers have produce, it must be alright.
Another tree is toppled to make room for the farm, as a poorer nation sends it people into the countryside to fend for themselves. Another seed is planted to raise hopes for that poor, undernourished family. More hope for sustenance and perhaps income for a poor starving family. Not so. As bees die by the millions, the hope and dream of prosperity for those willing to try, diminishes and dies with the pollinator. Although wind, butterflies and hand pollinating do help with some, it’s not enough food for us all, and not all plants can be pollinated this way. Without the bee there will only be a small portion, of the variety of fruit and vegetables, that we are used to having. The loss of the honey bee is a disaster of monumental global significance.

How to Keep Your Vegetable Garden Pest-Free—and Pesticide-Free

The following is an excerpt from GETTING STARTED in Permaculture by Ross and Jenny Mars. It has been adapted for the Web.

“Organic Pest Control
When we first started in permaculture we made many different types of organic sprays to deter pests. While we had great success, we felt that even this is probably unnecessary. If you have lots of strategies for pest control the need for sprays diminishes. We haven’t used any sprays for the last four years.

Integrated pest management is a method of pest control where many strategies are used. For example, you could use:

-Animal predators such as frogs for caterpillars, predatory wasps for small insects, and ducks for snails and slugs.
-Mixed planting in orchards and gardens to encourage predatory species. For example, buckwheat attracts hoverflies. These beneficial insects prey on aphids, leafhoppers and mealy bugs.
-Herbs and other plants in companion planting.
-Sound management and husbandry to discourage soil and leaf pests.
-Plant competition to control land and aquatic weeds.
-Insect traps and behavioural chemicals.
-Mechanical management and barriers, such as the handpicking of insects and snails, sticky/wet bases (using Vaseline) of fruit trees to discourage climbing insects, and sawdust around garden beds to discourage slugs and snails.
-Specific biological pest control, such as fungus or bacteria to kill pests.
-Attractants/food to induce predators into garden.
-Crop rotation. By moving the area where you grow tomatoes, potatoes and other vegetables around each year you minimise the spread of disease. The cycle of pest and disease organisms is broken.
-Crop rotation also has the added benefits of NUTRIENT and fertiliser balance Some vegetables, such as leaf and fruit crops, may prefer high levels of nitrogen, potassium and phosphorous and thus respond to the addition of animal manures.

Root crops do not grow well in animal manures and heavy mulch. Consequently, they become stunted or distorted. By rotating these types of crops there is a greater efficiency of fertiliser use.

One example of a crop rotation system is to plant legumes such as peas and beans in the first year then in subsequent years leaf flower vegetables such as brassicas (cauliflower and broccoli) and silverbeet, then fruit crops such as tomatoes and capsicum and finally root crops which include carrots, beetroot and onions. Some organic growers then leave this area fallow for a year to ‘rest’ the soil.”

– See more at: http://www.chelseagreen.com/content/how-to-keep-your-vegetable-garden-pest-freeand-pesticide-free/#sthash.3o7jeXjp.dpuf

The Garden Part 1

The Florists would plant their entire 100’x 100′ property with flowers. The horticulturalist would do the same. How about you?
You’ve already planted your fence line with edible berries and fruit bearing trees. You have a vegetable garden that produces in abundance. What about the pretty flowers?
Gardening is a joy, for the fabulous fragrance and colorful blooms of the flowers. The differing aromas of scents from the flowers provides out door aromatherapy. Bring it in! But also, plant it and enjoy. Plant for all of your senses. The fabulous array of color! The smell! The taste of the berries, fruit and vegetables! Listen to the wings of the birds as they flutter through the branches! Hear the wind in the rustling leaves and the song of the grateful birds! Touch your harvest.
This belongs to you! You created it, you own it. It’s your own, private piece of heaven.
What will it be? Your fabulous garden. No matter how small your space, or where you live, you can have a garden. If you’re in an apartment you can decorate with plants and still create an atmosphere of gardens indoors. If this applies to you, try balcony and container gardening.
Gardens are nurturing and time honored. They are as important as architecture. The fabulous, great homes, have gardens. Gardens are an inspiration. They are welcoming, protecting, nurturing, restful, they save our soles. The garden is a refuge, it’s a world of its own. It’s a world that you create and that nurtures you personally.
Choose your garden. Choose your colors. What’s your favorite tree? Do you like a large canopy for a lot of shade or do you prefer diffused light with less shade. Choose what works for you, in your private, secluded space.
Would you like a water feature? Perhaps a hot tub?
The choices for gardens are as unlimited as personalities are. Don’t just sit there, pursue a gardening project. The garden and your own back yard might be the oasis of your life. This is your own, beautifully hand crafted place to share and enjoy. Don’t just sit there. Make it happen!
This one beautiful, brilliant place for you is your rest, your peace, your tranquil place. Awesome mankind! Those four square walls are not your prison. They are your peace, your escape, your oasis, your joy. They are also your sustenance.

EDIBLE FLOWERS

Melissa Breyer (@MelissaBreyer)
Living / Green Food
found in http://www.treehugger.com

“It’s not uncommon to see flower petals used in salads, teas, and as garnish for desserts, but they inspire creative uses as well — roll spicy ones (like chive blossoms) into handmade pasta dough, incorporate floral ones into homemade ice cream, pickle flower buds (like nasturtium) to make ersatz capers, use them to make a floral simple syrup for use in lemonade or cocktails. I once stuffed gladiolus following a recipe for stuffed squash blossoms — they were great. So many possibilities…

Eating Flowers Safely

So. As lovely as eating flowers can be, it can also be a little … deadly! Not to scare you off or anything. Follow these tips for eating flowers safely:
Eat flowers you know to be consumable — if you are uncertain, consult a reference BOOK on edible flowers and plants.
Eat flowers you have grown yourself, or know to be safe for consumption. Flowers from the florist or nursery have probably been treated with pesticides or other chemicals.
Do not eat roadside flowers or those picked in public parks. Both may have been treated with pesticide or herbicide, and roadside flowers may be polluted by CAR exhaust.
Eat only the petals, and remove pistils and stamens before eating.
If you suffer from ALLERGIES, introduce edible flowers gradually, as they may exacerbate allergies.
To keep flowers fresh, place them on moist paper towels and refrigerate in an airtight container. Some will last up to 10 days this way. Ice water can revitalize limp flowers.
Allium to Carnations

1. Allium
All blossoms from the allium family (leeks, chives, garlic, garlic chives) are edible and flavorful! Flavors run the gamut from delicate leek to robust garlic. Every part of these plants is edible.
2. Angelica
Depending on the variety, flowers range from pale lavender-blue to deep rose and have a licorice-like flavor.

3. Anise hyssop
Both flowers and leaves have a subtle anise or licorice flavor.

4. Arugula
Blossoms are small with dark centers and with a peppery flavor much like the leaves. They range in color from white to yellow with dark purple streaks.

5. Bachelor’s button
Grassy in flavor, the petals are edible. Avoid the bitter calyx.

6. Basil
Blossoms come in a variety of colors, from white to pink to lavender; flavor is similar to the leaves, but milder.

7. Bee balm
The red flowers have a minty flavor.

8. Borage
Blossoms are a lovely blue hue and taste like cucumber!

9. Calendula / marigold
A great flower for eating, calendula blossoms are peppery, tangy, and spicy — and their vibrant golden color adds dash to any dish.

10. Carnations / dianthus
Petals are sweet, once trimmed away from the base. The blossoms taste like their sweet, perfumed aroma.

11. Chamomile
Small and daisylike, the flowers have a sweet flavor and are often used in tea. Ragweed sufferers may be allergic to chamomile.

12. Chervil
Delicate blossoms and flavor, which is anise-tinged.

13. Chicory
Mildly bitter earthiness of chicory is evident in the petals and buds, which can be pickled.

14. Chrysanthemum
A little bitter, mums come in a rainbow of colors and a range of flavors range from peppery to pungent. Use only the petals.

15. Cilantro
Like the leaves, people either love the blossoms or hate them. The flowers share the grassy flavor of the herb. Use them fresh as they lose their charm when heated.

16. Citrus (orange, lemon, lime, grapefruit, kumquat)
Citrus blossoms are sweet and highly scented. Use frugally or they will over-perfume a dish.

17. Clover
Flowers are sweet with a hint of licorice.

18. Dandelion
Read more about dandelions here: Backyard Forage for Dandelions.

19. Dill
Yellow dill flowers taste much like the herb’s leaves.

20. English daisy
These aren’t the best-tasting petals — they are somewhat bitter — but they look great!

21. Fennel
Yellow fennel flowers are eye candy with a subtle licorice flavor, much like the herb itself.

22. Fuchsia
Tangy fuchsia flowers make a beautiful garnish.

23. Gladiolus
Who knew? Although gladioli are bland, they can be stuffed, or their petals removed for an interesting salad garnish.

24. Hibiscus
Famously used in hibiscus tea, the vibrant cranberry flavor is tart and can be used sparingly.

25. Hollyhock
Bland and vegetal in flavor, hollyhock blossoms make a showy, edible garnish.

26. Impatiens
Flowers don’t have much flavor — best as a pretty garnish or for candying.

27. Jasmine
These super-fragrant blooms are used in tea; you can also use them in sweet dishes, but sparingly.

28. Johnny Jump-Up
Adorable and delicious, the flowers have a subtle mint flavor great for salads, pastas, fruit dishes and drinks.

29. Lavender
Sweet, spicy, and perfumed, the flowers are a great addition to both savory and sweet dishes.

30. Lemon berbena
The diminutive off-white blossoms are redolent of lemon — and great for teas and desserts.

31. Lilac
The blooms are pungent, but the floral citrusy aroma translates to its flavor as well.

32. Mint
The flowers are — surprise! — minty. Their intensity varies among varieties.

33. Nasturtium
One of the most popular edible flowers, nasturtium blossoms are brilliantly colored with a sweet, floral flavor bursting with a spicy pepper finish. When the flowers go to seed, the seed pod is a marvel of sweet and spicy. You can stuff flowers, add leaves to salads, pickle buds like capers, and garnish to your heart’s content.

34. Oregano
The flowers are a pretty, subtle version of the leaf.

35. Pansy
The petals are somewhat nondescript, but if you eat the whole flower you get more taste.

36. Radish
Varying in color, radish flowers have a distinctive, peppery bite.

37. Rose
Remove the white, bitter base and the remaining petals have a strongly perfumed flavor perfect for floating in drinks or scattering across desserts, and for a variety of jams. All roses are edible, with flavor more pronounced in darker varieties.

38. Rosemary
Flowers taste like a milder version of the herb; nice used as a garnish on dishes that incorporate rosemary.

39. Sage
Blossoms have a subtle flavor similar to the leaves.

40. Squash and pumpkin
Blossoms from both are wonderful vehicles for stuffing, each having a slight squash flavor. Remove stamens before using.

41. Sunflower
Petals can be eaten, and the bud can be steamed like an artichoke.

42. Violets
Another famous edible flower, violets are floral, sweet and beautiful as garnishes. Use the flowers in salads and to garnish desserts and drinks.”

The Garden – Part 2

So, you’ve chosen your special garden space. This is your view. You can make it whatever you want.
Are you going to put in that water feature? A fountain, a pond?
What will the sitting space be? A patio? A deck? Wood, stone, brick?
Gardens are a much researched space. There are plenty of nurseries and garden outlets to help you choose your ideal garden and now is the perfect time of year to pursue this passion.
Brilliant mankind, don’t underestimate the power of this awesome space that you create for yourself. The garden is important to you, just like the other rooms in your home. It needs to be beautiful, functional and suit your needs.
The garden is your own awesome, awe inspiring place.
Do you expect visitors? Besides your own welcome guests, there will be others. Butterflies and birds are frequent garden visitors and if you’re hoping to encourage these, there are gardens that can be crafted to bring the wildlife in.
Butterflies can be enticed into your garden by choosing flowering plants that they prefer. Some of these same flowers are beneficial for uses in aromatherapy and for perfumes as well. So, if you are interested in fragrances, you might attract butterflies anyway.
Butterflies are healthy pollinators. They need the nectar from the plants to live. Plants need pollinators for cross fertilization. The transfer of pollen helps the plant to reproduce. This is a perfect natural relationship, between the butterfly and the plant. They nourish each other to survive. These beautiful, silky pollinators will help your plants as they feed themselves.

There are other visitors which you might like to attract. Perhaps you would like birds.
The wildlife is friendlier than you might expect. Once they become accustomed to being fed, they will continue to return looking for food. Putting out feeders and bird baths is an easy way to attract birds to your yard. A little bit of research is needed, so that you put out the right food, for the right birds. Migrating birds will visit feeders, if the birdseed being used is part of their diet.
Hummingbirds can be encouraged by planting flowers that carry the nectar they eat. Also, they can be encouraged by putting out hummingbird feeders. For a guide as to how to attract hummingbirds, visit: http://www.hummingbirds.net/attract.html
For hummingbirds in action that you can attract yourself visit: http://www.youtube.com/watch_popup?v=EUEZkwJwBY where they have captured the wild Alaskan Hummingbird. Look at how tame these birds become! When they’re being fed, they have less fear.
(beware of the cat. Don’t feed the birds if you have a cat)
Consider your role in protecting and preserving your own special place. Regardless of the size of your garden, it can be a fabulous solitude for you and the guests who you invite. The garden is yours, it belongs to you. Care and nurture. Enjoy!

Jams and Jellies – Bernardin Home Canning:
the recipe for Gourmet Apricot and Brandy Preserves is taken from http://www.bernardin.ca/pages/jams_and_jellies/19.php

Gourmet Apricot & Brandy Preserves

“Homemade preserves with apricots are a good way to enjoy gourmet delights
at a reasonable cost. In specialty stores, a single small jar of
liqueur-laced apricot preserves can cost a small fortune.

Makes about 6 x 250 ml jars.

5 cups (1250 ml) prepared fresh apricots, about 28-30 or 4 lb (1.8 kg)
2 cups (500 ml) prepared tart apples, about 4
2 cups (500 ml) granulated sugar
1/2 cup (125 ml) liquid honey
2 tbsp (30 ml) lemon juice
1 cup (250 ml) brandy, OPTIONAL

• Pit and slice apricots. Measure 5 cups (1250 ml) and set aside. Peel, core and chop apples. Measure 2 cups (500 ml).

• Combine apricots, apples, sugar, honey and lemon juice in a large stainless steel saucepan. Let stand 40 minutes.

• Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Bring fruit mixture to a full boil, stirring constantly to prevent scorching. Boil gently, uncovered, or until mixture thickens and reaches gel stage, about 20 to 30 minutes. (Gel Plate Test: remove mixture from heat; pour a spoonful of cooked recipe on a cold plate and place in freezer for a few minutes. A gel has been achieved when the product does not run together when separated with a spoon). Remove from heat and skim foam. If using brandy, stir in and return preserves to heat. Boil 5 minutes longer, stirring constantly.

• Quickly ladle hot preserves into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more preserves. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining preserves.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. STORE screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.”

The Garden Part 3, tranquility message

The Earth is warming and the early plants are starting to bud and flower. The garden, your own awesome, awe inspiring space is welcoming you. Enter the garden! It’s for you. Your own inspiring place that you created yourself.
This is rest. This is peace.
The great, good Earth gives us this abundance of plant and animal life. The great, good Earth nourishes and creates. It nourishes our soul.
The quiet needs of the human are fulfilled in the garden. The peace, the serenity, the beauty, the constant calm, the meditative stillness. The garden is for the beauty of the Earth. It’s beauty that we crave and beauty surrounds you.
The Earth sighs, thank you mankind for planting a tree, I breathe for another day.
Breathe mankind.
Feel the warm breezes. Hear the nesting birds. Smell the fragrant flowers. See the fabulous array of color. The garden touches your senses. It restores your soul.
Congratulate yourself on this fabulous place. You created it. It’s for you.
Now, bring in your favorite flower, or a scent that you just love. Place it close, where you can smell it, during the tranquility message. The aromatherapy will help with the effect of the message.

Now rejoice, mankind. All of that protected place, no matter how small your yard is, helps the Earth to rejuvenate itself. One more plant to protect the soil, one more tree to breathe. The fabulous Earth breathes from the plants, but also provides refuge and food for animal life as well.
Rejoice mankind, for your garden will bring animal life and might become a haven for nesting birds and butterflies. If you want to attract the wildlife, don’t spray your garden. Use mulch to reduce weeds around your plants instead. Sprays are extremely harmful to wildlife. If you’re interested in birds, a good site to go to is http://www.organicgardening.com. It has a section on attracting birds and preaches organic land use. You will be able to have a beautiful garden without the use of dangerous chemicals and pesticides.
If you enjoyed the tranquility message, the wonderful sound of the garden, you might also consider some botanical societies. You might also feel inspired enough to show your gardens. If you community competes in Communities in Bloom. visit http://www.communitiesinbloom.ca for more information about this exciting organization. If it doesn’t you might want to start.
We, the environmentalists need your support. The great, good Earth needs you as well. Please make a contribution in support of the planet. Donate to whichever environmental cause you like. You have more influence than you might realize. It’s not just one voice, one property.
Every piece of nurtured land is a contribution to the planet. Save us, brilliant mankind. You are the people. You have the power.

How to Make Your Own Tea

The Health Benefits of Chrysanthemum tea, taken from BeWellbuzz.com

“Chrysanthemum tea acts as a natural coolant and has been talked about in the ancient Chinese medicinal science. A person will benefit a lot by having Chrysanthemum tea every day.

The Chinese medicinal practice included the use of herbs as a major part of the treatment. The Chinese knew that a soothing cup of this warm golden brown tea can do magic. Let’s take a closer look its nutritional benefits and 10 main HEALTH BENEFITS of Chrysanthemum tea.

Nutritional Information: This is an extremely potent herbal tea. Chrysanthemum tea has high amounts of B carotene which are present in the yellow part and the fruit. The B carotene is converted in Vitamin A in the liver. This kind of Vitamin A is helpful in treating skin problems and increasing the immunity power. It also helps in postponing the aging process and age related blindness.

Chrysanthemum tea is also a good source of Vitamin Bs like choline, folacin, niacin as well as riboflavin. It also contains Vitamin C which reduces the risks of scurvy and protects the eyes.

Chrysanthemum tea also has minerals like calcium which is important for the teeth and bones, iron which helps in the TRANSPORTATION of oxygen through the blood, magnesium which is required by more than three hundred kinds of bodily functions as well as potassium which is needed for proper cardiovascular functioning and stabilizing the BLOOD PRESSURE.

Chrysanthemum tea also has adenine, amino acids and glycosides.”

This is an exerpt taken from http://www.countryliving.com

“healthy mixture makes healthful tea
For the best results, you want your tea to consist of three kinds of ingredients:
HEALTHY GREENS For a full-bodied flavor, you might try steeping a combination of dandelion leaves, watercress, parsley, and birch leaves.BEAUTIFUL BLOOMS Consider using a colorful mixture of rose petals, dandelion blossoms, pansies, and violets for good taste and appearance. NOBLE FRAGRANCES Combine chives, thyme, rosemary, marjoram, verbena, oregano, and mint with flowers such as lemon blossoms and lilac.
Herbal remedies can be administered — and enjoyed — in many ways, but when boiling water is poured over herbs, the plants’ soluble organic compounds are easily broken down. The resulting fragrances are an indication of the herbs’ inherent therapeutic qualities.

Plants that are safe to eat — and drink
EDIBLE (AND DRINKABLE) FLOWERS
Alliums (flowers and young shoots), bee balm, carnations, hibiscus blossoms, hollyhock, honeysuckle flowers (the berries are highly poisonous), Johnny-jump-ups (flowers and leaves), lavender (blossoms and leaves), nasturtiums (flowers, buds, leaves, seedpods), pansies (flowers and leaves), roses (petals, leaves, and rose hips), violets (flowers and leaves).

EDIBLE (AND DRINKABLE) KITCHEN HERBS
Basil, chamomile flowers, chives, dill, lemon balm, marjoram, mint, oregano, parsley, peppermint and other mints, rosemary, sage, thyme, verbena.

EDIBLE (AND DRINKABLE) BUSHES AND TREES
Birch leaves (especially when young), blackberry leaves, citrus blossoms (lemon, orange, grapefruit, etc.), elderberry flowers and ripe berries (the leaves and unripe berries are poisonous), gardenia, hibiscus flowers, honeysuckle flowers, pine needles (white and black), raspberry leaves.

EDIBLE (AND DRINKABLE) WEEDS
Chickweed, chicory (flowers and buds), dandelions (flowers and leaves), goldenrod, good King Henry, kudzu, lamb’s quarters, plantain (or white man’s footsteps, as the Native Americans called them), purslane, stinging nettle.

Steeping your herb tea
Put a fat handful of the plants you gathered in a big pot or sparkling clean coffee press free of all oils, and pour boiling water over them. Consider using dandelion greens and flowers for about half of the handful (resulting in a slightly bitter taste, but great for digestion; or use blackberry or raspberry leaves in bulk for a sweeter taste). Divide the rest of your tea fairly equally among plants listed in the categories above without any SINGLE ingredient dominating.
Use a glass pot; this allows you to see the green beauty of your herbs. Let them steep for a few minutes. Keep them warm on a warmer and enjoy your tea all day long. There is enough flavor left in the plants for at least one additional steeping.”

The Garden Part 4 – Water

You’ve chosen your beautiful view!
For centuries of building and developing the land, the garden has been incorporated into the landscape as a pleasure. Yours to create, to relax in, to enjoy. The garden is so important to us that it brings with it many professionals. The nurseries, the landscape architect, the designer, the gardener and building trades who help you to create that perfect place.
Gardens with their flowers, their trees, the pathways, rock formations, the type of fencing, the garden gate, the fountains, statues, the water! The fabulous garden, with all of the creatures that it entices into your life. The butterflies, the hummingbirds and the other kinds of birds and animals. The garden is a home to many.
The importance of the garden cannot be underestimated. There are ancient world heritage gardens one of which can be visited at http://www.villadestetivoli.info/storiae.htm (look at his specially created view!)
There are also many botanical gardens in Canada, which tourist flock to see. A look at one of our most famous is Butchart Gardens in Victoria BC at http://www.butchartgardens.com/the-gardens. Go to the virtual tour and click on the photo for an interactive map of the garden.
Don’t forget the water! A waterfall, a fountain or the garden pond add to the pleasure of the garden.
Listen to the soothing sound of the water. The playful melody of the rushing sound that delights, refreshes, soothes your nerves and cools the air. Water is an important feature that can be incorporated in many ways. From a simple fountain that doesn’t take up much room, to a cascading waterfall that takes your breath away. Water in the garden is a curiosity, an enticement. It’s enchanting! People gravitate to the cool pools for another sense of wonder.
Are there fish? What are the plants? The water feature has a powerful effect on your senses. People wander off the paths to gaze into the water. They sit on the benches to watch the display of the fountain.
Is water a part of your garden? It can be.
The garden pond can be an important focus for aquatic life. Since it can be small, it can be added to a small space. Garden ponds can be built in tubs with plants added. This adds another dimension to your garden.
Ponds are a life giving element. In nature, these sometimes small areas play host to a wide variety of plant, bird, animal, insect and amphibian life. Some species spend their entire life cycle in the confines of the small space that is the pond.
Frogs, in particular, love the pond. So do ducks, herons, turtles and other birds. To conserve the pond, as an environmentalist, is to conserve a complete ecosystem. All of that life, in that small space. Ponds thrive with life! That life is necessary to the planet and necessary to us as humans. Those areas are our water supply. The vegatation helps the Earth to breathe. The wildlife needs it’s sanctuary just as much as we do.
How do you incorporate that beautiful view into your own world? Build your fabulous garden! Protect and preserve your own fabulous space. Consider a wild life protection agency. The ponds need your help. Wetlands and marshlands are diminishing world wide. You can help.
Please visit http://www.ducks.org for wetland conservation efforts.
written by: Louise Hayes

SOME MEDICINAL HERBS TO INCORPORATE INTO YOUR GARDEN
taken from the website http://www.healthline.com

“Homegrown Herbal Remedies

Labels on store-bought herbs rarely reveal how plants are raised, let alone how long the ingredients are exposed to light and high temperatures while STORED in their plastic containers. Grow your own to ensure the best quality and potency of your herbal remedies!

“The primary benefit is being able to develop a relationship with that herb,” says Jen Bredesen, an herbalist and teacher at the California School of Herbal Studies. Even novice gardeners can concoct simple home remedies like teas and salves using Bredesen’s list of the top nine easy-to-grow medicinal herbs.

Calendula (Calendula officinalis)

Calendula is also known as pot marigold. It’s a centuries-old antifungal, antiseptic, wound-healing ally, according to the National Library of Medicine. The petals of these cheerful yellow and orange daisy-like flowers lend skin-soothing properties to many natural cosmetics and diaper creams.

Calendula is a freely reseeding annual that blooms all season long. It makes a lovely addition to gardens with full sun. Harvest the petals fresh. You can also dry entire blooms — which close in the evening — before they form seeds.

Cilantro (Coriandrum sativum)

Cilantro boasts a unique flavor people either love or hate. The leaves often garnish Mexican and Thai dishes. The seeds, known as coriander, are a prime ingredient in Indian curries.

Few think of this plant as a medicinal herb, but studies show it’s a powerful digestive aid and may be capable of removing heavy metals and other toxic agents from the body.

Cilantro grows best in a cool, moist garden and will quickly bolt in hot weather. Look for slow bolt varieties from seed companies.

Lemon Balm (Melissa officinalis)

The oils, tannins, and bitters in lemon balm’s fragrant leaves and flowers have a relaxing antispasmodic effect on the stomach and nervous system. It may help fight off VIRUSES like herpes simplex when used topically, according to the NYU Langone Medical Center (NYULMC).

Lemon balm is tasty and gentle enough for children when prepared in teas or tinctures with a glycerin base.

This calming and uplifting perennial makes a pretty patch of bright green in the garden and is a great plant to grow fresh. The dried herb loses some potency after six months.

Peppermint (Mentha x piperita)

Spearmint and peppermint are familiar flavors in toothpaste and chewing gum. Both pack a powerfully refreshing zing, but the National Center for Complementary and Integrative Health (NCCIH) reports that peppermint makes stronger medicine than its more culinary cousin.

Peppermint may relieve DIGESTIVEdiscomforts like indigestion and vomiting when brewed as tea. It can also soothe sore muscles when applied topically as a liquid or lotion.

All mints spread rampantly in a moist garden. Consider growing each plant in its own large pot. Harvest leaves just before flowering. Any longer and they’ll begin to taste bitter.

Rosemary (Rosmarinus officinalis)

Rosemary is the great reviver. This perennial woody herb stimulates energy and optimism and sharpens memory and concentration by bringing more oxygen to your brain, according to Georgetown University Medical Center. It’s a wonderfully stimulating alternative to caffeine when you need that second wind.

A row of these long-lived and drought-tolerant plants makes a beautiful, bee-friendly evergreen hedge. You may only need one plant in your garden — a little goes a long way.

Mullein (Verbascum thapsus)

Mullein’s soothing an properties may help heal bronchial respiratory infections, according to NYULMC. The leaves are commonly added to cough formulas.

Give this handsome and stately biennial plenty of space, and stand back in wonder. The sturdy, yellow-flowered stem will emerge from within a rosette of thick, hairy leaves, reaching skyward nearly six feet!

Thyme (Thymus vulgaris)

This groundcover’s delicate stems and tiny leaves belie the tremendous power attributed to it by Europeans in the Middle Ages. Many believed in the herb’s ability to heighten bravery and ward off nightmares.

Modern herbalists rely on the antibacterial and antiseptic properties of thyme’s oils to prevent winter colds and flu. Many cultivars exist beyond the straight species, including sweet-tasting citrus varieties that are perfect tummy remedies for children.

Lavender (Lavandula)

Long recognized for its sweet perfume, lavender also boasts medical benefits as a mild antidepressant that may also benefit your nervous system, according to some studies. Add lavender oil to your bath to alleviate stress, tension, and insomnia. It’s also used in creams to treat sunburns and acne.

Woody lavender plants prefer hot, sunny, and dry environments. The fresh flowers are tasty in small doses when added to salads, honey, butter, lemonade, and even shortbread cookies. If you’re crafty, try sewing up an herbal heating pad or eye pillow with the fragrant dried flowers.

Read more: What Lavender Can Do for You

German Chamomile (Matricaria recutita)

Delicate, apple-scented chamomile demonstrates that mild doesn’t mean ineffective. It’s primarily grown for its small, yellow-bellied flowers.

The NCCIH reports that chamomile is one of the best herbs for treating colic, nervous stress, infections, and stomach disorders in children. In fact, it was chamomile tea that Peter Rabbit’s mother fixed for him after his stressful chase in Mr. McGregor’s garden!

Try this: Chamomile-Lavender Body Cream

Herbal Garden Allies

These easy-to-grow herbs bring HEALTH BENEFITS to your garden as well as your family. Many attract beneficial insects, including bees. They can also help repel harmful pests from more sensitive plants nearby.

Be sure to choose plants that suit the light, water, and temperature conditions of your garden. For example, rosemary, lavender, and mullein are best for warm, dry spots in full sun. Cilantro and mint prefer rich, moist areas with shade.”

The Garden Part 5- A room With a View

When you look into your own stunning garden, what do you see? Is it the oasis of peace and tranquility for you? Is it that place where you find that quiet stillness? Does it nurture you, entice you, welcome you? Does it say to you, come here, come here, come into the garden!
Your garden is your own room with a view. When you look into that space, it’s your own stunning landscape that you’ve created yourself, that you see.
The fabulous color, the blooms, the decor, the garden design and the fabulous foliage. This you create yourself. The never ending room with a view.
Your neighbor has a house there, but cleverly, you conceal that. What is that back garden gate for? Does it take you into the forest? Perhaps the orchard.
Logistically, your house and front yard take up about half of your property if your property size is 50’x 100′. This gives you room for your backyard living space. To create the ongoing garden and to give the appearance of more and more space, you can put your forest or orchard outside of the back fence.
Why did out ancestors put in the garden gate? They didn’t necessarily own the land beyond the fence. The land implied, by the gate.
There’s an assumption implied by putting in a gate. The gate surely accesses something. Surely, when you open the gate, it accesses something that you can enter. It’s clever and it’s a trick you can use yourself. You can build your fence and put in a gate. The gate itself, implies that you have access to the land beyond.
You, also, can access the land beyond.
Build your fence several feet from your property line. It doesn’t have to be a high fence, but it can be. Chose whatever building materials you prefer, but be careful of light and shade. If it’s too dark, you’re plants won’t grow. Put in your gate.
Behind the fence plant your trees and shrubs, for your own forest. You can build a pathway through this garden and put in a bench. You should fence the back behind this garden as well so that you have properly claimed your own property. By doing this, you’ve given yourself the view you enjoy and your lucky neighbor has a beautiful view as well.
Some of us were raised that the garden is a yard. An expanse of grass. The expanse of grass has visual appeal, but offers no privacy. You can still have this expanse of grass, or/and a garden, the fence, the garden gate and the forest all on your property.
If the fence line is too harsh for your taste, you can do a graduating garden, with shrubs closer in the yard, gradually incorporating trees as you move further back to your lot line. You can still put in a gate, by putting a break in the shrubbery and making a path to the gate.
Now follow the path into the forest.

“Making You Own Vegetable Flour
taken from http://www.facebook.com

Starchy vegetables may be used as a thickener for gravies, soups, or stews by first cooking and then mashing or pureeing. Vegetable flour can be made out of squash, pumpkin, yams, potatoes, or carrots. Peel and cut into chunks, then dry in a very slow oven or dehydrator. Grind to a fine powder. When using alternative flours to thicken, dissolve first in cold water to prevent lumps, just as you would cornstarch. They can also be used to replace other flour in breads.”

Adapted from: http://www.dadamo.com/forum/archived/config.pl?read=123816

“Pumpkin Flour

In addition to being a featured player on the autumn decorating scene, pumpkins are chock full of nutrition. However, pumpkin is most commonly used in pies and other baked goods that are loaded down with sugar and unhealthy levels of fats. Pumpkin flour allows you to slip the nutrition of pumpkin into more healthy recipes and reduce the amount of grain flour consumed. While it doesn’t have many of the properties of grains that allow them to form the foundations of breads, pumpkin flour can substitute for part of the flour in most recipes.

Pumpkins sold for Halloween have been bred for appearance, at the expense of flavor. That also makes them ideal for pumpkin flour, especially if you catch the day-after-Halloween jack-o-lantern pumpkin clearance at the supermarket.

Step 1: Peel the Pumpkin
This is the most labor-intensive part, since pumpkin rinds are quite hard. Sharp implements are essential. The easiest way I’ve found to peel a raw pumpkin is to slice the rind off the entire bottom of the pumpkin, then start with a sharp vegetable peeler at the cut end and work in long strokes toward the stem. When you’ve worked all the way around the pumpkin, slice off the stem end, halve the pumpkin and scoop out the guts and seeds, reserving the seeds for roasting.
I have tried halving and gutting the pumpkins first, and found that being able to freely rotate a round pumpkin makes the job easier. The peelings can be composted.

Step 2: Slice the Pumpkin
Thickness isn’t terribly important, but thinner slices dry faster. Anything thicker than a quarter inch runs the risk of sealing moisture in the inside of the slice Running the pumpkin through a mandoline slicer ensures even, thin slices and makes the job run quickly.

Step 3: Dehydrate the Pumpkin Slices
Arrange slices on the racks of a food dehydrator and dehydrate until the slices are brittle. You can also use a solar dehydrator if you have the climate for it at this time of year, or dry the slices in the oven set at the coolest temperature, with a fan running to circulate air.

Step 4: Grind the Dried Pumpkin to Powder
This is the part where dried pumpkin turns into pumpkin flour. You can use a blender or food processor. A grinder gives good results but most are too small to accommodate the slices of dried pumpkin. The consistency you’re looking for is about the same as a whole-grain flour. Grinding is loud; you can deaden the noise a little by wrapping the bowl of the food processor or blender with a towel, but be sure to not block the air vents for the appliance’s motor.

Storage and Use
Store the pumpkin flour in an airtight container in the pantry. Pumpkin flour can substitute for up to a quarter of the grain flour called for in most baked goods recipes. Even made from the bland jack-o-lantern pumpkins, pumpkin flour has a slight squash-like flavor, so it’s less suitable for delicately flavored recipes. I’ve found it works especially well in whole-grain breads, pancakes and waffles. And, of course, pumpkin bread.”

Posted by Janet Harriett on Nov.01, 2010
http://www.greendivamom.com/2010/11/01/pumpkin-flour/

“Carrot Flour

Dried Carrot powder can be used to replace some of the flour in breads and baked goods to produce some interesting foods. Some dog treats can be made from carrot flour.

Carrot powder is obtained by drying and milling carrots without any added substances. It has a very high content of Beta-Carotene and fibers. Carrot powder is an innovative supplement for bakery, confectionery and pasta products. It is a naturally gluten free product thus highly recommended in the gluten free diet in the preparation of tasty, home-made pasta as well as cakes.

Replace up to 1/4 c of flour with dried carrot powder in your favorite recipe.

In your favorite pasta recipes, start with 1 T of carrot powder and adjust according to the intensity of flavor you prefer.

Dried carrot powder can also be used as a natural colorant to foods.”

http://www.barryfarm.com/nutri_info/veggies/carrotpowder.htm

“Green Pea Flour

Green Pea Flour can be used to make creamy pea soup with that fresh pea color in just three minutes and contains less than 2% fat. Can be used in Guacamole and try substituting 1/4 of the regular flour in your sugar cookie or muffin recipe for an St. Paddy’s Day treat.Try this delicious quick”

“Green Pea Soup

3 Tbsp Green Pea Flour
2 cups Hot Water
2 tsp Chicken or Vegetable Bouillon

Stovetop: In a saucepan, heat 2 cups water to just about boiling.

Reduce heat to medium and whisk in 3 Tbsp Green Pea Flour and 2 tsp of chicken or vegetable bouillon or soup base.

Cook until mixture boils, then boil for 2 minutes.

Serves 2”
http://www.barryfarm.com/nutri_info/flours/greenpea.html

“Sweet Potato Flour

Sweet potato flour is produced from white sweet potatoes and is dull white in color, stiff in texture, and has a somewhat sweet flavor.

It is high in fiber and contains a higher level of carbohydrates and lower level of protein than common wheat flour.

It can be used for baked goods, such as breads, cookies, muffins, pancakes, and doughnuts, and as a thickener for sauces and gravies. Commonly used in gluten free cooking and baking.”

“Sweet Potato Crepes Recipe

3/4 cup sweet potato flour 1/2 teaspoon vanilla flavoring 2 eggs 1 cup of skim milk 1 tablespoon of nonfat dry milk Pinch of sea salt

Mix all items in a blender or food processor until it has become a creamy batter.

Spray a nonstick skillet heated over a medium heat with nonstick spray. Follow by adding 2 tablespoons of the crepe batter into the skillet.

Tilt the skillet and swirl it in a circular motion until the batter is evenly spread over the pan.
Cook the crepe until the outer edges begin to brown and loosen from the skillet.

Flip the crepe to the other side and cook for about 30 more seconds.
Using a thin spatula, lift the crepe from the pan and serve on a plate.”

http://www.barryfarm.com/nutri_info/flours/sweetpotatoflour.htm

“Potato Flour

Potato flour is often confused with potato starch, but the flour is produced from the entire dehydrated potato whereas potato starch is produced from the starch only. It is also used as a thickener for soups, gravies, and sauces.

Potato Flour is heavy and has a definite potato flavor.

Made from the whole potato including the skin and will absorb large amounts of water.
It is not used as the main flour in baking as it will absorb too much liquid and make the product gummy.

Small amounts are used to increase water, hold product together and so on.
It is used as an ingredient in potato based recipes to enhance the potato flavor and is often mixed with other types of flour for baking breads and rolls.”

“Potato flour Substitutions:

For general baking: Replace up to 1/4 of any wheat flour in a recipe or substitute 5/8 cup potato flour for 1 cup all-purpose flour.

For yeast breads: Replace up to 1/6 of the wheat flour in a bread recipe or substitute 5/8 cup potato flour for each cup of all-purpose flour.”

“Potato Flour Biscuits and they’re Gluten Free as well.
1/2 cup White rice flour
1 tbsp potato flour
2 tsp cane juice crystals
1/8 tsp sea salt
1/2 tsp baking soda
1/3 cup buttermilk
1 tbsp margarine, melted

Preheat oven to 400 degrees F.
Mix together the rice flour, potato flour, sugar, salt and baking soda.
Add buttermilk and margarine and mix until well blended.
Partially flatten pieces of dough with hand and place on cookie sheet.
Bake for 10 to 12 minutes.”

http://www.barryfarm.com/nutri_info/flours/potatoflour.html

“Spinach Flour

I picked enough spinach to heap onto the dryer trays (I have five very large trays) and started my spinach to dry at about 10 AM. Right now it is 6:24 PM and I have processed it all and have gotten 12 ounces of my spinach flour.
When you dehydrate the spinach you start with your fresh spinach leaves. Wash them and de-stem. Place the spinach leaves on your dehydrator trays and dry until crisp and brittle. At this point, since we have electricity, I use a food processor and process into flour (a blender works too). If you don’t have a food processor, use a ziploc bag, insert the dried spinach, take out the air, zip and use a rolling pin to make into a powder. Takes a little longer this way, but it does work. Your dried spinach may have little flecks of dried spinach in it and this is fine. It does not all have to be a fine grind like flour.

I then pour the spinach flour into a jar and screw on the lid tightly. I use old pasta jars (any jar with a screw on lid will work fine). I place the jars on a shelf in the dark basement where it is cool all year long. These jars last a very long time. My test was I put items in these jars in 1982 and checked and used them this year (2000)”

“Here are some recipes for using dried spinach:

Pasta Recipe – makes approximately 1 pound2 3/4 cups semolina or unbleached all purpose flour
1/2 teaspoon salt
3 eggs, extra large
1 tablespoon olive oil
In a bowl mix together the flour and salt. Make a well in the center of the dry ingredients and add the eggs. Gently blend with a fork or your fingers, drawing the flour from the sides toward the center. Add the olive oil and mix until dough cleans the sides of the bowl. (IF YOU ARE GOING TO MAKE SPINACH PASTA FROM THE DRIED SPINACH FLOUR NOW IS THE TIME TO ADD 2 OR 3 TABLESPOONS).

Place the dough ball on a lightly floured surface. Knead the dough 5 minutes until it is smooth and does not stick to your hands. It should be one color. Cut the dough into 4 equal pieces with a pasta scraper and let it rest for 5 minutes covered with a piece of plastic wrap. Roll each piece of dough into a ball, kneading gently and flatten with the heel of your hand. Feed the flattened dough through the rollers of a pasta machine, gradually decreasing the space between the rollers by adjusting the notches. I start at 1 and finish at 5 or 6. Roll to desired thickness.

Insert cutting roller heads into the machine and cut the pasta, being careful not to feed it through the cutters at an angle. It is easier to feed the dough through the cutter if the ends are squared off. Dry the pasta until it is dry but not brittle. For longer keeping twice the moist strands into loose loops to dry. They will keep this way a few days in the refrigerator or up to a few months in the freezer. Cook the pasta until it is al dente or tooth tender in 7 quarts of rapidly boiling water to which 2 Tablespoons of salt have been added. Stir with a wooden fork to separate the strands. Test every 2 to 3 minutes for doneness since fresh pasta cooks faster than boxed. Drain pasta in a colander or lift it from the pot with a fork, shaking off the excess water.”

“Creamy Spinach Soup
Make a thin white sauce (if you need a recipe let me know) add 3-4 tablespoons of spinach flour and stir Stir well, then let set 30 minutes. After the 30 minutes reheat and eat OR 2 Tablespoons unsalted butter 1 teaspoon onion powder 1/4 teaspoon freshly grated nutmeg (can be purchased whole at herb shop or any good grocery store) 2 chicken bouillon cubes 1 1/2 cups milk 1/2 cups half and half 1/4 cup dried powdered spinach Melt butter in saucepan. Add onion powder, nutmeg and bouillon cubes. Crush and dissolve bouillon cubes adding a little milk if necessary. Add remaining milk and half and half. Heat to 185 degrees (just below boiling). Place spinach power in bowl or blender. Pour hot milk mixture over spinach. Blend well. Serve at once. Yield: 3 small cups of soup as an appetizer or 1 large bowl (2 cups) as a main entree.”

“Spinach Squares
4 tbsp. butter
3 eggs
1 c. flour
1 1/2 cups milk
1 tsp. salt
1 tsp. baking powder
1 lb. grated cheddar
1/4 cup spinach flour
1 tbsp. chopped onion Seasoned salt (opt.)
Preheat oven to 350 degrees. Melt butter in 9 x 13 inch baking dish in oven. Remove dish. Beat eggs then add flour, milk, salt and baking powder. Mix well. Add cheese, spinach flour, onion and mix well. Spoon into dish and level off. Sprinkle with seasoned salt if desired. Bake 35 minutes at 350 degrees. Cool and cut into squares.”

“Spinach Feta Bread
3/4 cup spinach flour —
2-1/4 teaspoons yeast —
3 cups bread flour —
1/3 cup wheat bran —
1-1/2 tablespoons sugar —
1/2 tablespoon salt —
1/2 tablespoon nutmeg —
1/2 teaspoon black pepper —
3 tablespoons oil —
2 eggs —
1/3 cup feta cheese —
1/2 cup water
Bring all ingredients to room temperature and add to machine. Select white bread cycle.”

“Spinach Casserole
1 pint cottage cheese
4 eggs, beaten
3 tablespoons flour
1/4 lb. cheddar cheese cubed
1/2 cup spinach flour
3 – 4 tablespoons of butter dash of salt
Mix together cottage cheese, eggs and flour. Add cheese. Cut butter into pieces and combined with mixture. Add salt. Bake uncovered at 350 degrees for 1 hour.”

“Spinach and Mushroom Quiche
2 medium onions, white or yellow, chopped
1/2-1″ size 8 ounces mushrooms washed and sliced
1/2 to 2/3 cup spinach flour
2 or more cloves garlic, minced
3 or 4 eggs beaten with about
1/2 cup milk
1 cup grated mozzarella cheese
1 cup grated sharp cheddar cheese
1 nine-inch deep dish pie crust
1-2 tbs butter Herb for garnish and flavor, such as Rosemary, Summer Savory, Marjoram
Salt and pepper to taste.

Bake at 350 F for one hour or until no longer juicy inside. Melt the butter over medium heat, saute onions and add garlic in a skillet. When onions are translucent add the mushrooms and cook out the juice. Then add the spinach flour and extra milk if needed and mix together. Add your salt and pepper. Place the pie crust on a cookie sheet or something similar. Transfer vegetable mixture to the pie crust and spread evenly. Sprinkle the mozzarella cheese on top, then sprinkle on the cheddar cheese. Separately gently beat the eggs adding the milk. Salt and pepper can be added to the eggs, add the herb 1/2 tsp. Slowly pour the egg mixture over the cheese and veggies. Sometimes its too full so don’t use all the egg. Clean any spilled egg off the cookie sheet and put the quiche back on the pan, sprinkle with additional herbs. Place pan in the lower part of the oven for the first 30 minutes and then transfer to the upper half to finish baking.”

Oxygen

How much land do we need for agriculture? How much land do we have to put aside to feed the starving families of the planet?
In food production, the discarded waste is enough to feed many hungry mouths, but we’re conditioned to purchasing food products which are presented in specific ways, in specific packaging. It looks nice, therefore it’s healthy and tastes good. Of course we shouldn’t purchase bruised or rotting food, but over picking along the conveyor reduces the amount of food product that reaches the grocery store shelves. Mechanization to employ the growing number of humans on the planet. An ample harvest to feed the hungry. Over picking and fussing over the appearance of the product, has reduced the amount of produce that reaches the grocery store shelves. Trucking the product over long distances reduces the nutrient value of the food supply. The food is picked early, before it’s fully ripe.
Our restaurants discard plenty of food daily. The discarded waste fills our landfill sites and creates large garbage dumps. Food being constantly discarded and wasted. Perhaps we are growing too much food. Perhaps we are putting too much food on the dinner plate. Perhaps our appetites are too large and our eyes behold only the splendor of the product, displayed so nicely. The gourmet in us cries out for more. More food, more variety, more taste, more interest, more hungry mouths. The reality is, since so much food is discarded, starving families don’t have access to it. Tearing down the forest for agricultural land is not necessary. Tearing down the forest for development isn’t necessary either.
On a small plot of land at 100′ by 100′ a clever, qualified person, could produce enough food for themselves. A garden, a greenhouse, a hedge of berries, fruit trees and some livestock and there, on that neat little parcel, is your homestead. Municipal bylaws might prevent raising livestock within their limits, but trees and bushes, gardens and greenhouses are generally acceptable. There are also other cash crops such as herbs, spices and medicinal plants.
So what of the forest? That great blend of plant and animal life, left on it’s own, just to be wild. It takes 22 trees to produce enough oxygen for one person and one acre of forest to produce enough oxygen for 18 people. The earth and all of us, need the oxygen from the trees and plants to survive and planting your garden, with its luscious hedges and fruit bearing trees helps in oxygen production as well. They clean the air and help to reduce air pollution. Beneficial plants clean the air inside the house as well, reducing toxins.
So back to the forest. With development encroaching and urban sprawl sprawling, sometimes into agricultural land, reducing farmland and farming generally, building roads and shopping malls, the land becomes less and less available for anything but building. Farmland diminishes and traffic increases, bringing the ever growing consumer products to the various and growing numbers of retail shops. The land is plundered and the traffic increases. Roads and development, more people, less land for food production.
For the starving families in some countries, tearing down the forest for agricultural land is apparently an option. But the reality is, they don’t need that much land for farming, and the earth needs the forest for it’s own survival and for the survival of all of the land dwelling creatures on the planet. We can’t possibly plant enough trees on our property for the amount of oxygen that we need for our own survival. We need the forest and the vast tracks of wilderness for our survival. By putting less land into agriculture, there will be more room for the forest. There is no need whatsoever for more development, there is a need for more forest.
If each nation was required to have enough forest to produce oxygen for it’s own population, the problems of over development might cease. The wildlife withing the forest, protects the forest and is a necessary part of a healthy ecosystem.
Small plot farming is easier to manage, requires a very small amount of land, and, since no pesticides are needed, it does less environmental damage. Irrigation is at a minimum, so the water supply is not as severely affected. Organically grown crops, harvested when they are ripe, provide higher nutrient value. With good, nutritious food, people have a greater defense against disease and live a healthier life.

The 10 Best Plants to Grow Indoors

True Activist. Read More: http://www.trueactivist.com/10-best-plants-to-grow-indoors-for-air-purification/

“Most are naturally drawn to the outdoors for a period of quiet contemplation and/or a restful area to relax in. But often snowy weather, lack of time, or location can inhibit one’s time in the wilderness.

Thankfully, it is easier than ever to introduce flora into one’s home. Plants grown indoors have a variety of benefits. Not only are they the ultimate in functional decorating, but some well-placed greenery can brighten a space, purify the air, and also create a more relaxing, restful ambiance. Studies have also proven that bringing lush greenery indoors can help reduce stress levels, relieve tension, and even help one heal faster.

Reap the benefits nature can offer by adopting one (or more!) of the following plants into your home.

1. Aloe Plant
Not only is the aloe plant readily available to soothe sunburns, stings, or cuts, it can also detoxify the body and is great for purifying the air. Aloe can help clear the air of pollutants found in chemical cleaning products. An intriguing aspect, when the amount of harmful chemicals in the air become excessive, the plant’s leaves will display brown spots.

2. English Ivy
According to NASA, English Ivy is the number one houseplant to grow indoors due to its incredible air filtering abilities. It is the most effective plant when it comes to absorbing formaldehyde, and is even easy to grow. An adaptable plant, it can be hung and perched on the floor and prefers moderate temperatures and medium sunlight.

3. Rubber Tree
If your green thumb is less developed, the rubber tree may be for you. It easily grows in dim lighting and cooler climates. Plus, the low-maintenance plant is a powerful toxin eliminator and air purifier.

4. Snake Plant
A wonderful corner plant, the snake plant can thrive without much light or water. It’s also efficient at absorbing carbon dioxide and releases oxygen during the night (while most plants do during the day), therefore one in the bedroom may help you in experience better sleep.

5. Peace Lily
This beautiful flower is a wonderful low-maintenance plant to keep in the home. Peace lilies do well in shade and cooler temperatures, and they can reduce the levels of a number of toxins in the air.

6. Philodendron
The heart-shaped philodendron is a popular plant choice for indoor areas, as they’re easy to care for and can grow decorative vines. Similar to the English Ivy, they are particularly good at absorbing formaldehyde.

If properly cared for, they can last for many years and grow with your family. The philodendron prefers moderate water and some sunlight.

7. Bamboo Palm
An attractive and soothing plant, the bamboo palm also made NASA’s list of top-ten clean air plants with a purifying score of 8.4. The palm is also quite effective at clearing out benzene and trichloroethylene. Well watered and placed in shade or indirect sunlight, they’ll flourish and intensify the peace in your home.

8. Spider Plant
Spider plants are easy to grow and are a popular house plant for many. Not only are they decorative, but they’re also on NASA’s list of the best air-purifying plants. Effective at fighting off pollutants (including benzene, formaldehyde, carbon monoxide, and xylene), they’re a beautiful addition to any home seeking cleaner air.

9. Golden Pothos
The pothos is a simple -yet beautiful – plant which also made NASA’s list. It grows best in cool temperatures and in low levels of sunlight. Able to clear formaldehyde from the air, it’s a beneficial plant to have in your living room or as a hanging plant, as the leaves will grow down in cascading vines.

10. Red-Edged Dracaena
This vibrant plant can grow to be ceiling height (15 foot dracaenas are common), making it a great plant for decorating and filling up space. It’s beneficial for removing toxins, such as xylene, trichloroethylene, and formaldehyde from the air. It flourishes in sunlight and will be a welcome addition in your home.

Plants offer many amazing benefits; grown indoors, they’ll easily allow you to experience better health, create lush living quarters, and be content in a healthier atmosphere.”

By Products

The advantage of gardens and gardens with livestock is not only the obvious. Eating is a major part of production, but there are other worth while endevours that come from the by-product of these actions. Composting for soil, food for animals, hiding places for wildlife are some of the immediate gains. Dehydrated fruits, fruit leather, juice, jams and canned goods. Pies made from flour made from apples, other fruits, vegetables, even nuts. Flours can be made from most fruits and vegetables, so if you don’t have enough land for corn, or grain, you will still be able to make apple pie. Apple pie, from your own home grown apple tree, apple flour, and ice cream from the milk from you goat.
Sounds healthy, and wholesome and the reason so many migrants originally went to work on the family farm or homestead. Home grown, organic produce, all at your fingertips. All that’s required is time and know how. No waste, some effort, creativity and imagination, to put the whole lifestyle into a compact space of healthful living. As beautiful and productive as you can possibly make it. Your garden provides more for you than just what’s obvious at a glance.
Of course, your sheep droppings become manure for your plants and the by-product of your washed wool is lanolin. Lanolin to make creams and lotions for your skin. Lanolin to cure cracked and hardened skin. Lanolin, as an easy to come by, by-product of wool. It has healing ingredients for the skin, so lotions and creams help to soothe dry and sore skin. It only takes your knowledge and your time to prepare. Tinctures and tonics and tea. Herbs from your garden and tea from berries and flowers. The soothing teas of chamomille, mint, chrysanthemum and rose hip. Lovely to smell, delicious to drink and oh, so very good for you.
Sheep and goats with different kinds of wool, angora and cashmere to name a few.
Properly cared for, your animals are content.
Some of the by-product of corn is corn husk dolls, fencing, furniture and decorative items, such as picture frames and mats, and corn is such an easily renewable resource it only takes one more year to replenish. Corn for food and corn meal, it has value well beyond the dinner table.
For those making cheese, the nuts and berries and fresh herbs from your garden add a different taste and dimension to your platter. Milk for cheese, for yogurt, ice cream, butter and whipped cream. Your larder is full and your home smells divine. Flowers for perfume and aromatherapy. Essential oils for massage. Liqueur from the extra fruits, and your dinner table is complete.
This is the homestead, the family farm. It brings you afghans and crochet, woolens and leather. Bouquets of summer flowers and sweet honey if you have a hive. Feathers for crafts and for your down blankets.
The rat race for economic wealth is left behind in favor of the comfortable ease of your productive plot of land. Organic and nutritious this small, but vital property provides you with a rich array of bountiful goodness. Food, spices, clothing, bedding, furniture, perfume and lotions.
The homestead. How did we forget it?

How to Milk a Cow
Provide for your family’s milk, butter and cheese needs by adding a dairy cow to the farmstead.
By Rachael Brugger, Senior Associate Web Editor

“The family milk cow: It’s an iconic symbol of rural living, though many small-scale farms have veered away from raising a dairy cow for their family’s milk, butter and cheese needs. While adding a family dairy cow with its traditional twice-daily milkings to your farmstead will surely add another chore to your to-do list, it can be a great way to keep tabs on what’s in your kitchen’s dairy products and help you transition to a more sustainable, self-supporting lifestyle.

Getting Quality Milk
The first step to getting quality milk from your dairy cow is ensuring you feed it a nutritious DIET comprised of water, roughage and grain. Giving your cow enough clean water is of utmost importance, as milk is approximately 87 percent water. Allen Young, dairy specialist at the Utah State University Cooperative Extension, recommends providing up to 30 gallons of water per day and serving it at lukewarm temperatures if possible.

If you’re able to pasture, provide each dairy cow with 1 to 3 acres. Rid the pasture of poisonous plants and plants that will taint the milk, such as wild onions, advises Robby Dale Estes, assistant dairy manager at Eastern Kentucky University’s Stateland Dairy. In the event that you cannot pasture or winter climate requires you to provide feed, supply quality hay, like alfalfa or clover, as it can be stored longer than other roughages, like corn silage. A 1,000-pound cow will consume about 2 to 2½ pounds of hay daily, Young says, but this will not fulfill all its nutritional needs. Round out your cow’s diet with a 16- to 20-percent-protein grain. Your cow will need slightly less than 3 pounds of grain for each gallon of milk it produces daily.

Another key component in getting quality milk is making sure the cow is up-to-date on its vaccinations, such as tuberculosis and brucellosis. Talk with your veterinarian about what vaccinations are necessary and safe for milk cows. Finally, make sure all the supplies you are use during milking are clean. Use a plastic or stainless-steel bucket, Estes says, and sanitize it with bleach before each use.

Milking Instructions
While modern dairies, even those on a small scale, use milking machines, if you have one or two cows, you’ll likely stick to hand-milking. Follow these instructions to properly hand-milk your family dairy cow:

Milk Cow: Step 1
Tie the cow in a clean, dry, stress-free environment.
Milk Cow: Step 2
Before milking your cow, observe the udder and teats for any signs of mastitis, such as swollenness or fever. Mastitis is a disease in dairy cows that can be caused by a number of different pathogens and that can affect the production and quality of milk. Often mastitis symptoms aren’t readily apparent through visual or tactile observation, but it’s best practice to know what looks normal for your cow and what could be symptoms of disease.
Milk Cow: Step 3
Strip out each teat by performing three to four squirts each. (See steps 6 and 7 for proper technique.) Stripping allows you to remove dirt and bacteria from the teat as well look for signs of infection, such as clumps, clear milk and blood, any of which could indicate mastitis.
Milk Cow: Step 4
Apply a pre-milking disinfectant to the teats to help prevent mastitis. Leave the disinfectant on the teats for approximately 30 seconds. (There are different types of pre-milking disinfectants on the MARKET, so make sure to follow the manufacturer’s instructions for use.)
Milk Cow: Step 5
Wipe the pre-milking disinfectant off of each teat with a single-use towel.
Milk Cow: Step 6
Now you’re ready to begin milking. Properly hold the teat by wrapping your thumb and forefinger around the base of the teat. This captures the milk in the teat.
Milk Cow: Step 7
Loosen the grip of the finger and thumb, and gently squeeze to release the milk.
Milk Cow: Step 8
Repeat steps 6 and 7 on each teat. If there is no calf, milk until the udder is completely depleted of milk to prevent mastitis.
Milk Cow: Step 9
If the cow is feeding a calf, you can return the cow to pasture, as the calf will finish cleaning and disinfecting the teats. However, if your cow doesn’t have a calf, immediately apply a post-milking disinfectant to the teats. This solution performs a different function than the pre-milking disinfectant and each should be clearly labeled. Use of a post-milking disinfectant reduces the rate of mastitis by 50 percent, according to the National Mastitis Council. Follow manufacturer’s guidelines for use.
Milk Cow: Step 10
Leave the post-milking solution on the teats. Do not remove with a towel.

Raw Milk vs. Pasteurized Milk
One highly controversial topic surrounding milk is raw versus pasteurization.

“If you know your cow, it’s probably OK to drink its raw milk,” Estes says, as you know its health conditions, what vaccinations it’s received and the cleanliness of the equipment used during milking.

However, it’s advised that milk be pasteurized to remove any food-borne pathogens that might be present in the milk. Home-pasteurization kits are the preferred way to home-pasteurize your milk. You can also use materials you already have in your kitchen, such as a double-boiler system, to pasteurize on the stovetop, though you must take care to maintain milk temperature for a specific period of time. Here are two home-pasteurization methods OFFERED by the South Dakota State University Cooperative Extension Service.

Pasteurization Method 1: Batch Method

Prepare an ice-water bath for cooling.
Place raw milk in a double boiler. (Pasteurize 1 quart to 1 gallon milk at a time.)
Heat milk to 145 degrees F, and maintain temperature for 30 minutes. If the temperature falls BELOW 145 degrees F, restart the process.
Cool milk as quickly as possible by (a) cooling it to 40 degrees F within four hours in the ice-water bath or (b) cooling it to 70 degrees F within two hours in the ice-water bath and then continuing to cool it to 40 degrees F in the refrigerator within the next four hours.
Pasteurization Method 2: Continuous High-temperature Short-time Method

Prepare an ice-water bath for cooling.
Place raw milk in a double boiler. (Pasteurize 1 quart to 1 gallon milk at a time.)
Heat milk quickly until it reaches 165 degrees F and remove from heat source. As an alternative, heat milk quickly to 161 degrees F, maintain temperature for 15 seconds, and remove from heat source.
Cool milk as quickly as possible by (a) cooling it to 40 degrees F within four hours in the ice-water bath or (b) cooling it to 70 degrees F within two hours in the ice-water bath and then continuing to cool it to 40 degrees F in the refrigerator within the next four hours.”

The Perfumerie – Scent

The fragrant flowers are turning their nodding, colorful heads into seeds to scatter for next years seedlings. A well planned decision, well timed and well orchestrated. The fall, the harvesting of crops and the harvesting of seeds for next spring. A time to collect the berries, bring in the crops and to celebrate the abundance of the earth.
The obvious is the joy of cooking. New recipes, fresh produce, the taste of newly harvested fruits and vegetables. Your own garden an oasis of earthly delight, filled with the joy of your own labor and love of food. Your garden, be it a patch in your yard, a window box, or a collection of plants on your balcony, is ripe and ready .
The seeds that you’re able to harvest from your garden produce, will contribute to your plantings next spring.
Some will give up hundreds of seeds for you and for sharing. The seeds that you collect this fall will save you the time and expense of purchasing seeds next spring.
Your beautiful fragrant flowers, for perfumes and aromatherapy, will give you hundreds of seeds as well.
Your garden is a treasure.
Properly planted and maintained your garden sustains you with food, scent, decoration, privacy, relaxation and well being. Your garden is your own creation of sustainability and your own access to organic produce. It is your healthy choice to add organic vegetables, herbs, spices and fruit to your daily diet.
The scent of your beautiful flowers takes you into a profession of earthly delight. Perfumes, aromatherapy, massage. Awaken your senses to the fragrance of the planet. The smell of the ocean and the rain, the cut grass, the meadow, the fragrant breezes.

The delightful planet provides an array of product with various scents for perfumes, soaps, lotions and creams. Your casual plantings are more than food to you. They are also your fragrance, your home remedies and part of your prosperity. The beauty of flowers lifts our spirits and the fragrance has olfactory and some medicinal effects.

The beautiful, fragrant flowers soothe the senses, or stimulate the senses. Choose your preferences. The sense of smell helps us in many ways. Aromatherapy is a profession which investigates the nurturing effects of plants. Their healing effects help to relieve stress, depression, insomnia, it improves your sleep, improves mood, aids in relaxation, creates a sense of well-being and rejuvenates the spirit, to mention just a few.
Perfume and aromatherapy are occupations that come directly from scent and the fragrance of the pretty flowers has been a key factor in the production of these products. There are spices, trees, mosses and other earth scents.
Some plants are beneficial indoors because they clean the air and reduce air born toxins.

Your conversations turn to earthly delights. Your garden has become a more prominent focus. More than just a pastime or a passing glance, the garden adds more to your life than just an open space. It adds to your nutrients, your cleanliness, your personal fragrance, your well being and your happiness. Your garden is your meditative retreat, your constant calm, your uninterrupted quiet.
The busy insects, pollinating the flowers, taking the last of the sweet nectar for their own food source. The bees and butterflies, so intent and focused. The cross pollinization, from one flower to another will produce fruit from this plant. The essential insect, necessary in this chain of life.
Your garden, a sanctuary for you and for the earth as well.
In the fabric of life that the earth weaves, the garden plays an important role for the lower life forms. Insects abound and with them, comes the birds. A healthy environment in your own yard, producing food for you, the insects, the birds and perhaps some wildlife as well.

how to make essential oils by essential-oil-mama.com

Method #1
Place plant material into a crock pot filled with distilled water. Cook on low for 24 hours. Leave crock pot OPEN and allow it to sit for a week. Collect the oil off the surface of the water and put it into a dark, glass container. Cover with a piece of cloth and allow it to sit for a week to evaporate off any extra water. It will last for about 12 months.

Method #2
Place ground up plant material in a cotton or linen bag. Tie it shut and place it in a pot of distilled water. Bring water to a boil and simmer slowly for 24 hours. Collect the oil off the surface of the water (you may have to squeeze the bag) and put it into a dark, glass container. Cover with a piece of cloth and allow it to sit for a week to evaporate off any extra water. It will last for about 12 months.

Method #3
Half-fill a large glass bottle with olive oil (or almond, jojoba, or rapeseed). Cram as much plant material as possible into the bottle. Cap it and let it sit in a cool, dark place for 24 hours. Shake it. After three days strain it through cheese cloth and put liquid in a dark, glass container. (If scent is not strong enough add more plant material and repeat process.) It will last for about 6 months.

Method #4
Stir 1/2 ounce of plant material into 2 cups olive oil (or almond, jojoba, or rapeseed). Cook in crock pot on low for about 6 hours. Strain the mixture with unbleached cheese cloth and put liquid in a dark, glass container. It will last for about 6 months.

Method #5
Place 1 Tablespoon ground up plant material, 1/2 cup of olive oil (or almond, jojoba, or rapeseed), and 1/2 teaspoon of white vinegar into a small bottle (cap on). Put it in a warm place (sunny window) for three weeks. Shake it well twice a day. Strain the mixture with unbleached cheese cloth and put liquid in a dark, glass container. It will last for about 6 months.

Method #6
Soak plant material in a bottle of rubbing alcohol for two weeks (cap on). Pour it out into a wide container. Allow alcohol to evaporate. Collect the oil left in the container and put it into a dark, glass container. It will last for about 6 months. Please note that this method should NOT be consumed.

Have fun making your own essential oils!

Flowers

Bravo, brilliant mankind! You signed the contract with this great planet and the Earth provides for you. In our thounsands of years of human history, the human has turned to this awesome planet for life itself. For the nurturing properties that the Earth provides. Food, medicine, recreation. The Earth provides it all, to the almighty human and the Earth sustains us with plenty!
What about the pretty flowers? They’re for you, brilliant mankind. The flowers are for you. They’re not “out there”. Out in nature, out of doors. Out there for the animals. They’re for you, brilliant mankind. Bring them in!
The beauty of flowers lifts our spirits and the fragrance has olfactory and some medicinal effects.
So many professions and occupations come directly for the produce of the Earth. The Florist, Aromatherapy, Horticulture, Arborist, Botanist, Perfumerie and Herbology.
Have joy, great human, the beautiful, fragrant flowers soothe the senses, or stimulate the senses. Choose your preferences. The sense of smell helps us in many ways. Perfume and aromatherapy are occupations that come directly from scent and the fragrance of the pretty flowers has been a key factor in the production of these products. There are spices and other earth scents as well.
Some plants are beneficial indoors because they clean the air and reduce airborn toxins. For example, Spider plants absorb carbon monoxide, toxins and formaldehyde; Bamboo Palm removes formaldahyde and is a natural humidifier; Snake Plant removes nitrogen, oxides and formaldahyde; Areca Palm is an air purifying plant for general cleanliness; Peace Lily cleans the air and rids it of molds, spores, formaldahyde and trichloroethylene and the Gerbera Daisy removes benzene and improves sleep by reducing carbon dioxide and increasing oxygen.
Other plants are beneficial because they have a nurturing effect . Aromatherapy is a profession which investigates the nuturing effects of plants. The healing effects of plants helps to releive stess, depression, insomnia, it improves your sleep, improves mood, aids in relaxation, creates a sense of well-being and rejuvenates the spirit, to mention just a few.
If you are interested in making your own perfumes and essential oils, visit:www.flowers.org.uk/flowers/flowers-by-scent, for a more complete listing of the uses of plants for fragrance and aromatherapy
An example of the website is listed below.
Flowers can classified into catagories according to their scent. ie:
“citrus – these scents rejuvenate your spirits and lift your mood. Try Mimosa, Wax Flower, Orange Blossom and Eucharis.
Spicey – provides a warm and comforting atmosphere. Put them in your living room or sun room. They are Chrysanthamum, Florist’s Broom, Hipericum, Pink Dianthus and Stock.
Florals for the kitchen = Carnations, Freesia, Hyacinth, Lilac, Lily of the Valley, Rose.
Exotics have heavy scents which are good in the bathroom. Try Gardenia, Oriental Lily, Narcisus, Stephanotis and Tuberose.
Aromatic – these promote good health and well being. Lavender promotes a good nights sleep, Eucalyptus, Grape Hyacinth, Rosemary and Marjoram.”

From these plants, which many enjoy, also comes an array of other by products for personal use. Flowers scent lotions, creams, soaps and perfumes.

Many perfumes are made from flowers and you, you awesome human, can make your own!
The essential oils, easily captured with a perfume still, provide beautiful fragrance. There are also ways to make perfumes without a still. You can capture your own essential oils from flowers, or purchase them at stores selling aromatherapry products. If making fragrance interests you, there are websites to investigate which will give you instructions on how to make perfume.
A good blog to read with directions on how to make perfumes is at http://www.make-fragrances.blogspot.ca
Choose flowers with a strong scent. These produce a stronger smelling essential oil. If the scent is too faint, it won’t be as fragrant.
Some of the stronger smelling flowers which are good for perfumes are rose, lilies, violets, jasmine, plumeria and orange blossoms.
Your call to action. Share this blog. Enjoy the flowers of the Earth. Their beauty will give you joy.
The flower catalogues are now out. visit http://www.brecksbulbs.com for perennial bulbs.
written by: Louise Hayes
April 12, 2013

This excerpt on how to make perfume is taken directly from http://www.instructables.com

Step 1: What you need:

Ingredients:

Vodka (the higher percentage alcohol the better) or Everclear if you can get it
Essential oils*, fragrance oils**, infused oils, even flavour*** extracts (make sure it’s pure) such as vanilla extract
distilled or spring water
glycerine (this can be found in pharmacies)
Other stuff

pretty glass bottles to put the finished product in, preferably coloured glass, reuse bottles or find them at the dollar STORE.
glass jar for mixing fragrance in
measuring cup/spoons
a dropper if you have one
funnel
aluminum foil or wrapping paper if you are using clear glass bottles
a pencil and paper for jotting down your recipe
a discerning nose is helpful
*You can also make your own perfume oil Be a Romantic Scientist: Distill your own perfume oil.

**Fragrance oils are synthetic and are less expensive than essential oils.

***Quite a few perfumes use food flavours in them, so extracts are an easy way of incorporating them into your own creations.

Step 2: Preparing bottles

Sterilize the bottles and jars in the dish washer, especially if you are reusing bottles. They need to be clean and sterile.

Step 3: Add the alcohol

Measure 1/4 cup of vodka/Everclear and pour into jar.

Step 4: A note about scents

I’ve included a few words about scents, if you want to launch right into concocting your perfume skip ahead to the next step.

Notes:
In perfumes the fragrance can be divided into three different notes depending on when they arise.

Top note: The initial scent when you put the perfume on, then disappears, they include; lemon, orange, grapefruit, lime, bergamot, spearmint, peppermint and others.

Middle note: This scent appears just after the top note disappears. Scents like; coriander, palmarosa, marjoram, basil, rosemary, rose geranium, pettitgrain, lavender and others.

Base note: This appears after the middle note and is the base of the perfume, they include; patchouli, vetiver, frankincense, cedarwood, sandalwood and others.

When you are mixing your perfume start by adding your base notes, then middle then your top notes.

Families:
Scents can be divided into different families such as floral, oriental, woody and fresh (such as citrus, etc) See wheel BELOW. This is lovely but why do we need to know this? When you are mixing your perfume,adding scents from neighboring families creates harmony in you perfume.

Brand name perfume/cologne
There is a website which identifies the different components of brand name fragrances, so if you would like make an imitation of your favorite perfume/cologne check it out; basenotes Fragrance directory

For example:
Obsession Fragrance Notes

Top Notes
Mandarin, Bergamot, Jasmine, Rose, Orange Blossoms.
Middle Notes
Coriander, Tagete, Armoise.
Base Notes
Amber, Oakmoss.
Some of these scents may be a bit hard to find. (?armoise)

Aromatherapy
Aromatherapy involves using scents to affect mood and well being, if you would like to consider this when blending your fragrance, check out Aromatherapy for Emotional Well-Being

Men’s Cologne
Guys, don’t feel left out, try scents from the woody or fresh families to make a nice manly cologne.

Step 5: Add you scents

This is where the magic begins…

Add approximately 25 drops of essential/fragrance oil.

Take one scent ;
add a few drops
swirl
smell
add more or continue on
write down the oil and number of drops
Take the next scent and repeat as above until you have added the approximate number of drops. Feel FREE to add more or less to create the desired fragrance.

If you are just starting out and don’t know which scents to try. You can divided the alcohol into smaller volumes and try different combination, experiment, be creative, have fun with it.

Step 6: Let it age

Once you are happy with the fragrance that you’ve created it is time to let it age. Place it in a cool dark location for a minimum of 48 hours, up to a month.

Aging your fragrance allows the scents to mingle, and also become stronger. Once you have aged your fragrance for the desired length of time, smell it again, the mingling may have changed the overall scent, so feel FREE to add a few more drops of scent to tweak it (don’t forget you will need to age it again, if more scent was added).

Step 7: Add water and glycerine

Now that the fragrance is ready, it needs to be diluted.

Add 2 tablespoons of distilled/spring water. If you are making a perfume spray, add more water.
Add approximately 5 drops of glycerine, this helps preserve the fragrance.
finished.jpg

Step 8
Pour the perfume into your bottle, use a funnel if you need to. If you are using clear bottles, you will need to cover them with aluminum foil or wrapping paper (your fragrance needs to be protected from the light or it will go off).
Add a label, decorate it, give it a fancy name and be happy that you saved a lot of money!

The Desparation

Barren Ground Caribou
Cast your eyes upon the wilds of the great land. The wilderness stretches out before you and you are saved. The new land, freshly washed of glacier ice and snow reveals the tundra and the life within. Brave hunters, your lives await you there. Up, way up, above the treeline into the Arctic.
Cast your eyes upon the land and view the newness of the Earth. Your lives await you here, almighty human, the brave explorer, the clever hunter. The wild beasts roam and in your view is the vast herd you’ve been searching for.
Caribou!
Here in the far north is a large migrating herd of caribou. The home of the barren ground caribou as they move across the northern plains of the North West Territories. A way of life for nomadic peoples as they follow the herds for food and clothing. A lifeline, a support, a tradition. Beware, almighty human, the world changes.

Click to access 2011-2015_Barren-ground_Caribou_Management_Strategy.pdf

The barren ground caribou is in decline. It’s once magnificent numbers in the hundreds of thousands of animals is now declining and the great herds are vanishing. A way of life vanishes with them. Gone is the migrating hunter, who’s dependency upon the caribou sustained them in food and clothing. Gone is the sport hunter and with the loss of the wild herds eco-tourism vanishes as well.
Hail bravehearts to the call of the wild.
The exploitation of the far north is a blight upon us. Over harvesting of a national treasure affects our cultural identity. As an environmentalist and a conservationist, the predation of the wild is a long standing concern. Hardship for the people, hardship for the wildlife and loss of culture, a food source, a tourist delight and a way of life.
The sustainability of the land appears consistent. The food source for the animals themselves seems stable. Over hunting is identified as a factor in the rapid decline and the dwindling numbers of caribou is a threat to the sustainability of the wild.
Eager hunters, your bellies are full and hunting of the magnificent wild is no more.
The lands set aside for wildlife habitat is immense in Canada, but still, the plunder increases. The far north, the tundra, uncultivated, unproductive land, whose resource value is low, but for the wildlife that resides there, it sustains them. Specially adapted animals, whose lives have supported the indigenous peoples of northern Canada for centuries. To loose the herds of the wild is to loose our national, cultural identity. The migration of the early peoples, the fur trade, the choice to inhabit the north. The integrity of the wild is essential to us.
Hail mankind. The world is yours, to protect or discard, choose wisely.
written by Dr. Louise Hayes

The Ross Sea

Rejoice in life everlasting, in a world of beauty and adventure. In a world of pristine places, enchanting beauty, thrilling adventure.
Hail mankind for being the glorious perceivers of it all.
To venture into the great wild, to swim and play in the clear, clean waters. To feast on the bountiful harvest and to reap the rewards of the great planet.
Hail mankind, for achieving your duty to yourselves. All aptitudes are praised, all are accepted, all are achieved. Your duty to yourselves is accomplished. The world has quieted its throngs of birds and massive migration of wildlife. The quiet is upon us and the tranquil waters soothe the soul.
Peace. Peace to you almighty man. Rest your weary head. So much to do, so much to see, so much to accomplish. One day, only this day, but it is the only day.
Soon mankind, the great planet will concede.
Gone will be the sound of the nesting birds, gone will be the seafaring life, gone will be the catch of the day, the pride of the mariner, the joy of the ocean festivals. Gone will be the harvest from the sea, the way of life, the nets cast into the seas and filled with food. Gone will be the fisheries and the awe inspired by the interplay of aquatic life. The varieties that intrigue us and the nourishment that sustains us.
Throughout our histories the sea has always provided. The catch of the day has always been on our menus and we have always relied on the ocean to provide. Almighty man, the weary wildlife can sustain us no more. The plunder is too great and there are too many to feed.
Awesome human, the last refuge of the great ocean is too fragile for your needs.

http://www.lastocean.org/Ross-Sea/Last-Ocean-New-Zealand–__I.103

The call to the great wild has always been a bold and courageous endeavor for the human. Fraught with dangers, roaring rivers, waterfalls, blistering heat, freezing temperatures, predators, cliffs, injury, hunger. Yet the pristine wilderness lures us with adventure. The call to the wild is a call of emotion. The wild! It`s for your soul, for your heart and for your mind. It temps us with it`s imagination, it`s unknown perils, it challenges, it`s adventure. It calls us still.
It calls us to paint the great landscape and whatever dwells within. It calls us to roam the hillsides and test our athletic strengths and it call us to compassion, to nurture and care. To see the world from the eyes of the creator. All of this for you, blessed human, nurture and care.

http://en.wikipedia.org/wiki/Ross_Sea

No plunder, no greed, only the moral man, the blessed human with contract in hand.
Save us, almighty human, sighs the great planet. Plunder no more.
The wild species only produce to their food source. As their food source declines, they also decline. The food chain is interrupted. No food for the hungry, no rest for the weary, your nets will be empty, the love song will end and they will reproduce no more.
Hail, to you almighty human, with contract in hand, to end it all or to save it all, rejoice and be happy, oh great human, for life never ending and for prosperity to all.

Written by Dr. Louise Hayes

This excerpt is taken from the post :Sea Water Health Benefits – YouQueen
youqueen.com/life/health/sea-water-health-benefits/

Health benefits of the sea

“In order to understand the therapeutic virtues of the sea water, we will start with the following two facts:
The medicinal use of sea water dates all the way back to 4th century B.C. when Hippocrates first used the word “thalassotherapy”.
This word comes from the Greek thalassa, meaning water, and therapia, meaning to cure. Known also as the father of modern medicine, Hippocrates was the first to use sea water for healing purposes.
Seawater contains the same 84 vital elements found also in the human body. These elements include vitamins, mineral salts, trace elements and amino acids. But sea water is also rich in living microorganisms that produce beneficial antibiotic, antimicrobial and antibacterial substances.
Human beings have the natural ability to easily assimilate all these elements, for our bodies’ mineral constitution, as mentioned above, is very similar to that of the sea water. In fact, sea water contains almost the same concentration of minerals and trace elements as the human blood plasma.

Sea Water Skin Benefits

It is well known that spas all over the world use sea salt in their beauty and massage treatments. Why?
The salt contained in the sea water helps remove toxins from the skin and acts as a natural exfoliator – it removes dead cells and encourages the production of the new ones.
Sea water replenishes our skin with minerals. Magnesium in particular improves its hydration, as well as its overall appearance.
One of the most important sea water health benefits lies in its ability to heal damaged and irritated skin.
Sea water can reduce inflammation and help cure many skin disorders such as atopic dermatitis, rosacea, psoriasis and eczema.
It has great antiseptic properties, very useful in healing minor wounds, cuts, rashes and abrasions – salt and potassium chloride seem to be majorly responsible for these beneficial, mending effects.
All in all, sea water greatly improves skin texture, increases its elasticity and alleviates and heals many skin discomforts.

Sea Water and the Immune System

Swimming in the sea water can greatly contribute to our overall health.
A study has shown that sea water-grown cherry tomatoes have higher amounts of antioxidants than those grown using fresh water. The study has further found that these tomatoes can improve the body’s defenses against heart disease and cancer. But this is not all!
Being so rich in many vital elements, sea water has the ability to activate the body’s healing mechanism and boost the immune system. It opens skin pores, allowing them to absorb sea minerals, while helping them expel harmful toxins, responsible for numerous diseases.
It also increases the level of oxygen in our bloodstream, and thereby the amount of beneficial elements needed by the blood to fight off free radicals.
Sea air and sea mist are full of negatively charged hydrogen ions, which are powerful antioxidants. Inhaling sea mist can therefore improve the immune system and enhance the overall health of every cell and organ in our body.
The iodine contained in sea water supports our immune system function and boosts the thyroid activity. Being a great natural antiseptic, it also considerably increases our body’s ability to fight infections and kill parasites, bacteria and fungus.
Two more benefits:
Sea water improves blood circulation, due to its high concentration of minerals.
In fact, thalassotherapy increases blood circulation by replenishing our body with essential minerals, which have been depleted due to different internal and external factors.
Sea water has also the ability to relieve cold and flu symptoms, as well as to cure bronchitis and sinusitis. Inhaling sodium chloride, or salt from sea water, helps loosen mucus and treat pulmonary problems.
Sea Water can Promote Psychological and Emotional Well-being
woman resting on the beach
Reducing stress and healing the mind is however one the greatest sea water health benefits.
Sea water and sun work in synergy to treat many emotional disorders, such as depression, nervousness, anxiety, apathy and many others.
Magnesium, lithium and bromine contained in sea water are exceptional calming elements, which have the ability to stabilize and maintain proper serotonin, melatonin and tryptamine levels in the brain.
Lithium, for example, is a medication that is often used to treat many psychological problems, and especially the bipolar disorder.
The high content of magnesium in the sea water can efficiently help reduce stress, relax muscles and nerves, and induce calmness. In fact, minerals contained in the sea water are in some way natural hypnotics that promote good quality sleep and help cure insomnia.
In conclusion, sea water is an excellent treatment for many nervous problems and it can considerably increase the sense of well-being and relaxation.”

Fishing

Cast your nets into the seas and prepare for the harvest that mankind has consumed for thousands of years. Fish. Fish a plenty from the great store of the waters, direct to your platters. A grocer, a farmer, a store of great variety, of fish and ocean dwellers, that serve as your dinner, your lunch, your breakfast, your snacks.
Cast your line into the water with baited hook and wait for the unsuspecting prey to catch your lure. Cunning and careful, not to divulge yourself, so that the wary prey will not suspect your presence and a trap. Fishing, for sport, for markets, but always for dinner, the catch of the day is your daily choice. All over the world, the waters feed the hungry. A seemingly endless supply of food.

http://www.overfishing.org will it last forever?

The trawlers raise anchor and set sail. The consumer lines the ailes in the grocery store, waiting for the verdict of today’s perils. A stormy sea, turbulent waters, murky depths and dark, brown waters. The nets were cast and the catch is there, but sparse today, as fishing for the multi-millions, the billions is an exertion for fishermen and oceans alike. The markets are waiting, the consumer still hungry, their bellies empty and their wallets ready. There are markets galore, and wealth to purchase, but the vanishing species determines the day. Not that fish today. Last seen, a year ago, and still that product evades us. Well, something else then.
Still the smiles as the purchase is made, not their favorite, but a food source still. Some spices and some creative cooking will prevail.
But what of the species that vanished. How far off shore to find it?
The fishermen traveled throughout the usual territory, but to no avail. Where did they go? There are only seven billion of us feeding from the oceans. Did we eat it all?

http://ocean.nationalgeographic.com/ocean/critical-issues-overfishing/ overfishing of the worlds oceans

The demands upon the oceans are exhaustive. Another net thrown in to sea. Another chance of pay and prosperity. Lines go out, a sportsman’s day. A fun and thrilling adventure, to fish the oceans and catch that handsome, mighty prey.
The fun, the daring, the challenge, the adventure and then, of course, the delicacy, served to you, for dinner.
For thousands of years, mankind has fished and loved the waters that serve up so much delight. A wonderful day, a wonderful life, to fill you larder from the grocery store of the sea.
Countless recipes, countless cooks, endless lines and nets and traps and variety. Cookbooks and chefs, diners and beachcombers, all of us, all the world, fishing the oceans for food.
Will it last forever?
The oil spills contaminate the water. Pollution and waste drift throughout the sea. Fish consume indigestible product and their breeding grounds are lost to development.
We love the sea. We love the beaches. We play and rest and nourish ourselves by the ocean waters. We look for shells and play in the sand, on the water, in the water, the waves, so much fun and so much life. The waters give us food, play, sport, relaxation, holidays, work and pay. The oceans, so much to live for, our dependency and our nourishment. Survival?

written by Dr. Louise Hayes

The following excerpt is taken from the post The Health Benefits of Going to the Beach and Sea Water …
hubsy.hubpages.com

“Seaweed and Sea Food

Seaweed is one of the most revolutionary and extraordinary natural health agents of all time. Especially according to recent studies conducted by Dr. Haengwoo Lee, a biochemist now living in Seattle Washington, the BENEFITS of seaweed are staggering. Sea food, such as crabs, oysters, lobsters, and salmon, while being delicious also are wonderful for you brain and heart.

Seaweed contains an anti-oxidant which is up to 100 times more effective than the traditional antioxidants Vitamins C and E. This “super-antioxidant” has wondrous health BENEFITS. Studies show that taking a seaweed supplement for only six weeks can: reduce LDL (bad) cholesterol while increase HDL (good) cholesterol, increase elasticity and openness of arteries, improve memory, boost circulation, enhance mental sharpness, and even help you sleep better. It would take me ten million years to explain and type out the bio and chemistry behind this, so if you would like to read it for yourself, click here.
Seafood, especially salmon, tuna, and catfish, contain Omega 3 fatty acids. Normally our bodies get bombarded by Omega 6 fatty acids, these fats are found usually in chips or other packaged products. However, over seventy percent of humans lack omega 3 fatty acids because they are so hard to find. Among the few foods that have omega 3s besides seafood are nuts and avocados. But fish and fish oil is undoubtedly the most plentiful supply of these healthy fats. Omega 3 not only regulates your triglycerides in the blood, but also reduces blood clotting, inflammation, risk of heart disease, risk of stroke, and is vital in the production of brain and eye tissue. So important in fact that it is often added to baby formula. I’m not telling you to go ahead and eat the fish you see in the ocean because that would be highly disturbing and extremely repulsive, but around beaches, there are always seafood buffets and restaurants. So after your day of spa treatments at the beach, get some of the other BENEFITS from the ocean while also filling up your belly. Same goes for the seaweed, go have some sushi!
I hope this hub has been helpful to you guys. Also, I just wanted to mention, don’t forget to moisturize when you get home from the beach. Although the sand and water are good for your, salt can also be drying, so after a day at the beach spa, take a shower, and put on some lotion.

The Fishing Hole

Food. Fill your stomachs and ease the pangs of poverty. Cast your nets and fill your boats with the precious catch of the day.
For thousands of years the oceans have filled our plates with free food, a commodity of substance and wealth from the planet. The nets cast into the seas, to draw the needed food source from its home in the high water. The oceans provide and the human soars with the advantage of free food for the hungry. No starvation, no poverty. The seas give up their glorious catch and the evils of hunger subside.
An expectation of success fills our minds. The ocean has always provided for us, this is our right and our lifestyle. Our livelihood and our culture. Many nations survive from the oceans and the plunder of the deep waters reduces the catch to a fragment of what it once was. The crisis for the oceans rises and the plight of the wildlife within it, screams for the efforts of conservationist around the world. Oil spills, contamination, pollutants, over fishing. The perils of the oceans calls to us as the human mind reels in the wake of yet another catastrophe that leaves our planet dead.

http://www.youtube.com/watch?v=VxacxShp3LY overfishing – the consequences.

The rights to fish the oceans have been undenied since mankind cast his nets and lines into the sea and returned triumphant with yet another tasty meal. So easy, so little effort, a hook, a line and bait and then to the fishing hole. Young and old remember their days, drifting in easy summer weather, with baited hook and happy smiles, as the waters reveal a dinner or two, to the patient fisherman.

http://www.youtube.com/watch?v=bDAC33InIHs ending overfishing

Fishing the deep has been an easy joy for us. The lakes and oceans produce an amazing number of fish and other water inhabitants. Crustaceans and eels, fish and whale, shellfish and turtles. The water is fun and filled with life. For a day at the beach and a day on the water nurture us with sun and summer care. The carefree days of endless sunshine, the powerful waves as they crest and splash and entice us into the water for summer play. The life and the living that the oceans bring us, not only back from the brink of starvation, but to a new purpose in sport, leisure, games and holidaying. The oceans and lakes give us undeniable joy.
Bountiful great waters, our cups overflow with gladness, for the discovery of the mysteries of the deep. Ocean songs and ocean conquest, ships and adventure, the great seas call to all of us as sailors and fishermen and the marvel of our days on the decks of sailboats, casting our lines and unfurling the sails, gives us freedom and the thrill of adventure.
Four hundred years ago, at the dawn of European time in Canada, came an expedition to the coast of Canada, to fish the great waters of the grand banks of Newfoundland.  The fishing was superb!  Cast your nets and take home a catch of fishes to save the starving peasants back home.  Cast your nets and be saved.  The catch is your income, your food source, your work and your daily bread. The fishing was superb and from this came the endless voyages of fishermen bound for a harvest of ocean gold.  Food!  Made from the planet, where no one shall starve.
7 billion.
To traverse the great Atlantic ocean in search of a food source out fished in Europe, was the means to an end of hunger and poverty.  400  years ago the population of Europe was substantially smaller, but the need to traverse the ocean for food was already a pressing concern.  Feed the hungry.  The ocean is called upon to provide.  Fishes for the ever climbing hungry of the world.  Food.
Still the demand is upon the ocean, to fill the needs of the hungry as our population climbs and soars. Still, the ocean, with it’s free and bountiful harvest of fish. Still the human calls to the planet, feed us!
Written by Dr. Louise Hayes

Overfishing

Overfishing | Greenpeace International
http://www.greenpeace.org › Home › What we do › Oceans › Fit for the future
For our children to have future income, food and pleasure we need healthy oceans and a healthy fishing industry. We need to create ocean sanctuaries to …

“There’s enough on this planet for everyone’s needs but not for everyone’s greed” – Mahatma Gandhi
Illegal Pacific Tuna Transhipment. 11/14/2012 © Alex Hofford / Greenpeace

For our children to have future INCOME, food and pleasure we need healthy oceans and a healthy fishing industry. We need to create ocean sanctuaries to improve the state of our oceans and our fish populations. We need to vastly improve the way we fish, so it is not wasteful and damaging, but first we urgently need to stop taking fish faster than our oceans can replenish. It’s really simple housekeeping.

Caught Tuna in the Indian Ocean. 04/15/2013 © Jiri Rezac / Greenpeace

But common sense is not working at the moment. There are too many boats, chasing fewer and fewer fish; too much PROFIT and not enough common sense, with business interests overriding scientific expertise and reason.

Here are some facts and figures that may shock you:

63 percent of global fish stocks are now considered overfished. 40,000 JOBS were lost with the collapse of just one overfished cod population
Fishing fleets are heading to new waters because they have exhausted their old hunting grounds
The fishing industry now has vessels that can go further, stay longer and catch more, easily out-fishing nature’s ability to replenish fish. Massive ships using state-of-the-art fish-finding sonar can pinpoint schools of fish quickly and accurately. Some vessels are fitted out as giant floating factories – containing fish processing and packing plants, huge freezing systems, and powerful engines to drag enormous fishing gear through the ocean.

Purse Seiner Fishing in the Indian Ocean. 04/15/2013 © Jiri Rezac / Greenpeace

There are some super-sized tuna fishing vessels that can catch up to 3,000 tonnes of fish in just one trip – more than some countries can catch in a year. The largest factory trawler – 144-metre-long Annelies Ilena (EX Atlantic Dawn) – can carry 7,000 tonnes of processed fish in its freezers.

Scientists are warning that this grossly unsustainable approach to fishing is resulting in profound and possibly permanent changes in our oceans. Healthy oceans have a healthy balance of different species, from the plankton and krill that are the base of the food chain for many ocean species, to the top predator fish – each has a part to play to keep the oceans productive.

Unidentified Bait Fish. 10/07/2008 © Greenpeace / Paul Hilton

Populations of top predators are disappearing at a frightening rate:

We have lost 99 percent of European eels, and 95 percent of Southern bluefin and Pacific bluefin tunas.
Salmon have disappeared from many rivers on both side of the Atlantic, and appear on many national and regional threatened species lists.
An increasing number of sharks and rays appear on the IUCN Red List of Threatened Species each year.
About 80 percent of all the top predatory fish have gone from coastal areas of the North Pacific and North Atlantic.
As these important fish are lost they are replaced by smaller, faster-growing species like plankton-feeding fish and shellfish, leading to potentially irreversible shifts in entire ocean ecosystems.

The changes are no laughing matter – and many experts who warn that the jellyfish recipes from Steven Appleby and Pete Bishop’s cartoon may well become a reality this century unless we fundamentally change the way we treat our oceans.

Thanksgiving

This weekend is the celebration of all of our harvest. A happy time, a prosperous time and a time of thanksgiving. Thank you for the gifts of food, for the SHARING and for the discovery of the new world. Thank you for peace among us, for family and for friends. Thank you for the harvest, for the good earth and for the land to call home.
This is a time of joy in our land, a time of feasting, to overcome the shadow of dark starvation, of poverty and of loss. The toil of the land produces plenty and the harvest yields another season of healthy wealth. Another season of joy as our larders fill with the crops, put down from this years bountiful growth. We are the lucky ones to live our lives in a land so abundant.
The catch of the day lies just off shore. The fishing vessels from far off places come to our coastlines to cast their nets. The hungry from their own nations call to be appeased. Their fishermen travel long distances to find a place where they can catch fish. The times are the 1600’s and the new world is attracting settlers, merchants and fishermen from Europe.

The newly found earth sighs as it gives up its harvest to the grateful pilgrims. They have escaped to a life of prosperity and health. The soil is nutritious the yield is high enough. No more the starving plight of impoverished families. Famine or pestilence has been left behind. The new world is a blessing to them and the friendly natives do them no harm.
A community of sharing unfolds as the blessing of food is gratefully accepted and peace among us is the order of the day. Peace to all of us, who have been so fortunate as to travel to this great land. To meet the people who now live close by, who share the land, the wealth of the land and the bountiful harvest.
Praises to the great Earth for the plentiful food. Praises to the almighty human for compassion and sharing. No starvation in this land and the food itself gives time for other pursuits.

Congratulations to you for your great gardens, may they be big or small.

CANNING AND PRESERVES

The following excerpt is taken from http://www.canning-food-recipes.com

Canning Basics for Preserving Food

“What does canning do?

Canning is an important, safe method for preserving food if practiced properly. The canning process involves placing foods in jars or similar containers and heating them to a temperature that destroys micro-organisms that cause food to spoil. During this heating process air is driven out of the jar and as it cools a vacuum seal is formed. This vacuum seal prevents air from getting back into the product bringing with it contaminating micro-organisms.

Safe Canning Methods

There are two safe ways of processing food, the boiling water bath method and the pressure canner method:
The boiling water bath method is safe for tomatoes, fruits, jams, jellies, pickles and other preserves. In this method, jars of food are heated completely covered with boiling water (212°F at sea level) and cooked for a specified amount of time
Pressure canning is the only safe method of preserving vegetables, meats, poultry and seafood. Jars of food are placed in 2 to 3 inches of water in a special pressure cooker which is heated to a temperature of at least 240° F. This temperature can only be reached using the pressure method. A microorganism called Clostridium botulinum is the main reason why pressure processing is necessary. Though the bacterial cells are killed at boiling temperatures, they can form spores that can withstand these temperatures. The spores grow well in low acid foods, in the absence of air, such as in canned low acidic foods like meats and vegetables. When the spores begin to grow, they produce the deadly botulinum toxins(poisons).

The only way to destroy these spores is by pressure cooking the food at a temperature of 240°F, or above, for a specified amount of time depending on the type of food and altitude. Foods that are low acid have a pH of more than 4.6 and because of the danger of botulism, they must be prepared in a pressure canner.
The low acidic foods include:
meats
seafood
poultry
dairy products
all vegetables
High acid foods have a pH of 4.6 or less and contain enough acid so that the Clostridium botulinum spores can not grow and produce their deadly toxin. High acidic foods can be safely canned using the boiling water bath method.
The high acidic foods include:
fruits
properly pickled vegetables
Certain foods like, tomatoes and figs, that have a pH value close to 4.6 need to have acid added to them in order to use the water bath method. This is accomplished by adding lemon juice of citric acid.”

Canning Fruit

Pressure Canning Fruit & Water Bath Canning

Equipment Preparation

Wash and assemble canning equipment, utensils and containers. Make sure you have everything that you need before you start fruit preparation. Once you begin the canning process you need to work as quickly as possible without delays.

Ball Canning Jars

Use authentic Mason or Ball canner jars. Examine and discard those with nicks, cracks and rough edges. These defects will not permit an air-tight seal. All jars should be washed in hot soapy water, rinsed well and then kept hot. This can be done in a dishwasher or by placing the jars in the water that is heating in your canner. The jars need to be kept hot to prevent breakage when they are filled with a hot product and placed in the kettle for processing.

Jars that will be filled with food and processed for less than 10 minutes in a boiling water bath canner need to be sterilized by boiling in water for 10 minutes. NOTE: If you are at an altitude of 1000 feet or more, boil an additional minute for each additional 1000 feet of altitude. (i.e.) 5000 feet=5 minutes longer.

Fruit Preparation

Gather fruit and vegetables early in the morning when they are at their peak of quality. Do not use over-ripe products. Gather or purchase only as much as you can prepare within 2 or 3 hours.

Wash products by either quick soaking and/or rinsing making sure to remove all dirt and sand including any chemicals that may be present. Dirt contains some of the bacteria that are hardest to kill. The cleaner the raw foods, the more effective the preserving process. Do not can decayed or damaged fruit. Do not let the food soak; it will lose flavor and NUTRIENTS.

Water Bath Canners

Fill the kettle with the appropriate amount of hot water and begin heating it on the range. The water bath requires 1 to 2 inches of water above the tops of jars. This can be difficult to determine before the filled jars are in place but after a batch or two you will learn how much water you you have to add. It is always a good idea to have an extra small pot of water heating just in case.

packing ball canning jars

Packing Jars

Raw Pack (Cold Pack)

Pack raw fruit into jars and cover with boiling hot sugar syrup, juice or water. It is necessary to leave a head space between the lid and the top of food or liquid. This space is needed for the bubbling of liquidshead space and fruit expansion. If the jars are filled too full the contents may overflow during processing. The amount of head space is usually between 1/8 and 1/2 inch. Check the individual recipe for the exact amount of head space.

Hot Pack

Heat fruit in syrup, in water or over steam before packing. Fruits with a high juice content and tomatoes can be pre-heated without adding liquid and then packed in the juice that cooks out.

To Fill Jars

Pack each jar to within 1/4 inch of top or as specified in individual recipe. For non-liquid foods(ie. peaches) it is necessary to remove any trapped air bubbles by running a rubber spatula or table knife gently between the solid product and the edge of the jar. Add more hot syrup as needed. Wipe rim and screw threads with a clean damp cloth, place lid on top and screw bands on tightly and evenly to hold rubber sealing lid (or sealing ring) in place. Sometimes it is necessary to position and hold down sealing lid while you tighten the band to INSURE the lid is centered on the top of the jar. Do not over-tighten. Jars are then ready to be placed on the rack inside hot water canner.

General Processing

Water Bath Method

Place jars on rack immediately after packing. Lower filled rack into canner. Jars should be covered by 1 to 2 inches of water. Add additional boiling water if needed. If you add more water, pour between jars and not directly on them (this is where the extra pot of heated water comes in handy). Cover pot with lid. When the water comes to a rolling boil, start to count the processing time. Boil gently and steadily for the time recommended for the food being processed. When the cooking time is up, remove jars at once and place on a rack or on towels away from heat and away from any draft.

Test for Seal

After jars have cooled between 12 and 24 hours after processing, check seal. To do this press down on the center of the lid. The lid should be con-caved and not move when pressed. Another method is to tap the lid with the bottom of a teaspoon. If the jar is sealed correctly, it will make a high-pitched sound. If it makes a dull sound it means the lid is not sealed or possibly that food is in contact with the underside of the lid. Do not be ALARMED if during the first the first hour or so of cooling if you hear a popping sound come from the jars. This is a good sound to hear as it most often means that the vacuum effect has taken place which causes the lids to pop down and seal.

After jars have cooled thoroughly, the screw bands may be removed if desired. Be sure to label canned jars with content and processing date. STORE jars in a cool dark, dry place.

Good Things to Know

Canned fruits oftentimes will float if the sugar syrup is too heavy, if jars are packed too loosely or if air remains in the tissues of the fruit after processing. To avoid this use a light or medium sugar syrup, make sure fruit is firm and ripe and pack fruit tightly in jars without crushing.

If fruit is not covered by liquid it may darken during storage but does not necessarily mean it is spoiled. To avoid this be sure fruit is covered by remove air bubbles from jars liquid while still leaving the recommended head space. Also be sure to remove trapped air bubbles with a slim rubber scraper, spatula or kitchen knife. To do this effectively, tilt the jar slightly while running the tool between the fruit and the edge of the jar and also pressing inward against the fruit a few times.

Canned peaches, pears and apples may show a blue, red or pink color change after processing. This is sometimes the result of natural chemical changes that occur as fruits are heated.

A spatula-shaped wooden spoon that has a flat end instead of rounded, is good to have for stirring sugar syrup in a flat bottomed pan during the cooking process.

Avoid storing canned food near a furnace, water heater or hot water pipes. Jars need to be kept cool for longer storage life and to protect against spoilage. Be sure to STORE in a dry place. Rusting of the lid or band can cause seal to break.

To avoid freezing in extremely cold storage environments, wrap canned jars with newspaper and place in heavy cardboard boxes. Cover boxes with a heavy cloth of blanket if necessary.

Sugar Syrup
Syrup Sugar Water Yield
Light 2 cups 4 cups 5 cups
Medium 3 cups 4 cups 5 1/2 cups
Heavy 4 3/4 cups 4 cups 6 1/2 cups

To prepare syrup, while heating water, add sugar slowly, stirring constantly to dissolve. Bring to a gentle boil. Fill jars while syrup is still boiling hot.”