Abby, Asher, and Aiden got up at 4:00 am last week to make a trip to Kansas with Cory to get our goats and 5 packages of bees in eastern Nebraska. After an almost 12 hour trip Abby smiles with excitement because she finally got to buy her first goat. She has been wanting to raise goats for a business for over a year, and we have been wanting to have something to eat down all of the weeds in the pasture. She owns the friendliest one in the picture and we own the other 3. It’s been a bit of an adventure so far. You can hear about it below.
Farm Happenings
Week 16 How We Got Our Seasonings Better with Garlic and Onion
Do you have a favorite spice, herb, or salt you like to cook with? I think I would consider onions and garlic my two favorite seasonings after real salt. When Cory and I were first married, I used highly processed salt, pepper, bay leaves, and cinnamon. That was it. Now my large spice cupboard is overflowing. It has been so fun to learn more about adding these natural flavors to regenerative, pasture raised meats, nutrient dense vegetables and fruits, sprouted nuts, and ancient grains. I still have a lot to learn, but I look forward to sharing the little bit that I have learned with you.
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Week 14: How We Got Our Seasonings Better
Have you ever eaten processed food and thought, “I can’t stop eating this!” only to feel terrible later? It used to happen to me quite often. The food industry has created over 10,000 chemicals that they use (and try to hide) in most of the food today. These ingredients fall under the label GRAS (Generally Recognized As Safe), but these chemicals have never been tested for human safety. The food industry has come to love these, because they can use low quality ingredients, flavor it up with cheap artificial ingredients, and sell it at a competitive price. These fake flavors trick our brains into believing we are eating something nutritious and often leave us wanting more and more.
Continue reading “Week 14: How We Got Our Seasonings Better”Week 14: How We Source and Afford Pasture Raised Nutrient Dense Meat
A couple of questions I hear a lot of people ask these days is how to make pastured meats fit into their budget and how to source truly grass-fed, quality meats. While we are raising most of our own meat at this time, for years I did source most of it from local farmers. Getting started with this can feel a little overwhelming, but once you figure it out, it becomes easy and very rewarding.
Continue reading “Week 14: How We Source and Afford Pasture Raised Nutrient Dense Meat”Week 13 How We Got Our Meats Better and GMOs
Genetically modified crops were created in about 1994 in an attempt to help farmers deal with weeds more easily. Many folks still believe that genetic modification is done naturally, (they often compare it to hybridization where two plants are crossed in the same species to make a new plant) but the truth is that genetic modification couldn’t happen naturally in the wild like hybridization does. Modification is done in a highly sophisticated lab. As Ty Bollinger says, “Genetic engineering /modification of food involves the laboratory process of artificially inserting genes into the DNA of food, crops, or animals. The result is called a genetically modified organism (“GMO”). GMO can be engineered with genes from bacteria, viruses, insects, animals or even humans. The reason the plants are engineered is to allow them to basically drink poison.” This allows the spraying of herbicides, fungicides, and insecticides without damaging the modified plant. As Joel Salatin often says, “Folks this aint normal.”
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A Unique Way of Planting Over $4000 of Potatoes on the Farm
We have been growing our own potatoes (a little different than most people) for many years. The only reason we started growing our own potatoes was for health reasons, but now I see even more benefits to it. Not only are they more healthy and nutrient dense with the way we grow them, but I have also calculated a significant cost savings, the flavor is amazing, and it’s nice to be able to grow and store your own food rather than relying on the world’s fragile food system that is being controlled by fewer and fewer people and the price of food continues to climb. I look forward to sharing a little bit more about this and explaining how we grow our potatoes today.
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