View allAll Photos Tagged GMOFree
It's nice to be able to get some good fruit and veg.
They even had a Celtic quartet playing, which gave the whole market a medievel feel!
Fruit, Veg and Craft Market 9-1pm Saturday and Wednesdays
CERES
8 Lee St, East Brunswick 3068
(03) 9387 2609
Photos
- Bakery
- Celtic Quartet Celtic Quartet video
- Fruit
This is no hippie brand! Rumford has been making corn starch for years. It's pretty cool to see a conventional brand getting on board with the non-GMO movement.
I’ve talked about our love of coffee several times before. Mr Chiots and I are coffee aficionados; we drink coffee like other people drink wine, talking about the depth of flavor, the crema on the espresso right after brewing, and on and on. We were super happy to find a local source for the most wonderful micro-roasted coffee, but sadly Al quit roasting to sell and we were left sans good fresh micro-roasted coffee beans. Rather than settle for mediocre, we decided to take our normal path and simply start doing it ourselves.
:"DOUBLE TAP LOVE - SPIN #recovery!
"Had a yen for a homemade breakfast sammie. One Egg, 1 slice Canadian Bacon, some sprinkled REAL feta cheese on a MultiGrain English Muffin.
"Most importantly, my fave drink throughout the day comes from Pines Organics @wheatgrass_people (wheatgrass.com)
"I LOVE LOVE their Mighty Greens! I drink it throughout the day and am at the end of my bottle. Time to get some more!
"My favorite way to drink it is with organic coconut water :-) GREAT recovery drink at only 10 calories YIPPEE! Great Job Pines!
As always, #ckscooking :-)"
CK is a consultant for Pampered Chef®. She uses food and fellowship to make a difference with real food, health, and great kitchen tools! Check out @ckscooking on Instagram for more recipes.
Pines (wheatgrass.com) was the original #greensuperfood company. We introduced #wheatgrass to the natural foods market in 1976. During the past 40 years, thousands of people have increased their dark green, leafy #vegetables with #PinesWheatGrass, #MightyGreens, #GreenDuo and our other nutrient-dense sources of #vegetable nutrition.
Studies show 9 our of 10 people in modern society don't eat as many greens as those who have a lower incidence of many disease conditions.
All Pines products are packaged in amber glass bottles with special metal caps containing tight seals that allow us to remove the oxygen. This safeguard protects sensitive nutrients from the oxidation and loss of nutrients that occurs when green food products are packaged in plastic tubs or paper packets. After opening, the special caps allow the consumer to tightly seal the product between uses to keep it fresh and vibrant.
Nearly all Pines products consist of ingredients that we grow ourselves on our own #familyfarm. All products are certified #organic,#gmofree,#raw,#Kosher and #glutenfree
CK's Twitter: twitter.com/CKsCooking
CK's Instagram: instagram.com/ckscooking/
Pampered Chef Website: www.pamperedchef.com/pws/ckhall
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Twitter: twitter.com/PinesWheatGrass
Pines Flickr: bit.ly/1I60Mzc
Pines Tumblr: pineswheatgrass.tumblr.com/
The Father of Wheatgrass: www.cerophyl.net/
.
More tags: #vegan #athlete #bodybuilding #marathon #triathlon #MMA #spartanrace #endurance #stamina #paleo #wheatgrassshot #raw #enzyme #smoothie #wholefood
Numerous studies indicate that most people do not eat enough dark green vegetables. Research shows that those who eat plenty of dark green leafy vegetables protect themselves against the degenerative diseases that are running rampant in today's society.
A spoonful of #MightyGreens in a glass of water, #juice or #smoothie provides the equivalent of a generous serving of #kale or #spinach. It's convenient and economical way to increase your daily intake of dark #green #vegetable nutrition.
Mighty Greens is not a "kitchen sink" blend of dozens of inexpensive vegetables in a plastic tub. Instead, it is a simple blend of two powerful dark green, leafy superfoods, #wheatgrass and #alfalfa, It also features #hemp protein for more #PlantBasedProtein and stevia for flavor.
Pines is a #vegan friendly company. We are unique among those who produce wholefood greens in that we produce only 100% human food from clean modern facilities and have never produced pesticide-based animal feed for the confined-animal, factory-farming meat industry.
We are also unique that our farms and facilities are not an "organic sideline" for a pesticide-based agribusiness. Instead, we are 100% certified organic and 100% Non-GMO Project Verfified. Pines was the original #GreenSuperfood company, established nearly 40 years ago in 1976. We are also the only company that packages in amber glass bottles with special metal caps, which allows us to remove the oxygen from each bottle to prevent the rapid deterioration of nutrition that occurs with cheaply packaged products in plastic tubs.
Eat more green for #health, #stamina and #endurance. If Mighty Greens is not available at your store, please order online at wheatgrass.com for up to a 40% off.
Thanks to CK Hall (@ckscooking) for the picture. As a consultant for Pampered Chef®, she uses food and fellowship to teach about real food, health with great kitchen tools!
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Facebook Page on Organic Farming and Non-GMO
www.facebook.com/PinesWheatGrass
Pines Twitter: twitter.com/PinesWheatGrass
Pines Flickr: bit.ly/1I60Mzc
Pines Tumblr: pineswheatgrass.tumblr.com/
The Father of Wheatgrass: www.cerophyl.net/
The WheatGrass Girl's Twitter: twitter.com/WheatGrass76
The WheatGrass Girl's Facebook:
www.facebook.com/TheWheatgrassGirl
CK's Twitter: twitter.com/CKsCooking
CK's Instagram: instagram.com/ckscooking/
CK's Facebook: www.facebook.com/CKsCooking/
Pampered Chef Website: www.pamperedchef.com/pws/ckhall
Pampered Chef Facebook: www.facebook.com/PamperedChef
More tags: #ckscooking #recovery #athlete #bodybuilding #running #marathon #triathlon #Spartan #antioxidan #GreenDuo #PinesWheatGrass #glutenfree #gmofree #detox
A Turkish main course and French starter made from the same basic ingredients. The organic aubergines I used were very ripe and damaged, in fact I was given them. Most people eat aubergines when the fruits are much too young and under ripe, which is why they then have a bitter edge and are often underated. Try these two delicious recipes and enjoy them at their best. If you can, make a big batch of Imam Bayildi, as it gets better with keeping and is just as good serves hot or cold. The spice I use Ras-el-hanout is a wonderful mixture from Morocco, in its true form it must contain at least twelve blended spices, sometimes as many as thirty, including rosebuds and violet roots. In my organic shop-bought version these two ingredients are sadly missing but it still adds a beautiful depth of flavour to the dishes.The Rice dish is my variation on the Middle Eastern 'Date Rice', which traditionally uses butter and olive oil. I have given the Vegan alternative in Coconut oil, which if you have never used it, is a wonderful alternative to animal fat. It has immense healing properties and I use it in many things from shampoo and moisturisers to pastries and vegetable dishes. The salad is all home-grown organic.
For the film on how to make the above and caviar d'aubergine, visit:
On January 16 I started my first flats seeds for the 2011 edible gardening season. I started half a flat of each 'Red Burgundy' and 'Borettana Cipollini' onions. Onions like warm soil, so I put it on the 10" x 20" seedling heating mat my mom lent me. I covered the flat with a clear dome to keep in the warmth and the moisture and waiting, checking on them every day of course.
McClelland family raise Holsteins, Jerseys and Brown Swiss cows. Their breeding philosophy has changed to a more economically compact cow that can walk further, a more pasture-based cow.
FIELD NOTES FROM THE FARM DISCOVERY TOUR EVENT:
Pasturing is the cornerstone of organic dairy. The same things that are good for us — fresh air, sunshine, exercise, eating right — are also good for cows.
Cows are ruminants. This means that they are designed to eat grass and pasture plants are the best possible food for a cow, and the best organic milk begins in the pastures where cows graze healthy, nutrient-dense plants grown in healthy soil which makes their milk nutritious and great tasting. That’s good for people and the planet.
The McClelland's produce some of the finest artisan organic dairy products and cattle in the beautiful rolling hills of Sonoma County, California. They currently milk 800 cows and farm over 600 acres in the Two Rock Valley near Petaluma, California, which is known for its cools coastal climate that is perfect for raising cattle. The milking animals are grass fed on over 500 acres of pasture. In 2000, they decided to diversify their operation, and over a three-year period they transitioned their herd to organic practices.
The McClelland family are committed to the health and well-being of their cows, their land and their customers. They have created a farming environment where nature is a priority and their cows thrive. The family is motivated to preserve the environment in and around their dairy. The cows provide fertilizer for the native grasses on which they graze and they eliminate the need to harvest feed. The view the land as a legacy to the generations of McClellands yet to come.
The farm has always been a pasturing operation but, since they have been organic for seven years, they have gotten into intensive rotational grazing. Instead of having just a few fields for their milking cows, they rotate them through 45 smaller paddocks on 500 acres. Grazing is a big part of their operation and continues to grow. They see the benefit in cow health, their milk and in their feed costs. The grazing practices work better for the environment, as well.
They have changed their pasture content management quite a bit, too. They ware dry land farming and tinker with the mix constantly to keep grasses growing as much of the year as possible. The biggest challenge for graziers is always figuring out what worlds best in their area.
The Grass is Greener: Melinda Hemelgarn: www.organicvalley.coop/community/beyond-the-plate/the-gra...
Organic Production Enhances Milk Nutritional Quality by Composition: A United States-Wide, 18-Month Study,” Benbrook, C., et al. , PLOS One, Dec. 2013. www.plosone.org/article/info:doi/10.1371/journal.pone.008...
Union of Concerned Scientists: Greener Pastures: How Grass Fed Beef and Milk Contribute to Healthy Eating: Pasture raised cattle produce healthier beef and milk— and a healthier environment — than their feed lot counterparts. www.ucsusa.org/food_and_agriculture/solutions/advance-sus...
The Farm Discovery Tour: ov.coop/farmdiscovery
The McClelland Farm: www.mcclellandsdairy.com/FarmTours.htm
060615 OV McClelland Farm Discovery Tour HERO
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Did not notice berries yet it looked like the autumnal, red-berried Rowan (Rudha-an, the red one) or Mountain Ash tree of Ireland..not related to the true ash trees though the leaves are similar.
Irish tree as dusk descends..... Nearing Killarney lakes and town from the high road...
The same tree in Nov' five years earlier
www.flickr.com/photos/mufapu/1899642052/
To the right ....The Ladies View or Ladies Seat.. is just off the N71 roadway in Killarney National Park. It is the spot where Queen Victoria and her ladies-in-waiting apparently stopped during a visit to Ireland in 1861.
Being a Real Food person and avoiding things that come in bags, packets and boxes when it comes to things I eat – I do not use those little packets of powder to make my hot chocolate. Sure they’re supposed to be instant, but making it from scratch really doesn’t take any longer and isn’t any more work and it’s much healthier. My recipe: notdabblinginnormal.wordpress.com/2011/10/12/homemade-hot...
This morning I spent some time out hunting morels for our weekend meal. Tomorrow we're having venison roast with morels and port wine. If I forage up a salad we'll have an almost 100% wild meal!
Many people took off work this past weekend, but for farmers, especially small organic farmers, it is not always possible to celebrate holidays if they come at times when farmers need to be tending their crops..
Controlling weeds is particularly hard for organic farmers compared to GMO farmers, who often drive air conditioned tractors guided by GPS, pulling spraying equipment that drench their genetically modified crops with #RoundUp herbicide to kill weeds.
If organic farmers sprayed #herbicides on their traditional crops, the crops would die. Instead of big tractors, organic farmers usually drive decades-old open-air tractors pulling cultivating implements that mechanically remove the weeds from between the rows. To finish up, they often walk down the rows with hoes to get rid of any weeds missed by the cultivating equipment.
USDA Certified Organic food sometimes costs a little more than GMO because GMO farmers receive tax subsidies. As a result, major food corporations have replaced real sugar with the GMO version called high fructose corn syrup (HFCS). The subsidies make #HFCS cheaper than sugar. HFCS contains Round Up residue at levels that devastates microflora in our intestines. The residue is linked to #ADHD, #celiac disease, and numerous other conditions.
Pines was established in 1976 with the goal of using its profits to support #organic #farming while producing the world's must nutrient-dense green #vegetables. For 40 years,our profits have gone to support those goals. We have helped convert thousand of acres of chemically-abused farmland back to organic and have contributed $1.2 million to environmental and organic farming organizations. We chose the PIne tree as our symbol because it is an intentionally-recognized symbol of the #peace found in nature.
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Twitter: twitter.com/PinesWheatGrass
Pines Flickr: bit.ly/1I60Mzc
Pines Tumblr: pineswheatgrass.tumblr.com/
The Father of Wheatgrass: www.cerophyl.net/
More Tags: #vegan #glutenfree #kosher #paleo #gmofree #athletes #spartanrace #mma #ocr #marathon #triathlon #IronmanTraining #stamina #endurance #antioxidants #smoothie #greensuperfood #PinesWheatGrass #MightyGreens #GreenDuo #BodyBuilding
Some people love cucumbers, some people hate them. I don’t like eating cucumbers, they give me indigestion in the worst way, even the so called “burpless” ones. I grow them, however because I LOVE them made into pickles. Somehow the process of fermenting them makes them so much more digestible for me.
The problem with making pickles when you have a small garden is that you usually harvest 4-5 cucumbers at a time, and most recipes call for pounds and pounds of pickles. Last year, I found a recipe for Small Batch Dill Pickles in The Joy of Pickling. They were very tasty, and I ended up making a few batches. If you only have a few pickles I'd highly recommend using this recipe, it makes a zesty dill pickle.
What’s your favorite way to enjoy cucumbers?
Schwenkbraten and Spießbraten are very similar but use different cuts of meat. Schwenkbraten is from the German state of Saarland, typically pork sirloin is used. Spießbraten is usually a pork shoulder roast. They can be made with beef but the pork tastes so much better. They are both marinated in onions and spices. Both are grilled over a beech wood fire. The beech smoke is essential for the "echt" (real) flavor.
These were yum! yum! And required no seasoning at all aside from the teriyaki sauce:
Ingredients
1/2 onion
1 green pepper
1lb chicken
1/2 can pineapple slices
1c teriyaki sauce
6 bamboo skewers
Directions
1. Leave skewers soaking in water for 30 mins. (Prevents the bamboo from scorching. I learned the hard way as my skewers caught fire.)
2. In the meantime, cut all ingredients into large chunks.
3. Once skewers have soaked, thread vegetables onto skewers, alternating with chicken.
4. Brush the skewers with teriyaki sauce and let marinate for 30 mins. (I put them in a bag in the fridge.)
5. Grill shish kabobs!
WW Points: 3.5 per skewer
There are lots of people that spend hours and hours canning each summer. I can a few things, mainly tomatoes and a few jams/jellies. For the most part I focus on growing things that don't need any processing for storage: potatoes, squash, root vegetables, etc. This saves me both time and money on my energy bills!
Not just healthful but super easy as well!
The ice cream is made from very ripe bananas (fair trade and organic -- seriously it is important as "Banana Republic" is not a clothing store, nor trendy!), pushed through a greenstar/champion style juicer with the blank plate (though this could also be done in a Vitamix or Food Processor just a little differently). Then to give it a little interest and color some frozen marionberries were added but all kinds of healthy adds are possible here (coconut is divine!). This is dairy-free, soy-free, nut-free, chemical and preservative-free, and organic. Just two ingredients both of which add to the 5 to 9 a day goal.
So, the brownies underneath are not nut-free but they are simple and still rather healthful especially in comparison to the the usual. These are simply walnuts (omega 3 powerhouses), dates and raw cacao in roughly equal amounts, run in the food processor until it forms a ball then pressed in a pan, put in the fridge to set, then cut into serving pieces.
Yummy, indulgent, pretty and easy without breaking the diet... even with seconds.
NO ADDED PROCESSED SUGAR! :D
Dairy-free, Soy-Free, Egg-Free, Gluten-Free... and free of pesticides, herbicides and other biocides that add to our "Body Burden" and ill-health.
McClelland family raise Holsteins, Jerseys and Brown Swiss cows. Their breeding philosophy has changed to a more economically compact cow that can walk further, a more pasture-based cow.
FIELD NOTES FROM THE FARM DISCOVERY TOUR:
Pasturing is the cornerstone of organic dairy. The same things that are good for us — fresh air, sunshine, exercise, eating right — are also good for cows.
Cows are ruminants. This means that they are designed to eat grass and pasture plants are the best possible food for a cow, and the best organic milk begins in the pastures where cows graze healthy, nutrient-dense plants grown in healthy soil which makes their milk nutritious and great tasting. That’s good for people and the planet.
The McClelland's produce some of the finest artisan organic dairy products and cattle in the beautiful rolling hills of Sonoma County, California. They currently milk 800 cows and farm over 600 acres in the Two Rock Valley near Petaluma, California, which is known for its cools coastal climate that is perfect for raising cattle. The milking animals are grass fed on over 500 acres of pasture. In 2000, they decided to diversify their operation, and over a three-year period they transitioned their herd to organic practices.
The McClelland family are committed to the health and well-being of their cows, their land and their customers. They have created a farming environment where nature is a priority and their cows thrive. The family is motivated to preserve the environment in and around their dairy. The cows provide fertilizer for the native grasses on which they graze and they eliminate the need to harvest feed. The view the land as a legacy to the generations of McClellands yet to come.
The farm has always been a pasturing operation but, since they have been organic for seven years, they have gotten into intensive rotational grazing. Instead of having just a few fields for their milking cows, they rotate them through 45 smaller paddocks on 500 acres. Grazing is a big part of their operation and continues to grow. They see the benefit in cow health, their milk and in their feed costs. The grazing practices work better for the environment, as well.
They have changed their pasture content management quite a bit, too. They ware dry land farming and tinker with the mix constantly to keep grasses growing as much of the year as possible. The biggest challenge for graziers is always figuring out what worlds best in their area.
The Grass is Greener: Melinda Hemelgarn: www.organicvalley.coop/community/beyond-the-plate/the-gra...
Organic Production Enhances Milk Nutritional Quality by Composition: A United States-Wide, 18-Month Study,” Benbrook, C., et al. , PLOS One, Dec. 2013. www.plosone.org/article/info:doi/10.1371/journal.pone.008...
Union of Concerned Scientists: Greener Pastures: How Grass Fed Beef and Milk Contribute to Healthy Eating: Pasture raised cattle produce healthier beef and milk— and a healthier environment — than their feed lot counterparts. www.ucsusa.org/food_and_agriculture/solutions/advance-sus...
The Farm Discovery Tour: ov.coop/farmdiscovery
The McClelland Farm: www.mcclellandsdairy.com/FarmTours.htm
060615 OV McClelland Farm Discovery Tour HERO
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East Bethesda, Maryland, June 1, 2014. Oakleaf lettuce. In the garden every year is different but we never use GMO seeds nor any factory fertilizers and pesticides. You can grow an astonishing amount and variety of delicious organic produce in a very small space.
Kale is a member of the brassica family along with: cabbage, broccoli, cauliflower, brussels sprouts, arugula, rutabaga, radish and mustard. Along with other brassicas, kale is a powerhouse vegetable. It provides more nutritional value per calorie than almost any other food around. It contains over 45 different flavanoids, vitamins A, K, C, magnesium, copper, calcium, vitamin B6, potassium, and many more. It also contains antioxidant and anti-inflammatory nutrients, macronutrients, and cancer-preventive nutrients called glucosinolates. Cooked kale is healthier than raw kale, so it's important to cook it lightly and with some fat to make the vitamins more available and more easily absorbed. Here's a great article on the health benefits of kale if you'd like to learn more. Kale is also easy to grow in the garden, especially here in NE Ohio where our summers can be fickle and can easily cause broccoli and cauliflower to bolt before them produce heads. Kale seems not to mind the warm weather, although it's flavor is mellowed by frost and cool weather. Kale overwinters beautifully without any protection at all. I have had Red Russian kale growing in my front flowerbed for the past three years. It survives the winter, flowers in spring, seeds itself down and I have a nice crop for harvesting throughout fall, winter and spring.
Yesterday afternoon was really beautiful; the sun was shining and it was in the high 30′s temperature wise. Perfect for digging up the back hillside and planting some of the tulips that have been waiting in the garage. About dusk, I wandered back into the maple grove to look around and to my surprise I noticed some of the my mushrooms logs had started to produce mushrooms!
Inoculating logs is easy, basically you drill holes in the logs 3-4 inches apart in a diamond pattern, pound in the spawn plugs, cover with wax and let sit in a shaded area. After a few months you can start watering the logs to encourage fruiting, or you can let them fruit naturally during spring and fall rains.
Yesterday afternoon was really beautiful; the sun was shining and it was in the high 30′s temperature wise. Perfect for digging up the back hillside and planting some of the tulips that have been waiting in the garage. About dusk, I wandered back into the maple grove to look around and to my surprise I noticed some of the my mushrooms logs had started to produce mushrooms!
Inoculating logs is easy, basically you drill holes in the logs 3-4 inches apart in a diamond pattern, pound in the spawn plugs, cover with wax and let sit in a shaded area. After a few months you can start watering the logs to encourage fruiting, or you can let them fruit naturally during spring and fall rains.
It’s long been a tradition in my family to gather together on New Year’s Day to eat pork and sauerkraut. When I was young, my grandma was the cook and the entire family packed into her house, cousins, uncles, aunts to help eat the roasters full of kraut that she made. I never liked it growing up, usually I’d eat the tiniest bit of sauerkraut and stuff myself with the delicious dumplings that topped it. It was a meal that had to be eaten on New Year’s day to ensure that the coming year would be a prosperous one.
For the Recipe: chiotsrun.com/2012/01/02/cooking-up-some-prosperity/
Veg beauty from the N.C. State Farmer's Market, Raleigh, NC. I am always amazed and thankful for the bounty of food that is so close to home.
My petit crustless pumpkin pies are finished - MMMMM. Now to make some ginger whipped cream.
recipe I used - but I doubled the spices and reduced amount of sugar: userealbutter.com/2008/11/25/crustless-pumpkin-pice-recipe/
All you need to do it is cut the tomatoes in half, lay skin side down on a cookie sheet lined with parchment paper (the parchment helps get them up later). If you want to, drizzle with olive oil and some freshly chopped herbs and sprinkle with salt and pepper, or simply roast as is, it’s up to you, I do both. Roast in a 225 degree oven for 4-8 hours or until reduced in size and slightly moist, cooking time depends on size of tomatoes and your oven. You can try raising oven temp to 250, but you may get some dark spots on the tomatoes, it depends on your oven. I like to put mine in the oven before I go to bed and set the timer for 6 hours. The next morning I check the tomatoes, remove any that are finished and continue roasting any tomatoes that aren’t quite done. You can taste one after 3-4 hours and you’ll be able to tell if it’s done or not. It should taste like concentrated tomato with a slightly sweet tang. If it’s still acidic and sour, roast for a while longer.
I've blogged about my home canned tomato soup many times. It's one of my most popular posts, people are always writing asking the recipe and telling me how much they love the soup. It's one of the few things I can every year without fail. The first year I canned only 30 pints of it and it was gone way too soon. Last year I did 31 quarts and 7 pints and we only have 2 quarts left.
I use an old Squeezo to make my soup, this one was handed down to me by my mom. It's the one we used for applesauce & tomatoes growing up. It's a relic but still works great, and I love that it doesn't have any plastic parts. I love pulling it out, I even use the same block of wood on the counter that we used growing up.
chiotsrun.com/2010/09/16/stocking-the-pantry-with-tomato-...
A mediaeval English dish and originally a 'from the cow recipe' in the form of a drink given by milkmaids to their swains, transformed in the 18th century into an elegant dessert . I made mine into a syllabub coupe with a layer of medlar cream purée beneath and home-made iced rosehip syrup and cream topping. You get a better idea of it in the film but I like this picture because it puts it in context. This is a deceptively easy dish and both organic and gluten-free. Syllabubs were the precursors of ice-cream as the ultimate cool Summer dessert, particularly at weddings but are so delicious eaten at any time of the year.
For the film: www.youtube.com/my_videos_edit?ns=1&video_id=TY5e6uNHyiM
and blog: simplyorganicrecipes.blogspot.fr/
Un dessert crémeux rêveur, simple à faire mais incroyablement complexe en saveur. Une recette sans gluten et biologique.
Un postre cremoso de ensueño, sencillo de hacer, pero engañosamente complejo en el sabor. Una receta sin gluten y orgánicos.
McClelland family offered a guided tour of the calf nursery barn. They raise Holsteins, Jerseys and Brown Swiss cows.
FILED NOTES:
• Calves are born out on pasture and stay with mom for the first day.
• Claves are born with no bacteria in their system so a bottle of colostrum containin good bacteria is brought out to the pasture for them to get good bacteria before they can be introduced to a bad bacteria.
• After a day in the pasture with their mothers, the calves are brought into the nursery and kept safe in cribs (the red pens behind Jana) until they are about two months old.
• Calves are go to the nursery for biosecurity reasons - they are not resistant to the disease and bacteria adult cows are.
• They closely monitor their health and make sure they are eating/drinking proper amounts - receiving the attention they need for being newborns in the nursery
• They are fed three times a day. They are started out on bottles and eventually taught how to drink out of a bucket.
• They are fed raw goat milk and good quality raw Jersey milk for the sick ones.
• They graduate to group pens, like elementary school because they learn a lot, hey learn how to lay in loafing stalls, how to eat together and socialize with the heard.
• They graduate from calf barn at about 5 months old (off to Junior High).
• They are just like humans, cows that eat well and experience less stress live longer, healthier lives, and animals in their care live in comfortable, safe, low-stress environment.
The Farm Discovery Tour: ov.coop/farmdiscovery
The McClelland Farm: www.mcclellandsdairy.com/FarmTours.htm
Suckling Calf_Nursery Barn_Suckling Calf_2 60m largest
060615 OV McClelland Farm Discovery Tour HERO
Healthy even on a road trip with my #pamperedchef mini whipper (order on my website).
To water or juice, add 1-1/4 tsp Pines Organic Wheatgrass Powder from @wheatgrass_people (or simply swallow seven tablets or five Green Duo capsules).
Feeling good. Feeling strong :-)
As always, #ckscooking :-)
Studies show that almost no one in today's society does eats enough dark green leafy vegetables for the health protective benefits they provide.
Whether you use powder, tablets or capsules, Pines provides the most nutrient-dense dark green #veggies in your choice of forms and flavors. Pines products are available at leading natural food stores or direct at wheatgrass.com.
Pines was the original #greensuperfood company and was the first to introduce #wheatgrass to the natural food marketplace in 1976. It is still the only company that follows the growing, harvesting and packaging standards that were used in the research.
Never grown under unnatural conditions in greenhouses or trays, #PinesWheatGrass is grown as nature intended, outdoors, in often-freezing temperatures and in rich glacial soil, where the roots can go down more than a foot deep, to provide the nourishment discovered in the research.
Pines Wheat Grass is harvested at the once-a-year stage of peak nutrition. Pines is also the only products to be packaged in amber glass bottles with special caps that allow the company to remove the oxygen.
Without oxygen in the container, a green #superfood does not lose nutritional value, which is a major problem with green products sold in plastic tubs or paper packets.
With Pines, you get the most nutrition per dollar. A serving equal nutritionally to $2 worth of spinach or kale can cost as little as 25 cents. For 40 years, Pines has provided the best value for a green #vegetable.
CK's Twitter: twitter.com/CKsCooking
CK's Instagram: instagram.com/ckscooking/
CK's Facebook: www.facebook.com/CKsCooking/
Pampered Chef Website: www.pamperedchef.com/pws/ckhall
Pampered Chef Facebook: www.facebook.com/PamperedChef
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Facebook Page on Organic Farming and Non-GMO
www.facebook.com/PinesWheatGrass
Pines Twitter: twitter.com/PinesWheatGrass
Pines Flickr: bit.ly/1I60Mzc
Pines Tumblr: pineswheatgrass.tumblr.com/
The Father of Wheatgrass: www.cerophyl.net/
The WheatGrass Girl's Twitter: twitter.com/WheatGrass76
The WheatGrass Girl's Facebook:
www.facebook.com/TheWheatgrassGirl
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Our NZ food guide / 'Your guide to avoiding genetically engineered food'. Product list inside , this is the outside of a four-fold wallet card.
See inside too ! (1of 2). I hope this has scanned ok , to be readable print, as it's my first ever attempt. Otherwise do check the first website given.
Full supermarket and fast food guide on line at www.gefreefood.org.nz
via Greenpeace begun by GEfreeNZ about 2002.
The 6th edition is available in a handy credit card size. It is available at outlets around the country. The full searchable database of 1199 products is available here on this website.
The online GE Free Food Guide is a database of 1199 food product brands sold in New Zealand. All are given a RED, ORANGE, or GREEN classification according to the manufacturer's GE/GMO policy. Each product has an associated fact sheet outlining the manufacturer's policy on GE, as well as their contact details.
See www.bethechange.org.nz for more tips.
I'm sure you've heard about the controversy surrounding the possible approval of Monsanto's genetically modified Round-Up ready alfalfa. The approval of yet another GMO crop is very troublesome to me. I know a lot of people who own small organic farms and the approval of GM alfalfa will affect their way of life. They may no longer be able to find organic hay and may lose their organic certification because of gene pollution.
Visit my blog for links with info and for links to send your congressperson or Tom Vilsack a letter expressing your concerns:
chiotsrun.com/2011/01/23/call-to-action-say-no-to-gm-alfa...
East Bethesda, Maryland, June 1, 2014. "Wild" arugula. In the garden every year is different but we never use GMO seeds nor any factory fertilizers and pesticides. You can grow an astonishing amount and variety of delicious organic produce in a very small space.
...with cashew paste on organic rye, red onions and Cretan organic olive oil. Uncooked by Leighton
...The Botany of Desire by Michael Pollan is a book I read a few years ago. It is about the apple, the tulip, marijuana and the potato. Coffee and chocolate are missing, otherwise this would be a Hortus Leightonus Botanicus. The bud is Soma's Buddha's Sister variety and grown organically. The black MacBook is quite sexy for this shot. Today is a holiday in Amsterdam and so I'm chillin' a bit.
McClelland family raise Holsteins, Jerseys and Brown Swiss cows. Their breeding philosophy has changed to a more economically compact cow that can walk further, a more pasture-based cow.
FIELD NOTES FROM THE MCCLELLAND'S FARM DISCOVERY TOUR EVENT:
Pasturing is the cornerstone of organic dairy. The same things that are good for us — fresh air, sunshine, exercise, eating right — are also good for cows.
Cows are ruminants. This means that they are designed to eat grass and pasture plants are the best possible food for a cow, and the best organic milk begins in the pastures where cows graze healthy, nutrient-dense plants grown in healthy soil which makes their milk nutritious and great tasting. That’s good for people and the planet.
The McClelland's produce some of the finest artisan organic dairy products and cattle in the beautiful rolling hills of Sonoma County, California. They currently milk 800 cows and farm over 600 acres in the Two Rock Valley near Petaluma, California, which is known for its cools coastal climate that is perfect for raising cattle. The milking animals are grass fed on over 500 acres of pasture. In 2000, they decided to diversify their operation, and over a three-year period they transitioned their herd to organic practices.
The McClelland family are committed to the health and well-being of their cows, their land and their customers. They have created a farming environment where nature is a priority and their cows thrive. The family is motivated to preserve the environment in and around their dairy. The cows provide fertilizer for the native grasses on which they graze and they eliminate the need to harvest feed. The view the land as a legacy to the generations of McClellands yet to come.
The farm has always been a pasturing operation but, since they have been organic for seven years, they have gotten into intensive rotational grazing. Instead of having just a few fields for their milking cows, they rotate them through 45 smaller paddocks on 500 acres. Grazing is a big part of their operation and continues to grow. They see the benefit in cow health, their milk and in their feed costs. The grazing practices work better for the environment, as well.
They have changed their pasture content management quite a bit, too. They ware dry land farming and tinker with the mix constantly to keep grasses growing as much of the year as possible. The biggest challenge for graziers is always figuring out what worlds best in their area.
The Grass is Greener: Melinda Hemelgarn: www.organicvalley.coop/community/beyond-the-plate/the-gra...
Organic Production Enhances Milk Nutritional Quality by Composition: A United States-Wide, 18-Month Study,” Benbrook, C., et al. , PLOS One, Dec. 2013. www.plosone.org/article/info:doi/10.1371/journal.pone.008...
Union of Concerned Scientists: Greener Pastures: How Grass Fed Beef and Milk Contribute to Healthy Eating: Pasture raised cattle produce healthier beef and milk— and a healthier environment — than their feed lot counterparts. www.ucsusa.org/food_and_agriculture/solutions/advance-sus...
The Farm Discovery Tour: ov.coop/farmdiscovery
The McClelland Farm: www.mcclellandsdairy.com/FarmTours.htm
060615 OV McClelland Farm Discovery Tour HERO
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After looking through the freezer I realized I had some strawberries & wild black raspberries that needed used up. Thus I decided to make some ginger berry pandowdy to go with our afternoon coffee.
recipe from: Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More
ILSE AIGNER, Agriculture Minister of Germany stopped MONSANTO from selling and German farmers planting the MONSANTO -MON810 Corn /Maize GMO Genetic seed designed for use with the Monsanto ROUNDUP chemical glyfosinate herbicide.
It's nice to be able to get some good fruit and veg.
They even had a Celtic quartet playing, which gave the whole market a medievel feel!
Fruit, Veg and Craft Market 9-1pm Saturday and Wednesdays
CERES
8 Lee St, East Brunswick 3068
(03) 9387 2609
Photos
- Bakery
- Celtic Quartet Celtic Quartet video
- Fruit
Scanned . From www.uncensored.co.nz Magazine 15: March-June 2009.
'Think for yourself' . Price $NZ 9.90,$A7.95 , $US 5.95, Euro/Pounds 5.
Hope its readable ? Second item on the L reads :
Urgent Action: GM Freeze sets out 3 effective actions you can take to protest.
www.gmfreeze.org/page.asp?id+357&iType=1083;
The campaign is calling on the UK Government for a Freeze on:
the growing of genetically modified plants and the production of genetically modified farm animals for any commercial purpose
imports of genetically modified (GE) foods, plants, farm crops and farm animals, and produce from genetically modified plants and animals
the patenting of genetic resources for food and farm crops
The GM Freeze campaign is supported by an alliance of organisations sharing the public's deep concern over the speed at which genetic engineering is being introduced into food and farming. The alliance encompasses a wide range of interests including environmental campaigns, trade unions, development charities and religious groups. They are united by a belief that we must stop and think about the huge implications of this new technology and the questions that remain to be answered about its safety and impact.
Being a Real Food person and avoiding things that come in bags, packets and boxes when it comes to things I eat – I do not use those little packets of powder to make my hot chocolate. Sure they’re supposed to be instant, but making it from scratch really doesn’t take any longer and isn’t any more work and it’s much healthier. My recipe: notdabblinginnormal.wordpress.com/2011/10/12/homemade-hot...
Brussel Sprouts steamed with fresh dill
Purple potato grilled with EVOO, garlic, and cumin
Fresh Asparagus and just picked lemon, grilled
Naan, grilled.
Can't get fresher than this.
I made Blueberry Buckle for breakfast, it was always one of my faves as a girl. I used the recipe from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More I used freshly ground white whole wheat flour, homegrown blueberries from the freezer, and added some crystallized ginger for extra goodness. Oh yeah, and I cut the sugar in half. Quite tasty!
I used King Arthur's Organic Whole Wheat flour and the recipe for the bread was on the back of the package.. so easy and yummy.. used it all up for breakfast toast, with burgers, sandwiches, and as a natural snack for Hanka and Paco (the birds)..
Yesterday afternoon was really beautiful; the sun was shining and it was in the high 30′s temperature wise. Perfect for digging up the back hillside and planting some of the tulips that have been waiting in the garage. About dusk, I wandered back into the maple grove to look around and to my surprise I noticed some of the my mushrooms logs had started to produce mushrooms!
Inoculating logs is easy, basically you drill holes in the logs 3-4 inches apart in a diamond pattern, pound in the spawn plugs, cover with wax and let sit in a shaded area. After a few months you can start watering the logs to encourage fruiting, or you can let them fruit naturally during spring and fall rains.
It’s long been a tradition in my family to gather together on New Year’s Day to eat pork and sauerkraut. When I was young, my grandma was the cook and the entire family packed into her house, cousins, uncles, aunts to help eat the roasters full of kraut that she made. I never liked it growing up, usually I’d eat the tiniest bit of sauerkraut and stuff myself with the delicious dumplings that topped it. It was a meal that had to be eaten on New Year’s day to ensure that the coming year would be a prosperous one.
For the Recipe: chiotsrun.com/2012/01/02/cooking-up-some-prosperity/