Category Archives: Food

Pick Your Own

Don’t those look like delicious raspberries?

Too bad they’re not actually raspberries… they’re unripe blackberries.  Joshua likes to pick and squish raspberries, so when he grabbed a berry from the blackberry bush I thought that was what he was going to do.  Instead, he decided that after days of squishing berries he was ready to eat one.  He’ll probably never eat one again!

Later that day, while visiting my family’s farm, we went for a wagon ride and picked some sweet corn and peaches.  I hoped a sweet, juicy peach would make up for the unripe blackberry incident.

To my surprise, Joshua ate half of that very big peach, skin and all! He loved it!

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Filed under Adventures, Food, Living from Scratch, Local Agriculture, Outside, parenting, Photo Essay

Scalloped Potatoes and Leeks

As far as I’m concerned, the best part of eating ham for dinner is having scalloped potatoes alongside it on your plate.  We have a freezer full of ham steaks that need to be used up before December, when our next round of pigs will be all grown up.  Have I shown you piglet pictures yet? I can’t remember, so here you go!

Anyway, I had a big bunch of local leeks in my fridge, so I decided to add them into my normal recipe and it was delicious! I don’t measure when I make this recipe, since it’s all about the layering, so these measurements are just estimates.  Seriously, you want to make this recipe!

Scalloped Potatoes and Leeks

  • 1 clove of garlic
  • half stick of butter
  • 3-4 large potatoes, peeled and thinly sliced OR 8-10 small red potatoes, washed and thinly slided (no need to peel them!)
  • 2 large leeks, well washed, halved and sliced
  • 4-6 Tbsp flour
  • 1 1/2 cups shredded cheese (I used cheddar this time, but any cheese you like will do)
  • salt and pepper to taste (I like LOTS of black pepper, and add a little bit to each layer)
  • 2 cups whole milk

Preheat the oven to 375°F.  Cut the garlic clove in half, then rub the cut side on the inside of the a 9 x 9 pan to flavor it, then use 1 tsp of butter to grease it.  Begin with a layer of potatoes by placing them in the bottom of the pan.  Sprinkle them with salt, pepper, and about a Tbsp of flour, then dot with about 1 Tbsp of butter.  Add another layer of potatoes, more salt, pepper, flour, and butter.  Next layer in about half of the leeks.  Add another layer of potatoes, salt, pepper, flour, and about half the cheese.  Add another layer of potatoes, salt, pepper, flour, and butter.  Add the remaining leeks, then another two layers of potatoes, salt, pepper, flour, and butter.  Pour in the milk until the potatoes are mostly submerged, then press the layers down with your hands.  Top with the remaining cheese, some more pepper, and maybe even some more butter.  Bake for an hour until bubbly and the cheese is nicely browned, then let sit for about 15 minutes to cool and thicken before serving.  I’ve found that if I double the recipe I need to bake for up to an additional half hour to make sure the potatoes aren’t crunchy.

Ham? What ham? Pass the scalloped potatoes and leeks, please!

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Filed under Food, Living from Scratch, Local Agriculture, Recipes, What's for Supper?

World Breastfeeding Week

It’s World Breastfeeding Week! When a friend asked me if I was going to be blogging about it, I said probably not. I’m kind of all blogged out when it comes to breastfeeding, having written for a year now at the Breastfeeding Diaries.  My monthly check-in column “Yes, We’re Still Nursing!” is just about the perfect amount of writing.  Breastfeeding is part of our normal life now, as normal as me snacking on berries, eating fresh-caught fish, or having a big glass of water by my side at all times.  It’s how we live, it just IS.

That’s not to say that I don’t think about it or talk about it.  I’ve been happy to help out some of my loved ones who are new mommies with questions about nursing and expressing.  I laugh about it, like when the UPS man encountered my nursing bra-turned-swimsuit drying on the front porch.  I’m also really proud of the fact that I have nursed Joshua every single day for the last 16 1/2 months.  That’s just amazing to me.  I wish I had that kind of endurance in other areas of my life (dieting, exercise, laundry…).  I’m very happy with how our nursing relationship is right now. I nurse Josh when we’re together and don’t worry about it when we’re apart. There’s no pumping, bottles, measuring, washing dishes, or any of the stuff that stressed me out about being a nursing, working mom.  He nurses way less now than when he was a newborn, but I’d say he probably nurses about 10 times a day, just usually for shorter periods of time.  But to me it’s no big deal. It’s just what we do. 

I’ve thought about night weaning, but I don’t think Joshua’s ready for that yet.  I do believe that he’ll wean when he’s ready, but I see no reason to push it at this point.  I joke that I have no idea how I’d ever get him to sleep without nursing, as he nurses to sleep every time he’s with me, with the exception of falling asleep in the car a few times.  Though he falls asleep fine when we’re apart. 

Over the past 16 1/2 months, I’ve lived and breathed breastfeeding.  While eating, in my sleep, in public, in private, without a cover (but sometimes with), in the bath, in the pool, at the beach, at a parade, at a tractor pull, at picnics, in a parked car, in the shade, in the sun, on the couch, lying down, walking around, sitting on the floor. Whenever, wherever.

So what’s the plan? There is no plan. I have no plans to wean him at X age, just as I have no plans to keep going until X age.  If I had to make a prediction, I’d guess that his nusing duration would be measured in years, but we’ll see.  We just go with the flow.

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Filed under Food, Living from Scratch, parenting

Green Moms Carnival – Food Preservation

Welcome to the July Green Moms Carnival! I’m so excited to be hosting the carnival especially with Food Preservation as the topic because I think that food is one of the first ways that many moms choose to “go green,” by opting to eat seasonally and locally.  Once you’ve found your farmers you can learn to save money and enjoy that produce year-round by buying in bulk and preserving it.   Please take the time to visit each post!

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Food Preservation Basics

Tiffany from Nature Moms Blog gives a nice summary of different types of food preservation, along with some tips for getting started in her post Bringing Food Preservation Back to Our Kitchens.

Katy of Non-Toxic Kids (and my Moms Clean Air Force teammate) shares 3 Ways to Preserve the Summer Bounty.  Berry picking is a great way to teach your children where their food comes from and get some great pictures of ruby stained faces.  Katy also suggests pesto (yum!) and baked goods as ways to preserve.

Laura of Pug in the Kitchen shares tips for preserving food with little ones underfoot in her post Preservation: Pickles, Jelly and Sanity.  I’ve found that my canning has dropped way off (as in, come to a dead stop) since I had Joshua because big pots of boiling and a baby who wouldn’t let me put him down were not a combination I wanted last summer. 

Michelle of Green Bean Chronicles writes about canning, freezing, dehydrating, fermenting and not preserving in her post There is More Than One Way To Skin A… at The Green Phone Booth.

Canning

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There are so many different ways to preserve food, but many people think of canning first.  I have loved seeing the resurgence of canning in the past few years.  It’s hip to can! Can you believe it? 

Deanna of Crunchy Chicken, one of my long-time favorite blogs, contributed some fantastic canning recipes.  Just the titles make my mouth water!

Lisa from Condo Blues and Lazy Budget Chef writes about her first canning experience in I Canned Jam and Nobody Died.  There are so many people who are afraid of canning, but once they try it they realize how easy it can be! It’s blueberry jam, by the way.

Mary Clare from In Women We Trust totals up the return on a $20 seed investment in her post Can Yourself – Grow Money, Grow Friends.  You’ll be shocked!

Anna from Green Talk shows us how she has worked on Greening the Tomato Sauce Process.  There are great pictures to walk you through the steps of using a tomato press.

Linda of Citizen Green shares her tried and true recipe for marinara sauce in her post Use Your Garden Tomatoes in this Sauce.  It’s versatile and can be canned or frozen.

For those of us with a pressure canner and nerves of steel, Jena from Married to the Farm tells us about Pressure Canning Green Beans.  Don’t be scared!

I want to also share a few of my own favorite canning recipes from here at Farmer’s Daughter:

Freezing

Photo Credit: Laura from A Pug in the Kitchen

Lisa from Condo Blues and Lazy Budget Chef shares step-by-step tips on How to Freeze Fresh Tomatoes, for those of us who are a little too scared of the pressure canner.

Zoie at TouchstoneZ shares various ways to make organic strawberries from the local farmer’s market last and finds making freezer jam is even sweeter with her kids and a little reggae on the side in her post We’re Jamming.

Anna from Green Talk walks through the steps of Cooking Pumpkin and Squash for Easy Winter Storage.  She reminds us not to forget the seeds!

Karen from Best of Mother Earth explains that while she doesn’t do a lot of preserving, she does cook from scratch and makes sure not to waste the leftovers in her post How Do You Preserve Food?

Emily from Live Renewed shares a step-by-step tutorial for freezing fruit, along with a neat tip for pitting cherries, in her post Preserving Summer’s Bounty – Freezing Berries.

Lori of Groovy Green Livin shares how to find, freeze and thaw blueberries, as well as their health benefits in Preserve Summer: How To Freeze Blueberries.

Diane from Big Green Purse Blog shares a step-by-step tutorial on how to freeze tomato sauce in her post Make Your Own Delicious, Organic Tomato Sauce. Here’s How.

I love to freeze sweet corn for use in soups, stews and cornbread throughout the year. 

Drying/Dehydrating

Deanna of Crunchy Chicken shares Drying Herbs for Idiots.

Beth of My Plastic-free Life shows us how to make dried apple slices and fruit leather in her post Dry Summer Produce to Keep Through Winter Plastic Free

Mama Bear runs through a pro/con list of dehydrating in her post Kitchen Adventure: Drying Strawberries.   She outlines how to use the oven to dehydrate food.

Cold Storage

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Jena from Married to the Farm shows us how to store carrots throughout the winter in her post How to Store Carrots, and Save them for Seed

Dairy

Deanna of Crunchy Chicken shares:

Marci of Down on the Farm has two grass-fed Jersey milk cows and is in my opinion an expert cheesemaker! Check out her how-to’s:

Do you know what kefir is? I didn’t until I read the following two submissions. Now I want to try some! I have one question, how do you pronounce “kefir”?

Micaela of Mindful Momma‘s husband John shares how he makes homemade kefir in his guest post Kefir Madness.  Can I just say how cool it is that there’s a DAD joining the Green Moms Carnival?

Jen of Puddle Jumping shares her very low-maintenance kefir making system in her post Easy Homemade (Refrigerator) Kefir. I’ve gotta get me some of that kefir.

Baking in Bulk

Betsy from Eco-Novice shares her recipes for baking in bulk and freezing, which means she can have homemade food in a pinch!

Miscellaneous

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Deanna of Crunchy Chicken shares Homemade Rosolio and Candied Orange Peels.

Brenna of Almost All the Truth shows us how to reduce food waste and eat more of the green leafies with her post Getting Greens with Organic and Fresh Green Smoothies.

Phew! What a huge carnival! There were a grand total of 45 submissions! (Unless I counted wrong, my eyes are tired from all this typing!)  I want to send a special welcome to our new participants Marci, Zoie, Brenna and Jena.  Jena is a VERY new mom to her son Kent. Congrats Jena!

Thank you everyone for joining the Green Moms Carnival! Next month’s topic is Back To School and will be hosted by Micaela of Mindful Momma. The deadline is August 4 so get writing!

Please join in by sharing a link (or two, or a few) to your favorite food preservation post.

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Filed under Adventures, Food, Living from Scratch, Local Agriculture, Recipes, Sustainable Living

Strawberries

 

This strawberry is juicy!

Another strawberry? Oh thank you!

Strawberries are so yummy!

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Filed under Food, Outside, Photo Essay

Zombie Q-pocalypse

Preparing for the Zombie Apocalypse with Coupons…

Those of you who belong to or follow the doomer blogs probably have heard of the importance of preparing for the Zombie Apocalypse by stockpiling food and other necessities that could be disrupted.  Now of course we’re not actually talking about zombies, we’re mostly talking about fossil fuel supply disruptions leading to power outages, empty grocery shelves, etc., that could last indefinitely. 

pantry 004

I don’t typically talk about the apocalypse (in fact, I had to slow down and think about how to spell it each time I typed the word), but on some days I definitely fall into the “doomer” category.  I do, however, try to be an optimist.  But I think it’s important to have a supply of food and other necessities for emergencies that are more likely to occur, for example- power outages due to weather extremes, which will only become more likely thanks to our changing climate.  In fact, there are some people in our state who were without power for a few days after a strong system of thunderstorms moved through last week.  We didn’t lose power here, but in the event of such an outage, I can be sure that we’d be near the end of the priority list for the utility companies to turn the power back on.  They’re concerned with getting the electricity back on for the most people in the quickest amount of time, and since we live on a dead-end street with less than 10 houses, I’m pretty sure we’re low priority.  The big problem for us is water, since we have a well, so if the power goes out so does the water.

What does this have to do with coupons, you ask? After a recent discussion with a colleague who’s gotten into couponing, I realized how coupons could be the ticket to developing food stores for families like mine who simply can’t afford to go out and buy a stockpile of food when it’s not on sale.  Confession time: I never even looked at coupons until about two weeks ago.  I always figured that my store card gave me discounts and if I shopped the sales, I’d be all set.  But then I watched an episode of “Extreme Couponers” and started to feel like a chump! Here I’ve been, paying full price for most items all along, when I could be getting them for cheap or free! Who couldn’t use more money?

While I don’t plan to go the route of the extreme couponer, since I don’t need a “toothpaste room” or 100’s of containers of mustard, it couldn’t hurt to buy, say, an extra jar of vitamins or boxes of pasta when they’re on sale and I have a coupon.  The coupon discussion came up in the Green Moms Carnival yahoo group a few weeks ago and the consensus was that most of us won’t benefit from coupons because we tend to cook from scratch and avoid processed packaged foods, which are the majority of coupons.  However, I think there are some items that even the avid home cook should consider using coupons for: pantry staples that won’t go bad, basic cleaning supplies like baking soda and borax, vitamins, even bottled water. 

Now, I am typically opposed to bottled water but have come to the conclusion that I should have a few bottles in my pantry in case of emergency, since our water goes out with the power.  It’s a good idea to fill the bath tub before a storm so you’ll have water to flush the toilet, but that water’s not potable and I think it’s a dangerous practice with children in the house.  With a toddler, I’m simply not going to do that and will have to just resign myself to use flushes wisely.  You can, of course, use clean soda bottles with a drop of bleach for storing water, but that sounds like a lot of work to me.  If I have a coupon for bottled water, and that water goes on sale, why not stock up a little bit for pennies? It seems like a smart thing to do.

So, my resolution.  Once I’m out of school, I’m going to take both couponing and food storage more seriously.  I’m going to clean out and organize my kitchen and pantry, clip coupons, look for sales, and start stocking up on items I’ll actually use.  Since I’m hosting the July Green Moms Carnival and the topic is Food Preservation, I’ll be knee deep by then!  That picture above was my pantry back before I was a mom.  Look how orderly it was! Those days are gone, haha!

If you’re new to food storage, check out The Chatalaine’s Keys (formerly Casaubon’s Book) for a wealth of info.  And since I’m new to couponing, please share your tips in the comments!

This post is my contribution to the June Green Moms Carnival: Half-Year Resolutions, hosted by OrganicMania.

PS- I say “COO-pon” but I’ve noticed that all the extreme couponers say “Q-pon.”  How about you?

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Filed under Food, Home, Living from Scratch, Sustainable Living