Busy with Changes

Much has been happening around the place lately. Good changes are always welcomed. Even if they keep us going from dawn to dusk. Every change that makes our choring easier, helps keep our days in some sort of order or just make us smile is beneficial. Regardless of the initial effort it takes to put things into action, they are a plus for our future.

We have been working half-heartily at getting our bodies in better shape since moving to the farm. It was one of the reasons we moved here in the first place. To have the opportunity to raise and grow our own foods. We have made small strides with only occasional back-stepping. But our resolve hasn't changed. Last year's garden showed a good harvest in some of the crops grown. Failures in others due to the lack of summer rains and scorching heat. Never the less we are more determined to have another one this year. With an expanded area and several new crops we want to try. I have been pouring over the seed catalogs for the past couple of weeks. Studying the options before us in order to have a continual garden from Spring through Autumn. Our desire is to raise all of the fresh veggies we now enjoy. Having plenty to then can or freeze for our Winter table. What few we were able to put up last year tasted nothing like what comes out of a can or frozen package. I admit we are hooked on fresh eating. Just like our fresh eggs and goat's milk. The thought of going back to store bought, would have us giving up these items for good. There is no comparison, a fact I wish I had know about earlier in our lives. Where would our health be today if I had?

So we have set up a challenge for ourselves for the rest of this year and beyond. To progress our eating habits to a made from scratch and fresh to the table cuisine. This choice will require the removal of ALL processed food items from our cooking or meals. I don't know if you are aware of the number of processed items that sit in your pantry, freezer or fridge. But the number can be staggering when one really takes a look at what you put in your body. Better yet take a sneak at what other people are putting in their grocery carts. To get a feel for the amount of ready made, instant items we have chosen to eat for food. If you feel really bold trying reading the labels on the back of packages already sitting in your home. I've come to term them as "instead of food". Very little real food is in them for the money we pay.

I have believed for a long time that the good LORD has provided us with every food item in their natural state. That we need in order to stay healthy and lead productive lives. Without all of the artificial colors, flavors, fillers, enhancers, added vitamins and preservatives.

Which raises questions for me ~

Why does our food need fillers - is it not complete when grown?

Why does it need artificial flavors and enhancers- will it not taste good in it's original state?

Why does it need artificial colors - did it's natural color disappeared when picked?

Why does it need added vitamins - when they were all present before being harvested?

Why does it need preservatives - when food is designed to be eaten fresh.

What are we preserving anyhow with the chemicals we are ingesting? Foods can be stored with out any of these, they have been successfully for many generations before us. Why not now? I know many won't agree with me on this issue. "Convenience foods are necessary" is the chant of the day. "I don't have time to cook real food." "I'm too busy to shop for fresh foods or I can't afford it." So we settle for imitation instead? We spend hundreds of dollars on doctor bills and pills because we are rich? It is a sad state of life when we believe without question the advertising designed to separate us from our hard earned money and help us to our grave faster.

Is it easy, nope! Can it be done? Yes! Commitment is the key to success. We have taken the first of many steps towards this worthy goal. There are many things we will miss because we have gotten used to eating them. But with time they will no longer be something we desire to eat. It will take some effort to plan our eating and to gather simple recipes. But we feel the benefits far out weigh any inconvenience we may face. I have already noticed that grocery shopping is a breeze, now that I only visit the produce, meat and dairy sections of the store. With the plans we have set up for the future and some already in motion. It will become even easier for us to do this. My only grocery store visit in the near future will be for pet food, a few cleaning supplies and a few items we can't grow on the farm. I don't think Lon is quite ready to give up his coffee, nor I my herbal teas just yet. We feel confident that our health can only improve with this decision. Our taste buds are already thanking us. AS I have been cooking fresh for the past 2 weeks. Lon would probably tell you we've never eaten better too!

Bread baking has been something I have enjoyed in the past with fair results. It has been something I've wanted to do on a weekly basis for many years. Since we started our new eating habits, it has become an essential part of my kitchen activities. AS I no longer buy bread of any shape at the store. Finding a few trusted recipes is the key to baking your family's daily bread. One in particular that gives me a lot of flexibility is a whole wheat roll. I've used it to make our hot dog buns, which we won't need any more - processed meat. But the most tasty thing I've done is to make large rolls that serve as our sandwich bread and hamburger buns. I've baked them plain, with added grains, and/or seeded tops. One recipe gives us enough for one week's worth of sandwiches. I've been experimenting with artisan loaves for our supper meals. That are so yummy hot out of the oven at mealtime. I've been trying different recipes for a sliceable loaf for making toast too. And just this week I receive my order of English muffin rings, so now I can make them as well as the bagels we enjoy eating. They are fresh, hearty, full of yummy goodness with nothing else that I can't pronounce. You just can't beat fresh bread!

Plans are to raise some chicks to sell come Spring. We had moved our Rhodies to their own pen with a gentleman caller, so we could ensure that they laid only pure RIR eggs. Today we started keeping them out of the collection basket to set aside till we have enough to start incubating. It shouldn't take long to get a clutch ready to hatch. They will keep on the counter at room temperature for about a week to 10 days and still be viable for hatching. It will increase our work load some once the fuzz balls are here, but we want to make them available for others to raise if should they desire to. Plus we need to raise a few for our own replacement hens. Will let you know how things progress.

Looking forward to tastier meals and good health,

Deborah