Saturday, March 29, 2014

organic vs no soy organic

This post is for a friend who has been asking for more details on defining organic from no soy organic.....

I have been doing a lot of research trying to find the perfect cow for my home farm.  I find the breeds I want, Organic farmers I need, but not a lot of no soy organic happy mix.

Organic cows :
 These cows are allowed in part to graze on untreated prairies and fields or pastures- most grass raised cows are just that.  Grass raised.  What is not mentioned is how they usually get grains when they come in to be milked for their "treat" and that they are finished with grains for the last few months of their life to produce the proper marbling- if they are to go to slaughter.

The cheapest way to be organic and to feed grain is to do a soy positive diet.
Lets talk about soy for a minute:
Soy is hugely produced on the cheap. It doesn't have to be fertilized, it replaces Nitrogen for corn rotation the following year and it has Isoflavones (Genistein and Diadzen) installed in it.  Its base genetics are already spliced and modified to not poison us (because it is actually deadly), then further altered to grow in all climates and then once again altered to fight any bugs except the super bugs it has in turn created.  Now we are basically using Agent Orange to kill these things and then eat what soaked into its "nutrition".  Soy is so dangerous and toxic to your body it should absolutely be illegal.
 But its not and it is the one way most farmers can afford to get certified and still turn a profit-  I have found many farmers only believe what the seed reps tell them...and seed reps seem to speak lawyer.

 In short, they are basically cows, fed certified organic foods and never treated with antibiotics.   This is not the case.  I keep running into certified organic farms that will, on the rare, give a cow with chronic mastitis some antibiotics.   Of course, like all standards, the milk for the next week is tossed so that nothing is passed through the milk.
 These cows are a heavy investment- usually a few thousand dollars- and if they are suffering from mastitis or an infected cut, most organic cows will be sent to the slaughter since they "can't" be treated.  So..... some get treated.  Does this break code of certification?  Yes.  Some farmers will try to sell off their cows to either smaller farms or make a lot more on the hamburger it will produce.

There are alternatives out there to treat infections organically like this product:

I have looked into each ingredient on the label.  ewg claims not a single thing has any risk to the human body for topical use or even ingestion.  All natural in this case actually means all safe.  Safe enough for nursing mothers.


Why the antibiotic issue?  The government does not care about us as a human being- they care that they still make sure to turn a huge profit in the cheese department.  Antibiotics in a collective tank is called "hot milk".  The milk is always tested.  If there is any indication some hot milk is being sold off- well it will kill the chance for cheese to be produced.  We need bacteria to produce a good cheese- antibiotics=no cheese.
However- Organic farmers and consumers should know that when a cow is treated, even if the milk is tossed, it still alters the cow itself.  In turn we get this alteration slowly introduced into our bodies and then we ourselves develop this immunity.

I have let both of my children go on antibiotics a few times for very serious reasons.  3 times collectively- 2x was to save my daughters hearing.  We do everything to avoid it- let alone drink it-  and this is what brings me back full circle to getting.my.own.cow.

Keeping on the no soy bit for a second... I have rescued a few Pullets (1+ year old female hen) from a neighboring farm.  They were in no way organic so I began to do my research to know when the cell life in said chicken has a full cycle replacement- full cell regeneration.  Once on an organic, soy free diet- I waited 4 months before using any if its byproduct (eggs) just to be safe.  But since any animal that consumes soy is tainted and depending on the generation length of soy eating parents- I just decided to get rid of those said chickens-  I won't eat anything that has soy in it- this is why I refuse to buy chicken at the store.  Organic labels mean nothing to me unless it says "no soy".
Did you know chicken is now laced with Arsenic to make them look fresh and pink longer in the store?

Sick.

This year I have about 35 chickens for laying purposes- you can save your eggs through the winter in your dry cool storage if prepped properly and then turn a good portion of your birds into stew hens and then can them.

Soon I will be placing an order for my dual purpose meat birds (70) that take about 12 weeks to grow large enough to take to the Amish for butcher....however- since I do soy free and free range my birds- mine take about  4 weeks longer to get to full size.  This will supply me with all the chicken breast, legs and wings and full roasting hens I will need for the full year.

There is this horror and intimidation in the beginning of farming-  I have always liked to make my own food:  butter, peanut butter, mayo etc... but after realizing just how detached from my life and my foods life cycle- there becomes this understanding, appreciation and pride.

I have heard my way of life called primitive- I shrunk away from that title for a little while until I realized that going "back"  has pushed me so far forward that I believe the way I live is advanced.  Really.  If I said you have 2 hours to make me a chicken sandwich and only handed you a bag of yeast and an axe- could you do it?
 It is amazing to me how reliant and dependent society is just so that they can be busy with... what?  More  work?  I don't want to look back on my life and realize how ignorant I was, or how how naive I was to believe what is said on FB or commercials and take it for fact.  I want to feel my life and actually be apart of it- not apart of some business owners "bigger picture"- to me, that is not life, that is being hindered.

Mostly, I am happy on days like today to go without the new pair of 4 inch stilettos and opt for the Muck boots turned cow stained yuck boots.  Because today I get to go to Farm J and walk 100 acres to collect Maple sap then have dinner with some of the best people I have ever been blessed to know.




Wednesday, March 26, 2014

Homemade water paints


I absolutely despise having my children beg me to paint only to pull out the paints to find this messy, one color puddle of dried brown grossness.
So- I decided to make my own.  After a few weird tries- I decided- completely uneducated in this decision btw- to go with this:
4T vinegar
8T baking soda
1t corn syrup
6T Corn Starch Divided

Vinegar and B. Soda first- fiz it out.



Do you remember mixing Corn Starch with water and then trying to punch it? It is a solid- until you let it rest in your hand and it transforms into a weird liquid.... yeah- so only add 4T of corn starch then divide into individual vessels so you can add your colors.  If it mixes well- add cornstarch after dye is mixed....or it will be very challenging.  Now- set off to the side and allow to dry for about 2 days.  
I will check back in and see if it even dilutes and spreads and let you know;)



**** day after****
They suck.  Seriously.  I will do this again and get it right before posting it.

Saint Gianna


Last Monday- M gave me this prayer card of Saint Gianna Beretta Molla.  This was touched to a relic from either her wedding gloves or something else.  My instructions were to pray to her every night for 9 days.  Then on the following Tuesday she would take me on pilgrimage to La Crosse.



Below is what the relic is housed in.  At this point I can't remember its proper name- but the portion of her wedding glove is located in the very heart of the circle.


After a very heartbreaking start to her journey in marriage and trying to have a family- M used the relic and the prayer sequence to become pregnant with her first.  His name is Dominic.  He is also the eldest in the painting on the bottom right.  These children/cherubs are holding the faces of those believed to have been conceived with the assistance of Gianna.


       

This place was beyond amazing.  Breathtaking is more like it.



Below is the entry room.
The ceiling is beyond impressive.




When I looked up there was this moment of awe- I have  never wanted something to be mine more than the domed piece above my head.





There was a separate building that held the candles to be lit.  Only thing was you had to put in your "request"


So- here is to hope.  Mark 9.9.23:  ....."Anything is possible if a person believes"

Saturday, March 22, 2014

Sap Cooking DAY #1

A favorite snack in our house is carrot fries.  The kids like them with either Montreal Steak seasoning or brown sugar and cinnamon.... myself?  Ancho chili, lime and a bit of honey with cilantro.  
It was freezing cold out today.  Not to mention the absolutely angry wind!  
I knew the time was coming for the kids and I to head out to gather another run of sap and begin to cook- so I tossed some carrots in the roaster.


Then I got a phone call from M to come start the Sap chores for the day....


This is the set up start.  A barrel to build the height and act as a smoke vacuum, a chimney to vacate the smoke and a bunch of adolescent boys to cook their lunch .

One of the sisters said "Amanda,  see that cow way out there?  
Yeah, she is going to have a baby any day now"

I set off to collect sap with a few of the sisters.

We came back and saw a few of the boys were out in the field....looking at the new baby calf!!!

I couldn't go out with them to check the new lil moo maker out because I freaking remembered I left the carrots on in the roaster!
Back to my house I went.


Grabbed my other lens and headed back to the farm to catch these sweet photos.




Sap table set up.  Cees really knows what he is doing.






Everyone wants to help





Cap it off on the end and check it every three hours for about 3 days


My kids whined and whined- I couldn't even reprimand them for poor sportsmanship seeing as I wanted to whine just as loudly as they were.  It was freezing cold!

Once we got back to the house- the kids got right in the tub and asked for carrots that were not black.



Friday, March 21, 2014

Sap table prep

Today my hubby went out to power wash the 275 ga food grade tote we picked up from a cranberry bog.  Actually, we picked up 3 and took one to Farm J. with every intention of using it for Maple syrup collecting.  It has an opening on the top and a handy spout on the bottom with a valve...perfect for this project.

M and C made plans for an efficient production line for the am. 


Raising the tote for easy access.


M began loading in all of the sap collected. 



Then my son, hubby and I went off to a part of the property to collect the running sap from today.
On the way back down into the land, I took my son over to see the 2 baby bulls.
This one got close....


Closer.....


and coated my lens


Farmer Days

Yesterday I went to a One Stop about 20 minutes from my home.  It is declared "Farmer Days".  This is like Black Friday for farmers.  This years theme for the event was "Roaring 20's".  It was a madhouse.  Seed reps and reps for things I am sure I don't want to know about were all over the place.... oh, and they had a polka band...it was nothing short of what one would expect to see during Farmer Days.  And yes, I was looked at oddly because I had a camera and I was standing vs sitting in the audience located between the Dewalt drills and Horse blinders.


To replenish the J Farm, I bought udder cream, udder wash and some 6 1/2" filters.  While Marguerite was informing me about an "all natural" udder cream- we had a rep come up and persuade her to buy his product.  I am going to look into it- since it is "udder cream"  and is usually super safe, it tends to work better than lanolin on nursing mothers.

Now, at these festivities there are copious amounts of Brats, "pop" and malts.  Some of these farmer stores even have the occasional beer is found in a hand or two.



Later in the day, 2 helpers and I went out to our section of the woods to marry the sap.  It seems to be really running.  I do have a concern about the random tree that doesn't seem to be producing on one half.  It seems to be "leaking".  I am off to check it now.....
My two little helpers turned into little fairies


Kombucha

Every other Wednesday is Story Hour and craft time with the kids at the local library. While my children were doing their thing, I was browsing a magazine.... I saw this:



I was floored.  A little sugar, a little tea...some scoby and a jar.  $45!!!!  Does that include shipping?

If you know me- I will just give you a SCOBY

I have been making Kombucha at home for years now.  It was all the rage back in the late 80's I believe.  It was THE trending healthy thing to consume.  While the claims at its amazing benefits are heavily exaggerated and blown way out of proportion in some cases- I believe it is always a good thing for any natural fermentation to be in the system.  It gives us the probiotics and certain acids and enzymes our body needs for digestion and to help detoxify.  Each SCOBY is different, each finished product is different with different enzymes found in it.  This is why the health administration won't patent it- it is far too unstable with outcome. It completely embodies change.

However- there are some always found in each batch:

1. At least one beneficial yeast
2. Acetobacter
3. A pH regulator called gluconic acid
4. A blood sugar stabilizer called acetic acid
Most batches contain compounds that help many people.  Containing pain relievers, anti-arthritic, anti-spasmodic, liver protectant and several antibacterial compounds.

***There are some concerns about the fermentation process- says one person I know.  I have yet to research them all, but will.

Always question.  If you believe it, research it for fact.  If you doubt it, research it for fact.  Don't go on what others try to convince you on.

With that being said....
Original recipe
You will need:
1 Quart of hot tap water
1/4 cup of sugar
2 bags of organic tea or homemade tea blends
1 SCOBY

In the following I x4 and made a 1 gallon batch

SCOBY (Symbiotic Culture of Bacteria and Yeast )

<this is what SCOBY in storage looks like



Take 1 gallon of hot tap H2O.  Non-chlorinated!!!!
1 cup of organic sugar-Stir until dissolved.

4-8 tea bags of organic tea.  

(MOST Kombucha is made using either a black tea or green tea.  Yes- ORGANIC.  Always organic)
The reason for this- other than the obvious- is that other teas are raised and harvested with far too many pesticides, herbicides and chemicals in general.  This introduction to the live scoby will kill it.


Try to find a glass container that has a larger surface area than depth.  This will help the SCOBY develop nicely. If you can't find a container like this- it will take a bit longer to ripen.

 Once the 1 gallon of tea is cooled to room temperature, pour it into your fermenting container.  Then pour in the scoby and the 1/3 cup of liquid it was dormant in.  Cover with a breathable cloth and tie off.  Store somewhere around 70-80*F and it should be checked in 5 days.  It most likely will take closer to 7.  Many find a perfect taste between 7 and 12 days which equals to 16g of sugar to an 8oz cup.  I like 10 days.  Surface area and temperature will cause fluctuations in finished product.  The longer you leave it to ferment the more vinegary and higher the alcohol content will be found in it which equates to a lower sugar content.  At this point many find the drink unpalatable and  must add a juice back into it which tends to bring the sugar content back up between 12-20g per 8oz of liquid.. 
 Alcohol found in it is usually no more than .5% if you pull from fermenting within the 7-12-ish days.  After that the alcohol can increase to 3% if left to ferment for 30 days.

Your SCOBY will have thickened and broadened to cover the surface area.  Now you can divide with kitchen sheers.  The one to be shared or stored in the fridge should have 1/3c of the finished Kombucha and a lid.  Make sure to give it 1-2 Tblspn every other week to keep it alive.

*** I have forgotten about 3 SCOBY containers last year for several months.  These were left in a basement in mid winter.  I know they froze solid and were not fed.  I used them anyway and 2 of the 3 were still in great shape and I have used them this entire year so far.
I feel these mothers are a lot tougher than directions make them out to be.

Kombucha is rumored to have started in China thousands of years ago.  A Korean physician named Kombu made a tea- which translates to "cha" to help heal Chinese Emperor Inyko.  It very well can make most feel better, but there are some it does make feel poorly. 

Many people claim that is helps their joint pain, clears up their eczema, keeps them from getting sick, gives them energy, clears their sinuses, alleviates headaches and the list keeps going on and on.  Then there are those who just like the taste and say they feel no different.  Try it for yourself.

Hannah Crum of Kombucha Kamp says:

"Kombucha is not a pancea- it doesn't cure anything!  It brings the body back into balance so that is may heal itself naturally. That is how it is able to do so much"

On a different note... The Paleo Mom says  "When your body creates antibodies against gluten, those same antibodies also recognize proteins in other foods.  when you eat those foods, even though they don't contain gluten, your body reacts as though they do."
Yes, yeast is one of those foods, in ALL its forms.  Yes- in fermented foods as well.  Rarely do people have this type of sensitivity.  If you are trying to consume Kombucha anyway and it makes you feel poorly, try cutting back the amount.  This type of reaction is not permanent.  Try again in 6 months.