Kids with Cob

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This weekend, for my husband’s birthday present, we journeyed up north a bit to the Angelic Organics Learning Center for a “Kids with Cob” class.  We had been wanting to attend a class at Angelic for a long time now, and I am so very happy we finally had a chance to attend.  We had the most wonderful afternoon, learning about building with cob, getting messy, and playing with the animals.

It’s so amazing to watch the little ones soak in so much information and knowledge, while immersed in creative activity.  And best of all…the kids (and adults too) got to play in mud all day.  What could be better on a beautiful Friday afternoon?

I encourage anyone living in the Rockford area to take advantage of the Angelic Organics Learning Center and all of the wonderful classes they offer in regards to holistic and sustainable living.  You are sure to leave with lots of great information, and even more amazing memories.

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Cherry Pomegranate Frozen Yogurt

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It seems that it has been some time since I have shared one of my recipes in this space, so today is the day my friends.  Today I bring you yet another of our family’s experiments with a cow’s milk dairy free recipe.  My girls just love this frozen yogurt recipe I concocted, and I hope you and your family enjoy it as well.  It is incredibly simple, so you can whip it up on no time for a fun, summer snack.

Cherry Pomegranate Frozen Yogurt

10 oz dark sweet cherries (these can be fresh or frozen and thawed)

1/2 cup honey

1 cup 100% juice pomegranate juice

1 cup yogurt (We use goat’s milk yogurt, but any yogurt would work great.)

Add the cherries and honey to a blender.  Blend until smooth.  Next add the juice and the yogurt.  Pulse a few times in the blender until combined.  Pour the mixture into your ice cream maker and follow the manufacturer’s instructions.  Enjoy!

*A note about all my recipes:  I use all organic ingredients, local when available.  I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified.  All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished.  All our spices and cane sugar are fair-trade certified and purchased through a cooperative.

This Week in my Garden

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It’s crazy what can happen to a garden in a matter of weeks.  For so much of the summer, our garden is green.  Lettuce, kale, arugula, Swiss chard, peas, beans, carrot tops, etc.  But now…now is when the real fun begins.  Color.

The raspberries are starting to produce juicy crimson fruits,  tomatoes are moving from green to a pale red, and blood red beets pop from beneath the surface of the soil.

Join me today for a walk through our garden…

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Just Peachy

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The time has arrived again.  My favorite food time of the year.  Peach season.  There is nothing that ignites more excitement in my taste buds than those handheld orbs of deliciousness.  We are extremely fortunate that my in-laws have a beautiful peach tree on their property that has produced a record number of peaches this year.

So, it has been all things peaches in these parts, my favorite of all being peach pie.  If you are interested in my Grandma Dit’s peach pie recipe, you can find it here.  Enjoy!

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A Day at the Beach

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Living in the Midwest, we have little opportunity to make beach-side trips.  But this weekend we had the wonderful chance to visit…Wisconsin.  Yes, I know what you are thinking.  The words Wisconsin and beach don’t really coincide, but Sunday my mother-in-law competed in a half-Ironman in Racine, Wisconsin and i must say, it was not quite the locale I was envisioning.

We arrived to find ourselves surrounded by sun, sand and waves.  Words cannot do this sight justice, so I thought I would tell you about our day from behind the lens.

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Beans, Beans Everywhere

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One thing is for sure, we have a LOT of beans coming through our kitchen door these days.  So many beans in fact that there is no feasible way to eat them all.  Enter “Operation Dilly Bean.”  If you have never eaten a pickled bean, a.k.a. dilly bean, you must make it your duty to eat one this year.  A dilly bean earns a solid ranking in the top 3 list of pickled veg in my book.  Yum.

This past Sunday found me hovering over the kitchen island chopping beans and breathing in vinegar fumes, with visions of dilly beans dancing in my head.  The past few years I used a dilly bean recipe from this book, but this year I decided to mix things up a bit and try something new.  I used the basic pickling recipe from this cookbook, and based on how great Miss English’s other recipes are, I’m sure this one will not disappoint.

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Our System

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When we created our garden five years ago, we sectioned off a very small portion of our gardening space with chicken wire and created a compost pile.  Since that time, our composting operation has been evolving because to be perfectly honest…it never really worked as well as we felt it should.

When we visited Growing Power in Milwaukee, Wisconsin a year and a half ago, we were inspired by the vermicomposting system Will Allen set up, but we were never able to get the results from our worms that he seemed to be getting.  It was not until this past winter when I read Will Allen’s book Good Food Revolution, that I realized our mistake.  We were overworking our worms.  We were filling our vermicompost with loads of food and paper scraps and they simply were unable to keep up.  While reading Allen’s book, I discovered Growing Power’s secret:  Growing Power allows their collected food scraps to partially decompose first, then add the worms to the mix.  Bingo.

IMG_3524So, after many a year of trial and error, I believe we finally have a system set up that will work.  Because as Will Allen says in his book, he can predict a garden’s growing success based on “how much attention has been paid to creating fertile soil.”

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We place our compostable materials (food scraps, grass clippings, leavings, paper shred, egg cartons, coffee grounds, etc.) in the wooden boxes.  (We cover our boxes with burlap just to cut down on the bugs and smell, but it still allows the compost to breath.)  We try to turn this pile over every couple of weeks.  Once the scraps begin to brown and break down, we move them to the red garbage can, and/or the blue plastic bin, and/or the black tower.  These bins have some holes drilled on the sides for aeration, and this is where our worms are.  (The black tower is an actual vermicompost bin we purchased a few years back.  The benefit of this type of bin is that liquid can drain off the bottom and can then be used to make compost tea.)  Once the worms do their work we are left with compost the consistency of coffee grounds.  This compost can then be added to our garden.

All Things Garden

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With July now well under way, we find ourselves amidst the heart of our growing season, with a list of chores longer than we could ever hope to complete in a day.  Although I can sometimes get frustrated by this endless to-do list, I am reminded that the jobs of a garden are never actually done, so therefore I need just to work through each day, doing what I can to tend to this growing space of ours.

In honor of this height of garden productivity, I’ve decided to designate this week as “Garden Week” here on my blog 🙂  I hope you all enjoy this fun little adventure through our week of gardening bliss.

To start things off for the week, I wanted to give you a little taste of just what our garden is looking like.  Off we go…

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First Harvest

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Yesterday was a big day for our school garden project.  The garden was bursting with vegetation, so we decided it would make the perfect day for our first official harvest of the season!  We were able to glean lettuce, Swiss chard, kale, collards, snap peas, beans, beets and carrots from our seven-bed school garden.

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Once the produce was picked, rinsed and sorted, we drove to our local food pantry to drop off our donation.  Along the way, we spoke of the importance of helping those in need for God tells us “to be openhanded toward [our] brothers and toward the poor and needy in [our] land” (Deuteronomy 15:11).

IMG_3465 IMG_3466 If you are interested in donating to the Rock River Valley Food Pantry, visit their web site here.

What Summer Memories Are Made Of

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When I think back to the summers of my youth, there are certain images that float immediately to my mind…Balmy summer nights, when the sound of chirping crickets drown out all other noise in the darkness while my sister and I camped out with our neighbors in their play house.  Walking barefoot through the damp blades of grass at dusk catching lightening bugs with my mom and dad, then storing those seemingly magical creatures for just a few precious minutes in wooden bug houses my Grandpa Dit crafted.  Taking long leisurely bike rides with my two best neighborhood friends, every once in a while pausing to chat with a boy we all had a crush on.  Running up and down our street in the warm summer sunlight, as a lively game of capture-the-flag was underway.  I have no doubt these memories will stay with me for my lifetime, for these are the moments that define summer for me in my mind.

Ever since having children, I find myself thinking about what little images will be held in their minds for the duration of their lives.  After spending time in the Northwoods of Wisconsin last week,  I can unequivocally say these Northwoods-memories will stay with my girls forever.  For what could be better than a breakfast cooked on the beach? Or jumping off the dock at least a hundred times, never tiring because it fills you with the most thrilling feeling each and every time your body pauses for that brief moment in the air before plunging into the cool waters below? Or crunching your toes in the damp sand as the refreshing water waves over them?  Or having your parents feed you bits of food in the lake because you refuse to get out of that amazingly fun water for even a second?  Or dancing on a stage with your cousins while a Tom Petty song plays, without a care in the world that dozens of grown-ups are watching you, wishing they could embrace the wild abandon running through every fiber of your being?  These are the moments I am sure my girls will carry with them, for this is what summer memories are made of.

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