Friday, September 25, 2015

A Thought for Today

Living on the farm, we think a lot about nature. Likely, it's because we are surrounded by nature here, but mostly because it affects the outcome of everything we do.

Sometimes nature rewards us, and sometime it smacks us in the face! We can never predict exact outcomes and we must always remain flexible, no matter what!

We appreciate the beauty nature offers us - whether the skies are cloudy or blue! We love the smells of freshly mowed pastures here at the farm, the beauty in the color and shape of something as simple as an eggplant, or the aroma of the tomato plants that fill the high tunnels in early summer!

No matter where you are, you can too can appreciate the beauty of nature. Just slow down your pace a bit, and take a moment to look around.

Blessings today and everyday!

Monday, January 26, 2015

Loving Quinoa Before Quinoa Was Cool!

Quinoa, tricky to spell, but oh so good! Maybe you also enjoyed it before it became so trendy, but if you haven't tried it-you are missing out on a really good thing!

The nutritional breakdown shown on the package tells you how chocked full of protein, fiber, folic acid and lots more good things to help keep cholesterol in check and keep your circulation humming along! But the best part is how good it is how easy it is to incorporate into recipes your family will enjoy! (Personally I love the texture)

Quinoa is good lots of different ways; use it as you would rice or bulgur, and even as a substitute for pasta!

Get creative in your kitchen and come up with some ways you'd like to use quinoa, it pairs well with nuts, tomatoes, greens-especially kale, in salads, with onions, feta cheese, olive oil and one of my favorites, black beans.Give this recipe a try and let me know how you like it!

Mediterranean Quinoa Salad
Recipe type: Main, Salad, Side, Vegetarian, Gluten-Free, Eggs
Prep time:  
Total time:  
Serves: 4
  • 1-2 C cooked quinoa
  • 1-15 oz. can garbonzo beans
  • ½ C summer squash, chopped
  • ½ C cucumber, chopped
  • 2 T basil, chopped
  • 1 T oregano, chopped
  • 1 stalk green onion, chopped
  • 1 cob corn, cut off the cob
  • ¼ C feta (optional)
  • dressing: juice from ½ lemon
  • small pinch saffron
  • ⅛ to ¼ t smoked paprika
  • good pinch pepper
  • to taste salt
  • 3 T apple cider vinegar
  • 1 t honey
  • 1 clove garlic, minced
  • pinch ground ginger
  • ¼ C olive oil
  • olives (optional), for topping
  • lemon slices, for serving
  1. Combine the quinoa with the beans, veggies, herbs, and feta.
  2. Whisk together lemon juice through ginger. Slowly add the olive oil, whisking it in, creating an emulsion.
  3. Mix dressing with salad.
  4. Serve topped with olives and a squeeze of lemon.