I grew up in Northern Ohio. I don’t think I even knew what grits were. I had never tried them. Grits, which are simply ground corn cooked like steel cut oats,  are a southern breakfast tradition. If corn was served at our breakfasts it was likely in the form of Corn Flakes, or occasionally fried cornmeal mush, one of my dad’s favorites. My first experience with grits was at a Waffle House while we were travelling. I wasn’t impressed.

Over the years as opportunities to try grits presented themselves, I would try them again. I got to the point where I found grits to be acceptable. I’d certainly never seek them out, but would tolerate them when they were served to me.

Currently, I find myself living in an area where grits are much more popular. Geographically, the area I grew up in and the area I live in now are not that far apart. Culturally, there are a lot of differences. You can even see it in the foods. We’ve learned to embrace pintos and cornbread, slaw on hot dogs and barbecue, and the famous West Virginia pepperoni roll. My palate has developed a taste for greens with vinegar, and perhaps is even learning  to appreciate grits.

While shopping at The Wild Ramp recently, we were browsing the selection of new items from Weisenberger Mill. My eight year old son went directly to the bag of White Grits, and asked, “Mom, can we get grits?” Of course, my mind immediately went to a picture of Flo, and “Kiss my grits!” However, I said, “You like grits?”  Apparently, he does, and I have Cracker Barrel to thank for it.

I brought home a bag of grits. We’ve had them for breakfast a couple of mornings now.  The husband hasn’t touched them yet. The kids chow them down. I have actually enjoyed them. They have a good flavor, and fresh off the stove with a touch of salt and butter, they are creamy, warm and comforting. A nice start to these cold spring mornings.

Earlier this week Beth encouraged us to try new things in her post, “What’s it Taste Like?”  It is true. Our food tastes are greatly influenced by our culture and by our parents food preferences. I would add that many new things are acquired tastes. In parenting books they often encourage you to present a new food to your child up to ten times before writing it off as a food they don’t like. I think as adults we could use the same rule. Who knows what we might find that we really do enjoy!

Stephanie Appleton is a small farmer in the hills of West Virginia. Find more of her family’s adventures at Adventures in the 100 Acre Wood.

Farms in Iowa are almost synonymous with hospitality. Pretty much every farmer I know is more than happy to host visitors, whether they are from a local school, a civic group or from countries half-way around the world.

The visits, farmers know, are a great way to help urban folks get a better feel for today’s agriculture. And visits help urban dwellers to build a connection between a real farmer and the food on their supermarket shelves.

But in Iowa those farm visits are in serious jeopardy, thanks to a recent ruling by the state Supreme Court.

The ruling by Iowa’s top court dramatically reduced any liability protection for landowners who allow visitors on their land to hunt, fish or just learn how the farm works. Unless action is taken in the Iowa Legislature to restore the farm liability protection, legal experts say landowners now have little choice but lock the farm gate and severely restrict visitors.

This is a drastic change from how things have worked for decades in Iowa. Back in the early 1970s, the Iowa Legislature enacted a “recreational use” statue which provided private landowners an incentive to open up their property for recreational purposes. The statute offered landowners limited liability protection, giving them the peace of mind that they could allow visitors on their farms without the fear of a financially-crippling lawsuit.

Agri-tourism spots, such as apple orchards and pumpkin patches, also had liability protection as long as they did not charge a fee for folks to visit.

But the Iowa Supreme Court basically tossed out that protection with its ruling.

The court said that a northeast Iowa dairy farm could not claim liability protection in a suit that was filed by a chaperone injured during a kindergarten field trip. The court ruled the dairy farm, which had been hosting kindergarteners for 25 years, was liable for the injuries because the chaperone was not engaged in an activity specifically covered in the state statute. The activity in question: frolicking in the hayloft.

In its ruling, the court set some pretty high hurdles for landowners to be able to claim recreational liability protection. For example, landowners can be protected only if they open up their land to the general public, basically turning their private land into a quasi-park for anyone who wants to stop by. It also said landowners are only protected if the recreational activity occurs outdoors, not in a barn or shed.

And strangely, the Supreme Court ruled landowners lose liability protection if they act as tour guides on the farm. So, under the court’s logic, farmers are better off letting children and visitors run around the farm unsupervised, instead of guiding them and making sure they stay out of danger.

Iowa farmers who ask visitors to sign waivers won’t have much protection either, legal experts say. The waivers, they say, offer only limited liability from lawsuits filed by adults, while a separate Iowa Supreme Court ruling said waivers signed by a parent for a child’s activities are unenforceable.

So don’t be surprised if you find locked gates at your favorite fishing hole or if your child’s annual field trip to the farm is cancelled this year. Unless lawmakers correct the Supreme Court ruling, Iowa farmers really have little choice but to keep most visitors away.

Written by Dirck Steimel
Dirck is the news services manager for Iowa Farm Bureau

When I lived in Nashville I worked for a doctor who was born and raised in China. One day he shared an interesting story: his father had traveled to a distant city on business and went to eat dinner at a nice restaurant that night. He had long heard that there was a famous local dish and believed this was the opportunity to taste it. He was horrified, however, when the covered platter was presented and inside were 4 live baby mice.  He happily traded the dish with the man at the next table for his bowl of noodles.

The reason behind this tale is to illustrate that in different places and different times, people have enjoyed foods that we consider strange.  Andrew Zimmern shows that each week on his tv show Bizarre Foods.  When Zimmern came to the Road Kill Cook-Off he discovered that Appalachian cooking was something to truly enjoy. He enjoyed cooking and eating ground hog with Chef Tim Urbanic of Cafe Cimino and Farmer/Chef Dale Hawkins of Fish Hawk Acres.

Throughout time the food people ate depended greatly on the climate and what foods could be cultivated or found naturally in the wild. Today we have a vast selection of food available to us that travel hundreds and thousands of miles to our local supermarkets.

Our food preferences are greatly influenced by our parents and how they introduce new tastes to us as a child. In addition there are other factors that cause us to make food choices: our peers, our susceptibility to persuasion by advertising, our income permitting us to purchase the experience of new foods, and apparently also our political leanings. A study done in 2009 showed that liberals tend to be willing to try new foods and will eat more international diets while conservatives tend to eat the traditional meat and potato diet.

Suggesting to adults that modifying their diet to something that has been demonstrated will be healthier is difficult at best. Breaking a habit of any type takes will power and determination.  Don’t be proud that you’re a fussy eater….be proud that you are willing to try something others say tastes great!
Even Andrew Zimmern has changed his emphasis from bizarre to best. Identifying the best foods available in markets and restaurants in the United States is the message in his Appetite for Life program.  ”By making just these small changes, we will ease the pressure off of those commodity farms, and by voting with our wallets and our mouths we send a large message to all of Big Ag and Big Food. These are small steps we can take to make a big difference. We have the power to change the way we eat in America, one plate at a time.”

Breaking a habit of any type takes will power and determination.  Don’t be proud that you’re a fussy eater….be proud that you are willing to try something others say tastes great!

So, make the switch, lay off the fast food deep fried daily habit and switch to finding and preparing good local foods at least 3 or 4 times a week.  For a small store, The Wild Ramp Market provides a vast selection of food raised within 150 miles of Huntington. While it can’t offer you woodchuck, you can purchase a variety of delicious meat there that has had no antibiotics, steroids or hormones. You can try new vegetables and expand your taste horizons! Live it UP!!

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The Edible Exchange Market, Owned by Lori Baker, is Scottsdale’s FIRST and ONLY boutique grocer featuring farm fresh foods from local growers, ranchers, farmers and food artisans. The Edible Exchange Market is an alternative to large supermarkets, open 5 days a week for your shopping convenience. With weekly deliveries and special events, you have the opportunity to meet your local farmers, ask questions and find out where your food comes from. The Edible Exchange Market likes to say they offer, “Uncommon Food in an Uncommon Location”.

“There are two main reasons why Urban Olive Oils & Balsamics has decided to partner with The Edible Exchange Market. First, Lori’s vision of bringing farm fresh food and top quality products like our olive oil and balsamic vinegar to Scottsdale, in an indoor Farmers Market type atmosphere, is what people want, it’s the future of shopping for high quality products. The second reason why having our products in the Edible Exchange Market is because it allows us to bring the BEST balsamic on the planet to the people of Scottsdale without the high cost of retail space and overhead that would be required to open a olive oil store in Scottsdale,” says Jay Veniard, Owner of Urban Olive Oils & Balsamics.

So if you are looking for an alternative to the big grocery store chains and want to buy local go check out Lori and the Edible Exchange Market. Also, if you live in Scottsdale and want to find our products in your area the Edible Exchange has you covered. And just like the 100% money back guarantee offered by Urban Olive Oils & Balsamics, the Edible Exchange also stands behind the quality of all the products they carry  and will gladly refund or replace any items that did not meet your expectations.

 Last Tuesday morning, I read this post on Facebook: “Good morning Wild Ramp fans! We are expecting several new (and often asked for) items in the store this week! Stay tuned!” Okay, you’ve got my attention. Now, tell me what it is. THREE… HOURS… LATER, I read this post on Facebook: “You’ve been waiting for this one! Weisenberger Flour Mill products are now in the store! We have a variety of flours and mixes. Can’t wait to try these local products!” 

I’m not going to lie. I did a little happy dance. This is huge. The flour that I purchased this week at The Wild Ramp is made at Weisenberger’s historic water powered flour mill in Midway, Kentucky (a little over a two hour drive from The Wild Ramp). And, here’s the kicker, it’s milled from wheat grown in Fayette County, Kentucky by James Wade. Can you say L-O-C-A-L?

For those of you that don’t know the history of Weisenberger Mill, myself included, let me share with you a little history from their website:

Weisenberger Mill is located on the South Elkhorn Creek in southern Scott County, Kentucky. The creek has provided the water to power the mill’s twin turbines since the 1800′s. Six generations of Weisenbergers have operated the mill at the present location since 1865.

August Weisenberger emigrated from Baden, Germany to start milling at Midway, Kentucky in 1862. He purchased the existing mill in 1865. Philip, his son, was the second generation to take over operating the mill. He was later joined by his son August and then his son, Phil. Today, Mac Weisenberger, Phil’s son owns and operates the mill. His son, Philip has joined the family business as well.

In the early years, our primary products were soft wheat flour and white cornmeal. Through the years it became apparent that the customers demanded more. As a result, our present policy of meeting all the baking needs of our customers evolved. We now offer more than seventy items in various sizes. Our inventory contains flour for any baking purpose, complete mixes for many popular end products, and breading blends for chicken, fish, meats, and vegetables.

Like the Weisenberger Mill, some recipes are carried on from generation to generation. In a previous post, I told you that I am not the cook in my family. That honor goes to my husband. His Mom is a great cook and so too was his Mawmaw. Much of what my husband learned, he learned from his Mom (his Dad can cook too) and she learned from her Mom. I had the pleasure of knowing Josh’s Mawmaw for a short time, but what I learned is that she was hands down the best maker of chicken and dumplings and the best baker of banana nut bread. Here’s her banana nut bread recipe:

MAWMAW’S BANANA NUT BREAD

Ingredients:

• 1 cup oil

• 2 cups sugar

• 6 mashed bananas

• 4 eggs (I used Four Seasons Farm Eggs)

• 4 cups of flour (I used Weisenberger Unbleached All Purpose Flour)

• 2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 6 T milk (I used Snowville Creamery Whole Milk)

• 1 T vanilla (I used Bellissima Cakes Organic Vanilla Extract)

Directions:

Mix your wet ingredients together in a large bowl. Mix your dry ingredients together in a medium bowl. Then slowly add your dry ingredients to your wet ingredients. Add your favorite nuts. I typically use pecans. Don’t forget to grease and flour your loaf pans. Bake at 350⁰ for a little under an hour. This recipe makes two loaves.

Your whole house will smell amazing.

Emily is a wife, mother, and attorney, living on the banks of the Ohio.

BAD

Have you seen this article floating around the world wide web? I highly suggest reading it before continuing on with my post, but if not (it is a free country) I will brief you…

So there’s this company, Monsanto (which I will explain more in a minute), and they’ve gone ahead and gotten President Obama to pass a bill that basically provides sanction to the continuation of growing genetically modified organisms (GMO’s) and genetically engineered (GE) seeds. I will not go into too much detail regarding GMO’s and GE’s now, because that’s a topic for another day, but this is what the bill means:  It gives the go ahead to continue to plant and sell man-made crops, even if the health risks are unanswered. This means the USDA cannot regulate Monsanto’s production of GMO’s. Monsanto can continue to plant and sell these foods to us and we will have no idea (GMO labeling is not required or available on any food packaging at this time). So if that isn’t troubling enough, my biggest issue is the power the government is giving this company. So let me elaborate more on that.

Monsanto = The devils. They have basically monopolized the agriculture business here in the U.S.A. They have a lot of money and lot of power. Companies like this seriously influence politicians and several laws that can affect you and I, and they usually don’t have the people’s best interest in mind. For example, the MyPlate method, or previously, the Food Guide Pyramid, has been under revision for over a half-century because constant battles between health and medical scientists (who advocate health) and big corporations like Monsanto, the dairy industry, and the meat industry (who advocate profits). Who do you think usually wins the battles?

Monsanto specializes in growing corn, soy beans, and cotton because the government subsidizes these crops. Doesn’t sound too bad yet? Well there are some problems:

First, soy and corn are in EVERYTHING, and usually not the good stuff. Soy lecithin is a common ingredient found in everything processed (check labels of your Kudos bars and Cheetos and you will find it) and corn makes good ole’ high fructose corn syrup, which is also in most things processed. Corn is the number one thing we are feeding our live stock. Not fresh grass that is high in omega-3′s and healthy vitamins and minerals, but rather processed corn meal. Kids eat processed corn, our cows eat processed corn, and we all end up with diabetes and heart failure. Too dramatic? Check out this article for more detail.

Another problem is this thing called mono-cropping. Have you seen either of these?

I am no dummy, I know these documentaries are a major form of propaganda, but they do describe the mono-cropping business well. Basically soil likes diversity. Most crop scientists and farmers know that to have successful crops and healthy soil you switch out what you grow year-to-year. So one year you might choose to grow potatoes, and the next year on the same plot of land, you could grow onions, the next year turnips. What happens when we crop the same thing over and over (ahem, corn) ? Well maybe we need a crop scientist to explain better, but basically it corrodes the soil. The crop yields year-to-year will lessen, the product will be challenged, and eventually we are going to ruin the ability to farm and plant on our own country’s soil. Imagine the day when even in the summer months, prime harvest season, all our tomatoes are from Chile and our berries are from Switzerland?

That may not matter to many people, but think of the carbon footprint traveling food all over the world leaves? From semi’s, to jets, to cargo ships, we are using a lot of energy and consequently polluting the earth. I will tell you what, I am sick of the Smog Lake City status! Also, think of the thousands of failing farms that are forced out of business because of the big wigs like Monsanto who are in it to make a quick profit for the cheapest cost, regardless or the consequences for our crops, health, or local farmers. And if all of this isn’t convincing enough, when there is a zombie apocalypse and exporting/importing food goes to boot, I hope we have some food laying around here on our own soil!

Feeling overwhelmed much? Well not to worry, here comes the good news!!

Good

We still have a lot of agency and choice when it comes to our health and food choices. It may seen unrealistic that we as individuals can do much to combat companies like Monsanto, or the policies that govern our lives, but there are small things we can always do.

One of the things I was the most passionate about during school was sustainable food systems. I heart supporting local food business. From farmers markets, community gardens, and Community Supported Agriculture (CSA’s) we can get involved and make a difference. CSA’s, for those who don’t know, are partnerships between local farmers and consumers who buy shares in the farm in exchange for weekly supplies of fresh produce. This partnership provides small-scale farmers with economic stability, while ensuring consumer participants high-quality produce usually below retail price. Plus it definitely lessens the carbon-footprint and CO2 emissions when we are getting our produce from less than 20 miles away.

My friend referred me to Utah Farms CSA. and I loooove my baskets! We have been getting varieties of lettuce, sprouts, eggs, cheese, honey, potatoes, and onions and surprises like juice and barely. And, I have actually been saving money on my monthly grocery bill because with every basket they provide recipes to use the ingredients. I spend less getting the few extra items I need to make the delicious and super nutritious meals.

I am getting so excited just writing about this right now. I want everyone to sign up! If this isn’t turning you on, consider some other ways to eat locally.

The farmers markets will be open for business soon! Or when you grocery shop, look for local products usually designated by this sign:

Check out Edible Wasatch magazine for lists of several local places to eat or buy delicious goods. And if nothing else, try planting something yourself (this is my major summer goal) even if it’s as simple as a basil plant.

Food is a most precious commodity, and I am really excited about eating locally and empowering ya’ll to make good choices everyday so that one day (a girl can dream) big corporations won’t dictate the food future of our nation or the people’s well being. Power to the people!

P.S. Check out the recipes section for some recipes included with my baskets this past month!

KU Farm Talk’s Jose Luis Miletich takes a look at the relationship between local farmers and businesses and the growing of local foods is  the Lawrence area.

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Kansas Local Foods

Audio Transcript:

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0:00 – 0:06        —   Reporter introducing topic at Merc’s produce section  –

–  Sound on tape:  From local farms to local businesses; the use of local foods is a trend that is growing here in Lawrence and across the country.

0:07 – 0:21         –  Narrative 1  –  B-Rolls of local foods being sold at Cottin’s Hardware’s indoor farmers market –

–  Voice-Over:  Lawrence residents are showing increasing interest in shopping local when it comes to food.  The demand for local food can be attributed to people’s desire to eat healthier while giving support to local farmers and strengthening the local economy;  -as business sales demonstrate.

0:22 – 0:37          –  Interview 1:   Brian Phillips, The Merc operations manager  –  B-Rolls of local foods at The Merc –

–  Sound on tape:  “Local food is something that we are completely committed to and growth of local food sales and purchases here at the Merc  -the general increase is about two or three times faster than total store sales increase, so there is an ever-growing demand for local food.”

0:38 – 0:52          –  Narrative 2  —   B-Rolls of Massachusetts street and restaurants  – 

–  Voice-Over:  It’s not just grocery stores and markets that buy food locally, some of Lawrence’s best dinning spots are major buyers of local foods.  Seven-One-Five,  Free State and Pachamamas show strong support for the community by shopping locally.  Seven-One-Five line cook Charles Woods talks about the growing trend.

0:53 – 1:11 -       –  Interview 2:  Charles Woods, line cook 715   –  B-Rolls of food preparation and dinning at 715  – 

–  Sound on tape: “I’m not sure about Lawrence but across the United States oin general it’s happening more and more.  It’s a really good sign, keep money in your community and develop a good relationship with farmers and get closer to the food itself.”

1:12 – 1:17        –  Sign-Off –  B-Roll/Close up of tomato section and produce at the Merc   –

–  Voice-Over:  This is Jose Luis Miletich reporting for KU Farm Talk.

–30–

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01/21/2013  –  Lawrence Journal World — ‘Food hub’ seen as way to promote local agriculture

This LJ World article does a good job at clearly illustrating one of the greatest challenges faced by local farmers;  supply-chain.  Farmers have different products available at different times and buyers want certain products at different times.  A central place for holding, warehousing, coordinating and delivering goods only makes sense to promote local farms and integrate local foods into the community for the long-term.

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Lawrence, Kansas Farmers’ Market Vendor Directory

Get your fresh local foods here.  The Lawrence Farmer’s Market website is a great resource to find local farms and stay informed on local farm news and events.  This is a list of some of the farms that participate in the local farmers market.

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Cottin’s Hardware Farmers Market –  Thursdays 4 p.m.  to 6 p.m.  –  November through April 2013

During the cold winter months and the unpredictable early-spring weather, Cottin’s Hardware and Rental hosts the Lawrence indoor Farmer’s Market.  Fresh local vegetables, eggs, meats, dairy, honey and many other items available year around.

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Lawrence Farmers Market  –  Market Partners

A list of Lawrence Farmer’s Market Partners that help support local farms.  Seven-One-Five, The Merc and Pachamamas regularly purchase foods from local farmers and make them available to the local community.  Buying local is a great way to support farmers and provide healthier eating for everybody.

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That’ll teach me.   It snowed nearly every day.  Even my dogs didn’t want to go outside.  So, I made a vow with my teenager that we wouldn’t just sit inside and sulk away the hours with Netflix; we’d find ways to experience something new, right here in Iowa.  We would go on a ‘culinary adventure.’

Iowa is known for its many family livestock farms and the area restaurants menus are a salute to passionate, picky carnivores; it’s easy to find amazing steaks, juicy pork chops and flavorful poultry dishes.  Iowa is so passionate about meat, it has festivals dedicated to its consumption, (BaconFest, anyone?) which sell out, in minutes. 

So, imagine my surprise to find 25 sushi restaurants in Des Moines!  Consumers want choices; choices in steak, pork, sure, but apparently they want choices in seafood, too.  I began with a couple tame versions of ‘California rolls’, and then went bold: scallops, nestled on a bed of couscous, and….something black?  My daughter, wizened by the culinary adventures on cable TV, watched me pick at my plate with a raised eyebrow.  “Mom, that’s squid ink; I saw Andrew Zimmerman eat that on his ‘Bizarre Foods’ show!”  Seriously?  Squid ink, in Des Moines?  Well, since I always preach the value of embracing choices, and this was to be a ‘culinary adventure,’ I had to eat it. 

In the end, I learned two things: trying new things teaches you a little bit more about yourself and that’s a good thing.  Second, I learned that Iowa restaurants, just like Iowa farmers, are surprisingly diverse.  You want a grass-fed steak? They raise it.  You want affordable, juicy pork chops?  Organic heirloom tomatoes? They’ve got that, too.  In fact, there are even some creative Webster City farmers raising striped bass in a former hog farrowing barn. http://tinyurl.com/clqmkc6 .  Choices you want; choices you got, along with a great opportunity to learn more about the men and women who provide diverse food options for your family.  After all, it’s not just about the food, it’s about the people you share it with and the stories of the farmers who grow your food, are learning opportunities that will last you a lifetime.  

  Written by Laurie Johns
Laurie is Public Relations Manager for the Iowa Farm Bureau.

If you’re like me, CSA sign-up season is an uncomfortable time.  Sure, you want to support farmers, but you don’t want to commit to picking up produce at a dirty farm, or worse yet, some community gathering place where you’ll have to talk to neighbors.  And you’re not sure you want all those leeks.

Fortunately, I’ve come up with a new type of CSA, one that eliminates the inconveniences of the traditional model.  This year I’m supporting “Corporate Super Agriculture” or “Chain Store Agriculture.”  The words don’t really matter.  The main thing is the acronym, which will give you a license to act superior with zero commitment.

While traditional CSA suckers subscribers are stuck picking grubs out of their lettuce bunches, I’ll enjoy triple-washed, pesticide-cleansed bagged baby greens.  Come late fall, when traditional CSA subscribers are drowning in root veggies, I’ll enjoy mangoes from Mexico and New Zealand kiwis.

Studies show that people most eagerly embrace new concepts that don’t require any changes in habits or thinking.  And that’s the real beauty of my CSA.  You can just keep right on buying cheap, flavorless produce, or, if you want, only eat plant matter when it is part of a Kashi freezer meal, acai smoothie additive or pom-flavored carbonated drink.  That’s right!  Simply shop at your big box superstore, as usual, and you can feel smug about your commitment to a CSA!

Bypass the traditional CSA and the irksome farmer’s market where, sure, the produce is fresh, delicious and affordable, but you won’t get that warm feeling that only comes from supporting a large, faceless corporate entity, or the satisfaction of knowing your dollars are irrelevant and so you bear no personal responsibility.

This spring, while the traditionalists keep shelling out hundreds to their old school CSAs, I, for one, will proudly, and, yes, self-righteously, proclaim, “I already belong to a CSA.”

And my produce may not taste good, but it’s big and pretty.

Last weekend in a conversation on Facebook, friends discussed the progress of the ramps in their woods. I thought, “We have woods!”  The weather was beautiful that Saturday, and we decided it was perfect for a walk a.k.a. ramp hunting. The walk was enjoyable, but we found no ramps.

We were looking for the broad leaves like those in the first picture. We didn’t know it was too early for that.

A couple days later, ramps showed up in the store. This is what they look like in the early season. I’ve never tried them. I do like strong flavors, and figured this was the perfect time to try this Appalachian tradition.

This recipe, Fried Eggs with Bacon and Ramps, is on The Wild Ramp Pinterest Board. I had all the ingredients readily available, and you can’t go wrong when bacon is involved right? I followed the recipe with minor alterations. I did hesitate where the recipe instructions say to add butter to the bacon grease before frying the eggs, but what is a little more fat when you have all the bacon grease right? Mainly, I altered the recipe to make more for this crew I feed daily, and I cooked the eggs with a lid because I am not a fan of runny yolks.

From the smell of the raw ramps, I really was expecting an overpowering taste in the dish. It was a strong flavor, but not overpowering at all. The flavor is unique, certainly among the flavors of onions and garlic, but ramps have a flavor all their own. I enjoyed it. The rest of the family tolerated it.

I’ve been told that these young ramps are much less pungent than their mature counterparts. I’m looking forward to trying them later in the season, and hopefully finding them right in our own backyard.

Stephanie Appleton is a small farmer in the hills of West Virginia. Find more of her family’s adventures at Adventures in the 100 Acre Wood.

I listened to a long lecture instructing me (again and again) that if I only ate a balanced and nutritional diet, I would not need any supplements.  Mom was a nurse and a decent cook. I learned not only how to plan meals but how to cook them and was preparing supper for my family by the time I was in the 8th grade.

Once on my own I enjoyed the allure of the frozen prepared dishes from time to time, but still, most of my meals were made from scratch. And yet I knew, without a doubt, that I was not eating a well balanced diet and so, despite mom’s admonition, I stuck with my supplements.

I think back to those days and compare the food we have available to us now in the grocery store. In many ways, the selection is amazing. You can find frozen meals, for example, from many different ethnic cuisines and others that are produced from recipes made popular by nationwide restaurant chains. There are others that are labelled “healthy” and ”part of a balanced diet.” How easy it is to pick one of those up and pop it into the microwave and then settle down on the couch for an evening of television.

But with all the sodium and chemicals, is that is the best interest for your health?  It is really hard to get out of the “do it now” lifestyle. Instead of three minutes in a microwave, fixing a meal from scratch can take 15-60 minutes. Certainly on weeknights, the shorter timetable is desirable…and achievable!

So what does cooking from scratch provide? Mainly, control over what you put into your body. Take one of those boxes in your freezer and check the ingredients….if there are any words you can’t pronounce it is not because your education is bad.  It is because it is a chemical, not a food.  Don’t eat chemicals; your body needs real good food,  not artificial this or that or preservatives to keep things “fresh” for months.

And yet, as you learn more about the food supply in this county you will hear things that would concern you. Mom, for one, would have been concerned about GMOs and that also worries me, so I have opted to help the labeling fight. I believe information is good.

But one thing I am most grateful for is The Wild Ramp Market. Because the food sold there comes from within 150 miles of Huntington  for the most part, we can visit and get to know the farmers and other producers. We can learn how they raise the food and what their practices are. We can eat healthy.

So, Mom would be appalled at the way the grocery store touts stuff as food and would be a staunch supporter of The Wild Ramp Market. This I know. While Mom has moved on to a place where she need not worry about how healthy her diet is, we are here and we do need to eat for health…..go shop at The Wild Ramp.  See if your diet takes you to age 82, like Mom’s did for her.

So grateful for the beauty I SEEK that God always provides!

I had a few new things this week. I love having “new” experiences at this time in life. In fact, I was thinking about all the new things I have done in the last year. My 50th year of life has had me doing more new things than I have in years.

This week’s new things included:

1. Drinking raw milk from grass-fed cows. I don’t remember ever having milk that didn’t either come from the milkman (yes, when I was 5 I remember the nice man who brought milk in glass jars), or from the store. That in itself is a big deal for me. The fact that it didn’t irritate my gut, the way milk has for years, was nothing short of a miracle. I ended up drinking an entire 1/2 gallon of milk in 2 days. That’s a big deal for a gal who LOVES milk and hasn’t drank a glass in over a year because of lactose intolerance and IBS. I may have found a cure. I did use 1 pint of the milk to make some homemade yogurt. Another gallon is ordered for pickup.

I love this stuff!

2. Making homemade yogurt. It was pretty simple. I haven’t eaten any of it yet, but I made it with the raw milk, and am hoping it is as delicious as that fresh milk was. If it is good, I will definitely do a blog later with the instructions, because the way I did it was pretty slick…if I do say so myself.

3. Meeting with farmers. I went out and met with farmers. I asked them about their farms and their productions and their hopes for ongoing sustainable organic food. I heard about their hopes and their dreams, their challenges. I picked up little tidbits about their families. I asked them how I can promote their farm and the foods and goods they produce to families that want fresh healthy locally grown food. It was a great day. I only took a couple of pictures and this little sweetie holding one of her hens said what my day was about. Farms, food, friends, community!

This sweet cherub was helping her parents show off their free range chickens. Adorable!

4. Fermenting vegetables. I have made sauerkraut with my dear friend up north a couple of times. He taught me how his grandfather taught him who had been taught by someone before that…if you get the picture. There was no recipe. It was a rhythm and a taste and a big mess!!! Making big batches of Kraut the old way is fun! I also made a batch of my own this last fall. It’s not hard. Did you know that lacto-fermented vegetables are so good for the gut. And I need good things for my gut. I had seen beautiful jars of “Garlic-pepper infused” vegetables at the local Grower’s Market. I decided to give it a try. I read a couple of articles, watched a couple of “how to” videos on U-tube. Then I started chopping and layering. I think they look lovely. I will let you know in a week or so how they turned out. I also did a crock full of slicked and diced cabbage with a little onion and garlic in it.

Pretty colors and good for the body!

5. I also have been gluten/sugar-free all week long. Lots of juicing!!! And I made gluten/sugar free brownies for a treat!

A recipe I found by following one of the local CSA’s blogs. It hit the spot.

6. Putting up a greenhouse – I already covered that, but it was a new thing.

So, those are new things I’ve tried just this week. Over the last year, new things I’ve done include; learning to ride a motorcycle and buying my own motorcycle; growing a garden for food; canning; re-purpose old furniture; raising chickens; raising baby chicks; farm life; countless new recipes and cooking creations; driving a BIG motorcycle (that wasn’t mine and I only did it once). These are just the things that come to mind right now. I love doing new things and trying new things and hope to learn until the day I no longer am here on earth.

Many of the new things I try are to make improvements with my health. I am always trying to heal my body. Some ways I do that are through food and nutrition. Some of the new things are to stretch my mind and find things to enjoy in life. I spent years and years working and just taking care of all the chores of life. Today, for my health, I know I need rest and relaxation. I must have creative outlets. Recreation is necessary for my mental health.

I am trying to find a way to be self-sufficient within the limitations my body currently puts on me. I am hopeful that I will continue to have more energy and more strength as I find new ways to eat and heal myself. I am seeking a life that is not just about working to make a living, but rather a work that is about making a wonderful LIFE!!! Time will tell how this all works out. For now, I will take it a day at a time, like I do all things.

At Wildlife Images.

Jumbo churrasco shrimp marinated with chili and lime, house chimichurri, red peppers, red onion, queso fresco, chili oil and fresh cilantro. a taste of summer!

tSpecial Dinner!  Sunday, 3/24.  3 Courses. Shaved brussels sprout and fennel salad with Sarvecchio and warm brown butter vinaigrette. Pan seared Uphoff farm pork belly, over polenta, roasted local portobello mushrooms and sauteed spinach, and blood orange cakes with reduction for dessert. $25. Reservations are required for this special meal.  The regular menu will be available as well.  It’s the first time we’re trying this, and we hope to make it a regular event in the future.  call 318-1761, or email salstomatopies@gmail.com for reservations!  (regular menu sunday doesn’t require reservations)

I recently spent some time with my dad travelling down island to Campbell River…a 2 1/2 hour drive…so I engaged in conversations around his most favourite subject…fishing and life on the water. I love hearing about my dad’s stories of his fishing years…I really should be recording his tales, especially since the technology is so readily available!

The question I asked my dad today was…”If we had a really big earthquake on the North Island and the road down island was cut-off and no trucks could get though to bring food to us, what could you fish for from the ocean in order to survive?”

His answer was simple….”everything”…

‘Everything’…we have a refrigerator full of food; natural, wild and fresh available at our fingertips.  Of course, respecting DFO closures is of utmost importance as is fishing with a valid license.  The DFO website is a good read, lots of information and resources.

I learned I could catch a number of fish species off the dock, which means I do not need a boat to sustain myself in case of emergency; all I need is a bit of creativity and willingness to try eating different kinds of fish/shellfish.  I think I could do that in case of emergency, I think we could all do that in face of a crisis.  We are so lucky to be living on the West Coast of BC, abundant wildlife, excellent fishing grounds, amazing scenery and best of all…great people!

Now, where’s my fishing rod??  Let’s go fishing!

We’d love to hear about your fishing stories…What is your favourite fish or seafood you like to eat?

In regards to cupcakes, I have learned that it is a serious business and for none other than the wedding industry. They are so cute. Not the marital couple, but those little cake/muffin like things with frosting on top. Add to that, the fun little cupcake holders. My first one will be a Sweet Potato Cupcake with Cream Cheese Frosting-healthy AND sweet. Following those, I will be using local beets to make a Lentil Salad with Beets and Goat Cheese.- EVERYTHING I LOVE!! Perhaps at the end of May, I will learn how to make a Panamanian dish that will encompass all three-sweet, savory and exotic. Follow along as we learn together.

Upcoming Baking and Cooking:

Sweet Potato Cupcakes with Cream Cheese Frosting

Lentil Salad with Beets and Goat Cheese

Rhubarb Cheesecake Cupcakes

Strawberry Compote with Aged Balsamic Vinegar and Cracked Pepper atop Brie

In Guns, Germs and Steel, Jared Diamond explains how the Mediterranean climate in the Fertile Crescent, in whose gracious curve the Galilee is set, created the conditions for the development of its indigenous plants.  Adapting for survival in the short, unreliably rainy winters and long, reliably hot, dry summers, these plants invested their energies into producing robust seeds encased in durable coverings that would protect them for as long as necessary until a sufficient rainfall called them into action.  The prehistoric hunters and gatherers of the area learned to pluck the nutritious kernels that were hidden in ears of grain, starting a millennia-long process of cultivation with ramifications far beyond this blog-scope.

Spring is the time when the seeds of many of these indigenous plants come into their own.  In the fields, the grains of wheat are fully developed, yet still green and soft – ready to be harvested to produce farike.  And the almond trees, whose blossoms settled like snowflakes just a few weeks ago, are showing their tender, fuzzy green seeds, which can be eaten whole, sour and refreshing.

In the months to come, the grains and the almonds will dry and harden, to re-enter the cycle in whatever form is their destiny.  But for now, we can savor their vibrant, green potential – encapsulating the miracle of rebirth in yet another spring.

Please accept my warmest wishes for a wonderful Passover, Easter and/or Spring.

]]> http://wildramp.wordpress.com/2013/03/19/learning-new-things/ Tue, 19 Mar 2013 19:51:00 +0000 wildramp http://wildramp.wordpress.com/2013/03/19/learning-new-things/ by Beth Rankin

I started blogging about farms and local foods a little over a year ago and knew nothing, I am not a farmer and have no notion of becoming one.  So I had no idea what was involved to bring the food to the store; I just knew how to bring it home and prepare it in yummy ways.

One of the fun things about blogging are the visits to the farms and other Producers. They all provide directions to keep me from going astray, but I also check it out on line using a mapping site like google maps. My car also has a GPS but many of the farms indicate the GPS will not get you there. (Sometimes, the GPS system uses a road name or highway number that is different from what the property owner uses. Sometimes, the software mapping is not up to date.  Most times the property owner can provide the actual GPS coordinates to use instead of the street address and that may work better.)

Driving back country roads has been a joyful byproduct of writing for the Wild Ramp blog. Getting off the Interstate highway has enabled me to see how truly beautiful this region is. And as long as I’m driving I don’t get carsick on the curvy roads. *S*

When I visit a farm I do not hide that I know nothing, or maybe now next to nothing. I suppose I could go better prepared, doing a bit of research ahead of time. But I just start with my questions. And I find something that is true for almost all of our Producers: they love to share what they are doing.  They work hard to make their product and they really enjoy hearing that we appreciate them for their effort!

And I do. I am a foodie. The reason I got involved with The Wild Ramp Market is because I appreciate having access to food that is local, picked when it is ripe, fresh, and healthy. I have enjoyed writing for the blog because I really get to know the farmers and the other people who sell products at The Wild Ramp. They are a good bunch of folks.

If you want to know about how someone raises their animals or grows their produce, you can search in the blog for them. You will need to go to the actual blog, not just read this on Facebook, though, so click on this link and you can explore where all your food is coming from. www.wildramp.wordpress.com

As I begin to research the farm and market organizations in Oregon so I can figure where I can get involved when I move later this year, I realize how  far ahead we are in many ways here in Huntington. Yes, West Virginia is leading the pack on this one!  Be proud. But more than that, be involved!