The start of a beautiful friendship...

Every week at the Tuesday farmer's market, my first stop is to see Bob, from Coffee Pot Ranch, where we buy all our meat. I am greeted every time with a huge smile and hug. We love Bob! My friendship with Bob started early on in my market shopping days when every week, along with the smile and hug, I'd get a "Good morning Julie!" Now, as many of you know, it is a bit awkward when someone gets your name wrong, especially someone you see regularly. I think I corrected him the first few times, but after that I just got used to it and it always gave me a giggle. When I started to see that he simply wasn't going to remember I wondered how he was going to feel when someone was with me and called me by name. If I come right out and tell him, he'll probably be embarrassed after all this time. I tried writing a check a few times, so he'd see my name and he'd catch on for that day, but next week it was back to Julie again...did I mention that we love Bob!?

Finally one day I couldn't make it to the market and I sent Rick instead. I saw my opportunity! I told Rick to tell Bob that he was "Julie, whose real name is actually Sally's husband". Rick and Bob got a good laugh out of the whole thing and now, to Bob, I'm Sally Julie :o) It was the start of a beautiful friendship.

Becoming friends with the people who grow your food has its perks. We have made trips out to Bob and Shirley's farm, Coffee Pot Ranch in Sheridan a few times. Once I was having a dinner party and needed some Italian Sausage and I called him and headed on out. Again a huge warm welcome followed by a short farm tour and we were on our way, full stocked. One of the things you find when buying your meat farm direct is that you sort buy whatever they've got that week. I don't know about you, but in our house we LOVE bacon! It isn't available from Bob's farm each week because in order to send it to his processor he needs to have met a certain minimum weight. A few weeks ago Bob updated me with the upcoming bacon arrival and I planned my next visit to the farm the same day he arrived from the processor so that I could get first dibs. Rick, the kids and some friends (who also wanted to get their hands on some bacon) joined me for the trip. As always, Bob was gracious enough to give us a full tour, telling us the history of the farm, his family and the animals. We couldn't have planned it better, since that morning some baby pigs were born, which the kids all got a chance to hold. Good stuff....we love Bob!

Forever warm and inviting, Bob extended an invitation to us to join them for their annual "Ranch Party" which we just returned from tonight. Not knowing what to expect, we headed out to the farm with only about 1 1/2 before Rick had to head back for work. We regret that decision. This was a great party and none of us were ready to leave. Most of the people were other farmers, friends and family who all brought dishes to share, while Bob and Shirley served the most fantastic roast pig. Live music, dancing and good people sure made it hard to leave. I've already got the party on the calendar for next year...and I'll be sure we have more time to enjoy it.

The decision to attend tonight was sort of last minute, and being that it was a potluck I was forced to get creative in the kitchen. The salad I whipped up turned out pretty tasty, so seeing that I'm trying to be better about writing these successes down- here it is :o)

Green bean, tomato and roasted carrot salad with bacon vinaigrette

1 lb green beans, trimmed

1 lb cherry tomatoes, halved

4 carrots, peeled and cut to matchsticks

1 large leek, trim off green and thinly slice white

4 strips bacon, diced before cooking

salt and pepper

olive oil to drizzle on carrots for roasting

dressing:

1 shallot diced

1 t chives

2T red wine vinegar

3T olive oil

1 t Dijon mustard

1/4 t salt

1/4 t pepper

Preheat oven to 475. In large pot of salted boiling water, blanch green beans for about 2-3 minutes- remove from water to ice bath to stop cooking- set aside. Spread matchstick carrots on baking sheet, drizzle liberally with olive oil to coat, salt and pepper- roast for 15-20 minutes- watch carefully- should be fork tender when done- not mushy!! Meanwhile brown diced bacon, rendering out the fat in skillet over medium heat. Once crispy add leeks and saute until leeks are tender, about 5 minutes- can add extra olive oil if needed.

Dressing- in large bowl measure in all ingredients except olive oil- while whisking pour steady stream of olive oil to emulsify. Once all oil is added, add green beans, tomatoes, cooked carrots, leeks and bacon and stir. Serve room temperature.

A little something of my own

Last week, feeling inspired by the fall weather, I decided to make some soup. Let me just start by explaining how I cook. Sometimes I follow a recipe exactly how it was written, but that is usually only when baking. I have yet to master the chemistry of altering baking recipes without disastrous results. Typically, if I am going to go through the work of baking it is because I REALLY want a sweet treat and don't really want to risk failure. On the other hand, when it comes to any other type of cooking I generally embellish, eliminate or experiment with the list of what I refer to as "suggested ingredients" to come up with something sometimes all together different from the intended result. This is not always a good thing - but more times than not, it turns out pretty darn good. Oh, the other thing I should probably mention is that when these experiments take place I rarely pay any attention to measurements or what I actually put in the pot for that matter. When, by the chance, the dish is a success, Rick is quick to remind me to "write it down" while still fresh in my head. I'm trying to be better at remembering to do this.

Rick has never been a fan of soup. I have made different versions of soup over the years without much of an interest from him or the kids. When making soup these days I fully expected to have the pot to myself. This works fine with me because I am left with lunch for a week and some extra for the freezer. Last week I was trying to find a use for some kale that made an appearance at our farmer's market. Rick had taken some ground pork out of the freezer and seeing the two ingredients there together inspired me to put some soup on. Working with what I had on hand in the pantry, freezer and fridge I got to work.

Not only is Rick not much of a soup fan, he is also in process of acquiring a taste for the nutrient dense leafy greens. I give him big points because he actually will eat whatever I put in front of him, and trust me sometimes I don't even want to eat it. So that fact that there was kale in the soup solidified my belief that I was to indulge alone. As for the kids, well let's just say they are still a work in progress!

After the soup had been cooking for about an hour, I saw my visions of a week worth of lunches come crashing down as I heard Rick walk in the front door and say " Something smells GOOD!" Now I had mixed feelings here, of course I want to win him over to loving soup as I do, and who doesn't love it when someone thinks something you made turned out fantastic, but selfishly I didn't really want to share. Rick has a big appetite and sharing with him means I have to be sure to remind him to "Save some for ME!"

Well, as you can probably tell the soup was a hit! I remembered enough of what I had thrown in the pot last time to make it again this week, with Swiss chard and Italian sausage this time, since kale was absent this week and Italian sausage is perfect for soup. I am listening to my dear soup loving husband and using this blog to "Write it down!"

Hope you give it a try...and in the spirit of things, add a little something of your own!

Fall Vegetable and Italian Sausage Soup
(All local, primal ingredients)
*all measurements are approximates from memory

3T Extra virgin olive oil, cold expeller pressed
2 large or 3 small leeks, chopped fine
1 red onion, diced
4 carrots, peeled and diced
1 stalk celery, diced
1 red or yellow pepper, diced (or add both if you have them, I did!)
1 bunch Kale or Swiss chard ( or both) cut fine
1 lb ground pork Italian sausage or plain ground pork
2 T Italian seasoning, dried
(I also added extra parsley, oregano, and thyme- maybe an extra 1/4 t of each?)
1/2 t cumin
1/4 t sage
2 bay leaves
Fresh ground black pepper and sea salt to taste- maybe start with 1/2 t salt, 1/4 t pepper
6 C chicken broth- I used homemade
1 C shredded zucchini and yellow squash (I shredded for texture reasons- less mushy that way)

**if you are a garlic fan I suggest adding a few cloves as well...I didn't have any on hand

In a large heavy pot warm the oil over medium heat. Add leeks, onion, celery, carrots and peppers and saute until leeks are tender, about 7 minutes. Season with salt and pepper. Add kale, sausage/ground pork and herbs (and garlic if adding), cook about another 5 minutes. Add chicken broth, shredded squash and bay leaves...season with more salt and pepper if needed. Cover and cook as long as you have time for....longer the better. Tastes even better the next day...that is, if there is any left! :o)

Do you know right from wrong?

Hopefully I've convinced you by now to make a weekly stop at a local farmer's market in order to get the freshest food possible. Now that you've got that fantastic food home- what do you do now? Do you put the tomatoes in the fridge, in a bowl on the counter, or in a sunny window sill? Will the melon be happier on the counter or the crisper drawer? What about avocados- paper bag? Fridge? Not many people know the right answer...and really the answer in most cases is "it depends." Many of us go to great lengths to get the best food we can for our family, only to ruin it once we get home by improper storage. When it comes to storing our fresh produce there are many factors that come into play- how is one to know right from wrong? Well I'm here to help!

I have been reading a really great book How to Pick a Peach by Russ Parsons. It is all about food...specifically fruits and veggies-how to choose, store and cook them to obtain optimal taste. One of my favorite things about this book is the layout. It is very user friendly. The book is split into 4 seasonal sections, encouraging his readers to eat seasonally! Each chapter is dedicated to a specific fruit or vegetable- detailing it's history, farming procedures (very eye opening!), storage from farm to market, suggestions on storing at home and Parson's favorite recipes. It is a comprehensive look at our food and full of fantastic information- I suggest it be a sort of fruit and veggie "Bible" in your kitchen too!

Since we are all busy people and I do realize that I am some what unique in my choice of leisurely reading, I will save you all a bit of work by sharing some of Parson's refrigeration quick tips for retaining the freshness and ultimately flavor of your food.



Never Refrigerate (did you see it says NEVER!!)

Bananas and Plantains

Potatoes

Storage Onions and Garlic

Tomatoes ( again it says NEVER!)



Refrigerate only briefly (no more than 3 days)

Cucumbers

Eggplants

Melons( only after fully ripe)

Peppers



Refrigerate only after fully ripened

Avocados

Peaches, Plums and Nectarines

Pears


I find this list to be helpful, but what about lettuce, mushrooms, squash, berries, apples, and pears? And depending on which list the food makes- how do I store it once I get it there? So I proceeded to make my way through Parson's book, chapter by chapter, food by food, pulling out bits and pieces I think might help you answer those questions. I'm not going to give away all his secrets because then why would you need to buy the book? :o)Here we go...

~all taken from How to Pick a Peach by Russ Parson's

SPRING

Artichokes -Keep artichokes in the refrigerator, tightly sealed. Don't clean them until shortly before your are ready to cook them.

Asparagus - Store in the refrigerator in as humid an environment as possible. One way to accomplish this is to keep the spears upright in a container of water, like cut flowers. Drape a plastic bag over the top to create a moisture trap.

Onions- Storage onions, shallots and garlic should be stored in a cool, dry place away from light. Sweet Onions should be refrigerated, as should green onions and leeks.

Greens- Keep lettuce tightly wrapped in the refrigerator. Don't wash it until you are ready to use it. Moisture will break down the leaves faster than anything except heat...stick a paper towel in the bag with the lettuce to absorb any excess moisture. Refrigerate in the crisper.

Strawberries- Transfer the berries to a plastic bag lined with a paper towel and refrigerate them.



SUMMER

Corn- Refrigerate corn, still in husks, away from strong flavored foods. Keep it in its husks to help preserve the moisture in the kernels.

Cucumbers- Seal cucumbers tightly in plastic bag and keep them in the refrigerator. Use them quickly.

Eggplants- Keep your eggplants as dry as possible...store them in the crisper drawer of the refrigerator, in a plastic bag with a crumpled-up sheet of paper towel to absorb excess moisture up to a week.

Green Beans- Store them tightly wrapped in the crisper drawer of the refrigerator.

Summer Squash- They should be refrigerated until ready to use, sealed in a plastic bag. Do not wash the squash until right before cooking.

Tomatoes- Do not,ever, put a tomato in the refrigerator. Store tomatoes in a cool, dry place away from direct light.

Grapes- Refrigerate in a tightly sealed plastic bag. Don't wash until just before you use them.

Melons- Store all melons at room temperature. Cantaloupes and honeydews continue to ripen after being picked. This ripening makes them more fragrant and complex, but it doesn't make them any sweeter. If you prefer them chilled put them in the fridge overnight.

Peaches, Nectarines and Plums- If you buy fruit that is too firm,leave it at room temperature. Only when it begins to ripen should you move it to the refrigerator.



FALL

Broccoli and Cauliflower- keep it tightly wrapped in the crisper drawer.

Mushrooms- Store mushrooms in a paper bag in the refrigerator.

Peppers- Store peppers tightly wrapped in the refrigerator, but not in the coolest part.

Winter Squash- Store in a cool dark place. Do not refrigerate.

Apples- Should be kept as close to 32 degrees and with as much humidity as possible. Store them in an open or perforated bag. Put the bag in the crisper drawer of the refrigerator.



WINTER

Cabbage and Brussels Sprouts- Store in plastic bags in the crisper drawer.

Cooking Greens- refrigerated immediately in a humid environment, such as the crisper drawer. Keep them in plastic bags, but if you are going to store them for a very long time, slip in a paper towel to absorb moisture.

Potatoes- cool, dark place...avoid direct sunlight. Don't keep potatoes in the refrigerator.

Root Vegetables- Store carrots and parsnips in a plastic bag in the refrigerator. Remove tops. Sweet Potatoes at cool room temperature, but refrigerating does them no harm.

Lemons and Limes- Store at room temperature. Chilling will cause them to spoil more rapidly.

Mandarins, Tangerines, and Grapefruits - Because of their thin skins, mandarins should be refrigerated as soon as you get them home. Do not wash them. Grapefruits will last a little longer at room temperature.

Oranges- Store at room temperature for up to a couple weeks. If you buy them in a bag, take them out so the trapped moisture doesn't lead to mold. Refrigerating oranges does not hurt the flavor.


So there you have it...I have to say again the book is filled with tasty, simple recipes and lots of food know how.- so go buy it and keep it handy. Oh and I'm not sure I mentioned it but do not, EVER, put that tomato in the fridge! ;o)

Enough said...Live well!

An apple a day...

So now that we aren't swimming in tomatoes, it's apple time! With Labor Day come and gone it is officially the opening of apple season. There is something exciting about the chill in the air, the promise of cooler days...it makes me want to bake! It also helps that I have several boxes of apples not so patiently waiting for their transformation to something with a little more shelf life. It just so happens I stumbled upon a recipe for Apple Bread this week in a newsletter from our friends up at Newcastle Produce.

Many of you know that Rick and I decided to give the "Primal" lifestyle a try just about 30 days ago. If you aren't familiar with it, I highly suggest you take a look at http://www.marksdailyapple.com/ and check it out. For our purposes here, eating Primal means saying bye-bye to our old friends the grains, and most of the dairy family as well. I have to say, I thought that transition would be much harder than it was. I've never felt better, had more energy, and really I don't feel hungry...but I'll save all that for another post, another day. I do have a new, deeper appreciation for my food, where it comes from and the process of getting it to the table. Coming across this recipe for Apple Bread was timely, since I have apples rotting as we speak. Armed with my new enthusiasm for cooking and trying new things, I faced the challenge of converting the traditional to Primal. I didn't venture too far off the original recipe, just a few changes here and there- substituting Almond Flour for Regular Flour, adding some coconut, converting to mini-muffins instead of a traditional loaf bread. At 9:30pm last night I decided to make a go of it (mini muffins were key here in that they cook in 20 minutes vs. 1 1/2 hours for a loaf bread)- maybe it was because I had accidentally skipped dinner, but I thought they actually turned out pretty darn good! But the REAL test was the kids, that had to wait for morning.

I was careful to load their plates with eggs and strawberries- things they like- just in case the muffin was a flop- but NO they loved it! They have each already had 3 today...time to put them away for now. I couldn't be happier. Transitioning the kids to Primal eating has been a bit more challenging since they each have their own eating idiosyncrasies, but we are getting there a little more each day. So HOORAY for FALL and HOORAY for COCONUTTY APPLE MUFFINS...helping kids everywhere (ok, so that's a stretch) live a little more Primal:o)

Here is the recipe:

Coconutty Apple Muffins

2 1/1 C Almond Flour

1/2 C Hazelnut Flour

1.5 t cinnamon

1 t nutmeg

1 t baking soda

1 t salt

1/2 C chopped walnuts

1/2 C raisins

1/4 C unsweetened coconut

3 eggs

1C oil ( I used organic expeller pressed high oleic Safflower)

1/2 C Agave or Honey

1 t vanilla

3 C diced apples

Preheat oven to 325, grease muffin tins or line with paper liners. In medium bowl combine flour, cinnamon, nutmeg, baking soda, and salt. In separate bowl beat eggs, oil, agave or honey, and vanilla- mix well. Stir in flour mixture until combined. Fold in apples, coconut, raisins, and walnuts. Spoon into muffin pans and bake.

If making mini muffins check after 15 min.- might take up to 20min. Regular size up to 25 minutes or until toothpick inserted in center comes out clean.

ENJOY...live well

~Sally

Chicken Dance

You know you are loved when you walk into the house and the kids yell daddy and run over looking for a hug. "Hold on," I told them. "I'm covered in chicken poop and chicken blood. Luke didn't stutter. "I don't care." He jumped up, threw his arms around my neck and planted one on me. Addie had a little frightened look in her eyes, leaned forward for a quick peck and ran off.

I'd spent the day in Penn Valley with my new friends Brad and Alana Fowler at Fowler Family Farms. It was my second trip up there to "process" chickens. The batch we were working on today was about eight weeks old. This was the first batch they'd fed on organic feed. All of the chickens are pastured and spend the days pecking at his pasture, eating bugs and grass and doing chicken stuff. At night they go in the "tractor" pictured above. Every few days it gets pulled around giving them a new spot to graze. Brad got the idea after reading Michael Pollan's The Omnivore's Dilemma. In the book, Pollan visits Joel Salatin's Polyface Farm in West Virgina. The chicken tractor is one of many of Salatin's inventions that Pollan reports on. Salatin is pretty much a food revolutionary using pastured chickens and "Salad Bar Beef" as his weapons. It's a great book and worth the read if you get a chance.

Brad was raised in the area and married his high school sweetheart. He spent some time in the army but said he always wanted to be a small farmer. He remembers being told in high school that he would never make it as a "small farmer," that there was no money in it. Nonetheless, he took a shot at it. He realized that for the time being he needs a "day job" to take care of the family, but after spending a day working with him you hear that he has plans to expand his operation into other livestock.

The day starts out trying to catch the chickens. We threw a big plastic crate in the back of the truck and took it over to the tractor. As soon as we opened the top one jumped out. I started chasing it (very Rocky Balboaesque). After a couple of seconds, I realized I wasn't going to catch it. Shortly after this little dog came running to help. I'd chase the chicken one way and he'd cut it off. Brad, from, inside the chicken tractor called out a few commands and the dog obeyed. Very shortly, we had the chicken cornered and I scooped it up and put it it in the box in the truck.

Brad climbed back in the tractor and started handing up two and three chickens at a time. He grabbed them by their feet. My job was to take them from him and toss them in the box in the truck. The first time I helped catch them, I have to admit, I was a little nervous. Here I was around all these people who had grown up around these animals and I was afraid I'd make an idiot of myself. When I pulled my hand back as a chicken pecked at it, one of the 15-year-old kids who was helping laughed. "It's not going to bite you."

But not this time. I was seasoned now. You might even say salty. We put about 30 birds in the truck and figured we'd come back for more later. No use making them too uncomfortable in the last few moments of their little chicken lives. I got the honors of getting in the tractor later in the day. Now honestly, if there is a part of processing day that is gross, it is crawling around in chicken poop on your hands and knees trying to grab those things. After a few minutes, I got the hang of it. I'd use a little board to corner them, reach into the mess of feather's and grab as many legs as I could get a hold of. My best grab was four birds.

For the processing, Brad rents a trailer that was built for small farmers to rent. I think he said it was through UC Davis and a grant. The idea is to make the equipment affordable to small farmers.

The part I was most worried about on my first day was the actual killing. The birds get dropped into the killing cones, a table with six upside down funnels with the heads hanging out of the bottom. They squawk a little when you grab them and flip them over but once they are in the cones, most of them relax. Every once in a while they jump out.

The actual kill was pretty anti-climactic. You grab them by the heads, pull the head out the bottom of the cone and poke them through the neck. They hang there bleed out and for the most part, die peacefully. There were a few who "raged against the dying of the light" but most succumbed to their destiny. A few of them got the last laugh by launching chicken poop into the air and onto my face and head. Oh well, like Brad's friend Rob said. "At least it's organic."

I got to take a stab at it (Sorry, hee hee). It was relatively simple. I grabbed their heads, poked them through with the knife and let them bleed out. Sometimes, I'd have to hold their butts down as they did some of the reflexive convulsing that created the saying "running around like a chicken with their head cut off." It was during these times that some of the projectile poop would rain down. You don't feel quite as bad killing something when you are standing there with some of its poop on your face. It felt like retribution.

After they bleed out and stop moving, they are put in the scalding tank. The scalding tank is just water, heated to 150 degrees. They are flipped over and over in the bath. The hot water makes the feathers come out easier.

Next the wet birds get dropped in the coolest invention I'd ever seen. The plucker is a big barrel with rubber fingers on the sides and bottom. The bottom spins while water sprays and the chickens are tossed around like they are in a big clothes washer. After about 15 seconds all the wet feathers are in pile under the contraption and the birds look a lot more like something you'd see in a grocery store.

After that they go into the trailer where they get beheaded, de-footed, and gutted. They soak in water baths for the rest of the morning to clean them out.

Both times I have been there, Brad's friend Rob has shown up with at least one of his kids to help. I don't know what the trade off is, I assume Brad helps Rob, also a chicken farmer, but everyone pitches in to help and no one complains. The work is not terribly hard. As each person does their job, we'd make some jokes and tell some stories. Most of the conversation was taken up by me asking questions about farming. The whole process took about three hours for 100 chickens. When we were done, I helped weigh and bag the chickens I bought. I didn't get too involved in the clean up because some other folks were bringing about a dozen chickens they had raised over for processing.

Friends ask why I go up there to help and I don't really know. I guess it just helps serve as a reminder of where food really comes from. Being a part of the process of turning a chicken into chicken helps remind me of where food really comes from. It certainly makes me appreciate it more when I'm eating it. I really don't know why I go up there. It just seems like something every meat eater should do at least once in their life of carnivory (I don't know if that is a word).

The link to Fowler Family Farm is on the side bar. They also have some turkeys growing up for Thanksgiving. I got to take a look at them. Baby turkeys are not cute. I bet they'll be tasty though.

P.S. After I took a shower, Addie asked if there was still chicken poop on me. I told her I'd showered and she wrapped her arms around my neck and gave me the hug. Fair enough.

Fruitful summer

The world is a complicated place. Or so I seem to make it. I guess, in truth, all I really have to do is work some, play some, exercise some, love my wife and family, eat well and rest. I can't think of much else I really have to do.

Lately -- I say "lately" but I guess it has been a four year progression -- I have been trying to simplify life down to those few things. That is not to say that I am less busy. In fact, it's quite a load. But I'm pretty happy.

The summer has been hectic. The garden at my parent's house didn't turn out as well as we'd hoped but we think we found our problem and will correct it next year. We are getting a ton of tomatoes and we did get a very happy volunteer squash plant out of the compost bins at our house. I think we got a butternut squash out of our compost last year to so we've grown to like squash. We have been spending a good portion of our summer time stocking the cupboards with fruits and veggies for the months when those foods aren't as plentiful locally.

We've been getting veggies and fruits from friends or local farmers and are canning or freezing whatever we can. So far, we've done 300 lbs. of tomatoes into sauce, puree, salsa etc. Last week, I made the first 20 jars of applesauce from a bunch of free apples we cleaned off a friend's tree. I figure 60 jars should get us through the year. We also scored a bunch of free lemons, which we are zesting and juicing. Sally froze the juice into serving sizes so she can use it when she needs it.

We've got bags of berries and jars of jams, peaches, pickles and beans. We were just discussing how we can finagle a little time to process the rest of what we have in the next few days. We certainly haven't done enough to have a very delicious local winter yet. Nonetheless, dehydrators are humming, making the free grapes we got into raisins and turning the apples into something the kids think is candy. I still need to find a few days to build the pantry to store it all.

The laundry room counter is getting pretty full.

We also picked up a bit of meat. When I say a bit, I mean about 600 lbs. It may be more by now. "Dinner," as the kids call her, is strolling around about 20 acres in Penryn eating grass and hanging out with other cows doing ... I don't know what cows do. She just seems to be doing it. We split her with two other families and she will make the transition from cow to beef in about ten months. My friend who she is living with (the same guy who gave us all the free fruit) want to try our hand at eggs and in the next year. We will see how it goes.

Speaking of chickens, I got to help Brad and Alana Fowler at Fowler Farm with a day of chicken processing. Processing means killing if you couldn't figure it out. We "processed" about 67 chickens and I was able to try my hand at every step along the way. I'll write more about it another time but I'll just say it was pretty cool. I don't think I'd ever killed anything other than a fish or bugs before and I certainly hadn't done it with my hands. It wasn't ... it wasn't really anything. It wasn't sad or gross or good or bad. It was really like any job -- washing the dishes or painting the house. I am going to go back and help next week.

Speaking of Fowler Farm, we got an email from Alana about holiday turkeys. They are taking orders. All their birds are pastured and I am sure they will be great. We ordered two. If you want, contact them at fowlerfamilyfarm@yahoo.com. Brad works a full-time job outside the house and runs the farm full-time on the side. Alana stays home with their three kids (she has twins on the way). They are a little younger than me, early thirties I think, but are very concerned about the way food is produced and what the rest of us are eating. These are exactly the types of people that we need to support so they can continue to grow and feed us good food. Alright. I'm climbing down off my soapbox, but order some chickens and turkeys, willya'.

So, my simple life ain't always so simple. I am looking forward to the day my pantry is stuffed with jars and air-sealed packs. The freezer will be topped off with beef and pork and chickens and fruits and veggies. I imagine there will be a sense of accomplishment as we head into winter. Sally and I will spend our days on the Internet searching for recipes to try with all the local booty we'd spent summer preparing. What will I do with my free time?

PS - Back on my soapbox for a moment. I added some links on the right to some of our favorite farms. Remember, supporting them is the only way they and others like them can grow and continue feeding us good food. Yes, I know it might be slightly more expensive, but I don't need to go into quality issues. Besides, you all found an extra $100 a month in the budget to pick up an iPhone when they came out.

Upsy Daisy...

We have made a lot of progress over the past two weeks. The irrigation and SFG grids are in, most everything is planted, and next on the list is building upright supports for the tomato, pole beans, cucumbers, melons ans squash. It sounds a little strange to think of melons and squash growing upright, but that is one of the space saving strategies of a SFG. We'll see how it works. We do have to create some slings for the melons once they get big but other than that, training the vines to climb up is all there is too it.

We've had some hurdles with the irrigation system, and let's just say there are still some kinks to work out. It didn't work out like I imagined...an easy system of soaker hoses, perfectly timed, requiring only a leisurely hand watering here and there. NOPE! The yard slopes, causing flooding and the soakers don't get enough pressure to water even two boxes evenly. What we have now is one box on each system gets soaked and floods out the bottom, while the other is nearly dry. Seeing that a full irrigation tear out is not an option this year, it looks like we supplement by hand watering. The catch is that the garden isn't in our own backyard, this is going to require a bit of a commitment and some careful planning. Not ideal, but oh well.

So far most everything has been planted and is thriving. We already have had radishes, bush beans and squash sprout. This year I decided to start out with a few starter plants to get a rush on harvesting, since we sort of got a late start getting things in the ground. Hopefully this will give a few weeks staggered harvest, we'll see.

That is pretty much it for the garden update, but we have a few other things to share. We drove up to Penn Valley today to buy chickens from Brad and Alana Fowler at Fowler Family Farm http://fowlerfamilyfarm.com/3101.html. I can't even begin to tell you what nice people they were! They are a young family (3 daughters and now expecting TWINS!) who are not only incredibly knowledgeable, they really seem to care about what they do. We called up there today to find out if the chickens were available yet (the season is April - October), and they happen to be processing today, talk about fresh. So after visiting with them for an hour or so, exchanging stories and resources, we headed home with 20 chickens for our new freezer. Rick has promised Brad that he'll come up to help with the next processing day in 2 weeks so he should have some good stories to tell.

On another note, a new movie is coming out this June called Food,Inc. Here is some info about the movie that I found online and the link to watch the trailer. Should be very eye opening.

How much do we really know about the food we buy at our local supermarkets and serve to our families?

In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation's food industry, exposing the highly mechanized underbelly that's been hidden from the American consumer with the consent of our government's regulatory agencies, USDA and FDA. Our nation's food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, insecticide-resistant soybean seeds, even tomatoes that won't go bad, but we also have new strains of e coli--the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults.

Featuring interviews with such experts as Eric Schlosser (Fast Food Nation), Michael Pollan (The Omnivore's Dilemma) along with forward thinking social entrepreneurs like Stonyfield Farm's Gary Hirshberg and Polyface Farms' Joel Salatin, Food, Inc. reveals surprising -- and often shocking truths -- about what we eat, how it's produced, who we have become as a nation and where we are going from here.

http://takepart.com/foodinc/

April showers ...

The garden is nearly ready to plant. The rain is a mixed blessing. While I can’t curse it, it certainly isn’t helping me get the boxes finished or any of the new trees planted. We initially planned to try the square foot gardening this year. Sally did some reading and we made a plan. The idea behind the SFG concept is that instead of spending time creating good soil you start with great soil. Sally and I sort of butted heads over the merit of the system (My arguments were clearly based on my years of gardening expertise).In the end we came to a compromise.

Here is the SFG for dummies. The idea is to build boxes on top of the existing soil. The book said the boxes don’t need to be any higher than six inches. The book’s theory is that the soil is so good that six inches by one square foot is enough. There was no way I was going any shorter than twelve inches. I figured roots need room to stretch and I'd dig down to the soil below.

Our original plan called for six or seven boxes totaling about 300 square feet. I know redwood is more rot resistant but is also close to the price of gold. I built the boxes out of construction grade Douglas Fir. Even if it rots in two years, I can replace it and probably still be up money.

The dirt is supposed to be an even split of compost, peat moss and vermiculite. Here is where the problem started. The compost was cheap -- $20 a yard. The peat moss and vermiculite looked to cost about $1500.00. So like any loving couple, we discussed our conundrum and came to a compromise. We’d do a couple of boxes in the SFG plan and the rest the way we’ve done the past two years; by amending the existing soil with compost and whatever else is lacking based on some soil testing. If the SFG plan turns out to be as great as it sounds, then we can gradually convert a few boxes each year in order to spread out the cost.

As a side note here, don’t let our cost of soil for the SFG scare you away … this is only because of the shear magnitude of our endeavor. Typically, according to the SFG plan, you need two 4x4 boxes (32 sq. ft.) per adult in a family. By planting things close together you use much less space, resulting in a much smaller amount of soil needed. Based on the calculations, our 300 sq ft should be enough to feed nine adults. But since our goal is to be self sustaining all year, any surplus will be frozen, canned, dehydrated or traded. For the “typical” family just starting a garden, SFG is supposedly the way to go. It takes up less space and really requires less work and know-how. If you are interested, check out Mel Bartholomew’s website http://www.squarefootgardening.com/ .

As for our garden expansion project, it is nearly complete. After filling the boxes with the compost, soil testing and amending, putting SFG grids in place, adding a rain barrel to the gutter downspout nearby, and a nice decomposed granite walkway for the landlords (we are forever grateful to Rich and Betty for the use of their yard!), we will be ready to plant. Experienced gardeners have told us that once the soil is warm enough to sit on, bare bottomed and not feel cold, you are good to go. I’m not sure who will be nominated to put this to the test but photos will be posted. Typically, planting falls right around tax day in our area. We’ll shoot for that.

Until harvest, we continue to support our local producers at the Tuesday Roseville Farmers Market at the Fountains on Galleria Boulevard and Saturday market out at Sunrise Mall. The latest arrivals include asparagus. Get it now locally while you can. It has a short season. Strawberries have made an appearance as well - this is one fruit that is extremely important to buy organic due to the absorbent nature of the fruit, so be sure to ask if they spray - just because it is at a farmer’s market does not mean it wasn’t conventionally grown. Always be sure to ask, our experience has been that most people are used to the question and happy to discuss their growing methods.

As for meat, we’ve been buying our beef and pork from Bob from Coffee Pot Ranch http://www.coffeepotranch.com/ at the Tuesday market. There is also local lamb and goat available from Flying Mule Farm http://www.flyingmulefarm.com/ . If you get a chance check out that site … they are using mule power for their farming - very cool and such a nice family. We have yet to find a Placer County Chicken producer, although I hear that Dan at Flying Mule Farm will have some soon - I think following similar methods to those of Joel Stalatin at Polyface farms, as described by Michael Pollan in Omnivore’s Dilemma. There is a chicken producer in Grass Valley called Fowler Farms, and until some is available in our area, we will be contacting the Fowler Family. I believe the time is now - so if you are interested they can be reached at 530-477-6878.

Check this out ... it is short and relevant to recent events in the food industry.

Spring is here

Well, we have been neglecting the blog a bit lately, but with the arrival of spring, there is much to discuss and we hope to keep things updated. Today was day one of the garden expansion project including construction of the new square foot garden. The boxes went together easily and when all is said and done we should have about 260 square feet of raised beds. We plan on following the ideas found in Mel Bartholomew's All New Square Foot Gardening. For more info check out his site http://www.squarefootgardening.com/, you can also find some demo videos on YouTube that are helpful.

Also I do have to share my new favorite website that I found via YouTube...http://www.gardengirltv.com/. Wow, this gal is my new hero! She really seems to have an incredible system in place and so much practical knowledge. When you have some time, take a look at her site, bookmark it, and check back frequently.

If you are a member of Facebook- find us at Eat Local Placer County- join the group, share you ideas and experiences.

I hope to have some photos and more details about our square foot garden in the next few days, so be sure to stay tuned.

Beginning again ...

“Never doubt that a small group of thoughtful committed citizens can change the world; indeed, it's the only thing that ever has.” – Margaret Mead, American anthropologist

In college, I made the first real nutritional decision of my life. I was overweight and out of shape. I knew I should do something. I was living on 99 cent Burger King Whoppers and 12-packs of Natural Light. I knew my health would continue to deteriorate so I made a decision based on the information I had at the time. I stopped eating beef (No self respecting college kid would dump the beer). That was eight years ago.

When I got married, I was forced to give up Wonder white bread. Sally taught me there was really very little in it. I remember one time when she went out of town; I went to the store, bought a loaf of white bread and a pack of Oscar Meyer bologna and had a feast.

Several years ago, Sally gave me a book that she read. The Omnivore’s Dilemma, by Michael Pollan is a look at where our food comes from. There is no point in me rehashing what he spent years researching and writing. Read it yourself. It was life changing. I have told many people since that there are a couple of choices after you read it. You can say, “Screw it, I don’t care,” and carry on as you are or you can change your life. Essentially, it discusses the effects our food and eating habits have on the quality of our lives. He discusses social, economic and even emotional benefits of eating food produced locally. Again, I’m no social scientist. Plenty of writers have done a great job documenting why eating locally is not only important, but eventually will be necessary. Check out the booklist on the sidebar if you want to read.

We have spent the last few years trying to figure out how we can eat locally. We have started a garden, learned to can and freeze and found local farmers to buy from. By my non-mathematical estimates, I would figure we are about 80% effective.

But in addition to the benefits to our community, we have found even more benefits to our family. Sally and I are having a blast trying to figure out how to eat with what is available. We try to do a lot of it together.

I joke with Sally that she wants to save the world. I just want to save my family. Either way, one is a by product of the other.

We are by no means experts. Most of our information is gained from people we talk to and books we read. We are learning as we go. If nothing else, we are resourceful and persistent. We are also not purists. We still eat at restaurants and at our friend’s homes. For now our kids still eat boxed cereal and macaroni and cheese some days. The goal of the blog is to document our progress and provide a starting point for others who may want to do the same things. We will try and share some of the trials and tribulations of everything from cheese and bread making to maybe someday raising and slaughtering some animals. We will try to include recipes and maybe some musings about how it affects our lives. Stay tuned and live well.

First Harvest

Here is a small photo journal of the garden progress...things are good!


Our FIRST BLOOM! Here is most of the loot from the first harvest!


Addie looking sweet :o) A tender moment


A small view of the many, many squash plants and a beautiful squash bloom- amazing this will become FOOD!

here if you really look, you can see some our many tomatoes, some basil, parsely, marigold and chives all tucked in there too! Keeping my fingers crossed that the corn and melons make it this year.

It's taller than Addie!!

love the nastriums and marigolds, both doing their jobs- keeping the bugs AWAY!

pole beans are taking off! our first RED one!


Here you can see more squash, cucumbers, and about 15 tomato plants in the background- I hope to at least double that next year- if the landloards will go for a small expansion project! :o)

Sweet! How do you resist THAT face?


Be Well~

much too much mulch

Year two of the garden project is well under way! We got a little bit of a late start this year due to a minor (ha!) setback with our mulching system. You see, I'm one to read a book on a subject of choice- become slightly obsessed with "going by the book" and have trouble when things don't fall right into place as they should. So, just like my handy gardeners bible states, and as I did last year, I spent several days at the beginning of spring weeding my beds and walkways, testing soil for proper pH, amending the soil to encourage good root and fruit development, spreading newspaper in the walkways and distributing 3 bales of straw to mulch the walkways and keep the soil moist and cool. We took care to tell them at the feed store the intended use of the straw- so as to ensure a seedless batch, as the book says, a VERY important step.

So with the garden all ready to plant, I waited about a week until I would have free to time to head up to my favorite nursery and hand pick all the seeds and tomato starters we would need for this years garden- which was sure to be even better than last years. As the week was going by, I was more and more anxious to get planting...I've been seeing zucchini and corn showing up in the produce aisles at the store and I resist the temptation to taste a bit of summer early...it will be worth the wait. But then, a roadblock! My lovely straw that I spent hours spreading had done exactly what mother nature intended it to do in such delicious, nutrient rich soil- it germinated!! (Wait, what???seedless?????)

Now we aren't talk'n just a sprout here or there- we had ourselves a full blown straw garden. I panicked!! From further inspection I could see that the seeds were everywhere! Now, how does one rid a garden of such a disaster while still holding true to my organic intentions? Unfortunately I still don't have an answer to that. After many phone calls to more seasoned gardeners, and one very frustrating call the the feed store, the consensus was that my only way out, without pretty much destroying all my hard work, was to rely on good ol' Round Up!

This in itself was a very hard decision for me...I have worked so hard to use as many organic methods as I can- planting the right plants next to each other so that the good bugs, eat the bad bugs; lying out trays of beer to attract the snails away from the delicate lettuce leaves; fertilizing with fish emulsion instead of Miracle Grow...all to have to use Round Up in the end!!

So I set out to pull out as much of the germinated straw that I could- I discovered what a beneficial step laying all that newspaper was- because in those areas I was able to simply roll up the straw in the paper that lay below- which also kept the straw seeds away from the dirt underneath- a HUGE help in the clean up process. Because of my diligence, I was able to successfully remove all the germinated straw and only have to spray Round Up on a few of the edges of my beds...but then the waiting period begins. I can't say that I'm convinced, due to the quick and through eradication of the straw seedlings, the instructions on the label indicate that it is safe to plant two weeks after spraying. So over the next two very long weeks I check back in and success the weeds are gone and I'm ready to start again.

This time, since the spring clock was ticking and each day I waited to plant was another day without my taste of summer, I decided to forgo the mulch preparations for the time being and get right to planting. Up the hill to Eisley's nursery, (I could spend hours in this place) and out the door loaded up with seeds of all sorts and my tomato plants- I'm ready to plant.

Now when choosing what to grow this year, I have to say I got a bit lazy. I defaulted mostly to my successes from last year ( zucchini, tomatoes, green beans, cucumbers...) and avoided my failures (celery!- I'll try again another year when there are less roadblocks!) I did revisit a few crops that didn't do well last year, but I tried moving them this time to different spots- so we'll see. Some of the hopefuls this year are the melons, pumpkins and corn. I scaled back on a few things that we just didn't love last year- radish being one of them. Even though they are the most rewarding to grow, because they are so incredibly quick, I have yet to find a variety that isn't too spicy for my taste. So I'm trying the French Breakfast variety and the Watermelon Radish, which is pretty mild. Whatever I can't eat will be gladly donated to a neighbor:o)

Once everything was planted I started again with the newspaper in the walkways, topped with a new, fresh batch of SEEDLESS straw...after a thorough inspection this time, I think we are in the clear!

As for other changes, I'm really trying to fill up all the usable space in the garden this year, unlike last year where I ended up with lots of un-planted territory. This means squeezing things in tight, and planting more quantities. This should be interesting where the squash is concerned. I have planted more than double the amount from last year- so I imagine I'll be spending countless hours scouring the Internet for creative squash recipes. All of you just plan on some zucchini bread from me this Christmas!;o) The funny part about all this squash is that I'm really the only one in the family that likes it! I added butternut, acorn and spaghetti squash to the garden this year too just to see how it does. So if I have success, my neighbors will be fully stocked this year.

In all actuality though, for me, it is the process much more than the result that I enjoy. I'm happy to grow something I won't even eat, and give it away, just because I CAN!!

Be well and here's to tasting summer soon!

changing with the seasons

Well, according to my family the spring garden was a success! Of course we are our own worst critics- I do recognize that for the first year, we did pretty darn good. Although there were things I expected to go better than they did. But since the garden wasn't in my own backyard, I found that it was harder to maintain on a regular basis. All in all, I didn't have to buy tomatoes, squash, cucumbers or green beans all summer long- so mission accomplished!
Over the past few weeks we have been getting the cool season crops planted- I'm sure I could have started them earlier, seeing that they are already appearing at our local farmers markets, but again- there is a learning curve here. Currently growing, and doing quite well is a ton of broccoli, cauliflower, a broccoli/cauliflower hybrid, beets, both green and purple cabbage, celery, carrots, swiss chard, soy beans, lettuce, peas, and radishes. We planted some brussel sprouts, kale and kohlrabi from seed last week, so I have to stick my head in over at the garden soon to see if we've sprouted any of those yet. We tried throwing a few potatoes in the ground too- we'll see how that turns out. I'm sure we'll have decent successes and a few failures- it's all part of the process.

As for other things in our lives- I should probably give an update on the other 3 members of this foursome. Rick is loving his new job with the police department. He has already had some adventures worth telling and seems to have found his calling. He is excited to go to work every day- who could ask for more! Funny side note- he's been working nights, so on the way home from school today I was telling Luke that Daddy would be asleep when we got home, so we needed to be quiet. Completely on his own, Luke says to me "Is Daddy being nocturnal again today mommy?" Where does this kid get this stuff? :o) Smart cookie, that one!
Speaking of Luke, kindergarten is an absolute joy. Luke has an incredible teacher and he has managed to wiggle his way into her heart. They have only been in school a month and she told us today that she is already thinking about how sad she will be when he isn't in her class next year! He's quite the ladies man!!
He is adjusting well to the new routine, has made some friends in his class, one of which is a cute little blond girl that lives around the corner- he was already trying to ask her to come to a sleep over!!! I'm not sure I'M ready for that :o)
Now as for miss Addie Lee- she has yet to show much interest in the potty- that will be the next big milestone for her- whenever she decides she is ready. She wants to go to school like Luke, but can tell you they don't let you wear diapers to school, soooo we'll see what kind of timeline she is on, and how badly she wants to go to preschool. I'm in no rush though- I'm still shaking the effects of potty training Luke (what a nightmare that was!).
Addie is stubborn and independent- both traits that challenge me and make me proud of her. I think she will be a leader- she does what she wants when she wants- and if you get in her way, LOOK OUT!! She certainly holds her own against Luke, and already can work it with her sweet side. Daddy is a total sucker!!!! But she is really a mommy's girl :o)
And that brings us back to ME! Aside from chasing around kids, rocking babies, driving to and from school with a carload of carseats, and playdates; life is pretty quiet ;o) I am finding time for myself a few nights a month. I have a bookclub that I enjoy tremendously- I'll try to remember to dedicate a post to that topic at a later date. I have been staying busy the past 3 weekends shooting weddings with Jessica- and I'm really digging that! So much fun, and I'm learning a lot! We recently joined the Professional Photographers of Sacramento Valley (PPSV) and had the privilege of hearing an incredible photographer/entrepreneur speak last night. It was so inspiring! I felt like I was using my adult brain for the first time in a while, and that felt good.
On the subject of feeling good- Rick has taken on the task of becoming my personal trainer- and what a task that is! We started this week and boy am I sore- in places I didn't even know I had muscles;o) He's got me doing push-ups, pull ups, squats; all the stuff I hate- so it's been GREAT!! Actually, I really am enjoying it. It is nice to have some time alone with him, something we get so little of. And the pay-off will hopefully be more energy, and maybe possibly a bikini by next summer. We both got bikes recently and that has been a nice way to spend the time after dinner- when we all just need a little fresh air. The kids ride in a bike trailer that Rick pulls on a one speed cruiser- so there's a little workout built in for him too! :o)
Well, it's getting late and I really don't want these posts to always be so long. I hope to try to keep up with the Blog here more often- and make the updates short and sweet...so till next time, Be well!

How does your garden grow?

When I set out on our garden adventure I meticulously read, planned, read, and planned some more. I had graph paper with drawings to scale of each garden bed, numbered to match a corresponding legend of what crops I would plan where...well good thing I did this all in pencil!!! I can't tell you how many times I have erased, re-planned, and re-configured this garden- all in the hopes of the greatest first year crop ever! I bought a soil test kit and with the appearance of a home chemistry lab, I tested the PH, nitrogen, and phosphorus levels in our soil to assure the proper growing conditions. I amended the soil based on the results with lime, phosphate and tons and tons of compost. I dug all the walkways by hand to create the ideal raised beds and reduce compaction of the soil. I mulched the walkways with newspapers and straw to keep the weeds away. After a hunt, I found a soil thermometer to be sure the soil was warm enough to start planting (many workers at local nurseries looked at me like I was crazy when I asked for this! "what are you going to do with THAT?") Not trusting the thermometer alone, I asked a few seasoned gardeners I know when they started planting- "when you sit on the soil and your butt isn't cold, then you can plant"- guess I didn't really need to buy that thermometer after all.

When it came time to buy the seeds I cross referenced my Vegetable Gardeners Bible repeatedly to be sure I was buying the right variety of each plant. I made sure to follow the guidelines for companion planting- that is planting things that thrive well, or that keep bugs off other plants together. I planted the marigolds next to my tomatoes as instructed and the nasturtiums everywhere to keep pests away.

I still remember the day I planted all the seeds, carefully digging the holes to the instructed depth for each different crop, carefully cross referencing my garden chart to be sure I put everything in its proper place. After all was said and done, I stood back and thought "Yeah right!!!" In my mind there was NO way those tiny little seeds would grow into anything, more or less something I could make a meal out of. I got out my moisture meter- checked to be sure everything had just the right amount of water, fetilized with fish emulsion and then I waited....and waited...
Well now you see, the nice thing here is that this garden is not at my house. Although that means scheduling time over at Rich and Betty's to work in it( and it IS WORK!!!)- I also have the pleasure of being amazed by how much everything really HAS GROWN since last I visited!

First to emerge were the radishes- the variety was a little too spicy for my liking, mental note- research milder radish for next time. Next were the pole beans and the cucumbers. The tomatoes, peppers and celery are difficult to start from seed outdoors so those we bought starter plants, they too had grown. The melons, herbs, squash, lettuce, spinach, onions, leeks, bush beans, strawberries, broccoli and soybeans all started poking up their little heads. For the first time I thought, "this might actually work!" And then the bugs attached!!!!!

They started munching on the radish leaves, my basil, broccoli, the pole bean leaves and so on. They even ate my marigolds and nasturtiums which were intended to keep pests away! After calling everyone I know that grows organically, reading books and online searches, our problem was diagnosed as snails, earwigs and caterpillars. So what to do? Well, we still haven't found the perfect answer to that. The snails apparently only come out at night, so I was told to wait until dark and hunt them down with a flashlight and pick them off one by one. First problem with that is I'm not usually around the garden at night seeing that it isn't at my house, second problem is I couldn't really convince Betty to track through the garden with her flashlight and bucket! So, I choose the easy road, an organic snail bait! We'll see how that works. As for the earwigs, "roll up some newspapers and set them around the garden. Early in the morning (in this lies the problem again!) go out and pick up the papers carefully and dump them into a bucket. All your earwigs will slide right out and you'll be good to go!" Again, not usually there early in the morning- and if you know any gardeners, early really does means EARLY! So for now- we have earwigs, even after a valiant attempt by Betty- unfortunately I think the earwigs wake up before she does :o) As for the caterpillars- I haven't tackled that problem yet, but be assured I'm researching it!

All in all I am truly amazed at what has come from all this work- so far about 12 radishes, 1 tiny but extremely tasty sun gold tomato that Betty and I shared on Memorial day, and about 2 plastic grocery bags full of mixed lettuce. Not enough to make a meal yet, but let me tell you, soon we will be swimming in beans, cucumbers, onions, tomatoes, squash and melons! Everything is growing tremendously well. I have since planted some corn, eggplant and Swiss chard, so I am hopeful that those will thrive as well. I hunted down some seeds to grow watermelon radish that we tried and loved from our local produce store, as well as some seeds for kohlrabi (you should try both of these chopped raw in a salad- so good!) Those are both on order, along with some more carrots and Brussel sprout seeds, so I still have some planting to do.

Along with all of that Rich and Betty have an orange, peach and plum tree that are all laden with fruit. We are trying to convince them to plant an apricot, kiwi and maybe even an apple tree in the next year or so. Not much room for an avocado tree though, since really you need two for cross pollination- but I tried! :o)

I will say it has been a lot of work, but so rewarding. I have stumbled upon something I can share with my kids, am truly passionate about, enjoy doing and feel that some good comes of it as well- what more could I ask for! BE WELL ~

These were taken in the garden on memorial day...below is one of the garden two weeks ago, you can see the difference!

taken 5/28/07

taken 5/12/07