Lambie Pie Pillows

 

Our wonderfully soft LAMBIE PIE PILLOWS are made from lofty 100% wool batts (from our own naturally grown sheep) with a 100% Organic Cotton covering.  Wool is naturally resistant to Dust Mites so is a favorite to those allergic to them.

 

Our pillows currently come in two sizes:

 

 

Standard Size, Light fill

20” x 25”

Also Makes a great Children's pillow as it has a low profile.

Premium Wool batting
Organic cotton fabric cover
Washable with special instructions
Hand made in Nebraska by Grandma Farmer of Heritage Harvest Home

 

Standard Size, Medium fill

20” x 25”

Premium Wool batting
Organic cotton fabric cover
Washable with special instructions
Hand made in Nebraska by Grandma Farmer of Heritage Harvest Home

 

Both are available:

 

At the Farm (Email Us)

Through Local Dirt (Click Here)

Through www.NebraskaFood.org

 

Here Is How They Are Made:

First Grandma Farmer cuts out the 100% Organic fabric covers to size and sews them almost shut.

Next the commercial produced batts from our 100% All Natural Wool is cut and folded to fit.

Next the batt is stuffed inside the pillow cover and the opening sewed shut.

Your pillow is now ready for purchase!

Here's How You Care For Your New Wool Pillow

1. NEVER, NEVER, NEVER run your pillow through the washing machine and dryer.  Any agitation while wet will ruin your pillow.
2. ALWAYS, use a zippered cover (allergy covers work great) that can be washed and a pillowcase over your pillow.
3. Your Pillow likes to be fluffed every day.
4. On a sunshiny day your pillow will benefit from being hung outside on a line to air it out.
5. Your pillow can be placed into a dryer with three tennis balls on AIR ONLY, NO HEAT CYCLE to regain some fluff.
6. You can dry clean if you must but unless you’ve had a huge spill on it this should not be necessary.

Salmon Kabayaki - Low Carb Meal of the Week - Gluten Free

Salmon Kabayaki
serves 4



1 pound salmon, cut into 4 fillets (patted very dry to avoid oil splattering)
1 cup Plum Sweet & Sour Sauce
1 tablespoon extra Virgin olive oil
1 tablespoon grapeseed oil

1. In a small saucepan over medium heat, warm the sauce
2. Place oils in a large frying pan over high heat
3. Place salmon in frying pan, do not allow fillets to touch each other
4. Fry for 2 minutes until the bottoms are browned
5. Brush sauce on the fillets
6. Flip salmon over and brush top of the other side, then fry for another minute or 2 until fish flake
    
7. Nutritional Info
   • Servings Per Recipe: 4
   • Amount Per Serving
   • Calories: 302.2
• Total Fat: 16.0 g
• Cholesterol: 80.5 mg
• Sodium: 3,213.5 mg
• Total Carbs: 7.5 g
• Dietary Fiber: 0.0 g
• Protein: 28.8 gs easily and is cooked through

Orange Broccoli

• 2 pounds fresh broccoli florets

• 5 tablespoons butter, cubed
• 1/4 cup orange juice
• 1 teaspoon grated orange peel
• 1/2 teaspoon salt
• 1/3 cup slivered almonds

1. Place 1 inch of water in a saucepan; add broccoli.  Bring to a boil.
2. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
3. Drain and keep warm.
4. In the same pan, combine the butter, orange juice, orange peel and
5. salt; heat until butter is melted. Return the broccoli to the
6. saucepan; toss to coat. Transfer to a serving bowl; sprinkle with
7. almonds. Yield: 6 servings.  

Nutrition Facts: 1 serving (1/2 cup) equals 166 calories, 13 g fat (6 g saturated fat), 26 mg cholesterol, 334 mg sodium, 10 g carbohydrate, 5 g fiber, 6 g protein.

Plum Sauce

Make this rich and tastee Plum Sauce and then use it on Fish, Chicken, Lamb, Ribs and more!

1 can crushed pineapple in syrup
1/2 c. honey
1 c. water
1 c. pure apple cider vinegar
1 tbsp. tamari sauce
2 tbsp. cornstarch
2 tbsp. cold water
1 c. plum jam
 

Heat pineapple with syrup, sugar, 1 cup water, vinegar and soy sauce to boiling. Mix cornstarch and 2 tablespoons cold water, stir into pineapple mixture. Heat to boiling, stirring constantly. Cool to room temperature, stir in plum jam. Cover and refrigerate. Makes 6 cups.

The History of Tea

Tea is nearly as old as time itself

In reality only leaves and blends of leaves and flavors from the Tea plant can be called TEA. TISTAINES are the herbal combinations that many also call tea.

Heritage Harvet Home(stead)'s tea list can be found HERE

Below are some of the milestones that have made the world’s second most popular beverage (after water) what it is today.

My Favorite Wash/Dish Cloth

This is my favorite cloth for Dishes.  It will not only scrub but it dries quicker and doesn't get mildewy as fast during hot summer days.

We have several colors of this cloth available but this one is really special!  The reason it is special is because we are doing a fundraiser with this cloth.

Some of you know that we have recently been given custody of our 7 month old granddaughter. This sweet baby has had damage to her lungs due to second hand smoke. Grandma Farmer (Jean) is making some special dish/wash cloths in the FIESTA color to make extra money to buy a Essential oil Nebulizer so that Gabby can sleep all night and receive healing essential oils.

Our 'farm' sales go to help us care for Gabby and stay on the farm, but sales of these special cloths will go directly to purchasing the Nebulizer. We will need to sell 20 of these packages to get the set-up and Essential oils Gabby needs.

You can send a $10 payment plus $1.95 for shipping and handling to us via our Paypal account at gramafarmer@gmail.com along with your name and address (contential US only please).  Skip shipping and handling and let us know you are picking up the cloths and you can pay us then.

THANKS FOR YOUR HELP!!!

Our Products for Home & Homestead

Here at Heritage Harvest Home(stead)

we create a variety of

products.

The sales from these products help to keep the farm in the black.  We offer products locally through

LOCAL DIRT (CLICK FOR LINK)

This list contains ALL items including some that can't be sold through

www.NebraskaFood.org

search producer HERITAGE HARVEST HOME


For a list of most of the products available Click below

HERITAGE HARVEST HOME PRODUCTS

and for

Fruits and Vegetables

Lemon Ginger Chicken - Low Carb Meal of the Week - Gluten Free

Lemon Ginger Chicken

2 pounds boneless chicken breasts
1 cup lemon juice
4 cloves minced garlic
6 teaspoons ground ginger
1 cup gluten-free flour
1 teaspon paprika
1 teaspoon pepper
1/4 cup chicken broth
1 tablespoon honey
1/4 cup fermented Lemon pieces (I used about 2 pieces per chicken piece)
Coconut Oil

1. Combine lemon juice, garlic, 4 teaspoons ginger.  Place in zipper bag with chicken for 2 hours.
2. Combine remaining ginger, flour, paprika and pepper.
3. Remove chicken from marinade and coat with flour mixture.  Fry in oil until golden (about 3-4 minutes each side).
4. Place chicken in baking dish and drizzle with honey.  Arrange lemon on top and bake at 350 degrees for 45 minutes.  Baste ever 15 minutes.
5. Serve immediately.  Can serve over rice, but this will add lots of carbs.

Rainbow Chopped Salad (11 carbs per serving)

1 1/2 cups chopped bell peppers
1 1/2 cups chopped broccoli florets
1 cup shredded carrots
1/2 cup diced radishes
1/2 cup Orange-Oregano Dressing, or Creamy Dill Ranch Dressing
1 tablespoon red onion, minced.

Place vegetables in a medium bowl.  Pour on dressing and toss to coat.  Refrigerate until serving.

Turkey & Asparagus Pasta Casserole

4 ounces Gluten Free mini penne pasta or similar shape

3 tablespoons butter

3 tablespoons flour

1/4 cup red bell pepper, chopped

1 clove garlic, minced

4-6 green onions, thinly sliced

3/4 cup chicken broth

1 cups milk

1/4 teaspoon salt

pinch freshly ground black pepper

1/4 teaspoon poultry seasoning blend

1 cup cooked asparagus, cut in 1-inch pieces

1 1/2 cups diced cooked turkey

4 ounces shredded Sharp Cheddar cheese

Preparation:

Grease a 9x13-inch baking dish. Heat oven to 350°.

Cook pasta in boiling water following package directions.

In a large saucepan over medium-low heat, melt butter; add bell pepper and sauté until tender. Add garlic and green onion; sauté for 1 minute longer. Stir in flour until well blended. Stir in chicken broth, cooking until thickened. Stir in milk; continue cooking, stirring frequently, until thickened and hot. Add seasonings, asparagus, and turkey; heat through. Stir in cheese and cook until melted. Stir in the cooked drained pasta and pour into the prepared baking dish.

Bake for 30 to 35 minutes, or until hot and bubbly.
Serves 3 to 4.

Days off

Yesterday I had knee surgery to replace a failed knee replacement and I'm still in the hospital.  We will resume blogging next week.  Thanks for your prayers!

Food As Lawns

Food as lawns. As consumers become more aware of the “Big” Agricultural system that dominates the food supply in the US, the more they’re getting back to basics and growing their own food. To capitalize on space in small yards, some homeowners turned to growing front lawn food gardens in 2012. The only problem: their respective homeowners associations or city’s codes did not allow such displays. Citizens are defending their right to grow their own food and challenging such restrictive guidelines and laws. After all, while gardening can require skill, determination, time, and an initial financial investment, the benefits of homegrown food (satisfaction, quality, inexpensive produce) far outweigh the cost of grocery store food — whether conventional or organic.

It’s circumstances like these that led to the creation of Food Not Lawns, an organization dedicated to eliminating unnecessary ornamental lawns and replacing them with utilitarian food lawns. 2013 is sure to see more of these gardens.

Picture and article adapted from CURRENT

Chicken Chili - Low Carb Meal of the Week - Gluten Free

Seriously Simple Chicken Chili
3-4 servings

1 pound diced chicken
1 cup Fermented Salsa
4 teaspoons Chili powder
1 cup Chicken Broth/Stock
2 ounces shredded Monterey Jack Cheese
3 tablespoons sour cream

1. Put the chicken in your slow cooker
2. Put the salsa, powder and broth in blender and blend
3. Pour over the chicken and cook on low for 7-8 hours
4. Remove chicken and shred with fork. Add back
5. Serve topped with cheese and sour cream

263 calories, 9 g fat, 39 g protein, 6 g carbohydrate, 2 g dietary fiber, 4 g usable carbs.

Vegetable Chips

What's going on in my kitchen in the day's before surgery?  Just trying to get some baking done and things put in the freezer.........then I saw this awesome recipe for Crispy Baked Root Vegetable Chips.  These are the easiest thing to make and you can use them to dip in various dips including Avocado Dip.  This is something I can take with me to eat in the hospital since I'm not comfortable trusting just anyone to cook for me and my Gluten-Intolerance.

Then I found a whole list of vegetables you can make into chips at TIPNUT

HAVE FUN!

And the Winner Is

Our Winner is Ronda T, Congratulations!

Thank your for entering our contest!  Stay tuned !

Gardening To Do List For January

Zone 5 List!

Adapted from Organic Gardening (photo from Organic Gardening)

• Order seeds and plants early to avoid substitution.
• Organize your seeds: Discard those that are too old; then make a list of seeds to order.
• Order seeds of onions, geraniums, and other slow-growing plants now so you receive them in time to start indoors next month.
• Draw your garden plan.
• Check the condition of your gardening equipment.
• Build a garden trellis.
• Surprise your friends by harvesting Jerusalem artichokes and parsnips from the garden during a January thaw.
• Start seeds of pansies, snapdragons, and hardy perennials.
• Replenish your supplies, including seed-starting mix and organic fertilizers.
• Where there isn't much snow cover, push back any plants that have "heaved" out of the ground because of freeze-thaw cycles.
• Start a collection of scented geraniums by taking cuttings from a friend's plants.
• If you're growing geraniums indoors in pots, cut back leggy stems by about half, repot the plants in fresh soil, and then set them in a cool, bright window.
• Study the "skeleton" of your landscape and decide where to put new structures, such as pathways and arbors.
• Keep bird feeders well stocked with favorites, such as black oil sunflower seeds.
• Create a computer database of your garden plants with notes on performance.

The Jelly & Jam Story

**NOTE** Our Jelly, Jam, Butter and Conserve varities are at the bottom of this post.
While the precise origin of preserved fruit remains a matter of historical debate, it is known that jams, jellies and preserves have a rich history and long have been recognized worldwide for their fragrance and rich fruit taste.

The making of jam and jelly probably began centuries ago in the Middle Eastern countries, where cane sugar grew naturally. It is believed that returning Crusaders first introduced jam and jelly to Europe; by the late Middle Ages, jams, jellies and fruit conserves were popular there. In fact, the word “jelly” comes from the French word “gelée” which means to congeal. The use of cane sugar to make jam and jelly can be traced back to the 16th century when the Spanish came to the West Indies where they preserved fruit.

Marmalade: A Kingly Delicacy
The world’s first known book of recipes, Of Culinary Matters, written by the Roman gastronome Marcus Gavius Apicius in the first century, includes recipes for fruit preserves. Marmalade is thought to have been created in 1561 by the physician to Mary, Queen of Scots, when he mixed orange and crushed sugar to keep her seasickness at bay. It has been suggested, in fact, that the word marmalade derives from the words “Marie est malade” (Mary is sick), but it is far more likely that the derivation is from the Portuguese word marmelo for quince.

Marmalades were a kingly delicacy and many a royal sweet tooth demanded an array of fruit flavors rich with sugar. Chroniclers of more regal eras describe at length the magnificent feasts of Louis XIV, which always ended with marmalades and jellies served in silver dishes. Each delicacy served at Versailles was made with fruit from the king’s own gardens and glasshouses, where even pineapples were grown and candied like less exotic fruits.

Jam and Jelly Arrive in the U.S.

Tea for You!

I've been known as THE TEA LADY and for years have given teas for 2-100 participants with various themes:  Birthdays, Children's Teas and even Victorian/Civil War teas.  In 1995 I became a CERTIFIED TEA CONSULTANT and have also given various talks on tea and etiquette both now and etiquette from the past.

In the 90's I owned an on-line coffee and tea company called THE BROWN BAG GOURMET or BROWN BAG GOURMET GOODIES that sold coffee and tea products.  I sold the company in 1999 but just can't stay away from tea.

Today I grow many of my own components for my herbal teas and when I source ingredients I look first for local components and then look for the best quality components possible.  I think you'll love our teas and prefer them to the mass produced, bagged teas that are made with cheap components.

When purchasing actual tea leaves I buy only the best available and you'll be able to tell by the flavor.  We try to avoid China whenever possible and are currently using Pre-meltdown Japanese Tea (when these are gone there will be no more for several years).

A list of our teas are below:

Consider a Quarterly, Three Week, Low-Carb Fast

**NOTE**  A weeks worth of menus with recipes are found below!

What's all this about a low carb fast. Typically a 'fast' is a way to cleanse, rest, heal your body and a low carb fast is no different. What we are trying to accomplish is to remove sugar and high glycemic carbs from your diet to give your body a rest from the on slot of all that insulin rushing through your body which makes your body turn insulin resistant just to survive.



When a fellow blogger suggested this proposition I was very curious. As a Type 2 diabetic I do not like taking pills and getting the side effects from them. I wondered..........was it possible to reduce the carbs enough to stabilize my blood sugars? What I found out was amazing.

First I want to say that I am not a Physician and what I have to say in this article should not be construed as me taking the place of your Physician. Please see your Dr before making any dietary changes.

I discovered several things about this type of fast. First of all, after several days on the diet I did see a huge change for the better in my blood sugar control. It was amazing. I haven't made it through a complete 21 day fast but I'm going to do some additional research and go for it.

It is important to remember that while weight loss might be a great side effect of this fast, it is not the goal. The goal of this fast is to cleanse, heal and rest your body systems. Great care should be used when beginning this fast, during the fast and in ending the fast. If you are diabetic remember to watch your blood sugars carefully.

Some Things I've Learned

Pickled or Fermented Lemon

WOW, Fresh ORGANIC lemon peel is often a great go to ingredient in todays healthy recipes. Not everyone, including myself, can just run to the store and get an ORGANIC lemon and ORGANIC is the only choice I'll make when I need lemon PEEL.

Pickled or Fermented Sugar Free Lemon is now my go to choice and sooooo easy to make plus it holds in the refrigerator for months.

Lemon and Lime have long been used to treat scurvy; lemon juisce is also an effictive diuretic. In tests of plant extracts, lemon extract was found to be effective in killing roundworms. The high acidity of lemon juice, and its disinfectant and antimicrobial properties, make it ideal for marinating raw fish. The Romans believed that lemon was an antidote for all poisons, including venomous snake bites.

****IMPORTANT NOTE****Most commercial lemons and other citrus fruits are treated with neurotoxic cholinesterase inhibitors to prevent spoilage, so it pays to seek out organic lemons, oranges and grapefruit.

Ingredients

5 organic lemons (more if they are small), preferably thin-skinned
2 tablespoons sea salt
3 cinnamon sticks, broken up
2 tablespoons whey
juice of 2 lemons (more if they are small)

Wash the lemons well, slice thinly and cut slices into quarters.

Toss in a bowl with salt and cinnamon sticks. Place in a quart-sized, wide mouth mason jar and press down lightly with a wooden pounder or a meat hammer.

Mix lemon juice with whey and add to jar, pressing down so that the liquid completely covers the lemons. Lemons should be at least 1 inch below the top of the jar. Cver tightly and keep at room temperature for up to 2 weeks, turning the jar once a day, before transferring to cold storage. When adding to redipes, remove pulp and cut skin into a julienne.

New Research Reveals Yet More Health Benefits For Black Tea

New mechanisms by which black tea could help to prevent cancer have been revealed in two recent studies.[1]^,[2]  Black tea, the most widely consumed beverage in the UK, and its components, has been associated in several in vitro and in vivo studies with the potential to reduce the risk of cancer. As an emerging field of study, it is only very recently beginning to show what the mechanisms for this protective effect might be. These two recently published studies provide intriguing new information in relation to these mechanisms.

 Commenting on the studies, Dr Tim Bond of the Tea Advisory Panel notes: “In the first study,¹ researchers from New Jersey in the United States evaluated theaflavin-2 (TF-2), a compound unique to black tea (and oolong), which has been shown to kill cancer cells, a process known as apoptosis. This study set out to explore the mechanisms by which theaflavin-2 might induce cancer cell death, including effects on inflammation as inflammation is one contributory mechanism in the development of cancer. This was a laboratory based study that tested cancer cells.

“Theaflavin-2, the component of black tea extract, triggered cancer cell death (apoptosis), inducing shrinkage of cancer cells within 3 hours of treatment. When the researchers looked at a specific set of genes that kill cancer cells, Theaflavin-2 was found to up-regulate or activate these genes. The study also showed the ability of Theaflavin-2 to suppress the activity of a gene that induces the inflammatory enzyme cyclooxygenase (COX) 2 while also reducing the activity of other inflammatory molecules (such as TNF-α and nuclear factor-kappa B (NF-_KB). Theaflavin-2 was also shown to reduce inflammation and also produced a pattern of gene regulation similar to that found in the cancer cells. These results suggest that Theaflavin-2, a major component of black tea has the capacity to help kill cancer cells through mechanisms involving gene regulation and an anti-inflammatory effect.

Gluten-Free, Sugar-Free Baking - Book Review

This amazing book not only offers easy-to-make recipes that revolutionize baking for wheat sensitive, diabetic and low-carb/low-sugar cooks but it offers 30 pages of the best information for these cooks!

I wish I would have been able to have access to this book when I was first diagnosed gluten-intollerant 18 months ago!  It would have saved me tons of time in research and lots of trial and error cooking before I learned the ins and outs of gluten-free baking.

The first 30 pages is called, "The Basics" and it truely is!  Be sure to reach this section before you begin, even if you don't try a single one of their recipes you'll benefit from the pantry section. 

One thing to not is that this is not a comprehensive 'allergy-free' book.  The recipes contain tree nuts, lots of tree nuts.  They also us eggs and milk products in their recipes, however these two ingredients are easily substituted.

They do go into concise detail on the commonality that being sensitive to wheat has become, spelling out symptoms and reactions folks commonally get and the dangers of ignoring the possibility that you might be gluten-intollerant.

The best thing about their book is the explainations of the Diabetic connection.  My own Endroctrinologist told me that Gluten-Intollerance/Celiac and Diabetes were sisters.  When I told him of my diagnosis he couldn't write it on my chart fast enough.  The authors go into detail to explain Glycemic Indea/Glycemic Load in a way that I could quickly grasp and understand.

The Gluten-Free, Sugar-Free pantry goes on to explain about different flour alternatives (including how to create your own flours), Sweeteners, the dangers of off the shelf Baking Powders, Butters and Oils, Eggs, Milk options and other igredients. Then it goes on to give you the low down on various tools and equipment you'll need to make your own gluten-free goodies and avoid the high cost and 'other ingredient' laden mass manufactured alternatives.

What I consider the best part of the book is the "Baking Methods" section where they explain the in's and out's of the differences and quirks in creating Gluten-Free baked creations.  They even explain a bit on proper storage methods.

Gluten-Free, Sugar-Free Book Give Away

THE JOY OF GLUTEN-FREE, SUGAR-FREE BAKING
by Peter Reinhart & Denene Wallace

“Believe me when I say this cookbook will help change your life. These recipes changed my life. I started creating “alternative bread” recipes several years ago after I was diagnosed with Type 2. I went through many many months of frustration because I did not have food that satisfied me. You don’t have to do that. Now you have a tool (this cookbook) that will help you make the transition easier into a low-carb lifestyle. This cookbook is not a diet. We are not sacrificing anything. These recipes taste and satisfy every bit as much as their carb-filled white flour counterparts. They are easy to prepare. My A1C dropped to normal in just a few months. I went from 5 insulin shots a day to zero. I keep my blood glucose in the normal range by eating the recipes you are about to read. Eat Well….Denene Wallace.”

For our review of this book CLICK HERE

a Rafflecopter giveaway



~I received the above product in order to facilitate a review. No other form of compensation was received. Heritage Harvest Home is not responsible for the winner selection.~

Pickled Cucumber Salad

12 cups unpeeled cucumbers, thinly sliced (I like to use the small english type)

2 cups green peppers, chopped
2 cups onions, chopped
1/2 cup Kosher salt
4 cups sugar
4 cups pure apple cider vinegar
1 tablespoon celery seed

Combine cucumbers, peppers, onions and salt with lots of ice cubes, let stand 2 hours and drain.

Mix Sugar, vinegar and celery seed and combine with cucumber mixture.

Refrigerate in covered jar (will keep for up to a year-stir once a month)

Eat as a cucumber salad

Fresh Salsa

Do you ferment in your kitchen?  Have you even heard of it?  Do you think it's to much work?

Previously I had only made some Sauerkraut a few times because my grandmother did.  Now I've tried several ferments and actually keep some ferments in my refrigerator all the time now.  The Fresh Salsa below is one of my favorites.  It will keep for several months in your refrigerator and it took only 30 minutes to prepare!.  Really!

Before you start the first and most important key to great fermented products that keep for weeks and even months in your refrigerator is to us CLEAN surfaces, CLEAN equipment and CLEAN containers.

Decembers Top Post of the Month

You voted and the top post for HERITAGE HARVEST HOME(STEAD) in December 2012 was

 

 

GREAT MASHED POTATOES

 

If you are new to the site, visit this post today to see why so many liked this post!

 

 

 

Fermented Foods?

Just what is a condiment?  Historically condiments on the table were some type of pickled or fermented food..........




There are a variety of different fermented foods available to supplement our daily diet. Why should we seek to supplement our daily diet with fermented foods?

 

Simply speaking,  supplementing our diet with fermented foods can help to reduce high cholesterol levels in our blood, it strengthens and supports our digestive by adding pre and probiotics plus fermented foods enhance our immune systems---by helping our bodies to fight off and prevent diseases.

 

Some of the most familiar fermented foods are pickles, sauerkraut and yogurt.  The basic problem is that all of these products when mass produced are woefully lacking in all the the above benefits of the very foods you think will be helping.  They cannot be made the same and have the same benefits when they are mass produced with extra ingredients to rush the process and/or loaded with sugar or sugar products.  All are heated to the point that the pre and probiotics have all but disappeared.

 

What Is a Fermented Food?