What Are Traditional Foods?

The simplest way to say it is; Traditional Foods are foods consumed in the way our ancestors ate them and in a manner that is as close to the way they were created by the creator. Traditional Foods are as nutrient dense and as nourishing as possible.  Choosing Traditional Foods goes way further than just avoiding packaged and processed foods. It's all about choosing the best foods available for your budget,  sometimes that's organic and sometimes not as long as you are choosing nourishing foods.  Remember that each hour after picking your fruits and vegetables loose nutrients.  Buying local can be better than buying organic in some circumstances.

Below are some basic thoughts that we will be addressing in later blogs.

Here are some basic thoughts:

What Kinds of Fruits and Vegetables Do We Grow?

Our

 

Fruit and Vegetable list

above

 

is now available along with where you will find our products in 2013

 

 

Creating Goals for 2013 - Making My 20 Wishes List

According to squidoo dot com, the Top Ten New Year Resolutions are:
 

1. Stop Smoking
2. Get into a Habit of being Fit
3. Lose Weight
4. Enjoy Life More
5. Quit Drinking
6. Get Organized
7. Learn Something New
8. Get out of Debt
9. Spend More Time With Family
10. Help People

Sound familiar?

Budget Saving Menus

Saving money in your budget doesn't only mean cutting back but it mostly means being good stewards of the resources that God has provided.  That's why when I begin to plan the next week or two of meals I take a look first at what I have on hand.

Sometimes planned meals just don't work out and I have to do a quick substitution so I often have a few things purchased that I didn't use.  Menu plan below.

As I go through this post please remember that we grow all our own grass-fed, free-range meats and our freezers are generally full of anything we might need.

This week I have some things in the frig (or will have after Christmas Day) that need to be used up:

Wine-Braised Short Ribs with Vegetables

3 medium carrots peeled
2 medium parsnips peeled
2 stalks celery
2 pounds beef short ribs
1/4 teaspoon salt
1/4 teaspoon salt
1 teaspoon oilive oil
1 large onion chopped
2 tablespoons chopped parsley
1 cup red wine
1 cup diced tomato
4 cloves garlic
9 inches fresh rosemary sprig
1 tablespoon lemon juice
1 pound Broccoli florets

1. Preheat oven to 375 degrees
2. Julianne carrots, parsnips and celery in 3 inch lengths.
3. Sprinkle short ribs all over with salt and pepper.  Heat olive oiil in 6-8 quart pot over med-high heat.  Brown ribs in oil in skillet on both sides, 5 minutes per side.  Transfer to roating pan.  Pour fat from pot and reserve.
4. Add 1 tablespoon fat or olive oil to skillet.  Add onions, stirring often, until lightly browned (8-10 min).  Spoon over ribs.  Add additional tablespoon fat or olive oil to pot with vegetables.  Cook, stirring often until golden (5-6 min).  Spoon into seperate bowl with uncooked broccoli, sprinkle with chopped parsley, salt and pepper.
5. Pour wine, tomatoes and remaining parsley into skillet.  Be sure to scrap the bottom.  Bring to boil over high heat. Pour over ribs, Scatter garlic cloves and rosemary on tip.  Cover tightly.  Braise in oven for 2 1/2 hours, turning meat every hour.
6. Add vegetable mixture to rib mixture in pan.  Cover and bake 25-30 minutes.

This is great served with mashed potatoes and Horseradish Beet Sauce.

Beef Cauliflower Casserole

1/2 head medium cauliflower
1/2 lemon
1 pound grass-fed ground beef
1 onion, chopped
1 tablespoon Ketchup
1/4 cup hot water
1 bell pepper, chopped
1 large tomato, chopped
salt and pepper
1 cup Parmesan Cheese

1. Cut cauliflower into bite-sized florets.  Put in pot with half lemon.  Cover with water and boil until florets are tender, but not mushy (15 min usually works).  Drain and reserve.
2. Place gound beef in skillet with a little oilve oil and the onion and pepper.  Stir and cook until meat looses it's pink color.  Add tomato.
3. Mix the Ketchup with the hot water.  Pour into skillet, cover and cook for 10 min.
4. Add salt and black pepper.  Corr for additional 10 minutes.
5. Prehet oven to 350 degrees.
6. Place cauliflower into baking dish when they are still hot.  Toss with 1/2 cup grated parmesan cheese.  Allow cheese to melt into cauliflower.
7. Ladle ground beef mixture over cauliflower.  Bake 20 minutes.
8. Cover with remaining cheese and bake an additional 5 minutes.

Spicy Marinated Pork

1 pound pork shoulder
1 cup fresh salsa
1 tablespoon coconut oil
1 large onion, chopped
2 pounds potatoes, cut into 1 inch pieces
2 green chile peppers (jalepenos), seeded and chopped
2 cloves garlic, minced
1 cup shredded cheddar
Cilantro

1. Cut meat into 1-inch pieces.  Plce meat in a zipper bag, top with salsa.  Refrigerate overnight.
2. Grease oval 4-quart slow cooker with oil.  Place onion in cooker.  Add pork and marinade mixture, potatoes, green chile pepper and garlic.  Cover; cook on low-heat setting for 6-7 hours.
3. Top with cheese and chopped Cilantro.

Makes 6 Servings