A Grain of Truth!

THE WORLD’S FIRST GLUTEN SUMMIT
COULD CHANGE YOUR LIFE!

Dr. Tom O’Bryan of theDr.com has gathered 29 of the world’s experts and opinion leaders on the topics of gluten-related disorders, nutrition and healthy living for a series of online interviews taking place for FREE from November 11-17, 2013.

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During the summit, you will:

• Learn about the latest research on gluten-related disorders;
• Understand why we MUST call more attention to them;
• Gain improved knowledge of proper diagnosis/treatment methods;
• More frequently ask, “Could this health issue be due to gluten?”

The goal of The Gluten Summit is to shift the scientific discussion and clinical recognition of gluten-related disorders forward by five years. Meaning, we want the conversation between patients and doctors that will be happening five years from now to happen now.

View the Summit 

'on your own time' 

on-line!  

FREE

Sweet Potato Red Flannel Hash

I hope you have some beets in your fall garden because they are so sweet this time of year. If you don't we have a few bunches still available here and you can make this great recipe with just a few.  Now this recipe is power packed with nutrients especially if you use heirloom varieties for your ingredients.  NO GMO'S here!



Red Flannel Hash Serves 4

Ingredients:
 1 large sweet potato, peeled and cut into ½ inch cubes
 8 ounces small red potatoes, quartered
 1 1/2 tablespoons extra virgin olive oil
1/2 yellow onion, chopped
4 ounces bacon, cooked and chopped
2 medium (or one large) red beets, roasted, peeled and cut into ½ inch cubes (How to Roast Beets)
 1 tablespoons fresh thyme, minced (plus more for garnish)
salt and pepper to taste

Directions:
1. Place sweet and red potatoes in a large pot and fill with water. Place pot over high heat and bring to a boil.
2. Boil potatoes for about 15 minutes or until potatoes are still slightly firm and drain.
3. Place a large skillet over medium high heat. Add the oil and onions and sauté for 3 minutes.
4. Add potatoes to the skillet and continue to sauté for an additional 7 to 10 minutes. Season with salt and pepper.
5. Stir in the chopped bacon, beets and thyme and sauté for 5 minutes. Adjust seasonings.
6. Top with a sprinkle of fresh thyme and serve.

This is perfect served as a side with just about any protein; beef, chicken, pork and even grilled salmon.

Recipe adapted from:  http://www.spoonforkbacon.com/2011/12/red-flannel-hash/, picture from that site.

Heirloom = More Nutrients

Baker Creek (where we get our heirloom seeds) just did a study on the nutrition of tomato varieties, done with the National Food Lab, and we had some surprising results! Ten varieties were tested and the complete study will be release soon! Modern food is failing America!

Blackberries

Blackberry season is almost over here at HERITAGE HARVEST HOMESTEAD.  If you have not taken a chance to purchase Blackberries this season you've, unfortunately, missed out!  Sorry! Next spring we plan to triple our production here so you won't have as much of a chance to miss some really great blackberries for cobbler, in smoothies or your yogurt.



 What berries we have left this year will be Hot Blackberry Jelly,  Blackberry Syrup, Blackberry BBQ Sauce and more.  Want to be one of our taste testers?

Here's one of my favorite recipes for this year:

Blackberry Pound Cake by Martha Stewart

Come back and see how I made it gluten free!

HERITAGE HARVEST HOMESTEAD BEGINS CSA PROGRAM FOR 2014

What is a CSA?

See Our Page - Click Below

Community Supported Agriculture

Cooking in Season

Cooking in the summer when fresh vegetables are abundant in your own garden, from us here at HERITAGE HARVEST HOME, or at the farmers market can be a real budget saver!  Today I looked into my pantry and refrigerator finding: 1 left-over brat, a half pound of small potatoes, a scallion (green onion), a tomato and some fresh mozzarella.  This turned into a perfect anytime meal for the two of us and the baby that was oh so easy on the budget plus quick and easy to prepare.

I sliced the potatoes.  Some of my potatoes had gotten green from sun exposure so I peeled the green part off and sliced them.  They were fried in a tablespoon of coconut oil (but I could have used butter), with the lid on, after I salted and peppered them, until they were just beginning to soften. I then added the sliced scallion and cooked brat and cooked until potatoes were soft.  I sliced the mozzarella and served with sliced tomatoes as a side dish.  You can salt and pepper it and top with a bit of torn basil, if you like.




Want to reduce the carbs and bump the protein?  Reduce the potatoes to just a quarter of a pound and add a small patty pan squash.  To bump the protein add some beaten eggs at the end and cook to scramble.

This meal could have been easily grown by anyone, even apartment dwellers growing in containers.

Fresh Mozzarella is an easy cheese to make fresh from either goat or cows milk, no fancy cheesemaking equipment required.  Yes, you CAN make it with store bought milk but it sure tastes nice when it's made with raw milk from your local dairy (if it's legal to purchase in your area). 

Baby's food can be easily taken from your plate, ground in a baby food grinder and fed that way.  Our 8 month old granddaughter HATES commercial baby food and prefers the 'flavor' found on our own plates.  You can get one like this one on Amazon.com!

Help Wanted!

We are still looking for someone to come help us with the farm for next season. We have an 8 month old now, and next year she'll just be a year old. We'd like to try you out this year to see how we work together. 

THIS YEAR: Help clean up the garden and prepare the beds for next year, some landscaping, do some painting and even help with some building repair. About 10 hours a week. 

NEXT YEAR: General Farm Care-taker, animal care, gardening, lifting of feed and mulch bags and lots of weeding. Besides gardening has to be handy with a hammer and a paint brush and handle a tiller.  

YOU MUST BE: On board with Organic Farming, a self starter, able to work 20 hours per week. Work will be from mid March through October 2014.  Must pass a background check (our granddaughter is a ward of the state), be a legal citizen, and steady worker. Some Experience helpful. Contact Jean