Tuesday, March 3, 2015

Harvesting Today: Swiss Chard

Today was long and full of wonderful moments; children's creativity, adult's inspiration, and garden wonder. As my day drew to a close, Ben and I meandered through the garden for a few last minute chores before the sun set. In the corner of my greenhouse beautiful Swiss Chard stood stately and tall, ready for harvest.

Chard is a leafy green often used in Mediterranean cooking. Believe it or not, it is related to beetroot; the seeds look almost exactly like beets, as does the sprout. Chard is loaded with vitamins A, K, and C as well as a multitude of minerals, fiber and protein. I love the fact chard seems to tolerate our climate fairly well and is a great 'cut and come again' green.

Fresh young, or baby chard is excellent in salads and smoothies- I love green smoothies, however, the more mature chard leaves can be a bit bitter. With the older leaves I generally cut the stems away, leaving them for the stock pot, and sauté them in the same manner as kale or spinach.

After harvesting chard, I like to give it a nice soak in the sink to clear out bugs, dirt and other not-so-nice's that may be lurking in the little crevices. Chard freezes well and is similar to frozen spinach. Some people blanch it first, but I just toss it in the bag.

This evening, the chard was tossed with a bit of olive oil, crushed red pepper and a splash of lemon. Leftover roast beef was added just to warm it through. All was set on a bed of brown rice seasoned with broth. What a wonderful end to a long and lovely day.


Thursday, February 26, 2015

Spring Promise- Daffodils are Here!

It is miserably cold outside. Like the rest of you, I am bundled in my layers with a steaming cup of hot tea. Just when it seemed the dreary gray of winter might be here for good a sign of hope appeared. Daffodils.

I planted these bulbs years ago- so long ago, I no longer remember when. They border the daylilies which bloom much later- and are right near the summer gardenia bush. Just in front of a small pasture, used only in early summer, and right near my son's parking spot- these little beauties are a bit out of sight unless you are purposely going there.

Today I was walking after chores, trying to get some fresh air, when these sweet little sunny faces seemed to just pop right out at me. Cheerful and bright, they seemed to shout- don't worry, spring is almost here!

I picked a few to brighten my desk. Just as the day started to end a small glimmer of light peeked through the clouds; perfect timing for a picture.

Today I will savor the daffodils and the promise they bring- spring is almost here!

Wednesday, February 25, 2015

The Great Debate- Is Ranch Dressing Healthy?

It is an honest question, and last week it was honestly posed by an intuitive student- is ranch dressing healthy?  Sadly, the answer is- yes and no- or, it depends. Let me explain.

First let's tackle the answer 'yes'.

If we are asking whether dressing that is ranch seasoned is healthy, then, yes it is. Such a dressing is made with a general base of oil and vinegar. A cream is added in the form of buttermilk, sour cream, or yogurt. Finally we add the ranch style seasonings- parsley, garlic, onion, dill, chives and salt/pepper. This dressing itself is naturally lower in fat, sodium, and calories (not to mention chemical additives) than it's shelf companion.

Then let's tackle the likely answer 'no'.

Common ranch dressing found of the store shelves is, in general, not a healthy choice. Let's look at the nutrition label, bearing in mind that a serving is two tablespoons.

Hidden Valley Ranch
- 140 calories
- 14 grams fat
- 260 mg sodium
Kraft Ranch
- 130 calories
- 13 grams fat
- 370 mg sodium
Hidden Valley Ranch Light
- 80 calories
- 7 grams fat
- 290 mg sodium
Kraft Light Ranch
- 80 calories
- 6 grams fat
- 440 mg sodium

Home made ranch made with Greek yogurt and very little salt- this recipe is from Slender Kitchen:
Homemade Ranch Seasoning Mix
Servings: 8
Serving Size: 1 Tbsp
Nutritional Information: under 20 calories

Finally, let us look at the answer 'it depends'.

Is ranch dressing the only way vegetables are going to be consumed? Can you limit yourself to the serving size and/or opt for one that has a bit healthier ingredient list?
Sometimes nutrition is relative to the situation and to the person. A ten year old who has never eaten vegetables, who tries veggies with ranch and likes them will benefit from the ranch dressing- in moderation, of course. Hopefully, the child's tastes will improve with age and/or will adjust to a healthier ranch dressing.

As for myself, I am not a ranch dressing eater- never have been. Two of my children love it, leading me to make home made ranch dressing for several years. I have purchased various brands that use yogurt and less chemical additives- they were fine.

So, you ask, how did I answer the student? Knowing the student and their nutrition profile, my response was to keep an eye on the portion and read the label because there is always room for improvement.

The recipe for Slender Kitchen's home made ranch:
  • 1/2 cup dry buttermilk
  • 1 tbsp dried parsley, crushed
  • 2 tsp dried dill weed
  • 2 tsp onion powder
  • 1 tsp dried onion flakes
  • 2 tsp dried chives
  • 1/2-1 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp ground pepper
  1. Mix all of the spices together and store in an airtight container.
  2. To make a quick and easy ranch dressing, mix 3/4 cup non fat Greek yogurt or sour cream and 1 tbsp of homemade ranch seasoning. If you want a thinner dressing, mix in 1/8-1/4 cup skim milk.

Tuesday, February 24, 2015

Meet the Truffle Chickens


We have a few new arrivals on the farm. They arrived in much warmer weather than this (just saying). Let me introduce you to "the truffles".

All the way from Tomball, Texas, a little band of fluffy misfit cochin banties traveled- arriving at the Scaife Family Farm. These little bundles of fluff and feather now reside in brooder pasture with Lucy the goose and the family of ducks. Unlike our regular flock, they serve no great purpose other than entertainment (and a few tiny novelty eggs).

Miss K visited the new flock; treat in hand (if you look closely you can see the bread crumb in her grasp). Can you read the skepticism in her face? Those are chickens? I am still not sure she believes me.

Either way, they are here to stay. Awkward and unusual, these little puff balls are my mother's favorite afternoon entertainment. I have to admit, they are kind of growing on me, too.

So, join me in welcoming some new and odd members to the farm flock- the truffle chickens.

Monday, February 23, 2015

Our Favorite Nourishing Chicken Soup

   I can't stress enough the blessing of freezing/canning your own stock; you just can't buy it! Personally, I cook for stock 24 hours..12 with meat/12 with bones and juices; this way all the nourishing goodness is pulled into the broth. Once drained, I freeze broth for future use (freezing some of the meat for emergency meals).
   As far as vegetables..we use what's on hand..soup is flexible and our tastes can vary (not to mention garden availability). Sometimes it has tons of veggies; sometimes only a few..but in abundance. Herbs...if fresh are available, they are preferred, but since I dry my herbs for winter, I use them when I don't have fresh or I don't want to slosh through the mud to get some (smile).


1 whole bird, skinned and washed
8 cups water (or enough to cover bird in pot)
1 tablespoon cider vinegar
1 onion
5 garlic cloves, smashed
2 chilies (fresh or dried)

Place all ingredients in a stock pot (or crock pot) and cover. Simmer 12 hours- low and slow. Remove the bird- take the meat off the bones and refrigerate until needed. Place the bones back in the stock pot and simmer 12 more hours..skimming if needed.
The longer you cook the stock, the richer and more flavorful it is. 
After 24 hours, strain through a fine mesh sieve (or cheese cloth), discarding bones/veggies. 
Either freeze the stock in quart containers or place it in a large pot and make soup.

Broth from above (fresh or thawed)
4 onions, coarsely chopped
8 carrots, peeled and coarsely chopped
6 celery stocks, coarsely chopped
2-4 zucchinis, thick sliced
1 small head broccoli, coarsely chopped
5 garlic cloves, finely chopped
4 inch of ginger, grated
2-4 tablespoons sea salt
2-4 teaspoons crushed red pepper
small bunch basil, rosemary, sage and oregano
a large bunch of thyme
chicken meat from earlier cooking
fresh parsley (to top at serving)

In a stock pot, simmer all ingredients (except the meat and parsley) until veggies are fork tender. Stir in meat just to warm..adding parsley at serving time. 
This soup freezes well in serving portions or quarts.

   We have been eating this soup for several years now; when recovering from illness, detoxing after heavy meals (or seasonally), and after a nasty migraine. Today, well- I am simply eating to warm myself and hopefully ward off any illness that may be looming in this nasty cold weather!