Aug 17, 2017

Caramelized Cabbage on the Stovetop

Caramelized Cabbage is making a weekly appearance on our table.  It's super delicious and easy to make.
Start by thinly slicing a cabbage.  Usually I use half and put the remainder back in the produce bag for an even quicker meal prep the next time.

Heat a cast iron skillet to almost high -- like 8 on a scale of 10.  You want the skillet to be smokin' hot.  Then add a fat that can withstand heat.  I'm loving using avocado oil these days.  Ghee, lard or tallow would all be good choices, too.  Olive oil will smoke so I don't suggest that.  Don't be skimpy on the oil.  If you're stingy with the oil your food will stick.  Usually I'm stingy and eventually add more oil while it cooks.
When you add the cabbage, it should make a nice loud searing sound.  Maybe some popping and cracking.  Don't be afraid.  You want that sound.  It tells you the pan is hot.  Now let it sit.  Resist the urge to stir.  Sprinkle a hefty amount of sea salt on there.
Once it begins to smell quite fragrant then it's time to flip. I use tongs. Hopefully when you flip, you'll see some charred bits emerge.  That's where the yum is.  It's caramelizing!
If you find it sticking, add more oil.  Let it all sit again and caramelize on the bottom.
I repeat: resist the urge to stand and stir.  Let it sit and roast on the bottom then flip one spatula-full at a time.
When plating, serve an extra pat of butter on top.  Don't be afraid of fat.  Without fat, your body cannot absorb the minerals and nutrients you're eating.

On this night, we ate caramelized cabbage with Change Your Life Chicken.  Yes, it will change your life.  Add that recipe to your weekly line up.  (Phone camera:: chicken thighs are not as pink as they appear in this picture.)

If you're on Instagram, these pictures were originally in my Story.  Follow along for impromptu cooking lessons: @mommamajors


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Apr 29, 2017


Have y'all heard about a local service called WaterVeg?  They deliver LIVING lettuce to your door in Central Arkansas.  Check their delivery area here. You customize how frequent you want the delivery (once, twice or four times a month). No subscription or delivery fee and you can stop at anytime.  For those who are hesitant to jump in a FarmShare, this could be an option for you.

The lettuce really is exceptional. (I'm eating a salad right now.) 

A subscription would be a great Mother's Day gift -- or a fun a gift for that hard to buy for person. Details on their website. The lettuce farm is just off Colonel Glen here in Little Rock. 

Check them out! Spread the word. I'd love to see this entrepreneur get his feet off the ground!


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Mar 6, 2017

Classes, Recipe & Kickstarter

This is a longer post which includes:
1.  info on 3 classes
2.  a great recipe
3.  kickstarter

1.  Class ONE

Heard of muscle testing?  Some chiropractors use it to pre-determine how things (herbs, foods, etc.) react to your body.  Connie Newcome, Weston A. Price chapter leader from Kansas, will be teaching a class on this and other principles of health in Little Rock on April 8.

I have been to several seminars taught by Connie.  My first seminar by her was over 9 years ago, in Phoenix.  It was in that class that I was introduced to Nourishing Traditions.  My health journey jumped into overdrive from there.

The class includes teaching on the principles of getting and staying healthy naturally.  She will talk about why we get sick and how we get and stay well.  Connie will teach you how to muscle test, which is a simple, free method to determine health concerns, the whys and how to's to assist our bodies in getting well.  Spoiler alert: fever is a child's best friend; don't be afraid of fever, put down your Tylenol.

This class is for the person who wants to learn and be empowered to take care of their own health and that of their family's.  This can be an eye opening and valuable class.  It is not for the person who wants medical attention only.  You need not have a lot of home-remedies memorized but rather, open to the thought that your body can be healed by simple, non-prescriptive measures.

Connie, now a grandmother, has many years of helping people heal themselves naturally (me included).  Her husband was very sick in their early years of marriage.  Doctors couldn't give them answers so they were forced to pursue another route, which included herbs and natural modalities.  Connie's daughter is a very good friend of mine and has said,  "Growing up, if we wanted something white to eat we had to chew on a sheet!"  Meaning, no white sugar or white flour were found in their house.  Connie has been eating unprocessed foods all her life.

The cost of the class is $75 on Saturday, April 8.  Exact time and location are yet to be determined, as 10 people need to sign up to make it viable for her to make the trip to Little Rock.  So far 7 people have signed up. Contact Sarah Baker Wellons today to reserve your spot: sarahbakerwellons AT

Class TWO
Get Pickled With Cat!
Making Your Own Probiotic Pickled Veggies Using Fermentation
Date: Saturday, March 18th, 1-3pm
Location: Natural Grocers at 9210 N Rodney Parham, Little Rock
Details:   Learn how to make delicious, nutritious & naturally probiotic pickled (by fermentation) veggies.
TASTE TEST TOO! Find your favorite flavor profiles by sampling a range of fermented veggies ..for  free.  Be Good To Your Gut!!

"Eat Dills, Not (probiotic) Pills!"

{Unrelated: Have you tried Natural Grocer's store-ground almond butter? It is so yummy; I love the texture.  It is also currently on sale.  I love that store.}

If you can't make it to Cat's fermentation class on 3/18, perhaps you'd like to join an event at Moss Mountain Farm instead.  Here's a clip from her last appearance on his show, demonstrating how to make your own fermented dill pickles.

Birthday Celebration, Lunch & Tour with P. Allen Smith and Fermentation Demonstration by Cat Swenson
Thursday, March 9th, 10am-2pm at Moss Mountain in Roland, AR
Cost:  $96.75  includes tour of home & gardens, lunch & fermentation demo
RSVP here.
If you ever wanted to tour the amazing Moss Mountain Farm (as seen on TV on P. Allen Smith’s Garden Home show)…this is your chance!  And you get a veggie fermentation demo to boot.

2. A great recipe:

Change Your Life Chicken - make it, it will change your life.   Super fast to put together and super yum.  If you're on Instagram, this blogger is hilarious - especially in the InstaStories @thelazygenius. Occasionally I show what's shakin', bakin' and fermenting in my kitchen @mommamajors

3.  Kickstarter:

Tammy Sue's Critters needs help expanding. I've used her products for years.  Love the shampoo bar especially.   In fact, I went to a "Favorite Things Christmas Party" and her shampoo bar was one of my favorite things.  Tammy Sue has started a kickstarter campaign and I encourage you to check it out.  Go support her work and her cause.  You can support her cause at any level.  She has several packages to choose from -- If every reader just gave $2 we could knock this thing out.  It's a good cause, y'all.  Skip the Starbucks this week and empower a local producer.

What's new with you?  I'd love to try recipes you're loving.

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Nov 21, 2016

If you're buying sugar, here's a health tip

What's more fitting to follow up the post on nutrient dense breakfast ideas than to give you a tip on sugar? LOL.

It's holiday season and many memories revolve around sugar.  So if you're going to buy sugar here's a tip: look for the words "cane sugar" on the package.

One of my friends who loves baking cakes actually clued me into the fact that not all white sugar is created equal.  If you talk to anyone who is serious about baking, they will probably tell you the same.

What's the difference?
White sugar can be made from sugar cane or sugar beets (not the same as the red beets some people pickle).  Interesting to note, the popularity of sugar beets increased after the civil war because slave labor was used in the production of cane sugar.  Abolitionists helped fund the research to increase the efficiency of sugar beets for white sugar (Wikipedia).

Bakers choose cane sugar because of the chemical properties and its performance.  I choose cane sugar because it is not a genetically modified organism, or GMO.

In 2011, 95% of all beet sugar produced in the US was from GMO sugar beets.  So, if you're buying sugar and you don't see the words cane sugar, you are adding GMOs to your body.

Genetically modified organisms are sprayed with a chemical called glyphosate (or commonly known as Monsanto's Round-up) to control weeds. This glyphosate is toxic and wreaks havoc on the gut and is terrible for your health.

So if you're not in the habit of purchasing organic sugar (which by definition will not be made from GMOs), please look for the words cane sugar.  Your body will thank you.

Cheering you towards baby steps of better health,

If you're wondering what other GMOs you could be consuming, here's a list of the top 10.

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Nov 16, 2016

Nutrient Dense Breakfast Ideas

No doubt, you've heard that "breakfast is the most important meal of the day."  Breaking the fast in the morning helps to jump start our metabolism.  We can agree that we need to eat something.  But what?
Photo take at the recent Wise Traditions conference by the Weston A. Price Foundation.
Eggs are nutrient dense and an inexpensive source of protein and good fat.  We can enjoy them in many forms and usually without much prep time.  How does your family prefer them? Boiled, scrambled, over-easy, fried, in a quiche (or quiche bites).  Eggs alone are not usually a fav in my house so I try to add diversity the plate: bacon or sausage is always a winner and my people love oven fried potatoes.  They don't take much prep time but you do have to allow for time in the oven.

Here are some ideas that have already been posted on the blog:

Breakfast Cookies (Brookies)
Breakfast Cookies (gluten, dairy, & egg free, no added sugar)
(Christmas) Brunch Casserole
Granola Bar Cookies
Oatmeal Bake
Whole Wheat Muffins (soaked)

It seems that we make smoothies more in the summer than winter.  I suppose we want to eat something warm in winter.  People often ask what ingredients I use for smoothies.  It depends on what's in my fridge or pantry.  Usually we start with a base of dairy kefir (or yogurt), add frozen fruit (almost always bananas because they're sweet and cheap).  From here, it just depends on the person: nut butter, raw pastured egg yolk, coconut oil or cream, good quality whey protein or sprouted pea protein.  The most important thing with a smoothie is do not skimp on the fat.  Fat will help stabilize your blood sugar and help you feel full longer.

We eat more cheese grits in winter.  Granted the grits are not traditionally prepared, the corn hasn't been soaked or sprouted.  But man, I'm a southerner and love me some cheese grits.  You can even make a casserole so it includes eggs.

Truthfully, breakfast is not my favorite meal.  I'm not usually hungry until about 10am. My preference is to make something in advance so we can eat something nutritious without much fuss.

New ideas that I've been using lately:

Coconut Flour Blueberry Banana Breakfast Bar (GAPS and Paleo) -  It uses 7 eggs! I'd all but given up on liking coconut flour.  This is the first recipe I have tried and liked.  After making it the first time, I am now using chocolate chips (for the kids).   As with any gluten-free recipe, follow the directions exactly for best results. If your bananas are very ripe you do not need any honey.  This recipe is yummy warm or cold.  **I enjoy this blogger - mom of young children, eats GAPS, has classes/videos.  I used her e-book to help with our intro to the GAPS diet.**

Emily's Warm Chia Pudding (can use alternative milks) - I like this recipe for its convenience and speed; easy to eat in a mason jar during your commute.  If you're used to sweet things for breakfast, you'll want to add some sugar.  Bananas and/or dried fruit is enough for me.  Chia seeds are amazing and nutritious seeds.  Wellness Mama has a blended variation and detailed info on chia.  You can even sneak in a raw pastured egg yolk for more nutrition. Sometimes I send blended chia chocolate pudding in lunches.

Dutch Baby - It's basically a giant magical pancake in a cast iron skillet.  You can google for a recipe.  My people like this one with apples on the bottom.  I love that it calls for so many eggs.

I'm always game for new ideas.  What have you been making lately?  What can you add to this list?  Please share!


PS - Recently I posted a list inside my cabinet door of everything we like to eat:  breakfast, lunch, dinner, snacks, veggies, etc.  This helps immeasurably with menu planning!

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Sep 11, 2016

Grass Roots Co-Op (Healthy Meat Shipped to Your Door)

Full disclosure -- Grass Roots Farmers' Cooperative gave me samples of some of their products and asked that I write about them if I liked them.  Truth be told, I would have written this same post without the yummy meat.  I've participated in FarmShares for several years and wholeheartedly recommend them.  I love the quality of food and supporting the small farmer.

Grass Roots Co-op has a special-deal-membership drive going on now until the end of September.  In addition, members get an additional 20% off a la carte items.

Grass Roots ships everywhere in Arkansas and other states as well.  Tell your good food lovin' people in Alabama, Florida, Georgia, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Michigan, Missouri, Mississippi, Ohio, Oklahoma, North & South Carolina, Tennessee, Texas and Wisconsin.

Let me tell you about the meat they gave me then I'll tell you more about the Co-op.

Ground Beef - Sometimes grass-finished beef can taste "gamey" or like wild game because it doesn't have enough fat to bring the flava. The ground beef was VERY good. I took this to a dinner party in the form of HBs cheese dip and everyone raved.

Deli Ham - Wow.  It is good.  And no nasty preservatives.

Brats - Amazing, especially the lime-mesquite flavored ones.

Ground Turkey - is on the menu this week in the form of lettuce wraps.

From this sampling, I wholeheartedly give my approval of Grass Roots Co-op.

What are the benefits of a co-op?

Farming is hard work.  Non-stop, jack-of-all-trades kind of work.  When farmers band together to form a co-op, they can focus more on growing healthy meat while someone else tends to administrative and marketing details.

For the consumer, when buying from a co-op, we get a stable meat source.  Usually all cuts are available year 'round since there are multiple farmers to fill in the gaps in the event of a problem that would inhibit the farmer from delivering, like predators or herd illness.  And the marketing and accounting are very pretty.  (I've worked with a few farmers over the years who very much stink in the area of accounting and sadly, some are no longer farming.)

In the previous post, I recommended that if you were buying direct from a farmer you should ask questions about their practices.  When I tell some people this advice they totally freeze.  The thought of talking to a stranger at the farmers' market about a subject that is less than familiar totally wigs them out.  When you buy from Grass Roots, they have done your homework!  They have vetted the farmers for you.  Before the formation of Grass Roots, I purchased from at least two of the farmers.  Read here about the husbandry standards of the farmers in the co-op.  Most notably, I'm quite impressed that Grass Roots prohibits GMOs.

The downside of working with a co-op is that you don't always know which farm(er) your meat is coming from.  However, as stated above, the co-op makes sure the farmers are practicing with high standards so the consumer can can feel good about every piece of meat.

One thing I love about Grass Roots is how easy it is to get meat from them.  They ship their products directly to your door.  Shipping is free when you become a member or when you purchase at least $75.  It arrives frozen in a cooler on dry ice, delivered by FedEx, and you don't have to stop what you're doing - or remember - to drive across town to meet someone for your meat.  Because it is frozen you don't have to eat it right away.

What does membership include?

The Whole Farm Membership Monthly Box includes: a whole pasture-raised chicken, 2lbs grass-fed ground beef, a package of brats, & 2 lbs of forest-raised mild ground sausage.

The Chicken and Pork Box includes: a whole pasture-raised chicken, 2 lbs of forest-raised ground sausage & 2 linked sausages.

The Chicken and Beef Box includes: a whole pasture-raised chicken, 4lbs grass-fed ground beef

The Chicken Box includes: a whole pasture-raised chicken, a package of breasts (2pieces), a package of 4-6 drumsticks, a package of 5-6 wings and a package of 4-5 thighs.

If the box isn't enough for your family for the month, or if you have a special event, you can always add pieces a la cart with 20% off the retail prices.

Mouth watering yet?

Go here and sign up.


Related: The Healthiest Meat
Why is the Farmers' Market More Expensive?
Why Pay More for Grass-Fed Meat?

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Sep 9, 2016

The Healthiest Meat

When it comes to buying meat for your family, there are several options.  Not all meat is created equal.  Once I saw The Dollar Tree boast of a $1 steak.  Ewwww.

People sometimes ask me, "Where should I start on my real food journey?"  Buying healthier meat can be an easy transition to a healthier lifestyle.  Most of your family members won't even know (unless they're used to eating lots of processed meat like hotdogs and bologna).  However, locally grown meat comes at a price just a bit more than $1 steak.  Yesterday Tara explained that you can't really compare the nutrition of grocery store food and that from small farms who are intentional.  Katie has shared before some tips for eating less meat which helps us stay within the budget.

So what's the healthiest meat?

The absolute healthiest meat would be that you have raised yourself on plenty of pasture and know everything about the animal.  Granted 99.9% of us aren't farmers so we look for other sources.

Next healthiest option is to buy directly from a farmer.  Get to know your farmers and ask them questions about their treatment of animals.  Not all farmers are as intentional as our dreams so be sure to ask questions like: What do the animals eat?  (The answer should be mostly grass.)  How much time do they spend on grass?  How large is the farm? How much grain are they given? GMOs?  What about the water source?  Are animals rotated to new pastures?  How many animals does the farmer process annually?
photos used by permission from Bryan Clifton & Grass Roots Co-Op
You can do your own research on why grass-based meat is healthier.  Please don't blindly take my word for it.  If we were to talk across the dinner table, these are some of my reasons for spending more to make grass-based meat a priority in our grocery budget:

Animals raised primarily on grass are healthier to eat because when given too many grains, it changes the omega 3 and omega 6 ratios in the fat.  Translated to humans, too much omega 6 causes inflammation -- which is the root of all disease.

Grass finished animals have more conjugated linoleic  acid (CLA) which is a polyunsaturated fatty acid that some believe fights cancer.  You'll also find high amounts of CLA in grass based milk products as evidenced by very yellow butter.

photos used by permission from Bryan Clifton & Grass Roots Co-Op
Cows that are finished in a feed lot (most grocery store beef) would die within 6 months because they are given exclusively grain.   My dad raised cattle; on pasture cows can live for YEARS if given proper living conditions.  Feed lot animals are finished in deplorable and cramped living conditions.    If you've ever driven past one of these sad feed lots (eastern Colorado, as well as in Texas and Kansas), you will want to plug your nose...for miles. Cows are meant to have plenty of room to roam, eat grass, and not exclusively grain fed.
photos used by permission from Bryan Clifton & Grass Roots Co-Op
Chickens that have access to grass will also be healthier.  The ones that lay eggs will have deeply golden yolks - orange if they're on fast growing green grass.  Chickens are actually omnivores and enjoy eating a variety of high protein bugs and other critters.  Most chicken you buy in the grocery store has never seen the natural light of day and has been given routine antibiotics, whether they need it or not. This translates to antibiotics in your body and can create an antibiotic immunity in humans.  Conventionally raised birds are fed exclusively a "vegetarian diet" aka grain.
photos used by permission from Bryan Clifton & Grass Roots Co-Op
Pigs - oh my pigs.  Admittedly, I'm a food snob.  If you invite me to your house and serve pork from Wal-Mart I will be polite and eat it.  As for feeding my family, I try very hard to only serve them pork from farmers I know and trust.  Pigs that have had exposure to sunlight will have high amounts of vitamin D which helps my body in so many ways.   I know too much about the nastiness of pigs, the conventional growing methods (LOTS of antibiotics) to consistently feed grocery store pork to my family.  If I can't afford pork from a local farmer, we just don't eat it.

Local meat farmers that I've trusted to feed my family include:

 - FarmGirl (whose meat share opens September 15),
 - Way to Grow (budding new family farm, processing chickens this weekend and next)
 - as well as other small farmers that have recently joined a co-op.

My third choice when choosing meat would be from a co-op like Grass Roots Farmers CoOperative.  Monday, I will write more about Grass Roots but I want to encourage you to check out their site now.  They have a special deal until the end of September and they deliver straight to your door, no shipping costs.

Forth choice would be to find a hunter or angler to share their wild bounty with you! Maybe I should move this choice closer to the top of the list.  My parents, whose garden is regularly destroyed by deer, would probably put venison at the top of this list.

Fifth choice would be grocery store meat.  Some grocery stores will carry meat that has been marked "no-antibiotics." Natural Grocers and Whole Foods are safer places to buy meat.  You cannot buy meat from either store that has been fed antibiotics.  Kroger's Simple Truth brand doesn't always have antibiotics (but please always look closely at the packaging...not all Simple Truth is antibiotic-free.)  The down-side of grocery store meat is that you know nothing about the farmer's standards or the animals living conditions.

As far as I know, it is a federal law that animals raised for meat cannot be given growth hormones.  Some dairy cows are given growth hormones to promote lactation.  Unless your dairy is organic or labeled rBST-free, there is a good chance that it is tainted with growth hormones.

When it comes to food, we have many choices.  Educate yourself.  We vote 3 times a day with our fork.

Yours for nutritionally dense food on the table,

Related: Why pay more for grass based meat?

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Sep 8, 2016

Why Is The Farmers' Market More Expensive?

Tara Stainton of Rattle's Garden copied me when she responded to someone asking about the market value of her FarmShare.  I thought it was worded so well that more people could benefit from reading it.  I've bolded the parts that I wanna AMEN.

I'm going to write you a short answer and then a long answer in case you are still reading.  ;)  Admittedly, I don't buy many vegetables from the grocery store and don't pay much attention to grocery store prices, and I've never shopped at Natural Grocers.  But I would assume that if price is a big concern that you would be happier buying food from the grocery store. That is not meant to be snarky just a really honest answer.  I've found over the years that people who are comparing this program with what they spend in a grocery store don't end up coming back a second season.  I have a hard time comparing the two because you just aren't comparing apples to apples.

That is my short answer.

Now, my long answer, in the event that you don't have a two year old tugging at your pant leg while reading this.  :)

When I say it's not comparing apples to apples, I mean several different things.  Most importantly though, when you go to the grocery store you buy exactly what you want. In the quantity that you want.  In our program you won't know what you are getting until I send out the newsletter at the beginning of the week and you won't know quantities until you get your box because I don't always know the quantity until we harvest the food that morning.  There will be staples you probably will still need to get from the grocery store.  I still buy sweet potatoes.  We eat very seasonally but if you are used to a grocery store you may want tomatoes every week, we won't have them in the fall farmshare.  Right now I would say green beans are going to be a bumper crop this year.  You may get three pounds of green beans one week, like it or not.  You may get five pounds of squash.  (likely)  So, whether this program is of value to you depends on how well your family does at utilizing excess and if you normally would purchase the vegetables listed on the fall plan.

The second thing I mean has to do with organic.  If you are already buying from Natural Grocers I'm going to assume that buying organic is important to you.  Organic is super important to me.  Our farm is certified organic.  With that said, I have learned over the years that our standards are higher than organic.  Many people, mistakenly, assume that organic means pesticide free.  It does not.  Biological pest controls are allowed in organic production as long as they  are derived from a natural source (plants) rather than synthetic.  I feel without a doubt that these pest controls are safer than conventional pesticides but they are still a form of pesticide.  I was really proud this summer of the fact that we did not spray a single pest control on the edible portion of a single vegetable that left the farm.  My children work with me in our fields, we do everything we can to avoid spraying anything.  Organic grocery store vegetables are coming from large organic farms.  Without a doubt, these farms are using every available option in their arsenol to get that crop from their field to the grocery store.  They have to, they are contracted to get that food there.  They cannot afford to lose it.  Our farmshare allows us to connect with customers who appreciate that they can trust how we grow our food.  We are very transparent about our processes.  All of this to me means that our food cannot be easily compared to grocery store food.  They aren't the same product.  

Finally, our Farmshare is a CSA (Community Supported Agriculture) in the truest meaning of the word.  We share the bounty and the loss.  We've been extremely fortunate over four years to have had only minor loss, meaning that while we may lose a few crops every season, we are always able to make it up with crops that flourish.  Of course, this is only of value to you if you have the means to do something with the excess.  The number one reason I hear for people not returning to the Farmshare is that they don't know what to do with all of the food.  Because of this we try to be careful not to overwhelm. I walk a fine line.  This summer we made a change in the pickup in that rather than pre-pack the bags of food, we set everything out in crates with quantities written on the crate and let people pick their food.  Things like cucumbers and squash had "As much as you want" written on them most of the summer.  That way if you had the means to use it you could take it but if you didn't, I wasn't overwhelming you.  Due to the way the pickup works this fall where we have to send bags pre-filled to Julie's house, you will have to take what we send.  I try to find a happy medium for everyone.  When we have excess we'll try to send it.  I can see already that due to the cabbage worms that took our first round of seedlings, the cabbage and broccoli will be late again this year.  Like last year, we'll send it when it's ready.

Ok, so there I go talking someone's ear off again.  I hope this helps.  We'd love to have you if you want to try it out.  I've attached the membership agreement.   Otherwise, maybe we'll see you next spring at the Hillcrest farmers market where we set up every Saturday from March until at least September.  Have a great day. -- Tara

Related: Why pay more for eggs? 

Tara's FarmShare delivery starts Monday in Little Rock, and there are a couple more openings.  Contact Tara ASAP if you want in on her fresh, yummy, nutrient dense veggies.

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Aug 28, 2016

A Tip for Eating More Veggies

Ever wanted your family to eat more vegetables?  Sign up for a fall FarmShare.  Without a doubt, my family eats more veggies when I'm getting weekly veggies from a local farmer.  Rattle's Garden will be starting their FarmShare in a couple weeks.  You can pick up in Vilonia ($150) or Little Rock ($165).

I can't remember when I started getting a FarmShare with Tara, but I've been nothing but pleased for years.  There is a difference between grocery store veggies and fresh from the field veggies.  Most notably you will notice the vibrant colors in local, organic veggies but also they stay fresh longer.

The following is from Rattle's Garden website.

What is Farmshare?
Our Farmshare is the foundation of how we sell vegetables from our farm. It is a subscription agreement in which a family buys a share of what our farm produces during the heart of our growing season. Twice a year we open this up to families wishing to join our farm community and enjoy really delicious organic food.

Why a Farmshare?
For us, it truly is about community. While we are grateful to be part of a large local food movement through the Little Rock markets we also want to share our vegetables and flowers with our rural neighbors. The commitment our Farmshare customers make by forming this membership allows us to do this.

For you, we hope it is because you too want to be part of our community. We hope that it is because you want to know where your food is coming from, who is growing it and how it is being grown. We know that it is because you want the freshest, healthiest, tastiest vegetables available to you.

What is our Agreement?
By becoming a member you agree to take the time to stop by our farm or the Little Rock pick-up point at the designated times for six weeks to receive a basket of organic vegetables we have grown and harvested at the peak of maturity to be enjoyed by your family. In return, we agree to work our tails off growing you a variety of organic, fresh vegetables that have been selected based simply on how fantastic they taste.

What scrumptious vegetables are being grown at Rattle’s Garden?
This is the second year we will be offering a fall Farmshare. While we have been selling vegetables at market since 2008, this is our fourth year growing a fall garden. We’ve learned a lot about growing in the fall over the last three seasons and I’m finally confident enough to offer this program but I do want everyone to go into this with their eyes open and know that we are going to do our best to put together great baskets this fall but we are always at the mercy of Mother Nature. Our crop plan for the fall includes four different varieties of summer squash, green beans, purple hull peas, cabbage, broccoli, kale, spinach, lettuce, swiss chard, radishes, red and yellow beets and carrots as well as the remaining sweet peppers from the summer.

When will this subscription begin?
As with all farming, we are dependent on Mother Nature. We hope to start the Farmshare the third week in September and run for 6 consecutive weeks. If our fall temps are moderate it’s possible we will start a week earlier, it’s more likely though that we would start a week late due to extremely warm temps during August.

What are the pick-up days/times?
The Little Rock pick-up will happen at the home of Julie Majors on Monday afternoons from 4-6 pm. The address is 1600 Tarrytown, Little Rock, 72227.

The farm pick-up will happen on Wednesday afternoons from 3:30-6pm and will be held market style as it was most of this summer (you pick your produce from crates). We will offer a Thursday morning pick-up from 9-11 am on the farm for anyone who cannot make Wednesday afternoons but this pick-up will have the produce bagged ahead of time since the logistics of school are a little more difficult for us this year. I would encourage you to pick up on Wednesday afternoons if at all possible.

What if your family needs to miss a pick-up?
During the summer we offer a make-up week at the end of the season for anyone to use in case they need to miss a week. With the fall season lasting only six weeks and because it will be pushing right up into cold weather, we will not have a make-up week for this season. If you have to miss a week, we ask you to make other arrangements to have your food picked up for you. If this isn’t possible, we ask that you give us a head’s up and we can make sure your basket goes to a needy family in the area through the Spirit of Vilonia Ministries.

Do you get to pick what you want in your basket?
Not exactly…we’ll divide each week’s produce up evenly between the baskets to make sure everyone gets variety and the full value of their basket. As members you will also be given the first opportunity to purchase large amounts of successful crops outside of the Farmshare season at wholesale prices for you to freeze or preserve by canning. If freezing or canning is new to you, we can help!

What about all of those chickens in our front yard??
In the summer we have an Eggshare option to the Farmshare program. In the fall however, chickens molt and when chickens molt they stop laying eggs making the number of eggs we have available less consistent. We won’t have an Eggshare option this fall but we should still have plenty of eggs available on request. Our eggs sell for $5 a dozen and they are beautiful and taste fantastic. If you are interested in eggs simply ask when you pick up your food or send me a text to have them included in your basket. If you pick up in LR and know that you want eggs every week, send me an email and we will work something out in advance of the start of the program.

One key to the success of our program is always communication! Occasionally I have tech problems with the farm’s Facebook page but I try to keep it up to date! I will send out a short weekly newsletter to your email address letting you know what you can expect in your basket each week. This newsletter will start coming out the first week in September to let you know how the growing season is going and when we plan to start the pick-ups. We also want to hear from you…keep us posted on which veggies you love and let us know if something isn’t working for you. We can be reached by text at 501-941-0331 or by email at

How do I become a Member?
So, you are ready for the yumminess. Good.

Simply email for the membership agreement and mail it to us with your full payment of $150 (farm pick-up) or $165 (Little Rock pick-up).

If after August 30, please call (501-941-0331) or email ( to check on availability before mailing payment. 

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Aug 5, 2016

Healing the Body Naturally

The following showed up in a private group I follow on Facebook for people who want to heal their bodies naturally.  I asked the author for permission to post here.

Sometimes nothing is better than something. Did you ever think about that? When we get sick we always want to DO something...and that is a natural response. We are fixers. (Ah, yes, just ask your husband if you are a fixer??!!) 
So yesterday this gal texts me that she is coughing up green stuff. I cheered! This is so great! She said "This is what I used to run to the doctor for." 
I hope her doctor also cheers and says "keep coughing." He may not. Why would you want to stop that from coming out? 
In another instance a woman had a sick baby with a high fever. Should she give tylenol?
She chose to nurture the child, hold her close, keep her hydrated, give baths -- and not medicate. The child came out of the fever and has had a beautiful and amazing growth spurt. What would tylenol have done? It would have short circuited the system and not allowed the body to work out the problem or it could have lengthened the time it took to get the issue resolved. 
People sometimes say, "How long should I cough; how long should I let a fever go; how high should the temp. go?" 
I ask, "How do I know what the body needs to do or high it needs to be to resolve the issue? Are there risks?" Yes, it would be foolish to say there are never risks. Life is about risks. You want to minimize them. There are safe things you can do to assist the body. Learn about them. 
There are baths, cool cloths, herbs, rest, liquids, oils, and all kinds of possibilities. But sometimes there really isn't too much or just a little of something goes a long way. 
And then there is patience....

Please educate yourself on natural remedies!  Sometimes when I am sick and it is impossible to think about what I should do, I text natural minded friends.  I tell them my symptoms and ask them to help me remember what I should do.  And then there is always Google.

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