Acorns

Acorns have been harvested for many years by the Native Americans and were known as “grain from trees.” It is believed that many more millions of tons of acorns have been consumed by humans than wheat, rice, and other grains. The nutritional benefits of acorns are many: they contain complex carbohydrates, vitamins, and minerals and they are very effective at controlling blood sugar levels. They have low sugar content but leave a pleasantly sweet aftertaste and are also low in fat (for a nut) but high in fiber. Acorns can be ground into a flour or used in stews as a thickener.

One drawback of the acorn is that it tastes bitter due to the tannic acid it contains. This bitterness varies from species to species; Red Oaks (the leaves with the pointed tips) tend to be the most bitter and require more leaching whereas acorns from White Oaks (leaves with rounded lobes, pictured here) usually need little or no processing.

The nuts will be ready to harvest in September to October; just be sure to get them before the squirrels and other wildlife arrive. Lay them out in a sunny place to dry and to kill any insect eggs or spread them in a single layer on cookie sheets and bake on low for an hour or so. Then comes shelling—pop the cap off and crack with pliers or a nutcracker until the yellowish nutmeat can be reached. Place the nutmeat into boiling water and boil until the water is dark brown (about ten minutes), strain, place in another pot of already boiling water; continue until the nutmeat is no longer bitter (about three to four water changes). The moist nut meat can be used right away in cooking but if you are looking to save it or turn it into flour, dry it in a dehydrator or in a low oven. Acorn flour should be stored in a refrigerator or freezer since the oils in it can make it go rancid.

By the way, the dark water from the leaching process is full of tannin and can be used for all sorts of things. It can be used as a dye for clothing if combined with a fixer and it can also be used as laundry detergent. Add a couple of cups to each load of wash but this is best avoided with whites. The water is also medicinal—it is antiseptic and antiviral and can be used to help with skin irritations like poison ivy and rashes, gargled for sore throats, used as a tea for diarrhea, and it helps externally with hemorrhoids. And, as the name suggests, it can be used to “tan” animal skins.
Apache Acorn Cakes by Jackie Clay

• 1 cup acorn meal, finely ground
• 1 cup cornmeal
• 1/4 cup honey
• pinch of salt

Mix the ingredients with enough warm water to make a moist, but not sticky, dough. Divide into 12 balls. Let rest, covered, for 10 minutes or so. With slightly moist hands, pat the balls down into thick tortilla-shaped breads. Cook on an ungreased cast iron griddle; you’ll have to lightly peel an edge to peek and see if they are done. They will be slightly brown. Turn them over and cook on the other side.

Modern Pemmican by Jackie Clay

• 1 lb. lean stewing meat, cut quite small
• 1/2 cup dehydrated wild plums or berries
• 1/2 cup acorn meal

Boil the lean stewing meat. When it is tender, drain and allow it to dry in a bowl. Grind all of the ingredients together in a meat grinder using a fine blade. Grind again, mixing finely, distributing the ingredients very well. Place in a covered dish and refrigerate overnight. (Or you can eat right away, but like many foods, refrigerating allows the flavors to blend nicely.) You can serve this on any flatbread, such as a tortilla. It is best served warm; you can reheat it in the pan in the oven like a meatloaf.

Puffball Mushrooms

Puffball mushrooms are good for the beginning forager because they are one of the easiest to safely identify. As the name implies, these mushrooms look like giant, white puffballs and once they are mature, any outside pressure will cause the spores to eject in a puff (don’t breathe in the spores as they can irritate airways). The best time and place to look for these mushrooms is after a warm, rainy day in the late summer or fall in fields, lawns, or on dead wood. Be sure that the mushroom is pure white throughout, with a consistency of cream cheese, and that there is no wet-dog smell, soft spots, worm holes, insects, yellow color inside, or powdery spores.

While larger puffballs are easy to identify, smaller puffballs could be confused with some other mushrooms. Immature amanitas look similar, but an amanita will have a stem and gills when cut open whereas the puffball will have neither. An immature stinkhorn will have layers of slime inside—fortunately, puffballs will not. Finally, poisonous earthballs begin small and white, but they are hard, and will remain hard as they eventually become black inside.

Puffballs have an earthy, pleasant flavor that can withstand most forms of cooking; they can be sautéed, simmered in soups, and baked in casseroles. Cooking times is about 7-15 minutes.

Puffball Marinara Sauce with Ramps from The Wild Vegan Cookbook by Steve Brill

• 1/4 cup olive oil, or as needed
• 6 cups wild leek (ramp) leaves or scallions
• 3 onions, chopped
• 3 celery stalks, sliced
• 2 cups puffballs or other mushrooms
• 4 cloves of garlic, crushed
• 3 26-oz. jars of tomato sauce
• 3/4 cups any wild or commercial wine
• 2 tbs. fresh basil or 2 tsp. dried basil
• 1 tbs. bayberry leaves or bay leaves, enclosed in a tea bag or tea ball if desired
• 1 tbs. parsley, finely chopped
• 1/2 tsp. black pepper, ground
• 1/2 tbs. oregano, ground
• 1 tsp. sage, ground
• 1/2 tsp. rosemary, ground

1. Sauté the wild leeks, onions, celery, mushrooms, and garlic in olive oil over medium heat 10 minutes or until the onions are lightly browned, stirring often.

2. Meanwhile, bring the remaining ingredients to a boil over medium heat in a large saucepan, stirring often.

3. Add sautéed ingredients, reduce the heat to low, and simmer, covered, 1 hour.

4. Remove bayberry leaves.

Use with pasta, vegetables, loaves, or burgers. Makes 12 cups.

Ramps

Food writer Jane Snow once described the flavor of ramps “like fried onions with a dash of funky feet.” Ramps, or wild leeks, are a big deal here in southern Appalachia. Friends and neighbors surprise each other with brown bags full of ramps when a wild patch is found and entire festivals are held in honor of one of the first wild edibles to appear in the early springtime. Classrooms may become more stifling, not just because of springfever, but also because of the odor of ramps emanating from the students who have been indulging.

But ramps taste wonderful—a strong mix of onion and garlic. Even the smell is sometimes described as “strongly onion” or “strongly garlic” (and be sure that the plant you are looking to harvest does smell strongly, as the lily of the valley can look similar but is not edible). They are found in early spring, around April here in North Carolina, and are widespread along the Appalachian mountains and are found in smaller quantities in southern Canada. The bulbs look similar to scallions but their leaves are flat and broad. They can be used in any dish that calls for scallions or leeks (though you may want to use less of them than is called for until you’re used to the flavor) but traditionally, ramps are fried with potatoes, eggs, and/or bacon. An additional bonus is that ramps are considered a spring tonic (and science has shown that they contain high levels of selenium and sulfur).

Ramps with Bacon and Hard-boiled Eggs from Diane Rattray

• 1 pound ramps
• 4 to 6 slices bacon
• salt and pepper to taste
• 2 hard-cooked eggs

Cut cleaned ramps into 1-inch pieces; boil in salted water for 3 to 5 minutes. Meanwhile, fry bacon in a heavy skillet until just crisp. Remove bacon and dice.

Drain parboiled ramps and place in hot bacon fat. Season with salt and pepper to taste and fry until tender. Serve garnished with bacon and boiled eggs, chopped or thinly sliced. Serves 4 to 6.

Berries

Yum, berries are one of the foragers’ favorites. It’s probably not necessary to go into the wonderful foraged food sources of blueberries, raspberries, and blackberries—those are known to many. But most people don’t stop to consider the edibility of some other common berries, ones that might be sitting like jewels right next to the blueberries you’re already collecting.

Elderberries

Elderberries like to grow in rich, moist soil and can be found growing throughout the U.S. and Canada. They used to be planted on homesteads because of their food gifts and because they’re believed to ward off evil spirits and lightning, but now they are mostly wild plants. They’re usually a shrub of about five feet tall but can grow into tree heights of thirty feet. In June and July, tiny white blossoms on umbels appear. These can be harvested and are often turned into elder-flower fritters—just dip into pancake batter and deep fry.

Elderberries, however, are most delicious when they ripen into blue-black berries in late summer. Do not eat elderberries raw, avoid using the stems, roots, or leaves, and avoid the elders with red berries. But definitely harvest the ripe black berries and use them for elderberry wine (in fact, the liqueur Sambuca is flavored with elderberries). Many also claim that elderberries make the best pies.

Elderberries are an incredibly medicinal plant as well. Use the flowers and/or dried berries for teas that cure a wide range of ailments or make a medicinal syrup out of berries; the teas and syrups are highly effective for boosting the immune system and fighting colds and flu.

Elderberry Pie

Preheat oven to 350. Make a double pie crust. Mix one quart ripe elderberries thoroughly with one heaping cup of sugar, one tablespoon cornstarch, one tablespoon lemon juice or cider vinegar, and three tablespoons of melted butter. Pour them in the bottom crust. Cover with the top crust. Press the top and bottom crusts together, make some slits in the top to let steam escape, and bake the pie until golden.

Chokecherries (or Wild Cherry)

Not the most appetizing name around, for sure. But chokecherries are so abundant, and can be so delicious, that it would be a shame to not make use of this free foraged food source. Some believe that this large shrub/small tree is the most widely distributed tree in North America, ranging from the Arctic Circle down to Mexico and from coast to coast.

While the chokecherry prefers rich, moist soil, it can also be found in poor, dry soil, in open woodlands, near homesteads, and is even cultivated as an ornamental that attracts birds. One mistake that may cause people to turn down the chokecherry is picking the pea-sized fruits before they are ripe. The fruits should be dark purple, almost black, without a hint of red. Even then, it’s best to let them continue to ripen for a week, if you can keep the wildlife away. If the fruit is harvested too soon, it is very tart and astringent.

Chokecherries can be dehydrated, turned into juice or wine, or, most commonly, made into jelly or sauce. Cook whole, washed cherries until tender in a little water or apple juice. Remove the pits by putting them in a ricer or potato masher and mashing them. The flesh will press through the ricer, creating a sauce similar to cranberry sauce, while leaving the pits and skins in the ricer. Heat this sauce with sugar to taste. You could also make jam with the cherry flesh by adding an equal amount of sugar and the juice of one lemon, slowly cooking until it reaches the desired thickness, while stirring often.

Stinging Nettles

These weeds are not the easiest foraged food to harvest due to the tiny needles that grow along the leaves and stems—this plant hurts if you brush up against it accidentally! But it’s oh-so-good for you and delicious. The plants are dull green and square-stemmed, with heart-shaped leaves and clusters of greenish, yellow flowers; they are about two feet high. The weeds can be found just about anywhere, but I’ve always run into patches in damp spots near water sources.

The best time to harvest nettle is in the spring when the stems and leaves can be lopped off. If harvested later, the leaves can taste a little gritty. Nettles are one of the most nutrient-packed plants around, with high doses of protein (for a plant) and vitamins A and C, and other nutrients such as calcium, iron, and histamine (yes, it’s great for relieving spring allergies). Nettles are a wonderful spring tonic and are also very useful for pregnant and postpartum mothers. They can be steeped into a potent tea or steamed with some butter and lemon juice. I have also enjoyed nettles in lasagna—just use it in any recipe in place of spinach.

And, yes, the sting disappears as soon as nettles are dried, steamed, or cooked.

Wild edibles provide a combination of wonderful opportunities. While harvesting nature’s bounty, we have the chance to spend time out-of-doors, move our limbs, spend time with family, and prepare some of the most delicious and nutritious food possible—all for free!

Resources:

Go Wildcrafting!

The Field Guide to Edible Wild Plants by Bradford Angier

The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts by Katie Letcher Lyle

The post Free Eats! Combating the Rising Cost of Food appeared first on Homestead.org.

Weston Price was a well-known dentist and researcher who worked during the 1930s and 40s.  Many diet theories are developed and then foisted upon the people with the hope that the results will match the expectations of the nutritionist (and sometimes the hopes of the agribusiness that has endorsed the theory).  On the other hand, Weston Price started by finding healthy populations of people and asking if their diets shared any common characteristics.

In his research, he traveled to isolated populations as diverse as alpine villagers in Switzerland, the Maori of New Zealand, Inuit tribes, and Gaelic communities in the Outer Hebrides.  He started by looking for people who were free of cavities, gum disease, and orthodontic issues such as crowded teeth.  He found that groups who were free from these dental troubles usually also enjoyed generally good health, were free of mental illness, and had easy childbirths.

Clearly, the quality of food, from its production to its processing, was a strong factor in the quality of life.  This message was made even more clear when he viewed the children of parents who had abandoned their group’s traditional foods for modern, processed food.  Within one or two generations, health had deteriorated.

Animal Products and the Weston A. Price Diet

One common characteristic shared by all of the traditional diets was the importance of animal products.  This runs smack into the common beliefs of new dietary trends but it would come as no surprise to our ancestors.  In the 1920s, heart disease was still a rare occurrence but rose steadily until it came to be the leading cause of death in the 1950s and today it causes at least 40 percent of all U.S. deaths.  If the current warnings against saturated fat and cholesterol are true, then we can assume that there was an increase in animal fat consumption between 1920 and 1950—however, animal fat consumption declined by 20 percent and butter consumption dropped from 18 pounds per person per year to four.  What did increase was the consumption of vegetable oils such as margarine, shortening, refined oils (by a whopping 400 percent), sugar, and processed food (by 60 percent).

Weston Price concluded that animal fats were valued by traditional peoples because they provide a powerful, sustained source of energy.  We also know that they are the building blocks for cell membranes and hormones.  Additionally, these animal fats help to carry fat-soluble vitamins such as A, D, E, and K as well as assisting the conversion of carotene to vitamin A and the absorption of minerals.  The list of foods that contain substantial amounts of fat-soluble vitamins is fairly limited: butter and whole milk products, organ meats, lard, eggs from poultry and fish, shellfish, oily fish and fish liver oils, and insects (yum).

However, it is not sufficient to load up on fast-food burgers and chicken nuggets.  And this is where Weston Price’s ideas work so well with homesteading.  Weston Price stressed the quality of animal products.  It is important to consume animals that were pasture-raised and fed “real foods”, not corn and soy pellets.  This includes chickens who have eaten insects, cows who grazed on fresh, quickly growing green grass, pigs who soaked up vitamin D from the sun, and fish that actually swam in clean waters.  Unfortunately, for most people, it is hard to find “real food” such as these.

It is also interesting that all of the traditional diets included some raw animal products.  While some of you may enjoy the European steak tartare or Japanese sushi, many of us can incorporate raw animal products by consuming raw egg yolks (Rocky, anyone?) and raw dairy products such as artisan cheeses and unpasteurized milk.  [For more on the benefits of raw milk, see “Got (Raw) Milk?”]

Weston A. Price on Carbohydrates

While some opponents of Weston Price’s work may argue that his ideas are just another version of the low-carb, high protein diet, Price did observe that most traditional peoples ate carbohydrates.  It is interesting to note, however, that the Inuits, the plains Indians, and the people of Greenland ate a diet almost entirely of animal products and their skulls show little evidence of tooth decay.  The problem lies not with carbohydrates in their natural, whole state but in the all too common refined carbohydrates of today.  These types of carbohydrates are hard for the body to digest and so the body needs to use its own reserves of vitamins, minerals, and enzymes in order to metabolize such foods.  In addition, refined carbohydrates wreak havoc on the body’s insulin regulation system.  And since carbohydrates are already depleting the body of vitamins, minerals, and enzymes, the glands and organs will begin to deteriorate.  This, in turn, leads to endocrine problems such as degenerative diseases, allergies, obesity, alcoholism, drug addiction, depression, and behavioral problems (sounds like modern American life, no?).

There’s another little known problem with carbohydrates.  Whole grains contain phytic acid and enzyme inhibitors, both of which interfere with digestion.  Traditional societies usually soaked or fermented their grains; bulgur, a sprouted wheat, is used in Middle Eastern dishes such as tabbouleh, ogi flour from fermented millet is used in Africa, and most European countries have traditional forms of fermented porridges such as kiesiel and braga.  This process allows for a “predigesting” that made the enzymes more available.  This can be done through sprouting, overnight soaking, and sour leavening.

Fermented Foods

Another characteristic of traditional diets that will appeal to homesteaders is the use of fermented vegetables and fruits.  This characteristic is appealing because it offers another method of preservation that doesn’t require freezing, canning, or root cellars.  In addition to preservation, fermentation offers many health benefits.  Lactobacilli is produced in the process and this good bacteria helps in digestion, increases the availability of vitamins, produces useful enzymes as well as antibiotic and anticarcinogenic substances.  Healthy flora in the intestinal tract not only improves digestion but also greatly enhances the immune system.

Again, the quality of the food is of the utmost importance.  Ideally, organic vegetables and fruits grown in healthy soil should be used.  Traditional peoples harvested the plants during their peak growing time and obviously they used plants that were available locally.

These fermented foods were used in societies all around the world.  In fact, many of our condiments, such as mustard and ketchup, were actually fermented vegetables added to the main meal.  Many of us are familiar with German sauerkraut, Mexican salsa, and Korean kimchi and many of us have pickled cucumbers, made fruit chutney, or produced fruit butter and preserves.  Like most modern food production, the industrialization of fermentation has robbed the food of many of its nutrients.  Vinegar is commonly used, which makes the products more acidic than is beneficial and most of the products are pasteurized, killing all of the beneficial bacteria.  For the greatest benefit, try making your own fermented fruits and vegetables.

Foods to Avoid According to Weston A. Price

Opponents of Weston Price’s work argue that the people of the WAPF (Weston A. Price Foundation) are only touting his work because it appeals to the population’s desire for meats and full-fat foods.  While it is true that people following this way of eating do get to partake of delicious foods like bacon and, this way of eating will not appeal to the vast majority of Americans.  Why?  Because Price’s work definitively illustrated the ill effects of packaged convenience foods and “white” foods such as bleached flour and sugar.  The switch to this type of diet leads to a degeneration that was visible within one or two generations.  However, most Americans are not going to give up box food and sugar anytime soon. Furthermore, this type of eating, as you can guess, requires extra time in either food production or finding quality sources as well as in food preparation.  But homesteaders aren’t known for taking the easy way out!

So what foods should be avoided?  We have already discussed the detriments of vegetable oils and of pasteurized, homogenized dairy.  We also know why we should avoid white flour products and other hard to digest, over-processed carbohydrates.  Other foods to avoid as much as possible are sugar, food additives such as MSG and soy.

Hard to believe that in 1923, a U.S. Farmers Bulletin recommended one pound of sugar per person per week.  Most people are now aware of the dangers of sugar, but our sugar consumption has actually increased.  Here is just a short list of the dangers of sugar:

• Compromised immune system
• Severe mood changes
• Tooth decay
• Body’s minerals are stripped away in order to digest the sugar
• Spike in insulin levels
• Obesity
• Pancreatic damage
• Premature aging
• Osteoporosis
• Autoimmune diseases

Of course, the devilish thing about sugars is that they are found in nearly everything you purchase from the grocery store or restaurant (even more reason to eat at home).

While it is best to eliminate the use of sweeteners as much as possible (remember, our ancestors ate sweets very rarely, only during truly special occasions or festivals).  However, an easier transition is to begin using natural sweeteners such as raw honey, maple syrup, stevia, raw fruit, and Rapadura (dehydrated cane sugar juice).  Do not replace a bad sugar habit with an equally bad artificial sweetener habit!

Like sugar, most of us know that MSG is a no-no and, also like sugar, MSG is in many, many foods under aliases such as hydrolyzed vegetable protein and “natural flavoring”.  Among other problems, MSG can cause damage to the brain, retina, and the hypothalamus.  It kills glutamate receptors and the neurons connected to them and has been implicated in the rise of Alzheimer’s and Parkinson’s, and more recently, in the rise of autism (it can cross the blood-brain barrier in unborn children).  Other additives to avoid are food coloring (do you really want to eat something that is named with a number?), sulfites, nitrites and nitrates, artificial sweeteners, BHA, and BHT.  Unfortunately, there are over 14,000 man-made chemicals approved by the FDA for food production.  Home cooking is starting to look better and better, no?

Okay, most of us already know that sugar and food additives are best avoided.  But soy (edamame)? Isn’t that the new magic health food?  First, you may have heard that soy contains phytoestrogens (components in plants that act like the hormone estrogen).  These phytoestrogens disrupt the endocrine system, which in turn may cause hypothyroidism, infertility, and breast cancer.  Highly processed soy products also usually contain high levels of aluminum, MSG, phytic acid, and toxic chemicals such lysinoalanine and nitrosamines.  Furthermore, the consumption of soy increases the body’s need for B12 and vitamin D while reducing the assimilation of calcium, magnesium, copper, iron, and zinc.  Note that we are talking about processed soy products, not fermented miso or natural edamame.

Summary

The diet recommended by Weston Price and WAPF is based on good science but also on good old common sense.  Avoid processed food and nourish your body with whole, natural foods.  If you are not raising your own animals and growing your own produce, look for sources for pastured, humanely-raised animals free of antibiotics and growth hormones, and enjoy fresh meat and raw dairy.  Find a local farm that sells produce free of pesticides and artificial fertilizers and prepare some fermented dishes for the best absorption of those nutrients.  Experiment with “alternative” grains such as millet and amaranth and enjoy old favorites with a new flavor lent from soaking in yogurt or whey.  You have looked to your ancestors to learn how to garden in the traditional way, how to preserve the harvest, and how to live a simpler life.  Now follow your ancestors’ traditions of feeding the body and soul in a nourishing way.

Most of the information in this article and all of the recipes are from Sally Fallon’s Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, or from the Weston A. Price Foundation website.

The post Weston A. Price: Introducing the “Real” Way of Eating appeared first on Homestead.org.

Bringing in the Good Guys 

The first group of beneficial insects are the pollinators.  Bees, which include over 4,000 species such as honeybees, bumblebees, carpenter, sweat, leafcutter, and mason orchard bees, pollinate one-sixth of the world’s flowering plants (including over 400 agriculture plants).  One-third of everything we eat depends upon honeybee pollination, including plants such as alfalfa (a major livestock fodder), soya beans, clover, and coffee (yes, some of us are desperately dependent upon bees).  Poor pollination can lead to problems such as fewer seeds for saving, misshapen and/or stunted fruit, and lower yields.  Yet bee populations are dwindling everywhere as they face problems with varroa mites, loss of wild bee habitat, widespread use of pesticides, colony collapse disorder, and the spread of aggressive African bees.

While not as prolific and efficient in pollinating as bees, butterflies, and moths are still very useful in the garden.  However, like the bees, butterflies are facing pressure from pesticides and habitat-loss.  The annual value of all pollinators (exclusive of managed honeybees) to U.S. agriculture is estimated between $4.1 and $6.7 billion.  Other pollinators include certain types of flies, beetles, ants, and bats.

In order to attract pollinators, consider four things: plant selection, limiting pesticides, providing shelter, and creating habitats for nesting.

First, plan for long, continuous blooms; try to provide food sources for the insects from the first little violets of spring to the late fall burst of goldenrod.  Both bees and butterflies prefer native plants; are attracted to large blocks of one color; like to forage in sunny, open areas; and are drawn to blues, purples, and yellows (with butterflies also liking reds and oranges).  Bees prefer flat or shallow blossoms that allow for easier landing (e.g. zinnias, Queen Anne’s lace, daisies).  Consider herbs such as lavender, basil, borage, thyme, and hyssop; as well as groundcovers like clover and creeping mint.  Bees also frequent fruit trees and nut trees such as apples, cherries, and almonds.  While bees certainly visit vegetable plants, especially zucchinis and pumpkins, you can increase your yields by interspersing flowers and herbs in the garden and letting some of the plants bolt.

It’s a bit harder to select plants for butterflies because you need to research which butterflies are in your area and which plants they prefer for food and which ones they need for hosts.  While many butterflies will feed on the nectar of various plants, most will only lay their eggs on certain “host plants” because those plants are the only food that their larvae will eat.  Most of us are familiar with the monarch and its host plant, milkweed.  Another example is the Tiger swallowtail, which lays her eggs on plants such as apple, cherry, and plum trees and tulip trees.  Some host plants for the American Painted Lady are thistle, garden balsam, and hollyhock.  Butterflies also benefit from additional food sources such as melon rinds and overripe fruit left out for them.  Finally, consider placing a shallow watering area for the insects, perhaps a shallow dish or a flat stone in a bird bath that would be just below the water level (this is known as a puddling tray).

Maintaining healthy numbers of bees and butterflies is just one reason to avoid or reduce the use of pesticides and insecticides in your garden. Many believe that pesticide use is at the root of colony collapse disorder (when there are suddenly very few adults in a bee colony).  If pesticides must be used, try to avoid dusts and try to avoid spraying plants that are in bloom.  Risk can also be lessened by applying pesticides in the late evening, at night, or in the early morning when fewer insects are foraging.  Try to avoid highly toxic pesticides such as Scout and Sevin and select ones of lower toxicity such as Bt and Dipel.

You can also attract bees, butterflies, and moths by providing shelter.  Obviously, beekeepers maintain hives but it is also easy to provide homes for other types of bees, such as the orchard mason bee.  This bee is a native, solitary bee that is non-aggressive yet is an efficient pollinator (it does not, however, produce honey).  It usually lives in hollow stems, holes in trees, or within woodpecker drillings and lays about 5-10 eggs in “tubes”.  A nesting box can be easily built out of untreated lumber with holes of 5/16” diameter that are about 4-8 inches deep.  Similarly, shelter can be provided for pollinators like the paper wasp by placing a birdhouse, without its bottom, in the garden (this might also encourage them to stop building nests in your light fixtures).  Another lovely addition to the garden might be a butterfly house-it looks similar to a birdhouse but has narrow slits that only butterflies or moths can fly into, though some argue that these are more often used by spiders and wasps.

Finally, bees and butterflies need places for nesting and overwintering in order to thrive in your garden.  Suburban living and HOA regulations have destroyed many habitats. In addition to planting host plants and providing bee and butterfly houses, consider leaving some dry reeds, a small brush pile, an old log, or a stump in place for nesting and overwintering.

Defeating the Bad Guys 

Next up are the “guardians” of your garden: these insects eat those nasty pests before the pests eat your veggies!  Like the bees and butterflies, these insects will benefit from having a ready food source, a low level of pesticide use, shelter, and habitat for nesting and overwintering.  It is also helpful to know exactly which plants attract them and which pests they devour.

Ladybugs (aka lady beetles): The ladybug is familiar to all but you may not recognize the larvae, which look like tiny crocodiles and are dark with flecks of red or yellow.  The orange eggs are usually placed near aphid colonies and the larvae can consume several dozen aphids, caterpillars, mites, and mealybugs in one day; some even eat powdery mildew.  Use early blooming flowers to attract ladybugs and allow some aphids to exist so that the larvae will have a food source.

Hoverflies (aka syrphid flies): These flies look like yellow jackets but are harmless; they can be distinguished in that they only have two wings and large compound eyes.  The larvae are small, tapered maggots.  The larvae eat aphids, small caterpillars (including caterpillar worms), thrips, scale, and mites.  The adults forage for nectar (and help pollination) and prefer annuals such as bachelor buttons and sweet alyssum as well as buckwheat and herbs, especially catnip, oregano, and chives.

Braconid wasp: The 2,000 species of this wasp are non-stinging and are about ½ an inch long, with narrow abdomens and long antennae; they are mostly black with some yellow-orange.  The adult lays eggs inside an insect host and the larvae then feed on the prey when they hatch.  The larvae prey upon caterpillars (including caterpillar worms and tomato hornworms), aphids, flies, beetle larvae, and leaf miners.  The adults seek the nectar of cluster flowers such as yarrow, fennel, dill, and carrot.  The species Aphidium colemani is often used to keep pests under control in greenhouses.

Lacewings (aka aphid lions): Lacewings are brown or green, are about one inch long, and have finely veined transparent wings; they are most active in the evening.  They also lay eggs near aphid colonies – each egg is suspended from a “stalk”.  The larvae will eat aphids, cabbage worms, and white flies.  In order to attract more lacewings, remove row covers in the evening when they are more likely to be foraging and spray a solution of one tablespoon of sugar and one cup of water onto aphid colonies.  The species Chrysoperla rufilabris is often available for purchase and release.

Ground beetles: The ground beetles comprise a large group of over 2,500 species that usually have long, dark shiny hard-shells that are black or brown.  They usually live in the soil beneath mulches and plants, near compost piles, or in tunnels.  They are voracious eaters that hunt along the ground for pests such as cabbage worms, Colorado potato beetles, corn earworms, asparagus beetles, cutworms, and slugs. They are very sensitive to pesticides; Bt may be the only pesticide they can tolerate.  The key to keeping ground beetles around is to maintain a habitat with plenty of perennials, mulch, and stones or boards that don’t need to be moved.  Ground beetles are particularly attracted to clover, amaranth, and low-growing herbs like thyme and oregano.  Beetles can be collected from rotting logs and released into the garden—know that they are more active at night.

Praying mantis: The mantis is the only insect fast enough to catch flies and mosquitoes and one of the few insect predators that feed at night.  They will devour aphids, leafhoppers, caterpillars, grasshoppers, and crickets as well. The mantis lays a tan or cream ribbed cocoon that contains about 200 eggs on fences, branches, or crotches of trees or bushes.  Egg cases are most often found while pruning and can be safely moved; the nymphs will survive.  However, the cases should be attached to a branch at least a couple of feet high—if placed on the ground, the nymphs will be eaten by ants.  Also keep in mind that just one application of pesticide can wipe out a garden’s entire population of mantises.  Praying mantis prefer tall grasses, shrubbery, and plants in the rose and raspberry families.

Other Little Helpers

Other creatures that help to reduce pest populations are toads, frogs, snakes, and bats.  Toads and frogs can be attracted to your garden by providing moist, shady places under loose rocks, shrubs, and boards, or even using a “toad home”: a clay pot (it stays cool in the summer) with an entryway cut or chipped from the rim and placed upside down.  Toads and frogs are particularly effective at catching slugs and snails.  Likewise, snakes will reduce a slug or snail problem as well as keeping small mammals out of the garden (of course, they also eat toads and frogs!).  Black snakes and king snakes can even help to reduce copperhead numbers.

Contrary to popular belief, bats don’t often carry rabies (there have been less than 10 cases of human rabies infection from bats in the last 50 years) and they don’t get caught in your hair.  However, bats will eat up to 1,000 insects in an hour (a nursing mom might catch up to 4,500), including cutworms, mosquitoes, June beetles, stink bugs, and leafhoppers.  In tropical climes, they help to pollinate bananas, cashews, figs, and mangoes.  In order to attract bats, consider adding a bat house.  It should receive seven hours of direct sun, should be at least ten feet above the ground, within 1,500 feet of a water source and within 10-30 yards of the tree line.  Put up the home by late winter so the bats can find it by springtime.  Bats will also appreciate night-blooming plants such as moonflower, evening primrose, and nicotiana, as these will attract nocturnal insects.

Initially, playing “zookeeper” in the garden is a significant investment in time and money.  However, once you attract significant numbers of pollinators and guardians to your land, you can reap the benefits of healthier plants and higher yields… and then you’ll just have to contend with the weeds.

The post Beneficial Bugs appeared first on Homestead.org.

Fermented food has been enjoyed for thousands of years. There is evidence of wine-making dating back to eight thousand years ago in the Caucasus area of Georgia and seven-thousand-year-old old wine jars have been discovered in Iran. The Babylonians were fermenting beverages 7,000 years ago, the Egyptians 5,200 years ago, the ancient Mexicans 4,000 years ago, and the Sudanese 3,500 years ago. Furthermore, some of these cultures were fermenting bread and milk. So this way of eating is not a new thing.

Our culture is working hard to sterilize our environment as much as possible—we spray bleach and chlorine all over our houses, we keep our children indoors for much of their time, we cover our bodies with harsh, bacteria-killing beauty supplies, our first defense in sickness is to “kill off everything” and we sterilize our food through irradiation, heating, pasteurizing, packaging, and chemicals. But what about the “good-guy bacteria”—can we live without it?

Here are seven reasons to consider adding some fermented foods into your diet:

1. Fermented foods and drinks bring beneficial bacteria to your digestive system. This, in turn, helps to improve digestion, bowel health, and overall immunity. Healthy bacteria boosts your immune system in three ways – it “takes up space” in your gut, which crowds out the bad bacteria, it “talks” to the immune system’s lymph nodes and helps the lymph nodes know which bacteria are invaders, and it aids in the growth of important immune system organs such as the thymus (www.marksdailyapple.com). This improvement of the immune system can help with ailments such as asthma, yeast infections, and eczema, and scientists are beginning to suspect that an unhealthy gut is the root problem of nearly all illnesses.

2. Fermented foods help you to better digest, absorb, and use the nutrients in your food. Even if you are eating real, whole foods, if your body is unable to absorb those nutrients properly, you won’t receive the most benefit from that good food. These enzymes are also what allow people to eat some foods that are normally intolerable; for instance, some lactose-intolerant individuals can eat fermented dairy foods such as yogurt and kefir and some celiacs can eat traditional sourdough. But more about that later.

3. Higher levels of vitamins and nutrients are found in fermented foods as compared to their “regular” counterparts. For example, fermented dairy products were found to have higher levels of folic acid (particularly good for women in their childbearing years), biotin, riboflavin, and B vitamins such as pyroxidine.

4. Fermented foods may also help prevent depression. Serotonin is a neurotransmitter that is closely linked to moods and a deficiency in this neurotransmitter may produce depression. Five percent of serotonin is found in the brain but the other 95 percent is found in the intestines—so a healthy gut flora can translate into a healthy amount of serotonin which, in turn, can translate into feeling good!

5. A point near-and-dear to most homesteaders—fermented foods are easy on the wallet! First, better absorption of your food means you’re getting more “bang for your buck” every time you eat. Secondly, fermenting your own food is a cheap hobby; you can begin fermenting some foods with some homemade whey, salt, veggies, and a mason jar. Fermented foods are also such “super-foods” that you may spend less on supplements, medications, and doctor visits—always a good thing!

6. Fermentation provides an easy way to preserve food. Bountiful produce can be turned into homemade pickles, sauerkraut, and salsa that lasts for months. Excess milk can be turned into yogurt or kefir. And lacto-fermentation retains more nutrients than traditional canning.

7. And, finally, fermented foods just taste good. Just think, sauerkraut on hot dogs, buttermilk pancakes, tortilla chips with salsa, and stinky cheese with a bottle of good wine. Eating these foods is not a hardship, that’s for sure!

Making Kefir

Let’s begin our look at our first fermented food with an interesting, and true, story. Kefir is one of the oldest fermented milk products and is similar to yogurt. Legend has it that Mohammed gave kefir to the people of the northern parts of the Caucasian Mountains and thus they became known as “Grains of the Prophet”. Since they were so special, the grains and how to prepare them were guarded very carefully; Marco Polo mentions kefir and its “magical properties” but the grains were not available to outsiders. Knowledge of kefir almost vanished until a rumor spread that it could be used in the treatment of tuberculosis and intestinal and stomach disorders.

Russian doctors decided they had to have some kefir. So they hired the Blandov brothers; they, in turn, hired a beautiful young woman named Irina Sakharova. Her mission was to visit a local prince, Bek-Mirza Barchorov, and convince him to give her some grains. The prince didn’t want to be in trouble for giving away the grains but neither did he want to lose Irina. As she and her entourage were traveling back home, the prince had Irina kidnapped, and, in accordance with the local custom of stealing brides, told Irina she must marry him. She was saved in a rescue mission and the Tzar ordered Prince Barchorov to give Irina ten pounds of kefir grains in compensation. Thanks to Irina Sakharova, kefir is the number one fermented milk drink in Russia and has made its way to our shores.

While kefir is similar to yogurt, it contains five times more friendly bacteria and it has some different types that are not found in yogurt, such as the species Lactobacillus acetobacter, Caucasus, and, Leucononstoc. Kefir also helps colonize the intestinal tract with friendly bacteria whereas yogurt contains more transient beneficial bacteria. Finally, kefir has a smaller size curd and this makes it easier to digest for babies, the elderly, and the ill.

The shepherds of the Caucasus region discovered that fresh milk carried in leather pouches would sometimes ferment. This lead to inoculating milk with kefir grains; the milk was then poured into skin bags, hung by a doorway, and knocked by anyone passing through so that the milk and grains would mix well. Here is the modern, homemade way:

You’ll need:

• 1-2 tbsp Kefir grains
• 1 quart whole cow or goat’s milk (Raw and unpasteurized is preferable, but at least use whole)
• 1 liter jar
• lid for jar or clean cloth
• plastic strainer
• plastic spoon
• cup

Instructions:

Place kefir grains in a jar. You can order kefir grains online but many kefir makers will gladly share some with you. It is good to establish a “kefir community”; if you mess up your grains somehow, you will easily be able to get another supply.

Add the fresh milk. There is no need to do anything to the milk.

Lightly cover the jar. Do allow some space at the top of the kefir milk and do allow for some oxygen to reach the kefir and feed the grains. I just use a cloth napkin and a rubber band.

Place jar in a room that is about 65–75 degrees and away from direct sunlight. This range of temperatures promote the fermentation of the 30 different bacteria and 25 different yeasts found in the kefir.

Leave for 1-3 days. Kefir is mild tasting after 12 hours, tart at 24 hours, and “zesty” at 48 hours. My kefir is consumed by kids, so I only leave it overnight so they don’t suspect it in their smoothies.

Separate the kefir milk from the kefir grains.

Using a plastic strainer, pour out the mixture into the cup. It is important to use plastic or glass. Kefir is acidic and can react with reactive metals such as copper, brass, and aluminum. The remaining solids caught by the strainer should be used for your next batch of kefir making. Place these grains in a glass container, cover with some milk, and place in the refrigerator if you’re not ready to make more kefir. If you find you have too much kefir and you can’t give any away, the grains are healthy food and can be eaten by themselves.

Drink your kefir/milk kefir.

The liquid you strained into the cup is now your kefir. You can drink this right away, refrigerate it for later or use it for some other recipes such as kefir cheese, bread, smoothies, or soups.

Sourdough

Sourdough, one of the oldest leavened breads, dates back to around 4,000 BC in Egypt. Probably by accident, some beneficial bacteria fell into some bread and the baker noticed that, while the bread did not rise as much, it had a light texture and a good taste. Once bakers figured out what was happening, they would commonly leaven bread by adding a piece of dough from each day’s baking to the next batch. It is said that sourdough starters were carried in Columbus’ ships and by the 1800s, they were of great importance for the gold miners and pioneers making their way west.

Having a sourdough starter allowed the prospectors and pioneers to make bread or biscuits whenever necessary, without a trip to town for yeast. The leavener was so important that the miners slept with the starters during cold weather to keep it from freezing. Many cabins had a tin for the “sponge” hanging over the woodstove. The starters were passed to friends and to family and by 1849, sourdough was famous for its unique aroma and tart taste.

So why sourdough over “regular bread”? Because of its friendly bacteria, sourdough is easier to digest, even for gluten-sensitive people. First, the bacteria help your gut absorb nutrients more efficiently. Secondly, sourdough contains less phytic acid than most grain products; phytic acid robs your body of nutrients and blocks nutrient absorption. In addition, sourdough produces protein enzymes that break down gluten-forming proteins such as albumin and glutelin—these proteins cause most gluten intolerance. Finally, diabetics should be able to tolerate sourdough better because it depletes the damaged starch in bread.

Making Your Own Sourdough Starter (from L. Kevin Johnson):

If you can’t find a source for a sourdough starter, you can make your own. Mix together in a glass or stainless steel bowl 2 cups of flour (use whichever type of flour you plan on baking bread with—you can’t use the starter in different types of flour) and 1-1/2 cups water. Cover with cheesecloth and place outside for 4-5 days. Be sure to stir a couple of times a day. After 2-3 days it should begin to bubble. When it does, feed the starter 3/4 cup water and 1 cup flour and stir well again. Let it continue to ferment. After 4-5 days it should produce about an inch of foam. If it doesn’t rise or smells bad, throw it out and start over in another spot. When the foam is formed, stir the mixture well and place one cup of it into a glass or plastic container. Feed it 3/4 cup water and 1 cup flour as before. Use the remainder to make bread or discard. Let the storage culture sit out another 2 or 3 hours then place it in the refrigerator until ready to use.

Each time you use it, replace 3/4 cup filtered water and 1 cup flour. This will make a well-hydrated, thick storage leaven. Let the culture sit out for at least 2 hours before replacing the lid and returning to the refrigerator. Revitalize it at least once a week by either using a cup of it or removing a cup and throwing it away. Feed it as above: 3/4 cup of water and 1 cup of flour.

Instructions for Bread Baking from CulturedFoodLife.com:

• One cup (8 oz) sourdough starter
• 1 1/4 cup of water
• 2 teaspoons salt
• 3 to 5 cups flour

Add ingredients in order to the bowl, kneading to form a smooth dough. Let rise until double. This can be four to seven hours depending on the warmth of the kitchen and the strength of the starter. Then punch down and shape into a loaf and place the loaf on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about two hours or until doubled. Towards the end of the rising time, preheat the oven to 425. Make two fairly deep diagonal slashes in the bread. Bake until it’s very deep golden brown; about 25 to 30 minutes. Remove from oven and cool on a rack.

Making Fermented Vegetables

You probably already enjoy some fermented vegetables if you like sauerkraut and DIY pickles. Consider adding more fermented vegetables to your diet by using some “nontraditional” vegetables and by making some fermented relishes, sauces, and condiments. These recipes will get you started:

Ginger Carrots from Sally Fallon

For every quart:

• 4 cups grated carrots, tightly packed
• 1 tablespoon freshly grated ginger
• 1 tablespoon sea salt
• 4 tablespoons whey (if not available, use an additional 1 tablespoon salt)

Instructions:

Mix all the ingredients in a bowl and pound with a fist or wooden pounder to release juices. Pack into a wide-mouth quart-size jar and press down until juices cover the carrots. Cover tightly and leave them at room temperature for three days, but if your carrots bubble fiercely, let off the pressure several times per day to prevent the jars from exploding. Leave more than a 1-inch space between the carrots and lid to avoid explosion, also.

Lactobacillus, bacteria that produces the natural preservative lactic acid, are present on the surface of all living things. It is especially prevalent in whey, which can be obtained from yogurt with live cultures. The salt is added to inhibit unwanted organisms just until enough lactic acid has formed to preserve the vegetables. This is why less salt can be used if the fermentation process is jump-started with whey.

Fermented Salsa from CheeseSlave.com

Ingredients:

• Chili peppers (1-2 serranos or 1/2-1 jalapeno, depending on how hot you like it)
• 4 medium fresh tomatoes, or 2 pounds canned tomatoes, organic if possible
• 1 medium white or yellow onion, organic if possible
• 2 garlic cloves
• 2 lemons or 3 limes, organic if possible
• 1 tablespoon sea salt
• 4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
• 1 bunch oregano, fresh (or 1 teaspoon dried) – optional
• 1 bunch cilantro, fresh – optional
• Filtered water – optional

Equipment:

• Rubber gloves
• Quart-sized mason jar with lid
• Food processor

Instructions:

Wearing gloves, cut open the chilies and discard the stems and seeds. Set aside.

If using fresh tomatoes, peel and deseed them: Fill a large saucepan halfway with water, set on high heat and bring to a boil. Carefully set tomatoes in saucepan and let sit for 5-10 seconds, then remove with a slotted spoon or tongs. Cool and peel. Cut tomatoes in half and gently squeeze out the seeds, or scoop out with a spoon, and discard. Set aside.

Peel and quarter the onion and peel and smash or crush the garlic.

If using fresh herbs, rinse, dry and chop them, discarding the stems.

Place the peppers, tomatoes, onion, garlic, and optional herbs into the food processor or dice by hand.

Squeeze the 2 lemons or 3 limes and add the juice.

Add the sea salt and whey.

Pulse several times (more or less for desired consistency).

Transfer to a quart-sized mason jar. Add a little filtered water if necessary (if you like it more liquid and it’s too chunky). If you add water, put the lid on and shake it up so it’s incorporated. Make sure to leave at least an inch of space from the top of the jar.

Cover and keep at room temperature for 2-3 days before transferring to the fridge. Salsa will keep for weeks or months in the fridge.

~~~~~~~~~~

According to Carolyn Bohach, a microbiologist at the University of Idaho, there are 10 times more bacterial cells in your body than human cells. All that bacteria would fill a half-gallon jug. Better make that colony beneficial bacteria—start making some fermented food today!

Resources:

Nourishing Traditions by Sally Fallon-Morell

Kefir.net

Sourdough info from KingArthurFlour.com

WellnessMama.com

The post Fermented Foods: Beneficial Bacteria for the Health-conscious Homesteader appeared first on Homestead.org.

Garlic (Allium sativum)

Aren’t we lucky that one of the most powerful and all around useful herbs is also delicious?  Garlic is one of the most effective antimicrobial plants around since it fights bacteria, viruses, and parasites.  In the respiratory system, garlic helps with infections that cause bronchitis, recurrent colds, influenza, and congestion.  In the digestive track, garlic supports the proliferation of healthy bacteria while attacking pathogenic bacteria and parasites (don’t ask me how this wondrous plant knows the difference).  It can also be used externally to treat ringworm and threadworm.

Throwing garlic into your meals will give you a preventative daily dose.  If you feel a cold or congestion coming on, take ½ teaspoon of garlic oil every hour.  To make the oil, mash one or more bulbs of garlic into enough apple cider vinegar or olive oil to cover and mix well.  Allow to stand for one or two days.  Strain the oil through cheesecloth or a thin cotton towel, wringing and squeezing the garlic until you have collected all the juice.  Store in the refrigerator. This oil can also be added to food.  Furthermore, a few drops warmed and placed in the ear can help with ear infections.

Garlic grows best in rich, moist, sandy soil in a sunny spot.  Divide the bulbs into cloves and plant each clove about two inches deep and six inches apart.  Try to keep the bed free of weeds and occasionally mound soil over the bulbs.  Plant in February or March if you want to harvest the garlic in August or September.  Garlic is ready to be harvested when the leaves begin to wither and fall over.

Chamomile (Anthemis nobilis)

Chamomile is the quintessential herb for teas.  It has a pleasant, sunshine taste, it’s gentle enough for children and elders, and it has a host of benefits.  Drink chamomile frequently to add peace to your body and your day.  Chamomile calms the body, particularly the nervous and digestive systems.  In part, this is because chamomile is high in calcium and magnesium.  As such, it is helpful for dealing with muscle tension, headaches, bellyaches, flatulence, colic, insomnia, and achiness due to colds and flu.  Chamomile’s anti-inflammatory properties also aid in the treatment of sore throats, hemorrhoids, sore eyes, acne, wounds, ulcers, and conjunctivitis.

To make an herbal tea, place two teaspoons of dried herb into one cup of boiling water.  Cover and steep for 15-20 minutes.  Strain and sweeten with honey, if desired (do not give honey to children under the age of one).  With gentle herbs such as chamomile, more herb can be used to make a stronger, more therapeutic tea.

Chamomile likes a sunny place in sandy soil.  The “Roman” variety, Anthemis nobilis is a perennial while the “German” variety, Matricaria, is an annual.  Both have similar uses but the German variety is sweeter, with an apple taste.  Chamomile is hardy and can withstand some foot traffic.  However, it sometimes attracts aphids; take care of these pests by encouraging a visit from the ladybugs and by hosing the plants with a strong spray.  Harvest the flowers on a dry morning after they have fully bloomed.

Dandelion (Taraxacum officinale)

Another beautiful present from Nature.  Yes, those weeds in your yard are incredibly effective herbal medicine.  Dandelion is very nutritive and acts as an overall tonic for the entire body.  It provides a good dose of vitamins A and C, lecithin, potassium, boron, calcium, and silicon.  It is particularly useful in supporting the digestive system because dandelion is a digestive bitter that induces bile flow, cleans the hepatic system, helps with gallstones, gastritis, gout, urinary tract infections, bladder stones, kidney stones, and flatulence.

Dandelion is best harvested when it firsts appears in the spring; the entire plant can be used.  Consider making dandelion “coffee” in order to feed the body, purify the blood and liver, and to feel more relaxed.  Simmer two teaspoons of roasted dandelion root and one teaspoon of roasted chicory root in two cups boiling water.  Make a tea as above.  Add honey to taste.

You probably already know that dandelion likes open, sunny places.  If you are actually lacking in dandelions, you can order seeds at Strictly Medicinal Seeds.

Lavender (Lavandula angustifolia)

Lavender is another herb that is very effective yet gentle enough for children and elders.  It has an affinity for the nervous system and as such acts as an anti-depressant and a relaxant.  It has a wide range of healing uses such as sore throats, toothaches, diarrhea, cough, arthritis, menstrual pain, and lowering blood pressure.

It is wise to have lavender essential oil on hand in the house, car, backpack, and/or diaper bag.  It can be used directly on the skin for burns and wounds.

Lavender likes sunny places with sandy soil (think of the beautiful lavender fields in Provence).  Harvest the flowers and stems on a dry morning after the flowers have bloomed.

Motherwort (Leonurus cardiaca)

Motherwort is truly “mother’s little helper”.  As a woman’s herb, it tones the uterus, brings on delayed menses, lessens afterbirth and menstrual pain, soothes the storms of menopause, and helps maintain emotional balance.  As the Latin name suggest, motherwort is a useful herb for the circulatory system; it can help to strengthen and normalize the heart, reduce palpitations, and lower blood pressure.

To make an herbal tincture the “Wise Woman” way, gather a good size handful or two of fresh or dried herbs and place in a glass jar.  Cover the herbs with alcohol; brandy or grain alcohol are the most commonly used.  Leave enough space so that you can gently shake the tincture every day for at least two weeks.  Cover the jar with wax paper before you put the lid on if you are using a metal lid. After the allotted soaking time, strain the herbs.  Tinctures generally last seven years.  Three droppers-full is the usual adult dose.

Motherwort likes sunny places but will also thrive in partial shade.  It is a member of the mint family and so it can take over if not contained.  Plant it in dry, well-drained soil although it can tolerate poor soil.  Harvest the leaves and the entire flower stalk with clippers when the flowers are in full bloom, anywhere from late June into August, being sure to leave enough flower stalks for reseeding to occur.  It reseeds easily once established.

Stinging Nettles (Urtica dioica)

Stinging nettles may be the single most useful herb.  It is nutrient dense and it helps to heal an amazing array of disorders.  Best of all, it can be eaten like spinach, it’s easy to find, and it’s free.  Some of the disorders that nettles can help heal are: bladder stones, sinusitis, hyper and hypothyroidism, fever, bronchitis, infections, and eczema.  This is just a partial list; you can’t go wrong if you decide to use nettle for any ailment you have.

Nettles are most often found in shady, wet places, usually near a stream or pond.  If you’re not sure you have found nettle, just touch it – you’ll know beyond a doubt!  In fact, the Romans used to whack stems of nettle against sore, arthritic joints as therapy.  The easiest way to plant this herb is to start with a piece of root or a runner from an established plant.  Because of nettle’s sting and because it may become invasive, it is advisable to plant it off the beaten path or in containers.  Nettle will lose its sting when dried or cooked.  Strictly Medicinal Seeds also sells nettle plants and seeds, as do growers at herb plant sales.

Coneflower (Echinacea angustifolia)

Echinacea is a prime support for the immune system.  As such, it should be widely used for any type of infection.  A tincture or decoction could be used for infections of the mouth, such as gingivitis, canker sores, toothaches, tonsillitis, and sore throats.  A lotion with echinacea will help with sores, cuts, acne, hemorrhoids, and psoriasis.  Use a tincture to help with internal infections as wide-ranging as urinary tract infections, herpes, influenza, respiratory infections, snake or spider bites, and swollen lymph glands.

Echinacea adores sunny places and is native to the Great Plains.  The soil should be dry and fertile and the roots should not sit in water for any great length of time.  Echinacea grows easily from seeds and also self-seeds well once it is established.  Plant the seeds as soon as the soil can be worked and when one or two more frosts can still be expected.  Thin the seedlings to 18 inches apart and protect the young roots from rabbits and hedgehogs.  Water the young plants well and weed thoroughly since they are not competitive.  Once established, however, echinacea is fairly low maintenance.  You can also plant two months before the last frost date but the plants won’t bloom for the first year.  The plants bloom between June and October; harvest the flowers when they fully bloom and harvest the roots in the fall.

Elder Tree (Sambucus nigra)

Okay, while not exactly an herb, planting an elder tree on your land is a wise investment for your family’s health (and for your property’s beauty).  Elder has a wide range of medicinal uses and the bark, flowers, berries, and leaves can all be used.  The bark helps one to “clear out”; it is a purgative, emetic, and diuretic.  Internally, the leaves act in the same way as the bark but they can also be used externally to heal wounds and to soothe dry or irritated skin.  The berries and flowers are both extremely useful in fighting colds, the flu, respiratory infections, congestion, and fevers.  Studies in Israel have proven that elderberries are powerful medicine against the flu; this may prove to be important as we begin dealing with potent strains of influenza that don’t respond to allopathic medicine.

To make a syrup, pour two cups of boiling water over ½ cup of dried elderberries, cover, and let soak overnight.  The next day, simmer for 30 minutes.  Puree the mixture in a blender while adding ½ cup of honey.  Pour the syrup into a clean bottle and refrigerate.  It will last for a month or it can be frozen.  Take ½ to one teaspoon every 2-3 hours if you have cold or flu symptoms or take one dose daily as prevention.

Elder can be grown from seed, simply plant the ripe berries one inch deep in pots outdoors.  When they have grown to a size that allows you to manage, plant in semi-shade.  Elder can also be propagated from a cutting or even a broken twig.  Elder will tolerate most soils; if you have a chalky site then Sambucus nigra is very good.  Don’t eat the berries raw and be sure to only use elderberries that are black (red elder is toxic).  The elder grows more like a large shrub than a tree and some suggest pruning it deeply in the fall so it doesn’t become unmanageable.  The flowers bloom in late May and into June.  Look for the berries soon after so you can get to them before the birds and squirrels do.

Ginseng (Panax quinquefolius)

Ginseng is just plain useful in helping you get through life.  It is an adaptogen, a term for an herb that helps the body deal with stress.  Ginseng restores flagging energy, promotes optimal health, and helps one to feel more alert and capable.  Like other adaptogens, ginseng helps normalize body functions.  It can reduce high blood pressure or elevate low blood pressure or it can heighten sensitivity while lowering feelings of anxiety.  Ginseng has also been used as a male tonic.

Please, please, please don’t harvest wild ginseng.  Here in the Appalachians, we had (have) “Sang” hunters that had a special knack for finding patches of ginseng.  However, wild ginseng is endangered.  Buy cultivated dried ginseng from reputable sources such as Mountain Rose Herbs or, better yet, help return ginseng to the forest by planting your own!  In fact, ginseng is a growing market and you might be able to start a small home business.

If you decide to grow ginseng, keep it in a mostly shady area.  You can order seeds and rootlets from WildGrown.com or beg for berries from a reputable grower.  Plant the seeds and cover them with about one inch of rotten leaves or mulch.  Plant the seeds in the fall and they will sprout up in the spring.  If you plant seeds in small plastic trays or peat trays, you can transplant them when they grow to a couple of inches high.  When planting in pots, use pots that are at least 8 inches deep and use only plastic pots so they don’t dry out as easily.  You should be able to harvest the roots in about three years or more.  If you plant a little bit each year, you will have a steady supply of ginseng.

Licorice (Glycyrrhiza glabra)

Licorice is an effective support for the endocrine system.  Our endocrine system is under constant assault – the adrenals have to produce too much adrenaline, the ovaries or testes receive too much estrogen from our environment, and the pancreas has to deal with too much sugar from the American diet, just to name a few problems.  Licorice can help the endocrine system regain balance and this, in turn, can help your body regain harmony.

Licorice can be tricky to grow.  It prefers warmer areas, zones 7 – 10, but some people grow it in colder areas by mulching it heavily in winter.  It is better to propagate it from a piece of root but seeds can be purchased from Mountain Rose Herbs or Moonshine Designs Nursery.  It prefers full sun to partial shade and dryish soil.  The roots can be harvested in two to three years.

Most of the plants I have shared with you are easy to grow and harvest.  Not only are they beautiful in your garden but they can be added regularly to your food and drinks.  Enjoy your new garden knowing you have taken one more step to self-sufficiency!

Going Full Circle: A Journey Back to Sustainable Agriculture

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Permaculture Principle 1: Make use of biological resources.

This follows the adage, “Make do with what you have”.  Look around your homesite and take stock of the resources that are already available to you—then protect those resources and use them wisely.  Too often we feel like we must buy something in order to get started with our newest project.  And than there are others of you, I’m sure, that are like my husband and save every scrap of wood because you never know when you’ll need just that certain size…

Example: It’s gardening time and the raised beds are just waiting for some lovely soil to get things going.  Many people would go to the local box store and buy many, many plastic bags worth of topsoil.  The problem is, that topsoil was scraped away from another location, leaving that location’s soil bare. Then there are the issues of all the unrecyclable bags and the gas spent shipping the soil to the box store and to your home.  And you’re not buying local.  And that topsoil costs money!  Instead, look for ways to build and amend the soil with nearby resources such as your compost bin, your neighbor’s horse stables, your other neighbor’s grass clippings, the wood chips from the tree the utility company just cut down… you get the idea.

Permaculture Principle 2: Each element performs multiple functions.

Too often in our society, we chose to specialize in one or two functions but a more sustainable choice is to strive for multiple functions.  Try to include plants, animals, and people (yes, people) in your site that perform multiple functions.  Aim for at least three functions.  You may question multi-functioning in humans.  However, consider that many people in our society have a specialized skill such as computer programming and his or her salary pays for a housekeeper, a gardener, entertainment, a carpenter, the groceries, and so forth.  In order for a person to be multi-functioning, it is best to strive for a broad range of practical survival skills such as gardening, being better parents and spouses, building and fixing, housekeeping… and then we will function not only as a computer programmer who brings home money but as a caretaker, food producer, entertainer (once we learn to play the harmonica), and manager of maintenance.

Example: Take a look at the wonder plant, comfrey.  It is a perennial and it is hardy, so once you have planted it, it no longer requires much input or care.  Comfrey can be used to heal wounds and bruises, even broken bones.  It can be fed to livestock for various ailments and as a spring tonic.  Served up in salads or stir-fries or teas, it provides protein, potassium, calcium, and vitamins A, B-12, and C.  Comfrey attracts beneficial pollinators.  Its long taproot pulls nutrients into its leaves.  This, and its high potassium content, make comfrey valuable for mulch, fertilizer, and compost tea.  And the little lavender flowers are lovely.

Permaculture Principle 3: Each function is supported by many elements.

This principle, I believe, is a natural for most homesteaders—always have a plan A, B, C, and a D for good measure.  Create greater choice and sufficiency for your homestead by being sure you have multiple ways to complete each function.

Example: We all hope that food will be readily available from our grocery stores and that we will be able to get to those said stores and pay for that said food.  Okay, that’s plan A and a tenuous one at best.  So your plan B is to raise chickens—they supply a steady source of protein in the form of eggs and meat.  But what happens if that roving pack of coyotes has a feast one night?  Plan C: your herd of rabbits.  Likewise for plant sources.  Now is the time to plant berry bushes, fruit and nut trees, vines and perennial edibles.  Of course, most of you have a large garden of annual edibles.  In addition, consider using container gardens to extend your garden space and to extend your growing season through the winter.  As further back up, consider learning how to hunt game and forage for wild edibles.

Permaculture Principle 4: Know your zones.

The idea of zones helps to maximize efficiency.  Things that must be dealt with often, harvested often, or are particular favorites should be placed within Zone 1, which surrounds the house.  Generally, there are six zones, with those things that need the least care being placed in the sixth zone.

Example: The usual example given is the lemon tree by the kitchen door.  For many of us, our culinary and tea herbs would be wisely placed just outside the door where we can snip a bit of oregano off for the pasta sauce or cut a bit of mint for our morning tea.  Further out, in zones 2 and 3 you might choose to place the compost bin because you may only need to deposit scraps every other day.  The chicken coop might be found in these zones as well so that it’s easy to collect eggs once a day but the sights and smells are removed from the house.  Zone 6 would be a good place for your startup Christmas tree farm or your managed woodlot.

Permaculture Principle 5: Relative location.

In Nature, everything is in relation to one another and they benefit and support each other—Permaculture seeks to imitate this “interbeing”.  One way the system does this is through the conscientious design of plant guilds.  A guild can have up to seven “layers”: a large tree, a small tree, shrubs, the herbaceous level, root vegetables, soil level, and the vertical layer.  In a well-designed guild, each layer contributes to the overall health of the guild.  The taller layers provide shade for the lower levels while the lower levels make use of space and nutrients that would normally be wasted.  Some plants might help to fix nitrogen while others attract pollinators and/or beneficial predatory insects.  Some plants may provide habitat for birds which in turn will eat damaging insects while others collect rainwater by covering bare ground and provide mulch when they decompose in the autumn.  Of course, all of the plants should be chosen for the multiple functions they can perform.

Example: If you have the space, consider planting a large fruit or nut tree.  This will provide shade for the other layers, support for the vertical layer, habitat for birds, and, of course, food for you!  Next comes the small tree, perhaps a dwarf fruit tree, and then the shrub layer—perhaps a blueberry or currant bush.  The blossoms of the fruit tree and bush(es) will attract pollinators while also feeding your family.  The herbaceous layer would be any medicinal herbs, culinary herbs, and/or perennial edibles (hopefully your plant choices can serve all three functions).  Some examples are comfrey, chickory, or dandelion.  Next is the rhizosphere—plants such as the root vegetables; consider planting some perennials such as American groundnut.  At the soil level are low growing plants like strawberries and finally, the vertical layer makes use of the trunks of the trees.  Examples here would be hardy kiwi and the maypop.

A Seven-layer Beneficial Guild

1. 1. Canopy: Large fruit and nut trees
2. 2. Low-tree Layer: Dwarf fruit trees
3. 3. Shrub Layer: Currants and berries
4. 4. Herbaceous: Comfrey, beets, and herbs
5. 5. Rhizosphere: Root vegetables
6. 6. Soil Surface: Ground cover i.e. strawberries, etc.
7. 7. Vertical Layer: Climbers and vines

Permaculture Principle 6: Planning with elevation in mind,

Be aware of the slope of your land and look for ways to make the best use of this elevation.  Observe how the slope can create variations in shade, water retention, and soil.  Make good use of the land you are working with.

Example: Oftentimes, land at the top of the slope has drier, sandier soil.  Instead of fighting gravity, building lots of terracing and amending the soil excessively, consider using this space for plants that thrive in this type of environment.  Many Mediterranean plants would be quite at home with the dry soil and the intense heat.  Likewise, if the land at the bottom of the slope is shadier and moister, take advantage by planting elderberries, Solomon’s Seal, or Lady’s Mantle.

Permaculture Principle 7: Energy recycling.

One problem with our current systems sustainability is that it is a linear system.  Resources are harvested, a product is produced, consumed, and then shipped to the landfill.  Permaculture aims to create a closed loop of energy.  Look at all of the waste in your house and see if it can become a resource instead.  The ideal is to be able to create a loop that doesn’t even require an input because the resource can be found on your own site.

Example: Consider the chicken egg.  Your hen produces an egg, which you consume.  You then use the egg shell as fertilizer and slug repellent for your zucchini plant.  Your plant produces an abundance of zucchini and some of the scraps feed the hen, who then uses that energy to produce yet another egg.  And the cycle continues.

Permaculture Principle 8: Natural succession.

When Nature is faced with bare and/or poor soil, it uses succession to improve the soil and to allow for more and more biological diversity.  First the pioneer plants move in to cover the soil, stop erosion, and provide biomass and mulch as they decompose.  Eventually, the seedlings of shrubs will grow, protected by the pioneers.  In the shade of the shrubs, the tree seedlings will begin to grow and over time the land is reclaimed for productivity.  Imitate this use of succession; plan for it from the beginning.

Example: If you are faced with bare lawn or you wish to convert some of your land to a more permaculture-like garden, plant some quick-growing plants such as clover, hairy vetch, or a wildflower seed mix.  These plants will create shade, capture water, prevent erosion, attract pollinators, and improve the soil.  Once these plants are established, begin to move slower growing, more permanent plants such as the herbs.  These in turn will provide shade and shelter when you plant shrubs and eventually tree saplings.

Permaculture Principle 9: Make full use of the edge.

In Nature, the greatest productivity and diversity is found at the edge of ecosystems.  Think of the shoreline where aquatic plants and animals live so closely to the land creatures.  Or consider the foothills where lowland plants and alpine plants meet for greater diversity.  Seek to create these edges in your own gardens and land.

Example: Permaculture gardens often look very different from traditional gardens because they make use of organic shapes such as “kidney bean” gardens and spiral gardens.  A popular permaculture shape is the keyhole in which the garden is shaped like a circle with a keyhole shape that “juts” into the circle. In this way, plants that grow taller can be placed at the back of the circle, providing some shade and protection for the plants in front.  The keyhole creates a sun-pocket by gathering and holding heat and so heat-loving plants can be placed around the edges of the keyhole.

Permaculture Principle 10: Understanding sectors.

Every piece of property has various sectors or “wild energies” that can be destructive or beneficial.  These include wild animal trails, fire threats, running water, strong winds, even an ugly view.  Design your landscape to mitigate or benefit from these sectors.

Example: We were lucky to be able to build our house and we purposely faced the side with large glass windows towards the sun for passive solar energy.  The north side of our house has fewer and smaller windows and is sheltered from cold winds by a hedge of laurel.

Permaculture Principle 11: Aim for diversity

A large part of the problem in commercial agriculture is that farms now focus on monocultures—only growing one type of hybrid corn or raising only Angus beef.  However, monocultures are unsustainable because one damaging pest can wipe out an entire crop which in turn requires greater and greater inputs of pesticides and the soil becomes depleted, requiring greater and greater inputs of petroleum-based fertilizers.  Largely missing is the small, diversified farm that produces many types of vegetables and fruits, raises different livestock, and is surrounded by beautiful fruit and nut trees that also provide lumber and firewood.  Look to creating this diversity on your own homestead.

Example: The homestead is the perfect place for diversity.  Grow different types of heirloom vegetables so that if one type of plant is taken by the blight, another type will probably survive.  Add perennial plants such as fruits and nuts to supplement your annual garden.  Raise a variety of animals.  Celebrate diversity in your life!

Different literature and websites will provide different lists of principles.  This one is based on Sonya Wallace’s Permaculture Pathways blog.  Other good permaculture resources include Fantastic Farms’ website, the magazine, Permaculture Activist, and the book, Introduction to Permaculture, by Bill Mollison.

Much time is spent observing and designing in order to adopt these principles.  Remember that it doesn’t have to be done all at once—baby steps count.  But once you begin utilizing these principles, you’re that much closer to a truly self-sustaining homesteading life.

The post Permaculture: The Truly Sustainable Way of Life appeared first on Homestead.org.

The Darwin of Nutrition

Weston A. Price, known as the “Darwin of Nutrition”, was a dentist who wanted to understand the increase in degeneration he saw in his dental practice – crowded arches, cavities, crooked teeth.  So, he took to the field (a man after our own hearts).  He traveled to isolated pockets of people, the so-called “primitives” such as the Inuits, the Maori, South American Indians, the Gaelics of the Outer Hebrides, the Aborigines, and the Swiss in the Alpine villages.

On his travels, he found people who were relatively free of degenerative diseases and tooth decay.  They had straight teeth, strong bodies, easy reproduction, and emotional stability.  While living in such diverse locations, these healthy people shared one thing in common: a traditional diet.  A diet free of refined or denatured food and full of animal protein, saturated fats, and some raw animal products.  Once a group of people abandoned the traditional diet for a Western diet, the changes evident in one or two generations were stunning – crowded teeth, narrow faces, and the onset of “Western” diseases, including emotional ones.

Benefits of Raw Milk

Milk and dairy are some of the raw animal products consumed.  Here are some of the benefits of raw milk that you can think about as you milk the cow at 5 AM.  Raw milk contains:

• All twenty standard amino acids – a complete protein.
• Anti-microbial molecules such as Lactoferrin, Lysozyme, and lactoperoxidase.
• Lactic acid, which boosts the absorption of calcium, phosphorus, and iron and makes protein more digestible.
• CLA – an Omega 6 fatty acid that stokes metabolism, helps eliminate abdominal fat, increases muscle growth, reduces insulin resistance, boosts the immune system, decreases food allergy reactions, and has anticancer properties.
• All of the vitamins, including, of course, calcium.  It also contains the proper balance of calcium, phosphorus, and magnesium for best absorption.
• Cholesterol; yes, we do need cholesterol, especially for the production of hormones.
• Beneficial bacteria suppress the harmful bacteria in the milk and in our guts.

Nearly fifty percent of the calories in raw milk are from butterfat.  Yum. Butterfat contains higher amounts of vitamins A and D, which are necessary for the assimilation of calcium and protein.  The fatty acids in butterfat also help to stimulate the immune system and contain lipids that prevent intestinal distress.

Raw milk doesn’t contain additives, unlike the coloring in typical butter, the bioengineered enzymes in mass cheese production, and the neurotoxic amino acids in skim milk.

The Problems with Commercial Milk

So what’s the big problem with typical commercial milk?  Here are the facts you can share with your well-meaning relatives who are appalled by the idea of drinking milk straight from the cow.  It’s a long list, so hold on.  Pasteurization kills enzymes, diminishes vitamins, denatures milk protein, destroys vitamins C, B12, and B6, kills good bacteria, promotes pathogens, leads to growth problems in children, and increases the likelihood of allergies, osteoporosis, arthritis, heart disease, and cancer.  Many calves that are fed pasteurized milk die before maturity.  Whew.  No wonder milk has been getting such a bad rap lately.  However, it’s the pasteurization and the homogenization that’s the real problem.

Homogenization has been linked to heart disease.  When fat globules are broken up mechanically, an enzyme known as xanthine oxidase is released and penetrates the intestinal walls.  Once xanthine oxidase reaches the bloodstream, it is capable of creating scar damage in the heart and arteries.  This, in turn, causes the body to release cholesterol into the blood in an attempt to cover the scar with fatty material.  Thus, the likelihood of arteriosclerosis developing.

Raw Milk Safety

The big issue the opponents of raw milk bring up is one of safety.  However, pasteurized milk is actually linked to higher numbers of illnesses than other regulated raw milk products.  There are four factors to look at when it comes to food safety: the health of the cows, feed, confinement, and collection.

Collection is an easy one to consider.  Some workers in commercial plants figure that the milk’s going to be pasteurized anyway and so they don’t have to be as stringent about sanitary rules.  Also, they’re not drinking it, so who cares?  Most small farmers and homesteaders know the importance of washing hands, washing udders, keeping the collection area and equipment clean, and refrigerating the milk soon after collection.

The care of the cows is a more complex issue in terms of safety and milk quality.  Cows fed mostly grains have higher levels of pathogenic bacteria in their milk.  It has been noted that pasture-raised, grass-fed cows live about 15 years and can birth 12 calves in that lifetime; however, cows fed soy meal live about six years and birth three calves.  Commercial cows are fed not only soy and grains but bakery waste, citrus peels laced with pesticides, and pellets with chicken manure in them.

Pesticides, estrogens, antibiotics, trans fats, and other toxins can all make their way into the milk.  The milk is only as healthy as the cow it came from.  On the other hand, cows fed a healthy diet of green grass supplemented with hay, silage, and root vegetables in the winter months, have milk with higher levels of beneficial bacteria such as Lactobacillus, which in turn keep the bad bacteria, like E. Coli, in check.  For instance, the Swedes pasture-raise their cows and have no incidences of Salmonella in their milk.

Types of Cows, Types of Milk

So you’re convinced that raw milk is good for you (thank goodness, since you have that cow lowing in the field out there).  But it’s never as easy as you would think because not all milk, even raw milk, is considered equal.

Many people find that their milk allergies and intolerance vanish once they start drinking raw milk.  However, this isn’t always the case and some of this has to do with the breed of cows that are most common in the U.S.: the Holstein.  This is discussed in Dr. Keith Woodford’s book, The Devil’s in the Milk.

Milk is comprised of three parts: the fat, the whey, and the milk solids.  The milk solids contain different proteins, one of which is casein, and it’s the beta-casein that may cause problems.  Milk from old breed cows such as Jerseys and Asian and African cows (known as A2 cows) have the “original” form of beta-casein but new breeds (known as A1 cows), such as Holsteins, have a mutated version.

The “A1 milk” doesn’t bond as well with a small protein called BCM 7.  The problem with BCM 7 is that it is an opiate-like substance that may cause neurological problems, most notably, autistic and schizophrenic changes.  BCM 7 also interferes with the immune response and may increase the likelihood of Type 1 diabetes.  Dr. Woodford has shown a direct correlation between widespread consumption of A1 milk and the rise in type 1 diabetes, autism, schizophrenia, auto-immune disease, and heart disease.

It is interesting that the French have never accepted these A1 cows due to the belief that these cows produce inferior milk.

The good news is that the absorption of BCM 7 is lower in people with healthy digestive systems.  Also, BCM 7 is not found in goat’s or sheep’s milk.

There are some other arguments for choosing Jersey milk.  According to High Lawn Farm, Jersey milk is comprised of 18 percent more protein and 29 percent more milk fat when compared to the average of the other breeds.  Jersey milk also contains over 20 percent more calcium than other milks, more vitamins A and B1, and a higher percentage of riboflavin.  The nutrition found in a 9.64-ounce helping of Holstein milk can be obtained in an eight-ounce helping of Jersey milk.

The Alternative: Goat’s Milk

Goat’s milk has the advantage of being easier to digest; this is in part because the protein curds that are formed in the stomach are softer than that of cow’s milk.  This, in turn, makes digestion faster and easier.  Almost half the people who are lactose intolerant can drink goat’s milk.  In addition, goat’s milk contains only trace amounts of an allergenic casein protein, alpha-S1, which is found in cow’s milk.  Scientific research has not discovered a lower incidence of milk allergy with goat milk; however, many mothers would disagree and this may be another case where a mother’s wisdom and attention overrides the evidence of a laboratory.

Another advantage is that the medium-chain fatty acids in goat’s milk are believed to help with several diseases such as cystic fibrosis, gallstones, heart disease, and digestive problems.  Goat’s milk is comprised of 35 percent of these medium-chain fatty acids as compared to cow milk’s 17 percent.

The mineral content of goat’s milk and cow’s milk is generally similar; however, goat’s milk contains 13 percent more calcium, 25 percent more vitamin B-6, 47 percent more vitamin A (and the vitamin A is pre-formed, unlike cow’s milk which must be partially converted from carotenoids), 134 percent more potassium, and three times more niacin.  It is also four times higher in copper and contains 27 percent more of the antioxidant selenium than cow’s milk.  An eight-ounce serving of goat’s milk contains nine grams of protein as compared to eight ounces of protein in cow’s milk.  Cow’s milk contains five times as much vitamin B-12 as goat’s milk and ten times as much folic acid.  Since goat’s milk is lower in folic acid, it is usually fortified with folic acid when used in formula or as a milk substitute for children.

In the goat world, the Saanen is comparable to the Holstein in that it produces a high quantity of milk with a lower fat content.  On the other hand, the Jersey of the goat world is the Nubian, which produces less milk but with a higher fat content.  The LaMancha, Toggenburg, Alpine, and Oberhasli fall in between the two extremes.

Law Regarding Raw Milk

Sales of raw milk are allowed in twenty-eight of the fifty states.  In another five states, raw milk may be sold for “pet consumption”.  In some of these states, there are laws under consideration that would require all “pet milk” to be treated with a charcoal dye so that humans will be sure not to drink it.

In some of the remaining states, such as Colorado, Wisconsin, and Virginia, raw milk is available by “cow sharing”.  Cow sharing or “herd sharing” is when a group pays a farmer fees for maintaining and milking a cow and then picks up the milk from the “shared cow” but does not pay for the milk itself.  If cow sharing is not allowed, some people have organized “farm sharing” in which a group of people buy non-voting shares in a farm and can obtain milk from the farm in which they own shares.

Obviously, there are other benefits to be had from consuming raw milk.  Raw milk bequeaths a myriad of health benefits but it also makes greater economic and environmental sense.  Drinking raw milk may be your best economic option because you already have the animal; however, even if you have to purchase your raw milk, you support a small farmer and help him or her maintain their lifestyle.  Raw milk is also the best environmental choice because a small dairy production allows for a “mixed-use” farm, which is the most in sync with nature.  So, if you already have your dairy animal(s), congratulate yourself on (yet another) wise decision.  If not, consider supporting a local farmer and buying raw milk and raw milk products.  And if you are banned from buying raw milk, fight for your Constitutional right.

You can find more at: realmilk.com and raw-milk-facts.com.

The post Got (Raw) Milk? appeared first on Homestead.org.

Read Part Two: Martin and the Mackeys

Michael and Casey Lance run a small family farm named Calee’s Coop here on the more-rural side of our rural county of Transylvania, North Carolina.  At the tailgate market, on a Saturday morning, “homey” touches such as a tablecloth patterned with chickens and a painted and shellacked pumpkin grace the table, but the thing that touches at the heartstrings are the framed snapshots of Michael’s daughter, Calee.

Soon after the usual greetings are finished, Michael mentions, with obvious pride, that Calee recently won a 4-H competition for her presentation about raising chickens and is now headed to Raleigh, North Carolina, to compete at the next level.  He is pleased with the thought of Calee earning a job with the agricultural knowledge she is being raised with, and would be happy for her to find work with the government or some such agency.

What do you produce?

Calee’s Coop, as the name implies, started off producing eggs and has now grown to offer sausage as well.

What experience and/or education do you have in agriculture?

Michael Lance is entirely self-taught when it comes to agriculture.  He jokingly described himself as a “city boy” who grew up in downtown Rosman (a local town with a population of a whopping 499).  He originally worked in construction and started farming as a hobby, in order to feed his family.

How did you decide upon your product?

Michael started giving eggs to family and friends and then people started wanting to buy them and from there, the business of farming grew.  Demand determines what products are offered.

What are the greatest challenges facing your farm?

As it is for nearly all of us, money is the greatest challenge facing the Lances.  Everything costs so much to start up and keep growing… from buying feed, hogs, and chickens each year.

What are the greatest benefits you receive from farming?

Michael says farming is very hard work but he enjoys it so much that, even when he’s working, it’s relaxing because he’s doing what he truly wants to do.

How are things different now than when you started? What new things have you learned?

He’s been surprised at how much the business has grown and how it’s not a hobby anymore.  He’s learned a lot in twelve years because everything was new in the beginning.  But he’s always willing to ask questions of people who have been farming longer than he.

What are your thoughts on America’s food supply? What are some problems? What are some good things we have going?

His thinking is that Americans don’t grow or produce enough of our food naturally.  One benefit we have is that we can do whatever we want in this country if we just work together.

What do you wish the general public knew about farming?

Michael points out that it is very hard work and that there is no such thing as an eight-hour day, or weekends, or even vacations; that farmers work for the public because they love what they do.

What advice would you give to the next generation of farmers?

Michael states he has seen a lot of people try to farm but if their hearts aren’t 100 percent into it, they shouldn’t even try because they will never make it in the farming business.

***End of Lance Interview***

Last Thoughts on American Farming…

Our system of food production is facing some major obstacles.  As our population grows and as our country becomes more “urbanized”, we need to take a long look at these obstacles and have some serious discussion about how we’re going to feed ourselves.  Here are some of the big issues we’re facing:

Oil Consumption

The horrific oil spill in the Gulf should have all of us rethinking our oil consumption (if you weren’t already concerned to begin with).  What many Americans don’t realize is that oil consumption for agricultural use is running a close second to our oil consumption for vehicular use.  According to Cornell University’s David Pimentel, we North Americans use an average of ten calories of fossil fuel to produce one calorie of food energy.   Obviously, the huge farm machines run on oil: tractors, combines, harvesters, irrigation, sprayers, tillers, balers, and other equipment.  In addition, “inputs” such as synthetic fertilizers, pesticides and herbicides use oil and natural gas as their starting materials, and in their manufacturing.  Oil is also necessary in every step of food production, from actual transportation to processing steps such as drying, milling, cutting, sorting, baking, as well as packaging, warehousing and refrigeration.  According to Steven Hopp, in Animal, Vegetable, Miracle, each food item in a typical American meal has traveled 1500 miles.  If a family consumed one meal per week of local ingredients, we would save over 1.1 million barrels of oil every week.

Genetic Engineering

Genetic engineering refers to the insertion of specific genes from an organism into an entirely different plant or animal.  It is now estimated that 70% of processed foods in American supermarkets now contain genetically modified ingredients with soybeans representing 63% of all GE crops.  The motivation for creating these GMOs (genetically modified organisms) is to reduce the use of pesticides and herbicides.  In reality, GMOs often require greater amounts of pesticides because the pests grow resistant to the pesticides, requiring greater and greater amounts of input.  This, in turn, creates more pollution, covers the food and soil with more waste, and exposes the farm workers to greater amounts of toxins.

The world of genetic engineering gets even scarier when dealing with the animal world.  Taiwanese scientists have inserted jellyfish genes into pigs in order to make them glow in the dark.  Why?  I couldn’t say.  Chinese scientists are looking to produce goats with milk that contains spider silk in order to produce a new type of material that is stronger than steel.

Aside from the just plain freakishness of these ideas, genetic engineering creates more problems than it will potentially solve.  First of all, no one has a clear idea what the long term consequences of this science are – it’s too new.  Agencies don’t know how to regulate such agriculture.  Patent offices don’t even know how to patent such organisms.

Secondly, many genetically modified organisms are not approved, yet, for consumption.  Yet there are cases where these organisms have been released onto the market.  In 2003, scientists at the University of Illinois were conducting an experiment that involved inserting cow genes into female pigs in order to increase their milk production.  They also inserted a synthetic gene to make milk digestion easier for the piglets.  The experimental pigs were supposed to be destroyed, as instructed by the FDA. However, 386 offspring of the experimental pigs were sold to livestock brokers, who sold them to slaughterhouses.  They were processed and sent to grocery stores as pork chops, sausage, and bacon (www.sustainabletable.org).  And even food that is approved does not require a label.  Consumers aren’t even given the choice about whether or not to consume GMOs – agricultural lobbyist fought hard against any labeling and won.

There is a further concern that GMOs will begin producing, and mutating, in the wild and we will be unable to stop them or to “clean up the mess”.  Already Japan and Ireland have banned American imports of rice because they have discovered that experimental and unapproved GE rice has contaminated their conventional rice (www.sustainabletable.org).

Some other concerns are allergies, gene mutation, loss of nutrition, and the affect on small farmers.  In regards to allergies, there is concern that if someone is allergic to the organism that offered the spliced gene, he or she could have a reaction to the GMO.  For instance, if a gene from a nut is inserted into a pig, a person with a nut allergy would feel safe eating pork and yet suffer from anaphylactic shock.  The worry with gene mutation is that it is unknown how stable GMOs ultimately are – can they create further mutations, including mutations in the DNA of the people who consume them?  In addition, are GMOs as nutritionally sound as their traditional counterparts?  And finally, GMOs push smaller farmers out of the agriculture business.  In order to compete, farmers are nearly forced to buy genetically engineered seeds or animals which in turn require buying specific fertilizers, pesticides, feed, and more seeds from the agricultural corporations.  And this happens year after year, with the farmer falling into greater and greater debt and being more “under the thumb” of the corporation.

Factory Farming

Another problem our food system is facing is that most of our meat is raised through factory farming, or the use of CAFO’s – Concentrated (or Confined) Animal Feeding Operations.  As the name implies, huge amounts of animals are confined within small feed lots, some for their entire lives.  This leads to a host of problems such as unhealthy meat, animal cruelty, massive amounts of pollution, and the growth of farm corporations at the detriment of the small farmers.

On a cattle lot, there can be as many as 100,000 animals that will be fed an unnatural diet of corn, liquefied fat, protein supplements, synthetic growth hormones, and lots and lots of antibiotics.  Poultry are typically crowded by the thousands into huge, factory-like warehouses where they can barely move. Each chicken is given less than half a square foot of space, while turkeys are each given less than three square feet.

How does this style of production affect the quality of meat?  We believe we’re getting good deals on meat in the supermarket, but there are certainly many hidden costs.  If we focus on the example of beef, we see cows that are given an unnatural diet.  Yes, cows naturally consume some grains while in the pasture, but no where do they eat massive amounts of corn – their bodies are just not designed for this consumption.  So their muscles develop too much saturated fat and the ratio of omega 3s and omega 6s is off-kilter.  But there are even greater problems.  Because the feedlots are so unsanitary and the lifestyle so unnatural (no clean water, no room to move, knee-deep manure, an unhealthy diet), the cows must be given constant high doses of antibiotics.  Most of the antibiotics sold in America end up in the feedlot (onlygrassfed.com).  In order to speed up the fattening of the cows before they die of illness, cows are also given high levels of estrogen.  Both the antibiotics and the estrogen are stored in the fat and consumed by you.  Finally, there is a great risk of bacterial contamination from feedlot cows.  Since the cows are standing in manure all day, every day, it is impossible to remove all of the fecal matter and so it is easy for this matter to mingle with the meat when the cow is being processed.

Obviously, this way of farming involves cruelty to the animals.  Most people picture cows happily grazing in the fields and chickens pecking contentedly around the barnyard – and this picture is accurate if you’re thinking of a homestead or a small farm – but this is certainly not the case for feedlot animals.  Instead, life is short and brutish.  Chickens are debeaked and crammed together in concrete buildings without light or ventilation.  They grow so quickly that their skeletons cannot keep up and they can no longer walk.  Cows are often “downed” and are left where they lie without receiving food, water, or care.  And you can imagine the “processing” of these animals.

In addition, there is the problem of pollution brought about by factory farming.  In the pasture, manure falls where it will and actually replenishes the soil.  The cow is actually part of a self-sustaining cycle.  The factory farm disrupts this cycle and creates the problem of industrial waste.  Run-off contaminates the water with manure, pathogens, antibiotics, and chemicals.  Manure waste can emit hundreds of gases, including hydrogen sulfide, which can cause eye, nose, and throat irritation, and ammonia, an irritant that, at high levels, can cause death. In fact, agricultural operations are the single largest source of toxic ammonia air pollution in the United States. The air around factory farms also becomes contaminated with suspended dust particles, which have been linked to asthma, bronchitis, and other serious health concerns (onlygrassfed.com).

And yet again, this style of farming pushes out the small farmer.  They cannot offer meat at such cheap prices. But really, what is the true cost of that meat you buy at the supermarket?

Here’s One Solution:

Shop locally and sustainably.  Homesteaders are generally already ahead of the game because they produce as much of their own food and products as they can.  So smile upon that garden you’re caring for, give the chickens some extra scraps, and go pat that dairy cow.

For products you can’t produce at home, look for a local source (“locavores” try for a 100 mile radius but even 200 miles is better than 2,000).  Instead of some German beer, considering buying from the local micro-brewery (who said this had to be all about deprivation)?  Instead of buying California strawberries, why not make a cobbler from some local blackberries picked in a lazy summer afternoon?

Personally, we can’t produce beef on our land, but we have been blessed with many local farmers that offer pasture-raised beef, free of antibiotics.  Since I buy in bulk and stock my freezer once a year, the price per pound is half the price of a pound of organic ground beef at the local grocery store.  And I love driving by the very farm I buy my meat from and running into the farmers when I’m running errands in our small town.

Why is it important to buy local?  Buying this way cuts down on the oil consumption necessary for the production of your food because local food obviously doesn’t travel as far, it usually doesn’t need as many pesticides and preservatives because it doesn’t have to travel, and it doesn’t usually need as much packaging.  Buying local cuts down on genetically engineered food because small farmers with a reliable customer base don’t need to rely on big corporations – they can grow “regular animals” that might take longer to reach their butchering weight and they can grow “regular plants” with seeds that can be saved year after year. In addition, buying locally allows us to step away from factory-farming because, again, small farmers with support can raise animals in the “good old-fashioned way”.

Also, buying locally keeps money flowing through the local economy.  A wheat farmer can expect to receive about six cents of each dollar spent on a loaf of bread – approximately the cost of the wrapping.  In contrast, farmer’s markets allow farmers to earn 80 to 90 cents of each dollar spent by the customer.  I like that the money I spend buying chickens from Brittany Whitmire helps her to keep the farmland that’s been in her family for hundreds of years.  And I like that the money I spend on Michael Lance’s sausage helps him pay for things his young daughter might need.  In turn, these very “real” people are providing my young family with wholesome food and a sense of a “food community”.

The post American Farmers Today Part Three: The Lances appeared first on Homestead.org.

Christina Martin, along with business partner John Strom, runs the Morningside Farms CSA in Brevard, North Carolina.  CSA stands for Community Supported Agriculture; customers pay for shares at the beginning of the growing season with the agreement that the farmer will provide a box of produce for each week of the growing season.

What do you produce?

Christina produces the typical annual vegetables that are from organic seed whenever possible and grown organically, though the CSA is not certified.  She has also added Asian greens, chard, kohlrabi, and radicchio.  In addition, the CSA has partnered with other local farmers and businesses to provide beef, corn, pork, eggs and coffee.

What experience and/or education do you have in agriculture?

Christina attended the University of California, Santa Cruz where she participated in an organic farm apprenticeship at the Center for Agroecology and Sustainable Food Systems.  During this six month apprenticeship, students rotated through three different farming systems: raised beds or farm style, row crops for tractors and big production, and permaculture/Garden of Eden.  Christina connected with the farm style and utilizes it on the CSA farm.

Did you grow up farming? How did you enter this occupation?

During her studies as an English Literature major and a Religion minor, Christina was fascinated by the symbolism of food, in particular, the symbolism of food and communion.  She was also heavily influenced by books such as World Hunger: Twelve Myths by Frances Moore Lappe, which is about global food systems, economy, access to food, and community, Eliot Coleman’s New Organic Grower: A Master’s Manual of Tools and Techniques for the Home and Market Gardener, and The One-Straw Revolution: An Introduction to Natural Farming by Masanobu Fukuoka.

As for the founding of the Morningside Farms CSA, she simply knocked on the door of a friend-of-a-friend and proposed starting a CSA on the person’s land.  She states that there are many opportunities for “landless” farmers to find land on which to grow because many people are interested in gardening or farming but don’t have the time or money to get started.w did you decide upon your product?

Christina begins forming the sewing schedule during the winter and must ensure a continuous supply for twenty weeks.  After filling in the slots with the traditional annual vegetables, she fills in any “lags” with lesser known vegetables.  One benefit of CSAs, she feels, is that customers are more likely to experiment with new vegetables, if for nothing else than to avoid wasting food they have already paid for.  One reason she adds Asian greens, in particular, is that her mother is Japanese and so she is partial to these greens.  She has also found that they grow particularly well in our area.

What are the greatest challenges facing your farm?

In the beginning of her CSA career, Christina admits she was nervous about taking the customers’ money and being able to provide enough produce; she was concerned about having the financial responsibility in case there were farming disasters that lead to crop failures.  She believes having a business partner helps in this regard as well as diversity – even if one crop fails, diversity ensures that other crops will still provide enough food.

What are the greatest benefits you receive from farming?

Christina enjoys the social aspect of CSAs: forming relationships around food, seeing people get excited about picking up their box of food, introducing customers to the fundamentals of their food supply.  CSAs help people form a community around an ideal and they help the local economy while also eliminating the middle man.  It is, Christina feels, the most rewarding way to provide food.

How are things different now than when you started? What new things have you learned?

On a personal level, Christina is learning more about the business part of running a CSA – how to deal with the financial responsibility such as paying out of pocket for up-front costs instead of relying on a sponsor.  On the farm, she is paying more attention to the regulations such as how to handle food and when to fertilize.  Her goal is to make the CSA more sustainable so that it would continue to run even if she were to step away from it and figuring out how to “close the circle” by taking steps such as introducing chickens in order to have fertilizer.

When she started running a nearby CSA, she sold twelve shares.  Four years later her CSA has 65 shares.  She believes people are more aware of CSAs and the importance of eating locally and the greater sustainability of eating locally.

What are your thoughts on America’s food supply? What are some problems? What are some good things we have going?

The greatest concern she sees is organic farming turning into industrial-style farming – big farming and monocultures.  She mentioned Earthbound Farms moving their farms to Mexico; what does this mean for the local economy they left behind, the Mexican workers they may be exploiting, and the integrity of the USDA organic certification?

Another concern is growing and eating foods out of season.  Growing seasons are dictated by natural factors and to eat outside of the seasons requires too much input to be sustainable.

What do you wish the general public knew about farming?

Christina would like for people to learn to eat with the seasons – when the seasons are ignored, there is a disconnect between people and nature.  On the other hand, CSAs help customers tune into the local ecosystem.  They also put the customers in the farmer’s shoes and the customers learn about all of the natural factors that can affect food supply (such as the devastating hail storm we recently had).

What advice would you give to the next generation of farmers?

Christina suggested that they “just put the seeds in the ground; they want to grow and it’s a small miracle every time”.  There is much to be learned from trial and error and about the importance of food and how fundamental it is.  She feels everyone should grow something just for the experience of harvesting.  She also laments the fact that farmers are “low on the hero ladder” when, in reality, growing food is a noble and rewarding pursuit.

**End of Martin Interview**

David Mackey, along with his brother Taylor, runs the Edgewood Farm.  They are the third generation of farmers on this land and they are helping to educate the next generation of farmers in the Mackey family.

What do you produce?

At one time the family had a dairy farm.  Now, Edgewood Farm produces beef, eggs, meat goats, and pork.  The beef is pasture-raised and the chickens are free-roaming.  The pigs are raised in confinement but the pork is additive-free.  Both the cows and the pigs are free of additives and shots and both are feed natural corn from the corn maze they grow for local entertainment.

What experience and/or education do you have in agriculture?

David’s grandfather and father were farmers and so he and his brother learned about agriculture as they grew up and helped with farm chores.  Now they are teaching their sons and grandsons how to work the farm.  David also has an undergraduate degree in Business, and two Master’s degrees – one in school Administration and one in Industrial Education.  He uses these degrees as a Culinary Teacher at a local middle school where he teaches students skills such as preserving food by canning, freezing, and using a pressure cooker, how to cook from scratch, and how to compete in the state fair.

Did you grow up farming? How did you enter this occupation?

The farm truly is a family business.  As mentioned above, the land has been farmed for generations.  David’s brother lives on the farm and David lives four miles from it.  Both share farm duties while also working off the farm.  Their sister was one of the first women to graduate from NC State’s poultry program and works to raise chicks for big-chain grocery stores.  David moved away for a while but he and his wife decided to return to our county and help keep the farm going.

How did you decide upon your product?

Over the years, he and his brother have producing different crops and have found that they enjoyed the livestock the most.  They found that producing vegetables for market was too labor intensive, made less money, and they had to rely too much on the weather, the brokers, and the market (there wasn’t easy access to local markets previously).

What are the greatest challenges facing your farm?

Educating the public about farming is a big challenge.  He finds that, while the parents are supportive, his students usually have very little knowledge about food or agriculture.  Oftentimes, the public has a negative view of farmers as dumb and ignorant, dressed in the stereotypical overalls, when really, they are some of the most intelligent people.  The public also needs to learn that produce doesn’t have to be perfect, that extensive use of chemicals are usually required in order to produce perfect vegetables that are found in the grocery store.  Furthermore, they need to understand the importance of locally grown food and the risks that farmers face.

What are the greatest benefits you receive from farming?

David enjoys growing a crop and being able to harvest it.  There is satisfaction in being able to make positive changes every season in regards to watching the mothers and selecting and breeding the animals.

How are things different now than when you started? What new things have you learned?

Marketing is now more important than ever and farmers are more self-conscious about their image and the public’s perception.  For instance, when he spreads manure in the fields, he’s more aware of what the neighbors might think, if they’re offended by the smell, if they don’t understand why he’s doing the things he’s doing.  Marketing also involves a lot more attention to what the public wants and meeting their demands and understanding the “eating trends”.  For example, many farmers have to pay closer attention to the genetics of their animals in order to produce animals with leaner meat, since that is what the current demand is for.

The Mackeys are farming the way they have always farmed.  They always raised the food organically because they didn’t want to eat food that was filled with and/or covered with chemicals.  On the other hand, he believes that producing food for larger populations requires different practices.  He states that agriculture exports are one of the largest commodities in our country and that industrial farms need to maintain large outputs (such as 200 bushels of corn per acre) in order to keep up with this demand.  David gave the example of a chain restaurant that demanded that chickens weigh 4.25 pounds and so when a sampling of chickens reached that weight in the chicken house, the entire house was butchered in one fell swoop.  Yet he maintains that the family farm, while it can’t compete with such large scale production, is important and fills a particular niche.

What are your thoughts on America’s food supply? What are some problems? What are some good things we have going?

In David’s opinion, one good thing is that there are still people who are willing to work 16 – 17 hour days on the farm for very little pay and that people even want to stay on the farm.  Some problems we are facing is the older age of farmers [about forty percent of the farmers in this country are 55 years old or older (Bureau of Labor Statistics)], the cost of land, and the misperception that farmers will always be there.  In fact, farming has become too expensive for the next generation and David feels that in a couple of generations, we may no longer be an agricultural nation.  In order to cover the cost of land and to make living, farmers have to use pesticides and GMOs and there are few full-time farmers any longer.  In addition, agricultural education is suffering.  Local Agricultural Extension offices are being shut down and Agricultural classes in high schools are being used as a “dumping ground” for troublemakers and poorly performing students when they used to be filled with the children of farmers.

What do you wish the general public knew about farming?

He laments the fact that people don’t realize how smart agricultural people are.  They have to know a great variety of things such as mechanics and genetics.  [As Brittany Whitmire stated in the previous interview, farmers have to wear many hats.]

What advice would you give to the next generation of farmers?

“Go for it. It’s a great way of life, but a hard way of life. Ease along into it.”

Deleted:

Read Part Three: The Lances

The post American Farmers Today, Part Two: Martin and the Mackeys appeared first on Homestead.org.

First, they are perennial; once you get your hands on one and get it established, most of your work will be harvesting.  Second, some of these plants fit in places where you can’t grow your vegetables anyway. And finally, these plants help to add variety to your homegrown stock, which is helpful for adding “spice to your life” but also for providing backup in case your corn is carried off by raccoons or your tomatoes don’t survive the blight.

Ground Nuts – Apios americana

Groundnuts were a major food source for the American Indians and can still be found near deserted villages.  The first settlers in Jamestown and Plymouth Rock depended greatly upon this plant for survival, especially when the corn supplies ran out.  The groundnut was also greatly appreciated by Henry David Thoreau during his stint at Walden Pond.

The groundnut is part of the legume family (Leguminosae).  It is a small vine that twines around and upon the shrubs of the forest floor.  The leaves are smooth and light green with five to seven sharp-pointed leaflets.  Flowers bloom in clusters and are maroon or lilac brown and the bean pods are about 2-4 inches long.

While the beans are edible, the real eatin’ is in the roots.  The plant forms long string-like roots with tubers that are roughly the size of walnuts; these are the groundnuts themselves.  These tubers are perennial and can be harvested year-round—a great attribute during February when the pantry is growing bare but the asparagus in nowhere in sight.  Some say that the tubers taste better after the first frost.

The groundnuts are high in starch and protein; they have three times the protein of potatoes.  Once the nuts have been washed and peeled, they may be boiled for about twenty minutes, roasted, or fried in butter or bacon fat.  Generally, you can use them any way you would use a common potato; just don’t eat them raw.  The taste is like a turnip, mild and slightly sweet, and the texture is smooth.  In order to enjoy this food, you must eat it warm because they become tough and unpalatable when cold.

The groundnut is easy to plant.  In the wild, they are found in rich moist soil near thickets, stream banks, and open woods, so you can select a spot that mimics these conditions.  Because the tubers spread, it is wise to amend a broad area of your soil.

Groundnuts do have one drawback: you must wait one or two seasons before harvesting.  However, the groundnuts offer three benefits to make gardeners smile.  First, they can be found wild from as far north as the Great Lakes all the way south to Florida and from the east coast out to Texas; in gardening terms, that means they are hardy in zones 4–9.  Also, the groundnut is a nitrogen-fixer and so won’t require much fertilization.  Furthermore, they are easier to handle because they only grow 6–12 feet long; just be sure to keep the new vine from drying out.  The vines can be planted three inches deep next to a support such as a tree or a trellis.

I bought my groundnut vine at a local herb festival.  Vines can be obtained from Brushwood Nursery and NativeVentures.net sells seeds.  It is not recommended to dig up wild plants because they may be protected in your area; however, you may be lucky enough to find a neighbor or local gardener who can share some vines with you.

Wolfberry – Lycium barbarum

You may have heard of the wolfberry under the buzz name of goji berry (though I think the name wolfberry is what originally convinced my son to eat the fruit).  The wolfberry is native to the mountains of Tibet and was brought here by Chinese immigrant workers.  They are used extensively in Chinese medicine for everything from diabetes and liver problems to fatigue, fuzzy thinking, and cancer.  This seems logical given that wolfberries contain 18 of the 20 essential amino acids and have more vitamin C than oranges, more beta-carotene than carrots, more calcium than broccoli, and more antioxidants than any other known food!

The Wolfberry is a member of the Solanaceae family and is a wild bush that grows between eight to ten feet.  It blooms with small white and/or purple trumpet-shaped flowers between June and October and the fruit can usually be harvested from July to October.  The fruit turns shiny red, is oblong in shape, and tastes sweet and juicy.  The fruits are usually found dried but they can be eaten out-of-hand.  The dried fruit can be used in most instances where you might use raisins—muffins, quick breads, some rice dishes, and with stewed meats.  The Chinese use the fruit to make nourishing teas, soups, and wines (yum).

They are easy to grow once they are established.  Since they originated in Tibet, they have been easily cultivated in states like Utah; however, many gardeners have had success in other parts of the country.  The plants will grow in almost any type of soil and will tolerate partial shade. However, for the best berry production, think of their mountain home and plant them in a hot, fairly dry, very sunny place.  Wolfberries have extensive root systems (probably to deal with craggy surfaces) and are very drought tolerant.  The plant can tolerate temperatures between -16F to 102F and is naturally pest and disease resistant, as well as self-fertile.

Goumi – Elaeagnus multiflora

The goumi also hails from China and Japan.  Like the wolfberry, the fruit of the goumi is used in Chinese medicine; in this case, it is reputed to help with coughs (leaves), diarrhea (fruit), and sores (roots).  This is probably due to the plant’s astringent qualities.  The fruit is a very rich source of vitamins and minerals, especially vitamins A, C, and E, flavanoids, and other bio-active compounds.  Surprisingly, it is also a fairly good source of essential fatty acids.  Research may show that it is also helpful in halting and healing cancer.

The goumi is a deciduous bush that can grow to 6 feet.  The small, creamy-white flowers bloom in May and have a pleasant aroma similar to lilac.  The fruits follow in June to July; they are red and about the size of small pie cherries with one large seed inside.  The fruits have a sweet-tart flavor that taste like a combination of apples, black currants, and cherries.  It is best to allow the fruits to fully ripen (but look out for the birds, especially robins, that love to eat them) for the most sweetness and be sure to harvest gently as the stems can be easily damaged when reaching for the hidden fruits.

The goumi fruit may be eaten fresh, dried, or made into pies or preserves.  Like other fruits, the bush doesn’t begin to bear until two or three years after planting.

Goumis are also easy to grow.  In the wild, they can be found in woodlands, under dappled shade, or on the sunny edge of the forest.  They can tolerate sandy, loamy, and clay soils as well as poor soils, as long as the site is well drained.  Being a hardy plant, they can tolerate drought as well as exposure to seawater and air pollution.  The plant is hardy through zones 4 – 8, with the foliage being able to tolerate temperatures down to -4 F and the roots being able to tolerate temperatures down to -22 F.  Some other advantages of this plant is that it is self-fertile, nitrogen-fixing, and resistant to pests and diseases.

I purchased my plant from Raintree Nursery but they can also be purchased from One Green World and Jung Seed.

Hardy Kiwi – Actinidia arguta

The hardy kiwi might be the next “gourmet” fruit you see in the grocery store, marketed as baby kiwis or kiwi berries.  These vines were also known as “Chinese gooseberry” and are native to the mountains of southwestern China where they grow on and around trees and bushes.

One of the benefits of the hardy kiwi is, since it’s a vine, it can be grown in a place where you might not otherwise plant.  Most homesteaders are looking to use every available inch—why not make use of the vertical?  The vines can grow vigorously, especially the male, so it’s important to have a strong trellis or support.  The flowers, small and cream colored, bloom between May and June; the plants are dioecious and you will need one male for every eight females.  However, self-fruiting females such as the Issai and 119-40B do exist.  The vines may not flower and fruit until the third year.

The fruits vary a little between the different varieties but are generally fuzz-less and the size of grapes.  They have a sweet-tart taste like a mix of citrus, melon, and strawberry.  The flesh may be green, orange, or yellow.  The male plants do not produce fruit.  The fruits reach their full size by mid-summer but don’t fully mature until September; when you think they’re almost ripe, pick a few and allow them to soften for a few days.  When the flavor seems sweet enough, harvest all of the fruit and refrigerate them.  They will last in the fridge for five to six weeks and will ripen at room temperature in two or three days.  One hardy kiwi has five times more vitamin C than an orange, more than twice the vitamin E of an avocado, and more potassium than a banana.  In addition, hardy kiwis have a large amount of the enzyme actinidin, which tenderizes meat, and pectin, which makes them a good candidate for preserves.

Despite the name, the hardy kiwi is not easy to grow, especially in the beginning.  This is often due to the gardener not selecting a well-draining spot or neglecting the young plant after transplanting.  It may be wise to grow them in a container for the first season and transplant them in the second season after all danger of a spring frost is over.  Water the plants well, but not excessively.  Select a planting site that has good air drainage, is protected from high winds, and is not frost prone. The soil should be a well-drained loam since heavy clay soils make plants much more prone to root rot.  In addition, regular fertilizer is necessary.

The other difficulty, aside from getting the vines established, is danger from frost.  The hardy kiwi begins growing and flowering early and thus is susceptible to spring frost.  If the flowers are killed, then, of course, there won’t be a harvest.  Also, the trunks of young plants can be injured by frost and so it is recommended that trunks should be covered by laying the plants on the ground and covering them with leaves or wrapping the trunks with newspapers.

That said, I am not an attentive gardener; for the most part, after the initial planting is done, I mostly come around for the harvesting and a little bit of pruning.  Despite my negligence, my hardy kiwis are thriving, so perhaps they’re not too hard to grow.  I bought my vines from Raintree Nursery but they can also be purchased from online (I found seeds on eBay).

Medlar – Mespilus germanica

And now, a fruit tree.  Apparently, the medlar used to be fairly popular in Europe and very old trees can be found in abandoned orchards and homesteads.   Medlar is native to the eastern parts of the Mediterranean and Turkey.

The Medlar is closely related to pear, quinces, and apples and is part of the rose family.  It grows very slowly to a height of 10 to 20 feet tall and is long-lived.  The large leaves are oval-shaped and the flowers bloom in late spring, large white flowers that look like a pink-tinged rose.

The fruit is a couple of inches in diameter and ripens from green to dark orange to reddish brown in late autumn.  The first harvest doesn’t usually occur until the third or fourth year.  It is best to leave them on the trees until they drop or after the first frost and when they can be easily harvested; if picked too soon, they have a high amount of tannin and are inedible.  These fruits can be used in winemaking and made into jelly (they have a large amount of pectin).  Most connoisseurs blet them— store them, stem down, in a cool, dark place on top of some absorbent material for a few weeks until they over-ripen and turn into an edible mush.  The pulp from bletting is similar in taste to apple butter.  One benefit of this fruit is that it is harvested later than most fruits and, because of the time spent bletting, it is one of the few sources of a “natural” fresh fruit during the winter.

The only drawback for the gardener is that these trees grow slowly.  Other than that, they are easier to grow than most trees.  The planting site should be in a sunny position that is sheltered from the wind.  Medlars can tolerate most types of soil as long as it is well drained.  The trees have few maintenance requirements: minimal watering, an application of manure or fertilizer in the spring, and pruning for dead, diseased, or overcrowded branches.  They are hardy through zones 5-9 and are self-fertile.

As far as I can tell, the only source for medlars in the U.S. is from Raintree Nursery.

Homesteaders are an individualistic bunch with a rebellious streak; as such, I believe some of you will try these unique edibles just because of they’re different.  Enjoy the gardening adventure!

The post Strange Edibles appeared first on Homestead.org.