Blue Ribbon Farms

Honoring the past- Understanding the present- Improving the future

White Delight

In preparation of our Labor Day festivities, I am making a double batch of Mayonnaise. Homemade mayonnaise is healthful and it is not only because it doesn’t have the nasty GMO ingredients or high levels of omega-6. It has wonderful enzymes that help digest the food it is eaten with. It doesn’t have the some consistency of store bought mayo but we love it just the same. My hubs and I are on the GAPS diet and we feel like we’ve eaten well and don’t want to ruin it by not taking the 10 minutes it takes to make it from scratch. It is super easy. I swear companies have done a good job making it seem hard to make condiments that cost sometimes only cost a fraction of the cost and the taste is beyond delish.

VERY IMPORTANT- All the ingredients need to be room temperature. The ingredients won’t incorporate together properly if they are different temperatures.
Here is my recipe: adapted from Nourishing Traditions by Sally Fallon.
Mrs. Porter’s Kitchen Mayonnaise
Ingredients:
2 Eggs
2 Egg Yolks
1 Teaspoon Dried Mustard
2 Tablespoons Lemon Juice
2 Tablespoons Whey (from kefir or homemade yogurt)
1 Teaspoon of Salt
1 ½ Cup Expeller-expressed Sunflower Oil

Put all the ingredients into a Bosch, except the oil. Whip until all the ingredients all blended together on level 2. Slowly, I mean slowly, add in the oil. I use a condiment bottle. You can use whatever you have on hand as long as you can get a slow steady stream coming down into the mixing bowl. While it remains on level 2, add the oil in. Keep mixing until the mayo has thickened. Pour into a sterile glass jar with the lid on and leave it on the counter for 7 hours. Put it in the fridge after the seven hours is up.

We Be Jammin’

I grew up near Seattle, Washington.  There are miles of strawberry fields that grow amazing strawberries.  During the summer, many high school kids pick strawberries as a summer job.  I remember going a few times.  It was extremely hard, long and hot out in those fields.  But, I still love strawberries!

 

It was Easter Eve and we are all set for the next day’s festivities.  I took an unusual long late nap and not ready to call it a day.  I checked to see if I had some pectin, and I did!  I asked one of my children to help me and we whipped up a small batch in no time. 

Here is the brand of pectin I had on hand. I like it but it isn’t my favorite. We are jammin' tonight!

First, I washed and trimmed the strawberries, while my daughter poured the pectin and sugar into a bowl. 

Next, I placed the strawberries in a food processor.  You don’t want to puree but leave them in chunks.   I just pulsed it to the consistency I wanted. 

Then, I poured four cups of the chopped strawberries into the pectin/sugar mixture.  My daughter stirred it together for 3 minutes.

Finally, we pour the mixture into the jars.  Waited 30 minutes and put them into the freezer or fridge.  That’s it!  We will be enjoying fresh strawberry jam on our bread tomorrow with our breakfast casserole. 

I hope you all enjoy Easter as much as we did.
HAPPY SPRING!

An Apple A Day

I am only a couple years into this farming thing. We planted our trees two years ago. Slow food is worth the wait....just wish I didn't have to wait so long! Our one and only apple this year.

Thank goodness for The Backyard Farmer! When life give you apples, make applesauce! We are enjoying these delicious apples from our sweet friends, Galen and Bethany Luth. We used to order Bountiful Baskets each week for years until we ordered from the Backyard Farmer. Now, everything else is like eating garbage. Okay, maybe not garbage but sure isn’t nearly as good. You can visit them at veggiesandmore.com.

Well, I need to get back to finishing canning these beautiful apples.

What are you preserving these days?

How to Get Over the Cold and Flu With a Bomb

We are in the Christmas Season when cold and flu viruses are running ramped. Though we haven’t been on antibiotics for at least five years, there are six of us and sometime during the winter some of us will get sick. Well, with my crazy schedule running our very active four kids around to all their rehearsals, practices and performances, I got hit hard. 

I thought it was going to be a little sore throat with a little cough but nope. After a couple of days acting like I was just trying to be sick, it hit me like a ton of bricks. I was flat down in bed. When my kids are sick I am all over them with Colloidal Silver, essential oils, Epson salt baths and cod liver oil. But, when I am sick, I barely remember to drink water. My dear friend, Mary Jane, found out I was sick and sent me this cold and flu bomb recipe. She told me to start it and take it every couple hours or so. I didn’t have the strength to make it until later that night but when I woke up the next morning I felt like it already started working. I took it every few hours the next day and less the following days. I really feel like it was the BOMB! I wanted to share with my friends. In addition to the BOMB, I took Colloidal Silver daily and drank ginger lemon honey tea. If you were to talk to me you might be able to tell I have a cold but I am feeling much better. Here are the recipes to help you when you have to fight off a cold or flu.

Ginger Lemon Honey Tea

Ingredients:

1 inch Fresh Ginger peeled and coarsely chopped

1 tsp of Raw Honey

1 quarter slice of lemon or a drop of lemon essential oil

Directions:

In my tea cup with the strainer in it, place my chopped ginger in the strainer, and pour hot water over the top. 

MJ’s Cold and Flu Bomb

Veggie capsule with

4 drops Peppermint

3 drops Oregano

2 drops On Guard

1 drop Frankincense

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