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Gazpacho-using the food of the season PDF Print E-mail
Recipes
Wednesday, 05 September 2007
1 c. chopped tomatoes
1/2 c. chopped green peppers
1/2 c. chopped cucumbers
1/4 c. chopped onion
2T chopped fresh parsley
1 t. chopped chives
1 clove garlic or to taste
2/3 T wine vinegar
2 T olive oil
1 t. salt
1/4 t. pepper
1/2 t. Worcestershire Sauce
2C. Tomato juice
Chill all of this for a few hours and serve with celery sticks as a garnish and enjoy.  This soup will chill you down and get enough vegetables in for a meal.

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Daniel Parson, Gardener at Gaia Gardens, Decatur, GA PDF Print E-mail
Beyond the Measuring Cup
Wednesday, 05 September 2007
on July 19, 2007, Daniel Parson the gardener at Gaia Gardens joined me on Beyond the Measuring Cup, on radiosandysprings.com.  Daniel teaches gardening often in the Atlanta metro area and manages a very successful certified organic farm.  He calls it a garden, but it definitely is more than that.  It is a 5 acre garden market which is owned by the 67 households of East Lake  Commons, a Co-housing community inside the city of Decatur, Georgia. 

The difference between sustainable and organic is an important distinction.  Sustainable farming means taking the whole environment into consideration.  Using what is nearby to sustain the farm; to plan wild places as part of the process; to sell to consumers nearby so that fuel is not used to ship the produce.  Organic farming is not necessarily sustainable.   The attitude of the farmer to protect and use the environment responsibly is a major part of true sustainable farming practices.  Our hope is that farms will be sustainable and organic.  Organic is a name that has been designated by the government which requires certain practices and reporting to document that those practices are occurring.

Gaia Garden has a CSA (Community Supported Agriculture) which involves people outside of East Lake Commons as well as those  67 families.  A person receives 30 weeks worth of food for a year's charge of $600.  The maximum number of people which the garden can feed has been reached every year for the past few years.
Check out more information about East Lake Commons and Gaia Gardens at:  www.eastlakecommons.com.
You may call Daniel at: 404-452-4321.


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Last Updated ( Wednesday, 05 September 2007 )
 
Interview with Tom Cowan, M.D., author of The Fourold Path to Healing PDF Print E-mail
Beyond the Measuring Cup
Tuesday, 14 August 2007
My guest on July 5, 2007 on Beyond the Measuring Cup was,  Dr. Tom Cowan who is an MD with a private practice in anthroposophical medicine.  He has served as vice president of the Physicians Association for Anthroposophical Medicine and is a founding board member of the Weston A. Price Foundation. He is the principal author of the book, The Fourfold Path to Healing, recently published by New Trends Publishing. He writes the “Ask the Doctor” column in Wise Traditions in Food, Farming and the Healing Arts, the Foundation’s quarterly magazine, and has lectured throughout the United States and Canada. He publishes a free bimonthly Fourfold Path to Healing newsletter. His website: http://www.fourfoldhealing.com/

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Last Updated ( Wednesday, 05 September 2007 )
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Beef Stock from Nourishing Traditions by Sally Fallon PDF Print E-mail
Recipes
Tuesday, 14 August 2007
Beef Stock
about 4 pounds beef marrow and knuckle bones
1 calves foot cut into pieces (optional)
3 pounds of meaty rib or neck bones
4 or more quarts cold filtered water.
1/2 c. vinegar
3 onions coarsely chopped
3 carrots coarsely chopped
3 celery stock, coarsely chopped.
several sprigs of fresh thyme, tied together
1t. dried green peppercorns,crushed
1 bunch parsley
Place the knuckle and marrow bones and optional calves foot in a very large pot with vinegar and cover with water.  Let stand for 1 hour.  Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables. Pour the fat out
of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen the coagulated juices.  Add this liquid to the pot.  Add additional water, if necessary, to cover the bones, but the liquid should come no higher than within one inch of the rim of the pot., as the volume expands slightly during cooking.  Bring to a boil.  A large amount of scum will come to the top, and it is important to remove the majority of this with a spoon.  After skimming, reduce heat and add the thyme and crushed peppercorns.
Simmer stock for at least 12 and as long as 72 hours.  Just before finishing, add the parsley and simmer another 10- minutes.
Strain and make soup or use in other recipes where broth is required.  You may freeze for long term storage.


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Last Updated ( Wednesday, 15 August 2007 )
 
Tabbouleh PDF Print E-mail
Recipes
Tuesday, 14 August 2007
1 c. dry bulgur (sprouted dried, cracked wheat) often people use just plain cracked wheat.
1 1/2 c. very warm water (not boiling)
1 t. salt
1/4 c. lemon juice
1 t. fresh finely chopped garlic
1/4 c. olive oil
1/2 c. fresh mint or 1/4 c. dried mint
Soak bulgur for about 10-15 minutes in warm water.  Pour out into a strainer, and squeeze dry with your hands.  Place it into a medium sized bowl.
Add salt, lemon juice, garlic, olive oil and mint.
Wash, dry and chop very finely 2-3 bunches of fresh parsley
1/2 c. mild onions (scallions, green onions or vidalia onions)
Add onions and parsley to bulgur mixture.
 Cover and refrigerate for several hours, although I have served it immediately and it is still good.
Just before serving you may add chopped tomatoes, sliced or chopped cucumbers, or even some chick peas. 
Consult Sally Fallon's book Nourishing Traditions if you want to know how to sprout your own wheat and make your own bulgur.  Enjoy!

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Beyond the Measuring Cup-Susan Welander Georgia Organics PDF Print E-mail
Beyond the Measuring Cup
Tuesday, 14 August 2007
Georgia Organics is the main organization in Georgia that supports organic and sustainable farmers and the people who buy their products.  From the mission statement on the website of Georgia Organics, I quote:  "Local foods, sustainable farms and healthy people-those are the primary goals of Georgia Organics, in redefining a food production system that benefits farmers, consumers and the environment.  Georgia Organics is a nonprofit membership organization."

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Last Updated ( Tuesday, 14 August 2007 )
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