Strong Bones

A study suggests that "a diet laden with fruits and vegetables but relatively low in acid-producing protein and moderate in cereal grains could lead to stronger bones than the typical American diet." The theory is that proteins are rich in acid they introduce into the bloodstream. Bones are the storage tank for calcium compounds that regulate the acid-base balance of the blood (7.35-7.45), a very narrow range. When the blood becomes even slightly too acid, alkaline calcium compounds — like calcium carbonate — are leached from bones to reduce the acidity.

Those whose intake of Fruits and vegetables (introduce alkaline material into bloodstream) daily met the RDA, experienced much lower levels of calcium loss in the urine, as well as a loss of N-telopeptide, the biochemical marker of bone resorption. Those eating more protein raised the loss of calcium in urine, but also improved intestinal absorption of calcium and thus might not result in bone loss.

Except for hard cheeses, which are proteins, most dairy foods, including milk, are metabolized to compounds that are essentially neutral. Protein intake for an adult, measured as a percentage of ideal body weight translates to that for example a woman IBW 120 pounds(5ft 3inch tall)needs only 44 grams of protein a day."

Many Americans eat 200 pounds of meat/year which equates to a whopping 250 grams (or 1/2 lb) per day - six times the RDA!

#### area in quotation taken from NYTIMES.COM

Eggshells to Powdered Calcium Supplement
Besides eating just fruits and vegetables, I am exploring using our organic, cleaned and dried eggshells to supplement calcium in the diet.

http://www.healingnaturallybybee.com/articles/supp2.php

Sustainable Agriculture

Sustainable Agriculture "is profitable, protects the nation’s land and water and is a force for a rewarding way of life for farmers and ranchers whose quality products and operations sustain their communities and society." as defined by SARE.org

The greatest boost to our mission of providing alternative markets for small farmers came in the form of a grant from SARE - Sustainable Agriculture Research and Education. Here is a link to the report we filed with them on our Farmers Frozen Foods product. We encourage you to use their site to find out more about sustainable agriculture and the benefits to our health and the environment!

http://www.sare.org/reporting/report_viewer.asp?pn=FNE06-566&ry=2007&rf=1

Anyone that has ideas to help farmers better sustain themselves and the Earth, should be encouraged to submit a grant proposal. Sare is eager to assist you.

I encourage consumers to access maps and lists of small farmers nearest their home so that they can purchase directly according to their needs. One small thing, such as eggs from a small farmer, is one less dollar allocated to the large commercial enterprises. Eggs, cheeses, meats, honey, maple syrup, vegetables, fruits...prepared foods, frozen foods, bulk foods...please let your farmer provide as much of this as possible.

Future postings will give farm listings by region in the Northeast States of NY, NJ, CT, Mass, and Vermont to help find your way and suggested resources to get you there.

Natural Vitamins

Allium
Garlic, onions, leeks and chives contain flavonoids that stimulate the production of glutathione (the tripeptide that is the liver's most potent antioxidant). Glutathione enhances elimination of toxins and carcinogens.

Selenium
button mushrooms, shiitake mushrooms, cod, shrimp, snapper, tuna, halibut, calf's liver, salmon, and brazil nuts. Brazil nuts are one of the most concentrated food sources of selenium. Selenium has been shown to induce DNA repair and synthesis in damaged cells, to inhibit the proliferation of cancer cells, and to induce their apoptosis, the self-destruct sequence the body uses to eliminate worn out or abnormal cells.

Suggestions on Snacks and Spices

Almonds - high in alpha-linolenic acid, which can speed the metabolism of fats.

Berries - Vitamin C–loaded fruit

Cinnamon -may prevent a postmeal insulin spike

Mustard and turmeric - may slow the growth of fat tissues

Oranges - contains fat-torching compounds called flavones.

Soybeans - rich in choline, a compound that blocks fat absorption and breaks down fatty deposits.

Sweet potatoes and winter squash - high in fiber

Swiss cheese - Swiss is a heavy hitter in calcium

SWEET TOOTH

I have a sweet tooth that incentivizes my desire to bake and I refuse to buy any supermarket or packaged products.

We were so lucky to have the experience of ethnic bakeries - French, Italian, Greek, Portugese - growing up - and worked in them packaging pastries by the dozen and cookies by the pound. Unfortunately box stores led to the demise of the local bakery because when you move shoppers off villege streets and into chains stores and malls, you eliminate the possiblility of Mom and Pop venues on any level.

I recently had a conversation about baking for Thanksgiving with the holiday coming up, and when asked what they bake and how they do it - the answers I got were canned pumpkins for pumpkin pie and Pillsbury refrigerated dough in the red box. This is undoubtedly a big seller. I will list below my pumpkin pie recipe using heirloom pumpkin (preferably Marina di Chioggia) or any dense flesh type, ask your farmer what they recommend. And for the pie crust, use the Pasta Frolla or another pie crust from scratch - it really is not hard, so long as you prebake it with dried beans to hold the shape of it. Even if you don't bake yourself, look for home bakers and farmers that make something from scratch. The Amish farmers make alot of money on baked goods so it is a good way to support every farmer year round. We offer these baked goods at our farm store as time permits.

For me, home baking is key. These are simple recipes with good results along with the original source where you can read instructions on "how to". I hope to be able to supplement our farm income as the Amish do with our own Sweet Tooth Bakery. Happy Sweets!!
Pinched Orange Macaroons
http://www.marthastewart.com/recipe/orange-macaroons?lnc=4ef2dc5bfca40110VgnVCM1000003d370a0aRCRD

2 large egg whites
1/8 teaspoon pure almond extract
1/2 cup confectioners' sugar, sifted, plus more for rolling and coating
1 pound almond paste
Zest of 1 orange
1 tablespoon orange liqueur, such as Grand Marnier

Alternate
http://foodandstyle.wordpress.com/
these are called sienese almond cookies

Buddy's Biscotti - twice cooked!
I prefer recipes without butter, these are such...named for one of my hound dogs - they have a big appetite, like me!
1 cup sugar
1 3/4 flour
salt and baking soda-I use self rising flour
2 eggs
1 cup dried fruit
vanilla
bake at 350 for 20 min, slice and lay cut side down - bake again crisp/golden brown
Alternate
1 1/3 Cups Dried cranberries (approx 4 ounces)
peel from one orange finely grated
2 ½ Cups Unbleached all-purpose flour (stir the flour and spoon it into
the measuring cup and level it off. Do not pack it into the cup.) Set aside additional flour for bench flour to turn out the dough and form a loaf
1 Cup Granulated sugar
½ Teaspoon Baking soda
½ Teaspoon Double acting baking powder
½ Teaspoon Fine sea salt
3 Large Eggs
1 Teaspoon Vanilla extract
1 Cup Shelled natural pistachio/almonds or other nuts*
Biscotti allow you to be creative - with nuts, dried fruit, and spice combinations...

Cinnamon rolls
1 pkg yeast
3 tbls sugar
1/2 cup warm water
combine these 3 items to activate yeast

3 cups flour
salt and baking soda
1 cup sour cream
vanilla extract
cinnamon
2 tbls melted butter
-knead dough
rollout and brush with melted butter(tbls) brown sugar(1 cup) half and half (3tbls) and vanilla extract
roll up and cut into 1 in slices
bake at 375

Alternate
two hours of resting and another 20-30 minutes of bake time.
¾ cup, butter, unsalted
1 cup, milk, whole
¾ cup, sugar, granulated
1 teaspoon, salt
1 Tablespoon, yeast, instant active
½ cup, water, 100 degrees
1 teaspoon, sugar, granulated
6 eggs, large
9 cups, flour, bread
½ tablespoon, cinnamon

Pasta Frolla
http://lacucinaitalianamagazine.com/glossary/pasta_frolla

I use this for tarts and cookies - frolla means 'crumbly' - as a pie shell, as well. The ingredients for pasta frolla are flour, eggs, sugar, unsalted butter, and a pinch of salt; the classic recipe calls for mixing 1⅔ cups flour with 3½ ounces of butter, ½ cup of sugar, and 3 egg yolks; vanilla extract and grated lemon or orange zest are often worked in as flavorings. When making pasta frolla, it's important to combine the ingredients quickly and to have the butter thoroughly chilled before starting, otherwise the dough will develop too much gluten - Allow the dough to rest in the refrigerator for about 30 minutes.

pumpkin pie filling
1 1/2 cups pumpkin farm fresh puree
1/4 cup maple syrup
1/4 brown sugar
cinamon, ginger, nutmeg, ground cloves
3 eggs
3/4 cup half and half
Bake at 375 in pre baked pie shell

Old Fashioned Chocolate Cake
http://www.epicurious.com/recipes/food/views/DOUBLE-CHOCOLATE-LAYER-CAKE-101275

3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

variation on above for a simpler treat - Holiday Spice Muffins
use 2 cups sugar instead of 3
use molasses, cinnamon, allspice instead of choc and coffee
use 1/4 buttermilk instead of 1 1/2
sprinkle powdered sugar instead of ganache

Magnolia Cupcakes
2 sticks butter
1 cup milk
2 cups sugar
4 eggs
1 cup milk
2 3/4 cup flour
vanilla
bake at 350

Yogurt Cake, PICTURED ABOVE
I turn these into cupcake sized baking molds
3/4 cup plain Greek yogurt
1 cup granulated sugar
1 tbsp finely grated lemon or orange zest
3 large eggs
1 1/2 cups all purpose flour (you can use 3/4 cake flour and 3/4 all purpose)
2 tsp baking powder
1 tbsp poppy seeds, if desired
1/3 cup canola oil
vanilla to taste
salt

Glaze
1/4 cup freshly squeezed lemon juice
1/3 cup powdered sugar

Cream Puff
4 3/4 ounce all purpose flour
1 cup water
2 ounces (4 tbsp) unsalted butter, cut into 4 pieces
1/4 tsp salt
1 cup eggs (5 large eggs)

ChocolateMousse
1/2 Cup gran sugar mixed with enough water to make wet sand over low heat and cook to 250 on candy therm
whisk 2 eggs and 5 egg yolks and gradually add sugar mixture and cool completely
fold in 1 1/2 cups melted choc
then fold in 2 cups heavy cream whipped into soft peaks

key lime cheesecake
For crust
7 ounces blanched whole almonds (about 1 1/4 cups)
1/2 stick (1/4 cup) unsalted butter
1/4 cup sugar

alternate crust
similar to "crisp" topping
flour
butter
sugar
molasses
egg whites
vanilla
pre bake crust


For filling
2 pkgs cream cheese, softened
1 cup sugar or less, if desired
1 1/2 tablespoons fresh lime juice
2 large eggs and 1 egg yolk
1/3 cup heavy cream or half and half - optional
1 large spoonful of sour cream - optional

Preheat oven to 350°F. and butter a 10-inch springform pan.
Make crust:
In a food processor pulse almonds until finely ground and transfer to a bowl. Dust sides of springform pan with about 3 tablespoons ground almonds, knocking excess back into bowl. Melt butter and cool slightly. Stir butter and sugar into almonds until combined well and press evenly onto bottom of springform pan. Pre bake light golden brown.

Make filling:
In a large bowl with an electric mixer beat cream cheese and sugar on low speed 2 minutes. Add lime juice and a pinch salt and beat until smooth. Add eggs 1 at a time, beating well after each addition.

Pour filling into pan and bake cheesecake 45 minutes. Remove cheesecake from oven (keep oven at 350°F.) and let move to refrigerator to chill. Top with fruit, optional.

CHEESECAKE
from NYTimes

FOR THE CHEESECAKE:



1 1/2 cups cream cheese



1/2 cup fresh goat cheese



1/2 cup sugar



1 1/2 cups crème fraîche



1 teaspoon vanilla extract



1/4 teaspoon black pepper



4 large eggs





FOR THE CHERRIES:



2/3 cup sugar



2 pints sour cherries, pitted



2 teaspoons balsamic vinegar.









1. To make the cheesecake, heat the oven to 325 degrees. Wrap the bottom of a 9-inch springform pan with foil and place on a baking sheet.



2. Using an electric mixer, beat the cream cheese and goat cheese until very smooth. Add the sugar and continue beating until no lumps remain. Beat in the crème fraîche, vanilla and pepper. Beat in the eggs one at a time, scraping down the sides of the bowl between additions, and beat until combined.



3. Pour the mixture into the pan and bake for 10 minutes, then reduce the temperature to 250 degrees and bake until the cake is just set (it will still wobble a little in the middle), 45 to 60 minutes. Transfer the pan to a wire rack to cool completely.



4. While the cheesecake is cooling, make the cherry topping. Pour the sugar and



2/3 cup water in a heavy-bottomed saucepan over medium heat. Cook until the sugar has dissolved and the syrup has thickened, 5 to 8 minutes. Add the cherries and balsamic vinegar and cook, stirring occasionally, until the cherries soften and release their juices, 2 to 3 minutes. Use a slotted spoon to transfer the cherries to a bowl. Continue cooking the liquid in the pan until the sauce reduces by half, about 10 minutes. Take the pan off the heat and stir the cherries and any juice from the bowl back in.



5. Run a knife around the edge of the pan to loosen the cake from the pan before

Good Food Tips

Some Cooking Tips

Cooking methods such as grilling and steaming, or "stir-frying" useing vegetable stock instead of oil are the cornerstones of "lightly cooking". Also allows veggies to maintain their flavor, texture, and nutritional value.

Combinations of sweet, sour, salty, tanginess, and an assortment of chiles are used to spark the palate for interesting and healthful meals. Thai chiles (hot), lime juice and grapefruit (sour), low-sodium soy sauce and fish sauce (salty), and honey and orange juice (sweet). It only takes a little bit of the salty or sweet ingredients to balance the tart and hot ones.

Spicy-hot foods (chiles, chile sauce boost your metabolism and act as an anti-inflammatory agent.

Herbs and spices such as ginger, garlic, turmeric, galangal, coriander, lemongrass, and fresh chiles—have antioxidants and immune-boosting properties. Here is a Thai sauce recipe for vegetables and tofu.

1 1/2 tablespoons olive oil
1/2 cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, finely chopped
1/4 cup organic peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon hot chili paste (such as sambal oelek)*
1 cup water
1 13 1/2-to 14-ounce can organic light coconut milk
3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar

A small amount of coconut milk makes curries and soups extremely satisfying, so you're less likely to overeat.

Over 60 percent of your meal should be green vegetables—"while the remaining portions can be adjusted for protein and carbohydrates depending on your health needs and goals." Think about where you can substitute tofu, vegetables, or fish for meat. Look to vegetables, fruits, beans, and whole grains such as brown rice, oats, and whole-grain bread and pasta for your carbs.

Squash Soups

This is my first recipe post. Until now, I've been posting how to eat nutritiously and how small family farms are integral for freshly picked and quality grown goods. "Winter me, summer me" with these great soups!
Summer Squash, Zucchini Soup
Newly inspired by the discovery of zucchini soup. Why is it such a great discovery? Soups are a great way to eat. The nutritional value of zucchini is minor but a fair amount in the dark green skin. Summer squash is abundant and needs lots of ways to be cooked. The water content is high, so soup is a natural recipe and you do not have to add stock. No cream and yet this is one of the creamiest soups I've ever had, partially because of the butter but also because the vegetable purees so nicely! Don't skip the butter but you can be versatile with everything else. Click on the link/title above to see the utube video presentation.

Zucchini, sponge inner and seeds removed, chopped with skins on
Onion - 3 per zucchini, or one large Spanish onion
Garlic - 3 cloves per zucchini
Butter and Olive oil to saute onions and garlic
Large handful of Herb of choice (mint, parsley, or basil)

Start in sauce pan by sauteing onions and garlic in olive oil until the onions are translucent. Half way through this process you can add water to cover to prevent browning. Than add zucchini and simmer until cooked. Add a good amount of salt. Add herb and steep in hot liquid for one minute or two. Puree everything in blender, food processor, or hand blender. Salt and pepper to taste. Serve immediately, or chill. This soup is great hot or cold.

Winter Squash, Pumpkin Soup
Onion, Garlic saute in Butter and Olive oil, same as above
Apples and Pumpkin steamed or boiled in Spring water which will be the veggie stock
Fresh Ginger - chopped small, and tumeric and other Morroccan spices, Saffron, Paprika, Cumin, Cinnamon
Salt and pepper to taste
The photo on your left is th marina di chioggia heirloom that I grew and photographed. One of the thickest of the pumpkins.
Please contact me for all you squash needs for best prices.

Ambrosia Farms - a work in progress...

Ambrosia Farms - a work in progress...
Preserving small farms by selecting a diverse supply of mostly heirloom fruits and vegetables, caring for heritage breeds, foraging and instructing on wild foods, managing the land to preserve optimum ecosystems, and dedicating space to wildlife, sharing innovations on value-added products, and collectively sharing support and struggles to endure and enjoy life!

Thank you for choosing our Farm community - the best value for your health - optimum nutrients and environmental awareness! We'll grow nutritiously together, treat animals humanely...long term care for our families and community!

Healthy Lifestyles

Healthy Lifestyles
I always begin the day with a fresh outlook on how to become more physically fit. For me, this means walking the hound dogs, riding the horses, goat walking, and planting or picking vegetables and wild greens and fruit - all in a day. But of course, I have the luxury of time. When I take on major projects, like planting
5,000 tomato plants - minutes are crunched. But mostly I've learned that less is more.

Read this article when you get a chance from AARP. After I read it, I was amazed at how closely this resembles the philosophy and lifestyle that I have developed over the years. Living on a farm naturally opens the door for easy living and hard outdoor labor, both seem to really compliment and feed off of each other.

Here is the list taken right from the article of AARP Magazine, sept/oct 2009:
click on the link above to get to the original.

Graze on greens More than 150 varieties of wild greens -more than ten times the level of antioxidants in red wine.

Sip herbal teas Steeping wild mint, chamomile, or other herbs in hot water is a lifelong, daily ritual. Many teas lower blood pressure, which decreases the risk of heart disease and dementia.

Throw out your watch Ikarians don't worry about time. Work gets done when it gets done. This attitude lowers stress, which reduces the risk of everything from arthritis to wrinkles.

Nap daily afternoon siesta-science shows that a regular 30-minute nap decreases the risk of heart attack.

Walk where you're going every trip out of the house is a mini workout.

Phone a friend family and village support have been key to survival. Strong social connections are proven to lower depression, mortality, and even weight.

Drink goat's milk Most Ikarians over 90 have drunk goat's milk their whole lives. It is rich in a blood-pressure-lowering hormone called tryptophan as well as antibacterial compounds.

Maintain a Mediterranean diet Around the world, people who most faithfully stick to this region's diet—a regimen high in whole grains, fruits, vegetables, olive oil, and fish—outlive people who don't by about six years. The Ikarian version features more potatoes than grains (because they grew better in the mountains) and more meat than fish (because the sea was a day's journey away).

Enjoy some Greek honey The local honey contains antibacterial, anticancer and anti-inflammatory properties. (Unfortunately, the health benefits of Ikarian honey do not extend to American honey, as far as we know.)

Open the olive oil Ikaria's consumption of olive oil is among the world's highest. Residents drizzle antioxidant-rich extra-virgin oil over food after cooking, which preserves healthful properties in the oil that heat destroys.

Grow your own garden (or find farmers' markets) Fruits and vegetables eaten soon after picking are higher in compounds that decrease the risk of cancer and heart disease.

Get belief or religion Ikarians observe Greek Orthodox rituals, and regular attendance at religious services (of any kind ) has been linked to longer life spans.


Bake bread The island's sourdough bread is high in complex carbohydrates and may improve glucose metabolism and stave off diabetes.

New Ideas & Culinary Inspiration!

See our links - Noteworthy - off to the right for some new ideas on ideas for diverse healthy ingredients in your diet. Click on these links to view video or articles with new ways to cook mostly fruits & vegetables. Click on blog titles and link to more videos!

Walk around our society and see many obese, morbidly obese, and tired people. Many of our food systems have corrupted our bodies. Sedentary lifestyles induce early onset muscle atrophy.

We suggest you maintain homeostasis by sprinting, focusing on dark leafy greens and local farm products in your diet and always - read the ingredients of all food before you purchase. No synthetic substances are digestable!

These videos on health tips include
1.detox
http://www.youtube.com/watch?v=nfBgVStqdxI
2.eating close to mother nature
http://www.youtube.com/watch?v=C9fo3vyf2Rw
3.focus on the outcome you want
http://www.youtube.com/watch?v=S4e1lupvCU8

Heirloom Seeds

Ordering Seeds

Our crops are all heirloom, which are actually cheaper than the hybrid patented variety sold by most seed companies.
http://rareseeds.com/seeds/


Seed Starting

We are lucky - several greenhouses start custom plants for us - seeds of our choice - that means heirloom plants! I think this is more economical and labor saving - we utilize the existing community resources without duplicating products and services.
http://www.marthastewart.com/article/seed-starting?lnc=4ef2dc5bfca40110VgnVCM1000003d370a0aRCRD&rsc=showarchive_tv_show-archive

Harvest

We are "Natural Nutrient" driven - a balanced diet rich in fresh fruit and vegetables!!! Our focus is heritage and heirloom, organic, local, & authentic - Sustainable Agriculture! Our harvest is a great bonanza of nutritious heirloom tomatoes, soybeans, aqua duce fava beans, chiogga beets, nero di toscano cabbage, purple of Sicily cauliflower, golden batham corn, lemon cucumbers, blue de solaise leeks, long island cheese and marina di chioggia pumpkin, zucchino rampicante, cocozella di napoli, navet des vertus mart turnips, and more...

The Feeding Frenzy

What I knew about the feeding frenzy - than - began from a painting I saw, named "The Feeding Frenzy".

Today's feeding frenzy represents conglomerates - production of bad food - at the cost of obesity and diabetes - megabucks for overprocessed and artificially cheap commodities.

"People pay as much as 50 percent more for organic food. The modern organic movement in the United States was started by a handful of counterculture farmers looking to grow food using methods that they believed were better for the land and produced healthier food. It was a culture built on purity and trust that emphasized the relationship between the farmer and the customer...Organics has grown from an $11 billion business in the United States in 2001 to one that now generates more than $20 billion in sales, so the stakes for farmers, processors and certifiers can be high. But the agency overseeing the certifying process has long been considered underfunded and understaffed. Critics have called the system dysfunctional. A Maine blueberry farmer who does organic inspections, said agents have an incentive to approve companies that are paying them. Certifiers have a considerable financial interest in keeping their clients going." March 2009 NYTimes

”What can we do to limit the Feeding Frenzy? Be aware of what you eat by visiting the farms and processors that you buy from. Limit consumption of goods and services to real healthful and joyous products and services, like small farm products, spa and massage, artwork and travel. Encourage everyone to support - SMALL farms - by introducing them to a favorite product, and COLLECTIVELY we'll make better CHOICES! We'll grow nutritiously, care for animals humanely...and care enough for you and your family!

Working with Children to Become More Active

Surprisingly, as a farmer in an underserved rural area, I worked more with inner city children than rural youth. I was a youth softball coach for girls and we trained and practiced daily. One of the things that was effective- provide a different activity everyday - this promotes enthusiasm. Kids get bored doing the same thing everyday - who doesn't? Mentoring children is a great gift because it enlightens them to other lifestyles, professions, and opens new worlds to them! Noble pursuits such as healthcare, the arts and agriculture is often overlooked.

The program - Food Works linked here makes so much sense:
http://www.youtube.com/watch?v=ip3gZ5H7Vj0&feature=channel

Critical is providing physical activity for kids, especially the NON Athletes, farm to school food programs using my Farmers Frozen Food product design, teaching communication, as well as ecology. Last summer, we introduced over 12 rural children to farming, including putting up hay, planting vegetables, mulching, tying up tomato plants, and caring for animals! We are especially proud when they come back the next summer to help...

choosing nutrition, active lifestyles, and calm

Here's how to make dark leafy greens a greater part of your diet...Dark greens pack more nutrients into their leaves so you can feel better, naturally! Vitamins are abundant in leafy green vegetables. Derived from the term “foliage,” folate, is a member of the B vitamin family found primarily in dark leafy green vegetables, legumes, citrus fruits, beets, meat, and wheat germ. Dark greens' high concentration of chlorophyll, the green pigment in plant cells, provide higher levels of nutrients: The darker a green is, the better it is for you!

Arugula (Beta-carotene, iron, vitamin C) The potent peppery flavor. salad green.
Beet Greens (Beta-carotene, calcium, iron, vitamin C) Steam or Saute. salad green.
Collard Greens (Beta-carotene, calcium, folic acid, iron, vitamin C) Steam or Saute.
Dandelion Greens (Beta-carotene, calcium, iron) A member of the sunflower family. salad green. steam. saute.
Kale (Beta-carotene, calcium, folic acid, iron, vitamin C) Stalks and tough center ribs should be removed. soups. saute.
Mustard Greens (Beta-carotene, riboflavin, thiamine, vitamin C) sharp and peppery. Steam or Saute.
Broccoli rabe. Steam or Saute. Frittata. Pasta.
Spinach (Beta-carotene, iron, vitamin C) salads. steam. saute.
Swiss Chard (Beta-carotene, iron, vitamin C) member of the beet family. celery-like stalks that are usually white or red.

Lifestyle choices may reduce risk of cardiac death - be PROACTIVE - here is a list to live by and live well!

"NO SMOKING"

"a glass of red wine (or purple grape juice) — are helpful as well...with their antioxidant properties"

"have cholesterol checked, and be tested for high-sensitivity CRP...if CRP (C-reactive protein) is elevated, the risk of heart attack is too"
HSCRP is 1.6 mg/L or .16 mg/dL

"main sources of fat — olive oil and oily fish as well as nuts, seeds and certain vegetables ...improve cholesterol ratios and reducing inflammation...cook with canola oil and use more expensive and aromatic olive oil for salads"

"vegetables, grains, fruits, beans and fish were the dietary mainstays... cold-water fish like salmon, tuna and mackerel; flax seed; walnuts; and canola oil"

Nature hikes, hunting and fishing trips- forget store meats and fish - animals in the wild live healthier too!

"NO processed foods with synthetic ingredients or trans fats - “partially or fully hydrogenated oils - Ugh!

"The relaxation response twice a day by breathing deeply and rhythmically in a quiet place with eyes closed and muscles relaxed... massage, meditation, prayer, yoga, self-hypnosis, laughter, taking a midday nap, getting a dog or cat, hobbies"

"Brief bouts of exercise, even sprints can be helpful. ..accumulating short bouts — just three minutes each — of brisk walking for a total of 30 minutes a day improved several measures of cardiac risk as effectively as one continuous 30-minute session"

"oral hygiene - bacteria causes low-grade chronic inflammation. Regular periodontal cleanings, helps protect your heart as well as your teeth"

"manage diabetes or high blood pressure, if diagnosed, since risk of heart disease is well-established"


http://www.nytimes.com/2009/01/13/health/13brod.html?em

heirloom vegetables & heritage breeds

Browse these catalogs and websites !
Heirloom Seeds
open-pollinated seeds: pure, natural and non-GMO!
Heirloom seeds from the US and world have ancestral origins, preservve horticultural traditions, and celebrate cultural foods and original recipes - where the true melting pot began!

Heritage Breeds
we all know endangered species, well farm animals too are becoming extinct because of the reduction in farm families, the single minded commercialism of large farms, and the practice of breeding to optimize shipping and handling, production, etc. Caring for heritage breeds on our farms ensures their existance into the future.

united community farms and business

“All of us have realized that by working together we will be more successful as businesses,” said Tom Stearns, owner of High Mowing Organic Seeds. “At the same time we will advance our mission to help rebuild the food system, conserve farmland and make it economically viable to farm in a sustainable way.”

Heirloom Seeds

Many longevity studies show that people that live off the land have the highest and longest life spans overall.

the cycle of life and sustainable agriculture

Ecosystems represent the "cycle of life" to read more about this see the "Millennium Ecosystem Assessment" published in partnership with the United Nations.

Many people want to know about the growing methods of our farmers, and rightfully so. We are sustainable and natural. We are authentic and local.

Perhaps the author of "The Garden Primer" best sums it up on her website:

"Authentic" is meant to be the flexible term "organic" once was. It identifies fresh foods produced by local growers who want to focus on what they are doing, instead of what they aren't doing. (The word authentic derives from the Greek authentes: one who does things for him or herself.) All foods are produced by the growers who sell them.

Fresh fruits and vegetables, milk, eggs and meat products are produced within a 50-mile radius of their place of their final sale.

The seed and storage crops (grains, beans, nuts, potatoes, etc.) are produced within a 300-mile radius of their final sale.

The farmers frozen foods are sourced within a short distance from our "lil' veggie factories" so they can be processed and frozen with optimum nutrients for wintertime.

Processed foods such as cheese, wine, bread and lactofermented products must be made with, "Authentic ingredients."

The growers' fields, barns and greenhouses are open by appointment, so customers, themselves, can be the certifiers of their food.

sustainable agriculture

live well with natural nutrients:

real free range chicken eggs......pancakes from scratch................local maple syrup
homemade baking..............whole coffee beans..........foraged spring dandelion and field greens
heirloom vegetables and seeds........... antique variety fruits...............wild mushrooms
crisp salad greens...................heirloom custom greenhouse plants...........fresh milk and butter
greek yogurt.........bulk seeds and nuts.............farmers frozen foods...............pickled and canned goods
spoon sweets................jams and jellies................holiday pies...............straw, hay, compost for gardens

call 1.800.221.9755 or email ambrosiafarmsny@yahoo.com

F.A.B. : farmers frozen foods

In 2005, we received a grant from the Sustainable Agriculture Research & Education Grant for our farmers frozen food product. We are selling samples of heirloom tomato puree, naturally grown and processed to preserve the highest amount of natural nutrients. We hope you give it a try. 15 OZ. FOR $2.99 We represent all small farmers and encourage them to sell their production to us at a fair market price.

We appreciate your support and feedback. Please, we love to have your comments and suggestions!