Tuesday, December 13, 2016

Holiday Cookies

Love this cookie - with soft tender dough - it carries the flavor of toppings well.  Made these with a small dollop of jam/jelly.  I used to taste these during the holidays made by other bakers who commonly covered them with a lemon zest icing.  I can see these any shape and size, decorated like ginger bread cookies for Christmas.  It is just an overall great soft cookie treat.

Sour Cream Cookies

.......bake at 375 until desired light golden brown/dough should be refrigerated before baking/roll out using powdered sugar or flour/cut into desired shapes/make an indention for jam or jelly/ ice or cover with powdered sugar

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup shortening (I use butter/ 1 stick)
  • 1 cup sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
recipe from 

Tuesday, November 29, 2016


The pumpkin harvest included some mystery winter squash which, I believe, based on outer markings, and thick consistency - that it mat be lower salmon river, kaboucha, or red kuru - or a combination thereof.

I found it in the goat pen - which they used in early spring - but not all summer.  A bountiful harvest and discovery -  great for us!

I'm saving seed.  sooo good!  My favorite, marina di Chioggia, is harder to cut due to the many indentations - this is the ideal alternative.  Taste and acts like a sweet potato only huge!

Pictured above that is my on a veggie burgers with pumpkin forward main ingredient.

Other ingredients included:

the pumpkin cooked and pureed
egg whites for binding
leftover stuffing from thanksgiving which included diced italian bread, chestnuts, apples, onions, and spices
other spices such as turmeric, blk pepper, salt
sesame seeds
kidney beans
nutritional yeast
tvp protein
red onlion

the wonderful thing about veggie burgers is the condiments meat eaters use - for me - such as:
a burger bun - of course - I will be trying the one from Utica Bread - a brioche type - this was a potato bun
home canned pickles from a friend - so crunchy - I think it was a lite bread and butter type
hot pepper puree
ketchup - which I have frozen from out tomato harvest
himalayan salt

very very good "junk" food with high nutrient content due to all the good organic fresh picked veggies!

Saturday, October 15, 2016

Ambrosia Farms...Flavor and Sustenance, Heirloom Veggies, Grown For You

Ambrosia Farms has been farming naturally since 1988, with complete focus on open pollinated, heirloom vegetables.  Our pride in conserving open spaces, maintaining natural ecosystems, preserving cultural traditions, supporting the arts, and adopting wild horses, and hound dogs is our way of giving back to the Earth and Our Community.
We get our seeds from Baker Creek, Seeds of Italy, and save our own seeds, when time permits.  Our favorite varieties include tomatoes (Pantano Romanesco), winter squash/Pumpkins (Marina di Chioggia, Kabocha, Kuri, and Banana), Kale (Tuscan and Curly), Lettuce (Grumolo Chicory), Basil (Lettuce Leaf)...We grow varieties to suit your specific needs!

if you need a crop custom grown for you, please call our cell phone 315-749-8942

Wednesday, October 5, 2016

Saturday, September 10, 2016

Veggie pasta

This the season for veggie pasta salads that are spiralized for the noodle effect.
I am using fresh picked cucumbers and yellow squash from the gardens

This is my recipe for tahini dressing

Coriander ground fresh, preferred
Chiffon add Thai basil, or pineapple
Lime juice, or lemon fresh squeeze preferred
Tahini, of course
Garlic, crushed or minced
Soy sauce or tamari
Spice of fresh ground pepper, or chili flakes, cayenne, or hot pepper minced
Ginger, if available

Whisk this all together to form a creamy dressing
For creamier, add buttermilk, sour cream, yogurt, or coconut milk
For tangier, add apple cider vinegar,

2016 Harvest

Various pesto meal boosters to be frozen for use during winter months.  We have a really good basil garden this year!

This is a pumpkin plant that grew in one of the goat paddocks.  I've yet to identify which heirloom winter squash seed this came from...stay tuned!

The Heirloom tomatoes are always fantastic...this year was no exception.  Unfortunately, other people nearby do not appreciate this bounty as they would in other locales...so we freeze a lot for winter use!

Thursday, June 2, 2016

Norway Spruce Tree

Albert's Antipasto

How pretty are the cold cuts designed?  Oops, I did not capture the full essence of this appetizer... Italian Bread off to the right, more cheeses to the left...not in photo!

Saturday, May 28, 2016

Wednesday, January 27, 2016

Morning Cake with sour cream


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1/3 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup chopped pecans

Nutritional Facts

1 serving (1 piece) equals 268 calories, 12 g fat (6 g saturated fat), 55 mg cholesterol, 230 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein. 


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Pour half the batter into a greased 13-in. x 9-in. baking pan. 
  2. In a small bowl, combine topping ingredients; sprinkle half of topping over batter. Add remaining batter and topping. Bake at 325° for 40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings. http://www.tasteofhome.com/recipes/sour-cream-streusel-coffee-cake
Originally published as Sour Cream Coffee Country October/November 1990, p49

Saturday, January 23, 2016

Cinnamon Rolls


  • 1/2 cup whole milk 
  • 1 stick (1/2 cup) plus 3 tablespoons unsalted butter, room temperature, plus more for brushing 
  • 2 1/4 teaspoons rapid-rise yeast (from 1 envelope yeast) 
  • 3 1/2 cups all-purpose flour 
  • 2/3 cup granulated sugar 
  • 1 large egg, room temperature 
  • 2/3 cup pure pumpkin puree (from a 15-ounce can) 
  • Coarse salt 
  • 3/4 cup packed light-brown sugar 
  • 2 teaspoons ground cinnamon 
  • 4 ounces cream cheese, room temperature 
  • 1/2 cup confectioners' sugar 
  • 2 to 3 tablespoons whole milk

  1. Lightly brush a large bowl with butter; set aside. Heat milk and 3 tablespoons butter in a small saucepan over medium heat until butter is melted -about 120 degrees. use dough hook attachment. Immediately sprinkle with yeast. Let stand until a bit foamy, about 5 minutes. Add flour, granulated sugar, egg, pumpkin, and 1 teaspoon salt. Mix on medium-low speed, until dough is smooth and elastic, about 7 minutes. Transfer to bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 to 2 hours. 
  2. Brush a 9-by-13 baking dish with butter; set aside. In a medium bowl, stir together remaining stick melted butter, brown sugar, cinnamon, and a large pinch of salt until smooth and fluffy. Set aside. 
  3. Transfer dough to a lightly floured work surface. Roll out to 15- by-12-inch rectangle. Spread butter mixture over dough, leaving 1/4-inch border. Starting at a long edge, roll up dough like a jelly roll, then cut crosswise into 15 pieces. - let rise in a warm place until buns are almost doubled in size, about 45 minutes to 1 hour. 
  4. Preheat oven to 350 degrees. Bake 17-20 minutes. Let cool 
  5. paddle attachment, beat cream cheese on medium-high speed until light and fluffy, 2 minutes, scraping down sides of bowl as needed. Add confectioners' sugar, a pinch of salt, and 2 tablespoons milk and beat until combined, about 1 minute. If glaze is too thick to drizzle, add more milk,

Friday, January 22, 2016


..." lean sources of protein, such as fish, chicken, low-fat cheese, yogurt and legumes. "Aim to have a serving of protein, such as nuts, a small can of tuna, or a piece of low-fat string cheese, at every meal and snack," says Hampl."
...I don't like protein sources that impart suffering and animals, poultry and fish do just that.  I became a vegetarian many decades ago - but not vegan - I still eat fish on occasion - but seeing my metabolism slow down - I am tempted to add even more fish to my diet.

Thursday, January 21, 2016


Baked goods with any kind of fruit puree is really moist and tasty
I use applesauce, shredded zucchini, pumpkin puree
any fruit will do!  BANNANA too - but I prefer using home grown fruit...

baked goods really taste great with the addition of lime, lemon or orange peel grated, molasses and vanilla, cinnamon, freely grated nutmeg, cardamon, any of these will do...

lately, I have put flax seeds at the bottom of the muffin paper before filling with batter -I have also tried pineapple, and dried fruit and nuts - chocolate works too...

 ½ cup butter
 ½ cup sugar
2 eggs
¾ cup Natural Applesauce
1 ¾ cups flour
1 tbsp baking powder
½ tsp Salt

 Topping: ¼ cup butter, melted ½ cup sugar ¼ tsp cinnamon

 Steps: Cream butter and sugar. Beat in eggs one at a time until fluffy. Add applesauce and mix. Sift in dry ingredients. Place in muffin tins and bake at 350 F until golden.

Sunday, January 17, 2016

How to Grow Celery

Celery is one of those plants that are mostly water - therefore, utmost importance is placed on growing organically

Ambrosia Farms has been growing organic since 1988 - not certified -  all natural -  without the use of herbicides or pesticides, natural or otherwise, nor the use of plastic anywhere on the farm -  we are truly beyond organic

start seed in Feb
grown naturally in river beds
harden off
grow in blocks
very few pests
water regularly -will bolt and become stringy if not watered - keep moist
likes nitrogen

Brain Food: The Healthy Gut is a Happy Gut

Dr. Vincent Pedre, an internist in New York City....from NYTIMES interview:
"A happy gut is a gut that is able to do all of the work of digestion. It has a healthy microbiome, it’s able to extract all the nutrients you need from your food without causing any pain, discomfort, bloating or distress, and it creates a bowel movement at least once a day."
"But in general I tell my patients to basically eat mostly plants. My approach is a combination of Paleo and vegan. I advocate eating a lot of vegetables, complemented by meat. You should try to choose meat that’s organic, hormone-free and grass-fed. I also believe in incorporating a healthy amount of fats like omega-3’s from avocados, cold-water fatty fish, nuts and seeds."
"Whether it’s through a yogurt or kefir or fermented vegetables like kimchi, or a fermented probiotic drink like kombucha, fermented foods are going to help promote a healthy, balanced gut flora. We know that the gut flora can shift very quickly depending on your diet. And I think it needs this continued support from cultured foods."
"My diet is very similar to the “Happy Gut” diet that I write about in the book. I try to make the majority of my diet salads, greens and steamed vegetables. I bring in healthy fats through nuts and seeds, ideally sprouted. And I love kombucha, so that’s a regular part of my diet. I stay away from dairy and gluten, and during the season when the farmers’ market is near my home, I like to buy my produce there so I can support the local farmers. I also try to minimize my exposure to pesticides."
"It’s a 360-degree approach to your lifestyle, and the way you balance your stress is just as important as the way that you’re eating."

Saturday, January 9, 2016


Our farm will mail freshly picked produce to your door - just email us for more information!

Friday, January 8, 2016

Pulmonary Embolism

...everyone entering a hospital should receive a high level of care and treated with respect.   ...a PE - pulmonary embolism - is difficult to diagnose - ... Many times the vital signs will appear stable even tho a PE is present...keeping a patient overnight for observation may increase life saving measures but it is not always the case - people die with the same complaints in a hospital. ...better protocols and procedures may help...if a person is uncomfortable -for unexplained reasons - start as a prophylactic - a blood thinner.

Thursday, January 7, 2016

Brain Food: To Eat

these men list several heirloom seeds throughout different chapters that they enjoyed growing for veggies - and give several tips on how to grow them - and cook them - nice read, I enjoyed the journal type writing plus recipes!

whitloof grow in summer and pot roots by thanksgiving after it dies back to the crown, pot in sand and cover with peat water and store in dark place  - 5 weeks you have endive

rosa trevino, palla rossa, chioggia, castelfranco
i will get most italian seeds from seeds of italy or baker creek seeds

onions scallions

Sunday, January 3, 2016

Healthcare: Preventative, Protective, Protocols and Procedures

I am very interested in how to prevent disease - how to protect health i.e.. FIRST DO NO HARM, and the Protocols and Procedures used within the Clinical Environment.

We've discovered there is much we can do to prevent disease - but many times it is random or genetic or occurs despite our best efforts to prevent it.

What happens when you have an illness and enter the Clinical Environment - pluses and minuses...

I am in awe of many healthcare professionals - they show compassion and kindness in 12 hour days or nights - day after day.  

I am dismayed by the culture of mismanagement, disorganization and discipline (lack thereof)!  Nurses, doctors and other healthcare worker's good intentions are not empowered by process, protocols and procedures.  These protocols and procedures should be in place to minimize errors & exacerbations of a problem, and to facilitate effective remedies.  If they are in place, rare is enforcement and review.

Lack of a gold standard for medical tests and checkups to find disease early.

Medical costs are huge even for the insured.

Many people are unable to take control of their health, repeat habits and/or remain in the environment which led them to illness to begin with.  They are a repetitive burden on the healthcare system.

Many innovations do not come to the forefront on a timely basis to save many of our loved ones.  They lack funding and initiatives.