Natural Nutrients by Ambrosia Farms

vegan, cold showers and dirt?

2012-01-16T13:36:00.002-05:00

F.A.B.: Farmers, Artisans, and Bakers

2011-12-22T14:28:00.004-05:00

In the next series of this blog, I review local products I've discovered and recommend after consideration not only of taste - but also of ingredients and sourcing of those raw materials, practices, and packaging.

In a way, our government, about which this Gettysburg address was about, has failed us - they've sold out to lobbys of special interests - whomever has money - BIG money - speaks the loudest in Washington, D.C.

One of the easiest ways to fix this, is to redistribute wealth in a real way - focusing our dollars on the small - yes, I mean small - business owners to revitalize an economy
"...of the people, by the people, for the people shall not perish from the earth"- from the Gettysburg, Pennsylvania, November 19, 1863

As a people, I believe we can take back our government by putting money back in the hands of the people. Can you re-direct your spending money to small businesses? I'll bet you can. Let's begin with Farmers, Artisans, and Bakers! This plan really has an immediate impact on your quality of life because you will be able to see the difference in the art and woodwork, the food, and celebrations in your life. More details to follow...We can do it!

One of our founding principles - equal opportunity for all - the pursuit of the American dream - that is what made this country great. The reasons large box stores and multi BIG corporations are not healthy are numerous - but here are a few - profit rules over integrity and shortcuts are taken to harm animals, humans, and the earth - box stores box out the small business because these areas/malls that they carve out in our neighborhoods discourage small businesses by the high lease/ rents for storefronts nearby that follow, they employ people but at what price - low wages, and even lower wages for many jobs outsourced to other countries.

As I discover more F.A.B. businesses - I will recommend them to you - and provide the best way to purchase directly from them through our F.A.B MEMBERSHIP.

F.A.B.: Sweet Riot

2011-12-22T14:27:00.004-05:00

One of the recommended Companies is Sweet Riot

Why we review it...

-their CEO is really cool and well spoken as is their Mission!

-good antioxidants

-helps cocoa farmers

-simple packaging

The price: $4.00/bar

The website:

http://sweetriot.com/

contact info

sweetriot, inc.
670 Broadway, Suite 302
new york, ny 10012
212.431.RIOT (7468)

info@sweetriot/com

Tradition: Italian Struffoli

2011-12-22T09:13:00.005-05:00

F.A.B.: UpState Harvest Granola

2011-12-21T17:37:00.003-05:00

One of the recommended Companies is UpState Harvest
Why we review it...
-their granola is simple, wholesome ingredients - for real!
-good crunch, freshness
-you can tell alot about a product by its fans
-simple packaging
...slim healthy people ask me for this product.

The price: $5.79/lb.

The website:
http://www.upstateharvest.com/

contact info
granola@upstateharvest.com

F.A.B.: Siggi's

2011-12-20T18:02:00.003-05:00

One of the recommended Companies is Siggi's

Why we review it...

-nice taste

-smooth, all natural

-small processing facility in comparison to the other large ones

-simple packaging

one of a kind in the US

Finnish seems lighter than Greek but with the same satisfying custard-y feel

The price: $2.29/container

The website:

http://skyr.com/

contact info

Skyr Corporation
135 West 26th Street, 11th floor
New York, NY, 10001
E-mail: info@skyr.com
Distribution: 212-966-6950

F.A.B.: Simply Greek

2011-12-20T17:50:00.005-05:00

One of the recommended Companies is Simply Greek

Why we review it...

-mid sized farm wth sheeps grazing outdoors!

-good clean smoothness with no thickeners

please note that some of the larger producers are using guar gum

-simple packaging

The price: $2.00/small container.

The website:

http://simplygreekyogurt.com

contact info

contact@simplygreekyogurt.com

Simply Greek Yogurt. c/o Maple Hill Creamery. 2800 State Route 169. Little Falls, NY 13365

F.A.B.: Evans Farmhouse Dairy

2011-12-19T18:15:00.003-05:00

One of the recommended Companies is Evans Farmhouse

Why we review it...

-their dairy products have cream that rises to the top, ooh!

-good people

-cows that graze outdoors

The price: $2.29/half and half pictured here

The website:

see articles

contact info

5037 State Hwy Rt 23Norwich, NY 13815

Phone:(607) 334-5339

F.A.B.: Farm Fresh Eggs

2011-12-18T19:20:00.003-05:00

Why we review it...

we enjoy eggs farm fresh eggs from our farm, the Haar Family Farm, and Fiddle Tree Farm - all free range, humane, and natural

we encourage everyone to seek out the closest "chick" farmer near you

- look for chickens that enjoy fresh air and free range

- ask what they are fed - a good diet should transfer to great tasting and healthy eggs

- eggs are great for a variety of meal options and baking!

The price: $2.50/dozen

The website:

here is a way to find fresh eggs near you

http://www.localharvest.org/organic-farms/

in new york

http://www.prideofny.com/

in new jersey

http://www.jerseyfresh.nj.gov/searches/pyo.htm

in connecticut

http://www.ediblecommunities.com/nutmeg/farmers-markets/farmers-markets.htm

contact info:

see above listings

Recipe: Curried Celery Root

2011-09-15T21:07:00.002-04:00

How SARE Helps Us Survive

2011-09-15T20:42:00.004-04:00

By giving grants to people with ideas to keep farms and food alive in harmony with nature and our bodies...thats how SARE helps us SURVIVE!!!

Braised Kale

2011-07-31T08:56:00.003-04:00

Information about Local Yogurt - Siggis

2011-07-14T20:36:00.003-04:00

Making Greek Yogurt from Our Goats Milk!

2011-07-13T03:59:00.002-04:00

Ingredients

1 litre (2-1/4 pints) of full-fat milk

2 to 3 tablespoons of commercial plain yoghurt or

home-made yoghurt (room temperature) mixed with a few tablespoons of milk

Instructions

Bring milk to just under boiling point and then pour the milk into a glass or earthenware dish. Let the milk cool to about 42°C/104°F. Pour the yogurt/milk mixture into the milk carefully without disturbing the skin that may have formed on the surface of the milk. Cover with a cloth, place in a warm, draft-free place for 8 to 12 hours or overnight, and do not disturb it until the yoghurt thickens. Drain any excess liquid and store in the fridge for 4 to 5 days.

To make a "thick" yoghurt, remove the skin on the surface of the yoghurt just made and pour the yoghurt into a muslin bag. Hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is obtained.

Italian Greens and Beans

2011-07-13T03:27:00.001-04:00

Use any dark leafy greens and whatever beans you have on hand.
The nutrition of this combination is perfect! Addition of cheese/ dairy helps to absorb the nutrients.
2 tablespoon olive oil
4 cloves garlic, sliced thin
veggie or chicken broth
white cannellini beans, chick peas, or other beans
pinch of red pepper flakes
1 anchovy fillet (optional)
1/2 teaspoon freshly grated lemon zest
2 teaspoons chopped fresh oregano
1 head escarole, or curly endive
salt and fresh ground black pepper to taste
1 tablespoon extra virgin olive oil

Asian Sauce for Pork

2011-07-11T18:49:00.001-04:00

Asian Sauce
5 tablespoons Homemade Chicken Stock
1 tablespoon oyster sauce
2 1/2 teaspoons sugar
2 1/4 teaspoons tapioca starch
2 teaspoons ketchup
1 1/2 teaspoons dark soy sauce
Pinch freshly ground white pepper
1 tablespoon peanut oil
1 small onion, cut into 1/4-inch pieces
3/4 cup Asian Barbecued Pork
1 1/2 teaspoons Chinese rice wine or gin
1 teaspoon toasted sesame oil

Fava Bean Soup served cold

2011-06-14T20:47:00.000-04:00

This direct from NYTimes- I have not tried it yeat - but I love fava beans cooked whole

1 to 2 large garlic cloves (to taste, halved, green shoots removed)

Salt to taste (about 1 teaspoon)

3 pounds fava beans, shelled and skinned (just under 2 cups -- may use frozen double-peeled)

3 cups buttermilk

Freshly ground pepper

3 tablespoons finely minced fresh mint

2 teaspoons minced chives

1. Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Reserve 1/2 cup of the fava beans; add the rest to the food processor. Add salt and pepper, and turn on the machine. With the machine running, pour in the buttermilk. Process until smooth. Taste and adjust garlic and salt.

2. Place the remaining favas in a bowl, and stir in the buttermilk and fava mixture. Stir together and chill until ready to serve.

3. Just before serving, stir in the mint. Ladle into soup bowls or glasses, sprinkle some chives on top, and serve.

Yield: Serves four.

2011 Heirloom Tomato Varieties Custom Grown

2011-06-01T07:59:00.000-04:00

Our tomato plants are ready to be planted this week! CSA members will benefit from lots of great red and purple types - mouthwatering sunbursts of flavor in no time! Each member can pick ripe tomatoes beginning around July - harvest is limited to a smaller basket (but still generous) once per week.

We are also selling some of our custom grown tomato plants until June 7th.
The price per plant is .65 - Each order is 16 plants - while supplies last.
Offer open until June 7. Pick up in Utica NH area - email your order.

maximum from this group = 5 of any variety
cuor di bue
pantano romanesco
san marzano
striped roman
cherokee purple

maximum from this group = 1 of any variety
delicious
hazelfield
moneymaker
beauty queem
rei dos
morado
mama leone
black early
black oxheart
black giant
black pear
igneli gigante
illini star
orange purple smudge
vorlon

Wild Greens

2011-05-21T08:46:00.000-04:00

Includes ramps or wild leeks, garlic greens, mustard, nettle,

2011-04-07T15:50:00.002-04:00

"The Indian Medicine Man"

2011-04-07T15:42:00.000-04:00

excerpt from Green Treasures by Charles Morrow Wilson cr 1974
"J I Lighthall
- sassafras tea, used as a substitute for coffee and all would be digestion better and more happy and hopeful populace
the country is an open garden of medicinal plants
practiced by "Pennslyvania Dutch Country" men and women, actually of German descent
tops of wild carrot or Queen Annes lace is a tea for bladder ailments
pulverized white oak bark and cayenne pepper will reduce-quit smoking habit- chew the size of a bean

according to the Medicine Man - JI Lighthall

"tobacco is an evil weed and the ruthless enemy of good health"

A little Hamlet, a wonderful Farmers Market!

2011-03-12T18:25:00.002-05:00

Today I met and enjoyed many vendors at the Poolville Farmers Market. It is the first market I've been to since my days at the WTC breezing through the farmers market to buy lunch things long before I knew I'd have my own farm one day. Since then, I have been a farmer for 20 years - a Connoisseur longer than that. Farmers Markets are the cornerstone of farmer to consumer distribution.

- Each vendor took in between $150- $400. The market only ran from 10am-12pm (2 hours) so that amounts to a wage of $75-200/hr. Sales were brisk and people that came - came to buy.

- I would love to bring my products to market once we get our 20k processing facility

Products that include frozen veggies, heirloom tomato puree, combination meals such as Tuscan soup, and Giambotta. Brick oven Neopolitan Pizza. Amaretti Cookies and Italian Cheese Cake. Frittatas from our Farm fresh eggs.

Sharing Recipes, Traditions, and Healthy Lifestyles Together!

2011-01-25T10:26:00.006-05:00

WE ARE A U-PICK CSA.

the reasons are simple, children and adults experience fun and renewed vigor on a day at the farm.

It is cheaper for customers and us since we don't have to hire workers to harvest vegetables.

All Americans are in need of more time outdoors in nature and we provide that here.

This wonderful farm has many preserved open spaces and lots of fertile earth to grow boundless nutritious food for everyone!

MEMBERSHIP DRIVE: 2011 CSA

2011-01-25T10:08:00.002-05:00

MEMBERSHIP DRIVE: 2011 CSA

2011-01-25T10:02:00.003-05:00

WE ARE FEATURED HERE:

http://www.farmshedcny.com/farmshednation/?tag=csas

VISIT OUR FARM ANIMALS: PETTING ALLOWED!

2011-01-25T09:58:00.008-05:00

Butler is our first BUCK, added to our Saanen goat herd in 2010, he will be a year old in May. We plan on growing our herd slowly and expect doelings in the Spring! These animals have such personality and our great for petting, walking and all around entertainment. Our goats are Saanen which is a breed from Switzerland known for good milk production. We hope to work with local cheese artisans in the near future that will make wonderful foods out of our goats milk. This Buck is also half Arapawa, a New Zealand rare breed, which we hope will pass along "the hardiness, self-sustainability, and disease resistance qualities making them a potential source for the stimulation of narrowly bred domestic varieties." As Heritage breed advocates, we think it is really important to promote the preservation of old breeds, but at the same time careful not to breed this lineage too closely, a risk for any dairy farmer. With this buck which was bred on another farm, we are hoping to diversify our genetic pool for strong, enduring animals.

We do not have children, but love to receive visits from families and their children. Most of our young visitors, like the one pictured here, come with their families for our featherdown.com agritourism stay! We are proud of our animals and want to share them especially with children. Our animals are cared for their lifetime, we strive to achieve longevity for each animal. They are not here for what they do for us, but more what we provide for them, which is a nurturing lifelong commitment!

Blog Recommendation: Renegade Health Show

2011-01-20T19:59:00.001-05:00

"...if we all stuck to our traditional food-habits and lifestyle and ancient food-wisdom of growing and eating food, without the additives in processed & preserved foods, refined, irradiated, sterilized, genetically modified, chemically altered and highly chemicalized foods grown with toxic pesticides etc. and without the flesh foods of factory animals…& ate conciously & with a conscience, I think we will all live long and healthy lives... as for ‘water’... spend a few minutes in the morning blessing it and thanking the water and cells for doing such a great job in keeping us well and alive!

a commentor wrote this on a blog that I watch periodically. It's amazing how easy it is to connect with so many interesting people and like minded - as well as being open to learning new things from other people, and being introduced to the wealth of talent out there!
----http://renegadehealth.com/blog

OMG! GMO spelt backwards!

2010-12-11T23:36:00.006-05:00

Everyday, another GMO crop is approved, it is sooooooo critical to expand our circle of heirloom farmers and natural food production. Ambrosia Farms has been 100% heirloom and heritage since we first began farming in 1980s! GMOs are being let out into our food system.
How will we be able to stop cross contamination? "Oh my God, we need to expand our CSA CIRCLE!
.................................................................................................................................................................
"Alfalfa
- developed by Monsanto and Forage Genetics
- owned by the Land O’Lakes
— contains a gene that makes the plant resistant to the herbicide Roundup.
-allows farmers to spray the chemical to kill weeds without hurting the crop."
"Alfalfa is grown mostly to make hay fed to dairy cows and horses. More than 20 million acres are grown in the United States; it is the nation’s fourth-largest crop by acreage, behind corn, soybeans and wheat, with a value of about $8 billion. About 1 percent of alfalfa is organic.
as reported by nytimes.com
.........................................................................
"Corn
-developed by Syngenta
-contains a microbial gene that causes it to produce an enzyme that breaks down corn starch into sugar, the first step toward making ethanol.
-Ethanol manufacturers now buy this enzyme, called alpha amylase, in liquid form and add it to the corn at the start of their production process."
If this corn is comingled with other corn, it will have significant adverse impacts on food product quality and performance,” the North American Millers’ Association said in a statement on Friday.
The decision, announced Friday, came in the face of objections from corn millers and others in the food industry, who warned that if the industrial corn cross-pollinated with or were mixed with corn used for food, it could lead to crumbly corn chips, soggy cereal, loaves of bread with soupy centers and corn dogs with inadequate coatings."
as reported by nytimes.com 2/10/2011

Farm Picnics, Pony Rides, Pizza Parties

2010-02-26T15:48:00.001-05:00

Mark your calendars for our special events this spring and summer - spend time on the farm and enjoy our Italian Farmhouse Brickoven Pizza, Farm Picnic Baskets, and Pony Rides! Meet local farmers and find out how you can help save small family farms - buy our value added products and sign up for our multi farm CSA

Please call or email for more information.
Ask about children parties and special events.
ambrosiafarmsny@yahoo.com

1.800.221.9755

Our Multi Farm CSA - Benefits & List of Offerings

2010-02-25T03:43:00.010-05:00

Thank you for being a member of - Natural Nutrients by Ambrosia Farms- our UNIQUE Multi Farm CSA!

- members have wider choice to fill their box with whatever appeals to them, within certain limitations.
- you are not limited to produce. We include the option for shareholders to buy shares of eggs, homemade pizza, meat, cheese, fruit, flowers and other farm products along with their veggies.

- we buy from several farmers in addition to our own, to offer the widest variety to their members

- Farmers Frozen Foods is our original line of items frozen in our small batch processing center - this winter you will wonder how you ever ate meals without them - these frozen veggies extend our growing season for you without the prep - just heat and serve!

Advantages for farmers:
Get to spend time marketing the food early in the year, before their 16 hour days in the field begin
Receive payment early in the season, which helps with the farm's cash flow
Have an opportunity to get to know the people who eat the food they grow
Direct feedback from members

Advantages for members
Eat ultra-fresh food, with all the flavor and vitamin benefits
Get exposed to new vegetables and new ways of cooking
Usually get to visit the farm at least once a season
Find that kids typically favor food from "their" farm
Develop a relationship with the farmer who grows their food
Help preserve family farms and open spaces in the area
A multi farm CSA has a much wider range of offerings

List of Offerings
You may choose from this list and many others posted and emailed throughout the season. The value of each item is subtracted from your $195.00 membership fee , payable to
Progressive Advisors (our parent company)
Box 463
Bridgewater, NY 13313

Members who live nearby will receive a weekly or bi monthly package of mostly fresh produce of their choosing. We encourgage members to try everything as it becomes available. We will post links to recipes and videos for ideas on how to eat, cook, and enjoy them. Members who live further away will recieve mostly Farmers Frozen Foods, frozen chicken and duck, beef, maple syrup, honey, artisan cheeses and chocolates and other non perishables. Everyone is welcome to visit the farm frequently throughout the season - we will prepare a lovely Farmhouse Picnic Basket, as part of your value. Why not "pick your own" veggies?

Our Farm specializes in heirloom and heritage breeds, too many to list here - but you are welcome to view the website of our seed supplier for more details
www.rareseeds.com

Foraged
Wild Leeks (Ramps)
Wild Dandelion and Mustard Greens
Wild Berries

Wild Apples

Specialties & Events
Farmhouse Brickoven Pizza
Farmhouse Picnic Basket
Heirloom Tomatoes Beefsteak
Heirloom Tomatoes Cherry
Heirloom Tomatoes Paste
Farm Flowers
Garlic

Greens & Beans
Green Onions
Green Beans
Snow Peas
Edammame
Fava Beans
Swiss Chard
Specialty Italian Greens - catalogna, arugula
Beet Greens
Salad Greens, Lettuce
Kale

Root Crops
Radishes
Carrots
Fingerling Potatoes
Beets
Onions

Mid to Late Summer
Hot Peppers
Sweet Peppers
Corn
Cucumber

Squash - much more than we can list here
Butternut Squash
Pumpkins

Summer Squash
Zucchini

Fruits & Berries
Apples
Blueberries
Strawberries
Herbs

Free Range
Farm Fresh Eggs
Chicken
Peking Duck

Artisan
Chocolate
Amaretti Cookies
Biscotti
Cheese Cake
Old Fashioned Chocolate Cake
Honey

Maple Syrup

Farmers Frozen Foods
we pick fresh and freeze at the peak of harvest all vegetables and fruits of our labor

Farmhouse Brickoven Pizza

2010-01-31T16:02:00.004-05:00

Our pizza dough comes from our Italian Farmhouse Cookbook, and I am very proud that we make our own dough for the brickoven pizzettes. They contain all the ingredients of Italy grown right here on our farm, including the wheat in the very near future! The mozzarella is the fresh one - not Bufala - cow from the Northeast markets. Less is more for toppings when you are making a brickoven pizza because all of the flavor of heirloom tomatoes, basil, mozzarella, and the crust - are so pleasing that you will ruin it if it is smothered with anything else! Or you can make variations as pictured her - but minimal ingredients - like greens, and a different kind of cheese instead of red sauce - or meats salumi or pepperoni - but not too much. Don't try for one of those "everything on it" American pies!

Making the dough is done the day before we are to use it - proofing the dough to rise to twice it's original volume. For each dough ball - spring water is warmed - that is a key here - warm - not hot- 1 1/4 cup with 1 pkg. of yeast whisked with 1 tablespoon of unbleached sugar or honey. This activates the yeast. Use this once the mixture foams and looks active! Until we get a mixer I use the food processor.
Put in one cup of flour, than the yeast mixture and begin the blending process. As it is blending add another cup of flour (that is 2 so far) than add 1 tbsp. olive oil - than 1 tablsp. sea salt. Than add another cup of flour (that is 3 total) Than with the 4th cup add alittle at a time until a ball is formed. Stop the blender and turn out onto a floured surface. Form a ball that feels as soft as a baby's bottom. Too much flour and it is hardened. Too little and it is sticky. Very little flour is needed at this point.

Set in warm oven to rise or room temperature. Once it has doubled - punch down and form two balls with each dough recipe. Set aside to rise again.

Heirloom Seeds/ Heritage Breeds/ Homesteading

2010-01-27T12:15:00.008-05:00

I am a dedicated heirloom farmer, heritage breed caretaker, and homesteader! What does that mean? I realize there is no post on my blog with explanation or discussion.
I can summarize this dedication by sharing a dialogue with a friend today.

The friend said that the doctor recommended she have tomato in her salad every day, for health benefits. It is winter here in the Northeast, and she is still eating tomatoes! Well, I asked her if she knew where the tomatoes in the supermarkets came from? I asked how they could be any good with their coloration and hardness. (Of course, I would never eat one of these myself.) And what of the actual nutrition content - the very reason she was being instructed to consume more tomato? Well, she asked, what about canned tomatoes, are they better? I explained that canned foods represent 25% of the nutritional content of the original crop. One of the motivations in Farmers Frozen Foods -preserving optimum nutritients.

But really, does anyone know what the actual nutritional profile of each crop is these days, since everything is completely altered from its native state? She said she might grow one of those upside down plants this summer. I asked her if she knew where the seed came from? ... and on and on the conversation went.

Anyway, to make a long story short, very few people question their food sources right down to the seed or the breed that becomes their food. I am one of the few!

Genetic Diversity
Each race of native human populations represents a unique gene profile. Studies show that Italian and Finnish people have isolated genetic differences. Heirloom and Heritage is about preserving genetic differences. GMO - genetically modified organisms are our biggest threat due to wind borne cross pollination. We saw how quickly the late blight spread in Northeast tomatoes crops. The same can easily happen with exposing all corn crops to GMO crops.

What percentage of corn and soybeans is GMO?
92% of all soy and 80% of all corn grown in the US was genetically modified

Heirloom seeds
Genetic diversity in our farm fields are as beneficial as diversity in all aspects of life - a better diet results in better health - and pure seed represents the authentic nutrition vitamin, mineral, and amino acid profile. Hybrids are human designs to create a "better" crop - like increased sugar content of sweet corn. Some of these F1 hybrids meet a broader definition of heirloom if they were patented before 1928.

The benefits of saving seed and growing heirlooms has to do with preserving these rare, and in many cases, native crops.

Heritage Breeds
We adopted wild mustangs.
"These horses returned to North America with the arrival of the Spanish explorers and conquerors. These Spanish horses were from the finest strains and were regarded as the best in Europe. They formed the nucleus of the great herds of wild horses that spread upward from Mexico into the United States and the western plains country. Native peoples generally managed their horses somewhat loosely by European standards, allowing the horses considerable freedom. This management style augmented the growing wild herds.

Wild horses were variously called "mustangs," "mestenos," broncos, chapos (meaning short and chunky).

Horses bred to race are designed for speed and endurance - these are hybrids. So too, milk cattle are designed for greater production. Some breeds are naturally better milkers while others have higher butterfat solids. Farmers pick and choose breeds based on natural characteristics or those imparted by human bioengineering. Again, preservation of old world breeds and genetic diversity are the key reasons for raising and caring for heritage breeds.

Homesteading - as traditional crop varieties are being restored to native farmers and gardeners, associated farming traditions are being revived.
We have received favorable press each year in the following venues - each time I published a link to reareseeds.com as our recommended seed source. These include:

Growing Magazine, 2009
http://www.growingmagazine.com/article.php?id=4400Fruit Growers Magazine, 2008

Vegetable Growers Magazine, 2008
Fruit Growers News
http://www.fruitgrowersnews.com

Cornell Small Farms Quarterly, 2007
http://www.smallfarms.cornell.edu/pages/quarterly/archive/fall08/Fall08-11.pdf

SARE Grant Reporting and Proposal, 2005 and 2006
http://www.sare.org/MySARE/ProjectReport.aspx?do=viewRept&pn=FNE06-566&y=2007&t=1

We encourage farmers that grow for Farmers Frozen Foods to purchase seed from heirloom seed sources.

Quick Healthy Soups

2010-01-24T04:25:00.003-05:00

Lately I have been making soups that begin with olive oil, saute red bell peppers, add kale, reconstituted shitake mushrooms and season with tumeric and other curry spices. Pour in spring water and simmer. Any variation of this will do as long as the components of hot and sweet peppers, dark leafy greens, and mushrooms are there along with the spices mentioned.

Health benefits of homemade soup may include stress reduction, ease of digestion, weight loss, detoxification, anti inflammatory properties, cold symptom relief, increased circulation, absorption of minererals, warming energy, and boosting vitamin C. Vegetables rich in vitamin C are in the soup - all darl leafy greens such as kale, and peppers!

Strong Bones

2009-11-24T05:50:00.006-05:00

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

2009-11-24T04:59:00.003-05:00

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

2009-11-13T08:09:00.003-05:00

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

2009-11-13T01:38:00.003-05:00

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

2009-10-19T05:23:00.025-04:00

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

2009-10-04T23:43:00.003-04:00

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

2009-09-23T04:24:00.013-04:00

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...

2009-09-13T09:52:00.002-04:00

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

2009-09-13T09:35:00.005-04:00

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!

2009-02-09T10:46:00.015-05:00

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

Season Starting!

2009-02-09T10:04:00.008-05:00

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/

Making Seed Blocks

These do away with plastic seed trays which can be reused but require bleaching first - there are also peat and manure pots.
http://www.youtube.com/watch?v=NrDkgr0Uroo

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 work in a multi farm Community! Ambrosia Farms harvest includes foraged fruits and greens, heirloom vegetables, Dominique chichen eggs, honey, pre washed salads, herbs, baked goods, and any other products purchased through Chenango Bounty including maple syrup, fruit, yogurt, cheese, jams, and and Farmers Frozen Foods - all from small local farms!

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...

Ambrosia Farms is like a Country Fresh Farm Store - when someone brings us artisanal products from their farm - we celebrate it!

The Feeding Frenzy

2009-02-04T06:11:00.010-05:00

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

2009-02-02T07:03:00.008-05:00

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

2009-01-20T00:45:00.015-05:00

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

2009-01-11T05:09:00.003-05:00

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

2009-01-11T05:07:00.002-05:00

“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.”

OUR Muti Farm Community

2009-01-11T03:59:00.007-05:00

We our hope that you choose our produce and goods because we know you will be healthier for it. Many longevity studies show that people that live off the land have the highest and longest life spans overall. This has so much to do with NATURAL NUTRIENTS and how our bodies are better able to process them.

Our Farmers, Local Products & Services that we support are heirloom, sustainable, adhere to fair pricing practices, participate in marketing, and voluntarily support each other. To manage our food nutrients, we maximize the diversity of crops and product offerings, seek highly nutritional food choices, and love our work. Every farmer and local producer is invited to contribute to this blog by posting comments or publishing an original post by sending an email and .jpg photos to
ambrosiafarmsny@yahoo.com Feedback is important for our growth and sustainability.

the cycle of life and sustainable agriculture

2009-01-11T03:43:00.000-05:00

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

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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

farmers frozen foods

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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!