The Scoop on Driftless Area Ginseng

     Wild American Ginseng (Panax quinquefolius L.) is one of the treasures of the Driftless Area Woodlands and, as such. has been hunted to near extinction in many locales hereabouts. It can still be found and I believe proliferation of this valuable species is just around the corner.  The root price dropped precipitously this year, so the poachers were a little less enthused about stealing it from private property.

     I was taught how to hunt "Sang" by a friend of mine in his seventies who who had been hunting for the better part of his life. He has regaled me with stories of cresting a hill and looking down into a gully in the woods and seeing "berries...nothin' but berries as far as we could see up and down the gully. Once, in one of them gullies, we dug almost 60 pounds of wet root, one of our best single digs ever!"

North American Ginseng

     In those days, he was getting between $60 - $100 per pound of dried root. Just to give you an idea, it takes three pounds of wet root yo dry down to one pound of dry root.  Even at that, it was a good haul and the work was a lot of fun, difficult, but fun, with a good friend along, it was even better.

     I was over at his place one afternoon, enjoying some icy cold adult beverages, and he told he was through hunting. He had saved just over $100,000 from his sales each year. In addition, he had the kitchen redone for his wife's birthday, bought several new shotguns and LOTS of fishing gear, a boat and trailer and a couple of new pickups. 

My first season's harvest under my tutor's guidance

     I begged hym to hang with it for at least another year to teach me. An agreement was made, and he would do it! That first season, with his woods lore and friendship, and an additional two more seasons hunting with him, I learned how to do it and do it sustainably. Since that first year, the ginseng numbers have at least tripled on our hillsides due to intelligent harvesting and a lot of seeding and re-seeding. What you see above went for just about $1100 a pound. That was a nice chunk of change for the farm that year! My second season was even better!

   There were several things I learned what NOT to do by watching my tutor do them. Taking plants from places where you know you won't be able to remove the whole root because of roots, rocks, or trees. And don't harvest the young plants. Generally speaking, it takes seven years for a ginseng plant to grow to it's potential. However, the older it gets, the larger it gets, the more powerful that plant becomes. so leave the damned little ones alone! And always, always, always plant the berries from the plant you just harvested!

   I harvest sustainably here, taking only the largest and healthiest plants I find. I plant hundreds of seed berries each season. And the plants are coming back beautifully! As long as the market stays down far enough to make it too much work to harvest (by nature, poachers are lazy bastards), I don't have much to worry about with poachers.

    The last couple of years, I have learned much from a mentor on the merits of ginseng, He is from Marathon County, Wisconsin and is solely responsible for that county being number in the entire country for the production of commercial American Ginseng. He has taught me well, so well in fact, next year I am going to make, or more clearly, I'll probably cajole Mary into making his ginseng soap. He gave us a couple of bars for Christmas two or three years ago. To me soap is soap, I don't care what it is as long as it does what it's supposed to. But this ginseng soap is different. You can feel it work, actually feel it tingle as it cleans deeply. By golly, it's good soap!

Dried ginseng leaves, Numi organic green tea, our own lemon balm ready to go into tea bags

     We harvest only the ginseng we need for tinctures, extracts and teabags. The rest is allowed to grow in the environment it loves. Because of these sustainable practices, we are healthier, happier and the woods we love are even prettier. As luck would have it, we do have teabags and loose ginseng for sale. Just message us on Facebook.

     How about a few more benefits of ginseng?

Energy provider

Ginseng may help with stimulating physical and mental activity among people who are weak and tired. A Mayo Clinic study revealed that ginseng showed good results in helping cancer patients with fatigue.

Cognitive function

Ginseng may improve thinking ability and cognition. Research published in the The Cochrane Library, conducted at the Medical School of Nantong University in China, examined whether this claim holds any truth.

Lead author, JinSong Geng, M.D., said that given the results of the study "ginseng appears to have some beneficial effects on cognition, behavior and quality of life." However, the authors of the review cautioned that despite some positive findings, studies included in the systematic review did not add up to a "convincing" case for ginseng's effectiveness as a cognitive enhancer.

In commenting on the study, Richard Brown, M.D., an associate professor of clinical psychiatry at Columbia University, said: "It was a very careful review. But as with many Chinese herbs and treatments, while ginseng has been used by millions of people, there aren't a lot of rigorous modern studies."

Another study, published in the Journal of Dairy Science, explored whether it would be possible to incorporate American ginseng into foods. The researchers developed ginseng fortified milk with sufficient levels of ginseng to improve cognitive function.

Anti-inflammatory effects

Ginseng has seven constituents, ginsenosides, which may have immune-suppressive effects, according to results of experiments which were published in the Journal of Translational Medicine

Allan Lau, who led the study, said that "the anti-inflammatory role of ginseng may be due to the combined effects of these ginsenosides, targeting different levels of immunological activity, and so contributing to the diverse actions of ginseng in humans".

Cancer prevention

There may be substances in ginseng that have anticancer properties. A few population studies in Asia have linked the herb's consumption to a lower risk of cancer.1

Vanderbilt-Ingram Cancer Center researchers found that Ginseng improved survival and quality of life after a diagnosis of breast cancer.

The American Cancer Society said that "clinical trials are still needed to determine whether it is effective in people."

Erectile dysfunction

Men may take ginseng to treat erectile dysfunction. A 2002 Korean study revealed that 60 percent of men who took ginseng noticed an improvement in their symptoms. In addition, research published in the British Journal of Clinical Pharmacology provided "evidence for the effectiveness of red ginseng in the treatment of erectile dysfunction."2

Flu and RSV

Research published in the International Journal of Molecular Medicine has suggested a possible link between ginseng and the treatment and prevention of influenza and respiratory syncytial virus (RSV). This study was conducted in mice and found that red ginseng extract improved the survival of human lung epithelial cells infected with influenza virus.

Breakfast with Beethoven. My favorite symphony (#6), my favorite tollhouse muffins (is there such a thing as too many chocolate chips in a muffin?) and coffee.

Life is good. Too bad the government sucks so hard right now.

I'm just lettin' the good things override the bad! All day long..

Armed and Ready!

A lot of folks ask us how we are able to knead all the dough for the dozens of loaves we make weekly.

Don't get me wrong. Kneading dough is a wonderful, warm and homey thing to do and we do a lot of it for small batch bakes. Our basic bread recipe - white, wheat, sourdough, etc. -  makes 8 nice loaves. I've never weighed the dough (and I should to get the right price at the Lansing Farmer's Market on Saturday mornings from nine to noon beginning Memorial Day Weekend), but I'm guessing after all is said and done, it must weigh near 8 pounds. And that's a LOT of dough to knead.

Here's why we don't have Popeye arms -

Honest to goodness BEST hamburger buns ever. So easy you won't believe it.

Thirty-minute hamburger buns

2 tablespoons active dry yeast
1 1/8 cups warm water
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 -3 1/2 cups flour


Directions:

In a mixing bowl, dissolve yeast in warm water. Add oil and sugar and let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 3 to 5 minutes.

Do not let rise.

Divide into 12 pieces and shape each into a ball. Place 3" apart on greased baking sheets. Cover and let rest for 10 minutes. Bake at 425° for 8 to 12 minutes or until golden brown. Remove from pans to wire rack to cool.

I couldn't find a pic of the buns. But, it this lobster dinner doesn't sell you on these 30-minute buns, nothing will!

OK! I'm back. I really want this blog to become one of the tools in the new arsenal of intelligent steps I am taking to make our golden years more fulfilling. There is an option for singing up on the blog, to follow us by e-mail. It allows you to comment and post, etc. 

I could sure use your membership to the blog as inspiration to keep going. In fact, don't even think about me, think about my lovely wife. If I can keep her in here or on the summer kitchen while I'm out doing the hard stuff, she can be researching medicinals, making tinctures and teas and taking notes to make it easier for me to put up here. If I have that, I will give you stories, recipes and general musings that just might even entertain. 

Invite your friends! Let's make it a party.

Yup...you got a giant zucchini in your bag today. See last week's post for a great basic method for stuffing that puppy and having a great vegetarian meal!

The jar contains a syrup I made from Queen Anne's Lace flowers and lemon juice. Try it sparingly first to make sure you have no reaction from the Queen Anne's Lace (they are very rare, but it's a good idea to err on the side of caution).

We had the syrup on ice cream and it was delicious. On blueberry pancakes it was even better!

Enjoy the kale, onions and the rest of the goodies this weekend and try to join us at the Farmers' Market in Lansing on Saturday from nine to noon. Thomas Baker and I will be playing music through the whole market and it will be loads of fun!

Stuff It!

We can almost make the claim that we have as many giant zucchini as there are recipes for "giant zucchini" on line! However, there was one that inspired me as soon as I saw it.

It was a simple stuffed zucchini wherein the author used various leftovers from her fridge. Seemed like a pretty good idea and as I reached for the refrigerator I thought only of three things - bacon, butter and brown sugar. 

The butter and brown sugar inspiration comes from from favorite preparation for acorn squash. The bacon, well, because it's bacon!

Technically, those three ingredients are not leftovers, but it sure does open up a big door! If this one works well, the next one will be bacon and maple syrup. Then there's honey and prosciutto and maple and smoked ham with caramelized sweet red onion...

Here's what did:
Cut a large zucchini in half lengthwise and scoop out the seedy pulp. Place the squash halves on a cookie sheet with the scooped out side up.

Brown 6 or 7 slices of bacon until they are nice and crispy. Remove bacon from the pan and drain on paper towels. Deglaze the pan with 1/4 cup of water and add 3 tablespoons of butter and about a half-cup of brown sugar. Stir well, remove from heat and whisk mixture briskly in a bowl until slightly foamy. Divide the bacon between the two squash halves and split the liquid between them. 

Bake in a 350 degree oven with a pan of water on the bottom shelf of the oven and the zucchini above it on the next shelf for 40 - 45 minutes. The time could be longer if you use a squash larger than the one I have used here.

Garnish with some fresh parsley sprigs and serve. Boy Howdy! It is some kind of good!

We included some purslane in your bags last week and I am very late in getting this posted - my apologies. You can still find lots of purslane everywhere, so here's a link to some recipes that we have enjoyed -

http://chocolateandzucchini.com/ingredients-fine-foods/45-things-to-do-with-purslane/

Blueberry Lemon Bread

We picked up a couple of 14 lb boxes of blueberries last week. Froze most of them, but I did make this:

It's an easy recipe and simply sublime for dessert!


Blueberry Lemon Bread

Ingredients
1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 eggs
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 tablespoons grated lemon peel

GLAZE:
2 tablespoons lemon juice
1/4 cup sugar

Directions
In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon peel.
Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Combine glaze ingredients; drizzle over warm bread. Cool completely. Yield: 1 loaf (16 slices).

Bags for July 7th

Bags are coming to you a day early today due to my brother's memorial service on Saturday. As per usual, there will be a dozen farm-fresh eggs from Blake Family Organic Farms and a nice array of fresh organic veggies and greens. We are in sort of a "mid-state" right now with the veggies. Some of you will receive baby summer squash or broccoli, but everyone will get a half-head of cabbage to make your favorite coleslaw. Kale is still coming in strong and there will be more basil for you this week as well. There is also another horseradish leaf in each bag. We had a lot of comments on the horseradish pesto, so here is a recipe for creamy kale and horseradish leaf salad:

Creamy Kale Salad with Horseradish Leaf

Ingredients

• 1 bag of kale, washed
• 1 large horseradish leaves, shredded
• 1 avocado, mashed
• 2 tbsp tamari
• 4 tbsp extra-virgin olive oil
• 1 tbsp cumin
• ½ lemon, juiced
• ½ tsp salt

Instructions

1. In a large bowl, combine all the ingredients and massage with your hands for 1 minute to break down the tough fibres of the kale.
2. Serve just as it is, or add some additional chopped veg if you like, such as tomatoes, cucumber, grated carrot or beetroot, or sprinkle on some sprouts if you have some in too.

All in all, we have another nice mix for you and hope you enjoy the fresh flavors it will bring to your table!

Bags for Friday, June 17th

In addition to the fresh greens, kale, cilantro, spring onions, nettles and a dozen fresh organic eggs from Blake Family Organic Farms, we have something new for you this week - horseradish leaves.

You're going to love these things! They are similar to kale and arugula, but with a pleasantly bitter, peppery flavor. 

Horseradish leaves can be used in both raw and cooked preparations. Young tender leaves can be added whole to salads or minced and incorporated into salad dressing. Young leaves can also be used to make lettuce wraps, dolmades or in lieu of seaweed in sushi rolls. Combine with basil when making pesto or other sauces to add a peppery kick. Leaves can be steamed, sautéed or stir-fried. Older horseradish leaves can be chopped and added to soups or cooked with other leafy greens such as kale and cabbage. 

Here's a salad we know you're going to love!

Ingredients

• 1 bag of Kitchen Table kale, washed
• 1 large horseradish leaf, shredded
• 1 avocado, mashed
• 1 tbsp tamari or soy sauce
• 2 tbsp extra-virgin olive oil
• 1/2 tbsp cumin
• 1/4 lemon, juiced
• 1/4 tsp salt

Instructions

1. In a large bowl, combine all the ingredients and massage with your hands for 1 minute to break down the tough fibres of the kale.
2. Serve just as it is, or add some additional chopped veg if you like, such as tomatoes, cucumber, grated carrot or beetroot, or sprinkle on some sprouts if you have some.

Thanks for supporting Kitchen Table CSA and giving us the opportunity to provide you with top-shelf organic foods!

Bags are coming this morning - radishes, scallions, parsley, oregano, mixed greens, chickweed, nettles and cabbage leaves. We have been taking some of the cabbage leaves from the plants that have bolted and using them as a cooked green. Last night I browned a pound of our own grass-fed beef and added a little soy sauce, some schriaca sauce, a dash of sea salt and some red pepper flakes after the beef had browned. Then I layered a dozen or do the large leaves over the top, covered it and let it steam over low heat for about 10 minutes. We put the greens on the plate, ladled over some of the beef and had a great, quick meal. Good thing, too, because we didn't knock off until 8:45 last night. The leaves would lend themselves to dishes like stuffed cabbage, so you can have a lot of fun with them. We will do something similar tonight, but use both chickweed and cabbage leaves for the cooked greens.

We still have garden plants left if you want them. One more week and they're going in out gardens!

Stuffed Cabbage Rolls -

Ingredients

2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

Directions

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

How we make our Ginseng Tea

     Our ginseng tea is something we are pretty proud of. It is made from locally collected wild ginseng leaves, our own lemon balm and Numi organic gunpowder green full-leaf smooth green tea pearls. The health benefits of ginseng tea include a reduced risk of developing cancer, relief from menstrual problems, reduction in obesity, improvement of digestive disorders, and a boosted immune system, as well as improving signs of mental distress, asthma, arthritis, and sexual problems. Ginseng tea is quite popular as a digestive aid and it boosts the immunity levels as well.

     Also, ginseng tea reduces physical and mental distress, and has a relaxing and soothing effect on the body.

     Additional health benefits of ginseng tea include a number of curative and healing properties and are due to the naturally occurring chemicals called  ‘ginsenosides’ that are present in the root, leaves and stems. Our tea is made from only hand-picked leaves.

All ingredients assembled and ready for the mixing bowl

Green Tea Pearls added to the ginseng and lemon balm

Final mix ready for going into jars for airtight storage

     Once the ingredients have been mixed together well, the tea goes into jars for airtight storage and eventually into tea bags we put together here. Each bag makes one pot of tea. Simply let the bag steep in the pot for 6 or 7 minutes and you're ready to cash in all the benefits of this delicious brew.

     One dozen bags of this tea sells for $5.00. We also sell loose tea in bulk if you prefer.

     This tea is not recommended if you are pregnant. It is always a good idea to start slowly as, although very rare, there can be allergic reactions. Start with one cup and if you don't notice any discomfort, then go for it! You'll love what it does for you!

     Call us at 563-568-3829 or email jabbas54@gmail.com if you'd like to improve your health and outlook on life in general by drinking our own Kitchen Table wild ginseng leaf tea for yourself and your family.

     There is another blog post here on the benefits of ginseng and green tea together that goes into much more detail.

     

Little Round Things

These are called "Little Round Things" because, well...first I wanted to call them Sconeamon Buns. We took a batch up to Mary's mom to try because she is a great pastry tester! The next day, my Mary was up there and her Mom asked her if she had brought more of the "little round things", so there you go.

These are not easy if you have never made scones before, but I think I can walk you through it pretty well. If not, we'll set up a demo down here in the Bear Creek Bakery Kitchen and have us a time!

My basic scone dough is the dry and crumbly type and it works best for this recipe.

Ingredients:
2 1/2 cups flour
1 cup sugar (sifted if there are lumps)
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2/3 cup milk or Half and Half
1 whole stick chilled butter
1/2 stick (or a little more) softened, spreadable butter
Cinnamon, about 2 tablespoons or to taste
Brown sugar, about 12 teaspoons

Directions:
Mix all the dry ingredients together well (except the cinnamon and brown sugar).
Add the one whole stick of chilled butter cut into small pieces (about 1/4 inch thick) into your dry flour mixture.
Work the butter well into your flour, mixing by hand until you can feel no more lumps of butter.
Make a well at the bottom and add 2/3 cup milk or Half and Half (for a richer flavor).
Mix (but don't overmix) with a large spoon until everything is incorporated, it will be lumpy.

Preheat oven to 400 degrees

Lightly spray an airbake pan (my favorite method) or a good, thick cookie sheet with baking spray; set aside.

Dump 1/2 cup of flour on your kitchen table (if you don't mind cutting on it) or a large cutting board. Mix it around a bit with your hands because you'll need it on them, until it's a spot about 12 inches by 12 inches. Go back to your dough and bring it together by hand just enough so you can get it from the bowl in one piece and lay it on the flour on your table or cutting board. Push down lightly to cover the bottom quarter of the dough with flour, turn it 90 degrees and push down again doing the same thing. Repeat this process until all four sides are done. Now form the dough into a dome and push it
flat to about three inches thick. Turn over and push down again to about 1 inch thick. Begin pressing flat by hand (turning over carefully to incorporate a little more flour for easier handling if necessary) into a rectangle about 8 inches wide and 12 inches long. It should be about 1/2 inch thick. Once that's all done, the fun begins.

Butter the dough rectangle liberally. Sprinkle liberally with cinnamon (good cinnamon like Ground Saigon Cinnamon from Costco) or whatever you have on hand. The next part may take a little practice, but you'll get it soon. Roll the dough the long way, pressing it together lightly with your fingertips as you go. Once you have formed your roll completely, push the ends together lightly toward the center of the roll. Work the roll lightly with your hands until it's evenly sized. It will be
12 inches or so long. With a very sharp knife (I use my Chinese Cleaver), cut the roll into 12 even pieces with one quick downward stroke.

Place the rolls evenly on your baking sheet flat side down, I make 4 rows of three rolls each. Put a teaspoon of brown sugar on top of each one of the rolls and don't worry if some of it falls on to the baking sheet. Then drizzle about a teaspoon of melted butter on top each one of the rolls and the brown sugar.

Place in your preheated oven and bake until the edges just begin to brown and the tops of the rolls begin to turn golden brown. My oven takes 16 to 18 minutes, so begin checking them after about 15 minutes just to be sure. Use your oven light, don't open the door.

When finished, remove from oven and let them sit on the baking sheet 4 to 5 minutes. Remove to a cooling rack and just try not to eat one immediately.

These sound rather labor intensive, but after you get the hang of the recipe, you can turn them out in about 12 to 15 minutes, so a second batch right after the first is gone, is easy! And that's a good thing, because they sure disappear quickly!

Kitchen Table Ginseng Tea - It will change your life!

     

     The ginseng we use in our Kitchen Table Ginseng Leaf Tea has been locally harvested. The majority of it has come from right here on our land! The green tea we add is full-leaf Numi organic gunpowder green tea.

     Wild ginseng has been used for thousands of years by people of the Orient and native Americans in this area. It is believed that ginseng was discovered in the mountains of Northern China (Manchuria) over 5000 years ago. It was probably first used as a food. Records, however, show that ginseng was used for medicinal purposes over 3,000 years ago. The old Chinese Canon of Medicine states that ginseng strengthens the soul, brightens the eyes, opens the heart, expels evil, benefits understanding and if taken for prolonged periods of time will invigorate the body and prolong life. There was also a belief that the ginseng root resembled the human body!

     Because Chinese emperors revered ginseng and were more than willing to pay for ginseng with its weight in gold, a flourishing industry sprung up centuries ago, attracting diggers, traders and robbers. China’s demand for wild root afforded Korea the opportunity to maintain a thriving export business that dates back to the 3rd century AD. Unfortunately, this lucrative trade practically wiped out wild ginseng in Asia and eventually came to a halt. In the sixteenth century Korea started began experimenting and cultivated the world’s first farmed root.

     In America, ginseng was used by several North American Indian nations. The Iroquois, the Menomonee, the Cherokee and the Creeks all valued ginseng for its curative powers and life enhancing capabilities. It is estimated that American settlers discovered ginseng in the mid 1700’s in New England. By the late 1700's shipments of ginseng were being sent to China and considerable fortunes were being made. By the mid 1850’s a half million pound were being harvested from America's wild ranges and exported to Asia. By the turn of the twentieth century, ginseng was almost extinct in this country. Over harvesting had almost wiped out American's natural range.
     Early attempts to cultivate ginseng in America failed until the early 1900’s when many Eastern farmers began cultivating small gardens of the plant. The methods of ginseng cultivation spread West to the farms and woods of Wisconsin. Located in north central United States, Wisconsin has ideal growing conditions that make it a leader for ginseng production. Now known as “home of the World's Finest Ginseng Root” some say they used to be called the “Dairy State!”.

     Green tea and ginseng are two of the oldest medicinal beverages, and both have numerous health benefits. You can take them together as a tea for a potent boost in energy and mental clarity. Both have health-promoting antioxidants that help prevent free-radical damage in the body, making ginseng and green tea a delicious and powerful concoction.

     As a slow growing perennial and a preference for deep forests ginseng became known throughout the world as ‘the plant that hides from man’. Ginseng’s unique properties and incredible popularity have lead to the over-hunting of wild ginseng and makes it hard for the ginseng to hide. In Asia, highly sought after wild ginseng has been hunted and harvested to near extinction.
     Ginseng fairs somewhat better in the United States partly due to the passage of protection laws which regulate it’s harvest. Still, there is very little wild ginseng left in America. Currently, 99% of the world ginseng crop is cultivated; grown in gardens and on small farms. A form of cultivated ginseng know as ‘woods-grown’ ginseng is also planted and cared in by farmers under the naturally sheltered conditions.

Antioxidant Power

     Green tea is widely recognized as an excellent source of powerful antioxidants called catechins, according to Harvard Health Publications. A number of studies show that green tea may reduce the risk of several cancers, including skin, lung, breast, colon, esophageal and bladder. According to the University of Maryland Medical Center, ginseng tea may help lower the risk of developing lung, liver, pancreatic, ovarian and stomach cancers and may slow the growth of tumors. An article published in “Food and Chemical Toxicology” in September 2011 revealed that ginseng increased the levels of key antioxidants such as glutathione.

Cardiovascular Support

     Both ginseng and green tea support cardiovascular health as well. According to Harvard Health Publications, regularly drinking green tea prevents the oxidation of low-density lipoprotein -- or “bad” cholesterol -- raises beneficial high-density lipoprotein levels, improves artery function and reduces hypertension. Add ginseng to the mix and you get LDL-lowering effects, according to the University of Maryland Medical Center. Ginseng is controversial for high blood pressure, however, because studies have shown ginseng to both lower and raise blood pressure, depending on the dose and other factors.

Other Benefits

     Ginseng has been found to improve mental and physical performance, increase stamina, promote sexual health and support healthy aging, according to research published in the August 2000 “Fitoterapia.” Ginseng also seems to support the immune system by improving the number of immune cells in the blood, according to the University of Maryland Medical Center. Thus, ginseng may reduce your risk for getting a cold and lessen the severity of a cold or the flu if you do get sick. Green tea has been shown to strengthen bones and improve bone mass, according to research published in “Nutrition Research” in July 2009. Green tea may also support oral health and protect the brain, along with it numerous other health benefits, according to a review published in the “Journal of the American College of Nutrition.”

Health Warnings

     The combination of ginseng and green tea may improve health; however, there are known side effects of both substances. Green tea in excess can cause anxiety, insomnia and irritability due to its caffeine content, according to the University of Maryland Medical Center. Green tea should be avoided in pregnancy and lactation, and if you have heart problems, high blood pressure, kidney or liver problems, stomach ulcers or psychological disturbances. Ginseng should also be avoided in pregnancy and lactation, as well by those who have bipolar disorder, insomnia and autoimmune disorders. Check with your doctor before taking Asian ginseng if you are taking pharmaceutical medications. High doses of ginseng have been known to cause side effects that may include anxiety, restlessness, diarrhea, vomiting, headache, vaginal bleeding, high blood pressure and nosebleeds.

---

Todays bags have something new for you – fresh wild raspberry leaves. They can be used for tea, a very soothing tea with a little honey or some raw sugar. Native Americans believed the raspberry leaf tea was an aid in childbirth. It does strengthen the walls of the uterus over time. (Given it’s effects on the uterine walls, if you are pregnant, please do not consume this tea without consulting with your physician.) It also aids in keeping your mouth tissues and gums in good health. Simply chop up a dozen leaves, steep them in boiling water for ten minutes and then strain the tea into a cup with a little honey before you go to bed or as a treat in the middle of the afternoon.


In addition to the raspberry leaves we have our mix of Spring Greens for you again. This is probably the last time we will be harvesting from this bunch. As hard as we try (read as hard as MARY tries), some of the greenhouse dirt can be a little stubborn after six weeks. Please give your lettuces a wash and a spin before you eat them this week. The oregano we have sent along today is good to go!

There is a bag of Chickweed again, too. We do so love this little wild green…especially tossed with a little walnut oil and lemon juice! If you want something a little different, try this -

Chickweed pesto is one of my favorite food staples. We like to have chickweed pesto as many times as possible during the season. We put it on our eggs in the morning and enjoy a dollop on top of meats and veggies throughout the day. It also makes a great sandwich spread. Got lots of chickweed? Freeze it in ice cube trays for later!

Ingredients - 2-4 cloves of garlic, minced - 1/2 cup of extra virgin olive oil - 2-3 cups freshly picked young chickweed leaves - 1/4 cup freshly grated parmesan cheese - dash of sea salt - handful of walnuts or pine nuts(optional) -tablespoon of lemon juice (optional) - lemon zest (optional)
And if you want something REALLY different, here’s how to make a chickweed salve – macerate about 1/2 cup of the leaves and mix it with a 1/2 teaspoon of olive oil. That’s it! And it’s great for your skin or on minor burns or skin eruptions. It’s a soothing salve for diaper rash, too.

Now that you’ve had a chance to try the nettles on your own, we’d like to share a couple of our favorite recipes, starting with Garlicky Nettle Pesto – we give you about 1/4 pound of nettles so you will need to pick some more or adjust this recipe by 1/2 -

Makes: 1 generous cup
1/2 pound nettles
4 large garlic cloves, smashed
1/2 cup toasted pine nuts
1/2 teaspoon salt
Freshly ground pepper
1 tablespoon freshly squeezed lemon juice
1 1/4 cups extra virgin olive oil
1/3 cup grated Parmesan cheese

Bring a large pot of salted water to a simmer for the nettles. Add the nettles directly from their bag and cook, stirring continuously, for 2 minutes. Dump into a colander to drain. When the nettles are cool enough to handle, wrap them in a clean dishtowel and wring out as much moisture as possible, like you would for spinach. You’ll have about a cup of cooked, squished nettles.
In the work bowl of a food processor fitted with the paddle attachment, whirl the garlic, pine nuts, salt, and pepper to taste until finely chopped. Add the nettles, breaking them up as you drop them in, and the lemon juice and whirl until finely chopped. With the machine running, add the oil in a slow, steady stream, and process until smooth. Add the cheese, pulse briefly, and season to taste with additional salt, pepper, or lemon juice.

And a here’s a nettle/sweet potato soup that’s out of this world -

Two large sweet potatoes, peeled and diced and a baking potato, peeled and diced – 3 or 4 scallions from your bag, also minced - As much garlic as you wish, minced finely
Spices: cumin, cinnamon, coriander, cloves, star anise – take your pick and add them in the last five minutes of cooking time
Lots of fresh nettle tops
A can of garbanzo beans and organic vegetable stock, about 3 pints

Simmer it all together until the potatoes are soft, about 25 minutes. You can whirl it all together with your hand blender if you like or enjoy just the way it is.

Lemon Squares

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1 C - Flour
1/2 - C Butter
1/4 - C Powdered Sugar
2 - Eggs
1 C - Sugar
1/2 tsp - Baking Powder
1/4 tsp - Salt
3 Tbsp - Lemon Juice (fresh-squeezed juice is mandatory!)

Measure flour, blend with butter and powdered sugar. Press mixture into bottom of 8x8 pan. Bake 20 minutes at 350 degrees. Beat remaining ingredients together and pour over crust. Bake an additional 20 - 25 minutes. Do not overbake! Filling puffs up a little while baking then flattens when cooled. Sprinkle with powdered sugar when you remove it from the oven.

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Originally from the Betty Crocker Cookbook, ca. 1950. Has appeared countless times in church cookbooks ever since! Very tasty, very simple and they don’t last long!

Come see our new farm store!

We have become a "Point of Sale" farm! As of this moment, we have fresh organic eggs, fresh-ground wheat flour and assorted breads for sale.
One dozen fresh organic eggs - $3.50
Wheat bread - $3.50
White bread - $3.50
Sourdough wheat bread - $3.50
Fresh-ground whole wheat flour - $2.50 per pound
Sourdough starter - $5.00
We have cleaned up the garage and have it set up for selling from there. There is a refrigerator right there for the eggs and anything else we need to keep cool.
If you want fresh-baked bread (or anything else we offer), call us before you come out to see what we have available. That being said, we will ALWAYS have eggs and flour on hand. Can't wait for the produce to start appearing so we can sell that, too. We're not far from being able to offer fresh-picked greens, foraged greens, wild onions and morels! Yes we will be selling morels, so spread the word for us!
We are also beginning the process of corning our own beef brisket today.
Hope to see you soon.

Good Morning, Honey!

We had an unforeseen tragedy in February. With the combination of frigid temperatures and strong west wind that really made the wind chills bad, our remaining beehive froze. Sad as that is, the bees left us a legacy...a SWEET legacy!

We are replacing both hives in a couple of weeks, but it's an expensive proposition. How about a Kitchen Table CSA Honey Share? Call us if you can invest in our honey operation - 563-568-3829 -

The honey is superb (and I'm not just saying that 'cause it's ours)! It has a hint of citrus and berries that is absolutely exquisite! We can't get enough of it on fresh-baked wheat bread toast!

What’s new for 2015

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We are very excited to let you know about a couple of things happening here at the farm for this new season. The first is all about strawberries. We will have a lot more this year than last. There are two varieties and that will increase our harvest time by about three or four weeks, from the first part of June through mid-July. Those of you who hold shares in the CSA will see them in your bags for at least two weeks this year. Those of you who wish to come out and pick or purchase your own berries will be served on a first-come, first-served basis. Call us or watch the blog and Facebook for availability.

The second is all about sweet corn. We are field-planting two varieties this year. That will give shareholders lots of fresh sweet corn this year. Again, if you wish to come out and pick or purchase your own, call or check the blog or Facebook pages for availability.

We will have a roadside stand this year, too! Plans at this point are to open the stand from Thursday through Sunday, 7 AM to 7 PM. Breads will be available most days and organic eggs from Blake Family Farms will be available every day.

Greens are being planted in the hoophouse this week…we’ll be having fresh-picked salads in no time!

Watch for the announcement of the foraging workshops, too. That’s not far away either!