Zinnia’s school had an egg hunt yesterday at which the “Easter Bunny” made an appearance. The Producer fled with her bucket, a similar reaction to the one she had at their Christmas party with Santa. I realized that she has an innate sense of facade, a trait kids seem to share. But adults tell them to stifle it, “come on it’s just fun,” and then when we get older we simply turn that into, “what are you, a conspiracy theorist?!” I have also noticed that The Producer has an innate desire to participate and help around the farm. I can see how parents would say, “I’ll just do it myself because kids are messy, awkward, take forever, etc” but once again we have discouraged what could turn into the curiosity of an adult who is engaged in his or her community. Just some thoughts on this Easter weekend. Being a parent continues to teach me so much about why Jesus said, “Anyone who will not receive the kingdom of God like a little child will never enter it.” For those of you celebrating the empty tomb today, hosanna! One of my favorite verses in John is the very last line, “Jesus did many other things as well. If every one of them were written down, I suppose that even the whole world would not have room for the books that would be written.“
Whoever invented tabbouleh is a genius. I started making it because our local regenerative produce farm, Growing Back to Eden, has the most beautiful parsley. I had no idea how healthy it is! Parsley is a vitamin K super green, not to mention it’s packed with so many other nutrients. It makes regular salad greens look lazy. I opt out of the bulgar wheat and just use tomatoes, onion and mint. Back when I bought tabbouleh, I’d notice it was often made with cheaper oils like sunflower or canola. I use olive oil and a dash of sea salt. It’s so easy and if you make a lot at once, it holds pretty well in the fridge for a week. Don’t forget your Green Pasture products (cod liver/butter oil, skate oil, muscle rub, and more!) with the link below.
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Fermented foods are not just good for people, they are great for animals. Fermenting chicken feed is so easy and it makes the grains far more nutritious. All you do is put your feed in a bucket and add water until the water covers the feed. Let it soak for 1 to 3 days and you should see it start bubbling. It’s fermented and ready to feed your chickens. You will probably have to add more water after your initial mixture grows in volume to make sure there is always a little bit of water covering the top. This prevents mold. Our chickens love their fermented feed and will leave any dry feed untouched if their fermented feed is in front of them.
We met Corona at 4H yesterday, she’s a one-eyed barrel racing horse. She had ocular melanoma and her eye was surgically removed last year. She has made a full recovery and is back to barrel racing! She has won over $400 in local competitions in just a few months with her young rider.
