Voices #3

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!

Voices -- share your story!

Welcome to the third issue of Voices! You’ve got something to say about food, and we want to help you share it.

So, one Sunday per month, we give you the floor to share … whatever is on your mind. Truly. (You can submit your thoughts here.)

We will do our best to publish everything shared through Voices — even if we don’t agree! Voices is for YOU.

Have a reaction to what’s shared below? Feel free to leave a comment, but be kind and respectful. Voices is not a place to debate; it’s for sharing of opinions, experiences, and perspectives on food. If you don’t agree with something and you choose to leave a comment, be kind and respectful. If you disagree, we also encourage you to share your own perspective in a future issue of Voices.

Now, let me give a big thanks to to all who contributed to this issue! Below, you’ll see entries by Sharon, LC, and Cindy . If you submitted an entry but don’t see it here, don’t worry. We will do our best to post everything we receive, and in the order received.

Asparagus Growing Tips

by Sharon Palumbo

I had something that I wanted to share. It doesn’t have anything to do about preparing food, but growing asparagus. Most people think of asparagus as a springtime crop. Did you know that asparagus can be eaten and grown into the fall months? By following a few simple techniques, you can enjoy asparagus much longer.

Prepare four asparagus beds. In the spring, cut the ferns from one bed so that they can be harvested and leave the remaining three beds alone. Harvest from the first bed for 4 to 6 weeks. A week before you plan to harvest the second bed, cut the ferns down. When the spears come up there, stop harvesting from the first bed. Continue doing this until you have harvested all the beds — no longer than 6 weeks. You should have fresh asparagus late in the year, depending on your growing zone.

REAL Raw Foods

by LC Mayfield


I started adjusting eating habits on my own when I had health problems the doctors couldn’t solve. This was after a mid-life surgery that changed my whole system for the worse, before that I was as healthy as a horse. BUT I found myself trying to figure out how to keep my digestive system running smoothly, and then how to rid myself of ‘Fibromyalgia’ symptoms without meds. I began switching to dairy without RBST… no hormones, no antibiotics, and products with more probiotics. Because of the need for pro-biotics I found RAW DAIRY, and things got better. Much better!

God had been my advisor and guide. No doctor, no friends advice. I can’t even remember how God got that information to me, and I just began taking it serious and walking in it. I DO NOT diet, but I do make permanent adjustments to how and what I eat. Raw dairy has helped the most of all the things and eating ‘grass fed’ meat and eggs. Allergies got better! I no longer felt like I was drowning in my own mucus. My digestion got much better. I learned that the grass meats had GOOD Omega fats which helps cholesterol and I got a PERFECT blood test from the doctor with PERFECT LDL levels… never before! I was amazed. Praise the Lord!

NOW I am making Cream Cheese, sour cream, and beginning to learn about Raw Cheese. We eat MORE at home now than out anymore. I hate having to eat out. As a family we are moving slowly toward this information and changing as we go. My husband was slow to catch on, but is now reaping some of the benefits. My super blood test result convinced him. Now the challenge has grown some with the increase of GMO & GE (genetically engineered) foods. SOY toxins are being added into everything. I have friends with cancer and toxins are part of that deadly equation, and The Monsanto Co. has taken over and produced nearly all the USA corn into Genetically Modified Organisms. It takes work to think about this and avoid the bad stuff, but it also takes work to be sick and running to doctors and hospitals like a few of my friends. Do we NOT have enough time to slow down, pray, and try to pay attention to these MEGA IMPORTANT food facts? God’s Original Design is best.

Growing Food to Share

by Cindy Hoff

This year I tripled my garden space and got a wish list of what others would love to grow if they had their own garden. I have greatly increased my yields of some of my crops and learned lessons on others which were initial plantings for me. I am pleased to have been able to have excess for winter storage and use as well as an abundance to share with the families and individuals I contacted about what they would grow if they were able to do so. Some are in apartments and have limited space and yet others are disabled to a point of not being able to have their own garden to tend. A few others are just too busy to plan and plant and harvest and preserve the bounty of a garden. Thank you to all who have posted or offered suggestions, advice and invaluable information.

Responses or comments about what you read today? Please add your thoughts in the comments below.

Remember, we welcome you to participate in future issues of Voices! Please visit this link to find out more or to submit your own entry. All contributors will receive a free thank you video of your choice.

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!


  1. Janet says

    I want to thank you all for sharing. All three issues were great. I will be trying the asparagus growing tips and I am happy to see that LC Mayfield was able to change her life with good eats! That is what we are doing. And what a blessing to be able to share with others while taking care of your own family. May our Lord richly bless all three of you!

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