Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
In the last free video, I showed you how to freeze prunes or plums — this time, I’m showing you how to dehydrate them. They’re easy to do, take up very little storage space and don’t require special temperatures (although cooler is better). The only problem is, they get eaten too quickly! 
It is prune and plum season in Oregon — one of my favorite times of year! In today’s video, I show you how easy it is to freeze plums/prunes for use in the winter. In the off-season, I use frozen plums to make plum sauce or we toss the plums in smoothies. The great thing about using frozen fruit for smoothies is it acts like ice, too!
Finally, GNOWFGLINS has a home page (it’s at gnowfglins.com) — a place you can refer your friends and loved ones, or check out yourself. It gives visitors — whether new and returning — a quick glimpse of all that’s happening. Are you here for the free blog, free recipes or articles, free webinars, free newsletter or free weekly videos? Maybe you’re wanting more, like membership in our unlimited online classes, menu plan subscriptions or eBooks. Whatever your purpose — that page is your portal.
Do you know why soy is pretty much universally used in chicken feed? It is an inexpensive source of protein and it helps chickens grow faster. But it isn’t very good for us. Perhaps you, like many others, are looking for soy-free chicken food. If you have a family milk cow or friends with abundant milk, I’ve got an idea for you. This week’s free video explains it to you, or you can read the short transcript included in this post.
July came and went without a garden update and here we are near the end of August. Isn’t that how it goes? This morning, my kids and I made this video slideshow for you, this week’s free video. We hope you enjoy it! It is short and fun — if you’re not normally inclined to stop and watch videos, we invite you to break your rule and watch this one. No? Well, then, this post includes lots of pictures.
Green beans are in season! We love this easy and delicious green bean salad, flavored with lemon, garlic and olive oil. In this week’s free video, I make a delicious salad using the heirloom Spanish ‘miralda’ climbing beans, grown and seed-saved (for 20 years) by our friends the Olsons with whom we garden.
We picked the last of our beets, for this season anyway. We have more growing for the fall. I don’t remember the variety because they were seeds I bought 6 years ago and never expected to be viable anyway. A nice surprise that they really came in! This variety is striped and the colors range from pale to deep orange/pink. They’re lovely. I love to simply roast beets, which is what I demonstrate in this week’s free video.
We get around 4 gallons of milk per day from our Jersey cow. For our family, this is plenty to make cheese, butter, kefir, ice cream and more — plus we have some to share with friends AND some to clabber (spontaneously sour) for the chickens and dog. I figured out a really easy way to get both clabber for the chickens and sour cream for us, with hardly any work at all. This week’s free video shows you how I do it.
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