Sunflower Shoots: The New, Healthy Potato Chip
Much to the chagrin of our long-term health, our taste buds are in charge when we grab a bag of potato chips off the shelf. If we aren’t mindful, our brains’ autopilot unconsciously pulls us toward these foods that are rich in flavor, to ensure our survival. To lessen the likelihood of this occurring, it helps to have a flavorful AND healthy food at arms length when we want to snack. Sunflower shoots are that food!
In a single bite, the stem and leaves of sunflower shoots combine to be a delicious nutty and crunchy bite. As this article title suggests, they can be consumed raw out of the bag as a quick snack. They can also be thrown into a stir-fry, are great in salads, can be juiced for drinks, can be placed in wraps, sushi, soups, or for the bakers, added to bread dough.
Many people are unaware that there is a spike in nutrient count when a vegetable is in the shoot stage. We harvest them at about the 7-day mark; at this point they have two leaves at the top of the stem. Sunflower shoots are rich sources of vitamins and secondary metabolites which benefit your immune system, are powerful antioxidants, aid the nervous system, bolster the cardiovascular system, promote bone health and much more! 3.5 ounces of sunflower shoots contain 22 grams of protein and 10 carbohydrates, 50,000 IU of Vitamin A, 52 mg of Vitamin E as well as Vitamin D, Riboflavin, Thiamin, Non-heme Iron, Calcium, Zinc, Potassium, Copper, and Magnesium
If you want to try this nutrient-rich superfood, visit us at the Saturday farmers markets or place an order on the website.
by The Stumptown Kid
Think Lemongrass Tea
Do you love flavorful tea? Well then have we got a treat for you! We’ve got bundles of fresh lemongrass for sale!
Lemongrass can be made into a zesty hot or iced tea, which has a strong lemon flavor and aroma.
Endless research reports over the last decade have revealed tea’s many health benefits. From cancer-fighting antioxidants to cholesterol-lowering polyphenols, tea is a convenient health supplement. Research done specifically on lemongrass has shown its effectiveness in treating digestive disorders, inflammation, diabetes, nervous disorders, and fever as well as pharmacologically being antibacterial, anti-diarrheal, and an antioxidant. Herbal tea made from the grass has traditionally been used in Mexico (called té de limón) by Curanderos to promote sleep, aid in digestion, and as a treatment for influenza.
Other common uses for the plant are cooking (soups and curries), aromatherapy, and potpourri. The grass is now commonly used in African, Middle Eastern, and Southeast Asian cuisines and is widely grown in equatorial America and Asia. Many Thai dishes containing lemongrass are distinguishable by the strong lemon flavor. The plant is hearty so it will last several days after harvest and the stems can last for months if they are kept in water.
If you would like to make a soothing batch of tea, order from the website or join us at the Saturday Gilbert or North Phoenix farmers' markets!
by The Stumptown Kid
Lemongrass Tea Recipe:
Ingredients:
4 stalks lemongrass
1 liter water
4 teaspoons honey (optional)
3 slices fresh ginger, peeled 1/4 inch slices (optional)
Steps:
1. Pour the liter of water in a pot and set it to boil
2. Remove the dry, green outer leaves - only use the whitest part
3. Use a meat tenderizer or rolling pin to gently flatten the stalks
4. When the water is boiling, place the stalks and ginger in the pot and let them steep for 5 minutes
5. Pour the tea into cups and serve with, or without the honey
6. It can be served as an iced tea too!
How do I make a better world? RhibaFarms presents a very special guest blog....
How do I make a better world? As far as I can tell, it starts with making myself healthier.
Then comes the family, the community and the planet itself. Great, a solution!
Only how do we do that? To me, it seems that it all starts with the food and the water.
Not only that we put the rite types into our bodies, but that we foster our real living
relationship to it: That we become intimately involved in its life cycle and maybe, just
maybe, we can spread this to our families and communities. I'm sure that you can see
how nicely the stewardship of our waters and lands dovetails into this scenario.
I personally am learning to walk this path. Over the last four months, I've been
networking, studying and planning a non-profit aquaponics farm in the Eugene,
Oregon area. This quest has led me to multiple trainings and farm sites. Out of all
the aquaponics operations that I've visited, Rhiba Farms stands out as the cleanest,
most functional and highest producing, as Mark Rhine likes to say, "per square inch".
Especially impressive in the desert!
Mark's story is the story of making a better world. Perhaps initially motivated by his
own personal health, his quest and his business sends ripples of empowerment, healing
and sustenance throughout the families, communities, waters and lands that Rhiba Farms
comes into contact with.
If you are at all interested in aquaponics or making a truly better life - a better world
- I highly recommend taking a tour of Rhiba Farms. Mark's story, his effervescent
personality and everything that Rhiba Farms is doing will certainly leave you feeling
refreshed, inspired and nourished.
-Jason Waligoske
Feel free to link up with Jason!
http://www.yepyeporganicfarm.com/
http://www.facebook.com/yepyeporganicfarm
http://www.facebook.com/jason.wosle
A blog for our future farmers and scientists!
Good Morning RhibaFarm fans! We are sharing a special blog today, with corroboration from first grader Jackson Kirby. Jackson recently made a visit to ChickenTown for help with his Tempe elementary school science project. Jackson wanted to demonstrate the life cycle of a chicken egg. With help from the Mayor of ChickenTown, Mark Rhine, Jackson began his journey. Below are excerpts of Jackson’s background research report.
“I wanted to learn where chickens came from. I wanted to learn how a chick grows in an egg. I chose to do a demonstration for my science project. I will demonstrate the life cycle of a chick egg!
All girl chickens are hens, and all boy chickens are roosters. The rooster fertilizes the egg. It is called mating. Not all eggs can become a chick. The eggs we get at the store are laid by hens, that did not mate with the roosters.
First, I got fertilized eggs from ChickenTown. ChickenTown is a happy farm where chickens live. Then, I brought the eggs home and put the eggs in an incubator to keep them warm. Last, I put X on one side and O on the other side so I could remember to flip the eggs two times a day. I flipped them every morning and every single night!!!
On day 1, the chick is a very small white spot. I had to keep it warm so it would grow. The chick grows inside the egg everyday!
On day 2 the white spot turns into an EMBRYO. It is growing blood vessels!
On day 3, it looks like a question mark backwards. Its heart is beating! It eats food and water from the yolk.
On day 4 you can see the eye! I looked for it with my special flashlight to see it growing. I turned off all the lights and put the egg on the light. A sac full of clear water grows around the chick. It is called the AMNIOTIC SAC. It protects the chick.
On day 5, it's wings and legs start growing! Another sac called the ALLANTOIS MEMBRANE is growing. It helps the chick breathe.
On day 7, it's been 1 week. The chick is now called a FETUS. It has all its important parts now. It has a brain, heart, stomach, eyes, ears, and a beak. It even has its toes!
On day 8, the wings and legs get bigger!
On day 9, it starts to look like a chick and not an alien.
On day 11, it grows eyelids. The beak can open and close! It also is growing its feathers.
On day 14, it has been 2 weeks. It is a lot bigger. It has claws now! Pretty soon it gets very crowded in the egg.
On day 18, almost all the yolk is gone.
On day 19, there is only a little bit left. The chick is almost out of food.
On day 20, it practices breathing. I can now hear it peeping.
On day 21, it's hatch day. It uses its egg tooth to get out of the shell. The egg tooth is a hard bump on the chicks beak. First the egg pips that means breaks the shell. Then it zips! That means it gets all the way out of the egg. The chick is very tired.
I interviewed Mark Rhine the Mayor at ChickenTown. He said raising eggs to chickens is very important for the farm. I am helping him by hatching eggs. He said that makes me a farmer too. He will take the chicks when they are two weeks old. They will have a happy life laying eggs and roaming free.”
Jackson successfully hatched 6 chicks, and 2 turkeys. What an adventure! Sadly, participating in the life cycle of something as simple yet truly magnificent as a chicken egg, is not a common experience children get to have these days. It is our responsibility to show our children more than a television. The usefulness of man is dying, but not on our watch!.
If you ask Jackson what his favorite part of his science project was, he will say when the eggs hatched of course. Then he says simply, learning about life. Jackson received 20 points out of 20 points and a first place purple ribbon. Way to go Farmer Jackson!
Rhiba Recipe: Fettuccine with a Rhibafarms twist!
Simply delicious! The blue oyster mushrooms from Rhibafarms make this simple recipe, absolutely tantalizing. What a great recipe for spring. If you haven’t stopped by one of our farmers markets to pick up our mushrooms yet, you are definitely missing out!!!
Fettuccine with Rhibafarms Oyster Mushrooms and Arugula
Ingredients:
• 1/4 cup extra-virgin olive oil
• 12 cloves garlic
• 8 ounces Rhibafarms blue oyster mushrooms, trimmed
• 4 tablespoons unsalted butter
• Sea salt and freshly ground black pepper
• 1 pound fettuccine
• 1 bunch Rhibafarms arugula, stemmed, washed, spun dry, and chopped
• 1/4 cup freshly grated pecorino
• A nice loaf of bread
Directions:
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons sea salt.
Next, in a 10 to 12-inch sauté pan, heat the olive oil over medium heat until almost smoking. Add the garlic and sauté until lightly browned, maybe 6 to 7 minutes. Add the blue oyster mushrooms and butter, and bring to a boil. Boil until sauce is slightly reduced. Season it with sea salt and pepper. Remove from the heat and keep warm.
Place the pasta into the boiling water and cook until tender, and then drain.
Add the pasta to the mushroom sauce and stir gently over medium heat for 1 minute to coat the noodles. Add the arugula and toss for 30 seconds, just until wilted. Move the pasta to serving dish, sprinkle with cheese, and serve immediately.
* There are other variations to this recipe. Creamy alfredo sauce added to a serving instantly makes a more kid friendly dish!
If you try this recipe, let us know what you think! If you have have a recipe featuring one of our delicious products, let us know and we may feature it in the next Rhiba Recipe!!
An educational, and delicious tour!
Taking the monthly tour at Rhibafarms was quite the experience! I have come to the realization, that I have no idea where my food comes from, and what it goes through to get to me. I plan my meals, go to the grocery store, pick out my veggies, cook, and viola... dinner is served. Magical right? But how did my veggies even get to the store for me to buy? Honestly, before my trip to Rhibafarms, I hadn’t given it much thought. Don’t get me wrong, I am a relatively healthy eater. I buy organic, expensive tomatoes and all! Wait, nutritional density? Chances are, if you’re like me, you have never thought about the nutritional density in your produce or what your wheatgrass went through to get into your daily shooter…or even what kind of water your lettuce drank to grow into your salad. If your food came from Rhibafarms, you can be certain your getting healthy, nutrient dense produce. These farmers care about our food! What a concept!
I know that growing food using natural processes without harmful chemicals is a very important. What I learned from my visit to Rhibafarms, simply stated is, my foods FOOD needs to be healthy in order for it to be healthy! It starts with the seed, and the water and soil that feed the seed. The result is nutrient dense food for us to eat. Not to mention, the food is incredibly delicious!
I am so impressed with the people at Rhibafarms. The Aquaponics system is innovative and their forward thinking is the way of the future. They truly grow our food with love and the health of us everyday people in mind. Thank you for the tour, I highly recommend it.
----An appreciative new customer
Fungi-Tastic!
Can you say Blue Oyster Mushrooms? We are proud to share with you all these locally grown mushrooms, right here in the valley! This is brand new for us, and we are still in the testing phase, but the food is out of this world! The Blue Oyster is an exotic brand grown without manure. We will have these delicious shrooms for sale at both of our farmers markets, the Gilbert Farmers Market and the North Central Farmers Market. So for all of you mushroom lovers, get out of the house early! I am sure this product will sell out quickly, and the early bird gets the shrooms.... Who cares if it's raining, it's shroom season!
The Mayor of Chickentown
"Catch you on the Flipside"
There are people in your lifetime, that you just cannot easily say goodbye to...
Our farm volunteer Brandon is one of those people. For those of you who visit our farmers markets, I’m sure you will recognize this tall lanky guy, with dominant black eyebrows and a smile worth a million dollars. Brandon and his beautiful wife are moving out of the valley to greener pastures. Thus, their new journey begins. We want to wish them well and thank them from the bottom of our hearts for all of their help. Volunteers are a rare breed these days and almost every farm has them. They are people that want to help you do anything, any job, in any weather condition, for no pay. Maybe a box of fresh veggies every now and then, but everything they do is for the good of the farm.
Brandon, you will be missed and never forgotten. Just in case the greener pasture doesn't work out, you will always have a home here at our farm!
Mayor of Chickentown
Mr. Freeze
We were without exception when it came to freezing temps these last few weeks. Keeping our aquaponics system up and running has been a challenge. The greatest challenge is keeping our Tilapis alive. This species of fish is a warm water lover and dies in cold water. We were pushed to the limits this winter. Our main tank dropped to 49 degrees (F), and sump tank was 45 degrees (F), which is far below the recommended temperatures for this African Cichlid. We discovered last winter that breeding our fish through these harsh climate changes create offspring that are much more tolerant. So our fish loss this winter has been minimal, but the vegetable production has slowed. Fish are not active in cold water. They do not create the necessary ammonia needed to keep our system cycling properly.
We decided to add another heater and tear out the heat pump, which has been nothing but useless for this system. We did major plumbing in freezing temps, with lots of water and some very cold, but patient fish.
The project headed up by Marlo and three farm hands. We broke out the sawzall's and began the delicate plumbing operation. Dig up and wreck out took around an hour. Installation of the second heater and wiring took another three hours to complete. This was hands on training for most of us in the art of bending PVC with a heat gun. It was crazy fun and we only screwed up a couple of times before we figured it out!
The system was up and running and within hours a ten degree increase in the "Gen Pop" tank. By the next morning, smiles all around and with the tanks temps in the mid 70's, the fish are active and hungry. We are growing food again!
The Mayor of Chickentown
"Comprehend & Copy Nature" Viktor Schauberger (1885-1958)
Citrus Mania!!!
Here at the farm we get so excited about the simplest things. Like our citrus! In the photo's you can see our farm hands, climbing in the trees to get the very best fruit. We have been waiting to pick the fruit until just the perfect time when it would be the most nutrient dense. Just picking one or two, here and there, but the "Brix" test was just not showing us the numbers we achieved last year. You could tell by the flavor, the fruit was not ready. Now it is and how sweet nature can be. Even in the desert! We are only working with three trees, so please get yours today! We have Ruby Red Grapefruit, Lisbon Lemons and Tangelos.
Our boxes of citrus will be available at the Gilbert Farmers Market and the Central Farmers Market! This weekend we will also be offering quarts of fresh squeezed Ruby Red Grapefruit juice! Yum!
"Employment Opportunity"
We have filled one position at the farm but we are still on the hunt for another person that would be perfect match for our team. We are looking for Admin/Kitchen/Farmers Market person. Please have some QuickBooks training for the Admin position, for the kitchen we are hunting for that creative raw foodie, and of course the Farmers Market, please have that "A" type of personality that can talk to anyone and tell our story! We will train you, please have reliable transportation and be a non tobacco kind of person. This can be a full time or part time position, the farm does offer a benefit package!
Please send your resume's to our Office Manager, Suzi Nelson at s.nelson@rhibafarms.com
Happy Holidays!
Holiday Planning (re-visited)
To all of our CSA members and loyal farmers market patrons, please check your calendar for Thanksgiving weekend, it’s right around the corner. Rhibafarms will be closed Thursday November 22nd through Sunday November 25th. We will be spending this holiday with our families and loved ones.
We will not be attending the Central Farmers Market or the Gilbert Farmers market on Saturday November 24th. For any of our valued patrons that would like to pick up their orders at our building in Chandler, we will stay open late on Wednesday the 21st, to accommodate you. PLEASE HAVE YOUR WEB ORDERS COMPLETED BY TUESDAY NOVEMBER 20TH, MIDNIGHT! For any of our patrons that would like large orders grown for their Thanksgiving festivities, please get your orders in NOW! Remember when choosing your drop location, use the 3480 N San Marcos Place, Chandler.
For our CSA members that use "Whole Foods" on Raintree as your drop location, we will drop off on Wednesday, November 21.
Attention Farmers Market and San Marcos Place CSA patrons! Our "Adopt-a-Chicken" program will be held over till the following weekend. You will be receiving a double order on Saturday, December 1st. If you would like to make other arrangements, please give us a call!
Happy Holidays from your favorite farmers!
Chickentown Has A Visitor
Doing my duties this week in "Chickentown" I ran into a very unusual guest in our chick nursery. This very stoic looking young fellow, with big claws and the most beautiful eyes. They were the kind of eyes that you respect. After a bounce around the nursery I finally caught him. I examined him for any injuries, everything seemed to be working fine. Wing's - Check, Tail/Rudder-Check, (dang look at the length of his tail feathers, his tail is twice as long as his body, double sets of feathers). The giant pupils in his eyes kept focusing in on me as we moved around, and his beak was strong as a vice, I could feel that grip pinch my fingers through my scorpion gloves. Once I figured out this fine fellow was only a part time guest I escorted him outside the enclosure, and threw him into the wind. What a beautiful sight, the perfect flight of a young Red Tail Hawk, I am the luckiest farmer in the world this morning!
Holiday Planning
To all of our CSA members and loyal farmers market patrons, please check your calendar for Thanksgiving weekend, it’s right around the corner. Rhibafarms will be closed Thursday November 22nd through Sunday November 25th. We will be spending this holiday with our families and loved ones.
We will not be attending the Central Farmers Market or the Gilbert Farmers market on Saturday November 24th. For any of our valued patrons that would like to pick up their orders at our building in Chandler, we will stay open late on Wednesday the 21st, to accommodate you. PLEASE HAVE YOUR WEB ORDERS COMPLETED BY TUESDAY NOVEMBER 20TH, MIDNIGHT! For any of our patrons that would like large orders grown for their Thanksgiving festivities, please get your orders in NOW! Remember when choosing your drop location, use the 3480 N San Marcos Place, Chandler.
For our CSA members that use "Whole Foods" on Raintree as your drop location, we will drop off on Wednesday, November 21.
Attention Farmers Market and San Marcos Place CSA patrons! Our "Adopt-a-Chicken" program will be held over till the following weekend. You will be receiving a double order on Saturday, December 1st. If you would like to make other arrangements, please give us a call!
Happy Holidays from your favorite farmers!
Tour de Coops
As one of the "Tours" largest sponsors, Rhibafarms has stepped to the plate to help bring awareness to all valley residents on the importance of raising your own chickens. This Saturday November 10th, get up and get out early, go and "Tour de Coops" and see what your friends and neighbors are doing in their backyards to be sustainable and raise chickens.
For more information and tickets: www.tourdecoops.org
If for some reason you can't have your own chickens, but still want the organic, pasture fed, free range chicken eggs in your fridge, then please check out our little chicken sanctuary, "Chickentown" and our world famous "Adopt-a-Chicken" program.
For more information: www.rhibafarms.com
Happenings
The farm trucks will be rolling this weekend and also next Wednesday the 24th for Food Day at Rio Salado College and North Central Phoenix Farmers Market.
The weekend you will find the Rhibafarmers at the North Central Phoenix Farmers Market from 9am till 1pm and The Gilbert Farmers Market from 7am till 11am. The trucks will be loaded down with freshly grown "Aquaponic Greens", "Wheatgrass", "Ugly Pesto", and our world famous "Red Chili Basil Hummus". No one in the valley grows shoots better than we do, this weeks specials, "Sunflower", "Garden Pea", "Broccoli", "Arugula", "China Rose Radish", and "Mung Bean". Don't forget to stock up on Moringa, “The Tree of Life” before the cooler temps of our Arizona Fall put the tree into hibernation.
On Wednesday, October 24th, we are excited and proud to be a part of the Rio Salado Colleges and North Central Phoenix Farmers Market "Food Day" extravaganza. This event we will be stocked just like a farmers market and we will have all of our usual goodies for sale! The Rio Salado event starts at 11am and ends at 1pm. The North Central Phoenix Farmers Market event starts at 3pm and ends at 8pm. Please come and join us!
We Are Moving!
Our farm has been graciously invited to the North Central Farmers Market. On October 20th, 2012 we will be moving from the Downtown Phoenix farmers market up the street to the North Central Farmers Market. For all of our friends and patrons please join us in this exciting new venture, it is a wonderful market, with an incredible variety. This market runs from 9am till 2pm, with plenty of easy parking and No Meter Maids!
Thank you all for supporting our little farm and this new venture and "Don't forget to drink your grass"!
For more information check out: www.centralfarmersmarket.com
Intruder Alert
It was late, the sun had already set on this fall evening. I was out on the back patio sipping on a glass of wine, throwing the ball for my furry boys. I glanced at the clock on the patio, it was a little after 8:00pm, the temperature was a 103. I shook my head thinking this was fall. I had a million things going on in my head and then I heard a ruckus down in Chickentown. Usually by night they have all grabbed their perch for the evening and the place settles down. This noise peeked my interest, I could see the turkey's darting around, all gobbling. When you hang around chickens and turkeys you begin to hear the difference in their calls, this was definitely a "panic call," much like what you would hear when a hawk flies over head.
My antenna's are up, I am scrambling for my coop boots to see what the heck is going on in Chickentown. I open the back gate and cut the dogs loose, they going flying down to the barn and Chickentown. I am thinking coyote in the coops. As the dogs get down there I have finally got my boots on and I am in a rush myself. All of the motion lighting has turned on in the barn and the dogs are stirring up the dust chasing what looks to be a black cat. This is kind of unusual since my dogs live with a cat. By the time I get to the barn the dogs are halfway around the pond and the cat had jumped the fence. The coop was still in an uproar, I open the gate trying to figure out what the chaos was, and there I saw another black cat in one of the nesting boxes, eating a chicken egg. I didn't have my glasses on, but I soon realized the closer I got, that it was no cat at all. It was a skunk, I have never been this close to one, he or she was happy eating eggs not paying too much attention, and I backed out of there.
The turkeys were relentless, gobbling and pecking at the skunk. The skunk paid very little attention to them. On my way out of Chickentown I grabbed the hose, turned on the water and gave that skunk a blast, then closed the gate and backed off gathering my dogs, fearing that awful smell approaching... the coop settled down, I popped my head back in the gate and the skunk was gone, where he went I have no clue. The coop didn't get sprayed, neither did I or the dogs, we just lost about half dozen eggs. I felt very fortunate, time for another glass of wine...
The next morning I got to thinking; where did that skunk go and how did he get in?
The Fall Plant
We plant by the phases of the moon. With this last summer being one of the hottest recorded in Arizona history, the fall plant by the phases of the moon would have still put us in 110 degree temperatures. So I decided to wait. In the last couple weeks the weather finally broke after a good long hard rain in the East Valley. It is crazy times right now, all energy is going to getting the gardens planted, for we know that warm soil makes for quick germination. All of our planting and harvesting is done by hand. We operate with a small crew of devoted employees, I think we are all feeling the burn of some pulled muscles and lots of sore backs....
Once we have planted, then we tend our new growth. We need a good fall harvest before the winter season sets in.
Thank you for your interest in our little farm....
Employment Opportunity
Rhibafarms is looking for one very talented full time employee. This new member of our team must be able to work well in small groups and will have a vast set of duties including: office admin, greenhouse, aquaponics, chickens, and farmers markets. This position will include work on weekends. This is a physical labor outdoor job; you must be able to handle the heat, cold, and rain. You must also be able to lift and carry 50 lbs. We are looking for a tobacco free candidate for this position. Please come to us with an open mind, so that we can teach you how we grow organic food, we are not looking for any consultants. Office Admin work consists of QuickBooks and Access data bases. This position comes with an optional benefits package, medical insurance and an IRA. Please have reliable transportation, you will be required to drive to the two farm locations during the week. Must have a clean driving record, "we can't hire you if we can't insure you"!
Please send your resume and cover letter to our Office Manager, Suzi Nelson at s.nelson@rhibafarms.com
The Battle Against the Grass
We we purchased the ranch house out of foreclosure after being vacant for over two years. At that time only the back pasture had been greened up by grass. One of the neighbors was using it to keep a couple of his horses. The rest of the property was a dust bowl, except for some nice rose bushes around the front of the place. After a year or so of irrigation a lot of love and passion, the grass is growing like wildfire. The ranch house was besieged by grass this summer. Now we are really put to the test, how to control the wildfire and not bring in any chemicals. How do we grow our soil crops in an organic fashion and keep the grass from growing where we don't want it! I am sure every farmer in the world has the same set of circumstances, just with different types of invasive species.
This fall we started our battle against the grass with a PTO tiller for the tractor and a trencher. With the trencher we cut ditches around the gardens to stop the grass from spreading field to field. Then we tilled and turned. We used mulch rakes to pull out as much weed root as we could by hand. Literally hundreds of pounds of white root, hauled it off to Chicken Town for consumption and composting. Next came an organic weed killer that we made using vinegar and dish soap. Along with the hot sun the concoction worked pretty good. Now the task is to spot weed as the new grass grows, the cooler temps will make the battle a little easier than this last spring, but it is a daily task.
Wheat Berries, what do I do with them?
Have you had a sample of our tabouli? It’s a raw grain salad with sprouted wheat berries as the base. Do you know what else you can do with wheat berries?
Wheat berries are extremely versatile. They can be eaten sprouted and raw (like we sell it) or you can cook them like most other grains; simmer in liquid (usually water but sometimes broth or milk depending on the flavor you want) until soft, which is about an hour. Because of their delicious nutty flavor they can be used in all types of foods including Italian, Indian, Mexican, or Mediterranean. Wheat berries can replace pasta or rice in your favorite salads or dishes for a different flavor, texture, and nutrient profile. They can be eaten for breakfast instead of oatmeal or cream of wheat, at lunch in a salad, and at dinner in a soup or casserole.
And here’s why you should start incorporating wheat berries into your regular diet: one wheat berry is an entire kernel of wheat, without the hull, and it contains all three edible parts of the grain. You’ve heard you should eat more whole grains, right? This is about as good as you’re going to get. Just half a cup of wheat berries has 3 ½ grams of protein, 4 grams of fiber, plus manganese, selenium, phosphorus, and magnesium. Plus, Rhibafarms wheat berries are certified organic; a difficult feat to achieve.
Moringa- the Tree of Life
Moringa, not many people around know about it. I had never heard of it before seeing it at Rhibafarms. So what is it, and why is it so good for you?
Well, it’s a tree that originated in the Himalayas but also grows in India, the Philippines, and parts of the Middle East. It was used by the ancient Romans, Greeks, and Egyptians. All parts of the tree are edible. The leaves can be eaten fresh, cooked, or dried. Ounce for ounce, moringa leaves have more vitamin A than carrots, more calcium than milk, more iron than spinach, more vitamin C than oranges, more potassium than bananas, and just as much protein as milk and eggs. The seeds can be eaten green, roasted, powdered and steeped in tea or used in curries.
Moringa also has phytochemicals that have anticancer and antibacterial properties. Moringa is said to treat skin diseases, respiratory illnesses, ear and dental infections, and diabetes.
All this good information and we haven’t even talked about the non-edible benefits of moringa. You can use parts of the tree in a household cleaner, a dye, fertilizer, a honey or cane juice clarifier, biopesticide, rope, and water purification. Plus the oil extracted is sweet, non-sticky, non-drying, and resists rancidity. The oil can be used in salads, machine lubrication, or hair products.
But the greatest thing about moringa might be the fact that it grows in difficult climates, hot or tropical, and it grows like a weed. Moringa has enough micro and macro nutrients to live off of, and when it grows so plentifully it could become part of the solution against world hunger, at least in children and the elderly, if widely promoted. So do your part and share your knowledge!
Farm House Spring Water, Part 2
Disclaimer: what you are about to read is serious scientific stuff that has all been researched and put together for the best and highest understanding of what our spring water is.
The thinking towards high water quality comes from ancient natural science wisdoms that “comprehend and copy nature” and relate to water as a “living substance.” Our system copies the formation of a true natural spring, going beyond simply purifying water to transforming and enhancing water. True spring water is the most suitable and healthiest for everyday consumption.
Farm house spring water is purified on physical and energetic levels. First, reverse osmosis is used to purify the water. Water purification is extremely important, but is only part of the process. Once water has been physically purified, it is crucial that it be enhanced and transformed back to spring water quality. Farm House Spring Water is enhanced by passing it thru a stratum or media layers of semiprecious stones and rare minerals from Japan. The water’s contact with the special media ionizes, alkalizes and naturally infuses it with traces of available minerals for the body. Because of the special media used in this system, water is also has bacteriostatic and fungistatic properties.
Next the water is “energized” and “structured”. In this energizing/structuring process semiprecious stones are used because of their ability to enhance nourishing energies, and to dissolve harmful ones. Each stone has its own unique qualities: sodalite improves cellular hydration, blue calcite aids in oxygen utilization, carnelian stimulates creativity, aventurine neutralizes EMF pollution, amethyst emits negative ions, jasper offers a grounding earth quality, rose quartz transforms stressful energies into heart-based energies, citrine encourages proper metabolism, and garnet enhances the nurturing actions of all the stones.
The large mixture of minerals, semiprecious stones, and gold nuggets restore water’s original vitality as it takes in the earth’s natural frequencies, imparting a harmonizing resonance, making water energetically purified. Also Inside this energizing/structuring component a whirling process takes place to enhance the transfer of energy from its unique media, as whirling/vortexing process increases the availability of dissolved oxygen in the water. By design, the body has the ability to be nourished both physically and energetically. People don't realize it, but we are constantly energetically saturating our bodies through the fluids we drink. The concept of addressing the energetic quality of water is relatively new. So, at Rhibafarms we are doing our small part to make something good for your body and share it with those we know.
Farm House Spring Water, Part 1
At Rhibafarms, we see a missing link. There is so much consciousness around spirituality, yoga, alternative health, organics, veganism, raw food and superfoods, yet so little is spoken about the quality of the water we consume. Hydration is extremely important. If one expects to achieve and maintain optimal health, then one must maintain proper hydration. Not all water is the same and most people go through life half hydrated, experiencing disease, toxicity, and premature aging. Achieving and maintaining proper hydration requires water of a very high quality.
We have water both inside and outside of our cells, however, only water of a certain quality can penetrate the cell membrane. This intercellular hydration is crucial to the function of the cell, enabling it to cleanse itself of wastes and toxins.
In addition, the metabolism requires optimal hydration to function properly. Micro currents of bioelectric signals are sent from the brain to regulate metabolism. Proper hydration supports the optimal conductivity of these bioelectric signals, and so enabling the metabolic system to properly communicate with itself.
Knowing that our bodies are mostly water, I believe the water we consume determines our ability to achieve optimal health on all levels. Our philosophy is based on the understanding that when water is in its purest form and at its highest quality, it is a living substance endowed with both physical and energetic qualities that are essential to properly nourish a living organism on all levels.
Stay tuned next week for more about the farm house spring water, now available at a farmer's market near you.
