Thứ Năm, 12 tháng 5, 2016

Unity Farm Journal - Second Week of May 2016

It’s Spring so it’s time for new farm babies.   Welcome Athena and Apollo, two baby geese born this week.    They have the benefit of 3 mothers and 1 father watching over them.   The adults took them to the pond and taught them how to swim within a few hours after hatching.   We’re keeping the goose pen closed during the day when we’re not around because of all the hawk activity.   A week old goose is an easy target.


Temperatures are edging up to the mid 70’s so the pigs are getting hot.   Yesterday, we moved them to their summer paddock with its shade and cool mud.   The pigs are very smart and aren’t sure why they are on “vacation” from their usual home, but I’m sure they will adapt soon.


Now that the weather is warmer we’ve been able to drain, clean and maintain all the ponds around the barnyard.   A winter of accumulated goose poop can create quite a cleaning challenge, including a rotten egg or two in the muck.    All our water features are running perfectly now and we’re ready to be the local watering hole for dozens of species over the summer.

This week we sold lettuce, mushrooms, and spinach to Tilly and Salvy’s, our local farmstand.   We’re learning an immense amount about consumer behavior  - what we should grow and how we should package it for maximum sellability.   Although we’re nearly done with our Umass organic farming courework, it’s the day to day activity of selling at retail that really teaches you farming.  

Our organic certification application was accepted as complete this week, so now we await our unscheduled inspection (a kind of Joint Commission visit for organic farms) and then hopefully we’ll join the ranks of USDA certified organic producers.  

In today’s complex world, certifications and compliance require perseverance.   We’re one of 7 bonded cideries and one of 72 bonded wineries in the state of Massachusetts. Add the organic certification to that and Unity Farm will be unique in its accrediitions.

Kathy is very busy with the bees now that we’re approaching honey making season.   We’ll be running about 25 hives this year in 4 locations.   I suspect this will be the year that we’ll upgrade our hand cranked honey extractor to something more automated.

This weekend we’ll be doing the final preparations for my daughter’s wedding next weekend at the farm - trimming, planning, and cleaning.   By next weekend, we’ll be ready for the cover of Farm Beautiful magazine!

Thứ Tư, 11 tháng 5, 2016

Pancharatan Dosa Wrap ( Crepes made with 5 different kinds of lentils) ; Diabetes Friendly Thursday


It is that time of the month again when we share with you amazing, drool-worthy, diabetic-friendly and weight-watcher friendly recipes!


Celebrate the month of May with Team DFT, indulging on some delicious and hearty wraps that are diabetic friendly and weight watchers friendly.





                       Creating Recipes with a Cause! I am a proud DFT blogger. 
                                        To learn about DFT, Read this Link
                                        To view more DFT recipes, Click here!

When the team decided on this month's theme as  "wraps", I wanted to bring to you all a wrap that could cater to all taste-buds and preferences , yet be healthy and easy to make with simple ingredients that are normally present in your kitchen.  I am sharing with you Pancharatan Wraps with three different fillings! 


Wrap with vegetarian cauliflower filling.

The three fillings are vegetarian/ vegan filling, cheese filling and scrambled egg filling! Depending on yours or your children's preferences, you can easily customize the filling with one single batter for the wrap.


Wrap with cheese filling.


The wrap is protein-packed dosa with no carbs in it as the dosa batter has been made with 5 different lentils and no rice.  This is a quick and easy to make batter that does not require fermentation. You only have to soak the lentils in water for 1-2 hours and it can be ground to make the batter.

Wrap with savory scrambled egg  filling.


The vegetarian/vegan filling has been made with cauliflower that has been sautéed with onions.
Wrap with vegetarian cauliflower filling.

For the cheese filling, I have used shredded mozzarella cheese.


Wrap with cheese filling.

You could also use crumbled paneer ( Indian cottage cheese) or crumbled tofu for vegan option.


Wrap with savory scrambled egg  filling.

The scrambled egg I have used is the spicy Indian version, you could use any version of your choice.

All of these wraps make for a easy, healthy, filling dinner or lunch options.

Servings: 6-8

Serving size: 1 for children, 2 for adults.


For the Pancharatan Dosa:


Ingredients:
Urad dal ( split matpe bean): 1/4 cup
Toor dal ( split pigeon peas): 1/4 cup
Chana dal ( split chick-peas): 1/4 cup
Moong dal( split mung beans): 1/4 cup
Masoor dal ( split orange lentil): 1/4 cup
Methi seeds ( fenugreek seeds): 1/2 tsp
Water to soak and grind : as needed
Salt: as needed
Coconut oil : for greasing the skillet/griddle

Method:


Wash the lentils thoroughly. Soak all the lentils and fenugreek ( methi) seeds in thrice as much water, for at least 1-2 hours. I like to soak it overnight if I am in no rush.
Grind it in a mixer-grinder/ blender until it is a smooth paste, using water as needed to grind. Make sure the batter is thick and not runny. Add 1/2 tsp salt, mix well.



This batter is good with/without fermentation.



Heat a griddle/ tawa/ frying pan to medium hot. Grease the pan using 1/4 tsp oil. Pour 1 ladleful of batter ( around 1/3 rd cup batter) and spread it on the tawa in a circular motion to cover the pan. Cover and cook until you hear a hissing sound ( around 2-3 minutes). Flip the dosa and cook it from the other side for 1-2 minutes.



Make as many dosas/ crepes as needed and keep ready. Store the remaining batter in an airtight container in the refrigerator for 1 week.



The Cauliflower ( Vegetarian) filling:


Ingredients:


Cauliflower: 1/2 of medium-sized head, florets separated.
Onion: 1 medium, diced medium
into two.
Coconut oil: 1/2 tbsp
Jeera( cumin seeds): 1/2 tsp
Mustard seeds: 1/2 tsp
Curry leaf: 1 sprig ( optional)
Haldi( turmeric powder): 1 tsp
Salt: to taste
Cilantro( coriander) or parsley leaves for garnishing.
Warm water: 2 quarts ( for soaking the uncooked cauliflower).

Method:


Wash the cauliflower florets.Soak the cauliflower florets in lukewarm
water with a pinch of salt for 10 mins. Drain completely and keep aside.

Heat coconut oil in a sauté pan/ frying pan upon medium heat.Add the cumin seeds. 

After 20 seconds, add the mustard seeds. Once the mustard seeds crackle, add curry leaves. 

Now add the slit green chillies and chopped onion. Sauté the onion until it is transparent. 

Add the turmeric powder, sauté for a minute. 

Now add the drained cauliflower florets, salt and mix well. Cover and cook on low  until the cauliflower is tender ( around for 5-10 mins).Turn off the flame.

Garnish with fresh finely chopped cilantro/ parsley  leaves.



For the cheese filling:

mozzarella cheese/ crumbed paneer/ cottage cheese: 1 tbsp, heaped
Freshly ground black pepper: a pinch

For the scrambled egg filling: click here for the recipe.


Assembling the wrap:


Place the wrap on a plate/ cutting board. If using dosas/crepes that were made ahead of time, warm the dosa/crepe in the microwave for 10-15 seconds or on the pan for a couple of minutes. 






Take 1 heaped tbsp of filling and place it at the center of the wrap.

Fold the two sides slightly and then roll from the bottom upwards to make a right roll. 


Wrap with cheese filling.

Slice in the middle if you wish!

Serve warm.

You can serve with chutney of your choice if you wish.

Enjoy!

I am bringing these amazing crepes to all my friends at Throwback Thursday#38Fiesta Friday#119  and Saucy Saturdays#43! Angie's co-hosts this week are Ahila @ A Taste of Sri Lankan Cuisine and Diann @ Of Goats and Greens.



Cooking made easy:


The dosas/crepes can be made ahead of time and stored in an airtight container in the refrigerator. To use it in a wrap, just warm it up a little either on the stove-top or in the microwave.

Any other vegetable combination like peppers/ capsicum, carrot, cabbage may be used.

The wrap can be made ahead of time if you want to take it for lunch. Just warm it up in the oven for a few seconds before eating.

Footnotes (Tip for healthy living):


All the lentils are excellent sources of protein for vegetarians. Tofu and paneer are also great sources of protein. Egg as we know is a mine house of nutrients!
Cauliflower is a cruciferous vegetable known for many of its health benefits.

References:



Disclaimer

I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.


Do Check out the other DFT contributors  and their links!


1. Sonal
http://simplyvegetarian777.com/mung-cheela-tandoori-mix-veg-filling-diabetes-friendly-thursdays/
2. Swati
http://www.letscookhealthytonight.com/egg-white-salad-whole-wheat-tortilla-wraps/
3. Shailja
https://shailjatomar.wordpress.com/2016/05/11/fiesta-masoor-cheela-texmex-salad-wrap-diabetes-friendly/
4. Apsara
http://eatingwelldiary.com/2016/05/12/kids-friendly-lettuce-wraps-for-diabetes-friendly-thursdays/
5. Sarika
http://www.spicezone.com/moong-dal-kebab-wrap-dft/


6.Parvathy



Food for thought:


We can believe what we choose. We are answerable for what we choose to believe. John Henry Newman



Please do share your thoughts. Your opinion matters!

Farmers Markets Open This Week

The Canton Farmers Market opens this Friday, May 13, on the green in Canton.  This Market will be open from 9:00 AM to 2:00 PM every Tuesday and Friday until October.

The Potsdam Farmers Market opens this Saturday, May 14 at Ives Park in Potsdam.  This Market will be open from 9:00 AM to 2:00 PM every Saturday until October.

Farmers Markets are held rain or shine.

In May at the Farmers Markets, you may find asparagus, lettuce, green onions, parsnips, dried beans, and rhubarb, among other things.  In addition, the markets frequently have other food, wine, and craft vendors. 

Both Farmers Markets are equipped to accept debit cards or SNAP-EBT benefits (Supplemental Nutrition Assistance Program, formerly called food stamps).  To use these cards, the customer should visit the Market Manager's booth, where the cards can be swiped and tokens will be provided to spend with the farmers.  GardenShare manages this service for the Farmers Markets and more information can be found at http://gardenshare.org/content/farmers-markets

This year, thanks to a generous grant from Excellus BlueCross BlueShield, GardenShare will be able to double the value for anyone purchasing at the Farmers Market with a SNAP-EBT card.  For each $5.00 charged to the SNAP-EBT card, the customer will receive $10.00 worth of tokens that can be spent for SNAP approved items like fresh fruits and vegetables, seeds, or food plants at the Farmers Market.

In addition, SNAP-EBT customers will receive a frequent customer card.  After visiting and purchasing food at the market five different days, the SNAP-EBT customer will receive an additional $20.00 in tokens to be spent at the Farmers Market for these food items.  This benefit is also supported through the grant from Excellus BlueCross Blue Shield.

Shopping at our local Farmers Markets not only gives the consumer the freshest, healthiest produce possible, it also supports our local farmers and keeps that money in the local economy.  GardenShare is pleased to be able to make the benefit of this healthy, locally-grown food accessible to our lower-income neighbors and especially grateful to Excellus BlueCross BlueShield for funding the bonuses to those who rely on the SNAP program in order to feed their families.


For more information, visit www.gardenshare.org

WASTING FOOD WASTE


Commentary from the leaders of Washington's DC Central Kitchen on the growing interest in preventing food waste calls for a broader approach to the issue than that merely finding more efficient ways to redistribute food from one place to another. Simply dumping excess food at nonprofits and shelters is problematic for a number of reasons. 

First, the irregular timing and quantities of food donation means nonprofits still face ‘feast or famine’ cycles of donations that do little to improve their clients’ food security. Second, most donations are simply measured in pounds. We must consider the hierarchy of food quality, and while daily donations of leftover breads and cupcakes have their place, a donation of lean protein or fresh vegetables is clearly more meaningful than one of empty starches. But while most food pantries are only equipped to move large quantities of shelf-stable canned and dry goods, handling produce and protein items requires significant refrigeration and processing capacity. 

Finally, free food, no matter where it comes from, will never end hunger, because hunger is a symptom of the more pernicious issue of poverty. The authors challenge those trying to solve the food waste issue to base their models around expanding opportunity for our most vulnerable neighbors, not just moving food from place to place.


Source: Spotlight on Poverty, 5/3/16, Food Waste

Rethinking MACRA, a follow up

In my blog posts, I speak from the heart without a specific political or economic motivation.   Although I’ve not written about highly controversial subjects such as religion, gun control, or reproductive policy, some of the topics in my posts can be polarizing.   Such as was the case with MACRA.   Some agreed with my initial analysis that clinicians will have a hard time translating complex MACRA payment processes into altered clinical behavior.   Others felt I was overharsh, negative and inappropriate.    It’s never my intent to criticize people, instead I want encourage dialog about ideas.    In that spirit, here’s my opinion on how we should evolve from fee for service to pay for value/outcomes.

1.  Humans can never really focus on more than 3 things at a time.  Although we sometimes believe multi-tasking is efficient, in reality we do work faster with less quality.    Instead of 6 or 8 dimensions of Meaningful Use performance combined with a large number of quality indicators, why not delegate each medical specialty the task of choosing 3 highly desirable outcomes to focus on each year, then reward those outcomes?  For example, I have glaucoma.   Asking my opthalmologist to record my smoking status or engage in secure messaging with me is probably less important than ensuring my intraocular pressures are measured, appropriate medications are given, and my visual field does not significantly worsen.    The cost to society of my blindness would be significant.    Keeping my sight intact represents value.   Care Management software could ensure I’m scheduled for pressure check appointments, given medications, and have my visual field checked once per year.   Some percentage of reimbursement could be withheld until those outcomes are achieved. How  software does that is not important and innovative workflow would be left to the marketplace where clinicians will choose applications based on usability, cost, and time savings instead of regulatory oversight.

2.  Care coordination is important and there is a role for government to drive consensus around standards selection.   Certification could be limited to an application’s ability to perform a few key interoperability functions such as

a.  Look up a recipient address from a national provider directory and send a clinical summary of care (transition, referral request, consult note) to that address securely

b.  Query a record locator service/master patient index and retrieve a list of electronic addresses where patient data is stored, then be able to retrieve a small common data set from those locations (problems, meds, allergies, labs, notes)

c.  Be able to send a clinical summary of care to a patient provided electronic address.

d.  Be able to send a small number of data elements to a relevant registry

e.  Be able to participate in a prescription drug monitoring program

Each of these functions would use a single standards implementation guide without significant optionality,  tested in the marketplace and deemed mature enough for use.  How these transactions are implemented in workflow would be up to each vendor.    Certification would test nothing more than successful transactions against a publicly available test bed.

3.  All other Meaningful Use criteria and quality measures would be eliminated so that clinicians can focus on just the three goals per year relevant to their specialty while  working in an environment that thrives on the simple information exchanges listed above.

We need to avoid unnecessary burden for clinicians, hospitals and software developers.   Think about all the effort (and dollars) spent during the Meaningful Use Stage 1 and 2 processes to report quality measurements, which were never used for anything.   Think about all the certification done that was not related to health policy goals or outcomes.  Think of all the data entry required which resulted in clinicians  spending time practicing below the top of their licenses.  

Focusing on 3 outcomes per specialty which are easily measurable, while radically focusing certfication on a few key interoperability transactions is likely to be acceptable to provider and developer stakeholders.   The big question - would it satisfy CMS goals for MACRA based on Congressional mandates?  I hope to have that dialog in several forums over the next few weeks.

Thứ Ba, 10 tháng 5, 2016

Webinar: School Garden Education for Children Experiencing Behavioral and Mental Health Challenges


Slow Food USA
Tuesday, May 17, 2pm ET


School Gardens for students with behavioral and mental health challenges provide interesting opportunities to develop positive and empowering life skills. The Creeks School Garden in Portland Oregon integrates practical education theory and methods into tangible, thoughtful teaching exercises that results in dynamic behavioral changes. The Creeks School Garden team will describe: the learning characteristics of these special children, their school settings, the importance of community partnerships, and specific activities that help these student’s gain confidence and develop productive collaborative relationships. Learn more here.

Thứ Hai, 9 tháng 5, 2016

Ice-Cream Sandwiches; Meatless Monday



Feeling hot hot hot ... That's the song that has been stuck in my mind! Well, literally, it is getting hot, with warmer temperatures here and scorching u relenting heat in India! Kids and adults alike are looking for ways to cool themselves down! What better than ice cream to cool yourself?? My daughter has been asking for ice cream sandwiches for a while now. I have been stalling her saying that when it gets warmer, I will make them for you. I don't like my kids eating cold, frozen stuff during winter for fear that they might get sick ( yes, I know that is a myth, but I  can't help being a mom). This past weekend she goes, " Mommy it is warm now. Are you going to make ice cream sandwiches now??" I replied, " of course!" Her next sentence was : can I help? I said yes and together we set out making these cute little beauties!


Well, I cannot claim much credit for the recipe. It is literally ice cream sandwiched between 2 cookies! A friend of mine helped me with the nitty-gritty. So technically this is semi-homemade. I bought the ice cream and the cookies from the store, assembled the sandwiches and stuck it back in the freezer! When my blogger friend Sonal invited recipes for a semi-homemade collective, she specifically told me that she was looking for a recipe that was fun! Now who can say "NO" to ice cream & cookies?? Very few people ( read: me!). While any kind of ice cream and cookies would do, I have used regular Chocolate chip cookies and  Double Chocolate Chip cookies with M&Ms for the cookies. I used a basic chocolate and vanilla ice cream. My daughter likes chocolate and my son likes vanilla! Also, they made for a good contrast with the cookies.




Want to use home-made chocolate chip cookies and home-made ice cream? Go ahead, and use it! It is much healthier!

Note: These treats are by no means healthy! However you can make them healthy. Here is the skinny on it! Use frozen yogurt or banana ice cream instead of the regular ice-cream. You know I always have the healthier alternative for you!


These ice cream sandwiches are super-easy and fun to make! They make for a great summer vacation activity for you to do with your kids. You can bring them with you to picnics in the park( make sure you use a cooler to transport them) and barbecues in your backyard!


Do try it, you will enjoy it just as much as my kids and I!

Servings: makes 12 medium-sized ice cream sandwiches.


Ingredients:


Ice cream: 1/2 tub of any flavor ice cream ( I used a mix of vanilla and chocolate ice cream).
Cookies: 1 box of large chocolate-chip cookies.( you may not use all as you need only 24 cookies).
Plastic Cling-wrap : to wrap the cookies.


Method:


Keep the tub of ice cream out of the freezer at room temperature for a few minutes so that the ice cream is softened a little and can be handled easily. The time period that you keep the ice cream out depends on the temperature in your area/ home. The ice cream should not become liquid/runny.

Lay out 12 cookies upside down in a single layer on a tray. Keep the cling film roll handy.

Using a small melon scooper or cookie scoop, scoop a ball of ice cream and place it on the cookie. Keep another cookie on top of the ice cream scoop and press down gently, slightly. Now cover the sandwich in a plastic cling wrap tightly and place it in a container.

Repeat this with all the rest of the cookies.

Place the container in the freezer for minimum of 2-3 hours.

To serve: remove the plastic cling wrap and serve!


Enjoy!!


I am bringing these amazing crepes to all my friends at Throwback Thursday#38Fiesta Friday#119  and Saucy Saturdays#43! Angie's co-hosts this week are Ahila @ A Taste of Sri Lankan Cuisine and Diann @ Of Goats and Greens.



Cooking made easy:


The size of the scoop of ice cream depends on the size of the cookie. The ice cream scoop should be proportional to the cookie size. Don't place too big a scoop, as when you place the cookie on top and press down, the ice cream will ooze out!!

Again, any shape/ type of cookie can be used, except that they should be big in size.

Tip for healthy living:


Food that we consume has to be healthy and balanced. Everything in moderation. Everyone is allowed to cheat/ indulge every once in a while. As long as it is in moderation and you are good most of the time. After all, we want to live our lives fully and not feel deprived!

Food for thought:


Intelligence is the ability to adapt to change. Stephen Hawking


Please do share your thoughts. Your opinion matters!