Posts Tagged ‘food’

This vs. That: Baby Food

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Feeding our children sure made me take a second look at labels and what I was putting into their mouths as well as our own. How about you? This month I’m listing some differences between buying your own fresh food to make/create baby food at home vs. purchasing the packaged food you find at the stores. One principal to remember when eating any food is the order of nutritional value: Fresh food has the highest nutrient content, frozen is next best, and canned/jarred food has the lowest value of nutrients. Yours and your children’s health will reflect the choices you make in the nutrient content of the food you eat/prepare.

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Hearty Ingredients: Beans

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It’s fall and you know what that means…time to celebrate all things that warm our hearts like hearty soups and sweaters. I’ve been spending a lot more time in the bean aisle recently just exploring all the colors and facets of beans. Not only are they super cheap but they are another way to eat healthy and fresh foods all winter long.


Canning with Grandma: Chunky Tomato Salsa

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If you’re ever invited to dinner with the Lopps 9 times out of 10 we’ll probably be having tacos, taco salads, fajitas, tostados and any other way we can throw meat on a tortilla. Of course no Mexican dish is complete without salsa and since I can eat salsa by the spoonfuls I’m canning salsa like a squirrel hordes acorns for the winter!


Canning with Grandma: Dill Pickles

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Cale loves Kosher Dill pickles. Unlike the the sweet Bread-and-Butter Pickles he likes the old school sour ones and eats them like french fries. As a fun surprise and a way to save the mound of cucumbers growing on my kitchen counter I decided to grab Grandma’s expertise and try my hand at pickling!


Canning with Grandma: Plum Jam

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To Jam or Jelly that is the question? For me (Meg) it personally came down to two arguments; convenience and preference. Similar to yogurt with fruit chunks, jams tend to include pieces of the fruit instead of a more blended texture. Since jelly is made from extracting fruit juices, most people prefer making jelly with seed based fruits, like blackberries, to ensure there are no seeds in their jelly.

Personally, I happen to like fruit chunks (call me weird) and my Grandma thinks it’s a little easier to boil down the fruit and sift through a food strainer/sauce maker instead of extracting the fruit juice with cheesecloth. In other words, we went for the plumb jam.


Fresh and Local: Fresh & Local: 2010 Summer Guide to OKC+ Farmers’ Markets

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Cale and I love to support local businesses and help communities build sustainability. It takes time, labor, and love, but it’s worth it. Recently in a personal attempt to build a better relationship with our community we’ve partnered with a local boutique, Gypsy Haven, in downtown Jones, OK. Our hope is that by using our dirt covered veggies as bait we can lure in local shoppers and possibly support our ever-growing garden addiction.


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