Spring is here, the weather is warmer and probably the most asked question I get is, “How can I lose weight?” or “Which diet works?” When thinking about losing weight, it’s not always the decreased number on the scale that we are looking for. It is the way it makes us feel: the increased energy, the lithe movements, how our clothes fit and our skin feels. It is not simply the weight but the health too! With so many diets in the media now, how do you know which is the best choice for you?

Well, “diets” never work because they eventually end and we go back to eating the same bad food choice s. When considering weight, health and all those good feelings, a “lifestyle change” is most important. These choices can really vary too, so in my next few articles I will walk you through some interesting diet choices that you may have never thought of.

Acid and Alkaline Balance Diet.  The goal of this diet is to help your body maintain a healthy pH level for all organs and systems to function optimally. This is an interesting theory that I have struggled to understand for years. Many Acid/Alkaline advocates believe that this diet will cure all kinds of diseases. I’m a little more skeptical on that part. We are too complex of a system for it to be that simple. It is imperative, however, that our body maintain its pH; otherwise, cells die…we die. So how could a diet help when our body has so many checks and balances to stabilize pH on its own? Well, some of those checks and balances are dependent on minerals. Where do we get minerals? Our bones, muscles, teeth or our food. If our food isn’t balanced then our body steals what it needs from other areas (bones, muscles and teeth) to correct the imbalance in the blood. So you can see, our health can really decline if our body has to work hard to compensate for our poor food choices.

All foods have acid and alkaline forming properties. Again, it is the balance within that food or meal that matters. Foods that cause an overly acidic condition are foods high in animal fats, animal proteins, sugar and refined grains like white flour products and white rice. Artificial chemicals, flavorings and additives can also create an acidic condition. Foods that increase an alkaline condition are fruits, vegetables and organic whole or sprouted grains. This can be confused with healthy foods that are acidic themselves. Citrus, kiwi and bell peppers contain acids and can be irritating to an ulcer but they create an alkaline condition when absorbed by the body because of other beneficial nutrients. Coffee, alcohol and sugar…well, they are acidic to an ulcer and your body.

Generally, alkaline-forming foods should make up at least 75% of our diet to maintain optimal health. There are many lists available in books and on the internet if you are interested in a further look. My thoughts: alkaline foods are healthy choices, high in nutrients and low in calories, and are non-inflammatory foods. It may be worth a try.

Stay tuned for the next article on the Raw Foods Diet. 

by Rebecca Dirks, N.D.
Associate Physician, NW Center for Optimal Health
Marysville, 360-651-9355
Producer & Co-Host, Healthy Living, KSER FM 90.7

As a farmer, I need to be a full-time lobbyist for common sense. The USDA and folks in Washington D.C. can create a lot of extra work for us small farmers! One seemingly little law or rule change can seriously impact our lives, farms, and future.  Currently, there is one such proposed bill going through the US Senate and also a rule change being considered for beef cattle and grazing with the USDA.

I’ll admit that I barely have enough time to run the farm, let alone the country! I rely upon a few key groups to highlight the big concerns that require a little more attention. I pay attention to the Cornucopia Institute and American Farmland Trust as my primary sources of information when it comes to healthy food and farmland preservation.

While I am busy raising food, the folks in Washington D.C. are busy making life a little more interesting. Currently, there is a food safety bill going through the US Senate that will do nothing, in my opinion, to improve food safety, but it will certainly be easier for the large food processors and large farms to comply with. Why do most laws seem to benefit the large mutinational corporations?

The same goes for the USDA. Currently, the USDA is considering allowing certified organic beef cows an exemption that allows them to be raised for up to 120 days in a feedlot. This is a rule that is purely being considered to make it easier for feedlot owners to be able to label their animals as certified organic. As a farmer who is concerned for the animal’s welfare and the environment, the feedlot is the last place I would send my animals! (Granted, there are seasons when animals need to be confined, like during heavy rain storms and the wetter months, to protect the grass and grazing pastures during their vulnerable stage.) But this loophole is not designed to protect the environment, it is so the feedlot owners can “finish” the beef before harvesting them in a conventional way and still get the benefit of using the organic label.

I am firmly committed to the “Know your Farmer, Know your Doctor, Know your Mechanic” concept.  The more people with whom we have relationships, the more tangible and authentic the service and/or products will be! This country is too big to expect Washington D.C. to manage or micromanage everything. Somehow, some way, we the citizens need to have more input, and it needs to be at the local level. 

I have posted these two e-mail alerts I received from the Cornucopia Institute on our Box of Good blog: http://blog.klesickfamilyfarm.com/. As a farmer I can respond, but to really affect change I need voters to “chime” in and support local, sustainable farming!  These laws and rule changes affect me as a farmer and my livelihood, but they also affect your health and, potentially,

This time of year is filled with such eagerness and new beginnings. The cold, gray winter is fading fast and we welcome the sunny, cool days of spring. With each coming season new joy and excitement emerges.

For me, spring is marked with the planting of seeds. Our windowsills are lined with little pots studded with seeds of carrots, ground cherries, tomatoes, and spring onions. In our “petite” garden patch we’ve already planted sugar snap peas and arugula. Each day, with anticipation, my sons and I check the status of our seedlings and dream of hot sunny summer days playing outside and eating the sweet-as-candy peas from the vine.

My next step in welcoming spring is rhubarb. Its bright red stalks roasted in the oven with a touch of sugar and orange zest make the most decadent compote that tops anything from ice cream to oatmeal. My mouth puckers at its tart bright flavor and I smile at this memorable taste that, to me, screams spring.

The recipe I have for you this week highlights what this season has to offer. A variety of citron green vegetables are stirred into fresh eggs then topped with cheese and broiled until golden brown. A frittata is the perfect weekday dinner. Served with a simple green salad, this dish is a welcoming light meal after a long winter of heavy and hearty foods. “Frittata” is basically just a fancy way of saying omelette (those Italians always know how to fancy things up a bit). A frittata, however, is usually a bit lighter, as the eggs are whipped more than a traditional omelette. The resulting texture is lighter and more fluffy. Nearly any vegetable can be substituted and diced ham, bacon, or turkey can easily be added. I’m sure you too will add the frittata to your weekly meal plan.

What a joy to live in this beautiful green area that produces an abundance of fresh produce. From the slender, sweet stalks of asparagus to the pungent and peppery garlic greens – I welcome it all with open arms and an open mouth.

by Ashley Rodriquez
Chef, food blogger, and full-time mom. You can read more of her writings at www.notwithoutsalt.com

Stephen, the now big brother to our little Joanna Prayse, is my farm helper.  (Now, I really think he is helping mom by helping me, but nonetheless, I enjoy spending time with him!) Stephen, like most of my children, and probably like many of your children, loves to work with his daddy. 

The other day, when I was doing the initial pruning on the Honeycrisp and Chehalis apple trees, Stephen was working alongside me. When pruning trees, the first thing I do is decide what branches are going to stay and then I start cutting. I always make up my mind before I start pruning. I want to prune the branches so that light will be able to get into the tree canopy to help the fruit ripen. I also want to consider places for my ladder to get close to the tree. Even though I won’t need a ladder for a few more years, I need to leave an opening for them now while the tree is still establishing fruit bearing branches. So, you see, a little training now will be helpful later…which is why Stephen is my helper. Training trees and children will not happen unless I am hands on.

As I was pruning, Stephen was asking, “When is it my turn?” I was able to find branches that he could prune for me on most trees. I try and let him actually prune the tree, involving him in valuable work, not busy work. We were finishing up the Honeycrisp apples when I snapped this picture of Stephen pruning the tree. We had picked out a good branch to prune. I stepped back to capture the moment as he cut the branch, and just as I was finished taking the picture, I realized that Stephen had cut a branch that I wanted to keeeeeep!!! All is not lost. The tree will grow another branch and, most importantly, it was a very good cut.

Tristan

We have been tuning our stringed instruments, the brass and woodwinds are warming up, and the percussionists are readying themselves!  Now, the lights dim and all is quiet. In moments, the orchestra will erupt into an awe-inspiring symphonic masterpiece.

Don’t you just love a good piece of music? I do. At this moment, I have the William Tell Overture running through my mind. Its signature piece is only a small part of the entire overture and several instruments need to work together to make it all one beautiful piece of music. Gioachino Rossini quietly introduces this wonderful score to us, much like winter yielding to spring.

February and March are much like the precursory to the overture. We, in tune with nature, are warming up in preparation for a beautiful and harmonious blend of music. We are starting to work our fields, read the weather and the soil, and hit a few of the notes where the weather, the soil and tractors work together to prepare those first few seed beds.

Just as the music moves from a contented score to the race-like pace, so do we as farmers! As the calendar marches towards summer and the weather warms, we begin to plant more and more crops. At some point, almost majestically, midway through the summer our work switches to both planting and harvesting. 

Then, just as Rossini begins to end his overture with an exhilarating crescendo, our farm ushers in fall with its own crescendo – an abundant harvest!  All season we have been building towards the crescendo and then our farm and its farmers enter into a winter rest to contemplate and reflect on the season past and rejuvenate for the next season. Oh, I love farming!

Writing this newsletter fills me with emotion. I have so many memories of our farm:  different harvests, working alongside my children and my horses. My mind wanders to our fall festival, where you and your children have come and harvested potatoes, experienced 100 years of history, or played in our organic soil. Just like Rossini’s William Tell Overture, the musical score, with all the instruments, the musicians, and the lighting crew – all are playing a beautiful and important part to make it what it is. 

Just like farms and cities, forever wedded together, not so much different than a beautiful piece of music. 

I am glad to be in the symphony alongside of you,

Tristan

P.S. – KFF caught on video!  One of our happy customers in Everett featured our home delivery of “A Box of Good” in a CNN iReport story entitled, “Healthy Eating in Everett, Washington: Report by a Former Fast Food Junkie.” Watch it at:  http://www.ireport.com/docs/DOC-420779