Thanksgiving tradition upgrade… order and enjoy cooking a delectable, pasture-raised turkey from Greens N Grains this year.

Start planning your best ever Thanksgiving holiday feast with the finest possible main course available… an organic, pasture-raised turkey from Good Earth Farms.

These birds are lean, firm and flavorful because of the healthy and traditional farm environment in which they are raised – outdoors in fresh air with plenty of clean water and uncrowded natural pasture time that is part of their daily routine. The pasturing of turkeys and other poultry at Good Earth Farms allows their birds to live like nature intended. They scratch, eat clover and grass, chase grasshoppers and also receive a ration of Good Earth’s own organic feed mix. No commercial feed blends are ever used, so they know exactly what their birds are fed. This means that Good Earth Farms’ poultry is free from antibiotics as well.

Since it is intended that their birds spend the majority of time grazing outdoors in pastures, they only raise turkeys and chickens during the warm months of the year, maturing them by late September, when they are harvested and flash-frozen. for delivery throughout the upcoming holiday seasons of Thanksgiving, Christmas and Easter. Occasionally they run out of their natural pasture-raised poultry by Easter (especially turkeys) so it’s good to plan ahead.

Call GNG at 920.868.9999 to order by Wednesday, Nov. 16…

You can request a small, an average or a large-sized bird, with the average turkey weighing in at 13.75 lbs. You can also order whole birds or just breast and drumsticks – all at a cost of $4.99 per lb. Frozen turkeys will be available for pickup at Greens N Grains on Saturday, November 19.

NOTE: “When I recently asked our turkey salesman about the availability of fresh turkeys he looked at me and asked if I really thought that all of the ‘fresh turkeys’ sold at Thanksgiving could possibly be butchered at once and delivered to stores within a few days,” says Kathy Navis. “He explained that regulations actually permit these so-called fresh birds to be held up to 6 months before delivery and still labelled as fresh – as long as they have never been chilled below 26 degrees F. The National Turkey Federation, states that turkey doesn’t technically freeze at 32 degrees F. but at a temperature closer to 26 degrees F, so it’s really more a question of truth-in-labeling that needs to be addressed.”

More about how Good Earth Farms raises turkeys:

Turkey poults (young birds) come to the the farm in mid-summer and begin their days in a brooder. This is a warm place where temperature, drafts, light, and moisture are carefully managed to give the birds a comfortable and safe living environment. The birds remain in the brooder until they have fully feathered, about six to seven weeks, and can handle a Wisconsin summer.

Once out of the brooder, the turkeys have free range of the farm. There are no fences to limit their ranging, only their instincts that keep them close to their shelter, food and water. Predators are kept at bay by the presence of people and dogs.

The turkeys raised at Good Earth Farms are called Broad Breasted Whites. They have a nice plump shape with plenty of meat. They raise hen turkeys because you get more breast meat per bird when compared to toms of the same size. They hope you enjoy eating them as much as they enjoyed raising them.

Sidebar feature in the May Flyer provides details on how to “Protect Your Skin from Outside & Within.”

Not only are there specials on everything from organic virgin olive oil to tofu, but with summer sunshine just waiting on the horizon, you can learn some great ways to protect your skin and preserve good health by making sure that antioxidants are included in your diet. The article also calls attention to the benefits of vitamin E and alpha lipoic acid, which appears to reduce fine wrinkles.

Stock up on Amy’s Burritos in assorted flavors for $2.19 in May. There are also lots of picnic item specials that include meat -free hot dogs, pretzels, potato chips, rice burgers and hamburger buns.

Click to download the multi-page May specials in PDF format.

For several seasons, Carmon’s Gardens has been supplying Egg Harbor’s Greens N Grains Natural Food Store and a number of restaurants in Door County with his fresh produce – including The Whistling Swan and Mr. Helsinki’s.

Carmon Mabrey

Carmon Mabrey has been a gardener for many years. This year, he is hosting a 35+ member CSA to serve the Door Community. Carmon’s Gardens will provide CSA members with a real organic food experience, equivalent to those springing up all across Wisconsin and in communities all over the world.

From the start, everything in Carmon’s Gardens has been grown under sustainable agricultural practices, fully vine ripened using no synthetic fertilizers, chemical herbicides or pesticides. Food grown this way not only tastes better and lasts longer, but contains all of the nutrients that real food should provide.

Throughout the 18-week season you can expect a variety of herbs, leafy green vegetables and root crops that include many heirloom varieties. Carmon’s Gardens will grow: beans, broccoli, beets, basil, carrots, cilantro, cucumbers, dill, eggplant, fennel, garlic, head lettuce, kale, leeks, lettuce mixes, peas, peppers, potatoes, spinach, squash, sweet corn, rosemary, Swiss chard, sunflowers, tomatoes and zucchini.

A CSA seasonal share subscription at Carmon’s Gardens costs $500 and provides shareholders with a weekly minimum half-bushel of the best quality sustainable produce as harvested for 18 weeks – 1/2 bushel is equal to a standard grocery bag filled 3/4 full.

A share will abundantly feed 2 people. Half-shares are also available for $300, providing the same quantity on a bi-weekly basis. Shares will be available for pick up at the farm in Jacksonort, at Greens N Grains Natural Foods in Egg Harbor or at the Nelson Healing Center in Sturgeon Bay. There is also a possibility of  a Sister Bay pick-up if enough people sign up. The season begins in mid- June and lasts until late October.

A typical early-season half-bushel will include mixed greens, peas, garlic scapes and spinach. Mid-season offerings will include beans, new potatoes, sweet corn, summer squash, tomatoes, garlic, Swiss chard, broccoli, cabbage, beets and eggplant. Late season boxes may have broccoli, eggplant, kale, potatoes, peppers, tomatoes, carrots, winter squash, potatoes and pumpkins.

Available “add-ons” include:

• Local eggs by the dozen laid by pastured chickens at either Cherrydale Farms in Sevastapol or Sunset Farm in Brussels.
• A variety of fresh artisan bread from Island Breads of Washington Island – baked for the most part with locally grown organic wheat flour in a wood-fired brick oven that results in delicious hearty breads.
• A pound of Wisconsin-roasted, organic, fair-trade coffee – sourced from Alterra in Milwaukee. The coffee varieties are available in regular or decaf.

CLICK for a sign-up form… Questions? Call Greens N Grains at 920.868.9999.

Top off your Thanksgiving holiday planning and all of your culinary efforts by starting with the finest possible main course available… an organic, pasture raised turkey from Good Earth Farms.

These birds are lean, firm and flavorful because of the healthy and traditional farm environment in which they are raised – outdoors in fresh air with plenty of clean water and uncrowded natural pasture time that is part of their daily routine. The pasturing of turkeys and other poultry at Good Earth Farms allows their birds to live like nature intended. They scratch, eat clover and grass, chase grasshoppers and also receive a ration of Good Earth’s own organic feed mix. No commercial feed blends are ever used, so they know exactly what their birds are fed. This means that Good Earth Farms’ poultry is free from antibiotics as well.

Since it is intended that their birds spend the majority of time grazing outdoors in pastures, they only raise turkeys and chickens during the warm months of the year, maturing them by late September, when they are harvested and flash-frozen. for delivery throughout the upcoming holiday seasons of Thanksgiving, Christmas and Easter. Occasionally they run out of their natural pasture-raised poultry by Easter (especially turkeys) so it’s good to plan ahead.

Call GNG at 920.868.9999 to order by Wednesday, Nov. 17…

You can request a small, an average or a large-sized bird, with the average turkey weighing in at 13.75 lbs. You can also order whole birds or just breast and drumsticks – all at a cost of $4.89 per lb. Frozen turkeys will be available for pickup at Greens N Grains on Saturday, November 20.

NOTE: “When I recently asked our turkey salesman about the availability of fresh turkeys he looked at me and asked if I really thought that all of the ‘fresh turkeys’ sold at Thanksgiving could possibly be butchered at once and delivered to stores within a few days,” says Kathy Navis. “He explained that regulations actually permit these so-called fresh birds to be held up to 6 months before delivery and still labelled as fresh – as long as they have never been chilled below 26 degrees F. The National Turkey Federation, states that turkey doesn’t technically freeze at 32 degrees F. but at a temperature closer to 26 degrees F, so it’s really more a question of truth-in-labeling that needs to be addressed.”

More about how Good Earth Farms raises turkeys:

Turkey poults (young birds) come to the the farm in mid-summer and begin their days in a brooder. This is a warm place where temperature, drafts, light, and moisture are carefully managed to give the birds a comfortable and safe living environment. The birds remain in the brooder until they have fully feathered, about six to seven weeks, and can handle a Wisconsin summer.

Once out of the brooder, the turkeys have free range of the farm. There are no fences to limit their ranging, only their instincts that keep them close to their shelter, food and water. Predators are kept at bay by the presence of people and dogs.

The turkeys raised at Good Earth Farms are called Broad Breasted Whites. They have a nice plump shape with plenty of meat. They raise hen turkeys because you get more breast meat per bird when compared to toms of the same size. They hope you enjoy eating them as much as they enjoyed raising them.

Recalls of more than one half billion eggs brings NBC 26 to Greens N Grains in Egg Harbor to find out what local consumers are buying.

Kathy Navis tells viewers she has seen more people looking for eggs produced in Northeast Wisconsin, especially in Door County where chicken farmers have hundreds of chickens, instead of hundreds of thousands. She says, “we’ve seen about a 25 to 50 percent increase in egg sales.”

The Organic Consumers Association provides the following things we can to do to get moving in the right direction:

1. Congress should exempt small-scale, direct-to-consumer, local, pasture-based, and organic farmers and food processors from inappropriate food safety regulations. Support Tester-Hagan amendments to Senate Bill 510.

Take Action

2. Consumers should swear off factory-farmed animal products and eat vegetarian when pasture-raised organic isn’t available. We also need to press the USDA to require pasture for organic chickens, as it has for cows.

Take Action

3. Regulators should phase-out the worst factory farming practices. To address salmonella, we can start by banning battery cages. The USDA organic standards ban battery cages. Michigan and California are the first states to pass phase-out laws. Banning battery cages can cut the risk of salmonella contamination in half.

Learn More

4. Localities should lift restrictions on residents raising chickens in their backyards.

CNN Video

Quinoa (KEEN-wah) originated in the Andean region of South America, where it has been an important food for 6,000 years.

Quinoa

The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or the mother of all grains. During the European conquest of South America quinoa was scorned by the Spanish colonists as “food for Indians,” and even actively suppressed, due to its status within indigenous non-Christian ceremonies. In fact, the conquistadors forbade quinoa cultivation for a time and the Incas were forced to grow corn instead.

Quinoa in its natural state has a coating of bitter-tasting saponins, making it unpalatable. This may also explain why it was rejected by the Europeans who were quick to adopt other indigenous food crops like the potato and maize. Most quinoa sold commercially in North America has been processed to remove this coating. In contemporary times, quinoa has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods.

PREPARATION:
You can treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta). As an alternative, one can use a rice cooker to prepare quinoa, treating it just like white rice (for both cooking cycle and water amounts).

Red Quinoa (cooked)

Quinoa is gluten-free and considered easy to digest. Quinoa flour can be combined with sorghum flour, tapioca, and potato starch to create a nutritious gluten-free baking mix in the following ratio: three parts quinoa flour, three parts sorghum flour, two parts potato starch, and one part tapioca starch. Quinoa flour can also be used as a filling for chocolate.

Greens N Grains is now stocking red quinoa in boxes and in bulk in addition to the regular quinoa.

Paul Bentti, sales representative for Garden of Life (GOL) will be at Greens N Grains Tuesday, March 30 from 10 am ’til Noon. Stop by in person on Tuesday, meet Paul and register for a chance to win a drawing for a $100 worth of GOL products at Noon.

Currently boasting the number one selling products in three focus groups in the Natural Products Industry:  probiotic, green food, and enzyme, with their three supplements: Primal Defense™, Perfect Food®, and O-Zyme™, and more than 30 other nationally distributed products, Garden of Life is indeed on a mission to empower people to attain and maintain extraordinary health.

Nutritionists, medical practitioners and healthly lifestyle advocates agree that there is a direct correlation between nutrition, exercise and health. Raw, whole food nutrition, from organically grown sources, is more beneficial for health than isolated nutrients. When coupled with exercise, a diet that includes the consumption of raw, live foods, particularly those containing probiotics, enzymes, and products of their fermentation, is the foundation for a healthy lifestyle.

Garden of Life is the brainchild of author Jordan S. Rubin, a cutting-edge expert on health and nutrition. Since his recovery from a near fatal digestive disease that nearly ended his life, Rubin has dedicated his life to sharing his dynamic health programs and has written three books – Patient Heal Thyself, Restoring Your Digestive Health and the recently released New York Times Bestseller The Maker’s Diet.

Jordan founded Garden of Life in 2000 to help people attain extraordinary health. Based on the belief that consumption of whole, living, enzyme and probiotic-rich foods, as well as a nutritional ingredient he branded Homeostatic Soil Organism™ blends (HSO™ blends), are the foundation for nutritional health. His goal is to empower people to attain and maintain extraordinary health.

In just four years, Garden of Life has achieved explosive growth in a burgeoning nutritional supplements specialty industry of nearly $5.3 billion. Today, Garden of Life enjoys national distribution to more than 10,000 retailers, including Whole Foods, The Vitamin Shoppe, Wild Oats, select GNC stores, independent health food stores, mail-order retailers and physicians’ offices. Recently Garden of Life was named the 5th fastest growing business in America by Entrepreneur magazine.

Join us Tuesday, March 30 any time between 10am and 12pm for an open question-answer session with Paul Bentii. Ask him your questions on how Garden of Life supplements can help support your health and or  your RAW lifestyle. You must register in person on Tuesday before Noon for a chance to win $100 worth of Garden of Life products, but you need not be present to win.

If you love your milk so fresh you can still hear the moo, watch out: Big Dairy is coming after you again.

Two lobbying groups backed by untold piles of dirty dairy dollars are urging lawmakers to put raw milk out to pasture, calling it a “significant food safety hazard.”

But as long as we’re talking farm, let’s call that what it really is: hogwash (yeah, another farm word came to mind first… but I try to keep this family-friendly).

The International Dairy Foods Association and the National Milk Producers Federation want all unpasteurized products to follow the same standards as other milk products in other words, they want everything pasteurized.

But the problem with raw milk isn’t that it’s dangerous because it isn’t. I’ve been drinking this stuff for years, and I’m just one member of a small-but-devoted army of raw-milk lovers. And believe me, we’re healthier than most people.

No, the problem is that it’s harder for Big Dairy to turn a profit on raw milk, and harder to tax.

Think about it legal raw milk would mean small farmers everywhere could sell it at market price direct to consumers from roadside stands… the way many of them now sell peach pies.

Big Dairy wouldn’t earn a dime off that. And Uncle Sam gets nervous because it would be difficult to keep tabs on all these small operations at tax time.

So instead, farmers are essentially forced to sell their milk to Big Dairy for a fraction of its value.

But the dairy barons can’t ever tell you that… so they pretend it’s about safety instead.

I’ll say it again: Hogwash!

Pasteurization sucks many of the nutrients out of the milk, including vitamins C, B6 and B12. It even sucks the calcium out any calcium you find in store-bought milk is usually added during fortification.

All that, and it’s still not guaranteed to be perfectly safe. People still get sick and even die from bacteria in pasteurized milk bacteria that, in theory, shouldn’t be there.

One study found that between 1982 and 1997, 220,000 people were sickened by salmonella in pasteurized milk. During that same period, not a single person reported getting sick from raw milk.

Raw milk should be celebrated… instead, we’re forced to hide and sneak and find creative ways around laws designed to stop us from getting our milk… like buying shares in cows the same way some people buy partial ownership of vacation homes.

If you’re interested in all the benefits of raw milk, visit a local dairy farmer and see what he can do for you.

Not only does the real stuff taste far better than that milk-colored store-bought junk, but it contains more essential nutrients like calcium, vitamin D and a natural antibiotic called lactoferrin. Raw milk drinkers will tell you the benefits include weight loss, better immunity from colds and even pain relief.

One warning: Drinking raw milk means you may be treated like an outlaw… when all you really want is a chance to do your body good.

OFFICIAL VIDEO: Part 1 – Raw Milk Rally in Wisconsin Dairy Farmer Max Kane’s Court Date

William Campbell Douglass I.I., M.D. has been called “the conscience of modern medicine,” and the National Health Federation voted him “Doctor of the Year.” He explains, “I’ve also been labeled a ‘maverick,’ and several less flattering names too, by some of the biggest names in the government and health establishments – but, hey, that’s part of the territory. And my territory is everywhere…”

A Website That Provides Info On What’s Really In Packaged Foods (And How To Avoid The Worst Of It)

Time Magazine Aug. 20, 2009

The folks at Netted recently began to wonder, “Curious about the fat, calorie and cholesterol count in all those packaged foods you ingested during the holiday weekend?”

Zeer.com provides nutritional information on over 110,000 products found in your grocery store aisles, including FDA labels, reviews from other members and definitions of certain “problem” ingredients. (Ever wondered what “maltodextrin” was? Now you can find out.)

You can search by product name, brand, product category or specific criteria (like “gluten-free”).

When you find products you like the site lets you save them so you can create an informed, healthy grocery list.

Zeer is especially useful for people with dietary restrictions since it flags ingredients based on certain food allergies and offers alternatives.

There’s also a community section where users can chat with others who have similar interests and needs.

Access the site via your mobile browser or their new iPhone app and have all of this contextual information where you need it most—when you’re at the market, trying to decide which breakfast cereal to buy.

Using Zeer can also be a great way to motivate yourself, analyzing some of  your typical food purchasing habits by looking beyond the label. At Greens N Grains we’re ready to provide you with alternative choices, ones that lead you back towards a healthier and more nutritious diet. Our next film in the Thursday night series takes a closer look at the shocking reality of our industrialized food system.

LINKS:

Getting Real About the High Price of Cheap Food

Your Thanksgiving can be healthier for you and your family with a new tradition…

We’ll help you have a healthier Thanksgiving with everything you need for a vibrant, healthy meal. Pasture-raised turkey… because you are what you eat and what you eat determines how you feel.

Order a pasture-raised turkey from Greens N Grains before November l8, 2009.

Mike at Good Earth Farms in Poynette, Wisconsin says, “The birds are averaging about 9 lbs with the larger birds ranging about 12 lbs and we have a few that are between 14 and 15 lbs.”

You can request an approximate size and we will do our best to provide you with the right-sized bird.
Cost is $4. 79 per pound.

Call 920.868.9999