RECIPE: Home Canned Bone Broth (AKA Stock)

Coincidentally, I started on this large batch of broth on the eve of Earth Day, a time when there is quite a lot of discussion about food waste and sustainable agriculture. Here's a great way to cut down on waste, and get delicious soup stock in the process!

Let me start by saying there are exact recipes to follow out there on the internet for bone broth. This is not one of those! Over the winter, I collected up scraps from roasted birds and chopped veggies in gallon freezer bags and threw them in the chest freezer until I got enough to fill a 23 qt pot...

There is quite a bit of information out there online concerning the health benefits of bone broth. It makes an excellent medicinal base for soups during cold and flu season, and it's delicious! Making your own is definitely worth the effort!

Ingredients

3 gallon freezer bags of misc. poultry or beef bones
1 gallon freezer bag carrot, celery and onion scraps *

8 cloves Garlic

1 tsp. Thyme

1 tsp. Rosemary

1 tsp. Basil

1/8 tsp. Cayenne

Salt and Pepper to taste

* I used carrot peelings and tops, celery leaves and root ends, onion tops and bottoms. Onion portion should be equal to no more than one medium onion.

Put bones, veggies and garlic in a large stock pot. Pour enough water into the stock pot to just cover the bones and vegetable scraps. Bring bones to a boil. Turn heat down til the pot is just at a simmer, and continue to simmer for 12 hours. Add herbs and spices and simmer for an additional 30 minutes.

Let the broth cool til able to be safely handled and strain broth using a fine mesh strainer or colander to remove bones and vegetable scraps. Some tiny bits of meat and herbs may not be strained out, that's fine. You may want to let it cool enough to remove solidified fats from the surface if you are using beef bones.

Reheat the broth just to a boil, and fill sterilized canning jars leaving 1" head space. Process the jars of broth at 11 pounds of pressure for 20 minutes for pints, and 25 minutes for quarts. A 3/4 full 23 qt stock pot of bones and veggie scraps made 9 quarts of broth.

Have You Purchased Your Seeds Yet?

Back before I began starting my own seeds at home, I would walk into home improvement stores and big box department stores and roll my eyes at the seed displays prominently displayed before Valentine's Day. "How ridiculous! It won't be planting season for months!". Now, seed catalogs and displays are the highlight of the winter (well, besides Christmas)!

A California Wonder Sweet Pepper seedling.

It does seem awfully early to be buying seeds, especially when the daytime highs have been in the single digits, but this time next month, I'll be starting my peppers and parsley indoors! To know when to start your own plants indoors, you will want to determine which USDA Hardiness Zone you live in. You can find out by entering your Zip Code HERE. Very often the back of the seed packet will tell you how many weeks before last frost it should be started, but if not, there are MANY seed starting charts and resources available around the web. Here's an example: Zone 5 (SE Michigan)

As a kid, my Dad and Grandparents always just purchased already started plants like tomatoes and peppers that couldn't be direct seeded in the garden at our local greenhouse. While it is honestly much more convenient for the average home gardener, it's significantly more expensive if you wish to grow more than maybe 6-8 plants. You're also very limited on available varieties. If we only grew what can be found at major outlets, we'd never know that there are orange, yellow, even black tomatoes! Another concern is that the starts found at big box stores have been treated with chemicals that harm beneficial insects and pollinators.

Seeds can be expensive, depending upon where you decide to purchase and the rarity of seed, but there are low cost brands available. For example, Dollar Tree sells common varieties from like Contender Bush Beans and Little Wonder Peas for $.25 per pack, but the germination rates (how many seeds actually grow) are markedly lower compared to other brands of the same variety I've grown in the past. On the other hand, I paid $3.00 for one packet of 10 seeds of the rare "Hottest Pepper on the Planet" Trinidad Scorpion Pepper I ordered from Baker Creek Seeds. However, everything I have ever purchased from them has had excellent germination rates and grew into strong, healthy plants. Their common varieties run around $2.00/pack. Regardless, a $2.00 packet with 25 seeds is much less expensive than $3 for 4 plants!

From personal experience, I HIGHLY recommend purchasing seed through the mail from a reliable source providing open-pollinated heirloom seed. This means that once you purchase that seed once, you can save seed from your own plants and never have to purchase that same one again! But that's another discussion for another time!

Here are the two catalogs I most often purchase from. You can order online, or request a free printed catalog from their website:

Baker Creek - Purchase 90% of our seeds here each year. I believe they offer somewhere in the neighborhood of 1500 varieties, including herbs and flowers. Excellent germination, less expensive than some of the others,

Richter's Herbs - Specializes in medicinal and culinary herbs. Seeds and plant starts available. Many hard-to-find varieties, Great germination rates, but be mindful of your hardiness zone when purchasing perennials.

These are also reputable, but a little more expensive on the whole:

Seeds of Change - Certified Organic Seed
Seed Savers - Heirloom Seed
Mountain Rose Herbs - Seed as well as dried goods, medicine making and tea accessories

In a few weeks I'll post a tutorial on seed starting as I get my own going! In the meantime, get those seed orders going before the good stuff is sold out! ;)

Planning the 2015 Garden

Some of last year's seed starts.

Sitting here working on the 2015 Garden Plan... Turning out to be a little more challenging than I thought! So many great new varieties I'd love to try... That and Brian has only gotten halfway through the catalog with the holidays and long work hours the past couple weeks.

Each of us takes a turn going through the catalogs and highlighting anything that sounds of interest. If we both highlight the same ones, good to go. If we chose different varieties, we will look for more info online and make a compromise of some sort.

Part of the problem is knowing exactly how big of an area we will have to plant in this year! We got an ATV, but don't have a disc/tiller just yet. That's a whole other issue in itself- can we get away with just the pull behind disc, or do we really need to invest in the powered pull behind tiller? There is about a $900 difference in price there! (If anyone reading this has advice, please comment below. We're tearing up horse pasture.)

We're definitely giving a few grains a try this year, and I'm finally getting around to giving those "Mexican Sour Gherkins" I've been eyeing for 3 years now a try! Also going with smaller carrot varieties, hoping to have some better luck than we have had in the past with Nantes and Danvers. I'll post the list of seeds we ordered when it's finalized. If we wait too long, popular varieties and rares will be sold out!

If you haven't ordered your seed catalogs yet, you can order your free copies online. Vast majority of our seeds are ordered from Baker Creek, however I do order herb seed from Richters. The others carry heirloom, organic and rare varieties:

Baker Creek - Open pollinated, heirloom variety seed. Huge variety, great quality.
Seed Saver's Exchange - Organic, Heirloom seeds. Carries organic Seed Potatoes.
Richters Herbs - Huge selection of medicinal and culinary herbs. Great quality.
Kitazawa Seed Co. - Asian vegetables and greens, some difficult to find in USA. Non-GMO.

HERBAL MEDICINE: Oregano (Origanum Vulgare)

Now days, we associate Oregano with pizza and spaghetti, but it was once considered a symbol of happiness, good luck and good health! We now know it also has excellent infection fighting healing properties, and contains vitamins and minerals that strengthen the immune system.

Oregano is a member of the mint family originating from the Mediterranean region. The name Oregano comes from the Greek words "oros" and "ganos" meaning "mountain joy". It appears quite often in folk lore and in historical medical texts. Considered a symbol of happiness, as well as a bringer of good luck and good health, brides and grooms were even crowned with it at ancient wedding ceremonies. After WWII, Oregano grew in popularity as a culinary herb in the United States as soldiers returned from Italy with a taste for pizza.

MEDICINAL PROPERTIES & USES:

Antiseptic, antibacterial, antiparasitic, antiviral, antioxidant, antihistimine and fungicide. It's most potent active ingredients are Thymol and Carvacrol.  Other active ingredients include: Terpenes, Rosmarinic Acid, Naringin, Limonene, Pinene, Ocimene, Caryophyllene, and E-BCP. Oregano also contains Vitamins A, C, and E, calcium, magnesium, zinc, iron, potassium, manganese, naicin, fiber, and Omega 3s. Together, these substances make for a powerful immune system booster.

Oregano has many uses.  As an oil, it can be used to treat burns, cuts, athletes foot, and fungal infections. Taken internally, it can aid in fighting off infection (most notably respiratory ailments), soothes a sore throat, and aids in digestion.  It can also be vaporized and inhaled to treat congestion. Oregano has also been used to successfully treat the waterborne infection Giardia, which is caused by parasites.. 

Oregano Tea: Pour 1 c. boiling water over 1 tsp. crushed dried leaves. Steep for 10 minutes. Do not strain before drinking.

Oregano Healing Oil: Mix 10 drops Oregano Oil* into 2 Tbsp. Coconut or Extra Virgin Olive Oil. Apply to affected area liberally 3x per day. 

Oregano Steam Treatment: Add 1 Tbsp. of Oregano leaves to a bowl of steaming hot water. Place a towel loosely over your head and inhale steam.

Oregano Antiseptic Cleaning Spray: Combine 2 drops Oregano Oil*, 5 drops Lemon Oil, 1/8 c. White Vinegar, 1 gallon water. Pour mixture into spray bottle.

*Purchase Oregano Oil from a reputable supplier. Be sure your oil was obtained from "Origanum Vulgare" or the spanish "Thymus Capitatus". Or, make your own- See below!

HOW TO GROW:

Oregano is a hardy perennial in USDA Hardiness Zones 5-10. It can be grown from seed sown outdoors after danger of frost has passed, or from stem cuttings. Seed should be sown on the soil surface in full sun. Seed germination, depending on soil temperature, is roughly 14-21 days. Thin seedlings to 12 inches apart. Soil should be well drained and nutrient rich. Oregano can be grown in a container with proper drainage and brought indoors to overwinter in cooler climates. It can be overwintered outdoors by mulching with straw or fallen leaves. Divide older plants when they become too woody or begin to die in the center.

Purchase Seeds: http://www.rareseeds.com/oregano-vulgare

HARVEST AND PRESERVATION:

Use pruning shears to cut back stems to the ground and remove leaves for fresh use. Never cut back more than 2/3rds of the plant. You can dry the leaves by either hanging the stems with leaves in tact in loose bunches in a dry, ventilated area away from direct sunlight, or by removing the leaves from the stems and placing them in a dehydrator set to 95 degrees for about 8-10 hours. Oregano can be frozen by packing ice cube trays with chopped leaves and pouring water or oil over them, but I only recommend this method if you intend on using it for soups, sauces or stews.

DIY Oregano Oil: To make your own Oregano Oil, pour olive or coconut oil over a jar full of fresh oregano leaves. Place the jar in a pan of boiling water for 10 minutes. Place the jar in a sunny window for 2 weeks.  Shake the jar once daily. After 2 weeks, strain the oil and store in a dark colored bottle in a dark, dry place.

**SAFETY PRECAUTIONS: Pregnant women should avoid Oregano Oil. Dilute Oregano Oil before using on skin.

*** All information intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions***

RECIPE: Rainy Day Vegetable Soup

We've had one heck of a windy, rainy day here at Lil Raisin Acres. Here's a quick, simple soup recipe for those cool, rainy autumn days ahead. Utilize your home canned, frozen,and dehydrated harvest!

INGREDIENTS:

8 c. (2 qt.) Broth (Chicken, Beef or Veggie)
4 c. (1 qt.) Tomato Juice
1 can Tomato Paste
2 1/2 c. Egg Noodles
Vegetables*
1 Tbsp. Minced Onion
1/2 tsp. Garlic Powder
1/2 tsp. Basil
1/2 tsp. Parsley
1/4 tsp. Rosemary
1 Bay Leaf
Salt and Pepper to taste

*Vegetables: 2 Cans Mixed Veggies (1 qt. homecanned), OR 2 c. Frozen Mixed Veggies, OR 1 1/2 c. Dehydrated Mixed Veggies

PREPARATION:


Combine broth, juice, paste and spices (if your are using DEHYDRATED veggies, add them now as well). Bring to a boil, add noodles and frozen/canned veggies. Simmer for 10 minutes or until noodles are cooked. Remove bay leaf and serve. May be served with crackers or bread.

BOOKSHELF: The Dehydrator Bible

There's a lot more to do with a dehydrator than dry herbs and make jerky! Preserve your harvest economically and create your own dry mix meals with the simple and hearty recipes contained in this tome of dehydrating knowledge!

Click to view/purchase book on Amazon.com

THE DEHYDRATOR BIBLE: Includes Over 400 Recipes

By Jennifer MacKenzie, Jay Nutt and Don Mercer

Although dehydration is an ages old method of food preservation, it's become a lost art for the most part with modern technology like refrigerators and freezers. But, what if we want to preserve more than will fit in our electric units, or we are travelling and won't have any access to electricity? This book will give you all the answers!

The book opens with a discussion concerning the history and advantages of  dry food preservation, the basic equipment you will need to get started, drying techniques, and storage of your products.

Perhaps the most important portion of the book comes next, where you will find a detailed manual as to how to properly dry each individual herb, vegetable and fruit, as well as different types of meat. Proper drying method and time is essential in creating a viable final product that will store and reconstitute well. I've referred to this section of the book several times since I've had it.

The book goes on to offer recipes for everyday meals, various types of jerky, portable dry mix camp meals, and other crafts and gifts like dried flowers. You can even use the dehydrator to make pet treats! It's actually quite convenient to use dehydrated vegetables in place of frozen in soups and stews. We store them in the pantry in glass jars, rather than taking up valuable freezer space, and there is no "freezer burn" to be concerned with for long-term storage!

I found the dry mix trail meals to be of particular interest. They can be mixed and carried in a backpack in ziplock baggies, or put together ahead of time and stored in mylar bags or mason jars with oxygen absorbers. Just add boiling water, and you're ready to eat!

BOTTOM LINE: 5 of 5 Stars. From beginner to expert, this book has a little something for everyone. It's an invaluable go-to reference book! Highly recommended for anyone interested in using dehydration for food preservation.

HERBAL MEDICINE: Sage (Salvia Officinalis)

The other day I was on the phone with a friend of mine, and asked her if she'd like some of our surplus Sage. Although many of our crops did poorly in this cooler-than-usual, drought-like summer, the Sage I had planted last year grew into what I can only describe as a "bush". Naturally, our conversation floated towards Thanksgiving in all it's Sage flavored glory... But did you know that Sage can be used medicinally? It's benefits go well beyond well seasoned meat!

Sage, a member of the mint family, is native to the Mediterranean region. It is named for the Latin word "salvia", which means "to heal". It was first used as a meat preservative in ancient Rome, but by the 10th century some cultures even believed Sage held the key to human immortality! Throughout history, as trade lines expanded, many cultures came to prize Sage for it's healing abilities. It is used by Native Americans in purification and protection ceremonies.

MEDICINAL PROPERTIES & USES:
Antiperspirant, antimicrobial, antiseptic, astringent, antioxidant, digestive aid, diuretic, mild hormonal stimulant. The active ingredients in Sage include: camphor, cineole, flavonoids, pinene, rosemarinic acid, salvene, tannins, thujone, and fresh leaves contain Vitamins A and C.

Most often taken as a tea to soothe sore throats and break a fever, as a gargle for irritated gums, or used as a poultice on wounds and insect bites. Sage Tea has also been known to aid in the treatment of menstrual and menopausal issues, and to help reduce breast milk when weaning.

Sage Tea: Pour 1 c. boiling water over 1 tsp. crushed dried leaves. Steep for 10 minutes. Do not strain before drinking. A dash of Lemon Balm and Rosemary can be added for flavor and for stress relief.

Sage Gargle: 1 c. boiling water, 2 Tbsp. Sage, 1/4 tsp. salt. Steep Sage in boiling water for 20 minutes. Strain out the bits of sage and add salt. Gargle for sore throat or irritated gums.

Sage Poultice: Mix a small amount of dried Sage with a few drops of warm water until a paste forms. Either apply the paste directly to the affected area, or wrap paste in a muslin cloth and hold it to the wound.

HOW TO GROW:
Sage is a perennial in USDA Hardiness Zones 4-9. It is generally grown from seed sowed indoors under lights or outdoors in early spring, or from cuttings from established plants. Seed germination, depending on soil temperature, is roughly 10-14 days. Soil should be kept moist, but not completely wet. If growing indoors, use a spray bottle to distribute water lightly. Plants should be transplanted about 18 inches apart, in direct sunlight. They are drought resistant and should be fine with just a good weekly rain. Sage can be grown in a container with proper drainage and brought indoors for the winter in cooler climates.

HARVEST & PRESERVATION:
Simply harvest leaves  from stems in mid-summer before the flowers bloom for peak flavor. Never harvest more than 2/3rds of the leaves from the plant. You can either dry the leaves by hanging them in small bunches in a dry, ventilated area away from direct light, or using a dehydrator set to 95 degrees. They can be frozen by packing ice cube trays with chopped leaves and pouring water over them. This method is only recommended if you intend to use it in soups and sauces.

*SAFETY PRECAUTIONS: Should be avoided as a medical treatment by pregnant and nursing mothers. Concentrated sage oils are toxic. DO NOT ingest.*

***All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions.***

BOOKSHELF: The Backyard Homestead

Click to view book on Amazon.com

THE BACKYARD HOMESTEAD: Produce All the Food You Need on Just a Quarter Acre

Edited By Carleen Madigan

*Eat from the garden year-round with fresh veggies and homemade preserves.
*Make omelets from eggs laid by your own chickens.
*Pick fruits and berries from your back door.




The Backyard Homestead is a good resource for beginner and intermediate level homesteaders, or those contemplating a move to the country and starting a simpler lifestyle. Within it's 367 pages is basic information concerning growing vegetables, herbs, and fruits, as well as caring for your own livestock for meat, milk, and eggs. Everything you'd need to know to eat your own homegrown food year-round!

The book opens with "The Home Vegetable Garden". Starting from planning your garden, to starting seeds, to DIY plant supports, to harvesting, and finally seed-saving and preserving, the entire life cycle of the plants are touched upon. A good basic foundation is presented, including a "Vegetables A to Z" section giving specifics for various common vegetables. The information presented is more than enough to get a new gardener headed down the right path to success.

As far as preserving, hot bath canning is touched upon briefly, with no mention of dehydration. If you're looking for books specifically concerning food preservation, I'd recommend The Dehydrator Bible: Includes over 400 Recipes for dehydration information, and Ball Complete Book of Home Preserving concerning pressure canning.

The second section, "Backyard Fruits and Nuts", gives basic information about several different types of fruits including strawberries and which to choose for your climate, choosing and caring for various berry bushes, choosing and raising grapes for wine and preserves making, and suggestions for deciding what varieties of fruit and nut trees will work best for your orchard. Proper pruning of all bushes, vines and trees is covered. There are even wine and cider making directions!

The "Easy Fragrant Herbs" section covers very basic cultivation of 32 common culinary and medicinal herbs, and although includes some tea and vinegar recipes, doesn't touch much on the medicinal applications of those herbs. I've found The Complete Book of Herbs: A Practical Guide to Growing and Using Herbs and The New Healing Herbs: The Essential Guide to More Than 125 of Nature's Most Potent Herbal Remedies to be valuable reference guides if you're looking for in-depth information about specific plants, both cultivated and wild. Rosemary Gladstar's Medicinal Herbs: A Beginner's Guide: 33 Healing Herbs to Know, Grow, and Use provides an excellent introduction and overview to beginner herbalists on how to administer various forms of treatments, as well as information on 24 common herbs. It includes 124 medicinal recipes, too!

"Homegrown Grains" was of particular interest to us. We are currently purchasing corn and hay for our animal feed. It would be nice to supplement some of that with homegrown product! We've never attempted to grow grains ourselves, other than a few stalks of corn (with little success). There is a planting chart, which will certainly come in handy. The chapter focuses on corn and wheat, and covers properly drying corn, threshing wheat, using a grinder and bread and pasta making. Many of the questions I've had regarding wheat growing were answered. Growing hops and barley for home brewed beer was a welcome surprise at the end of the chapter!

After the plants presentations came "Poultry for Meat and Eggs". It's important to select breeds suited to your purpose. Meat breeds are larger, and often produce less eggs than laying breeds. This section does a fairly good job at covering the common chicken breeds in the US, although there is no mention of climate hardiness. Raising turkeys, ducks and geese are also referenced here. Collecting and preserving eggs is thoroughly discussed, but home butchery of meat birds is left out. Collection of feathers for down is touched upon, though. There are plans included for building a small portable suburban-type chicken coop that will house 2 or 3 birds, but would recommend doing a thorough web-search before settling on a design.

"Meat and Dairy" section is what you'd expect- Goats, Sheep, Cows, Rabbits and Hogs. Interestingly enough, there were no plans presented for building a basic shelter or fencing for the animals. Breed selection for meat or milk is covered, as well as proper milking technique and safe milk handling etiquette. Making various cheeses and butter is touched upon.  If you're interested in specific cheese making recipes, Home Cheese Making: Recipes for 75 Homemade Cheeses is a great guide.

Again, home butchery is vastly under-represented, simply covering how to cut the meat and package it for freezing or for smoking after you pick it up from the slaughter house. There are plans for a simple smoke house, and recipes for sausage and jerky.  If you're looking for an in-depth guide to livestock, I'd look elsewhere. There are many very specific books available out there for the type of animal you're interested in raising. For the stouthearted, there is the Home Butchering Handbook: A Living Free Guide (Living Free Guides).

The final chapter, "Food from the Wild" lightly touches on beekeeping, foraging for wild edibles, and gathering maple syrup. Very basic information is presented. Again, I'd look for specific reference guides for these particular subjects. Especially concerning wild edibles. A good reference guide with color photos that is tailored to your specific area is the best choice. There are indeed plants out there than can make you very sick if you make an identification mistake!

In the appendix, there are several web resources given, as well as further reading suggestions (some of which I have already mentioned!) on various specific subjects. As of writing, I have not reviewed them all yet!

Over-all, I would HIGHLY recommend this book to BEGINNERS, and to intermediate gardeners looking to expand from a simple vegetable or herb garden to a larger scale, self-sufficient homestead. It's a good starting point. People who've been homesteading for a while will probably already be familiar with much of the information presented here. However, it'd be a great book to have on hand to lend should a visitor become interesting in what you're doing, too!

Have you read this book? What did you think of it? Comment below!

HERBAL MEDICINE: Honey Ginger Lemon Tea

This tea can be drunk cold or hot as a general wellness tea, or sipped hot for cold, flu, and upper respiratory ailments.

INGREDIENTS:

1 c. Boiling Water
1 Tea Bag (black or green tea)
1/8" Slice Fresh Ginger
1/2 tsp. Raw Honey
1/2 tsp. Lemon Juice

Combine ingredients in a coffee mug, cover, and steep for 10-15 minutes.

MEDICINAL PROPERTIES:

GINGER: Anti-inflammatory, anti-nausea, antioxidant, immune-boosting, decongestant. It's anti-inflammatory properties soothe a sore throat. Proteolytic enzymes contained in ginger stimulate circulation, and aid in joint and cartilage repair. Can aid in soothing an upset stomach, including motion and sea sickness!

RAW HONEY: Anti-bacterial, antimicrobial, antioxidant, immune-boosting. Honey contains antioxidants, proteins, minerals and other compounds to strengthen the immune system. Anti-bacterial properties fight off organisms that cause respiratory infections, while antimicrobial actions soothe a sore throat. Natural sugars contained in honey help boost energy levels. Heals cuts and burns when applied topically, too!

LEMON: Anti-bacterial, antiviral, immune-boosting. Lemons contain calcium, magnesium, vitamin C, limonene and other substances that strengthen the immune system and fight infection. It's also a mild laxative and digestive aid.

***All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions.***

***Honey should never be given to babies less than 1 year old per National Honey Board. They haven't developed a tolerance for a particular strain of bacteria called "Clostridium botulinum".***

HERBAL MEDICINE: Carrie's Cold & Flu Upper Respiratory Concoction

I swear by this "concoction" if used at the first sign of illness. The ingredients contain natural antibiotic, antiseptic, and decongestant  properties. 

INGREDIENTS:

1 c. Broth 

2 Cloves Fresh Garlic, whole (no substitutions)

1 Sprig Fresh Oregano (or 1/4 tsp dried)

1/8 tsp. Cayenne Powder

Pour boiling broth over other ingredients, cover and steep for about 10 minutes. Sip broth, be sure to EAT THE GARLIC cloves. Oregano leaves are edible as well.

RX: 3 times daily at the first onset of symptoms up to three days. See a doctor if illness persists more than three days or immediately in case of high grade fever.

*Any flavor broth can be used, homemade or with powdered. I prefer Knorr Tomato with Chicken.

MEDICINAL PROPERTIES:

GARLIC: Antibiotic, antiseptic (internal and external), antimicrobial, antioxidant. When garlic is chewed or crushed, the compound Alliin combines the enzyme Allinase, and a powerful antibiotic chemical Allicin is formed. Allicin boosts production of white blood cells, strengthening the immune system. Garlic is also kills the bacteria which causes stomach ulcers, treats intestinal worms, and can aid in healing mild skin infections when juice is applied topically.

OREGANO: Antiseptic (internal and external), antibacterial, fungicide, disinfectant, antioxidant. Oregano contains Carvacol and Thymol, which have antibacterial, antiseptic and fungicidal properties. It soothes sore throat, can aid in cough suppression, and when served in a steamy broth, can open sinus passages. Oregano contains a plethora of vital nutrients, too, such as Vitamins B3 and B6, Potassium, Zinc, Iron, and Protein!

CAYENNE: External and internal pain reliever, antibacterial, decongestant. Capsaicin in the active ingredient in Cayenne. When used to treat upper respiratory symptoms, it helps alleviate headache, open sinus passages, and soothes sore throat. Topical ointments made from Cayenne are used for natural treatment of joint and muscle pain, too. Cayenne can also prevent and heal ulcers by killing off the bacteria that causes them.

***All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions.***

RECIPE: Grilled Potatoes

Potatoes are easy to grow,  and inexpensive to buy. They compliment practically any type of meat. Here's a quick and easy,  tried and true recipe we use often,  especially during the summer months as it's easily prepared on a grill as well as in the oven!

INGREDIENTS:

5-6 Potatoes, cubed (We use Red, but any will do!)

2-3 Green Onions, sliced

2 Cloves Garlic, minced (or 1/8 tsp. Garlic Powder)

1 Tbsp. Extra Virgin Olive Oil

Salt and Pepper to Taste

Herbs to Taste: Rosemary, Thyme, Parsley (Fresh or Dried)

Chopped Veggies: Mushrooms, Celery, Carrots

PREPARATION:

Preheat oven to 400, or set grill to Med-Low heat.

Lay one end of an appx. 2' length of Aluminum Foil on a cookie sheet. Place potatoes and veggies in the middle of the foil. Drizzle olive oil over the potatoes and season with herbs, salt and pepper. Toss lightly.

Cover the potatoes with the loose end of the foil, and gently roll up the edges, forming a sealed packet around them. Place foil packet directly on grill grates, or on a cookie sheet in the oven.

Bake for appx. 45 minutes or until tender, OR Grill for about 20 minutes and flip the packet over. Grill an additional 25 minutes or until tender. The steam escaping the packet will be HOT! Use caution when opening it!

Serve with Sour Cream, Ketchup, or BBQ Sauce. Serves 4 as a side dish. ENJOY!