How to keep Real Wood floors clean and shiny without nasty chemicals
When we moved into the farmhouse it was the first time I had real wood floors! We had laminate in the old house and I successfully cleaned them with my steam mop. I knew steam would not be a wood friendly routine so I started looking around for a new routine. Time and again I was faced with the latest and greatest products, chock full of chemicals that would disrupt hormone function, add to indoor air pollution among other things! I set out to create my own line of wood floor cleaners that would be super easy to make and use, sans harsh chemicals.
I woke up this morning and felt compelled to jump on my computer and write this. Partially because I need to remind myself why I chose this crazy life and partially because maybe just one other person like me will be inspired to do something similar. It takes one seed to grow into a mighty tree!
I feel so deeply honored that the Creator left his most prescious creation in our hands. Well the way I see it, we are all responsible for this world. Down to the smallest mircobe, we are a team. We cannot thrive when one of our teamamtes is out of whack. I have always felt this way but wasn't educated enough to understand my role. My desire to learn more about this subject has taken me down a winding road that led me to a life that feels purposeful and beautiful and hopeful!
After reading a ton of books(find my top ten here), I set my sights on farming one day. I wanted to honor our land, our animals, and our bodies by raising the foods that would nurture us and give back to our earth. We eventually purchased a ten acre property that had to be the most opposite you can get from a regenerative model. I felt like the land needed to be loved. It wanted me and even though I didnt know it at the time, I wanted it.
How I dreamed of a green pasture, rolling hills covered in orchard, pigs and chickens and a barn all waiting for me to just take over! I admit, I wanted to take the easy road. Starting a farm, after living in the city for half my life, was daunting enough. "I have so much to learn," I kept telling myself. And its true, I most certainly do! I have no experience raising cows, very little experience with chickens and pigs, and very little business experience. I didn't complete college, well besides culinary school. I have a long list of reasons why I shouldnt do this!
It's no secret I am a money saving mama! I like a good deal just like anyone else. I saved tens of thousands of dollars by general contracting when we built our house. So when it comes to essential oils, I had to find ways to squeeze every last bit out of those little bottles of goodness.
It takes experience to figure these little tricks out. Let me save you some time and show you my top four ways to put every last drop to good use!
Fermented foods are all the rage, and for good reason! Our ancestors fermented foods to preserve the bounty when refrigeration didn't exist. This process made the foods easier to digest and made the nutrients more bio-available. Historically, traditional cultures suffered far less disease than modern man. I believe eating a nourishing, traditional diet is important and beneficial to our health and that is why I aim to eat a fermented food at least once a day, ideally with each meal.
Kimchi has always been a favorite of mine. It's spicy kick pairs well with scrambled eggs, on top of burgers or as a snack all on its own. Way back, when Farm Husband and I called Hawaii our home, kimchi was a staple in our diet. I remember the first time I was introduced to it. I thought it smelled funny, like someone had stuffed a dead fish in the jar of sauerkraut . I was so naive about food then!
Lucky for me, I am an adventurous eater so it wasn't long before I was digging it! If I only knew how simple it was to make! There are many different variations of kimchi. This is sort of a legacy food, with each Korean grandma having her own twist! I haven't found one that I didn't like. Some are super spicy, some with an extra zing of ginger. I like my kimchi to have that ginger punch with added garlic and chili flakes to give it a kick that even my kids can tolerate. Daikon radish adds its own spicy flavor to the fermented napa cabbage and carrots. A little fish sauce, salt and green onions complete my version of kimchi.
I searched high and low to find a fish sauce that didn't contain questionable ingredients. I have been very pleased with the Red Boat brand. The ingredients list :Anchovy and salt! I didn't realize how much junk a company could cram into fish sauce until I started to look. Grab this bottle and save yourself from highly processed crap!
One head of organic napa cabbage
3-4 medium organic carrots
2 medium organic daikon radishes
4 cloves of organic garlic
one bunch of organic green onions
1 1/2 Tablespoons Redmond Real Salt
2 inch piece of ginger
1 tablespoon red chili flakes (add more to kick up the heat)
2 tablespoons Red Boat Fish Sauce
I start by chopping the napa cabbage into medium sized chunks. I use the end of a wooden rolling pin to smash the cabbage and half the salt. This will start to release the juices from the cabbage. These juices will eventually cover the kimchi in the jar and help keep mold at bay while the fermentation process takes place. Shred the carrots and daikon radish in a food processor. You can do it by hand on a cheese grater but you don't want to! I smash a little more once I add the carrots and radish. Crush the garlic cloves into the bowl, then grate the ginger into the bowl. Smash again. I add the rest of the salt, fish sauce, chili flakes and chopped green onion. Keep smashing until everything is bruised up and the juices are getting released. Start packing into mason jars leaving about a 1/2 inch of head space. I tamp down the kimchi in the jar using the end of the rolling pin again. This helps let the juice cover your kimchi. If you don't have enough juice you can add a little bit of water. I attach a Masontops pickle pipe to my jar and put in the pantry for several days to a week. I will check on them after a day or two and do a smell and taste check. The time it takes to ferment will depend heavily on the ambient temperture in the room.
Good luck and happy fermenting!
Lately I have been craving mushrooms. I say lately, but literally for months, I want mushrooms everywhere! My go-to is always butter and garlic, sautéed with sliced mushrooms. You really can add this to any meal, breakfast, lunch or dinner and its delicious.
But I wanted something saucy and cheesy. This dish can stand alone along side a protein or makes a great topping. I love to top chicken or steak with it, but some cauliflower rice would also go great with it!
This dish cooks quickly too! I always keep some button mushrooms on hand so that I can whip this up if I'm feeling less than inspired come dinner time. First you will want to "deneck" one pound of mushrooms. This is a term my middle child coined, meaning to remove the stems from the caps. I have a vault load of these endearing phrases that I will never give up using.
Rinse your mushrooms and pat them dry. Add roughly 1/3-1/2 cup of butter to a cast iron skillet. I cook with a lot of Kerrygold butter. Not only does the butter taste wonderful, it comes from pasture raised cows making it highly nutrious. I grab mine from Costco for the best deal.
Sautee your 'shrooms with several cloves of crushed garlic until most of the moisture cooks off. Sprinkle with salt and add cream to about halfway up the mushroom caps and let this cook on low for about 5 minutes with a lid. Top with 8 ounces of shredded Italian cheeses like mozzarella and parmesan. Turn off the heat and put the lid on to let the cheeses melt. Once melty and gooey, top with fresh chopped parsley. This will make you feel super fancy and impress any guests. ;) They don't have to know how simple it was, right?
Tell me your favorite mushroom recipe below! If I decide to give it a try, I'll feature it on my Instagram account @three_seeds_farm.
Cheesy Creamy Mushrooms
One pound button mushrooms
1/2 Cup Pature Based butter
2-3 cloves crushed garlic
Heavy Cream (Kalona Supernatural is my go-to dairy)
8 ounces Cheese (mozzarella, parmesan, etc)
Bunch of fresh parsley