Heavenly Homemakers

Catch up with the rest of the Feeding the Family series here.

It’s field trip day! Hope you packed a lunch. Everyone please go use the restroom before we leave as we will not be able to stop along the way…and I’m serious so go now…I mean it. (Ehem, oh yeah, you guys are grown-ups…sorry.)

Okay, ready to go to Anne’s Farm to meet her cow…the cow that provides our family with yummy milk? Everybody get into my van and buckle up. Wow, who knew my van could hold so many people at once? Oh sorry, you in the back. Just throw that hot wheel car you sat on under the seat with the pretend cell phone. 

Here we go! Here’s the entrance to Anne’s farm. It’s just a couple miles out of town. Oh yes, and you might notice that some parts of this field trip occur when the grass is green and there’s corn ready to be cut across the street…and some of this field trip occurs when everything is brown and icy. Um, well…time flies. :)

As we drive up the lane toward Anne’s house, we see her huge garden area surrounded by a white fence. Have I ever told you that my friend Anne is one of the most hard working women I know? She has a huge garden, cans and freezes food, has ducks and chickens, milks a cow twice a day, has a husband, and has two daughters that she homeschools. And she still has time to be my friend. I am so blessed.

And now what you’ve all been waiting for. May I introduce you to Turbo? This is the beautiful cow that I’ve told you so much about. She is mostly and almost always sweet, although she loves Anne the best, just ask the other few people who have tried to milk her. She stands in her spot most of the day…grazing in the spring and summer…chewing on hay in the winter. She’s quite healthy and happy…even though she appears to be looking at all of us with disgust right now. How dare we disturb her lunch?

I believe Turbo is trying to tell us something. Maybe she thinks if she can’t see us, we can’t see her. 

As we head back into the garage to get my milk jars, let’s just take a peek at the chickens and the ducks. They are free to roam around all day. Anne just raised this new batch of chickens from chicks this spring. They are just now starting to lay eggs. I was given six little pullet eggs for Christmas (one little precious egg for each of us). Oh were they yummy!

Would one of you please find the milk jars in the fridge with my name on them and put them into my box? Be sure to put the towels around my jars so that they won’t break on the way home. Yes, one got broken one time. And it was summer. And do you know what milk smells like on the carpet of a van in the summer? Mmhm.

Thanks for going to Annes’ Farm with me! We’ll be going on more field trips soon!
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When we began our journey to eat healthier a few years ago, finding a source for raw, organic, grass fed milk was one of the first things we looked for. Anne didn’t have Turbo at that time…but she got her within a few months since our family and her family and another one of our friends were all wanting raw milk. Isn’t she nice? During the summers as Turbo prepares to calf…Anne dries her up (and has a blessed break from being tied to a cow for nine months out of the year)  (And I know you are now picturing my friend literally tied to a cow, but really, it’s not like that, I promise). During those three months we go a little farther down the road to another farm to get our raw milk. 

Here are a few things we have learned about milk that have convinced us that we want to stick with raw organic milk:

1. It’s the yummiest milk on the planet. (Yes, that’s just my opinion…but the fact that this creamy milk tastes so good sure does help me appreciate it’s benefits.) 
2. Raw milk is…raw. Milk that has been pasteurized loses all of it’s healthy bacteria, beneficial enzymes and many of it’s nutrients. Raw milk maintains all of the good stuff it started out with.
3. Raw organic milk comes from cows who have not been given hormones to increase their milk production…nor have they been given antibiotics to counter the effects from it’s living conditions. Generally cows on a monster dairy farm live in such unnatural conditions that they must be given antibiotics constantly. If you can’t find or don’t want raw milk…I at least urge you to work toward at least finding organic milk for this reason.
4. Read this article!!!! It is a wonderful explanation of why raw, organic milk from grass fed cows is so good.

I’m thankful that I have such an easy source (easy for me, not as easy for Anne, although she never complains) for good raw milk. Look at this site if you want to see how to find raw milk in your area.

I’m including this post as a Frugal Friday post, even though really…it is cheaper to buy milk at the store. But well…I believe being frugal includes more than just saving money and buying what is cheaper. It’s about being a smart spender. We feel it’s worth it to spend more on raw, organic milk.

What kind of milk do you like to drink? Do you find that finding a source for organic milk is difficult? Anybody want to come over for some milk and cookies?  :)

Today I wanted to answer these frequently asked questions regarding how I feed my family whole foods from scratch:

Are you in the kitchen ALL the time? How do you get all of this done? How do you keep up with all the dishes?

I am in the kitchen a lot…but I don’t live in there. (See, like right now I’m on the computer in the living room instead. :) )  Cooking from scratch and finding good sources for our food does take time…but here are some things I do to make my work simpler:

• I plan our menus!!!  I can not be efficient in the kitchen without a plan for the week. (Just ask my kids how last week was when our computer was down and I didn’t have access to my site for my menu plan. They’d say, “What’s for lunch?” (at 12:36) and I’d look at them with glossy eyes and say, “Uh…”)  Menu plans are a must for me.
• I cook simple meals…simple foods.  I rarely cook anything that requires complicated steps or hard to work with ingredients. Meat, potatoes, rice, beans, veggies, fruits, grains, eggs, milk…it’s all just basic food put together into different yummy meals.
• I wash dishes as I go.  I really do dirty up a lot of dishes in a day…but I try (try) to keep up with them by washing them as I cook. Sometimes they pile up. Sometimes it’s hard to keep up. Sometimes they make me discouraged. But they get done. I have a dishwasher. I have boys old enough to help. I have ten minutes here and there to knock more out of the pile. I love having clean countertops. 
• I think ahead, plan ahead, cook ahead.  This is one of my biggest cooking helps. I look at my menu plan and know what I’ll need for the week. If I can, I spend several hours on Friday night and Saturday cooking and baking for the week ahead. I’ll make up a double batch of tortillas, cook chicken for broth, bake four loaves of bread (sometimes making a couple of the loaves into cinnamon swirl bread like the picture at the top of this post), brown hamburger meat, cook rice, put together burritoes for the freezer, or any other foods that will make the week ahead run more smoothly. THEN, during the week…it’s like having convenience foods in the fridge or freezer! 
• I keep a running list of what I need to buy or order.  Usually, I do this online on my co-op website. As I think of something I need to order, I enter it into my online invoice as soon as I can so I don’t forget. The website remembers my order for me and I can just keep adding to it until I submit my order each month.
• I make tomorrow’s breakfast while I’m cooking tonight’s dinner.  This doesn’t always work (like, I’m not going to scramble tomorrow’s eggs at 6:00 tonight…yuck), but if we’re having muffins for breakfast, I’ll mix them up and bake them while I’m in the kitchen cooking dinner. In the morning, I’ll re-warm them in the oven for a few minutes, or just serve them as is. Or, if I’m making biscuits tomorrow morning, I’ll mix the flour and buttermilk so they can soak overnight…and then just finish them up the next morning. I often make a double batch of waffles, let them cool, then freeze them. Then we have convenient, toaster waffles whenever we need them. LOVE it. I mix up turkey sausage, shape it into patties and stick them in the fridge for the morning.

Those are some of the things I do to keep myself organized and sane during the busy weeks of school work, computer work, laundry, and you know…Chutes and Ladders.

What are some of your best ways of staying organized while you’re cooking? Do you feel like you spend hours in your kitchen?

Visit Tammy’s Recipes for more kitchen tips.