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Posted 10/22/2016 12:37pm by Aaron Lichtenberg.

A note on Chicken Feet and Collagen:

A collage of notes found on Collagen and Gelatin...

There are at least 15 types of collagen, making up about 25% of all the protein in the body. It is present in bones, ligaments, tendons and skin (type I collagen), in cartilage (type II collagen), and in bone marrow and lymph (type III collagen, called reticulin fiber). The word collagen comes from the root "kola", meaning glue.

Basically, collagen is the same as gelatin. Collagen is the word used for its form when found in the body, and gelatin refers to the extracted collagen that is used as food. Bone broth produces a rubbery gelatin when cooled. Most commercial gelatin products are made from animal skin and often contain MSG, but broth made from bones produces a much more nutritious gelatin that contains a wide range of minerals and amino acids.

Poor wound healing, bleeding gums, and bruising are often been attributed to vitamin C deficiency, however the problem is actually a collagen deficiency, as vitamin C is needed to synthesize collagen.

 

Gelatin has also been found to help heal the mucus membranes of the gastrointestinal tract in cases of inflammation such as irritable bowel syndrome or in "leaky gut syndrome".

For example, people with Celiac disease who suffer from a variety of digestive problems due to an intolerance to gluten, often find bone broth is a way to super-feed the system without causing digestive discomfort. In this example, the immune system has become so hyper-vigilant in attacking gluten stressors, that it may also attack beneficial foods such as celery, navy beans and chicken. The body uses the collagen and other constituents from the connective tissues in the broth to rebuild the damaged tissues like the intestinal lining. In this way, the bone broth heals the gut without irritating the body.

Gelatin is rich in the amino acids proline and glycine. Although it is not a complete protein itself, it provides many amino acids and therefore decreases the amount of complete protein needed by the body. One Dr. spent 20 years studying gelatin and found that convalescing adults who have lost weight due to surgery, dysentery, cancer and other diseases fare much better if gelatin is added to their diet. Studies on gelatin show that it increases the digestion and utilization of many dietary proteins such as beans, meat, milk and milk products. Collagen is helpful in:

  • Soft tissue and wound healing

  • Formation and repair of cartilage and bone

  • Healing and coating the mucus membranes of the gastrointestinal tract

  • Facilitating digestion and assimilation of proteins

In short gelatin is a wonder food with anti-inflammatory and anti-aging qualities, as it helps to fill in the missing amino acids (the building blocks of proteins) in the standard American diet.

According to one source “The degenerative and inflammatory diseases can often be corrected by the use of gelatin-rich foods”.

 

One of the greatest benefits of using gelatin is to help balance that amino acid intake. Because collagen makes up approximately 50% of the whole animal, gelatin can be used to help create a more complete protein balance in our diet. The standard American diet tends to be very high in muscle meats (such as beef, chicken, lamb and turkey), which when not balanced by other proteins (such as eggs, fish, dairy, shellfish, organ meats) can contribute to inflammation over time.

Gelatin has a unique and very non-inflammatory amino acid profile, primarily consisting of glycine, glutamic acid, proline & alanine. Although these are non-essential amino acids (meaning your body can make them), many malnourished and over-stressed livers are not able to manufacture all the non-essential amino acids in the amounts demanded by the body. The liver needs an abundance of these proteins to keep functioning optimally, particularly to fuel phase 2 detoxification. This helps your body “take out the trash” in our toxic world, reducing inflammation! (my addition...”too much 'boozin'!)

Posted 10/5/2016 5:49am by Aaron Lichtenberg.

Hello Everyone,

Thanks again to all our summer members this past season and welcome to all you Fall Members taking advantage of the best of the harvest season!

I am reaching out to everyone to say that we still have some chicken available to reserve for pre-order. Many have already placed their orders through our pre-order program, but we still have some spots left to reserve and stock your freezer this winter!

The chickens have been fed high quality Organic feed from Green Mountain Feeds out of Vermont, and LOTS of quality veggies destined for the compost bin (gosh lots of tomatoes, they love 'em!).

So those of you that aren't vegetarian, like these chickens have been, put in your orders now!

Again, they will be available at our CSA pickup locations throughout the week of Oct. 17th. If you won't be able to make it to one of our (Fall Season) CSA pickup location times, which one is at the Gilford Farmers Market on Oct. 22nd, then we can arrange individual meetups without trouble. We plan to deliver your chickens fresh and ready to eat or freeze.

The estimated price per pound has ended up at $5.50/# and the final weights should be between 4-5 pounds.

Thanks and let us know your order soon!

aaron & Liz

--

Eat well and Be well,
Aaron & Liz Lichtenberg
Owners
Winnipesaukee Woods Farm
Alton Bay, NH

winniwoodsfarm.com

Posted 8/29/2016 7:19am by Aaron Lichtenberg.

It has been a running joke between Liz and I now for weeks as she asks me if I've gotten around to posting Fall Share signup's, while she's fielded questions from farm members for weeks now, with the same response..."we'll be getting around to publishing it soon...". I'm finally now making good on my promise! You may NOW SIGN UP for your Fall Harvest Share here on our site, or just click here...!

This time of year also signifies another big change out at the farm as the Back-to-School season has started. As all the kiddos return to school, families return to their school year routines, and Winni Woods Farm looses 50% of it's workforce!

Liz's first official day of school is today and I've now taken over all the farm chore tasks as Liz has made her transition back to the classroom and a brand new position in Gilmanton. Her hard work and presence will be missed out at the farm just as much as will be welcomed by her new colleagues and students at Gilmanton Elementary School. So, please join with me in wishing Liz well on her transition back to school and new position with the folks over at Gilmanton Elementary!

The imbedded picture of our beech tree is the true harbinger of the fall season to come. So, as our pace quickens, along with the squirrels and chipmunks, over the coming weeks we'll see the leaves change and the air turn crisp and clear with the coming of autumn...I welcome the change in season and will do my best to keep up with all the harvest season tasks. I look forward to seeing you all out at the remaining Farmer's Markets and hope that you'll join with me in a great fall share season!

all our best,

aaron (& Liz!)

Posted 8/25/2016 5:38am by Aaron Lichtenberg.

Our weekly poem and photos by Amy!

Huge zucchinis for heaven sakes,

Nothing to do but but bake bake bake,

12 loaves later and a zucchini lasagna pan...

Makes for a very very  happy man, 

Thanks Aaron and Lizzie,
 
For keeping me  extremely busy!!!
 
I made 3 death by chocolate zucchini , 2pineapple zucchini, 1 pineapple coconut zucchini, 3 zucchini blueberry lemon, and 3 pineapple blueberry zucchini breads!
 
  
Posted 8/21/2016 7:05pm by Aaron Lichtenberg.

It is hard to believe that this time is already here, but the deluge of back to school shopping deals and talk about final summer outings make it tough to ignore; the end of summer is on its way!  

For all the farmers we have ever met, there is always the mid-season slump: a time where you don't think there is any possible way you will ever be able to sustain the energy to make it through the remaining months.  Much to our amazement each year, however, we do make it.  When it's all over, there is the post-season wind-down, where all you can think of is getting away and giving your body and mind a chance to recuperate and never returning to farming again.  But, come January, the nostalgia sets in and you are excitedly looking at seed catalogs and planning your field maps.

Since I am only the "hired help" who works part of the season, I don't really go through these phases in the same way.  As I prepare to head back to start my eleventh year of teaching, leaving Aaron all to his lonesome, I can't help but think back on all those roasting hot days in the sun where I would look up from the middle of the carrot row and think, "How could anyone do this all year long?!"  And here I am now, one week before school starts, thinking nostalgically about the season and wishing there was a way to be in two places at once.

This week marks the next to the last pickup for those who chose the Short Season Share.  We thank you for your support of local agriculture and our farm.  It has been great getting to know you and your families and sharing a small part of your world with us!  We truly enjoy providing you with organic options and hope that you have enjoyed the experience as well.  As always, we welcome feedback, comments and suggestions on how we can improve in the future!

We look forward to the final weeks of the Full Season Share and hope to see many of you this fall for our Fall Shares.  Aaron will be posting information about this shortly.

Posted 8/17/2016 1:21pm by Aaron Lichtenberg.

As I was out in the fields harvesting flowers the other day, I kept hearing this distant noise.  I wasn't quite sure what it was, but because I was trying to be efficient and make my way through the row quickly, I didn't take too much time to stop and investigate.

I continued through the remainder of the snapdragons and the sound hit me again.  This time I decided that it must be one of Lyman's trucks rumbling in the distance and paid it no mind.

After a few more minutes, I was into the celosias.  Then, I heard the sound again, except this time it was louder.  I turned my head to look in the direction of the road, but my view was blocked by the popcorn that is growing in the row next to where I was harvesting. Finally, I realized what I had been hearing.  That low rumble was not a truck...it was the bees, busy at work, pollinating our corn!  

It was at that very moment that I realized that being "efficient" isn't always the best option because often you miss the beauty that is right in front of your face.

By the way, the miracle of corn is something to be appreciated...each individual kernel of corn is associated with a single hair of silk that has been pollinated.  If you are interested, check out this site for an explanation of how we get the perfect ear of corn.

Posted 8/14/2016 8:00pm by Aaron Lichtenberg.

 

It's Saturday,
Which means a new CSA...
Feet(s) going running for some beets
Pair with cukes, fresh greens and tomato
Worth more than a ton of dough...

 

Thank you Amy for our weekly smile!

Posted 8/14/2016 7:55pm by Aaron Lichtenberg.

This recipe comes to you from Chris and Andrea for roasted cabbage:

Slice into approx 1/2" slices then lightly brush each side with olive oil, salt and pepper (or whatever seasoning you enjoy) Bake on cookie sheet in 400 degree oven for about 10-15 mins per side (flipping half way making sure they are beginning to caramelize like in the picture) the texture is so buttery and delicious!

Posted 8/11/2016 11:35am by Aaron Lichtenberg.

Our first entry and recipient of 10% off a fall CSA share!

AND...Amy wrote another poem for our enjoyment!

 
 
 
 
CSA
Broccoli ,ham and cheese
Another piece for me please
Add some onion, eggs and cream

Nothing short of a summer dream...

 
A store bought Pillsbury pie crust roll
Oven at 350 for 40 minutes or 5 to 15 more...
Line bottom of crust with diced ham, chopped onion and lightly steamed broccoli cut small.
Spread shredded cheese of your choice ...we used cheddar
Beat 4-6 eggs, add 1/2 cream or heavy cream 8-12 ounces ( 2 oz. per egg)
Pour egg mixture over veggies and cheese . Salt, pepper, nutmeg,a little garlic salt .
After baking let set for 20 minutes before cutting.
Posted 8/6/2016 7:18pm by Aaron Lichtenberg.

Ah, the joy of a pop up thunderstorm!  We got to enjoy that beautiful dose of rain in the shelter of the high tunnel!  The sound of rain pummeling the plastic was deafening, as we took advantage of the forced "indoor time" to trellis the tomatoes.

Then the beautiful walk through the fields to see just how happy everything was... 

It took a fraction of the time to harvest carrots this evening with that gift of showers.  Now if only it would break the heat and come more often!

Reminiscing with FoodDecember 3rd, 2017

I have been on the phone on and off with my sister lately, planning holiday travels and it never fails that we start reminiscing about the past. In the travails of our conversation, we inevitably foun

Using your share this week...Seasonal Eating!December 3rd, 2017

We sent out a rather lengthy list of suggestions for cooking this week, but apparently, a cooking frenzy was in order this weekend! Here is the link for part 2 of the this week's recipe ideas! You wil

Winni Woods Farm Share This Week...November 2nd, 2017

Good Morning, We hope that this message is able to reach you safe and well after this extended stint of being off the grid. It certainly offers a bit of perspective for us all.   T

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