Monday, December 20, 2010

Beautiful stories to end a week

This past Friday I happened across two completely unrelated stories that were just the perfect way to end a week (or start a week since you won't be reading this until the beginning of the week!). Both were uplifting, perhaps because they were in such stark contrast to the often overwhelming troubles and sadness in the world. They each spoke of the pure joy that comes by helping others, by understanding that all people have troubles, that all of us are dying even if we have not received a "terminal" diagnosis, and therefore we should not be waiting to live our life until ________ whatever, fill in the blank for yourself, but to make the most of today.

First, I learned from an oncology dietitian colleague about an organization called The Ceres Community Project in Sonoma County California that provides healing foods, actually entire meals, made with locally-grown organic foods to individuals (and their family) with a life-threatening illness completely free of charge for three months. Although it will take a few minutes of your time, I think you will find watching the video on their website explaining their mission to be both heart-warming and inspiring. The model this non-profit organization has developed by having teens prepare the meals provides love and hope for the future throughout their community in many different ways. Does anyone know of other communities that have a non-profit organization like this?

Second, during the 10 minutes in the car Friday evening between our farm and home, I was lucky enough to hear the following interview on NPR with Gordon Murray, author of the book The Investment Answer. The "hook" to this piece for me was not the investment advice per se, but the fact that the author chose to write the book after his diagnosis with glioblastoma, a brain tumor with the shortest prognosis.  I'll be frank, I had already read about Mr. Murray and his book earlier in the week in the New York Times, and that article did not stay with me in the same way as this live interview on NPR did.  In fact, even the written synopsis of the interview at the NPR link does not convey the full depth of empathy and compassion or the lasting connection I felt when listening to Mr. Murray speak. He speaks candidly and honestly about his cancer diagnosis and the choices he has made of how to live those unknown but certainly short number of days after his diagnosis.

One of the recipients for the Ceres Community Project states in the video that the healthy and lovingly-prepared meals certainly has very likely added "years to her life". Although not stating so in these exact words, my guess is that working so deliberately and lovingly to get this book to print before his death has also added time to Mr. Murray's life, with the bonus that intentionally working on this book to help others may have also added "life to his years".

I only recently read a quote attributed to Anne Frank, author of A Diary of a Young Girl, the classic book that is up-lifting but also heart-breaking:

How wonderful it is that nobody need wait a single moment 
before starting to improve the world.”
 
~~ Anne Frank (1929-1945)

Being aware of her uncertain outcome while in hiding during World War II because her family was Jewish had to be similar to living with a cancer diagnosis, being confronted with and coming to understand and accept the unfairness, suffering, and fragility of life plus also actively choosing to see  life's beauty while looking forward with hope to the day that she could re-join the world. However, the truly inspiring aspect of Anne's life is that she did not wait to re-join the world to start 'improving it'. She only had today to live and to write. She would never know how her writing would spread the ripples from her spirit and her dreams throughout the world over the next several generations.

All of these people are shining examples of the quotation that I used to begin this blog back in June 2007:

"No one could make a greater mistake than he who did nothing 
because he could only do a little"

~~ Edmund Burke (1729-1797)

My husband and I finally need to put down the hammers and paintbrushes to start baking, finish shopping, wrapping gifts, get our tree, oh dear, the list of things to do is very long! I'll come back to blogging in 2011. Until then, I send all my readers best wishes for a joyful holiday season, a hopeful new year, along with hope that you will find these stories as inspirational as I have. 

"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD

Wednesday, December 15, 2010

W is for Winter

Winter may not have officially arrived yet but you'd never know that by what we are seeing and feeling. Snowy, snowy weather, ice, power-outages, enough wind that we easily found where air was leaking in around an incorrectly installed new window (grrrr), and cold, cold, cold (brrrr) - time to bring out my long underwear for everyday use!

I'm sorry you cannot see the beautiful red roof on our barn, but I love our large wreath on the upper door.  We moved our candle lights out to the farm, and we'll have our Christmas tree out there, too. However, there have just been too many delays to get everything finished up so that we could move before all our family and friends come to stay with us over the holidays. So we'll split our time somehow to enjoy both places.

Here are just a few pictures to show you that W = winter and wonderful. :-)

 (Photo: Garlic Field Under Snow)

 (Photo: Kaya enjoying an easy walk on the plowed driveway - the deep snow is too hard for her now, as is an icy driveway or steps)

(Photo: Deer running across our driveway - yes more followed!)

(Photo: Sunset at the farm)

(Photo: American tree sparrow, a winter visitor to our feeders at the farm)

The birds are racing through seed with this cold snap and first snow cover. I have a heated bird bath for them, too, and all the American tree sparrows (I've seen 5 at one time) lined up for drinks today. 

We can't wait to move and be at our farm full-time!!! Step, step, step.......... :-)

"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD

Tuesday, December 14, 2010

Cancer and Nutrition Tidbits

I'm clearing out my file of articles (and even some draft posts) saved that had information I thought would be of interest to cancer survivors.  I see that each article is about breast cancer research, however, for my readers with other types of cancer, the information is very likely to be applicable to you, too. So here is the round-up of these tidbits of newsworthy information:

1) Scientists decode many mechanisms by which olive oil reduces breast tumors - some of the cell studies done showed a clear difference between the protective effect of olive oil versus corn oil, which made tumors more aggressive.
Special Note: When I was in graduate school, the recommendation that people use corn oil was all the rage based on research at that time showing benefits for reducing heart disease. However, I threw my last bottle of corn oil away as soon as I really started reading the research focused on nutrition and cancer. Horror of horrors though, I have recently found many restaurants in my area that serve Middle Eastern food use corn oil for their frying because it has a high smoke point and it's cheap.

Take home lessons: (a) Ask, ask, ask, and ask some more questions when you are eating away from home. (b) If you are still using corn oil, replace it with extra-virgin olive oil where ever possible and appropriate (yes, I use it sparingly due to the cost, even where I would love to pour it on!)

2) Postdiagnosis diet quality is inversely related to a biomarker of inflammation among breast cancer survivors
In a nutshell, the higher the quality of diet (i.e. more fruits, vegetables, whole grains, beans), the lower the blood level of a molecule called c-reactive protein (CRP) found in the blood of breast cancer survivors, which is a marker for inflammation and has been observed to be inversely related to breast cancer survival (i.e., lower levels are associated with longer survival). The benefits were most pronounced in those women who were not engaging in any recreational exercise.

Take home lesson: Ask to have your CRP level checked at your next check-up. Eat well and also exercise on a daily basis to improve your odds for long-term survival and also improved quality of life!

3) Stress before cancer therapy could help deadly cells survive treatment, lead to disease recurrence
Researchers at Ohio State University have done extensive cell culture studies showing a clear indication that breast cancer cells have found a way to adapt and resist both radiation and chemotherapy due to a stress-inducible protein, with this protein being produced by both psychological stress and physical stress such as rigorous exercise. While these are very preliminary studies, the researchers have made the cautionary recommendation that cancer patients do their best to avoid or reduce stress (including vigorous exercise) during the days leading up to their cancer treatments.

Take home lesson: Wow - I know in my case, I only felt well enough to do anything (exercise, grocery shop, cook, run errands, you name it) during the one or two days prior to my treatments so I tried like crazy to get it all done, cram it all in, do any exercise at all, which of course was stressful! So DON'T do what I did - continue to have others help you as much as possible all the way through treatments in order to optimize their effectiveness. Further research will help define guidelines (or even a drug that blocks this stress-induced protein) but you can take action now as these researchers have recommended to actively avoid or reduce situations that your body perceives as stressful (even if you enjoy and are capable of vigorous exercise). Find a stress-reducing practice such as mild yoga, meditation, etc that you enjoy and make time for this part of your own cancer-fighting plan.

4) Insulin Levels Found to Affect Breast Cancer Survival
Breast cancer survivors with amounts of an insulin marker known as C-peptide greater than 1.7 ng/mL were at a two-fold higher risk of breast cancer death compared with women with C-peptide levels lower than that. In addition, women with type 2 diabetes had an even greater risk of breast cancer death compared with women without type 2 diabetes. These findings suggest that treatment strategies that reduce C-peptide levels in women treated for breast cancer—which could include dietary-induced weight loss, increased physical activity and insulin-lowering medications—should be explored, according to Melinda L. Irwin, PhD, the study’s lead author.

Take home lessons: Don't wait for further research to confirm these results to be initiated or completed if you are a cancer survivor who is overweight and/or does not exercise on a daily basis. Don't wait for the years and years it will take to produce the research that will force the insurance companies into paying for "cancer rehab" that is similar to the lifestyle counseling shown to be beneficial for people with cardiovascular disease, i.e. "cardiac rehab", or diabetes in order to optimize your odds for both extension of life and increased quality of life after cancer. Ask your primary care physician and/or oncology team NOW for a referral to an oncology Registered Dietitian who can help you define beneficial diet and exercise goals that will help you achieve meaningful results. In addition, be sure to speak up about costs, so that she will help you find the changes and resources available to use in the most cost-effective way possible.

5) Improving outcome of chemotherapy of metastatic breast cancer by docosahexanoic acid (DHA): a phase II trial
This open-label single-arm phase II study (i.e., no placebo or blinded group) evaluated the safety and efficacy (response rate), as primary end points, of the addition of 1.8 g DHA daily to an anthracycline-based chemotherapy (FEC) regimen in breast cancer patients (n=25) all of whom had rapidly progressing visceral metastases. The secondary end points were time to progression (TTP) and overall survival (OS). Median OS was 22 months and reached 34 months in the sub-population of patients (n=12) with the highest plasma DHA incorporation. The most common grade 3 or 4 toxicity was neutropaenia (80%).


Take Home Lesson: Regretfully, stage IV breast cancer is still considered incurable yet this very small study was able to show that adding a substantial amount of DHA (a type of omega-3 fatty acid) to the regime of chemotherapy chosen increased length of life without additional adverse effects in the subgroup of patients who achieved the highest blood levels of DHA. These researchers are NOT (nor am I) recommending that you try this approach on your own, but if you have stage IV breast cancer, I do think these data merit a frank and serious discussion with your oncologist and the registered dietitian at your cancer center about the potential benefit of incorporating more DHA, either through oily fish, algae, or dietary supplements, into your cancer-fighting plan.

Just as an FYI, the past several times that my CRP level has been checked by my cardiologist, it has been less than 1.0, so in light of the research highlighted above in #2, I take those consistent results as an encouraging sign that the foods I eat (all the recipes on this blog, my kale blog, and my website) plus the amount of exercise I do is giving my body the best type of fuels possible to reduce one risk factor that promotes recurrence along with further types of chronic disease.

We have no power at the farm and are still digging out here at home, but I hope you are all safe and can stay warm this morning wherever you live and can use some of the information I posted above.

"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD

Monday, December 13, 2010

Garlic Galore!

Finally! Our locally published Edible WOW Magazine has put a link to the article they wrote about our garlic farm in their Fall 2010 issue. It is a great article with great photos that nicely captures the spirit of what my husband and I are doing by starting this farm as our "encore careers".

Just one small error (hardly worth quibbling about) was where the article mentioned that I am starting a School to Farm Program for the American Dietetic Association (accurate) to supplement their Farm to School Program (sorry I was not clear during the interview - Farm to School is not ADA's program but a compendium of local, state, and national efforts to bring more locally-grown farm produce into school food programs).

I hope your locality has its own Edible Communities Magazine. In our case, WOW stands for Wayne, Oakland, and Washtenaw Counties in SE Michigan, but in reality, Edible WOW Magazine covers local food in all of SE Michigan! In fact, if you like what you see in this issue, and your community does not have its own magazine, maybe starting a local edition of Edible Magazine will be your way of highlighting, advocating, and contributing to the development of a local/regional food system for your part of the country.

Please don't think I will ever give up olive oil or spices as just two examples of foods that are not grown in Michigan and can only be grown in warmer climates or other parts of the world. My point is that where we can grow and produce food locally, we should be doing do, and where we do, we should be buying it locally (i.e., not importing apple juice from China to serve in schools in Michigan when our state ranks right up there near the top of apple production in the US!).

Anyhow, enjoy the article about our garlic farm and perusing the other articles in this issue and back issues, too. Then hopefully you will find an edition that is closer to where you live and you can also enjoy exploring and supporting the food, farms, and farmers in your neck of the woods.

"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD

Sunday, December 12, 2010

What's New? New Category - Birds

I don't know why I had not added "birds" as a category to the wide-range of topics I write about (or at least mention) on my blog.  Writing about my recent uplifting experience seeing what was most likely a very late migrating ruby-crowned kinglet at my farm this week (and my on-line community of birding friends in SE Michigan concur with my best guess), I have now gone back to find previous times I have written about birds, and 10 past posts are now ear-marked 'birds'. So if you are interested in my observations and rambles about this topic, you may click on the 'birds' category on the left side of my blog to read what I have previously written.

I have been a 'birder' since age 10. It is difficult to actually recollect what inspired me, but whatever it was 'hooked me' with a life-long hobby and enjoyment, with the emphasis on 'joy', wherever I have lived or traveled. My first birding guide is the classic Field Guide to Eastern Birds by Roger Tory Peterson, a 1960 edition. I have numerous other ones also, and once when friends were discussing "the latest best-seller book", they finally realized I was not participating in the discussion and asked what I was reading. They did not know quite what to say when I answered "I read field guides". :-)

I know that I am the person Aldo Leopold wrote about in the first sentence of the foreword to his  book A Sand County Almanac where he said,

"There are some who can live without wild things, and some who cannot." 

I cannot. Yet birds were just my entry point into learning about, appreciating, and caring for a much larger world, indeed a 'system' where everything is connected. In addition and perhaps more importantly, the other sentence in the foreword that has been my inspiration, indeed one of my life's touchstones, is

"When we see land as a community to which we belong, 
then we may begin to use it with love and respect."

By starting our farm, rehabilitating our land, both producing delicious food and providing a refuge for this tardy (or hardy!?) kinglet, we hope to contribute to both the joy and the health of our community. Everything about this process is life-giving. Yes, we have set backs and days of discouragement (like being told this week that we have two collapsing foundations - arghhhh!), but they are minor blips in the big system. We are not retreating to this farm to create a private sanctuary for ourselves. Instead, we are intentionally changing our little corner of the planet, with not just hopes, but a belief that we are one building block in a new system.

"You never change things by fighting the existing reality.
To change something, build a new model that makes the existing model obsolete."
~~ Buckminster Fuller 

My husband is at the farm today, plowing us out from our first snowstorm, and I am at our home doing snow-blowing and shoveling duty here. Our old dog Kaya is still with us. She can hardly walk, but she is still enjoying eating the snow and having a snowy nose.

(Photo: Kaya, our snow eater!)

 (Photo: Kaya with her snowy nose and back)

As I said in a previous post, my kinglet's visit was my tonic to get me through the cold snowy winter.  I really do hope it found enough sustenance at our farm to have the energy (and good sense!) to now be at least two days farther south. 

"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD 

Friday, December 10, 2010

With a little help from my friends

Here is my best "mood-lifter" - wild birds. So yes, I was finally able to shake the sadness I have felt this week with a little help from my feathered friends, and one in particular.

As painting an upstairs bedroom at the farm, I kept glancing out of the window down at our newly installed backyard bird feeders. I was watching a tufted titmouse on the platform feeder, when (with the sun at just the right angle) I saw a flash of brilliant red, honestly like a diamond glinting in the light only red. Turning and expecting to see a male downy woodpecker with its little red spot on the back of its head having landed in the tree next to the feeder (and wondering how I missed something that big flying past me), instead I saw a teeny-tiny grayish bird fluttering through the branches of the tree that again clearly showed its small spot of ruby red feathers on the top of its head.

If I had seen this bird in the spring I would have confidently called it a ruby-crowned kinglet. I have seen one many times in the past. This small bird made the titmouse look like a giant by comparison.  However, kinglets are insect-eating birds, and I have never seen one this late in the year. I ran around to the trees in the front of the house when it flew off in that direction, but of course, did not find it again today.

However, that did it.  I always keep my eyes and ears open and "expectant" for life. It is perhaps why I just love being outside, whether walking or weeding. I am always on the look-out for birds (even without binoculars) and this unexpected bird was just what I needed to get my heart racing, my blood flowing, my brain clear again, essentially kick-started back into normal gear. :-)

I cannot guess about the likelihood of seeing that bird again tomorrow to really make a clear and confident ID, but I saw enough to be reasonably sure of what I saw, a bird mostly out of place for the time of year, which illustrates perfectly what I recently told one of my sons - "any bird can be seen anywhere at anytime"!

In addition, I ran to my library of bird books as soon as I got home from the farm to find my copy of The Birds of Washtenaw County, Michigan to see what it said about the latest dates recorded for sighting a ruby-crowned kinglet in our county.  Ahhhhhh, on page 159 it says they have been found on 6 of the last 15 Ann Arbor Christmas Bird Counts (CBC), with a maximum of two birds.  I know this is an older edition, but I'm happy to see mention of the distinct possibility that I saw this kinglet today.

I don't have a photo of this bird myself, but I will link you to a page that does have a good photo, a recording of its song, a map of where to see this bird, and a little description about the ruby-crowned kinglet. This bird is the size of a ping-pong ball with wings and never sits still. I hope you live somewhere you can see it now during the winter or better yet during the spring migration where it will often flit in shrubbery right before your eyes.

Seeing this bird during the spring migration is happiness enough, but seeing a kinglet in December is a tonic that will help me last until spring!

OK - back to being myself, with a sigh of relief and also a few tears of gratitude to my little Kinglet. Thank you, thank you for coming to our farm today and showing me your beautiful ruby feathers. I will remember that "flash" forever. It's not important that I see you again tomorrow. It was enough to see you today. I hope you stay safe and find enough insects to sustain yourself so you can fly south to a warmer winter.  I'll look for you at our farm next April (surely we will finally be moved there completely by then!) as you stop to eat and rest on your way back north to your nesting area in Michigan's Upper Peninsula.  :-)

"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD

Thursday, December 9, 2010

Sadness and Serenity

The death earlier this week of Elizabeth Edwards from breast cancer at the young age of 61 has left me with a deep sense of sadness that is hard to shake. I didn't know her of course, she was not a personal friend. However I feel a sense of hope and connection to all people with a cancer diagnosis and appreciated the energy she used to put a personal face on her cancer survivorship journey that showed both grace and grit.

I admit that I sometimes find myself overwhelmed with the woes of the world (and also the step, step, step process of repairing the house at the farm). It is easier to find myself in that state when there is no longer outside work to be done with planting, weeding, or harvesting. When I know that I need a "change in attitude" before I head to bed, I go to two different blogs I love for an uplifting view of our world.


Both are listed on the left side of my blog, but I am going to give them each a specific "shout-out" because I find them enjoyable and even necessary to keep a sense of balance and serenity in my life. I no longer remember exactly how I found each one of these blogs, but I truly enjoy coming back to read and look at the new postings on each one.

I hope each of my readers (and each member of the Edwards family) has or finds your unique way of overcoming personal sadness, along with your view of the world's woes, that lead to both a "change in attitude" and also good health, wellness, and sense of serenity.

"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD

Wednesday, December 8, 2010

Still time to order 2011 Cancer Victory Garden™ Calendar!

There is still time to order copies of the beautiful 2011 Cancer Victory Garden™ calendar published by The Oncology Nutrition Dietetic Practice Group of The American Dietetic Association. This gorgeous 2011 calendar was inspired by my blog at www.cancervictorygardens.com and will make delightful holiday gifts for almost everyone you know, including cancer survivors, gardeners, friends, family members, teachers, day care providers, and professional colleagues.

Each month features a beautiful picture of a different cancer fighting vegetable or fruit, along with helpful information that discusses its health benefits plus strategies for growing the produce in a home garden.

One or more calendars can be shipped to your home or work address.

Each calendar costs $10.00, plus a flat rate shipping charge of $5.00 (for 1 or more calendars).

To order calendars, make your check out to: ON DPG #20
(Check total = no. of calendars x $10/each + $5.00 shipping)

Mail the check to:
Maureen Leser
56 Boston Drive
Berlin, MD 21811

Calendars will be mailed to the address on your check, or to another address as requested.

Special note: ON DPG is making a donation to the Diana Dyer Cancer Survivors’ Nutrition Research Endowment at the American Institute of Cancer Research, which has provided research funds from proceeds of the sale of my book A Dietitian's Cancer Story since 2001 for AICR funded research projects that focus on defining nutritional strategies for cancer survivors to optimize the odds of long-term survival and increased quality of life.

If you have questions about the calendars, please contact Maureen Leser, MS, RD, CSO, LD, at mgoreleser (at) gmail.com or call her at 240-994-0533.

If you are a member of the ON DPG you can preview the calendar at the ON DPG website: http://www.oncologynutrition.org/

If you are not a member of the ON DPG but would like to preview the calendar, please contact Maureen at mgoreleser (at) gmail.com. She will promptly email a pdf that gives you a preview of the calendar.

I have already purchased several copies for my own use and also to give away as gifts. I hope you consider purchasing one or more - you will love them!

I'll end with how the calendar begins!


"Life begins the day you plant a garden"

~~ Chinese Proverb

Truer words could not be spoken!

"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD

Thursday, December 2, 2010

What's New - Food Sleuth Radio Interview

I know I have mentioned several times in the past that I find the radio program Food Sleuth, very informative. It is hosted weekly by Melinda Hemmelgarn, MS, RD on radio station KOPN in Columbia, MO where Melinda interviews "leading experts on food, health and agriculture to help people to see beyond their plates".


Melinda did interview me recently and aired our conversation on Thanksgiving Day.  Thankfully, I really did feel that I was having a conversation with a friend, not an "interview" for which I needed to prepare with a sense of worry. 

Worry? Why worry? You see, I don't think of myself as a "leading expert" but a voice of a single Registered Dietitian (RD), who is also a long-time cancer survivor and now an organic farmer. However, I am an RD who has developed a very large viewpoint by having had the good fortune to have had professional career opportunities to work at both ends plus in-between the health care spectrum (i.e., starting in the ICU's, then 15 years focused on nutrition for cancer survivors, and now pure prevention of disease as an organic farmer).  

In addition, and perhaps, more importantly I am also a single concerned citizen advocating for access to affordable and healthier foods on many levels and for many reasons; (1) for improving the odds of preventing cancer everywhere as well as improving the overall health of all cancer survivors plus all people in my local community, (2) for the economic benefits that production and consumption of local organic foods brings to my community and State as well as how moving more of our country's agriculture's practices to be both local and sustainable will improve the health of our collective society, (3) how being personally involved with having your hands in the soil and growing food in any amount (a farm or a window garden) is healing for the soul. 


I love talking with Melinda, and I think we talked about many of these ideas and concerns during her interview. However, I don't really know or remember. I have not listened to the interview myself (available to listen to on the link provided above). Why not? Because I know I would "nitpick" what I said, how I said it, or what I could have said instead (sigh.........a very bad habit of mine, I know).  So much different than writing for this blog where I can edit, edit, edit!


Now tonight, right now, I also am picking a color for the inside of the mudroom door at the farm. How do these colors sound to you? Rock Garden, Basil, Courtyard, Greenfield, Evergreens, Arugula, Shamrock, Cilantro, isle of Pines, Kale Green. Even though Isle of Pines is the darkest and therefore will hide most of the dirty hand-prints to come, it is very very hard for me to pass up "Kale Green".  So I'm trying very hard to follow advice I've heard twice recently "Don't over-think it!".  :-)

I hope my interview was ok. It is easy to re-paint but not so easy to change words once spoken.

"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD

PS - "Kale Green" is the choice. Are you surprised? No? Haha - me neither.  See how powerful words are? :-)

Monday, November 29, 2010

Recipe: Homemade Pita Chips w/Hummus

I didn't make my own pita bread from scratch (I have always wanted to try that - next time!) but I did take inspiration from a friend (dietitian-chef) who makes her own pita chips at home.  These are unbelievable easy to make, but I do have two tips to ensure success (yes, based on experience) so that yours' will turn out better on the first try than mine did..

Pita Chips Directions:

Purchase fresh pita bread - make sure it is the type that can be split apart (i.e. it should be able to be "stuffed" with some type of filling when you cut it in half.

(1) Split apart the pitas into 2 rounds. You may need a knife to carefully do this.
(2) Then cut each half into 8 triangles.
(3) Place all triangles onto cookie sheets.
(4) Spray with olive oil (or very lightly brush with olive oil using a pastry brush)
(5) Sprinkle lightly with herbs or seasonings of choice, i.e. Zatar, sesame seeds, sumac,, garlic powder - I used the MIddle Eastern seasoning mixture called Zatar plus some sumac (see photo)
(6) Bake in pre-heated oven at 350 degrees for ~ 5 minutes.

Here are my tips for success (i.e. chips that are not burned!)
(1) Check after 3 minutes to see if they are crisp (shake the pan slightly - if they move easily on the tray, they are done enough). The original directions I found said to bake for 10 minutes. I first checked them at 7 minutes - oops and darn! The chips on the bottom tray were already black (sorry - no photos of those!) on both the bottom and top.
(2) Once done, remove chips from the cookie tray right away. Oops, I was admiring the perfection of my top tray of chips when I realized they were getting browner and browner before my eyes because they were obviously still baking away with the heat from the cookie tray. Well, even browner than I would have liked, they were still great.  I served them all, and they were all eaten with gusto!

(Photo: Homemade pita chips with Zatar and sumac seasonings)

(Photo: Close-up homemade pita chip with Zatar seasoning along with sumac - Great served with hummus or other bean dip)


I have re-posted my trusty recipe for hummus that is also on my website. Making hummus at home is so easy and much cheaper than store-bought, however hummus can now be found in most grocery stores in the deli section, which is an easy way to first try it. In fact, I often purchase it pre-made when traveling. There are many varieties. It is a very delicious and healthful alternative to many other spreads and dips. To make it at home, follow the basic recipe below and then have fun making your own variations.

Hummus (Standard recipe)

2 - 15 oz. cans of drained garbanzo beans (chickpeas) or use any white bean (tonight I used 3 cups of organic navy beans that I cooked up from dried beans)
1/4 cup lemon juice (fresh is best, but bottled will work okay)
2 - 3 cloves of fresh garlic (today I used 5 large cloves of roasted garlic)
3-4 Tbsp. Tahini (ground sesame seeds in a jar or a tin - found in all health food stores, the health food section of your grocery store or sometimes in the section with other imported foods)
1-2 Tbsp. extra-virgin olive oil
dash of salt (I don't often use this)
Garnish - I used chopped fresh chives in this photo, but today I actually used finely chopped garlic scapes that I am finally clearing out of my refrigerator (I'm testing just how long they really keep!)

Directions:

Put all ingredients except garnish in your food processor or blender. Process until smooth, scraping down sides if necessary.

Many variations can be made on the basic recipe. After the garbanzos and basic ingredients are blended until smooth, then use a wooden spoon to mix in chopped chives, finely chopped sweet or roasted red peppers, or chopped spinach. Be creative. This recipe (using 2 - 15 oz. cans of drained garbanzo beans) makes a lot. If this is your first time making it, try cutting the recipe in half.

I use hummus as a spread on all of my sandwiches except PBJ, on bagels in place of cream cheese, on baked potatoes instead of butter or margarine, as a dip with vegetables, and even instead of mayo when making salmon salad or egg salad. The possibilities are endless. Sometimes I even just eat it with a spoon (yes I do!). It is not an exaggeration to say that I eat hummus almost everyday and never, never, never get tired of it. :-)

Carrot hummus and beet hummus are also great recipes to try. I mean this sincerely. My husband and I first had these vegetable-style hummus dips when visiting New Zealand. We made such quick work of the first type that our waitress asked us if we would like to sample the other one, too (which the chef was currently making for tomorrow night's menu). We were SO wowed by these two delicious variations of a traditional hummus recipe that I pleaded for the recipes to post on my website. Sue Bender, the chef and owner of Rocksalt Restaurant in Orewa, New Zealand, graciously agreed, and I have thanked her each time I make them.

You should be able to still purchase delicious locally-raised carrots and beets at your local farmers' markets, so wow the guests at your next party or potluck event by making any or all of these home-made hummus recipes along with your own pita chips. Easy, beautiful, delicious, and also healthy. Yum, yum, yum!

Our Thanksgiving grace this year:

"We give deep thanks for our multiple blessings, 
with particular gratitude for all the hands involved from farm to fork 
that helped to bring us this bountiful meal of delicious foods."

I like these words, succinct but just enough, just right to give thanks before every meal every day.

"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD

Sunday, November 28, 2010

Junk "food" from the term "Junk Food"

Today's issue of the New York Times contains an article entitled "Junking Junk Food", which tells us among other things that 40% of the calories consumed by our children ages 2-18 now comes from "food" that is considered (kindly) to be "empty calories". Paired with that horrible statistic is the fact that more than 2/3 of our adult population and 17% of our children are now overweight or seriously overweight (i.e. the word no one wants to utter is "obese").

I have come to think that calling "junk food" and "snack foods" FOOD is doing a grave disservice to the word food. What is food anyway?

Here are some definitions of food on the Web:

  • any substance that can be metabolized by an animal to give energy and build tissue
  • any solid substance (as opposed to liquid) that is used as a source of nourishment; "food and drink"
  • anything that provides mental stimulus for thinking
    wordnetweb.princeton.edu/perl/webwn
  • Food is any substance, composed of carbohydrates, water, fats, proteins and water, that can be eaten or drunk by animals, including humans, for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus. ...
    en.wikipedia.org/wiki/Food
Interestingly, I could not easily find any definition of "food" on the websites for The Food and Drug Administration (FDA), The United States Department of Agriculture (USDA), or The American Dietetic Association (ADA). It sure might be there, but I could not find it by simple searching through the general web or directly on their respective websites. 

Well, as a 30+ year member of The American Dietetic Association, my professional organization that promotes its members as "the nation's food and nutrition experts", I admit that I'm having confusing thoughts about this whole concept of "food". What is it that we are experts about if we cannot define it, at least to my understanding and satisfaction? In addition, maybe as an aside or maybe not, my professional organization has long promoted the ideas of "all foods in moderation" and "all foods can fit", admittedly another conundrum for me if ADA is not defining the term "food".

I'm still working on this for myself, but in the meantime, I propose that the word "food" be actively dissociated from the words "junk" and "snack" and maybe even the word "processed". Thus the title of this blog post: Junk "food" from the term "junk food". I think those pairings have done a major disservice to whole foods, those foods known to contain nutrients required for growth and health that can also be eaten and enjoyed for pleasure. 

• Web definition: Whole foods are foods that are unprocessed and unrefined, or processed and refined as little as possible before being consumed. Whole foods typically do not contain added ingredients, such as sugar, salt, or fat. ... en.wikipedia.org/wiki/Whole_Food

I do recommend reading the book by David Kessler, MD (a former head of the FDA) The End of Overeating: Taking Control of the Insatiable American Appetite. The content of this book is not a pretty sight.......but knowledge is power, and knowing that each of us has that power to "vote with our dollars and/or fork" three times a day (or more if we eat, i.e., snack, between meals), allows us to choose not only how we are fueling our bodies and promoting our own health and wellness, but what we are choosing for delicious (i.e., pleasure!) eating plus who (such as local farmers) or what distant corporation is going to the bank with our hard-earned dollars. 

As I said, I am still mulling this over in my mind. I have started asking dietetic students and interns who come to work for an hour, a day, or a summer on my farm to define food for me, at least to start thinking about and discussing with me what they think of as food, so that when they are members of ADA, they will have a clearer idea in the beginning of their career what they feel comfortable promoting!

Feel free to share your own ideas - you don't have to be a student weeding with me on the farm to do so!

"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD

Wednesday, November 17, 2010

Nutrition Services at Cancer Centers

Here is the link to two very well written articles explaining in detail (1) the knowledge base and benefits that a Registered Dietitian, especially one with the additional CSO certification in nutritional oncology, brings to the quality of cancer care a person needs and deserves and (2) the steps, steps, steps that one community-based cancer center in Denver undertook to incorporate nutritional services from an RD into  comprehensive care provided at their cancer center for every patient seen, from the point of diagnosis forward through treatment and into survivorship, and free of charge.

I have previously posted on this topic here and here. Usually I feel like I am "ranting" but here I feel like I am cheering. If your cancer center does not yet have a Registered Dietitian (or two or three!) as a member of the professional team of health care providers, feel free to copy these articles and take them into your oncologist and cancer center administrator and ask "why not?" and keep asking and keep asking.

The first article called out the belief that malnutrition is an expected outcome of cancer treatments as "outdated". The author could not have written a more accurate statement. I might not have been so polite - oh yes I would in that forum - but the reality is that maintaining adequate nutritional status during cancer treatments is critical to optimizing the best outcome from those treatments. AND it has been well-demonstrated that late intervention (the "crash and burn" scenario that the author describes) that I have mentioned in past posts is simply "too little, too late" and sad to say, usually wasted time, expertise, expense, and hope.

Nutritional screening should be incorporated into regular screening for all patients at every new visit to the outpatient cancer center, just as other "vital signs" are always assessed pro-actively and individually. These two articles give numerous examples of why and how this can be done.

Again, I urge you to print them out to give to your oncologist. In addition, do some "sleuthing" around your cancer center and find out who is (or will be) your cancer center's "nutrition champion" and give the articles to that person, too. Just as good nutrition does not happen by accident for any one person even without a cancer diagnosis, having a cancer center incorporate appropriate and optimal nutrition services for each and every patient will not happen by accident or default either (and certainly not at an optimal level), especially with the current standard being that an RD only has to be "available" to work with patients and their families.

Step, step, step! These two articles are BIG steps. Thanks to Rhone Levin, MEd, RD, CSO, LD and Shari Oakland, RD for sharing your expertise, hard work, and passion for and commitment to nutritional oncology.

"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD

Monday, November 15, 2010

What's New? The 2011 Cancer Victory Garden™ Calendar

I am member of the The Oncology Nutrition Dietetic Practice Group of The American Dietetic Association, which has created a gorgeous 2011 calendar inspired by my blog at www.cancervictorygardens.com called the Cancer Victory Garden™ calendar. These calendars will make delightful holiday gifts for almost everyone you know, including cancer survivors, gardeners, friends, family members, teachers, day care providers, and professional colleagues.

Each month features a beautiful picture of a different cancer fighting vegetable or fruit, along with text that discusses its health benefits and strategies for growing the produce in a home garden.

One or more calendars can be shipped to your home or work address.

Each calendar costs $10.00, plus a flat rate shipping charge of $5.00 (for 1 or more calendars).

To order calendars, make your check out to: ON DPG #20
(Check total = no. of calendars x $10/each + $5.00 shipping)

Mail the check to:
Maureen Leser
56 Boston Drive
Berlin, MD, 21811

Calendars will be mailed to the address on your check, or to another address as requested.

Funds from the sale of these calendars will be used to defray member costs of educational programs. In addition, ON DPG is making a donation to the Diana Dyer Cancer Survivors’ Nutrition Research Endowment at the American Institute of Cancer Research, which has provided research funds from proceeds of the sale of my book A Dietitian's Cancer Story since 2001 for AICR funded research projects that focus on defining nutritional strategies for cancer survivors to optimize the odds of long-term survival and increased quality of life.

If you have questions about the calendars, please contact Maureen Leser, MS, RD, CSO, LD, at mgoreleser (at) gmail.com or call her at 240-994-0533.

If you are a member of the ON DPG you can preview the calendar at the ON DPG website: http://www.oncologynutrition.org/

If you are not a member of the ON DPG but are interested in previewing the calendar, please contact Maureen at mgoreleser (at) gmail.com. She will email a pdf that previews the calendar.

I have already seen these calendars, was given several complimentary copies, and also purchased several copies to give away. I hope you consider purchasing one or more - you will love them!

I'll end with how the calendar begins!

"Life begins the day you plant a garden"

~~ Chinese Proverb

Truer words could not be spoken!

"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD

Sunday, November 14, 2010

Auditioning varieties - round 2

Nights are getting cold and the ground will start to freeze soon, so we made the decision to simply put all the 2009 auditioning varieties back in the ground for a second go at it next year. I took copious notes about such things as how many cloves per bulb and were they large or tiny or a mixture, were the bulbs easy to break apart, had the bulbs cured well or were the cloves already soft or even already starting to sprout, had the soft neck varieties been stressed in some way and bolted (i.e. sent up a garlic scape in June as if they were actually a hard-neck variety), did the bulbs simply fall off their stems (which means they are not a suitable variety for braiding), had the heads opened up so that the cloves fell off (not good for long-term storage and identification!), as just some of the characteristics I was evaluating. I also saved two cloves of each variety for tasting, which we need to do fairly quickly since separating a clove from its base plate (root structure) is one trigger to the clove to begin the sprouting process.

Here are photos of a few of the 18 varieties I planted yesterday.

Photo: German Red Garlic

Photo: Montana Carlos Garlic

Photo: Ontario Purple Trillium Garlic

Photo: Purple Glazer Garlic



Photo: Nootka Rose Garlic

Photo: Auditioning garlic varieties ready for taste comparisons!

Photo: Front yard milkweed just emerging.

Photo: Front yard milkweed, a full pod of seeds ready to fly through the neighborhood!

I included the last two photos of milkweed seeds getting ready to fly from the little prairie garden at our current home because they are so beautiful and they also reminded me of my own hair. I have sometimes wondered if I have spent more money on stuff to straighten my hair or at least control it than anyone else in the universe, so these images gave me a good laugh and even a renewed sense of peace with my hair. I have used less of all that stuff since my hair grew back after my 1995 chemo (it is great to have hair!), but I think that from this point forward, every time I reach for whatever taming product I have on hand, I will picture these beautiful milkweed seeds, count my blessings, and consider letting nature make its own version of beauty.

"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD

Sunday, October 31, 2010

3 Up Yesterday - One More Today!

The garlic is all in the ground today, at least 98% is! My goal was to have it all planted by November 1, and after a great weekend of planting, we raced back to our house in Ann Arbor late this afternoon just in time to beat (most of) the kids going door to door for Halloween! Whew! We are close to having ~14,000 cloves in the ground and still have a small amount to plant from two new varieties that my husband ordered and what we decide to plant from the 17 varieties that "auditioned" for us this past year.


We had help over the season from several friends, a class of mostly student dietitians from Madonna College in Livonia, MI, the clinical dietitians from St. Joseph Mercy Hospital in Ann Arbor, MI, the farmer hired by St. Joe's in Ann Arbor this year, two dietetic interns from The University of Michigan, and several student dietitians from Michigan State University including one who helped us on the farm each week this past summer.  We LOVE our "help" and reward them all generously next year with their choice of garlic.


Here are a couple of photos to see what we have been doing!
(Photo: Dick showing the St. Joe's dietitian's the tricks to harvesting garlic correctly, i.e., without nicking the sides or bruising the heads)

(Photo: Garlic out of the ground and headed off to the barn)
(Photo: Some of the St. Joe's Staff with a small portion of the garlic they harvested for us in July, placed on wood pallets to dry for a few days first on the barn porch before being bundled to hang and dry for 3-4 weeks in the barn loft)

(Photo: Madonna College dietetic students helping in September to clean seed garlic to be ready to plant - they also finished weeding the garlic planting fields)

(Photo: Praying Mantis on old garlic stems in the garlic field - isn't it beautiful?!)

(Photo: Walking Stick found on the side of our garage - I repeat myself - isn't it beautiful?!)
(Photo: Diana and MSU students planting garlic at the end of October)

(Photo: Diana at the end of planting - never a fashionista, planting on a day when the temp was in the 40's and still windy, I have those heater things in my sturdy but dirty shoes, and I'm wearing warm socks, long underwear under my work jeans, long-sleeve and short-sleeve t-shirts, turtleneck, fleece hoodie that my younger son wore almost every day for 3 years when in middle school, fleece vest - my own, wristbands, earmuffs, work gloves, and knee pads - as I said, I have never been a fashionista, but I sure love being warm!)
(Photo: Garlic is up! This is the first variety we planted - Blossom - back on 10/7/10. Three varieties came up two nights ago and the next one planted came up last night. No problems if these little leaves get frozen or even smashed by deer. Seeing these leaves tells us that the cloves are developing a healthy root system to grow well next year and love their well prepared fields!)
(Photo: Kaya always supervising what I am doing plus guarding the yellow wagon filled with garlic planting supplies. She is really slowing down but still loves to eat and loves to bark bark bark at anything she thinks I should know about!)


I was recently interviewed for one of my favorite radio shows, Food Sleuth by Melinda Hemmelgarn, MS, RD, a show to be aired on Thanksgiving Day that covered a wide range of topics starting with the challenges of cancer survivorship, the importance of good food for healing, ending with a discussion about gratitude, and much more in-between. Melinda's final question was asking me if there was anything she didn't ask that I wanted to share. I was surprised but quickly had an answer. 


Whenever I have the time to add something to my blog, I always do so with deep gratitude, thanks for all the various blessings in my life along with gratitude for being able to share so much of my life in so many ways. One of the most meaningful things I enjoy doing is sharing a grace or blessing for our food and those who grew our food before meals and often ending my blog postings. For some reason, I had a copy of one of my favorite blessings near me when doing this radio interview, so I quickly reached for it and read it on the air. Whether reading it for the 10th time or the first, I hope you find it as inspiring and meaningful as I do, with a deep sense of gratitude for your food and your other blessings on Thanksgiving Day and every day, too. 




Be a gardener, dig a ditch, toil and sweat,
And turn the earth upside down
And seed the deepness
And water the plants in time.
Continue this labor
And make sweet floods to run
And noble and abundant fruits to spring.
Take this food and drink
And carry it to God
As your true worship.
~~ Julian of Norwich, c.1371



"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD

Tuesday, October 26, 2010

The storm that wasn't

We were so fortunate - the vigorous storm that brought so much destruction to other parts of the Midwest today missed us. So we still have a roof on our new barn and the new roof on our house at the farm, both of which we worried about all day. I changed my blog header photo today to show you our beautiful barn lit up at night. Hmmm, I'm already thinking of how to decorate it for the holidays, even though no one except us can see our barn. Too bad the full moon in the sky the night this photo was taken was not in the photo. It was beautiful hanging in the sky over our garlic field, too. :-)

We have approximately 2/3 of our garlic planted - woohoo! Dietetic students from Michigan State University are coming down to help on Saturday and with any luck, the planting will all be done by the end of the weekend.  Applegate, Inchelium Red, Kettle River Giant were all recently planted. Aren't those beautiful names? Silver Rose, S&H Silver, Legacy Braiding Silvers, and German Red are next. We are still in a holding pattern with the evaluation of our 17 auditioning varieties and waiting for delivery of two new varieties, but even if we end up re-planting all of them, the numbers are small and won't take long to do.

Hope you're all snug and safe wherever you live or were traveling to today.

"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD

Saturday, October 16, 2010

Garlic going down into the ground!

Not all 15,000 cloves are in the ground yet, but 4 more varieties were planted today, on an absolutely picture-perfect October day with blue skies, a light breeze, and the temperature getting up into the 60's. It was great day planting with two good friends, just chatting away and enjoying some delicious foods we all brought (dietitians know how to eat well while they also eat healthfully!).

Here is what we planted today: Romanian Red, Creole Red, Purple Italian (bummer, no photo and now they are all in the ground), and Silver Rose, beautiful names for beautiful garlic varieties.

(Photo: Creole Red Seed Garlic)
(Photo: Romanian Red Seed Garlic)
(Photo: Silver Rose Seed Garlic)
Next up tomorrow - the gorgeous and delicious and very popular Spanish Roja! It is a HUGE box of  big, beautiful cloves. I'll be sure to take a photo of the box of cloves plus the one bulb we have saved to show local chefs for consideration of future bulk ordering. We saved our biggest and best bulbs of all our varieties for our seed stock (a garlic seller's annual dilemma), so we'll have even more to sell next year, and if it is even possible, the heads we have to sell in 2011 will be even more beautiful than this year.

I enjoy planting each and every clove, wondering who will be purchasing the full bulb that each clove will grow into by July of next year. I give each clove a little pat for good luck before pushing it down into its home for the next 9 months before it is carefully dug up sometime in July. After all of the ~15,000 cloves are planted (hopefully we'll get this done during October), we'll spread about 8 inches of straw over the raised beds and then wait for the Michigan winter snows to cover them.

From harvest to harvest, garlic is a 12-month process, and for those of you (like us many years ago!) who first decided to plant garlic when those seed catalogs arrived in early January, that first garlic crop was an 18-month wait !! since the seed catalogs came too late to plant garlic for that year's harvest. From seed to cooking or seed to seed, there are multiple, multiple steps where our hands do something (including weeding, weeding, and more weeding!) to help nurture that garlic clove into a big beautiful delicious garlic bulb that is edible or plantable for you.

We are so excited to be into year 2 and already thinking about year 3, too, since we have already starting getting another field ready to condition with successive crops of green manure (buckwheat, winter rye, oats, peas, soybeans) so the 2012 harvest will also be beautiful and delicious for our customers. 

We'll know enough next year to know that we also need to set aside some garlic for us to use during the winter before we sell out, in addition to setting some garlic aside as gifts for special people and/or local fund-raisers. Our garlic's "popularity" caught us by surprise and thus we (the garlic family!) are now limited to the overlooked garlic that we are finding in our fields that is trying to sprout. So funny - I laugh each time I find one, thinking of us being the equivalent of "the cobblers whose children have no shoes". 

Lessons learned and learned well. Mistakes are only mistakes if you don't learn something from them! In fact, I believe that could even be the essential underlying meaning of the tag line for this blog: 

"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD

Wednesday, October 13, 2010

Farm Fall Updates

In contrast to my past few posts, which have been more like "what are they thinking" or "reprisals", here is an upbeat (hopefully) "what's new on the farm" post. Sometimes I am behind with posting on my blog(s) because I'm busy (always) but more likely because it has been so long since I downloaded photos from my camera that I am now intimidated about remembering what photos I took (and why) and then labeling them. However, I took a stab at doing that last night (350+ recent photos), so here are a few pix that show you what is going on right now.

 (Photo: Compost delivered to be spread on the new garlic field, which has also had a full year of successive cover crops plowed in to add organic matter to the soil.)

 (Photo: Garlic field for 2010 planting with raised beds made and ready to receive the 15,000 cloves, all individually hand-planted. This area is approximately 1/4 acre. Since we'll be using a 5-year rotational system, we are already choosing and preparing the 1/4 acre that will be planted with garlic in October 2011 for the 2012 harvest.)

 (Photo: Our new barn in background. Foreground - What is still left from an old, old burr oak tree apparently hit by lightning or topped by a tornado a few years ago. This area was such a thicket and mess when we first purchased the property that it has taken us this long to get it cleared to this point. We actually found functional tractor implements under the debris from the shattered tree! In addition, there is a great "stone pile" around the tree, including field stones that are so old that they are embedded in the bark of the tree and the massive roots of the tree. We'll be using all these old stones, pulled out of our fields when they were farmed in the past, in some way, somehow in the future.)

 (Photo: The new front porch is done. We often would eat our lunch in the shade here during the summer and even rode out a terrible storm sheltered on the porch.  New porch lights are picked out and installed, and yes!, the purple front door is finally gone. Repairs to the door frame still need to be completed and painted along with painting the shutters, making a real step to the porch, and planning the landscaping - I have not shown you that mess although it is 1000% better than last year just because of what landscaping we have continued to pull out!)

 (Photo: Chesnok Red garlic heads, dried and cleaned ready to break apart into cloves to plant.)

 (Photo: Inchelium Red garlic heads, including one that has completely opened up as the classic "stinking rose".)

 (Photo: Kaya is still enjoying her days as a "free-range farm dog".  She is a most attentive companion and supervisor, only leaving my side to go bark at any cars or trucks coming up the driveway or track down a chipmunk.)

 (Photo: All 23 varieties of seed garlic cleaned and ready to break into cloves for planting. Note drainage tile in the background, which has been a major focus this summer. We think/hope we have the water routed away from the house now, never to enter the basement again!)

 (Photo: The 17 varieties of garlic that "auditioned" for us this summer still hanging in the loft of our barn waiting for their "verdict" regarding a second chance for planting next year.)

(Photo: The barn loft with the 17 strands of auditioning garlic way way way in the back. Imagine that this entire loft was filled with 6,500 heads of garlic hung to dry in bundles of 25 heads, so much of it that strands (all labeled and labeled again by variety!) needed to be pushed aside to walk from one end to the other. Most was sold at the farmers' markets, the rest saved for our seed stock that we are planting now. Next year it will be even fuller, if that is possible!)

Here are a few of the garlic varieties we have already planted this month: Blossom, Stull, Chesnok Red, Shandong Purple, Shantung, and China Stripe. Such beautiful names for such beautiful and flavor-full vegetables. Already, I am looking forward to harvesting them next July and returning to sell them at our local farmers' markets!!

After our October planting is completed, then again, we can work on finishing up all the details before moving in. Our new goal? Cooking our locally-raised Thanksgiving turkey in our new convection oven (woo-hoo!) at the farm. Step, step, step, we are getting there. :-)

"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD 

PS - Confession - I have another block of ~350 photos taken prior to this last group that I have not yet labeled (yes, I am mentally stuck about that) so it is possible that I will be posting ideas and photos out of chronological (or even logical!) order when I buckle down to do that. :-)