Comments on: The Farm Experiment: My First Adventures with CSA http://metabolichealing.nourishedmagazine.com.au/2009/04/29/the-farm-experiment-my-first-adventures-with-csa/ This is a candid account of my experience learning how to support my body in reversing insulin resistance, adrenal fatigue, and perimenopause Wed, 17 Mar 2010 04:32:26 +0000 http://wordpress.org/?v=2.5.1 By: wendy http://metabolichealing.nourishedmagazine.com.au/2009/04/29/the-farm-experiment-my-first-adventures-with-csa/#comment-36 wendy Sun, 17 May 2009 10:40:41 +0000 http://metabolichealing.nourishedmagazine.com.au/?p=13#comment-36 I make chicken liver pate which lasts about a week and spread it on fermented Indian Pancakes (both in nourishing traditions) , its sooo good. I cant get raw butter or cream but had some a few years back and still dream about having it again I make chicken liver pate which lasts about a week and spread it on fermented Indian Pancakes (both in nourishing traditions) , its sooo good.
I cant get raw butter or cream but had some a few years back and still dream about having it again

]]> By: Cathy Mifsud http://metabolichealing.nourishedmagazine.com.au/2009/04/29/the-farm-experiment-my-first-adventures-with-csa/#comment-27 Cathy Mifsud Fri, 01 May 2009 02:28:05 +0000 http://metabolichealing.nourishedmagazine.com.au/?p=13#comment-27 Hi Audrey is it spring there? The rapid growing grass does this to the animal products because its absilutely loaded with nutrients at this time. That's why the tastes are so strong ans grassy. Enjoy it while it lasts! These foods will taste different at diferent times of the year, in amazing really. see ya! Hi Audrey
is it spring there? The rapid growing grass does this to the animal products because its absilutely loaded with nutrients at this time. That’s why the tastes are so strong ans grassy. Enjoy it while it lasts! These foods will taste different at diferent times of the year, in amazing really.
see ya!

]]> By: Audrey http://metabolichealing.nourishedmagazine.com.au/2009/04/29/the-farm-experiment-my-first-adventures-with-csa/#comment-26 Audrey Thu, 30 Apr 2009 18:51:21 +0000 http://metabolichealing.nourishedmagazine.com.au/?p=13#comment-26 Cathy, Raw dairy products are "illegal" where I live, but the farm where they are from is a couple states away. They have a pretty well-organized delivery network. (By the way, I have been enjoying talking to all the Aussies on this site, but I am miles away geographically speaking, near the nation's capitol of the US.) I feel a little guilty complaining about the taste now, since, as you said, not everyone has access to raw dairy. The internet has really opened up so many doors in my area. I suppose my comments are aimed at finding out what natural chicken and cream really taste like. Are these foods necessarily as funky as the ones I have tried or is it a matter of feed choices at a particular farm. Is all raw cream tan, thick like cake batter, a little bitter, cow-ey, and grassy? Is the taste of my farm chicken a result of nature or is it the alfalfa juice they consume? Maybe it is like growing a sauvignon blanc grape in different climates and soils. You get wide variations. Cathy, Raw dairy products are “illegal” where I live, but the farm where they are from is a couple states away. They have a pretty well-organized delivery network. (By the way, I have been enjoying talking to all the Aussies on this site, but I am miles away geographically speaking, near the nation’s capitol of the US.) I feel a little guilty complaining about the taste now, since, as you said, not everyone has access to raw dairy. The internet has really opened up so many doors in my area.

I suppose my comments are aimed at finding out what natural chicken and cream really taste like. Are these foods necessarily as funky as the ones I have tried or is it a matter of feed choices at a particular farm. Is all raw cream tan, thick like cake batter, a little bitter, cow-ey, and grassy? Is the taste of my farm chicken a result of nature or is it the alfalfa juice they consume? Maybe it is like growing a sauvignon blanc grape in different climates and soils. You get wide variations.

]]> By: Cathy Mifsud http://metabolichealing.nourishedmagazine.com.au/2009/04/29/the-farm-experiment-my-first-adventures-with-csa/#comment-24 Cathy Mifsud Thu, 30 Apr 2009 12:50:27 +0000 http://metabolichealing.nourishedmagazine.com.au/?p=13#comment-24 Hello Audrey I'm just wondering where you live, what country? I assumed you were from Aust but now I'm wondering. I haven't had raw cream and raw butter in nearly two years except two or so occasions. And I really miss it! Bye for now! Hello Audrey
I’m just wondering where you live, what country? I assumed you were from Aust but now I’m wondering. I haven’t had raw cream and raw butter in nearly two years except two or so occasions. And I really miss it!
Bye for now!

]]> By: Nancy http://metabolichealing.nourishedmagazine.com.au/2009/04/29/the-farm-experiment-my-first-adventures-with-csa/#comment-23 Nancy Thu, 30 Apr 2009 01:07:57 +0000 http://metabolichealing.nourishedmagazine.com.au/?p=13#comment-23 Store bought chicken comes "enhanced" with some water with sodium and other stuff. In other words they shoot it up with salt (refined) water and chemicals to make it taste better. Try brining your chicken next time. Just google how to brine a chicken. There are all kinds of recipes for brines. Good luck! Store bought chicken comes “enhanced” with some water with sodium and other stuff. In other words they shoot it up with salt (refined) water and chemicals to make it taste better. Try brining your chicken next time. Just google how to brine a chicken. There are all kinds of recipes for brines. Good luck!

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