Of Flour and seeds

Spring can seem overwhelming with all kinds of outside work to accomplish while still keeping the household going.

This year I was determined to order my garden seeds by January 31. The date rolled around and so I set a new date: February 29. Alas, that date too passed by and it wasn't until the first week of March that I sent my seed order in to my favorite seed catalog: Berlin Seeds.

So while I could have planted my seeds early for a change weather-wise, I was now waiting on my seed order to arrive and it didn't come until yesterday. We tilled a little of the garden, but it's too wet to plant.

Today I purchased seed potatoes and was wanting to plant, but my body didn't want to move. My son graciously tilled the garden yet we didn't get anything in. So now it's pouring down rain and who knows when they'll get put in the ground.

The locals like to have their potatoes planted by March. They seem to grow better. I've always planted later than May, and so far haven't gotten huge yields in the past few years we gardened here. So I may have learned something here, take advice from the older folks.

Meanwhile, I can try to plan out my planting schedule while it thunders and rains. We've been having a some beautiful spring rains this unseasonable and recordbreaking March 'summer'.

I like the way Berlin packaged their seeds this year. It's so very attractive.

Amber mentioned trying to grow stevia this year, and I thought it too would be challenging to raise. So I ordered the book along with the seeds. It is not native to our country so some care will be required.

If it would be up to Amber, she would totally go off the white sugar and flour thing. I think it's because she feels much better when she's eating whole grains. I'm still not at that point, although we're eating less prepared foods and less white flour.

There is a free 90 minute audio CD available from Bread Beckers that has a wealth of information and I highly recommend you order it. Sue Becker presents the Biblical, nutritional, and health reasons why it is so important to use FRESHLY GROUND FLOURS for making bread. 

One thing we did try this winter was grinding soft wheat and substituting it for white flour in some of our recipes. It is VERY good. The flour is extremely soft and light after grinding. We've been baking whole wheat bread for about 15 years and could never go back to store bought. It's that good and nutritous. I believe that's why we've rarely seen the doctor, to the glory of God. He has indeed blessed us.