Archive for the ‘Spices’ Category
Fresh, Organic Herbs For Sale at Mountain Valley View Farm
Please click on the above flyer to view it in a larger, easier-to-read format.
In addition to our wide range of fruits and vegetables, dairy products, and eggs, Mountain Valley View Farm is pleased to offer our customers fresh, homegrown herbs. Like all our products, these herbs are organic, grown without pesticides and other chemicals that are harmful to the body. The flyer above represents a small sampling of the many delicious herbs you can find at our farm. Please read on for a full list. As you will see, not only are our herbs a wonderful way to add zest to your cooking, but they each have unique health benefits that you can take advantage of.
- Basil: Basil is originally from India, but is perhaps most famous for its use in Italian cuisine, although it is also widely used in Southeast Asian cuisine. It is the main ingredient of pesto, and can also be used in a wide variety of sauces, put on pizza, or added to curry, stir fry, and Asian soups. Health studies indicate that basil oil is antioxidant and antiviral, and in India it is used to treat asthma and diabetes.
- Chamomile: A sweet tasting herb most often made into tea and served hot. It has soothing properties that can relieve stress and lull a person to sleep. Mountain Valley View Farm grows two varieties: German and Roman chamomile.
- Chives: A popular herb, the smallest variety of onion. It is commonly used to season potatoes, soups, and fish, among other dishes. It is one of the staple herbs of French and Mediterranean cuisine. Chives are rich in Vitamins A & C, as well as calcium and iron.
- Cilantro: Also known as coriander, this herb is popular in many cultures, including the Middle East, Central and South Asia, the Mediterranean, India, Mexico, Latin America, China, and Africa. It contains antioxidants and is used as a digestive aid in folk medicine.
- Cress: Also called pepper grass, this herb is tangy and adds a pleasant zest to salads, soups, and sandwiches. It is related to the vegetable watercress, which shares its peppery flavor. Mountain Valley View Farm grows three varieties of cress.
- Dill: An herb of Eastern European origin that American use in pickling, but with varied uses across other cultures, where it can be found in curries, soups, rice dishes, and more. Dill seeds are known to be soothing to the stomach.
- Fennel: An herb that is widely used throughout the world, it has a similar flavor to anise. The bulb is chopped and used either cooked or raw in salads, pastas, and side dishes of Mediterranean cuisine; while the seeds are used in sausages and sauces of Italian cuisine, and in various Indian and Middle Eastern dishes. Fennel is believed to have many health benefits including soothing the digestive system, as well as a possibility for treating glaucoma, hypertension, and colic.
- Mint: A delicious herb with a sweet, warm flavor and strong, cool aftertaste. It is used in teas and other beverages, jellies, candies, syrups, and ice creams. It is also used as a seasoning for lamb in America, Britain, and the Middle East. Health benefits of mint include alleviating stomach pain and nausea, use as a decongestant, and aromatherapy.
- Tarragon: One of the mainstay herbs of French cuisine, it is particularly excellent with chicken, lasagna, and fish. It is used in Béarnaise sauce and to make flavored vinegar. It comes in two varieties: French tarragon, which has a stronger flavor but is more difficult to grow; and Russian tarragon, a hardy plant with a somewhat weaker flavor.
- Thyme: A subtle herb that blends well with other herbs and spices. It is commonly used on meats (particularly lamb and chicken), soups, stews, tomatoes, and eggs. It is a main component of herbes de Provence and the Middle Eastern herb mix za’atar. Thyme is high in iron and has antiseptic properties.
We will be adding more herbs in the coming months, so please check back with us!
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Our farm fresh, organic herbs are available for pickup at Mountain Valley View Farm, Inc:
4301 S Chapman Rd
Greenacres, WA 99016
You can also find us at the following area farmer’s markets:
Spokane Public Market
32 W. 2nd Ave
Spokane, WA 99210
10 a.m. – 6 p.m. Wed – Fri
Spokane Farmers’ Market
5th Ave between Division & Brown
Spokane, WA 99210
8:45 a.m. – 1 p.m. Wed & Sat
Spokane Northside Farmers’ Market
315 E. Francis
Spokane, WA 99205
Wed 3 – 7 p.m. and Sat 9 a.m. – 1 p.m.
Liberty Lake Farmers’ Market
1421 N. Meadowood Lane
Liberty Lake, WA 99019
8:45 a.m. – 1 p.m. Sat
Call 509-928-1800 for more information, or to schedule a time to pick up your delicious organic herbs!
Mountain Valley View Farm is Headed to Local Farmers’ Markets!
We are pleased to announce that Mountain Valley View Farm, Inc.
will have a booth at the following events:
Spokane Public Market
32 W. 2nd Ave
Spokane, WA 99210
509-624-1154
info@spokanepublicmarket.org
Hours: 10 a.m. – 6 p.m. Wed – Fri
Spokane Farmers’ Market
5th Ave between Division & Brown
Spokane, WA 99210
509-995-0182
Hours: 8:45 a.m. – 1 p.m. Wed & Sat
Spokane Northside Farmers’ Market
315 E. Francis
Spokane, WA 99205
509-979-1051
Hours: Wed 3 – 7 p.m. and Sat 9 a.m. – 1 p.m.
Liberty Lake Farmers’ Market
1421 N. Meadowood Lane
Liberty Lake, WA 99019
marketmanager@llfarmersmarket.com
Hours: 8:45 a.m. – 1 p.m. Sat
Mountain Valley View Farm is proud to be your source for local, farm fresh foods. Our products include organic vegetables, herbs, berries, and fruit; beautiful cut flowers; raw, delicious honey; a wide variety of chicken, duck, and goose eggs; raw, organic goat and sheep milk and artisan cheeses; baked goods, preserves, handmade soaps, and more. Please stay tuned to this blog as we update it with more information about our farm fresh foods, including detailed lists of which herbs, veggies, etc. we grow on our 30 acre family farm in beautiful Spokane Valley.
In the meantime, be sure to come visit us at the farmers’ markets! These markets are an important venue for both vendors and customers, bringing local, sustainable foods to the public at a reasonable cost and in a way that supports the regional economy. They also provide an opportunity for the consumer to interact with their food growers personally so that they can be assured of the quality and value of their products. Many of the farms represented are family owned and operated, so you can always feel good about supporting people who are part of your community. You may even discover new and unusual regional produce, or exciting ways to cook an old standby. These events are always a fun, lighthearted way to spend a sunny afternoon outdoors. We hope to see you there!
Cinnamon, Part Two: Health Benefits
Source: HealthDiaries.com
Studies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol.
Several studies suggest that cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes.
In some studies, cinnamon has shown an amazing ability to stop medication-resistant yeast infections.
In a study published by researchers at the U.S. Department of Agriculture in Maryland, cinnamon reduced the proliferation of leukemia and lymphoma cancer cells.
It has an anti-clotting effect on the blood.
In a study at Copenhagen University, patients given half a teaspoon of cinnamon powder combined with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within one month.
When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative.
One study found that smelling cinnamon boosts cognitive function and memory.
Researchers at Kansas State University found that cinnamon fights the E. coli bacteria in unpasteurized juices.
10. It is a great source of manganese, fiber, iron, and calcium.
Cinnamon, Part One: History and Facts
Source: World’s Healthiest Foods
Cinnamon has a long history both as a spice and as a medicine. It is the brown bark of the cinnamon tree, which is available in its dried tubular form known as a quill or as ground powder. The two varieties of cinnamon, Chinese and Ceylon, have similar flavor, however the cinnamon from Ceylon is slightly sweeter, more refined and more difficult to find in local markets.
Cinnamon’s unique healing abilities come from three basic types of components in the essential oils found in its bark. These oils contain active components called cinnamaldehyde, cinnamyl acetate, and cinnamyl alcohol, plus a wide range of other substances. It is an excellent source of manganese and a very good source of dietary fiber, calcium and iron. More information about the health benefits of cinnamon will be discussed in our next post.
Description
Cinnamon is the brown bark of the cinnamon tree, which when dried, rolls into a tubular form known as a quill. Cinnamon is available in either its whole quill form (cinnamon sticks) or as ground powder.
While there are approximately one hundred varieties of Cinnamonum verum (the scientific name for cinnamon), Cinnamonum zeylanicum (Ceylon cinnamon) and Cinnamomun aromaticum (Chinese cinnamon) are the leading varieties consumed. Ceylon cinnamon is also referred to as “true cinnamon”, while the Chinese variety is known as “cassia”. While both are relatively similar in characteristics and both feature a fragrant, sweet and warm taste, the flavor of the Ceylon variety is more refined and subtle. Ceylon cinnamon is more rare in North America than the cassia, the less expensive variety, which is the most popular in the United States. For more on the differences between the cinnamons, see here.
History
Cinnamon is one of the oldest spices known. It was mentioned in the Bible and was used in ancient Egypt not only as a beverage flavoring and medicine, but also as an embalming agent. It was so highly treasured that it was considered more precious than gold. Around this time, cinnamon also received much attention in China, which is reflected in its mention in one of the earliest books on Chinese botanical medicine, dated around 2,700 B.C.
Cinnamon’s popularity continued throughout history. It became one of the most relied upon spices in Medieval Europe. Due to its demand, cinnamon became one of the first commodities traded regularly between the Near East and Europe. Ceylon cinnamon is produced in Sri Lanka, India, Madagascar, Brazil and the Caribbean, while cassia is mainly produced in China, Vietnam and Indonesia.
How to Select and Store
Cinnamon is available in either stick or powder form. While the sticks can be stored for longer, the ground powder has a stronger flavor. If possible, smell the cinnamon to make sure that it has a sweet smell, a characteristic reflecting that it is fresh.
Oftentimes, both Ceylon cinnamon and Chinese cinnamon (cassia) are labeled as cinnamon. If you want to find the sweeter, more refined tasting Ceylon variety, you may need to shop in either a local spice store or ethnic market since this variety is generally less available. Just like with other dried spices, try to select organically grown cinnamon since this will give you more assurance that it has not been irradiated (among other potential adverse effects, irradiating cinnamon may lead to a significant decrease in its vitamin C and carotenoid content.)
Cinnamon should be kept in a tightly sealed glass container in a cool, dark and dry place. Ground cinnamon will keep for about six months, while cinnamon sticks will stay fresh for about one year stored this way. Alternatively, you can extend their shelf life by storing them in the refrigerator. To check to see if it is still fresh, smell the cinnamon. If it does not smell sweet, it is no longer fresh and should be discarded.
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