Tuesday, October 14, 2014

Healing Acres Farm: Chinese Cabbage Salad

Healing Acres Farm: Chinese Cabbage Salad & Updates: Right now the Napa Cabbage or also known as  Chinese Cabbage are heading beautifully in the garden. You can use Napa Cabbage ...

Sunday, October 5, 2014

Healing Acres Farm: Cabbage & Sausage Soup

Healing Acres Farm: Cabbage & Sausage Soup: This week we've had some cooler temperatures & I'm cold.  So soup has been on the menu.  We've had 4 different soups this we...

Wednesday, September 3, 2014

Dreaming, Believing, Achieving



I'm sorry I haven't been posting.  It was a long winter & I have been learning how to create this website & get it up & running.  Blogger.com has made it easier & I'll be updating and adding information as I have time.

So, we've had several challenges in achieving our goals this past year.  However we are working hard with great faith and moving steadily forward.




It's summertime & we're very busy taking care of animals, gardening, providing vegetables to our CSA members & participating in 3 markets.  We'd love for you to come see us! You can find us in Springfield, IL on Sundays from 11:00 'til 2:00 at the West End Farmer's Market.  It's on the NE corner of Iles & Meadowbrook. Wednesday's we're on Main Street in Carlinville across from Casey's from 1:00 'til 5:00 pm.  On Saturday's you'll find us in Edwardsville, IL at the Goshen Market from 8:00 'til Noon. Also, you can come see us at the farm by appointment.  Email us @ healingacresfarm@gmail.com or call us & leave a message @ (217) 522-4325.  We'll get back to you as soon as we can.



I hope everyone is having a wonderful year & we hope to see you at the Market!!!


Saturday, February 8, 2014

Tomato Kale & Barley Soup


Tomato Kale & Barley Soup

Ingredients:

8 cups of your choice of broth (beef, vegetable or chicken)
1 large chopped onion
1 gallon of chopped froze tomatoes (from the garden)
3-4 handfuls of spinach - chopped
8 cups of shredded kale
Cooked Barley (2 dry cups)
1 tablespoon Celtic Sea Salt
1 teaspoon cumin
1 tablespoon panch puran (or spice of your choice)
Add Braggs Liqid Aminos to taste 

I cook the barley in a rice cooker while I prepare the rest of the soup. Combine the other ingredients & bring to a boil. Cook on medium heat til the Kale is tender.  Add the barley & let simmer for as long as you wish.  I make a large batch so I can freeze the leftovers for a quick dinner at another time.