Life is full of twists and turns and we never know what tomorrow will bring. This virus is just one that seems to go on and on and we wonder where or when it will end. When the corona virus first started in our country I spent a few days helping a seamstress make masks as she was bombarded with orders. I took time each day to encourage a few friends who I thought may be lonely. But reality soon kicked in and I realized our daily work & activities must go on as well, even though we may have to make changes as to how.

At that same time, we were told we were in for a spring flood that would probably cover all of our land and access roads. We shopped for any and all items I would need to prepare meals and continue to create new recipes to meet our health challenges as well as those of others.

As farmers, we needed to put seeds into the ground and garden. A garden with a large variety of vegetables, herbs, and fruits is a must for me. I plant enough for the whole year; much fresh and plenty preserved.

With the virus, we had to make some changes. We were asked to stay home and abide by strict rules, so I had to come up with a plan on how & when to shop and how I would continue to work on healthy recipes for our family as well as for my website.

Even though we were surrounded by water for weeks, our yard was dry so I could plant the garden and work in that space. As the water went down I helped clean up the fields of debris. (straw, wood, trees and garbage) As soon as the roads were dry I could shop for all the basics; all the while distancing & staying safe. I continue to shop every 3 or 4 weeks. ( for chia, hemp, flax seeds, pulses, healthy flours, spices herbs, & veggies & fruits that are not in our freezer)

As I prepared recipes and daily meals, I focused on what we have in our home and the healthy ingredients I had purchased. It is really surprising the great meals I could make, adding canned or frozen items that I had preserved the year before. (which added nutrition to our daily diet)

In the upcoming posts on my website I want to share some of my new recipes with all of you!




I add spices, herbs, thickeners & use tomato juice in casseroles, soups, gravies, sauces, pizza, ketchup etc.


I add this to many dips, gravies, sauces, meats, tortillas and other recipes.


I now put out dill pickles, fermented beets & cauliflower relish that I preserved last year with most meals. When making these condiments, instead of sugar I usually use stevia or monk sugar as a sweetener.


I still have beans, peas, corn, beets, pumpkin, squash, zucchini, Brussels sprouts, celery, dill weed, parsley, and leeks in the freezer. Squash or pumpkin puree or any of the herbs can be added to gravy, casseroles, roasts, or sauces to give a wonderful flavor. For added nutrition, I will often serve 2 or 3 vegetables with our main meals.


Last summer we froze lots of strawberries, raspberries, blueberries, bananas, apple sauce, and pie filling so dessert is often a dish of fruit together with banana ice cream, an apple crisp, or apple pie.


We try to keep our cupboards full of seeds, nuts, and pulses. (nuts, hemp, chia, sesame seeds, sunflower & pumpkin seeds, oatmeal, coconut, healthy flours, millet, quinoa, coconut sugar, monk sugar & more)

Visit the many healthy recipes on my website. . . Winnie!