New Baltimore Farmers Market Fan Page

03/14/2022

Who thinks we should have one at the moot
This year ?!?!

03/14/2022

03/13/2022

Novi Boat Show This Weekend !!!! 🛥🛥🛥

Wanna learn more about Freedom Boat Club Lake St. Clair ?!?! Check out the 360 photo of there booth at the show this weekend.

Interested in becoming a member head down and talk to these guys or shoot us a message. You’ll never believe how simple boating can be!

03/13/2022

Zucchini flour.

Might be old news to some, but you never know right. With rising concerns on wheat costs just thought I’d share it.

There’s probably fancier ways of doing this out there, but here’s how I learned. Easy peasy. Nothing to it.

We love and make tons of zucchini flour every year. You may have heard it called Amish flour or troops flour before. It’s a Staple in Amish and Mennonite household for generations here. It was also embraced in the 1940’s during rationing.

You let your zucchini grow, oversized is actually better. Large to extra large. Marrow sized. I peel mine with a carrot peeler, into thin even strips for less drying time. Or slide it through a mandolin for speed of prep.

Run it through the electronic dehydrator or just thread it. . No large seeds if possible for finer texture. Everything else is fine. It must be absolutely dry. It’s essential. If in doubt always dry it more, any moisture will ruin it during storage

Then run it through a food processor or hand grinder until you have a powdered consistency. It will be a marbled green looking power. Texture is similar to a good quality whole wheat flour. That is zucchini flour. Three large zucchini is about four or five cups for me finished.

It can be used to replace 1/3 of flour in most recipes without any change to the finished products, acts as a thickening agent for gravies, great for breading fish but we really tend use ours for tortillas and bannock since those are our quick go to breads. It also makes great dumplings and brownies.

Store in air tight jars , or we often vac pac ours

For us, we still purchase grains from a local family owned grist mill. So this is free, sustainable, easily produced on site and it has a mild taste. Most people wouldn’t pickup on it. It cuts our flour usage by a third . You can do the same with sweet and regular potato, other squash acorns, and pumpkin. I just find myself zucchini is the least flavoured. Plus we get overloaded by the darn things.
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03/12/2022

It's important to remember that we don't always need to entertain children. ❤

"We are a society afraid of boredom. We are addicted to entertainment and the stimulation of certain neuro centers in the brain. We are losing the ability to just be.

When we deny our children their God-given right to boredom, we are restricting their development.

Do you remember the hours you spent in boredom as a child? We would daydream in the waiting room, stare at the dust motes dancing in the sunlight, invent new games, draw, read, create, research. We were building important neuro pathways. Did we whine to our parents that we were bored? Of course! But we quickly learned that this would only lead to chores or being forced outside regardless of temperature or weather.

When we had a question, there was no Google. We had to ask another person, look it up in a book, or, gasp, ruminate on it until we found the answer within our own brains. We developed common sense and logic, because we were experiencing the world firsthand and engaging our problem solving.

So, don’t be afraid of boredom! Every generation before this one has had to learn to live with it. And they have benefited because of it.

Give your children the gift of boredom." - Homeschooling with the Classics

03/11/2022

03/11/2022

03/11/2022

👌

via Wilder Child

03/11/2022