tag:blogger.com,1999:blog-13729569.post1779412502266514462..comments2024-03-23T05:42:07.516-04:00Comments on The Deliberate Agrarian: Garden Salad Flakes: Rick Machados Great IdeaHerrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-13729569.post-26390262859959216482018-11-20T13:27:10.591-05:002018-11-20T13:27:10.591-05:00The link to Machado Farms has been taken over by m...The link to Machado Farms has been taken over by malware. Do not click on it. Roslyn Reidhttps://www.blogger.com/profile/10177775913124826938noreply@blogger.comtag:blogger.com,1999:blog-13729569.post-9869833391635384172010-12-05T06:44:14.015-05:002010-12-05T06:44:14.015-05:00Just wondering why to use big and not small leaves...Just wondering why to use big and not small leaves for drying? ArenĀ“t they tuffer/more fiber?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13729569.post-63320909956289575292008-06-29T20:11:00.000-04:002008-06-29T20:11:00.000-04:00Hello to Herrick and all his blog readers. Many th...Hello to Herrick and all his blog readers. <BR/><BR/>Many thanks Herrick, for the blogspot on my SaladFlakes. And many thanks to all who ordered from me, we're humbled and grateful. All orders are shipped same day if received by noon, PST, or next day at the latest.<BR/><BR/>A word about the SaladFlakes. We worked on the exact greens for a couple years before we put it up for sale.<BR/><BR/> Notice there are many various greens. We were looking for balanced nutrients, not just a jumble of whatever green showed up. We were careful not to have too many greens with oxalic acid- it may tie up your calcium. Not too much heavy iron. Not too much Vit A. Carrot tops, for example, are very high in Vit E. One standard deviation above the mean. Protein in clover and alfalfa. And we use large leaves, not small. The larger, the better.<BR/><BR/>And we like bienniels- plants that sit in the ground for two years before going to seed. The longer the time in the ground, the more nutrition you get. When your mom told you to eat your greens, she didn't mean baby salad. She meant kale, collards, chard. Biennials.<BR/><BR/>We also use greens that show up sporadically on our farm, high in nutrients, but are "wild" or volunteer. Pigweed, wild flax, fennel, early foxtail grass, wild mustard, and many others. Just a bit here and there. Have to keep it balanced.<BR/><BR/> <BR/> We breed a lot of our own varieties. We breed all our kales, spinach, lettuce, broccoli, corn, and most of the rest. This is important, because we breed for drought tolerance. This means we use less water for our plants, critical for nutrition. The less water used, the less the nutrients are in solution, and the more nutrients remain "solid", and are retained. Very important. <BR/><BR/>Look for a new green soon- a leaf from a tree called Toona Sinensis- commonly known as The Stir Fry Tree. Very very high in antioxidants, one of the most nutritious edible plant kingdom varities yet discovered. Here's a link to read. Cut and Paste it. <BR/><BR/>http://203.64.245.173/reta6067/reta%20bulletin3.htm<BR/><BR/>We have had a tree for years, and I am now drying the leaves, grinding them, and putting them in capsules. Of course, I already put some of the leaves into the SaladFlakes.<BR/><BR/><BR/>Once again, thank you, Herrick and customers. and please pass the word. Salad Flakes are unique, healthy, and smart.<BR/> Sincerly-<BR/> Rick Machado.<BR/> Machado Farms<BR/>www.machadofarms.com<BR/>farmrik@gmail.comAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-13729569.post-76295684720439343252008-06-27T17:31:00.000-04:002008-06-27T17:31:00.000-04:00Greetings from Southern Illinois, Herrick! I boug...Greetings from Southern Illinois, Herrick! I bought beets from the farmer's market the other day, and I roasted them, (delicious!)but threw away the greens (silly me!). I went straight to Rick's website and ordered a bag of Garden Salad Flakes as soon as I read your post. I'm looking forward to trying them, and I'm waiting patiently for the 2008 garlic crop, too!<BR/><BR/>Sincerely,<BR/><BR/>Carla HaysAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-13729569.post-48605463310424996842008-06-25T20:58:00.000-04:002008-06-25T20:58:00.000-04:00I'm not sure that rehydrating the greens in a soup...I'm not sure that rehydrating the greens in a soup would damage them any more than dehydrating them in the first place especially if you throw them in at the end. Sure, long cooking wouldn't be good, but a good, homemade soup is an awfully nourishing and delicious way to get your veggies, dehydrated or not.<BR/><BR/>I never really have gotten in to dehydrating much--I will have to rethink this. Nutrition aside, it sure will save on storage space!<BR/><BR/>I sure do enjoy checking in here and reading the neat things you post. Thanks.<BR/><BR/>Another HeatherAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-13729569.post-22488524937285208042008-06-25T10:56:00.000-04:002008-06-25T10:56:00.000-04:00oh my goodness, what an excellent idea! and - if s...oh my goodness, what an excellent idea! and - if someone just couldn't stomach the dried greens, they could encapsulate them.<BR/>thanks for sharing this!<BR/><BR/>I suppose, if you added it to soup or something cooked, you would destroy most of the benefit, huh?the mommahttps://www.blogger.com/profile/06442659609532682275noreply@blogger.comtag:blogger.com,1999:blog-13729569.post-70337938540792649212008-06-25T10:07:00.000-04:002008-06-25T10:07:00.000-04:00I just this year figured out that it might be wise...I just this year figured out that it might be wise to dehydrate greens and have started with some beet tops. This post gives me lots of food for thought, no pun intended.<BR/><BR/>JudyTabletop Homesteadhttps://www.blogger.com/profile/05580481936776892107noreply@blogger.com