Thursday, October 31, 2013

The Turkey Email



The turkey email has gone out.  You should receive a confirmation later this week if you are on the turkey list.  I am posting the turkey info here in case you lose the TURKEY EMAIL.

Thanks for your continued support!!


THE TURKEY EMAIL!!!!

 

Hard to believe that it's that time of year again but it is.  It's been a rough year on turkeys here between the black snakes and the down pours and though we had plans to raise 200 birds, we are now at about 50.  Fortunately it looks as though I've got a friend that is going to help us out with some birds to help make sure everyone that wants a turkey will have one.  His are all natural and pasture raised, just like our birds and he's been at it as long as we have so we're confident on his ability to produce a high quality bird.  

 

Here are the details so look over and let us know if you want to get a turkey this year.

 

- we anticipate this years turkeys will be about 14-17lbs on average

 

- if you have a size request now is the time to let us know (ie bigger bird or smaller bird) and we'll do the best to match you up with what's available

 

- this year we plan to have birds available for pick up at the the farm on Friday (11/22) and at the farmers markets on the Saturday before Thanksgiving (11/23)

 

-due to the limited number of birds we may have to limit everyone to 1 bird- if you would like a second bird please let us know and we will do our best to accommodate that request

 

- price is $4.99/lb

 

- we require a $30 deposit be made - balance will be due at pick up

 

- let us know if you plan to get a turkey by replying back to this email  - we send out a confirmation to everyone so if you don't get a confirmation email we probably didn't get your reply

 

 

Thanks for your continued support

 

Lee & Domisty Menius

Friday, October 25, 2013

WTF News- October 25th


 
WE WILL NOT BE AT THE SALISBURY MARKET ON OCTOBER 26TH
 
 
************************************************
Happy Friday!

 

 

Well we made it back from the beach and we're ready to get back to the markets this weekend.  Come on out and see us tomorrow and get stocked up.  Email us your order and we'll have it ready for you.

 

Come get your WTF Fix at the markets tomorrow

 

Davidson Farmers Market  8-Noon


Salisbury Farmers Market - Domisty will not be at Salisbury this week.  She will be back Nov 2.  Please come see us at the farm today 3-5pm, Saturday 2-5pm or come by the farm next week

 

 

 

Thanksgiving turkey info- Look for the turkey email to go out around next Wednesday (10/30) at perhaps about 3pm.  Please don't reply to this one and tell me you want a turkey (I may assume you didn't read this and might remove you from the email list......)   This year we expect our turkeys to dress around 15-17lbs on average and the price is $4.99/lb

 

 

 

Don't forget to check out our Wild Turkey Farms Facebook page and "like" us to get the most up to date info.

    

 

We hope that you'll support some of the chefs & businesses that support us & other local farmers.

300 East- Charlotte

Customshop- Charlotte

Greeneman Farms @ 7th Street Market- Charlotte

The Prickly Pear- Mooresville

Pure Pizza (at 7th St Market) - Charlotte

Whiskey Warehouse- Charlotte

Chef Charles Catering - Charlotte/ DFM

Fork- Cornelius

 

 

 

Thanks for your support, have a great weekend, and we'll see you at the market.

 

Lee, Domisty, Rosty, & Charlie

Wild Turkey Farms LLC

China Grove, NC

SFM Newsletter- October 25, 2013


MARKET WEEKEND UPDATE:  
The Market will be open in October-Saturdays ONLY from 8 to noon! 
 
 
News from the Salisbury Farmers Market!
 
Market Update for the Local Shoppers
 
 
The farmers at the Salisbury Farmers Market have indicated that they will have the following produce available this Saturday, October 26th: 
                                                                          VEGETABLES:
Artichoke, Baby Bok-Choy, Bok-Choi, Collards, Diakon, Lettuces, Bell Peppers,  Cucumbers, Sweet Corn, Eggplant, Garlic, Hot Peppers, Spring Onions, Onions, Red Potatoes, Squash, Tomatillos, Tomatoes, Zucchini, Carrots, Green Beans, Beans, Lemon Grass, Okra,  Radishes, Spinach, Wax Beans, Purple Beans, Beets, Fresh Ginger, Garlic and much more.
 
Fruits:  Apples
                                                                          Cut Flowers: Beautiful cut flowers continue to be available. 
                                                                          Assorted Beef, Pork, and Chicken Products Available.
 
Assorted crafts are available at the market.                                                                                                                                       ADDITIONAL ITEMS:
Farmstead Cheese in 1/4 lb. and 1/2 lb. packages, Halloween Cookies, Baked goods, Homemade dog and cat treats, Basil, Cilantro, Salsa, Hot Mustard, Zucchini Relish, Jalapeno Pepper Jelly, Spaghetti Sauce, Bread and Butter Pickles, homemade goat's milk soap, homemade sugar scrubs, homemade lotion bars, homemade hair bows, Alpaca clothing, Designer Chef Aprons, Original Wheat Weaving and local free range eggs.  
                                                                          Vendor Updates:
 
Market Hours-Starting in October-Saturdays ONLY from 8 to noon! 
 
Market Hours-Starting in November-Saturdays Only from 9 to noon!
 
David Correll with Red Barn Market/Correll Farms LLC. will not be at the market this fall/winter.  They are looking forward to seeing everyone in the Spring 2014.
 
Eagle Produce Farm will not be at the Farmer's Market until further notice.
 
Koua Yang will not be at the market until further notice.
 
Cathy Reynolds from Bluebird Acres Farm will not be at the Farmer's Market until further notice.                                                                                                                                           It is important to shop early to get best selection as some items may be limited. Local growers make a special effort to produce clean and safe produce for their shoppers.
                                                                          The market is open 8 a.m. to noon. Both senior and WIC vouchers are now being accepted at the Salisbury Farmers Market.
 
As another summer fades into memory, autumn’s brisk mornings take center stage.  The fall market has a little something for everyone.
Apples - Fall means apples. Lots of them. From Red Delicious to Granny Smith, there’s a seemingly endless variety available. Like other produce, there are some wonderful heirloom varieties that vary by region. Try one you’ve never had before. Make turnovers, pies and fritters. Bake them with some cinnamon and brown sugar. Or, just slice and add some zest to your salad.
 
Broccoli - Although it’s available year round, fall broccoli is typically sweeter and less tart. You can eat it as a side or use it to add color and flavor to your favorite pasta dish.
 
Brussels spouts - Poor things have a bad rap. But Brussels sprouts are a great source of vitamins and nutrients and, if you cook them well, even the biggest skeptic will become a fan. Try roasting them with a little salt, pepper and olive oil until they’re crispy on the outside.
 
Butternut squash - It’s sweet. It’s savory. Butternut squash is just one of the many fall squash you’ll find at the farmers’ market. Look for a heavy butternut with no cracks or blemishes. Try maple-glazed butternut squash with a dash of dark rum.
 
Cranberries - There’s more to cranberries than a can-shaped gelatinous glob at Thanksgiving. If you haven’t had fresh cranberries before, you’re missing something. Try baking some cranberry and pecan muffins or go crazy and make a cranberry and fig (also in season) chutney.
 
Green beans - Green beans are at their best from mid-summer into fall. They’re sweeter than those you find in the off-season. Sauté them with some mushrooms and onions or add a little Asian flavor with some sesame seeds and sesame oil.
 
Pears - Pears are another mid-summer into fall food. To find a ripe pear gently press the flesh near the stem. If it yields to light pressure, it’s ready to eat. Slice and serve with brie and baked ham or try grilled pears with currants.
 
Pumpkins - You can carve ’em, you can eat ’em, you can wear them as a helmet. This gourdy-squash is great in soups, breads and pies. But they can make great entrées and sides too. Try some pumpkin ravioli or pumpkin risotto.
 
Sweet potatoes - Although some people use sweet potato and yam interchangeably, they’re not the same thing. Sweet potatoes look like potatoes, while a true yam looks like a potato that’s lived a really, really hard life. Sweet potatoes are incredibly versatile. They can be sweet or savory and are rich in vitamins A and C.
 
Swiss chard - This great leafy green is at its best when it’s super fresh. Like corn that’s just been picked, it’s sweeter and tastier the fresher it is. Wilt some in a pan with a bit of olive oil, garlic and seasoning.
 
 

UPDATE to Farmers Market Hours!

 
The Salisbury Farmers Market will adjust to its winter schedule in October. Please note there will be no Wednesday market. Saturdays-only!  The Farmers Market will operate from Oct. 5 to Oct. 26 from 8am to 12. Starting Nov. 2 to Dec. 21, the starting time for the market will be 9 a.m. to noon. There will be no Salisbury Farmer’s Market on Nov. 30.
 

WTF News- October 18th


Happy Friday!

 

 

Well we made it back from the beach and we're ready to get back to the markets this weekend.  Come on out and see us tomorrow and get stocked up.  Email us your order and we'll have it ready for you.

 

Come get your WTF Fix at the markets tomorrow

 

Davidson Farmers Market  8-Noon


Salisbury Farmers Market
9-Noon - Winter Market Hours are now in effect for Salisbury

 

 

 

Don't forget to check out our Wild Turkey Farms Facebook page and "like" us to get the most up to date info.

    

 

We hope that you'll support some of the chefs & businesses that support us & other local farmers.

300 East- Charlotte

Customshop- Charlotte

Greeneman Farms @ 7th Street Market- Charlotte

The Prickly Pear- Mooresville

Pure Pizza (at 7th St Market) - Charlotte

Whiskey Warehouse- Charlotte

Chef Charles Catering - Charlotte/ DFM

Fork- Cornelius

 

 

 

Thanks for your support, have a great weekend, and we'll see you at the market.

 

Lee, Domisty, Rosty, & Charlie

Wild Turkey Farms LLC

China Grove, NC

Wednesday, October 16, 2013

Salisbury Pediatrics Newsletter

From time to time I like to post the weekly newsletter I receive from our Pediatrician....




Health and Wellness Newsletter
Hippocrates
Let food be thy medicine and thy medicine be thy food. 
 
Our Offices
spa logo
touchstone

 
 
 
 
 
 
JOIN OUR LIST
Join Our Mailing List
 
FREE THOUGHTS
 
Will springs from the two elements of moral sense and self-interest.
 
Abraham Lincoln 
 
PRIMETIME

For all teenagers and college students interested in a new medical experience, pay attention.
Salisbury Pediatrics has opened a new wing dedicated to you. In Primetime we are only focused on your needs as an emerging adult. 
From the music when you enter, to the autonomy of your visit, we are sure that you will love a new way to see your doctor.
 
Quality Products
A solid foray into the sugar mess.
 
Please email me your favorite products.  I would like to share quality products with our readers. Think - car seats, toys, anything that a mother would love!
 
 
FEEDBACK
Please reply with feedback or questions here.  I will try to answer as many questions via the newsletter as possible.  As always be well and love your children!
 
 
 
 
Dr. Magryta
Go to www.salisburypediatrics.com,  if you would like to learn about Integrative Medicine or our practice
 
Issue: #43
October 14, 2013
 
 
Appleton Central Alternative Charter High School
Volume 3, Letter 43
 
October 14, 2013
 
The Appleton Central Alternative Charter High School Nutrition and Wellness Program experiment. 
 
After having a discussion with a local head of a private school, I thought that I would discuss school food and an experiment that took place in Appleton,Wisconsin. 
 
The W.K. Kellog Foundation funded an experiment in this charter school with the goal of assessing student behavior after changing the nutrition policy of the school and the food that was consumed. 
 
From the study paper
 
Appleton Central Alternative Charter High School (ACA) opened its doors in February of 1996 to give individualized attention to students struggling in the conventional school settings. Despite this close attention, students' behavioral problems continued to be extremely problematic. In an attempt to improve student behavior and academic performance, ACA began offering physical education opportunities in the fall of 1997. At that time, ACA also teamed up with a local business, Natural Ovens Bakery, to offer the students a free, nutritious breakfast. The following year (the 1998-99 school year) Natural Ovens sponsored the installation of a full kitchen and dining service (offering both breakfast and lunch). Although originally committing to sponsor and co-manage ACA's dining service for three years, Natural Ovens extended their funding and management to five years. During this time ACA and Natural Ovens developed a nutrition and wellness program. 
 
Results: Students did not balk at the dramatic changes in the food that was served. Students health complaints and disruptive behavior decreased substantially. 
 
"According to Principal LuAnn Coenen, negative behaviors such as vandalism, drug and weapons
violations, dropout and expulsion rates, and suicide attempts are virtually nonexistent."
 
Every year during the first five years of the Nutrition and Wellness Program, from the 1998-'99 school year to the 2002-'03, ACA arranged a Junk Food Day. Instead of serving bagels and energy drinks, students and staff drank sugar sweetened soda and Kool-Aid and ate chips, brownies, cookies, Pop Tarts and candy bars. Staff said during the few experimental Junk Food Days they have hosted, students are "wired" and are unable to focus. 
 
Through out the day they complain of stomachaches, headaches, and feeling tired. Dean of Students Greg Bretthauer said that attendance is low following Junk Food Day. After a day of sugar highs and lows, both students and staff have stated that they never want to do it again....
 
 
I encourage you to read this paper and draw your own conclusions. After years of studying nutrition and metabolics, I find it easy to believe the conclusions as they are drawn. In a whole child approach to wellness, one does not solely focus on the food or the exercise regimen. We need a comprehensive shift in wellness for our youth. 
 
Every child deserves to eat whole foods that are nutritious and support the child's brain and immune system, thereby allowing them to stay in school in an alert, disease free and focused manner.
 
Daily exercise is critical to stamina, sleep and mood. Calming music, colors and lights can only augment a child's mood in the school. The research regarding this is strong. 
 
You can make a difference in your child's school by presenting this type of data with an open mind to those in control of your child's environment. Always come with a desire to educate and not the rigid dogma of a zealot. If you disagree with a school's wellness philosophy, then be a part of the change that will make it better. Always compromise and move forward as a team. Baby steps often become leaps as the data unfolds and the results speak loudly. 
 
 
School food is important, 
 
Dr. M
 
 
Upcoming Lectures
 
10/24/13 - Thursday
 
How Do Foods, Stress and Chemicals Affect Your Health?
 
Dr. Chris Magryta of Salisbury Pediatrics will speak at the Center for the Environment on "Your Gut and the Environment" at 6:30 p.m. on Thursday, October 24.
 
 
 
Greens
 
Greens:
 
Most children do not eat enough vegetables and they especially avoid greens. What are greens? 
 
They are the leaves of vegetables like beets or turnips or they are green plants that grow wild or are cultivated. They share many characteristics with each other including that they are:
 
1) low in fat 
2) high in protein for weight
3) high in fiber (good for stool function and colonic health)
4) high in calcium (good for bone health)
5) high in magnesium (most important for bone health)
6) high in vitamin K (important for clotting function)
7) high in non heme iron (important for sleep)
8) high in folic acid and many B vitamins (cellular function and DNA reading capacity)
9) high in lutein (important for your skin and eyes)
10) high in beta carotene (important for your eyes)
11) high in nitrate (good for cardiac blood pressure)
12) high in potassium (many functions)
 
Pound for pound, they are the most nutrient dense foods around. They are easy to grow in any home box garden. 
 
I highly encourage you to add these foods to your children's diet. Just adding greens weekly could change your child's health for the better more than any other single change.
 
Go Green!
 
Dr. M
 
 
 
 
 
 
 
Recipe of the Week
 
Greens:
 
Ingredients:
  • 1 1/2 pounds collard greens and kale, well washed, stems removed, and sliced into 3-inch strips
  • 3 tablespoons extra-virgin olive oil
  • 8 cloves garlic, sliced paper-thin
  • 1 pound baby spinach
  • 1/4 teaspoon red pepper flakes
  • 1 slice of prosciutto - diced
  • Black pepper to taste
Directions:
1.      Bring a large pot of salted water to a boil. Drop greens into water and blanch for 4 minutes. Immediately plunge blanched greens into a bowl of ice-cold water to stop the cooking. Drain, squeeze dry, and set aside.
2.      Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is golden around the edges, 8 to 10 minutes. With a slotted spoon, remove garlic from skillet; set aside.
3.      Raise heat to high. Add greens and prosciutto and cook for an additional 5 minutes. Add spinach; season with salt and red pepper flakes to taste. Cook until spinach wilts, stirring frequently (about a minute). Return garlic to pan and stir. The greens can be served immediately or at room temperature.
For your kids,
 
Dr. M

Adapted from this recipe.
 
 
Newsletter Photos
 
If you have any pictures of your family that you wish to share for the header of this newsletter -
 
please send them to:
 
 
 
 
 
The newsletter archive can be found in the links section.  New readers can now go back in time to learn about the future!
 
Copyright © 2010-2013 Christopher J. Magryta, MD. Readers, please note: The information provided in this newsletter is for educational and informational purposes only. It is not a substitute for advice and treatment provided by your physician or other healthcare professional and is not to be used to diagnose or treat a health issue.
 
 
 

Chris Magryta
Salisbury Pediatric Associates
Touchstone Pediatrics