Gratitude: Don’t Leave (or Stay) Home Without It!
By Autumn Vazquez
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We are all aware of the times at hand. As some states loosen restrictions, risk of infection will still remain. We are still in an altered state of living. So, what the heck can we do to stay sane and healthy through it all?
The answer is simple; cat videos, lots of cat videos. Just kidding – but not really, staying positive and connected to the light in this crazy beautiful world of ours is super important. Stress releases cortisol in our bodies which can make us, not only feel crummy, but more susceptible to illness.
So, how do we stay positive in times like these? Well, I’m glad you asked. Get yourself and “attitude of gratitude”! It may seem easier said than done, but really it’s easier to attain than you may think.
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Here are 6 steps to help you get there:
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#1 Try 15 minutes of scribbling down what and whom you are thankful for: warmer weather, flowers, baby laughs, Netflix… Many studies show that even just one week of this practice can improve mental and physical health significantly.
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#2 Get a little exercise. Experts are saying that just 20 minutes, of mild exercise a day, can be enough. Exercise releases endorphins which help you feel good and that can make it easier to feel thankful. If your idea of exercise is wearing a hiney shaped dent in your couch, queue up an uplifting movie, nature documentary, personal growth TV, or a wholesome comedy.
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#3 Be mindful of what you ingest into your brain. Keep negative news and social media to a minimum. Scan through, if you feel you must indulge, but limit the amount of clicking on foreboding or fear mongering links. Stick to a quick update of the news at hand, but try not to delve deeply into the rabbit hole of “what ifs”. Celebrate the positives that have arisen: cleaner air, fewer vehicle accidents, more gardening, more time with family (even if it’s only through Zoom or phone), COVID song parodies, and spread that infectious positivity (not your germs) all over the place!
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#4 Be mindful of what you ingest into your body. Speaking of gratitude; we have so much to be grateful for in Floyd: clean air, clean water, clean soil, space, trees, community, and farms! Eating locally raised, whole foods can give us a strong foundation for health. We have such an abundance of delicious produce, grains, and meat grown right here, in this paradise, we call home. You can even don your mask and get some social distance shopping done here at the Harvest Moon! While you’re here, you can add in some preventatives like elderberry and probiotics and stress managing adaptogens like holy basil and ashwagandha.
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#5 Be mindful in general. “Mindfulness is awareness that arises through paying attention, on purpose, in the present moment, non-judgmentally,” says Jon Kabat-Zinn. “And then I sometimes add, in the service of self-understanding and wisdom.” Mindfulness can be an everyday practice that not only can increase feelings of positivity, but can help with brain cognition, improve sleep, lessen chronic pain, lessen stress and anxiety, and decrease loneliness and depression. Umm, sign me up for a whole lot of that! Basic practices include mediation, breathing, and non-judgmental awareness. Just type “mindfulness practice” into your search engine and surf on all that mindful goodness.
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#6 Remember to have fun! Whether you are working on the front lines or sheltering in place, add a little silliness to mundane moments. Here at “The Moon” we like to use pretty colored pens and joke about humorous designs to paint on our face masks. You know what you have fun doing, if you can’t do it up proper, then just do it up “kinda”. Can’t go do karaoke? Then just annoy your loved ones at home or over the phone with your version of “Brown Eyed Girl” or “The Macarena”. Can’t go bowling? Then just roll a yarn ball into your unbreakable home objects. Can’t go hear your favorite band? Then just play their songs on Spotify and air guitar your heart out. I think you get the idea.
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We cannot always control what happens to us, but we can control what we focus on. I know that the people in this town can be a shining light on the mountain. I see it every day in your shining faces and that makes me feel a whole lot of gratitude. Now, get to those cat videos!
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Health, Happiness, and Good Food
in the Month of June
I don’t know about you, but I am ready to laugh a little more, focus more on the good things in my world, find reasons to smile when I get up in the morning, and share some good food with family and friends.
Following are a few recipes for this month’s Harvest Moon newsletter that I hope will bring a smile to your face, put a twinkle in your eye, make your tummy growl in anticipation, and create an opportunity for you to create good memories with your family and friends, whether that is in person, 6 ft. apart, or a world away.
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Apple-Ginger Jam
Yield: Approximately 6 pints
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Ingredients
▪ 8 cups chopped or grated apples (use whatever varieties of apples you enjoy most; Grating the apples will save on the cooking time allowing the apples to break down faster.
▪ 5 cups sugar
▪ 2 cups ginger liquid (see description below*)
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8 cups chopped or grated apples (use whatever varieties of apples you enjoy most; Grating the apples will save on the cooking time allowing the apples to break down faster. |
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2 cups ginger liquid (see description below*) |
Directions
Combine apples, sugar and ginger liquid in a large, non-reactive pot (use something that can hold at least six quarts, to give your jam space to bubble). Bring to a boil. Skim the foam off the surface of the jam with a large slotted spoon. Let the jam boil, stirring frequently for 25-30 minutes, until the rising bubbles look thick and stick.
If you have an instant read or candy thermometer, use it to check the temperature of the jam. You’re hoping for 220 degrees (although I stopped at 218 and my jam has a nice, soft set).
When the jam has achieved the desired temperature and consistency, fill jars, wipe rims, apply lids and tighten rings. Process in a boiling water bath for 10 minutes.
Let the jam sit for 24 hours, and then check the seals by removing the rings and lifting the jars by the lid. A good seal means that the lids will hold fast.
*Ginger Liquid – Slice approximately 3/4 of a pound of a firm ginger root into thin rounds and puree them in a blender, Vitamix, Ninja, food processor, etc. (whatever tool works best for you), along with a cup of water, until all you have achieved a soggy pulp. Drain the pulp through several layers of cheesecloth (don’t be afraid to squeeze) until you have the needed 2 cups.
Feel free to replace apples with strawberries if this is your preference. Either tastes wonderful with ginger! Makes a great gift to welcome in the summer.
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Fried Caprese Bombs
The kids will love helping you prepare this fun and tasty recipe… and then they will devour them!
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Ingredients
• 16 golf ball-sized tomatoes (see note)
• 16 “ciliegine” (small 1/2-inch size) fresh mozzarella balls, plus more for serving, drained and dried with paper towels
• 1/2 cup all-purpose flour
• 1 cup seasoned breadcrumbs
• 2 large eggs
• 2 tablespoons milk
• Vegetable oil, for frying
• 3/4 cup balsamic vinegar
• 1/4 cup honey
• Flaky sea salt for sprinkling
• 1 small bunch basil leaves, for garnish
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Directions
Using an apple corer or melon baller, gently scoop out the centers of the tomatoes and discard. Push a mozzarella ball into each hollowed tomato, being careful not to rip the tomatoes.
Pour the flour in a shallow bowl. Pour the breadcrumbs in another. In a third shallow bowl, beat the eggs with the milk. Dip the tomatoes into the flour and roll to coat, and then dip them into the egg mixture. Roll the tomatoes in the breadcrumbs to coat. Repeat the egg and breadcrumb coatings a second time. (The second coating helps to prevent the mozzarella from oozing out during the cooking process).
In a saucepan over medium-high heat, combine the balsamic vinegar and honey. Bring to a gentle boil, then reduce heat and simmer until the balsamic has reduced by half and easily coats the back of the spoon, about 10 minutes. Remove from heat and set aside.
In a high-walled, heavy-bottomed skillet heat 1/2-inch of oil over medium-high heat until it reaches 350°F. Fry the tomatoes in batches, turning, until golden brown all over. Using a slotted spoon, transfer tomatoes to a paper towel-lined plate. Sprinkle with sea salt.
Serve the tomatoes while warm with additional mozzarella balls and a basil leaf garnish. Drizzle with the balsamic reduction and serve.
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Grilled Kale BLT Dip
Yield: 2 cups
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Ingredients
• 1 pound of bacon, cooked and crumbled (a few tablespoons of fat reserved)
• 4 large kale leaves, curly green or lacinato both work!
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1 cup greek yogurt
• 1 cup mayo
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon garlic powder
• 1 cup cherry tomatoes, sliced or chopped
• 1 large ciabatta baguette, sliced into rounds
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Directions
Make the bacon first and set it aside – you can even make it a day ahead of time! When finished, be sure to reserve a few tablespoons of the bacon grease to make the baguettes. Heat the grease over low heat before using if it has solidified.
Preheat your grill to the highest setting. Rub the kale leaves with olive oil and sprinkle with a bit of salt and pepper. Once the grill is hot, place the leaves on the grill for just 1 minute or so per side, until they are dark green and slightly golden in spots. Remove the kale and let it cool until you can touch. Fold the leaves and slice out the stem, then use a large knife to slice and shred the kale into small pieces.
In a large bowl, whisk together the yogurt and mayo. Whisk in the pepper and garlic powder. Use a spatula or spoon to fold the crumbled bacon, tomatoes and kale into the dip – if desired, reserve a few bits of each for topping the dip. Mix and stir well until combined. Taste and add a bit of salt if needed. Place the dip in the fridge for 30 minutes before serving.
Preheat your broiler to the highest setting. To toast the bread, slice a large baguette into 1/2-inch slices. Brush both sides with the reserved bacon grease. Place the bread slices on a broiler pan or on a wire rack fitted over a baking sheet. Broil for 1 to 2 minutes, watching the ENTIRE time so that they don’t burn. Flip and broil for another 1 to 2 minutes. Serve with the dip!
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New, Back In Stock, and Seasonal Items in May
We want to be YOUR store. Please let us know if there is something we don’t have that you want, and we will do our best to get it in!
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