Talk of the West » Alicia

Spring Rainfall

Alicia — Thu, 27 May 2010 01:27:33 +0000

As a newly-minted farm wife, I used to be faintly amused when my farmer-husband took spring rainfall—more specifically, the lack of it– so personally. I’d watch him turn into a Glum Norwegian as the rain clouds passed over us to dump on the neighbor’s fields. Now that I’m a 13-year farming veteran, I too have become personally connected to the rain. I get mad at the brightly smiling weatherperson who announces: “Looks like another sunny week!” I’ve been known shake my fist at the gathering clouds and yell: “Ok! It’s our turn!!” And when I hear one farmer ask another: “Getting any?” I know the reply— “Not a drop!” “Trace” or “Close to half inch” –reports the amount of recent rainfall on the place. Today, after ten days of sighs, downcast faces and dry fields, it’s sunny inside at the Moe Ranch because it’s “making puddles” outside, which means we’re getting “more than a tenth”.

Recipe Reminder!

Alicia — Wed, 19 May 2010 16:33:43 +0000

Don’t forgot about the tremendous, free recipe resource on this site. Print off as many recipes as you like and let us know what you think! Find them all – including our famous cinnamon rolls – here.

The Staff
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BREAKFAST IS THE MOST IMPORTANT MEAL OF THE DAY FOR KIDS!

Alicia — Sun, 07 Feb 2010 05:03:01 +0000

I have vivid memories of sitting at the breakfast table, staring at a bowl of oatmeal, while my mother threatened: “You have to eat your oatmeal before you leave for school.” “When I’m in charge of my life,” I remember thinking, “I will NEVER AGAIN eat breafast!” Little did I realize then how much my mother know about nutrition. The facts about the importance of eating breakfast–even after all of these years–are indisputable. Here are a few reasons why:

1. Kids who eat breakfast tend to eat healthier overall and are more likely to participate in physical activities. In the morning kids’ bodies need to refuel for the day after going without food for 8-12 hours. Skipping breakfast makes kids feel tired, restless, or irritable. And, their mood and energy can drop by midmorning if they don’t eat at least a small morning meal.

2. Breakfast can help keep kids’ weight in check. Breakfast kick starts the body’s metabolism–the process by which the body converts the fuel in food to energy. When the metabolism gets moving, the body starts burning calories. People who don’t eat breakfat often consume more calories throughout the day and are more likely to be overweight.

3. Choosing breakfast foods that are rich in whole grains, fiber and protein while low in added sugar can boost kids’ attention span, concentration, and memory, which they need to learn in school. Cream of the West whole grain prducts, we’re happy to say, fit all of these nutritional requirements. To see what I mean, check the Cream of the West products list.

While it would be great to serve 7-grain Cream of the West buttermilk flapjacks, fresh fruit and low-fat milk each morning, it’s difficult to make a healthy breakfast happen when you’re rushing to get yourself and the kids out the door. Here are some practical suggestions to ensure that–even in a rush–your kids get a good breakfast:
1. Stock your kitchen with healthy breakfast options. Hint: Cream of the West whole grain hot cereals are a nutritious, economical choice.
2. Prepare as much as you can the night before. For example, presoak Cream of the West Roasted Ranch Oats. Bring them to a boil the next morning and simmer for 4 minutes for an old-fashioned creamy oatmeal. Roasted Wheat and 7-Grain cook up in 4-5 minutes right out of the box.
3. Get everyone up 10 minutes earlier.
4. Let the kids help plan and prepare breakfast.
5. Have a grab-and-go alternative (fresh fruit, yogurt, Montana Crunch) on days when there is little or no time to eat.

What NOT to serve for breakfast is important too. READ THE NUTRITIONAL LABELS OF PRODUCTS CAREFULLY before you toss ‘too easy’ breakfast items, like toaster pastries or breakfast bars, in your shopping cart. They will not solve your problem. Many have no more nutritional value than a candy bar and are high in sugar.
Adapted from an article in Gallatin Gateway School Newspaper, February 2010.

Buckwheat – Montana Style

Alicia — Tue, 29 Sep 2009 03:45:10 +0000

Whitetail deer in wheat field.

Richard in his beautiful wheat field.

Richard’s started harvesting our spring wheat which, thanks to plentiful rain and no hail, stands hip-high and golden. He took the camera along this morning and captured a shot which gave a whole new definition to BuckWheat! Maybe that should be a new Cream of the West product.

Starry, Starry Night

Alicia — Sun, 27 Sep 2009 03:03:52 +0000

“We’re sleeping outside tonight so we can watch the stars before it gets too cold,” Richard announced. By dusk we were packing a mattress and sleeping bags from the attic to the east yard to set up our star gazing post. Although we’d planned to share our backyard adventure with our dog and cat, they stood with their noses pressed against the door until we relented and let them inside to sleep in the comfort of their own beds. We, however, treated ourselves to an incredible show. The Milky Way stretched above us and Mars glowed on the horizon. Together we located the Summer Triangle formed by Vega, Altair and Deneb as well as the Big and Little Dipper, the Swan, the Eagle and Orion the Hunter. Topping it off, we counted at least 5 shooting stars. Since that night, we’ve been avidly studying Find the Constellations by H.A. Rey (the best star book we’ve found yet!) in hopes there will be a September night in the dark of the moon when it’s warm enough to sleep out under the blazing sky.

The Grandeur of Whole Grains

Alicia — Thu, 18 Jun 2009 21:31:14 +0000

Wheat, rice, oats, cornmeal, and barley convert into grain products, like pasta, grits, tortillas, breakfast cereals, bread and oatmeal. While researching the food pyramid (www.mypyramid.gov/), I found that grains are separated into whole grains and refined grains.

Refined grains lose some of their vitamins and fiber and, then, need to be enriched afterward. Some argue that texture and shelf life are improved compared to whole grains but, I personally like the nutty flavor and crunchy texture that whole grains give to products. Even those people who don’t find the taste of whole grain appealing should find the nutrients and health benefits of whole grains worth getting used to the taste.

Consuming the proper amount of whole grain foods for your age, sex, and physical activity level helps with weight management, disease prevention, and even prevention of defects during pregnancy. The dietary fiber you receive from whole grains helps reduce blood cholesterol levels and regulates bowel function. Thiamin, riboflavin, niacin, and folate (important B vitamins) help the body release energy from carbohydrates, fat, and protein. Then there’s magnesium and selenium (a mineral I didn’t even know was of any importance) that protect cells from oxidization and keep an eye on the immune system.

If you were wondering how exactly to fit these much needed grains in your diet, I found some ideas. When going to the grocery store for the typical food items, substitute the regular white bread for whole wheat bread; buy brown rice rather than white, and choose wheat pasta over white pasta. Use whole wheat or oat flour for half of the flour in pancakes, muffins, and waffles. Try breading fish and baked chicken with rolled oats, such as Cream of the West Roasted Ranch Oats, or Roasted 7-Grain cereal and add about 1/4 cup of either cereal into a pound of hamburger when you make patties. It’s a great way to add nutrition plus acts as a binder.

As for snacks, buy Cream of the West Montana Crunch, made from whole-grain oats and barley, and eat it straight form the bag or add it to yogurt with fresh fruit. You can also use Cream of the West Roasted Wheat, Roasted 7-Grain or Roasted Ranch Oats in your cookie recipes. There’s a recipe for best-ever Ginger Snaps on the side of the Cream of the West Roasted Wheat box and also some great recipes on the web-site (www.creamofthewest.com).

Finally, when shopping for food, look for these as one of the first and only ingredients: wheat, multi-grain, oats, brown rice, bulgur, flax, graham flour, corn, rye, and wild rice. Happy Eating!

To Flax or Not to Flax?…That is the question!

Alicia — Tue, 31 Mar 2009 03:39:42 +0000

Seems as if most of what I read anymore touts the nutritional benefits of ‘flax’. I researched and learned that flax contains omega 3 fatty acid that fights disease, helps to prevent cancer and heart disease plus several more health benefits. The problem is that our diets no longer contain enough omega 3 fatty acid to be useful. It was enough for me to consider the merits of introducing Flax to Cream of the West 7-Grain and, if they liked each other, marrying the two. As a result, Richard and I have started adding flax seed – both brown and golden—to our 7-Grain cereal each morning. It’s surprising how many decisions there are to make: 1) Should we add brown or golden flax? 2) How much flax is enough ? Too much? 3) Will whole flax seed work or should it be ground?

Golden and brown flax contain the same nutritional benefits; so, since brown seeds are more visible than golden, we chose ‘brown’ because of the visual impact. It’s nice to be able to see those omega 3 fatty acids when you’re eating them. The ‘how much flax is enough?’ question was a bit more tricky. At this point we’re leaning toward 1 teaspoon per serving which is about 33% of the daily recommended serving. But, our nutritionists will have the final answer to this question. We have determined, however, that adding one teaspoon of flax seed doesn’t change the taste of the 7-Grain probably since both have a nutty flavor and texture. Because Cream of the West 7-Grain is roasted, the answer to question #3 — ‘whole seed’ versus ‘ground’?—is resolved. Since either process makes the seeds easier to digest, adding whole seeds will insure that the miniscule seeds will end up in the cereal blend and not in the bottom of the hopper.

What’s left is determining a name – right now Roasted 7-Grain + FLAX sounds good – the nutritionals and a box design. All of the votes are not in, however. I’d love to hear your opinions. Those of you who are already loyal fans of Cream of the West Roasted 7-Grain are invited, in fact URGED, to weigh in on the subject. Those who aren’t, yet!, can order some via our products page, and weigh in on the subject. Let me know what you think by leaving a comment.

Counting to 50

Alicia — Tue, 31 Mar 2009 03:24:45 +0000

Counting anything—including words—has never been high on my list of favorite things to do. My current ‘least favorite’—ranked right at the bottom—is writing multiple revisions that require numerous recounts. The “Pitch Your Product” application to Country Living required “a description of the product or service in 50 words or less.” Since I have trouble describing anything in less than 50 words, especially without gestures, it was a daunting assignment.

Try highlighting the features and benefits of Cream of the West Roasted Wheat and Roasted 7-Grain for a panel of experts, in a competitive venue, in 50 words or less and you’ll understand the challenge. My initial strategy was this: start a list of benefits and descriptors; develop a draft; take the dogs for long walk and reflect on the draft; return and revise the draft; send it in. Fruitless strategy! I faithfully followed all of the steps but ended with less than stellar results. So, I got smart and called for help from my friends with marketing expertise. The suggestions for revisions flooded in via email and phone calls and I began the tedious process of edits and word recounts. After the edits hit double digits, I had to categorize them so we could say: “Do you like Version A better than D?” or “Steal ‘line 2 of Version B and replace line 3 of A.” Then my ‘Tools’ techno counter went on strike and began stubbornly reporting ‘50 words’ no matter how many “the’s” and “and’s” I added or deleted. Believe me…at that critical stage, every “or” is packed with meaning.

Four days, three country walks, nine interactive emails, innumerable phone calls and dozens of word counts later, I sent in the description. It’s in the judges’ hands now and all I have left to do is count—days this time. I’ll learn their verdict in 31 days. P.S. Let me know if you want to read my last, best and final description.