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SPINACH: not just for Popeye

Growing, Eating and Preserving

Did you know that you can plant spinach outside while there is still snow on the ground?
In my world (central Alberta), that generally means mid April. In fact, the best time to plant spinach outside was yesterday; the next best time is tomorrow.  Spinach THRIVES in Edmonton’s cool spring.  1st Spring, 2nd Spring, False Spring, Spring around the corner …. You name it, in the spring, spinach is your best friend.  But when the weather gets hot, it’s done.  It’ll bolt (go to seed) in a heartbeat.

Did you know that 100% of the vitamin C in “fresh” spinach is gone within 4 days of harvest?  I can pretty much guarantee that the spinach we buy from the produce department of our local grocery stores was not harvested within the last 96 hours.  And even if it was – are we really going to use it within hours of buying it? 

I confess that when I learned that sad fact, it took the appeal out of so-called “fresh” (store-bought) spinach for me.  But I love fresh spinach, in fact, I’m a huge advocate of it. I just want to make sure it’s FRESH.  Only one way to do that, and that is to grow it myself.   So, that is what I do.

WHEN?

The secret to growing great spinach is to remember that it likes cool weather.  In central Alberta, if we plant it later in May, when we plant the rest of our garden, it’s just getting going by the time the days and nights are pretty warm.  This may be good for you and me, but it’s not so good for spinach.  Keep it cold.  That means – APRIL planting!  As soon as the sun has melted the snow in your predetermined spot and the soil is workable, get out there and plant your seeds. Four to six weeks BEFORE the last frost expected, typically anytime after the beginning of April to EARLY May.  It’s okay if there is snow still around, and it’s okay if it snows right on top of your seeded area, even on top of your newly sprouted spinach plants.  Spinach laughs at spring snows. 

When you’re feeling sorry for yourself because the days are still cooler than you’d like, remind yourself THIS IS GOOD SPINACH WEATHER.  Get OUT THERE and plant some! 

WHERE? 

Choose and area that receives lots of bright sunlight – 6-8 hours a day.  Partial afternoon shade is alright. 

in WHAT?

Spinach loves a rich, well-draining soil – with plenty of regular compost enhancement.  Raised beds are perfect. 
The last thing your spinach seeds want is to sit in a soggy spring puddle of melted snow. 

If you’re in a small space with little or no soil, no worries. Even a small balcony or patio space will help.  Good size containers at least 12-18 inches across and at least 6-8 inches deep can easily hold 4 or 5 spinach plants.  Galvanized pails, plastic pots, terracotta planters or fabric bags will all be comfortable homes as long as their drainage is good. 

HOW?

Direct sow.  If you’re in the country and have a big garden, go ahead and plant in rows 10 inches apart.  I am in the city, and my growing space is considerably less; typically, my rows are 6 inches apart.  For spinach, however, I usually just broadcast the seed in my growing area and let them grow up in a loose spinach forest.  Cover with no more than ½ inch of soil. 

Keep your seeds well-watered until they germinate, which usually takes less than a week, but can take a little longer in cooler temperatures or if you’re growing certain spinach varieties. Once your seedlings develop their first true leaves, you can start thinking about thinning your plants out so each plant is spaced about 6” from its neighbour. 

Spinach enjoys regular and consistent watering and will sulk if it gets too dry.  Water when the top inch is dry to the touch.  Best to water at the bases and keep the leaves as dry as possible. Mulching with a few inches of organic mulch can slow evaporation and reduce the need to water.  *I use chopped straw, but you can also use chopped leaves. Don’t use them both at the same time – best to do one or the other.

Since I don’t grow spinach once the weather starts to get hot, it’s a relatively short season.  I don’t feel the need to fertilize as I top up my growing areas with compost every spring, and the breakdown of the mulch keeps the area well nourished.  Keep your spinach patch well weeded – but again, if you’re mulching, that keeps the weeds at bay.  Mulch will also help prevent issues like mildew because it keeps the moisture off the leaves. 

Once the spinach is ready to start thinning, make sure you’re harvesting regularly. There is no reason you cannot have fresh spinach on the table every other day until the weather gets too warm and it begins to bolt.  By continuing to harvest, you’ll be paying attention to your plants, continuously checking for weeds, pests or drought.  General garden care is all they need.  dryness.  Once they begin to bolt, read the writing on the wall and let them go.  You can now plant that same area with lettuce or flowers, or even some nice herbs like basil that will appreciate the summer heat. 

WHY eat spinach? And why plant it in your garden?

Why should you want to plant spinach? Because it’s good for you, that’s why. 
And because spinach is the segway between winter and spring.  It’s the first garden vegetable you’ll be harvesting.  By the time they start to complain about the warm weather, you’ve got lettuce growing and amaranth and other leafy greens fully present and doing beautifully. 

Spinach is a nutrient-dense leafy green that boosts eye health, lowers blood pressure, supports heart health and aids digestion. Packed with vitamins A, C, K, folate, fibre and iron.  It helps protect your immune system, reduces inflammation and strengthens bones. 

As a rich source of vitamin C, spinach is wonderful served fresh in a salad.  But lightly cooking (which harms the vitamin C of course), increases the availability of other nutrients like iron, calcium and vitamin A.  So use it a lot, in many different ways.  Pairing it with healthy fats like olive oil or avocado oil improves the absorption of nutrients.  

To harvest:
I begin harvesting by gently pulling baby plants that are too close together.  When they get a little bigger (about 3 or 4 weeks old), I start pinching off some of the larger leaves. By the time the plants are fully mature (6 to 8 weeks) they’ll begin to form a rosette shape in the center of the plant.  You can continue to pinch off the bigger leaves, including a center stalk that might sprout up (its starting to bolt).  Then you can pull the whole plant out. 

To use:
Fruits and vegetables begin to deteriorate within the first hour of harvest – in every way, including nutrition.  Nutrient content rapidly declines right after picking, so snip off as much as you plan to use.  Store anything you don’t eat in the fridge, but eat it as soon as possible.  Make sure you’ve shaken all moisture from rinsing it off, and pat dry.  Wrap in a paper towel and place in an air tight container. 

To preserve:

Freezing:
If you need to pick more than you can use, you can always freeze it.  Before freezing, blanch or steam for two minutes in or over a pot of boiling water. Strain immediately and plunge the hot spinach into ice water to stop the cooking.  Once cool, strain again, and squeeze as much moisture out as you can.  You can press the brightly coloured steamed spinach into silicone muffin pans (holds about 1 cup) or silicone ice cube trays that hold ¼ cup.  Lay on the level in your freezer for at least 4 hours. Once they have frozen, you can remove them from the trays and pop them into labelled plastic bags or containers.  This makes the spinach easily accessible to throw into soups, or to lightly chop and throw into stir-fried vegetables, scrambled eggs or omelettes.  Freezing is my preferred way to preserve whatever excess spinach I might have.

Canned Spinach: WHY?
Of all the ways to preserve spinach, this would be the least healthy. Yes its convenient, but “how can it possibly taste good?” says the person who admittedly has no recollection of ever having tasted it. My dad used to buy canned spinach when I was a young child. Must have been some fond childhood memory of his. I remember him opening the can and eating it straight outta the can with a fork. Only once was it sufficiently compelling to me that I asked for a taste. Though I cannot remember what it tasted like, I do recall being profoundly disappointed, and I recall that I didn’t ask for another. Ever. When I was a child, there was no ‘fresh’ spinach on the grocery store shelves, and no frozen spinach either. But there was canned. The only other way was to grow it yourself, but I didn’t grow up in a gardening family, and I didn’t even know one could grow food.

“I’m strong to the finich, cause I eats my spinach. I’m Popeye the Sailor Man.”

A popular cartoon when I was very young was Popeye the Sailor Man, featuring a pipe-smoking, spinach-eating, unusually physically strong sailor man who always had to fight bad guys. When he was getting beaten, all he had to do was eat a can of spinach, and instantly he was strong as an ox, and no one could beat him. As an adult, I wrongly assumed that he was created as a marketing gimmick to get kids to eat their canned spinach, but I’ve since learned that the spinach came later, as some kind of explanation for his strength. His famous quote: “I’m strong to the “finich”, ’cause I eats me spinach.” Whether it was the original intention or not, the consumption of spinach is reported to have increased by a third after Popeye started eating canned spinach on TV in the 60’s. It certainly was enticing to me as a child, and had fresh or frozen spinach been available to the average household I might have learned to like it. As it was, I was in my twenties the first time I tasted fresh spinach. In a salad. In a restaurant. I was immediately converted, and it became a favourite dish in our house for many years.

For the record, canned spinach is NOT good for you, neither commercially canned nor home canned. At 70 minutes per pint, 90 minutes per quart under 11 pounds pressure, there is not enough nutrition left in the jar (or can) to justify the salt.

Freeze Drying:
Once spinach-season is over, my preferred way to serve spinach to my family is freeze dried. The brand I used to buy was Thrive Life, which was the most nutritious way of eating spinach that didn’t come straight out of one’s own organic garden. The company stopped selling to individual homes in 2025, choosing instead to sell exclusively to big businesses. Huge loss to the public.
Freeze dried spinach, if processed correctly and immediately after harvest, is the most nutritious, delicious and convenient way to eat spinach all year long. Second only to FRESH out of your backyard garden – of course.

Any which way you serve it, spinach is a great addition to your garden in the coolness of early spring – aka NOW! 
It has earned an honoured place in my garden. 

I’d love to hear your thoughts, and any tips you might have for growing spinach.

Now go plant some.

Warmly,

Cindy

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Our Environmental Stewardship in an Urban Setting

Whether we live in an urban area, a rural community or remotely, we have an environmental responsibility to each other. John Donne’s assessment, “No man is an island“1 means we are all fundamentally interconnected and cannot thrive or survive in complete isolation. We rely on the support and companionship a community provides. But in the last generation or two, our awareness of the effect we have on our natural environment, both close at hand and globally, has become greater and more realistic. Individually, as a community and as a society, we impact the quality of the world we ALL live in.

Stewardship essentially means “the job of taking care of“. It implies that we are not “the owner”, but rather, the caretaker; in effect, we are a trustee making conscious, ethical choices and commitments that will benefit far more than simply ourselves and our own families. With that in mind, specifically addressing the environment, stewardship is the responsibility of planning, managing and protecting the resources that influence the world in which we live. It addresses having a voice in the planning and management of those resources. It also means being accountable and trying hard not to be part of the problem. It means on a personal level, doing our part to be part of the solution.

When we were young parents in the 80’s, Alberta experienced a severe economic downturn. We were so busy taking care of our young children and trying to make ends meet, that we knew little about what was going on in the financial world around us. We knew that mortgage rates were higher than they’d ever been before, but we didn’t know why. We paid 10.5% on our mortgage of a little OLD house we bought in 1975. We knew we loved the small town-ness of Calmar, and the elementary school our kids attended. But we also knew Dan travelled far for employment, and was away long hours. In 1984, Dan was laid off and struggled to find steady work. He took whatever odd jobs he could, but it wasn’t enough to keep up with the house payments. Eventually, we realized that the only real path forward was for Dan to return to school, which meant moving back into the city. Like many Albertans that year, we lost our home.

We moved into subsidized housing in Edmonton and stepped into a new chapter – a temporary detour from our life plan. Dan began driving bus for Edmonton Transit while attending NAIT full time, working long, exhausting days in pursuit of something better.

It took a little attitude adjusting to get used to the higher density of our neighbours in a subsidized complex. We (mostly me), missed the small town atmosphere we had become accustomed to in the previous 5 years. But life is full of adjustments, and sometimes we have to bend a little. Though we had little means and worked hard every day, we had enough, and we were happy.

We planted flowers in our sunny front, as well as strawberries, herbs and pole beans strung to cover our southern window and shade our living room from the heat of the day. We planted vegetables in Dan’s mom’s nearby backyard garden. I came across a quote in those early months that helped me. “Let everyone sweep in front of his own door, and the whole world will be clean.” by Johann Wolfgang von Goethe 2 – an 18th century German “Influencer“. I took it to heart. I understood it to mean that I had a responsibility to make the world a better place simply by caring for and beautifying the areas I have control over – my “front door step” as it were.

Spencer W. Kimball, another INFLUENCER who influenced me greatly in those early years, was more specific. “Even those residing in apartments or condominiums can generally grow a little food in pots and planters. . . . Make your garden neat and attractive, as well as productive. ”

With this philosophy in mind, personal environmental stewardship becomes more than an idea—it becomes a responsibility. It rests with each of us to protect and conserve natural resources through the choices we make every day.

“Doing our part” isn’t just a phrase; it’s a series of small, meaningful actions—conserving water and energy, reducing waste, choosing more sustainable ways to get around, and supporting the health of our local ecosystems. Individually, these efforts may seem modest, but together, they shape the kind of world we leave behind.

What can WE do at home that will affect the environment?

Drawing on Johann Wolfgang von Goethe’s philosophy, “Let everyone sweep in front of his own door…”, we are reminded that meaningful change begins with personal responsibility. The small, intentional steps we take each day may feel like minor inconveniences, but they matter.

Individually, they may seem insignificant; collectively, they have the power to create real, lasting change. How many of these action steps listed below are you already employing? Which ones can you improve on? Which ones are you willing to commit to?

Energy and Water Conservation:

  • Switch to energy-efficient LED light bulbs and energy-efficient appliances.
  • Use a clothesline in warm weather instead of a dryer.
  • Adjust our thermostats for heating and cooling to be more moderate. Put a sweater on, wear slippers.
  • Unplug electronics, computers, and chargers when not in use.
  • Take shorter showers and fix leaky faucets promptly.
  • Mulch in the garden to reduce the need for watering.

Waste Reduction and Management:

  • Make “Use it up, Wear it Out, Make it Do, or Do Without” your household motto. The chic new way of saying the same thing is: “Reduce, Reuse and Recycle“. Who knew thrift would ever be ‘cool’?
  • Reduce the things your household consumes that include excessive or single-use packaging.
  • Reuse shopping bags, water bottles and other materials. Compost food, garden and yard waste.
  • Recycle when appropriate.

Sustainable Transportation:

  • Walk, bike, use public transit or carpool when possible, instead of driving.

Sustainable Food Management:

  • Grow more of your own fruits and vegetables. If this is new to you, LEARN how, by taking classes and attending workshops in your community.
  • If your yard isn’t sufficient, join a community garden.
  • Learn how to preserve what you grow, to extend it into the cold months.
  • Reduce food waste by shopping in your fridge and freezer more and eating out less.
  • Compost kitchen scraps to use as natural soil builders and fertilizers.
  • Volunteer in your community garden, charitable organizations, and food bank.
  • Volunteer with your community league to protect natural areas, create pollinator parks, and encourage urban gardening and habitat restoration.

We all share a responsibility and an accountability to improve the places we call home. It begins right at our own front door—by caring for what we can see and influence—and then slowly extends outward.

We may find that our efforts inspire others to do the same, creating a quiet ripple of change. But even if they don’t, that isn’t the point. What matters is staying true to our own conscience, choosing each day not to be part of the problem, but part of the solution.

Stewardship plays a vital role in shaping sustainable relationships between people and nature—especially in rapidly growing urban landscapes like our own.

Reach out. Be a good neighbour. Take care of what you can see from your own front door, and then go a little further. Get involved. Volunteer. Support the good things happening around you.

Make the world a better place simply because you are in it. And above all, find joy in the doing. When you approach it with a willing heart, your attitude begins to shift. You find more reasons to smile, more moments to appreciate—and, in ways you might not expect, life becomes richer for it.

I’d love to hear your experiences and thoughts.

Cindy

  1. “No man is an island, entire of itself. Every man is a piece of the continent, a part of the main. If a clod be washed away by the sea, Europe is the less. As well as if a promontory were. As well as if a manor of thy friend’s or if thine own were. Any man’s death diminishes me, because I am involved in mankind. And therefore, never send to know for whom the bell tolls. It tolls for thee.” John Donne ↩︎
  2. Johann Wolfgang von Goethe, a German writer and natural philosopher, was born Aug. 28, 1749. Goethe is best known for his literary works, such as The Sorrows of Young Werther (1774) and Faust (1808 and 1832). Goethe also saw himself as a Naturforscher, an investigator of nature. ↩︎
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Haskaps or Honeyberries

Also known as honey berries, haskaps are blue-purple berries that look similar to a blueberry or a saskatoon, except for their elongated – oblong shape. They are native to the northern boreal forests of the world. In the 1950’s Russia began cultivating them, and by the 1970’s Japan began commercially breeding the fruit. By the early 2000’s, the University of Saskatchewan in Saskatoon joined the party, and began their own research program, introducing haskaps to the prairie region.

The name Haskap comes from the Japanese name “hasukappu” which means “little present on the end of a branch”. You’ve gotta respect a name like that. It gets straight to the point. As a backyard fruit, Haskaps are gaining popularity fast in western Canada.

In Canada they are often called honey berries, but don’t let this fool you – they don’t taste like honey. When we first got them, I only knew them by that name, and expected that they must taste like honey – else why the name? Trickery! They are actually an edible member of the honeysuckle family – that’s where “honey berry” comes from, and if you’ve ever tasted a honeysuckle berry, you’ll identify slight hints of that taste. Warning: most honeysuckles have poisonous berries, so don’t get any bright ideas about eating THEM.

The names have become interchangeable. Don’t be confused: HONEY BERRIES and HASKAPS are both referring to the SAME berry.

berries in June, against the east wall.
Some of these berries are fully ripe, some are still green.

In about the year 2010, we planted our first six haskap bushes. I should clarify that it was Dan who brought them home after reading some very compelling information. I hadn’t read the same reports, so I wasn’t much interested at the time. He planted them in one of our raised beds because we didn’t have anything else prepared, and they stayed there for a couple of years—until I banished them from my limited vegetable-growing space.

By then they had doubled in size and were attractive plants, but they still hadn’t produced any berries.

The only spot we had available was beside the house on the east side. It was an area that didn’t get much attention—pretty dry and rarely watered. It received the morning sun, but not much past noon. All in all, it was one of the most inhospitable spots in our yard.

However, a couple of years after transplanting them, we noticed dark blue, oblong berries growing on the bushes. The taste was quite tart, but not unpleasant. Unfortunately, the birds noticed them too.

That was the beginning of our love affair.

I am not very patient with plants that are persnickety. I don’t have the time or inclination to fuss over those that don’t want to grow here—those that sulk and pout if they don’t get enough to drink once in a while, or complain about the cold (sissies).

The way to my heart is through strength of character. And after four years of intermittent care in a less-than-desirable location, our haskaps showed their true colours. They appreciated their new home. They had adapted to their surroundings, like true native plants. They didn’t mind the winters, had no apparent health or insect problems, and required no pruning or special care. In short, they proved themselves stronger than whatever opposing forces might threaten them.

They wanted to stay. They loved me, and they wanted to be of service. They found my soft spot. If a food producing plant wants ‘that much’ to be my friend, and if the food they offer is nutritious – I’m all in. You could say I converted to haskap-ism.

The modern name “haskap” translates to “berry of long life and good vision”, also a great name that gets right to the point.

Gramma Great picking haskap berries the beginning of June.

While haskaps have grown wild since time immemorial, they only started being scientifically bred and cultivated in the 1950’s – (appropriately) in Siberia. Since then, Japan and Canada joined the party, and many commercial varieties popular today were developed right here in our own backyard, at the University of Saskatchewan in Saskatoon – improving size and taste. “U of Sask” is renowned for global leadership in water security and agricultural sciences. Go Riders!

Why we should grow Haskaps

  1. Haskaps are tremendously hardy, and ideal for cold-climate farming. They are hardy to Zone 2. Edmonton’s climate zone is 4a.
  2. They are a ‘bush’, and require two or more plants for pollination.
  3. They have early harvest times (starting in June), and you can plant different types to extend the harvest season.
  4. They are considered a true SUPER FOOD, being extremely high in antioxidants. They are an excellent source of Vitamins A and C, fiber and potassium. See below for more nutritional information.
  5. They have a unique oblong shape with a dark blue skin (like blueberries) and a deep crimson interior.
  6. They have a tangy, complex flavour that is hard to describe. I’ve heard it described as a combination of blueberry, raspberry and black currant – I can’t explain it better than that, but I might add the word “pungent”.
  7. They are not demanding, need little pruning, and can live up to 50 years. Well suited to an urban garden.
  8. They are perfect for eating out of hand, baking with, making jams, syrups and sauces, and for juicing.

Nutrition:

This is where Haskaps rock. They are richer in antioxidants than blueberries — four times more than cultivated blueberries — and contain more vitamin C than many citrus fruits.

You may be familiar with the natural pigments called anthocyanins, which create the gorgeous bright red, purple, and blue colours in fruits, vegetables, and flowers. It won’t surprise you then, to learn that haskaps are especially rich in them. In plants, anthocyanins help provide protection from environmental stressors such as extreme weather and insect attack. Anthocyanins also provide health benefits to the humans eating haskaps – like reduced inflammation and cardiovascular protection.

They are the ultimate superfood, and we don’t have to import them from some tropical climate. They grow right here, in your own backyard!

life story of a haskap muffin

Eye Health

Haskaps have a higher anthocyanin content, than many other berries, specifically cyanidin-3-O-glucoside (C3G). These compounds act as potent antioxidants that help protect eyes from oxidative damage.
Anthocyanins are associated with enhanced night vision and improved circulation within the retinal capillaries.
Regular consumption is believed to help fight against age-related macular degeneration and to prevent retinopathy in diabetic patients.

In short, Haskaps are doing everything in their power to earn a place in your yard and on your table.

the boys picking berries

* I am told that haskaps require two different varieties that bloom at the same time for pollination. I am not convinced that we have two or more different varieties among our six bushes. I’m pretty sure we didn’t know that when we bought them all those years ago. It seems information has evolved since then. We will buy a couple more plants this spring, and I will do my best to be certain they are different ‘enough’, while blooming at the same time. Even though our berries are growing fine, I am anxious to benefit even more with this new information.

Growing is an ongoing journey.
I’ll share my progress here so stay tuned, but in the meantime, I’d love to hear your experience with growing or using Haskaps.

Warmly,

Cindy

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What do you know about blueberries?  

do you know the difference between wild blueberries and cultivated?  

Did you know that blueberries are one of the only foods naturally blue in colour?
Did you know that wild blueberries have been harvested by humans for more than 13,000 years?
Did you know that cultivated blueberries were developed in the 20th century?
Did you know that the silvery ‘bloom’ on blueberries is a protective coating and shouldn’t be washed off until you are ready to eat them?
Did you know that the United States is the world’s largest producer of cultivated blueberries?
Did you know that Canada is the world’s largest producer of wild blueberries?
Did you know that WILD blueberries are smaller in size than cultivated blueberries?
Did you know that wild blueberries have an intensity of flavour that cultivated blueberries simply don’t have?
Did you know that wild blueberries vary in colour from different shades of red, purple and blue to almost black, and that they also vary in sweetness?
Did you know that wild blueberries are more flavourful and nutrient dense than their cultivated and well mannered cousins?
Did you know that wild blueberries are considered a Superfood? and that they have double the antioxidants that cultivated blueberries have?

Why does any of this matter?

Because wild blueberries have a higher rate of genetic diversity than their cultivated 2nd cousins twice removed. 

Cultivated blueberries grow 6 to 12 feet tall, depending on the variety.
Not surprisingly, they’re called HIGH bush.

and why does this matter? 
Because that is what makes wild blueberries better for you! 

Why? 
Because they have a higher antioxidant content (double that of cultivated blueberries).  

Why? 
Because their smaller size gives them a higher skin-to-pulp ratio, containing more fiber, iron and a higher concentration of bioactive compounds including anthocyanins (remember that word).  

Unlike cultivated blueberries which are the result of generations of selective breeding and farming practices designed to make them easier to harvest, as well as bigger and juicier, wild blueberries grow 100% on their own (wild), not planted, or tampered with in any way.  This means they have NO genetic engineering, they are exactly what nature originally created. 

What does this mean for you?
It means BLUEBERRIES are very good for you, but WILD BLUEBERRIES are even better!

Wild blueberries grow 1 to 2 feet in height and breadth –
commonly referred to as Low bush blueberries.

Great right? Well-l-l, when was the last time you saw wild blueberries in the grocery store?

Problem #1:  you cannot PLANT wild blueberries. 
That’s why they’re call wild.  They grow where they want to, and only where they want to.  They have very specific soil requirements that cannot be duplicated. Wild blueberries (lowbush) primarily grow in the acidic soils of Eastern North America, especially in Atlantic Canada (Quebec, Nova Scotia, New Brunswick and Prince Edward Island), and in north Atlantic USA (Maine), thriving in cool climates on sandy, well-drained land, often in areas previously burned or cleared.

Wild blueberries grow naturally in fields and rocky hills called barrens. No one ‘plants’ them; they’ve grown naturally for thousands of years by spreading via underground runners. As such they are a pretty ‘low-maintenance crop’ for the most part. Field owners are hands-off throughout most of the growing season, although they prune fields with rotary mowers on alternate years, working with the natural two year crop cycle. Bees and other natural pollinators are critical to pollinate the bushes.

Key Growing Regions and Conditions:

While Dan and I drove the roads of rural Nova Scotia last fall (October 2025), we saw this gorgeous site of red fields mile after mile. We looked for clues as to what it was, but found none. Finally we pulled over and walked out into the ‘red’ to get a closer look, My phone app told me we were looking at fields of WILD Blueberries!
Who knew? If you’re a native to Atlantic Canada you probably recognize the site, but neither Dan nor I had seen anything like it. And so began my deep dive into learning about wild blueberries.

Wild blueberries are native to Canada so you may find them growing in all sorts of wild areas that meet the climate and soil requirements. But those are generally small patches.
I grew up in northern Alberta and well remember going out to pick blueberries on summer days with my mom and a few other moms. We’d spread out and find a place to sit. My mom (and her other mom friends) were good blueberry pickers because they were motivated by love – making blueberry pie and other delectable treats that could only come to our families one way. Their children however, were not very good blueberry pickers. I was there for the fun of running around with my friends and eating whatever blueberries I picked. I was not beyond eating from my mom’s bucket if she let me – she DIDN’T. I can’t claim to have contributed much to the cause, but I benefit from the good memories. Since growing up and leaving home however, I moved to the city and have never picked a wild blueberry again.

Other than the small patches that are picked privately dotting the country, it is the eastern Canadian provinces of Quebec, Nova Scotia, New Brunswick and Prince Edward Island, where WILD BLUEBERRIES grow naturally – thousands of acres are set aside for them – protected.
In the United States, Maine is the single largest producer of wild blueberries. 

Ideal Conditions are:
Cold climates with plenty of fresh water.
Acidic, sandy, and well-drained soil.
Habitat naturally occurs on open, treeless land, pine barrens, or areas recently cleared by fire, which stimulates growth. 

Problem #2: it is very difficult to find wild blueberries in our world of shrinking wildlands.
Wildland areas suitable to growing them are getting less continually.
Naturalized fields are often managed through controlled burns or mowing to promote new growth and spread.  Wild blueberry bogs are protected. 

I already knew that next to freshly harvested, no method of preserving would be as nutritious as freeze drying, and since I am not likely to ever eat a “fresh” wild blueberry that I didn’t personally pick, my next best alternative to buying wild blueberries is to find them freeze dried.

Problem #3: even if you knew where some wild blueberries grew, most people will never be able to access them.  Lucky you. I hope you thank the Lord continually for your privilege.

Problem #4: because wild blueberries grow low to the ground, they must be harvested by hand – or with a hand rake specifically designed for this purpose. 
This is labour intensive, making harvesting difficult and expensive.

While cultivated blueberry plants have been engineered to grow tall (called highbush), and are planted in rows, making harvesting easier, wild blueberry plants spread low and wide randomly through runners.

So how can we partake of WILD BLUEBERRIES in a sustainable and affordable way?

Wise Harvest Freeze Dried Foods 1only buys wild blueberries from sustainable farms that are dedicated to preserving their wild habitat, and YES they’re still harvested by hand or with a hand rake specifically designed for this purpose. 

Wild blueberries are flash frozen within 24 hours of harvest, then transferred to a facility where remaining moisture is removed without thawing – in the second stage of the two step freeze-drying process. 

I found a source of freeze dried WILD Blueberries that I trust.
Wise Harvest.

This means that wild blueberries are available to all, in non perishable freeze dried form – which preserves over 90% of the original natural nutrition, and is packaged to have a shelf life of up to 8 years. 

Freeze drying wild blueberries makes them completely snackable – any time, any where. An easy go-to breakfast or midday snack – resealable so you can come back to it later.

start at 8:34 to see the wild blueberries

* Spoiler alert:  Though it might be a year or two out, Wise Harvest is moving toward packaging in BPA free cans which will extend the shelf life to 25 years.  Remember you heard that here first. 

I’d love to hear your thoughts about Wild Blueberries, and your experiences. Were you lucky enough to have picked them in the wild when you were growing up? Or maybe you still do? Have you tried the freeze dried?

Warmly,

Cindy Suelzle

  1. find Wild Blueberries on the Wise Harvest website – here is my affiliate link: https://shop.wiseharvestfreezedriedfoods.com/cindy
    Yes, I loved them so much, I became an affiliate. ↩︎
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to Beet or Not to Beet

Beets quietly sit on the grocer’s shelf, a little shy, nothing really spectacular to look at. You may even walk right by without noticing them; admittedly they’re a little on the plain side, down to earth. You might have to look specifically for them as they’ll never jump out at you – they’re just not ‘that way’. In fact, I don’t believe I’ve ever seen a big splashy display of beets at a grocery store. But if you did walk right by them, you’d be missing one of the nature’s most nutritious vegetables, one that deserves a special place on your plate.

A recent survey listed beets in the top two LEAST liked vegetables in North America, second only to turnips. That seems a little harsh to me. 26% of those surveyed said they disliked beets; even brussels sprouts scored higher.

Why do people dislike beets? Here are the top reasons given:

Lack of exposure or delayed introduction
The first reason may simply be “lack of exposure”. Since beets are seldom on the menu at home, we’re not accustomed to them. Often times a lack of exposure to beets, especially in childhood, can lead to a long term suspicion of “different” and prevent some from trying them. Sometimes, a single negative experience can create a lasting aversion. 

Many food preferences are established from continued exposure. In fact, statistics say that a ‘new’ food may have to be tried up to 30 times before one develops a taste for it.

Colour
Admittedly, the colour of beets is highly unusual. Because it’s different, some may shy away from them, preferring the plain and usual colours of vegetables: green or orange. Truth is, we eat first with our eyes; to some, the vibrant colour is appealing, while to others it’s the opposite – too weird. An aversion to the colour may cause people to hesitate trying it.

The texture
Some people dislike the texture of beets, especially when canned.

Taste
Some people say that the taste of beets resembles ‘dirt’. I’ve thought of this as I eat them from time to time, and I suppose I can see their point – but I personally, like that earthy flavour.

Preparation time
Okay, I admit it – beets take a little more time, a little more fuss, and a little more mess than simply peeling carrots. You have to be ‘invested’ in the idea of wanting to eat beets if you’re going to go to that much trouble to prepare them.

So, why we should TRY to like them?

Beets are a root vegetable known for their vibrant colour and earthy-sweet flavour. They are versatile and nutrient-dense, both the root and the green, leafy tops are eaten. They are considered a SUPERFOOD due to their rich nutritional profile.

Beets are high in natural nitrates, which the body converts to nitric oxide. This compound helps relax and widen blood vessels, which can significantly lower blood pressure. These nitrates can also improve blood flow and oxygen delivery, potentially enhancing stamina and exercise performance.

Beets are an excellent source of fiber, supporting digestive health and contributing to a feeling of fullness, which can aid in weight management. They contain unique plant compounds called betalains, which are powerful antioxidants and anti-inflammatory agents that protect cells from damage. And they are an excellent source of potassium, manganese, iron, folate (vitamin B9), vitamins A, C, K and E, as well as vitamin B6.  The deep red colour is indicative of the high amount of antioxidants.

These are very compelling facts for me; high nutrition is always the key factor in encouraging me to want to include any food in my family’s diet.

So how best to introduce beets to your family? and to yourself if necessary?

Start early

Early experiences with nutritious foods and flavours will maximize the likelihood that children will choose them as they grow. The key is variety: variety of healthy vegetables, but also a variety of ways to serve them. A healthier life long diet is more likely if children are continually exposed to different fruits and vegetables and different ways of eating them.

I grew up on pickled beets, but I never much cared for them. They were on the table at Christmas time, and I dutifully took one as the plate was passed around, but I was always disappointed. My first exposure to beets served as a vegetable was at my Aunt Jolayne’s table when I was 11 years old. “What is this?” I asked my cousins. I loved them.

Interestingly, my mother grew up eating beets, with two rows in the garden being dedicated to them. But she rarely if ever put them on the table in my younger years. Why? In those days we lived on a military base in northern Alberta with a small grocery store, carrying limited items – especially produce. Fresh beets were most often not available to us. I suppose canned beets may have been, but if so, we never had any. Though both my parents grew up in large families, with large gardens, we never had one. In my teen years, my mother served beets from time to time. I have to assume that availability improved in the grocery store. (?)

Association

When foods are associated with good memories they are more likely to be appealing as time goes on. Even if the taste or texture was initially unappealing, taste preferences mature, so continued exposure is important.

* case in point: I grew up with canned cranberry sauce on my plate twice a year: Thanksgiving and Christmas. I tried it every year, but never liked it. I did however, have good memories of those special dinners. Uncharacteristically, Dan came into our marriage liking cranberry sauce, so I endeavoured to include homemade cranberry sauce in our traditional meals for his sake. As time went by, I developed a taste for it, and all my kids were raised on homemade cranberry sauce – more than twice a year. Owing to repeated exposure and it being associated with good memories of favourite meals, they all enjoy it, as do their own kids.

Beets can be prepared in many ways.

Boiled:
When my mom did cook them, she boiled them unpeeled and then slipped the skins off in the sink, before cutting and serving. That is how I prepared them for most of my adult life. They were messy as heck, but worth it.

Roasted:
When I discovered that I could roast beets unpeeled in a dutch oven, and then slip the peel off the way I always had, it became my preferred way. Less mess. But then I discovered taking that to the next level: peel, cut into wedges and roast in the oven with a little olive oil drizzled over top, and salt and pepper. Roast in a 350F oven for almost an hour (depending how big your pieces are), till fork tender.

Pickled:
Many of us grew up with pickled beets on the Sunday table, and many of my friends really enjoy them. For me they’ve always be ‘okay’, but not tempting enough to walk across the street for. I’m pretty sure I’ve pickled a few batches in my early years, but there was never a compelling enough reason to do it regularly. So sorry, I’ve got nothing to offer in this area.

roasted beet salad with feta and toasted walnuts, served with balsamic vinegar and olive oil

Salads:
When cooking beets, cook extra so you can have leftovers in the fridge. They’re great to eat cold or add to salads.
A nice green salad topped with beets, feta cheese and toasted walnuts.
Shred raw or cooked beets into your favourite coleslaw.
Or just beets by themselves, served cold or at room temperature. Drizzle a light vinaigrette over top with a sprinkling of parsley.

Freezing:
Once cooked, beets can be frozen. SO HANDY! Put into a ziplock freezer bag – dated and labeled. So handy! Simply thaw and add to your meal or favourite beet recipes. I’ve heard that you can freeze them raw, but I’ve never tried it. It doesn’t make sense to me.

You can puree your beets in the blender and then freeze in ice cube trays. Once frozen, pop them out of the trays and store in zip lock freezer bags, labeled and dated. Use them smoothies later, or in borscht.

Baking:
Just like carrots, beets can be shredded and added to cakes, muffins, cookies – in fact use your carrot cake recipe with beets. I cook them first and then shred, as its much easier and less messy than shredding raw. Makes borscht available all year long.

Borscht:
A whole subject of its own. Borscht is Beet Soup. That means its red. I’ve heard of green borscht but that is an abomination; it doesn’t deserved to be called “borscht”. It’s simply vegetable soup. The best borscht is probably made by your gramma, but if you’d like a recipe, try mine in this link 1

Borscht is a necessary part of autumn in my house. It looks like, smells like and tastes like “autumn” to me. I look forward to it all year long.

Juicing:
When you’re making carrot juice, add a couple of beets. Delicious! You can even freeze your beet juice.

Smoothies:
If you don’t have a centrifugal juicer, throw a few beets into your blender with your morning smoothie.

Beet Greens:
Don’t throw away the greens! They are rich in vitamins A, C, K and can be steamed like spinach or sauteed, or added to stir fried vegetables or soup, or used alone or in combination with other greens in Spanakopita.

Yellow Beets:
I had never heard of yellow beets till my gardening friend Myrna introduced them to me. They are milder in flavour and easier to prepare without that red juice that gets everywhere and stains whatever it touches. I’ve roasted them without peeling, and they never disappoint.

Sometimes called Golden beets, they’re sweeter and have a less earthy flavour than their red cousins. That might make them more appealing to those who don’t care for red beets. They don’t stain, making them easier to prepare and use in dishes where you don’t want the colour transfer. Nutritionally, both types are very good for you. Red obviously contains more antioxidants, but yellow beets having more Vitamin A.  

Yellow beets have a beautiful bright yellow colour when cooked. They can be eaten raw, roasted or boiled like the red ones.  

Where do beets come from?
The people of the ancient Mediterranean coastal areas began cultivating what was known as a sea beet for its leafy greens around 2000 BC. Around 200 AD the Romans began hybridizing them to focus on the large roots. These Roman-era beets came in both the red and white varieties, with the red ones being more popular. From there they were carried throughout Europe where they thrived in the cooler temperatures, gaining particular popularity in the northern Slavic countries and Scandinavia. To those countries they were a nutritional godsend, offering more vegetable variety to countries with short growing seasons.
They made their way to North America with settlement of Europeans. 

Growing Beets in central Alberta

Who?
Anyone with a sunny patch of ground can grow beets. They are very forgiving.

What?
There are many varieties of beets that do well in home gardens in our area, the most popular one being DETROIT DARK RED, an all-purpose heirloom variety with a sweet, deep red flesh. Matures in 50-80 days.

Where?
Beets are considered a cool weather crop, and like carrots, they prefer a rich, loose and well drained soil.
They want SUN, so give them space in a nice sunny spot. Just because a vegetable does well in cool weather does not mean it does well in a shady area. Not the same thing.
Plant beet seeds about one inch apart and one inch deep in rows 10 inches apart near the end of April. If you are planting beets later than mid May, beet seeds can be soaked for 24 hours for faster germination.

When?
Beets are a cool weather crop so they can be planted early in May or even late April if the spring is warm (in central Alberta).

Seeds germinate 5-15 days after seeding. The first half of the beet’s growing cycle consists of the leaves shooting up. The leaves help provide the necessary nutrients for the root to grow. In general, beets are a pretty low maintenance crop, but throughout the growing season weeding is important to ensure they get all the available nutrients.

They can be / and should be harvested almost the entire growing season, beginning with the young leaves. As they grow bigger, you can continue to harvest by thinning the row out, opening up space for the remaining beets to grow bigger. Beets are most tender when they are young, and can be harvested once they are 2.5 inches across. To check how large your beets are, gently remove the surface of the soil from around them.
Beets can be left in the ground until late fall, handling frost and cold weather below 0 Celcius.

Why?
Beets are naturally sustainable. They don’t require a lot of water, grow quickly, are super nutritious, and can be harvested for many weeks.  They are perfectly suited to our climate, and soil type.

and How?
Seeds should be 1/2 an inch deep. They should be rotated annually, ideally coming after nitrogen fixing crops like beans or peas.

Once the leaves are set, they gather nutrients that focus on the taproot. That is when they need to be thinned out. Pulling the leaves to eat at the beginning of summer, allows more room for the root to grow in size during the second half of the growing season. As you continue to thin, your goal is to have at least a 3-finger-span between each plant.
Eating the greens, and then the tiny beets is the best of both worlds – harvesting from the beginning of July through the end of September.

Beets should be dry and soil-free before storage. Remove their tops and only store the healthiest ones. They should be stored in the fridge in loose plastic bags (high humidity) to prevent drying, evaporation, and wilting. Beets will keep up to 6 months under these storage conditions. 

If you have a patch of sunny ground, I hope you’ll grow beets next gardening season. Reach out to a gardening community near you. It’s fun learning from each other and sharing successes and recipes. I’d love to hear your experiences, some favourite varieties and favourite ways of putting them on the table.

Have fun!

Warmly,

Cindy Suelzle  

  1. link to Borscht post https://backyardcityhomestead.com/2024/09/03/will-the-real-borsch-or-borscht-please-stand-up/ ↩︎

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Carrot Muffins

– recipe made with Carrot Pulp from juicing carrots –
This recipe makes 18 muffins, but plan to double it so you can share with neighbours.

in these muffins I added some dehydrated blueberries for ‘raisins’

Preheat oven to 350F.
Sift together dry ingredients and set aside:
2 cups whole wheat flour OR half unbleached flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

beat 3 eggs, add 1 cup milk and 1/2 cup oil (your choice)
set aside
* 1 cup raisins or chopped walnuts or combination (optional)

add to flour mixture:
2 cups grated carrots OR carrot pulp OR refreshed dehydrated carrots
gently fold carrots into flour mixture till evenly coated
If you’re adding raisins or nuts, right now would be a good time. Fold in.
* I generally add at least another cup of carrot pulp. If I add two additional cups, I add another egg and another tablespoon of oil as well.

Pour wet ingredients into flour-carrot mixture and gently fold in to moisten completely. If the batter is too stiff and you feel the need to add a little more milk, go ahead. Don’t over stir.

Line muffin tins with paper liners – makes approximately 18 muffins.
*tip: I lightly coat the muffin tin with oil and use the liners as well, as it makes it easier to peel off the liners later.

Bake 20-22 minutes at 350F. Test by gently touching the top of the muffin – when it bounces back to your finger, its done.
I let the muffins sit on the top of the stove for about 5 minutes to cool slightly before removing them to place onto rack to finish cooling.

Enjoy!

Warmly,
Cindy

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the Last Time

I love the poem below. I hope you’ll take the time to read it. It’s spoken from the perspective of a young parent. I’ve been in that place and as a former young mom, the message is a very tender for me. In that young mom’s shoes, I was smart enough to never allow myself to wish any of those moments away. I wanted very much to feel them all and remember them all – knowing that though I couldn’t see it, or imagine what it would look like, the day would come that they’d all be gone.

But I am looking at life from a much different perspective now, and I’ve had so many last times. My heart aches for some of them, not because I wasted them by wishing them away, simply because they are gone. It has been my observation that spending one’s life being unhappy in our circumstances, leads to more of the same – because being happy is not a matter of circumstance, it is a CHOICE.

In my younger years, I never wanted to waste my life wishing things were different. I was self aware enough that I could either make them different, work toward that goal, or accept them by making the best of them. Those were my options. I found it much more satisfying to focus on appreciating the sacredness of each day and what I could learn by living it. Even so, my heart aches for many of those ‘last times’. How much worse would it be if I regretted wasting them by not appreciating them in the moment?

wake up to a new way of doing things

If Covid taught us anything those many months, it should be how quickly life as we know it could be over. No one had the crystal ball to know how long our covid-affected circumstances would last. How long before we could go back to ‘normal’ – a week? a month? how many months? In actual truth, in many ways we never did return to normal. What would we have thought then, if we knew that in many ways we’d be inventing a new normal?

And why risk losing your present by pining away for all those potential last times? . . .

I don’t pretend to be a great philosopher, and I certainly don’t know what the “secret to life” is. But I believe that part of that secret is to be PRESENT, living in each moment. Enjoying each season while we’re in it. Finding ways to reach out and make someone’s world a little better for us having been in it. Never wishing any moment away, because life is so full of last times – not just with our babies but with everything and every one.

The last time we hugged our mom.
The last time we said “goodnight, sleep tight” to her.
The last time we had dinner with our cousin.
The last time we went to the farmers market.
The last time we planted a garden.
The last batch of jam we made to give away.
The last time we laughed with our niece, played go fish with our grandson, pack a lunch for our spouse, even the last time we vacuumed our own floor, or hung laundry on the line. The last time we help a neighbour, chat with that special friend, smile at a passerby, …. made someone’s day better.
The last time we flew anywhere? The last time we drove ourself?
That last book we read. Who knew it would be the last one?
The last time that grandchild came for a sleepover. Who knew it would be the last one?
The last time we held hands. Who knew?

Life changes on a dime – with no notice. Last times stack up, and they’re often in disguise. We never recognize them till they’re long gone. I’d love for all of my last times (whether pleasant ones or unpleasant ones), to be with me ‘experiencing them’, enjoying them, or learning from them, so that I could look back and think “I’m sure glad I did that when I did, who knew it would be my last time?” Life is by nature, bound to be full of regrets. I hope when my days get shorter, to have many more “glad-I-did-thats” than “wish-I-did-thats”.

The Last Time

“From the moment you hold your baby in your arms,
you will never be the same.
You might long for the person you were before,
When you have freedom and time,
And nothing in particular to worry about.

You will know tiredness like you never knew it before,
And days will run into days that are exactly the same,
Full of feedings and burping,
Diaper changes and crying,
Whining and fighting,
Naps or a lack of naps,
It might seem like a never-ending cycle.

But don’t forget …
There is a last time for everything.
There will come a time when you will feed your baby for the very last time.
They will fall asleep on you after a long day
And it will be the last time you ever hold your sleeping child.

One day you will carry them on your hip then set them down,
And never pick them up that way again.
You will scrub their hair in the bath one night
And from that day on they will want to bathe alone.
They will hold your hand to cross the road,
Then never reach for it again.
They will creep into your room at midnight for cuddles,
And it will be the last night you ever wake to this.

One afternoon you will sing “the wheels on the bus” and do all the actions,
Then never sing them that song again.
They will kiss you goodbye at the school gate,
The next day they will ask to walk to the gate alone.
You will read a final bedtime story and wipe your last dirty face.
They will run to you with arms raised for the very last time.

The thing is, you won’t even know it’s the last time
Until there are no more times.
And even then, it will take you a while to realize.

So while you are living in these times,
remember there are only so many of them
and when they are gone, you will yearn for just one more day of them.
For one last time.
author not confirmed, but possibly Taryn McLean

I’d love to hear your thoughts.

Warmly,

Cindy Suelzle

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Life with Grandkids: Big Cousins and Little Cousins

This seemingly trivial photo from years ago makes my heart happy. 14 year old Jonas washing the glass bricks for me. 2 year old Jack hanging around him, watching and chatting it up, Jonas patiently including him and listening. This speaks sermons to me.

A sermon about two cousins on either end of the age span (Jonas is the 4th oldest, Jack is the youngest of 19), and what they have to offer each other.

A sermon about the value of sharing even the insignificant moments of everyday life.

A sermon about the example of service. Jonas is doing a service for me and Jack is learning.

A sermon about Jonas’ patience in his little cousin wanting to hang around him.

A sermon about the ease of familial love, comfort and yea, even loyalty.

A sermon about devotion. Not just Jack’s devotion to this big boy hero in his life, but of Jonas’ devotion to him as his little cousin, who some might say has nothing in common with him.

It’s a sermon of what the world needs more of.

One day Jonas will be all grown up and away, living his adult life, and Jack will be a bigger little boy who remembers him, and looks forward to the times he comes home. Perhaps they’ll play board games together like Jonas does with his uncle who is just a little more than 12 years older than him (who incidentally is Jack’s father).

A sermon about Jack’s spot in the cousins lineup. #19. Our baby’s baby. The youngest cousin. How he is surrounded by people who love him, and adore him, and patiently include him in the little things they do.

From the kitchen where I was working, I observed these two and grabbed my camera. This snapshot is a mere blink of what was going on and what I would like to have captured. It was precious and I wish I had chosen to video it.

Warmly,

Cindy Suelzle

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Life with Grandkids: Runaway

Sometimes a kid’s just gotta to run away from home. And sometimes their parents wish there was a safe place they could run to.

If only they all could just ‘run away’ down the street to their Aunt Cindy’s house where they knew they’d be welcome and where an old Gramma Great lives who would sit with them. …. If only…

One memorable day, my great-nephew Elias had simply had enough — exasperated with life in general, but especially with his current ‘family’. Fed up, he declared that he was going to find a new family. His mom later told me that his older brother even helped him pack his bag—apparently, the feelings were mutual.

With determination, Elias marched down the street and into a familiar crescent. As it happened, I was at the community garden for a couple of hours, but Gramma Great was home. Though she doesn’t always catch every word he says, she understood enough to get the gist. She made him a snack (some crackers with peanut butter), and they sat and visited for awhile, but she was quite concerned – worried that his parents were looking for him. He on the other hand, had no such concern LOL.

There was a time Gramma Great would read stories to them. At the time of this particular visit, she is not able to see well enough anymore to read stories, and sometimes she can’t remember well enough to tell them either, but . . . sometimes she can. This is one of those times.

When I returned, I texted his mom to get the full story. Turns out, they knew exactly where he was, and had even seen him walk in the front door. Elias had made up his mind to have a sleepover, and—fortunately for everyone—that worked out just fine. He spent the evening with some old folks who love him, got tucked into a warm bed, and woke up with a much sunnier view of the world.

On this day 7 year old Elias had come over unannounced. 88 year old Gramma Great worried his parents were looking for him because the explanation she got out of him was pretty disjointed. But crackers and peanut butter and the Three Billy Goats Gruff can make everything better.

The next morning, his dad came to pick him up, and Elias went home cheerful and content—offenses on both sides forgiven, and balance restored.

One of the things I appreciated most about my mother in law Miriam Thomas, was that my kids (especially my troubled teens) always knew they were loved by her unconditionally. The fact that she lived within walking distance, made it possible for them to swing by on their way home from time to time – to get their bucket filled. She was pretty good at filling buckets.

I was always grateful they had someone nearby who didn’t have to lay down the law or enforce any rules. They could just go there and be loved, a safe place to take a breather and maybe even have some hot chocolate. A place where no questions were asked, and their presence was always welcome.

If only all kids had a safe place to go … and if only all parents knew they did.

Warmly,

Cindy Suelzle

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sometimes life just ‘happens’, . . . but we still have to eat

We have my 88 year old mom living with us. She’s been here several years and we love having her. It’s not without adjustments of course, on both sides, but over all its been a good fit. For the most part she’s quite healthy and active for her age. Occasionally we’ve have some medical problems we needed help with. A few times in the last few years, she’s been in the hospital for issues that are not so minor when you’re 88. She has the beginnings of dementia, and though she can function in her normal day-to-day, when she’s sick of course, or when other things throw her equilibrium out, she becomes even more easily confused.

Gramma Great playing a game of Racko with great grandson Deacon
sourdough muffins with freeze dried blueberries

During one of her hospital visits, when she was there for a week or so, she was very confused and I didn’t want her to be alone. I sat with her every day and into the evening until she fell asleep, and was back every morning before she woke up. She’s hard of hearing and its difficult for her to understand what is going on, even though she’ll look right at the doctor when he’s talking, smile and nod as if she understood everything he tells her. It’s confusing for everyone else when she does that, because all her signals are that she heard you. You actually have to stop, and ask her “Did you understand what I said?” No one ever does that of course. She’ll easily give the wrong message simply because she didn’t understand the question. In an environment like a hospital, its easy to get confused—and that can be scary. This is very time consuming for me, so ‘things’ I would normally do get set aside for awhile.

freshly baked loaf of
sourdough bread

There certainly wasn’t time for things like grocery shopping, but people still need to eat right? Dan was still packing a lunch to work, and I was still preparing meals for those who lived here and those who came by to visit Mom. Let’s face it—eating is something we all do. Every Single Day, whether it’s convenient or not.  And if we’re not making our own meals, we’re buying them – because going without is not really an option.

Sour dough crepes made with freeze dried eggs. Served with freeze dried peaches and black berries

Several times I wondered about going to the grocery store, but honestly, I never really had a need to. I had everything I needed right here in my pantry, including freeze-dried fruits, veggies, dairy, and meat that were all healthy and nutritious – “fresher-than-fresh”. And meal prep gave me a distraction while still being present. Nevertheless, I found myself being quite amazed that I didn’t feel any compulsion to go to the grocery store, but there simply wasn’t anything we needed.

Why amazed? Because a few weeks before all this happened, Mom had gone to stay with my sister for a bit while Dan and I went on a pre-planned vacation. The week before we left, I cleared out the fridge—used up or gave away every last perishable item in there. When we got home, I considered grocery shopping . . . but I didn’t need anything, so – I didn’t. And now it had been several weeks of not going to the store. No fresh milk, no fresh eggs, no sour cream or ‘fresh’ produce in the fridge. No bread.

Mujadara with freeze dried onions, served with freeze dried green beans. and homemade tzatziki with freeze dried cucumbers.

Shortly after picking Mom up from my sisters is when she went into the hospital, and we started that unexpected routine. By the time I decided to go to the grocery store and pick up some fresh asparagus and a few other traditional things for Easter dinner, it had been 10 WEEKS since I had been shopping. I picked up some of the niceties – perishable vegetables, fruit, and a few dairy items. That was all I felt I needed.

So—what’s my point?

Sometimes life just happens. It doesn’t have to be some big emergency or crisis. Sometimes it can be as simple as you’re just busy, or your priorities temporarily shift, and the “everyday” stuff—like grocery shopping—just doesn’t fit in.

Fajitas with freeze dried peppers, served with rice n beans with ground beef and cheddar.

But what if you didn’t have to worry about that detail?

What if your pantry was stocked with whole, simple, healthy, shelf-stable food you could count on when life gets hectic? No stress. No scramble. Just open the cupboard and make a meal. What if much of those food items were freeze dried? so you had confidence in the high quality and level of nutrition? What if that included FRUIT, MILK, EGGS, VEGETABLES and yes, even MEAT?
What if it included things like SOUR CREAM and BUTTER? What if it included things like CHEESE and Complete MEALS? What if you didn’t have to wash, peel or chop any of that because it was already done? What if you didn’t have to brown the meat because it was already cooked.

Italian wedding soup made with freeze dried sausage crumbles, onions and spinach.

Whether you’re thrown a curveball and you spend several days in the hospital; or you find yourself caring for a loved one for long hours in each day; or perhaps you’re the one who’s sick and you are not well enough to tend to the normal errands like grocery shopping, or (heaven forbid), you find yourself stuck in the house isolating because of something unforeseen like say, . . . a pandemic; or the truckers go on strike and too many shelves at the grocery store are empty, or perhaps you find yourself without power for a few days; or you experience unemployment; or some unexpected expenses cut into your budget and you simply have nothing left at the end of the month; or any number of different scenarios – what if you didn’t have to worry about the detail of food?

Samosa pancakes made with freeze dried onions, peas, green beans, peppers, and potatoes; served with fresh applesauce.

Let’s face it—eating is something we all do. Every Single Day, whether it’s convenient or not.  And if we’re not making our own meals, we’re buying them – because going without is not really an option.

What made the difference in my situation? Having a well stocked pantry was certainly one of the things that took the stress over meals out of the equation. But that on its own, is not enough. I adhere to the rule of “STORE WHAT YOU EAT, and EAT WHAT YOU STORE”. Simply put, this means I am familiar with what’s in my pantry, and I am comfortable preparing it. I know how to use it.

freeze dried shredded beef served with homemade stuffing, freeze dried mashed potatoes, freeze dried corn, fresh carrots and freeze dried green beans

Decades ago, when Dan and I were just starting our life together, and our kids were little, money was tight, with the only flexibility in our budget being ‘groceries’. If something had to give, it was always gonna be in the grocery department, as that was the only place there was flexibility. Perhaps you can relate. I considered possible scenarios and I worried how they might affect my children. I wanted to shield them from the hard things in life. I wanted them to be comfortable, and to have confidence that our family was doing okay. No matter what.

I didn’t want the worry of debt to hover over our heads. Life is full of worries as it is, I didn’t want preventable ones to crowd in. The solution to all of these things was ‘preparedness’. Dan and I saw eye to eye on this. Being prepared meant many things, but one of the simplest things was to STORE WHAT WE EAT, and to EAT WHAT WE STORE. I cannot begin to tell you of the peace of mind that comes from planning ahead and managing those PREVENTABLE worries.

That philosophy has made our life much more comfortable in every single way. Life is hard enough. It doesn’t make any sense to make it harder because of lack of planning.

yogurt bowl with freeze dried berries and freeze dried spinach. Don’t knock it till you try it. DElicoius and super nutritious.
Complete protein, fresher-than-fresh produce.
grilled cheese french toast, made with sourdough bread, freeze dried eggs and freeze dried shredded cheddar

In the situation that prompted me to reflect and write this post – before having my elderly mom live with us, I hadn’t had the experience of being at someone’s bedside day after day after day. There had been prior reasons that prevented regular grocery shopping, but this was a new one. I cannot express the comfort of not having to worry about it. The weightless peace of mind that attended us as we navigated those weeks. And yet, the comfort of outward things continuing on as ‘normal’.

Tabouli with freeze dried tomatoes, onions, peppers and cucumbers

Several years ago (2009 to be exact) I discovered a new line of freeze dried foods that became a game changer in the way I lived my life of preparedness. Yes, we had tried freeze dried food before, but we didn’t much like them. This was different. Yes, we had tried some of the longer shelf life food before, but they were horrible. Yes, food storage was important to us, but variety was an issue, and vegetable were pretty much non existent.

I was introduced to THRIVE LIFE freeze dried foods, and they became the game changer. Soon after, I decided I wanted to be the one to introduce others to the solutions I found here. I did that. And I’ve been doing it ever since.

Because life just happens, . . . . . but we still need to eat. Even if its inconvenient.
You could say “Peace of mind” is my big WHY.

If you’d like to learn more about it – go ahead and check out my link.

I’d love to hear your thoughts.

Warmly,

Cindy Suelzle

because in real life, ‘things’ happen . . .