*Welcome Amy as she contributes her blog post today!
Well Fed Family is together this week for our annual Cousins Camp on Lake Martin in Alabama. While the emphasis for the week is reuniting with family, food plays a big part. We spent time together planning the menu and purchasing food. Together we will prepare it and, most importantly, eat it. All of this is done in fellowship together. As we nurture our relationships and build each other up, we are also nurturing our bodies and making them stronger. Healthy food, joyful fellowship, and thankful hearts contribute to good digestion, which creates healthy bodies. One might say it’s a beautiful cycle, as a healthy body is better able to participate in joyful fellowship, have a thankful heart, and digest food well. While we don’t have ultimate or complete control over our health, we are certainly having a good time doing what we can!
Lee and I thought it would be fun to blog this week about our meals, and maybe share a recipe or two. We will definitely have photos! We based much of the menu on what our mother will be receiving in her CSA box this week, other seasonal foods, and special dietary needs (some folks are currently gluten free). We are looking forward to catfish, grilled pork chops, lamb burgers, grilled chicken, and everyone’s favorite grilled hamburgers. Some of our sides will include corn on the cob, collard greens, potato salad, green beans, quinoa, asparagus, Nourishing Traditions baked beans, and roasted potatoes.
Our first night’s feast was simple: grilled chicken, sprouted brown rice, and squash. In fact, it sounds kind of boring. But this was the meal that gave us the idea for this series. When we thanked the Lord for those who prepared our food, it suddenly dawned on us that we could associate a name and face with each and every dish on our table. Noah Sanders, of Rora Valley Farm, raised and processed our chicken. He has a wife and baby; his family is just beginning. Our mother has supported his farm and family for at least three years now. The sprouted brown rice came from To Your Health Sprouted Flours, a flourishing company from right here in Alabama owned by Peggy Sutton. We have been purchasing from Peggy since maybe 2007, back when she was still selling baked goods. And finally, our squash and leeks came fresh from last week’s Randle Farms CSA box. This well established family farm provides this community with pastured meats, lots of delicious vegetables, and amazing strawberries and blueberries. (I would also like to mention the farmer who provided our delicious raw milk, but …) Now mindful of these connections, dinner was even tastier.
Better is a dinner of herbs where love is
than a fattened ox and hatred with it.
What is it that makes a meal delicious? This week Well Fed Family is reminded that there are several components of a meal that work together to make it delicious, memorable, and nourishing. Of course the food itself should be fresh and nutritious. But there is much more. Enjoying a meal with loved ones is very important; it’s always better to eat with someone than all alone. Preparing the meal in joyful fellowship with one another also matters. An atmosphere of joyfulness and thankfulness sets the stage for good health. But let’s not forget where it begins: on the farm, with those families who intentionally raise or grow your food in a spirit of joyfulness and thankfulness, allowing the animals and crops to flourish in a way that glorifies the Lord.
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