We are an organization of like minded individuals who strive to bring organic produce, meats and farming methods to the masses.
We will use our extensive database of organic knowledge to educate and inform our readers on the myriad of ways that they can introduce organic living into their lives.
As large corporations take over the production of fruits, vegetables and livestock in this country, it is vitally important that we fight back by growing and using organic products that are better for your health, your nutrition and the environment.
Sustainability is at the forefront of our organic movement, as we move forward with this project and bring organic living to the public at large.
Here at The Last Organic Outpost our community is made of diverse people from many cultural backgrounds who come together to experience land stewardship, new friendships, and much more.
Our biggest fears stem from pesticides and the concern that those currently used to grow our food might someday prove to be carcinogenic, as DDT was discovered to be a generation ago.
“In 1993 the EPA estimated that over two billion pounds of pesticide-active ingredients a year are applied throughout the United States,” says Jay Feldman, director of the National Coalition Against the Misuse of Pesticides, in Washington, D.C. “So not only is American produce sprayed with a combination of pesticides, much of the fertilizer plowed into the fields is toxic, our food is often sprayed again on its way to market and once again at the market.”
Pesticides are poisons, designed to kill things that threaten our food supply: insecticides to kill the bugs that would eat a crop before we get the chance to, herbicides to halt invasive weeds, and fungicides to stave off decay. It seems silly to knowingly use such chemicals when they could be harmful, so why use pesticides at all? The reasons are practical, economic, and cosmetic: to supply high yields of crops, to reduce the cost and labor of farming, and to produce relatively unblemished, visually-appealing produce.
Why Locally Grown?
Most of us don’t stop to think about where our food comes from, but how far food travels to reach you has a significant impact on US and the environment. …Kiwis from New Zealand…Watermelons from Mexico…Bananas from Costa Rica. In fact, the average mouthful of food in the United States travels 1300 miles before it is finally eaten!
Locally-grown foods have major advantages:
Because it is often eaten sooner after harvesting, local produce often does not need added wax, other preservatives, or chemical ripening agents.
Locally-grown food is fresher and often tastes better because it doesn’t have to travel for days or weeks to reach your plate.
A healthy local food system — including small family farms — helps create a thriving local economy. Buying produce locally helps these farms survive.
Small local farms preserve precious open space and connect urbanites with the real sources of our food.
Locally-produced foods are better for the environment in several ways:
Transporting food a few miles instead of thousands reduces fossil fuel emissions that contribute to air pollution, acid rain, and global warming.
Local growers often use fewer or no pesticides as opposed to large commercial farms. This avoids polluting water supplies, is healthier for the environment, and reduces human health risks.
Abundance is a state of awesome being. Directly engaging the present with elevated systems of doing.
Being effective is Building a huge resource of understanding. Knowing how to build humus is the premier understanding of soil Biology. This understanding will navigate a means through difficult times. To understand humus is to understand a incredible deep relations with earth. A true ally in a world unfolding. A world filled with uncertainty.
The natural world lies hidden beneath the feet. A journey through feeling unlocking the unbelievable potential of the human self. Mastering the current of a great river running through the deepest part of the truest self. A relationship aligned with the good that was intended.
The earth is a great teacher. The experience is a creation of life embracing those that participate.
Humus is the Building block of life on earth. Housing the components of fertility. In this elevated sense to food production the main frame is soil filled with life force. To draw from it nourishment is to partake in the ocean of upliftment. Humus is the greatest natural resource on earth. Ahead is the great unveiling. A relationship with greatness a shared event.
Today we are going to share our favorite organic matcha smoothie recipe. If you don’t know what match is, it is a for of green tea in which you make an emulsion with powdered tea leaves instead of steeping leaves to make the tea.
We also use organic ingredients from our garden to create a smoothie that is really healthy, tastes great and will sustain you with incredible energy all day long.
Organic Matcha Smoothie Recipe
We have been trying to use this recipe to replace our morning coffee. The matcha gives you the caffeine that you need, but it contains L-theanine, which tempers the caffeine and eliminates the caffeine crash that is associated with coffee.
1 cup organic orange juice
1 cup organic berries (Whatever is ripe at the time)
We love organic venison chili and it is a great way to utilize a lot of the organic vegetables that you grow. The star of this show is the venison. The satisfaction of creating an awesome meal with the meat from an animal that you were lucky enough to harvest is unlike any other.
In addition to the organic ground venison, we will use organic onions, organic peppers, organic tomatoes and organic kidney beans.
The key to good ground venison is to utilize the best meat grinder that you can afford and then to mix in a fat of some kind while you are grinding the deer meat.
You can use beef tallow, pork fat or even bacon and you should mix the two in an 80-20 ratio. Use 80% venison and 20% of whatever fat you are going to add.
Venison is very lean and benefits tremendously in both taste and texture from the addition of fat.
So now that you have learned what to mix with venison while grinding, let’s get on with the recipe.
Organic Venison Chili Recipe
2 pounds 80-20 ground venison
2 large organic yellow onions chopped
2 organic bell peppers chopped
2-28 ounce cans organic diced tomatoes
2 cups organic beef stock
2-19 ounce cans organic red kidney beans
1 cup organic corn
1/4 cup chili powder
3 tablespoons cumin
2 tablespoons olive oil
Shredded cheddar cheese
How To Make Good Venison Chili
Heat olive oil in a large skillet
Add chopped onion and peppers and cook until onion is transparent (8-10 minutes)
Add ground venison and break up with a wooden spoon
Cook until browned (8-10 minutes)
Add chili powder and cumin and stir to combine
Add diced tomatoes, beef broth.
Stir to combine and simmer for an hour, stirring occasionally.
Taste and add salt and peeper if needed
Add corn and kidney beans and continue to simmer 10 minutes until heated.
Serve topped with cheddar cheese and a dollop of sour cream.
This is a very simple organic venison chili recipe that is hearty enough for a meal and your family will love!
We would love to hear if you have tried this organic venison chili recipe and what you thought of it.