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cindy shapton

Natural Healing Can Be Found in Your Back Yard and Garden…

There are a plethora of natural remedies for headaches, tummy troubles, inflammation and skin problems that can be treated with herbs you can grow or may be growing in your yard already (you thought they were weeds!).  Why treat your family and yourself with chemicals that may have long term side effects when you have simple, organic and healthy alternatives at your disposal?

Did you know that Basil promotes a healthy heart and is a common ingredient in the Mediterranean diet?  Basil also relieves flatulence, helps with skin breakouts as well as treats warts…who knew?  Cilantro assists in removing heavy metals from the body.  Chamomile not only helps as an anti-inflammatory agent but also assists in relieving arthritis.

Do you have migraines or severe headaches?  Find out what herb helps to treat that painful malady this Saturday, July 8th, with Cindy Shapton’s “Grow Your Own Medicine Chest” on July 8th from 10-11:30 am at the farm.

Cindy will not only talk about the herbal remedies, but will show you how:
1.  to make tinctures
2.  to infuse oil
3.  to make medicinal tea from the herbs once you grow and harvest them.

Join us for a jam packed, fun filled class with our own local Herb Expert, Cindy Shapton this Saturday, July 8th 10-11:30am!

To register click on the following link: http://stoneycreekfarmtennessee.com/events/grow-medicine-chest-cindy-shapton-cracked-pot-gardener/

Feel free to call/text for more info at 615.591.0015 or e-mail stoneycreekfarmtennessee@gmail.com

    Dirt Rich

    Here’s the story of a couple who jumped off their corporate ladders into a small farm…finding a more peaceful and joyful life.  They want to share their journey with you, the difference it made in their lives and how you can live sustainably too, whether that’s in your backyard or on a few acres.

    Dirt Rich Reviews

    “In Dirt Rich, Leigh and Olin Funderburk lay out a beautiful plan for a simple, sustainable life style. Not one that strips the joy and beauty from life, but one that enhances those very characteristics. They guide us through their model of enriching their lives and those of the people in their community, and how you can do the same.”

    Dan Miller

    Dan Miller, New York Times Bestselling Author of “48 Days to the Work You Love”

     

    “Before making the jump to homesteading, you should definitely get the inside “dirt” on how to turn your dream into a profitable reality.  In this charming and insightful book, Leigh and Olin Funderburk, owners of Stoney Creek Farm, share their journey towards a sustainable lifestyle.  Teachers at heart, you will learn (and laugh) as they share what worked for them, and what didn’t, and the (sometimes surprising) lessons they learned along the way.”

    pic of Cindy

    Cindy Shapton, Herbalist, Speaker, and Author of the “The Cracked Pot Herb Book”

    “If you are interested in a practical guide to sustainable farming, begin with this book.  Nothing beats hands-on experience, and in Dirt Rich, Leigh and Olin Funderburk, owners of Stoney Creek Farm, effectively and succinctly share theirs.  Dirt Rich is one of those rare books that simultaneously stakes out an engaging read filled with useful, real-world content, one which is sure to have you out searching for a farm of your own!  I highly recommend it to anyone who wants a jump-start on the journey to sustainable living.”

    Clark Gaither

    Clark Gaither, MD, Bestselling Author of “Powerful Words”

    To get your own copy of “Dirt Rich”, simply click on the link below:

    Buy “Dirt Rich” Now

    Melinda Hadaway is a good friend and sustainable-minded gal who makes many of her own cleaning and personal products out of all natural ingredients.  I asked her to share some info on herself and the reasons she is living a more sustainable life…

    Melinda Hadaway

    I am currently a homemaker. I enjoy sewing, cooking ,gardening, and creating watercolor art. I am also passionate about healthy living….including exercise, healthy eating, healthy relationship building. My goal is to live to the age of 100 ( and beyond ) and do that the healthiest way possible. I am a wife, mother, grandmother and friend. I embrace simple , sustainable living. Above all I am passionate about living everyday to serve God, and put a smile on someone else’s face!  

    Maybe 5 years ago, I started being interested in sustainable, simple living. I guess mostly I was intrigued with the idea that I could make some of the everyday products that I use around the home using products that I had on hand or could purchase less expensively . I liked the idea that I could simplify my days and create a clean, chemical reduced environment . Honestly, I feel good about using more natural ingredients in and on my body as well as for cleaning. It began as more of a hobby and interest, and now I like the way we feel and hope it contributes to a long happy life. Hand sanitizer, hand soap, all purpose cleaner, shave cream, bathroom cleaner are some of the products I make. I have several more recipes I will try as time permits. They are easy enough for me to make. Once you get the basic ingredients it takes little time to put together.

    melinda hadaway toilet cleaner melinda hadaway shave cream

    It does save some money, but I think the best thing to do is weigh the cost: that means think about the amount of time you want to spend and the cost of purchasing the products.  If you can save time and money….homemade is good. 

    Sustainable Farm Conference at Stoney Creek Farm

    I went to the Stoney Creek Farm Sustainable Conference on April 14-15 this year.  I loved the fact that it was on an actual farm right here I the city I live in, and hosted by two amazing people my husband and I have come to love and appreciate .?  I learned a lot from the conference and here are a couple of “take aways” I got from the : herbs – so many more uses than I had known about before, the book is a great tool for reference.  (The Cracked Pot Herb Book by Cindy Shapton  www.cindyshapton.com).  Because I really like honey, the lecture on bee keeping from Jay Williams, Williams Honey Farm https://williamshoneyfarm.com/ was informative and interesting as well. 

    bee 3

    The most important reason I want to live and share my ideas with others about sustainable living (repurposing, recycling, taking care of the earth) is…for me it makes sense and it’s all connected: simple, more minimal living, creates space, I like to call it margin. You see, even though life is full for me and my husband right now we are not “busy” this life we live is full, full of happy times, simple living, and beautiful relationships because we have created that “space” we call margin.  And here are a few more…

    1. I want to share this with others because I want them to experience the same contentment we have found.
    2. I believe I have found a healthy balance in using natural products, repurposing items around the house. I don’t like to think that I will ever plan to go overboard in any one area just learn the balance and keep it simple. I have recently began reading Joshua Becker’s new book “The More of Less”. He is known for his becoming minimalist initiative . I would highly recommend this book as he explains how to find the life you want under everything you own. Less stuff to manage means more time to learn and share what God has blessed me with.
    3. Also, I find in the kitchen as far as cooking, using foods that are not processed, cooking more at home vs eating out, planning meals ahead( which I have been doing for 39 years), preserving herbs and other things I grow are among the things I do to keep us healthy and hopefully live longer .

    Melinda and I are kindred spirits about sustainable living.  If you would like more information about Melinda and how to contact her…see her card below:

    melinda hadaway business card

    12 Herbs Every Gardener Should Grow

    When I was a young girl growing up on the farm in West Tennessee, I remember relatives who would tell me about picking something called poke salad. They would cook and season it as they would turnip greens, and eat it with beans and cornbread. I never really cared for poke salad, turnip greens or collard greens while I was growing up because I thought they tasted strong and I didn’t really like the flavor.  Today, I can’t get enough of them, especially if they’re seasoned with ham hock and splashed with a little pepper vinegar!  I also remember talk of eating dandelions and other forage vegetables that we all had in our backyards. Even though I didn’t want to try it as a kid, I was fascinated that people could eat food that grew just steps from their own back doors.

    I guess this made sense if you think about it, though.  When you live on a farm, it’s not like you are exactly convenient to the local supermarket. It’s a planned trip, with expenses of money and time just to get back and forth, not to mention facing food prices that are usually much higher than what you’d pay for food you grew yourself.  Farmers tend to be self-reliant folks, who know the value of a dollar, and who all too often don’t have that many dollars to throw around.  Making the most of what Nature provided right off your doorstep was simply a practical solution to the questions of how to save time and stretch dollars.

    When I came back to the farm in my 40’s, I knew that I wanted to grow fresh herbs. Working for the Kroger Co. after college introduced me to fresh herbs, but I still didn’t understand why they were important. The introduction of The Food Network has given many people a general understanding of how to use herbs in cooking, but most of the recipes still use the standards of basil, parsley, thyme, and chives. Don’t get me wrong, there’s nothing wrong with these. I knew I loved the flavor of fresh herbs but I wanted to know much more. I began to read the old Foxfire book series, which opened up a whole new world to me of learning how our ancestors used herbs in cooking, preserving and medicinally. (Olin’s Uncle, Dennis Mitchell, first introduced me to the series and I was hooked: if you can get your hands on any of these books, they are definitely fascinating!)

    Another, often overlooked, reason that herbs are an integral part of a healthy garden is because many of them attract beneficial insects (“Beneficial” because they act as predators and damaging parasites on insects that will otherwise ravage your garden and your produce).  I’ll be writing about beneficial insects another time, but just know for now (if you didn’t already) that you cannot grow your food naturally (without pesticides/herbicides) unless you attract beneficial insects.

    In 2010 Olin and I joined the Williamson County Master Gardeners Association (WCMGA) and we were introduced to Cindy Shapton, aka “The Cracked Pot Gardener”.  Cindy is herself a certified Master Gardener, herbalist, consultant and garden designer for commercial and residential clients, a writer and speaker. She was a past president of the WCMGA and a regular speaker, but more than that she was the most knowledgeable person I had ever met concerning growing and using herbs both for culinary and medicinal purposes. I was and remain fascinated by the sheer amount of knowledge she had on the history of herbs and their uses.

    Cindy Shapton lavender

    Cindy had written a book in 2007, called “The Cracked Pot Herb Book:  Simple Ways to Incorporate Herbs into Everyday Life” which has been very well received by anyone lucky enough to procure a copy. I still use Cindy’s book regularly for both the recipes and the background information and history she shares about herbs.   In 2011, when we opened Stoney Creek Farm to the public, Cindy Shapton was one of the first speakers we engaged to give a seminar specifically on herbs. She is a delightful speaker and uses humor to deliver all of her valuable information. Below are some nuggets that she has shared in her classes at our farm:

    • The Romans used coriander (the seed of cilantro) as a spice and meat preservative. They in turn adopted this practice from Eastern traders, especially those from faraway India, who had been using this herb as a preservative and medicine for centuries.
    • Dill also goes back in history to biblical times, where it was used as a medicine to remedy colic, flatulence, estrogen deficiency, digestive problems, and bad breath.
    • If you’ve never tried a small leaf of sage on a Ritz cracker with cream cheese, you are missing out!  It makes the greatest appetizer.
    • Oregano leaves makes a great tea that can soothe your throat during cold season.
    • Weeds are herbs. For instance, Chickweed is loaded with vitamins A, B, and C, calcium, phosphorus, potassium, and zinc. The Dandelions you may try to kill off on your lawns are a diuretic, great for weight loss and high blood pressure, and contain mega mounts of vitamins and minerals.They may also be beneficial in cancer prevention and therapy: Who knew?
    • Lemon Balm contains citronella in the leaves and works as an insect repellent when you rub it on your skin.  Cindy also has a wonderful lemon balm bread recipe in her book.

    Herb tags

    There are some basic herbs that I believe everyone should have in their garden and these are the ones that I grow for the public and myself:
    1. Basil – this is my favorite just because it’s so darned tasty and you can use it in almost anything, especially fresh pesto. I also love basil because it’s a companion plant for my tomatoes. It helps deter evil insects with its smell.
    2. Oregano – I use it in all my Italian recipes, but just a little goes a long way. I also use it in the winter during cold season, to brew in a tea and drink hot… helps sore throats.
    3. Rosemary – in our growing area only the ARP variety will sustain through the winter. Rosemary potatoes, Rosemary chicken, and sprinkling Rosemary in salad all yield very tasty recipes.
    4. Lemon balm – be sure to grow lemon balm with a barrier around it because it is invasive and left to itself will take over your entire garden. But I love lemon balm to flavor water or tea, in homemade bread, and to use as an insect repellent on my skin during the summer. (Mosquitoes love me.)
    5. Cilantro – I am a salsa nut and you can’t make fresh salsa without it. It hates hot weather in the summer, but just know that it will reseed itself in the fall for more fresh salsa.
    6. Dill – great in salads and homemade pickles, but best of all, a host plant for butterflies.
    7. Mint – any variety is great (but also very invasive) and can be used in fruit salads, jellies, and numerous drink recipes.
    8. Parsley – “the herb of champions” it compliments other herbs by helping balance out strongly flavored ones.
    9. Nasturtium – beautiful flowers and spicy leaves that can be eaten in salads.
    10. Sage – I love the flavor all year round…in appetizers, on meat dishes, stuffing and more.
    11. Garlic – I know, I know, it’s not an herb, but I grow it in my herb garden, so I think everyone should have it.   I use it sparingly in most dishes for flavor. I’ve also read that it kills bacteria, lowers cholesterol, and is a natural antibiotic.
    12. Comfrey – mostly medicinal, use externally on the skin as a natural Band-Aid.  Also, comfrey leaves in a bucket with water (compost tea) makes a wonderful liquid fertilizer after it sits a few days.

    Bonus Note:  One herb that is particularly helpful for people with migraines is “Feverfew”.  I grew it one year, but I do not have migraines, so I gave it to someone who did.     It’s important to know that to keep many of your herbs growing throughout the summer, you will need to trim the flowers from the herbs on a regular basis.  This practice is especially important on basil and cilantro.  The flowers are the plant’s way of starting to regenerate itself for the next season by making seed.  Keeping the flowers trimmed will prolong the life of the herb.

    Preserving Herbs for the Winter:   I don’t preserve nasturtium or comfrey, but I dry most of my herbs in a dehydrator or tie I them in bundles and hang them in the garage during the winter months.  If you do this, just make sure your garage is cool and dry, not moist, because the herbs will mold in a moist environment.  Two herbs that I freeze are Mint and Basil, because I think they taste better frozen than dried.  I simply pick the leaves off the stems, wash them thoroughly, pat them dry with paper towels and put them in Ziplocs freezer bags to store in the freezer.  To use them, just take out a small frozen amount and crush into your recipe.  The leaves will be crunchy, so it makes it easy to crush them.   By now you probably realize that there is much more I could say about herbs than I have room for here, but I definitely enjoy growing them, and get a lot of use out of them. If you aren’t yet growing herbs in your garden, I’d strongly recommend you start.  We offer cuttings at our farm that can help you do this.

    If you’d like to know what a real expert has to say about herbs, I would strongly recommend that you visit Cindy Shapton’s website, http://www.crackedpotgardener.com to get an astounding amount of information on her beloved herbs, as well as homesteading and organic practices.  (You can also purchase Cindy’s book on her website.)