iReporter Janie Lambert says, "Growing our own organic vegetables is the highlight of the year for us. We do not have a large garden but always have enough for all we need and to give away."
iReport: The art of eating ethically —
iReporter Janie Lambert says, "Growing our own organic vegetables is the highlight of the year for us. We do not have a large garden but always have enough for all we need and to give away."
Courtesy Janie Lambert
Wild raspberries take up a lot of Lambert's property. "While we cut them back in the fall, seems we always have a great harvest every summer."
iReport: The art of eating ethically —
Wild raspberries take up a lot of Lambert's property. "While we cut them back in the fall, seems we always have a great harvest every summer."
Courtesy Janie Lambert
Lambert's grandchildren always pick the first colander full. Her husband will make a raspberry batter pie, or the two of them eat the berries on cereal or in salads, use them in homemade ice cream and cheesecake. She intends to make raspberry jam this summer.
iReport: The art of eating ethically —
Lambert's grandchildren always pick the first colander full. Her husband will make a raspberry batter pie, or the two of them eat the berries on cereal or in salads, use them in homemade ice cream and cheesecake. She intends to make raspberry jam this summer.
Courtesy Janie Lambert
"Tomatoes are our favorite, sliced, in a stew, chili, marinara, salads and best of all, fried green," says Lambert.
iReport: The art of eating ethically —
"Tomatoes are our favorite, sliced, in a stew, chili, marinara, salads and best of all, fried green," says Lambert.
Courtesy Janie Lambert
"I think we do have to be conscious of where our food comes from, how it was fertilized, what if any antibiotics were used, growth hormones. etc.," says Lambert. "We are very careful, mostly buying local or planting our own."
iReport: The art of eating ethically —
"I think we do have to be conscious of where our food comes from, how it was fertilized, what if any antibiotics were used, growth hormones. etc.," says Lambert. "We are very careful, mostly buying local or planting our own."
Courtesy Janie Lambert
If Lambert and her husband do not grow it, the Amish Market is only a few miles away. They are open from early spring until November.
iReport: The art of eating ethically —
If Lambert and her husband do not grow it, the Amish Market is only a few miles away. They are open from early spring until November.
Courtesy Janie Lambert
"All produce is locally grown, beautiful and delicious," Lambert says. "You can also find Amish made baked goods, canned veggies and fruits, jam, jellies and local honey. The fresh churned butter is the best."
iReport: The art of eating ethically —
"All produce is locally grown, beautiful and delicious," Lambert says. "You can also find Amish made baked goods, canned veggies and fruits, jam, jellies and local honey. The fresh churned butter is the best."
Courtesy Janie Lambert
Store bought eggs can not compare to the daily fresh eggs from the Amish hens, Lambert believes. "I love the photo of the fat Momma Hen with all her chicks under her. Looks like she has a lot of chicken feet."
iReport: The art of eating ethically —
Store bought eggs can not compare to the daily fresh eggs from the Amish hens, Lambert believes. "I love the photo of the fat Momma Hen with all her chicks under her. Looks like she has a lot of chicken feet."
Courtesy Janie Lambert