How to Make Fruit smoothies in Kenya

Today more people are increasingly health conscious globally.

Fresh fruits are generally rich in vitamin C, ant-oxidants, fiber, and phyto-chemicals. Fresh fruits protect the body from stress and diseases. Here below are exciting fruit smoothie recipes. Make delicious fruit smoothies at home and for business.

Materials

1pc stainless steel fruit knife

1pc can opener

1set plastic measuring spoon

1pc plastic measuring cup

1pc chopping board

3pcs plastic bowl

1pc spatula

Equipments

One unit unbreakable blender

1 unit kitchen scale

1unit Refrigerator with ice cooler chest (optional)

Packaging

Plastic cups

Straws

Examples of fruits which you can use to make fruit smoothies are:-

• Ripe Bananas
• Avocados
• Melons
• Lemons
• Oranges
• Strawberry
• Mangoes
• Pineapple
• Papaya
• Apple

Morning Glory Fruit Smoothie recipe

Ingredients:

2 cups ripe Bananas (peeled and sliced)
2 cups Strawberries (sliced)
2 cups Pineapple or Papaya (peeled and chopped)     
1 cup Apples (chopped and peeled)
1/2 cup Ice cubes(optional)
1 tsp Honey(optional)

In a blender mix a combination of ripe bananas, strawberries

 Pineapples or papayas, apples, ice cubes and honey.

• Blend together until smooth
• Serve immediately for breakfast or any preferred time of the day.

• Enjoy the great delicate taste!

Tips for realization of your business dream in Kenya

A Business plan development is crucial for a successful farm business. A farm business plan is the road-map to a successful agriculture business. Furthermore most successful businesses are born out of a dream, a hobby, a vision, a passion or a drive. Every human being has a dream (some of them from child hood), But until you do something about the dream it remains a mere dream and never materializes. I can almost hear you asking, “What should I do with my dream? Don’t worry. You are in the right place as this article will teach you how to be successful in business. The components of a business plan are discussed below:-

1. Write down the dream in details: The dream is the most important thing in your business, as it will drive your passion and motivate you to achieve it. The dream shows you where you are taking your business and it will keep you going when things get hard; therefore never loose focus of the dream.
2. Identify the opportunity what human problems will your business solve? Or define the reason for existence of your business. A business must offer solution to a human problem or need for it to succeed. Therefore it goes without saying that every human problem is a business opportunity.
3. Set simple achievable targets: write down what you need to do to make your dream come true. This should be simple achievable targets also known as SMART objectives.

       

S	Specific	The targets should be simple and clear
M	Measurable	Quantify the targets to enable measuring of results
A	Attainable	Set a measure that you can deliver as you pursue your dream
R	Realistic	The target must be practical in relation to available resources
T	Time-frame	Set a period within which you need to achieve the dream

 4.  Decide on the form of business ownership: e.g. Family business, sole proprietorship, partnership, limited company etc

5. Identify your products or service which you will offer the market.
6. Conduct a simple market survey or research. Research need not be complicated and it involves:-
• Asking the right questions.
• Getting information.
• Decision making based on the information.

Important Questions in market survey

1. What market am I targeting?or Who will be my major customers? e.g supermarkets,  school children, people in estates.  
2.  What are the customer’s preferences or what are they looking for. what are their needs?Remember people will only buy what satisfies their existing need.
3. Is there any competition in the area for the product / service which I want to offer?
4. What are the strengths and weaknesses of competitors? take advantage of the competitors weaknesses.
5.  How much must I sell per month and at what price to break even and make profit?

a)      7. Write down the marketing plan for your dream business: Marketing is a fight to have your product or service as the preferred choice of your customers. How you carry out your marketing determines how far you will go in sales. The marketing plan is your master plan and it will be consulted more than any other document.

The key items that you must include in your marketing plan are as follows:-

• The pricing of your product or service: The price should recover the cost of production and earn a profit. A profit of between 20%-50% can be earned depending on the purchasing power of your customers, the price of competitors, and the inflation rate.
• Sale tactic.
• What will you do with spoiled products / returns?
• How will you advertise your product /service? e.g. through radio, newspaper, word of mouth.
• How will you deliver the product / service to the customers? e.g. bicycles, vans, internet or short message service can be used.
• Remember that the market is dynamic and the answers to these questions may change or require modification during implementation.

Financial plan: This section of your business plan is fed by all the above covered sections. Financial plan is about where the money will come from, how much you will need, what your income and expenditure will be, and by when you will have recovered the capital invested in the business.This section requires at least knowledge in basic book keeping skills and high level of accountability. Finally a business plan can help you get additional financing from financial institutions and/ or partners. Consult an expert after you have written down the basics of your business plan, in order to have a comprehensive business plan made for you. Remember a good business plan is the key to a successful business dream.

Types of Farm Business Records

Farm business records keeping refer to documentation of events, business or news that occurs on the farm, and it is a crucial step in the success of every farming business. Farm records keeping provides the farmer with a tool to help in farm planning, farm management decision making, and projection of future profitability of the enterprise, with an aim of maximizing farm profit. Therefore three main reasons for keeping good records are:
1) Income tax reporting
2) Obtaining credit
3) Management tool
There are various types of farm records which include:-

1)      Daily farm records: These are records of important events and activities that take place on the farm every day. These records serve for future planning of the farm activities. Example of  a daily farm record is shown below:-

                             

Date	Activity
1st October 2011	200 broilers were sold
25th October 2011	Carrots plot was weeded
17th November 2011	Fish pond was stocked

2)      Records of farm implements and equipments: as in the example shown below

Date of purchase	Type of Equipment	Quantity	Description/ remarks
3rd October 2011	Knapsack sprayer	1	Economy brand

3)      Record of agricultural inputs: These shows type and amounts of farm inputs such as seeds, fertilizers etc .The farmer records amount purchased, amount used and amount left for each month.

4)      Records of livestock and livestock products: Each type of livestock needs different records. Milk records and eggs records are good examples of livestock products records.

5)      Records of animal feeds: These records show the types and quantity of feeds used and the amount of feed remaining in the store. an example of animal feed record is shown below:-

Date	Type of feed	Quantity In store	Quantity Bought	Unit Price	Total Cost	Quantity Used	Balance In store

6)      Production records: These records document everything that is produced on the farm. They are mostly prepared on weekly basis which add up to monthly and annual records. These records monitor the value of the farm produce and measure progress in production and enable individual farmers to access farm credits. An example of production record is shown below.

Date	Type of Produce	Quantity	Value ( Ksh)
5th September 2011	Chicken broilers	50 kg	12,500
3rd November 2011	Green peas	20 kg	1,000
10th December	Watermelon	100 kg	2,000

7)    Records for farm use: These records show the dates for land preparation, planting of different plots, sale or utilization of produce and rotation programs. They also include difficulties encountered on the farm such as disease and pest outbreaks.

8)  Others:-  
Farm expenditure records: Farm inputs used  
Workers records:Salaries and other payments 
Vehicle records: petrol, oil used and any repairs

Growing Bulb Onions in Kenya

Bulb onions growing is particularly suited to small-scale farmers and youth  in most countries as they can be grown all the year round particularly where irrigation is available. In the tropics only short day or day neutral onions plants will form bulb onions. Some bulb onions varieties commonly grown in Africa are:

Onion, tomato, cabbage salad

Red Creole -This is a popular high yielding variety of bulb onions which is in high demand due to its good keeping quality, mainly producing single bulb onions from transplants, and they  are red, flat-round and with a pungent taste.

Red Tropicana F1 Hybrid- this produces large, red, thick flat bulb onions with firm pungent taste. It is high producing and needs high levels of management.

Bombay Red- Is are bulb onions variety for dry and warmer conditions producing small to medium sized bulbs, which are globe shaped, purplish red and pungent.

Yellow Granex FI Hybrid- Granex F1 hybrid is an early maturing as well as high yielding variety with attractive, thick flat bulb onion and thin yellow scales. It attracts high market prices due to its uniform shape, size and good storage quality.Bulb onions plants require cooler weather during the early stages of growth with a dry atmosphere and moderately high temperature for bulb formation & maturation. Bulb onion plants thrive well in warm to hot climates of 15-30°C, with Optimum temperatures for plant development ranging between 13 and 24°C.Bulb onions plants require light well drained soils with a PH of 6-7 and high fertility. Bulb onions plants need a substantial amount of water at bulb stage, but excess moisture must be avoided throughout the growing season. Irrigation is necessary especially on light sandy soils and can either be overhead or on drip irrigation. Stop irrigating the plants 2-3 weeks before harvesting, or when 20-30% of the tops collapse.

Bulb onion plants are most commonly propagated using seeds which are first sown in a nursery to enable selection of strong healthy seedlings for transplanting. The seed rate is 2-3 kg per ha.
To make the nursery prepare raised beds a metre wide and work in plenty of well decomposed manure as well as rock phosphate. Make drills about 15 cm apart, sow the seeds and cover lightly with soil and mulch. Irrigate the bed liberally for the first 10 days and continue watering the seeds regularly. Germination of seeds takes about 21 days after which the mulch is removed and used to make a shade above the tender plants. Transplanting of seedlings is done about 6-8 weeks after sowing, when the seedlings have pencil thick base and a height of approximately1 5cm. The ultimate yield of bulb onions is determined by the number of leaves that are formed prior to bulb formation; therefore seedlings should have 3 to 5 well formed leaves at transplanting time.  Two weeks before transplanting reduce the shade to improve seedling survival rate in the field.

Incorporate well decomposed manure into the soil, at a rate of 25 to 40t/ha to obtain vigorously growing plants. Avoid application of fresh manure to the plants, as it will cause development of thick necks and excess leaves at the expense of bulb formation. Transplanting of seedlings is done in cool weather either in the morning or evening. Water the nursery bed thoroughly for ease of uprooting seedling for transplanting, and then make rows in the field 30cm [12’’] apart. Uproot the healthy strong seedlings leaving the weak seedlings to strengthen for planting latter. Prune the roots for better plants establishment. Plant the seedlings at a spacing of 10cm [4’’] within the row and 13mm [1/2’’] deep, and then firm up the surrounding soil. Irrigate the field before and after transplanting seedlings or alternatively transplant seedlings during the rains when the soil is moist.

There are many pest and diseases that attack onions plants some of which are onion thrips, leaf miners, purple blotch, bacterial soft rot, leaf blight and downy mildew. These can be controlled using cultural control methods which include use of disease free seeds, harvesting mature bulbs only to avoid rotting in store, uprooting and burning isolated diseased plants, keeping the field free of weed plants to avoid alternative host, crop rotation and field hygiene,
maintaining good air circulation during curing, packaging and storage of bulb onions. Chemical control is an option when infestation is severe.The field should be kept free of weed plants throughout the growing season Harvesting takes place 90-150 days after transplanting seedlings and bulb onions are ready for harvesting when the leaves collapse, or alternatively the leaves can be bent over and left to dry for 10-12 days. Pull mature bulb onions manually from the soil and cure them in the sun for 10-14 days with the bulbs covered by the leaves. Cut dried leaves 3.5cm [1.5 inches] from the stem and remove the roots, then grade bulbs according to size & quality. Pack in jute or net bags for storage or immediate sale. Yields of Bulb onions can go up to up to 20 tons per hectare.For more information read 

1. http://www.wazua.co.ke/forum.aspx?g=posts&t=19825
2. http://yagrein.blogspot.com/2013/01/green-house-farming-technology.html
   
   

Mushrooms and Wine
Written by Natalie

A pinot noir pairs nicely with Rachel's Shiitake and Cheese Tart.

The pairing of food with wine can be intimidating, especially when it comes to festive occasions or special events. Mushroom dishes can be particularly challenging, because both the type of mushroom and the preparation of the dish with its spices and sauces, play an integral part in determining which wines will complement them.

The basic concept of wine and food pairing comes down to determining which combinations complement or enhance the aromas and flavors of both the food and wine. Wine and food can complement or contrast each other, as long as they do not mask each other’s unique flavors and characteristics. Some general guidelines are:

* Sweet foods taste less sweet when paired with tannic wines.

* Salty foods emphasize the tannins in wine.

* Salty foods mask the sweetness while pronouncing the fruitiness of a wine.

* Salty or sweet foods will soften wines that are acidic.

* Acidic wines will have a cleansing mouth-feel with foods heavy in oils.

* Proteins soften harsh tannins, which is why red tannic wines work well with beef and game.

* Spicy foods often pair well with fruity, low-alcohol wines like riesling and gewurztraminer.

* Sweet foods generally go well with wine that is slightly sweeter.

* A wine high in tannins (like cabernet sauvignon) paired with a food high in tannins (spicy tomato sauce) will make the wine taste very dry and astringent.

Simply put, light white wines like sauvignon blanc, pinot grigio, semillon, or chardonnay generally go well with delicate, light foods (light cream sauces, simple sautés and other lightly seasoned mushroom dishes). Heartier dishes involving red meat, wild game, or rich stews are usually best paired with fuller bodied red wines like pinot noir, nebbiolo, or cabernet sauvignon. Dishes that fall somewhere in between may pair well with a lighter red, like a beaujolais, or a fuller bodied chardonnay. You are trying to achieve balance: a good pairing is one where the food and wine do not overshadow each other.

Mushroom variety also plays a role in choosing a wine. Again, delicate varieties, like lobster, enoki, maitake, and oyster, are best served with lighter white wines, such as sauvignon blanc, semillon, riesling, a light chardonnay, or light, fruity reds, like beaujolais. Earthy, hearty mushrooms like shiitake, portabella, porcini and morel pair well with fuller bodied wines, like a barrel-aged chardonnay, pinot noir, nebbiolo, syrah, cabernet sauvignon or zinfandel.

It’s important to note that in creating or choosing dishes featuring mushrooms, the best advice is to look for simplicity. Less is more when it comes to drawing out and highlighting the flavors of the mushrooms. Keeping things simple can also make wine pairing easier, as there are fewer elements involved that may affect your choice. For example, sautéing mushrooms in a little butter or olive oil, with light seasonings and served over pasta is a great way to emphasize the flavors of mushrooms, and is easily paired with a pinot grigio or chardonnay.

There are times when your mushroom dish includes other ingredients that make pairing difficult at best (like artichokes or asparagus). If you are stumped with what might work with your menu, ask one your “local” wine experts (the wine purchaser at your local market, the sommelier or head waiter at your favorite restaurant, or your wine geek friends). They’re generally experienced in pairing and eager to provide recommendations (and maybe some recipes too!).

Keep in mind that there are many exceptions to the rule. Use the guidelines given in this post as merely a starting point. My best advice: drink what you like and don’t sweat the details (after all, wine should only give you a headache if you’ve overindulged, not before you’ve even decided what to drink). Half the enjoyment is in the experimenting: invite a group of friends together with a variety of dishes and wines to taste. You’ll soon discover your personal pairing style (complementing or contrasting), and have some favorite combinations of your own to share!

In closing, all of us at Field & Forest Products will raise our glasses this Thanksgiving Day to toast our families, friends and loyal customers who remind us how truly blessed and thankful we are.

Mushrooms with Sherry, Shallots, & Parsley

This recipe is a variation on a tapas bar classic in Spain. You can use an assortment of mushrooms in this dish (I prefer oyster and shiitake). It’s best served with slices of toasted or grilled crusty bread, and pairs nicely with a glass of crisp white wine or dry Spanish sherry. 

Ingredients

2 TBSP. extra virgin olive oil 

2 shallots, minced 

sea salt, to taste 

1 clove garlic, minced 

6 cups assorted mushrooms, stemmed and cut into bite-size pieces 

1/2 cup dry sherry (not cooking sherry!) 

juice of one lemon 

handful of parsley, 

roughly chopped freshly ground black pepper 

simple aioli sauce (see recipe below) 

sliced and toasted loaf of rustic, crusty bread for serving 

Heat a large saucepan over medium heat. Add olive oil and the shallots. Sprinkle with salt and sauté until translucent. Add the garlic and stirring often, cook for one more minute. Toss in the mushrooms, sprinkle with a little more salt, and sauté for five more minutes, stirring occasionally. Remove the pan from the heat and add the sherry. Return to high heat and cook (uncovered) until the liquid is gone. Add the lemon juice and parsley and sauté one minute more until the mushrooms begin to caramelize. Adjust the seasoning with more salt and freshly ground black pepper to taste. Serve immediately with slices of toasted bread speared with simple aioli sauce (optional). 

SIMPLE AIOLI SAUCE 

Ingredients 

3/4 cup mayonnaise 

3 cloves garlic, minced 

2 1/2 tablespoons lemon juice 

3/4 teaspoon salt 

1/2 teaspoon ground black pepper

Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving. 

Be Thankful for Mushrooms
All recipes by Rachel

Shiitake Stuffing

A Thanksgiving dinner just wouldn’t be complete without homemade stuffing. The shiitake’s hearty texture and the earthy flavor of the rye and sage gave this stuffing a wholesome taste. I used a marble rye, but this could be substituted with a crusty white loaf or even cornbread.

About 3 C shiitakes, cleaned stemmed, roughly chopped

1 loaf rye bread

3 celery stalks, chopped

1 leek, roughly chopped

1 clove garlic, minced

Extra virgin olive oil, about 2 Tbsp

2 Tbsp butter

½ C dry white wine

2 C vegetable stock, more or less to moisten-could use chicken stock

1 C walnuts, toasted

1 tsp sage

½ tsp thyme

1 Tbsp parsley

2 eggs beaten

Salt and pepper to taste

Preheat oven to 400. Toast the bread slices (until slightly golden) and walnuts (15 or so min.) Cut the bread into small bite size chunks. Heat the oil in a large skillet. Cook the celery, leeks, and garlic until tender. Add the mushrooms and butter and cook until mushrooms give off liquid. Add the wine, herbs, salt and pepper and reduce. Mix the bread chunks and walnuts with vegetable mixture. Mix in the eggs and stock. Spoon into a buttered casserole dish. Bake for about 20-25 minutes, or until slightly golden.

Braised Stuffed Cabbage on Winter Vegetable Stew

This recipe was inspired by Julia Child’s stuffed cabbage. And, much like Julia’s recipes, these measurements are approximations and may be altered to taste. It is rather putsy and its many steps will keep you occupied for quite a while. However, the end result is delicious, wholesome, and beautiful. Let the cabbage sit at room temperature for a good 10 minutes before cutting or the slices and wonderful layers will fall apart. The caraway may be omitted if you have an aversion its bold flavor, but I suggest trying it, as it takes on a different flavor than one may assume.

Stew together:

3 large carrots, peeled and diced

1 turnip, peeled and diced

3 stalks celery, ends trimmed, diced

2 leeks, rinsed and diced

½ onion, minced

5 cloves garlic, roughly minced

2 C vegetable stock

¼ C white cooking wine, or other dry white wine

2 Tbsp parsley

1 tsp thyme

1 tsp Herbs de Provence

½ tsp whole caraway seeds

2 C rough chopped shiitake mushrooms

Heat 3 Tbsp extra virgin olive oil in a cast iron skillet. Add garlic and sauté until fragrant, but not soft. Add all other vegetables except mushrooms, sauté until onions are translucent and turnips are slightly soft. Add mushrooms and cook 5 minutes. Add white wine, stock, and spices. Let simmer for 10 minutes.

Cabbage Stuffing

1 ½ C cooked Arborio rice

2 Tbsp unsalted butter

2 C ground beef, drained, seasoned with salt and pepper (vegetarian crumbles work, too!)

½ C minced onion

2 cloves garlic, minced

1 C vegetable stock

½ tsp black truffle oil (omit if unavailable)

2 Tbsp extra virgin olive oil

In a small skillet, heat 2 Tbsp extra virgin olive oil. Add garlic and cook until light brown. Add onion and sauté until translucent. Add soy crumbles and cook, stirring often, until warm. Add butter and drizzle on black truffle oil. Add stock, salt, pepper, Herbs de Provence, and rice. Simmer until reduced. Set aside.

Cut the end off the cabbage. Carefully peel off the outside leaves. You will need about 12 leaves. Rinse and pat dry. Lay a sheet of aluminum foil on a flat surface. Lay three leaves flat and spread about 1 cup rice and soy crumble mixture. Lay another layer of three leaves, followed with more filling. Repeat until filling is gone and finish with a layer of cabbage. Bring the foil up and around the cabbage, pressing the sides with hands into a ball shape. Try to imitate the cabbage head shape. Pinch the top of the foil so there is only a small hole. Place hold down on top of stew, cover, and bake for 1 ½ to 2 hours in a 350 degree oven.

Remove the cabbage bundle and let sit for 10 minutes. Carefully remove foil and slice into wedges. Serve over stew.

Creamy Mushroom and Leek Pie

1 recipe pate brise or store-bought pie crust

1 lb. mixed mushrooms (shiitake, oyster, maitake, the possibilities are endless)

1 large leek, roughly sliced

4 cloves garlic, minced

3 Tbsp unsalted butter

2 Tbsp extra-virgin olive oil

½ C dry white wine

1 Tsp thyme

¼ C parsley

Salt and pepper to taste

Sauce

2-3 Tbsp flour

3 Tbsp unsalted butter

2 C milk

½ C heavy cream

¼ tsp nutmeg

Parmesan and smoked gouda, if desired

Place the piecrust in a buttered pie tin, poking holes in the bottom. Preheat oven to 400.

Heat oil in a large skillet. Add garlic and leeks and cook until tender. Add mushrooms and butter and cook until liquids have been reduced. Add the wine, thyme, and parsley, cook until reduced (5-10 minutes).

For the sauce:

In a small pot, melt the butter and add the flour, creating a roux. Slowly add the milk and cream, whisking constantly. If it is not thickening, add a little more flour or a tiny bit of cornstarch. Add the nutmeg and salt and pepper. If desired, sprinkle in some grated Parmesan.

Mix the mushroom mixture and sauce. Pour it into the piecrust and top with slices of gouda. Place the second crust on top, cutting and fluting as desired. Cut air vents in the top. Cover the edges with tin foil and bake for 15 minutes. Reduce the heat to 350 and bake for another 30-45 minutes, or until crust is golden and flaky.

Shiitake and Green Bean Casserole

The holidays just aren’t the same without green bean casserole. The addition of shiitakes and tender red potatoes takes the same-old same old to pleasantly surprising. You could even top the potatoes with French-fried onions for tradition’s sake!

About 1 lb shiitake, stemmed and sliced

2 cans green beans, or an equal amount fresh or frozen

1 yellow onion, minced

¼ C dry white wine

½ C heavy cream

¼ C milk-add more to make it creamier

2 Tbsp butter

2 cloves garlic

3-4 large red potatoes, sliced paper-thin

Salt and pepper

Parsley and/or thyme to taste

Extra virgin olive oil

Heat the oil in a skillet, add garlic and onions, cook until translucent. Add the mushrooms and butter, cook until tender. Add the wine and herbs, reduce. Pour in milk and cream, and some Parmesan if desired. Add the beans last (if canned) or when you add the mushrooms (if fresh or frozen). Pour into a large casserole dish. Toss the potato slices with olive oil, salt and pepper. Layer them on top and sprinkle with parsley and Parmesan. Bake at 375 until the potatoes are tender and golden.