As you’ve recently learned, last week on 10/10 I gave birth to our second daughter, Josephine. Since I’m a stay at home mom, I don’t need most of the milk I pump during the day. After a bit of research last week I came across a group on Facebook called, “Human Milk for Human Babies” (https://www.facebook.com/hm4hbWA). This chapter is for Washington. Every state should have It is a group of mothers or mothers to be who exchange breast milk. A modern day group of wet nurses per say. Anyone who has extra milk, offers it up for someone in need. Vice versa anyone in need asks. Unlike a milk bank, which takes donated milk and then charges $3 an ounce to those in need, Human Milk for Human Babies or HM4HB, has no cost. However in consideration to pumping mothers the receiver usually provides the bags for freezing the milk.
I will probably be posting my milk at the end of the month. Over the past week, I’ve been pumping about 15 ounces a day, so it should provide a considerable blessing to someone in need in the Washington area.
Over the past month and a half my life has been in constant change, with very little time available. We’ve moved into a house in Lakewood now and prepared for our baby who was due in November. One thing after the next came up and before I knew it we only had a month before the baby was due with almost nothing done. About two weeks ago we finally installed internet and a home phone. Then last week 10/10, I went into labor a month early and gave birth to our second daughter 5 weeks early. Her name is Josephine. My mom flew in from FL the minute she found out I went into labor and stayed with us for Josephine’s first week.
There is many things that I’ve learned over the past month and a half, and I’ll try in my spare time to share them.
Yesterday we came across a large leafy green vegetable with a white stem called Swiss Chard. I’ve heard of it, but personally never eaten it, much less cooked it myself. I immediately asked someone how I’d cook it and they didn’t know, nor did the next person. When we returned home with our new found vegetable, I of course went on the internet and researched recipes. to my surprise I found that it is cooked much like kale.
Swiss Chard is a relative of kale and beets. It is a wonderful source of vitamins A, C, and K, as well as magnesium, potassium, and iron. Harvesting season begins in late summer into fall. The most typical types of chard you’ll find in stores are the rainbow chard, ruby read (rhubard) and fordhook giant. Rainbow chard has colorful red, pink, yellow, or white stalks; Fordhook Giant is identifiable by crinkly leaves and thick, white, tender stalks; and Ruby Red (or Rhubarb) chard has thin, red stalks and slightly stronger flavors.
Here are some recipes I found: