Double-digging works for them.

COUNTRYSIDE: My husband, four boys and I have 19 chickens and a fair-sized garden. We moved into a 1932 farmhouse with 3-1/2 acres and have become inspired to try to live more simply. With all the junk that goes into store-bought foods (pesticides, etc.) we've started growing our own and COUNTRYSIDE has helped us.

This was our second year of gardening. During the winter months I starded reading about double-digging and bio-intensive gardening. For several reasons we didn't double-dig exactly as described in the literature, but my husband worked hard to deeply cultivate, compost and fertilize our garden so that we could grow more veggies in less space. In our raised beds we grew tomatoes, potatoes, green and wax beans, broccoli, carrots, onions, herbs, Jerusalem artichokes, strawberries, lettuce, summer squash, etc. What a difference this method made. Our squash plants were enormous (three times what they were the year before), the broccoli, corn and potatoes were great. Everything did so well.

If anyone is interested in maximizing their garden space, this is an excellent way to accomplish the task. Look for books by John Jeavons, and basic information and supplies are available from Bountiful Gardens catalog or Garden City and Irish Eyes.

I was wondering if anyone knows about using lecithin in breadmaking? I see it listed so often as an ingredient.

We have also considered using wood pallets (often free around here) for making vegetable bins and other things, but are concerned that they may be sprayed with some undesirable chemical. Does anyone have any information about this?

To conclude my potpourri of questions, I have a question about homemade butter. I started making my own to avoid the antibiotics, etc., that cows are so often fed, and hopefully cut down on fat. I think I'm right in assuming that since the heavy cream I use begins with less fat than storebought butter, that by the time the butter forms and the remaining buttermilk is removed that my butter does indeed contain less fat. I'd appreciate any info on this, too.

Homemade butter with less fat? Shucks, we wish you were right. Unfortunately, butter is exatly that--fat--along with a little water and milk solids. That's what holds the "clump" together. You would somehow have to make low-fat cream, which just isn't feasible (low-fat cream would mean less butter). On the other hand butter does contain some vitamin A and D, calcium and phosphorous, but the main food value is fat.

Lecithin (derived from the Greek lekithos meaning yolk of an egg) is a complex, naturally-occurring mixture of phospholipids that most often comes from soybean oil. A "phospholipid" is an emulsifier, which enables two different substances, like oil and water, to blend together easily. Lecithin and its primary component, choline, are also believed to play important roles in cardiovascular health; liver and cell function; fertility, pregnancy and child development; and possibly memory.

Lecithin is the main source of choline (officially recognized as an important nutrient in 1998), in the diet occurring widely in a variety of foods. The richest sources of lecithin also tend to be high in fat and cholesterol, such as eggs and organ meats.-- Cheryl Budik, 67 John Yaeger Rd., Saugerties, NY 12477