Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

[I did not know -file]

http://www.zetatalk.com/food/tfoox134.htm

I know that potatoes are planted using seed potatoes but potatoes may not do well for some time, and seed potatoes not planted will rot in storage the same year, does anyone know where to get potato seeds? I know potato plants will go to seed like anything else. The down side I understand is that potato seeds planted one year will not produce potatoes until the second year, but that’s better than never having a good staple like this again and the dried seeds could presumably be stored for appropriate planting conditions, a few years post shift. I have not been able to source seeds locally and not knowing our planning scenario, the seed suppliers can’t understand why someone would even ask for such a thing.

Offered by Kraige.

Potatoes from seed are a rarity, indeed. The seed team has experimented a bit with them and there seem to be only three varieties available commercially, and these are considered hybrid (won’t reliably reproduce themselves). I have grown all three and can tell you that you do get potatoes the first year (potato plants are annuals), but they are very small. When stored and replanted, you get larger potatoes, but they do not seem to bloom and produce seed. They did not survive storage a second time and I have not tried them since. Harvesting seed from the varieties I do have that produce seed is an almost insurmountable challenge. The seed is very small and the seed pods (small, hard green tomato-like things) often drop and are lost before you think they are ready to pick. I have a small sample of the seed I did successfully harvest, but I’ve not tried to grow it out. If you want to try potatoes from seed, I would suggest that you buy some from either Gurney’s or Henry Fields and if you are successful, buy in bulk before the shift!

Offered by Roger.

http://www.zetatalk.com/food/tfoox118.htm

Cuttings

Here’s a useful tip on Carrots from my Introduction to Permaculture book:

You can cut the tops off your carrots, then cut these tops into quarters, place on damp cotton wool and they will sprout within a week. Once the sprouts grow a few centimetres they can be replanted into the garden to grow more carrots.

That’s four new carrots from each carrot you eat! Works too, I’ve got a whole saucer of cotton wool with sprouting carrot tops, they’ll be going into the garden next weekend. Parsnips can be propagated the same way. That’s 4 new carrots and 4 new parsnips from each one you eat. Well, to be truthful, I haven’t harvested any carrots or parsnips yet, but I have planted quite a few cuttings now and they all seem to be growing well.

Offered by Gino.

Dandelion Honey

Great on biscuits, breads, muffins, or pancakes. Be sure to pick your dandelion flowers during daylight hours when in full bloom. Remove the petals completely from their stems before measuring and using.

4 cups dandelion petals
4 cups water
3 (1/4-inch) slices lemon
1/2 vanilla bean, split in half
2-1/8 cups granulated white sugar

Place petals in a heavy saucepan along with the water, lemon slices, and vanilla bean. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Remove from heat and let steep for 6 hours. This creates a dandelion tea.

Strain dandelion tea through cheesecloth and discard solids. Place in a heavy saucepan and bring to a low boil. Gradually add sugar while stirring until sugar is dissolved. Lower heat and let simmer to desired syrupy thickness (may take up to 4 hours). Check and stir as needed.

Sugar-Frosted Blossoms

Our Victorian ancestors used real flowers from their gardens to decorate cakes, cupcakes, and ice-cream dishes. These treats are not only beautiful; they’re tasty. And you can make them yourself, with a little time and care.

Be sure to begin with an edible type of flower that has not been sprayed with any chemicals. Edible flowers include: violets, roses, nasturtiums, pansies, lilacs, carnations, cherry and apple blossoms, and herb flowers such as borage, lavender, rosemary and mint. Experiment with their flavors before you use them.

Edible flower blossoms
2 or 3 egg whites (or substitute)
1/2 to 1 cup granulated white sugar
Tiny, clean, artist’s brush
Cup of cool water
Wax or parchment paper for drying the flowers
Paper or cotton towels

Cut the prettiest blossoms you can find at their peak of bloom, keeping enough stem to allow you to hold them easily (3 to 4 inches). Gently wash them in cool water to remove every single speck of dirt, dust, or bug. Dry gently with absorbent paper or cotton towels and place each stem in a glass of cool water until ready for use.

Beat the egg whites with a whisk or fork until slightly frothy. Place sugar in a soup bowl.

One flower at a time, brush the entire flower blossom with egg white. DO NOT DIP, as the flower will absorb too much egg.

Dip the egg-brushed blossom into the sugar, taking care to get the sugar onto each petal. Gently shake off any excess sugar. Place the blossom on wax or parchment paper and snip the flower blossom off its stem-holder. Allow the blossom to completely dry and harden. Store in an airtight container for up to three weeks.

http://www.backwoodshome.com/nl/nl0803.html

http://www.backwoodshome.com/articles/lamb39.html

Here’s a mighty creative way to protect your plants from animals

By Joy Lamb

A huge brown beast stared at me as I drove through our apple orchard toward the house. I parked, walked quickly into the house, and said to my husband, “Tom’s bull is munching on our apple trees.”

He shot past me out the door, yelling, “Call Tom and tell him to get over here now!”

The next half hour was spent running this way and that. We chased south and withdrew to the north. We herded south and blocked on the east and west. Finally the bull, several cows, and one fat sheep were escorted out of our orchard and into their own pasture. During this process, the bull nonchalantly stepped over a three-foot fence and trampled my garden. Later, while discussing the event with Tom, we decided that we were glad that most of our vegetables, flowers, and shrubbery had been spared. The apple trees were left standing with only minor damage to the foliage and fruit.

This incident was only one of many animal-related problems we had faced since we had become backwoods homeowners. Deer stripped new growth off young fruit trees, cats used vegetable plots for litter boxes, and visiting dogs dashed through flower and vegetable gardens, trampling as they went. Even our own dog loved to dig in planted areas rather than the natural wooded areas. We were frustrated. My husband built fences higher and higher around the orchards. This was useless, as deer can jump amazingly high. I planted shrubs, flowers, and vegetables, only to have them torn up by dogs. The cats loved the freshly worked soil, and rabbits nibbled at what was left. And this was not the first time we had been invaded by bovine beasts. What were we to do?

At first we tried fences. We fenced groups of trees, we fenced islands of flower gardens around the house, and we fenced vegetable plots. We created a botanical zoo with plant cages all over our property. The fences kept the dogs out but did not faze the cats, cows, and rabbits that wandered through. The deer were not even slowed down by the fences, no matter how high we made them. The fences were unsightly and very inconvenient when we were caring for the plants and trees. We became vigilant plant guards, but decided we did not want to dedicate our lives to this pursuit, especially our lives between 10 p.m. and 6 a.m.

Fencing is laid in two sections around a fruit tree. The tree can be watered, fertilized, sprayed and harvested with the wire in place. Fencing is laid in two sections around a fruit tree. The tree can be watered, fertilized, sprayed and harvested with the wire in place.

We thought through the problem and came up with a solution. We immediately put into action our “Protect Trees and Plants from Four-Legs Plan,” and very soon we knew we had a plan that worked.

We had used livestock fencing attached to wood and metal stakes for fences. We removed the stakes, cut the wire fencing into workable sizes, and just laid it on the ground in the areas we wanted to protect. Once an animal puts a foot on the wire, it backs up. We were and still are amazed at how well this works.

Our dog will not enter the areas covered with wire, so no more uprooted and trampled plants. No more holes dug under trees. The cats find better areas to scratch, and best of all, the deer keep away from our trees. It is so nice not to have all the new growth eaten off the trees. We have not had a visit from a bull, cow, or sheep since we laid the wire, but we think it will work for them, too. We have found bear spoor in the areas furthest from the house, but our trees and their fruit have remained undamaged. I still see rabbits in the clover surrounding the apple trees and in the native undergrowth, but there have been no holes dug around the wire-protected trees. We have not detected any damage to the fruit trees or the gardens caused by rabbits.

Since we heartily recommend our method to anyone wanting to protect their plant life from four-legged animals without using harsh methods, the rest of this article will provide specific information about it.
Use livestock fencing

A 12- or 14-gauge field fencing works well. It is sturdy and holds up well. It can be cut readily with a wire cutter and is rigid but bendable. There are many kinds, heights, lengths, and hole sizes available. The twisted wire is cheaper and easier to work with than welded wire. My personal favorite is a three-foot-high, 12½ gauge, non-climb fencing that has 2” x 4” holes.

Wire fencing can be purchased at feed stores, hardware stores, and garden shops. The price depends upon the gauge, whether it is twisted or welded wire, the size, and the amount. A 330’ roll of twisted wire field fencing with 2” x 6” holes at the bottom and 6” x 6” holes at the top sells, in my area, for $104. A 100’ x 3’ non-climb 12½ gauge fencing that has 2” x 4” holes sells for $85. I saw 50’ x 3’ of 14-gauge welded wire fencing for $23.

Save and reuse previously used wire fencing. There are no definite size requirements for the fencing. We often use whatever is on the scrap pile.
Cut into workable sizes

Get out the wire cutters, pliers, tape measure, and work gloves. Besides the fencing itself, that is all you will need to implement the method. “Workable size” means something that you can handle. This obviously varies from person to person and depends on the size of the area and the plant that is to be pro tected. You need to remember that you will have to be able to remove the fencing to work the soil. Don’t worry about the size of the pieces if you are using scrap fencing. Just do the best you can with what you have. The wire can be overlapped lying on the ground or joined with a twist of the pliers if need be.

For garden areas:

Sections of fencing can be laid right over small plants Sections of fencing can be laid right over small plants

Roughly measure the area. If the fencing can be cut in one piece, great. If not, cut the fencing into the largest sections possible that will cover the area. However, the pieces should not be so large that you cannot handle them comfortably. Arranging the fencing is discussed below.

For trees and shrubs:

Cut two pieces of fencing, each about 6’ x 3’. It is better to use two pieces rather than one, because it is easier to remove. However, we have sometimes placed one smaller piece of fencing over a newly-planted bare root tree. The wire can always be cut later.

Placing fencing over bare or just-seeded soil is easy. Just lay it down and bend over the ends, poking them into the soil

Care needs to be taken so as not to damage plants when placing the fencing over trees, shrubs, or growing vegetables and flowers. Some cutting will be required to make the fencing fit over or around them. At any cut, poke the wire ends into the ground to secure it and to make it safer for you. Overlap fencing as needed for coverage.

Most watering, fertilizing, spraying, and weed control can be done with the wire in place. After all, people wearing shoes can walk on the wire.

When major work needs to be done, such as harvesting, tilling, or planting, simply lift the wire fencing from the ground and replace it when you are finished working. If you originally cut the wire into sizes that you can handle, removing and then replacing it is very easy to do.

We have been pleased with the results of this method at our house. We hope you will be, too.

[There are drawings on site, it might work, I read that putting chicken wire on the ground keeps chickens out of the garden.
granny]

Do not forget the Garden Thread:

http://www.freerepublic.com/focus/bloggers/1996778/posts?page=4

Weekly Gardening Thread -— Seed Swapping
Plenty Magazine ^ | April 4, 2008 | Tobin Hack

Posted on 04/04/2008 10:30:40 AM PDT by Gabz

http://www.freerepublic.com/focus/chat/1997079/posts?page=2

PELICAN
self | April 05, 2008 | swampsniper

Posted on 04/05/2008 12:19:31 AM PDT by SWAMPSNIPER

A wonderful bird is a pelican, His bill will hold more than his belican. He can take in his beak, Food enough for a week; But I’m damned if I see how the helican.

“The Pelican” (1910) by Dixon Lanire Merrith

Beautiful photos by Swampsniper.

A gentle ping, we are at 1,066 posts now, are you keeping up with the thread?

More to come.

Join in and post your finds, it is good to go many directions on this thread.

http://www.backwoodshome.com/articles2/gist96.html

Make your own nut butters

By Sylvia Gist

When almond butter replaced peanut butter in my diet (on doctor’s orders), I discovered I really liked the almond better. And it opened my eyes to the world of “other” nut butters. I also discovered they were quite expensive. I was lucky if I found a 10 ounce jar of almond butter for less than $4.00, a luxury compared to even the 100% natural peanut butter. So I did some experimenting and came up with my own recipe for almond butter that satisfied me. The same process can be used for other nuts.

To make almond butter, I use a cookie sheet or jelly roll pan to dry roast the nuts since I prefer them roasted. I also use my food processor. I have used a blender, but it took longer, required more scraping the nuts off the sides, and I had to add more oil to get a decent butter. A rubber spatula and a jar to store the butter in complete the required equipment.

Ingredients are simply a couple cups of the desired nuts and a little bit of olive oil. I buy larger bags of raw almonds, throw them in the freezer, and take them out as I need them. I prefer to start with raw nuts and do my own roasting. That way, I get freshly roasted nuts with nothing added. If I need to add oil, I prefer to use extra virgin olive oil.

Almonds ready for roasting
Almonds ready for roasting

The actual process of making the butter is not difficult. I put two cups of nuts on the baking sheet and pop them into a preheated oven to roast at 350 degrees, leave them there for several minutes, then remove the pan and stir. I return the pan to the oven and roast for a few minutes more, watching the color of the nuts, striving for a toasted, but not burnt, look. How long before the nuts burn? That depends upon the oven and the pan. My Air-bake pan requires a longer time than a thin baking sheet. The thin sheet can take 8 minutes or less. Just watch the nuts the first time to get an idea how long they need to bake in your oven with your pan. Once you make a batch of burnt almond butter, you will be motivated to watch the time.

After toasting the nuts, I allow them to cool before dumping them into the processor. Since my food processor has just one speed, I flip the switch and watch the nuts bang wildly and loudly against the sides of the container. Gradually they get chopped up finer and finer. If particles build up on the sides of the container, stop and scrape them down with a rubber spatula. Continue processing until it begins to ball up. You may have to break up the ball, but it is most important to be patient. Sometimes the ball will bang around for a while before it begins to break down and look creamy. It takes several minutes.

It is during this time when it is balled up that I add some oil. I will add a teaspoon of oil and run the processor some more. If the butter is creamy enough without it, I omit the oil. I have never added more than 3 teaspoons of oil to the 2 cups of nuts. It is important to be patient and give the processor a chance to make the butter. Toward the end, more oil can be added if you like it creamier. If chunky style is desired, just roast a few extra nuts, chop, and stir into the finished butter.

While it is possible to make peanut butter in this same manner, I don’t bother, because I can buy excellent peanut butter at a reasonable price. There are so many other possibilities for nut butters. Below are some notes about different ones that I have tried.

Almond butter

Since almonds are more reasonably priced and easier to digest, I make this type of butter more frequently than any of the others. Raw almond butter can be found in the health food stores and some people prefer the raw kind. You simply process the nuts without roasting. Two cups of raw almonds, processed with a minimum of oil, will fill a 10 ounce jar. If you are roasting them, throw a few extra nuts on the baking sheet for a warm snack when you take the pan out of the oven. They are quite tasty.

A jar of fresh almond butter
A jar of fresh almond butter

Cashew butter

Cashews are more expensive (where I shop), so I buy the least expensive raw white pieces and roast them. They brown much faster than almonds (hardly seven minutes on the Air-bake pan), so be vigilant or they burn and taste terrible. Cashews are softer than almonds and grind up quicker too. While cashew butter can be made without oil, it is fairly dry, so add some oil for a creamy smooth butter. This butter tastes more like peanut butter than any of the others I’ve made, but yet slightly different.

Raw pecan butter

Raw pecan butter is the easiest to make. No roasting. Pecans are soft so they process quickly and make a very smooth butter.

Hazelnut butter

Hazelnut butter is available at health food stores, so I tried to make some. Unfortunately, I roasted them a tad too much and the butter had a twangy taste. Since hazelnuts are quite expensive, I haven’t tried it again.

Since I add no preservatives, these nut butters can become rancid. I always store mine in the refrigerator and try to use them up within a month or so.

Each of the nut butters tastes a bit different, so each can be used differently. I like the almond butter on a sandwich with apple butter or jam. Some are best on a cracker of one kind or another. I eat whole grain rye crackers, which always taste better with some kind of nut butter. Any of these improve the taste of a rice cake, too. One of my cookbooks uses these odd nut butters quite a lot; they seem to work well in cookies and quick breads.

If you like experimenting, check a health food store for their variety of nut butters, buy the appropriate nuts, roast (or not), and make the butter yourself. It isn’t hard.

Burro and goat are very good to eat when cooked in a pit.

http://www.backwoodshome.com/articles2/manning84.html

Cultured milk
Food of centenarians

By Edna Manning Edna Manning

Cultured milk products have been enjoyed in the Middle East, Europe, and parts of Asia for centuries. The Greeks felt that yogurt had therapeutic qualities for diseases caused by intestinal disorders. Bulgarians attribute their good health and longevity in part to their daily intake of cultured milk products.

The most common of the cultured milk products are yogurt, kefir, piima, buttermilk, and quark or cottage cheese.

Yogurt is simply milk thickened to a custard consistency by certain acid-forming bacteria growing in it. The special bacteria that turn milk into yogurt are lactobacillus bulgaricus, lactobacillus acidophilus, and streptococcus thermophilus. The coagulation and the fermentation of milk sugar into lactic acid is caused by these bacteria. This action curdles the protein in yogurt and acts as a preservative.

The bacteria in yogurt have already begun to break down the protein molecules into lactic acid, making it easy for the body to assimilate. Thus yogurt is helpful for people who have lactose intolerance, because they lack an enzyme that helps to digest milk sugar in regular milk. Yogurt helps the digestion process to move along smoothly and quickly.

In the Near East, babies are frequently fed yogurt for two or three months after they are weaned. Breast fed babies receive bacillus bifidus, a bacteria similar to lactobacillus bulgaricus found in yogurt.

Some doctors prescribe yogurt to replace normal intestinal flora that are destroyed when oral antibiotics have been used for an extended period of time. Antibiotics destroy “good” bacteria along with the “bad” bacteria.

Yogurt makes a light and tasty dessert with a few strawberries added for color and flavor.
Yogurt makes a light and tasty dessert with a few strawberries added for color and flavor.

Studies show that yogurt can be helpful in lowering the cholesterol levels in the blood by decreasing the amount of cholesterol the body produces.

Research would also indicate that the bacteria in yogurt can help guard the intestinal tract for carcinogens. Yogurt has also been used to aid in the healing of ulcers, digestive disorders, yeast infections, and nervous fatigue.

Yogurt is also used in cosmetics such as face masks and body lotions.

Commercial yogurt can be purchased in any supermarket. It comes in a variety of flavors and brands, many with low butterfat content.

Yogurt can be made from any kind of milk, including soy milk. The flavor will vary with the type of milk used.

Yogurt is not complicated to make yourself. Only two ingredients are necessary: milk and a starter culture. Use fresh whole or skim milk, powdered milk, or a combination. Adding a third of a cup of dry milk to a quart of skim milk will produce a more firm, nutritious yogurt.

Starter cultures for cultured milk can be purchased at Health Food Stores. You can also purchase a container of plain yogurt for your starter.

Dried starter will keep for several months in a cool place. If you use yogurt as a starter, you will have to buy a fresh supply every once in a while, as the bacteria strain tends to weaken after a time. Whenever it begins to take longer to set, buy a fresh starter.

The next step in yogurt making is the heating and cooling of the milk.

First sterilize all the utensils you will use with boiling water. Then heat one quart of pasteurized milk to a temperature of 105 to 110 degrees F If you’re using raw unpasteurized milk, heat it first to 180 degrees F, then allow to cool to 110 degrees F Stir in a couple of tablespoons of commercial yogurt into 1 cup of your prepared milk and add this to your remaining milk and mix well. If you use a powdered starter, follow the directions on the package.

Pour milk into sterilized jars or small plastic containers. (Use small containers as yogurt tends to separate and get watery on top once some of it has been used.) Cover the containers.

Incubation is the next step. This can be done by using a yogurt maker or any warm place where the temperature can be kept at 110-115 degrees F. My favorite method is to simply use the oven with only a 40 watt light bulb on.

Yogurt can take from six to ten hours to incubate. Check periodically to see if it has set to the proper consistency. It should be smooth, have a mild flavor, and be slightly tart. You can obtain either a mild or a more tangy yogurt by adjusting the incubation period. The longer it is incubated, the tangier the results.

Refrigerate immediately. It will keep for up to two weeks. If whey forms on the top, pour it off. Remember to save a few tablespoons for your next batch.

Kefir is similar to yogurt, but has yeast cells present causing fermentation, thus producing a drink that is slightly alcoholic and effervescent. The flavor is sweeter and milder.

To make kefir, simply add culture (kefir grains, the fermenting agent) to raw milk and incubate at room temperature for 12 to 24 hours. Pour through a sieve, reserving the kefir grains for the next batch. Serve chilled.

Blend with fresh fruit to make a delicious drink.

Piima is a Scandinavian cultured milk product. It is milder than either yogurt or kefir and very easy to make. Simply stir your culture into pasteurized milk at room temperature. Allow to incubate for 8 to 24 hours.

Buttermilk is really the liquid left from butter making. The “buttermilk” found in stores is a cultured milk made from pasteurized skim milk. Lactic acid bacteria is added to the milk and the mixture is left to clabber at room temperature.

Homemade buttermilk can be made by adding a culture to pasteurized milk or, if you make your own butter, from pasteurized real buttermilk.

Quark or Cottage cheese is also easy to make from raw, unpasteurized milk. The milk can be poured into a large cooking pot, covered and left to incubate in a warm place (about 80 degrees F—again, I use the oven with a light bulb on). After about 24 hours the milk has thickened. At this point, heat the clabbered milk slowly at a very low temperature, stirring gently on occasion to separate the curds from the whey. In about 40 minutes, the curds will have shrunk. Hold temperature at 120 degrees for about 15 minutes until the curds feel firm but not rubbery. You can now ladle the curds into a colander and drain the whey. The whey is rich in B vitamins and can be used in baking.

Beatrice Trum Hunter’s, Fact/Book on Yogurt, Kefir and Other Milk Cultures is a practical, informative book on the benefits of cultured milk which includes a variety of easy to make recipes. Check your local library.

In depth research on eating the Dandelion:

http://www.backwoodshome.com/articles2/kallas82.html

Dandelion recipes:

http://www.backwoodshome.com/articles2/otoole82.html

http://www.backwoodshome.com/articles2/clay79.html

Harvesting the wild:
acorns

By Jackie Clay

[Information on the types of Acorns, treatment of and recipes to use Acorn flour]

http://www.backwoodshome.com/articles2/gabris100.html

COOKING WITH SEEDS

By Linda Gabris Linda Gabris

Even though it sounds a little seedy, planting an array of tasty seeds in your daily cooking is an economical way to sneak an extra dose of good health into your family’s diet without fuss or muss.

Nutritious seeds add delicious flavor and interesting texture to most any dish and are fun to experiment with. For the best of health, buy organically grown seeds.

Flaxseed

Cultivation of flax can be traced as far back as ancient Babylonian civilization where it was used as food and medicine as well as to make linen cloth; and throughout history flaxseed has held its ground as an important worldwide staple.

Herbalists use flaxseed as a remedy for stomach ailments and nervous disorders and as poultices for drawing infections from wounds.

My Grandmother, who sprinkled flaxseeds into the porridge pot every morning, has it noted in her doctoring journals that a daily dose keeps the system regular by flushing impurities from the body. She also has it written that flaxseed is good treatment for pimples, blackheads, psoriasis, eczema, and other skin problems.

Recent medical studies have indicated that North American diets are deficient in essential fatty acids. Adding whole flaxseeds or flax ground into flour to your baking helps fill the Omega bill.
Recent medical studies have indicated that North American diets are deficient in essential fatty acids. Adding whole flaxseeds or flax ground into flour to your baking helps fill the Omega bill.

Using flaxseeds in cooking is a tasty way to increase dietary fiber, vitamins, and minerals, but the best news is that flax is a number one source for Omega 1 and 3 essential fatty acids known as good fats.

Recent medical studies have indicated that North American diets are deficient in essential fatty acids, and one proven way to fill the Omega bill is by including flax in the diet.

According to research, Omega-rich flaxseed helps prevent coronary heart disease by reducing cholesterol, blood pressure, and plaque buildup. Flax not only promotes healthy cholesterol levels, but also aids digestion.

Since flaxseeds absorb about eight times their weight in water, they can be useful in weight-loss programs as their high-fiber content helps satisfy the appetite sensibly while increasing fat-burning power.

Flaxseeds contain more than two dozen identifiable cancer-preventative compounds that ward off and fight various cancers including breast and prostate cancer.

They are an abundant source of lignans—a type of insoluble fiber that is useful treatment for menstrual cramps and symptoms of menopause.

The fatty acids in flaxseeds lubricate the joints, reducing inflammation and relieving arthritic pain. Studies have shown that folks with flax in their diet have better immune systems than those without, and some claim it helps calm migraine headaches.

Flaxseeds have a nutty flavor and can be eaten raw as in the days of early Greeks and Romans. Be sure to chew well to get out all the nutrients before they pass through.

They are excellent when sprinkled on salads, pastas, rice, cereals, cooked vegetables, baked potatoes, or used as thickening for soups and stews. They can be used whole to add nutrition and crunch to breads, rolls, cookies, and other baked goods. If you’re not looking for crunch, flaxseeds can be ground into flour and added to traditional flours to increase nutritional value.

Pumpkin seeds are bursting with pep, and in China are a symbol of fruitfulness.
Pumpkin seeds are bursting with pep, and in China are a symbol of fruitfulness.

Ground flaxseeds are a suitable substitute for eggs in baking recipes, making them popular with vegetarians or those who are allergic to eggs. One tablespoon ground seed mixed with three tablespoons of water equals one egg. Allow to stand for a few minutes to plump before adding to batter.

Because of their high content of beneficial oil, flaxseeds can be used to cut down on butter, shortening, or other fat in many recipes. Use one cup of ground seed to replace one-third cup of fat. The finished product may be somewhat moister and heavier in texture but much healthier on the table. This nifty trick is especially good for muffin and cookie recipes.

Even though flaxseed oil is fairly expensive, you can still cash in on its goodness by hunting down a bottle at a health food store and using it very sparingly. Unlike traditional kitchen oils, flaxseed oil is not intended for general cooking purposes, but can be used as a dietary supplement.

Try using a dab of flaxseed oil in place of, or mixing it in part with, other oils in salad dressings. Lightly brush it on cooked vegetables instead of melted butter, cheese, or other sauces. Brush over fruit wedges and sprinkle with ground cinnamon for an easy dessert or make super protein shakes for breakfast by adding a teaspoonful to the glass for a boost of energy. When used in this fashion, a small bottle will go a long way toward promoting good health and well being.

Sesame seeds

Like flax, sesame seeds are deeply rooted in history. The Assyrians believed that sesame wine instilled great strength and wisdom.

Babylonians used it for food, medicine, and cosmetic preparations, while in 8th-century China, seeds were eaten and used medicinally. Oil was burned as lamp fuel, creating soot prized by ancient Chinese calligraphic artists.

An Egyptian tomb depicts a baker sprinkling sesame seeds on bread, proving that the practice is as old as the hills.

In India, sesame oil has been used for centuries as a ceremonial anointment and the seeds called upon for treatment of piles as well as being a common kitchen condiment.

Brought to America by West African slaves in the 17th and 18th centuries, benne, as they are known in their native tongue, quickly took root in Southern cooking.

Today sesame seeds and oil are popular throughout the world, and one of the most traditional uses for sesame is in the making of tahini, a smooth creamy paste that is the basis for hummus, a wonderful Middle Eastern dip that’s delicious and healthy to boot (see recipe included).

In the olden days, herbalists used sesame seeds to expel worms from the intestinal tract. An Old World common cure for toothache and sore throat was to boil sesame seeds in water until all the oil was released, then used as gargle. I find that gargling with pure sesame oil works wonders at soothing sore throat and mouth. Do not swallow the oil as it will be contaminated with germs that have accumulated while swishing.

Modern herbalists recommend sesame to relieve constipation, aid digestion, and circulate blood. Sesame oil is often taken with medication to help distribute drugs evenly through the system.

Pumpkin seeds add delicious crunch to breads and other baked goods, not to mention nutritional boost.
Pumpkin seeds add delicious crunch to breads and other baked goods, not to mention nutritional boost.

They are a rich source of vitamins, minerals, and protein and contain an abundance of calcium, making them a good choice for building strong bones, teeth, and nails.

Because of their high vitamin E content, sesame oil works wonders at healing chronic skin diseases and soothing sunburn. A dab around the eyes at night prevents wrinkles, and a cotton swab dipped in warmed oil removes earwax. An old Chinese remedy for bug bites and burns calls for a simple paste of crushed seeds and water to be applied to the affected area.

Raw seeds are milder in taste than toasted ones, and some say they are more nutritious as heating may destroy some of the enzymes. Although they are nutritionally equal, in Asian kitchens black seeds are more prized than white.

To cash in on their goodness, try sprinkling raw or toasted seeds over steamed vegetables in place of butter or sauces. Add them to cookies, muffins, and other baked goods for nutritional bonus. Raw vegetables and fruits are delicious when squirted with lemon or orange juice then dipped into sesame seeds that have been seasoned with fine herbs like dill or chives or ground cinnamon.

To toast seeds, spread on cookie sheet and toast in oven at 350° F until golden. Do not roast until dark brown as protein will be lost in the process.

Sesame oil can be used sparingly to instill the wonderful taste and aroma of the Orient in any dish including stir-fries, soups, noodles, and rice.

One of my favorite recipes using sesame seeds is for Dukkah—a delightful spice mixture that is a meal in itself, which comes from the Middle East (see recipe included).

Pumpkin seeds

“Peter, Peter, pumpkin eater, had a wife and couldn’t keep her…” probably because he was too darn quick for her to keep up with!

Pumpkin seeds are bursting with pep, and in China they are a symbol of fruitfulness. In folk medicine, pumpkin seeds have been used for centuries as preventive medicine and treatment for prostate disorders, and only in more recent years has the medical world taken a closer look at the beneficial effects of pumpkin seeds on the male system.

Modern-day research has shown that pumpkin seeds, which are a natural diuretic, contain a native plant hormone that is very beneficial to male hormone production. Seeds are reputed as having a regenerative, invigorative, and vitalizing influence. In countries like the Balkans and Eastern Europe, where seeds have been a common pocket snack for centuries, prostate problems are less prominent than in countries where the good word has not yet taken root.

Aside from being a readily available medicinal treat for men, herbalists recommend pumpkin seeds for bladder and urinary disorders, and Grandma claimed that pumpkin seeds were “good for the blood and soul.”

Pumpkin seeds are richer in iron than any other seed and are loaded with phosphorus. The best way to cash in on the goodness of pumpkin seeds is to carry a pocketful and enjoy whenever you need a nibble. A handful of pumpkins seeds a day is the most delightful way I know to boost vitamin and calcium intake.

Pumpkin and sunflower seeds are delicious, affordable trail treats to boost energy while backpacking or hiking, but when eating from the shell and using public trails, be courteous and carry out the waste rather than litter the walks with unsightly discards. My motto is, “one pocket for in, one pocket for out,” a simple lesson for teaching kids to pack out what they pack in.

To produce nutty breads, add raw pumpkin seeds to the dough, and for extra goodness, brush tops of loaves with oil and sprinkle generously with seeds before baking. They are delicious in cookies and muffins, add exciting crunch to cereal or porridge, and are a pleasant surprise in salads and yogurt.

Sunflower seeds

Sunflower usage dates back to the Incas, who worshiped the sun and the flower. North American Indians cultivated the plant from wild seed and made use of every part: the leaves as animal fodder; petals for dye; and seeds for food and oil.

In Russia, the plant is a major crop used for everything from food and fodder to lamp fuel and fertilizer. In the Old World, the leaves were used to treat malaria, and in China, fabrics are made from stock fiber.

Flaxseed in the porridge bowl is the tastiest and easiest way to sneak a dose of good health onto the table.
Flaxseed in the porridge bowl is the tastiest and easiest way to sneak a dose of good health onto the table.

Grandma’s old remedy for sore throat and bronchitis calls for equal parts crushed seeds and honey, along with a couple sprigs of mint, to be simmered in enough water to cover for an hour. The mixture is then strained, bottled, and taken by the teaspoonful. It tastes good and works!

Sunflower seeds are a source of phosphorus, magnesium, iron, calcium, potassium, and vitamin E. They also contain trace minerals, zinc, copper, and carotene, no doubt why Grandma claimed they were good for the eyes.

Use sunflower seeds in place of bacon bits on salads. Instead of using all meat in loaves and casseroles, substitute a portion of the meat with seeds. They’re economical and downright good. Add them to cookies, muffins, or breads. One of my favorite desserts is a bowl of tart applesauce crowned with crunchy sunflower seeds and a sprinkle of nutmeg.

Like flaxseed oil, sunflower seed oil is highly nutritious, and the good news is, it is affordable and intended for healthy cooking purposes. Sunflower oil is an excellent source of unsaturated fatty acids. Using the oil in place of other oil and fats for cooking and baking can help lower cholesterol deposits in the blood.

To plant some good health into your family’s diet, try the fun, easy recipes below.

Easiest-ever hummus:

2 cups cooked or canned chickpeas (if using canned, drain and rinse under cold running water)
juice of 1 lemon
5 ounces of tahini paste
4 cloves of peeled garlic
2 tsp. ground cumin
2 Tbsp. sunflower or traditional olive oil
sea salt and black pepper to taste

Put all ingredients in blender and puree until smooth, using a little water or cooking juice from the beans if needed. Serve with pita, crackers, or as vegetable dip. Serves 4 to 6.

Sesame and coriander dukkah:

Dukkah (“doo-kah”) is a spicy Middle Eastern creation that is made up of toasted nuts and seeds, herbs, and spices of choice. It is wonderfully versatile and can be made to suit any taste to a T.

The mixture—which is always dry—is served with pita (see recipe below) or other type of unleavened or flatbread bread and oil. In its homeland, it is sold on the street in little paper cups as a carry-away snack simply eaten with the fingers.

The first time I sampled sesame and coriander dukkah (simsim wa kuzbari) I fell in love with it. It makes an exotic, almost romantic, patio lunch and is a delightful picnic food, being spoil-proof and super easy to tote.

The secret to making perfect dukkah is in the grinding of the nuts and seeds. They should be processed fine in order to release all their flavor but not pulverized, as you do not want them to turn oily. So, whiz lightly when making dukkah. Have fun and experiment for no two dukkahs ever have to be the same.

When tightly capped, it saves very well, and the recipe below makes a big batch—about 12 to 16 servings. Keep it handy for a healthy quick snack or impromptu meal.

Sesame and coriander dukkah makes a wonderful picnic food. When stored in an airtight container, dukkah saves indefinitely.
Sesame and coriander dukkah makes a wonderful picnic food. When stored in an airtight container, dukkah saves indefinitely.

12 ounces sesame seeds
5 ounces coriander seeds
4 ounces coarsely chopped and lightly roasted hazelnuts
sea salt and coarsely ground black pepper to taste

Toast sesame seeds under oven broiler until just lightly golden, then set aside.

Spread coriander seeds on baking sheet and toast until flavor and aroma are released, about 2-3 minutes. Using a spice grinder or pestle and mortar, crush until fine.

In blender, lightly whiz hazelnuts. Add sesame seeds and coriander and twirl quickly for about a second; any longer and the nuts and seeds will turn oily. Add sea salt and pepper to taste. Recipe can be halved if you wish.

To serve: Pour a little flaxseed oil, sunflower oil, or traditional virgin olive oil into a little bowl or onto a flat plate. In another dish, pour out some dukkah. Dip an ear of pita into oil then dunk into dukkah.

A few other ways to plant seeds into your daily diet:

* In the cereal bowl. Seeds are wonderfully nutritious when added to the porridge pot, but you can also cash in on their goodness by sprinkling them onto any kind of dry cereal, such as corn flakes, to add zip and zap. Try toasted sesame, sunflower, pumpkin, or flax in the cereal bowl. It’s great.

* Seedy jello. When jello is partially set, stir in some seeds for a very unique treat. Kids love it.

* On sandwiches. Sprinkle sandwiches with seeds for enlivening crunch. A light spread of butter, mustard, or mayo helps hold the seeds in place. Great with deli meats, adds enlivening crunch to egg salad, and turns plain old jelly and jam into something worth talking about.

* In soups and salads. Better than croutons cause they don’t lose their crunch.

* On ice cream. You’d be surprised at how interesting a bowl of ice cream becomes when sprinkled with crunchy, chewy seeds.

* Seedy little snacks. Need just a little snack to take the edge off hunger pains? In a big jar, mix up all your favorite seeds. Add a few raisins, if you wish. Maybe even a scoop of chocolate chips, nuts, or shredded coconut. Shake well. A little pinch whenever you need it takes the sneak right out of snacking.

http://www.backwoodshome.com/articles2/palmer98.html

The wonderful world of lavender

By Sharon Palmer, RD

I briefly brush past my favorite lavender bush and my skirt is fragranced for the entire day. Every time the fabric rustles, the aroma wafts up to remind me of purple rows of lavender under a cloudless Provencal sky, chunky handmade bars of lavender soap, lavender sachets wrapped in colorful fabric scraps, and earthenware pots of herbs blended with lavender flowers for sale at a French open-air market.

After finding lavender at an herb farm in Paso Robles, California, I quickly made a place of honor for it in my garden. But it grew so stout, always searching out a better view of the sun, crowding out every tender plant in its path. It supplied me with lavender bundles as thick as my arm, and friends carried home clippings on each visit. It seemed the more I cut it, the happier my lavender was, as if grateful for a haircut. The lavender lured bees, butterflies, and hummingbirds to my garden, boosting my fruit tree’s harvest, thanks to the extra pollinators in my garden.

Lavender is finding popularity on this side of the globe, even though it has its roots in Europe. It is cultivated extensively in England, France, and Italy. English lavender (lavandula vera) is considered the most aromatic variety. The name is derived from the Latin, meaning ‘to wash’, since Lavender was a favorite additive in Greek and Roman’s baths. It has been used throughout history for countless purposes, from love potions to anti-flatulence aid.

Lavender is a perennial that grows into a branching shrub. Selection of a sunny, well-drained spot with ample room for growth is essential. The stems become woody in nature and the foliage is silvery. The small purple flowers grow in a whorl pattern. The entire plant is aromatic, which may be observed when it is cut, but the primary source of aromatic oil is in the flowers. The plant has a tendency to get leggy, and should be trimmed in early spring.

Lavender flowers may be collected before the last flower opens on the stalk. These may be hung upside down in bundles in a shady, airy location until completely dry, then stored in airtight containers for later use in sachets, potpourri, or teas.

Lavender has such a variety of functions, that it’s difficult to get enough of this aromatic plant. Not only is it exquisite in home décor or fragrance, but it has health benefits as well. A few drops of lavender oil in the bath go a long way to fighting stress and fatigue. Some even swear that rubbing Lavender water or oil on the temples helps ease the pain of headaches. It’s fragrance has even been used to fend off unwanted insects. Many have found lavender tea a soother for nerves, pain, exhaustion, and depression. And for the icing on the gateau, the French have been cooking with lavender for years. It adds a fragrant, herbal quality to many dishes.

Some precaution must be taken in the use of lavender. No more than 3 cups of lavender tea per day is recommended, and concentrated lavender oil should not be taken internally. Rarely skin irritations have developed due to allergic reaction after topical application of lavender oil. As with any herbal preparation, it is suggested that you consult your physician to ensure that it does not interfere with other medications or treatments for existing health conditions.
Lavender recipes

Lavender tea

This soothing tea may cut the stress of a long day, or calm a pounding headache.

1 tsp. dried lavender flowers
1 cup boiling water

Place dried lavender flowers in tea strainer. Steep in hot water for 10 minutes. May be flavored with honey or lemon as desired.

Herbes de Provence

Throughout France, little corked pots of herbs may be found jauntily scribbled with, ‘Herbes de Provence’. This herbal mixture may be used with salads, vegetables, fish, poultry, pasta, and sauce. It has become a multi-purpose seasoning in my cabinet.

2 Tbsp. dried basil leaves, crushed
1 Tbsp. dried fennel seeds
1 Tbsp. dried lavender flowers, crumbled
2 Tbsp. dried marjoram, crushed
2 Tbsp. dried rosemary, crushed
1 Tbsp. dried sage, crushed
1 Tbsp. dried savory, crushed
2 Tbsp. dried thyme, crushed

Toss together lightly to mix. Place in airtight jar. May last for several months.

Yield: 3/4 cup

Tuna Steak a la Provencale

In the fall and winter, tuna is caught off the coast of Southern France and the French thoroughly enjoy incorporating it into their cuisine.

4 - 6 oz. tuna steaks
1 lemon, squeezed for fresh lemon juice
4 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. Herbes de Provence
1 Tbsp. parsley, freshly minced
2 Tbsp. capers
1 onion, peeled and chopped
1 garlic clove, minced
4 Tbsp. olive oil

Whisk together olive oil, lemon juice, salt, pepper and Herbes de Provence. Place tuna steaks in dish and pour over olive oil mixture as marinade. Chill for at least 2 hours. Drain the steaks. The tuna steaks may be grilled over a barbeque or sautéed with additional olive oil over medium heat until tender. In another pan, sauté parsley, capers, onion, and garlic in additional olive oil until tender. To serve, place cooked tuna steaks on serving dish and top with onion, caper sauce. Garnish with additional fresh parsley.

Yield: 4 servings

Provencal garlic bread

This easy recipe may soon replace the standard garlic bread in your household.

1 loaf, fresh French bread, sliced thickly
1/2 cup butter, at room temperature
1 Tbsp. Herbes de Provence
1 garlic clove, minced

Fold Herbes and garlic into softened butter. Generously coat each slice of French bread with the Provencal butter. Place the slices on a large baking sheet and place under broiler in oven for 10 minutes until golden brown. Serve immediately. Yield: 12 slices

Almond, Lemon and Lavender Biscotti

This is an interesting accompaniment with your next cup of cappuccino.

2 eggs
3/4 cup sugar
1/2 cup vegetable oil
1 Tbsp. grated lemon peel
1 tsp. dried lavender flowers, crushed
1-1/4 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
2 cups flour
1 cup almonds, coarsely chopped
additional sugar

Preheat oven to 350 F. In a large bowl, combine eggs, 3/4 c sugar, oil, lemon peel, lavender, baking powder, vanilla, and salt. Blend. Add the flour, and chopped almonds and stir to make a dough. Knead dough on a floured surface about 10 times. Divide the dough in half. Make each half into a log about 2 inches in diameter. Place the logs on an ungreased baking sheet. Sprinkle them with additional sugar. Bake until firm, about 30 minutes. Cool for 10 minutes, but leave the oven on. Carefully transfer the logs to a cutting board. Cut crosswise with a serrated knife into 1/2-inch thick slices. Place with cut side down on baking sheet. Return to the oven and bake until lightly browned, approximately 20 minutes. Yield: Approximately 3 dozen.

Yes, they would be good in a pit.

For years, Bullhead City had a burro barb-q, at the park, then they were stopped, by the PETA crowd.

Now they use beef, LOL, I fail to see the difference, next it will be an all vegetable feed, to meet their desires.

There are thousands of burros in the Black Mountains, they are all from the burros turned loose by the 1800’s prospectors.

Yeah! The weather is nice enough so I could put in the first planting of peas and lettuce. Whoo Hoo.

Fantastic.

Think of them as proof there will be a spring soon.

Good that you have started.

**Just looked, and so far there’s no source for cushaw**

Try striped cushaw. We carry them at my garden center if you can’t ind them elsewhere. :)

**Anyone grown tomatoes in earth boxes? Anyone doing so in NC?**

Hey Granny! Missed a few days—greenhouse is kicking and kicking my butt! LOL Had some customers use earth boxes—they really liked them. Eastern NC—right on the coast.

[joking]

You can’t be busy, everyone knows America is broke......

LOL, sometimes, I do not control my thoughts.

Yes, it is wonderful that you are busy and plants are like babies, when they want / need something, they had better get it.

It gives me hope for the future, knowing that your nursery is booming, at least there will be beauty breaking out all over your town.

I think it was nc Patroit that wanted the info on the earth boxes. I am glad that folks were happy with them.

Work hard and make the town beautiful.