Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
It will help some, but you’re still going to get aphids and spider mites and white flies. Sorry! An earlier poster said she kept tomatoes indoors in the winter. I asked her how/per bugs, and she said she bought a mesh tent, put the maters inside and threw in a praying mantis. Problem solved!
1970’s British sitcom inspires gardeners: An entire village turns against supermarkets and grows its own food
Linked by Michael Levenston
“I don’t allow my cups and saucers in the front garden.”
Video clip from the British TV Show The Good Life.
The real Good Life: An entire village turns against supermarkets and grows its own food
By LUKE SALKELD
The Daily Mail 14th April 2008
“The Hampshire village is now home to hundreds of real life versions of the characters played by Felicity Kendall and Richard Briers, who lived off the land in the 1970s BBC comedy. They work on a rota system and raise their own chickens and pigs and grow potatoes, garlic, onions, chillis and green vegetables on eight acres of rented land.
Of the 164 families who live in Martin, 101 have signed up as members of Future Farms for an annual £2 fee, although the produce can be sold to anyone who wants to buy it. The “community allotment” sells 45 types of vegetables and 100 chickens a week, and is run by a committee which includes a radiologist, a computer programmer and a former probation officer.”
“It has been a fantastically interesting experience and we now have four plots of land covering eight acres. There are 164 families in the village and they include about 300 adults and 100 children, so there are about 400 creatures to feed. Every Saturday the community comes together with their produce which is sold at the village hall.
The complete newspaper article can be read here.
“The Good Life” - TV Sitcom
The Good Life is a British sitcom that aired on BBC1 from 1975 to 1978.
“On his 40th birthday to be precise, Tom Good decides that he’s had enough of the rat race and that he and wife Barbara will become self-sufficient. The pair convert their garden into a farm, get in the pigs and chickens, grow their own crops and on one memorable occasion, try to dye their own wool with nettles.
“The thirty episodes of The Good Life became household favourites, and are still enduring icons of their time.
“There are many organic gardening and self-sufficiency movements within the UK who continue to this day to claim that The Good Life was inspirational and influenced their own lifestyle changes.”
Show History
Complete episodes can be seen on-line.
Here is The Good Life - Season 01 Episode 01 - Plough Your Own Furrow
The Good Life - S01 E02 - Say Little Hen
The Good Life - S01 E03 - The Weaker Sex
The Good Life - S01 E04 - Pig’s Lib
The Good Life - S01 E05 - The Thing In The Cellar
The Good Life - S01 E06 - The Pagan Rite
The Good Life - S01 E07 - Backs To The Wall
The Good Life - S02 E01 - Just My Bill
The Good Life - S02 E02 - The Guru Of Surbiton
And there are more as well.
Latest Entries
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o Making the Edible Campus (Montreal) Wins 2008 National Urban Design Awards
o Montréal Closes 167 Garden Plots Due to Soil Contamination
o Tilapia Farming at Home
o CBC’s Dispatches reports on “Food crisis: City Farming” - Uganda, Ghana
o Quality Assessment Of Soils Under Irrigation Along The Jakara Stream In Metropolitan Kano, Nigeria
o 1979 Flashback - “City Farming can produce tasty food”
o City Harvest is currently growing vegetables in 17 private yards in Victoria, British Columbia.
o ‘Zero Mile Diet’ Blooms in BC - ‘Dramatic’ rise in food gardens, say seed vendors.
o 1970’s British sitcom inspires gardeners: An entire village turns against supermarkets and grows its own food
[video in thread]
Edible Cities - A report (2008) of a visit to urban agriculture projects in the U.S.A.
Linked by Michael Levenston
EdibleCities.jpg
New report shows edible cities are the future - Edible Cities, looks at examples of urban agriculture projects in cities and identifies a series of opportunities that other cities could be adopting.
The British group visited an inspiring range of projects in Milwaukee, Chicago and New York and noted a number of similarities to and differences from urban agriculture initiatives in London, including:
• A commercial element to many of the US projects, which is much less common in the UK;
• A more liberal situation in the US than in the UK to encourage composting, but less willingness than in the UK to include animals in some urban agriculture projects;
• Different approaches to fencing and public access to projects, which varied within the US, depending on context;
• Imaginative and productive ways of growing without access to subsoil, either in raised beds on hard surfaces or, in one case, in hydroponics on a barge;
• Inspiring use of an holistic and sustainable approach to fish farming in an urban area which produces marketable quantities of tilapia.
The trip stimulated a number of ideas for how to promote more food growing in more cities. These include:
• Using the many possibilities of urban tree planting to promote traditional varieties of fruit and nuts;
• Untapping the potential of both Royal Parks and other parks to accommodate some food growing in their grounds;
• Exploring under-utilised spaces such as derelict council property, private gardens and social housing to grow food;
• Making use of the abundant buildings in urban areas to grow food on rooftops, up walls and in window boxes;
• Building on the food growing expertise that already exists in a multicultural community, as well as providing education and training for new growers.
Read the complete Report here
Disaster Earthquake Scenario Unveiled For Southern California
News Release
May 22, 2008
Clarice Nassif Ransom, USGS
703-648-4299
Jim Nickles, USGS
916-278-3016
Don Drysdale CGS
916-323-1886
Editors’ notes: A telephone conference call is scheduled for 10:30 a.m. PDT for a brief presentation and opportunity for questions with the principal authors. Call 605-990-0100, and enter conference code 1009678#
B-roll animations and high-resolution images are available at http://urbanearth.usgs.gov/shakeout.
Disaster Earthquake Scenario Unveiled for Southern California
Scientists today unveiled a hypothetical Scenario describing how a magnitude 7.8 Southern California earthquake —similar to the recent earthquake in China— would impact the region, causing loss of lives and massive damage to infrastructure, including critical transportation, power, and water systems.
In the Scenario, the earthquake would kill 1800 people, injure 50,000, cause $200 billion in damage, and have long-lasting social and economic consequences. This is the most comprehensive analysis ever of what a major Southern California earthquake would mean, and is the scientific framework for what will be the largest earthquake preparedness drill in California history, scheduled for November 13, 2008.
The November preparedness exercise, “Golden Guardian ‘08,” will test the ability of emergency responders to deal with the impact of a magnitude 7.8 earthquake on the San Andreas Fault in Southern California, and is being jointly organized by the Governor’s Office of Emergency Services and the California Office of Homeland Security. The Golden Guardian exercise will occur during a week-long series of public events planned for the “Great Southern California ShakeOut.” A June 4th kick-off event is planned for the “ShakeOut” to help communities plan to respond to the risks highlighted in the Scenario.
The scientific report describing the ShakeOut Scenario, jointly published by the U.S. Geological Survey (USGS) and the California Geological Survey (CGS), will be released today during a Congressional hearing in Washington, D.C. The House Committee on Natural Resources, Subcommittee on Energy and Mineral Resources, led by Chairman Jim Costa (D-CA), will hold an oversight hearing on USGS efforts to prepare for future earthquakes, at 10:00 a.m. EDT in Room 1324, Longworth House Office Building.
Although imaginary, the Shakeout Scenario is based on scientists’ best predictions of what would actually occur during and after a major earthquake on the San Andreas Fault.
The Scenario outlines a hypothetical earthquake in which:
• The strongest shaking and greatest damage is near the stretch of the San Andreas Fault that extends through the fastest growing areas of Southern California, including the Coachella Valley, Inland Empire and Antelope Valley.
• At least 10 million people will be exposed to heavy shaking. California’s efforts at mitigation have concentrated on life safety and have been largely successful. Thus, in spite of the large numbers of people in highly shaken areas, deaths are estimated at only 1,800.
• Building types known to be vulnerable to damage and collapse, do indeed sustain major damage. All un-reinforced masonry buildings within 15 miles of the San Andreas Fault are completely destroyed. Those that are not retrofitted kill many occupants. Many other older building types without retrofitting contribute to over $33 billion in damage to buildings.
• The fault offsets all lifelines crossing into Southern California at Cajon Pass (Interstate 15), San Gorgonio Pass (Interstate 10) and along Route 14, including pipelines, power lines, roads, railways, telecommunications and aqueducts.
• Strong shaking continues in downtown Los Angeles for 55 seconds – nearly 8 times longer than in the Northridge Earthquake
• The prolonged, strong shaking heavily damages and sometimes collapses hundreds of old brick buildings, thousands of older commercial and industrial concrete buildings, many wood-frame buildings, and even a few, high-rise steel buildings. Over 600,000 buildings suffer at least some damage that causes tens of thousands of injuries and hundreds of deaths, and leaves many thousands of people without homes or jobs.
• Fire doubles the fatalities and economic losses. Around Southern California, there will be 1,600 fires started large enough to warrant a 911 call, and some fires merge into conflagrations that burn hundreds of city blocks. Assuming no Santa Ana winds, the models still indicate a further $65 billion in direct losses and $22 billion in indirect losses from the fires.
• Nearly two thirds of the hospital beds are non-functional in Los Angeles, Orange, Riverside, and San Bernardino counties. At the same time, 50,000 people will seek treatment at emergency rooms.
• Thanks to a $6 billion investment in seismic safety, the State highway system fares well. However, although collapse is avoided, some bridges are non-functional so that much of the highway is not passable on the day of the event. The long duration of shaking takes a greater toll on bridges and overpasses under the jurisdiction of cities and counties where the retrofitting processes are not complete or have not begun.
• The largest long-term economic disruption comes from damage to the water distribution system. Damage to this system will be so extensive that some areas will have to replace the whole system, and some buildings will be without water for as long as 6 months. The direct and indirect business interruption costs attributed to the lack of water will be $50 billion.
• Most of the damage is predictable and much is preventable. Individuals can protect themselves and help their community by:
- Storing more water than they already have
- Keeping a fire extinguisher and knowing how to use it.
- Securing their space. This means securing building contents from flying around and reinforcing a building they own to the most current standards.
“The planned emergency drill is underpinned by the most comprehensive analysis ever of what a major Southern California earthquake would mean on the ground,” said Dr. Lucile Jones, chief scientist for U.S. Geological Survey’s Southern California Multi-Hazards Demonstration Project. “We know this science will help state and local agencies develop comprehensive emergency-response plans that will help us avoid the worst impacts of a major quake.”
The ShakeOut Scenario is the product of an interdisciplinary collaboration of over 300 scientists, engineers, and other experts from several agencies, including the USGS, the California Geological Survey, Southern California Earthquake Center, California Office of Emergency Services and Seismic Safety Commission.
To create the Scenario, geologists determined the amount of potential motion on the part of the San Andreas Fault with the greatest risk of imminent rupture, a 200-mile long section from the Salton Sea in the Coachella Valley to just south of Gorman. From this, seismologists and computer scientists modeled the ground shaking. Engineers and building professionals used the models of ground shaking to estimate damage to the built environment. And from these damages, social scientists evaluated emergency response, casualties, and the impact on our economy and society.
The following scientists and engineers led the development of individual sections of the ShakeOut Scenario. They were responsible for bringing together the appropriate team of experts to analyze that aspect of the earthquake, leading the investigations and ensuring that the final document was written. Each of them can speak to the goals of the Scenario, the main results and the details of their expertise. They can be reached by contacting the USGS.
Dr. Lucy Jones, Seismologist, USGS, Chief Scientist
Dr. Kenneth Hudnut, Geologist, USGS, Geologic setting and ground motion prediction
Dr. Keith Porter, Engineer, University of Colorado, Physical Damages
Dr. Daniel Ponti, Geologist, USGS, Secondary Hazards
Ms. Hope Seligson, Engineer, MMI Engineering, HAZUS and loss estimation
Dr. Kimberley Shoaf, Public Health Scientist, UCLA School of Public Health, Mortality and morbidity
Dr. Michael Reichle, Chief Seismologist (ret.), California Geological Survey, Lifelines
Dr. Dennis S. Mileti, Sociologist, California Seismic Safety Commission, Emergency Response
Dr. James Goltz, Social Psychologist, California Office of Emergency Services, Emergency Response
Dr. Richard Bernknopf, Economist, USGS, Economics
Dr. Anne Wein, Decision Scientist, USGS, Economics
Mr. Dale A. Cox, Project Manager, USGS
A copy of the full technical report, The ShakeOut Scenario, is available online at http://pubs.usgs.gov/of/2008/1150.
A non-technical summary narrative of the Scenario is online at http://pubs.usgs.gov/circ/1324/.
Paper copies of the narrative are available by request.
High resolution images, and a computer animation showing the earthquake rupture and its waves of energy spreading across Southern California are online at http://urbanearth.usgs.gov/shakeout.
The USGS provides science for a changing world. For more information, visit www.usgs.gov.
Subscribe to USGS News Releases via our electronic mailing list or RSS feed.
**** www.usgs.gov ****
http://online.wr.usgs.gov/ocw/htmlmail/2008/May/22/20080522GSnr.html
—
Check out http://groups.yahoo.com/group/californiadisasters/
http://www.chron.com/disp/story.mpl/editorial/outlook/5799982.html
May 24, 2008, 12:59PM
Real national disaster is lack of preparation
http://www.aboutmyplanet.com/daily-green-tips/interesting-pantyhose/
21 Interesting New Uses For Old Pantyhose
Posted on Thu Jan 10 2008
By: Gloria Campos in Daily Green Tips
Pantyhose easily get worn and torn, especially if you have little girls that like to run around in theirs. Here is a quick list of new uses for old torn pantyhose that are environmentally friendly and money saving too.
1. In the garden. Use as fruit and vegetable net in your garden or to tie your plants, like tomatoes, to a stake.
2. Put small pieces of left over soap in pantyhose leg. Tie it up and cut off the left over. Use in the bathroom. This can also be done for the garden, but don’t cut off the left over pantyhose. Instead hang the soap sachet above the water hose so that you can wash your dirty hands before you go inside.
3. Just because they have small holes in them doesn’t mean you can wear them. Wear your torn pantyhose under your pants in the winter. They are great for keeping you warm.
4. Make a Nylon Witch. For directions go here.
5. Store onions in a pantyhose leg. This provides good air circulation and keeps the onions fresh. Place the first one in the foot of the pantyhose and tie a knot above it. Put the next one in and tie a knot above it. Continue this way until you’ve store your onions. Each time you need an onion just cut off that section.
6. Make an old pair of pantyhose into a Headband/cap for coloring hair, or for exercise.
7. Store your rolls of wrapping paper inside a pantyhose leg to keep the paper from tearing
8. Use old pantyhose as stuffing for dolls, pillows, comforters or even quilts.
9. Scent sachets. Fill pantyhose foot with homemade potpourri, cinnamon or lavender and then hang in closets, place in drawers, store in the bathrooms, etc.
10. Flower bulbs. Like the onions flower bulbs can be stored in pantyhose legs for the winter. Hang them high in a cool dry place to keep them dry and mold free.
11. Use it to tie stuff up. A stack of newspapers, clothes napkins, magazines, etc…
12. Flowerpot liner. Use as a flowerpot liner to prevent soil erosion when you water your houseplants.
13. Strainer. Use pantyhose legs to strain foods like homemade jellies or to strain old lumpy paint.
14. Polish shoes, floors or furniture with old pantyhose
15. If you paint your nails and run out of cotton, use strips of pantyhose and nail polish remover to remove nail polish from your nails.
16. Soft round toy. Gather several old pantyhose together and then stuff them all into one to make a pantyhose ball. Give it to your kids or your cats.
17. Make you own hair scrunchy or headband. For directions go here.
18. Stretch over a hanger and make wings for a costume.
19. Place seeds in a pantyhose leg and hang to dry.
20. Bug jar. Catch the bug your kid is interested in. Cover the jar with pantyhose and a rubber band to give the bug air. Let your kid learn about it and then release the bug.
21. Keep hairbrush clean. This is a wonderful idea I heard from a friend. I haven’t tried it yet, but I plan to. Cut a strip of pantyhose. Place it over your brush and push it down to the bottom of the bristles. Brush your hair like normal and when the brush begins to get dirty just lift the pantyhose strip off and replace it with a new one.
Granny note:
Cutt about 1 inch strips across the stocking, you have a circle, link/loop them together to make a long thread/yarn.
I learned how to loop them, from a child, at a ripe old age, so ask a kid if you do not know how, I do it, but can’t tell you how. Somehow, I pull the loop back over the last piece, so it makes a sorta slip knot.
roll it up and when you have enough, crochet a rug, they are good and can be thick or thinner.
granny
Thank you very much./Just Asking - seoul62......
http://www.aboutmyplanet.com/daily-green-tips/lemons-home/
Why You Need Lemons At Home...
Posted on Fri May 16 2008
By: Praveen Sequeira in Daily Green Tips
Great fragrance, wonderful to use in food and beverages, and handy to have around at home – Lemons – great for multiple reasons. Extremely high in vitamin C, these popular fruits, have an anti bacterial effect, and are also believed to have antioxidant properties. It’s also highly acidic in nature, which makes it extremely useful in our daily lives.
Here are some great handy tips on how to use lemons:
# If you take equal amounts of lemon juice and water, and add this to an atomizer, it makes for a wonderful, natural refreshing air freshener, devoid of any any chemicals.
# It can be also used as an ant deterrent. Pour some lemon juice in places that ants are found. This will act as a deterrent to them.
# An equal amount of lemon juice and water, also acts as an extremely effective, all purpose cleaner, useful anywhere in your home, be it the bathroom or the kitchen. Lemon can also be mixed with viengar and used as a cleaning solution. Moreover this masks, the sour smell of vinegar.
# Want to get those awful stubborn stains from your microwave? Heat a bowl of waste in your micro for a few seconds, add some lemon pieces or slices to this. Wipe the micro immediately, you’ll see the stains coming off immediately, without too much of effort on your part. Lemons are used to neutralize food smells as well, use them in the refrigerators to absorb food odors. It will also leave your fridge smelling fresh.
# In order to clean your copper or chrome, mix some lemon juice with baking soda and rub this onto your copper or chrome, and wipe off after some time with a cloth or towel. You’ll see your chrome looking shiny and new.
# Lemon juice with some borax, is a powerful and strong toilet cleaner, and leaves your toilet smelling clean.
# It’s a good grease cutter, and the juice can be used along with your dish washing detergent.
# It’s also safe to use with baking soda, to clean your drains, make sure the lemon juice is hot.
# Lemon juice is ideal cleaner for chopping boards, it kills all germs and destroys all unpleasant odors.
# Good for cleaning glass and mirrors.
# Great for furniture polish
# Effective, natural mouth wash – mix with equal quantities of water.
# Great disinfectant for wounds.
Great lemon ideas; the air freshener idea I will be trying immediately. One other use for lemons and baking soda: take the juice from one half of a lemon, mix a half teaspoon of baking soda with it, add enough water to drink it down. This is a wonderful potion for heartburn or sour stomach. Tastes pretty good and it even fizzes!
http://www.aboutmyplanet.com/daily-green-tips/green-lemons-lemon-peels/
Green Uses for Lemons and Lemon Peels
Posted on Thu Jan 17 2008
By: Gloria Campos in Daily Green Tips
Lemons aren’t just good for lemonade. Lemons, as well as their lemon peels, have many green uses. Take a look at the list below.
Eliminate Odor
Boil a pot of water with lemon skins inside to help get rid of household odors.
Make a room deodorizer: Mix the juice of one lemon with 1 bag strong tea. Strain and store in an old spray bottle. Spray into rooms to make them smell fresh
Remove unpleasant odor from dishes. If you recently cooked with fish you can rub lemon skins around dishes, cutlery and the cutting boards to help get rid of the fish smell
If your fireplace smells throw some lemon peels in there along with the firewood and let it burn.
Dirty microwave. Mix 3 tablespoons lemon juice into 1 1/2 cups water in a microwave-safe bowl. Microwave for about 5 minutes. Then just wipe away the softened food with a dishrag. Water become hot. Please wear gloves.
Save leftover lemon peels. Cut the peels into smaller pieces and then toss them down the drain. Run the disposal to grind them up. You will smell the difference immediately.
Medicinal
For a sore throat or cough, make up a mixture of lemon juice, tea and honey and gargle before going to bed. Optional: add sage tea and warm water.
Get rid of bad breath by gargling some lemon juice for a few minutes. Make sure to rinse afterwards, as the acid in the lemon juice can be harmful to tooth enamel if exposed to it for too long.
Cleaning Agent
Use lemon peels to clean counter tops and sink stains. Your kitchen will smell lemony fresh.
Homemade furniture polish. In a spray bottle mix a cup of vegetable or olive oil with a half-cup of lemon juice. Spray when you need to polish up.
Stain Remover
Underarms stains can be removed by scrubbing the stains with a mixture of equal parts lemon juice and water.
Instead of bleach soak your clothes in lemon juice and baking soda for about half an hour before washing it.
Stained dishes like coffee pots can be filled with warm or boiling water and lemon skins. Let it sit for about 3-4 hours. Drain and then wipe the pot clean.
Remove toilet stains with lemon peels.
Pamper Yourself
Exfoliate and clean your feet. Mix some lemon pulp and brown sugar together then rub on your feet. Rinse your feet and then moisturize.
Lemon juice can be used as a hair rinse or to highlight hair. Rinse you hair with a mixture of 1/4 cup lemon juice to 3/4-cup water. Then let your hair dry in the sun. Don’t forget the sunscreen or do this too often as it will dry out your hair.
Astrigent lotions can be made with lemons. For the recipe go here.
Eatable Peels
Make homemade lemonade and candy the skins for cakes or other desserts.
Learn how to dry lemon peels at home with this recipe.
Compost
If you used up all the juice and don’t want to take the time to use up the peels too than just throw them in the compost bin.
http://www.freerepublic.com/focus/f-chat/2020668/posts
A Growing Crop of Gardeners
JSOnline ^ | May 24, 2008 | Karen Herzog
Posted on Saturday, May 24, 2008 6:07:44 AM by Diana in Wisconsin
(With food costs rising, many are expecting green thumb boom)
http://www.freerepublic.com/focus/f-bloggers/2020584/posts
Weekly Gardening Thread -— Memorial Day Weekend
My pea brain | May 23/24, 2008 | Gabz
Posted on Friday, May 23, 2008 9:06:24 PM by Gabz
My apologies to all for the lateness of this post -— it has just been a week from you now where here.
As we all morph into this holiday weekend, I would like to remind you all to take a moment to remember why this is a “holiday” weekend.
http://www.freerepublic.com/focus/f-chat/2019698/posts
Eat that weed!!
djf
Posted on Thursday, May 22, 2008 7:53:08 AM by djf
Ok. I don’t mean Cannabis.
These days, with the rising prices everywhere, it should be noted that there are a whole lot of edible plants that grow naturally. Of course everyone is familiar with the good old dandelion, which was originally brought to America as a food crop. But there are many other plants which are at least edible, even if not delicious, so I thought I would start a thread.
And while many wild plants aren’t too easy on the tongue, the first one I will mention is quite good. And just about overflowing with vitamins and minerals.
So... without further adieu...
[good thread of information...granny]
http://www.101cookbooks.com/archives/001516.html
Toasted Peanut Bread Recipe
Heidi notes: Peanuts (or groundnuts) are widely used in sub-Saharan Africa for a to thicken stews, add richness, and boost nutrition of food. In this bread they add density, flavor, and pair nicely with the spices.
1 cup coconut milk (hs note: I used a full can)
3 tablespoons honey
1 package active dry yeast (2 1/4 teaspoons)
1 1/2 cup peanuts
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
2 1/2 cups all-purpose flour
2 1/2 cups whole-wheat flour
1 teaspoon salt
4 tablespoons unsalted butter, melted
Bring the coconut milk to a boil in a small saucepan. Add the honey and stir continuously until the honey dissolves. Remove from the heat and let cool until just warm, then whisk in the yeast. Let stand for 5 to 10 minutes.
Toast the peanuts in a large saute pan over medium heat for 1 to 2 minutes, until golden and fragrant. Add the chili powder and cumin and toast for 20 seconds. Let cool slightly, then transfer to a blender or food processor and puree until a smooth paste forms.
Mix together the flours and salt in a large bowl and make a well in the center. Add the butter, coconut milk, and peanut paste to the well and slowly combine with the flour, using your hands to work the flour into the well until all the liquid has been absorbed. Transfer the dough to a lightly floured work surface and knead until a ball forms, about 5 minutes.
Place the dough in a greased bowl and turn to coat. Cover with a damp cloth or oiled plastic wrap and let rise in a warm, draft-free place for 1 1/2 hours or until doubled in size.
Butter a 9x5-inch loaf pan (hs note: or a giant brioche pan!). Punch down the dough and place in the pan. Cover and let rise in a warm, draft-free spot for 40 minutes.
Preheat the oven to 350 degrees. Bake the bread for 35 minutes, until the top is browned. Invert the pan onto a cooling rack and let sit for 5 minutes, then remove the pan and let cool.
Makes 1 loaf.
Shauna has a good link list on her site as well.
http://glutenfreegirl.blogspot.com/
http://www.mightyfoods.com/archives/2006/08/recipes_ba
http://www.mightyfoods.com/archives/whole_grains/
Recipe: Soba Matchstick and Spinach Salad
posted by Mighty Staff
A good lunchtime salad that fills you up without being overly heavy. It tastes good chilled or at room temperature, and can handle much of the abuse that takes place in a lunch bag or box. Packed with greens, mineral-rich sea vegetables, whole-grain noodles, and tofu - lots of flavor and texture in every bowl.
Soba Matchstick and Spinach Salad
1/2 cup creamy organic peanut butter
1/4 cup brown rice vinegar
3 tablespoons 100% maple syrup
2 tablespoons warm water
2 tablespoons shoyu soy sauce
2 cloves garlic
1 teaspoons toasted sesame oil
12 ounces organic soba noodles, broken into 2-inch segments, and cooked per package instructions in salted water
12 ounces organic tofu, cut into small cubes, and sauteed in a dry pan for 5 minutes.
3/4 cup organic peanuts (if you can find them), toasted or roasted
1 small bunch of green onions, sliced
3 or 4 big handfuls of baby spinach, well washed
1 sheet of toasted nori, crumbled (optional)
Start by making the dressing. Blend all the ingredients together in a medium bowl and thin with more warm water if needed (you want it to be the consistency of a fluid salad dressing). Taste and add a pinch of salt or two if needed.
In a large bowl add the cooked soba noodles, tofu, peanuts, green onions, spinach and nori. Toss well with about half of the dressing, now add a bit more at a time to get a proper coating. Taste and salt again if needed. Serve on a big platter.
Serves 4 to 6.
Recipe: Whole Wheat Penne with Summer Squash and Beans
posted by Mighty Staff
This time of year everyone is looking for ways to use up the flood of zucchini coming out of gardens and farmers markets. The green beans add a pop of color and a nice amount of texture to this easy, bright, family-style pasta dish that takes no time at all to pull together. Use a mix of yellow and green zucchini if you can find the yellow.
Whole Wheat Penne with Summer Squash and Beans
a generous splash of extra-virgin olive oil
4 small zucchini, sliced 1/8 inch thick
1 large shallot, chopped
3 medium cloves of garlic, chopped
a sprig of thyme, just the tiny leaves
a few pinches of fine grain sea salt
8 ounces whole wheat penne pasta
3-4 handfuls of green beans and/or yellow wax beans, washed and tops and tails trimmed
- more extra-virgin olive oil
1 cup freshly grated parmesan cheese
1/2 cup chives, chopped (optional)
1/2 cup pine nuts, toasted (optional)
- more fine grain sea salt
Bring a large pot of water to a boil.
While the water is coming up to temperature put a large skillet over medium-high heat and add the olive oil. When it is hot stir in the sliced summer squash. Cook uncovered for 6 minutes or so, stirring only occasionally until the squash starts to brown a bit. Add the shallots, garlic, thyme, and salt. Cook until the garlic and shallots begin to soften, another minute or two. Remove from heat and set aside.
When they water is boiling salt it generously and add the penne. Cook per package instructions, but two minutes before the pasta is finished cooking add the beans to the pot. This way the pasta and beans should finish cooking at the same time. Drain and put the beans and pasta in a large bowl. Drizzle with a couple tablespoons of good quality olive oil and toss well. Add the zucchini and Parmesan and most of the chives and toss again. Taste and add more salt if needed. Arrange the pasta on a platter and sprinkle with the remaining chives and toasted pine nuts.
Serves 2-3 as a main dish, 4+ as a side.
Recipe: Whole Wheat Spaghetti with Wilted Spinach
posted by Mighty Staff
Butter-kissed whole wheat pasta noodles tossed with a good amount of spinach - all nicely punctuated by toasted pine nuts, tangy feta, and a bit of sweetness from the dried apricots.
3 tablespoons organic, unsalted butter
7 handfuls spinach, washed well and cut into ribbons
1/3 cup plump, unsulphered dried apricots, chopped
1/2 cup pine nuts, toasted
1 cup freshly grated Parmesan
1/2 cup feta cheese, crumbled
1 pound whole wheat spaghetti
fine grain sea salt
Add the spaghetti to a large pot of rapidly boiling, well salted water and cook according to package instructions or until just tender.
Drain and immediately return the pasta to the pan, placing it back on medium heat. Stir in the butter, apricots, and spinach. Cook until the spinach wilts, a minute or two. Stir in the pine nuts, Parmesan, and a few generous pinches of sea salt. Gently fold in the feta and serve immediately.
Serves four to six.
[at end of page]
Ten Ways: Teff Recipes
posted by Mighty Staff
Teff packs a nutritional punch, and a serious one at that. Many believe Ethiopian runners owe their dominance in the long-distance running field to this tiny native African grain. And although many people have heard of teff, they often have no idea what to do with it. That’s going to change - here are ten teff recipes we’d like to highlight.
For starters, you can buy teff as a miniscule whole grain, or as a flour - teff is gluten-free for those of you with allergies.
The grain used many different ways. Many Americans are familiar with one of its traditional Ethiopian uses - injera. This spongy, pancake-like bread has a consistency somewhere between a flatbread and a spongy crepe. I’ve also seen the teff grain used much like a baked
polenta, cut into wedges or into smaller squares that can be used as ‘croutons’ in soups and salads.
Like to bake quick breads, tarts, or galettes? Teff flour can be used as a substitute in baked goods and pancakes, quick breads, waffles, and
the like. Remember, it has no gluten so depending on what you are making you need to keep that in mind. Start by
substituting 25% teff flour, and then go from there.
Look for teff in your local natural foods store, or mail order it from The Teff Company. Photograph taken by Owen Barder while cycling through Ethiopia.
Teff Recipes:
- Teff Pudding Recipe
- Spicy Teff Pasta Recipe
- Teff Polenta Recipe
- Rebecca Wood’s Corn Quiche in a Tef Crust Recipe
- Teff Gingerbread with Dates Recipe (scroll down):
- Teff Pie Crust Recipe
- Sweet Dried Teff Sprouts Recipe
- Teff Yogurt Pancake Recipe
- Apple Blackberry Crumb Pie Recipe
Recipe: Citrus Cornmeal Biscuits
posted by Mighty Staff
A delicious biscuit made from whole grain flours - meaning the nutritious parts of the grain the (germ and the brain) are left in the flour. In standard all-purpose white flour these are the components that are removed, leaving just the starchy endosperm portion of the grain. For some added zing a generous amount of citrus zest is added to the dough - a great way to work a bit of seasonal winter citrus into your baking. These are good alongside both savory and sweet foods - anything from a spinach omelette to a fruit salad with yogurt. For other seasonal variations on these biscuits you can add dried fruit or fresh berries in place of the citrus.
Citrus Cornmeal Biscuits
3 1/3 cups white whole wheat flour
1/2 cup finely ground cornmeal
1 1/2 teaspoon fine grain sea salt
2 tablespoons baking powder
zest of 2 lemons
zest of 3 oranges
1 cup unsalted butter, chilled and cut into 1/4-inch chunks
2 cups milk
1 egg white
Preheat oven to 425 degrees and place racks in the middle.
Into a large bowl or food processor add the flour, cornmeal, salt, baking powder, and zests. Add the butter and using a pastry cutter or 25 quick pulses of the processor blend until the mixture resembles tiny, pea-sized, sandy pebbles.
If using a food processor transfer the dough to a mixing bowl and with a fork stir in the milk until just combined.
Drop by heaping tablespoonfuls onto an parchment-lined baking sheet. Brush each biscuit with a bit of egg white and sprinkle with a dusting of cornmeal. Bake until the tops and bottoms are golden, roughly 10-13 minutes.
Makes 1 1/2 dozen large biscuits.
http://www.farmerdirectfoods.com/Home_Bakers/Recipes.htm
Whole Wheat Bread
(Recipe provided by Kansas Wheat Commission)
2 packages active dry yeast
1 cup water, warm, 105°F-115°F
1 cup milk, warm, 105°F-115°F
1/3 cup honey
6 ½ cups Natural s’ Wheat Whole White Wheat Flour (Buy Now)
2 eggs
¼ cup shortening
2 tablespoons salt
Dissolve yeast in warm water in large mixing bowl. Add milk and honey. Beat in 3 cups of the flour and eggs. Beat 100 strokes or 2-3 minutes on medium mixer speed. Cover bowl and allow sponge to rest 20-30 minutes.
Mix in salt and flour, ½ cup at a time, until dough can be turned out on lightly floured surface to knead. If using a dough hook, add shortening and complete by kneading on dough hook 8 minutes. If kneading by hand, knead 10-15 minutes, gradually kneading in shortening.
Let dough rise in greased and covered bowl until double. Punch dough and divide in half. Let dough rest while greasing two 8 1/2 x 4 1/2 inch bread pans. Shape, place in pans and let rise until double. Bake at 375°F for 20 minutes. Makes two loaves.
Italian Parmesan Bread
(Recipe provided by Anita Allen)
2 packages active dry yeast
2 cups water, warm, 110°F-115°F
6 cups Natural s’ Wheat Patent Flour (Buy Now)
½ cup butter or margarine
2 eggs, beaten
4 tablespoons sugar
2 teaspoons salt
3 teaspoons dehydrated minced onions
1 teaspoon Italian seasoning
1 teaspoon garlic salt
1 cup Parmesan cheese, (reserve 1 TBSP.)
In a large mixing bowl, dissolve yeast in warm water. Add 4 cups flour, ½ cup butter, eggs, sugar, salt, onion, Italian seasoning and garlic salt. Beat at low speed until mixed, about 30 seconds; then increase speed to medium and continue beating for 2 minutes.
Stir in remaining 2 cups flour and cheese. Knead for 10 to 15 minutes. Dough will be soft, but avoid adding extra flour. Cover bowl and let rise in a warm (80°F) place until doubled, about 1 hour. Punch dough down. Knead on lightly oiled board about 25 times; dough will be soft. Divide in half.
Bake in 2 greased 1½ quart casserole dishes in a preheated 350°F oven for 35 minutes or until golden brown. Cool on a wire rack for 10 minutes before removing from casserole dish.
Bread Machine Buttermilk Wheat Berry Bread
(Recipe provided by Steven Korthanke)
1 ½ cups water, warm, 75°F or 85°F
5 tablespoons powered buttermilk
3 tablespoons honey
3 cups Natural s’Wheat Whole White Wheat Flour (Buy Now)
¾ cup Natural s’Wheat Patent Flour
½ cup Natural s’Wheat White Wheat Berries, cooked and cooled*
2 tablespoons Hodgson Mill® Vital Wheat Gluten
1 ½ teaspoons salt
1 ½ tablespoons butter or margarine
1 ½ teaspoons active dry yeast
Place ingredients into pan in the order suggested by the machine’s manual. Program the machine on the “whole wheat” (4 hours and 20 minutes) cycle, light crust setting. Remove the bread from the machine pan and cool on a wire rack.
*Place ½ cup clean, uncooked Natural s’Wheat White Wheat Berries in a small saucepan: cover with one-inch of water. Let stand uncovered on counter-top overnight. Simmer 30 to 45 minutes, stirring occasionally, or until berries are tender. Rinse with cold water: drain thoroughly. Place cooked berries in a sealable bag, press out air and store in the refrigerator and use as needed. Berries will keep up to one week in the refrigerator.
TIP: Check the dough halfway through the “knead” cycle and add patent flour if necessary, 1 tablespoon at a time, until dough is of the proper consistency.
Bulgur Muffins
1 egg, large
1 cup milk
3 tablespoons melted shortening or oil
1 ½ cups Natural s’Wheat Patent Flour (Buy Now)
3 tablespoons sugar
4 teaspoons baking powder
½ teaspoons salt
¾ cup Natural s’Wheat Bulgur (cooked or soaked)
½ cup raisins (optional)
Heat oven to 425°F. Beat egg slightly, stir in milk and melted shortening. Sift dry ingredients together. Stir in dry ingredients, bulgur and raisins, just until flour is moistened. DO NOT OVERMIX. Fill greased muffin cups 2/3 full. Bake 15 to 20 minutes. Makes 12 large muffins. For variation, sprinkle the top of muffins lightly with a sugar-cinnamon mixture before baking; substitute dates for raisins.
Bran Muffins
(Recipe provided by Kansas Wheat Commission)
2/3 cup Natural s’ Wheat Bran (Buy Now)
1 cup Natural s’ Wheat Whole White Wheat Flour (Buy Now)
2 tablespoons brown sugar, packed
1/2 tablespoon baking powder
1/8 teaspoon salt
2/3 cup skim milk
1 egg, slightly beaten
2 tablespoons oil
Preheat oven to 400°F. Prepare muffin pan with non-stick spray or paper liners. In large bowl, combine all dry ingredients thoroughly. In medium bowl, combine milk, egg and oil. Add liquid to dry ingredients all at once and stir with a fork until combined. DO NOT OVER MIX. Spoon into prepared pan (2/3 full) and bake 25 minutes or until lightly brown.
Whole White Wheat Angel Food Cake
¾ cup Natural s’Wheat Whole White Wheat Flour (Buy Now)
¼ cup cornstarch
1 ½ cups sugar
12 large egg whites
½ teaspoon salt
1 ½ teaspoons cream of tartar
1 teaspoon vanilla or almond extract
Combine whole wheat flour, cornstarch and ¾ cup sugar in a small bowl and stir until thoroughly mixed. Set aside. Separate egg whites making sure there is no yolk mixed in with the whites. Add salt and cream of tartar. Whip until whites will stand in peaks. Gradually add remaining ¾ cup sugar and flavoring. Sprinkle 1/3 of the flour mixture over beaten whites; fold in carefully. Fold in second 1/3 of the mixture. Add last third and fold only until it is thoroughly mixed. Pour into angel food cake pan. Bake 1 hour at 325°F. Invert pan to cool.
Chocolate Chip Cookies with Toasted Pecans
1 cup shortening, butter flavored
1 cup brown sugar, packed
½ cup granulated sugar
2 eggs
2 teaspoons vanilla
2 ¼ cups Natural s’ Wheat Whole White Wheat Flour (Buy Now)
1 teaspoon baking soda
1 teaspoon salt
1 cup pecans, toasted*, chopped
12 ounces chocolate chips
In large mixing bowl, cream together the shortening, sugars, eggs and vanilla. Add the flour, baking soda and salt, stir to combine thoroughly. Mix in the nuts and chocolate chips. Drop the dough by teaspoonfuls onto a lightly greased baking sheet. Bake in a preheated 375°F oven for 7-9 minutes for chewy cookies, 10-12 for crispy cookies. Remove cookies from the oven and cool completely on a wire rack.
* Toasting brings out the flavor in nuts. To toast pecans, place in a shallow pan and bake in a preheated 350°F oven for 5-10 minutes, or until they’re barely beginning to brown.
Oatmeal Bread from the Breadmachine
Ingredients:
Ingredients:
3 cups White Flour, Unbleached
1/3 cup Soy Flour
3 Tb Sugar
1-1/2 tsp Sea Salt
1-1/2 Tb Melted Butter or Margarine
1/3 cup Oats, Rolled, Regular Old fashoned
3/4 cup Soy Milk or Dairy Milk
3/4 cup Water, room temperature
1-1/2 tsp Yeast, Active Dry
Directions:
All ingredients should be at room temperature before starting.
Add all ingredients in the order suggested by your bread machine cycle and process on the sweet or basic bread cycle according to the manufacturer’s directions.
Let loaf cool for 15 minutes before slicing.
Makes 1-1/2 lb loaf (13 slices).
NUTRITIONAL INFORMATION
Serving Size: 1 Slice
Calories 160, Calories from Fat 15, Total Fat 2g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 50mg, Total Carbohydrates 31g, Dietary Fiber 1g, Sugars 4g, Protein 6g.
http://www.bobsredmill.com/recipe/detail.php?rid=724
Janet’s Easy-Enough-For Kids Yummy Bread
This was contributed by customer Janet Templeton-Heise in Bloomington, IN.
Ingredients:
Ingredients:
1-1/2 c. Flaxseed Meal
3 Eggs
2 c. Milk
3/4 c. Sugar
3 c. White Flour, Unbleached
4 tsp. Baking Powder
1 tsp. Salt
1/4 c. Cornmeal, Medium Grind
1/4 c. Oats, Rolled, Regular Old fashoned
Directions:
Mix together all ingredients in a large bowl. Pour into bread machine pan (leave paddle out), set to bake-only at 350°F for 95 minutes. This makes a good, thick crust. That’s all there is to it!
Makes 1 loaf (15 slices).
NUTRITIONAL INFORMATION
Serving Size: 1 Slice (95g)
Calories 230, Calories from Fat 50, Total Fat 6, Saturated Fat 1g, Cholesterol 45mg, Sodium 200mg, Total Carbohydrates 39g, Dietary Fiber 4g, Sugars 12g, Protein 9g.
http://www.bobsredmill.com/recipe/detail.php?rid=999
http://www.bobsredmill.com/recipe/detail.php?rid=562
Protein Bread from the Breadmachine
contributed by Nicolette M. Dumke
This bread is unusual, but tasty, and may be useful to those on a low carbohydrate or hypoglycemic diet.
Ingredients:
Ingredients:
1 cup Water (room temperature)
1/4 cup Apple Juice Concentrate (thawed, room temperature)
1 Tb Vegetable Oil
1 tsp Sea Salt
1 cup Vital Wheat Gluten
1 cup Soy Flour
3/4 cup Wheat Germ
1-1/2 tsp Yeast, Active Dry
Directions:
Add all ingredients in the order suggested by your bread machine manufacturer and process on the whole wheat, sweet or basic bread cycle according to the manufacturer’s directions.
Let loaf cool for 15 minutes before slicing.
Yield: one (1-1/2 lb.) loaf
NUTRITIONAL INFORMATION:
(Serving size 1 slice, 15 slices per loaf)
Calories 80, Calories from Fat 25, Total Fat 2.5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 160mg, Total Carbohydrate 8g, Dietary Fiber 2g, Sugars 0g, Protein 5g.
http://www.bobsredmill.com/recipe/detail.php?rid=496
Raisin-Nut-Cinnamon Bread from the Breadmachine
This bread is loaded with nuts, sunflower seeds and flaxseed meal plus raisins! It’s a real treat served as toast. Enjoy this recipe brought to you by K. Carr - Nyssa, Oregon; a contest winner Malhuer County Fair.
Ingredients:
Ingredients:
1 cup + 2 Tb Water (room temperature)
2 Tb Sunflower Oil
2 Tb Honey
2-1/4 cups White Flour, Unbleached
1/2 cup Whole Wheat Flour
3 Tb Milk Powder (Non-Fat Dry)
1 tsp ground Cinnamon, Saigon (Premium)
1-1/2 tsp Sea Salt
2 tsp Yeast, Active Dry
3/4 cups Raisins (Unsulfured)
1/2 cup finely chopped Walnuts-Baker’s Pieces
1/3 cup lightly ground Sunflower Seeds (Raw Shelled)
1 Tb Flaxseed Meal (Golden)
1 Tb Vital Wheat Gluten
Directions:
Add all ingredients in the order suggested by your bread machine and process on the basic bread (white bread) cycle according to the manufacturer’s directions. Let loaf cool for 15 minutes before slicing.
Makes 1 (1-1/2 lb) loaf (13 slices).
NUTRITIONAL INFORMATION
Servings Size: 1 Slice (36g)
Calories 150, Calories from Fat 60, Total Fat 7g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 190mg, Total Carbohydrate 20g, Dietary Fiber 2g, Sugars 9g and Protein 4g.
http://www.bobsredmill.com/recipe/detail.php?rid=31
7 Grain Seed Bread for the Bread Machine
1-1/2 lb. loaf using seeds and Bob’s Red Mill 7 Grain Cereal.
Ingredients:
Ingredients:
1-1/4 cups Water
3 Tb Milk Powder (Non-Fat Dry)
3/4 tsp Sea Salt
1-1/2 Tb Vegetable Oil
2-1/2 cups White Flour, Unbleached
1 cup + 2 Tb 7-Grain Cereal
2-1/4 tsp Yeast, Active Dry
2 Tb Poppy Seeds
2 Tb Sesame Seeds (White Hulled)
2 Tb Sunflower Seeds (Raw Shelled)
3 Tb Molasses
Directions:
Add all ingredients, except the seeds, in the order suggested by your bread machine cycle and process on the basic bread cycle according to the manufacturer’s directions. At the beeper (or at the end of the first kneading on the Panasonic or National), add the seeds.
Remove from bread machine immediately after cooking. Let loaf cool for 15 minutes before slicing.
Makes one 1-1/2 lb. loaf (16 slices).
NUTRITIONAL INFORMATION
Serving Size: 1 Slice (81g)
Calories 230, Calories from Fat 40, Total Fat 4.5g, Saturated Fat 0g, Sodium 15mg, Total Carbohydrates 42g, Dietary Fiber 5g, Sugars 4g, Protein 9g.
http://www.bobsredmill.com/recipe/detail.php?rid=29
5 Grain Rolled Cereal Bread for the Bread Machine
contributed by A. Kaminsky or El Cajon, CA
Quick and easy, tasty and nutritious.
Ingredients:
Ingredients:
2 Tb Butter
1-1/2 Tb Brown Sugar
1 tsp Sea Salt
1 cup 5-Grain Rolled Cereal
1/3 cup Sunflower Seeds (Raw Shelled)
1-1/2 cups White Flour, Unbleached
1/2 cup Whole Wheat Flour
1/2 tsp Vital Wheat Gluten
3 Tb Milk Powder (Non-Fat Dry)
1-1/2 tsp Yeast, Active Dry
1 cup + 1/8 cup Water, warm
Directions:
Add all ingredients in the order suggested by your bread machine manufacturer, and process on the whole wheat bread cycle according to the manufacturer’s directions. Let loaf cool for 15 minutes before slicing.
Makes one 1-1/2 lb loaf (13 slices).
NUTRITIONAL INFORMATION
Serving Size: 1 Slice (58g)
Calories 140, Calories from Fat 35, Total Fat 4g, Saturated Fat 1.5g, Sodium 40mg, Total Carbohydrates 24g, Dietary Fiber 2g, Sugars 2g, Protein 5g.
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