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

Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick

Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.

At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."

Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.

A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."

She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.

"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."

http://snider.mardox.com/freezeables.html

Friendly Freezables

You REALLY CAN FREEZE THESE Foods!

Here is a collection from Betty Crocker’s Do Ahead Cookbook of many foods you may not have thought about freezing. They will keep best if used within 3 to 6 months.

- Bananas - ripe in their skins but unable to be used right away. Thaw each 30 to 60 seconds in the microwave and use in baked foods. Frozen bananas can also be eaten as a treat.

- Bread crumbs - buttered or plain

- Candied fruits - such as fruitcake mix

- Coconut - grated fresh or purchased

- Coffee, beans or ground - package in small amounts to avoid repeated exposure to air. Or freeze leftover brewed coffee in ice cube trays for adding to iced coffee or for extra added flavor to gravies or sauces.

- Cranberries - freeze them when in season and use year round

- Dried fruits - such as apples, apricots, dates and raisins

- Flavored butters - reshape into blocks; refrigerate until firm. Cut into small amounts and freeze in a single layer; package when frozen.

- Flour - especially in hot, humid weather or if not frequently used.

- Herbs and spices, dried flavors keep longer in the freezer. Fresh herb sprigs and leaves can be frozen but will become limp; chop while frozen and use in cooked recipes.

- Melon - leftover chunks can be frozen, then used in fruit drinks.

- Nuts - shelled or unshelled

- Orange or lemon peel - fresh grated or finely shredded

- Pasta and rice, cooked or uncooked - texture of cooked pasta may change
slightly; freezing - dry pasta in hot, humid weather can help prevent bugs

- Pesto, soup stock or spaghetti sauce - freeze in ice cube trays for quick and
easy flavor additions to your recipes

- Seeds - such as poppy seed, pumpkin, sesame and sunflower

- Tea, loose or in bags or leftover brewed tea in ice cube trays for adding to iced tea or punch

PLEASE Do NOT FREEZE THESE Foods

Some foods are not recommended for freezing because the quality of the thawed product is poor. But sometimes if you’re cooking them anyway it doesn’t make much difference. Here’s what happens.

- Cooked egg whites become tough

- Crackers and chips absorb moisture

- Cream, custard or meringue topped pies will separate and lose texture quality

- Crumb toppings on casseroles and desserts can become soggy. Add the topping, before baking.

- Egg white frostings and meringues for pies shrink and become tough - Mayonnaise or salad dressings may separate

- Salad greens become soggy

- Raw apples and grapes become mushy when thawed, though some people find frozen grapes a refreshing snack when eaten frozen

- Raw tomatoes will become limp and watery, but can be frozen for use in cooking (reduce amounts of added liquid)

http://www.joycesfinecooking.com/Recipes5/jello_cookie_mix.htm

Jello Cookie Mix

Mix well in big bowl with wire whisk:

1/2 cup sugar
1 (3 oz.) package Jello — any flavor
(orange, lemon, cherry)
1 tsp. baking powder
1 tsp. salt
2-1/2 cups flour

This makes about 4 cups mix, enough to fill a quart sized jar. To give as a gift, place the lid on the jar and cut a piece of fabric in a circle which is several inches larger than the jar lid. Pinking shears make a nice edge. Secure the fabric to the lid with a rubber band. Attach the directions to the jar with a ribbon or raffia

Attach directions for baking the cookies:

Jello Cookie Mix

Mix 3/4 cup shortening, 2 eggs and 1 tsp. vanilla together in a bowl. Add entire contents of jar. Mix well. Roll cookies into small balls. Place them on greased cookie sheets, then dip the bottom of a glass in sugar and press onto dough until flat. Bake at 350ƒ for 7-10 minutes until done but not browned. Makes about 2-1/2 dozen cookies.

http://www.recipestogo.com/micro/micro11.html

Hawaiian Bon Bons

8 ounces white chocolate, cut up
1 cup unsalted macadamia nuts
1/2 cup flaked coconut
1 teaspoon grated orange zest (optional)

In a 1-quart glass bowl, heat white chocolate in a microwave oven on medium for 2 minutes; stir. Return to microwave and heat on medium 1 1/2 to 2 minutes longer, or until melted and smooth when stirred. Stir in nuts, coconut, and orange zest. Carefully spoon into 25 (1 1/2 inch) paper bon bon cups, filling to top. Let stand at room temperature, or refrigerate 1 hour or longer, until firm.

Store, well wrapped, in refrigerator.

Makes 25.

http://www.recipestogo.com/cowboy/cowboy54.html

Cowboy Sausage and Sweet Taters

Posted by Elaine at recipegoldmine.com 2004/1/9 15:14

Source: lonehand

2 pounds sweet taters
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup water
2 tablespoons butter
1 teaspoon salt
1 pound of your favorite sausage

Parboil the sweet potatoes for 15 minutes. Peel and cut into strips. Place in greased oven. Mix sugars, butter, salt, water and boil in a saucepan. Pour syrup over the potatoes and bake for around 40 minutes. Place sausages on top and bake for and additional 30 minutes.

http://www.recipestogo.com/cowboy/cowboy74.html

Spotted Pup (Cowboy Pudding)

The cowboys called it “Spotted Pup” ‘cuz it matched their pup’s complexions.

This is an authentic trail drive recipe as it requires no eggs. Chuck wagon cooks seldom saw eggs. Most chuck wagons carried no sugar and Sorghum syrup (one cup) was used instead of sugar. If Sorghum is used use one cup less of the milk. Milk also was a rarity on chuck wagons – so this recipe was usually made with canned milk. This is a great recipe for packing in if using canned milk-all ingredients will fit into the Dutch oven while packing it in. Sometimes dried apples and raisins are used together and rum or whiskey could be added. This makes a good pudding with any dried fruit. If any alcohol is added, add it after recipe has already thickened.

2 cups granulated sugar
2 cups white rice
3 quarts milk or canned milk equivalent
1 pound raisins or other dried fruit
1 tablespoon nutmeg

Put your Dutch oven on the table and throw in two cups of rice Then throw in 2 cups of sugar and mix it up real nice. Next comes the milk - if you have some, put 3 quarts in your pot or get Carnation “Cow in a Can.” On the trail milk can’t be bought. Hang your pot over the fire to simmer nice and slow. Your milk will tend to boil over if you hang your pot too low. Give your puddin’ some time to work, an hour to get thick. For flavor stir in the nutmeg, agitate well and the bottom won’t stick. Slowly add the raisins, stirring them in as you proceed This will help your “Spotted Pup” thicken, right now that’s what it needs. Hang it higher over the fire and the rice will continue to swell. Stand your spoon up in the mess, ’cuz that’s how you can tell If your “Spotted Pup” is thick enough or if it still needs heat. Just keep stirrin’ occasionally and soon it’ll be ready to eat.

http://www.recipestogo.com/cowboy/cowboy41.html

Cowboy Fry Bread

Posted by Tiffany at recipegoldmine.com 2004/1/7 14:26

1 cup milk
1 package active dry yeast
2 tablespoons granulated sugar
2 eggs, beaten
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour, sifted
Vegetable oil

Heat the milk over the stove or in the microwave until warm but not hot. Pour into a large bowl and add yeast and sugar. Stir in beaten eggs and salt, then slowly mix in flour until mixture forms a smooth, elastic dough. Cover with a towel and allow to rise until double in size (30 minutes to one hour). Lightly flour work surface and divide dough into 12 pieces roughly the size of tennis balls, then flatten into discs. Let dough rise again, about 10 minutes.

Heat oil to 350 degrees F in a deep fryer, large pot or skillet. Fry dough discs one or two at a time for three to five minutes, depending on size, turning once.

Makes about 12 servings.

http://www.recipestogo.com/cowboy/cowboy30.html

Cowboy Bread

1 package yeast
1 quart warm milk
1/2 cup vegetable oil
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup granulated sugar
1 teaspoon salt
8 cups flour or enough to make dough stiff

Dissolve yeast in 1/4 cup warm water. In large bowl combine all ingredients. Let stand in warm place until doubled in size.

Grease 2 (9 x 13-inch) cake pans. Pat dough into pans, especially in corners. Bake at 350 degrees F for 25 to 30 minutes or until golden brown.

Dough will keep 3 weeks in refrigerator. After refrigeration, there is no need to let the dough rise before baking.

http://www.recipestogo.com/cowboy/cowboy18.html

Mountain Cowboy Brown Biscuits

Source: existentialmoo

Makes 16 large biscuits

This classic buttermilk biscuit has a ratio of three parts dry ingredients to one part tangy liquid, which creates a dough that bakes high, fluffy, and crisp-crusted. Brown biscuits are traditional Southwest breakfast fare with honey and butter.

3 tablespoons each flour and cornmeal, mixed, for sprinkling
2 cups unbleached all-purpose flour
2 cups whole wheat pastry flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, lard, or solid vegetable
shortening, chilled and cut into pieces
1 1/2 cups cold buttermilk

Preheat oven to 425 degrees F. Grease or line a baking sheet with parchment paper and sprinkle with the flour and cornmeal.

In a large bowl, combine the all-purpose flour, whole wheat pastry flour, baking powder, baking soda, and salt. Cut the butter into the dry ingredients with a pastry blender or 2 knives until the mixture resembles coarse crumbs, with no large chunks of butter. If the butter gets very soft, refrigerate for 20 minutes. Add the buttermilk, stirring just to moisten all the ingredients. The dough will be moist, then stiffen while stirring. It should be slightly shaggy, but not sticky. Turn the dough out onto a lightly floured work surface and knead gently about 10 times, or just until the dough holds together smoothly. Roll or pat out the dough into a rectangle about 1 1/4 inches thick. Take care not to add too much flour, or the biscuits will be tough. Cut with a floured knife into 16 equal squares. Place on the baking sheet, no more than 1/2 inch apart. Bake for 15 to 18 minutes, or until golden brown. Let rest a few minutes and serve hot.

Variation: Add 1 cup dried blueberries or chopped pitted dates to the dough.

http://www.recipestogo.com/crockpotsavSZ/crockpot187.html

Tavern Style Barbecue Roast Beef

2 large onions, sliced
1 4 pound pork roast
6 whole cloves
2 cups water
1 (16 ounce) bottle favorite barbecue sauce
1 large onion, chopped

Place half of the sliced onions on the bottom of a crockpot. Place meat on top along with cloves and the rest of the sliced onions. Add water, cover, and cook 8 to 12 hours or overnight on LOW.

Remove meat from crockpot. Drain liquid from crockpot and discard. Remove bone and fat from meat; shred meat; return to crockpot. Add chopped onion and barbecue sauce. Cover and cook another 1 to 3 hours on HIGH or 4 to 8 hours on LOW, stirring 3 or 4 times.

Serve from crockpot on large toasted buns.

Makes 4 servings.

http://www.giftsfromyourkitchen.com/bread/bourbon-pecan-bread.html

Bourbon Pecan Bread recipe

3/4 cup raisins
1/3 cup bourbon
3/4 cup (1 1/2 sticks) butter or margarine, softened
6 eggs, separated
1 1/2 cups granulated sugar, divided
2 1/4 cups flour
1 1/2 teaspoons vanilla extract
1 cup pecan nutmeats, broken

Soak raisins in bourbon for 2 hours and drain, reserving bourbon.

Add more bourbon to make 1/3 cup.

Grease two bread loaf pans and line pan bottoms with greased wax paper. Heat oven to 350 degrees F.

Cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well. Add flour in thirds, alternating with bourbon. Mix until blended. Stir in raisins, pecans, and vanilla extract.

With clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining 1 cup sugar; beat until stiff. Fold egg whites into batter; turn in to pans and bake 1 hour.

http://www.giftsfromyourkitchen.com/bread/coca-cola-fruit-date-loaf.html

Coca-Cola Fruit and Date Loaf recipe

Source: Coke and Seven-Up cookbooks

Let cool and slice the day after baking. This recipe has been adapted from “Cooking With Coke” - a publication of the Coca Cola Company.

1 (8 ounce) package dates
1 1/4 cups Coke or other cola drink
1 cup brown sugar, packed firmly
2 tablespoons oil
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon finely minced lemon rind or zest
1 egg
1 teaspoon vanilla or coffee extract
1/2 cup chopped pecans

Heat oven to 350 degrees F. Generously grease a 9 x 5-inch loaf pan.

Chop dates. Heat cola to boiling. Remove from heat and stir in dates, mixing very well. Stir in sugar and oil. Cool while preparing other ingredients.

Stir dry ingredients together and add to cola mixture. Stir in egg, extract and nuts. Spoon batter into pan. Bake about 1 hour until cake tests done.

Cool on a rack for 20 minutes then remove from pan and wrap. Store overnight before slicing.

http://www.giftsfromyourkitchen.com/bread/candied-orange-rind-bread.html

Candied Orange Rind Bread recipe

Servings: 10

4 medium oranges
1 cup water
1 cup granulated sugar
4 cups unbleached flour
6 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter or regular margarine
1/2 cup granulated sugar
2 large eggs
2 cups milk

Thinly peel the oranges with a vegetable peeler. Cut the orange rind into thin slivers. (Reserve the oranges for another use.) Combine the orange rind and 1 cup of water in a 2 quart saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the rind is tender.

Add the 1 cup sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes. Cool to room temperature.

Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside.

Cream the butter and the 1/2 cup sugar together until light and fluffy, using an electric mixer at medium speed. Add the eggs and blend well. Blend in the cooled orange rind mixture. Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into two greased 9 x 5 x 3-inch loaf pans. Bake in a preheated 350 degree F oven for 50 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes before removing to wire racks to finish cooling. Wrap in aluminum foil and let stand overnight before slicing.

This bread slices better when it has cooled for 24 hours.

http://www.giftsfromyourkitchen.com/bread/brandied-apricot-loaves.html

Brandied Apricot Loaves recipe

1 1/2 cups (8 ounces) coarsely chopped dried apricots
2/3 cup The Christian Brothers Brandy
1/3 cup water
1 cup granulated sugar
2 eggs
1/3 cup vegetable oil
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
2 3/4 cups flour
1 cup chopped nuts
Brandied Cream Cheese

In 1-quart saucepan combine apricots, brandy and water. Bring just to a boil. Remove from heat and set aside 10 minutes.

In large bowl combine sugar, eggs, oil, baking soda and liquid drained from apricots. Beat 2 minutes. Mix in baking powder, salt, flour and apricots just to blend. Fold in nuts. Turn into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350 degrees F for 35 to 45 minutes until tops are browned and loaves are springy to the touch.

Cool 5 minutes. Turn out on wire racks. Wrap in aluminum foil while still slightly warm. Store 24 hours before slicing.

Serve with Brandied Cream Cheese. Loaves may also be securely wrapped and frozen up to 1 month.

Brandied Cream Cheese:
6 ounces cream cheese, softened
3 tablespoons confectioners’ sugar;
2 tablespoons butter or margarine, softened
3 tablespoons The Christian Brothers Brandy

Combine all ingredients in small bowl. Beat until smooth. Chill.

Store in refrigerator 24 hours before serving.

Makes about 3/4 cup.

http://www.craftbits.com/viewProject.do?projectID=8&print=

Solid Perfume Pots
Materials: 2 oz. Beeswax

3 oz. Shea Butter or Apricot Oil

4 oz. Olive Oil

up to 1 oz of fragrant or essential oil

Lip Balm containers or small Jars
Instructions: These Perfume Pots are great for little princess’s.

If you can not get hold of shea butter, then
substitute the 3 oz of Shea butter with 1 extra oz of beeswax and 2 oz of either a massage oil base like Apricot oil, or more of the Olive oil.

Start by melting the beeswax and shea butter down in a double boiler method.
Once the bees wax is melted add all the oils together including the scent and stir through a sprinkle of glitter.

Now add the mixture to small lip balm pots or miniature jam jars.

This recipe makes 9 0z of solid perfume.
Solid Perfume Pots

Granny notes:

This is about the same formula that Claudia used to make her healer, she infused Cresote into the Olive oil first and then made the salve.

While using it, I discovered that it was good on the hair after it had been washed, makes it easy to control and comb the tangles out.

Claudia’s daughter had very long and kinky hair, but she had not thought to use her magic lotion for combing the hair, she tried it and it worked.

Less beeswax and you will not be as solid.

Good on rough knees, dry skin, a handy formula to have.

granny

NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207

FOR IMMEDIATE RELEASE
June 18, 2008
Release #08-306

Firm’s Recall Hotline: (866) 217-7750
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908

Tucker Rocky Recalls Off-Road Motorcycle Clamp Kits; Bolts Can Break Causing Handlebars to Separate During a Crash and Cause Serious Injury

WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.

Name of Product: Pro Taper Clamp Kits Used With Off-Road Motorcycles

Units: About 12,000

Distributor: Tucker Rocky Distributing, of Fort Worth, Texas

Hazard: Some of the bolts included in the clamp kits (or sold separately) if installed incorrectly can break under extreme force such as a crash. This can cause the handlebars to separate posing a risk of serious injury to the rider.

Incidents/Injuries: There have been seven reports of bolts breaking. No injuries have been reported.

Description: The Pro Taper Clamp Kits are aftermarket accessories for off-road motorcycles. The recall involves the following kits and part numbers:

Upper Triple Clamp Kit: 02-2824, 02-2825, 02-2826, 02-2827, 02-2828, 02-2829, 02-2843, 02-2844, 02-2845, 02-2846, 02-2849, 02-2851

Complete Triple Clamp Kit 02-2830: 02-2831, 02-2832, 02-2833, 02-2834, 02-2839, 02-2840, 02-2847, 02-2848, 02-2850, 02-2852, 02-2853, 02-2854, 02-2855

Handlebar Clamp Kit (Universal Solid Mount Kit and Universal Rubber Mount Kit): 02-2821, 02-2822

Replacement Bolt Kit: 02-2855, 02-2886

Sold at: Motorcycle dealerships nationwide from October 2007 through March 2008 and ranged in price from $5 for the Replacement Bolt Kit to $440 for the Complete Triple Clamp Kit.

Manufactured in: Taiwan

Remedy: Consumers should immediately stop riding off-road motorcycles equipped with the recalled kits and contact the firm for free replacement bolts.

Consumer Contact: For further information, call Tucker Rocky Distributing toll-free at (866) 217-7750 anytime, or visit the firm’s Web site at www.protaper.com

To see this recall on CPSC’s web site, including pictures of the recalled products, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08306.html

. Re: Food supply going down, price going up!

Date: Thu Jun 19, 2008 2:14 am ((PDT))

It is already happening all over.A lot of hog operators are selling off
thier hogs due to high feed prices.The Ag companies who are in control
of grain silos among others are consolidating power to the independent
operators.By the end of next year, you will see food prices double then
what they are now.Forget about eating prok and chicken they cost or
then beef operations on a per pound cost, due to they cannot eat grases
as much as cow operations due.You wil see increase beef prices as a
result of finish operators increased grain feed cost.Now take into
affect the loss of our current spring, summer corn and wheat for
domestic consumption and you have high food prices going into the fall
and winter. It takes 6 months on average for crop failures, cost to be
seen in the market.Be advised the big ag operators are buying hogs
slaughtered and placing them into giant freezers to make money in the
fall and next year. We have here a small cold storage operation that
use to be a slaughterhouse is now filled with local hogs and hogs from
South Carolina anticipating a shortage of meat early next year due to
the high feed prices.
RegardsRSR

[from a group posting]

Thanks to Milford421 for this report:

Area’s E. coli cases now number 14
Thursday, June 19, 2008 4:02 PM
BY MISTI
CRANEhttp://www.dispatch.com/live/content/local_news/stories/2008/06/19/e_coli.html?type=rss&cat=&sid=101
THE COLUMBUS DISPATCH
The number of Central Ohio E. coli cases has reached 14, health officials said today, and
eight of them have been linked genetically, meaning they are likely from the same source.

Two more cases in Ohio — one from Seneca County, the other from Lucas County — also
are a genetic match, said Ohio Department of Health spokesman Kristopher Weiss.

Health officials from the state, Columbus Public Health and the health departments in
Delaware, Fairfield and Franklin counties have yet to find a source of the bacterial
infections, which have sickened people of all ages and led to several hospitalizations.

continued.

http://www.freerepublic.com/focus/bloggers/2033372/posts?page=2

Weekly Gardening Thread —— From June 2007
Garden Girl | June 2007 | Garden Girl

Posted on Thursday, June 19, 2008 9:01:34 AM by Gabz

June 2007

May was just about as demented weather-wise as a month can be! First—the cold, reinforced by drought, then wind and more wind. Rain, more cold, and some more wind from a different direction! It sort of felt like maybe we were actually in Auntie Em’s house, spinning round and round, being pelted by rain and buffeted by wind coming from every direction and wondering what in the world was going to happen to us.

Space Vegetables” take root in China

_http://english.people.com.cn/200409/06/eng20040906_156025.html_
(http://english.people.com.cn/200409/06/eng20040906_156025.html)

“Space Vegetables,” bred by astronautical mutagenesis, which is mutating
genes in the radiation of outer space, are now found on many of China’s dining
tables.
The zapped superveggies are being planted in large areas across China.
“Space tomatoes” are already grown on more than two thousand hectares, and “space
peppers” on 14 thousand hectares.
Scientists at the _Heilongjiang_

(http://english.peopledaily.com.cn/data/province/heilongjiang.html)

Academy of Agricultural Sciences bred the first
“space vegetable” after seven satellite experiments since 1987.
They explain that astronautical mutagenic breeding technology alters the
germ plasm of crop seeds. After the satellite returns to earth, the
high-yielding and most immunized seeds are selected and planted.
The scientists claim that”space vegetables” have better quality than those
that stick to dry land. For example, the “space tomato” keeps fresh for some
20 days, one week longer than ordinary tomatoes. And the “space pepper”
contains 20 per cent more Vitamin C than other peppers.
The Heilongjiang Academy of Agricultural Sciences is currently breeding
“space cucumber” and “space eggplant.”

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