Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
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."
[snipped]
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."
(Excerpt) Read more at dallasnews.com ...
http://www.farmradio.org/english/radio-scripts/81-2script_en.asp
Powder of Little Pepper Protects Stored Rice
Notes to Broadcaster
The African Rice Centre (WARDA) recently coordinated a contest in which prizes were awarded to top local agricultural innovations from Gambia, Ghana, Guinea and Mali. On April 20, 2007, representatives from each of the countries involved in the competition took part in a one-day scriptwriting workshop at WARDA in Benin. In this workshop they learned how to share the winning agricultural innovations through radio scripts.
This script looks at an innovative solution for controlling pest damage in stored rice seed. It is based on a technique used by Mr. Bamba, a rice farmer from Guinea. Mr. Alhassane Pendessa, a researcher from Mali, brought this technique to the WARDA contest.
Theme music up, then slow fade and under host.
Host: Welcome to the programme. You may know that insect and microbe pests cause serious damage to rice crops in West Africa. But did you know that there are local solutions? Today, we will listen to Mr. Bamba, a rice farmer from Guinea. Mr. Bamba uses pepper powder to preserve rice crops. Stay tuned to hear him explain his recipe for protecting stored rice.
Theme music up, then fade under speaker.
Mr. Bamba: Unfortunately, the quality of rice crops in Guinea is worsening because of insects and microbes. If we farmers are to make a living growing rice, we need new ideas. Fortunately, we have a new technique for protecting stored rice crops: the powder of little pepper (Broadcasters: use common local name for “little pepper” throughout the script). A powder made from this plant produces a repulsive smell that stops insects from attacking crops.
Theme music up, then fade under speaker.
Mr. Bamba: It is very simple to make the powder. First, you harvest ripe little peppers from the fields. Then you sun-dry the peppers. Once they are dry, you crush them completely. Remember to completely dry the rice before you treat it. To treat stored rice, add one tablespoon of pepper powder to a 50 kilogram sack of rice and mix it well. It is recommended that you protect your whole body during the treatment. And don’t forget that, to keep treated rice safe from disease and insects, you should store it in a dry place, on a wooden pallet, and check it regularly for pest damage.
Theme music up, then fade under speaker.
Mr. Bamba: Stored rice which is treated with pepper powder will repel pests for four to five months. This technique is very popular in the area where I farm, and all over Guinea.
Theme music up, then fade under speaker.
Host: Thanks to our guest today. I will summarize what Mr. Bamba has told us: harvest ripe little peppers, then sun-dry them and crush them to powder. Add one tablespoon of pepper powder to a 50 kilogram sack of completely dry rice. This should give you protection from insects for four to five months.
Theme music up for 5 seconds, then fade and maintain under speaker.
(Pause) Thank you for listening to today’s show about using pepper powder to preserve stored rice. Goodbye and talk to you soon.
Theme music up for 10 seconds, then fade out.
Acknowledgements
* Contributed by: Felix Houinsou, International Institute for Tropical Agriculture, Cotonou, Benin.
* Reviewed by: Paul Van Mele, Africa Rice Centre (WARDA), Cotonou, Benin.
Examples of local names for little pepper or Capsicum frutescens:
* Igbo: Ose-oyibo, Ose nukwu
* Yoruba: ata-jije
* Nkula (Malawi): Tsabola
* Bini: isie
* Efik/Ibibio: ntokon
http://www.uni-graz.at/~katzer/engl/Caps_fru.html
All about Chile peppers and has many links for recipes and more information.
http://www.farmradio.org/english/radio-scripts/47-2script_en.asp
You Can Make Compost in Two to Three Weeks
Imagine this. You will be ready to plant your garden in three weeks, but your soil is poor and needs fertilizer. You’ve heard that compost is good fertilizer and will make your soil rich and your plants healthy.
But there’s a problem. It usually takes three months to make compost.
What can you do?
You might be interested to know that it is possible to make compost in just two or three weeks. It will mean some extra time and work for you - but if you want quick compost, it will be worth it.
Here’s how to make quick compost.
Find a flat piece of ground, as close as possible to your vegetable garden or the field where you will use your compost. It should also be at least 25 metres from where you get your drinking water. This is where you will make your compost pile.
To begin, you need to have enough materials to make a heap one-and-a-half metres high. One-and-a-half metres is about twice as long as your arm. It can be as wide and as long as you like. For quick compost you should start with a large pile, rather than adding a little bit at a time.
You will need two kinds of materials to make a compost pile: materials which have lots of carbon in them, and materials with lots of nitrogen.
Examples of materials which contain carbon are stalks from rice, maize and other grains, and dried leaves. Carbon-rich materials are usually brown and dry. Examples of materials which contain nitrogen are green weeds, green grass, vegetable and fruit wastes and manure. Nitrogen-rich materials are usually green and moist. Use two to three times more carbon-rich material than nitrogen-rich material in your compost pile.
Chop all your materials into little pieces with a machete or an axe.
After chopping, the pieces should be about five centimetres long — not more than that. Five centimetres is about the length of your thumb. Then partly crush all the thick, dry stalks with your machete or axe. When you crush the stalks, you speed up the composting process.
Mix the chopped materials together thoroughly, and build a pile that is one and a half metres high. It can be wider or longer than one and a half metres, but don’t make it smaller. If your pile is smaller, you will have to wait longer for your compost to be ready.
Now add enough water to make the pile damp. Everything in the pile should feel as damp as a squeezed-out sponge. Then cover the pile with banana leaves or old burlap sacks and leave it alone for a few days.
Covering the compost pile helps the materials break down more quickly because it stops the pile from cooling down.
After a few days, you will need to check the pile for heat, moisture, and smell. Here’s how.
By the end of the third or fourth day, the inside of the pile should be getting hot. You can check the temperature by putting a long metal rod or a wooden stick into the middle of the pile. Leave it for five minutes. When you take the stick out, it should feel hot. If it doesn’t, try adding a little more manure to the pile. Check the temperature again after a day or two. If it still isn’t hot, perhaps the pile is too small and you should make it bigger.
You should also check the pile for moisture. Again, place a stick into the centre of the pile. Remove it after five minutes. It should be damp, but not dripping with water. If it isn’t damp, add water to the pile.
If the stick is dripping, take the pile apart and allow the materials to dry. Then build the pile again.
You will also have to check the smell of the pile. If the pile has a bad smell, it probably means there isn’t enough air in the centre of the pile. Take it apart and rebuild it.
It is true that checking the moisture, temperature and odour may mean that you will have to rebuild your pile a few times, and that your compost will take longer than 2-3 weeks to be ready. But, with practice, you will be able to make compost in just a few weeks.
When the pile is hot, take it apart again and rebuild it. This is called ‘turning’ the pile. When you turn the pile, make sure that thematerials that were on the outside edges of the old pile are in the centre of the new one. Turn the pile every two days. For example, if your pile was hot enough to turn on day four, turn it again on day six. And then turn it again on the eighth, tenth, the twelfth and the fourteenth day.
After two to three weeks, your compost should be ready.
You will know your compost is ready when it is dark brown or black in colour and crumbles in your hands. You won’t be able to recognize any of the materials in the pile. And the pile will be much smaller than when you first made it. When you see these signs, your compost is ready to use!
When it’s ready, you can mix it into the top six inches of your garden, or you can use it to cover the soil between your plants. You can also put a handful of compost into planting holes for field crops such as corn and wheat.
Acknowledgements
* This script was written by Vijay Cuddeford, writer/researcher at the Developing Countries Farm Radio Network. It was reviewed by Cary Oshins, composting specialist, Rodale Farm, Kutztown, PA, U.S.A.
Information Sources
* “14-day compost success story”, Robert Rodale, Organic Gardening, February 1984, pages 30-33. Published by Rodale Press Inc., Emmaus, Pennsylvania, U.S.A.
* The 14-day method of composting, 1 page factsheet. International Institute of Rural Reconstruction, Y.C. James Yen Centre, Silang, Cavite 4118, Philippines.
* For the gardener: two weeks to finished compost, by Karen Schmidt, The Cultivar, Vol. 9, No. 2, Summer 1991, pages 9-10. Agroecology Program, University of California, Santa Cruz, CA 95064.
http://www.farmradio.org/english/radio-scripts/49-7script_en.asp
Medicinal Plants Reduce Muscle Pains
We all experience muscle aches and pains. These pains sometimes stop us from working well, thinking clearly, and enjoying life. Sore and stiff muscles can interfere with farming work. Farmers may not be able to plant, water, or harvest crops when in pain. But how can they relieve this pain?
Many people do one of two things. Either they do nothing and hope the pain goes away, or they take a pill to relieve it. But pills can be expensive, and are sometimes difficult to find. What you need is pain relief that is easily available and doesn’t cost too much - something that you can make yourself.
Did you know that you can use medicinal plants to make a massage oil for relieving muscle aches and pains? Medicinal plants are available to you, they don’t cost very much, and in many cases, they work well. The two methods we will talk about today are used by farmers in the Philippines, but they can be used by people everywhere.
Method 1: Garlic, ginger and hot pepper oil
The first method requires garlic, ginger and hot peppers. These three foods contain oils which warm the skin, relax the muscles, and reduce pain. You will need one handful each of garlic, ginger and red chili peppers. Chop the garlic and ginger into tiny pieces, and crush the peppers. Next, heat three cups of coconut oil in a pot. Try using peanut or sesame oil if you don’t have coconut oil. Add the chopped garlic, ginger and the crushed peppers to the heated oil. Warm the mixture over low heat for five to ten minutes. Then remove it from the heat and let it cool, so that the oil doesn’t burn the skin. Strain out the ginger, garlic and peppers with a sieve or a loosely woven cloth. Your herbal massage oil is now ready to use.
Carefully massage the oil into painful areas of the shoulders, back, legs, or other parts of the body that are stiff or painful. Your tired, aching muscles will feel better soon. Remember to use this oil only on the surface of the body. Never apply it to open wounds or drink it. Keep it away from sensitive areas such as the eyes or nose. It is important to wash your hands thoroughly after giving the massage. Even a little hot pepper on your fingers can burn your eyes if you accidentally touch them. And remember too, that if the oil doesn’t relieve your pain, you should consult a health worker such as a doctor, a nurse, or someone at your local health clinic.
Method 2: Black pepper oil
The second method is similar to the first, but uses only oil and black pepper. Gently heat some oil for about five minutes, then add a few crushed peppercorns. Take the mixture off the heat and let it cool. Now strain the mixture through a sieve or loosely woven cloth to remove the peppercorns. Apply the oil to painful areas of the body and massage. As with the previous method, avoid sensitive areas such as the eyes, and wash hands thoroughly after the massage. If the pain persists, consult a health worker.
These are just two of many examples of effective traditional healing methods. Get to know the medicinal uses of the plants that grow around you. Ask the traditional healer in your community to teach you about them. If there is no healer, talk to elders in your community. They might remember healing methods that were commonly used when they were young.
Many cultures have medical traditions that use plants to treat illnesses. Traditional healers have used healing plants for thousands of years to treat many illnesses and conditions. In fact, many modern medicines contain chemicals that are made from these plants. These traditions are cultural treasures - but they are in danger of dying out in many places. We mustn’t lose them! Natural medicinal plants offer cheap, effective and readily available cures for many conditions and illnesses.
Acknowledgements
* This script was written by Vijay Cuddeford, writer/researcher at the Developing Countries Farm Radio Network. It was reviewed by Conrad Richter of Richters Herbs, Goodwood, Canada.
Information Sources
* Drugs: part 3: Herbal medicine, in Outreach, No. 66. 1990. Outreach, Information and Public Affairs, UNEP, P.O. Box 30552. Nairobi, Kenya
* Philippine medical plants in common use, by Michael L. Tan, 1981. Self published. Quezon City, Philippines
* “Interest grows in nature’s medicine for us”, in World Neighbours in Action, Vol. 15, No. 4E,1983. World Neighbours International, 5116 North Portland Avenue, Oklahoma City, OK 73112 U.S.A.
* Understanding medicinal plants: World Neighbours Filmstrips, Film #112. World Neighbours International, 5116 North Portland Avenue, Oklahoma City, OK 73112, U.S.A.
http://www.farmradio.org/english/radio-scripts/53-8script_en.asp
Cuba Parks its Tractors and Returns to Oxen
Dust rises in the fields of the Cuban countryside. It is planting time and farmers are working their fields. But the dust in this field does not come from a tractor — it comes from oxen ploughing the field. Tractors are still around, but the cost of petroleum to run them and spare parts to keep them going, limits their use.
SOUND EFFECTS: FARM AND LIVESTOCK SOUND
Learning from the older farmers, many Cuban farmers today plough with oxen. Oxen were used for hundreds of years in Cuba, before the arrival of industrial agriculture. Today, the government encourages the use of oxen. And it supports a breeding program to provide more oxen for Cuba’s farms.
Oxen don’t move as quickly as tractors, but they do have certain advantages. The manager of a state farm in Villa Clara province explained that before using oxen they could only fit two planting cycles into the rainy season. For more than a month each year farmers couldn’t prepare the land because the tractors got stuck in the mud.
But an ox doesn’t have that problem. You can plough the day after it rains, or even while it is raining, if you want. The farm now harvests three crops a year instead of two. Although the yield per harvest is lower, the total yield at the end of the year is higher.
Cuba has now parked about half of its tractors and returned to oxen for ploughing and other farm work. Oxen are less damaging to the soil and most cost effective for small-scale producers. Oxen have helped Cuba through hard times and food shortages.
Acknowledgements
* Contributed by: Harvey Harman, Operator of Sustenance Farm, North Carolina, USA.
Information Sources
* “The greening of Cuba,” by Peter Rosset in CITCA, Vol. IV, No. 8, December 1994. Newsletter of the Chapel Hill/Carrboro Chapter of the Carolina Interfaith Task Force on Central America.
http://www.farmradio.org/english/radio-scripts/72-9script_en.asp
Controlling the Diamondback Moth: A Serious Pest of the Brassica Vegetable Family
Notes to Broadcaster
Integrated pest management or IPM is the approach taken by organizations and farmers around the world to manage crop pests while protecting human health, the environment and economic viability. IPM systems use all available tools – cultural, biological, genetic and chemical – to ensure that pests are kept below levels that cause too much crop damage. IPM accepts that pests will cause some damage to crops, but attempts to keep the level of damage below that which will hurt farmers economically. An integrated approach tries to manage conditions on the farm so that the contribution of natural pest controls, such as weather and natural enemies (spiders, ladybirds, etc.), is maximized. Unlike organic farming, IPM does use low risk pesticides as a last resort. IPM is based on a thorough knowledge of the farming ecosystem, and of the pests it supports. It investigates the reasons why the pest is a problem, and, based on that knowledge, tries to discover what farmers can do – or in some cases stop doing – to manage the pest.
The following script is about an integrated pest management approach to controlling the diamondback moth (DBM), one of the major pests of brassica vegetables. It concentrates on simple actions that farmers can take to manage this pest. The diamondback moth is the most important insect pest on cabbage and other brassica crops [collards, kale (sukumawiki), cauliflower, broccoli, Ethiopian kale, canola] in the tropics. These and other vegetables are important sources of micronutrients, which are essential for a healthy diet. This is especially important in light of the spread of HIV/AIDS in Africa. A vegetable-rich diet can bolster the immune system and help it to fight against the disease. Most vegetable growers in Africa are women. When broadcasting radio programs that give advice on managing pests in vegetables, be sure to choose a time slot that will reach women farmers.
This script contains a lot of information. You may feel it is necessary to break it up into separate scripts or to broadcast different sections at different times. Alternatively, you could produce a series of programs, each highlighting a different method for controlling the diamondback moth.
Host 1: Good morning [afternoon, evening]. This is [name of host].
Host 2: And this is [name of host]. Welcome to our show.
Host 1: Today we’re going to talk about how to handle a very serious pest that’s probably attacking vegetables in your garden.
Host 2: That’s right. But to start off, I have a question for our listeners: Which insect pest causes the most damage on crops in the brassica family – vegetables like cabbage, sukumawiki, cauliflower, collards, broccoli, mustard, and rapeseed? [PAUSE] It’s the diamondback moth. Congratulations if you guessed correctly. The diamondback moth got its name because the adult moth has three small whitish diamond-shaped marks that you can see when its wings are folded.
Host 1: There are many reasons why the diamondback moth is such a serious pest. First of all, it reproduces quickly – in fact it can have up to 15 generations in a year in the tropics! And a single female can lay more than 400 eggs during its life. So there are a lot of new larvae and moths throughout the year. It’s the feeding by larvae that causes damage to plant leaves.
Host 2: And even though it’s not a strong flyer, the adult moth can be blown by winds over long distances.
Host 1: The moth has also become resistant to many pesticides, so it is not easy to control with insecticide sprays. In fact, one of the reasons the diamondback moth is such a big problem is that many of its natural enemies – the bugs that eat it – have been killed by some of the commonly used pesticides.
Host 2: And diamondback moth is a serious insect pest of brassica vegetables everywhere in the world, not just in Africa.
MUSICAL BREAK.
Host 1: Perhaps it would be interesting for our listeners to know a little about the life cycle of this pest.
Host 2: Female diamondback moths lay tiny white eggs on the upper surface of plant leaves. Pale green caterpillars hatch from the eggs in about five to eight days depending on how warm it is. The caterpillars live for about two to four weeks and do a lot of damage by eating the leaves of brassica vegetables, their favourite plants. After two to four weeks, they pupate in a cocoon which is stuck on the under side of the leaf. The greyish-brown adult moths come out about five to ten days later. The moths live for 16 or 17 days, but do not feed on plants.
MUSICAL BREAK.
Host 1: Now I’m sure our listeners would be interested in learning about how they can reduce damage to their vegetables from the diamondback moth.
Host 2: We’re going to discuss four different methods.
Host 1: The first method is called intercropping. Intercropping means growing two or more crops in the same field at the same time.
Host 2: Some farmers have had success by planting two rows of Indian mustard between every fifteen rows of cabbage. It seems that the diamondback caterpillars love Indian mustard and would rather eat it than cabbage. Of course these farmers had to make sure that they kept mustard growing in the field at all times. Otherwise the caterpillars would move over to the cabbage plants.
Host 1: Other farmers planted rows of beans or onions between their collard plants. And the caterpillar caused much less damage to the collards.
Host 2: Still other farmers planted tomatoes between the rows of cabbage – one row of tomatoes and then a row of cabbage, and so on. The moths stayed away from both crops, perhaps because they didn’t like the smell of the tomatoes.
Host 1: These combinations of plants may or may not work for you. The point is that you can try different combinations to find one that does work. Remember that it’s best to intercrop your main crops with something that you can sell or that provides food for your family.
MUSICAL BREAK.
Host 2: That brings us to our second method for controlling this pest. Diamondback moths don’t like rain!
Host 1: That’s right. Rain makes it hard for them to fly. And it makes it harder for them to lay eggs on leaves. Heavy rain can even knock the caterpillars off the leaves and drown them.
Host 2: Farmers can take advantage of this in two ways. The first is to plant crops in the rainy season. But don’t try this if you live in an area where blackrot is a problem. Blackrot is a major disease of brassica vegetables. The second is to water plants from above – for example using sprinkler irrigation.
Host 1: Some farmers have had success controlling the moth when they water their plants from above for five minutes every day at dusk. They do this for the first four weeks after planting.
MUSICAL BREAK.
Host 2: Okay, that’s two ideas: intercropping, and planting during the rainy season or watering from above. The third thing we want to talk about is a botanical pesticide that is becoming more available and less expensive in some parts of Africa.
Host 1: A botanical pesticide is a pesticide that comes from a plant, rather than from chemicals. Today I’m talking about a pesticide that is made from an extract from the seed kernel of the neem tree.
Host 2: The neem tree is native to India, but it is now grown in many parts of Africa. Researchers found that spraying a water solution of the extract from the neem seed on cabbages is more effective against diamondback moths than many pesticides.
Host 1: And the pesticide made from neem seed is much safer than most synthetic chemical pesticides. It won’t poison or kill people. And it won’t poison the natural enemies or the good bugs in your field.
MUSICAL BREAK.
Host 2: So far we’ve talked about three methods you can try to control the diamondback moth: intercropping, planting during the rainy season, and applying a botanical insecticide made from seeds of the neem tree.
Host 1: Of course there are many other methods, but today we’re going to talk about just one more. One other control against the diamondback moth is to look for brassica varieties with glossy leaves, and plant these varieties in your field. Scientists don’t exactly know why, but it seems that the young diamondback moth caterpillars don’t like plants that have glossy leaves as much as the waxy-leaved varieties that we commonly plant.
Host 2: We should also mention that hand picking can be effective for controlling the diamondback moth. Especially if the infestation is low. But farmers must check their crops regularly to discover new infestations early.
SHORT PAUSE, AS MUSIC COMES UP, THEN FADES DOWN AND UNDER HOSTS.
Host 1: There’s no magic to managing difficult pests like the diamondback moth. You have to do a lot of little things right, like the methods we’ve mentioned today.
Host 2: And keep looking for new ideas. Talk to other farmers. They may have found other ways to control this pest.
Host 1: But no matter what pest you are dealing with, here’s something that’s always true: the more you know about the pest, the better you can control it.
Host 2: Absolutely. We know the diamondback moth likes Indian mustard, but doesn’t like tomatoes ...
Host 1: ...so we plant rows of Indian mustard or tomatoes between our rows of cabbage.
Host 2: And we know that the moth doesn’t like rain ...
Host 1: ... so we plant our crops in the rainy season. Or water our crops from above.
Host 2: And we know that the moth doesn’t like glossy leaves ...
Host 1: ... so we plant varieties with glossy-leaves.
Host 2: And we know the moth doesn’t like neem at all ...
Host 1: ... so we spray our plants with an insecticide made from neem.
Host 2: That’s right. First, you learn about the pest. Then, based on that knowledge, you plan how to control it.
Host 1: This is [name of host] saying goodbye.
Host 2: This is [name of host]. Goodbye. And good luck.
MUSIC FADES UP AND THEN OUT.
- END -
Notes on scientific names:
* Diamondback moth - Plutella xylostella
* Indian mustard - Brassica juncea
* Collard - Brassica oleracea var. acephala
* Cabbage - Brassica oleracea var. capitata
* Cauliflower - Brassica oleracea var. botrytis
* Broccoli - Brassica oleracea var. italica
* Ethiopian kale - Brassica carinata L.
Acknowledgements
* Contributed by Vijay Cuddeford, researcher/writer, North Vancouver, Canada.
* Reviewed by Dr. Brigitte Nyambo, IPM Specialist, International Centre of Insect Physiology and Ecology (ICIPE), PO Box 30772, 00100 Nairobi, Kenya. Tel: 254 (20) 861680-4, Fax: 254 (20) 806330/860110, Email: dg@icipe.org.
Information Sources
* Facknath, S. “Integrated Pest Management of Plutella xylostella, an important pest of Crucifers in Mauritius.” University of Mauritius. In Proceedings of the Second Annual Meeting of Agricultural Scientists, Boname Hall, MSIRI, Reduit, Mauritius. Aug.12-13, 1997.
* Integrated Pest Management: Safe and sustainable protection of small-scale brassicas and tomatoes. A handbook for extension staff and trainers in Zimbabwe. Natural Resources Institute, University of Greenwich, Chatham Maritime, Kent, ME4 4TB, United Kingdom.
* Said, M., and F.M. Itulya “Intercropping and nitrogen management effects on diamondback moth damage and yield of collards in the highlands of Kenya.” African Crop Science Journal. Vol. 11, No. 1, 2003: 35-42.
* Charleston, D.S., and R. Kfir. “The possibility of using Indian mustard, Brassica juncea, as a trap crop for the diamondback moth, Plutella xylostella, in South Africa.” Crop Protection. Vol.19, 2000: 455-460.
* Srinivasan, K., and P.N. Krishna Moorthy. Development and Adoption of Integrated Pest Management for Major Pests of Cabbage Using Indian Mustard as a Trap Crop. Asian Vegetable Research and Development Center (AVRDC). AVRDC, PO Box 42, Shanhua, Tainan 741, Taiwan ROC. Tel: +886-6-583-7801, Fax: +886-6-583-0009, Email: avrdc@avrdc.org.
* Talekar, N. S., S. T. Lee, and S. W. Huang. Intercropping and Modification of Irrigation Method for the Control of Diamondback Moth. Asian Vegetable Research and Development Center (AVRDC). AVRDC, PO Box 42, Shanhua, Tainan 741, Taiwan ROC. Tel: +886-6-583-7801, Fax: +886-6-583-0009, Email: avrdc@avrdc.org.
* Neem knocks out diamondback moth on cabbage. Asian Vegetable Research and Development Center (AVRDC).
* Ana M. Varela, A. Seif and B. Lohr (2003). A Guide to IPM in Brassicas Production in Eastern and Southern Africa. The International Centre of Insect Physiology and Ecology, Nairobi, Kenya.
http://www.farmradio.org/english/radio-scripts/75-8script_en.asp
Grow more food in drylands with planting pits
Notes to broadcaster
Desertification is caused by changes in climate and by human activities. People contribute to desertification by overcultivating the soil, by allowing animals to overgraze the land which removes the covering of vegetation, by cutting down or burning trees, and by using improper watering methods which turn cropland salty. Drought sometimes makes soil dry up and crack, or makes the soil problems that already exist even worse.
In parts of Africa, farmers make cracked hardpan soils productive again, by planting grain in small pits. This script describes how to make the pits and why they are effective. These planting pits are known as zay or tassa pits in some local West African languages.
Start of program
Host 1: Today we’re going to talk about a way for farmers to improve soils and get higher crop yields. This is a method that be effective even if you have dry soils with a hard crust.
Host 2: That’s right. On today’s program farmers are going to learn how to use planting pits to increase crop yields. Many farmers are already using this method! Today my co-host and I will describe how to make these planting pits. Over to you _______ [insert name of co-host].
Host 1: Thanks [insert name of co-host] I think this is a really important technique for farmers with hard, dry soils. To start making these improvements, this is what you’re going to have to do. First, you’re going to have to dig pits all over your field.
Host 2: All the pits should be about the same size. Each pit should be 20 centimetres deep and 20 centimetres wide. Dig these pits throughout your field - spaced about a metre (a few feet) apart from each other.
Host 1: So now you have dug the pits all around your field. The next thing you are going to do is put some manure, or some leftover crop residues, in each pit.
Host 2: Something else farmers need to know is when they should dig these pits.
Host 1: Most farmers dig and fill the pits in the dry season so that the manure decomposes before the rainy season. Other farmers dig pits at the end of the rainy season when the soil crust is easier to break. Whichever you choose, you have to dig the pits many weeks before planting, so that the manure in the pits decomposes.
Host 2: When the rains come it’s time to plant the seeds. Plant about five seeds in each hole. You will find that the seeds germinate quickly and the plants grow quickly in these pits.
Host 1: The plants grow quickly because water soaks easily into the pit and collects there where the plant can use it. Also, the compost or manure in the pit is good fertilizer and attracts termites.
Host 2: Termites are important because they improve the soil. They loosen the soil by digging tunnels, and they bring up nutrients from deep down in the soil for the plants.
Host 1: Farmers have proven that this method really can make poor soils produce again.
Host 2: That’s right. I’ve heard about many farmers’ experiences. In some cases farmers who could not grow any grains at all were able to produce 400 kilograms per hectare. And that’s in a year of low rainfall.
Host 1: And in a year of good rainfall, some farmers harvested as much as 1000 kilograms per hectare!
Host 2: There is something else you should know about these pits. You can plant tree seeds or seedlings in them too. If you are growing tree seedlings in these pits you’ll find that they are easy to tend and water.
Host 1: As we said at the beginning of the show, even if you have hard, dry soils, and you think that it is too difficult to grow anything on your land, this method might give you a second chance and make you think again. I’m _____________[insert name of co-host].
Host 2: And I’m _____________[insert name of co-host 2]. Thanks for listening.
Acknowledgements
* This script was originally published in Farm Radio Network Package 41, Script 1, July 1996, and was reviewed by Camilla Toulmin, Director, International Institute for Environment and Development, London, U.K.
Information sources
* “Soil and water conservation brings results” in Haramata (Bulletin of the drylands: people, policies, programmes), No. 25, September 1994, published by the International Institute for Environment and Development (IIED), 3 Endsleigh Street, London WC1H 0DD, U.K.
* Echo Development Notes, Issue 44, April 1994, 17430 Durrance Road, North Fort Myers, Florida, 33917 2200, U.S.A.
http://www.farmradio.org/english/radio-scripts/76-5script_en.asp
An alternative fuel source: Make charcoal briquettes from banana peels
Notes to broadcaster
These days there is increased pressure on forests as people cut trees for firewood and other purposes. In the last 30 years, for example, Uganda has lost half of her forest cover. Local people are being encouraged to adopt energy saving technologies that put less pressure on natural resources. One example is the use of banana peelings, commonly referred to as banachakol (banana charcoal), to make charcoal briquettes. The following program features an interview with a woman from a group of community workers known as Bakyala Tweyune (”Women in self-help”), who describes the advantages of banachakol, and the production process for the briquettes.
Start of program
SIGNATURE TUNE
SOUND EFFECTS (PICK AXE CHOPPING FIREWOOD).
Host: If you grow bananas in any part of the world, you will be interested in our program today, because we are going to talk about how banana peelings can be used to make charcoal briquettes. This is a technology that will save many trees.
This technology started in Lungujja near Kampala , where a woman named Namusoke Immaculate, the founder of Bakyala Tweyune women’s group, has innovated a new method of alternative fuel by turning banana peelings into charcoal briquettes. Our guest today is Rita Ashaba, a community worker from Bakyala Tweyune. Rita, thank you for coming to share with us this new technology.
Guest: You’re welcome. Good evening listeners.
Host: How did you adopt the technology of banana peeling briquettes?
Guest: I have known the technology of banana peeling briquettes for five years, which has made me a constant user and promoter of the product. I grow bananas and besides using the peelings as animal feed for my goats and for manure, I now use them to make charcoal briquettes.
Host: So banana peelings have many different uses. Can you describe for our listeners how to make charcoal briquettes from the banana peels? What materials are needed?
Guest: You will need one-half basin full of fresh banana peelings, a quarter basin of charcoal dust, and a quarter basin of fine sand.
Host: Okay, banana peelings, charcoal dust and sand. Once I have these things together, what do I do?
Guest: First you have to chop the fresh banana peelings into small pieces. Once the banana peelings are chopped, then mix the three ingredients together - the banana peelings, the charcoal dust and the sand.
Host: Are these in equal amounts?
Guest: No, the banana peelings should be more, approximately half of the mixture. Charcoal dust and sand should each be a quarter of the quantity of the peelings.
Host: Okay, so we are mixing these three things together.
Guest: That’s right. The sap in the banana peelings will tie up the sand and charcoal dust. Then you make the briquettes of a suitable size. They are put under the sun and are dried. Then they are are ready for use just like that.
Host: That sounds simple and interesting. I bet it does not take long to dry does it?
Guest: The drying takes a short time, of course depending on the weather.
Host: Listeners before we hear about the advantages of using banachakol, let’s have a music break.
MUSIC BREAK
Host: We’re back with our guest who has been talking about how to make banana peel charcoal briquettes. Rita what is the advantage of using the banana peel charcoal briquettes compared to using other forms of fuel?
Guest: If you live in a banana growing area, it will be easy for you to get the banana peelings. That’s one of the benefits. The other things you need are simply sand and charcoal dust. All these things are found close to home, so women do not have to move long distances away from home in search for fuel.
Host: And I understand that the procedure of making the briquettes is also easy.
Guest: Yes. In most cases I ask my children to help and because of the ease, to them it is like playing. One more thing. You do NOT need a special fireplace to burn this charcoal. The charcoal burns for a long time. So that means one does not use a lot of it when cooking. Besides much less smoke is produced so the cooking place is cleaner and safer.
Host: From your experience in working with rural women how has the technology of using banachakol changed the lives of some users?
Guest: Because of banachakol women now have more time with their children at home, which means more care, one of which is that their meals are on time. For the many women groups I interact with, they have started self-help projects like zero grazing, mushroom farming and tailoring.
Host: Have you involved men in this new technology?
Guest: In the beginning some women feared to join the groups because their husbands did not approve of the venture. But after realizing the benefits of the technology, men have come in to help the women especially in marketing banachakol. Certainly everything that is about women concerns men.
Host: How is the demand for banachakol so far?
Guest: Demand is rising and we hope to purchase equipment to crush the peelings so that it is even easier. We also hope to build a larger drying area and of course we want to start employing people to sort banana peelings from garbage in areas where they are thrown.
Host: Rita, thank you for joining us today. Dear listeners that brings us to the end of our program about conserving our environment. I am grateful to Rita our guest who has told us a lot about the banachakol, a new source of fuel for cooking. Until next time cheers and have a good evening.
SIGNATURE TUNE TO END PROGRAM.
Acknowledgements
* Contributed by Emily Arayo, Development Communications and Media Liaison Officer, International Institute of Tropical Agriculture IITA(Uganda)/FOODNET.
* Reviewed by Roger Samson, Executive Director, REAP-Canada (Resource Efficient Agricultural Production). Ste-Anne-de-Bellevue, Quebec, Canada.
Information sources
* Progressive report on rural women’s activities, by Bakyala Tweyune, 2004 (unpublished).
[No, I haven’t copied all the articles, barely touched the ones that caught my eye....granny]
Index:
http://www.farmradio.org/english/radio-scripts/numerical.asp
http://www.farmradio.org/english/radio-scripts/31-3script_en.asp
Muscovy Ducks are Easy to Raise and they Control Flies
Content: Muscovy ducks are a good choice for farmers because they are easy to care for, and they control flies. They forage for most of their own food, resist disease, and reproduce easily.
If you are looking for poultry that is easy to care for, resists disease, and controls flies at the same time, then Muscovy ducks are a good choice for you. They are healthy and hardy, they forage well for their own food, and reproduce easily. And they do a great job controlling flies. Muscovy meat is tasty and low in fat. Its flavour goes well with fruit and rice, and it requires less cooking time than other duck meat. What more could you ask?
You can tell a Muscovy duck from other types of ducks because Muscovies have large patches of puffy red skin around their eyes and over their bill. Muscovies can be white, greenish black, chocolate, or blue, or a combination of these colours.
Insect control
Muscovy ducks control flies and other insects the natural way. They are particularly helpful controlling flies, grasshoppers and locusts. In areas where rice is grown, Muscovies eat snails and slugs. If you put them in a pen with cows or calves they will eat most of the flies. In one experiment where two year old Muscovy ducks were put in cow pens, the fly population was reduced by 80 to 90 percent.
Care
Muscovy ducks are easy to care for. They don’t need a pond nearby; just make sure they have clean water to drink. They need special attention only in the first few weeks of their lives. For example, ducklings need a dry shelter and warmth until they get feathers at about two weeks of age. Usually the mother provides these things, but a small shelter where the ducks can go during heavy rains is helpful. The ducklings should not get wet or go swimming until they are at least three weeks old and have feathers. So during this time, keep them away from streams and ponds in a small area with plenty of green weeds, grass, and insects. Leave small dishes of water for the ducklings for drinking and for cleaning out the breathing holes on their bill. Make sure the water in the dishes isn’t too deep so the ducklings don’t drown.
Muscovies eat grass and other vegetation. They can forage for all their own food. However, they grow much faster if you give them extra protein foods for the first two to three weeks. You can use broiler starter mash or chicken growing mash, cooked eggs chopped into small pieces, or cooked soybean meal. You can also feed them kitchen waste. These ducks may get sick if you give them medicated feed.
Muscovy ducks are great mothers and do a good job raising their young. Don’t worry if the Muscovy seems to be sitting on the eggs a long time. Muscovies take longer to hatch than other poultry. A Muscovy egg takes 33 35 days to hatch. A chicken, for example, hatches in 21 days.
Muscovies will lay up to 80 eggs a year and hatch about four sets of ducklings if they get lots of high protein feed. If the ducks forage for all their own food they will lay fewer eggs, probably 20 to 30 eggs a year, and hatch one or two batches of ducklings.
Nest boxes
You can make simple nest boxes to put in the duck pen or around the house. If predators are a problem the nest boxes should be in a protected place, such as a shed that can be closed at night. A simple nest requires dried grass or other soft material and shelter from rain. The duck will be more likely to lay her eggs in the nest box if it is dark inside. Use wooden crates or metal buckets turned on their sides as nest boxes. Or tie bundles or thatch grass together at one end and spread the bottom out to make a cone.
The first eggs a duck lays are usually infertile, so you can remove them from the nest and eat them. Usually, a duck will lay up to 20 eggs before starting to sit. A duck can sit on 15 18 eggs at a time. Remove any extra eggs and put them under a broody chicken. The chicken will hatch out the duck eggs even though they take longer than chicken eggs to hatch. The chicken will treat ducklings she hatches out the same as if they were her own chicks.
Sometimes male Muscovies are aggressive and hurt or kill the young ducklings. Watch to make sure this does not happen or separate the males from the ducklings.
For disease resistant, easy to grow poultry that forages for its own food, reproduces easily, and catches flies, nothing is better than the Muscovy duck.
Information Sources
* This script was prepared by Harvey P. Harman. Harvey has worked on a community development project in South Africa and now farms in North Carolina, U.S.A. His address is: Rt. 2, Box 201, Bear Creek, North Carolina,U.S.A. 27207
* Thank you to Dan Gudahl at Heifer Project International for reviewing this script. For information about sources of ducklings please contact Heifer Project International, P.O. Box 808, Little Rock, Arkansas 72203, U.S.A. ECHO (Educational Concerns for Hunger Organization), 17430 Durrance Road, North Fort Myers, Florida, 33917 U.S.A.
* The complete East African poultry book, (167 pages) by Helen Cockburn, available from the Textbook Centre Ltd., Kijabe St., P.O. Box 47540, Nairobi, Kenya.
* Poultry, (1990, 218 pages) by Anthony J. Smith, published by MacMillan Publishers Limited in cooperation with the Technical Centre for Agricultural and Rural Cooperation, P.O. Box 380, 6700 AJ Wageningen, The Netherlands.
* Raising chickens and ducks, (1990, 105 pages) by Harlan Attfield, published by Volunteers in Technical Assistance (VITA), 1600 Wilson Blvd., Suite 500, Arlington, Virginia, U.S.A., 22209. “Natural fly control with the Muscovy duck” pages 30 31 of Countryside and small stock journal, Vol. 76, No. 1, Jan./Feb. 1992.
Note
* Muscovies are raised in most countries of the world. In southern Europe and northern Africa they are called the Barbary duck. In Brazil, they are known as the Brazilian duck, in Spain the pato, and in the Guianas the Guinea or Turkish duck.
The Google book is here:
I can see it now, living fences of locust trees.
My friend Mary Rohrbaugh, had 4 foot metal pans under her mesquite trees, she poured old milk in the pans and allowed the beans and leaves to fall in the pan and left it until it was totally dehydrated, then it was a rich animal feed for the poultry and hogs.
She gave me her last bags of it and my animals loved it:
To check out:
Might be interesting and a google book:
To check:
Cotton seed flour:
Google book and many articles to read:
Corkwood tree as a crop and its uses:
Links for information on the many uses of plants, includes some as dyes and in paper making:
. Magic Noodles
Posted by: “sharron”
Magic Noodles
3 minutes to make; 10 minutes to cook!
I’ll give you the recipe in the book, and then I’ll share with you
what it means! This is a very special recipe. On holidays, when
everyone collected at the farm, the word would go out that Grandma
Jones was about to cut noodles. Kids, grandkids and great-grandkids
would drop their quarrels and games and pour into the kitchen to
watch. Today, my kids pour in to watch me. It’s a good thing, too,
because this is a very fast recipe. You make the broth ahead of
time, but it’s simple, of course, and it freezes well. The actual
noodles take 3 minutes to make, 10 minutes to cook.
Here’s the recipe in the book
1 quart chicken and beef broth + 1 cup
2 eggs
1 teaspoon baking powder
2 tablespoons cream
1/2 teaspoon salt
Flour to mix into ball. Roll-cut thin. Cook 10 minutes in boiling
broth.
(Here’s how it works...)
The broth: Boil some chicken and beef in water. (Use both meats. If
you don’t use both, you won’t get magic noodles). Remove meat from
broth. Keep broth in fridge, or freeze until needed. When ready to
make Magic Noodles, put broth on to boil.
Flour to mix into ball: This process takes about a minute. Fill a
mixing bowl half full of flour. With a spoon, make a well in the
center of the bowl (an indentation in the flour, about the size of a
fist) Dump your four ingredients (everything except the broth) in
this well. (I substitute evaporated milk for cream.) With a fork,
stir gently (don’t beat), picking up flour as you go from the
outside walls of the well. Keep stirring until you’ve picked up
enough flour to be able to remove the dough, from the well of flour,
even though it may be in pieces and still sticky. Drop dough on
floured board. (I dump flour on my countertop, and make them there.)
Gently knead a few times to add more flour (using the left-over
flour from the mixing bowl, if you wish) until you can roll the
dough into a ball that doesn’t stick to your fingers.
Roll-cut thin: Roll the dough out with a floured rolling pin.
Sprinkle flour all over the rolled out dough. Starting at one side,
roll up the dough, like a tube. Cut the dough (like cutting bread)
into very thin slices with a knife dipped in flour. Shake noodles
lightly to remove excess flour. (I put the noodles in a strainer and
shake). Dump noodles into boiling broth. (Turn the temperature down
a bit, or the broth will boil over.)
This process takes me about two minutes to make enough noodles for 4
people. It took Grandma Jones about 20 seconds to cut enough noodles
for 40-50 people, which is why everyone gathered to watch. She would
pick up a big knife—there was a blur—and the noodles were cut.
Amazing!
Cook ten minutes - and eat. Unless you’ve made Magic Noodles, you’ve
never tasted anything like this. You can add chicken or beef or
vegetables, but Magic Noodles, as directed, really do make a meal.
Why do we call them Magic Noodles? Partly, I suppose, because you
watch them being made. But mostly, I think, because eating them
makes you feel so good. There is something comforting about Magic
Noodles. Perhaps they really are mixed with.....magic!
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2. Grandma’s Cherry Pie
Posted by: “sharron”
Grandma’s Cherry Pie
Luscious! Perfect with a scoop of vanilla ice cream.
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon almond extract
1-1/3 tablespoons butter (about 4 teaspoons)
14.5-ounce can of pie cherries, NOT cherry pie filling (look for
Pitted Red Tart Pie Cherries in water)
Pastry for double-crust pie
Preheat oven to 425°F.
In a medium saucepan, combine the sugar, flour, cinnamon and
undrained cherries. Cook over medium heat, stirring constantly,
until mixture thickens and boils (about 6 or 7 minutes). Remove from
heat and stir in almond extract.
Pour mixture into a 9-inch unbaked pie shell. Dot with butter. Cover
with top crust, seal edges and crimp. If a lattice crust is not
used, put one or several vents in the crust. Bake at 425°F for 30 to
35 minutes until crust is brown.
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3. Bananas
Posted by: “sharron”
Bananas
Bananas are far too unfamiliar in the kitchen. They can be cooked
fifty ways—and in each be found excellent. The very best way I have
yet found, is to peel, slice in half, lengthwise, lay in a dish with a
cover, shake sugar over, add a little mace, lemon juice, lemon peel,
and melted butter, then bake until soft—seven to fifteen minutes in a
hot oven, according to the quantity in the dish. Or peel and slice,
leave unseasoned, and lay in the pan bacon has been cooked in, first
pouring away most of the fat. Cook five minutes in a hot oven, and
send to table with hot bread, crisp bacon and coffee for breakfast.
A thick slice of banana, along with a thick slice of tart apple, both
very lightly seasoned, makes a fine stuffing for squabs. Half a banana
delicately baked, and laid on a well-browned chop adds to looks and
flavor.
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4. Sour Cream — Apple Bundt Cake
Posted by: “sharron”
Sour Cream — Apple Bundt Cake
12 servings
Remove two large eggs from the refrigerator so they’ll come to room
temperature
Apples
6 medium Golden Delicious apples
1/4 cup (1/2 stick) unsalted butter
1/4 cup granulated sugar
1 teaspoon cardamom
Peel, core and quarter the apples; slice each apple into 3 slices
lengthwise. Melt the butter in a large skillet over medium heat;
when it begins to bubble, add in the apples. Gently sprinkle the
sugar and cardamom over the apples so there are no heavy areas.
Sauté the apples, stirring almost constantly, until they’re tender
but still firm. Remove the apples from the heat and allow to cool to
room temperature. Drain the apple slices and reserve the syrup — you
should have 2 to 3 tablespoons of syrup.
Adjust the rack in an oven so the cake will be centered, and preheat
to 350 degrees F.
Cut the crusts from three slices of fresh bread and discard the
crusts. “Puree” the bread in a food processor so you have 1 cup of
fresh bread crumbs. Split this into two 1/2 cup portions and set
aside.
Cake Batter
1/2 cup (1 stick) unsalted butter
2 cups all-purpose flour
1-1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sour cream
2 large egg, room temperature
1 teaspoon pure vanilla extract
reserved syrup from the apples
1/2 cup fresh breadcrumbs
For The Pan
2 tablespoons unsalted butter
1/2 cup fresh bread crumbs
Make the Cake
Melt the butter and allow to cool to room temperature.
In a large bowl combine the flour, sugar, baking powder, baking
soda, allspice, cinnamon and salt; whisk together thoroughly.
In another large bowl, combine the cooled butter and sour cream and
beat until smooth; add in the eggs and beat until they are fully
blended.
Add the dry ingredients to the wet, 1/2 cup at a time, mixing on low
speed just long enough after each addition to incorporate. Scrape
down the sides of the bowl with a spatula. Add in the vanilla and
the reserved apple syrup, then increas the mixer speed to medium and
beat for about one minute. Toss the cooked apple slices with the 1/2
cup fresh bread crumbs and fold them into the batter.
Liberally butter a 9-inch bundt pan with the 2 tablespoons butter,
and sprinkle the inside with the other 1/2 fresh breadcrumbs. Make
sure the pan is completely coated before shaking out the excess.
Spoon the prepared batter into the bundt pan and bake for 50 - 60
minutes. When it is done, the cake should be pulling away from the
edges of the pan and a wooden pick should come out clean when it is
inserted. Cool on a wire rack for 20 minutes, then run a thin metal
spatula around the edges of the pan to loosen. Gently inver the cake
onto the cooling rack and allow to cool to room temperature before
transferring to a serving dish. Gently powder with powdered sugar
before serving topped with …
Freshly Whipped Cream
2 cups heavy whipping cream
2 teaspoons pure vanilla extract
1/2 cup sugar
Whip the heavy whipping cream on high-speed until peaks barely start
to form. Add the vanilla and sugar, and continue whipping until
peaks can form and hold their shape. Refrigerate until serving.
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5. Potato Balls
Posted by: “sharron”
Potato Balls
Mash boiled or baked sweet potatoes smooth, seasoning them well with
salt, pepper, cinnamon, a little nutmeg, and melted butter. Bind with
a well-beaten egg, flour the hands, and roll the mashed potato into
balls the size of large walnuts. Roll the balls in fine crumbs or
sifted cornmeal, drop in deep hot fat, fry crisp, drain, and use as a
garnish to roast pork, roast fowl, or broiled ham.
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6. Beaten Biscuits - (Old Style)
Posted by: “sharron”
Beaten Biscuits - (Old Style)
Sift a quart of flour into a bowl or tray, add half a teaspoon salt,
then cut small into it a teacup of very cold lard. Wet with cold water-
-ice water is best—into a very stiff dough. Lay on a floured block,
or marble slab, and give one hundred strokes with a mallet or rolling
pin. Fold afresh as the dough beats thin, dredging in flour if it
begins to stick. The end of beating is to distribute air well through
the mass, which, expanding by the heat of baking, makes the biscuit
light. The dough should be firm, but smooth and very elastic. Roll to
half-inch thickness, cut out with a small round cutter, prick lightly
all over the top, and bake in steady heat to a delicate brown. Too hot
an oven will scorch and blister, too cold an one make the biscuit hard
and clammy. Aim for the Irishman’s “middle exthrame.”
There are sundry machines which do away with beating. It is possible
also to avoid it by running the dough, after mixing, several times
through a food-chopper.
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7. Tipsy Potatoes
Posted by: “sharron”
Tipsy Potatoes
Choose rather large potatoes, peel, and cut across into round slices
about half an inch thick. Pack these in a baking dish with plenty of
sugar, and butter, mace, yellow lemon peel, pounded cloves, and a
single pepper corn. Add half a cup boiling water, cover and bake till
a fork pierces, then uncover, add a glass of rum, and keep hot, but
not too hot, until serving time.
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8. Soda Biscuits
Posted by: “sharron”
Soda Biscuits
Sift a quart of flour with a heaping teaspoonful of baking soda. Add a
good pinch of salt, rub well through lard or butter the size of the
fist, then wet with sour milk to a moderately soft dough, roll out,
working quickly, cut with small round cutter, set in hot pans, leaving
room to swell, and bake in a quick oven just below scorching heat.
Handle as lightly as possible all through—this makes flaky biscuit.
By way of variety, roll out thin—less than a half-inch, cut with
three-inch cutter, grease lightly on top, and fold along the middle.
Let rise on top a hot stove several minutes before putting to bake. By
adding an egg, beaten light, with a heaping tablespoonful of sugar to
the dough in mixing, these doubled biscuits will be quite unlike the
usual sort.
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9. Candied Sweet Potatoes
Posted by: “sharron”
Candied Sweet Potatoes
Boil medium potatoes of even size, till a fork will pierce—steaming
is better though a bit more trouble—throw in cold water for a minute,
peel, and brush over with soft butter, then lay separately in a wide
skillet, with an inch of very rich syrup over the bottom and set over
slow fire. Turn the potatoes often in the syrup, letting it coat all
sides. Keep turning them until candied and a little brown. If wanted
very rich put butter and lemon juice in the syrup when making it.
Blade mace also flavors it very well.
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10. Salt Rising Bread
Posted by: “sharron”
Salt Rising Bread
Scald a tablespoonful of sifted corn-meal, and a teaspoonful—heaped-
-of salt with a pint of boiling water, let stand ten minutes, then
stir in, taking care to mix smooth, enough dried and sifted flour to
make a thick batter. Damp flour will not rise. The batter should be
almost thick enough to hold the mixing spoon upright—but not quite
thick enough. Set the mixture in warm water—just as hot as you can
bear your hand in. Keep up the heat steadily, but never make too hot-
-scalding ruins everything. Keep lightly covered, and away from
draughts. Look in after an hour—if water has risen on top, stir in
more flour. Watch close—in six hours the yeast should be foamy-
light. Have ready three quarts of dry sifted flour, make a hole in
the center of it, pour in the yeast, add a trifle more salt, a
tablespoonful sugar, and half a cup of lard. Work all together to a
smooth dough, rinsing out the vessel that has held the yeast, with
warm not hot water to finish the mixing. Divide into loaves, put in
greased pans,
grease lightly over the top, and set to rise, in gentle heat. When
risen bake with steady quick heat. Take from pans hot, and cool
between folds of clean cloth, spread upon a rack, or else turn the
loaves edgewise upon a clean board, and cover with cheese cloth.
To make supper-rolls,shape some of the dough into balls, brush over
with melted butter, set in a deep pan, just so they do not touch,
raise and bake the same as bread. Dough can be saved over for
breakfast rolls, by keeping it very cold, and working in at morning,
a tiny pinch of soda before shaping the balls.
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11. Steamed Potatoes
Posted by: “sharron”
Steamed Potatoes
Wash clean a dozen well-grown new potatoes, steam until a fork will
pierce, dry in heat five minutes, then peel, and throw into a skillet,
with a heaping tablespoonful of butter, well-rolled in flour, half a
pint of rich milk, ten drops onion juice, salt and pepper to taste,
and a teaspoonful of chopped parsley.
The sauce must be bubbling when the potatoes are put in. Toss them in
it for five minutes, put in deep dish and pour the gravy over. Serve
very hot.
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12. Sweet Potato Biscuit
Posted by: “sharron”
Sweet Potato Biscuit
Boil soft two large or four small sweet potatoes, mash smooth while
very hot, free of strings and eyes, add a pinch of salt, then rub well
through three cups of sifted flour. Rub in also a generous handful of
shortening, then wet up soft with two eggs beaten very light, and
sweet milk. A little sugar also if you have a sweet tooth—but only a
little. Roll to half-inch thickness, cut out with small cutter, lay in
warm pan, and bake brown in a quick oven.
Soda and buttermilk can take the place of eggs and sweet milk—in
which case the sugar is advisable. Mix the soda with the milk—enough
to make it foamy, but no more.
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13. Mush Bread
Posted by: “sharron”
Mush Bread
To a quart of very thick mush, well salted, add three fresh eggs,
breaking them in one after the other, and beating hard between. When
smooth add half a cup of rich milk, and half a cup melted butter. Stir
hard, then add one teaspoonful baking powder, and bake quickly. Bake
in the serving dish as it is too soft for turning out, requiring to be
dipped on the plates with a spoon. Hence the name in some
mouths: “Spoon bread.”
A friend of mine sent me this on she had it in with recipes from her
grandma she has no idea how to make the mush perhaps someone in our
group knows and can let me know so I can tell her. Thanks
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14. Mush Batter Cakes
Posted by: “sharron”
I should of read the other email from Julie she sent the following
saying this may be the mush that her gran was talking about. Hope
this helps everyone.
Mush Batter Cakes
Bring half a pint of water to a bubbling boil in something open, add
to it a pinch of salt, then by littles, strew in a cup of sifted meal,
stirring it well to avoid lumps. Let cool partly, then cook by small
spoonfuls on a hot griddle very lightly greased. Make the spoonfuls
brown on both sides, and serve very hot.
Messages in this topic (1)
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15. Real Gold Cake
Posted by: “sharron”
Real Gold Cake
Beat very light the yolks of sixteen eggs, with a full pound of yellow
sugar, and a scant pound of creamed butter. Add a cup of rich sour
cream with a teaspoonful soda dissolved in it. Or if you like better
put in the cream solus, and add the soda dissolved in a teaspoonful of
boiling water at the very last. This makes lighter cake so is worth
the extra trouble. Flavor to taste—grated lemon rind is good. Add
gradually four cups flour sifted three times at least. Beat hard for
ten minutes, then bake in well-greased pans, lined with buttered
paper, until well done, let cool partly in the pans, then turn out,
dust lightly with flour or corn starch and frost.
Messages in this topic (1)
To visit group on the web, go to:
http://groups.yahoo.com/group/GreatGrandmasCookbook/
Garlic Pulled from the Soil and Braided
As the rain makes a pitter-patter sound on my umbrella, Maria ‘tugs’ up some of
her garlic at the Vancouver Compost Demonstration Garden. She braids the soft-necked
variety into something quite beautiful, which she will hang in her kitchen.
Metropolitan Agriculture in North America: From Planning to Development - First
Forum
Please join us for the first public forum for the new North American Urban and Peri-Urban
Agriculture Alliance (NAUPAA), founded to support the growing community of sustainable
farmers and policy makers working in and around the metropolitan areas of the U.S.,
Canada, and beyond.
Maria Makes Lavender Wands - Are They Magic?
What do you do on a rainy Vancouver summer day? You turn to crafts in the garden.
Maria picks some lavender and makes it into something useful.
Pitt Meadows, British Columbia, Community Garden
48 plots - the garden is laid out in 15 x 30 ft. plots, but an individual plot is
15 x 15 feet. Some members have double garden plots. There are four raised accessible
gardens, two are in use now. There are two buildings (shipping container type) on
site - one tool shed and the other with bathroom facilities and a small room with
table and chairs.
Raccoon Rescue - small drama at our garden
A frantic scratching sound inside one of our unused standing rain barrels drew Joan’s
attention to a trapped young raccoon, which had fallen through the small opening
in the top. All of our barrels have screens covering the top hole except this one,
which is not connected to a downspout.
‘Grow Your Own’ - New York Times Opinion Column -
“Earlier this month, my family spent a Saturday at San Francisco’s Civic Center
Plaza, helping to plant a 10,000-square-foot Victory Garden sponsored by Slow Food
Nation, a nonprofit organization that will be celebrating American food through
art, music, lectures, tastings, school programs and the like over Labor Day Weekend.
More than 250 volunteers and nearly a dozen Bay Area gardening organizations dedicated
their time to plant the first edible garden in front of San Francisco’s City Hall
since 1943.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Read stories and watch videos here:
City Farmer News [http://rs6.net/tn.jsp?e=001NwfFLHcXqoHTMI9f4to8GxK62jTVZecNUD_WXZVHQU599VLOF4ygtmsNWP9CmsRUSkPc86j-44L7RwZ181x_ROJO5nhcnQSmBcecII4mluq84e0rwIJ_Jw==]
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Crockpot Garlic Brown Sugar Chicken
Posted by: “helen”
Crockpot Garlic Brown Sugar Chicken
A flavorful way to make a great meal!
1 to 1-1/2 pounds chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-line soda (diet is fine)
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper (regular black or cayenne)
Place chicken in slow cooker. Mix all remaining ingredients. Pour over
chicken. Cook on low for 6-8 hours.
Serve over rice or noodles.
http://groups.yahoo.com/group/crockpot-recipes/
Cranberry Sauce Muffins
1 can whole cranberry sauce (3/4 cup)
2 cups Bisquick
3/4 cup sugar
3/4 cup milk
1 beaten egg
2 tablespoons melted butter
Mix Bisquick, sugar, milk, egg and butter until well blended. Break up
the cranberry sauce and fold into the batter. Fill greased and floured
muffin tins until 2/3 cup full. Bake 400 degrees 20 to 25 minutes. Makes
12
Newsletter Archive
http://www.nancyskitchen.com/newsletter-index.htm
Posted by: “Jodi”
Calico Squash Casserole
Taste of Home
I have a thriving country garden and try a lot of recipes using my squash. It’s a pleasure to present this beautiful casserole as part of a holiday menu or anytime. —Lucille Terry, Frankfort, Kentucky
SERVINGS: 8
CATEGORY: Side Dish METHOD: Baked
TIME: Prep: 20 min. Bake: 30 min.
Ingredients:
2 cups sliced yellow summer squash (1/4 inch thick)
1 cup sliced zucchini (1/4 inch thick)
1 medium onion, chopped
1/4 cup sliced green onions
1 cup water
1 teaspoon salt, divided
2 cups crushed butter-flavored crackers
1/2 cup butter, melted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
1 large carrot, shredded
1/2 cup mayonnaise
1 jar (2 ounces) diced pimientos, drained
1 teaspoon rubbed sage
1/2 teaspoon white pepper
1 cup (4 ounces) shredded sharp cheddar cheese
In a large saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside.
Combine crumbs and butter; spoon half into a greased shallow 1-1/2-qt. baking dish. In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold into squash mixture. Spoon over crumbs.
Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned. Yield: 8 servings.
Linda’s tip: I have substituted pumpkin in squash and zucchini recipes. Works great!
Please share with credits in tact, so others can join us. Thanks, Linda
from_the_kitchen-subscribe@yahoogroups.com
thisnthat_again-subscribe@yahoogroups.com
[from_the_kitchen] Fried Green Tomatoes ...from Linda
Posted by: “Jodi”
Fried Green Tomatoes
From Light & Tasty
A quick and easy homemade salsa makes a mouthwatering addition to these fried tomatoes. The golden coating is so crispy, no one suspects the slices are light. Most eveyone loves tomatoes.
—Ingrid Parker of Hattiesburg, Mississippi
SERVINGS 6 CATEGORY Lower Fat METHOD Baked
PREP 30 min. COOK 25 min. TOTAL 55 min.
INGREDIENTS
1/2 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
3/4 teaspoon cayenne pepper
1 egg
1 tablespoon fat-free milk
1 cup cornflake crumbs
4 medium green tomatoes, cut into 1/2-inch slices
1/4 cup canola oil
FRESH TOMATO SALSA:
5 medium red tomatoes, seeded and chopped
1/2 cup minced fresh cilantro
1/4 cup chopped onion
2 jalapeno peppers, seeded and chopped
4-1/2 teaspoons lime juice
2 teaspoons sugar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
In a shallow bowl, combine the flour, sugar, salt and cayenne. In another shallow bowl, beat egg and milk. Place cornflake crumbs in a third bowl. Pat green tomato slices dry. Coat with flour mixture, dip into egg mixture, then coat with crumbs. In a large nonstick skillet, heat 4 teaspoons oil over medium heat. Fry tomato slices, four at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. Place fried tomatoes on an ungreased baking sheet. Bake at 375° for 4-5 minutes or until tender. Meanwhile, in a bowl, combine the salsa ingredients. Serve with the fried tomatoes. Yield: 6 servings.
Nutrition Facts One serving: 2 tomato slices with 1/3 cup salsa Calories: 207 Fat: 11 g Saturated Fat: 1 g Cholesterol: 35 mg Sodium: 343 mg Carbohydrate: 25 g Fiber: 3 g Protein: 5 g Diabetic Exch: 2 vegetable, 2 fat, 1 starch.
Please share with credits in tact, so others can join us. Thanks, Linda
from_the_kitchen-subscribe@yahoogroups.com
thisnthat_again-subscribe@yahoogroups.com
Posted by: “Mary
Corn Casserole
1/2 cup butter, melted
1 (15 oz) can whole kernel corn, drained
1 (14.75 oz) can creamed corn
1 (8.5 oz) pkg dry corn bread mix
Preheat oven to 350 degrees. In a large bowl combine melted butter, corn, creamed corn and corn bread mix. Transfer to a 13x9-inch baking dish. Bake in preheated oven for 40 to 45 minutes, or until center is set and top is light golden brown. Let cool 5 minutes before serving.
Posted by: “Mary
Slow Cooker Veggie-Beef Soup with Okra
1 pound ground beef1/4 cup onion, chopped1 (14.5 ounce) can diced
tomatoes, drained1 (14.5 ounce) can Italian
diced tomatoes, drained1 (16 ounce) package
frozen mixed vegetables1 cup sliced fresh or
frozen okra2 potatoes, peeled and
chopped1 tablespoon ketchupsalt and pepper to taste
In a skillet over medium heat, cook the ground beef
and onion until beef is evenly brown and onion is tender. Drain grease. In a
slow cooker, mix the beef and onion, diced tomatoes, Italian diced tomatoes,
vegetables, okra, potatoes, ketchup, salt, and pepper. Pour in enough water to
cover. Cover slow cooker, and cook 4 hours on Low.
Posted by: “Mary
PHILADELPHIA Peaches ‘N Cream
No-Bake Cheesecake
From
Kraft Foods
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese,
softened
1 pkg. (4-serving size) JELL-O Brand Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
MIX graham crumbs, margarine and 1/4 cup of the sugar;
press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT Neufchatel cheese and remaining 3/4 cup sugar in large
bowl with electric mixer until well blended. Add dry gelatin mix; mix well.
Stir in peaches and whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store leftovers in
refrigerator.
Posted by: “Mary
Banana Cream Supreme
2 cups graham cracker
crumbs1/2 cup melted butter1/4 cup white sugar1 (12 ounce) container
frozen whipped topping, thawed1 (3.5 ounce) package
instant vanilla pudding mix1 cup sour cream3 bananas, sliced
In a medium bowl, combine crackers, butter and sugar.
Press mixture into bottom and sides of a 9x13 inch pan. In a large bowl,
combine whipped topping, pudding and sour cream; whisk together. Put half of
this mixture into crust. Layer sliced bananas over top of pie. Pour second half
of pudding mixture over top of bananas. Immediately cover and refrigerate pie
for one hour.
Posted by: “Mary
Onion Tart
1/4 cup butter
1 1/2 lbs onions, sliced
2 eggs, beaten
1 (9-inch) pie crust, baked
4 slices bacon
Preheat oven to 350 degrees. In a large skillet, melt butter and saute onions until soft. Remove from heat. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Mix in eggs. Pour into prepared shell and bake at 350 degrees for approximately 20 minutes. Top with bacon. Can be served warm or cold.
http://groups.yahoo.com/group/SimpleMeals/
1. HERBAL FLEA SHAMPOO
Posted by: “Saturnia”
HERBAL FLEA SHAMPOO
Get a bottle of all natural castile soap (10-12oz) and pour a little out to
make room. Add 10 drops tea tree oil, 10 drops cirtonella oil and 10 drops
of pennyroyal oil, and squeeze in 2 vitamin e capsules. Let sit 2 hours
before using. Keep in fridge.
Messages in this topic (1)
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2. HERBAL FLEA POWDER
Posted by: “Saturnia”
HERBAL FLEA POWDER
In a blender, place 1 cup cornstarch... 1 tbsp rosemary leaves, 1 tbsp
pennyroyal, 1 tbsp anise, 1 tsp lemon rind. Whir till very fine. I use a
large pepper shaker to apply it. Shake on and brush through.
Messages in this topic (1)
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3. ant repellent 3
Posted by: “Saturnia”
100% fresh Peppermint herb ( Menta piperta ), discourages ants,
squash bugs and cutworms.
Messages in this topic (1)
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4. Flea repellent for carpets
Posted by: “Saturnia”
For a flea repellent for carpets, combine 3 drops pennyroyal, 3 drops
eucalyptus, 9 drops citronella, and 3 drops cedarwood oil with 1 pound of
baking soda. Sprinkle the mixture on the carpet, let it stand one hour, and
then vacuum it up.
In the house use the vacuum cleaner. When done empty the contents of the
bag in to a tight plastic bag. The eggs, fleas & pre adult fleas find
the vacuum a perfect environment to live in & they will come crawling
back out down the way they got in.
Messages in this topic (1)
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5. LEMON ROSEMARY GROOMING SPRAY for fleas and ticks
Posted by: “Saturnia”
LEMON ROSEMARY GROOMING SPRAY
Slice a big fat lemon into a glass bowl, add a large sprig of rosemary (or a large tablespoon of dried),
Also add the following if they are available to you:
10 drops of tea tree oil, and 1 tsp of powdered pennyroyal (or 10 drops of the oil) ....
Pour a quart of boiling water into bowl and let steep
over night.
Strain into a spray bottle, keep in fridge. Spray daily (esp legs and tummy) when fleas and ticks are bad. Makes a great grooming spray.
Messages in this topic (1)
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6. cabbage worms, tomato worms 2
Posted by: “Saturnia”
100% fresh Thyme herb ( Thymus vulgaris ), sprinkle around and on
plants to discourage cabbage loopers, potato beetles and tomato worms.
Messages in this topic (1)
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7. Flea bath
Posted by: “Saturnia”
Have you tried bathing in Murphy’s Oil Soap? I learned about this in the
Houston area. Works great & is great on the skin too.
Messages in this topic (1)
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8. Just a note about Pennyroyal
Posted by: “Saturnia”
You want to be very careful about using pennyroyal. I’ve seen several warnings about this but for the life of me I can’t remember just what but do know it can be dangerous.
To use pennyroyal oil as a flea repellent, do not apply it directly to the
animal’s fur. Instead, use a few drops in the pet’s bathwater or put a few
drops on a bandanna or rope collar around the animal’s neck for a constantly
effective and safe flea retardant. For a repellent effective against a
variety of insects, mix 10 drops pennyroyal, 10 drops eucalyptus, 30 drops
citronella, and 10 drops cedarwood oil with 4 ounces sweet almond oil.
Note that herbal items with strong odors are NOT recommended for puppies.
Messages in this topic (1)
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9. Keep bugs out of the house
Posted by: “Saturnia”
Spray porches and outside steps with citronella oil or eucalyptus + water.
Don’t know if it works or not, but the original poster thinks it does!
Messages in this topic (1)
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10. cabbage worms and tomato worms
Posted by: “Saturnia”
100% fresh Dill Seeds ( Anethum graveolens ), is an effective
defense against cabbage worms and tomato worms.
http://groups.yahoo.com/group/Non-Edible-Recipes/
Re: Zuchinni is harvest is more than plentiful!
Posted by: “Deirdre”
Found this on allrecipes.com
http://allrecipes.com/Recipe/Connies-Zucchini-Crab-Cakes/Detail.aspx-—
It takes 2-1/2 cups of grated zucchini, and seemed like a good way
to ‘disguise’ it for those that don’t care or have had too much
zuccini. I have not tried it - hubby doesn’t like zuccini - but it does
look delicious, inexpensive and 4-1/2 stars out of 5 for 415 reviewers.
Connie’s Zucchini ‘Crab’ Cakes
2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning TM
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying
In a large bowl, combine zucchini, egg, and butter or margarine. Stir
in seasoned crumbs, minced onion, and seasoning. Mix well.
Shape mixture into patties. Dredge in flour.
In a medium skillet, heat oil over medium high heat until hot. Fry
patties in oil until golden brown on both sides.
I
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2d. Re: Zuchinni is harvest is more than plentiful!
Posted by: “purplemum1
Chocolate Zucchini Cake
-
1/2 cup soft butter
1 3/4 cups sugar
1/2 cup canola oil
2 eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp salt
4 T. unsweetened cocoa powder
1 tsp baking soda
1/2 cup sour milk
2 cups grated zucchini
-
-Preheat oven to 325º
-Cream butter, sugar, oil, eggs, and vanilla. Beat well.
-Mix flour, salt, cocoa, and baking soda together.
Add dry mixture to cream mixture alternately with sour milk.
-Fold in zucchini.
-Bake in a greased and floured 9 x 13 inch pan for 35 minutes or until done.
-Frost when cool.
-Refrigerate.
NOTE: This cake gets better a day or two after it’s made!
-
Chocolate Cream Cheese Frosting
-
1 (8 oz) pkg. cream cheese, softened
½ cup butter, softened
4 cups powdered sugar
2/3 cup baking cocoa
dash of salt
6 T. milk or cream
1 tsp. vanilla extract
-
-Beat cream cheese and butter together until smooth.
-Add in remaining ingredients; blend well.
Zucchini Crisp
-
Pie Crust:
4 cups flour
2 cups sugar
1 tsp salt
3/4 pound butter or margarine
Filling:
6 cups seeded, peeled, and sliced zucchini (6 to 8)
2/3 cup lemon juice
1 cup sugar
1 ½ tsp. cinnamon
1/4 tsp. nutmeg
-
Preheat oven to 375ºF.
For the pastry:
Combine flour, sugar, and salt in a bowl. Cut in butter until crumbly. Press
half the mixture over the bottom of a greased 9 X 13-inch baking pan.
Reserve remaining pastry mixture. Bake for 10 minutes. Remove and set aside.
-
For the filling:
Cook zucchini in lemon juice until tender (about 10 minutes). Add sugar,
nutmeg, and a teaspoon cinnamon. Simmer for 1 minute. Stir in 1/2 cup
reserved
pastry mixture. Simmer until mixture thickens, stirring constantly. Let cool.
-
Pour zucchini mixture over crust. Mix 1/2 teaspoon cinnamon with remaining
pastry mixture in bowl. Sprinkle over pie. Bake for 35 to 45 minutes, or
until
lightly browned.
-
This dessert tastes like apple crisp....people won’t believe it’s zucchini!
;o}
Zucchini Pie (Mock Apple Pie)
-
4 cups zucchini, peeled/seeded/sliced (like apple slices)
1 1/4 cups sugar or splenda
2 T. flour
1 1/2 tsp cinnamon
1 1/2 T. cream of tartar
1 tsp lemon juice
1/8 tsp salt
1/4 tsp nutmeg
1 T butter diced
1 pie crust (2 crusts) homemade or store bought
-
boil zucchini slices till tender, drain. Add all ingredients
except butter to zucchini, mix well and layer into the pie crust,
dot with butter and top with 2nd crust. Pinch edges together
and cut slits or poke holes for vents in crust. Bake at 400° for
40-50 minutes, until crust is done. Cool and slice.
Zucchini Parmigiana
-
3 small zucchini
1 onion, halved and thinly sliced
2 cloves garlic, minced
olive oil
small palmful chopped fresh oregano (about a tsp. dried)
pint jar of pasta sauce
mozzarella cheese
grated parmesan cheese
-
-Cut zucchini in half length-wise; set aside.
-Cook onion and garlic in a tablespoon of oil until tender, but not brown.
-Place zucchini halves, cut side up on onions and garlic.
-Season with salt, pepper, and oregano.
-Top with pasta sauce.
-Cover and cook just until tender (around 10 minutes).
-Cover zucchini with thin slices of mozzarella and sprinkle with layer of
grated parmesan cheese.
-Cover again, and heat until cheese begins to melt.
-Serve (I usually serve this over a bed of garlic and herb buttered egg
noodles).
Cheese Stuffed Zucchini Boats
-
Slice zucchini’s in half lengthwise. Scoop out seeds (so they look like a
boat). Place in a large baking dish. Drizzle lightly with olive oil, garlic,
kosher salt and black pepper. Bake for 10 minutes at 375º.
While zucs are baking, mix together finely chopped onion and garlic,
ricotta, mozzarella and parmesan cheeses, an egg (beaten) and Italian
seasoning (or basil and oregano).
Stuff mixture in zucchini boats. Pour a jar of pasta sauce over the top and
bake until cheeses are bubbly and zucchini is tender (20-30 minute area).
Zucchini Patties
-
2 cups grated zucchini
2 eggs, beaten
1/4 cup finely chopped onion
1 clove garlic, minced
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
salt and pepper to taste
-
-Combine all ingredients well enough to distribute everything evenly.
-Heat a small amount of oil (a tablespoon or two) in a skillet over
medium-high heat.
-Drop zucchini mixture using 1/2 cup measure onto hot griddle; cook for a
few minutes on each side until golden.
-These are good served with warm pasta sauce (white or red). They’re also
good with chopped mushrooms and red peppers.
Mock Crab Cakes
-
2 1/2 cups grated zucchini
1 egg, beaten
2 T. melted butter
1 cup bread crumbs
1/4 cup finely minced onion
1 tsp Old Bay Seasoning
1/4 cup all-purpose flour
-
-Combine zucchini, egg, and butter.
-Stir in seasoned crumbs, minced onion, and seasoning; mix well.
-Shape mixture into patties.
-Dredge in flour.
-Heat oil in a skillet over medium-high heat until hot.
-Fry patties in a dab of oil until golden brown on both sides.
Zucchini Rice
-
1 cup cooked rice of choice
2 small zucchini, cubed
4 green onions, sliced
2 cloves garlic, minced
1/2 tsp seasoning salt
1/2 tsp dried basil
1/2 tsp sweet paprika
1/2 tsp dried oregano
2 large Roma tomatoes, seeded & chopped
2 cups shredded sharp cheddar cheese
-
-Cook the zucchini, green onions, and garlic in oil or butter until tender
(3-5 minutes).
-Season to taste with seasoning salt, basil, paprika, and oregano.
-Mix in the cooked rice, tomatoes, and cheese.
-Continue to cook and stir just until heated through and cheese is melted.
Zucchini Pie (quiche)
-
4 cups thinly sliced zucchini
1 cup chopped onion
1/4 cup butter
1/2 cup chopped parsley
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp oregano
salt and pepper to taste
3 eggs
3 cups shredded Monterey Jack cheese
1 (10”) deep dish pie crust, unbaked
2 tsp. grainy mustard
-
Saute zucchini and onions together in butter for 10 min. Stir in the
seasonings.
In separate bowl, beat the eggs; add cheese. Stir into zucchini mixture.
Spread mustard over pie crust.
Pour zucchini mixture into the prepared crust. Bake @ 375º for 18-20 min.
Let stand for 10 min. before cutting.
NOTE: a crust made from leftover rice and an egg works great, as does a
crust made from refrigerator crescent rolls pressed together.
Crustless Zucchini Pie (made with baking mix)
-
1 large onion chopped
1/2 cup canola oil
1/2 cup grated parmesan cheese
4 beaten eggs
1 tablespoon parsley
3 cups grated zucchini
1 cup Bisquick
1 cup shredded cheddar cheese
-
Combine first 5 ingredients. Stir in zucchini, Bisquick and cheese.
Pour into 2 greased 9 inch pie plates.
Bake on 350º for 35 minutes or until golden brown.
~Kimmie
http://groups.yahoo.com/group/Frugal-Folks-Life/
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