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://mjwilsonblog.blogspot.com/2008/01/classes-and-certifications.html
Classes and Certifications
[Live links at site link]
For those that are interested here are a list of my completed classes and certifications. You can also go to the website to get these Certificates and Classes yourself by clicking on the institues name above each class and certificate. All the certificates are free and the only one that costs are the AMU college classes.
FEMA Emergency Management Institute Certificates:
IS-00003-Radiological Emergency Mangement-Awarded 12/06/2007
IS-00331-Intro. to Radiological Emergency Preparedness Exercise Eval.-Awarded 12/17/2007
Community Emergency Response Team (CERT) Basic- Awarded 01/31/2008
Texas A&M Health Science Center School of Rural Public Health:
WMD PER304 (PER 304NE20290-Medical Effects of Primary Blast Injuries-Awarded 01/11/2008
AWR 110 (005)-WMD/Terrorism Awareness for Emergency Responders- Awarded 01/14/2008
WMD PER301 (PER301NE2026)- Children and Nerve Agents- Awarded 01/14/2008
WMD PER305 (PER305NE2030)- Bacillus Anthracis- Awarded 01/14/2008
WMD PER306 (PER306NE2031)- Botulism- Awarded 01/14/2008
WMD PER307 (PER307NE2032)- Avian Flu- Awarded 01/14/2008
AWR 111 (002a AWR-110)- Basic EMS Concepts for WMD Incidents- 01/23/2008
National Center for Biomedical Research & Training Academy of Counter-Terrorist Education:
GEN RC01 (RC001)- Foundational Awareness of WMD/Terrorism-Awarded 01/10/2008
GEN 0001 (0003)- Prevention and Deterrence - Overview for all Disciplines-Awarded 01/10/2008
LE 001 (0003)- Prevention and Deterrence for Law Enforcement-Awarded 01/11/2008
GEN RC02 (RC001)- Introduction to NIMS/NRP-Awarded 01/11/2008
GEN RC03 (RC001)- Effects of WMD/T Incidents on Mass Feeding- Awarded 01/14/2008
New Mexico Tech Energetic Materials Research and Testing Center: Respond! Web Campus:
FR 011 (AWR-132)- Understanding & Planning for School Bomb Incidents- Awarded 01/11/2008
American Military University:
EN101-Proficiency in Writing-(A)
EN202-Compostion and Literature-(A)
EN120-Creative Writing-(A-)
EN333-Folklore-(B-)
HM214-Science Fiction and Fantasy-(A)
HM221-English Literature: Beowulf to 18th Century-(Current)
HS131-Eastern Civilizations before 1500-(A-)
HS111-World Civilizations before 1650-(D)
HS121-Western Civilizatons before Thirty Years War-(C+)
IS300-Research Methods in Intelligence Studies-(Current)
IS430-Spycraft (Intelligence Tradecraft)-(A)
IS420-Intelligence and Assassination-(Current)
IR477-Introduction to Space Studies-(Scheduled 10/2008)
MA112-College Algebra-(C-)
PH101-Introduction to Philosophy-(A)
RQ295-Foundations of On-line Learning-(A)
RQ307-Introduction to Intelligence-(A)
SS131-International Relations I-(A)
SS133-Introduction to Sociology-(D-)
SS190-Introduction to Anthropology-(B-)
SC104-Introduction to Astronomy-(Current)
SC124-Introduction to Astronomy Lab-(Current)
As I progress through my classes and certifications I will update the class listings.
Posted by Miller J. Wilson
http://mjwilsonblog.blogspot.com/2008/10/food-storage.html
Saturday, October 4, 2008
Famines and Food Storage
As many people have come to this site looking for tips on preparing for a famine and food storage I have decided to write this article to help out. It is important to remember that in a famine there will still be some food but not enough for everyone in the world. Countries will stop exporting food in order to have enough for their own people and violence will erupt where people are starving. You will be able to buy food when it is available but only in small quantities and you will need enough stored to get you and your family through the times that food is scarce. In the past famines were relatively short, lasting only a couple of years, and only affected small regions of the world. In modern times famines happen frequently in third world nations due to droughts and war. These famines have little chance of affecting modern countries like the US and European nations. The famines that will effect modern nations are ones that are more severe and will effect the entire world. These famines will most likely last for several years as they will be caused by the inability of farmers to produce enough food to feed the population of the Earth and will need a large decline in the population or technology to be created and implemented that will allow for larger amounts of food to be produced on less land. Because of the level of mass starvation that will happen in a world wide famine violence will ensue as wars are fought for vital food supplies and individuals try to get or protect their food supplies and the cost of food increases to levels that most people cannot afford as the demand increases to levels far above the supply levels. This will also affect other industries making all goods cost more to produce and shortages in labor and materials increase.
Now I know I paint a gloomy picture but a quick study of areas where past and current famines are reveals this is the reality of famines. So the best way to be prepared for a famine is to know the reality of what happens. The next thing to do is to start storing up supplies that you will need during a famine. Other than the obvious food you should have the following items in your supply:
* Batteries- These should include batteries for flashlights, electronic devices, vehicles, and solar or wind power set ups.
* Water Filters and Purifcation Systems- When things get bad services like clean drinking water disappear fast. If this happens you need a way to get safe drinking water. My suggestion is to spend the money and get a ocean vessel water purification system that can both turn salt water as well as the most polluted water into safe drinking water and they usually run of a vehicle battery. They will cost you several thousand dollars for the initial system but they could save your life.
* Medications- This includes any over the counter medicines like Asprin, Ibuprofen, cough syrup, allergy medicine, ect. as well as your prescription medicines. You can purchase 3 months prescription at one time so make sure you have that at all times.
* Books, Games, Music- I know this does not seem vital to life but people need a release from stress in order to think effectively. So keep things that entertain you and your family around so that when things get stressful you have a way to destress and so your not fighting with each other.
* First Aid Kit- This is good to have in all situation as people can get hurt anytime. You should make your own first aid kit instead of buy a store bought as you will have certain things that only you need. My suggestion is to include a bee sting kit, compress bandages, scalpal, a can or two of ether (most starting fluid is ether but make sure first,) and other surgical equipment in case you need it and can’t get to a hospital.
* Solar Power and Wind Generator Setups- This is another item that costs a lot at to set up initially but it will ensure that you have at least some power to run your water filtration systems and some appliances.
* Garden- Whether it is out doors or an indoor garden setup it is a good idea to have this. It will help supplement your diet with fresh fruits and vegetables and you may even be able to trade what you can’t use for other supplies.
* Guns and Ammunition- Other than the obvious use to protect you family during a famine having guns and ammunition will also allow you to hunt and supplement your diet with fresh meat. Even if you live in a city there are things you can hunt and eat even if you would only eat them if you were starving.
* Emergency Communication System- This can be any thing such as walkie-talkie sets, CB radios, or HAM Raidos. The important thing is that you have a way to communicate with people in the event of an emergency or if phone and internet systems go down.
Now for the part that most of you seem to be looking for and that is what should be in your food storage. Simply put your food storage should have the foods that you eat regularly. Storing beans, wheat, rice, or anything else that you never eat will do you no good because it takes time for you stomach to produce the enzymes to digest these foods if your diet does not already include them. If you have these things or other foods that you do not eat regularly in your food storage either start having one meal a week with them included or remove them from your food storage. Now some great foods to have in your storage, as long as you eat them regularly, are all types beans, wheat, rice, dry peas, peanuts, sugar, flour, honey, salt, pepper, cooking spices, vegetables, eggs, milk, cheese, fruits, powdered drinks, juice, yeast, cereal, chocolate, vinegar, and any other food you find on the dry shelves of grocery stores. Basically you are only limited by your imagination on what you have in your food storage.
Now that you know what you can store the next topic is the various ways of storing food which has been another popular subject for my readers. When it comes to storing food you have several options which include canning, freezing, drying, and vacuum packing.
Canning is the most common way to store food and you can do it to most foods. The problem I have with canning is that metal cans are not very healthy and if foods are not canned properly they can give you botulism. Also the process of canning foods tends to destroy most of the nutrients in foods and so they are not of much value. If you do not believe me just look at the nutritional information on a can of food and then compare it to the nutritional value of the fresh or frozen version of the same food and you will see the difference. Cans also take up a lot of space so if you have a limited storage area you can’t store as much food. For those of you interested here is the USDA’s guide to home canning link http://www.uga.edu/nchfp/publications/publications_usda.html
Freezing is another common method of storing food that everyone uses. The advantage of freezing is that you can store fresh food and use it later so that you do not lose the nutrients in the food. The drawback is that you either have to live in a cold climate or have a freezer that requires electricity to keep the foods frozen. The other problem is that most foods can only be stored in a freezer for a few months to a year at max. Now I know some people, me including, have eaten food that has been in a freezer for more than a year even if the suggested time is a couple of months and not suffered any ill effects. Since I do not know the exact consequences of eating food that has been stored longer than the suggested time I won’t advise it. What I do know is that the food kept frozen longer than the suggested time did not taste as good to me as the food that had been in the freezer a shorter time. Here is the USDA guide for freezing various foods http://www.uga.edu/nchfp/how/freeze.html The link for Animal Products describes the process for freezing milk and eggs.
Drying food is perhaps the best bet for food storage. You can easily purchase powdered milk and eggs and it is easy to dry meat, fruits, and vegetables at home. There is not a single food that I know of that can’t be dried safely as long as you cut it into small enough pieces. The other advantage to dry foods is that most foods shrink considerably and so you can store a lot more in the same amount of space. The other advantage is that most dry foods retain nutrional values close to their fresh counter parts and they keep indefinately. The draw back to dry foods is that you have to use more water to either reconstitute them for cooking or for drinking so that you don’t become dehydrated. Here is the USDA guide for drying food http://www.uga.edu/nchfp/how/dry.html and the guide for curing and smoking http://www.uga.edu/nchfp/how/cure_smoke.html
Vaccuum Packing- The final way to store food is to vaccuum seal it. You can buy everything from milk and eggs to noodles to fruits and vegetables that are vaccuum packed and can be stored in your dry storage. The advantage of this method is that you get the benefits of having fresh food without having to worry about having it spoil or kept cold. The disadvantage is that it is bulkier than dried food and unless you have the equipment and know how to do it yourself you have to purchase it which is expensive. Since I have very little expierence with doing this method myself I won’t give any advice other than if you want to do it yourself then do some research and take a class if you can.
Now I know that some of you were going through the list and were surprised to see milk and eggs on the list of storable food and wondering how in the world can you store those items. As I mentioned you can find milk and eggs preserved using all the methods above but there is another way that you do everyday without knowing. If you take a look around your house I’m sure you will find cheese, butter, bread, noodles, and other foods that have milk and eggs in their ingredients that you can store. The fact is that most food came around not only because it tasted good but it was a way that our ancestors found to store food that normally went bad. Cheese and flan are both products that were originally made as a way of preserving milk without the need for cold temperatures for long periods of time. Noodles and bread also are ways to preserve eggs and milk. Noodles are a great way to preserve eggs because you don’t cook them just simply dry them after they have been cut and store them for as long as you want. So take a look around at what you already have stored that contains milk and eggs and stock up on those items.
For those of you who want more information on how to store food the link for the USDA Guide for storing food is http://www.uga.edu/nchfp/how/store.html I hope that this helps everyone out and gives them a place to at least start preparing for a famine or building a food storage.
Posted by Miller J. Wilson
[I did not check this link..granny]
Rebecca said...
Thanks for the article! Here is a great resource on food storage information as well as purchasing food storage:
http://www.shelfreliance.com/library/browse/
October 7, 2008 7:28 AM
That's a helluva sign from God that one shouldn't continue down the road chosen! I'm relieved, to say the least that it was a minor attack, and she is fine as of this writing.
I head back to Wa. state early this week~~~from the Extreme Blue leftist state of Obama-Biden-Al Franken signs back to the extremely blue state of Washington... UGH!
You would be amazed at the raw assault perpetuated by the dims on the news media here! I sure have misgivings on this election after seeing what I have seen! But that is what it is...
Have you ever canned pumpkin or butternut squash? I have mashed it and canned it in the past, but the only directions I can find now say not to do that. The USDA says to only can it cubed. Preparation would be much easier to cook it up and then can it. I can’t imagine having to cut it all in small cubes. If this has been discussed here, please forgive me. I’ve only read the first few hundred posts.
[An interesting collection of articles, about gardens, all types of them, many on small lots and roof tops....granny]
1918 - The Child’s Food Garden
Every boy and every girl who has a garden at home, or who is given a plot in a school
garden, ought to learn to do the work successfully. Yet, as the author has found,
children, especially those who live in cities and towns, know little or nothing
about producing anything from the soil, and since the teacher cannot always be present
to direct the work, there is a danger that discouraging mistakes will be made.
1940 Film - Children learn to be urban farmers
1940 ‘Gardening’ an instructional sound film. (10 minutes)
Produced by Erpi Classroom Films Inc.
In collaboration with Ellen Eddy Shaw, MA
Brooklyn Botanic Garden
Encyclopedia Britannica Films - ‘Bring the world to the Classroom”
Metro Vancouver eyes sky-rise farming
Rooftop gardens and vertical greenhouses could be a sign of the times in Metro Vancouver
as the region wrestles with ways to tackle a global food crisis and the effects
of climate change.
And Surrey could lead the trend, with at least one developer considering building
a so-called vertical farm in Whalley, which is slated to become the region’s second
downtown.
Documentary - ‘Homegrown’ The 21st Century Family Farm
HOMEGROWN follows the Dervaes family who run a small organic farm in the heart of
urban Pasadena, California. While “living off the grid”, they harvest over 6,000
pounds of produce on less than a quarter of an acre, make their own bio diesel,
power their computers with the help of solar panels, and maintain a website that
gets 4,000 hits a day. The film is an intimate human portrait of what it’s like
to live like “Little House on the Prairie” in the 21st Century.
Revised bylaw will welcome urban farming - Victoria BC 2008
Farming will soon become a legitimate home occupation in Victoria. Victoria councillors
have approved changes to the municipality’s zoning bylaw to include urban agriculture
as an allowable home occupation for up to two people living in a house.
The change won’t mean dairy cattle or hogs competing for space in your neighbour’s
garden shed, though. Under the bylaw, urban agriculture will defined as the growing
of fruit or vegetables only.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
All stories here:
City Farmer News [http://rs6.net/tn.jsp?e=001QVyfIggG96epG1xuIsJmOSiTs4DVZ5r5rA6MsIJURBEzjaNu3587ZlWDcs4yA8yyFVKlHw4f-0MytdTPBPaQ3W_sLsc1rKHJgopWzfXQHENMjpTDt4wDhA==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture
As for the imprinted tags, haven’t had any trouble with them and I hate regular tags with a passion. Shudder. When #2 son was little, he wouldn’t wear anything with a tag in it. Came by it honest. Tags don’t seem to bother my other two kids.<<<
LOL, the tags scratch my neck....
But Mary hoarded them, the old style, were the strongest fabric you can find and are priceless, when used for a patch.
Excellent for sewing behind buttons that keep getting ripped out.
Imagine my surprise, the first time I took her to the town’s “City Exchange” or as some call it the dump.
She had a small pair of scissors in her pocket and wandered around cutting tags off rags.
There is nothing as good as good chili.
Lucky you, fresh broccoli, that you will enjoy and do try the stems, sliced and in a stir fry, they reminded me a little of fennel, celery and water chestnuts.
Any that i did would have gone in the freezer, and very little of the pie types.....
I had thought of drying it and then making powder/flour for baking.
I use the dry or frozen squash in soup and like it very much.
There was a lot of conversation on canning pumpkin on one of the canning lists, and they did say that the only way to can it was as cubes.
I will post a link to you for the group, there is one that is good and only allows safe canning methods to be posted.
I would think that it did not have to be tiny cubes, but an inch or less.
What about running it through a slicer?
That’s a helluva sign from God that one shouldn’t continue down the road chosen! I’m relieved, to say the least that it was a minor attack, and she is fine as of this writing.<<<
Yes, God has spoken.
Had she gone ahead, it could have been much worse, both the back and the heart.
Be sure you are in a safe spot, around election day and afterwards, as it appears the liberals are not waiting for election day, to be vandals.
I listen to the police scanner on the internet, for several cities and they are having ‘election’ crimes and some other, that are not normally heard.
Have a safe trip, I have a sister near Seattle, she does not face the danger she is in, LOL, being an old lady living alone.
Do be careful.
Made a New Recipe
Hi Everyone!!
I was in a quandary tonight about what to make for dinner, so I devised my
own recipe. And it actually was rather good. My husband who VERY rarely
says anything is good, stated it was ‘okay’ and ‘you can make it again’.
Coming from anyone else it would mean just that but coming from him that
means he really liked it!!
Here is what I made.
2 lbs. ground beef
1 medium onion, chopped
2 cans (15 oz.) stewed tomatoes
1 can (36 oz.?) mixed beans (you can use whatever you like)
3 boxes Au Gratin Potatoes (favorite brand)
Favorite mixed seasoning
Preheat oven to 400 degrees.
Brown the ground beef, add the onion. Cook until beef is well done and
onions are tender. Drain fat off and set aside. In same frying pan, add
tomatoes and heat them to boiling, so that some of the liquid boils off.
Spoon meat over top of tomatoes, sprinkle your favorite mixed seasoning over
top. I used a homemade Black Magic mix, very spicy. Keep at a medium temp
until most of the liquid is cooked off.
In the meantime, mix up the sauce part of the au gratin potatoes as directed
on the box. Do not add the potatoes to this.
In a large baking dish, I used a dutch oven, spoon the hamburger mixture
into the bottom of the dish. Layer beans on top of meat, then layer the
potatoes on top of the beans. Now pour the au gratin mixture over
everything.
Bake, uncovered, until potatoes are soft and au gratin has thickened with a
crust on top. About 50 minutes. Remove from oven, let stand for 10-15
minutes to let it cool a bit before spooning onto plates.
Serve with biscuits or cornbread, and favorite side dishes. I opened a jar
of my home canned glazed carrots.
Dinner was very yummy!! Everyone loved it!! I did good!!
Sheri
http://groups.yahoo.com/group/home_canning/
I sewed tags in t shirts for a local shirt factory for years.
I’ve told my kids a million times when they complained about shirt sizes being wrong. The tag in that shirt only means that’s the tag that was in the seamstress’ hand when she was sewing tags.
I’ve had the boss hand me a number of same size shirts and tags with orders to make 6 of them xl, 6l, 6m, 6sm. LOl
Never thought about using them for patches/buttons.
We froze what was left of the chili. Instant meal later on.
Have you ever tried eating the broccoli leaves? I checked the broccoli today. May not get any. The leaves look...funny...and the heads are about the size of a nickel. Shrug
Sweet Potato Black Bean Soup
Ingredients
2 med. sweet potatoes, peeled and chopped
1 cup of rinsed black beans
1 cup sweet vidalia onion, finely chopped
1 tsp chopped garlic
3 cups veggie broth
1-2 bay leaves
.5 tsp cinnamon
Nutritional Info
Fat: 0.8g
Carbohydrates: 56.6g
Calories:273.5
Protein: 11.0g
1. Lightly spray bottom of sauce pan with olive oil and sweat the
onion and garlic over low heat.
2.Add chopped sweet potatoes and beans and cook briefly.
3. Add water, 3 vegetable bouillon cubes, cinnamon and bay leaf. Turn
up heat slightly and cook, covered, for 15 minutes or until sweet
potatoes soften.
4. Remove bay leaf and blend just a bit with hand blender—be sure to
leave some nice big chunks of sweet potato for contrast. Pop it back
over the heat for a minute, then serve with an optional sprinkling of
brown sugar and/or dollop of light sour cream on top.
Full of fiber, protein, and vitamins, this soup is filling enough to
be a stand-alone meal! The black beans and orange sweet potatoes also
look great together. Makes 2 servings. (Tip: Use low-sodium broth to
cut the salt content.)
Number of Servings: 2
Recipe submitted by SOUSRATURE.
Pumpkin Chowder
Ingredients
4 cups peeled, cubed potatos
1 cup sliced carrots
1/2 cup chopped celery
2 tbsp finely chopped green pepper
2 cups low-sodium chicken broth
1/4 cup butter or margarine
1/3 cup water
3 tbsp flour
1-1/2 cups pumpkin puree
1-1/2 tsp salt
1/8 tsp pepper
1-2 tsp parsley flakes or fresh parsley
1 tsp sugar
2 cups water
1 cup low fat milk
Nutritional Info
Fat: 6.4g
Carbohydrates: 24.8g
Calories:172.9
Protein: 5.3g
In a heavy soup pot, combine potatoes, carrots, celery, onion, green
pepper, and broth.
Cook at a medium boil for 10 minutes. Add butter.
Mix water and flour with a fork until smooth and pour into soup pot.
Add pumpkin, salt, pepper, parsley, sugar and 2 cups water. Reduce
heat and cook on low until vegetables are tender, about 30 minutes.
Stir in milk and heat until hot.
Number of Servings: 8
Recipe submitted by KARATEMAMABEAR.
If you have any problems or comments, please email me at:
Happy Canning!!!!
Teri Johnson-owner
Join our sister group for access to all the recipes and files for Home
canning, this is a file access only group:
http://groups.yahoo.com/group/home_canning_meltingpot/
This is where they talk about canning and share recipes.
http://groups.yahoo.com/group/home_canning/
Posted by: “sheila”
Fresh Cranberry and Orange Relish
1 pound fresh cranberries, rinsed
1 15-ounce can mandarin oranges with juice (or pineapple chunks with juice)
1 cup sugar (or Splenda)
1 cup chopped pecans (or nut of choice)
Drain oranges, pouring juice into pan. Add cranberries. Cook on low heat until cranberries pop. Stir in sugar, add additional if not sweet enough. Remove from heat and cool. When ready to serve, stir in oranges and pecans.
Everything but the nuts can be mixed together and canned in BWB for 10 minutes. Set canning jar in refrigerator and stir in nuts just before serving
Sheila (Virginia)
From: “Linda
My Fresh Cranberry recipe... The longer it sits the
better it gets!
Fresh Cranberry Relish
2 medium Oranges, peeled and seeded and cut into 2 inch pieces
1 medium Granny Smith apple — peeled, cored and cut into 2-inch chunks
1 Tablespoon lemon juice
1 Bag of Cranberries, fresh or frozen
1/2 cup sugar (or to taste)
1/2 cup coarsely chopped walnuts
DIRECTIONS
In a food processor, combine the orange, apple and lemon juice and pulse
until chopped. Add the cranberries and pulse until the berries are coarsely
chopped. Transfer to a bowl and stir in the sugar and walnuts.
Notes:
Some people like to leave the rind on the orange, but I don’t. I like mine a
little more coarse than some, so I don’t process it long. One Holiday, my
food processor was broken, so I used my blender for the cranberries and
chopped everything else up by hand and it turned out great. I think you
could use a hand crank meat grinder too.
You can use navel or valencia oranges.
MAKE AHEAD: The relish can be refrigerated for up to 1 week. I make extra
because my kids can’t get enough
Join our sister group for access to all the recipes and files for Home
canning, this is a file access only group:
http://groups.yahoo.com/group/home_canning_meltingpot/
To change mail setting or contact owner/moderator visit the website:
http://groups.yahoo.com/group/home_canning/
http://lindisfarmeoberhalidairygoats.blogspot.com/
Lindisfarme Oberhasli Dairy Goats
My hobby and passion is my dairy goat herd of Oberhasli goats. This blog is a chat about the herd and about the breed.
I have not worked with this breed, but they look good and the one bag photo, would have suited me fine for milking.
Linda has a good blog, some science and lots of love for animals.
One of my aunts worked in a sewing factory, most of her life.
On the leaves, I don’t think that I have tried them, but would do so, as I have eaten other leaves that most do not.
Steamed with butter is my first thought.
Or steamed a little, then fried in bacon grease and onion.
Or sliced in thin strips and used in salads and stirfrys.
I eat radish, beet and all kinds of weeds, mix as many as I can, cut the tougher or strong tasting ones in tiny pieces, throw in some of the cut onion tops and then use it for stir fry or salads.
It keeps a week or longer, in a sealed container, with a paper towel in the bottom to collect the water.
A spoon or two of salt in a rinse water, and the worms and bugs float right to the top.
I think my finest gardens, are the ones grown in pots, that I pinch off a leaf or two of this and that.
I found that the oriental greens and beans grew well here, but hybrids do not.
Purslane is good in salads and so is the amaranth family of weeds, LOL, and of course the mustards and turnip greens when young.
The more the better.
The leaves look...funny...and the heads are about the size of a nickel. Shrug<<<
Maybe a side dressing of fertilizer, will remind them to grow?
Or is it just a case of the gardener’s mind not matching the plants growth?
Thank you for all the great information. Your idea about slicing the pumpkin or squash might just work.
[Unless your creative urges are under good control, do not go to this page, it made my mind whirl, and the comments on the paper page, are excellent...granny...who thinks this would be great fun...LOL]
Now, we’re making handmade paper sheets with Celluclay - and solving some “sticky” issues
in the process:
http://web.mac.com/jwesolek/iWeb/cre8it/Blog/Blog.html
Enjoy,
jessica
You are welcome, to any help here.
Glad you could use the info, keep us posted on how it goes.
CONTAMINATED FOOD - JAPAN: INSECTICIDE, CYANIDE, RECALLS
********************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
[1] Insecticide in noodles
[2] Cyanide in well water
******
[1] Insecticide in noodles
Date: Fri 24 Oct 2008
Source: USA Today, Associated Press (AP) report [edited]
http://www.usatoday.com/news/health/2008-10-24-noodles-recall_N.htm?csp=34
Recall issued for tainted Japanese noodles
Nissin Food Products, Co., which makes the Cup Noodle brand instant
noodles, said it was recalling the products and advised customers not
to eat noodles that had an odd smell or damaged packaging.
[snipped]
Nissin president Susumu Nakagawa said the noodles could not have been
contaminated at his company’s factories. “We have confirmed that the
chemical is not and has not ever been used in this product,” he told
reporters at a press conference late Thursday [23 Oct 2008].
snipped.
The noodles were found to be contaminated with
paradichlorobenzene, a chemical used in bug repellent.
On Friday [24 Oct 2008], the Japanese Consumers’ Co-operative Union,
which runs a chain of cooperative supermarkets, said it had found the
chemical in several varieties of Cup Noodle made by Nissin and was
pulling the products from its stores.
continued.
—
Communicated by:
ProMED-mail Rapporteur Mary Marshall
[Nissin pot noodles are sold widely. I remember them in Indonesia
http://www.nissinfoods.com/cupnoodles
http://ramenlovers.blogspot.com/search/label/Indonesia
and at Tesco supermarkets in the UK
http://www.mysupermarket.co.uk/Nissin_-_Pot_Noodles_In_Tesco.html
- Rapp.MM]
******
[2] Cyanide in well water
Date: Sun 26 Oct 2008
Source: The Malaysian Insider, Associated Press (AP) report [edited]
http://www.themalaysianinsider.com/index.php/world/11213-japanese-sausage-recall-after-cyanide-scare
Japanese sausage recall after cyanide scare
Itoham Foods Inc. said in a public notice published in national
newspapers that tests have found up to 3 times the government limit
of cyanide in the well water normally used in the products. The
announcement was the latest in a raft of recalls following reports of
contamination. The latest recall covers nearly 2.7 million packages
of sausages and pizza sold in Japan.
Itoham said it had detected large amounts of cyanide in the water at
2 of the 3 wells at its factory in Chiba, near Tokyo. Tests were
still being carried out on sausages to see if they had been tainted.
Cyanide, often used in fertilizers, can seep into ground water, where
small amounts are often found. Itoham spokesman Yoshiro Matsuzaki
said this was the 1st time in its 40 years of operation that the
company had found unhealthy levels of cyanide in its wells.
Itoham, the country’s 2nd-biggest meat processor, based in
Nishinomiya, western Japan, said it believed the products would not
pose any risk to health if consumed. The company said it has not
received any reports of health problems and the recalls are
voluntary. “Please accept our sincere apology,” Itoham said in a
statement. “We will do our utmost to prevent future problems and
ensure product safety.”
—
Communicated by:
ProMED-mail Rapporteur Mary Marshall
[Additional news reports at
http://www.pr-inside.com/japanese-sausage-recall-after-cyanide-scare-r880550.htm
and
http://www.usatoday.com/news/health/2008-10-26-sausage-recall_N.htm?csp=34
- Rapp.MM
This looks over-cautious on the part of the manufacturer. The amount
of cyanide absorbed by the sausage meat during processing was likely
so small you would have to live on an exclusive diet of sausages for
months before building up a toxic dose. Nevertheless, government
limits on cyanide in water are a prudent measure.
For CDC’s Facts About Cyanide go to
http://www.bt.cdc.gov/Agent/cyanide/basics/facts.asp Mod.JW
The HealthMap/ProMED-mail interactive map of Japan is available at
http://healthmap.org/promed?v=36.1,138.5,5
CopyEd.MJ]
...................................jw/mj/dk
Is that Cup of Noodles that’s sold in the US?
DUH! Read first. It says only in Japan.
If they’re manufactured in Japan, how did they get contaminated? The article leaves a lot of unanswered questions.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.