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

Dallas News.com ^ | March 14th, 2008 | DEAN FOSDICK

[nw_arizona_granny]

[LOL, Here, I bought the Purslane seeds and grew them in the greenhouse, they are good for you, I think it was Omega 3, that they contain......you can also use the stems for pickles .
granny]

http://www.wilderness-survival.net/forums/showthread.php?t=3698

Purslane Experiment
As I’ve indicated in the past, I have volunteer purslane that sprouts in my garden every year. I think it makes a much better salad than lettuce. It has a clean crunchy texture that never turns bitter in the heat of summer like leaf lettuce does. Unfortunately, it only grew in my garden and seldom anywhere else.

I left one purslane plant alone unmolested and nurtured the little guy and he (she?) blessed me with seeds this morning, which I dutifully scattered throughout the flower beds around the house. Hopefully, I’ll see some of the fruits of that effort yet this year in the form of new purslane plants.

I would like to gather additional seeds this fall and over winter the seeds so I can plant in containers next year. That would be really cool!

[photo]

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Chris - You bet. Make certains it’s Purslane. Break a stem and if it is milky then it is NOT Purslane but possibly Spurge, which is poisonous. It the sap is clear then it’s Purslane. Great stuff!!

WE - You bet. Wood sorrel abounds. My problem with wood sorrel is it has to be blooming for me to be able to identify it. Just not that cozy with it yet.
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both ... try this
8 cups potatoes cut into 1 to 2 inch chuncks
1 and a half cup water
3 cups chopped purslane stems and leaves
3 cups sauteed mushrooms
1 cup finely chopped commercial or wild onion
5 to 6 eggs
2 teaspoons rosemary
1 teaspoon black pepper
cook the potatoes in the water until soft, mash and add the rest of the ingerdiants,mix and form patties. bake on an oiled cookie sheet for 15 to 20 minutes in a pre heated oven. cool on racks.
from wild man steve brill identifyining and harevesting wild and medicinal plants pg288
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[nw_arizona_granny]

Here is a good article on growing plants inside in the winter. While it’s geared for house plants, the advice can be used on indoor garden plants just as easily.

http://www.alive.com/52a1a2.php?subject_bread_cramb=135

[nw_arizona_granny]

Information and links for and about rain barrels.

http://www.wilderness-survival.net/forums/showthread.php?t=2576

[nw_arizona_granny]

[LOL, I did not know this one...granny]

http://www.wilderness-survival.net/forums/showthread.php?t=3235

Homegrown natural toilet paper...
Learned about Comfrey at a living history museum a few years back... it was used by pioneers as a natural and quite soft toilet paper. Grows like a weed. We’ve got some growing where there used to be an old homesite.

Also has other great uses (herbal med, fertilizer)...

Any other good natural toilet papers (besides corn cobs ) ?

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Burdock leaves can get 18 inches long or longer.

Remember that old saying: “Leaves of three, no wipee.”

Ginger leaves and bloodroot leaves are also palm-sized.

DO NOT USE cow parsnip, which have HUGE leaves. The sap makes your skin photosensitive. If you get sap on your skin, any exposure to light will cause painful blisters, and you don’t want blisters where the sun normally doesn’t shine.

Cow parsnip pics:
http://images.google.com/images?hl=e...h+Images&gbv=2

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Locally, there is one plant that fits the bill. It is better than toilet paper. Known colloquially as “lumber jacks toilet paper,” it is more properly known as “big leaf aster.” With large single leaves growing near to the ground, it has an upper smooth side, and a slightly rougher underside with soft silky hairs which do very well at cleaning you out. It grows almost everywhere there is forest cover.

http://nrs.fs.fed.us/ef/marcell//pla...erbs/aster.htm

[nw_arizona_granny]

http://www.wilderness-survival.net/forums/showthread.php?t=3343

Making dehydrated soup etc
I don’t think this was covered in other threads...does anyone know how to dehydrate things like pea soup, refried beans and tomato paste? Without a dehydrator. I think you can spread it thinly on a baking tray and keep it in a warm oven, but I’m not sure how thin it has to be or how to check for doneness - should it be brittle or still somewhat moist? And then how much water do you add when you’re ready to use it?
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There are 3 pages of recipes and information for the above question.

[nw_arizona_granny]

http://www.wilderness-survival.net/forums/showthread.php?t=3431

farmstead cheese
http://www.youtube.com/watch?v=jBPYopcoeqs

http://www.motherearthnews.com/Real-...e-Recipes.aspx

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Good link - I’ll try some this weekend and let you know how they turn out.

Also try here:
http://schmidling.com/pres.htm

[nw_arizona_granny]

http://www.wilderness-survival.net/forums/showthread.php?t=1571

Dehydrate recipe......Maybe it should be called “Wild Hare”..granny

original recipe i stand behind:

in the dehydrator:
slice small node of ginger thinly and place on rack
take sprig and sweet basil and lay next to ginger
slice and blanch 3 large carrots and place on rack
peel a small orange, saving the peel. half and slice the orange and lay on rack with the peel
slice thinly your choice of foul [i recommend pheasant] or rabbit/hare, salt well and lay on rack
quarter and slice 3 large tomatoes and place on rack.

dehydrate 6 hours. chop basil

place in bag along with:
1/4lb pearled barley
1/4lb lentils or other legume
1/4 cup brown sugar

when ready to use, mix well and add 1 cup mixture to a quart pot. add 2 cups water and a piece of peel from orange. bring to boil, cover and simmer, stiring and adding water if needed untill lentils and barley are done. discard peel and serve. soup is thick and hearty.
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...And remember the night is for hunting, and forget not the day is for sleep.
The Jackal may follow the Tiger, but, Cub, when thy whiskers are grown,
Remember the Wolf is a Hunter — go forth and get food of thine own...
-Rudyard Kipling-

[nw_arizona_granny]

http://www.wilderness-survival.net/forums/showthread.php?t=1571

If you soak red meat in water to remove the blood all the blood and then dry it . The meat is not jerky now that the blood has been removed . The meat will rehydrate much better now , blood stops re hydration in meat
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Here is some general information on dehydrated foods for those that might not know.

1. The higher the water content the longer it will take to dry (Duh!).
2. The more sugar a food contains, the longer it will take to dry.
3. The thicker the piece of food, the longer it will take to dry.
4. The higher the humidity in the room, the longer it will take to dry.
5. The lower the temp inside the dehydrator, the longer it will take to dry.
6. The amount of air circulating inside the dehydrator and the make of the dehydrator will all affect drying time.

Drying temperatures:

Meats and Fish................145 F and above
Fruits and Vegetables.......130 F to 140 F
Herbs and Flowers............100 F to 110 F

Some comparative weights fresh vs. dried:

Weight Fresh............................................. ..Weight Dried

4 pounds (about 10) bell peppers.....................4 ounces
3 1/2 pounds onions......................................4 ounces
2 pounds apples peeled and cored....................4 ounces (dried crisp)
1 3/4 pounds (about 3) zucchini.......................4 ounces
1 pound strawberries...................................... 2 ounces
One 30 oz. bag frozen vegetables.....................5 ounces

Recipes I’ve used:

Dried Pickles

You can use homemade or commercial sweet or dill as you like. Remove them from the liquid and slice about 1/2 inch thick. Place them on the drying tray and dry about 8 hours.

Apple Sauce Leather

One 24-ounce jar unsweetened applesauce

Rub the dehydrator sheet with vegetable oil of spray it with Pam and wipe away any excess. Spread a 1/4 inch layer of applesauce over the oiled sheet and dry. It can take from 8-20 hours depending on how thick you get the applesauce. It will be a paper thin sheet that you can just peel off the tray. If there are any sticky or tacky areas then dry it a little longer.

You can stack the sheets on top of each other. If you want, you can sprinkle the fruit sheets with cornstarch or arrowroot to keep them from sticking together (that’s true of any leather, vegetable or fruit, by the way). Roll them up and wrap them in plastic wrap and put them in an airtight container. Leathers will last at room temperature for 1 year or more. If you freeze or refrigerate them, they will last forever, I guess. I’ve never had leathers go bad no matter what I used.

Jerky Stew

3 cups water
1 cup dried tomato pieces (about 20 slices, broken)
1 cup beef jerky pieces (1/2 inch size)
1 cup dried peeled potato slices
1 tablespoon dried bell pepper pieces
1 tablespoon dried onion pieces
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried garlic
salt and pepper to taste

In a large pot, combine 3 cups of the water and all the remaining ingredients. Let sit for 30 minutes to rehydrate.

Place the pot over medium coals and bring the mixture to a boil. Simmer the stew for 30 minutes to 1 hour or until the jerky is tender.

Trail Pudding

2 cups water
1 cup powdered milk
one 3.4 -ounce box vanilla instant pudding
2 tablespoons dried fruit powder (strawberry, apricot, peach or banana).

In a pot, combine all the ingredients and stir until completely blended. Let stand for 10 minutes or until thickened.

You can make fruit or vegetable powders by dehydrating the item then crushing it into a powder.

Beef Jerky

3 teaspoons salt
9 tablespoons light brown sugar
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
3 teaspoons onion powder
1 1/2 teaspoons garlic powder
3 teaspoons dry mustard
1 cup red wine vinegar
1 cup ketchup
1 tablespoon liquid smoke
3 lbs london broil beef or flank steaks, sliced into very thin strips

Combine all ingredients (except the meat) and stir to mix.
Add meat that has been thinly sliced (about 1/4 inch. If the meat is about half frozen, it’s much easier to cut) and marinade 24-48 hours, refrigerated. The longer you marinate the more flavor the meat will have.
Remove from marinade and discard the excess.
Place onto food dehydrator trays, you’ll know its done when it cracks when bent but does not break. Somewhere around 24 - 36 hours.

You can mix your dry food (like the stew) in a baggy at home and carry with you. Then just dump the contents into your pot when time to cook.
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I’ve used my RONCO dehydrater to make jerky but that’s about all dehydrated.
Now I do make a mean Ranger Pudding:1 MRE packet of cocoa beverage powder
1 MRE packet of coffee creamer, 1 MRE packet of sugar (optional), water.
Mix together creamer, powder and sugar. Add water and stir. Yum!

Ranger Bread Pudding: 1 batch Ranger Pudding (see recipe)
1 half MRE pound cake, Crumble pound cake (if you’re lucky enough to find one) into Ranger Pudding for a thicker, more delicious dessert.

Ranger Cookie:1 coffee creamer packet, 1 packet of sugar
Open both sugar and creamer packet. Add the sugar into the creamer packet, shake it thoroughly, and then fold it up together. Heat the packet over the book of matches or with a pinky size ball of C-4(just don’t stomp on it) until the contents have melted. Let it cool. You should have a caramelized cookie.

Mmm mmm good!

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Jalapeno Deer Jerky
2 lbs deer, sliced thick
1/4 cup soy sauce
1/4 cup honey
1/4 cup maple syrup
6 tablespoons lemon juice
1/4 cup pickled jalapeno peppers, minced
2 tablespoons garlic, minced
1 teaspoon salt
1 teaspoon pepper
Rub salt into meat. Make marinade, add meat and place in glass container in fridge overnight. Dehydrate for 8 hours - don’t overcook.

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Dehydrated Sliced Potatoes (Dried)

This is a recipe I came up with when I had an excess of potatoes. These are sooooooo much cheaper than buying premade mixes. It takes a bit of effort, but it’s worth it! Something I also like is the fact that it doesn’t have the sulfites that some products include. I don’t bother peeling the potatoes before I make these, but then again I don’t normally ever peel potatoes...I cook them with the skins on. You could do either. I used a corkscrew slicer (looks like a screw with a piece of metal attached) because that’s what I had. It created a hole in the middle, which I wasn’t sure I liked, but it probably helped the potatoes dry faster in the long run. If you use the corkscrew slicer, the potatoes will come out looking kind of like a big slinky. Set the potato on it’s end and cut through all the slices...it will separate them into individual slices. If desired, you could use a mandoline, but I think I like the corkscrew slicer better due to decreased drying time. Drying time not included in recipe, as it will vary from model to model.
5 lbs potatoes, scrubbed clean (peeled, if desired) water.
Put a large pot (12 quart?) of water on to boil. A water bath canner works well, or you could do smaller batches in a smaller pot. In my book, it’s quicker and much easier to use a large pot.
Have a sinkful of cold water ready.
Slice potatoes using either a corkscrew slicer or a mandoline.
Rinse potatoes with cold water, making sure all slices are separated from each other.
Gently put the potatoes in boiling water (don’t get burnt!) and stir well to make sure potatoes are separated.
Let cook 3 minutes.
Drain potatoes and plunge them into the cold water to stop the cooking; stir to make sure they are cooled.
Dehydrate according to your dehydrator’s directions/time — they should be dry to the point of snapping when done.
Store in a cool, dry place.

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[nw_arizona_granny]

http://www.wilderness-survival.net/forums/showthread.php?t=1265&highlight=dehydrate

Yea, it looked pretty straight forward. Google food dehydrators and you’ll come up with a load of sites that offer info on what foods and how to. We used a three shelf commercial dehydrator and it worked really well.

Here’s another one that’s solar.

http://www.i4at.org/surv/soldehyd.htm

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*Homemade Food Dehydrator*
By Stryder
3-24-02

http://www.alpharubicon.com/prepinfo/dehydratorstryder.htm

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http://www.alpharubicon.com/index2.html

Looks interesting, a survival site, appears to have a lot of info..

[nw_arizona_granny]

Howdy, how is your world?

Safe and happy, I pray.

Guess that is what I am doing, posting the oddest bumps that I can find tonight....LOL

[nw_arizona_granny]

http://www.wilderness-survival.net/forums/showthread.php?t=1772

More Than 100 Civil War Era Recipes
http://docsouth.unc.edu/imls/receipt/receipt.html
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“There are nights when the wolves are silent and only the moon howls.”

18th Century Recipes
Here’s one for our traditionalist wolves:

http://www.neta.com/~1stbooks/recipes.htm

A Link of Homesteading Links
Here is a site with a ton of links to homesteading information:

http://www.homesteadinginfo.com/
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[nw_arizona_granny]

1. Claire’s Recalls Children’s Metal Necklaces Due to Risk of Lead Exposure (http://www.cpsc.gov/cpscpub/prerel/prhtml09/09039.html)

[nw_arizona_granny]

http://www.westonaprice.org/foodfeatures/honey.html

FERMENTED HONEY

By Sally Fallon

Honey has been a valued food in many parts of the world, both in primitive societies and sophisticated civilizations. Hunter-gatherers are adept at removing honey from bee hives located in hollow tree trunks, using smoke to drive away the bees. In some primitive groups, honey supplies a large portion of total calories at certain times of the year. The Aborigines of Australia prized honey and distinguished between two types—light and dark. A neolithic rock painting in Spain shows a man collecting wild honey.

Egyptian writings dating from about 5500 BC refer to honey. At that time, Lower Egypt was called Bee Land while Upper Egypt was called Reed Land. Apiculture was well established in the 5th dynasty (about 2500 BC) and is shown in several reliefs in the temple of the Sun at Abusir. Tablets from the reign of Seti I (1314 to 1292) give a value of an ass or an ox to 110 pots of honey. Thutmoses III is recorded as receiving tributes of honey from Syria in 1450 BC.

The Indians used honey in religious rites. The Indian Laws of Manu, dating from 1000 BC, called for a tax of one-sixth of the beekeeper’s production.

Honey is sugary nectar of flowers gathered by bees. It is carried in “honey sacs” where enzymes begin the process breaking down the sugars. The bee then deposits her cargo into hexagonal wax cells, to provide nourishment for a young bee. Continued evaporation in the warm atmosphere of the hive gradually transforms the nectar into honey. Bees must travel thousands of miles to produce just one teaspoon of honey.

The saliva of bees breaks down the sucrose in flower nectar into the simple sugars fructose and dextrose. Honey consists of about 35-40 percent fructose and 30-35 percent dextrose along with 17-20 percent water and traces of pollen, wax, acids, proteins, enzymes, vitamins, minerals and pigments. Honey also contains gums, which are complex carbohydrates that contribute to the viscosity of honey—the more gums it contains, the thicker it will be. The flavor, texture and color of honey depend on the types of flowers that provide the original nectar.

Only careful and minimal processing will preserve the many nutritive benefits of honey. Honey should never be heated during extraction or the enzymes will be destroyed; nor should it be filtered. Honey should be thick and opaque. When it comes to honey, see-through is obscene.

Many health claims have been made for honey. Babylonian tables give recipes for “electuaries,” medicines based on honey. Pliny the Elder included powdered bees in a cure for dropsy and bladder stones. In Russia, beekeepers are noted for their longevity, and this is said to be due to their custom of eating the “honey from the bottom of the hive,” which contains high levels of “impurities” such as pollen, propolis and even bee parts.

Propolis is a resinous substance collected from various plants which the bees mix with wax and use in the construction of their hives. Extravagant health claims have been made for propolis and it has, in fact, been the subject of a number of studies. A 1992 study published in Chemical-Biological Interactions found that caffeic acid esters (which give propolis a sharp taste like cinnamon) in propolis have strong anticancer characteristics when tested on colon cancer cells.

Health claims are also made for bee pollen, claims which have been validated by at least one study. In 1948, the Journal of the National Cancer Institute reported that bee pollen fed to rats halted the proliferation of cancerous tumors. The best results occurred with only small dosages of pollen. This suggests that bee pollen is very powerful and so potent that even weak or small amounts are vigorous enough to affect the growth of cancerous tumors.

It is the pollen in unfiltered honey that is said to provide relief to allergy sufferers. Small amounts of pollen act as an inoculant against large amounts in the air that trigger reactions like the runny nose and itchy eyes of hayfever.

Unlike other sweeteners, honey is predigested and so is easy to digest. When consumed with carbohydrates, such as oatmeal or toast, the enzymes in honey help with the digestion of carbohydrates.

Since early times, man has made fermented drinks with honey. The most important was mead, an alcoholic beverage, enjoyed by the English and Russians. The word derives from the Sanskrit word for honey, which is madhu. A similar drink called t’ej is popular in Ethiopia.

What is less well known is the fact that honey itself can ferment, if it contains enough residual moisture and is left in a warm place—honey ferments but never spoils! Fermented honey actually expands somewhat, and develops rich flavors. It is an even better aid to digestion than regular honey.

The following recipes all call for raw, unfiltered honey, preferably fermented, and all involve lactic-acid fermentation to which the honey contributes. In all of them, the enzymes are preserved, as none require high temperatures to prepare.
Fermented Honey Crackers

Makes about 30 crackers
1/2 cup plain whole yoghurt
1/2 cup (1 stick) unsalted butter, preferably cultured
2 1/2 cups freshly ground wheat, spelt or Kamut® flour
1/4 cup fermented honey
1 teaspoon sea salt
unbleached white flour to prevent sticking

Leave butter at room temperature to soften. Mix yoghurt, butter, honey and salt together with an electric mixer. Gradually add the freshly ground flour. Form dough into a ball, place in a bowl and cover with a towel. Leave at room temperature for 12-24 hours.
Rub a 9-inch by 13-inch pyrex pan with butter and dust with white flour. Dust your hands with white flour to prevent sticking and then press the dough into the pan. Score with a knife so the dough will separately easily into rectangular “crackers.” Dehydrate by placing in an oven set at 150 degrees until the crackers dry out completely—this will take a day or two. Break into crackers and store in an air tight container in the refrigerator.
Honey Topping

Makes 1 1/2 cups
1 1/4 cup good quality cream, preferably raw
1 tablespoon cultured cream, such as creme fraiche
2 tablespoons fermented honey
1 tablespoon liqueur, such as cognac or armagnac

Mix all ingredients together with a wire whisk and place in a glass mason jar. Cover and leave at room temperature overnight, then refrigerate. The cream should become very thick when chilled. Use as a topping for fruit or other desserts.
Honey-Lemon Drink

Makes 2 quarts
1 cup fresh lemon juice
1/2 cup fermented honey
1/2 cup homemade whey
1/2 teaspoon grated nutmeg
filtered water

Mix honey with lemon juice and place in a 2-quart glass container. Add whey, grated nutmeg and water to fill the container. Cover tightly and leave at room temperature for 2-3 days. Transfer to the refrigerator and leave for 2-3 weeks. Serve plain or with added soda water.
Honey-Berry Beverage

Makes 2 quarts
2 cups blackberries, raspberries or boysenberries,
fresh or frozen
1/4 - 1/2 cup fermented honey
1/2 cup whey
2 teaspoons sea salt
filtered water

Place berries in a food processor and process with a little water until smooth. Pass through a strainer to remove the seeds. Blend with honey, whey and salt and place in a 2-quart glass container. Add enough water to fill the container. Cover and leave at room temperature for 2-3 days. Carefully remove any foam that rises to the top. Cover tightly and store in the refrigerator for several weeks. The sediment will fall to the bottom. To serve, pour out slowly so as not to disturb the sediment.

Sidebar Article

Fermented Honey Now Available

The Really Raw Honey company produces a wonderful raw, unfiltered honey from hives set in wildflowers along the eastern seaboard. Their product contains the pollens of goldenrod, wild asters, dandelion, May apple and St. John’s Wort and is both raw and unfiltered. They currently have a large stock of fermented honey available which may be ordered by calling (410) 675-7233.

[nw_arizona_granny]

[Making cheese is easy, LOL, after you do it a couple times...granny]

http://www.sugarmountainhome.com/milkncheese/goatcheese.html

Goat Cheese

Now that we’ve had to dry up our nannies while waiting on kidding, we have less milk to make cheese with but more time to work on the web site!

Over the last several months, I have managed to do TONS of research on making cheese! I have learned how to make my own cultures, thermophilic and mesophilic, and where to find rennet — well, at least the junket type. I’ve also learned how liquid rennet, dry rennet tablets, and junket tablets all equal out.

I am only posting recipes that we have already tried out and have turned out well. As we try out new recipes, we will be posting more. Enjoy! (and remember, it’s easier than what it sounds!)

Mesophilic Culture

Thermophilic Culture

Cottage Cheese

Easy Ricotta

Whey ricotta

Mozzarella Cheese

Goat’s Milk Recipes

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Visitors since 11/2/2000

[nw_arizona_granny]

http://www.sugarmountainhome.com/gardening/candiedapples.htm

Dehydrated Candied Apples

1-2 bushels apples
3 tablespoons Fruit Fresh
1/2-gallon water
4 lb Sugar
Cinnamon to taste and color

Dissolve Fruit Fresh in water. Combine sugar and cinnamon. Core apples. Peeling is not necessary, but can be done if desired. Slice apples in about 1/4-inch thick slices. Dip apple slices in Fruit Fresh mixture and shake off excess moisture. Dip apple slices in combined sugar/cinnamon mixture, coating both sides. Lay on dehydrator trays. Set dehydrator at 135 degrees or “fruit” setting. Dry 12-16 hours (depending on humidity). Should be leathery to brittle.

[nw_arizona_granny]

http://www.sugarmountainhome.com/gardening/herbs.html

Herb Companions in Garden and Kitchen

Many of the following herbs can be dried and used all winter, or bring them in to the house in small planters for fresh use all winter long. Herbs are easy to dry in your oven, your microwave, or your dehydrator. (I prefer the dehydrator) It really doesn’t take long, and it certainly pays off with many tasty meals.

HERBS ARE GREAT companions to food in your culinary masterpieces, and they are great companions in the garden, too.

ANISE
In the garden: Plant with coriander, which promotes its germination and growth.
In the kitchen: Use in cookies, cakes, fruit fillings, and breads, or with cottage cheese, shellfish, and spaghetti dishes.

BASIL
In the garden: Plant with tomatoes. Repels flies and mosquitoes.
In the kitchen: Use in tomato dishes, pesto, sauces, and salad dressings.

BORAGE
In the garden: Plant with tomatoes, squash, and strawberries. Deters tomato worm.
In the kitchen: Use leaves in salads; flowers in soups and stews.

CARAWAY
In the garden: Plant here and there. Loosens soil.
In the kitchen: Use in rye breads, cheese dips and rarebits, soups, applesauce, salads, coleslaw, and over pork or sauerkraut.

CHERVIL
In the garden: Plant with radishes.
In the kitchen: Use with soups, salads, sauces, eggs, fish, veal, lamb, and pork.

CHIVES
In the garden: Plant with carrots.
In the kitchen: Related to the onion, chives enliven vegetable dishes, dressings, casseroles, rice, eggs, cheese dishes, sauces, gravies, and dips.

DILL
In the garden: Plant with cabbages. Keep away from carrots.
In the kitchen: Use seed for pickles and also to add aroma and taste to strong vegetables like cauliflower, cabbage, and turnips. Use fresh with green beans, potato dishes, cheese, soups, salads, seafood, and sauces.

FENNEL
In the garden: Plant away from other herbs and vegetables.
In the kitchen: Use to flavor pastries, confectionery, sweet pickles, sausages, tomato dishes, soups, and to flavor vinegars and oils. Gives warmth and sweetness to curries.

GARLIC
In the garden: Plant near roses and raspberries. Deters Japanese beetle.
In the kitchen: Use in tomato dishes, garlic bread, soups, dips, sauces, marinades, or with meats, poultry, fish, and vegetables.

LOVAGE
In the garden: Plant here and there to improve the health and flavor of other plants.
In the kitchen: It’s a great flavoring for soups, stews, and salad dressings. Goes well with potatoes. The seeds can be used on breads and biscuits.

MARJORAM
In the garden: Good companion to all vegetables.
In the kitchen: Excellent in almost any meat, fish, dairy, or vegetable dish that isn’t sweet. Add near the end of cooking.

MINT
In the garden: Plant near cabbage and tomatoes. Deters white cabbage moth.
In the kitchen: It is common in Middle Eastern dishes. Use with roast lamb or fish and in salads, jellies, or teas.

OREGANO
In the garden: Good companion to all vegetables.
In the kitchen: Of Italian origin, its taste is zesty and strong, good in any tomato dish. Try oregano with summer squash and potatoes, mushroom dishes, beans, or in a marinade for lamb or game.

PARSLEY
In the garden: Plant near asparagus, corn, and tomatoes.
In the kitchen: Use fresh parsley in soups, sauces, and salads. It lessens the need for salt in soups. You can fry parsley and use it as a side dish with meat or fish. It is, of course, the perfect garnish.

ROSEMARY
In the garden: Plant near cabbage, beans, carrots, and sage. Deters cabbage moth, bean beetles, and carrot fly.
In the kitchen: Use for poultry, lamb, and tomato dishes, stews, soups, and vegetables. Try it finely chopped in breads and custards.

SAGE
In the garden: Plant near rosemary, cabbage, and carrots; away from cucumbers. Deters cabbage moth and carrot fly.
In the kitchen: Use in cheese dishes, stuffings, soups, pickles, with beans and peas, and in salads. Excellent for salt-free cooking.

SUMMER SAVORY
In the garden: Plant with beans and onions to improve growth and flavor.
In the kitchen: Popular in soups, stews, stuffings, and with fish, chicken, green beans, and eggs.

TARRAGON
In the garden: Good companion to most vegetables.
In the kitchen: Great with meat, eggs, poultry, seafood, and in salad dressings, marinades, and sauces.

THYME
In the garden: Plant near cabbage. Deters cabbage worm.
In the kitchen: Use in casseroles, stews, soups, ragouts, and with eggs, potatoes, fish, and green vegetables.

[nw_arizona_granny]

http://www.emergencypreparednessgear.com/search/0/emergency+preparedness+kits/

American Red Cross
Be prepared with an Emergency Preparedness Kit, Adult 1- or 3-day. ... Intended
Use of the Items in an Emergency Preparedness Kit. Flashlight ...
http://www.redcross.org/services/disaster/0,1082,0_217_,00.html

Ready.gov: Get A Kit
Recommended Items to Include in a Basic Emergency Supply Kit: ... Additional
Items to Consider Adding to an Emergency Supply Kit: ...
http://www.ready.gov/america/getakit/

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[nw_arizona_granny]

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[nw_arizona_granny]

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[nw_arizona_granny]

http://www.sugarmountainhome.com/gardening/apples.html

Apple Facts and Recipes
Putting by the Harvest!

Some Fun and Useful Apple facts for Fall:

*

1 pound of apples = 2 large, 3 medium, or 4 to 5 small apples
*

1 pound of apples = 3 cups peeled and sliced apples

An average apple contains:

*

80 calories
*

18 g carbohydrates
*

5 g fiber
*

170 mg potassium
*

1/2 g fat
*

0 cholesterol
*

0 sodium

Frozen Apple Pie Slices:

If you prepare these in advance for the upcoming holidays, you’ll save time at Thanksgiving and Christmas.

Wash firm-fleshed apples suitable for making pies. Remove bruises and decayed spots. Peel, quarter, and core. Cut each quarter into slices. To prevent discoloration while fixing the apples, slice them into a salt-water solution (1/2 cup salt to 1 gallon of water), or you could use a Fruit Fresh solution (3 tablespoons Fruit Fresh to 1/2-gallon water). When all the fruit is sliced, drain, rinse in cold water, and drain again. For each quart of apple slices, blend 1/2 to 1 cup sugar (according to your taste) with 1/2 tablespoon to 1 tablespoon of cinnamon or apple pie spice. Freeze in quart zip-lock bags for best results. (One quart bag will make two pies).