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]

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."

[TenthAmendmentChampion]

Come take a look at this thread!!

[nw_arizona_granny]

Want to put some balance in your life by learning to draw symmetrical things? I’ve got a fool-
proof trick using recycled Sheer Heaven

And a link to great free online seminar on balance . . .

http://web.mac.com/jwesolek/iWeb/cre8it/Blog/Blog.html

See you there!

jessica

---

Yahoo! Groups Links

<*> To visit group on the web, go to:
http://groups.yahoo.com/group/cre8itartblog/

[nw_arizona_granny]

Tenth Amendment Champion has found a useful tool for research/alerts:

http://www.watchthatpage.com/

My thanks for the link.

[nw_arizona_granny]

http://www.victoriamag.com/

That is a beautiful magazine, we can look for free, at the ideas and then google for the instructions.....LOL

http://www.victoriamag.com/article.aspx?id=4122

http://www.victoriamag.com/printArticle.aspx?id=4122

Gifts from the Heart
Pamper and Please
For a luxurious treat, bestow soak-loving friends with a jar full of fragrant bath salts. It’s a surprisingly simple and inexpensive gift to make, and it’s the perfect pampering present.

As a rule of thumb, use 2 to 3 drops of food coloring, 10 to 12 drops of essential oil, and 2 teaspoons baking soda per 2 cups of Epsom salt.

You’ll need:
Epsom salt
Baking soda
Food coloring (optional)
Lavender essential oil (available online and at most health-food stores)
Clean jars or bottles with lids or corks

In a large bowl, combine Epsom salt, baking soda, food coloring, if using, and lavender essential oil. Stir thoroughly, about 5 minutes, making sure the salts are completely coated in food coloring and essential oil. Using a funnel if needed, pour salts into the jars or bottles. Attach a handwritten card with directions: Add 2 to 3 tablespoons of the salts in a hot bath, and enjoy!

Button it Up
A picture frame bordered with vintage or even brand-new buttons is a charming cottage-style gift that couldn’t be easier to make.

You’ll need:
Plain picture frames, preferably with a border of at least 1 inch
Hot-glue gun and glue sticks
Buttons of all shapes, sizes, and colors

Remove the backs and glass fronts from the frames, and set aside. Using small dots of hot glue, adhere buttons around the frame. It’s easiest to begin with larger buttons and fill in remaining spaces with smaller ones, overlapping as needed. Set aside to dry before placing a favorite photo, or even a cherished quote from a favorite poet, inside the frame and replacing the glass and the back.

Full of Flavor
Infused vinegar is a thoughtful gift that’s a departure from homemade sweet treats. Our recipe is for lemon-thyme vinegar, but feel free to substitute your favorite herb—dill, chives, and even lavender make delicious additions. Purchase pretty bottles at discount stores, and tie with ribbon or raffia for an extra-special touch.

As a rule of thumb, use two to four sprigs of fresh herbs (depending on size) and/or the peel of one lemon per cup of vinegar.

You’ll need:
White-wine vinegar
Fresh thyme, washed well and dried
Lemons, washed well and dried

Using a channel knife or a vegetable peeler, remove the colored zest from the lemon, being sure not to include any of the white pith. In a saucepan over medium-high heat, combine vinegar and lemon peel, and bring to a boil. Remove from heat, and let steep for 15 minutes. Remove lemon peel, and briefly return vinegar to heat to warm.

Place herb sprigs in a clean, dry jar. Pour warm vinegar over herbs, and cover. Let sit in a cool, dark place for two weeks.

www.victoriamag.com

Interesting recipes, the Christmas Tree cookies are pretty:

http://www.victoriamag.com/food/default.aspx

http://www.victoriamag.com/printrecipe.aspx?id=521

Walnut Caramel Butter
From Victoria, Web Exclusive
Yeild: 1 1/2 pounds butter
Ingredients
1/2 cup heavy cream
2 cups plus 2 tablespoon butter, cut into pieces, divided
1 teaspoon fleur de sel*, divided
3/4 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
2 cups chopped walnuts, toasted
Directions 1. In a small saucepan over medium-high heat, combine the cream, 2 1/2 tablespoons butter, and 1/2 teaspoon fleur de sel, and bring to a boil. Once mixture boils, remove from heat, and set aside.
2. In a medium saucepan over high heat, combine sugar, corn syrup, and water, and stir until sugar is dissolved. Boil, gently swirling pan (do not stir), until the mixture is light golden in color.
3. Carefully stir in cream mixture, and simmer, stirring frequently, until caramel registers 248 on an instant-read thermometer, about 10 to 15 minutes. Remove from heat, and set aside for 15 minutes to cool.
4. In a large mixing bowl and using an electric mixer at medium-high speed, beat the remaining butter until fluffy. Gradually stir in the walnuts, remaining fleur de sel, and caramel. Butter can be kept in an airtight container up to 2 weeks.
Recipe Notes

*Fleur de sel is a delicate sea salt available in specialty markets and many grocery stores. Regular sea salt may be substituted.
http://www.victoriamag.com

[TenthAmendmentChampion]

And I am out of starter.

Sourdough Starter
by

Phil Mahan

Yeast used in bread making are tiny critters that eat a little flour and give off a gas which makes your bread dough rise. The store bought bread yeast are a strain developed by the yeast maker which works well in bread baking—the maker of the yeast keeps it always of the same type.

When you make a sour dough starter, you are actually attracting the wild yeast that are in the air into your starter. These wild yeast will also make bread rise and help give it that wonderful flavor. There are harmless bacteria (lactobacilli) in the sourdough starter that help make that sour flavor, also, these bacteria make lactic acid. Lactic acid is what makes buttermilk, sour cream, and yogurt sour tasting.

Since there are many types of wild yeast, the starter you make in Texas will make bread that will bake and taste different than one made in New York or California.

Flour, water, and yeast mixed in bowl.

During the early days most folks did not live in a city where commercial yeast could be bought, so they caught their own yeast and keep it alive by feeding it and using it for baking. Certain strains of wild yeast(sourdough) starter became famous for the bread they made, and the starter was handed down through the generations—for example, the San Francisco sourdough and some of the old trail drive chuck wagon cook's sourdough starters.

How to make a sourdough starter, it's easy! You need:

        2 cups white flour
        2 cups water
        1 packet of dry baking yeast

Starter 1 hour after mixing, foaming over bowl lip.

Mix all this well and let sit in the sink for the first day (this will foam up quite a bit, you don't want this starter foam on your drain board). Give it a stir now and then.

The reason you don't want this starter drying on your drain board is because it is a lot like that school paste you used in 3rd grade! It's hard to clean off once it has dried!

On the 2nd day—you can sit it out of the way on your drain board—give it a stir now and then. By this time, you should be smelling a slight beer smell from your starter. This is good! It means your starter is doing fine!

3 days later. Notice that foam has died down. Starter is ready to use or store in refrigerator.

 

 

On the 3rd day, you can either use this starter, or put it in a clean jar. Mason quart jars are good. Place the lid on top (don't screw down the lid) and place in your icebox till needed.

You will see a clear liquid forming on top of your starter—just stir that back into your starter before you use it.

 

How to wake up the starter and feed it.

This should be done the day before you use it for baking or cooking, or, at least every 3 weeks even if you are not baking with it. Remember—the starter is a living thing! Even in the icebox it will need to be fed now and then or it will die.

When you are ready to cook or bake with your starter, remove it from the icebox and pour it into a bowl. Let it warm to room temp. At this time, mix up equal parts of water and flour to equal the amount of starter you are going to need. If you are going to bake biscuits that call for 2 cups of starter, add 2 cups of mixed water and flour to your bowl along with the starter you got out of the icebox. Mix all this well and let sit in the sink 24 hours before you use it.

This warmed up and fed starter that has been sitting in your sink for a day, is what I call ACTIVE STARTER. This is what is called for in all my sourdough recipes.

If you try to take your starter out of the icebox and start baking with it, it won't work! It hasn't woke up yet!

This isn't hard to do—just remember:

        1.   take starter out of icebox and warm up to room temp
        2.   feed equal parts flour and water
        3.   let sit in sink for 24 hours before using

Don't forget—that starter is a living thing! It must eat now and then. Even if you don't use it, you have to feed it anyway! About every 3 weeks feed it 1 cup of water and flour. Let it sit 1 day. Remove what you don't want to keep (you can give this to a friend to start his or her sourdough starter) then put back into the icebox.

When you are out in the woods, just leave that starter out side (in a bug proof container).

If you use that starter every few days, it don't need the icebox at all! What I do is place a single layer of plastic (half of a sandwich bag) over the jar mouth. Put on the Mason sealing ring, prick a small pin hole in the plastic. That's it!

You don't want this too hot! Keep it in the shade and out of sunlight. If where you place the starter might get over 100 degrees, put it in the cooler. Wild yeast don't like high temps or freezing temps.

That's all—it's easy to do!

Copyright 2001 by Phil Mahan
Cooking With Da Cap'n

Home     Back to the cooking section

Please click here and visit our sponsors. Help keep this site [CastBullet] online and free.

[TenthAmendmentChampion]

Wonderful! I am making gifts this year so this is a big help.

[nw_arizona_granny]

Cyber Security Tip ST06-005
Dealing with Cyberbullies

Bullies are now taking advantage of technology to intimidate and harass
their victims. Dealing with cyberbullying can be difficult, but there are
steps you can take.

What is cyberbullying?

Cyberbullying refers to the new, and growing, practice of using technology
to harass, or bully, someone else. Bullies used to be restricted to methods
such as physical intimidation, postal mail, or the telephone. Now,
developments in electronic media offer forums such as email, instant
messaging, web pages, and digital photos to add to the arsenal. Computers,
cell phones, and PDAs are new tools that can be applied to an old practice.

Forms of cyberbullying can range in severity from cruel or embarrassing
rumors to threats, harassment, or stalking. It can affect any age group;
however, teenagers and young adults are common victims, and cyberbullying is
a growing problem in schools.

Why has cyberbullying become such a problem?

The relative anonymity of the internet is appealing for bullies because it
enhances the intimidation and makes tracing the activity more difficult.
Some bullies also find it easier to be more vicious because there is no
personal contact. Unfortunately, the internet and email can also increase
the visibility of the activity. Information or pictures posted online or
forwarded in mass emails can reach a larger audience faster than more
traditional methods, causing more damage to the victims. And because of the
amount of personal information available online, bullies may be able to
arbitrarily choose their victims.

Cyberbullying may also indicate a tendency toward more serious behavior.
While bullying has always been an unfortunate reality, most bullies grow out
of it. Cyberbullying has not existed long enough to have solid research, but
there is evidence that it may be an early warning for more violent behavior.

How can you protect yourself?

* Be careful where you post personal information - By limiting the number
of people who have access to your contact information or details about
your interests, habits, or employment, you reduce your exposure to
bullies that you do not know. This may limit your risk of becoming a
victim and may make it easier to identify the bully if you are
victimized.
* Avoid escalating the situation - Responding with hostility is likely to
provoke a bully and escalate the situation. Depending on the
circumstances, consider ignoring the issue. Often, bullies thrive on the
reaction of their victims. Other options include subtle actions. For
example, if you are receiving unwanted email messages, consider changing
your email address. If the bully does not have access to the new
address, the problem may stop. If you continue to get messages at your
new account, you may have a stronger case for legal action.
* Document the activity - Keep a record of any online activity (emails,
web pages, instant messages, etc.), including relevant dates and times.
In addition to archiving an electronic version, consider printing a
copy.
* Report cyberbullying to the appropriate authorities - If you are being
harassed or threatened, report the activity to the local authorities.
Law enforcement agencies have different policies, but your local police
department or FBI branch are good starting points. Unfortunately, there
is a distinction between free speech and punishable offenses, but the
legal implications should be decided by the law enforcement officials
and the prosecutors. Depending on the activity, it may also be
appropriate to report it to school officials who may have separate
policies for dealing with activity that involves students.

Protect your children by teaching them good online habits (see Keeping
Children Safe Online for more information). Keep lines of communication open
with your children so that they feel comfortable telling you if they are
being victimized online. Reduce their risk of becoming cyberbullies by
setting guidelines for and monitoring their use of the internet and other
electronic media (cell phones, PDAs, etc.).
_________________________________________________________________

Author: Mindi McDowell
_________________________________________________________________

Produced 2006 by US-CERT, a government organization.

Note: This tip was previously published and is being re-distributed
to increase awareness.

Terms of use

http://www.us-cert.gov/legal.html

This document can also be found at

http://www.us-cert.gov/cas/tips/ST06-005.html

[nw_arizona_granny]

This message consists of the following:

1. Candela Recalls Candles Due to Fire and Burn Hazards; Sold Exclusively at Anthropologie Stores (http://www.cpsc.gov/cpscpub/prerel/prhtml09/09053.html)

2. ImagiPLAY Recalls Bead Maze Toys Due to Laceration Hazard (http://www.cpsc.gov/cpscpub/prerel/prhtml09/09052.html)

3. Near Strangulation of Child Prompts Recall to Repair Window Blinds by Green Mountain Vista (http://www.cpsc.gov/cpscpub/prerel/prhtml09/09051.html)

4. Strangulation Death of a Child Prompts Recall of Roman Blinds; Sold Exclusively at IKEA (http://www.cpsc.gov/cpscpub/prerel/prhtml09/09050.html)

[nw_arizona_granny]

http://www.garden.org/regional/report/national/2955

New Use for Dandelions
3074a.jpg

Gardeners are very familiar with the common dandelion. Many homeowners spend lots of money and time trying to eradicate this weed from their lawns. However, the lowly dandelion may play a role in reducing our dependency on foreign imports.

In the 1940’s Russia extracted rubber from the roots of dandelions to make tires for the war effort. The Russian dandelion (Taraxacum kok-saghyz) root contains up to 20 percent rubber. Currently, most natural rubber comes from plantations in Southeast Asia. With higher fuel prices, the cost of synthetic and natural rubber is increasing.

Looking for alternatives to shipping natural rubber across the globe, researchers at Ohio Bioproducts Innovation Center are experimenting with different varieties of the Russian dandelion to find ones with the highest amounts of rubber in their roots. Dandelions are an attractive crop because they require little fertility and irrigation. Tires made from dandelions had similar quality as those made from other natural sources. There is so much potential in this crop that Ohio State University is considering plans to build a rubber processing facility that can produce 20 tons of dandelion rubber a year.

For more information on extracting rubber from dandelions, go to: Ohio Bioproducts Innovation Center.

http://bioproducts.osu.edu/index.php/news-room/57-roots-to-rubber%22

[nw_arizona_granny]

http://www.garden.org/regional/report/national/2955

Chill Plants to Stop Mealybugs
3073a.jpg

Mealybugs are common garden and houseplant pests. These cottony white bugs attach themselves to leaves and stems and suck plant juices. Their damage can cause leaves to drop and the sticky honeydew they secrete to drip on carpets and floors.

While there are many organic and conventional pesticides to control mealybugs, here’s a simple solution that doesn’t require any spraying at all. Researchers at Longwood Gardens in Pennsylvania found that chilling plants infected with mealybugs to 36 degrees F for 2 days reduced the infestation for up to two months, but didn’t harm the plants. This treatment was effective only on plants that can take the cold temperatures, such as gardenias, citrus, and fuchsias.

For more information on controlling mealybugs, go to: Greenhouse Product News.

Detailed report:

http://www.gpnmag.com/Targeting-the-White-Menace-Mealybugs-article9169%22

[nw_arizona_granny]

http://www.garden.org/ediblelandscaping/?page=november_edible

Edible of the Month: Potato

‘Cranberry Red’ (’All Red’) is an early, red-skinned variety. It has a moist, white flesh with a red blush. The red color holds well during cooking.

The common, white-fleshed, “Irish” potato has a reputation for being inexpensive, plain, and boring, so why bother growing potatoes? Well, there’s more to potatoes than meets the eye. This worldwide staple food is easy to grow, productive, and can excite you with vivid colors. Potatoes aren’t just white any more. New and reintroduced heirloom varieties allow you to grow spuds in a rainbow of colors, including red, yellow, blue, and purple. Imagine making a red, white, and blue potato salad for the 4th of July? How about purple mashed potatoes to thrill your kids? Not only are the colors interesting, the shape, flavor, and texture varies depending on the variety. Some tubers are small and succulent and great for roasting. Other varieties are large and oval, perfect for baking. Whichever variety you grow, you’ll marvel at their ease of cultivation and the fresh flavor of your newly harvested spuds.

Nutritionally, this South American native has gotten a bad rap. It’s not because of the nutrient and health qualities of the basic tuber, but because of the things that we put on them, such as butter, sour cream, and bacon bits. Potatoes are nutrient-dense and loaded with vitamin C, vitamin B6, and potassium. They are good sources of iron and recent research shows they contain phytochemicals, such as kukoamine, that reportedly help lower blood pressure.

Plus, they’re fun to grow with kids. One of the few garden tasks my daughter helped me with when she was younger was harvesting potatoes. It was like a treasure hunt looking for the buried spuds. So grow some potatoes next year and enjoy the satisfying harvest.

Enjoy a wide selection of tasty spuds by choosing potatoes in a variety of colors.
Planning

Potatoes are in the same family as tomatoes, peppers, and eggplants, but, unlike their Solanaceous cousins, potatoes grow best in cool conditions. While most other vegetables are started from seed, potatoes are usually grown from small tubers (”seed potatoes”). Buy certified disease-free tubers from your local garden center or through the mail. Don’t plant store-bought potatoes because they’re sprayed with a sprouting inhibitor.

Select varieties based on their usage. Red-skinned potatoes or yellow-fleshed spuds tend to have moist flesh and are good for mashing and boiling. Russet potatoes have scaly skin and a dry flesh. They are good for baking. Fingerling potatoes are small and great for roasting. Plant a row of different types to add color and variety to your potato crop.

Here are some varieties to grow in your garden. Potato varieties are classified by their maturity dates as early (65 days), mid-season (70-80 days) or late season (90+ days). Plant a selection to extend your harvest.

* ‘All Blue’ — This late-maturing, purple-skinned heirloom variety has small tubers with moist, purple flesh. It’s great for mashing.
* ‘Butte’ — ‘Butte’ is a late-maturing, russet variety with yellow skin and dry, white flesh — a classic baking variety. It features 20% more protein and 58% more vitamin C than other varieties.
* ‘Caribe’ — This early-maturing, purple-skinned tuber has moist, white flesh and is good harvested young as a new potato.
* ‘Cranberry Red’ — This early, red-skinned and red-fleshed variety holds its color during cooking.
* ‘Dark Red Norland’ — This early, red-skinned variety has moist, white flesh and is resistant to potato scab disease.
* ‘Gold Rush’ — This mid-season, russet-skinned variety has dry, white flesh and boasts good disease resistance.
* ‘Kennebec’ — This standard, late-season variety has buff-colored skin and dry, white flesh. Tubers can be planted closer together than other varieties, making this a good choice for small-space gardeners.
* ‘King Harry’ — This new, early variety features yellow skin and dry, white flesh. The plant has hairy leaves that naturally repel Colorado potato beetles and flea beetles.
* ‘Rose Finn Apple’ — This late-maturing fingerling potato features pink skin and creamy yellow flesh. It’s great for roasting and pan frying.
* ‘Russian Banana’ — This late-maturing fingerling features small tubers with a banana shape, yellow skin, and moist yellow flesh.
* ‘Superior’ — This early, large, brown-skinned, white-fleshed variety resists potato scab and has a good storage life.
* ‘Viking Purple’ — This mid-season, purple-skinned, white-fleshed variety is drought tolerant.
* ‘Yukon Gold’ — This early-maturing, yellow-skinned variety has yellow flesh. The plants are very productive and drought tolerant.

Pre-sprout your potato tubers for a few days before planting to make them grow faster. The faster they grow, the less likely they are to get tuber rot from wet soil conditions.
Preparation

Choose a sunny, well-drained site with slightly acidic soil. Avoid adding any high-nitrogen fertilizers before planting because these can inhibit tuber formation and lead to diseases.
Planting

Pre-sprouted tubers grow faster than unsprouted ones. To pre-sprout your tubers, place them in a sunny window for two or three days before planting. Plant outdoors two to four weeks before the last spring frost date in your area. In warm regions you can also plant a fall crop in late summer. Plant small tubers (those less than 2 inches in diameter) whole. Cut larger tubers into pieces so that each section has at least two “eyes,” or sprouts. Cut pieces the night before planting so they form a callus on the cut end to prevent the tuber from rotting. Place the tubers in 4- to 6-inch-deep trenches, spacing the tubers 12 to 15 inches apart in rows 2 feet apart. Cover with 2 to 4 inches of soil.

If you don’t have room to grow potatoes in the ground, try growing potatoes in a container. It’s a fun activity for kids.
Care

Potato plants have beautiful flowers, making them a nice addition to the ornamental garden. The first new potatoes are ready for harvest when plants start to bloom.

Keep the soil evenly moist until tubers sprout — usually within 1 week. When the plants are 6 to 8 inches tall, “hill” them by hoeing soil right up to the plants, burying the stems so just the top leaves show. Hill again 2 to 3 weeks later. Hilling provides extra space for tubers to form and removes weeds at the same time. After the final hilling, mulch the plants with a 2- to 4-inch-thick layer of hay or straw. This will keep the soil evenly moist and minimize problems with hollow heart in the tubers. Also, the mulch will shade any exposed tubers from the sun. Prolonged sun exposure causes green patches to develop on the tuber’s skin. (The tuber is still edible after you peel the green part away.) Fertilize only if the soil is low in potassium and phosphorous. Avoid adding nitrogen fertilizer.

Potatoes are attacked by a number of insects and diseases. Check plants for signs of the Colorado potato beetle by looking for orange eggs on the undersides of leaves. Crush the eggs, handpick potato beetle adults, and spray Bacillus thuringiensis ‘San Diego’ on the young red larvae. Control leafhoppers with sprays of insecticidal soap. Harvest early to avoid damage from burrowing pests, such as mice and voles.

Rotating crops can help control diseases; avoid planting potato-family crops in the same location more than once every three years. Clean up and destroy old tubers and plants. Select disease-resistant varieties and to minimize problems potato scab, keep the soil pH around 6. Scab disease doesn’t like acidic soil.

When plants start to die back, gently dig around the roots to discover the buried treasure that lies in waiting.
Harvest

Harvest 1- to 2-inch-diameter spuds as “new” potatoes six to eight weeks after the plants begin growing. Excavate lightly next to the plants and gently dig out a few tubers from each plant. Cover the hole and let the rest of the tubers mature.

Harvest mature tubers once the plants start dying back. Use a garden fork to carefully dig around the plants to find the potatoes. Place the tubers in a dark, humid, 70- to 80-degree F room to cure for two weeks. Gently remove any soil and store them in a dark shed, garage, or basement at 40 degrees F for up to 9 months. Cull out any diseased, damaged, or cut tubers; they will not store well.
Other great potato stories:

Compost Reduces Potato Diseases

Secret Life of Spuds

Perfect Potatoes

Red, White and Blue, Plus Yellow and Purple, Too

[nw_arizona_granny]

http://www.garden.org/ediblelandscaping/?page=resources

Edible Landscape Resource Guide

Here is a listing of some of the many vegetable, fruit, and herb mail-order companies that can provide plants and seeds for your edible landscape.
Vegetables and Herbs

Abundant Life Seeds
Box 157
Saginaw, OR 97472-0157
(541) 767-9606
www.abundantlifeseeds.com
Offers 100% certified organic vegetable, herb, and flower seeds

Baker Creek Heirloom Seeds
2278 Baker Creek Rd.
Mansfield, MO 65704
(417) 924-8917
rareseeds.com
Specializes in non-treated, non-hybrid, and non-GMO vegetable, herb, and flower seeds. Lists 1000 heirloom seeds from over 50 countries.

Bountiful Gardens
18001 Shafer Ranch Rd.
Willits, CA 95490
(707) 459-6410
www.bountifulgardens.org
Unusual vegetables and herbs

The Cook’s Garden
Box C5030
Warminster, PA 18974
(800) 457-9703
www.cooksgarden.com
Culinary vegetables, herbs, flowers, and attractive salad mixes

Dixondale Farms
Box 129, Department WP07
Carrizo Springs, TX 78834-6129
(877) 367-1015
www.dixondalefarms.com
Specialize in onions

Filaree Farm
182 Conconully Hwy.
Okanogan, WA 98840
(509) 422-6940
www.filareefarm.com/
Specialize in garlic

Gurney Seed & Nursery Company
Box 4178
Greendale, IN 47025
(513) 354-1491
www.gurneys.com
Wide variety of vegetable seeds, flower seeds, berries, and fruit trees

Harris Seeds
355 Paul Road
P.O. Box 24966
Rochester, NY 14624-0966
(800) 514-4441
http://gardeners.harrisseeds.com
Wide variety of vegetable, herb, and flower seeds and plants

Heirloom Seeds
Box 245
W. Elizabeth, PA 15088-0245
(412) 384-0852
www.heirloomseeds.com
Specialize in heirloom vegetable varieties

Jersey Asparagus Farm
105 Porchtown Rd.
Pittsgrove, NJ 08318
(856) 358-2548
www.jerseyasparagus.com/
Asparagus and strawberries

Johnny’s Selected Seeds
955 Benton Avenue
Winslow, ME 04901
(877) 564-6697
www.johnnyseeds.com
Wide variety of vegetable, herb, and flower seeds for the North

Kitazawa Seed Company
Box 13220
Oakland, CA 94661-3220
(510) 595-1188
www.kitazawaseed.com
Specialize in Asian vegetables

The Maine Potato Lady
PO Box 65
Guilford, ME 04443
(207) 343-2270
www.mainepotatolady.com
Good selection of potatoes, shallots, garlic and onions

Native Seeds/SEARCH
526 N. Fourth Avenue
Tucson, AZ 85705
(866) 622-5561
www.nativeseeds.org
Specialize in Southwestern Native American vegetables

Nichols Garden Nursery
1190 Old Salem Road NE
Albany, OR 97321-4580
(800) 422-3985
www.nicholsgardennursery.com
Unusual vegetable varieties and a full line of seeds and plants

Nourse Farms
41 River Rd.
So. Deerfield, MA 01373
(413) 665-2658
www.noursefarms.com
Specialize in asparagus and small fruits

Park Seed Company
1 Parkton Ave.
Greenwood, SC 29647
(800) 213-0076
www.parkseed.com
Wide variety of vegetable, herb, and flower seeds especially for the Southeast

Pinetree Garden Seeds
Box 300
New Gloucester, ME 04260
(207) 926-3400
www.superseeds.com
Wide selection of vegetable, herb, and flower seeds

Renees Garden
6116 Highway 9
Felton, CA 95018
(888) 880-7228
www.reneesgarden.com
Wide selection of heirloom and hybrid vegetable, herb and flower seeds

Richters Herbs
Goodwood, ON L0C 1A0
Canada
(905) 640-6677
www.richters.com
Extensive listing of herb seeds and plants

Seed Savers Heritage Farms
3094 North Winn Road
Decorah, IA 52101
(563) 382-5990
www.seedsavers.org
Wide selection of attractive heirloom vegetable and flower varieties

Steele Plant Company
202 Collins St.
Gleason, TN 38229
(731) 648-5476
www.sweetpotatoplant.com
Sweet potato plants

Southern Exposure Seed Exchange
Box 460
Mineral, VA 23117
(540) 894-9480
www.southernexposure.com
Heirloom vegetables, flowers, and herbs especially for the Southeast

Stokes Seed Company
Box 548
Buffalo, NY 14240-0548
(800) 396-9238
www.stokeseeds.com
Wide selection of vegetable, flower, and herb seeds

Territorial Seed Company
Box 158
Cottage Grove, OR 97424-0061
(800) 626-0866
www.territorial-seed.com
Wide selection of vegetable, flower, and herb seeds and plants especially for the Pacific Northwest

The Thyme Garden Herb Company
20546 Alsea Highway
Alsea, OR 97324
(541) 487-8671
www.thymegarden.com
Culinary and medicinal herb seeds and plants

Tomato Growers Supply Company
Box 60015
Fort Myers, FL 33906
(888) 478-7333
www.tomatogrowers.com
Specialize in tomatoes and peppers

Vesey Seeds
Box 9000
Calais, ME 04619-6102
(902) 368-7333
www.veseys.com
Good selection of vegetable and flower seeds for short growing seasons

W. Atlee Burpee & Co.
300 Park Ave.
Warminster, PA 18974
(800) 333-5808
www.burpee.com
Good selection of vegetable, herb, and flower seeds and plants

Well-Sweep Herb Farm
205 Mount Bethel Rd.
Port Murray, NJ 07865
(908) 852-5390
www.wellsweep.com/
Herbs and perennial flowers

Willhite Seed Company
Box 23
Poolville, TX 76487
(800) 828-1840
www.willhiteseed.com
Good selection of warm-season vegetable seeds; some unusual varieties

Fruits, Berries and Nuts

Bay Laurel Nursery
2500 El Camino Real
Atascadero CA 93422
(805) 466-3406
www.baylaurelnursery.com
Tree fruits for the Southwest and Southern California

Edible Landscaping
361 Spirit Ridge Lane
Afton, VA 22920
(800) 524-4156
www.ediblelandscaping.com
Many unusual fruits and citrus

Four Winds Growers
Box 3538
Fremont, CA 94539-4725
(510) 656-2591
www.fourwindsgrowers.com/
Container citrus specialists

Hartmann’s Plant Company
Box 100
Lacota, MI 49063-0100
(269) 253-4281
www.hartmannsplantcompany.com
Blueberries and other small fruiting plants

Indiana Berry & Plant Company
5218 West 500 South
Huntingburg, IN 47542
(800) 295-2226
www.indianaberry.com/
Small fruits and asparagus

Ison’s Nursery & Vineyards
6855 Newnan Rd. (GA Highway 16)
Box 190
Brooks, GA 30205
(800) 733-0324
www.isons.com
Grapes for the Southeast

Just Fruits & Exotics
30 Saint Frances St.
Crawfordville, FL 32327
(850) 926-5644
www.justfruitsandexotics.com
Tropical fruits and citrus

Miller Nurseries
5060 West Lake Rd.
Canandaigua, NY 14424-8904
(800) 836-9630
www.millernurseries.com
Wide selection of tree fruit and berries

Nolin River Nut Tree Nursery
797 Port Wooden Rd
Upton, KY 42784
(270) 369-8551
www.nolinnursery.com/
Wide selection of nut trees and some unusual fruits

Raintree Nursery
391 Butts Rd
Morton, WA 98356
(360) 496-6400
www.raintreenursery.com/
Wide selection of fruits, nuts, and berries, especially for the Pacific Northwest

St. Lawrence Nurseries
325 State Highway 345
Potsdam, NY 13676
(315) 265-6739
www.sln.potsdam.ny.us/
Wide selection of cold-hardy fruit trees, berries, and edible shrubs for the North

Stark Brothers Nursery
Box 10
Louisiana, MO 63353-0010
(800) 325-4180
www.starkbros.com
Wide selection of tree and small fruits

Trees of Antiquity
20 Wellsona Road
Paso Robles, CA 93446
(805) 467-9909
www.treesofantiquity.com
Wide selection of heirloom fruit trees and some unusual trees such as olives and jujube

TyTy Nursery
4723 U.S. Hwy. 82 W
Box 130
TyTy, GA. 31795
(800) 972-2101
www.tytyga.com
Tree fruits, small fruits, nuts, and some tropical fruits

Womack Nursery Co.
2551 Hwy 6
DeLeon, TX 76444
(254) 893-6497
www.womacknursery.com
Wide selection of fruit and nut trees especially for the South

Gardening Tools & Supplies

Arbico Organics
Box 8910
Tucson, AZ, 85738-0910
(800) 827-2847
www.arbico-organics.com
Beneficial insects, organic gardening supplies

Charley’s Greenhouse
17979 State Route 536
Mt. Vernon, WA 98273
(800) 322-4707
www.charleysgreenhouse.com
Greenhouses and supplies

Gardener’s Supply Company
128 Intervale Rd.
Burlington, VT 05401
(888) 833-1412
www.gardeners.com
Wide selection of home garden products

Gardens Alive
5100 Schenley Place
Lawrenceburg, IN 47025
(513) 354-1482
www.gardensalive.com
Good selection of organic pest controls and fertilizers

Harmony Farm Supply
3244 Hwy. 116 North
Sebastopol, CA 95472
(707) 823-9125
www.harmonyfarm.com/
Irrigation equipment, fertilizers, and organic pest controls

Lee Valley Tools Ltd.
Box 1780
Ogdensburg, NY 13669-6780
(800) 871-8158
www.leevalley.com/
Wide selection of tools and supplies

Peaceful Valley Farm & Garden Supply
Box 2209
Grass Valley, CA 95945
(888) 784-1722
www.groworganic.com
Organic fertilizers, pest controls, and tools

Worm’s Way
7850 North State Road 37
Bloomington, IN 47404
(800) 274-9676
www.wormsway.com
Organic fertilizers, pest controls, hydroponic supplies, and indoor lights
Selected Web sites on Edible Landscaping

Edible Estates

University of Florida

Ohio State University

Purdue University

The Urban Farmer

[nw_arizona_granny]

I love sourdough and have worked with it for over 40 years.

LOL, you wouldn’t believe some of the messes I have created in this life, learning to make things out of a book....

Your sour dough post is excellent, makes my taste buds itch.

My last one, was 125 years old, from Alaska, I was lucky enough to be invited to the Ladies night at the Mormon Church, and they offered classes, one of which was Sour Dough baking....

I am sure that I still have a starter of it in the freezer, but it is going to be 10 years old.

If you are ever invited to a Ladies meeting at the Mormon Church, go, if it is the same as the Kingman one, it is a wonderful experience, complete with samples and how to’s, that a wife and mother can use for her family.

I had a small recipe book from Alaska, that had a Chocolate Sour Dough cake in it, that took 2 days to make and it was worth it, but it has disappeared and I could never find the recipe again.

My horses loved sourdough biscuits.

[nw_arizona_granny]

Gifts made with love, are so much better than the store bought gifts.

Good for you, I did make my own gifts for years.

Now, I just ignore the holidays, most of my family lives in another state.

[ChocChipCookie]

We have just begun to seriously stock up on food and supplies, and I’m trying to figure out the best system for storage. I have a spare bedroom, about 10x10 or so. At first I thought of getting those metal shelving units at Home Depot but then realized there will be an awful lot of unused space between the shelves. (You can only stack the bags of pasta so high.) Does anyone have a suggestion as to how I can maximize the space available. My goal right now is 6 months worth of food, and that’s going to take up an awful lot of space.

[TenthAmendmentChampion]

Kennebec potatoes are the ones they use at In ‘n’ Out Burgers for their French Fries. Interesting!

[TenthAmendmentChampion]

I wish I could send you something, after all you’ve done for others all these years. I can send you my love, which I do without reservation.

[TenthAmendmentChampion]

You should consider this thread a work of love to all of us! It has so many great stories, ideas, recipes, etc. it reminds me of the Foxfire books I was introduced to in college. I’ve already told my husband a couple of your stories, in particular the one about the lost child you found on your land near Wellton, and the one about the flood and the guys who bought your old homemade grape-juice wine for a compressor. LOL what great stories!

[piasa]

You can use the shelving but you can make smaller shelves within those tall ones by stacking wide boards on to of pairs of large coffee or fruit cans, or on paving bricks. That will enable you customize shelf height as needed.

[TenthAmendmentChampion]

If you are ever invited to a Ladies meeting at the Mormon Church, go, if it is the same as the Kingman one, it is a wonderful experience, complete with samples and how to’s, that a wife and mother can use for her family.

That is good to hear. I have worked with Mormon folks, they are wonderful people, very hard-working. They are required by their church to have a store of food for a year and enough money for six months. They are full of faith and very practical. Great folks. There are a lot of Mormon folks in Clovis, California, just east of Fresno.