Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
http://www.grouprecipes.com/75087/tangy-red-grain-salad.html
Tangy Red Grain Salad Recipe
By jo_jo_ba
I love beets, and paired with the zing from dried cranberries and rice wine vinegar and the subtle texture of the bulgur this salad is a winner of a side dish!
Ingredients
* 3/4 cup water
* 1/2 tsp kosher salt
* 1/4 cup dry bulgur
* 100g raw beets, coarsely grated (peeled if necessary)
* 1 tbsp dried cranberries
* 1 tbsp seasoned rice wine vinegar
* 1/2 tbsp vegetable broth
* Black pepper to taste
Directions
1. Combine water and salt in a small pot, bring to a boil.
2. Add bulgur and simmer 5 minutes. Remove from heat, cover and let stand 15 minutes.
3. Stir in beets, cranberries, vinegar, broth and pepper.
4. Serve immediately or chill.
http://www.grouprecipes.com/6890/cucumber-radish-and-green-onion-salad.html
Cucumber Radish And Green Onion Salad Recipe
By thegoldminer
A cold salad for a hot day.
Ingredients
* 3 cucumbers chopped finely (cut cucumber in half and using spoon, scoop out seeds. After chopping cucumber, squeeze in paper towel or veggie spinner to remove moisture.
* 2 Bunches radishes chopped finely
* 2 Bunches green onions chopped finely (the white part up to a little of the green)
* 1 large container sour cream 24 oz.
* Black pepper to taste
* Lawry’s seasoned salt too taste-easy to over salt, careful.
* Cesar’s Blue Cheese Dressing see the recipe on my site (optional, decrease sour cream by amount of blue cheese or just add some blue)
Directions
1. Mix chopped veggies in a large bowl.
2. Add one large container sour cream, mix well.
3. Add pepper and Lawry’s seasoned salt. Mix well.
4. Allow to age overnight.
5. Put in a bowl, get a spoon and dive in.
6. I have one of those food choppers you keep popping the plunger down.
7. It really chops the vegetables.
8. The smaller you chop, the easier for the sour cream flavor to penetrate.
9. Most of mine ingredients are chopped to about 1/ 8 inch when chopped.
10. But hey, try it with bigger pieces.
11. Cesars blue cheese dressing is posted. It was like my mom made back in the early 60’s. Went out for dinner and ordered salad with their blue cheese dressing, and bam, it tasted just like my moms. I didn’t have her recipe but this was so close and so good. Cesars blue cheese dressing is incredible. Oh yes, Cesar is the the Chef I tracked down after the restaurant closed. Took lots of calls, and I got lucky, so did you.
http://www.grouprecipes.com/40812/asparagus-green-onion-cucumber-and-herb-salad.html
Asparagus Green Onion Cucumber And Herb Salad Recipe
By wolfpackjack
Great side salad for pork, steak, seafood... anything. Easy and quick, and tastes so good. From Bon Appetit.
Ingredients
* Dressing: ——————
* 3 Tbsp fresh lemon juice
* 1 Tbsp red wine vinegar
* 1 tsp Dijon mustard
* 1 tsp coarse kosher salt
* 1/2 tsp freshly ground black pepper
* 3/4 cup extra-virgin olive oil
* Salad: ——————
* 3 pounds medium asparagus, trimmed
* 4 cups thinly sliced green onions
* 3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
* 1 Tbsp chopped fresh Italian parsley
* 1 Tbsp chopped fresh chervil (Chervil is an aromatic herb that’s related to parsley. It has lacy, fern-like leaves and a mild anise flavor.)
* 1 Tbsp chopped fresh chives
* 1 Tbsp chopped fresh mint
* 2 tsp chopped fresh tarragon
Directions
1. For dressing: -—————
2. Whisk first lemon juice, red wine vinegar, Dijon mustard, salt, and pepper in small bowl. Gradually whisk in oil.
3. Note: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.
4. For salad: —————
5. Fill large bowl with lightly salted ice water; stir until salt dissolves.
6. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. (I steamed the asparagus)
7. Drain, reserving 3 cups cooking liquid.
8. Transfer asparagus to bowl of salted ice water to cool.
9. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes.
10. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry.
11. Note: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.
12. Combine green onions, cucumbers, and herbs in mixing bowl.
13. Add dressing; toss to coat.
14. Season with salt and pepper.
15. Arrange asparagus on platter. Spoon cucumber mixture over and serve.
http://www.grouprecipes.com/40812/asparagus-green-onion-cucumber-and-herb-salad.html
Asparagus Green Onion Cucumber And Herb Salad Recipe
By wolfpackjack
Great side salad for pork, steak, seafood... anything. Easy and quick, and tastes so good. From Bon Appetit.
Ingredients
* Dressing: ——————
* 3 Tbsp fresh lemon juice
* 1 Tbsp red wine vinegar
* 1 tsp Dijon mustard
* 1 tsp coarse kosher salt
* 1/2 tsp freshly ground black pepper
* 3/4 cup extra-virgin olive oil
* Salad: ——————
* 3 pounds medium asparagus, trimmed
* 4 cups thinly sliced green onions
* 3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
* 1 Tbsp chopped fresh Italian parsley
* 1 Tbsp chopped fresh chervil (Chervil is an aromatic herb that’s related to parsley. It has lacy, fern-like leaves and a mild anise flavor.)
* 1 Tbsp chopped fresh chives
* 1 Tbsp chopped fresh mint
* 2 tsp chopped fresh tarragon
Directions
1. For dressing: -—————
2. Whisk first lemon juice, red wine vinegar, Dijon mustard, salt, and pepper in small bowl. Gradually whisk in oil.
3. Note: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.
4. For salad: —————
5. Fill large bowl with lightly salted ice water; stir until salt dissolves.
6. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. (I steamed the asparagus)
7. Drain, reserving 3 cups cooking liquid.
8. Transfer asparagus to bowl of salted ice water to cool.
9. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes.
10. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry.
11. Note: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.
12. Combine green onions, cucumbers, and herbs in mixing bowl.
13. Add dressing; toss to coat.
14. Season with salt and pepper.
15. Arrange asparagus on platter. Spoon cucumber mixture over and serve.
http://www.grouprecipes.com/67668/south-american-cough-remedy.html
South American Cough Remedy Recipe
By tilgidh
Once while my wife was in labor she had a cold and coughing caused her much pain. So our South American Doctor told us to make this for her. It “REALLY” Works. And does not taste too bad either.
Ingredients
* 2 cups milk
* 1/4 cup raisins
Directions
1. Put milk and raisins in sauce pot and simmer for 5 minutes.
2. Do “NOT” burn!
3. Put in mug
4. Drink Warm! Oh yeah, and eat the raisins. I would!
http://www.grouprecipes.com/32616/homemade-cough-remedy.html
Homemade Cough Remedy Recipe
By cadavis
This is a cough remedy that has been handed down through the generations. I know it works and is less expensive than store bought and no real dangerous side affects, if use properly.
Ingredients
* 1/2 cup Whiskey
* 1/2 cup Brown Sugar
* 1/2 cup Honey
* 1/2 cup Lemon Juice
* 1 Teaspoon Alum
Directions
1. Put all ingredients into a container with a screw on lid( I use a Mason jar) shake well and then go get some rest.
http://www.grouprecipes.com/28969/ginger-cold-remedy.html
Ginger Cold Remedy Recipe
By pink
Since the Winter season is coming, sniffles seem to appear *wink*, so, I make this drink whenever anyone has the slightest sign of a cold. The ginger BURNS! But your cold disappears. Keeps your sinuses clear! *smile*
Ingredients
* * 2 pieces fresh ginger root
* * 1 cup pineapple cubes
* * 1 orange, (juiced)
* * 1/2 cup ice
* * 1/3 cup pure maple syrup
* * 1 tsp ground nutmeg
Directions
1. Juice the ginger.
2. Each piece is about 6 inches long. (Mine have been much smaller, more like 2 inches each); peeling is optional.
3. Combine all the ingredients in a blender and process until smooth.
4. Make fresh and enjoy!
I preferred the hatchet - they would bleed out on their own in that few seconds of running and flopping around that they do, which made the gutting & cleaning easier (plus it left more usable neck meat and we used it). We dipped them in a boiling pot then plucked most of the feathers and singed off the little downy ones with a blow torch, but those parts of the operation don't smell so great I agree.
There's nothing like a fresh cracked corn fed southern fried or broasted chicken though. Whatever they feed them at the commercial chicken growers around here (probably full of artificial hormones and antibiotics) makes them nice and big, but not as tasty. When I buy chicken at the supermarket I go for the southern grown birds. They taste better and they are cheaper - but they are not as fresh and I also feel the need to wash them off extra good before I do anything with them.
You can get agave nectar at regular grocery stores as well as Whole Foods. Albertson’s used to carry it, but as they are not with us any more, you might try the other grocery stores in your area. You can substitute honey and it would likely taste the same.
There’s a substitution table on this thread but I’m not seeing it at the moment. I’ll ping you back when I find it, I have to go out for a bit.
Thank you Granny, I will check it out! A whole free e-book, cool!
Thank you Dave!! I will check at the local hardware store, Fresno Ag. It seems like they have every Lodge piece ever made. Cast iron rules! Did you know it adds iron to your food?
Your sows must have been raised very clean compared to how commercial farms raise theirs. That’s probably why your meat was so much sweeter than the average.
That’s an amazing set of searches. Wow!!!
On that combo cooker I'll add another detail - the interior of the upper lid/griddle section (at least on mine) was not machined like the lower, but was closer to as cast. After the first year I took it into my shop and bead blasted it then sanded the bottom out to a smoother finish and re-seasoned it. But I use an old fashioned sharp edged steel spatula and it would catch on the tiniest little bumps. I had to do the same finishing job on my off brand flat griddle.
Can you tell us more about the solar greenhouse? I think I would like to make one but don’t have the foggiest. You grew plants all year round? I live in Wisconsin and wonder how I would keep a year round greenhouse. Also, wondering if anyone out there knows much about growing vegetables and herbs under growing lights indoors. Are you able to grow vegs and herbs indoors by a sunny window all year round?
http://d.scribd.com/docs/2e5s3y2wuz3ki54opfud.pdf
From your Self-Sufficiency book:
Goats
In some dry countries the goat is called the “desert-maker” because it destroys what scrub there is and prevents more from growing. But where the goat is controlled it can fill a place in a mixed ecology, and if you want to discourage re-afforestation it has a very useful part to play. In cut-over woodland, for example, the goat can go ahead of the other animals as a pioneer, suppress the brambles and briars, prevent the trees from coming back, and prepare the way, perhaps, for the pig to come and complete the process of clearing the old forest for agriculture.
Goats will thrive in deciduous woodland (perhaps one to an acre), and give plenty of milk, but they will, have no doubt of it, prevent any regeneration of trees. In coniferous woodland goats will find very little sustenance, but on heather or gorse-covered mountainsides they will thrive, and there is no doubt that a mixture of goats and sheep in such situations would make better use of the grazing than sheep alone. Goats, concentrated enough, will clear land of many weeds, and they will eat vegetation unsuitable for sheep and leave the grass for the sheep.
For the self-supporting smallholder the goat can quite easily be the perfect dairy animal. For the person with only a garden the goat may be the only possible dairy animal. This is because goats are very efficient at converting roughage into milk and meat. Goat’s milk is not only as good as cow’s milk, in many respects it is better. For people who are allergic to cow’s milk it is much better. For babies it is very good. It makes magnificent cheese because its fat globules are much smaller than those of cow’s milk and therefore do not rise so quickly and get lost in the whey. It is harder to make into butter, because the cream does not rise within a reasonable time, but with a separator butter can be made and is excellent. On the other hand, milking goats takes more labour per gallon of milk than milking cows, however you do it, and so does herding, or fencing, goats.
Toggenburg Anglo-Nubian
A fairly small Swiss goat. Yields well Gives very rich milk, but in and can live on grass. relatively low quantities.
Fencing and tethering
Restraining goats is the goat keeper’s chief problem, and we all know goat keepers who also try to be gardeners and who, year after year, moan that the goats have-yet again-bust into the garden and in a few hours completely ruined it. Young fruit trees that have taken years to grow are killed and the vegetables absolutely ravaged. But this annual experience has no effect whatever on the beliefs of the true goat keeper. Next year he will win the battle to keep goats out of his garden. What he forgets is that the goats have twenty-four hours a day to plan to get into his garden, and he doesn’t.
Three strands of electric fence, with three wires at 15 inches (38cm), 27 inches (69cm) and 40 inches (102cm) above ground level, will restrain goats, and so will a 4-foot (1.2m) high fence of chain link with a support wire at 4-foot 6 inches (1.4m) and another support wire lower down. Wire netting will hardly deter goats at all.
Tethering is the other answer. Where you can picket tether goats along road verges, on commons, and so on, and thus use grazing where you could use no grazing before, you must be winning. But it is unfair to tether any animal unless you move it frequently; above all, don’t keep putting it back on the place where it has been tethered before except after a long interval. Goats, like sheep, soon become infested with internal parasites if they are confined too long on the same ground. By tethering you are denying the animal the right to range and search for clean, parasite-free pasture. Picket tethering is very labour-intensive, but for the cottager with a couple of goats and plenty of time it is an obvious way to” get free pasture.
Another form of tethering is the running tether. A wire is stretched between two posts and the tether can run along the wire. This is an obvious way for strip-grazing a field, and also a good way of getting rid of weeds that other animals will not touch.
Saanen
A large goat of Swiss origin capable of high yields, if given good grazing.
Feeding
A kid should have a quart (1.1 litres) of milk a day for at least two months, but as he gets older some of this may be skimmed milk. A reasonable doe should give from three to six pints (1.7 to 3.4 litres) of milk a day In the winter a doe in milk should have about two pounds (0.9kg) a day of very good hay (you should be able to raise this - about 750 lbs or 340 kg a year - on a quarter of an acre) one or two pounds (0.5-0.9kg) of roots or other succulents, from one to two pounds (0.5-0.9kg) of grain depending on milk yield. Goats should have salt licks available. It is a mistake to think that goats will give a lot of milk on grazing alone: milking goats need good feeding. They will, for example, thrive on the silage you can make by sealing grass clippings in fertilizer bags (see pp. 80-81). As for the grain you feed to
your goats: a good mixture, such as you might feed to dairy cows, is fine, or you can buy “cake,” or “dairy nuts” from a merchant (and pay for it too). All debris from the market garden or vegetable garden can go to goats, but it is better to crush, or split, tough brassica stems first. Feed them their concentrates individually or they rob each other.
Housing
Goats are not as winter-hardy as cows and cannot be left out all the time in north-European or North American winters and expected to give any milk. They don’t like cold and hate rain. High-yielding goats (which personally I should avoid) need very high feeding and warm housing, but medium yielding ones must have shelter from the rain, and an airy but fairly draught-proof shed to sleep in o’nights. Giving them a table to lie on, with low sides to exclude draughts, is a good idea and if they are lying in a fierce down-draught of cold air adjust the ventilation until they are not. Maybe a board roof over the table to stop down-draughts would be a good idea.
Otherwise you can treat milking goats much the same as you treat cows. Dry them off eight weeks before kidding. But a goat may milk for two or three years after kidding without kidding again.
Milking a goat
You can milk a goat that is standing on the ground, just as you would milk a cow (see p. 94). But because goats are so much smaller a stand helps. Coax her into position with some hay or grain.
Rearing orphans
One possible good use for goats is rearing orphans of many kinds. Goats are excellent for suckling other animals: calves thrive better on goat’s milk than they do on their mother’s, and it would be reasonable, if you kept cows, but had some wilderness or waste land on which cows could not thrive, to keep a flock of goats on the bad lands and use them for suckling the calves so that you can milk their mothers. Goat
milk is very digestible, and pretty good milk anyway, and orphan piglets, for example, which don’t take very kindly to cow’s milk, will thrive on goat’s. Calves will suck straight from the nanny. Lambs will too but don’t let them-they may damage her teats and give her mastitis. Milk her yourself and bucket feed the lambs. Milk the nanny and feed the milk to piglets through a bottle. You can rear foals on goats. The suggestion has been made that a suitable person could make a living - or half a living - by running a goat-orphanage - not for orphan goats but for other animals. Neighbours soon get to know such things, and orphan lambs are ten a penny in the lambing season in sheep districts and very often a sow has too many piglets.
Toggenburg
A fairly small Swiss goat. Yields well and can live on grass.
Anglo-Nubian
Gives very rich milk, but in relatively low quantities.
Saanen
A large goat of Swiss origin capable of high yields, if given good grazing.
You really are skilled with this stuff. What part of the country did you grow up in? Your background sounds very interesting.
Man, I wish I had the Ginger Cold Remedy last week!
Added to my list!p>Thank You!
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