A friend never plants his seeds in dirt, he soaks them, rolls them in a good paper towel and sprays the roll several times a day.
That is how he tests them and as he is like me, with lots of very old seeds, saves the time needed for dirt and pots.
The strong sprouted seeds go into the dirt and the weak ones do not get saved.
Your day sounds like some of mine.
My sister comes every year and complains about my junk, she is a toss it and go buy new person.
We all have ‘those days’, I am happy that you found any of the seeds.
The sunflower may not grow, or some of my old ones didn’t, but then mine were picked over the years from my birds seed and may have been treated.
http://solarcooking.wikia.com/wiki/Soda_bottle_pasteurizer
Soda bottle pasteurizer
From Solar Cooking
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The Soda bottle pasteurizer is a solar water heater and pasteurizer made from everyday recyclables.
edit Tools and equipment
Scissors, Knife, Glue, Tape, Thermometer*
edit Materials
* 1 or 2 liter clear plastic soda bottle.
* 12 oz. aluminum soda can,
* Corrugated cardboard box approx. 16” x 16” x 16”
* Aluminum foil or reflective plastic from inside chip bags, etc.
© Eric Marlow2008
© Eric Marlow2008
edit Instructions
From a 1 or 2 liter clear plastic soda bottle (A) cut off the top, 1” below where it becomes straight.
Cut 4 tabs 1/2” wide x 1” long into the top (fig.1)
Paint a 12 oz. aluminum can (B) with black paint. It is also possible to coat the can with carbon black from a candle or wood fire.
Put the can filled with water into the plastic bottle bottom and insert top with tabs folded out (fig.2).
© Eric Marlow 2008
© Eric Marlow 2008
To make the reflector (C), start with a corrugated cardboard box approximately 16” x 16” x 16”. Cut off the top and two sides of the box. Cover the two remaining sides and bottom with aluminum foil or potato chip bags with silver coating facing out (use wheat paste, glue or tape to adhere to cardboard).Place bottle on reflector (C) and place in sun. Keep bottle shadow centered on back of solar panel.
To pasteurize, water must be heated to 158° F (65° C).
edit See also
* Water pasteurization
* Water Pasteurization Indicator
edit External links
For lots more great projects made from Everyday Recyclables go to: http://www.recyclabits.com
A copy of this project may be made for personel educational purposes only. © Eric Marlow 2008 All rights reserved
http://www.dummies.com/how-to/content/country-ham-and-redeye-gravy.html
Country Ham and Red-Eye Gravy
Country ham and red-eye gravy is a traditional part of a Southern breakfast, often served with biscuits and grits. This red-eye gravy served with ham has been a favorite breakfast food for over a hundred years.
Preparation time: 5 minutes
Cooking time: 10 minutes
Yield: 2 to 3 servings
1/2 tablespoon bacon drippings
3 slices country ham
Pinch or two of sugar
1/3 cup brewed black coffee
1/2 cup water
Hot biscuits or grits, for serving
1.
Heat the bacon drippings in a 12-inch cast-iron skillet over medium heat.
2.
Add the ham slices and fry until brown, about 3 to 4 minutes on each side.
3.
Remove to a platter and keep warm in a low-temperature oven.
4.
Add the sugar and coffee to skillet to deglaze.
Stir and scrape any brown bits from the skillet.
5.
Increase the heat to medium-high.
6.
Add the water.
7.
Bring the mixture to a boil and cook for about 3 to 5 minutes to reduce.
8.
Place servings of hot biscuits or grits on three plates.
9.
Ladle the gravy over the biscuits or grits.
10.
Place a slice of ham on each plate.
Per serving (without biscuits or grits): Calories 396 (From fat 168); Fat 19g (Saturated 6g); Cholesterol 63mg; Sodium 2,671mg; Carbohydrate 27g (Dietary fiber 1g); Protein 28g.
Cooking & Recipes Glossary
cast iron
Iron that’s been melted and formed in pan-shaped molds (or casts).
Cooking & Recipes Glossary
cholesterol
A waxy substance the body produces naturally. It collects on the walls of arteries, making it difficult for blood to flow.
Cooking & Recipes Glossary
deglaze
To add liquid, usually wine or broth, to a hot skillet or roasting pan that has browned bits of cooked foods clinging to the bottom of the pan. These browned bits are then scraped up, and the liquid reduced and seasoned to create a pan sauce.
Cooking & Recipes Glossary
ladle
A long, one-piece, stainless steel tool that has a kind of cup on the end that allows you to transfer or skim liquids easily; as a verb, to use a ladle.
Cooking & Recipes Glossary
reduce
The technique of rapidly boiling a liquid mixture, such as wine, stock, or sauce, to decrease its original volume so that it thickens and concentrates in flavor.
Cooking & Recipes Glossary
tablespoon
A spoon used as a measuring unit in cooking; equal to about half a fluid ounce or three teaspoons.
Copyright © 2009 & Trademark by Wiley Publishing, Inc. All rights reserved.
http://www.dummies.com/how-to/content/chocolate-custard.html
Chocolate Custard
Creamier than traditional chocolate pudding, this chocolate custard is smooth on the tongue and rich in taste! Making chocolate custard in your slow cooker makes for a rich pudding experience.
Preparation time: 20 minutes
Cooking time: High 2 to 2 1/2 hours
Yield: 6 servings
2 cups water
2 cups milk
1 square unsweetened chocolate
3 large eggs
1/3 cup dark brown sugar, packed
1/8 teaspoon salt
1/2 teaspoon vanilla, or 1 teaspoon dark rum
1.
Bring the water to a bowl in a small saucepan.
2.
Place a metal cake rack or trivet in the slow cooker.
3.
Add the boiling water to the slow cooker.
4.
Heat the milk in a 2-quart saucepan over medium heat.
5.
When the milk begins to simmer, add the chocolate.
6.
Remove from heat and stir until the chocolate melts.
7.
In a medium mixing bowl, beat together the eggs, sugar, salt, and vanilla.
8.
Slowly add the hot milk, stirring constantly.
9.
Pour into a 1-quart baking dish.
10.
Cover the dish with foil.
11.
Place in the slow cooker on a trivet.
12.
Cover and cook on high for 2 to 2 1/2 hours, or until the custard is set.
13.
Remove and cool to room temperature.
14.
Refrigerate at least 4 hours or overnight before serving.
Per serving: Calories 130 (From fat 60); Fat 7g (Saturated 3g); Cholesterol 117mg; Sodium 123mg; Carbohydrate 13g (Dietary fiber 0g); Protein 6g.
Cooking & Recipes Glossary
Copyright © 2009 & Trademark by Wiley Publishing, Inc. All rights reserved.
http://www.hort.purdue.edu/newcrop/morton/index.html
Fruits of Warm Climates
Julia F. Morton
Published by
Julia F. Morton
20534 SW 92 Ct.
Miami, FL. 33189
ISBN: 0-9610184-1-0
Distributed by
Creative Resource Systems, Inc.
Box 890, Winterville, N.C. 28590
[The book is here/on line and has many fruits we rarely hear of, as well as the common ones.
granny]
http://www.hort.purdue.edu/newcrop/morton/pineapple.html
[A tiny snippet, of the huge amount of information here, mainly due to the fact that you can start plants from the tops of pineapple....granny]
Propagation
Crowns (or “tops”), slips (called nlbs or robbers in New South Wales), suckers and ratoons have all been commonly utilized for vegetative multiplication of the pineapple. To a lesser degree, some growers have used “stumps”, that is, mother plant suckers that have already fruited. Seeds are desired only in breeding programs and are usually the result of hand pollination. The seeds are hard and slow to germinate. Treatment with sulfuric acid achieves germination in 10 days, but higher rates of germination (75-90 % ) and more vigorous growth of seedlings results from planting untreated seeds under intermittent mist.
The seedlings are planted when 15-18 months old and will bear fruit 16-30 months later. Vegetatively propagated plants fruit in 15-22 months.
In Queensland, tops and slips from the summer crop of ‘Smooth Cayenne’ are stored upside down, close together, in semi-shade, for planting in the fall. Some producers salvage the crowns from the largest grades of fruits going through the processing factory to be assured of high quality planting material.
continued.
Information on plants for crops, all kinds:
http://www.hort.purdue.edu/newcrop/Indices/index_ab.html
[These are live links at the linked page, this is the bean that does well for me here and keeps making bean pods, if the bean is pinched off below the stem and not the cluster part pulled off.
granny]
Vigna sesquipedalis (L.) Fruw.
Vigna unguiculata (L.) Walp. ssp. sesquipedalis (L.) Verd.
Fabaceae
Asparagus bean, Yard long bean, Changjiang dou, cheung kung tau, sitao, zuyu roku sasage
We have information from several sources:
Asian Vegetables—Mas Yamaguchi
New Opportunities in Vigna—Richard L. Fery
Effect of Southern Root Knot Nematode on Yield Components of Yardlong Beans (Abstract)—E.G. Rhoden, C.K. Bonsi and M.L. Ngoyi
Susceptibility of Yardlong Beans to Root Knot Nematode Infestation (Abstract)—E.G. Rhoden, C.K. Bonsi and M.L. Ngoyi
Article from:
Magness, J.R., G.M. Markle, C.C. Compton. 1971. Food and feed crops of the United States.
As hay, pasture, and soil improvement crop:
Magness, J.R., G.M. Markle, C.C. Compton. 1971. Food and feed crops of the United States.
from:
http://www.hort.purdue.edu/newcrop/nexus/Vigna_sesquipedalis_nex.html
famine foods logo
Famine Foods
by Bob Freedman
1301 Dartmouth Street
Albany, CA 94706
email: namdeerf@aceweb.com
The Famine Foods Database:
Plants that are not normally considered as crops are consumed in times of famine. This botanical-humanistic subject has had little academic exposure, and provides insight to potential new food sources that ordinarily would not be considered.
Notes on the Famine Foods Website by Robert L. Freedman
Search the Famine Foods Database
Plant family index
Famine Foods listed by Genus and species
List of references
Other Famine Foods websites
Ethiopia: Famine Food Field Guide
from:
http://www.hort.purdue.edu/newcrop/faminefoods/ff_home.html
Links to some exciting garden sites and research, there are too many to copy:
http://www.hort.purdue.edu/newcrop/related_web_sites.html
Australia New Crops:
http://www.newcrops.uq.edu.au/
http://www.hort.purdue.edu/newcrop/proceedings1990/V1-387.html#ASIAN%20VEGETABLES
Asian Vegetables
Mas Yamaguchi
1. INTRODUCTION
2. ASIAN VEGETABLES
3. REFERENCES
4. Table 1
[Interesting report on Asian vegetables]
http://www.hort.purdue.edu/newcrop/faminefoods/faminefoods.html
Notes on the Famine Foods Website
by Robert L. Freedman
Orinda, California U.S.A.
INTRODUCTION
My interest in the study of famine food-plants began in 1966 when I was an undergraduate student in the anthropology department of the University of Arizona. In my last semester, I wrote a term paper on Native American food preparation techniques, for Professor Bernard Fontana’s class, “History of the Indians of North America.” This research became the catalyst for an interest in the socio-anthropological aspects of human food habits, which lasted for the next fifteen years.
[lists sources/resources, many articles to google]
http://www.hort.purdue.edu/newcrop/proceedings1990/v1-TOC.html
[snipped, there are many others of interest, these are live at the above link, to the articles.....granny]
Vegetable Crops
* Latin American Vegetables—Mary Lamberts
* Asian Vegetables—Mas Yamaguchi
* Legume Species as Leaf Vegetables—Robert P. Barrett
* Vegetable Amaranths: Cultivar Selection for Summer Production in the South—Ramsey L. Sealy, E.L McWilliams, J. Novak, F. Fong, and C.M. Kenerley
* Melofon: A New Crop for Concentrated Yield of Pickles—Haim Nerson, Harry S. Paris, and Menahem Edelstein
* Hull-less Seeded Pumpkins: A New Edible Snackseed Crop—J. Brent Loy
* Tomatillo: A Potential Vegetable Crop for Louisiana—D.N. Moriconi, M.C. Rush, and H. Flores
* Witloof Chicory: A New Vegetable Crop in the United States—Kenneth A. Corey, David J. Merchant, and Lester F. Whitney
* Seakale: A New Vegetable Produced as Etiolated Sprouts—Jean-Yves Péron
* Tuberous-rooted Chervil: A New Root Vegetable for Temperate Climates—Jean-Yves Péron
* Tropical Root and Tuber Crops—Stephen K. O’Hair
* Andean Tuber Crops: Worldwide Potential—Calvin R. Sperling and Steven R. King
* Domestication of Apios americana—B.D. Reynolds, W.J. Blackmon, E. Wickremesinhe, M.H. Wells, and R.J. Constantin
* Protein Quality Evaluation of Apios amaericana Tubers (Abstract)—Holly E. Johnson, Maren Hegsted, and William J. Blackmon
* Protein Quality in Apios americana Tubers and Seeds (Abstract)—P.W Wilson, F.J. Pichardo, W.J. Blackmon, and B.D. Reynolds
* Compositional Changes in Apios americana Tubers During Storage (Abstract)—D.H. Picha, W.J. Blackmon, P.W. Wilson, L.P. Hanson, and B.D. Reynolds
* Inoculation, Nitrogen, and Cultivar Effects on Nodulation and Tuber Yield of Apios americana (Abstract)—D.H. Putnam, L. Field, and G.H. Heichel
* Evaluations of Preemergence Herbicides for Use in Apios americana (Abstract)—D. Wayne Wells and R.J. Constantin
* Evaluating Apios americana as a Wetland Tuber Crop (Abstract)—Mary E. Musgrave, Alston G. Hopkins, Jr., and William J. Blackmon
* The Winged Bean: A Potential Protein Crop (Abstract)—S. Venketeswaran, M.A.D.L. Dias, and Ursula V. Weyers
* Effect of Southern Root Knot Nematode on Yield Components of Yardlong Beans (Abstract)—E.G. Rhoden, C.K. Bonsi and M.L. Ngoyi
* Susceptibility of Yardlong Beans to Root Knot Nematode Infestation (Abstract)—E.G. Rhoden, C.K. Bonsi, and M. L. Ngoyi
http://www.hort.purdue.edu/newcrop/proceedings1990/v1-499.html
Chinese Medicinals
Albert Y. Leung
1. INTRODUCTION
2. HISTORY
1. Wu Shi Er Bing Fang (Prescriptions for Fifty-two Diseases)
2. Shen Nong Ben Cao Jing (Shennong Herbal)
3. Tang Ben Cao (Tang Herbal)
4. Ben Cao Gang Mu (Herbal Systematics)
5. Zhong Yao Da Ci Dian (Encyclopedia of Chinese Materia Medica)
3. CONTEMPORARY SOURCES OF INFORMATION ON CHINESE MEDICINALS
1. Books
2. Journals
4. SCOPE OF CHINESE MATERIA MEDICA
1. Single Drugs
2. Combinations
3. Current Evaluation and Documentation of Chinese Medicinals
5. EXAMPLES OF COMMON CHINESE MEDICINALS
1. Mahuang
2. Sour Date Kernel
3. Qian Ceng Ta
4. Detoxicants
6. CONCLUSION
7. REFERENCES
[Full article at link]
http://www.hort.purdue.edu/newcrop/proceedings1990/v1-511.html
[article is at link]
Natural Pesticides from Plants
Stephen O. Duke
1. INTRODUCTION
2. PLANT-DERIVED COMPOUNDS WITH PESTICIDAL POTENTIAL
1. Herbicides
2. Insecticides
3. Fungicides
4. Nematicides and Molluscicides
5. Rodenticides
3. FACTORS INFLUENCING DEVELOPMENT OF NATURAL PESTICIDES
1. Discovery
2. Development
4. THE FUTURE
5. REFERENCES
6. Fig. 1
7. Fig. 2
8. Fig. 3
9. Fig. 4
http://www.hort.purdue.edu/newcrop/proceedings1990/v1-317.html
[Full report at link]
Mayhaw: A New Fruit Crop for the South*
Jerry A. Payne and Gerard W. Krewer
1. INTRODUCTION
2. HORTICULTURE
1. Propagation
2. Rootstocks
3. Cultivars
4. Orchards
5. Pest Problems
3. PROSPECTS
4. REFERENCES
5. Table 1
6. Fig. 1
7. Fig. 2
http://www.hort.purdue.edu/newcrop/proceedings1990/v1-122.html
[Full report at link]
New Grains and Pseudograins
Duane L. Johnson
1. INTRODUCTION
2. TRITICALE (xTriticosecale Widdmark)
3. QUINOA (Chenopodium quinoa Willd)
1. Nutritional Value
2. Development of the Quinoa Industry
4. BLUE CORN (Zea mays L.)
1. Marketing
2. Research and Development
5. CONCLUSIONS
6. REFERENCES
7. Table 1
8. Table 2
9. Table 3
10. Table 4
11. Fig 1
12. Fig 2
13. Fig 3
Full report at link and this is one you eat the leaves as spinach, or I do and save the grains, feed the stalks to livestock....granny
http://www.hort.purdue.edu/newcrop/proceedings1990/v1-127.html
[Full report]
Grain Amaranth
Charles S. Kauffman and Leon E. Weber
1. INTRODUCTION
2. HISTORY AND TRADITIONAL USES
3. MODERN PROSPECTS
4. GERMPLASM
5. GENETICS AND PLANT BREEDING
6. AGRONOMIC RESEARCH AND DEVELOPMENT
7. NUTRITION AND FOOD USE
8. REFERENCES
9. Fig. 1
10. Fig. 2
11. Fig. 3
12. Fig. 4