You are welcome.
Sleep well and safely.
http://www.foodforeveryone.org/faq/index.php?page=index_v2&id=153&c=root
Controlling Voles & Field Mice
Q. My garden is located in the middle of an apple orchard, which also seems to be home to mice and voles. Last year we had a huge tomato crop from 300 plants in Mittleider beds , but we lost a lot of the fruit to mice. They’re like kids, taking just one bite out of each big Brandywine, making it unsalable. Anything I can do this year to improve the odds?
A. The absolute best way to minimize the damage to your fruit and vegetables is to grow them vertically! This will increase your yield SUBSTANTIALLY in several ways - not just less damage from pests. Learn about vertical growing in the Mittleider Gardening Method books and CD’s.
I recommend The Mittleider Gardening Course, Let’s Grow Tomatoes, Grow-Bed Gardening, Gardening By The Foot, and The Garden Master CD. Tomatoes and Grow-Bed are out of print at the moment, and the best way to buy the whole library is to get the Mittleider Gardening Library, with 9 books and 9 manuals. It’s available at www.growfood.com.
Other - more difficult and less effective “traditional” ways to control these pests are discussed below.
There are several ways of reducing damage from voles and mice. We will discuss them by category:
Cultural Methods and Habitat Modifications
Weeds, ground cover, mulch, and litter provide food and cover for voles (as well as bugs and diseases). Eliminating all of these from within the garden, including 3-5’ around the perimeter, will reduce the support they provide.
Tilling your soil will also reduce vole damage by removing cover, destroying existing runway burrow systems and killing a percentage of the existing population.
Repellents
Repellents containing Thiram or a “hot sauce” type of ingredient may afford short-term protection, but cannot be relied on for long-term solutions.
Toxic Baits
When the vole population is high or when they cover large areas, toxic baits may be the quickest and most practical means of control. Zinc Phosphide is used most often. It is a single-dose pelleted toxicant, and is broadcast at 6 to 10 pounds per acre, or placed by hand in runways and burrow openings. ZP Gopher Bait is recommended by some as the best zinc Phosphide bait to kill voles.
Anticoagulants interfere with an animal\\’s blood-clotting mechanisms, eventually leading to death. While these are perhaps the safest rodent bait for use around homes and gardens, because they are slow acting they must be consumed over a period of 5 or more days to be effective. Place the bait in runways or next to burrows so voles will find it during their normal travels, baiting every other day for at least six days.
Trapping
For smaller or concentrated populations, trapping may be effective. For a small garden a dozen traps is probably the minimum number required, but for larger areas 50 or more may be needed. A simple wooden mouse trap is often used, baited with a peanut butter-oatmeal mixture or apple slices. If strategically placed in their runway, no bait may be needed because voles will trigger the trap as they pass over it. Place baited traps at right angles to the runways with the trigger end in the runway. Examine traps daily and remove dead voles or reset sprung traps as needed. Continue to trap in the same location until no more voles are caught, then move the trap to a new location 15 to 20 feet away. Destroy old runways to deter new voles from moving in.
Exclusion
Quarter-inch Wire mesh fences at least 12” above the ground, and 6-10” deep in the ground, will help to exclude voles from entire gardens. Eliminating all weeds for at least 3’ on the outside of the fence will further increase its effectiveness.
Protect young trees, vines, and ornamentals from girdling using cylinders made from hardware cloth, sheet metal, or heavy plastic, such as plastic soda bottles. Make them 1) wide enough to allow for tree growth, 2) in areas with snow, tall enough to extend above snow level, and 3) buried below the soil surface enough to prevent the voles from digging under them.
Repellents
The effectiveness of commercial repellents is questionable and their use is often not practical because 1) voles usually damage plants at or just beneath the soil surface, so adequate coverage is difficult or impossible; 2) they must be applied before damage occurs, and 3) unless use on food crops is specified on the product label, repellents should never be applied in a vegetable garden.
Biological Control
While predators such as coyotes, foxes, badgers, weasels, cats, gulls, hawks and owls all eat voles, in most cases these will not solve the gardener’s problems. Reasons include: 1) Most do not hunt close to homes and gardens. 2) They have a broad-based diet and shift to other prey when the number of voles declines. 3) Predators rarely remove every vole, and any remaining voles can re-populate an area in a short period.
Other Control Methods
In our opinion, burrow fumigants are not effective for the control of voles because the vole’s burrow system is shallow and has numerous open holes. Electromagnetic or ultrasonic devices and flooding are also considered to be ineffective against voles.
This article may be found at:
http://www.foodforeveryone.org/faq/index.php?page=index_v2&id=153&c=root
[Nice]
http://www.backwoodshome.com/articles2/sanders67.html
The homestead greenhouse
By Charles Sanders Charles Sanders
For those of us living close to the land, the production of a dependable and healthful food supply is a primary objective. To that end, some consideration will likely be given, at one time or another, whether to construct a small greenhouse for homestead use. A greenhouse can provide countless hours of enjoyment and a steady supply of wholesome food. The benefits of producing your own healthy plants and crops, extending the growing season, and even the possibility of helping to heat your home are certainly possibilities when utilizing the homestead greenhouse. We have also been able to make several varieties of our own favorite garden plants available for sale to neighbors in the community.
The greenhouse itself comes made in as many styles and of as many materials as there are homesteaders. Each seems to build—or grow—their own personality into their greenhouse structure. From elaborate metal and glass pre-manufactured sun-rooms to inexpensive plastic film stretched over a crude frame, greenhouses run the gamut in design and construction. Yet, each fulfills the same basic purpose of extending the growing season for those of us who depend upon producing as much of our food as we can.
Building our greenhouse
Our own greenhouse is a combination of recycled and new materials. The frame was obtained from a friend who runs a commercial greenhouse. The 1-inch metal conduit had served as the ribbing for a Quonset-style greenhouse until it was replaced by a larger structure. I obtained a supply of the pre-curved metal tubing and constructed the greenhouse frame, lean-to fashion, on the side of the garage/workshop. First, a treated 2 x 4 was bolted onto the exterior wall of the garage below the eaves. The foundation consisted of short 4 x 4 posts set in the ground 12 feet from the wall. Treated tongue and groove 2 x 6s were secured to the posts to allow for some leveling which was necessary on the slight slope. Two by four plates were applied, and holes were bored in both the top wall plate and the base plate to accommodate the conduit. As each rib was set in place and fine tuned to the correct arc, a small hole was drilled in each of the plates, through the conduit, and a galvanized nail was used to secure the rib. Next, the door and window openings were framed, using measurements to accept the used door and window frames that I had obtained for a few dollars at a recent auction. Caulking was applied to the door and window trim as each was set in place to help to seal the fixture.
The greenhouse covering was a result of some experimentation. First, some ordinary 6-mil clear plastic film was applied, but could not withstand the onslaught of the elements. It gave way in about eight months. There are other heavy plastic films specifically made for greenhouses. Those are the types that my friends in the greenhouse business use. Another friend, who raises herbs for drying, grows her plants in a greenhouse using this type of thick plastic film stretched over a frame made of white PVC water pipe. It works well.
The author’s greenhouse is attached to his garage. In cold weather heat from a wood stove inside also heats the greenhouse through an open garage window.
The author’s greenhouse is attached to his garage. In cold weather heat from a wood stove inside also heats the greenhouse through an open garage window.
The plastic currently covering our own structure is designed for greenhouse use and was obtained from a supplier of the material strictly for homestead-type greenhouses. It consists of a 7-mil woven plastic “fabric” with a 1-mil layer of solid plastic bonded to each side. The woven texture gives much resistance to ripping or tearing and the solid layers bonded to each side help greatly in the weatherproofing. Further, the whole fabric is treated to resist ultraviolet degradation, a factor which normally contributes to the short life-span of plastic films in greenhouse applications. For more information on this rugged woven plastic covering, try contacting Northern Greenhouse Sales, Box 42, Neche, ND 58265.
Inside the greenhouse, scrap lumber was used to build the benches. Heavy wire shelves that had been discarded by a local grocery store were also added to hold more trays of seedlings. The germination bed was constructed by first framing up the sides with 1 x 6-inch lumber. A sheet of foil-backed foam insulation board was cut to fit the bed (made just slightly wider than the seed germination trays are long). Next, a one-half inch layer of sand was spread over the foam board. An electric heat cable was arranged on the sand, and was then covered with about an inch more sand. The cable does a nice job of heating the seed trays and the sand acts as a heat sink, absorbing and distributing the heat.
The thermostatically controlled heat cable maintains a good germination temperature for most varieties of vegetables we grow. Along the front wall, we placed short stacks of used tires and filled them with sand. Atop each stack was placed another tire with the sidewall removed. Cutting the sidewalls from the tires was surprisingly easy, using a utility knife. It greatly increases the amount of available planting area in each tire stack. The top tire was then filled with compost and soil, then seeded in lettuce, spinach, or whatever. They also make a fine planter for an extra-early or late tomato plant. The dark color of the tires serves to absorb heat, and the sand contained in each stack helps to store it. We have not made use of the greenhouse the entire year around, but have had great success extending the growing season. Since it is attached to my garage and shop, I utilized an existing window opening, the wood stove in the garage, a window fan, and a timer to add heat to the greenhouse. By keeping a fire going in the garage, which I often do anyway, and timing the fan to turn on as the day begins to cool, we have been able to pick the last tomato off of the vine on Christmas Eve.
Starting plants
For starting seeds and transplants, the greenhouse is hard to beat. We start by using some of the black plastic flats that stores and nurseries display their containers of plants in. The local grocer saved a bunch of them for us. They are great for filling with planting mix and starting seeds in. I attached some wooden ribs to a suitable piece of plywood, added a handle, and can quickly make rows in flats of soil mix. The planting board speeds things up when planting seeds.
The benches in this greenhouse hold trays of plants already sprouted from seeds.
The benches in this greenhouse hold trays of plants already sprouted from seeds.
The seeds sprout quickly on the heated bed. Once they grow large enough to move into separate containers, they are gently lifted, one by one, and transplanted into ordinary styrofoam cups. I prepare the cups by poking two or three small holes in the bottom of each to allow water to drain. This can be done, a stack at a time, by shoving a long heavy wire down through the cups. A friend also saved us a large grocery sack full of used plastic yogurt cups that worked well too. We have also used commercial-type plant containers which held six plants each. Any of these containers will work fine and I’m sure you can come up with ideas for other suitable plant cups as well. Anything from tin cans to boxes will work.
Building and working in your own small greenhouse is a very rewarding way to spend some time. Remember, there are as many ways to build a greenhouse as there are homesteaders. The main thing is to use what you have or can readily obtain, adapt the structure to your own circumstances, and then use the dickens out of it. If you are working towards selling plants, you will find an eager market waiting. In any case, you will be rewarded with fresh vegetables nearly year-round, healthy and vigorous garden plants, and the satisfaction of knowing that you’re another step closer to self-sufficiency. For more information, I’d recommend the following publications:
The Food and Heat Producing Solar Greenhouse, by Bill Yanda and Rick Fisher, John Muir Publications, Inc., P.O. Box 613, Santa Fe, NM 87501.
The Solar Greenhouse Book, edited by James C. McCullagh, Rodale Press, Box 6, Emmaus, PA 18099-0006
The Guide to Self Sufficiency, by John Seymour, Hearst Publications, New York.
http://www.kurtsaxon.com/foods005.htm
The Survival Foods And Gardening Section
SAVING MONEY WITH
A THERMOS BOTTLE
By Kurt Saxon
Many subscribers write that they will eventually buy all my books but they can’t afford them at this time. Many are students on limited allowances. Some are on Social Security or pensions. Others are on Welfare, as I was after an injury, when I got $86.00 per month in l969. I paid $50.00 for rent and had only $36.00 left for food and incidentals. Even so, I ate better than before. Prices were indeed lower then but, surprisingly, the costs of the more basic foods have hardly changed.
For instance, 60 pounds of hard red winter wheat, the highest in protein, minerals and vitamins, averages $8.00 (240 breakfasts at 4 cents each). Brown rice, also higher in nutrition than white, costs $14.00 for 25 pounds. Also 200 servings since rice swells twice as large as wheat. These are bought in bulk at any feed and seed store.
Wheat and rice are the staple foods of billions and, if prepared my way, will fill you up, give you boundless energy; and cost nothing, if you consider that the saving in gas or electricity will offset their purchase prices.
I do not mean that wheat and rice, plain, is what I am asking you to live on. When is the last time you have eaten a potato plain? I am simply suggesting you process all your food in inexpensive, energy-saving ways and eat better than you ever have for less than $10.00 per week. Then you can not only afford all my books but many other things you have wanted but had to do without because most of your food budget goes to pay others to do what you should learn to do for yourself.
The thermos and the dehydrator are first steps in eating better for so much less. As a Survivalist, you will have to understand food preparation or you might as well eat, drink and be merry in the short time you have left.
A great factor which makes this practical and easy to understand is that since it is by a man, it is basic, gut-level and moron-simple. You won’t even need to open a cookbook.
First the thermos. There are three kinds but only one is practical. Forget the cheap, plastic ones lined with Styrofoam. These might cook oatmeal and white rice but do not have the heat holding power you need. Silvered glass thermoses are fine, but a bump will break them. Also, since you are going to do actual cooking and will use a fork to remove the contents, they will not hold up.
The only practical cooking thermos is the Aladdin Stanley. It is lined with stainless steel, is well insulated and will keep steaming hot for up to 24 hours and holds a quart. It is also unbreakable, with a lifetime warranty. It costs $22.00 at Wal-Mart or can be ordered through any sporting goods store. It would save you its price in a few days. If you have a family, get two or three.
Most foods cook at 180 degrees or more. We are used to boiling, which is 212 degrees, and foods do cook faster, the higher the temperature. But if time is not important, cooking at a lower temperature is even better as most vitamins are not broken down. Thus, if you cook at a minimum heat, you save nutrition.
A great factor in thermos cooking is the saving in the cost of energy. Whereas it would take about two hours to cook whole-grain wheat or nearly an hour to cook brown rice. Thermos cookery takes only five minutes to cook anything. So it is indeed possible to save as much in energy as you spend on the food. You can imagine the convenience of thermos cookery in camping, which would save on wood, weight of food carried, and no food odors to alert bears or enemies.
Thermos cookery is also an advantage to anyone living where he is not allowed to cook. There are no cooking odors to tip off the landlord.
First, you need the thermos. Then you need a heat source. If you are in a non-cooking room, buy a cheap, one burner hot plate from your local Wal-Mart, Target, Sears etc. You will need a one quart saucepan. You will also need a special funnel to quickly pour the pan’s contents into the thermos, plus a spoon or fork to help the last of the food into the funnel.
To make the funnel, cut off the bottom four inches from a gallon plastic milk container. If you do not buy milk or cannot find an empty container, go to your nearest laundromat. You will find in the trash receptacle, an empty gallon bleach bottle. Use that the same as the milk container but wash it until there is no more bleach odor.
The first step in thermos cookery is to fill the thermos with water up to the point reached by the stopper. Empty the water into the saucepan and make a scratch or other indelible mark at the water’s surface inside the saucepan. This will allow you to put just enough water in the saucepan, as too much will leave food out and too little will give you less cooking water.
Just to test how the cooker works, start with four ounces of wheat. You do not need to buy 60 pounds. You can buy two pounds from your health food store for about $.80 This would give you eight meals at 10 cents each.
In the evening, put four ounces in your saucepan, plus a half-teaspoon of salt to prevent flatness, even if you intend to sweeten it. Fill to the mark with water. (If you have hot water, let the tap run until it is hottest. Tests have shown that less energy is used in using hot tap water than in boiling from cold.) Bring the contents to a rolling boil, stirring all the while. This will take from three to five minutes.
Then quickly, but carefully, swirl and pour the contents into the funnel and help any lagging matter from the pan to the funnel and into the thermos. Cap firmly but not tightly, shake and lay the thermos on its side, to keep the contents even.
Next morning open the thermos and pour its contents into the saucepan. With four ounces of dry wheat, you will now have at least 3/4 pound of cooked wheat and about a pint of vitamin and mineral enriched water. It has a pleasant taste. Drink it.
You can now put milk and sweetener on it or margarine, salt and pepper, etc. If you can eat the whole 3/4 of a pound, you will be surprised at how energetic you feel for the next several hours. An added bonus is its high fiber content.
Having tried the four ounce portion, you might next use eight ounces. This will absorb most of the water. It is unlikely that you could eat a pound and a half of cooked whole grain wheat. You can either divide it and eat the other half for supper or if you are a family man, make it the family breakfast food to replace the expensive brand.
If you have children, get them into the act by fantasizing they are Rangers on a jungle patrol.
For lunch, prepare a few ounces of hamburger or other meat chopped finely, plus chopped potatoes and other vegetables the night before. After breakfast, put these and the right amount of water in the saucepan and prepare as usual. At lunchtime you will have a quart of really delicious stew. Since nothing leaves the thermos in cooking, as contrasted to the flavor leaving stew cooking on the stove, you can understand the better tasting, higher vitamin content of thermos stew.
Lunch and possibly supper should not cost you more than 25 cents if you study the article on the dehydrator. Jerky and dried vegetable stew is good and costs little.
The brown rice dishes could also be either a main course or desert. Brown rice has a much greater swelling factor than wheat so four ounces of rice will pretty much fill the thermos. You can put vegetables and meat in it to cook or try a favorite of mine. It is four ounces of brown rice, 9 cents; one ounce of powdered milk, 10 cents in a large box; two ounces of raisins, 22 cents; one teaspoon of salt; some cinnamon and four saccharine tablets. Cook overnight. This is 46 cents for 1 1/2 pounds of desert.
With some experimenting, you can become an expert in thermos cookery. If you are single and live alone, you could, conceivably, eat nothing except what you cooked in a thermos. But if you are married, and especially if you have children, don’t push it. Even with the economy of this system, it’s not worth alienating your family. If your wife doesn’t like it, challenge her to make the food tastier and think up some thermos recipes. You might also tell her the advantages of thermos cookery.
For one thing, she would spend much less time in the kitchen. What with the expected brownouts, she could do all the cooking in five, ten, fifteen minutes, depending on how many thermos bottles she used. Another important factor is that, especially during the heat waves, the home would not suffer the added heat from the kitchen. This would also cut down on the air conditioning costs.
A tip you may not have known is that the pilot light in a gas stove not only raises the temperature in the kitchen but also accounts for a fourth of all the gas burned in the stove. Matches are much cheaper. Turn the pilot light off.
Be sure to get SURVIVOR Vol. 1 for a full course on inexpensive but tasty and nourishing food, plus sprouting for green vegetables, soy milk, tofu, etc.
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Phone - 870-437-2999, Fax - 870-437-2973, Email - cary@survivalplus.com
http://www.kurtsaxon.com/foods006.htm
The Survival Foods And Gardening Section
The text and illustrations of this article are from Organic Gardening
and Farming January, 1972
THE BACK YARD FISH FARM
The new series of reader research projects starts with an
exciting plan to turn grass clippings into organic fish.
Dr. John H. Todd with Dr. William 0. McLarney, Director of Aquaculture
Studies for the New Alchemy Institute
OVER THE PAST FOUR MONTHS in the series “Shaping an Organic America” I have dealt with the urgent need to create a science and biotechnology which will permit revitalization of the countryside along organic and ecological principles. It is my belief that if such a science is developed and its findings put into practice, an ecological crisis of saddening dimensions can be averted. I have also pointed out that there is no guarantee for the development of a truly ecological science by the scientific community alone. Most scientists simply are not trying to set examples for the future by living and working with the earth. Because of this, the recommendation was made that the science for the organic method should marshal the participation of many, many people from all walks of life arid particularly you who are already working with the land. If this were to happen, then a true restoration of the countryside might be possible. I know that this is a tall order and no doubt the concept will be scoffed at by many scientists. Yet, my confidence in the whole idea of the Readers’ Research Program has been bolstered by the letters I have received following my article in the November issue of OGF. Several really ingenious and even brilliant ideas have been presented by a number of people. (In a future issue I would like to describe some of these exciting plans and discoveries which are not directly associated with the experiments outlined in this column.)
EDITOR’S NOTE: An extensive bibliography of articles and books for more detailed information on fish farming has been prepared by Drs. McLarney and Todd. For a copy of the brochure of references and source materials, please send 50 cents to “Aquaculture Bibliography,” Rodale Press, Inc., Emmaus, Pa. 18049. (I left this paragraph in place just so it could be said that I posted this article in it’s entirety. But since this work is 25+ years old, I doubt very seriously if you’ll find any of it’s references still viable.-—Cary)
In the entire history of man, there has probably never been a period quite like now when so many people feel a sense of despair and helplessness towards the future. I think this can be changed if enough people are able to see even the slightest possibility of embarking upon a personal course of action which will truly benefit the planet as well as themselves.Organic gardening, farming and homesteading are among the most positive steps that can be taken in this direction. Involving ourselves in creating a science for tomorrow is a commitment upon which so much will depend. This month inaugurates the Readers’ Research Program and for many of you working with us, it will be a way of beginning, in the words
of Bob Rodale, “1972 as the Year for Organic Action.”
Introducing the Readers’ Research Program
New Alchemy Institute scientists, with the support and collaboration of the editors of ORGANIC GARDENING
Organic Gardening and Farming - January, 1972 - Page 99
And Farming magazine, will be working with you to organize a widespread, continuing research program to investigate many of the important organic concepts. As gardeners and homesteaders you will have the opportunity this year to become involved in any one of at least three scientific projects.
Besides the Back Yard Fish Farm research which is described in this article, the second project will involve a country-wide search for the most pest-resistant varieties of vegetables. At the present, this essential information is not widely available to the organic gardener.
The third Readers’ Research project planed for 1972 will investigate ecological design in agriculture. Specifically, we will compare complex interplantings of vegetables in home gardens with single or monocrop plantings. Soil fertility, resistance to pests and a number of other variableswill be measured and the differences between the two approaches will be analyzed.
I would like to begin by describing the way in which the Readers’ Research Program will be organized. Each of the research projects will be outlined in these pages. After you have read the articles outlining the projects, if you are seriously interested in working with us on a specific experiment, please inform us of your intent to become involved. The address is: The New Alchemy Institute, Box 432, Woods Hole, Mass. 02543. After you contact us we will send further instructions on how to set up the experiments, what equipment you will need, where to get it, and how much it will cost.
There is one point I would like to emphasize at this time. If the research program is going to succeed and be an important source of information, please do not ask us for project instruction booklets unless you honestly intend to carry out experiments with us, and have the space and facilities to do so. The booklets cost money, and replying to casual inquiries takes up valuable time. Since we are operating this program on a relatively low budget, the time and money you save us will give us a greater opportunity to work toward the success of the program. All the information you need to make a decision about your participation can be made on the basis of what you read in this column. The booklets will only add the “how-to” details and outline some of the potential pitfalls that the investigator needs to know about.
The organization of the first project, the Back Yard Fish Farm, will be slightly different. It is possible that the number of people who would like to become involved will exceed the supply of brood stock which we have available. Thus, we will have to limit the study to match the supply of fish. The procedure for the Back Yard Fish Farm will be as follows: First, if you are seriously planning to get involved, contact us. Then, just prior to constructing the dome and installing the pool, you must contact us again to see if the fish are available. If we say yes, fish will be reserved for you. When the fish farm is built and a picture of it sent to us, we will ship the fish for the experiment.
Becoming involved in a research program may also provide a bonus that you may not have counted on; you will get to know the nearest organic gardener-scientist working on the same project. If at all possible, we will try and send you the address of the nearest participant, so that you can work together if you wish.
As the growing season proceeds you will continue to collect scientific data. At the end of the season your results will be sent to us for tabulation and be included with the findings of other investigators. Finally, we will describe the results in these pages and in research publications. Within a few years we will be able to make recommendations to you that have a large
Organic Gardening and Farming - January, 1972 - Page 100
and meaningful body of knowledge to back them up. It is just possible that the Readers’ Research Program will help create the wisdom that will guide those of us who are working with the land.
The Back Yard Fish Farm, A Revolutionary New Way To Raise Foods at Home
Dr. William 0. McLarney and I are working together to organize the Back Yard Fish Farm research. The project involves a totally revolutionary concept in agriculture. If it should prove successful, fish farming, on a small scale at least, could become a common practice throughout the country. We are proposing that you raise fish in a small pool inside a geodesic dome using intensive culture methods. You will create tiny fish farms which are organic and capable of producing foods of excellent quality. If you have ever enjoyed keeping an aquarium of tropical fishes, then I think you will receive the same pleasure as well as a food crop from the Back Yard Fish Farm.
In the November issue of OGF, I described some of the thinking and theoretical concepts which went into our Back Yard Fish Farm prototype. I also outlined the reasons for choosing herbivorous fishes from the tropics and using the dome to create a suitable climate. I think it would be wise to reread that article, as space limitations prevent my repeating it. This research project will use the same methods and fish (tilapia) as we did in our prototype.
What I didn’t point out in the November article is the necessity for developing organic methods in aquaculfure. It has become clear to us that organic fish products are desperately needed in this country. The area of Cape Cod in which Bill McLamey and I live is dotted by tiny lakes, many of which provide good fishing. Bill, an ardent fisherman, can be seen often casting for pickerel, perch or bluegills. His harvest is an important source of food for a number of us. Since fish are one of the most complete, health-giving foods, we usually jump at the chance to eat them — or at least did, until a pesticide-chemist friend examined our fish. The little pond in the woods, far away from industry and agriculture, is contaminated. The perch we were eating had up to 40 parts per million of DDT in their fatty tissues. This is far above the allowable limit for foods. We already knew that many marine fishes are contaminated with a variety of harmful substances, but the pond was the last straw. We had to start figuring out ways to grow fish organically and cheaply and we had to do it soon. Philosophically, we were committed to small-scale intensive systems, based upon ecological and organic principles. If the fish were to be relatively poison-free, their diet would have to consist of aquatic plants and algae; this would shorten the food chain and make the system more productive while less prone to accumulating harmful substances in the fish. The prototype we developed will act as a model for the initial OGF research project.
How To Do It
The first task of the experimenters in the Back Yard Fish Farm research will be to build an inexpensive geodesic dome which will house the pool for raising the tilapia. Tilapia are excellent and much revered tropical fish which will primarily eat the algae you grow right inside the pool. In order for the tilapia to grow to an edible size, which is about one-half pound, a growing season that’s at least six-months long in water that is normally well above 70 degrees F. will be required. The dome provides these high temperatures by trapping the heat from the sun, which is stored in the pool and transformed into algae growth. The fish will die if the temperature drops much below 60 degrees F. Their vulnerability to cold
is one of the reasons we chose this
Organic Gardening and Farming - January, 1972 - Page 101
fish. If some careless person ever takes them out of the dome and puts them in a local stream or lake they will not survive the winter to upset the natural ecosystems. This is not true for the Imperial Valley in California, parts of southern Florida and southern Texas. Although tilapia are now found wild in these areas, we do not plan to aggravate the problem of exotics by conducting experiments in these regions where they can survive outside the dome.
The dome is a very effective heat trap and the pool is quite an efficient heat retainer. At the time of this writing, which is late October, the water temperature in our prototype Tilapia-Dome is still in the 60s even though the outside temperatures have been dropping near freezing at night. With the addition of a little bit of heat, we have been able to push the temperatures up into the 70s during the cool days of fall. With design improve ments in the dome, we think that even in our climate, the addition of heat will not be necessary in the future.
Building the Dome
Building a geodesic dome is relatively easy and inexpensive. You should plan on two or three days to complete the task. Some of you living in the more southerly regions of the country will be able to build them for less than $50. More sophisticated structures, incorporating a double skin of clear greenhouse vinyl with an air layer in between to prevent heat loss, will last for a number of years but could run as high as $200 for materials to
fish1.gif (16338 bytes)
Feeding time in the tilapia dome. Their main diet will be the algae which grow in the pool, but it should be enhanced with small amounts of insect larvae.
complete the task. Some of you living in the more southerly regions of the country will be able to build them for less than $50. More sophisticated structures, incorporating a double skin of clear greenhouse vinyl with an air layer in between to prevent heat loss, will last for a number of years but could run as high as $200 for materials.
Our prototype was a dome 18 feet in diameter, although we wished that it had been larger. One problem was that we couldn’t move around the 15-by-10-foot pool inside. This was annoying as I had wanted to start some plants growing inside, and to do more insect-culturing research to provide new kinds of supplemental foods for the fish. The optimal size for domes to be used in the Back Yard Fish Farm would be 25 feet in diameter. This size should provide freedom to work inside while allowing a greenhouse area. All of our future research domes will be of the larger size. Costs begin to shoot up drastically when the diameter exceeds 25 feet. Our dome was built by Multi Fassett and Marsha Zilles of Earth House in Cambridge. The plans they used and strongly recommend for the Back Yard Fish Farm research can be obtained from Popular Science magazine, 355 Lexington
Organic Gardening and Farming - January, 1972 - Page 104
Avenue, New York, N.Y. 10017. (Ask for the Sun-Dome Plans.) The plans and instructions cost $5 and include a license to build it from the inventor, Buckminster Fuller. You should also read Knight Starr’s OGF article in the September 1971 issue on the geodesic greenhouse. Although this dome is too small for the fish experiments, he does provide a lot of valuable information. If any of you have access to a cheap supply of window glass, you may be able to build an experimental dome which will last for many years.
The Pool
The pool can be any type of children’s swimming pool, which varies in price from about $40 to $100. We used a 15-by-10-by-4-foot-deep, almost rectangular pool with a 3,400-gallon capacity. We assumed that this shape would be more conducive to breeding fish, but this original supposition was not correct. A 12-to-14-foot-diameter pool, 3 feet deep would do just as well and cost much less. The
volume of this pool would be close to that of the prototype since we only filled ours to a depth of three feet.
There is an alternative way of constructing a pool which would be less expensive: digging a pond in the ground, about three or four feet deep and 12 to 15 feet in diameter. Since we haven’t tried this method, we don’t know how well it will work. If your soil is heavy and contains clay, lining the pool to prevent water seepage will not be needed. One problem that we can foresee with the pond-pool is the loss of heat from the water into the surrounding soils. This might be minimized by the use of an inexpensive liner combined with a good insulating material.
Fish for the Back Yard Fish Farm
Tilapia, a tropical fish native to Africa and the Near East, will be used in the experiment. They eat algae, the microscopic plants that color lakes green. This coloration is especially prevalent in the summer months. Because it is possible to grow algae in huge amounts and at almost no cost, algae-eating fish can be raised quite cheaply.
Each of the experimenters participating in the project will receive one pair of tilapia parents from us. The only cost to you will be shipping and handling fees, which might run as high as $25, depending on where you live. However, if they survive and breed, this will be the only investment in tilapia you will ever have to make. Once established, the parents will be capable of producing thousands of young per year. This will supply you with plenty of offspring and you will be able to pass them on to any friends who may be interested in starting their own Back Yard Fish Farm.
Place the adults you receive in the dome pond. As soon as the temperature climbs to the low 80s they will start to breed and lay eggs which they care for in their mouths. Don’t panic at this stage; they are not eating their young. Tilapia are members of a group of fishes known as mouth-breeders. After the brood is hatched and swimming freely about the pool, the parents will breed again if conditions are right. This process should continue until an optimal population density for your experimental pool is reached. If, after sampling the population, you find that there are more than 500 fish in the pool, you should pull the parents out to prevent overpopulation and stunting of the residents.
After the first year’s growing season is over, if the conditions have been favorable, you will have an excellent crop of edible fish. These can be frozen or stored live in aerated tanks for eating fresh as needed. The Malayan peoples in the Orient often store their live fish in rain barrels just outside the back door. Fish that are not of edible size can be held over the winter in warm tanks exposed to sunlight, or they can be fed to the chickens or
Organic Gardening and Farming - January, 1972 - Page 105
pigs as an excellent high-protein organic feed. The idea of feeding livestock herbivorous fishes is not as crazy as it sounds. At present, we are experimenting with growing tiny herbivorous fish, to be cropped at a small size, as a future source of organic food for poultry — but more about that in a later issue. A small number of fish should be held over the winter. That way you will have brood stock the following spring.
Food for the Fish
The main diet of the tilapia will be the algae which will grow within the pool. After the pool is filled in the spring, one-gallon samples of water from a number of local ponds should be added. This makes it possible to seed your pool with a variety of algae species.
You will also have to provide fertilization. In our prototype we suspended a small burlap bag filled with horse manure. We estimated the algae growth by scooping the water into a tall glass and examining the color. If the water looked green enough, we shook the bag every few days. When the “bloom” began to wane, we replaced the used manure with fresh. Many of you will have cow, chicken or rabbit manure which can be used instead of horse manure. The weight and source of all fertilizer used must be recorded. It is very important not to overfertilize, as too many nutrients could deprive the water of its oxygen. Be careful!
Supplemental Feeds
Thousands of years ago the Chinese found that the growth and health of plant-eating fishes is enhanced by feeding them small amounts of animal matter in the form of insect larvae. This past season we raised our fish on a variety of insect larvae including mosquitos, midges, rat-tailed maggots and house fly larvae. Each experimenter should culture one or two types of insects or earthworms. The goal should be to produce one-half pound per day of these animals. Two productive and easy insects to culture are the ordinary house fly and the midge. If you have ever opened a garbage can that has rotten meat in it and seen the thousands of larvae or maggots crawling around, you have discovered how easy it is to raise fly larvae! Small garbage cans and a little waste meat might produce the supplemental food your fish need. Midges are cultured on trays in water fertilized with manure. The production of one pound of midges per day on a three-foot-square rearing tray has been achieved by fisheries scientists in Israel and Florida.
Apart from the algae and the insect larvae, your system should require few other food inputs. We have tied bunches of carrot tops and grasses to rafts as additional feed in the prototype Tilapia-Dome.
Collecting of Scientific Information
Intuition and common sense have played a large role in fish farming in the past. Science has hardly penetrated the domain of aquaculture. But scientific data is needed if we are to discover the best possible methods of fish farming. It is essential that the participants in the Readers’ Research Program collect basic scientific information. At least half an hour per day should be spent caring for the Tilapia-Dome and collecting information. The first year’s data will not be very difficult to collect. We
need:
1) Temperature profiles taken twice daily, including air temperature, temperature within the dome and in the water; also, a log of weather conditions.
2) Estimates of the population in the pool made at least twice; once at the end of the month following the first appearance of young fish and once at the end of the season.
3) Measurements of fish growth taken each month from a selected sample of individuals.
4) Production calculations made at the end of the growing season by counting and weighing the total crop.
Organic Gardening and Farming - January, 1972 - Page 108
fish2.gif (67179 bytes)
Building the geodexic dome is comparatively simple and inexpensive. It should take two or three days to complete the job. Costs can run from $50 to about $200. (Remember the bucks this article refers to are 1972 dollars!)
5) A description of the food used (worms, insect larvae, etc.) must be given with the amount listed in pounds.
6) A description of the amount of fertilizer and the source must be given, including the length of time between changes.
Hopefully we will be able to design a simple colorimetric test for you to estimate algae production on a weekly basis.
We do not know how successful the Back Yard Fish Farm idea will be. We have indications from the prototype that it will work. In fact, some of you may produce edible organic fish at less than 20 cents per pound (exclusive of your labor), some may even set still-water fish culture records for this country. All of you will have fun and learn a lot.
The experiment is risky . . . you could also end up with fish only large enough to feed to the chickens.
This may not make you happy, but your scientific data will tell us what went wrong. Your Tilapia-Dome can be used as a greenhouse the following winter, or if you aie excited by aquaculture, you may decide to trap native fishes and fatten them in the dome in the winter. Thus, the experiment cannot really fail.
Bill McLarney wants to start a research project to find out if the dome can be used for two fish crops a year. During the winter he would like to try fattening bluegills, perch, crayfish and clams to be harvested before the tilapia experiments begin again in the spring. The majority of us here want to use the prototype dome for growing kale, spinach, Chinese cabbage and lettuce this winter. I suspect the cooks rather than the fisherman will win the first round.
I hope many of you will become involved in the OGF Reader’s Research Program. It could become a potent force for a saner agriculture in this country.
Organic Gardening and Farming - January, 1972 - Page 109
For you trivia fiends out there who feel the need to know about such things, each OGF page number in this article represents the block of text just above it. In this eleven page OGF article there were two two page advertising spreads which will explain the two rifts in the page numbers.
Website Contents © 2007 Atlan Formularies, P.O. Box 95, Alpena, AR 72611-0095
Phone - 870-437-2999, Fax - 870-437-2973, Email - cary@survivalplus.com
[Now, if you made a little trailer to go behind it, you would have your garden buggy...LOL...granny]
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http://www.foodreference.com/html/sweetpotatoballsr.html
SWEET POTATO BALLS
Fannie Merritt Farmer Boston Cooking-School Cookbook (1896)
To two cups hot riced sweet potatoes, add three tablespoons butter, one-half teaspoon salt, a few grains pepper, and one beaten egg.
Shape in small balls, roll in flour, fry in deep fat, and drain.
If potatoes are very dry, it will be necessary to add hot milk to moisten.
http://www.foodreference.com/html/sweetpotatocroquettes.html
SWEET POTATO PONE
Down South, sweet potatoes keep company with brown sugar and molasses, blurring the line between vegetable and dessert Rich, but not cloying, they make a flavorful foil to salty Fried Pork Chops.
Prep time 10 minutes
Cook time 50 minutes
Makes 6 servings
Ingredients
• Nonstick cooking spray
• 2 cans (15 ounces each) sweet potatoes, drained, Princella®
• 1 1/2 cups packed brown sugar, C&H®
• 1/2 cup melted butter
• 1/4 cup robust molasses, Mother’s®
• 1/2 cup baking mix, Bisquick®
• 1/4 cup evaporated milk, Carnation®
• 1/2 cup shredded, sweetened coconut, Baker’s®
• 1/2 cup raisins, Sun-Maid®
• 2 teaspoons pumpkin pie spice, McCormick®
Directions
1. Preheat oven to 350 degrees F. Lightly spray a 2-quart casserole dish with cooking spray; set aside. In a large bowl, beat together sweet potatoes, brown sugar, and butter until mostly smooth. Beat in remaining ingredients until well combined.
2. Pour mixture into prepared casserole dish and bake in preheated oven for 50 to 60 minutes or until tester comes out clean.
http://www.foodreference.com/html/glazedsweetpotator1.html
BAKED HONEY SWEET POTATOES
2 medium sweet potato
4 tsp. honey
1 tsp. cinnamon
3 tsp. ginger
Nutmeg to taste
Wrap sweet potato in foil.
Bake at 500 degrees for 20 minutes, lower oven to 400 degrees, bake until tender.
Let potato cool.
Cut potato in half.
Scoop out pulp, saving the shell.
Add to pulp honey, cinnamon, ginger, and nutmeg. Beat potato mixture with electric mixer until smooth.
Spoon mixture back into shells.
Bake at 350 degrees for 20 minutes.
[To keep the record straight, I did not mix up the urls, that is what was on LOL, 2 or 3 pages. granny]
http://www.foodreference.com/html/sweetpotatocroquettes.html
SWEET POTATO CROQUETTES
Fannie Merritt Farmer Boston Cooking-School Cookbook (1896)
To two cups hot riced sweet potatoes, add three tablespoons butter, one-half teaspoon salt, a few grains pepper, and one beaten egg.
Shape in croquettes, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.
http://www.foodreference.com/html/savorysweetpotpan.html
SAVORY SWEET POTATO AND GINGER PANCAKES
1 1/2 lb sweet potatoes (peeled and diced)
1/4 cup yellow onion (chopped)
1/4 cup green onions (sliced)
1 tablespoon fresh ginger (minced)
3 eggs
3/4 cup milk
1/2 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
peanut oil (as needed for frying)
Place a small amount of the sweet potatoes in a food processor and pulse until the potato pieces are about the size of dried rice; repeat procedure with remaining potatoes until they are similar in size.
Add the yellow onions to the last batch of potatoes to be processed.
Combine remaining ingredients and add to processed potatoes in a large bowl; mix thoroughly and spoon potato batter into a skillet and fry with 1/8 inch of oil over medium heat; brown both sides and serve hot.
Courtesy of the Florida Department of Agriculture and Consumer Services
http://www.foodreference.com/html/homes-hbpanc-0309.html
HOME STYLE HASH BROWN PANCAKES
(Makes 2 Servings)
Ingredients
• 2 large egg whites
• 1 teaspoon skim milk
• 1 large potato with skin
• 1/2 cup grated Cabot 50% Reduced Fat Cheddar (2 ounces)
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1 tablespoon canola oil
• 1/4 cup Cabot No Fat Sour Cream
• 1 green onion, green part only, minced
Directions
1. In medium bowl, whisk together egg whites and milk.
2. Grate potato into egg mixture. Stir in cheese, flour and salt.
3. In large nonstick pan over medium heat, heat oil. Drop potato mixture into pan to form two “pancakes”. Cook until golden brown, about 5 minutes per side.
4. In small bowl, mix together sour cream and green onion; spoon on top of pancakes.
Recipe courtesy of Cabot Creamery Cooperative
www.cabotcheese.com
http://www.foodreference.com/html/latkes-easy-0309.html
LATKES, EASY CHEESY LATKES
Makes 15
Ingredients
• 3 medium baking potatoes, peeled (1 1/4 to 1 1/2 pounds)
• 1 cup Cabot Sharp Cheddar Cheese, grated
• 3 eggs
• 2 tablespoons chopped parsley
• 1/2 teaspoon crumbled dried sage
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• oil for frying
Directions
1.) Grate potatoes on grater blade of food processor.
2.) Place on a clean dish towel and roll towel up to squeeze out as much liquid as possible (avoids discoloration).
3.) Transfer to a bowl.
4.) Add the Cabot Sharp Cheddar cheese, eggs, parsley, sage, flour, salt and pepper.
5.) Mix well.
6.) Heat about 1/8-inch oil in a large, preferably non-stick, skillet over medium heat.
7.) Slide rounded tablespoons of the mixture into the hot oil.
8.) Cook 3 minutes on each side or until golden brown. Drain on paper towels. Serve with applesauce and sour cream.
Recipe courtesy of Cabot Creamery Cooperative
www.cabotcheese.com
http://www.foodreference.com/html/pan-rainpc225.html
PANCAKES, RAINBOW POTATO PANCAKES
Makes 4 servings, or 12 (3-inch) pancakes.
Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Ingredients
• 1/3 cup sliced green onions with tops
• 1 large egg, slightly beaten
• 2/3 pound (2 medium) unpeeled potato, shredded
• 1 medium (6-inch) carrot, peeled and shredded
• 1 medium (5 to 6-inch) succhini, shredded
• 1/3 cup finely diced red bell pepper
• 2 tablespoons unseasoned dry bread crumbs
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons canola oil, divided
• Reduced-fat sour cream (optional)
Directions
Enclose the three shredded vegtables in a clean kitchen towl; wring over sink to remove as much moisture as possible.
Place vegetables in large bowl and immediately mix in bell pepper, onions, egg, bread crumbs, salt and pepper to blend thoroughly.
In large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
With 1/4-cup measure, portion mixture into skillet to make four pancakes, pressing down to flatten each mound to about 1/3 inch, and spacing apart.
Fry until well browned on bottom sides, about 4 minutes. Flip and brown on reverse sides.
Remove with spatula and drain on paper towels.
Repeat with remaining oil and potato mixture.
Serve hot with sour cream, if desired.
Nutrition per serving:
Calories: 159; Carbohydrates: 19 g; Fat: 8 g; Fiber: 3 g; Cholesterol: 53 mg; Protein: 5 g; Sodium: 489 mg; Potassium: 545 mg; Vitamin C: 44 mg
United States Potato Board - www.healthypotato.com
http://www.foodreference.com/html/chilichpotcaker.html
CHILI-CHEESE POTATO CAKES
Add shredded Cheddar cheese, canned diced chilies, beaten egg and chopped green onion to prepared mashed potatoes.
Form into patties, coat with cornmeal and brown both sides in skillet until hot and lightly crisp.
This recipe is courtesy of www.potatohelp.com - the website of the U.S. Potato Board - Used with permission.
http://www.foodreference.com/html/ratzelech.html
RATZELECH - JEWISH POTATO PANCAKES
• 4 large potatoes, peeled and grated
• 1 large onion, grated
• 1 apple, peeled, cored and grated
• 2 eggs, separated
• pinch of sugar
• 2 Tbsp. flour
• 1 1/2 tsp. salt
• 1/2 tsp. white pepper
• 1/4 cup oil
Combine the potatoes, onion and apple.
Drain liquid well.
Combine the potato mixture with the egg yolks, sugar and flour to thicken the mixture.
Add the salt and pepper and mix well.
Beat egg whites and fold into the mixture.
In a large heavy skillet, heat oil and drop into oil from a tablespoon, fry over a moderate flame on both sides.
Drain on paper toweling, sprinkle over with salt , sugar or honey.
Recipe courtesy of Cuisine Middleast
www.cuisinemiddleast.com
http://www.foodreference.com/html/latkes-pjl-0309.html
LATKES, PEPPER JACK LATKES
Makes 6 to 8 servings.
Ingredients
• 6 medium potatoes
• 1 cup grated Cabot Pepper Jack*
• 3 large eggs, lightly beaten
• 2 tablespoons all-purpose flour
• 2 tablespoons finely minced onion
• 1/2 teaspoon baking powder
• Salt and ground black pepper to taste
• Vegetable oil for deep-fat frying
Directions
1. Parboil potatoes, then peel and shred.
2. In wok or Dutch oven, heat oil to 350ºF.
3. Meanwhile, in large bowl, combine potatoes, cheese, eggs, flour, onion, baking powder, salt and pepper; mix together well.
4. When oil is hot (it should sizzle when small amount of batter is added), drop in batter a tablespoon at a time. Cook until golden, turning once.
5. As latkes are done, transfer with slotted spoon to paper towels to drain. Serve plain or with plain yogurt mixed with minced fresh chives.
*For milder flavor, substitute Cabot Monterey Jack or Mild Cheddar.
Nutrition Analysis
Calories 165 , Total Fat 10g , Saturated Fat 4g , Sodium 191mg , Carbohydrates 10g , Dietary Fiber 4g , Protein 9g , Calcium 150mg
Recipe from of Cabot Creamery Cooperative
www.cabotcheese.com
Recipe courtesy of Marcy Goldman of www.betterbaking.com
http://www.foodreference.com/html/apple-ched-braid-0306.html
APPLE CHEDDAR BRAID apple cheddar braid
Makes 1 loaf for about 12 servings
Ingredients
• 6 ounces 1/3-less-fat cream cheese, softened
• 1 1/2 cups (6 ounces) shredded 75% or 50% Reduced Fat Cabot Sharp Cheddar Cheese
• 2/3 cup apple butter
• 2/3 cup applesauce
• 2 teaspoons cornstarch
• 1 (13.2-ounce) tube refrigerated crusty Italian bread dough or (13.8-ounce) tube refrigerated pizza crust dough
• Cooking spray
• 2 tablespoons honey
• 2 tablespoons sliced almonds
Directions
1. Preheat oven to 350 degrees.
2. Combine cheeses in a small bowl. In a separate bowl, combine apple butter, applesauce and cornstarch; set both mixtures aside.
3. Unroll dough onto a baking sheet coated with cooking spray and press into a large rectangle. Spread cheese mixture lengthwise down center third of dough. Top cheese mixture evenly with apple butter mixture.
4. Make diagonal cuts, 1 1/2 inches apart, on opposite sides of filling to within 1/2 inch of filling. Fold strips alternately over filling from each side, overlapping at an angle.
5. Drizzle honey over loaf and top evenly with almonds.
6. Bake at 350 degrees for 30 minutes or until lightly browned. Serve warm.
Nutrition Analysis
Calories 193 , Total Fat 6g , Saturated Fat 3g , Sodium 356mg , Carbohydrates 26g , Dietary Fiber <1g , Protein 9g , Calcium 120mg
Recipe & photo courtesy of Cabot Creamery Cooperative
www.cabotcheese.com
http://www.foodreference.com/html/asiago-bread-218.html
ASIAGO BREAD (Low Fat)
This large, flour-dusted loaf is fun to serve! When you slice it, you’ll find cheese-lined pockets scattered throughout.
Prep: 25 min; Stand: 1 Hr 15 min; Rise: 2 Hr; Bake: 35 min
Yield: 1 Large Loaf, 24 Slices
Ingredients
• 3 1/2 to 3 3/4 cups bread flour
• 1 teaspoon sugar
• 1 package regular or quick active dry yeast (2 1/4 teaspoons)
• 1 1/4 cups very warm water (120°F to 130°F)
• 2 tablespoons olive or vegetable oil
• 2 teaspoons dried rosemary or thyme leaves, if desired
• 1 teaspoon salt
• 1 1/4 cups diced Asiago, Swiss or other firm cheese
Directions
1. In large bowl, mix 1 1/2 cups of the flour, the sugar and yeast. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand about 1 hour or until bubbly.
2. Stir in oil, rosemary and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
3. Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup of the cheese. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl rightly with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
4. Lightly grease uninsulated cookie sheet with shortening or spray with cooking spray. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has almost doubled in size.
5. Place 8-inch or 9-inch square pan on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450°F.
6. Spray loaf with cool water; sprinkle with flour. Carefully cut 1/2 inch-deep slash length-wise down center of loaf with sharp serrated knife. Sprinkle remaining 1/4 cup cheese into slash.
7. Bake 10 minutes. Reduce oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.
Nutrition
1 SLICE: Cal 105 (Cal From Fat 25), Fat 3g (Sat Fat 1g), Chol 5mg, Sodium 115mg, Carbs 16g (Fiber 1g), Pro 4g
% DAILY VALUE: Vit A 0%, Vit C 0%, Calc 6%, Iron 6%
EXCHANGES: 1 Starch, 1/2 Fat
CARB. CHOICES: 1
http://www.foodreference.com/html/apulian-bread-1008.html
APULIAN BREAD
Classic Breads
by Manuela Caldirola, Nicoletta Negri & Nathalie Aru
There is no substitute for bruschetta, toasted garlic bread. Scented with a clove of garlic and flavored with a dash of salt, it is a delicious accompaniment to fish, shellfish, and eggplant-based dishes. When carpaccio, pecorino cheese, salad, or raw vegetables with olive-oil dip are served, Apulian bread should not be missing.
Preparation time: 30 minutes, plus about 15 hours for rising.
Baking time: 45 minutes.
Ingredients for 1 loaf for 6 to 8 people:
• 5 cups (600 g) all-purpose flour
• 1 2/3 cups (400 mL) lukewarm water
• 1 Tbsp + 1/2 tsp (17g) fresh yeast
• 1 tsp (8 g) malt extract
• 2 1/2 tsp (15g) salt
• extra-virgin olive oil
• durum wheat flour (for flouring)
Directions
1. The night before baking, in a large bowl, prepare the dough by mixing 2 1/2 cups (300 g) of flour with 6 2/3 ounces (200 mL) of water in which you have dissolved 1/2 teaspoon (2 g) of fresh yeast. Cover with plastic wrap and let rise overnight.
2. The next day, in the same bowl, add 2 1/2 cups (300 g) of flour, 1 teaspoon (8 g) of malt extract, and 6 2/3 ounces (200 mL) of water in which you have dissolved the remaining 1 tablespoon (15 g) of yeast. Begin to mix and knead the dough and, just before transferring the dough to the work surface, add the salt. Knead the dough until you obtain a soft and compact ball. Grease the dough with plenty of oil and let it rest in a large covered bowl until it doubles in size (approximately 40 minutes). Then punch down the dough with a closed fist. Cover the bowl again and let it rise for another 40 minutes.
3. Remove the plastic wrap, flip the bowl over, and let the dough slide out onto a piece of parchment paper which has been well-floured with durum wheat flour. Cover the dough with a dishcloth and let rise for another 40 minutes.
Bake at 425°F (220°C) for 15 minutes; then lower the temperature to 355°F (180°C) and continue baking for another 25 to 30 minutes. When the surface of the bread becomes hard, remove it from the baking sheet and transfer it to the oven rack so that the baking will be uniform.
http://www.foodreference.com/html/apricot-bread.html
APRICOT-ORANGE BREAD
This bread is low in all the right places — saturated fat, cholesterol, and sodium — without losing any taste and texture.
Yield: 2 loaves
1 package (6 oz) dried apricots, cut into small pieces
2 C water
2 Tbsp margarine
1 C sugar
1 egg, slightly beaten
1 Tbsp orange peel, freshly grated
3 1/2 C all-purpose flour, sifted
1/2 C fat free dry milk powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 C orange juice
1/2 C pecans, chopped
1. Preheat oven to 350 °F. Lightly oil two, 9- by 5-inch loaf pans.
2. Cook apricots in water in covered medium-size saucepan for 10–15 minutes or until tender but not mushy. Drain and reserve 3/4 cup liquid. Set apricots aside to cool.
3. Cream together margarine and sugar. By hand, beat in egg and orange peel.
4. Sift together flour, dry milk, baking powder, soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.
5. Stir apricot pieces and pecans into batter.
6. Turn batter into prepared pans.
7. Bake for 40–45 minutes or until bread springs back when lightly touched in center.
8. Cool for 5 minutes in pans. Remove from pans and completely cool on wire rack before slicing.
Serving size: 1/2-inch slice - Each serving provides:
Calories: 97
Total fat: 2 g
Saturated fat: less than 1 g
Cholesterol: 6 mg
Sodium: 113 mg
Total fiber: 1 g
Protein: 2 g
Carbohydrates: 18 g
Potassium: 110 mg
National Institutes of Health - www.nih.gov
Keep the Beat: Heart Healthy Recipes
National Heart, Lung, and Blood Institute
http://www.foodreference.com/html/celery-walnut-brd1008.html
CELERY AND WALNUT BREAD WITH BUCKWHEAT
Bread Machine Easy by Sara Lewis
Just a small amount of buckwheat flour will add a delicious nuttiness to any bread. Mixed with walnut pieces and diced celery, it makes this bread the ideal accompaniment to serve ploughman’s lunch style.
Makes 750 g (1 1/2 Ib) loaf
Time 3 1/2 to 5 hours, depending on machine
Ingredients
• 275 ml (9 fl oz) water
• 2 tablespoons olive oil
• 1 teaspoon salt
• 50 g (2 oz) walnut pieces, plus extra to finish
• 1 teaspoon celery seeds (optional)
• 2 celery sticks, diced
• 75 g (3 oz) buckwheat flour
• 375 g (12 oz) strong wholemeal flour
• 1/4 plain or orange-flavoured 1000 mg vitamin C tablet
• 1 tablespoon light muscovado sugar
• 1 1/2 teaspoons fast-action dried yeast
• fresh milk, to finish
Directions
1. Lift the bread pan out of the bread machine and fit the kneader blade. Add the water, oil, salt, walnut pieces, celery seeds (if using) and celery. Spoon in the flours and make a slight dip in the centre. Crush the vitamin C tablet between 2 teaspoons and add with the sugar and yeast.
2. Insert the pan into the bread machine. Shut the lid and set to a 750 g (1 1/2 Ib) loaf on a wholewheat setting with preferred crust setting. Press start.
3. Just before baking begins, brush the top of the bread with a little milk and sprinkle with some extra walnut pieces.
4. At the end of the programme, lift the pan out of the bread machine using oven gloves. Loosen the bread with a plastic spatula, turn it out on to a wire rack and leave to cool.
Tip: The longer the wholewheat cycle is on your machine, the lighter your bread will be.
http://www.foodreference.com/html/choc-ch-nb-71806.html
CHOCOLATE CHERRY NUT BREAD
Makes 1 loaf, about 16 slices
Ingredients
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup firmly packed brown sugar
• 1 cup buttermilk
• 2 eggs
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dried tart cherries
• 1/2 cup mini semisweet chocolate morsels
• 1/3 cup toasted chopped almonds
Directions
Put margarine and sugar in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed.
Stir in buttermilk, eggs and almond extract; mix well.
Combine flour, baking powder, soda and salt. Add to buttermilk mixture; stir just until dry ingredients are moistened.
Stir in cherries, chocolate morsels and nuts.
Grease and flour bottom only of 9 x 5-inch loaf pan. Pour batter into prepared pan. Bake in a preheated 350-degree oven 55 to 65 minutes, or until wooden pick inserted in center comes out clean.
Let cool in pan on wire rack 10 minutes. Loosen edges with a metal spatula. Remove from pan. Let cool completely.
Wrap in plastic wrap and store in refrigerator.
Note: If buttermilk is not available, place 1 tablespoon lemon juice or vinegar in 1 cup liquid measure. Fill with milk to make 1 cup.
To toast almonds: Spread almonds in an ungreased pan. Bake in a preheated 350-degree oven 5 to 7 minutes, stirring occasionally, or until brown.
Cherry Marketing Institute www.cherrymkt.org
http://www.foodreference.com/html/carrot-bread-india-1228.html
CARROT BREAD (India)
Complete Indian Cooking
by Meena Pathak
Carrots are a wonderfully versatile vegetable - they can be made into soups, curries, sweets and a delicious bread, as here. I like to eat this bread with natural yogurt for a snack.
Makes 8
CARROT BREAD
(Gajjar ki roti)
• 225 g (8 oz) wholewheat flour, plus extra for dusting
• 1/2 teaspoon salt
• 100 g (4 oz) carrots, grated
• 1 tablespoon vegetable oil ghee* or butter for spreading
*clarified butter
Directions
Sieve the flour and salt into a large bowl and add the grated carrots. Add 125-150 ml (4-5 fl oz) water and knead to make a soft dough. Add the oil and mix well. Set aside for about 1 hour.
Divide the dough into 8 pieces and shape into balls. Flatten each piece with the palm of your hand and then roll out into a thin pancake approximately 12 cm (5 in) in diameter.
Heat a griddle or flat pan and cook the rotis (carrots) over a medium heat for 45 seconds. When bubbles appear on the surface, turn over and cook until brown spots appear on the under surface.
Turn over and repeat the process until the rotis are well cooked - about 5 minutes. Remove from the heat and smear both sides with ghee or butter. Serve hot.
http://www.foodreference.com/html/carrot-horseradish-bread.html
CARROT-HORSERADISH BREAD FOR BREAD MACHINES
Number of Servings: 1-1/2 lb. Loaf
1 Cup (packed) Shredded carrots
1 Cup Milk
3 Tbsp. Grated prepared horseradish
3 Cups Bread flour
1 Tsp. Dill weed
1-1/2 Tbsp. Sugar
1 Tsp. Salt
1-1/2 Tbsp. Butter
2 Tsp. Active dry yeast
Place carrots, milk and horseradish in bread machine pan.
In separate bowl, stir together bread flour, dill weed, sugar and salt.
Carefully place this mixture over milk mixture in bread pan.
Cut butter into 4 pieces and place on top of the flour around pan edges.
Dig a small well on center of flour mixture and place the yeast.
Put pan in bread machine and proceed with the Basic Bread Cycle according to manufacturer’s directions.
Cool loaf before slicing.
Horseradish Information Council - www.horseradish.org
http://www.foodreference.com/html/2-classic-beer-breads-1108.html
BEER BREADS
Chefs of RodnReel.com
by Mike Lane & Chefs of Rodnreel
BEER BREAD 1
Recipe by Joe Williams
Ingredients
• 3 cups self-rising flour
• 2 tbsp. sugar
• 1 can (12 oz.) beer
Directions
Put flour and sugar into mixing bowl and slowly pour in beer. Beat for 1 minute only. Pour into greased bread pan. Bake at 350 degrees for 60-75 minutes. Bread is done when toothpick inserted comes out clean.
Personal Notes: This makes the kitchen smell good, and it tastes great!
BEER BREAD 2
Recipe by Corliss Williams
Ingredients
• 3 cups self-rising flour
• 1/2 cup sugar
• 1 bottle (12 oz.) beer
• 1/4 cup melted butter
Directions
Preheat oven to 350 degrees.
Stir together first 3 ingredients; pour into lightly greased 9” x 5” loaf pan. Bake for 45 minutes. Pour butter over top and bake for 10 more minutes.
Personal Notes: You can use light or nonalcoholic beer, if you like. This is the easiest bread I’ve ever made. And it happens to be delicious, too.
BEER AND BROWN SUGAR BREAD
Bread Machine Easy by Sara Lewis
A good talking point, this coarse rustic loaf is made with Guinness or stout and dark muscovado sugar, and it is lovely served warm, torn into chunky pieces and eaten with soft Bleu d’Auvergne or Manchego cheese.
Makes 750 g (1 1/2 Ib) loaf
Time: 3 1/2 to 5 hours, depending on machine
Ingredients
• 200 ml (7 fl oz) Guinness or strong brown beer
• 100 ml (3 1/2 fl oz) cold water
• 2 tablespoons sunflower oil
• 1 teaspoon salt
• 100 g (3 1/2 oz) rye flour
• 375 g (12 oz) strong granary flour
• 2 tablespoons dark muscovado sugar
• 1 1/4 teaspoons fast-action dried yeast
To finish
• 1 tablespoon milk
• 1 tablespoon poppy seeds
Directions
1. Lift the bread pan out of the bread machine and fit the kneader blade. Add the beer, water, oil and salt. Spoon in the flours, make a slight dip in the centre and add the sugar and yeast.
2. Insert the pan into the bread machine. Shut the lid and set to a 750 g (1 1/2 Ib) loaf on a wholewheat setting with preferred crust setting. Press start.
3. Just before baking begins, brush the top of the bread with the milk and sprinkle with the poppy seeds. Gently and quickly shut the lid and continue the programme.
4. At the end of the programme, lift the pan out of the machine using oven gloves. Loosen the bread with a plastic spatula, turn it out on to a wire rack and leave to cool.
Tip: If you only have a paler beer or lager, use 300 ml (1/2 pint) and omit the water.
http://www.foodreference.com/html/amaranthflaxbreadr.html
Amaranth & Flax Seed Bread
From Ernest L. Rhamstine, a Retired Prof. of Microbiology
(A subscriber to the weekly Food Reference newsletter)
AMARANTH & FLAX SEED BREAD
Amaranth & Flax seed bread is a one-rise process. The dough rises in a warm oven and is then baked without moving the pans. This works well using 13 oz. coffee cans thereby making cylindrical loaves that are easy to slice for sandwiches or toast.
Combine in a 2 qt. microwave safe bowl
1 12 oz can full bodied beer (or water)
2 T. sugar
mix well, and microwave until warm
add 3 pkgs. rapid-rise yeast.
set aside to proof.
Warm the oven. Include a 2 qt. container of hot water placed on bottom shelf
Combine in a large mixer bowl (KitchenAid type)
1/3 C. amaranth grain (not flour)
1/2 C. flax seed
1 C. Oatmeal (Quaker Quick Cook)
1 C. white bread flour
1 T. sea salt
6 T. sugar
1 12 oz. can beer (or water)
thoroughly mix with batter beater
add proofed yeast mixture
mix
switch to dough hook
add
3 - 5 C. white bread flour
add 1/4 C. canola oil
knead, adding flour until dough ball pulls away from bowl
Prepare 6 coffee cans or 3 11/2 qt stainless bowls for baking the bread.
Spray interiors with Pam, place pans in oven to warm.
Turn dough onto floured surface; knead in additional flour if too sticky.
The dough can be a little ‘wetter’ than a typical bread.
Roll into a uniform cylinder about the diameter of your arm.
Cut into the required number of pieces.
Knead pieces into spheres.
Place dough in pans or cans; spray tops with Pam.
Loosely cover with aluminum foil.
place on middle shelf of warm oven to rise; about 1 hr.
When dough has doubled in size, turn oven to 400 F.
DO NOT move loaves-they are fragile and may collapse if jostled.
DO NOT remove water dish from oven.
When oven comes to 400 F. remove foil. Save it.
Set timer for 25 min. Do not open oven door for first 10 min.
Check color of tops.
If too dark, recover with foil.
Turn oven temp. back to 325 F. - Continue baking for 10 min.
Loaves are done when center reaches 190 F.
Immediately turn out of pans to cool on wire racks.
Freeze loaves if not used immediately.
The bread is great for sandwiches and it toasts well.