Weekly Roundup - Living On Nothing Edition [Survival Today

http://cookininthekitchenwithlori.blogspot.com/

Helen’s Fruit Salad II

Another variation on fruit salad. I imagine you can make any of these recipes with about any fruits that you like that go together well. Fruit salads are so very good in the summer when fruit is freshly available.

Helen’s Fruit Salad II

1 cup diced pineapple
1 cup diced pears
6 Maraschino cherries
1 cup miniature marshmallows
1 cup seedless white grapes or cherries
1/2 cup chopped nuts
Fruit Salad Dressing from Fruit Salad I*

Combine pineapples, pears, marshmallows, cherries, grapes, and nuts. Moisten with salad dressing. Arrange on crisp lettuce leaves. Garnish with Maraschino cherries. If desired, diced peaches, bananas, oranges, or other fruits may be used. 6 servings. This can be doubled for a party or potluck.
*Make half the recipe from the Fruit Salad I recipe.
Posted by Lori

Helen’s Fruit Salad I

This salad is very similar to the previous one. Helen sure loved her fruit salads! And she used a lot of white cherries. If you can’t find white cherries, then use whatever kind you can find.

Helen’s Fruit Salad I

1 large can pineapple, drained and diced
1 can white cherries, peeled and halved
1 small bottle Maraschino cherries, drained
1/2 lb. marshmallows
1 pint whipping cream
1/2 pint coffee cream
4 eggs yolks
1/2 cup sugar
Juice of 2 lemons

Directions same as for 24 Hour Salad.
Okay, so you don’t want to have to go back to the 24 Hour Salad so I will give the directions here and be kinder than Helen’s cook book.

Boil sugar, whipping cream, and egg yolks until it coats the back of the spoon. Stir in marshmallows until melted. Fold in whipping cream and juice of lemons. Chill. Combine the fruits and fold in the chilled mixture.
*You can buy the pineapple in chunk form.
Posted by Lori

Helen’s 24 Hour Salad

This sounds like a delicious fruit salad. Do not be deterred because of the cooked dressing.

Helen’s 24 Hour Salad

1 lb. marshmallows
1 can chunk pineapple
1 can white cherries, halved
1 lb. white grapes, halved
1 cup chopped pecans or almonds
4 egg yolks
1 cup coffee cream
Juice of one lemon
1 pint whipping cream, whipped
1/2 cup sugar

Boil sugar, coffee cream, and egg yolks until mixture coats back of spoon. Stir in marshmallows and melt. Add lemon juice. When dressing is cool add fruit to mixture. Top with whipped cream and nuts.
*I would use a double boiler to make sure this mixture does not scorch.
Posted by Lori at 6:34 PM 0 comments
Helen’s Fruit Salad Dressing

Though Helen had this fruit Salad Dressing as a side for the Pineapple Bing Cherry Salad I think this would be good with any Jello salad or fresh fruits. It sounds rich and yummy.

Helen’s Fruit Salad Dressing

1 cup pineapple juice
1 cup cherry juice
1 Tbls. sugar
1 lump butter*
11 large marshmallows, cut up
1 cup whipped cream

Heat both juices, sugar, and butter. when thoroughly heated, pour over marshmallows and stir. Set aside to cool. When ready to serve fold in 1 cup whipped cream. Serves 7 people.
*Use about 44 miniature mrshmallows if you don’t want to cut your own large ones.
A “lump”of butter is most likely about 1 Tbls.
Posted by Lori at 6:24 PM 0 comments
Helen’s Pineapple and Bing Cherry Salad
I told you Helen liked her Jello Desserts, and we aren’t even finished with them yet! You can buy Bing Cherries in a can in the baking aisle at the store where they sell fruits or pie filling.

Helen’s Pineapple and Bing Cherry Salad

1 can Bing Cherries
1 pkg. lemon Jello
1 can crushed pineapple

measure the cherry and pineapple juices to get 2 cups full. If less than 2 cups, add enough water to make it so. Heat the juices to boiling and add gelatin. Dissolve Jello. Chill. when mixture thickens and is about to congeal, add the fruit. Turn into molds and chill. Serve on lettuce leaves with Fruit Salad Dressing.

*I am assuming this is a small box of Jello and small cans of fruit.
Posted by Lori

Helen’s Cheese Salad

1 pkg. lemon Jello
1 can crushed pineapple
1 can pimiento cream cheese
1/2 pint whipping cream

Drain pineapple and place in cup and add water to make one cup. Boil; add to Jello. When it starts to set, whip till it foams. Add pineapple, cheese, and fold in the whip cream. Can add celery, if you like.
*You can add pimiento to 3 ounces of cream cheese, softened.
A half pint of whipping cream is 8 ounces. You need to whip your own cream adding a bit of vanilla and powdered sugar to sweeten, or you can use a can of Reddi Whip.

Posted by Lori

Helen’s Jello and Fruit Salad
Helen sure loved Jello desserts and this is one of them. It sounds refreshing and good, especially on a warm summer evening after dinner.

Helen’s Jello and Fruit Salad

1 box lemon Jello, dissolved in
1 cup boiling water
3/4 cup pineapple juice
Juice from .10c bottle Maraschino cherries

Cut cherries. Add chunks of pineapple and other cherries or fruit. Chill.

Hmmm...This recipe isn’t very exact! The pineapple and juice would be canned as fresh pineapple keeps Jello from setting up properly. I imagine the .10c bottle of Maraschino cherries would be the 10 ounce jar today. Use a small box of Jello (based on amount of liquids).
Posted by Lori at 5:53 PM

http://cookininthekitchenwithlori.blogspot.com/2010/03/cheese-rice-cakes.html

Helen’s Cheese Rice Cakes

Aunt Helen must have really liked these as they were written out well in her book.

Helen’s Cheese Rice Cakes

2 cups boiled rice
1 Tbls. melted butter
1 cup grated cheese*
Salt and pepper, to taste
1 egg white, slightly beaten
Paprika

Combine rice, cheese, and butter. Add 1/4 cup pimiento, if desired. Season to taste. Form into cakes. Brush lightly with white of egg. Place on well-oiled baking sheet. Bake at 375 degrees for 10-15 minutes. Serve hot with any favorite sauce.
*There was no specific cheese named. Any cheese you want will work, but Cheddar would be very good.

http://cookininthekitchenwithlori.blogspot.com/search?updated-max=2010-03-19T17%3A53%3A00-07%3A00&max-results=7

Helen’s Scalloped Carrots And Celery

Did you expect anything less exotic from Helen? This unsual side dish would be quite different!

Scalloped Carrots And Celery

3 cups diced, cooked carrots
1 1/2 cups cooked celery
2 cups medium white sauce
1/2 cup bread crumbs
1/2 cup grated cheese*

Combine cheese, crumbs, and white sauce. Fill a well-oiled casserole dish with layers of vegetables and white sauce; cover. Bake at 375 degrees for 30 minutes. 6 servings.
*No particular cheese is specified, but grated Cheddar would be tasty.
Variation: This is my idea, leave out the bread crumbs, layer as stated. Combine bread crumbs with 1 Tbls. melted butter and sprinkle over top of casserole.

Medium White Sauce

4 Tbls. butter
4 Tbls. flour
2 cups milk
Salt and pepper, to taste

Melt butter in a 2 quart sauce pan. Add flour and cook for about 2 minutes. Slowly add milk while whisking it in and continue to stir until thickened. Season to taste with salt and pepper. Use in above recipe.
Posted by Lori

Helen’s Eggs In Casserole

This is another one of Helen’s more odd recipes.

Helen’s Eggs In Casserole

Hard boiled eggs (allow 2 per person)
Cream Sauce**
Salt and Pepper, to taste
Diced Celery, as much as you want for flavor
1 tsp. minced onion
1 cup buttered bread crumbs

Quarter half eggs and place carefully in casserole. Pour over half cream sauce. Sprinkle celery and onion over sauce. Repeat; then cover with crumbs. Bake uncovered 20 minutes.*
Variations: To above add crab meat, tuna fish, or mushrooms.
May be prepared ahead; place in refrigerator. If chilled, allow 10 minutes more for baking.
*Helen never specified how hot of an oven so bake at 350 degrees.
**Helen never specified whether this was a thin, medium, or heavy cream sauce. The recipe is most likely a basic medium cream sauce listed below.

Basic Medium Cream Sauce

2 Tbls. butter
2 Tbls. flour
1 cup milk

Melt butter in a 2 quart sauce pan. Stir in flour and allow to cook for 1-2 minutes, stirring constantly. Add milk and stir until thickened. If you want a thin sauce then only use 1 Tbls. each of the flour and butter. For a thick sauce use Tbls. each of butter and flour.
Posted by Lori

Aunt Helen’s Cheese With Rice

I don’t know that this would have enough flavor, but I could be wrong.

Aunt Helen’s Cheese With Rice

6 Tbls. rice
1/2 cup thick tomato sauce
2 cups meat sauce
1/4 cup grated cheese

Cook rice in meat stock until tender. add tomato sauce and cheese. mix well. Heat thoroughly. Serve hot.
Posted by Lori

http://cookininthekitchenwithlori.blogspot.com/search?updated-max=2010-03-19T15%3A22%3A00-07%3A00&max-results=7

Helen’s Veal or Lamb Pie With Ketchup Biscuits

2 cups chopped, cooked meat
2 Tbls. lard
2 Tbls. grated onion
1/2 cup canned tomatoes
1 tsp. salt
1/4 tsp. pepper
1 can lima beans, drained
2 Tbls. butter

Brown meat lightly in lard. Add other ingredients and pour ino casserole dish.

Helen’s Ketchup Biscuits

2 cups sifted flour
1 Tbls. baking powder
3/4 tsp. salt
4-6 Tbls. shortening
1/3 - 1/2 cup milk

Sift together dry ingredients. Cut in shortening until mixture has fine crumbs. Add enough milk to make a soft dough. Turn out onto lightly floured board and knead 1-2 minutes. Pat or roll 1/2” thick. Spread with ketchup and roll as for jelly roll. Cut into 1” slices and place cut side down over hot meat mixture. Bake in hot oven (425 degrees) for 25-30 minutes or until biscuits are done. Makes 6 servings.
Posted by Lori

Saturday, March 6, 2010

Helen Peard Lanigan’s Recipes

This is the post office in London, Ohio, in 1946, where Helen Peard Lanigan would have gone to purchase stamps. Helen was grandma’s maternal aunt whom grandma lived with all of her growing up years, from age five to eighteen. Grandma was close to Helen and Aunt Delphine, along with her uncle, John.
Helen owned a copy of the “The Searchlight Cook Book” and wrote many recipes down in its pages. When Helen passed away grandma inherited this cook book, and then Uncle Ed inherited the cook book. I borrowed said cook book and copied all of the hand-written recipes down that Helen had copied and I will bring them here for you to read, decide to try or not, and add them as family recipes to your own collection.
Many families seem to have food traditions that go back for generations, some even coming from the Old Country. I’m not sure where Helen got these recipes, most likely not the old country, but they definitely go back a few generations.
There are some interesting recipes in this collection, perhaps a few that are strange sounding that would have possibly have been common a few decades ago, and all were made regularly. There are also some tasty sounding recipes that I hope to try sometime in the near future. I hope you are able to find a few that sound good to you, too.
Posted by Lori

(Effie’s) Ruth’s Rolls

I do not know who Ruth was. Perhaps she was a neighbor or a relative of Aunt Effie’s, but regardless, these sound good! If you know how to make bread then this recipe will be easy to follow. If you aren’t very skilled in bread-making then refer to a recipe for yeast rolls and follow the directions using these ingredients.
I looove cinnamon rolls, which is what these are. Make a simple glaze of powdered sugar and milk to drizzle over these when done.

(Effie’s) Ruth’s Rolls
(As written in one of Aunt Effie’s cook books)

Dissolve 1/2 cake yeast, 1 tsp. sugar in half cup water. 1 cup milk, 1/2 cup water, 1 heaping Tbls. butter, heat to lukewarm, 1 quart flour, sifted, 3 big Tbls. sugar, 1 scant Tbls salt, 1 egg; add milk and dissolved yeast to flour and knead. Put in buttered pan until morning. Roll out 3/4” and spread with butter and cinnamon and sugar. Let raise 2 hours and bake.
*Do not heat liquids above 115 degrees or it will kill the yeast! 105-115 is best.
*1 quart flour is roughly 4 cups; you may need a bit more for kneading
Posted by Lori

Effie’s Good Ginger Bread

This recipe can be baked by using a similar recipe so you will know about what size pans to use and how long to bake.

Effie’s Good Ginger Bread

(As written in one of Aunt Effie’s cook books)

One half cup sugar, 1 cup molasses, 1/2 cup butter and lard mixed, 1 tsp. each of ginger, cloves, cinnamon, 2 1/2 cups flour, 2 well beaten eggs, 1 tsp. baking powder, 2 tsp. soda in one cup hot water.

*Unrefined lard can be found at the Ashery Farms store on 30th St., Heath, Ohio. You want to avoid hydrogenated lard as it is not good for your heart. Pure lard is healthy in moderation.
Posted by Lori

Effie’s Maple Walnut

This recipe merely says Maple Walnut, however, I believe this is a cake and should be treated as such. Aunt Effie loved anything maple. This is written out exactly as it appeared in her cook book.

Effie’s Maple Walnut
(As written in one of Aunt Effie’s cook books)

Cream 1 cup brown sugar and 1/2 cup butter; add yolks of 2 eggs, 1/2 cup milk, 1 1/2 cups flour, 2 teaspoons baking powder, 1 teaspoon vanilla, salt and 1 cup nuts. Last, 2 egg whites beaten stiff.

*As a cake, genbtly fold in the egg whites at the end.
*Bake in a greased pan or pans at 350 degrees for 30-40 minutes, then check for doneness with a toothpick.
*You can make your own icing from brown sugar, powdered sugar, milk, butter, and vanilla or use a canned white icing.
Posted by Lori

Effie’s Untitled II
I believe this recipe must be baked (the addtition of baking powder) and is a graham cracker cake. Similar recipes for Graham Cracker Cake appear on the web on such sites as Cooks.com, and these recipes usually have coconut and/or pineapple in them. Refer to these recipes to help you make this recipe.

I wrote this exactly as copied from the book. All directions with an asterisk in front of it are my suggestions.

Effie’s Untitled II

Cream 1/2 cup butter with 1 cup sugar; add 3 egg yolks, beaten light. Roll 23 graham crackers with 2 teaspoons of baking powder, 1 cup chopped nuts, 1 cup milk, beat whites and fold in vanilla.

*To “roll” graham crackers means to crush them with a rolling pin.
*Use the 3 leftover egg whites to beat stiff before folding in batter.
*Use 1/2-1 teaspoon vanilla extract.
*Place this in a greased baking pan (guesstimate based on amount of batter, but a 13”x9” seems right) and bake at 350 for about 40-60 minutes (check after 30 minutes).
*If the batter seems to require a higher temperature, then the next time you make bump oven to 375 degrees and bake until tests done.
Posted by Lori

Effie’s Untitled I
This recipe does not have a title. It was just written on the page in Effie’s free flowing handwriting. It is obviously a cooked ice cream. Refer to other cooked ice creams for directions on how to make this recipe.

Effie’s Untitled I

4 eggs
1 cup powdered sugar
1 pint whipping cream
vanilla and almond

Beat eggs yolks well. Add sugar and flavorings, mix in cream. Add beaten egg whites and freeze.
Mash 1 quart berries, 1 1/2 cups sugar, beat through, then cool. Add 1 tsp. lemon juice, 1/2 pint whipping cream beaten stiff, and whites of two eggs beaten stiff, freeze.
The vanilla and almond would be extracts.
Posted by Lori

http://cookininthekitchenwithlori.blogspot.com/search?updated-max=2010-03-06T13%3A29%3A00-08%3A00&max-results=7

Hand-written in Effie’s hand were several recipes in the three cook books, and I print them here for all of you to try and enjoy. Some recipes do not have directions, and some directions on the recipes are not clear at all; you will have to figure them out for yourself.

Graham Cracker Ice Cream

1/2 cup sugar
1 pint coffee cream
1 cup graham cracker crumbs
1 tsp. vanilla

Combine and freeze; when partly froaen, take out and whip until smooth and fluffy; continue freezing.
1 pint is 16 ounces or 2 cups.
Graham crackers are easily crumbed in a blender or food processor.
Posted by Lori

Friday, December 4, 2009
Aunt Effie’s Pecan Pie

I believe that most basic pecan pie recipes are about the same, but grandma made this pie for all holidays once Aunt Effie became part of the family functions. Of course, grandma made lots of pies as she made pumpkin, apple, cherry, mincemeat, and pecan. Occasionally, she’d make a Chocolate Cream pie.
Pecan pie is a rich and gooey pie that is either loved or hated. It is too rich for my taste buds, but I make this pie several times a year as Bob loves it. I’ve made it for my neighbor before as a “thank you”, such as when she watched the five younger grandkids when my brother Scott passed away so we could all attend his memorial without worrying about small children. She is from Georgia and loves pecan pie.
Aunt Effie loved pecan pie, too, and this is the one that she always made.

Aunt Effie’s Pecan Pie

1 cup dark Karo corn syrup
1 cup sugar
3 eggs, beaten
2 Tbls. melted butter
1 tsp. vanilla
1 cup pecans
1 9” pie shell, unbaked

Preheat oven to 400 degrees.
Mix all ingredients well. Pour into pie shell. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake another 30-35 minutes, till outer edges are set.
*Alice makes a similar pie. She mixes all ingredients except the pecans, which she arranges in a circle around the pie so that it is prettier and more professional looking.
**I have used half cup dark Karo and half cup light Karo before just for fun.
Posted by Lori at 6:45 PM 0 comments
Aunt Effie’
Posted by Lori

Effie’s Mom’s Nut Bread

Grandma always had a couple of loaves of this bread, along with the banana bread at all the holidays. This was one of Aunt Effie’s favorite quick breads. You will find this recipe in just about any old cook book prior to 1960 as it was a popular bread. It has a dry consistency and is good toasted with butter. You will notice that there is no added fat in this bread.

Effie’s Mom’s Nut Bread

4 cups flour
6 tsps. baking powder
1 cup sugar
2 eggs, beaten
2 cups milk
1 cup nuts, chopped coarsely

Preheat oven to 350 degrees.
Sift together flour and baking powder, add sugar; mix. Add eggs and milk, then nuts, blend well. Pour into two greased 9”x5” loaf pans. Let rise 20 minutes. Bake at 350 degrees for 20 minutes. Cool. Freezes well.
*Bread spreads such as a honey butter or a cream cheese spread would be good on this bread.
**When I make this bread I will post a picture.
Posted by Lori

Effie’s Pecan Butter Balls

These cookies seem to be a staple at Christmastime all over as most families make these. They go by many names: Russian Tea Cakes, Mexican Wedding Cakes, and Melting Moments, just to name a few. These are a true shortbread cookie made with lots of butter and pecans.
Growing up, Grandma always had a tin of these cookies that she would make as she knew Aunt Effie like them and that we did, too. These had been cookies that Aunt Effie made regularly.
I use a nut mill to run the pecans through so they will be chopped up fine. I have used walnuts in place of the pecans with good success. I prefer to use pecans, but one year the price of walnuts was $1.99 a pound while the cost of pecans were around $4.99 a pound! This has happened several times over the years, and I will not pay that big of a price difference. On those years when pecans are so much higher in price, I use walnuts instead. These are one of Kim’s favorite cookies and I usually make some for her.

Effie’s Pecan Butter Balls

1 cup butter or oleo, softened (DO NOT use spreads!)
3/4 cup powdered sugar
2 tsps. vanilla
2 cups flour, sifted
2 cups finely chopped pecans
powdered sugar

Preheat oven 350 degrees.
Cream butter with powdered sugar. Add vanilla, then flour and pecans; blend well. Flour your hands and shape into balls the size of walnuts. Place on greased cookie tins and bake at 350 degrees for 15 minutes. Remove from oven, then roll in powdered sugar and place on wire racks. When cool, re-roll in powdered sugar. Store in airtight containers or freeze from 2-6 months, depending on how well wrapped.
Makes about 4 dozen.
Posted by Lori at

Aunt Effie’s Famous Sugar Cut Out Cookies

YUM! About sums up what these cookies are all about! I’ve had many sugar cookies, but these are the best hands down. I remember the very first time I had one of these, I think it was December of 1968, Kim and I had gone with Dad to go over to Harold and Effie’s, and Aunt Effie had dozens of these goodies sitting out all over her Duncan Phyfe table in the basement where she’d iced a bunch of them. We were about eight and nine years old at the time, and we were told we could pick out one~O-N-E cookie out of all those lovely iced shapes! I chose a yellow iced camel and savored every bite. Kim and I both agreed we could have eaten a few more as they were so very delicious! There were Santa’s, bells, stars, angels, trees, snowmen, camels and reindeer, and after much consideration I had to have a camel.
If that was not the last year that Aunt Effie made cookies, then it was close to the last year as I never had another one that she made herself. Grandma made a few of these once or twice, and then when I was fifteen I began to make these and have made them ever since.
I remember back in 1982 I had gone over to Pam and Jerry’s house for dinner and Uncle Ed was there. I had made some heart-shaped sugar cookies for St. Valentine’s Day and had iced them pink. I put out a platter and offered some to Uncle Ed but he declined, saying that sugar cookies always looked good but tasted like cardboard. I assured him mine did not as they were Aunt Effie’s recipe. I had a cookie or two, so did some others, and after awhile of sitting there, they became irresistable and Uncle Ed reached for one, biting into it and then having the funniest look of surprise on his face. “Why, these are good!”, he stated. I laughed and told him of course they were good! I was not going to waste my time making cardboard tasting cookies! I’d had quite a few of those myself over the years, and I’ve had plenty since. I not only want cookies that look nice, but they must be also be tasty~no sense in making nasty cookies
My kids love these and always clamor for them at Christmas, though they can be made any time of year and cut into any shape.

Aunt Effie’s Famous Sugar Cut Out Cookies

1/2 cup butter, softened
1 cup sugar
1 tsp. vanilla
2 eggs, beaten
1 Tbls. milk
2 1/2 cups flour
2 tsps. baking powder
1 tsp. salt
Decorator’s Icing (recipe follows)
Non Pareils ( colored sugar balls)

Cream together butter, sugar, and vanilla; beat in eggs and milk, mix well. Sift together dry ingredients and add to batter. Chill 30 minutes or longer, till easy to handle.
Prehat oven to 400 degrees.
Roll out 1/4” thick, cut with floured cutters or with a floured glass. Place 2” apart on lightly greased cookie tins. Bake at 400 degrees for 6-8 minutes; do not brown or allow to burn. Cool on wire racks. Ice and add sprinkles. Makes about 2 1/2 dozen cookies, depending on size.
Decorator’s Icing: Sift 3 cups powdered sugar into a bowl, add about 1/2 tsp. vanilla and enough milk to make a slightly stiff, but not hard icing that will slide slowly off of a spoon and mound in ribbons. If it runs it is too wet and needs more sugar to stiffen it up properly. (I am used to when it “feels” right). Divide icing evenly into 2-3 bowls, depending on how many colors you wish to make and add food coloring, a bit at a time until you get the right color you wish. I usually make a yellow, pink, and green batch so I will have three colors for the cookies. Ice each cookie, and then sprinkle with non pareils (sugar balls) immediately. Allow icing to set up for about 15 minutes before stacking cookies. Make sure icing is hard before stacking.
*I almost always double this recipe as I make a lot of these at a time. Once icing has hardened, these can be layered in a container with wax paper between layers and frozen. Sometimes the icing will look different but it does not affect the taste of the cookies. These will freeze for 2-6 months, depending on how well they are wrapped and stored.
One year I made 720 of these cookies! Jenna helped me to ice them and we counted them. It took us two days to ice them all. But they are very popular.

http://cookininthekitchenwithlori.blogspot.com/search?updated-max=2009-12-04T10%3A59%3A00-08%3A00&max-results=7

Potato Refrigerator Rolls

Grandma never made yeast breads. I don’t know why, though I do have a supposition, which is that grandpa had worked for both Wonder Bread and Omar Bakery, and grandpa always had ideas about how things should be done or made. I think (and notice it is just a ‘think’, not based on any real or tangible evidence) that grandma didn’t want to hear about how she should have done this or that, that she hadn’t kneaded the dough long enough, or whatever else grandpa may have come up with. I am not trying to slam grandpa, it is just that we all know what he was like.
I asked grandma one time, shortly after I’d taught myself to make bread, why she didn’t make bread since it was so easy. She just told me because she could ‘never do it right’, though she managed to do everything else right, which is why I have my supposition, and I am sure most of you will think so, too.
I got married to my first husband in November of 1974. On December 27, Tim and I moved into my dad’s trailer, which was sitting empty as my dad had gotten remarried in May of that same year, and we had moved to Columbus, near Whitehall. Dad had tried to rent the trailer, but no one seemed to work out, so Tim and I moved in and would live there for the next 27 months. It was already home to me, so it was so nice to move back to where I’d lived the past 2 years.
I’d go up to grandma’s about once a week as Tim and I would go to visit. It was now about the first week of January, bitterly cold (it never got above zero for twenty days in January of 1975), and the snow had turned to ice and crunched under foot. But off to grandma and grandpa’s we’d go, regardless of the weather, and their house was always so warm and inviting, with a basement full of coal, the ever-percolating coffee pot on the back of the stove, and warm scents emanating from the oven.
That night when we went to leave, grandma handed me a paper sack that held a five pound bag of flour, a five pound bag of sugar, a three-strip envelope of Fleischmann’s yeast, a copy of the booklet “Fleischmann’s New Treasury Of Yeast Baking”, a few potatoes and onions, and five dollars for gas.
Wow! What a treasure of things to bring back home! I told grandma I didn’t know how to make bread, but she told me I could learn, hence the conversation about bread as related above. I went home and read through that magical book that night with all of those beautiful pictures of breads of all kinds.
I read that book for the next two weeks before I felt brave enough to try to make my first loaf of bread~basic white bread. Yum! The aroma of that bread baking filled our trailer with the most wonderful scent! I ended up with two lovely white loaves of bread and a passion for bread baking, and all because grandma was so thoughtful as to send me home with one of her cook books, some flour, sugar, and yeast, and an attitude of assurance that I could make bread if I wanted to.
In the back of this book, which I still have, is a hand-written recipe by grandma for Potato Refrigerator Rolls that grandma said were just delicious! In fact, I remember her deliberately writing this recipe in the back of the book so I would have the recipe. They are delicious. I am going to post the recipe exactly as grandma wrote it, and where needed, I will write in parenthesis the right word.

Potato Refrigerator Rolls

1 pkg dry yeast (1 envelope)
1/2 cup warm H2O (water)
1 cup mashed potatoes (unseasoned)
2/3 cup shortening
1 tsp salt
2 eggs
1 cup milk, scalded
6-8 cups flour

Cook and mash potatoes, add shortening, sugar, salt, and eggs to mix bowl. Cream well.
Dissolve yeast in warm H2O (water), add lukewarm milk then potato mix~add sifted flour, make soft dough. Knead well. Put in mixing bowl. Rise till double. Knead lightly, grease top with melted butter~cover and put into refrig~ready to use.
1 1/2 hours before baking pinch off & shape. Let rise~bake 350 degrees til brown~20-25 minutes.

*When you mash the potatoes do not add milk or butter. Make sure you knead for 6-8 minutes until soft and elastic. Place in a greased mixing bowl, cover to grease top. Let rise until doubled, about 1 hour. Punch down dough. Knead lightly on a board, grease top with melted butter, cover with plastic wrap and store in refrigerator until ready to use (dough will take on a sour dough taste if not used same day).
Posted by Lori

Grandma’s Pineapple Upside Down Cake

I hadn’t been married too long, maybe five or six months, when I called grandma and asked her if she had a recipe for pineapple upside down cake. Whenever I was looking for a recipe I would call her up and she’d give me a recipe out of her collection.
The recipe she gave me was for a layer cake, but I like to make my upside down cake in a 13”x9” pan, so I double the ingredients of the original recipe.
I can remember grandma making pineapple upside down cake a few times. I make it several times a year as it is Lisa and Bob’s favorite cake. Lisa usually requests this cake for her birthday and I oblige.
This is a deliciously rich cake easily made from a store-bought cake mix.

Grandma’s Pineapple Upside Down Cake

1 (18 1/4 oz) yellow cake mix
2 sticks butter
1 1/2 cups brown sugar
1 can (16 oz) pineapple slices, drained
Maraschino cherries (optional)
1/2 cup nuts (optional)

Preheat oven to 350 degrees.
Make cake mix according to directions on cake box. (You can use drained real pineapple juice in place of water in mix, if desired.)
Melt butter in a 13”x9” pan in oven. Add brown sugar and stir well to mix. Sprinkle on nuts, if used. Arrange pineapple slices over nuts. Place cherries in strategic places around pineapple. Pour cake over all. Bake at 350 degrees for 30-35 minutes, or till cake tests done. Remove from oven and allow to cool about 10 minutes. Invert onto a plate, then flip onto a serving plate so pineapple is on top; let cool.
Posted by Lori

Grandma Made Beer Biscuits

I don’t know where grandma got the recipe for these easy biscuits, but I do know she liked them and would make them quite often. She had found the recipe sometime in the mid 1970’s, most likely in an ad for Bisquick, and she would sometimes make a batch of these to have with supper, though grandpa wouldn’t touch them. He just plain wouldn’t eat biscuits as they were “poor people” food to him. Growing up, he and his family didn’t always have enough to eat, and there were times when they had honey and biscuits for breakfast, lunch, and dinner. Grandpa equated biscuits with being food that poor people ate. He ate dinner rolls, but not biscuits of any kind.
I liked them okay and I would eat at least one. Grandma found them rather tasty and she would have one or two, slathered with butter, with a steaming cup of coffee.
You can’t get any easier than this!

Beer Biscuits

4 cups Bisquick
1 can (12 ounces) beer
2 tsps. sugar

Preheat oven to 350 degrees.
Combine ingredients; mix well. drop by Tbls. onto greased cookie sheet. Bake at 350 degrees for 20 minutes or until nicely browned.
Posted by Lori

Grandma’s Rum Balls

I remember grandma making these cookies a few weeks before Christmas and storing them in tins. Aunt Effie loved these cookies, and grandma always made sure there was at least one batch of these made for Christmas so the adults could enjoy them. I thought they tasted awful, still do! But I do have those fond memories of grandma measuring out the rum, rolling the cookies into balls and then into powdered sugar, and then storing the cookies in tins in the living room closet. The rum would have kept these fresh and good for months, though they never lasted that long!

Grandma’s Rum Balls

3 cups vanilla wafer cookies, crushed
1 cup powdered sugar
1 cup ground walnuts
1 1/2 tsp. cocoa
3 Tbls. corn syrup
3 jiggles rum or whiskey
extra powdered sugar

Combine all ingredients and mix thoroughly. Roll into 1” balls, then roll into powdered sugar. Store in airtight container. Makes 40 balls.
Posted by Lori

Grandma’s Peanut Butter Cookies

Uncle Ed loves peanut butter cookies, and who can resist these? This was another one of grandma’s signature sweets that she would make for the holidays as she knew that everyone would scarf these down as we all loved them~especially uncle Ed!
We kids were always on a sugar high as there was always something good that grandma had baked just for us to enjoy. And we were happy as larks to eat what she’d made.
This recipe is not so big so feel free to double it if you need a larger batch.
I make these at Christmas and my kids now love and enjoy them.

Grandma’s Peanut Butter Cookies

1/2 cup peanut butter
1/2 cup shortening
1 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp. vanilla
1 1/2 cups flour
1 tsp. baking powder

Preheat oven to 375 degrees.
cream together the peanut butter, shortening, and sugars. Add egg and vanilla. Add dry ingredients and mix well. Roll into balls. Place on ungreased cookie sheets, 2” apart. Criss-cross with a fork dipped in flour. Bake at 375 degrees for 7-9 minutes. Do not over bake! Makes 40 cookies.
Posted by Lori

Carolyn’s M&M Cookies

Remember these??? I think these were most of our favorites as we used to all look for the cookies that had the best colors and the most M&M’s in them. I can remember watching grandma making these the day before a big holiday as she’d let me have a few M&M’s out of the bag. Back in those days M&M’s came in a 16 ounce bag for around $1.39. Today, you get less than 12 ounces and on sale they are 2 for $5.00! Ridiculous price, but we all love these candies!
These cookies should take you back in time and make you remember all those happy days we spent at grandma and grandpa’s house~especially for the holidays.

M&M Cookies

1 cup shortening
1 cup brown sugar
1/2 cup sugar
2 tsps. vanilla
2 eggs
2 1/4 cups flour
1 tsp. baking soda
1 bag M&M’s (make sure you get enough to snack on while making cookies!)

Preheat oven to 350 degrees.
Cream shortening with sugars; beat in vanilla and eggs. Stir in dry ingredients. Drop by tsps. onto a lightly greased cookie tin. Bake at 350 degrees for 8-10 minutes. Decorate with M&M’s as soon as you take them from the oven.
Posted by Lori at 8:37 PM 0 comments
Grandma’s No Bake Chocolate Oatmeal Cookies

I have made a lot of No Bakes as I have my own recipe that I received in school from my Home-Ec class as we were taught to make the ones that the lunch ladies made for the school lunches, and though they are very good, they are not as good as these cookies are that grandma made for us kids when we were young. These are awesome!
I love the coconut in these cookies as it makes them so distinctive. I have never seen any other recipe that calls for coconut, and when I talk to other people they have never heard of using coconut in these cookies. Truly delicious.
Grandma used to make these the day before any holiday such as Thanksgiving, Christmas, Easter, and even The 4th of July....She knew we loved these cookies.
Aunt Cathy has often made these for me, and I have made her the banana bread~a nice trade for the both of us! I don’t make these very often because I will eat them!

Grandma’s No Bake Chocolate Oatmeal Cookies

1/2 cup milk
2 cups sugar
1/4 cup peanut butter
3 Tbls. cocoa
1/2 cup coconut (optional)
1 stick butter
3 cups oatmeal
1 tsp. vanilla

Mix sugar, milk, butter, and cocoa. Bring to a rolling boil, and boil one minute. Remove from heat. Add peanut butter, oats, vanilla, and coconut. Drop by Tbls. onto waxed paper. Cool one hour to set.
Posted by Lori

Best Victory Garden Video!! 1941 - Dig For Victory

“During the Second World War, getting the most from your little plot of land was
crucial. This film, produced by the Ministry of Agriculture in 1941, explains how
to prepare an area of ground for growing your veg, and shows why not having space
is simply no excuse.”

Your greens in the backyard, Mumbai, India

Preeti Patil, 42, donned the farmer’s hat when she transformed the 3,000sqft terrace
of the Mumbai Port Trust’s central kitchen into a mini-farm.

The intention was to
recycle the garbage generated at the canteen daily. Today, the terrace garden grows
over 100 varieties of fruits, vegetables and flowers.

Sugarcane, tamarind, guava,
mint, banana, corn, cashew nut, orange and mustard harmoniously coexist here. Butterflies
and moths only enrich the biodiversity.

Get Growing Toronto! Urban Agriculture in our City - won three awards

The City of Toronto’s feature garden - “Get Growing Toronto! Urban Agriculture in
our City” - won three awards at a special Canada Blooms ceremony last night. The
City’s garden, which aims to show people how easy it is to grow vegetables, herbs
and fruits in any space, received the following awards.

A Brooklyn farm can grow in an empty lot in the shadow of the Seeley St. Bridge

An empty lot tucked between an apartment building and a pedestrian bridge in Brooklyn
could be a new launching pad in the “eat local” movement.

Fourteen years after he bought the 5,000-square-foot parcel, college professor Tom
Angotti is hoping to turn it into a community farm.

City Farm Charm in Rhode Island

Meet Richard Pederson, the City Farmer of Providence, and learn about how the Southside
Community Land Trust created an oasis of beautiful nutrition in an inner-city neighborhood.

The land on this little plot is filled with wisdom, but the gardeners have painted
some timeless advice on signs throughout the garden so that the newcomers can learn
more quickly.

A Damascus (Oregon) farmer’s ideas on sustainable urban agriculture are breaking
new ground

His vision holds the power to radically alter the way the Portland region and others
like it are configured. Food-producing farms, far from being excluded from urbanized
areas, would be integral to them.

“A long time ago, communities were built around farms,” Thompson said. “It’s an
idea we need to revisit.”
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Stories here.
City Farmer News [http://r20.rs6.net/tn.jsp?et=1103216445031&s=1304&e=001_bXlH9rh-0gZATEorGXplSeT3EgEbzL-5N3B4W0Anhqyfr-BXQ2iL-FaaWnUqngZiOjzRsJ9YresQ_rSRsi3oZmcY9JXyw9yEZH6K1SJy04JokzM4E0_ig==]

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture

http://www.fda.gov/Safety/Recalls/ucm205487.htm

John B. Sanfilippo & Son, Inc. Voluntarily Recalls Snack Mix and Cashew Products Due to Possible Health Risk

Contact for investors and media:
Michael Valentine, CFO (847) 214-4509

FOR IMMEDIATE RELEASE - March 19, 2010 - Elgin, IL - As a follow up to the voluntary recall of black pepper from Mincing Overseas Spice Company announced on March 5, 2010, John B. Sanfilippo & Son, Inc. (Nasdaq: JBSS) (the “Company”) announced today that it is voluntarily recalling various snack mix and cashew products, which have been flavored with seasoning containing the recalled black pepper and which are listed below, as a precautionary measure because the product may be contaminated with Salmonella.

To date, the Company has not received any reports of illnesses in connection with the item listed below.

Consumers who have recently purchased the items listed below should not consume these products and should return them to the store of purchase for a full refund or replacement.

Salmonella can cause serious and sometimes fatal infections in young children, frail or elderly people and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

For more information, please visit the Centers for Disease Control and Prevention’s website at www.cdc.gov1.

Item Description:

The following items have been sold under the Fisher Brand in bulk self serve bins in Fisher Outlet Stores located in Northern Illinois.
JBSS ITEM CODE UPC NO. BRAND PRODUCT DESCRIPTION UNIT WT. UM LOT CODE
04515 0 00 72261 04515 1 Fisher Louisiana Cajun Mix Self Serve Bins 0019FG8A

The following packaged items have been distributed nationwide under the Archer Farms Brand exclusively in Target retail stores.
JBSS ITEM NO. UPC NO. BRAND PRODUCT DESCRIPTION UNIT WT. UM BEST BY DATE
03915 085239 70375 5 ARCHER FARMS SWEET CAJUN TRAIL MIX 9.5 OZ. BEST BY 07/JUL/2010 GZ1
03915 085239 70375 5 ARCHER FARMS SWEET CAJUN TRAIL MIX 9.5 OZ. BEST BY 20/JUL/2010 GZ1
03915 085239 70375 5 ARCHER FARMS SWEET CAJUN TRAIL MIX 9.5 OZ. BEST BY 20/JUL/2010 GZ2
07347 0 85239 08997 2 ARCHER FARMS SALT & PEPPER CASHEWS 11.5 OZ. BEST BY 19/JAN/2011 GA1
07347 0 85239 08997 2 ARCHER FARMS SALT & PEPPER CASHEWS 11.5 OZ. BEST BY 01/MAR/2011 GA1
08840 0 85239 71893 3 ARCHER FARMS TEX MEX TRAIL MIX 26 OZ. BEST BY 12/JAN/2011 GJ1
08840 0 85239 71893 3 ARCHER FARMS TEX MEX TRAIL MIX 26 OZ. BEST BY 27/JAN/2011 GJ1
08840 0 85239 71893 3 ARCHER FARMS TEX MEX TRAIL MIX 26 OZ. BEST BY 10/FEB/2011 GJ1
08840 0 85239 71893 3 ARCHER FARMS TEX MEX TRAIL MIX 26 OZ. BEST BY 24/FEB/2011 GJ2
08843 0 85239 71333 4 ARCHER FARMS SWEET CAJUN TRAIL MIX 28.5 OZ. BEST BY 13/JAN/2011 GJ1
08843 0 85239 71333 4 ARCHER FARMS SWEET CAJUN TRAIL MIX 28.5 OZ. BEST BY 18/FEB/2011 GJ2

Contact for Consumers:

Consumers or customers who have questions about the above recall may contact John B. Sanfilippo & Son, Inc. Customer Service toll-free at (800) 874-8734 Monday through Friday from 8:30 AM to 5:00 PM Central Daylight Time. Consumers, who have questions about the ARCHER FARMS items only, may also contact Target Guest Relations toll-free at (800) 316-6151.

#

RSS Feed for FDA Recalls Information2 [what’s this?3]

-
-
Links on this page:

1. http://www.cdc.gov
2. http://www.fda.gov/AboutFDA/ContactFDA/StayInformed/RSSFeeds/Recalls/rss.xml
3. http://www.fda.gov/AboutFDA/ContactFDA/StayInformed/RSSFeeds/default.htm

Page Last Updated: 03/19/2010

Jim:
I must have put up 5 gallons of mulberries last year. Probably not quite that much, but sure felt like it. I made some pies, but I mostly made jam. After trying to pick the little stems off in the first batch (I used a scissors because they don’t just come off), I gave up and just used them as they were with the little stems still attached. That little stem actually holds the clusters together that form the berry. You could not tell there were stems in the pie or the jam.
Naola

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/

pick wrote the following on 3/19/10 10:10 AM:
>
> Karen, I am fascinated with your info on solar bread. Could you tell me the name of the book where you have learned this? I have a wheat grinder and Bosch, so I also make bread in multiples occasionally (however, much less often now that the kids have left the nest.) I would love to learn about it and make some.

I have a Global Sun Oven, and I just use my regular recipes in there and
cook for a long time (I’ve got a spinach/rice/cheese casserole going in
it now for dinner tonight). Think slow cooker using no electricity and
with the food getting a wonderful sunshine taste. There is a solarcooking
group on Yahoo that has lots of great information.
Karen

Since homemade has no preservatives it can stale quickly. Slice, wrap in
plastic and freeze... take out what you need as you need it. It thaws
quickly. Or It can be warmed in an oven or microwave.

Adding an Egg to your recipe sometimes helps.

Rina

Hi, (Rises nicely thenm collapses while baking)
Posted by: “Bruce

I’m still a bit new to this but here are a few things that could help:

A) “Oven spring”. I think that’s the term. A normal part of the process, but it’s not supposed to over-poof your bread. It’s the last bit of rise which occurs early in the baking cycle when the beginning heat encourages the yeast. Once hot enough, the yeast is killed so that ends the spring.

1) Are you using bread flour as opposed to general purpose or all-purpose flour? Bread flour has a higher gluten content. Gluten gives it the strength to “hold” the gas bubbles the yeast makes. You might need to look in more than one store to find flour that’s labeled for “bread”. I’ve found it in both whole wheat and white flour versions.

2) Salt slows the yeast action. Reduced salt (or using a salt substitute) could let it rise too fast. That can overstretch the gluten’s strength and break the tiny bubbles.

3) Some bread machines need less yeast than others. See recent posts on this board. My Panasonic calls for only 1 tsp per 3 cups flour loaf and does well on that, but most recipes call for 2 + 1/4 tsp for the same size loaf. I just use the amount that Panasonic recommends and it’s working.

http://groups.yahoo.com/group/bread-machine/

Food for Your Skin

by Dr. Danny Siegenthaler

[]

The skin’s functions are many, as we have discussed in other, previous
articles, and it’s health is not just dependant upon good quality natural
skin care
products, although they do help considerably.

This article on natural skin care looks at the various foods, vitamins,
minerals and micro-nutrients that positively affect your skin. In addition
we’ll
look at specific nutrients for specific skin types, as it stands to reason,
that oily skin would benefit from some foods, while dry, irritated and
sensitive
skin would suite other foods.

Before looking at individual food, lets consider some overall factors,
which we should consider in our diet.

First and foremost, water. It is essential that we consume 8-10 glasses
(250ml) of water per day, more if we exercise or are physically active.

Secondly, regardless of what foods we eat, we should have a minimum of 15
different vegetables, fruits and nuts in our diet (in total that is).

Thirdly, we should eat our biggest meal early in the day and the smallest
meal late. Most people do not do this and actually have it the other way
around.
Think of it from this point of view – at what stage of the day do you have
most of your activity in front of you – well, that’s the time to eat the
biggest
meal.

If you want your skin to look attractive and healthy there are several
rules you must follow. The most important is cleansing with natural and
reviving
substances, because a clean skin is bound to look healthier. Since constant
washing removes most natural oils and moisture, and even the acid mantel
covering,
you must consciously replace these oils, moisture and acids to re-establish
the skin’s protective covering.

Your diet should be high in proteins, which can be found in lean meat,
fish, and poultry as well as in nuts, beans, milk and eggs. Raw vegetables
and fruit
of all kinds are essential. Several glasses of water (this is much
underestimated in it’s importance) each day are essential to flush the
system clear
of toxins. Below is a list of important nutrients, their benefits to the
skin and the foods in which they are found. This list is by no means
exhaustive,
however it does provide a good starting point for utilising food as part of
your skin care regime.

The primary skin types are Oily, Normal and Dry. There are other skin types
such as sensitive, mature or a combination there of. However, there is usually
a dominant, primary skin type.

Nutrients that benefit your skin and the foods that contain them

Beta-carotene (provitamin A)

Anti-oxidants, neutralise free radicals. Sweet Potato, Carrot, Kale, Mango,
Turnip, Greens Spinach, raw; Papaya, Red Bell Pepper, Apricot, Cantaloupe,
Fat Free Milk, Romaine, Eggs, Whole Milk, Raw Tomato, Broccoli, Green Bell
Pepper, Orange, Parsley.

Vitamin A

Anti-oxidant; Vitamin A is essential for healthy hair and eyes. It is also
important in the prevention and clearing of infections of the skin. Vitamin
A counteracts dry skin, dandruff and wrinkle formation. It is needed for
healthy blood circulation which gives a glow to the skin. Helps maintain
smooth,
soft disease-free skin; helps protect the mucous membranes of the mouth,
nose, throat lungs, which helps reduce our susceptibility to infections;
protects
against air pollutants and contaminants; helps improve eye sight and
counteracts night-blindness; aids in bone and teeth formation; improves
skin elasticity,
moisture content and suppleness; and helps reverse the signs of photo-aging.

Vitamin A deficiency can lead to eruptions or dry, coarse, wrinkled skin;
dull and dry hair or dandruff; ridging or peeling fingernails; pimples or acne
and visual fatigue.

Meat, Chicken Liver, Cod Liver Oil, Cheese.

Vitamin E

Anti-oxidant; Vitamin E helps form muscles and tissues to prevent wrinkles
and premature aging of the skin due to oxidation. It helps prevent dry, dull
skin, age spots, falling hair and dandruff. It improves circulation and
healing of scars. Research has shown that large doses of vitamin E double
healthy
cell reproduction to slow the aging process and forestall premature wrinkling.

Vitamin E supplies oxygen to the blood which is then carried to the heart
and other organs, thus alleviating fatigue. It aids in bringing nourishment to
cells; strengthens the capillary walls preventing the red blood cells from
destructive poisons (free radicals); prevents and dissolves blood clots.
Avocados,
Carrots. Cheese: especially Parmesan, Cheddar; Chickpeas, Egg yolk, Green
leafy vegetables, Legumes, Margarine, Meats/poultry/fish, Nuts and nut oils,
Oatmeal, Olives, Parsnips, Red peppers, Seeds, Soy products and soya beans,
Sweet corn, Sweet potatoes, Tomatoes Watercress, Wheat germ.

Vitamin C

Anti-oxidant; Vitamin C, in conjunction with protein, is necessary for the
production of collagen - the glue that holds us and our skin together and
circumvents
sags or wrinkles. It regulates sebaceous glands to keep skin from drying
out; helps prevent facial lines, wrinkles and spider veins.

Vitamin C is essential for the health of the hair, eyes and teeth,
resistance to infection, healing of wounds and firm skin tissues.

Vitamin C is believed to aid skin cells in repairing and reproducing
themselves. It is also thought to stimulate production of collagen,
enhancing skin
smoothness and elasticity. This vitamin is excellent for skin showing signs
of aging.

Acerola cherry, Kiwifruit, Green peppers, Citrus fruits and juices,
Ctrawberries, Tomatoes, Broccoli, Turnips, Green and other leafy
vegetables, Sweet
and white potatoes, and Cantaloupe.

Other excellent sources include papaya, mango, watermelon, brussels
sprouts, cauliflower, cabbage, winter squash, red peppers, raspberries,
blueberries,
cranberries, and pineapples.

Vitamin B-complex

B vitamins are vital for clear, luminous skin, youthful looks and for
delaying greying of hair. They are essential for healthy skin, hair, and
eyes. Studies
show that 40 percent of dermatitis sufferers lack B vitamins. B vitamins
also counteract stress, which has adverse effects on one’s appearance.

Vit. B-complex is a complex of several important vitamins including B1
(thiamin), B2 (riboflavin), B6 (pyridoxine), B12 (cobalamin). Vitamin B1 is
needed
for nerve signal transmission. Vitamin B2 is needed for the metabolism of
amino acids. Vitamin B6 is necessary for the production of many enzymes and
chemical
messengers (eg, neurotransmitters). Vitamin B12 is needed for red blood
cell production and DNA synthesis.

Whole grain cereals, wheat, Pulses, Nuts, Green leafy vegetables, Molasses,
Meat, Liver, Brewer’s yeast.

Vitamin D

Vitamin D is essential for healthy teeth, bones and nails as well as for
the assimilation of calcium and phosphorus. It promotes healthy eyes, skin and
teeth.

It is a vitamin found in foods such as fish, oysters, and dairy products.
Also, there are enzymes in our skin that make vitamin D when the skin is
exposed
to sunlight. Sun exposure.

Milk, Beef liver, Salmon, Tuna, Butter, Sprouted seeds.

Protein

Proteins are required for the structure, function, and regulation of the
body’s cells, tissues, and organs, and each protein has unique functions.

Avocados, Brewer’s yeast, Dried legumes, Nuts, Sesame seeds, Sunflower
seeds, Whole grain cereals.

Other Protein foods (these help to equalise the balance between new and
dying cells) Fish, Meats, Poultry. Eggs, Dairy products, Vegetable
proteins, Pulses,
Wheat germ.

Calcium

Calcium and Phosphorus work together for healthy teeth, hair, nails and
bones. Calcium helps clear blemished skin and revitalizes lifeless,
tired-looking
skin.

Calcium is essential for a variety of bodily functions, such as
neurotransmission, muscle contraction, and proper heart function.

Milk products, Whole wheat, Leafy vegetables, Salmon, Sardines, Shellfish,
Soybeans, Sunflower seeds, Walnuts, Oranges, Lemons.

Phosphorus

A mineral vital to energy production; helps build bone and form cell
membranes and genetic material.

Dairy products, Egg yolks, Fish, Poultry, Meats, Grains, Cereals, Nuts,
Fruit juices, Milk.

Chromium

Chromium improves circulation for healthy skin and hair.

Chromium plays a role in glucose metabolism and is considered essential in
trace amounts in nutrition.

Brewer’s yeast, Cheese, Corn oil, Liver, Clams, Meat, Whole grains.

Iodine

Iodine promotes healthy hair, nails, skin, and teeth. It is an element that
is necessary for the body to make thyroid hormone. It is found in shellfish
and iodized salt.

Iodized salt, Kelp, Onions, Seafood, Vegetable oils.

Iron Iron is essential for healthy nails, skin color, and hair growth.

Egg yolks, Blackstrap molasses, Dark leafy greens, Dried fruits and
legumes, Lean meat, Liver, Whole wheat.

Magnesium

Magnesium is required to prevent skin disorders. A mineral used by the body
to help maintain muscles, nerves, and bones. It is also used in energy
metabolism
and protein synthesis.

Almonds, Apples, Apricots, Bananas, Bran, Corn, Dairy products, Figs,
Grapefruit and Lemons, Meats, Raw leafy greens, Soy beans.

Manganese

Manganese helps to maintain healthy hair. This micronutrient activates one
or more enzymes in fatty acid synthesis; it also activates the enzymes
responsible
for DNA and RNA production. Closely associated with copper and zinc.

Bananas, Beets, Bran, Coffee, Egg yolks, Leafy greens, Legumes, Nuts,
Pineapple, Tea, Whole grains.

Selenium

Maintains skin elasticity. It helps prevent and correct dandruff. Selenium
is an essential trace mineral. Selenium activates an antioxidant enzyme called
glutathione peroxidase, which may help protect the body from cancer.

Asparagus, Bran, Broccoli, Chicken, Egg yolks, Milk, Onions, Red meat,
Seafood, Tomatoes, Whole grains.

Sulphur

Helps maintain healthy hair, nails, and skin. It also prevents dermatitis,
eczema, and psoriasis.

An important mineral component of vitamin B1 and of several essential amino
acids. Sulphur is particularly necessary for the body’s production of collagen,
which helps to form connective tissue. Sulfur is also a component of
keratin, the chief ingredient in hair, skin, and nails. By controlling
bacteria and
exfoliating the skin, sulphur is a popular acne treatment. Sulfur is
thought to dissolve the top layer of dry, dead cells and slow down
oil-gland activity.

Bran, Brussels sprouts, Cabbage, Cheese, Clams, Eggs Fish, Mushrooms, Nuts,
Peas and beans, Wheat germ.

Zinc

Zinc aids in the formation of collagen. It helps prevent wrinkles, dry skin
and stretch marks, and promotes blemish healing. Zinc prevents hair loss, and
brittle or spotted nails. Without enough zinc a deficiency of Vitamin A can
occur even though the intake of that vitamin appears adequate.

It is a mineral that is vital to many biological functions such as immune
resistance, wound healing, digestion, reproduction, physical growth, diabetes
control, taste and smell. More than 300 enzymes in the human body require
zinc for proper functioning.

Brewer’s yeast, Eggs, Lean red meat, Seafood, Legumes, Mushrooms, Non-fat
dry milk, Pumpkin and sunflower seeds, Shellfish (oysters), Spinach, Whole
grains.

Omega 3

An essential fatty acid. Omega 3 may reduce the risk of cardiovascular
disease and myocardial infarction by lowering triglyceride levels and blood
pressure
and preventing the formation of life-threatening thrombi.

Oily Fish eg: Salmon, Flax seeds, walnuts, and Canola oil.

Omega 6

An essential fatty acid (should be combined in equal portions with Omega
3’s). Cereals, Eggs, Poultry, Most vegetable oils, Whole-grain breads,
Baked goods,
and margarine.

Foods and natural skin care products that benefit specific skin types

Dry, sensitive & mature Drink more Water and consume foods high in vitamin
A, B-complex, D and E; Fish such as Salmon & Tuna; Wheat germ, Almond and
Linseed;
use Safflower, Sunflower and Sesame oils in your cooking; Wildcrafted
Herbal Products that are useful in Dry, Sensitive & Mature Skin Types: Skin
Care
System for dry, mature & sensitive skin; Red Earth Medicine Facial Clay.

Normal Maintain a well balanced diet. Wildcrafted Herbal Products that are
useful a Normal Skin Type: Skin Care System for normal skin; Yellow Earth
Medicine
Facial Clay.

Oily Drink more Water and avoid ritch and fried foods; Include more greens
and fruits; drink Yarrow Tea; add Cucumber, parsley, Cabbage, Tomato to your
cooking.

Wildcrafted Herbal Products that are useful for Oily Skin Types: Skin Care
System for oily skin; Green Earth Medicine Facial Clay.

Now that you know which foods will help you in supporting your skin and in
aiding you to balance your particular skin type or skin types, the next thing
you need to implement is a daily and weekly skin care regime to promote the
health and vitality of your skin.

Author:

Danny Siegenthaler is a doctor of traditional Chinese medicine and together
with his wife Susan, a medical herbalist and Aromatherapist, they have created
Natural Skin Care Products by Wildcrafted Herbal Products to share their 40
years of combined expertise with you

Join our Natural Skin Care Newsletter – it’s fun, free and Informative and
you receive a free eBook on natural skin care.

Article Source:
http://www.articlesbase.com/
© Wildcrafted Herbal Products Pty Ltd., 2009
Article Posted: March 14, 2010

http://groups.yahoo.com/group/SimplfyMeWithTipsAndHints/

I have not read these...granny]

15 Day Healing Series-Day 1- Rethink Health
http://www.myhealthytown.com/index.php?option=com_agora&task=topic&id=37&Itemid=58

15 Day Healing Series-Day 2- Recognize Innate Healing Power
http://www.myhealthytown.com/index.php?option=com_agora&task=topic&id=36&Itemid=58

15 Day Healing Series-Day 3- You are what you absorb
http://www.myhealthytown.com/index.php?option=com_agora&task=topic&id=35&Itemid=58

15 Day Healing Series-Day 4- Transform your Blood
http://www.myhealthytown.com/index.php?option=com_agora&task=topic&id=34&Itemid=58

15 Day Healing Series-Day 5- Juicing Living Foods
http://www.myhealthytown.com/index.php?option=com_agora&task=topic&id=33&Itemid=58

15 Day Healing Series-Day 6-Fasting
http://www.myhealthytown.com/index.php?option=com_agora&task=topic&id=32&Itemid=58

15 Day Healing Series-Day 7- Reject the Crowd
http://www.myhealthytown.com/index.php?option=com_agora&task=topic&id=31&Itemid=58

15 Day Healing Series-Day 8- Stop Making Disease
http://www.myhealthytown.com/index.php?option=com_agora&task=topic&id=30&Itemid=58

15 Day Healing Series-Day 9- Correct Nature Deficiency
http://www.myhealthytown.com/index.php?option=com_agora&task=topic&id=29&Itemid=58

15 Day Healing Series-Day 10- Exposure
http://www.myhealthytown.com/index.php?option=com_agora&task=topic&id=28&Itemid=58

15 Day Healing Series-Day 11- Eat More!
http://www.myhealthytown.com/index.php?option=com_agora&task=topic&id=27&Itemid=58

15 Day Healing Series- Day 12- Gratitude
http://www.myhealthytown.com/index.php?option=com_agora&task=topic&id=26&Itemid=58

Will update as more are posted...

To visit your group on the web, go to:
http://groups.yahoo.com/group/EverythingNatural/

Easy Potato Bread
http://www.nancyskitchen.com/2010March-Recipes/easy-potato-bread-recipe\html

1 1/2 lb. loaf:
1/4 c. instant potato flakes
3/4 c. water (for Welbilt/Dak machines add 3 Tbl. more water)
3 c. bread flour (I use all purpose and it works just fine!)
1 1/2 tsp. salt
1 1/2 tbl. butter
1 1/2 tbl. sugar
2 tsp. active dry yeast for all machines

Place all ingredients in bread pan. Select light crust setting and press
start. After the baking cycle ends, remove bread from pan, place on cake
rack and allow to cool 1 hour before slicing.
Chris in NM

http://www.nancyskitchen.com/2010March-Recipes/easy-potato-bread-recipe\html

Daily Newsletter Archives
http://www.nancyskitchen.com/

To visit your group on the web, go to:
http://groups.yahoo.com/group/All_Easy_Cookin_Recipes/

Dutch Baby Pancake Mix

Recipe By : Real Food for Real People
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Mixes

Amount Measure Ingredient — Preparation Method
———— —————— —————— -———— -———— —
1 cup Flour
1 teaspoon Cinnamon
1/4 cup Sugar

wet ingredients to add later:
1/3 cup Butter
4 Eggs
1 cup Milk

Combine dry ingredients. Place in a zip baggie and store up to six months.

Dutch Baby Pancakes
Preheat oven to 425 degrees F. Melt butter in 9 inch pie plate in oven. Meanwhile, combine eggs and milk in blender and
blend lightly. Add mix and blend 1 minute. Pour into pie plate and bake 20-25 minutes until pancake is puffed and golden. Serve with maple syrup and sausage or strawberries and powdered sugar.

Note: Print instructions on a decorative card and attach to mix for gift giving. Instructions can also be printed onto large labels and placed onto zip baggies before filling with mixes when making several mixes.

Source: “Real Food for Real People presents: Bandana Fund Raisers”
Copyright: “(c)2009, Kaylin White/Real Food for Real People”
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 411 Calories; 23g Fat (49.6% calories from fat); 12g Protein; 40g Carbohydrate; 1g Dietary Fiber; 262mg Cholesterol; 257mg Sodium.

Exchanges: 1 1/2 Grain(Starch) ; 1 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates.

*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much! Kaylin

Great Recipes for Gifts, Fund Raisers, Parties, or Table Decorations!

YOU can make your own for gifts, fundraising, bridal showers, baby showers, retirement parties, engagement parties, table decorations, door prizes, family reunions and any other occasion you can think of!

Enjoy ‘Death by Chocolate Cookie Mix’. . . Whip up a delicious ‘Corn Muffin Mix’. . . Dazzle ‘em with a ‘Cinnamon Pancake Mix’. . . and the possibilities go on. . . See more now at:

www.realfood4realpe ople.com/ bandana.htm

Suggestions for Connie’s questions on raising money.

If you decide to make cookies the best way to sell the dough is frozen. Make your dough and portion it out in cookie size rounds. To make easy cookie rounds, roll your dough into a long 1½ to 2 inch log, refrigerate and slice when firm. Freeze individually on a cookie sheet then package in Ziploc bags in whatever quantity you are selling (2-3 dozen is a good amount).

I think pizzas would also work if you did a `take & bake’ kind of thing. But also you could get give-away baking dishes and make Chicken Alfredo (like Pizza Hut does) or even the Easy Chicken Enchiladas (seen here on 3/8/10). I think trying to deliver hot meals might prove too much.

Lastly you might want to consider the soup mix in a jar mixes that we have seen here so often that would only require a few additional ingredients from you buyers. I have added a recipe below, I don’t know if I got it here or elsewhere.

Friendship Soup Mix

½ cup dry split peas
1/3 cup beef bouillon granules
¼ cup barley
½ cup lentils (I prefer red lentils –prettier)
¼ cup dried minced onions
2 teaspoons Italian Seasonings
½ cup uncooked long grain rice
½ cup Alphabet or other small macaroni

Additional Ingredients:
1 lb. ground beef
3 quarts water
1 can (28 oz ) diced tomatoes, undrained

Friendship Soup

In a 1½ pint jar, layer the first eight ingredients as listed in order. Put the macaroni in a small Ziploc bag. Put the bouillon cubes in a small Ziploc bag. Seal Tightly. Yield: one batch.

To prepare the Soup:
Carefully remove the macaroni and bouillon cubes (or powder) and set aside. In a large sauce pan, brown the ground beef. Add water, tomatoes and the remaining ingredients of the soup mix. Bring the mixture to a boil. Reduce the heat; cover and simmer for 45 minutes. Add the reserved macaroni; cover and simmer for 15-20 minutes or until the macaroni, peas, lentils and barley are tender. Yields: 16 servings (4 quarts) per batch.

Donna M

Hi Kaylin,

As usual, I LOVE the recipes all share here on your forum. Thanks for always supplying me “another recipe” to try!

Here is a healthy dog biscuit recipe for Jami M, who asked for new ideas for a Bake Sale at the Senior Center. People love to buy treats for their dogs, so why not try something different and make dog biscuits? It is easy and will make several dozen ‘cookies’, enough to make a good number of treat bags for the Bake Sale. You can use any cookie cutter and with Easter coming up I am getting ready to use my bunny cookie cutter for my next batch. (PS-This recipe is 100% Rottweiler tested and approved!)

Gayle, in Chicagoland

Oatmeal Cheese Dog Biscuits

1 cup uncooked old fashioned oatmeal
1 1/2 cup hot water or meat juices
4 oz (1 cup) grated cheese (I use Colby, but you can use any variety)
1 egg, beaten
1 cup wheat germ
2 T butter or margarine
1/2 cup powdered milk
1 cups cornmeal
2-3 cups whole wheat flour

Preheat oven to 300 F. In large bowl pour hot water or meat juices over oatmeal and butter/margarine: let stand for 5 minutes. Stir in powdered milk, grated cheese, and egg. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after each addition. (I usually use 2 1/4 cups flour). Knead 3 or 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thickness. Cut into bone-shaped biscuits or any other shape with cookie cutter. Place on a greased baking sheet. (I use parchment paper) Bake for 45 minutes at 300 degrees. Turn off heat and leave in oven for 1 1/2 hours or longer. They will get nice and crunchy. Store in an airtight container.

For Jami M, who wants recipes good for a bake sale. This one is easy, and they look great and get snapped right up.

CHOCOLATE CHUNK BROWNIES WITH VANILLA FROSTING

1 box brownie mix, plus ingredients called for
1 bag chocolate chunks
1 can vanilla frosting

Mix and bake brownies, adding 3/4 bag chunks to batter. Cool. Spread with frosting and scatter remaining chunks over top. Of course, you can do this with chocolate frosting if you like, but there’s something about the contrast of the vanilla frosting with chocolate above and below that entices!

Molly in CT

FRUIT PIZZA

Crust:
1 1/2 cup flour
1/2 cup 10-X sugar
3/4 cup oleo/butter

Mix well and press lightly into a round pizza pan. Bake at 300 degrees for 10-15 minutes. Cool.

Topping:
1 8 oz. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla

Beat together until creamy and spread over crust. Top with pineapple pieces, sliced strawberries, sliced bananas, sliced kiwi, blueberries, etc. Cover with strawberry glaze and chill. Cut into slices and serve.

Patty

Thought about making your own healthy pet treats?

Now YOU can! Spoil your dog or cat by making delicious pet snacks in your own kitchen! Tickle their taste buds with ‘Peanutty Doggie Biscuits’, ‘Meaty Doggie Brownies’, ‘Kitty’s Tuna Patties’, ‘Sardine & Rice Kitty Bitz’ and many more! The Ultimate way to show you care! Get your free sample recipes now at:

www.realfood4realpe ople.com/ petz.htm

Conversion Charts: http://www.realfood 4realpeople. com/convert. html

Archives: http://groups. yahoo.com/ group/RealFood4RealPeople/

{This is about what I had read about Coconut oil and could not find again...granny}

I am fairly new to the group but I might be able to help with information
regarding coconut oil. It is true that it is saturated fat but unlike all
other saturated fats....it is made up of medium chained fatty acids , making
it a very safe amino acid chained fat to use. I’ve been using it *nose to
toes* now for the past 5 years. Both inside and outside my body. It is
highly anti-microbial, meaning it attacks germs and bacteria both inside and
outside the body. I had a mole on the side of my neck that was about the
size of a pencil erasure and fairly dark....it is almost undetectable
now....after using coconut oil as a moisturizer after showering for about 8
months now. The age spots on my chest are all evened out as well.

I discovered it by reading a book called *The Coconut Oil Miracle* by Bruce
Fife.....I have since read several of his other Coconut Oil books. I promote
it myself but I don’t sell it or anything. I encourage anyone who is
remotely interested in it to read Dr. Fife’s books and decide for
yourself....it really is a must in my cupboard now.

Also....if you google *Oil Pulling* you will be amazed at what you learn!

Blessings and I do hope I’ve helped.....

Debbie
“Lord, help me forgive those who sin differently than I sin.”

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/

[SMALL SITE WITH GOOD HERB INFORMATION]

http://herb4all.blogspot.com/2010/03/constipation-herbal-remedy.html

Friday, March 12, 2010
Constipation herbal remedy

Constipation is difficult to evict the non-recurrence of stool or fecal output dry and steel output of the slow movement of food through the large intestine. Most people complain of constipation from time to time but the change in lifestyle and proper eating habits help to improve symptoms and prevent constipation.

Treatment:

* Garlic rate of 2 tablets per day with food to kill and destroy harmful bacteria colitis.

* vitamin C from 5000 to 20,000 mg per day divided into two doses

* Article apple pectin “ready” rate of 500 mg per day because it is rich natural fibers.

* beneficial bacteria, Bifidus - Bio for the replacement of harmful bacteria to improve the representation of stimulation from food.

* Use Alominocd to help the movement of the intestine and is available in the flax oil and primrose.

* vitamins may diverse and minerals to compensate for missing them.

* Vitamin D 3 and calcium and magnesium to help muscle contractions.

* Vitamin (E) at 600 units before a meal to help in the treatment of colon

Herbs: —

- Alfalfa extract to remove poisons the body.
- Cactus addresses and cleans the digestive system and helps stool and tenderness by drinking 1 / 2 cup of Asirabbar by the morning and night and can be mixed with a cup of herbal tea.
- Ginger helps the digestive system and facilitates the passage of food through the intestines
- Sap help spinal tenderness stool.
- Other herbs such as leaves Game.
Recommendations: —

* more than foods that contain natural fibers such as fresh fruits and vegetables, bran, brown rice, cereals, asparagus, cabbage, carrots, okra, sweet potatoes, bananas, apricots, apples, grapes, cherries, figs and peaches.

* Drink plenty of water at 8 - 10 cups per day, even if were not thirsty and treatment of constipation rapidly a glass of water every ten minutes for half an hour.

* Atsthlk Mntijat dairy and fresh food, meat, white flour, salt, caffeine and sugar. Because they are difficult to digest and Bdoon fiber

* each fig, plum and peach because it can help diarrhea.

* March sport to help the intestine to remove waste 20 minutes walking helps to treat constipation.

* Go to the bathroom at a specific time every day even if you do not have the need and moved away from the tension.

* Do not use products containing mineral oils as it interacts with the absorption of vitamins.

* Fasting from time to time helps to treat constipation.

* should be treated constipation-causing diseases such as bowel syndrome.

* Acupuncture, Chinese, inspirational and apostasy is vital effective results.

HOMEMADE CAKE FLOUR

2 c. minus 2 tbsp. all-purpose flour
2 tsp. baking powder
2 tbsp. cornstarch

Sift all ingredients together. This turns all purpose flour
into cake flour.

My other groups: favoritefamilyrecipes@yahoogroups.com and moderator of BisquickRecipes@yahoogroups.com, and BakingMixes

To visit your group on the web, go to:
http://groups.yahoo.com/group/cookingandbakingmixes/

http://survivingthemiddleclasscrash.wordpress.com/2010/03/19/urban-area-gardening-in-tight-spaces/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+SurvivingTheMiddleClassCrash+%28Surviving+the+Middle+Class+Crash%29&utm_content=Yahoo!+Mail

Urban Area Gardening in Tight Spaces, And Other Food Ideas:
Posted by tempestodimare under Cooking, Food Localization, Growing Your Own, Survival | Tags: compact gardening, urban area gardening |
[2] Comments

Drina Brooke

March 2010

Eureka! I’ve got it.

That’s what I thought when I found the website linked below. At last, here are solutions for urban area residents who want to garden (and survive the economic crash), and in fact thrive and do well! Too limited space for gardening? Lots of acreage needed, especially to feed entire urban areas of people? Ha! Surprise, surprise. Check this out. On the site linked below, you can read about how to construct a gardening column from chicken wire, fill it with corrugated cardboard and a core of soil, with plants peeking out from the column on every side, winding down in fruiting spirals. The column can be as tall and narrow as you wish, so all it takes is very little floor space—maybe just twelve inches—- to create a truly abundant yield from about six feet of height (or higher, if you want to climb a ladder and as long as the structure is supported so it doesn’t fall down. You’d probably have to drive wooden wedges pretty deep into the soil for any truly tall gardening column, fastening the chicken wire to it to support it). Then there are rooftop gardens, there’s information about raising livestock in the cities, how some third world countries have grown their own food and survived, books after books after books, and more. There’s even information about corrugated cardboard homes that can survive hurricanes (???) and may be constructed in one day. Survival hopes? YES!!! Check this out:

http://www.journeytoforever.org/garden_con.html

A horticulturalist at our local nursery also told me that pumpkins can be grown in twelve inch pots! As much space as those vines take up (figure about two yards of floor space), they simply trail on the ground and do their thing, he said. A degreed horticulturalist with more than twenty years of professional gardening experience, he added that “Container gardening is my favorite way to go”. When I registered my amazement with the cashier who also is a degree-holding horticulturalist, she looked at me incredulously and then said: “Of course!”

(But “of course”, I also would imagine that for pumpkins to come to full size, they would need more soil than one gets in a mere twelve inch pot. In fact, the horticulturalist verified: To grow pumpkins in 12 INCH containers, you will get fruit about 12 inches round. To grow full-sized pumpkins will not take much more space however: Pots only 24 inches round should do it, he said. Amazing!) Any readers here have experience with this? Please post below and let us know!

This opens up entirely new possibilities for urban area survival gardeners. Imagine…Watermelon growing in pots on rooftop gardens? Pumpkins, ditto? Squash, zucchini, tomatoes, you name it! What about strawberries spiraling down in delicious pick-me-now abundance from columns six feet high, and only one foot in diameter? Okay, even two-foot-high strawberry planters, with their various gaps opening up on all sides of the vessel, offer lots of abundance in a small space. You can have as many as 24 strawberry plants or herbs peeking out of the pot with only about two feet of floor space! And about 40 strawberries per year from each individual plant. Imagine….Grape vines grown in pots on vertical trellises? Imagine…. just reaching out to find a cluster of fruits in the palm of your hand, which fairly burst in your mouth. Sounds like Bacchus is on his way with his crown of grapes on his head, saying “Mirth and abundance everybody! Come celebrate with me! Let us eat, drink and be merry”.

Pumpkins are such abundant hunks of hope. Imagine how many people can feed from one pumpkin! So many seeds which can replicate, and several fruit from one vine alone! No wonder the Native Americans considered squash to be symbols of abundance. These truly are vines of hope, and to pass around their seeds as symbols thereof would be the coolest thing in the world. Along with some recipe ideas: Please post your own, below!

http://survivingthemiddleclasscrash.wordpress.com/2009/02/18/vertical-gardening-101/

In the video above about vertical gardening posted to Barbara’s website right here on Surviving the Middle Class Crash, the gardener says that she grows pumpkins and watermelons right on her vertical fences. It’s hard to imagine how those huge fruit don’t pull the entire vine down, but apparently for her it has worked. And all she needs is a small amount of floor space for the gardening containers in which they grow, perhaps just two feet of width. That’s it! (Maybe add shelves to the fence to support the huge fruit, and make sure the base of the fence is pretty securely dug deep into the soil for supportive strength. Obviously, to add shelves, you will need many wooden fence posts to hold them up).

Rooftop gardens would need to be evaluated by a structural engineer, to be sure the building can sustain such heavy sod for the long-term. You would also have to lay down waterproof surfacing, perhaps a sloped wooden frame on which the garden bed lies. But container gardens sure shouldn’t present any problems on a rooftop, from a structural point of view.

For container gardens, I would tend toward the clay pots and stay away from plastics. PVC’s from plastics leach out into water, and will find their way into the food. Once ingested, they cling to fatty tissue and thus have been linked to breast cancer. Note that there is a male version of breast cancer too. Earthenware pots are the best way to go.

On the web, there are pictures of warehouses with wire bookshelves, crammed with potted plants. These could be grown indoors or outdoors, though of course natural light yields much more nutrition-rich plants. On the other hand, in cities this also would yield carbon monoxide-imbued plants too, not too great an idea. That’s where indoor plant wearhouses might not be a bad solution for city gardens.

I’ve also seen pictures of room-sized cement towers, with holes throughout, and plants inside peeking out of the holes. The variations and possibilities are endless!

Plants crawling up a wall on a house in Europe would seem to be a very practical use of space, but also could cause structural damage to a home. Something to consider.

Oh, and in a similar vein outside the gardening realm but still offering hope for urban area survival, swimming pools can be converted to fish farms. The practical details (sanitation, maintenance, etc) would have to be researched, but I am sure it could be done. Backyard swimming pools could feed a neighborhood block, and YMCA pools could feed quite a few people in town. Think about it! What if apartment complexes turned one of their pools into a communal fish farm? No stealing possible if it’s all for the residents. The cost could even be included in the rent package, and shared by all residents it could not add too much to the rent. Pain is inevitable (falling economy) but suffering is optional. Surviving is a must, and true feasting is possible even without much money, with a little bit of creativity and thought!

To hand out your “seeds of hope” with recipes, here are just some ideas to get the community brewing pot humming with more thoughts. Please post your own pumpkin (or garden vegetable) recipe ideas below!

PUMPKIN RECIPE IDEAS:

They say that one needs a sugar pie pumpkin for a tasty yield, but in fact, at least in my humble opinion, the pumpkin pies I have made from the medium-sized fruit have tasted pretty good. The seasoning is what is key, more so than the fruit itself. And they make very fine main dishes. I cut the pumpkin into wedges, steam it, peel it (comes off very easily after steaming), then cut it up into cubes and freeze it in quart-sized containers. Very handy way to reuse your halloween jack-o-lanterns (so long as you use them within 24 hours of carving, to avoid any possible mold growth).

I have transformed pumpkin from the pie fruit to a main dish by dumping white wine and cheese fondue with fresh garlic and whole mustard seeds, right on top of the cubed and steamed pumpkin. It is really yummy! And there is no need for any fondue pot: Just dump the luxurious contents right onto your plate and feast away! YUM!! I always use goat cheese gouda as the base, because it tastes so creamy and is lower in fat than the cow’s milk and it also has easily-assimilated short-chain fats…. and you can add grated cheddar or sheep’s milk parmesan for extra sharpness. (Sheep and goat’s milk are more hypo-allergenic and low-fat than cow’s milk). For fondue, always use a little bit of cornstarch to prevent separation of the liquids from the cheese solids, creating a smooth and creamy sauce. YUM!

In an Afghan restaurant, my husband and I had steamed pumpkin glazed with honey and topped with chopmeat, mint and yogurt. It was pretty tasty.

How about pumpkin curries? Really good too. Curry up the steamed and cubed flesh with cubed apples, raisins, unsweetened coconut and of course, curry powder. Add any vegetables you wish: Carrots and red bell peppers for color are nice. Top it off with plain yogurt and enjoy!

There are so many variations and the only end is in your imagination. Try cubed and steamed pumpkin in light coconut milk with curry and fresh basil leaves, or fresh lemongrass, a la Thai style.

Curries can be varied by adding touches of cinnamon, cumin, ginger, cayenne or whatever flavor you wish.

Pumpkin cornbread is truly moist and tasty. Add raisins, pumpkin pie spice and honey. Yum! The pumpkin also adds extra moisture to gluten-free sweet breads.

Then of course there is pumpkin soup, which need not be limited to Thanksgiving!

Pumpkin chili? Why not? In fact, it might even be beautifully colorful with red onions, green and yellow zucchini along with the orange pumpkin in the red chili. Now that would be a festive and colorful presentation! You can always add meat of your choice, if you want the mainstream hearty effect of that. Serve with pumpkin cornbread, above.

Pumpkin pie goes without saying. In fact, my nephew has preferred that to traditional birthday cake for his birthday, ever since he learned how to talk as an infant. YUMMY!

Try baking pumpkin, butternut or acorn squash with honey, cinnamon, ginger, cloves and maybe a dash of cayenne (optional). Really tasty!! No butter needed.

Cubed pumpkin simmered with white wine, garlic and fresh cilantro leaves, anybody?

How about Southwestern seasonings?

Grilled pumpkin wedges with marinade?

The variations are endless, and only limited to your imagination.

Even if we don’t grow our own pumpkins, costing as little as they do, people can truly afford to eat well and abundantly when these fruiting whonkers come into season. Save the seeds, plant for next year, and if you plant them all then you’ve got enough to eat for months! Pass them out in packets as gifts of hope, with recipe ideas of your own. These hard squashes of all types—pumpkins, butternut squashes, acorn squash, spagghetti squash, you name it—-all last so long on the shelf and don’t need to be canned or refrigerated. Not the best source of vitamin A, but not bad either. Pretty good fiber. So hey, it’s win-win!

Speaking of “Eureka, I’ve got it“….let me finish on this note.

There are Renaissance traditional songs “Bacco, Bacco, e-u-o-e” which are calls to Bacchus and to celebration. “E-U-O-E” came from the Latin for “Rejoice” and this became—*you’ve* got it—”EUREKA!” Now we’ve ALL got it. The abundance fever.

It also became, as you can guess, HOORAY!

There’s hope for all. No acreage needed for feasting and abundance! Party time, clink, and cheers!

Bacco, bacco, e-u-o-e!

Let’s spread word!

Possibly related posts: (automatically generated)

* Upside Down Gardening
* Making Vertical Gardening Trellises
* Urban Orchard 2
* Getting ready for the next pour

For people who might want to go more sophisticated with the tower growing, google ‘raintreenursery’. It’s in Morton WA, but they ship everywhere in the USA. The had strawberry towers and vegie towers in last year’s catalog. They recommended Myco Packs to invigorate the roots in tower gardens. Myco packs are reasonable but the towers are a little pricie.

http://survivingthemiddleclasscrash.wordpress.com/share-your-ideas/

15 Responses to “Share Ideas”

1.
Barbara Peterson Says:

This handy idea comes from Donna Craft:

If you are short on storage space for food, perishables, etc, use a metal trash can in place of an end/kitchen table. Fill can, invert lid, add larger wood or glass top (stablize with museum putty), cover with long table cloth. Instant storage!!!
Reply
1.
Drina Brooke Says:

That’s really brilliant!

Another idea too is to use space under beds, couches et al for storage space. Just use a dust ruffle to cover up the evidence. Canned food, things in jars et al, can be safely kept this way in lidded boxes, to keep any dust or bugs out. (Be sure lids fit very tightly and the containers are completely air-tight. Going cheap will not be so cheap in the end!)

On top of the fridge is another overlooked storage area.

Even people in city apartments can store food or other things in this way! Yay, there’s a way!

2.
Barbara Peterson Says:

I found this on the web. It is an excellent alternative to caustic cleaning chemicals:

“You can use vinegar and hydrogen peroxide to disinfect your kitchen counters, produce and even your cutting boards. All you need is three percent hydrogen peroxide, the type you buy at the drug store, vinegar (white or apple cider), and two clean sprayers, like the kind you use to mist plants. Fill each sprayer separately, one with peroxide and the other with vinegar (don’t mix them together in one bottle – that makes peracetic acid, which isn’t safe and can give you a bad chemical burn). Spritz the item you want to disinfect, first with hydrogen peroxide and then with vinegar, then rinse off under running water. University tests show that this technique killed more potentially lethal bacteria, including Salmonella, Shigella, and even E. coli, than chlorine bleach or any commercially available kitchen cleaner.” (C. Gupta)

(http://www.newmediaexplorer.org/chris/2006/04/05/
super_disinfectant_spray_using_peroxide_vinegar.htm)
Reply
3.
Kathryn Smith Says:

GOING SOLAR—WITHOUT THE EXPENSE OF MAJOR INSTALLATIONS!

Can’t afford an entire solar panel to be installed on your rooftop? Cheer up: There’s hope!

Here’s how you can go solar, one bit at a time, and gain some energy independence during black-outs, cut back on your carbon footprint, reduce your energy bills…and at affordable cost, too!

Log on to Craigslist and check the website for solar gadgets such as solar hot water heaters, solar attic fans, solar generators, etc. I saw two such items recently in nearly-new condition at half their retail cost (Each about $200). When you think of the cost of the energy bill, these gadgets will be sure to repay themselves in very little time.

SOLAR ATTIC FAN: If your attic is not well insulated and is hard to get to, a fan will blow out the hot air, making your home much cooler during hot weather. This, in turn, minimizes the need for turning on the air conditioner.

SOLAR WATER HEATER: Commercial water heaters waste enormous amounts of energy heating up the large reserves of water while we aren’t even using them. Why waste all that energy and CO2 while you are at work and the kids are at school? A solar water heater is bound to save you loads on your energy bill.

SOLAR OVEN/COOKING POT: Available from http://www.kensolar.com for about $260
[Has a warning down the list...granny]

This is a travelling cooking pot/oven which may be used for camping or at home cooking alike. It acts like a crockpot, cooking your soups or roasts at a slow rate. Temperature ranges between 350-400 degrees. Slow cooking always preserves nutrients, and solar energy ionizes food cells, releasing nutrients and making them more assimilable. This is a handy gadget to have during energy black-outs and for saving your energy consumption during cooking. Cook ahead and plan left-overs from each meal, and bingo! You have reduced your energy usage (of your own physical reserves, that is) and cut stress out of your life.

SOLAR GENERATOR: May be used to run your computer for as much as 4 hours every day, with batteries which store the solar energy. Very useful during black-outs and just to minimize your energy bill and carbon footprint on a daily basis. Very reasonably priced on http://www.kensolar.com

Who knows what else you may find as you surf the web? Go for it and see what you may come up with!
Reply
4.
Kathryn Smith Says:

ENERGY-SAVING TIPS:

STAY COOL:
Extremely hot day? Don’t turn on the air conditioner. Instead, wet down a towel and wring out the excess water. Put inside your freezer for about twenty minutes. Then, take the frozen wet towel and wrap it around your head, like a cold turban. Ahhhh, it feels so good! I remember doing this while helping friends move on a 105 degree day. It worked like a charm, even under those extreme conditions!

If you run cold water over your wrist (palm side of hand facing upward) and elbows (ditto, with the underside of the arm facing up) you will be surprised at how cooling it is.

Y’ALL BE COOL NOW:

Try hosing down the roof on a hot day. The evaporation cools the roof, which in turn cools the house.

Of course, the old Southern trick of closing windows and drapes during the day keeps the sun and heat out of the house. Opening up the drapes and windows at night airs and cools the house. Close up the house tightly again the next day, close all drapes, and you will save lots on air conditioning bills and add comfort besides!

Be sure your home is well insulated. Insulation keeps hot air out and cool air in during the summer. It also keeps warm air inside and cold air out during the winter.
Reply
5.
Kathryn Smith Says:

Here is an energy-saving tip for snow country:

Rake up fall leaves and save in large garbage bags. Just prior to snowfall, pack the bags of leaves around the foundation of your house. When the snow comes, it will form an embankment around the foundation of your home, piled up on top of the lawn leaf bags. This acts as insulator to the foundation of your home, reducing drafts and cold air currents in your house and helping to keep the heat inside.

This worked very well for us while living in New England during temperatures which regularly ranged between zero and negative twenty degrees each winter.

No guarantees about rhodent-free status, though. So be sure to place the lawn leaf bags around the foundation of your home just prior to snowfall, rather than for the long-term.

Check your house for drafts by placing your hand at the openings of doorways (top, floor level, and sides), by feeling the walls (cold=drafts), and the floors (ditto: Cold=drafts). Using rugs can help to insulate your floors and keep your feet warm during cold winters. If you are lucky you may be able to obtain rug scraps nearly free of charge from rug stores, or look on Craigslist for free or inexpensive used rugs.

6.
Wendy Says:

My little secret: Strawberries and herbs can grow inside during the cold months (and still flower and fruit) if you set them up in a large jar or even an abandoned fish bowl. Set up on the best windows for southern sun exposure and enjoy a little fresh fruit and herbs all year round.

7.
Barbara Peterson Says:

I have been using the following combination of white vinegar, salt, and baking soda to wash my clothes in the washing machine, and I have to admit, it works better than the laundry detergent I was using.

The clothes smell fresh, and don’t have an artificial scent! They also come out of the dryer much softer, so I don’t have to use any fabric softener.

Certain chemicals in detergents and fabric softeners give me a rash, and this natural alternative works out beautifully for me.

I love it, and I’m sure you will too. You can’t get any more environmentally friendly than this:

1/2 cup white vinegar
1/2 cup salt
1/2 cup baking soda

Just place your clothes in the machine, turn on the water, and add your ingredients. You will notice the difference in the first load.

8.
Ken Says:

February 11, 2009 at 7:03 am

Kensolar mentioned on your Share Ideas page is no longer in business. He apparently cashed a bunch of checks and then shut down business.

9.
Barbara Peterson Says:

Thank you, Ken. I went to the site at kensolar.com, and it no longer exists. I appreciate your bringing this to my attention.

10.
Greg Stanko Says:

Another site for used solar and wind turbines(still in business) and a whole lot of other “homesteading” devices is Oasis Montana. Go to the bottom of the home page and click the link. The sale items are located all over the US.
Also..I bought day old chicks from Meyer hatchery in Ohio. All survived the trip(express mail) to Montana, looked healthy and are 2 months old now. Good company to do business with and have a huge selection of all sorts of fowl. I’m getting pheasants next year.
Barb – is the “detergent” recipe safe to use in septic systems? I would think the salt may cause some probs when leeching into the soil(??)
Nice site!! Lots of great info. Thanks, Greg
Reply
1.
Barbara Peterson Says:

Hi Greg,

I have a septic system, and have had for many years. This document explains the use of salt in septic tanks:

http://www.uaf.edu/ces/faculty/seifert/pdf_nuaf/septicsys.pdf

The document addresses high concentrations of salts from water softeners, and interestingly enough, the fact that most commercial laundry detergents contain a large amount of salt. Therefore, I believe that eliminating the other harmful additives in normal laundry detergent and using a more simplified and natural approach will work out better in the long run. IMHO.

I will check out the company’s website that you recommend, thank you!

11.
Greg Stanko Says:

Thanks, Barb-interesting article, surely contrary to what I expected. I’ll give the recipe a go. Thanks again. Greg

12.
Carol Says:

Thanks for creating this site. My tips have to do with recycling old clothes and household linens.

Whenever my trackwear gets too short in the pantlegs or jacket sleeves, I repurpose them as pyjamas. I turn up the sleeves to 3/4 length and cut off the pantlegs to mid- calf or the knee. I also make summer sports clothes out of cool weather wear this way.

Old towels, well-washed and bleached, make fine stuffing for cushions, as do old quilts. Covers and stuffing are both washable, so helpful for allergy sufferers. Comforters work too. Cut the comforters down to size, sew up the edges, roll them up tightly and stuff them into the cushion covers.

Make your own washable cushion covers by sewing washable fabric into a long rectangle and enclosing 2/3 as the cushion pocket. Leave a long flap at one end. Attach Velcro strips to seal that end to the cushion pocket. Use the non-adhesive Velcro. Oops! I had to get a new set of feed dogs for my sewing machine after sewing adhesive Velcro strips – the glue jammed the feed and the needle movement up completely.

My middle-class life ended in 2003, but I am actually happier now that I know how to save some of what little money I earn, and I work for a wonderful boss — myself. I value everything I have, and everyone in my life, much more than I did before. I have always taken good care of my possessions, but now I can find more uses for them than ever before.

Best wishes to all on surviving and thriving after your own middle-class crash.

13.
Drina Brooke Says:

January 31, 2010 at 12:15 am

Here is an effective way to unclog your drains, chemical-free:

First, pour boiling water down the (unclogged) drain, to break up any soap residues.

Second (or first, in the case of badly clogged drains):

Use 3 tbsp. baking soda and 1/3 cup white vinegar. Pour separately down the drain (watch it fizz like a mini-volcano, the kids will love it).

Let sit for 1/2 hour or a full hour in badly clogged drains.

Follow up with boiling water if you did not do this previously.

We were able to unclog our drains this way without any need for Draino. The book where I read about this, called “Green This” By Deirdre Imus (all about natural and green housecleaning, it’s excellent) suggests that if you do this once a month, “you should be clog-free for life”. Not a bad idea, eh?

Saves the environment, the money and the hassle. Hooray for win-win-win! :-) FYI we get our 12-lb bag of baking soda from Costco for about $5. Very cheap and sure lasts a long time! :-)

http://www.journeytoforever.org/garden_con.html

No ground? Use containers

Bushbeans in a special square foot basket, light and easy to carry — ideal for schools with no grounds to start gardening projects.
Container gardening
Container gardening resources
City rooftop gardens
City rooftop garden resources
Container gardening

You can grow plants in virtually anything that holds some soil and has holes in the bottom for drainage. It’s only bounded by your imagination — a chance for some really creative recycling.

We use old bathtubs, 20-litre plastic containers with the tops cut off, baskets of various sizes lined with garbage bags to hold the water in, milk cartons for seedlings, anything that comes to hand. We almost used some dumped toilet bowls, only we didn’t like the color (pink).
— “You can raise a surprising amount of food on your roof, deck, patio or windowsill. The rewards can be large, even if your space is small” — Chuck Crandall and Barbara Crandall, “Movable Harvests”

Grow a pillar of vegetables — 12 square feet of growing area on only 1.2 sq ft of ground. See Growing columns.

Container gardens help to feed the poor in Third World cities — see City farms.

We stuck three sprigs of Creeping Buttercup in a gaily-painted enamel Chinese chamber pot with some holes drilled in the bottom. Now it forms a border round all the growing beds and beyond — what we call our “lawn”. It seems to make its own soil on the cement, catching dust and sand with its hardy roots, it survives trampling and typhoons, and provides a lot of compost material — and no, it doesn’t invade the beds. The chamber pot’s still there, discreetly hidden from view behind the granite rock in the foreground — and by the buttercups.

Container gardening resources

Gardening in Containers: Growing in Small and Soilless Spaces, US National Gardening Association, Growing Ideas Classroom Projects, 2003 — Detailed practical guide online, designed for teachers to use in school gardening projects, useful for anyone. Background, creative containers, plants and schemes, plants for container gardens, special container projects, recommended web sites, books and tools. Chart of vegetables, showing good container varieties, container size, final plant spacing, light requirement, minimum soil depth. Also herbs, annual flowers, bulbs, perennials. 3 web pages, 5,000 words. Online:
http://www.kidsgardening.com/growingideas/PROJECTS/feb03/pg1.html

“Above-Ground Gardens” by Dr. Martin L. Price & Laura S. Meitzner, 1996, ECHO Technical Note (reprinted from Ch 17 of ECHO’s book Amaranth to Zai Holes, 1996), Educational Concerns for Hunger Organization (ECHO)

Urban farming in Haiti — AGUILA Urban Agriculture Research Network Latin America
Urban food production is often overlooked by development planners. There is considerable potential to involve millions of city families in food production, who may not at first seem to have anywhere to garden — where there is plenty of sunshine but either no soil or the soil does not lend itself to cultivation. “Above-ground” techniques can fit the countless hectares of sturdy, flat cement rooftops and many more hectares of tin roofs on insubstantial shanties, steep hillsides, extremely poor soils, yards of rock or cement, spaces around tree roots, and places where land tenure is so unstable that only portable gardens are attractive. Download (Acrobat file):
http://www.echotech.org/mambo/images/DocMan/Abovegro.pdf
Full-length version, in Amaranth to Zai Holes:
http://www.echotech.org/technical/az/aztext/azch17.htm

Harvesting sweet potatoes from a bathtub
GardenGuides’ Container Gardening Guide Sheets are a useful source of instant information: 21 different guides. The two-page basic Guide to Container Gardening covers Choosing containers, Growing mixture, Sunlight, Fertilizer, Watering, What to grow? on the first page, while the second page deals with vegetables: common vegetables listed with type of container and recommended variety, linked to references on each vegetable covering types, conditions, maintenance and harvest, pests, recipes and useful links. The website has hundreds of other guides on all aspects of gardening, and further resources. Guide to Container Gardening:
http://www.gardenguides.com/TipsandTechniques/container.htm
Vegetables in Containers:
http://www.gardenguides.com/TipsandTechniques/container2.htm

Pumpkins happily growing on the roof of the Beach House kitchen
Container Farming — Organic food production in the slums of Mexico City. Fifteen million Mexicans live in extreme poverty — above all in urban marginal areas like the slums of Mexico City. Some seven years ago a group of NGOs launched a project to help people there to grow their own food organically in small backyards or patios, balconies, roof tops — as a way to help counteract the poverty being imposed upon them. This is the report on the project, by sociologist and community worker Rodrigo A. Medellín Erdmann.

Container Gardening forum at Garden Web — active forum for online discussion, search function.
http://forums2.gardenweb.com/forums/contain/

“Kitchen Harvest: Growing Organic Fruit, Vegetables & Herbs in Containers” by Susan Berry, Frances Lincoln, 2003, ISBN 9780711221352
Grow organic vegetables and fruit, even if you don’t have a garden: all you need is a couple of pots or a window box. Explores which are the best plants for maximum yield; how to provide the best conditions; and how to plan for a succession of edible plants. Includes recipes. Color photos and illustrations. 144 pages. Buy at Amazon.com: Kitchen Harvest

“McGee & Stuckey’s Bountiful Container: Create Container Gardens of Vegetables, Herbs, Fruits, and Edible Flowers” by Rose Marie Nichols McGee, Maggie Stuckey, Workman Publishing, 2002, ISBN 0761116230
McGee, author of Basic Herb Cookery, and veteran gardening writer Stuckey (Gardening from the Ground Up) share their expertise and experience in the art of container gardening. How to grow foods on a balcony, porch, front or back steps, even in a window box or on an indoor windowsill. Detailed information on types of containers, equipment needed, soil, sun and water, fertilizer, seeds and propagation, also advanced techniques such as succession planting. Includes recipes. For beginners and experienced gardeners. Complete, plant-by-plant guide, vegetables, herbs and fruits. Reader comment: “I now have a flourishing garden full of lettuce, beans, squash, tomatoes, and strawberries.” Illustrated, 400 pages. Buy at Amazon.com: McGee & Stuckey’s Bountiful Container

“The Edible Container Garden: Growing Fresh Food in Small Spaces” by Michael Guerra, Fireside, 2000, ISBN 0684854619
British permaculturist Michael Guerra promises fresh-tasting, pesticide-free produce, and the chance to grow a luscious array of fruits and vegetables not available at the supermarket, all in small raised beds, pots, or window boxes. Salad greens, savory herbs, fruits and vegetables for the patio, balcony, or rooftop. Reader comment: “The deck outside our front door is now inhabited by a very good herb garden, pots of courgettes with broad dark green leaves and beautiful yellow flowers, Japanese greens and a tomato vine, making cooking with fresh produce as easy as stepping out the kitchen door for a moment. A very useful book.” 160 pages. Buy at Amazon.com: The Edible Container Garden

“Movable Harvests — The Simplicity & Bounty of Container Gardens” by Chuck Crandall & Barbara Crandall, Chapters, 1995, ISBN 1-881527-70-0
Anything that grows in a conventional garden can be grown in a container, fruits and berries, salad greens and root vegetables — even asparagus, pumpkins, corn, and apples, apricots, peaches, pears, figs, and bananas. The authors, seasoned “bucket gardeners”, grow 90% of their produce in a variety of containers. Lots of useful advice from the experts. For city-dwellers and small gardeners everywhere. Buy at Amazon.com: Movable Harvests

“Container Gardening for Dummies” by Bill Marken, The Editors of the National Gardening Association, 1998, ISBN 0764550578
The ultimate guide to growing almost anything in a container on roofs, balconies, or windowsills, written by leading gardening journalist Bill Marken and the experts of the US NGA. Choosing containers, fertilizing and watering techniques, dealing with insects, pests, and diseases, clear, concise, step-by-step instructions for creating container gardens in any climate. For beginners or experienced gardeners. 16 pages of photos, 384 pages. Buy at Powell’s Books:
http://www.powells.com/biblio/1-9780764550577-0

“Kitchen Gardens in Containers” by Anthony Atha, Collins & Brown, 2002, ISBN 080699293X
Dozens of different ways to grow fruit and vegetables in containers. The second half of the book is a plant directory, color-coded, divided into herbs, vegetables and fruit, with light requirements, propagation needs and other information, and recipes for each plant. The book is well presented and well illustrated, practical and useful information for gardeners with intermediate skills. 160 pages. Buy at Powell’s Books:
http://www .powells.com/biblio/1-9780806992938-4

“Little Herb Gardens: Simple Secrets for Glorious Gardens — Indoors and Out” by Georgeanne Brennan, Mimi Luebbermann, Faith Echtermeyer, Chronicle Books, 1993, ISBN 0811843092
Friendly guide to homegrown herbs by three experienced garden writers. Perfect for beginners. Grow productive herb gardens year round in even the smallest spaces. Growing instructions over 30 herbs. Herb-by-herb description of how to grow the plants, organized according to where you could keep them — on a windowsill or fire escape, inside porch, outdoor pots, pantry, etc. Recipes for culinary herbs, resource directory, a bibliography,seed and plant sources in the US. Colorful photographs, 96 pages. Buy at Powell’s Books:
http://www.powells.com/biblio/2-9780811802499-2

Container gardening with a difference — The All New Square Foot Gardening Book, by Mel Bartholomew — Many changes from the original, updates and upgrades, with easier to follow guides and an illustrated “How-To” and “Step-By-Step” approach anyone can understand. History of Square Foot Gardening, all the basic principles, quick start guide, expanded resources on recommended plants and charts showing growth rate and proper plant choice, and more. Buy at Amazon.com: All New Square Foot Gardening
See Building a square foot garden

Container Vegetable Gardening by Bob Polomski, Extension Consumer Horticulturist, and Debbie Shaughnessy, Home & Garden Information Center Information Specialist, Clemson University, South Carolina — from the South Carolina Master Gardener Training Manual. If you do not have space for a vegetable garden or if your present site is too small, consider raising fresh, nutritious, homegrown vegetables in containers. A windowsill, patio, balcony or doorstep can provide sufficient space for a productive container garden. Containers, media, fertilizing, planting, watering, general care. Linked to Vegetable Factsheets and other online resources.
http://hgic.clemson.edu/factsheets/hgic1251.htm

Basics of Container Gardening by Stefani Leto, The New Homemaker
Growing flowers and food in pots is easy — Start with the soil, pick your plants, choose your container, food and water, bag those bugs!
http://www.thenewhomemaker.com/
containergardening

Container Gardening by John W. Jett, Extension Specialist, Horticulture, WVU Extension Service, West Virginia University — While space (or lack of it) is an obvious reason to try container gardening, that is not the only reason people choose this method. Often, convenience plays a big part, especially for vegetables and herbs. Having these essentially at your fingertips is a tremendous advantage. Useful, sensible advice. Edibles (vegetables, herbs, fruits) and ornamentals (annual flowers, perennial flowers, exotic foliage, bulbs). Online:
http://www.wvu.edu/~agexten/hortcult/homegard/cntanegrd.htm

Vegetable Gardening In Containers, by Sam Cotner, Extension Horticulturist, Texas Agricultural Extension Service, Texas A&M University. If your vegetable gardening is limited by insufficient space or an unsuitable area, consider the possibility of raising fresh, nutritious, homegrown vegetables in containers. A window sill, a patio, a balcony or a doorstep will provide sufficient space for a productive mini-garden. Almost any vegetable that will grow in a typical backyard garden will also do well as a container-grown plant. Good general advice, varieties, troubleshooting.
http://aggie-horticulture.tamu.edu/extension/container/container.html
City rooftop gardens

— Green Roofs for Healthy Cities
Growing gardens on city rooftops is a way to take back unused and sterile spaces and transform them into a valuable asset, for the building inhabitants and owners, for the community, for the city, and for the environment. Rooftop gardens make cities better places to live in.

Whether they’re lush green oases of grass, flowers and shrubs or urban mini-farms growing fresh local organic food, or a combination of the two, rooftop gardens reduce the ecological footprint of city buildings and of the cities themselves.

— The Rooftop Garden Project
Rooftop gardens keep buildings much quieter inside, and much cooler in summer and warmer in winter, saving energy — installation costs are soon recovered.

Rooftop gardens are the best solution to the urban “heat island” effect — the gardens cool the unnaturally heated city air and clean it, filtering out the soot. (See Heat Island Effect, US EPA http://www.epa.gov/hiri/).

Rooftop gardens also cut right down on rainwater drainage — the soil absorbs the rain and filters it, the plants expire the water back into the atmosphere. And rooftop gardens are oases for the city wildlife, providing habitats and helping to safeguard a threatened biodiversity.

Composting city organic wastes to provide the soil and fertility for rooftop gardens diverts it landfills and incinerators and returns it to nature where it belongs, in accordance with the “Law of Return” — and composting and organic growing is the best way to sequester the carbon from the excessive greenhouse gas emissions that cities produce. See Compost and CO2.

Greening our cities, rooftops and all, could be a critical factor in helping our planet’s struggling climate to find a balance in the new carbon-rich atmosphere we’ve created, rather than flipping out of control.
City rooftop garden resources

The Rooftop Garden Project is dedicated to empowering urban residents in Montreal, Canada and around the world, “to produce their own food, green their neighbourhoods and build healthy communities”. News, upcoming events, publications, media coverage, resources, links.
http://rooftopgardens.ca/en
Rooftop Garden Brochure — 4-page pdf:
http://rooftopgardens.ca/files/4pagerenglishWEB.pdf

“Guide to Setting up Your Own Edible Rooftop Garden”, The Rooftop Garden Project — Step-by-step guide to creating your own rooftop garden. For groups, individuals and establishments that would like to create an urban edible rooftop garden for educational, social, therapeutic or environmental reasons. Six chapters cover the main factors to consider: project definition, choice of site, setting up the garden, coordination of gardening activity, health choices and a detailed technical guide on rooftop container gardening, plus annexes with descriptions of Rooftop Garden Project gardens and additional information. 80 pages. Download pdf:
http://rooftopgardens.ca/files/howto_EN_FINAL_lowres.pdf

Making Rooftops Bloom: Strategies for encouraging rooftop greening in Montreal — Rooftop Garden Project staffer Rotem Ayalon wrote his Master’s thesis for a degree in Urban Planning on municipal strategies to encourage rooftop greening, focusing on food security policies and programs, urban agriculture and rooftop greening in North America and around the world. This is it:
http://rooftopgardens.ca/files/
Making_Rooftops_Bloom_Final_Draft.pdf

Spreading the Roots: An assessment of the social and enviromental impacts of the Rooftop Garden Project by Rotem Ayalon, Rooftop Garden Project, 2006. Rooftop gardens bring positive benefits to the people in the city, but how much and what kind? Social and environmental impact study.
http://rooftopgardens.ca/files/SocEnvt%20Assessment_jan06_forweb.pdf

Roof gardens from City Farmer News, City Farmer — Canada’s Office of Urban Agriculture: News, project reports, photographs, resources.
http://www.cityfarmer.info/category/roof-garden/

Greenroofs.com resource portal — Large site with loads of information and resources: new events, forums, research, marketplace, greenroofs project of the week, greenroofs video of the week, and much more.
http://www.greenroofs.com/index.html

International Greenroof Projects Database, Greenroofs.com — 683 Projects = 16,279,113 ft2. Search:
http://www.greenroofs.com/projects/plist.php

Greenroofs 101, Greenroofs.com — “Our most popular section”: a detailed FAQ, nuts and bolts information about the earth friendly technology of organic greenroof architecture.
http://www.greenroofs.com/Greenroofs101/index.html

Greenroofs.com Forums
http://www.greenroofs.com/forums/

Green Roofs for Healthy Cities — Green Roof Infrastructure Industry Association, focus on the US and Canada. Offers design courses in many North American cities, symposia, conferences, current events, news, media, education, Awards of Excellence.
http://www.greenroofs.org/
About Green Roofs — FAQ: Lengthy introduction to the benefits and advantages of green roofs.
http://www.greenroofs.org/index.php?option=
com_content&task=view&id=26&Itemid=40
The Green Roofs Tree of Knowledge is a full-featured database on research and policy related to green roof infrastructure. Detailed summaries of research and policy papers in English from around the world.
http://greenroofs.org/grtok/
Living Architecture Monitor magazine, published four times per year and available to GRHC members only. Subscribe:
http://www.greenroofs.org/index.php?option=
com_content&task=view&id=13&Itemid=41
Current issue:
http://www.greenroofs.org/index.php?option=
com_content&task=view&id=214&Itemid=91

“Green Roofs for Healthy Cities — Award-winning Green Roof Designs”, by Steven W. Peck, founder and president of Green Roofs for Healthy Cities — The award-winning roof designs described and illustrated with over 100 photographs, for private homes, businesses, and public spaces. Projects cover a wide geographic range from Manitoba to Florida, from the mid-Atlantic coast to the Pacific. Details about the plants used, growing media, drainage and irrigation systems, and waterproofing, along with descriptions of challenges and innovations.
http://www.schifferbooks.com/newschiffer/
book_template.php?isbn=9780764330223

Midori carrying a one square foot basket with nine cos lettuces
City farms

Organic gardening
Why organic?
Building a square foot garden
Plant spacing guides
No ground? Use containers
When to sow what
Seeds
Garden pond
Gardening resources

Composting
Making compost
Composting resources
Composting indoors
Vermicomposting
Humanure
Composting for small farms

Small farms
Small farm resources
Community-supported farms
Farming with trees
Farming with animals
Pasture
Pigs for small farms
Poultry for small farms
Aquaculture for small farms
Composting for small farms
Controlling weeds and pests

Small farms library