Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
WATERMELON RIND CANDY
4 cups white part of the watermelon rind, and cut in strips as for
french fries (NOTE)
1 quart plus 1 and 1/4 cups of water
1/4 cup salt
2 cups of sugar plus for coating
Peel of an average size lemon sliced
Cover the rind with hot water and boil 5 minutes. Drain. When cool, cover with a
brine of 1 quart of water and 1/4 cup of salt. Set aside for at least 6 hours.
Drain and rinse several times, and then cover the rind with fresh water and
simmer until the rind is tender. Drain.
In a saucepan, place 2 cups of sugar, the remaining 1 and 1/4 cups of water, and
the lemon peel. cook until a drop forms a soft ball in cold water. Add the rind.
Simmer, stirring and lifting the rind from the bottom of the pan to prevent it
from scorching.
Cook until the rind is clear and the syrup forms a long thread. remove the rind
and drain. discard the lemon peel if desired. Drop each piece of rind in the
sugar for coating, and shake off the excess, and lay the rinds separately on a
rack to cool and dry.
Makes about 8 to 10 servings
NOTE: Rind on very small melons are too thin to make this.
Submitted by: Darlene
Sweet Candied Jalapeno Peppers
This version of the classic candied jalapeno peppers recipe only used
4 large jalapeno peppers and some intriguing seasonings for your dessert
or snacking needs, but feel free to increase the proportions as needed.
4 Large jalapeno peppers, sliced into rings
1/2 cup sugar
1/2 cup to 1 cup water
1/2 tsp Turmeric powder
1/2 tsp ground ginger
1/2 tsp chili pepper powder of your choice
1 drop green food coloring (Optional)
Heat a sauté pan to medium low heat.Add water, sugar, turmeric powder,
ginger, chili pepper powder and a drop of food coloring (if using).
Stir until sugar is dissolved.
Add jalapeno peppers and simmer 3 to 4 minutes. Remove jalapenos and
allow to cool.
Repeat this several times by adding the jalapeno peppers back into the
syrup, simmering and removing to cool until they are candied to your
liking. Cool and serve!
Submitted by: Darlene
Homemade Candied Orange Peel - Rays of Sunshine
Once you have made homemade candied orange OR lemon peel, you will never go back
to using commercially produced peel again! This is such an easy recipe & yields
enough freshly candied peel to accommodate most of my recipes using peel for
quite a few months. You just need to be organized and have an airy & dry room
available for the drying process. This peel enhances any recipe calling for
peel, and actually TASTES like oranges! I often keep the peel from fresh oranges
in a container, in the fridge for up to 3-4 days, until I have enough to handy
to make a batch.
1 Large Jar
3 days Total time
15 min prep
Ingredients:
6 oranges (about 1 kilo)
1 1/2 cups caster sugar
2 1/2 cups water
caster sugar, extra
Method:
Scrub the fruit well. Using a sharp knife remove peel and pith from fruits in
large pieces, I like to cut them into quarters. Place the pieces of peel in a
medium sized saucepan. Cover with cold water; bring to a boil. Reduce heat;
simmer 10 minutes. Drain. Repeat this process twice. The pith should now be
translucent. If not, continue with the process once more. Drain and slice into
3 mm thick strips, or leave in attractive quarter pieces. Place sugar and water
in a medium sized saucepan. Cook, stirring over low heat until sugar dissolves.
Add peel; simmer approximately 45 - 60 minutes, or until the syrup has nearly
disappeared. Remove from heat. Place the peel on a wire rack that has been
placed over a baking paper lined oven tray. Cover and allow to dry overnight.
Toss the peel in extra caster sugar to coat it lightly. Arrange sugar coated
peel in single layer on baking paper until touch dry, 2-3 days. Store in
airtight containers until ready to use. The peel will last several months if
kept in dry, dark & cool conditions & and in airtight container. Snip into
smaller pieces as and when you need it.
Submitted byL David R
Dulce de Calabaza (Candied Pumpkin)
1 pumpkin, cut into uniform pieces (peeled with center removed)
1 Tbsp quick lime (see note)
1 quart cold water
Soak pumpkin overnight in lime water, (water should cover pumpkin). To make lime
water dissolve quick lime in cold water.
The next day, remove pumpkin from lime water and wash 3 times in clear water.
Cover pumpkin with warm water and bring to boiling point, boiling for 5 minutes.
Drain pumpkin and wash twice in clear cold water. Allow pumpkin to drain 1 hour.
Pierce each piece in several places with a fork. This allows the sugar syrup to
penetrate when cooking.
Weigh pumpkin and use equal amount of sugar when cooking. Place pumpkin in a pot
and cover pumpkin with sugar. Moisten sugar with water and cook over very low heat
until pumpkin becomes crystallized - approximately 3 hours at 300 degrees F.
Note: This is “Calcium Hydroxide” available at hardware stores. This is a very
tasty Mexican candy.
Submitted by: Darlene
Crystallized Ginger
This is one of the world’s premier confections. It is wonderful by itself as a
small sweet. It serves with distinction as an accompaniment to expresso and
cakes in the afternoon, or Champagne and fruit in the morning. Given a
bittersweet chocolate coating garnished with chopped macadamia or hazelnuts it
is an elegant candy. Chopped or julliened it garnishes pastries, custards,
pumpkin pies, stewed fruits, cookies and many other desserts. It is even a
welcome accompaniment to a Curry.
This is not a hard recipe, but it needs to be watched, and the heat regulated
carefully, so that all goes Slowly, and that the cooking is stopped at the
proper time. I took these notes this evening from a batch I just finished, hope
it can be understood.
First, the ginger. You want young, tender ginger, as fresh as possible.. The
characteristics you want to look for are:
Thin, tender and even brown skin.
Firm flesh with minimal “give”, or “spongyness”.
Well shaped main body with minimal extraneous protrusions.
A fresh and pleasant odor.
For this recipe, buy about 10 ounces of ginger, which will give you about 6
ounces of cleaned and sliced ginger root. Once you have learned the basics, this
recipe can be multiplied to almost any quantity.
First, carefully peel off the outside brown skin of the root. Remove the
secondary knobs, freeze them for something else. Cut out any discolored or dried
out spots. Cut the root into 2 inch lengths and slice lengthwise into 1/8th inch
slices. Punch holes in the slices with a needle or fork, sort of like you would
tenderize a steak. Toss the slices in a bowl with:
2 Cups sugar.
Add 1 Tbl of water to a 6 or 8 inch iron frying pan or a heavy wok, pour in the
ginger and sugar, and bring very slowly up to a gentle simmer. Stir occasionally
for an hour. Lower the heat to a minimum and let very slowly simmer, stirring
occasionally and separating the slices, until the syrup starts to get thick and
crystallize. There will be a rim of sugar that crystallizes out around the edge
of the pan, and the mixture will become quite thick and syrupy, and will have a
lot of sugar crystals in it. Soon the mixture will bubble slowly all over the
surface, and when gently stirred will crystallize more and more. (This last
phase only takes a few minutes, so watch carefully toward the end. If it
carmelizes, it is junk.) Soon the syrup is mostly crystals, and the whole mass
will start coming together when stirred. When you can make a pile of it in the
middle of the pan, and very little syrup drains out, take it off the heat, and
toss gently while it cools. Make sure the slices remain separated. If done
right, the crystallized ginger slices will separate from the sugar at this
point. Spread it all out on a tray to cool and dry, then store airtight
somewhere dark and cool.. Use the sugar in coffee, cookies, or anywhere else
that a fresh, clean ginger accent would be nice.
Submitted by: Mary R
Crystalized Ginger
Scrape and cut into 1/4” slices enough non fibrous young ginger root to make l
quart.
Put the slices into a large non aluminum pot, pat and cover generously with
water. Bring slowly to the boil and simmer covered until tender (about 20
minutes) Add l cup sugar and stir until the mixture returns to a boil. Remove
from heat. Cover and let stand overnight at room temperature.
Recook simmering gently for about 15 minutes (after coming to the boil) Add l
seeded sliced lemon and l c. light corn syrup. Simmer uncovered for 15 minutes
longer, stirring occasionally. Remove from heat and let stand covered overnight.
Bring mixture to boil again and add l cup sugar and simmer for 30 minutes,
stirring Constantly (mixture burns easily) Add l cup sugar, bring back to the
boil and remove from the heat. Cover and let stand overnight again.
In the 4th cooking, bring the mixture to a boil once more. When the syrup drops
heavily from the side of a spoon, and the ginger is translucent, pour the
mixture into sterile glass jars and seal.
YIELD: about 5 cups
If you want CANDIED GINGER.... Drain the ginger after the last cooking. Reserve
the syrup for flavoring sauces and allow the slices to dry on a sheet or better
still, a rack overnight. When well dried, roll in granulated sugar and store in
tightly covered glass jars. You can also dip in chocolate...mmmm yummy
Submitted by: Darlene
Candied Pumpkin
4 Tbsp unsalted butter
3 cups diced ( 1/2”) sugar pumpkin or butternut squash
1/3 cup sugar
3/4 cup maple syrup
1 Tbsp minced fresh ginger
1/2 tsp cinnamon
Melt the butter in a large heavy skillet. Add the pumpkin and cook
over moderately low heat, stirring occasionally, until tender, about
20 minutes. Stir in the sugar until dissolved. Stir in the maple
syrup, ginger and cinnamon and remove from the heat. Let cool and
refrigerate until chilled, at least 2 hours or overnight.
Submitted by: Darlene
Candied Grapefruit Peels
Yield: 180 Pieces
4 Grapefruit
2 1/2 c Granulated sugar
FOR THE FINAL PRESENTATION
1 c Granulated sugar, optional
Bittersweet chocolate - tempered
If you eat a lot of grapefruit and have ever wondered what to do with
the peel, this is the recipe for you. I usually wait until I have the
peels of at least four grapefruits. It is easy to make a large batch
of these and keep them in the refrigerator. They make great petits
fours and can given away as gifts. I especially like the contrast of
sweet and citrus after dinner.
The candied peels can be served three ways, depending on personal
taste: rolled in granulated sugar, partially dipped in dark
chocolate, or au natural.
I prefer to use grapefruits, but you can also use orange, lemon, or
lime peels.
Use a sharp knife to cut each grapefruit into quarters. Remove the
fruit from the peel, leaving the white membrane or pith attached to
the peel. Save the fruit for another use. Slice each quarter peel on
a diagonal into strips about 1/2 inch wide. If you cut them evenly,
they will look nicer when displayed.
Place the sliced grapefruit peels in a nonreactive 4-quart
heavy-bottomed saucepan and add enough water to cover the peels by
about 1 inch. Place over high heat and bring to a rolling boil. (A
rolling boil is one that cannot be stirred down.) Remove from the
heat and strain. Return only the peels to the saucepan, cover again
with fresh water, and repeat the boiling and draining process three
more times. It is really important to change the water because it
retains the bitterness of the peel.
After the fourth boil, drain the water as before and return the peels
to the saucepan. Add the sugar and enough water to cover the peels by
1 inch. Place over low heat and let simmer for 2 hours. During this
time, the sugar will sweeten and preserve the natural flavor of the
peels. After 2 hours, they will be soft and translucent and the syrup
will be thick. Let the peels cool in the syrup and keep them stored
in the syrup, refrigerated, in an airtight container until you are
ready to serve. They will keep this way for up to three weeks.
When ready to use, allow the peels to drain on a wire rack for a few
hours to remove the excess syrup. I put my rack over a baking sheet
so the syrup does not drip all over the table. Once fully drained,
you have three options for serving. First, you can serve them as they
are. Second, you can place the peels in a medium-size bowl filled
with granulated sugar. Roll the peels around in the sugar until they
are well coated.
Third, you can dip the sugared peels in tempered chocolate.
Personally, I love the contrast between the bittersweet chocolate and
the acidity of grapefruit. You will need to have a bowl of tempered
bittersweet chocolate if you are following this next step. Dip two
thirds of each sugared peel into the tempered chocolate. Gently wipe
the excess chocolate from the end of each peel before placing on
parchment paper. The chocolate should set in a few minutes if it is
tempered and the kitchen is not too hot.
Once the peels have been sugared and dipped in chocolate, they can be
stored at room temperature in an airtight container for up to three
days.
Source: Dessert Circus At Home by Jacques Torres
Submitted by: Greta
Candied Grapefruit Peel
You can substitute or add orange, lemon and/or peel to this recipe. This is
wonderful to have around the house at holiday time, to have on hand for guests
or to wrap for to give as a gift. From Gourmet Magazine.
45 strips
55 min Total time
45 min prep
Ingredients:
2 small grapefruits
1 cup granulated sugar
1/2 cup water
1 cup superfine sugar
Method:
With peel still on fruit, quarter peel lengthwise then remove, keeping pieces of
peel intact. Reserve fruit for another use. Diagonally cut pieces of peel into
1/3-inch-wide strips. Put peel in a 3-quart saucepan filled with cold water and
bring slowly to a boil over moderate heat. Boil several minutes (up to 8 to 10)
and drain. Repeat procedure 4 times to remove bitterness. Have ready a lightly
oiled large rack set in a shallow baking pan. Bring regular granulated sugar
and water to a boil in a large heavy skillet, stirring until sugar is dissolved.
Add peel and boil, stirring, until most of syrup is absorbed, about 10 minutes.
Turn out peel onto rack, separating pieces. Dry candied peel, uncovered, at
room temperature until only slightly sticky, 4 to 8 hours. Toss, a few pieces
at a time, in superfine sugar, shaking off excess.
Cooks’ notes: If sugar syrup begins to crystallize on peel, turn out of skillet
immediately. Peel will still be good but will have a different appearance and
won’t need a sugar coating. Candied peel keeps in an airtight container at room
temperature 1 week or chilled 1 month.
If chilled peel becomes too moist, pat dry and reroll in sugar. Some like to use
the peel of citrus as well as the fruit part (seeded) because it has so much
flavor and they hate to waste it if they have no other immediate use for it I
have even cut the fruit in sections, juiced it and then used it in this recipe.
Submitted by: David R
Candied Cranberries
4 cups sugar
1 cup water
2 packages fresh cranberries
Heat sugar and water to dissolve sugar. Add cranberries and heat VERY SLOWLY
almost to boiling. Cool. Repeat this process, stirring occasionally, 4 or 5 times,
until berries are shiny, candied and all pretty much the same color. Be patient -
if you heat them too fast, they pop. If you want, you can poke each berry with a
pin and they’ll hold their shape better.
Drain well and spread to dry for a bit. If you have a dehydrator, put them in for
a day.
The syrup that’s left over is a beautiful color and tastes great...I can it or put
it in pretty bottles for gifts. The berries are good in muffins, quick breads,
granola, cookies, truffle centers...I’ve melted almond bark and mixed in chopped
berries.
Candied Citrus Peel
6 large oranges, or 3 grapefruit
water to cover
6 oz package fruit flavored gelatin
2 cups water
1 stick cinnamon
10 whole cloves
2 cups sugar
Wash oranges or grapefruit. Make cuts in skin and pith from end to end,
dividing the skin into four equal sections. Remove peel and white pith in one
piece from each section with fingers; reserve fruit for other use. Discard
white portion of pith. Cut peel (zest) into 1/4 inch strips, place in a large,
heavy enamel or stainless steel saucepan with water to cover. Boil, covered for
30 minutes or until peel can be easily pierced with a fork. Drain.
Mix gelatin with 2 cups water and spices, and add to fruit in saucepan. Cover,
bring to boil, reduce heat, and simmer for about 50 minutes until syrup is
almost absorbed, stirring frequently toward the end to prevent sticking.
Lift out peel with tongs, and roll in pan sprinkled with sugar until heavily
coated.
Cool on waxed paper and store in air tight containers.
Makes about 72 candied peels
Candied Cherries
Here’s an easy recipe to candy and preserve some of those cherries, whose season
is just too darn short.
1 pound fresh cherries, rinsed, stemmed and pitted
2 cups granulated sugar
1/2 cup water
1/2 lemon
1 cup apple juice
In a non-reactive saucepan, bring the sugar and water to a boil. Add the cherries
and the lemon half. Reduce the heat to a simmer and cook until the syrup is red
and slightly thick, about 20 minutes. Cover and let stand 2-3 hours, or overnight.
Strain the cherries, reserving the syrup, and set them aside. Discard the lemon
half and add the apple juice to the syrup. Bring the syrup to a boil and cook for
5 minutes. Return the cherries to the syrup, reduce the heat and cook slowly until
the syrup is thick, to about 220 degrees if you are using a candy thermometer.
Remove from heat and cool. The cherries can be stored for at least six months in
the refrigerator.
Submitted by: Darlene
Calabaza en Tacha (Candied Pumpkin)
1 cup dark brown sugar
1 Tbsp molasses
1 1/2 cups honey
Zest and juice of one orange
3 cinnamon sticks
5 cloves
4 whole allspice
2 quarts of water (8 cups)
1 medium pumpkin, seeded and cut into large pieces (8 to 10 pieces)
In a medium stockpot combine brown sugar, molasses, honey, orange zest,
orange juice, cinnamon sticks, cloves, allspice and water. Bring to a boil.
Add pumpkin pieces to stock pot and simmer for approximately 1 hour
until sauce has reduced by almost half and has become a thick syrup. The
pumpkin should be fork tender, but not falling apart. Allow to cool and
serve.
Makes 6 to 8 servings
Submitted by: Darlene
Wasabi Ginger Butter
1 Tbsp wasabi powder
1 gingerroot section, minced
1 Tbsp lemon juice
1 1/2 tsp water
1/4 cup butter unsalted, room temperature
1 tsp kosher salt
Mix water and wasabi powder then let stand for 5 minutes.
Chop the gingerroot then add the butter and process until creamy. Add
the wasabi paste, lemon juice, and salt then process until smooth.
Scrape all the mixture onto a sheet of waxed paper then shape into a
small log about 2 inches long. Refrigerate until firm.
To serve, cut into 1/4 inch sections and melt over hot fish or beef.
Will keep several
days if refrigerated.
Makes about 1/4 cup
Serve over grilled fish or beef. Green color is particularly attractive
on salmon.
Submitted by: Darlene
Southwestern Butter
1 lb butter softened
1/2 can diced green chili peppers
1 Tbsp cumin
1 tsp granulated garlic
1/4 cup cilantro minced
1 lime juiced
1 pinch salt and pepper
Combine all ingredients in food processor. Form in molds or pipe
rosettes with a pastry tube. Store extra in freezer.
NOTE: Great to freeze in one of those silicone ice cube trays then pop
them out into a ziploc and store in freezer. The little stars one looks
nice.
Submitted by: Darlene
Picante New Mexican Herb Butter
3 garlic cloves, minced
1 Ancho chili, toasted and ground stems and seeds removed or 4 tsp NM
chili powder
3 Tbsp cilantro, freshly chopped
2 tsp Mexican oregano, freshly chopped
3 Tbsp pecans, lightly toasted and chopped
1 Tbsp gold tequila or lime juice
1 Tbsp freshly grated Parmesan
1/4 lb butter, softened
With a wooden spoon, gently blend all ingredients in a bowl. The butter
turns a lovely pumpkin color. Freezes well.
NOTE: Delicious over corn on the cob or squash as well as with grilled
chicken or steaks.
Submitted by: Darlene
1. Dollar Tree Recalls Children’s Projector Flashlights Due to Fire and Burn Hazards, http://www.cpsc.gov/cpscpub/prerel/prhtml11/11013.html
2. Infant’s Overalls Recalled by Lollytogs Due to Choking Hazard, http://www.cpsc.gov/cpscpub/prerel/prhtml11/11014.html
********************************************************
1. Dollar Tree Recalls Children’s Projector Flashlights Due to Fire and Burn Hazards
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
October 19, 2010
Release #11-013
Firm’s Recall Hotline: (800) 876-8077
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Dollar Tree Recalls Children’s Projector Flashlights Due to Fire and Burn Hazards
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed. It is illegal to resell or attempt to resell a recalled consumer product.
Name of Product: Wolverine, Spider-Man and Iron Man 2 Projector Flashlights
Units: About 275,000
Retailer: Dollar Tree Stores Inc. of Chesapeake, Va.
Importer: Greenbrier International, Inc., of Chesapeake, Va.
Hazard: The flashlights can cause the batteries and/or bulb to overheat, posing fire and burn hazards to consumers.
Incidents/Injuries: The firm has received three reports of incidents involving batteries overheating in the recalled flashlights. Reported incidents include a flashlight that melted and a flashlight battery that caught fire. No injuries have been reported.
Description: The recalled projector flashlights are about 6 1/2 inches in length and have the Wolverine, Spider-Man and Iron Man characters and names printed on them. The flashlights come with five extra mini discs that attach to the flashlight to project various images. The back of the packaging contains the number 16879-20012-003-1003 and UPC 6 39277 16879 5.
Sold at: Dollar Tree, Dollar Bill$, Dollar Tree $1 Stop, Deal$ and Dollar Tree Deal$ stores nationwide from August 2010 for about $1.
Manufactured in: China
Remedy: Consumers should take the recalled flashlights away from children immediately, remove and properly discard the batteries and return the flashlights to the store where purchased for a full refund.
Consumer Contact: For additional information, contact Dollar Tree Stores Inc. at (800) 876-8077 between 9 a.m. and 5 p.m. ET Monday through Friday, or visit the firm’s website at www.dollartree.com
To see this recall on CPSC’s web site, including a picture of the recalled products, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml11/11013.html
********************************************************
2. Infant’s Overalls Recalled by Lollytogs Due to Choking Hazard
NEWS from CPSC and HC
U.S. Consumer Product Safety Commission
www.cpsc.gov
Health Canada
www.hc-sc.gc.ca
FOR IMMEDIATE RELEASE
October 19, 2010
Release #10-014
Firm’s Recall Hotline: (800) 637-9035
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
HC Media Contact: (613) 957-2983
Infant’s Overalls Recalled by Lollytogs Due to Choking Hazard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission and Health Canada, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed. It is illegal to resell or attempt to resell a recalled consumer product.
Name of Product: Infant’s Overalls
Units: About 8,300 units in the United States and 2,000 in Canada
Distributor: Lollytogs Ltd., of New York, N.Y.
Hazard: The overalls have snaps that could come loose and pose a choking hazard to young children.
Incidents/Injuries: None reported.
Description: This recall involves infants’ Carhartt(r) overalls with style numbers GG8500 (100% cotton canvas) and GG8501 (100% cotton knit). The overalls were sold in brown or red in infant sizes 3, 6, 9, 12, 18 and 24 months. The Carhartt logo is sewn on the front of the garment and the style numbers can be found on the sewn-in label hanging from the sleeve.
Sold at: Retailers nationwide from February 2010 through July 2010 for about $25.
Manufactured in: India
Remedy: Consumers should immediately take the overalls away from children and return them to the place of purchase for a full refund or store credit.
Consumer Contact: For additional information, contact Lollytogs at (800) 637-9035 between 9 a.m. and 5 p.m. ET Monday through Friday or visit the firm’s website at www.ltapparel.com
To see this recall on CPSC’s web site, including pictures of the recalled products, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml11/11014.html
Think that I will skip the rain, makes the air difficult to breathe.
Computer is acting weird, gets so slow, it won’t open a page and you have to back date it, to get it to work, soon I will have it backdated, to before it was invented.
I can’t fight it for long, too weak.
I thought I’d start posting some links to some other threads with possible relevant information. (And do the same on those threads, so more posters will know about us).<<<<
Thank you, good idea.
I don’t like buying at the big warehouses or named brands, for they have been sitting in the warehouse too long.
My brother works in a food warehouse, he says the same pallet of food will sit in it for 2 or 3 years.
The grains from WaltonFeed.com, come in bags from the mills, and when you open them, they are so fresh smelling that you will be eating oatmeal by the handful.
We did as kids and I had forgotten what good fresh oats were really like, until my first Walton bag.
White Chocolate Cranberry Bread
2 1/4 cups all purpose flour
1/2 tsp salt
1/4 tsp baking soda
5 oz white chocolate, coarsely chopped
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs, at room temperature
1/2 cup buttermilk
3 Tbsp orange juice
1 tsp grated orange zest
1 tsp vanilla extract
3/4 cup dried cranberries, chopped
Position a rack in the center of the oven and preheat to 350 degrees F.
Lightly butter a 9 x 5 “ loaf pan. Dust the pan with flour and tap out
the excess.
In a medium bowl, using a wire whisk, stir together the flour, salt, and
baking soda. Set aside.
Melt the white chocolate according to the directions in the Chocolate
Melting Tips. Set aside to cool.
In a 4 1/2 quart bowl of a heavy duty electric mixer using the paddle
attachment, beat the butter at medium speed for 2 minutes until creamy.
While continuing to beat the butter, gradually add the sugar 1 tsp at a
time until completely incorporated into the butter. Beat in the eggs,
one at a time. Using a rubber spatula, scrape down the side of the bowl
and beat the mixture for 1 minute more.
At low speed, beat the buttermilk into the batter. At this point the
batter will look curdled. Add the melted white chocolate, orange juice,
zest, and vanilla to the batter and mix just until blended.
At low speed, add the dry ingredients to the batter 1/3 at a time and
mix until blended. Stir in the chopped dried cranberries.
Scrape the batter into the prepared loaf pan and bake for 70 to 75
minutes, until a toothpick inserted in the center of the bread comes out
clean. Cool the bread in the pan set on a wire rack for 15 minutes.
Remove the bread from the pan and cool it completely on a wire rack.
Makes: 1 loaf
Per Serving (excluding unknown items): 2797 Calories; 66g Fat (20.6%
calories from fat); 55g Protein; 513g Carbohydrate; 16g Dietary Fiber;
565mg Cholesterol; 1706mg Sodium.
Exchanges: 14 Grain(Starch); 2 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat
Milk; 11 Fat; 19 Other Carbohydrates
Submitted by: Darlene
Walnut Cheddar Apple Bread
1/2 cup butter, softened
1 cup packed light brown sugar
2 eggs
1 tsp vanilla
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sour cream
1/4 cup milk
1 cup (4 oz) shredded cheddar cheese
1 cup diced dried apple
1/2 cup coarsely chopped walnuts
Preheat oven to 350 degrees F. Grease a 9 x 5 inch loaf pan.
Beat butter and sugar in large bowl with electric mixer on medium speed
until
light and fluffy. Beat in eggs and vanilla until blended.
Combine flour, baking powder, baking soda and salt in small bowl. Add flour
mixture to butter mixture on low speed alternately with sour cream and
milk, beginning and ending with flour mixture. Mix well after each addition.
Stir in cheese, apple and walnuts on low speed until blended.
Spoon into prepared pan. Bake 50 to 55 minutes or until wooden toothpick
inserted in center comes out clean.
Cool in pan 15 minutes. Remove from pan and cool completely on wire rack.
Store tightly wrapped in plastic wrap at room temperature.
Submitted by: Darlene
Triple Fruit Fruitcake Mix
1 1/2 cups all purpose flour
1 1/4 tsp apple pie spice
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2/3 cup packed brown sugar
1/2 cup snipped dried apricots
1/2 cup dried cranberries
1/2 cup snipped golden figs (Calimyrna)
1/3 cup chopped almonds
2 Tbsp diced candied orange peel
In a bowl, stir together flour, apple pie spice, baking powder, baking soda
and salt. In a quart jar layer flour mixture, brown sugar, apricots,
cranberries, figs, almonds and orange peel, fasten lid.
Include directions for making fruitcake.
Makes: 1 jar (enough for 1 cake or loaf)
To Make Fruitcake
Preheat the oven to 325 degrees F. Grease and lightly flour a 6 cup fluted
tube pan or a 8 x 4 x 2” loaf pan ans set aside.
Empty the contemts of the jar into a large bowl. Add 2 lighly beaten eggs,
1/2 cup orange juice, 1/4 cup melted butter, 2 Tbsp light color corn syrup
and 1 tsp vanilla. Stir until combined.
Spread batter into prepared pan. Bake about 45 minutes for the tube pan or
about 55 minutes for the loaf pan or until a wooden toothpick inserted in
the center comes out clean. Cool cake in pan on a wire rack for 10 minutes
then remove from pan and cool thoroughly on wire rack.
Poke holes into the cake using a toothpick or bamboo skewer. Soak a 20 x 16”
piece of cheesecloth with brandy or orange juice. Wrap cake in soaked
cheesecloth. Wrap tightly in foil.
Refrigerate cake for 24 hours. Remove foil and drizzle with 2 Tbsp brandy or
orange juice. Rewrap with the foil and refrigerate 1 to 5 days. Let stand at
room temperature for 1 hour before serving. Before serving sprinkle the loaf with sifted icing sugar.
Submitted by: Darlene
Sweet Apricot Crackers (Raw)
1/2 cup raw cashews, dry
1/2 cup raw sunflower seeds, dry
1/2 cup PACKED dried apricots
2 tablespoons ground flaxseed sea salt and cinnamon, if desired
Place the cashews and sunflower seeds in separate bowls. Cover with fresh water
and allow to soak overnight or for several hours. Once soaked, drain and rinse.
To make the batter, place the soaked nuts, seeds, flax and apricots into a food
processor and blend together until it is a smoother, thick paste. You can add
more water if you think it is too thick. Add salt (if desired) and cinnamon
(if desired). You can also sprinkle the mix with cinnamon once it is on the
tray.
To dry, spread the mixture on a dehydrator tray that has a wet mixture liner (I
have a small Excalibur, and this makes one tray of crackers) and place into your
dehydrator. Dry at a low temperature for about 10 hours, or until the tops are
firm. At this point, remove the tray and flip the crackers over. They will still
be soft and it is a good time to score them with a blunt knife so that you can
snap them apart when they are all dry. Return the crackers to the dehydrator and
continue drying until they are done to your liking.
Source of recipe: I was inspired to play around in the kitchen by the Raw Chat
thread. Tired of making savory crackers, I played around and created these. They
make a good little sandwich with fruit or raw nut butters.
Makes: 1 small tray - about 16 bigger crackers, Preparation time: 10 minutes
(active), Cooking time: Dry for apx 12 hours
Submitted by: Darlene
Instant Jam
3/4 dried fruit - use a single fruit or combination like bananas and strawberries
3/4 to 1 cup fruit juice or water, heated to boiling
1/4 cup honey or other sweetener, if needed
Cover the fruit with warmed juice and let sit overnight, if possible. Put this in
a blender, and add your sweetener. Puree until spreadable.
Submitted by: Darlene
Dried Fruit Conserve
1 1/2 cups cut up dried apricots (1/2 lb)
1 1/3 cups cut up dried peaches (1/2 lb)
1 1/3 cups cut up dried pears (1/2 lb)
1 medium unpeeled chopped orange (about 1 cup)
3 cups water
2 cups sugar
1/2 cup seedless raisins
1 Tbsp lemon juice
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/2 cup chopped walnuts or other nut
Combine the first 5 ingredients in a large saucepan. Cover and cook
until the fruits are tender, about 15 to 20 minutes. Uncover and add
remaining ingredients except the nuts. Slowly bring to boiling, stirring
occasionally until sugar dissolves.
Cook rapidly, stirring frequently, until thick, about 15 minutes. Add
nuts the last 5 minutes of cooking.
Ladle into prepared jars leaving a 1/4” headspace. Process in a boiling
water bath for 15 minutes. Adjust time according to your altitude.
Makes: 5 half pints
Submitted by: Darlene
Dried Cherry Marmalade
2 cups dried sweet cherries
2 cups boiling water
1 orange, finely chopped
1 package powdered pectin
3 1/2 cups sugar
2 Tbsp dried lemon peel
In a large saucepan, combine dried cherries, boiling water and chopped
orange (remove any seeds but chop or grind peel with orange). Cook over
low heat for 30 minutes.
Remove from heat and add pectin, sugar and lemon peel. Bring to a boil
over low heat, stirring until sugar and pectin are dissolved. Bring to a
full rolling boil over high heat and cook for 2 minutes, stirring
constantly.
Pour into prepared jars leaving a 1/4” headspace. Process in a boiling
water bath for 10 minutes. Adjust time according to altitude.
Makes about 4 half pints
NOTE: There are recipes in the jams, jellies folder and in relishes and a few
other folders in the canning section. Be sure to browse them. :-)
Submitted by: Darlene
Peach and Pineapple Jam
1 lb dried peaches
peel of 1/2 orange
2 1/2 cups water
1/2 cup chopped orange pulp (1 large orange)
3 1/2 cups sugar
1 1/2 cups canned crushed pineapple with juice
1/4 tsp salt
1/2 tsp ginger
Rinse, drain and cut peaches into small pieces. Cut orange peel into 3
pieces. Combine peaches and orange peel in medium bowl. Cover with water
and let stand overnight.
Put fruit mixture in large sauce pot. Add remaining ingredients and
bring mixture to rolling boil, stirring occasionally until mixture
thickens. Discard orange peel. Skim foam if necessary.
Ladle hot jam into prepared jars leaving a 1/4 inch headspace. Process
10 minutes in a boiling water bath. Adjust time according to your altitude.
Makes about 6 half pints
Submitted by: Darlene
Light Apricot Jam
2 cups dried apricots
1 1/2 cups crushed pineapple, unsweetened and drained
1/2 cup chopped orange pulp (about 1 large)
2 Tbsp lemon juice
3 1/2 cups sugar
Cover apricots with cold water and let soak overnight. Simmer in soaking
water, uncovered, until tender. Mash with potato masher or in food
processor.
Add pineapple, orange pump, lemon juice and sugar. Simmer until sugar is
dissolved, stirring frequently; then cook over high heat until thick,
about 20 to 30 minutes.
Skim foam. Ladle hot jam into prepared jars leaving a 1/4” headspace.
Adjust lids. Process 10 minutes in a boiling water bath. Adjust time
according to your altitude.
Makes about 6 half pints
Submitted by: Darlene
Fruit Salad Jam
3 cups dried fruit (apples, pears, apricots, prunes) coarsely chopped
7 1/2 cups water
3 Tbsp lemon juice
6 cups sugar
In a large bowl, combine fruit salad and water. Let stand 24 hours.
Prepare 10 half pint jars, lids and bands.
In a large saucepan, simmer fruit salad and liquid for 40 minutes. Add
lemon juice and sugar. Stir until sugar dissolves. Increase heat and
bri8ng to a full rolling boil. Boil hard for 15 to 20 minutes or until
jam reaches 221 degrees F.
Ladle into prepared jars leaving a 1/4” headspace. process jars in a
boiling water bath for 10 minutes. Adjust time according to your altitude.
Makes: 10 half pints
Submitted by: Darlene
Black Mission Fig Oatmeal Cookies
1 cup butter, softened
1 1/2 cups dark brown sugar
1 tsp salt
2 eggs
2 tsp vanilla extract
2 Tbsp milk
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
2 cups rolled oats
1 1/2 cups dried figs, roughly chopped
Preheat oven to 350 degrees F. Grease cookie sheet and set aside.
In large mixer bowl, cream butter with brown sugar and salt. In small
bowl, whisk eggs together with vanilla and milk. With mixer on low
speed, slowly add egg mixture to butter mixture.
In another bowl, sift flour together, baking powder and baking soda.
Stir in rolled oats. With mixer on low, add dry ingredients to wet
ingredients, one cup at a time, scraping sides of bowl and mixing until
just combined. Stir in chopped figs and mix to distribute evenly.
Drop in 2 Tbsp portions at least 2” apart onto greased cookie sheet.
Bake for 15 to 17 minutes or until edges are lightly browned. Remove
from oven and cool. Store in an airtight container.
Yields: 24 cookies
NUTRITION FACTS (per serving): Calories 212.7 (35% from Fat); Total Fat
8.6g;Sodium 185.7mg; Potassium 143.7g; Protein 2.6g; Carbohydrate 32.3g;
Sugar 18.6g; Dietary Fiber 1.4g;
Submitted by: Darlene
Banana Chip Pudding
1/2 cup dried banana chips
1/2 cup dry milk powder
1 package vanilla flavored instant pudding
Mix ingredients well. Store in canning jar or plastic freezer bag.
To serve: Stir in water according to directions on pudding package. Beat
with fork. Divide into four dishes. Let set for 10 minutes.
Submitted by: Darlene
Banana Apricot Bread
1 cup chopped dried apricots
1/4 cup sherry (or other liquid)
1 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
6 Tbsp butter
grated rind of 1 lemon
2/3 cup white sugar
2 eggs
1/2 cup mashed banana
Soak chopped apricots in sherry for 1 hour. Drain and discard sherry.
Sift flour, baking powder and baking soda twice. Set aside.
Cream the butter, lemon rind and sugar together. Beat in eggs one at a
time. Beat well after each addition. Fold in fruits alternately with
flour mixture.
Place mixture into a greased 4 x 8” loaf pan. Bake in a preheated 350
degrees F. oven for 1 hour or until a toothpick inserted in the middle
comes out clean. Cook on a wire rack. Ice if desired with an icing of
your choice.
Makes: 1 loaf
NOTE: I have used apricot nectar instead of the sherry before.
Submitted by: Darlene
Apricot Gems
2/3 cup dried apricots
1/2 cup butter, room temperature
1/4 cup sugar
1 1/2 cups sifted all purpose flour, divided
1 tsp baking powder
1/4 tsp salt
1 cup firmly packed brown sugar
2 eggs, beaten
1/2 tsp pure vanilla extract
1/2 cup chopped nuts
Powdered (confectioners) sugar
Preheat oven to 350 degrees F. Grease an 8 inch square pan. In a small
saucepan over medium high heat, place apricots; cover with water and
slowly boil 10 minutes. Remove from heat, drain, and cool. When cool,
chop into small pieces; set aside.
In a food processor, mix butter, sugar, and 1 cup flour until crumbly.
Spread mixture onto bottom of prepared pan. Bake 25 minutes or until
light brown; remove from oven.
In a medium bowl, combine 1/2 cup flour, baking powder, and salt. In a
small bowl, gradually beat brown sugar into eggs; add to four mixture
and stir until well combined. Mix in vanilla extract, nuts, and
apricots; spread onto top of baked layer.
Bake 30 minutes or until lightly browned; cool completely in baking pan
on a wire rack. Cut into bars and then roll in sifted powdered sugar.
Yields 2 dozen bars
Submitted by: Darlene
Apricot Burritos
8 oz dried apricots, snipped
1 cup water
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
20 to 25 - 6” flour tortillas
cooking oil
In small saucepan combine the apricots, water, granulated sugar, brown
sugar, cinnamon and nutmeg. Bring to boiling. Reduce heat and simmer,
uncovered, 10 minutes or until fruit is tender and mixture is thickened,
stirring occasionally. Cool.
To assemble:
Spoon about 1 tablespoon of the apricot mixture along one edge of each
tortilla; roll up. In a 12 inch skillet, heat about 3/4 inch of cooking
oil to 350 degrees F.
Place 5 tortillas, seam side down, in hot oil. Cook 2 minutes or until
golden, turning once. Drain tortillas on paper toweling. Repeat with
remaining tortillas. Serve warm or cool.
Makes 20 to 25
Submitted by: Darlene
Apple Pie
3 1/2 C dried apples
2 C water
3/4 C sugar
1 tsp cinnamon
Cook apples until tender. The apples will rehydrate during the cooking and
baking process. Add sugar and cinnamon. Fill and top with pie crust and
bake 30 minutes at 350 degrees F.
Cherry Pie
3 C dried cherries
3 C boiling water
1/2 C flour
1 C sugar
Cover cherries with water and let soak for 30 minutes. Simmer and add
sugar and flour to thicken. Pour into pie crust and add top crust. Bake at
400 degrees F. for about 35 minutes.
Peach Pie
3 C dried peaches
3 C boiling water
2/3 C flour
1 C sugar
2 tsp cinnamon
1/4 tsp nutmeg
Cover fruit with water and let soak for 30 minutes. Simmer and add sugar,
spices and flour to thicken. Pour into pie crust, dot with butter, and cover
with pie top. Bake at 400 degrees F. for 30 minutes.
Submitted by: Darlene
Dried Blueberry, Lemon, and Candied Pineapple Gremolata
1 cup dried blueberries
1/2 cup candied pineapple
1 small lemon, finely grated zest only
Combine the blueberries and pineapple in a food processor and pulse
until finely chopped. Stir in the zest and refrigerate until needed.
Makes 1 1/2 cups
NOTE: This blue black sauce is slightly dry and slightly sticky. Its
granular texture come from the addition of shreds of pineapple and
bits of lemon zest. It is sweet and intensely flavored, so use it
sparingly.
Serve with poached fruits, or sprinkle on pound cakes. at breakfast,
spoon a little on pancakes, waffles, or French toast, or stir into
hot or cold cereals.
Per Serving (excluding unknown items): 80 Calories; trace Fat (0.5%
calories from fat); trace Protein; 20g Carbohydrate; 2g Dietary
Fiber; 0mg Cholesterol; 6mg Sodium.
Exchanges: 1 Fruit; 0 Other Carbohydrates.
Submitted by: Darlene
Dried Blackberry Tapioca
2 cups boiling water
1/2 cup dried blackberries
1/2 cup sugar
1/4 cup quick-cooking tapioca
1/8 tsp salt
1 tsp dried lemon peel
Cream
Pour boiling water over dried blackberries in saucepan. Cover and soak for
3 to 4 hours or overnight in refrigerator. Add rest of ingredients and cook
10 to 12 minutes until tapioca is cooked. Chill and serve with cream.
Serves: 4
Submitted by: Darlene
Dried Banana Fritters
1 cup dried banana slices
1/1/2 cups boiling water
1 egg yolk
1 Tbsp vegetable oil
1/4 tsp salt
1/2 cup all purpose flour
1 Tbsp sugar
1 egg white, stiffly beaten
hot oil for drying at least 2” deep
confectioners sugar
Cover banana slices with boiling water. Let soak for 1 to 2 hours, then
drain reserving any soaking liquid.
In another bowl, beat egg yolks. Add oil, salt and 1/4 cup reserved
soaking liquid or water. Add flour and sugar and beat until smooth. Add
slices, another 1/4 cup soaking liquid oe water and egg white.
Drop batter by tablespoons into oil, which has been heated to 375
degrees F. Fry until golden brown, turning once. Sprinkle with
confectioners sugar.
Serves: 6
Submitted by: Darlene
Double Chocolate Fig Cookies
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1 egg
1/2 tsp vanilla
1 cup all purpose flour
1/3 cup cocoa
1/2 tsp baking soda
1/8 tsp salt
1/2 cup dried figs, stems removed, diced
1/2 cup semi sweet chocolate chips
1/4 cup dry roasted peanuts, coarsely chopped
Preheat oven to 350 degrees F.
In large mixer bowl, beat butter, sugar, egg and vanilla until light and
fluffy. Stir flour, cocoa, baking soda and salt together in small bowl
and add to butter mixture; blend well. Stir in figs, chips and nuts.
Spread evenly onto 13 x 9” ungreased baking sheet.
Bake 8 to 10 minutes or until set. Cool slightly on pan; cut into 24
bars and remove to wire rack and cool completely
Yields: 24 bars
Submitted by: Darlene
Cranberry Pineapple Oatmeal Cookies
Dried pineapple makes for a sweet, chewy twist to these crisp oatmeal cookies.
1 cup all purpose flour
3/4 tsp baking soda
1/4 tsp salt
3/4 tsp ground cinnamon
10 Tbsp (1 stick plus 2 Tbsp) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 cup oatmeal (not quick-cooking)
1 cup (about 3 slices) dried sweetened pineapple, cut into 1/2 inch pieces
3/4 cup dried cranberries
Preheat the oven to 350 degrees. Lightly butter 2 baking sheets or line them
with parchment paper.
In a medium bowl, combine the flour, baking soda, salt and cinnamon. Set aside.
In a large bowl with an electric mixer on medium speed, beat the butter and the
granulated and brown sugars until smooth, about 1 minute. Reduce the speed to
low, add the egg and vanilla and mix until thoroughly combined.
Slowly add the flour mixture and the oatmeal and mix just until incorporated.
Using a spoon, add the pineapple and cranberries and stir to combine. Drop
tablespoons of the dough 2 inches apart on the prepared baking sheets.
Bake the cookies in the preheated oven for about 13 minutes, until the tops are
dark golden, reversing the baking sheets from front to back and top to bottom
after 7 minutes.
Set the sheets aside to cool for 5 minutes, then transfer the cookies to a wire
rack to cool completely.
Makes 30 cookies
Submitted by: Darlene
Cherry Pineapples
Drain canned sliced pineapples and maraschino cherries on paper towels. Place
pineapples on trays with cherry in center of each. Dry 8-10 hours at 135° (off
brand slices with smalled center hole work best).
Candied Strawberries
Slice into 3/8 inch slices. Optional: sprinkle lightly with dry strawberry
jello, powdered sugar, or dip in honey/lemon juice mix (1/4 cup honey mixed with
1/4 cup lemon juice). Place on tray and dry 4-10 hours at 135° until crisp.
Orange Crisps
Slice unpeeled oranges into 1/8 to 1/4 inch slices. Dry 6-15 hours at 135° until
crisp. Rind easily separates from orange meat for snacking or powder rind or
meat for natural sugar or spice flavoring.
Honey & Banana Chips
Simply slice bananas 1/8 to 1/4 thick. Place on trays and dry 8-20 hours at 135°
until chewy. The greener the banana the crisper the chip: the riper the sweeter.
They’re delicious plain and natural. (Option: Dip slices into 1/4 cup honey
mixed with 1/4 cup lemon juice. Pat dry with paper towels. Sprinkle lightly with
nutmeg. This option will double the drying time).
Cinnamon Apple Rings & Sugar
Slice apples into rings 3/16 to 1/4 inch thick. (Optional: sprinkle to taste
with cinnamon and/or sugar). Dry 4-10 hours at 135° until leathery to crisp.
(Option: for whiter apple rings, drop slices into 1 cup water and 2 tablespoons
lemon juice. Pat dry before drying).
Natural sugar: Powder dried apples in blender. Sprinkle on cereal, toast, ice
cream, etc.
Campers Carrot Pineapple Crunch
1 large lemon’s peel, grated
1 cup sugar
1/2 cup lemon juice
4 large carrots, peeled and shredded
1 - 8 oz can crushed pineapple, drained
1 Tbsp toasted slivered almonds
At home: Stir the lemon zest and sugar into the lemon juice in a pan and
simmer gently until the sugar is dissolved. Put the carrots and
pineapple in a bowl, pour the juice mixture over them, cover the bowl,
and marinate for at least 24 hours before drying. Package the dried mix
in zipper lock bags (1/3 cup of dried salad will make side dishes for
two people). Package the almonds separately.
In camp: Add an equal amount of water to each portion of salad (1/3 cup
of water to 1/3 cup of salad) and allow to reconstitute for at least
half an hour, then add almonds.
Yield: 1 cup (6 side dishes).
Submitted by: Darlene
Dried Raspberry Cake Topping
1/3 cup boiling water
1/3 cup dried raspberries
2 egg whites
1 1/3 cups sugar
1 tsp dried lemon peel
1 white or yellow cake, baked
Pour boiling water over dried raspberries. Let soak for 3 to 4 hours or
overnight in refrigerator.
Add remaining ingredients in deep bowl and beat with beater until light a
stiff enough to form a peak. Spead over top of cooled cake.
Serve immediately,
Serves: 12
Submitted by: Darlene
Dried Plum Drops
3 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup shortening
2 cups packed brown sugar
2 eggs
1/2 cup buttermilk or sour milk
3/4 cup chopped dried plums
Combine flour, baking soda and salt. Set aside.
In a large bowl, cream shortening and brown sugar. Add eggs. Stir in
buttermilk. Gradually add the flour mixture and beat well. Chill for 1 hour.
Drop by teaspoonful about 2” apart on a greased cookie sheet.
Bake in a preheated 400 degrees F. oven for 8 to 10 minutes.
Makes about 6 dozen
Submitted by: Darlene
Dried Pineapple Sauce
2 cups boiling water
1 cup dried pineapple bits
1/4 cup sugar
1 Tbsp cornstarch
1 Tbsp butter
1/4 tsp salt
Pour boiling water over dried pineapple bits in a bowl. Let cool.
In a saucepan, combine sugar and cornstarch. Gradually stir in cooled
water with pineapple, stirring well to dissolve.
Cook over low heat, stirring constantly until thickened. Add butter and
salt, cover and cook over low heat for 10 to 15 minutes longer, stirring
occasionally.
Serve hot over bread pudding or plain cake.
Makes: 2 cups
Submitted by: Darlene
Dried Peach Upside Down Cake
1 cup boiling water
9 dried peach halves or 1 1/2 cup dried slices
2 Tbsp butter
1/4 cup firmly packed brown sugar
1/4 cup shortening
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 1/4 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
Pour boiling water over dried peaches and let soak for 3 to 4 hours or
simmer 20 to 30 minutes, or until tender. Drain, reserving the liquid.
Melt butter in an 8” square cake pan and sprinkle with brown sugar.
Arrange peach halves or slices over brown sugar. Set aside.
In a mixing bowl cream shortening and the sugar until fluffy. Add egg
and vanilla and beat well.
Combine the dry ingredients and gradually add alternately with 1/2 cup
soaking or cooking liquid or water, beating until smooth after each
addition.
Bake in a preheated 350 degrees F. oven for 35 to 40 minutes, or until a
tester inserted in center comes out clean.
While still hot, invert onto a serving dish, fruit side up. Serve warm
Makes 9 servings
Submitted by: Darlene
Dried Peach Rice Pudding
1/2 cup uncooked white rice
1/2 cup sugar
1 cup finely chopped dried peaches
4 cups milk
1/4 tsp ginger
1/4 tsp salt
Combine all ingredients in 2 quart casserole.
Bake, uncovered, in a 325 degree F. oven for 2 1/2 hours, or until rice is
tender. Stir occasionally as it cooks.
Cool. Pudding thickens and becomes creamy as it cools.
Serves: 6
Submitted by: Darlene
Dried Grape Sauce
1 cup firmly packed brown sugar
1/2 cup boiling water
1 cup seedless dried grapes
2 Tbsp butter
4 Tbsp white vinegar
1 1/2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp ground cloves
Add brown sugar to water in saucepan. Simmer for 5 minutes, stirring to
dissolve sugar. Add remaining ingredients and cook over low heat for 10
minutes.
Serve as a meat sauce. Especially good with ham.
Makes: 2 cups
Submitted by: Darlene
Dried Grape Coffee Cake
2 cups all purpose flour
3 tsp baking powder
3/4 tsp salt
1/3 cup granulated sugar
1 tsp ground cinnamon
1/3 cup vegetable shortening
1 egg
1/2 cup seeded and chopped dried grapes
1 Tbsp melted butter
Combine flour, balking powder, salt, sugar, and cinnamon. Cut in
shortening with a pastry blender or two knives.
Combine egg and milk in a cup and add, all at once to the dry mixture.
Add dried grapes and blend.
Spread evenly over bottom of a well greased 8 inch square baking pan and
brush with melted butter. Sprinkle crumb topping (recipe follows) over
and bake in a preheated 375 degrees F. oven for 25 to 30 minutes. Serve
hot or cold.
Makes: 8 servings
Crumb Topping
3 Tbsp butter
1/4 cup granulated sugar
3/4 tsp ground cinnamon
3 Tbsp all purpose flour
Cream butter and sugar until fluffy. Add remaining ingredients and blend
well. Brown sugar may be substituted for the granulated sugar.
Submitted by: Darlene
Dried Fruit Balls
1 cup dried dates
1/2 cup dried calimyrna figs
1/2 cup prunes or dried apricots
1/2 cup raisins (regular or golden)
1 cup crushed walnuts or pecans
1/2 cup sunflower seeds
3 tablespoons lemon juice
1 cup flaked coconut
In a food processor, finely chop dates, figs, prunes/apricots and raisins.
In a medium bowl, mix chopped fruit with nuts and seeds.
Stir in lemon juice.
Shape into 1/2-1” balls.
Roll in coconut.
Dry in your dehydrator at 135º for 4 to 6 hours, or until crisp on the outside.
10 servings 30 balls
Submitted by: Darlene
Dried Fig Bars
1 cup boiling water
1 cup chopped dried figs, stems removed
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 egg yolks
1 cup granulated sugar
1 tsp vanilla extract
1/2 cup buttermilk
1/2 cup chopped nuts
2 egg whites, stiffly beaten
Pour boiling water over the chopped figs. Let stand for 10 minutes. Drain.
In a small bowl combine the flour, baking powder, baking soda and salt.
In a large mixing bowl, beat the egg yolks and add the sugar gradually,
beating until light. Add the vanilla.
Add mixed dry ingredients alternately with the buttermilk. Stir in
reserved figs and nuts. Fold in egg whites.
Spread in a greased 8 x 12” baking pan and bake in a preheated 375
degrees F. oven for 25 minutes. Cut into 48 bars.
Makes: 45 bars
Submitted by: Darlene
DRIED FIG BARS
This bar gives you calcium with magnesium in the sprouted grain, calcium
with phosphorus in the nuts and sunflower, and calcium with boron in the
dried figs. An unbeatable balance of living minerals for living bones!
Crust:
1 cup almonds
1/2 cup macadamia nuts or cashews
1/3 cup sunflower seeds (or a cup if you leave out macadamia)
1/2 cup oat flour (grind whole oat groats in a coffee grinder)
2 cups wheat sprouts (sprouted for 2 days)
1 cup pitted dates
1/2 vanilla bean, chopped
Filling:
15 to 30 small whole dried figs
Soak the nuts and seeds 3 hours, and dates 1/2 hour. Grind wheat sprouts
first in food processor then everything else except figs (add little
date soak water if needed).
Press half this crust mixture into Teflex sheet of Excalibur Dehydrator.
Puree figs in food processor and spread over crust. Top with the
remaining crust. Cut into squares. Dehydrate for ten hours, or longer if
you want crunchier.
NOTE: Excalibur is the ONLY dehydrator with NON-STICK solid Teflex
sheets - so fruit leathers and crunchies like fig bars easily peel off.
No need to oil the sheet.
Submitted by: Darlene
Sun Bars
4 cups sunflower seeds (hulled)
1 cup walnuts or almonds or pine nuts
2 cups pitted dates
2 cups raisins or other dried fruit
1 cup honey
1 cup apple juice
1 Tbsp vanilla
2 tsp cinnamon
2 cups coconut flakes (optional)
Place the sunflower seeds and walnuts in a food processor and grind until
uniform in texture. Set aside.
Chop the dates into pieces your blender can handle.
In a blender place honey, apple juice, cinnamon, vanilla and chopped dates.
Blend until a smooth texture is reached.
In a large mixing bowl combine raisins, and nut mix. Then stir in the date
mixture (you may have to use your hands).
When the dough is completely mixed, you can either roll in balls and freeze for
later (tastes like cookie dough), or you can shape dough into 2 inch balls, roll
in coconut and place on dehydrator sheets. Dry in dehydrator for 8 to 10 hours
at 125 to 130 degrees F.
Another option is to take two 9 x 13 inch glass baking pan and sprinkle 1/2 cup
coconut in each pan. Press 1/2 of the dough in each pan, top with remaining
coconut and bake in a oven for 2 hours at 150 to 200 degrees F.
If you use an oven, you need to keep an eye on the bars during the last 30
minutes so they don’t burn.
Makes: 32 bars
Stuffed Dried Figs
Steam dried figs over hot water for 15 minutes. Drain and blot with a
paper towel to dry. Split down one side. Stuff with nuts, dried
pineapple bits, or marshmallows. Chill for 1 hour or more. Dip in melted
chocolate or melted caramel. Chill again. Serve as candy.
Submitted by: Darlene
Strawberry Rhubarb Tarts
1/4 cup dried sliced rhubarb
3/4 cup water, divided
1/2 cup granulated sugar
1/2 cup dried sliced strawberries
4 tsp cornstarch
2 Tbsp freshly squeezed lemon or orange juice
1/4 tsp vanilla extract
12 baked tart shells
In a saucepan, combine rhubarb and 1/2 cup of the water; let stand for 30
minutes or until slightly softened. Stir in sugar and strawberries and bring
to a boil over medium heat. Reduce heat and boil gently, stirring occasionally,
for about 8 minutes or until fruit is plump and tender and liquid is reduced
by about half.
In a bowl, whisk cornstarch into remaining water. Drizzle into saucepan and
cook, stirring, for about 1 minute or until sauce is thickened and clear.
Transfer to a bowl and let cool. Cover and refrigerate until chilled, about 2
hours or for up to 1 day.
To serve, spoon fruit filling into tart shells.
Makes: 12 tarts
Submitted by: Darlene
Peanut Banana Drops
3 cups old fashion oats
1 1/4 cup chunk style peanut butter
1/2 cup honey
1/2 cup butter or margarine
1 cup chopped, dried banana slices
Spread oats over a baking sheet or jelly roll pan in a 250 degrees F.
preheated oven. Toast until lightly browned for 15 to 20 minutes,
stirring occasionally.
Meanwhile, in a heavy skillet, melt peanut butter, honey and butter or
margarine, stirring until smooth. Stir in toasted oats and dried bananas.
Drop by rounded spoonfuls onto wax paper. Chill until firm. Store in
refrigerator.
Makes 4 dozen snacks
Northwest Apricot Candy (Cotlets)
6 oz dried apricots
Cold water
5 Tbsp reserved apricot liquid
2 cups granulated sugar
3 envelopes of unflavored gelatin (approximately 2 1/2 Tbsp)
1 cup cold water
1 Tbsp fresh squeezed lemon juice
1 cup coarsely chopped walnuts
Powdered (confectioner) sugar
Butter an 8 inch square pan.
In a large saucepan over medium heat, add dried apricots and enough cold
water to cover apricots by 1 inch. Bring to a boil and boil 1 minute,
stirring constantly. Turn heat to low and simmer another 30 minutes,
stirring occasionally, until apricots are soft. Remove from heat.
Drain off liquid, reserving 5 Tbsp apricot liquid; set aside. In a food
processor, puree apricots with reserved apricot liquid until smooth.
Return apricot mixture back to saucepan over low, add sugar and heat and
stir just until sugar is melted. Remove from heat.
In a small bowl, combine gelatin and cold water; add to apricot / sugar
mixture, stirring constantly until dissolved. Add lemon juice and
walnuts; stir until well blended.
Pour into prepared pan; cool at least 2 hours but preferably overnight.
With an oiled knife, cut into 1 inch squares, then roll in powdered sugar.
Store, covered, in the refrigerator.
Makes 64 candy squares
NOTE: Try other fruits like peaches and nectarines. They also are
wonderful.
Submitted by: Darlene
Energy Bars
Grind Together:
1/3 cup carob chips
1 cup slivered almonds
4 cups dried fruit, pliable - apple, raisin, date, pear, peach, apricot,
pineapple etc
Mix In:
3/4 cup unsweetened pineapple juice
1/2 tsp almond extract
1/2 cup honey wheat germ
1 cup carob chips
Mix all ingredients thoroughly. More juice may be needed to allow
mixture to stick together. Put onto Fruit Roll sheet. Dry for
approximately 14 hours.
Cut into small squares and place on unlined tray to finish drying. May
be coated with melted chocolate, yogurt coating, or carob to make candy
bars.
Makes 24 squares
Submitted by: Darlene
Dried Strawberry Topping
1 cup boiling water
1 cup dried strawberries
1 small package strawberry gelatin
1/2 cup whipped topping
Pour boiling water over dried strawberries and soak for 3 to 4 hours or
overnight. Drain, reserving liquid. Add water to liquid to make 2 cups. Add
gelatin and heat until gelatin is dissolved. Add refreshed strawberries and
chill until almost set. Fold in whipped topping and serve on squares of cake.
Submitted by: Darlene
Dried Strawberry Sherbet
3/4 cup boiling water
3/4 cup dried strawberries
10 oz can sweetened condensed milk
2 Tbsp lemon juice
2 egg whites, stiffly beaten
Pour boiling water over dried strawberries and simmer, covered, over low
heat for 20 to 30 minutes. Press through sieve, discarding pulp and seeds and
reserving liquid.
To the juice, add milk and lemon juice. Chill. Fold in stiffly beaten egg whites.
Freeze until firm in ice cube trays.
Serves: 4
Submitted by: Darlene
Dried Rhubarb Pie
2 cups boiling water
1 1/2 cups dried rhubarb slices
unbaked 2 crust pie 9” pastry
2 eggs
1 1/2 cups granulated sugar
1/4 cup all purpose flour
1/4 tsp salt
butter or margarine
Place boiling water over dried rhubarb slices and soak overnight. Line a
pie pan with 1 half od the pastry dough and roll out remainder and cut
into strips.
To assemble pie, combine eggs, sugar, flour and salt. Add refreshed
rhubarb slices and mix well. Pour into pie shell and dot with butter or
margarine. Top with pastry strips woven into a lattice design.
Bake for 15 minutes in a preheated 450 degrees F. oven. Lower heat to
350 degrees F. and bake for 30 minutes more, or until lightly browned.
NOTE: For a real treat try adding a little anice seed to the mix. The
slight licorice flavor really enhances the flavor of the rhubarb.
Submitted by: Darlene
Dried Rhubarb Betty
1 1/2 cups boiling water
1 1/2 cups dried rhubarb
3 cups soft bread crumbs
1 tsp grated dried orange peel
3 Tbsp orange juice
1/4 cup honey
1/2 cup granulated sugar
Pour boiling water over dried rhubarb pieces and soak overnight.
Place 1 cup bread crumbs in a 1 1/2 quart casserole. In layers, add one
half rhubarb, one half orange peel and juice, and all of the honey. Top
with 1 cup bread crumbs and cover with remaining rhubarb, orange peel
and juice, then the sugar, in that order.
Top with the remaining 1 cup bread crumbs. Cover and bake for 45 minutes
in a preheated 350 degrees F. oven.
Serves: 4
Submitted by: Darlene
I posted a bunch of dried fruit posts above this one.
Took several posts to get them all, sorry they are so long, but it works to keep from taking over the index/comments page and I would never last to post them all one by one.
I got them, thank you.
Growing Michigan’s Future: Urban Agriculture Summit
If you think urban farming is a Detroit issue or will impact those in the agriculture-related
fields only, think again. If you are an engineer, a healthcare practitioner, an
energy stewart, or work in the academic field, then you must attend this conference
and find out how this slowly emerging industry will impact EVERYONE in the State
of Michigan.
Flash from the past - Canadian Press 1982 - “Cultivate veggies not grass”
Vancouver (CP Canadian Press) An urban agriculture group is urging Vancouver residents
to save money and reduce Canada’s dependence on foreign farmers by digging up lawns,
parks and boulevards.
Michael Levenston of City Farmer estimates 26 square kilometres of arable land in
the city are not growing food. And he suggests some of the effort that goes into
creating lush lawns would be better spent on producing vegetables.
Event - Urban farming: Why is Los Angeles a Hungry City?
The world’s population growth has stressed the food infrastructure not only in remote
and unknown countries but also our own. Moreover the increased awareness of the
relationship between food and health issues along with the proliferation of fast
food venues have added to the urgency for solutions.
Goats hired to mow Southeast Portland lot become neighborhood attraction
Zuzu Hinds, 4, of Portland, feeds a goat pieces of dry grass as the animal grazes
in a vacant, two-acre lot at Southeast Belmont Street and Southeast 10th Avenue.
The goat is one of more than 50 hired to mow the overgrown vegetation in the lot
owned by Vancouver-based Killian Pacific, a real estate agency. Hinds is one of
hundreds of visitors to the lot since the goats were placed there two weeks ago.
Feeder: Highway ramp farms - Chicago
The project takes the Ohio feeder ramp and literally turns it into a ramp that feeds.
It magnifies and exposes the important aspect of food production as a necessity
for urban living. The project combines a series of highly productive hothouses,
gardens, and landscaped areas that exploit the underutilized open space of highway
interchanges. It offers a useful and productive gateway architecture that reinvigorates
Chicago as an urban habitat.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
All stories here:
City Farmer News [http://r20.rs6.net/tn.jsp?llr=fclqmpbab&et=1103806434679&s=1304&e=001XLURHm9grAByZ58qQbetPijagCmSWsPSmdvQvXLi4UudemhbyLkeSw3z5iAbE1QtYRWniYrMPWL8qbwQyCl7BIcRJ9DXH-_oWQ7qQQHapdAUKiiJuPsBFw==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture
Sorry, double post - fixing html.
Sustainable Agriculture News Briefs - October 20, 2010
Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service Website. The Weekly Harvest Newsletter is also available online.
http://attra.ncat.org/newsletter/archives.html#wh
News & Resources
* USDA Announces Beginning Farmer and Rancher Grant Awards
* Comment Invited on Draft NOP Guidance
* Farmers Market Promotion Program Recipients Announced
* Share the Wealth Project to Bring Sustainable Farming to Under-served
* University of Connecticut Evaluates Hemp as Biodiesel Feedstock
* Farm Bill Preview Shows 37 Programs Losing Funding
Funding Opportunities
* Southern Region SARE Producer Grant
* IPM Partnership Grants
* Connecting Ohio’s Children, Families and Specialty Crop Producers Grant
Coming Events
* MOFGA Farmer to Farmer Conference
* Quivira Coalition’s 9th Annual Conference
* Conservation Tillage in Organic Systems Workshop
__________________________________________________
News & Resources
USDA Announces Beginning Farmer and Rancher Grant Awards
Agriculture Deputy Secretary Kathleen Merrigan announced grants to 40 organizations throughout the country to provide training and assistance to beginning farmers and ranchers that will help them run successful and sustainable farms. USDA’s National Institute of Food and Agriculture (NIFA) awarded the grants through its Beginning Farmer and Rancher Development Program (BFRDP). BFRDP provided $18 million in funding this year. This is the second year of the program, and $18 million will be made available in fiscal years 2011 and 2012. A complete list of this year’s recipients is available online.
http://bit.ly/bwcNRH
Comment Invited on Draft NOP Guidance
The U.S. Department of Agriculture is inviting public comment on draft guidance issued by the National Organic Program (NOP). Topics addressed include: compost and vermicompost in organic crop production; wild crop harvesting; outdoor access for organic poultry; commingling and contamination prevention in organic production and
handling; and use of chlorine materials in organic production and handling. The guidance documents, available on the NOP website in draft form (http://www.ams.usda.gov/AMSv1.0/NOPDraftGuidance), are intended to assist those who own, manage, or certify organic operations in carrying out their responsibilities by providing a uniform method for complying with the national organic standards and conducting audits and inspections. The NOP will consider all comments submitted by Dec. 13, 2010, before issuing final guidance for inclusion in the Program Handbook. The public can view the documents and provide comments through the preferred method at http://www.regulations.gov (document number AMS-NOP-10-0048) or by mail to Toni Strother, Agricultural Marketing Specialist, National Organic Program, USDA-AMS-NOP, 1400 Independence Ave., SW., Room 2646 So., Ag Stop 0268, Washington, DC 20250?0268.
http://bit.ly/d1jgiM
Farmers Market Promotion Program Recipients Announced
USDA has announced $4,099,897 in farmers market awards to help strengthen local
food systems and rural economies in communities nationwide. More than one million dollars will go to 27 new electronic benefits transfer (EBT) projects at farmers markets. These projects will help increase access to locally-grown fresh fruits and vegetables by low-income consumers. In an effort to improve rural economies, approximately 62 percent of this year’s awardees will recruit and train the next generation of small farmers. Approximately 28 percent of the awards offer further professional development opportunities for farmers to strengthen their business management skills, including training in risk management, certification, and good agricultural practices. Several projects will further develop statewide and regional producer associations to increase the market power of groups of small farmers. In 2010, 77 grants were awarded in 34 states. A complete list is provided online.
http://bit.ly/bqzCgL
Share the Wealth Project to Bring Sustainable Farming to Under-served
Southern Sustainable Agriculture Working Group (Southern SAWG) is launching a one-year project in partnership with the USDA’s RMA called Share the Wealth 2011. This project will help get sustainable and organic farming training and resource materials to farmers that don’t have ready access to, but have a strong interest in, this information. Southern SAWG is currently looking for 6 non-institutional organizations actively working with under-served and minority producers in the South to participate in this project. The region includes: AL, AR, FL, GA, KY, LA, MS, NC, OK, SC, TN, TX, VA. Share the Wealth 2011 application packets are due by November 12, 2010.
http://www.ssawg.org/conference-share-waiver.html
University of Connecticut Evaluates Hemp as Biodiesel Feedstock
Researchers at the University of Connecticut have found that the fiber crop Cannabis sativa, known as industrial hemp, has properties that make it viable and even attractive as a feedstock for producing biodiesel. Researchers used virgin hemp seed oil to create biodiesel using a standardized process called transesterification. The hemp biodiesel showed a high efficiency of conversion—97 percent of the hemp oil was converted to biodiesel—and it passed all tests conducted by the Biofuels Testing Laboratory at UConn’s Center for Environmental Science and Engineering, even showing properties that suggest it could be used at lower temperatures than any biodiesel currently on the market.
http://today.uconn.edu/?p=22384&utm_campaign=Tiers&utm_source=Tier3&utm_medium=Frontpage
Related ATTRA publication: Biodiesel: The Sustainability Dimensions (http://www.attra.ncat.org/attra-pub/summaries/biodiesel_sustainable.html)
Farm Bill Preview Shows 37 Programs Losing Funding
The National Sustainable Agriculture Coalition (NSAC) reports that 37 programs will no longer have baseline funding in the next farm bill cycle, according to a report released by the Congressional Research Service on September 29. “Previewing the Next Farm Bill: Unfunded and Early-Expiring Provisions” says that programs that will be lost through the lack of funding in the 2012 Farm Bill include the Wetlands Reserve Program (WRP), Grassland Reserve Program, Biomass Crop Assistance Program (BCAP), Supplemental Agriculture Disaster Program (SURE), Voluntary Public Access and Habitat Incentive Program, and the Rural Energy for America Program (REAP). NSAC notes that if these programs are to continue, it is likely that offsets will have to be taken from other areas of the farm bill, setting the stage for some potentially uncomfortable choices in a tight race for funding.
http://sustainableagriculture.net/blog/37-farm-bill-programs-at-stake/?utm_source=roundup&utm_medium=email
>> More Breaking News (http://attra.ncat.org/news/)
__________________________________________________
Funding Opportunities
Southern Region SARE Producer Grant
The Southern Region SARE Producer Grant program is requesting grant proposals from producers or producer organizations interested in conducting research or marketing projects related to sustainable agriculture. Projects must be developed, coordinated and conducted by farmers and/or ranchers or a producer organization. Producers or producer organizations must complete a proposal describing their project and explaining how it will help other producers understand and adopt sustainable agriculture practices. Projects may be funded up to two years for a project maximum of $10,000 for an individual producer or $15,000 for a producer organization. The Southern Region includes: Alabama, Arkansas, Florida, Georgia, Kentucky, Louisiana, Mississippi, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Virginia, Puerto Rico and the US Virgin Islands.
Proposals are due November 15, 2010.
http://www.southernsare.uga.edu/callpage.htm
IPM Partnership Grants
Projects funded through the IPM Partnership Grants must further the mission of the Northeastern IPM Center, address or identify regional IPM priorities, and benefit the region at large. Extension projects are encouraged. New IPM methods may be developed under this program, but funds for this purpose are limited. The current project types are: (1) IPM Working Groups, (2) IPM Issues, (3) Regional IPM Publications, and (4) IPM Planning and Assessment Documents. The lead Project Director must be from the northeastern region, but the eligibility for this program is broad.
Proposals are due November 22, 2010.
http://www.northeastipm.org/grants-partnership.cfm
Connecting Ohio’s Children, Families and Specialty Crop Producers Grant
The purpose of the Ohio Farm to School Initiative: Connecting Ohio’s Children, Families and Specialty Crop Producers Grant is to develop sustainable and replicable models of student-family programming by offering mini-grants to schools or school districts who are interested in developing farm-to-school programming focused on specialty crops that targets the whole family. ODA and ODE intends that all funding will be used to increase child and adult knowledge and consumption of specialty crops in addition to opening up new markets for producers. Grant awards will be considered from a minimum of $500 up to a maximum of $2,000. The Ohio Department of Agriculture will only accept proposals for consideration of grant funds from public, private, or charter schools and school districts in Ohio.
Proposals are due December 1, 2010.
http://www.agri.ohio.gov/public_docs/Forms/Grants/FarmToSchool/RFP.pdf
>> More Funding Opportunities (http://attra.ncat.org/funding/)
__________________________________________________
Coming Events
MOFGA Farmer to Farmer Conference
November 5-7, 2010
Northport, Maine
MOFGA’s Farmer to Farmer Conference is based on the idea that farmers learn best from their peers and other practitioners. The conference features a unique 3-hour workshop session format, in which one half is dedicated to talks by both agricultural service professionals and farmers, and the other to a round table discussion intended to solicit and capitalize on the accumulated knowledge of all the farmers in attendance. A special track on Farming Year Round is offered, as well as sessions on livestock, local food, weed management, enterprise budgets, and specific crops. Farm tours are also planned.
http://www.mofga.org/Events/FarmertoFarmerConference/tabid/293/Default.aspx
Quivira Coalition’s 9th Annual Conference
November 10-12, 2010
Albuquerque, New Mexico
The conference topic is “The Carbon Ranch: Using Food and Stewardship to Build Soil and Fight Climate Change.” The event includes an all-day workshop, “Improving the Carbon Cycle on Your Land,” on Wednesday. Thursday and Friday feature all-day plenary sessions addressing the essential elements of a carbon ranch, including: practices that enrich soil carbon, strategies for monitoring carbon accrual, the role of grassfed food, watershed restoration, and case studies from around the world.
http://quiviracoalition.org/
Conservation Tillage in Organic Systems Workshop
November 15, 2010
Modesto, California
This free one-day workshop will begin with growers discussing their own experiences with conservation tillage in organic systems in a roundtable discussion. Later, facilitated discussion will focus on reducing tillage in weed control, fertility management, and field preparation operations in organic systems. The Conservation Tillage in Organic Systems workshop will be a venue for experienced growers to come together with university and extension specialists and agriculture professionals to explore conservation tillage as it is applied in organic systems.
http://ucanr.org/sites/csinosw/
>> More Events (http://attra.ncat.org/calendar/)
__________________________________________________
New & Updated Publications
Dairy Beef
http://attra.org/attra-pub/summaries/dairybeef.html
An Introduction to Bioenergy: Feedstocks, Processes and Products
http://attra.org/attra-pub/PDF/bioenergy.pdf
La Aplicacion Organica del EQIP
http://attra.org/espanol/eqip.html
Question of the Week
I have a question about hoop house strawberries, especially elevated beds with various substrates. Can someone help?
http://bit.ly/baxj0v
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Submit questions to our professional staff online
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ATTRA Spanish Newsletter
Subscribe to Cosecha Mensual (Monthly Harvest), ATTRA’s Spanish-language e-newsletter
http://attra.ncat.org/espanol/boletin.php
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Weekly Harvest and ATTRAnews Archives
Digital versions of recent and archived Weekly Harvest and ATTRAnews newsletters are available online. ATTRAnews is the newsletter of ATTRA - National Sustainable Agriculture Information Service.
http://attra.ncat.org/newsletter/archives.html
The National Sustainable Agriculture Information Service - ATTRA - was developed and is managed by the National Center for Appropriate Technology (NCAT)(http://www.ncat.org). The project is funded through a cooperative agreement with the United States Department of Agriculture’s Rural Business-Cooperative Service (http://www.rurdev.usda.gov/rbs/index.html).
Visit the NCAT Web site for more information on our other sustainable agriculture and energy projects.
http://www.ncat.org/sarc_current.php
copyright 2010 NCAT
GnRH Agonists: Label Change - Increased Risk of Diabetes and Cardiovascular Disease (Update)
AUDIENCE: Oncology, Endocrine, Cardiovascular
ISSUE: Gonadotropin-Releasing Hormone (GnRH) agonists will have new safety information added to the Warnings and Precautions section of the drug labels. This new information warns about increased risk of diabetes and certain cardiovascular diseases (heart attack, sudden cardiac death, stroke) in men receiving these medications for the treatment of prostate cancer.
BACKGROUND: GnRH agonists are approved to treat the symptoms (palliative treatment) of advanced prostate cancer. The benefits of GnRH agonist use for earlier stages of prostate cancer that have not spread (non-metastatic prostate cancer) have not been established. FDA’s notification to manufacturers of GnRH agonists to add this safety information is based on the Agency’s review of several published studies. Most of the studies reviewed by FDA reported small but statistically significant increased risks of diabetes and/or cardiovascular events in patients receiving GnRH agonists.
RECOMMENDATIONS: Healthcare professionals should evaluate patients for risk factors for these diseases and carefully weigh the benefits and risks of using GnRH agonists before determining appropriate treatment for prostate cancer. Patients who are receiving treatment with GnRH agonists should undergo periodic monitoring of blood glucose and/or glycosylated hemoglobin (HbA1c). Healthcare professionals should also monitor patients for signs and symptoms suggestive of development of cardiovascular disease and manage according to current clinical practice.
Read the MedWatch safety alert, including a link to the FDA Drug Safety Communication, at:
http://www.fda.gov/Safety/MedWatch/SafetyInformation/SafetyAlertsforHumanMedicalProducts/ucm230359.htm
Tell us how we are doing:
http://survey.foreseeresults.com/survey/display?cid=d509U9xg0gZVxkMRcoMsQg==&sid=link&cpp[date]=10_20_2010_1620&cpp[type]=S
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