Weekly Roundup - Living On Nothing Edition [Survival Today

The Hunter is a man I would love to know.

Hee is right “Where one man sees a vacant lot, Beasley sees a buffet.

“Starvation is cheap,” he says as he prepares an afternoon lunch of barbecue coon and red pop at his west side home.”

From The Detroit News: http://detnews.com/article/20090402/METRO08/904020395/To-urban-hunter—next-meal-is-scampering-by#ixzz1TwD5cpE8

Thanks for the link, it is a good article to read.

Sorry that I have not been able to keep the thread as I once did.

Stay safe.

9,941 posted on 08/02/2011 10:03:13 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

Hugs and love to you.

Not much change here, I continue to loose weight and black out more and more.

Miss all of you.

9,942 posted on 08/02/2011 10:08:45 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://www.nancyskitchen.com/2011Recipes/Aug/01.html

Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

This is a TNT recipe that I got from my sister.

Bread and Butter Pickles you freeze

7 cups thin sliced cucumbers not peeled
1 cup bell pepper sliced thin
1 cup onions sliced this
2 Tablespoons pickling salt

Mix and set aside for 2 hours and drain well.

In sauce pan put 2 cups sugar
1 cup cider vinegar
1 tsp mustard seed
Bring this to a boil then add
1 tsp tumeric.

Pour over cucumber mixture. Let stand 2 hours. Put into cartons and seal. Put in Refrigerator overnite, then freeze. They are delicious.

Edith in Burnsville NC
Click Here to Print this Recipe

LaDonna requested recipes for jelly. This is one TNT recipe that I love and give as Christmas gifts.

Spiced Carrot Jam

4 cups raw carrots, finely chopped (I use food processor)
3 cups sugar
Juice and zest of 1 lemon
1/2 tsp. ground cloves
1/2 tsp allspice
1/2 tsp cinnamon

Place all ingredients in a saucepan. Slowly bring to a boil over medium heat, stirring constantly. Then stirring often, cook over low heat 30 to 40 minutes or until mixture is as thick as jam. Pour into hot sterilized jars and seal. Yield: 4 jelly glasses/jars. Serve on Town House crackers with cream cheese and top with jelly. Also good with meats, especially ham and game. This does not taste like carrots, and everyone I give this to loves it.
Edith in Burnsville NC
Click Here to Print this Recipe

Thanks Babe, for the list of spices.
Sue, in Illinois

An idea for jam, about the pickled eggs.

I am no pickled egg expert, but I have made them several times, and it seems like maybe you did’nt get the ‘skin’ off the egg when u peeled it. If you will put several tablespoons of salt in your water when you boil the eggs, they will come very clean when you peel them.

Also it sounds like the eggs being ‘rubbery’ is from being overcooked. I try to cook mine like I read some time ago, and have good luck. I boil them a few minutes, probably two, then leave them in the water, lid on, push it off the burner and let it sit for another 5 minutes in the hot water, then drain the hot water and put in cold water, with ice cubes if you are in a hurry for them, then peel when they are cool. Hope this helps. I wont give you another recipe if you liked that.
Tennesseyanky

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Thank you Mimi for your wonderful pound cake recipe. I first thought there was an error in the recipe as there was NO baking powder - sure am glad I didn’t take it upon myself to add some (but I did add an extra 1/2 tsp. of vanilla). This recipe is better than my favorite I have used for years. For those who haven’t tried it - here it is again as I copied it from Nancy’s wonderful news letter.
Arvilla

Aunt Carolyn’s Pound Cake

2 sticks butter
1 c Crisco shortening
16 oz box confectioner’s sugar
3 c flour-sift 3 times
1 t vanilla flavoring
5 eggs
Crisco

Cream butter, Crisco, and sugar 10 minutes on medium. Add vanilla and blend well. Add eggs one at a time until blended well after each. Add flour. Grease a tube pan well with Crisco. Pour in cake and put it in a COLD oven. Bake 1 hour at 325 degrees.
Mimi
Click Here to Print this Recipe

Crockpot Pork Recipes

Pig Roast

This is very good sliced thin or pulled, piled on good buns.
6 pound pork butt roast
1 1/2 Tbl. Hawaiian sea salt
1 Tbl. liquid smoke flavoring

Pierce meat all over with carving fork. Rub salt , then liquid smoke over the meat. Place in slow cooker. Cover. Cook on LOW - 16 to 20 hours. Turn meat half way through cooking. Remove from cooker , shred are slice thinly . Add drippings to meat as needed to moisten.
kate in Texas

Delicious Maple Ribs
This is another crock pot recipe that cooks all day , and is very good tasting to us.

1/8 tsp. steak seasoning
1/8 tsp. garlic salt
1/8 tsp. black pepper
1/8 tsp. chili powder
4 - 5 pounds boneless country style pork ribs
1 cup barbecue sauce
1/4 cup teriyaki sauce
1/4 cup soy sauce
1/4 cup orange juice
good dash hot pepper sauce , to taste

Mix spices together, and rub on all ribs. Place them in crock pot. Mix sauces and juice. Pour over ribs. Cook on Low - 6 - 8 hours Serves - 6 - 8
kate in Texas
Click Here to Print this Recipe

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Jelly Recipes

LaDonna, I assume since you have so many to make, you plan to use the little jars that hold approximately a half cup. I like to do unusual jellies to give to my fellow faculty members at Christmas. The following are good, don’t use too many ingredients, and look pretty. Good luck. Jackiets from Louisiana

Mountain Dew Jelly
3 and 1/4 cups Mountain Dew
2 tablespoons lemon juice
4 and 1/2 cups sugar
1 package Sure Jell pectin
Pour Mountain Dew and lemon juice into large (6-8 qt.) pot.
Bring to a boil and allow to boil 3 minutes.
Let cool slightly.
Then follow Sure Jell directions.

Apple Cider Jelly
1 quart apple cider
2/3 cup red hot candies
1 (1 and 3/4 ounce) package powdered fruit pectin
5 cups sugar
Place apple cider, red hots, and pectin in a large kettle.
Bring to a full rolling boil
Add sugar, return to a full rolling boil, stirring constantly.
Boil one minute.
Remove from heat.
Skim off foarm.
Pour into hot jars, leaving 1/4 inch headspace.
Adjust caps. Yield about 6 half-pints.
Note: Be sure you get the red-hots that do not have a white center.
Otherwise the cinnamon covering will melt off leaving the white centers that do not dissolve and looks like worms in your jelly.

Orange Juice Jelly
12 ounce can of frozen orange juice concentrate
7 cups sugar
2 and 1/2 cups of water
2 pouches Sure-Jell
In a large kettle, add juice, sugar, water, and mix.
Bring to a boil.
Add the Sure-Jell and mix again.
Boil one more minute.
Skim off foam and pour jelly into sterilized glass jars.
Seal. Makes 6 pints.
Note: Do not double recipe.

This is my favorite. By varying the flavor of the wine, you can have different jellies. All the alcohol boils out leaving a delicious and unique flavor.

Wine Jelly
1 and 3/4 cups wine
3 cups sugar
1 (3 ounce) pouch liquid pectin
Mix wine and sugar in top of double boiler.
Place over boiling water.
Stir until sugar is completely dissolved (about five minutes).
Remove from heat but leave over hot water.
Stir in pectin all at once.
Skim off any foam with metal spoon.
Leave one minute to set.
Pour into jars leaving 1/8 inch space at top and seal.

Louisiana Tabasco Jelly
1 cup water
2 tablespoons Tabasco sauce
1/3 cup lemon juice
3 cups sugar
Mix ingredients in large pan
Bring to a boil, stirring constantly
Add 1/2 bottle fruit pectin and a small amount of red food coloring
Stir until mixture returns to full rolling boil, stirring constantly
Boil hard 30 seconds
Remove from heat. Skim off foam. Pour into jars.

And I would certainly try some of the Apple Pepper Jelly recipe that appeared recently in Nancy’s newsletter—the one made with purchased jelly and jalapeno peppers.
Click Here to Print these Recipes

July 31, 2001 newsletter

This is for Jam who is asking about canned eggs. The dark and splotchy is probably when they rest on glass and the vinegar doesn’t get to that area. hat is what I decided when I made them one time. I now shake or roll the jar to make the juice hit them. Also if you are not using white vinegar that makes the color different. Yes, to the rubber type skin, but I have not seen a problem with that. When I do my eggs I now use pickle juice. My husband opens a jar and just eats the egg. I make deviled eggs, put them in potato salad or a meat salad mixture or egg salad for sandwiches. Handy to have them ready to use. Linda D. Ks

Jam writes, Hi Nancy and pets and friends of this newsletter. I hope you are having a good day. I need help, I got a bee in my bonnet about making pickled eggs. I tried a recipe from the internet and the skin of the eggs are dark and splotchy, also the egg whites are like rubber. Is this how they are suppose to be or what did I do wrong. I just wanted a snack they would not hit my blood sugar and also I thought making deviled eggs out of some of them would taste very good in this hot weather. Thank you so much for this great newsletter.
jam

Salad Recipes

For LaDonna’s request in 7-31 Newsletter:

Tabouli Salad

2 cups cracked wheat (bulghur)
2 cups boiling water
1 cucumber, chopped
6 roma tomatoes, chopped
1 bunch green onions, sliced thin, include green tops
1/2 cup fresh mint, sliced fine
2 cups fresh parsley, sliced fine, include stems
1 clove garlic, minced
Dressing:
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
1-2 tsp coarse ground pepper
1-2 teaspoons salt

Soak cracked wheat in boiling water until water is absorbed, about 30 minutes.

Drain any excess water, if necessary, and squeeze dry.

Combine salad ingredients, including wheat, in 1/2 gallon ziplok bag.

Mix dressing ingredients together and stir into salad mixture.

May store 3-4 days in refrigerator. Serve chilled or at room temperature.

Makes about 8 cups, Approx. 16 servings.

Trudy’s Fresh Fruit Salad

6 c strawberries, quartered
3 kiwis, sliced ¼” and halved
3 c grapes, halved
1 pint blueberries
3 bananas, halved & sliced in 1/2 “ pieces (slice last, just before adding dressing)

Dressing:
1-1/2 c vanilla yogurt
1 T lemon juice
1-1/2 tsp. sugar
¾ tsp. vanilla

Combine dressing ingredients well and pour over fruit. Combine gently. Refrigerate until serving time. Serve same day.

Makes about 16 cups. Approx. 30 servings.
Click Here to Print this Recipe

jam, this recipe comes from a local cookbook compiled by a late dear friend of mine. In my part of the country most people dye many more eggs at Easter than seems reasonable so we can pock eggs that day. What we don’t use up for Easter dinner we usually pickle. Jackiets from Louisiana

Pickled Eggs

1 dozen Easter eggs (or plain boiled eggs) peeled
2 cups vinegar
1 cup water
2 tablespoonfuls sugar
1 teaspoon salt
1/2 teaspoon celery seed (optional)
1 teaspoon mixed pickling spices
salt, pepper, and red pepper to taste
1 minced clove garlic, optional

Simmer vinegar, water, sugar, salt, celery seed and spices. Cool liquid. Strain over shelled hard cooked eggs. Add minced garlic and marinate in covered jar stored in refrigerator for two or three days
Jackiets from Louisiana
Click Here to Print this Recipe

In the July 31st email someone was inquiring about pickled eggs. My favorite is to put them into pickled beet juice. After finishing the beets in the jar of my homemade pickles I use the juice for the eggs.

Years ago we entertained a group of cattle breeders from South Africa for a lunch at our ranch. I served these purple eggs and they were the highlight of the lunch. Five or six years later at another meeting of the same cattle breed when we were in Park City, Utah we met some young men from South Africa. I mentioned the group we fed and that my purple eggs were the highlight. One of the fellows said” Oh my Mother has a movie picture of those eggs.” What a small world!! A few years ago our son, wife and daughter went hunting at a game farm in Africa that these same people owned.
Nancy in MT

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Carrot Recipes

Baked Carrots

18 small carrots or 1 pkg. frozen baby carrots
1/3 c. butter
1/2 c. sugar
1 tsp. salt
1/3 tsp. cinnamon
1/3 c. boiling water

If you use fresh carrots, scrape or pare carrots and place in casserole. Place frozen carrots in casserole. Cream butter, sugar, salt and cinnamon. Add water and blend well. Pour over carrots and bake covered at 350 degrees for 1 1/2 hours.
Linda NM

Maple Carrots

3 lb. carrots, pared
1/2 tsp. salt
1/4 c. butter or margarine
1/4 c. maple syrup
1/4 tsp. ground nutmeg

Cut carrots crosswise into halves. Cut the thick carrots halves lengthwise into quarters. In large skillet, bring 1 1/2 cups water to boiling, add carrots and salt.

Simmer, covered, 10 to 15 minutes, or until tender. Drain. Return carrots to skillet. Add butter, maple syrup and nutmeg. Cook over medium heat, stirring occasionally, until carrots are glazed.
Makes 12 servings.
Linda NM

Copper Pennies

2 cans carrots, drained
1 medium green pepper
2 medium onions
1 can tomato soup
1 c. sugar
1/2 c. salad oil
1/2 c. vinegar
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/2 tsp. salt

Note: Raw carrots may be used instead of canned if preferred. Substitute 2 pounds, cooked.

If using raw carrots, slice about 1/4-inch thick and cook until tender. Drain and rinse canned carrots. Cut green pepper and onions in small pieces. Mix together tomato soup, sugar, salad oil, vinegar, Worcestershire sauce, mustard and salt; pour over carrots, pepper and onions. Mix well. Let stand at least 2 hours. Best if chilled and let marinate overnight.
Linda Nm
Click Here to Print these carrot recipes

Salsa’s for LaDonna who requested them in the July 31st newsletter.
Suzz NE

Kate’s Corn Salsa

2 cans corn, drained
1 can mexicorn, drained
1 chopped green pepper
4 chopped green onions
½ c mayo
1 c cheddar cheese, shredded
Tabasco to taste
Chili Cheese Fritos, crushed (3/4 c or more)
Suzz’ Corn & Bean Salsa (all cans are approx.. 16 oz)
2 cans whole kernel corn, drained
1 can black beans, drained and rinsed
1 can diced tomatoes with green chilis, drained
1 bunch green onions with tops, chopped
1/2 tsp garlic pepper or coarse ground black pepper
8 oz fine shredded Mexican blend cheese
¾ cup mayonnaise
Tabasco to taste (I used about ½ tsp.)
½ bunch cilantro, chopped fine (optional – I didn’t use this time)
10 oz bag chili cheese Fritos, coarse crushed, save some for topping

Combine all but Fritos in ½ gallon Zip Lok Freezer bag, mix gently but well. Refrigerate till serving time. Will keep a week or more if you can stay out of it. Crush chips, mix in just before serving and pour into serving bowl. Top with reserved chips.

This is for Jam who wanted to know about pickled eggs. I do it the easy way boil my eggs and don’t over boil them. Let them cool and add them to jar pickle juice that you have saved after enjoying the pickles.

You can also use pickled beet juice. Let them stay for a couple of days soaking in the juice. Of course you refrigerate them.

The pickle juice will turn the outside of eggs light yellow. The pickle beet juice will turn them pink. Both ways you can use the eggs in potato salad, egg salad, deviled eggs, and etc.
Dee in Canada

For jam who asked how to make pickled eggs in the July 31 newsletter. If you love pickled beets, just buy a couple of cans, drain, eat, and save the juice. Pour the juice in a large widemouth jar and add hard boiled eggs. Let stand in the refrigerator for several days. The eggs will be a pretty pink and will taste like the pickled beets. Yummy and very easy.
Peg in East Tennessee

Halibut Recipes

Oven Fried Halibut

1 1/2 lb. halibut steaks
1/2 tsp. salt
1/2 tsp. paprika
3 Tbsp. melted butter
1/2 c. dry bread crumbs
1/8 tsp. pepper
tangy barbecue sauce

Cut halibut into serving sized pieces. Combine bread crumbs, salt, paprika and pepper. Dip halibut in melted butter, then in crumb mixture; place in greased baking dish.

Bake at 450 degrees allowing 10 minutes cooking time per inch of thickness measured at its thickest part or until halibut flakes easily when tested with a fork. Serve with barbecue sauce.
Linda NM

Halibut and Zucchini for Two

1/2 to 3/4 lb. halibut steaks
salt and pepper
1 small zucchini, sliced
1/4 c. coarsely chopped onion
1 clove garlic, minced
3 Tbsp. vegetable, oil, divided
1 medium tomato, cut into wedges
1 Tbsp. chopped parsley
1 Tbsp. lemon juice

Sprinkle halibut with salt and pepper. Saute zucchini, onion and garlic in 1 tablespoon oil 2 minutes. Add tomato and parsley; cook, covered, 1 minute. Remove from pan.

Saute halibut in 2 tablespoons hot oil until brown on both sides. Allow a total cooking time of 10 minutes per inch of thickness measured at its thickest part or until halibut flakes easily when tested with a fork. Return vegetables to pan. Add lemon juice; salt and pepper to taste. Heat briefly.
Yields 2 servings.
Linda NM

Halibut Casserole

halibut cuts- 5 to 8 pieces bacon
1 large onion, chopped
1 pkg. dehydrated sour cream
1/2 to 1 c. mayonnaise
lemon juice
salt and pepper
garlic powder
grated Cheddar cheese

Cover bottom of 8 x 8-inch baking dish with halibut fillet. Fry bacon and arrange cooked strips on top of halibut. Saute onion in bacon drippings and spread cooked onion over halibut and bacon. Mix package sour cream.

Combine with mayonnaise, lemon juice and seasonings. Spread over fish. Cover completely. Top with Cheddar cheese and cover with foil.
Bake at 325 degrees for 30 minutes. Uncover and bake 10 minutes more.
Makes 4 servings

Fried Halibut in Beer Batter

halibut
beer
biscuit mix
oil

Cut halibut into 1-inch cubes. Mix one part biscuit mix (or Bisquick) and 2 parts beer to make a thin batter (use less beer for thicker batter). Dip halibut pieces into batter and deep fry or pan fry in plenty of oil. Serve with tartar sauce.
Linda NM

Steamed Halibut and Vegetable Packets

4 (4 doz.) halibut steaks
1 c. small fresh broccoli flowerets
1/2 c. shredded carrot
2 Tbsp. chopped green onions
2 Tbsp. dry white wine
3/4 tsp. garlic powder
1/2 tsp. dried dill weed

Cut 4 (19 x 12-inch) pieces of heavy-duty aluminum foil. Center 1 halibut steak on lower half of foil; top with 1/4 cup broccoli, 2 tablespoons carrots and 1 1/2 teaspoons green onions. Combine wine, garlic powder and dill weed; stir well.

Spoon one-fourth of wine mixture over vegetables. Repeat procedure with remaining steaks and vegetables. Fold upper halves of foil over steaks, meeting bottom edges of foil. Seal edges together, making a tight 1/2-inch fold. Fold again.

Allow space for heat circulation and expansion. Repeat to seal
each side. Place packets on a baking sheet. Bake at 450 degrees for
10 minutes. Cut an X in top of packet; fold foil back. Spoon halibut steaks onto warm plates. Top with vegetables and
juices.
Yield: 4 servings
Linda NM

Oven Fried Halibut #2

2 lb. halibut steaks
1 c. fine dry bread crumbs
1/4 c. melted butter
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. paprika

Cut fish into serving size portions. Combine bread crumbs with salt, pepper and paprika. Dip fish in melted butter, then in bread crumb mixture. Place on well oiled baking sheet. Bake in 450 degrees oven approximately 12 minutes or until fish flakes when tested with a fork. Makes 6 servings.
Linda NM
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9,943 posted on 08/02/2011 10:21:41 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://www.nancyskitchen.com/cool_whip_recipes.htm

Quick and easy recipes using Cool Whip

Angel Food Dessert

1 (12 oz.) pkg. chocolate bits
2 tbsp. sugar
3 eggs, separated
1 pt. Cool Whip
1 baked angel food cake

Melt the chocolate bits and sugar in a double boiler. Add 3 beaten egg yolks and let cool 10 minutes. Blend Cool Whip with 3 beaten egg whites; then fold into the chocolate mixture. Break up one store bought angel food cake and layer cake pieces and chocolate mixture until pan is full ending with chocolate on top. Top with chopped nuts. Cool until serving time.
Print this Recipe

Blueberry Pie

Pie shell, baked & cooled
4 lg. bananas, sliced
1 pkg. Cool Whip (8 oz. size)
1 c. sugar
1 lg. cream cheese (8 oz.)

Cream Cool Whip, sugar and cheese. Spread over sliced bananas. Pour large can blueberry pie mixture over top.
Print this Recipe

More Cool Whip Recipes

9,944 posted on 08/02/2011 10:25:53 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://www.nancyskitchen.com/zucchini_recipes.htm

Nancy’s Kitchen Quick and Easy Recipes

Interest Facts about Squash

* Presidents Washington and Jefferson grew squash in their gardens.
* The Hubbard squash was formally introduced to American gardens by James J. H. Gregory (1857) from Marblehead, Massachusetts. He became an authority on squashes, publishing in 1893, Squashes: how to grow them.
* Squashes are a good source of minerals, carotenes and vitamin A, with moderate quantities of vitamins B and C. Summer squash is high in water content, thus low in calories.

Source: USDA

History of Squash
Squashes are one of the oldest known crops—10,000 years by some estimates of sites in Mexico. Since squashes are gourds, they most likely served as containers or utensils because of their hard shells. The seeds and flesh later became an important part of the pre-Columbian Indian diet in both South and North America. De Soto, Coronado, and Cartier all saw “melons” (probably squash) in the Americas.

Northeastern Native American tribes grew pumpkins, yellow crooknecks, patty pans, Boston marrows (perhaps the oldest squash in America still sold), and turbans. Southern tribes raised winter crooknecks, cushaws, and green and white striped sweet potato squashes. Native Americans roasted or boiled the squashes and pumpkins and preserved the flesh as conserves in syrup. They also ate the young shoots, leaves, flowers, and seeds.

Virginia and New England settlers were not very impressed by the Indians’ squash until they had to survive the harsh winter, at which point they adopted squash and pumpkins as staples. Squashes were baked, cut and moistened with animal fat, maple syrup, and honey.
Source: USDA

Recipe Index
Remember to press the F5 key and the Enter key at the same time to refresh the index to show all the recipes (including the new ones.) Recipes can now be printed out.

My favorite zucchini recipes

Zucchini Cobbler

Crust:
4 cups all purpose flour
2 cups sugar
1 1/2 cups cold margarine or butter
1 teaspoon ground cinnamon

Filling:
8 cups peeled, shredded zucchini
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

For filling:
In a large saucepan, over medium low heat, cook and stir zucchini and lemon juice for 5 to 10 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.

For crust:
Combine flour and sugar in a bowl/ cut in margarine until mix resembles coarse crumbs. Stir in 1/2 cup zucchini mixture. Press half of crust mixture into a greased 15 x 10 by 1 inch pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375F for 35 to 40 minutes or until bubbly.

Zucchini Lasagna

2 med. zucchini
2 c. fresh sliced mushrooms
1 pkg. sliced Mozzarella cheese
2 eggs, beaten
1 to 2 lbs. hamburger
1 onion, chopped
2 cans tomato sauce
Salt & pepper to taste

Wash zucchini and slice 1/4 inch thick. Dip in egg and roll in flour. Brown in skillet with oil until all zucchini is browned. Brown hamburger in separate skillet. In a 2 quart casserole dish layer zucchini, then onions and mushrooms, salt and pepper, then tomato sauce. Top with rest of zucchini and add Mozzarella to the top. Cook on low until cheese melts. About 250 degrees for 20 minutes or so. Eggplant may be substituted for zucchini.

Cheese Zucchini Crisps

1/3 cup Cornflake crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
dash garlic powder
4 small unpeeled zucchini, cut in 1/2 inch strips
1/4 cup melted butter

Combine crumbs, cheese and seasonings; place in a plastic bag. Dip zucchini strips in butter and shake in the crumbs to coat. Place on a baking sheet; bake 375F for 10 minutes or til crisp. 4 servings.

Zucchini Boats

2 zucchini, about 6 to 7 inches long
1/4 lb. bulk sausage or lean ground beef
1 slice whole grain bread, crumbled
1 tsp. instant onion
2 tsp. parsley flakes
1/8 tsp. garlic powder
1/8 tsp. red hot pepper sauce
1 egg
1/2 c. shredded cheddar cheese, divided
3 tbsp. parmesan cheese, divided

Wash and trim ends of zucchini. Cut in half lengthwise. Scoop inside out leaving a boat. Cook meat, drain, add zucchini from inside of zucchini and all other ingredients. Toss and fill boat. Sprinkle top with rest of cheeses. Bake 350 degrees approximately 45 minutes or until zucchini boat is tender. Easy to increase recipe from 4 to 40 boats. You can’t make a bad one. Serves 2 to 4.

More Tried and Tested TNT Zucchini Recipes

9,945 posted on 08/02/2011 10:33:31 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://www.nancyskitchen.com/corn_recipes.htm

Welcome to All Easy Cooking Recipe Kitchen
Copyright © 2006 All Easy Cooking Recipe Kitchen

These recipes have been collected over the years from
boxtops, newspapers, magazines and friends.

MARINATED VEGETABLE SALAD

MARINADE
1 1/2 c. corn oil
1/2 c. wine vinegar
3 tbsp. light corn syrup
2 tsp. seasoned salt
1 tsp. dried basil
1/2 tsp. pepper

VEGETABLES FOR SALAD
1 1/2 c. sliced fresh mushrooms
1 1/2 lb. fresh asparagus, slightly cooked, cut into 2 inch pieces (or 2 pkgs. frozen)
1 (1 lb.) can garbanzo beans, drained
1/2 c. black olives, sliced
1/2 c. green olives, sliced
1 pkg. frozen artichoke hearts, cooked
1 sm. thinly sliced onion
Lettuce leaves
Parsley, chopped

Combine marinade ingredients. Add to all vegetables in NON-ALUMINUM bowl. Marinate at least 1 hour, better if marinated overnight. Drain and serve on lettuce leaves. Garnish with parsley.

MARINATED CORN SALAD

1 3/4 c. yellow corn, cut from cob (about 4 ears)
1/2 c. chopped celery
2 tbsp. thinly sliced green onions
3 tbsp. vegetable oil
1/2 tsp. Salt
1/8 tsp. Pepper
1/4 c. water
1/2 sm. green pepper, cut into 1/2” strips
1 tbsp. chopped pimiento
1 tbsp. chopped fresh parsley
1 tbsp. cider vinegar
1/2 tsp. dry mustard

Combine corn and water in a medium saucepan. Bring to a boil; cover, reduce heat and simmer 7 to 8 minutes or just until corn is tender; drain. Combine corn, green pepper, celery, pimiento, green onions and parsley. Combine oil, vinegar, salt, mustard and pepper in a jar. Cover tightly; shake vigorously. Pour over salad; cover and chill 4 hours. Yield: 4 to 6 servings.

SPICY CORN STUFFED TOMATO SALAD

6 small, ripe tomatoes
1/2 c. creamy buttermilk dressing
2 tbsp. snipped parsley
1/4 tsp. Pepper
Dash ground red pepper
2 c. cooked fresh corn kernels
1/2 c. shredded Monterey Jack cheese
1/4 c. chopped green pepper
1/4 c. chopped cucumber
1/4 c. chopped onion
Lettuce leaves

Place tomatoes, stem end down, on a cutting surface. Cut each into 4 to 6 wedges, cutting to, but not through, stem end. Spread wedges apart slightly; sprinkle with salt. Cover; chill. In a small mixing bowl, combine dressing, parsley, pepper and red pepper. In another bowl, combine corn, cheese, green pepper, cucumber and onion. Add dressing mixture; toss gently to coat. Cover; chill. Serve tomatoes filled with corn mixture over lettuce on individual plates. Makes 6 servings.

VEGETABLE SOUP

1 lb. beef cubes (sm.)
1 can tomato paste
1 sm. head cabbage
4-5 med. carrots, peeled & sliced
Fresh or frozen peas, corn, limas, green beans or any veggie you want
1 1/2 c. shell noodles
2-3 stalks celery, chopped
1 med. onion, diced
1/2 tsp. Salt
1/8 tsp. garlic powder
1/8 tsp. Pepper
1/8 tsp. Oregano
1/8 tsp. parsley flakes
Use any veggies you want

Fry beef cubes and onions in Dutch oven until brown. Add water about 1/2 pan. Add veggies and seasonings. Bring to boil, lower heat and simmer 2-3 hours. Add tomato paste and stir well. Let simmer another 1/2 hour and noodles and cook until soft. Serve. Freezes nicely.

SWEET CORN ON THE COB

20 c. fresh cut sweet corn
1/2 lb. butter
1 pt. half and half

Put corn in large roaster. Add the butter and the half and half. Place in a 325 degree oven. Cook 1 hour stirring every 15 minutes. Remove from oven and cool down by placing roaster in the sink filled with ice water. When cool, package and freeze as soon as possible. To serve, heat corn and add salt and a bit of sugar, if desired.

GREEN PEPPER BAKE

3 green peppers, cut in half lengthwise
1/2 lb. pasteurized process cheese spread, cubed
1 (12 oz.) can whole kernel corn, drained
1 c. chopped tomato
1 c. fresh bread crumbs
2 tbsp. butter, melted

Remove seeds from peppers. Parboil 5 minutes. Drain. Reserve 1/2 cup process cheese spread. Combine remaining cheese spread, corn, and tomato. Spoon mixture into peppers. Top with reserved cheese spread and sprinkle with combined bread crumbs and melted butter. Bake at 350 degrees for 30-35 minutes or until crumbs are golden brown. 6 servings.

TOMATO CORN OKRA GUMBO

3 c. fresh tomatoes
2 c. sliced fresh okra
1 c. fresh uncooked corn
1 c. boiling water
1 sm. onion, finely chopped
Salt to taste
1/8 tsp. Pepper
1 tbsp. butter or margarine
1 tsp. Sugar

Combine first 5 ingredients. Cover and cook until vegetables are tender and mixture is thick. Add remaining ingredients. Serve hot or warm. This is good for church suppers. Serves 6.

CORN QUICHE

2 c. fine crushed cheese crackers
6 tbsp. Butter
2 tbsp. Flour
1/2 tsp. Salt
1/4 tsp. celery salt
1/8 tsp. pepper (prefer white)
1/2 tsp. onion, minced (or 2 tbsp. fine fresh ones)
1 1/4 c. milk
2 eggs, beaten
2 c. cooked corn (fresh frozen canned)

Mix cracker crumbs and two tablespoons butter. Pat into a glass pie plate, reserving 1/2 cup for later. Melt remaining butter (4 tablespoons), blend in flour, seasonings, and onion. Then add milk and cook until thickened (medium heat), stir constantly. Gradually add hot mixture to eggs. Blend well and add corn. Pour into lined pie plate or quiche pan on top of crumbs. Sprinkle with the reserved crackers. Bake at 400 degrees for 20 minutes. Let cool 5 minutes. Cut into wedges. 6 servings.

FRESH CORN PUDDING

3 c. fresh corn cut from cob
6 whole eggs, stirred well (not beaten)
3 c. heavy cream
1/2 c. sugar
1 tsp. Salt
1 tsp. Flour
1/2 tsp. baking powder
2 tsp. Butter

Using a sharp paring knife, barely cut through the tips of the corn kernels, then scrape the cob to remove the remaining juice and pulp. Stir in eggs and cream. Combine dry ingredients and add to corn mixture; stir in melted butter and mix well. Pour into a greased baking dish and bake at 350 degrees for about 1 hour until knife inserted in center comes out clean. Serves 8.

CORN CASSEROLE

2 c. fresh corn cut from cob
3 eggs, beaten thoroughly
1/4 c. flour
1 tsp. Salt
1/2 tsp. Pepper
2 c. light cream
2 tbsp. melted butter

Stir corn, light cream and butter into egg mixture. Pour mixture into 1 1/2 quart casserole, place in pan of hot water. Bake at 325 degrees for 1 hour or until knife tested comes out dry.

CREOLE CORN

2 slices Bacon
2 cups fresh corn
4 lg. fresh tomatoes
Green pepper
Onion
1 c. fresh okra

Fry bacon and add corn, tomato, green pepper, onion and okra. Cook 30 to 45 minutes so as not to be soupy.

CORN FRITTERS

2 c. fresh corn
1/8 tsp. pepper
1 tsp. melted margarine
2 c. flour
1 tsp. salt
1 egg
1/2 c. milk
2 tsp. baking powder

Mix all ingredients. Heat oil for deep fat frying. Drop mixture by spoon into hot oil. Cook until brown, 2 to 3 minutes. Remove, drain well.

HOT ROASTEED CORN
Serves 6

1/4 c. butter
3 or 4 chilies, peeled and minced
2 cloves garlic
1 tbsp. lemon juice
6 ears of fresh corn
Aluminum foil

Cream butter with chilies, garlic and lemon juice. Rub over corn. Wrap each ear in foil, twisting ends, place on hot grill turning or bake in oven for 25 minutes.

BAKED CORN IN SOUR CREAM

2 tbsp. Butter
2 tbsp. chopped onion
1 c. sour cream
1 1/2 lbs. whole kernel corn
2 tbsp. finely chopped celery
6 slices crisp cooked bacon, drained & crumbled
1 tbsp. fresh parsley

In saucepan melt butter. Stir in onion and saute until transparent. Gradually stir in sour cream until smooth. Add corn and celery. Heat. Stir in half of bacon. Pour into 2 quart casserole and top with parsley and remaining bacon. Bake at 350 degrees for 30 to 45 minutes. 6 to 8 servings.

HERBED CORN ON THE COB

4 ears fresh corn
1 tbsp. dried whole dillweed
1 tbsp. dried whole thyme
1 clove garlic, minced
1 tbsp. water
1 tbsp. cooking oil

Remove husks and silk from corn. Combine dill, thyme, garlic water and oil in a small bowl, stirring well. Brush herb mixture on corn and place each ear on a piece of aluminum foil, wrap tightly. Bake at 450 degrees for 25 minutes.
Yield 4 servings.

BROCCOLI CORN CASSEROLE

4 c. chopped fresh broccoli
1 egg
1 (17 oz.) can cream style corn
1 tbsp. grated onion
1/4 tsp. Salt
Dash of pepper
3 tbsp. butter or margarine
1 c. herb seasoned stuffing mix

Cook and drain broccoli. In mixing bowl combine egg, beaten slightly, broccoli, corn, onion, salt and pepper. In a small pan, melt butter or margarine. Add stuffing mix, tossing to coat. Stir 3/4 cup of buttered stuffing mix into vegetable mixture. Turn into buttered 1 quart casserole. Sprinkle with remaining 1/4 cup stuffing mix. Bake, uncovered, in 350 degree oven for 1 hour. Serves 4-6.

SUCCOTASH

1 lb. baby lima beans (fresh or frozen)
Salt pork
1 chopped onion
1 clove minced garlic
4 to 6 ears sweet corn
1/4 c. butter
Heavy cream
Salt and pepper to taste
2 drops Tabasco

Cook beans in water seasoned with salt pork, onion, and garlic until done. The water should cover the beans by about 2 to 3 inches. Cut corn off the cob and saute in butter in heavy skillet. Drain beans, reserving liquid. Add beans to the corn and add enough cream and bean liquid to cover the corn and beans. Season with salt, pepper and Tabasco. Simmer for an additional 15 to 20 minutes. Serves 4 to 6.

SKILLET FRIED CORN

4 slices bacon
3 c. fresh cut corn
1/4 c. chopped green pepper
1/4 c. finely chopped onion
1 tsp. salt
Dash of pepper

Cook bacon until crisp; drain and crumble. Add vegetables to drippings. Cover. Cook over low heat for 5 to 8 minutes or until tender. Season with salt and pepper. Sprinkle bacon over top.

FRESH CORN AND CHEESE

3 c. fresh corn, grated off the cob to make it cream style
6 eggs
2 tbsp. grated onion
1 tsp. Salt
4 tbsp. fresh parsley
2/3 c. fresh bread crumbs
2/3 c. grated cheese, mixed Swiss & cheddar
2/3 c. heavy cream
Dash Tabasco sauce or dash of cayenne pepper
Few grinds fresh black pepper

Butter a 2 quart baking dish and line the bottom with a round of buttered parchment or waxed paper. Combine all the ingredients and blend thoroughly. Pour into baking dish. Set the dish in a larger pan and pour boiling water into the larger pan to come up about 2/3 the height of the baking dish. Bake in the lower third of the oven at 350 degrees for 30 minutes. Turn temperature down to 325 degrees and bake another 45 to 60 minutes. The timbale is down when it has risen to almost fill the baking dish, the top has cracked open and a cake tester placed into the center of the timbale comes out clean. Allow to rest in the oven, with the door open about 10 minutes before unmolding. 8 servings.

CREAM STYLE CORN

6 c. fresh cut corn
4 tbsp. bacon drippings
1 tsp. salt
2 tbsp. sugar
1 1/2 to 2 c. water

Stir over low heat constantly until thickened add water if necessary. About 20 minutes.

CORN SOUFFLE

2 c. fresh corn cut from cob
1 c. milk
2 tbsp. Butter
2 tbsp. Flour
1 tsp. Salt
1 tbsp. Sugar
Pepper
3 eggs

Cut corn from cob, add milk, butter, flour and seasoning. Stir in eggs, which have been beaten until light. Pour into buttered 4 cup baking dish and bake in 350 degree oven for 50 to 60 minutes or until firm like a custard. Serves 6 people.

SUMMER SUCCOTASH

1 qt. fresh butter beans
1 slice bacon
1 tbsp. Butter
3 potatoes, cut up
1 sm. Onion
3 tomatoes, peeled
2 stalks celery, chopped
Salt and pepper to taste
1 c. fresh corn

Pour 1 quart water in a saucepan and bring to a boil. Add the butter beans, bacon and butter and cook for 30 minutes. Add the potatoes, onion, tomatoes, celery, salt and pepper and cook over low heat for 1 hour. Add the corn ten minutes before serving time and reheat. 6 servings.

FREEZER CORN

Fresh corn on the cob (2 to 3 doz.)
2 sticks margarine
pinch of salt

Very lightly cut the corn off the cob. Don’t scrape the cob (by not scraping the cob, this makes the corn cream style). Cook the corn on very low heat with 1 or 2 sticks of butter or margarine. Salt the corn just a little - you may have to add a little water. Cook about 20 to 30 minutes (until it’s hot all the way through). Then let it completely cool before you package the corn in freezer containers

CORN CHOWDER

4 slices bacon, cut up
3 c. potatoes, peeled & cubed
1 c. celery, chopped
1 c. carrots, chopped (fine)
3 c. chicken broth, divided
3 c. cream-style corn
1/2 tsp. Salt
1/2 tsp. Pepper
3 c. milk
Parsley, chopped
1/2 c. onion, chopped
2 tbsp. Flour
1 tbsp. Cornstarch
1/8 c. cooking oil

Ccook bacon in a Dutch oven until crisp; drain and set aside. Cook onion in bacon drippings and oil until tender. Add potatoes, 2 cups chicken broth, carrots, salt and pepper and bring to a boil. Reduce heat and add cream corn and celery. Cover and simmer for 20 minutes until tender. In a bowl, combine 1 cup chicken broth, flour and cornstarch; add to pot and cook until thickened. Stir in milk. Heat but do not boil. In serving bowls top with bacon and parsley. Serves 8 to 10.

CHICKEN CORN SOUP

1 qt. chicken broth
2 stalks celery, diced
1 med. onion, chopped
4 c. corn
2 med. potatoes, diced
3 c. cooked chicken, diced
1 qt. water

Heat broth and water. Add celery, onion, potatoes, corn and chicken. Cook until vegetables are tender. Salt and pepper to taste.

PENNSYLVANIA CHICKEN CORN SOUP

1 chicken (3 1/2 to 4 lbs.) cut into serving pieces
1 lg. onion, peeled & diced
Salt
8 black peppercorns
1 bay leaf
Several sprigs fresh thyme or 1/2 tsp. Dried
1 tsp. saffron threads or 3/4 tsp.saffron powder
Freshly ground black pepper
2 c. corn kernels, preferably fresh
2 c. Alice’s Mother’s Noodles or 6 oz. dried egg noodles

Rinse the chicken well. Place it and the onion in a large heavy saucepan or soup pot. Cover with water, and add salt, the peppercorns, bay leaf and thyme. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and cook until the chicken is tender and nearly cooked through, about 30 minutes. Remove the pan from the heat and remove the chicken pieces from the broth. Allow the chicken to cool. When the chicken is cool enough to handle, remove and discard the skin, and pull the meat from the bones. Cut the meat into bite-size pieces, and set aside. Remove the thyme sprigs, bay leaf, and the peppercorns from the chicken broth, and then bring it to a boil over medium-high heat. Add the saffron, season generously with salt and pepper and cook for 15 minutes. Add the reserved chicken and the corn. Bring back to a boil. Add the noodles and cook until they are just tender, 5 minutes. Season to taste and serve immediately. 6 servings.

CORN FRITTERS

Combine and beat lightly:
1 can cream style corn
2 eggs
6 tbsp. Flour
1/2 tsp. Flour
1/2 tsp. baking powder
1/8 tsp. Nutmeg

Melt in skillet, 3 tablespoons butter. When butter is hot, add batter one tablespoon at a time. Brown on both sides. Drain on paper. Sprinkle with confectioner’s sugar, if desired.

SCALLOPED CORN

1 pt. can corn
2/3 c. milk
1 1/4 tsp. Salt
Dash of pepper
1 slightly beaten egg
2 tbsp. butter or margarine, melted
2 c. soft bread crumbs

Mix corn, egg, milk and seasonings. Mix crumbs and butter and place 1/4 of mixture in bottom of buttered dish. Add half of the corn mixture, then another 1/4 of crumbs. Repeat layers, ending with the balance of crumbs. Bake 30 minutes at 350 degrees. Serve hot. Serves 6.

BEEF AND CORN BREAD SQUARES

1 lb. ground beef
1 tbsp. Cornstarch
1 tbsp. dried onion
1 tsp. chili powder
1/2 tsp. garlic salt
1 (16 oz.) can tomatoes
1 (4 oz.) can diced green chili peppers, drained
3/4 c. all-purpose flour
2/3 c. corn meal
2 tsp. baking powder
2 beaten eggs
1 (8 3/4 oz.) can creamed corn
1/2 c. milk
3 tbsp. cooking oil
1 c. shredded Cheddar cheese

Brown ground meat. Drain fat. Stir in next 4 ingredients then stir in undrained tomatoes and chili peppers. Cook and stir until thick and bubbly. Combine flour, corn meal and baking powder. Combine eggs, corn, milk and oil. Stir into dry ingredients. Add cheese. Stir until moistened. Spread half of batter into a greased 9 x 9 x 2 inch pan. Spoon meat mixture over that. Top with remaining batter. Bake at 375 degrees about 30 minutes or until golden brown. Let stand 5 minutes. Cut into squares. Serve with salsa if desired. Serves 6.

JALAPENO CORN BREAD

2 boxes Jiffy corn bread mix
2 1/2 c. milk
1/2 c. salad oil
3 eggs, beaten
1 lg. onion, grated
1 c. creamed corn
1 1/2 c. yellow cheese, grated
1/4 c. Jalapeno peppers

Preheat oven to 400 degrees. Combine all ingredients. Mix well. Pour into 2 greased 13 x 9 inch pans. Bake 45 minutes.

CREAMY CORN BREAD

1 1/3 c. canned whole kernel corn
1 1/3 c. creamed corn
1/2 c. margarine, melted
1 c. sour cream
2 eggs, beaten
1 (8 1/2 oz.) pkg. corn muffin mix
3/4 c. grated Cheddar cheese

Preheat oven to 375 degrees. Stir corn and margarine in 2-quart casserole dish. Fold in sour cream and eggs. Add corn muffin mix and blend well. Bake until center is just set, about 1 hour. Sprinkle with cheese and continue baking until melted.

Free Downloadable Publications and Cookbooks
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Baking Essentials Lessons (Easy lessons on Baking)

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9,946 posted on 08/02/2011 10:38:11 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

Diflucan (fluconazole): Drug Safety Communication – Long-term, High-dose Use During Pregnancy May Be Associated With Birth Defects

AUDIENCE: OBGYN, Pharmacy, Infectious Disease

ISSUE: FDA is informing the public that treatment with chronic, high doses (400-800mg/day) of Diflucan (fluconazole) during the first trimester of pregnancy may be associated with a rare and distinct set of birth defects in infants. This risk does not appear to be associated with a single, low dose of fluconazole 150mg to treat vaginal yeast infection (candidiasis). Based on this information, the pregnancy category for fluconazole indications (other than vaginal candidiasis) has been changed from category C to category D. The pregnancy category for a single, low dose of fluconazole has not changed and remains category C.

BACKGROUND: Diflucan is used to treat yeast infections of the vagina, mouth, throat, esophagus and other organs. It is also used to prevent yeast infections in patients who are likely to become infected because they are being treated with chemotherapy or radiation therapy before bone marrow transplant. Diflucan is also used to treat meningitis caused by a certain type of fungus. Pregnancy category D means there is positive evidence of human fetal risk based on human data but the potential benefits from use of the drug in pregnant women with serious or life-threatening conditions may be acceptable despite its risks.

RECOMMENDATION: Healthcare professionals should counsel patients if the drug is used during pregnancy or if a patient becomes pregnant while taking the drug. Patients should notify their healthcare professionals if they are or become pregnant while taking fluconazole. If a patient uses fluconazole during pregnancy, the patient should be informed of the potential risk to the fetus.

Healthcare professionals and patients are encouraged to report adverse events or side effects related to the use of these products to the FDA’s MedWatch Safety Information and Adverse Event Reporting Program:

* Complete and submit the report Online: www.fda.gov/MedWatch/report.htm
* Download form or call 1-800-332-1088 to request a reporting form, then complete and return to the address on the pre-addressed form, or submit by fax to 1-800-FDA-0178

Read the MedWatch safety alert, including a link to the FDA Drug Safety Communication, at:

http://www.fda.gov/Safety/MedWatch/SafetyInformation/SafetyAlertsforHumanMedicalProducts/ucm266468.htm

9,947 posted on 08/03/2011 3:09:06 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

Herb of the Day: Schizonepeta
lighthouseherbs | August 3, 2011 at 5:48 pm | Categories: Herb of the Day | URL: http://wp.me/pO6et-wC

Schizonepeta
( Schizonepeta tenuifolia )
Other names are: Japanese capnip, Japanese mint, jing jie, tenuifolia

Schizonepeta is native to Japan and China, and is widely cultivated in the Tar East. Being a pleasantly aromatic herb with highly dissected foliage and small, clustered lavender blooms that grow in to spikes above the foliage. It belongs to the small family as catnip, but it is not a annual wit a sweet, pinelike aroma. The whole plant is used in herbal medicine. It is the principal herb of traditional Japanese medicine for skin infections. The Chinese use this herb to treat symptoms as common colds, chills, sore throats, and headaches.It helps to lower fever and promote sweating, and has a antibacterial action.
Aids with: boils, mastitis.
It is available as a cream from compounding pharmacies for external use, but never use it on open sores.
Scientific investigation has confirmed that schizonepeta heals skin infections, stimulating circulation within the
skin and by inducing perspiration. It has a excellent antimicrobial and antiviral effects and helps eliminate toxins.

Add a comment to this post

http://lighthouseherbs.wordpress.com/2011/08/03/herb-of-the-day-schizonepeta/

9,948 posted on 08/04/2011 2:14:18 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

Weekly Harvest Newsletter

Sustainable Agriculture News Briefs - August 3, 2011

Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the NCAT Sustainable Agriculture Project website. The Weekly Harvest Newsletter is also available online at https://attra.ncat.org/newsletter/archives.html#wh.

Hot off the press! Visit our website for our newest publications on organic and sustainable agriculture: https://attra.ncat.org.

News & Resources

* New Brochure Addresses Farming for Food Safety and Conservation

* Four Additional Biomass Crop Assistance Program Areas Announced

* Dairy Processing Workbook Online

* ERS Releases Organic Apple Report

* Designs for Two Vegetable Wash Stations Published Online

* USDA Reopens Comment Period on Genetically Engineered Drought Tolerant Corn

Funding Opportunities

* People’s Garden Grant Program

* Vermont GAPs Capital Improvement Grant Program

* NRCS Missouri Project

Coming Events

* The National Heirloom Exposition

* International Green Schoolyard Conference: Engaging Our Grounds

* Eastern Triangle Farm Tour

__________________________________________________

News & Resources

New Brochure Addresses Farming for Food Safety and Conservation
http://www.wildfarmalliance.org/resources/fdsfty_brochure.htm
Wild Farm Alliance has released Farming With Food Safety and Conservation in Mind, providing a helpful, science-based overview, outlining the low prevalence of foodborne pathogens in wildlife, addressing conservation practices that can improve food safety, and offering a conservation-minded risk assessment strategy.
Related ATTRA Publication: An Illustrated Guide to Growing Safe Produce on Your Farm
https://attra.ncat.org/attra-pub/summaries/summary.php?pub=350

Four Additional Biomass Crop Assistance Program Areas Announced
http://www.usda.gov/wps/portal/usda/usdahome?contentid=2011/07/0320.xml&contentidonly=true
Four additional Biomass Crop Assistance Program have set aside acres in California, Kansas, Montana, Oklahoma, Oregon and Washington for the production of renewable energy crops. The deadline to sign up for help with start-up costs for energy crops is September 16, 2011.

Dairy Processing Workbook Online
http://www.albc-usa.org/dairy/index.html
American Livestock Breeds Conservancy is making available Dairy Processing 101: An online workbook for the beginning dairy farmer or dairy processor. The workbook includes sections on business planning, heritage dairy animals, dairy products, legalities, and infrastructure.
Related ATTRA Publication: Value-added Dairy Options https://attra.ncat.org/attra-pub/summaries/summary.php?pub=199

ERS Releases Organic Apple Report
http://www.ers.usda.gov/Publications/FTS/2011/07Jul/FTS34701/
A report by USDA’s Economic Research Service examinse trends in the U.S. apple sector and compares production and marketing characteristics under organic and conventional farming systems.
Related ATTRA Publication: Apples: Organic Production Guide https://attra.ncat.org/attra-pub/summaries/summary.php?pub=4

Designs for Two Vegetable Wash Stations Published Online
http://www.leopold.iastate.edu/news/newsreleases/2011/072011_washstations.html
The Fruit and Vegetable Working Group has developed a new online tool to help vegetable growers construct efficient wash stations. Detailed instructions, material lists and 3-D drawings for both an open-air and enclosed wash station are available on the Leopold Center for Sustainable Agriculture’s website.

USDA Reopens Comment Period on Genetically Engineered Drought Tolerant Corn
http://www.aphis.usda.gov/newsroom/2011/07/draft_enviro_assessment.shtml
The U.S. Department of Agriculture’s Animal and Plant Health Inspection Service has reopened until August 12 the comment period for a petition received from the Monsanto Company seeking a determination of nonregulated status for corn that has been genetically engineered for drought tolerance.

>>More Breaking News https://attra.ncat.org/news/

__________________________________________________

Funding Opportunities

People’s Garden Grant Program
http://www.nifa.usda.gov/funding/rfas/peoples_garden.html
The National Institute of Food and Agriculture requests applications for the People’s Garden Grant Program to facilitate the creation of produce, recreation, and/or wildlife gardens in urban and rural areas, which will provide opportunities for science-based informal education. Successful applicants will provide micro-subgrant support to smaller local projects.
Applications are due August 26, 2011.

Vermont GAPs Capital Improvement Grant Program
http://www.vermontagriculture.com/news/2011/GAPJuly21.html
The Vermont Agency of Agriculture, Food and Markets is now accepting applications for the new Good Agricultural Practices Capital Improvement Grant Program that offers matching grants of up to $10,000 per farm for capital improvements that will support Vermont agricultural producers in obtaining GAP certification.
The first grant round is open until September 30, 2011.

NRCS Missouri Project
http://1.usa.gov/pHiXJX
Conservation partners are invited to apply for NRCS assistance to perform restoration projects, vegetation data collection and analysis and soil analysis. A total of $450,000 in funding is available.
Applications are due by August 26, 2011.

>> More Funding Opportunities https://attra.ncat.org/funding/

__________________________________________________

Coming Events

The National Heirloom Exposition
http://theheirloomexpo.com/
September 13-15, 2011
Santa Rosa, California
Enjoy the largest exhibition of heirloom produce in history, from farms and gardens across the country. Speakers, a trade show, and heritage livestock show are included.

International Green Schoolyard Conference: Engaging Our Grounds
http://www.greenschoolyards.org/home
September 16-18, 2011
Berkeley and San Francisco, California
Participate in this exciting conference to hear about cutting-edge schoolyards and school gardens, meet like-minded colleagues from the United States and abroad, share ideas, tour fantastic local school grounds, and get inspired to bring these ideas back to your own community.

Eastern Triangle Farm Tour
http://www.carolinafarmstewards.org/events.shtml
September 10, 2011
Raleigh, Durham, Chapel Hill North Carolina
Carolina Farm Stewardship Association presents this annual self-guided tour of regional farms.

>> More Events https://attra.ncat.org/calendar/

__________________________________________________

New Publication
Raising Organic Pigs: A Guide to USDA Certified Organic Requirements
https://attra.ncat.org/attra-pub/summaries/summary.php?pub=365

Question of the Week
What are some resources for starting an animal fiber business?
http://bit.ly/mOvfk8

Webinars
Our latest webinars are available for viewing in the Sustainable Agriculture Video Archive https://attra.ncat.org/video/index.php

Cosecha Mensual Spanish Newsletter
Subscribe to Cosecha Mensual (Monthly Harvest), NCAT’s Spanish-language e-newsletter at https://attra.ncat.org/espanol/boletin.php

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9,949 posted on 08/04/2011 2:24:43 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

This message contains the following:

1. NexTorch Recalls Flashlight Batteries Due to Fire Hazard http://www.cpsc.gov/cpscpub/prerel/prhtml11/11296.html

2. Black & Decker Agrees to $960,000 Civil Penalty for Failing to Report Defective Grasshog XP Weed Trimmer/Edgers http://www.cpsc.gov/cpscpub/prerel/prhtml11/11295.html

3. CPSC Public Calendar

9,950 posted on 08/04/2011 2:31:07 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

MedWatch logoMedWatch - The FDA Safety Information and Adverse Event Reporting Program
GE Healthcare Vital Signs Hygroscopic Condenser Humidifier Passive Humidification Device (HCH): Class I Recall

AUDIENCE: Risk Manager

ISSUE: FDA notified healthcare professionals of a Class I recall of GE Healthcare Vital Signs Hygroscopic Condenser Humidifier Passive Humidification Device (HCH) for Vital Signs Anesthesia Breathing Circuits. The HCH device may have an occlusion that can prevent proper flow of the medical gases or oxygen, possibly resulting in insufficient oxygen delivered to the patient.

BACKGROUND: The Vital Signs HCH is sold as part of the Vital Signs anesthesia breathing circuit. An HCH is used to maintain moisture in the patient’s airway during mechanical ventilation. The affected products were manufactured between January 2011 and April 2011. A list of affected product codes and lot numbers is provided on the company press release.

RECOMMENDATION: Customers have been directed to NOT use the anesthesia circuits containing the Vital Signs Devices Passive Humidification Device (Hygroscopic Condenser Humidifier, or “HCH”), or the stand alone HCH device with the affected product item numbers and lot numbers, and to isolate all affected product. Customers may contact Vital Signs Customer Service at 1-800-932-0760 to arrange for the return and replacement of product.

Read the MedWatch safety alert, including links to the Recall Notice and Press Release, at:

http://www.fda.gov/Safety/MedWatch/SafetyInformation/SafetyAlertsforHumanMedicalProducts/ucm266580.htm

9,951 posted on 08/04/2011 2:45:19 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

Vasopressin Injection USP, Multiple Dose Vials: Recall - Sub-Potency

AUDIENCE: Risk Manager, Pharmacy

ISSUE: American Regent, Inc. is conducting a nationwide voluntary recall of multiple lots of Vasopressin Injection, USP to the Retail/Hospital level. This product recall was initiated by American Regent, Inc. because some vials may not maintain potency throughout their shelf-life. Potential adverse events after administration of solutions that are below potency limits may include reduced effectiveness. See the company Press Release for a listing of affected lot numbers. The products were distributed to wholesalers and distributors nationwide.

BACKGROUND: Vasopressin Injection, USP is indicated for prevention and treatment of postoperative abdominal distention, in abdominal roentgenography to dispel interfering gas shadows, and in diabetes insipidus.

RECOMMENDATION: Hospitals, infusion centers, clinics, retail pharmacies and other healthcare facilities should not use American Regent, Inc., Vasopressin Injection, USP Multiple Dose Vials with the lot #s listed for patient care and should immediately quarantine any product for return to American Regent Inc.

Read the MedWatch safety alert, including a link to the Press Release, at:

http://www.fda.gov/Safety/MedWatch/SafetyInformation/SafetyAlertsforHumanMedicalProducts/ucm266648.htm

9,952 posted on 08/04/2011 7:36:37 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

54 Life Lessons 14 Years of World Travel Taught Me

Posted: 03 Aug 2011 11:35 AM PDT

54 Life Lessons from Travelling the World

This post was written by Caz, author of the y Travel Blog.

http://www.ytravelblog.com/

Travel means so much more to me than simply seeing new destinations and learning about new cultures. Travel is a journey within myself. It is through my 14 years of living and traveling around the world that I have learned more about who I am and what my purpose is. And I have also discovered certain natural laws and truths about life.

Here are 54 lessons I have gradually learned throughout my travels that have helped me to grow into, what I think, is a person who lives an empowered life.

Not all those who wander are lost.
- J. R. R. Tolkien

1. People all over the world have the same basic wants and needs. It doesn’t matter where we come from, what we look like, how we talk, or what we believe. Deep down the essence of who we are as human beings is the same. This is all that matters. The outside differences are there to learn from and celebrate without fear.
2. There is absolute joy and wonder to be had in the simplest of moments. Swinging in a hammock on the beach while watching the sunset over the horizon, for example.
3. The more we own, the more enslaved we become.
4. We don’t need stuff to be happy or to fulfill us; we just need memorable moments and loving relationships. (Read The Joy of Less.)
5. Negotiation, business transactions and even personal relationships should always be conducted with the mutual belief in it being a win-win situation. Everyone needs to walk away with a smile.
6. The more you help others, the more you get in return.
7. A smile, a wave and a friendly attitude can break down any barrier and create friendships where language cannot be understood. Kindness is a universal.
8. You are powerful beyond measure. You never know what you are capable of until you push your barriers of comfort, even if it’s just a little bit each day.
9. Fear can be a guiding friend if you learn how to swallow it, and listen to it only when it serves its true purpose of warning you when you are in danger.
10. Mother Nature knows everything. Turn to her more to help ease your medical discomforts and your mental anguishes.
11. When things frighten you, the best way to do what needs to be done is “1… 2… 3… jump!” Sometimes you have to dive in before you talk yourself out of it.
12. The purpose of life is to live in joy.
13. Life is constantly changing. You cannot set up rigid rules and expectations. If you do, you will only be disappointed.
14. Don’t over plan. Jump in the boat and let the river take you for an amazing ride. You will get to the ocean eventually and it be way more fun. (more…)

http://www.marcandangel.com/2011/08/03/54-life-lessons-14-years-of-world-travel-taught-me/

9,953 posted on 08/04/2011 7:56:46 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

To: All; milford421

http://blogs.webmd.com/breaking-news/2011/08/ground-turkey-recall-36-million-lbs-among-largest-recalls-ever.html?ecd=wnl_nal_dab_080411

WebMD Newsroom

WebMD’s editorial staff on the latest news from the world of health.
Thursday, August 4, 2011
Ground Turkey Recall: 36 Million Lbs., Among Largest Recalls Ever

A drug-resistant strain of Salmonella from ground turkey has killed one person and sickened at least 79 others.

Meat processing giant Cargill has recalled 36 million pounds of ground turkey products distributed nationwide since March 1 of this year.

Nearly 40% of people sickened have been hospitalized.

The products carry many different brand names, including Honeysuckle White, Kroger, Safeway, and several more. A complete list can be found at the Cargill web site.

http://stage1.order.cargill.com/na3047772.pdf

While the Salmonella strain found in the turkey products is dangerous, it’s easily killed by cooking. Be sure to cook all poultry to an internal temperature of 165 degrees. Don’t guess: Use a food thermometer to be sure.

Posted by: Daniel DeNoon at 2:12 pm
Link Link to this post
Comments

9,954 posted on 08/04/2011 2:15:08 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

This message contains the following:

1. Build-A-Bear Workshop Recalls Lapel Pins Due to Violation of Lead Paint Standard http://www.cpsc.gov/cpscpub/prerel/prhtml11/11298.html

2. Target Recalls Step Stools with Storage Due to Fall Hazard http://www.cpsc.gov/cpscpub/prerel/prhtml11/11299.html

3. CVS Agrees to $45,000 Civil Penalty for Failing to Report Drawstrings in Children’s Jackets http://www.cpsc.gov/cpscpub/prerel/prhtml11/11297.html

9,955 posted on 08/04/2011 9:25:16 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

A study in Urban Agriculture as a basis for design of The Center for Sustainable
Food and Agriculture

Local food and agriculture in the Portland Metro Region has a strong cultural presence
due to its support by chef- farmer collaborations, local food marketing promotion,
and community supported farmer’s markets. The number of small farms on the periphery
of Portland is increasing, supported by their close contact with the city due to
the urban growth boundary. Agriculture within city boundaries has also shown continuous
growth through support by community and civic organizations.

New York City’s Most Urban Farm, the 15,000 Square Foot Riverpark Farm at Alexandria

CenterTM, Now Growing on East 29th Street in Manhattan
New York, August 3, 2011 - The Riverpark restaurant and the Alexandria CenterTM
for Life Science - New York City today announced the creation of New York City’s
most urban farm, the 15,000 square foot Riverpark Farm at Alexandria Center. The
Farm’s large scale, direct connection to the restaurant, highly urban location,
and operation within one of the city’s 600+ stalled construction sites distinguish
it from all other urban farms in New York. The Farm is a landmark example of the
temporary alternative use of a stalled site to stimulate local interest and economic
activity, benefit the environment, beautify an area, and engage the community.
Reuters video: Urban aquaponics farming brings the country to the city

July 26, 2011 Reuters - Urban farming is a trend catching on in cities around the
world and now residents of Berlin, Germany are embracing the hobby as a way of bringing
calm to the hectic city life. Jim Drury reports.

Harnessing the abundance of urban orchards

In Toronto, nearly 20,000 pounds of fruit was harvested last year, each haul divided
among volunteers, homeowners and community partners, including shelters and food
banks. But figuring out what to do with the abundance, much of which accumulates
during a couple of short months, is an ongoing preoccupation every harvest organizations
faces.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

All stories here:
City Farmer News [http://r20.rs6.net/tn.jsp?llr=fclqmpbab&et=1106955706257&s=1304&e=001Cq0jJ2EDZoM_Jgu5SuJeANUEoXeCUY4cEtvk-2TyXwKPjbioXIPQYuonNkeGvy1brqjFC_ue86v2DD_xV24yztvB59WueNC6fsOBuEJ0aUOadfK5kOa8tg==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

9,956 posted on 08/05/2011 8:17:43 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

AUDIENCE: Risk Manager, Pharmacy

Read the MedWatch safety alert, including a link to the Press Release, at:

http://www.fda.gov/Safety/MedWatch/SafetyInformation/SafetyAlertsforHumanMedicalProducts/ucm266648.htm

9,957 posted on 08/06/2011 3:49:45 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

Uplift with Rosewood

Posted by: “Debbie

Uplift your mood with this Woodsy Rose like blend.

The addition of Grapefruit adds a little zing.

Blend 8 drops of Rosewood oil (Botanical name Aniba rosaeodora) with 6 drops
Grapefruit ( Citrus paradisi).

Easy method is to place a few drops on a tissue or cotton ball and inhale as
needed. Store in Ziploc bag.

Love Aromatherapy

Try our Scent of the Month Club

Essential oils, blends, soaps, candles and more.

Join Now!

http://www.aromathyme.com/club. html

9,958 posted on 08/09/2011 5:46:00 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

The Search for the Best Chiffon Pies

Dennis Weaver & Debbie Frantzen

Chiffon pies are ethereal—light and dreamy, refreshing, melt-in-your-mouth affairs. They are perfect for summertime as well as anytime a light, less-filling dessert is desired.

We set off to find the best chiffon pies. Mostly, it was Debbie’s project but she and I (Dennis) collaborated and, as usual, she did the photography and I did most of the writing.

A requirement of chiffon pies is gelatin whether it be unflavored or commercial brands with flavor and sugar such as Jell-O®. We concentrated on recipes using unflavored gelatin so that we could experiment with flavors and fruit and adjust sweetness to taste. We gathered stacks of chiffon pie recipes from books and online and segregated them into categories:

* Those that required cooking and those that did not.
* Those that used eggs and those that did not.
* Those that called for a baked pastry crust and those that used a crumb crust.

We made pies for four days and tweaked the recipes until they were scrumptious. When we found a winner, we ran slices down to the store to see how well customers liked them. We’ll share our findings with you including the best recipes.

We wanted great recipes as well as methods for adapting other fruits and creating new chiffon pies. We continued to experiment with variations and answer the following questions:

* Can we substitute other fresh and frozen fruits?
* Can we add cream cheese for a richer flavor and more body when desired?
* Can we use frozen fruit juice concentrate in place of fruit or fruit juice those opening an array of other pie possibilities?

The Discoveries

We made pies with cooked fillings and without. We made pies with and without eggs. There weren’t any types that we didn’t like however, we liked some better than others. Some were certainly quicker and easier to make than others. This is what we found:

* Crumb crusts are better than pastry crusts. Chiffon fillings are so light and airy. We much preferred the contrast of crumb crusts to the chewier texture of baked pie crusts.
* Cooking is not required. You can make a great chiffon pie without cooking that are simpler and quicker to make.
* Substance is nice. Chiffon pies can be so light and airy that they seem to disappear in your mouth. The inclusion of enough fat in the form of dairy products creates a pleasant “mouth feel” and so we preferred recipes that contained whipped cream or other dairy over whipped egg whites.
* Raw eggs are not necessary. Yes, raw eggs can be safe with enough sugar but where we can do without we do. We concentrated on recipes that did not require eggs or in which the eggs were cooked. In the end, we preferred those recipes without eggs.
* Break out the springform pan. It’s best to make your chiffon pies in a nine-inch springform pan. Chiffon pies are fragile creatures, especially in a crumb crust, so it’s difficult to dig picture- perfect slices from a pie pan. A springform pan, particularly a glass-based springform pan, is the perfect solution.

The Answers to Questions

We found that by using a base recipe we could substitute different fruits. Depending on the type of fruit and its ripeness the sweetness and flavor differ. We simply tasted the filling along the way and increased the amount of fruit or sugar to achieve the taste we wanted.

Softened cream cheese can be whipped and added to many recipes. It adds a nice flavor, richness, and mouth feel. Our favorite recipes included sweetened condensed milk. Our testers preferred recipes that included either or both sweetened condensed milk or cream cheese.

You can also make chiffon pies with frozen fruit juice concentrates. The fruit juice concentrate didn’t pack the flavor punch we expected however a quarter cup of lemon juice sharpened the flavor and made very nice pies. You will find included a recipe for a raspberry guava pie made with fruit juice concentrate.

The Right Equipment

Use a 9-inch springform pan—with a glass base. Sure, you can make most of these pies in a deep dish pie pan but you won’t get show stopping neat slices from a pie pan like you will with a springform pan with a glass base. Peel the ring off and cut slices right on the glass base.

Most of these pies were made in a Candy Apple Red Silicone Springform Pan. Some were made in a nonstick springform pan. We much prefer the silicone pan. The silicone ring peels off like a candy wrapper. While it’s not necessary for these pies, we love the leak-proof double seal on the silicone pan.

We use Wonder Cups all the time and this no exception. The adjustable measure is accurate and the slide of the inner cup cleanly and quickly deposits the ingredients into the bowl without digging and scraping.

A selection of whisks is nice. We used a large balloon whisk for knocking lumps from the filling and a small bell-shaped whisk for heating and dissolving the gelatin mixture.
The Recipes

Here are our resulting favorite chiffon pie recipes. Consider these as types and experiment with different fruits, fruit juice concentrates, and the addition of cream cheese.

* Raspberry Chiffon Pie. People in the store immediately asked for this recipe. We preferred this pie with the seeds strained from the puree.
* Blackberry Chiffon Pie. This recipe makes a beautiful pie. You need to stop and strain the seeds from the fresh or frozen berries but this pie is well worth the extra step.
* Key Lime Chiffon Pie. This may have been the favorite in the store. With the inclusion of dairy, key limes are not necessary and regular limes can be sued.
* Lemon Chiffon Pie. Great pie. It’s better with fresh lemon juice instead of the bottled juice found on your grocer’s shelves.
* Blueberry Chiffon Pie. You can use fresh or frozen blueberries to make this strikingly colored pie.
* Peach Chiffon Pie. We’ve made this pie for years. It’s luscious and we had to include it in this work.
* Strawberry Chiffon Pie. This is a great pie. A drop of Red Red Americolor Gel makes this pie more vibrant.
* Chiffon Pie made with Frozen Juice Concentrates. We made this with raspberry guava frozen fruit juice concentrate but you can choose your favorite.

This page was printed from www.preparedpantry.com

http://www.preparedpantry.com/Recipes/How-to-Make-Chiffon-Pies.htm

9,959 posted on 08/09/2011 9:24:46 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

To: nw_arizona_granny; All

body leftmargin="25" bgcolor="#ffffff" link="red" marginheight="0" marginwidth="25" text="#000000" vlink="#0033ff">

What Produce Drought Isn't Killing, People Are Stealing

related: Killing Drought in Arkansas

Aug. 10, 2011
Ron Klinefelter, owner of Spring Valley Organic Growers

Holly,

This is now our 77th consecutive day (Aug. 7) of this heat and drought. Temperatures all week were over 100. One day it was 104, one it was 107! We also broke 2 new all time heat records this week….108, and 112, and of course, no rain.

Several more things bit the dust this week. One, a patch of a beautiful heirloom grinding corn, that usually produces 2 ears, many a foot long. Even with every other day watering, they just couldn’t produce even one ear, and are now just curling up and dying.

Attention…..NO SEED for next year!

I was walking in one of the gardens yesterday, and the big elderberry bushes have so dried up that their big dinner plate sized clusters of fruit, which have just sat there green for weeks, instead of ripening, have begun to mummify, like they had been placed in a dehydrator.

Also, the armadillo damage is so great now that they are ravaging whole beds. In the morning, it looks like a roto tiller has gone thru there.

I have natural food stores calling me, asking for any produce, especially tomatoes. When I was in one of them last week, they were selling organic tomatoes FROM MEXICO! In talking to the manager/produce buyer of Prairie Markets last week, she told me that virtually everyone had “given up”, and there wasn’t even a viable farmers market in town now.

One more little problem. I was talking to someone in an adjoining county that was fortunate to get SOME rain. They had a pretty good bunch of tomatoes that they had been letting ripen on the vine. They were going to pick them one evening, but it was just too miserably hot. They decided to wait until morning to pick them for canning, when it was a little “cooler”. This is a relative term, as it is well after dark.9:00p.m., and it’s still 92 degrees. When they went out to pick them the next morning, someone(s) had snuck in in the night and stolen EVERY SINGLE TOMATO! Not a one was left!

I have so much water and time invested in the gardens now, that I don’t hardly dare to stop now, but even if it were to start raining for days now, there probably wouldn’t be time enough before frost to bring another crop off. This will most likely be my last year of commercial growing. I am a vanishing species.

Seeing what I see, and reading what I’m reading from all around the country (and world), I find it almost impossible to believe that food shortages and possibly famine are not dead ahead. One would be a fool to not be putting up food like crazy, while you can get it. To NOT be doing that, I believe, is a very dangerous and foolhardy move – act now!

Sincerely,
Ron Klinefelter

standeyo.com/NEWS/11_Food_Water/110810.AR.crop.drought.html

9,960 posted on 08/10/2011 3:52:41 PM PDT by DelaWhere (Better to be prepared one year early than one day late!)

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794