Posted on 02/26/2018 12:12:20 PM PST by CottonBall
I’ve been missing the vast amount of information on prepping, survival, camping, simple cooking, the old ways of doing just about everything – all the things nw_arizona_granny knew so much about and shared with us, along with numerous other posters with a vast array of skills and knowledge.
We have our various related-threads here, a recipe thread, a gardening thread, and even a prepper thread. They are all great and I don’t mean to take anything away from those and the hard work their owners put in.
But I was missing a place to talk about ALL those things, to get the camaraderie that we used to have on granny’s thread.
I learned how to can on those threads! The pressure canner was not my friend, I thought, but I bought one and stared at it for a month, intimidated. Then I read the directions for another month. But with the help and encouragement of posters on granny’s threads, I jumped in and now have my very own food storage room in the basement with lovely jars of shelf-stable meats, vegetables, and fruit. When we moved, I fashioned my food storage room – and insisted upon having a basement – from what I learned on her threads. Getting started gardening was from her threads. Making my own cleaning products….the list is endless.
So I thought I would take the chance and start another comprehensive prepper thread and see how it goes. I used to have granny’s ping list since I made one of the threads for her, but alas, with numerous computer changes, I cannot find it. So please pass this onto any posters you think might be interested.
We’ll just keep it running until..whenever. Granny created a new thread at 10,000 posts or so. I do like the idea of having ONE thread to go to – because often I cannot find or keep track of the weekly threads. I won’t be posting lots of recipes or tidbits myself – to any mods concerned about the size of this thread. I’d just like a place to chat, post questions, post ideas, make new prepping friends.
Here are granny’s threads, if anyone wants to peruse them:
nw_arizona_granny’s Thread #1
Have you found that the soft wheat makes a better biscuit?
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I haven’t really taken the trouble to track it. Mostly I just use the king Arthur flour. I did use whole wheat that I grew when I was experimenting with sour dough recipes, but again, I just used whatever I happened to have harvested.
White Lily....
I have pails of wheat that I bought about 10 years ago. It was hard white wheat. Then I have a couple of cases of soft white wheat that I bought from LDS on line store.
Winter wheat has to be planted after the first frost, there’s some fly that’ll lay eggs otherwise. So that’s why I plant more rye now days as I can get it in the ground sooner, and harvest it sooner in the spring.
Dr. put me on low carb-less than 50g per day, so I don’t use wheat and grains much these days.
So I’ve read. I have never seen white lily flour on our local store’s shelves.
Gotta be south of the mason Dixon.
You can get it online. If you want to pay shipping for your biscuits.
How did you harvest it? That’s the thing stopping me from broadcasting my seeds.
I had a doctor suggested I try a gluten-free diet. All I could think of was all those pounds of wheat berries that I have!
Luckily I tried a modified version Mediterranean diet and that seemed to work. I just stick with whole grains instead of no grains.
LOL. I’ll pass on the shipping. Next time I go south, I’ll look for some to bring home with me.
I just do it by hand—take the clippers and clip the wheat about 18 inches down from the top. Stick it in a pail—like you would a vase of flowers, and bring it into the greenhouse or utility room to dry.
When it’s dry enough, you just take a fist full of the stems and beat the seeds against a bucket. Set up a fan and pour the seeds out into a container or onto a sheet in front of the fan. Fan blows the chaff away and leaves the wheat berries.
I don’t grind it till I need it cause it loses nutrition very quickly after grinding.
Bread flour has 12.7, AP has 11.7, self rising has 8.5 and their pastry has 8.0.
I like the pastry but can not find it sold in bulk anywhere and while the self rising is grand I am not sure it would store as well.
I never use self rising flour because, I simply don’t use it up quickly enough. I buy the king Arthur flour that is unbleached that our local Walmart has. I’ll have to check to see if they have the various protein counts.
Then I put it into quart mason jars, with Oxygen absorbers and vacuum it with my mason jar adapter for my food saver. I rarely use up a 5 lb. bag in a year’s time.
OK, I can do that. I don’t know why I was envisioning acres and acres and acres of wheat :-) I only have 13 acres of pasture and I’m certainly not going to be seeding all of that.
I like the idea of growing rye, that’s one of my favorite grains. And it’s not as easy to find the rye berries.
It’s a beautiful day here today. IEast Tennessee winters certainly aren’t boring. It. can go from 17 one day two in the high 50s a couple days later. Thinking about grabbing my clippers and trying to figure out how to trim the orchard trees and the blueberries. I’m a novice at this really don’t know what I’m doing. Thank goodness for the Internet!
I just plant 100 sq ft. in some sort of winter grain in my raised beds. I plant about 50 sq ft. in garlic for the winter. The other 50 sq. ft. I plant in cover crop/soil improvement. And each is rotated during the fall planting. I only have a total of around 200 sq. ft. Hubby has over 1000 sq. ft. in terraced and raised beds.
It takes about 10 sq ft. for a loaf of bread. About 500 sq. ft will allow you to bake a loaf each week. I like the fact that we are growing something in the “off season”, when the garden would not be producing anything anyway.
That’s great to know, What handy math to be able to figure out how much to grow to use.
How does the cover crop work, I mean when you’re ready to plant the next crop do you pull it all out? Or plow it under?Read about cover crops and they sound neat, but I’m not clear on the specifics.
Usually plow it under.
recipe:
How to make kombucha
Kombucha is an ancient drink that’s recently enjoyed a revival because it’s a fizzy and healthy alternative to soda pop. Despite urban myths, it contains only trace amounts of alcohol — unless you let it ferment for a very long time. Kombucha is easy to make, too, once you get going.
https://www.backwoodshome.com/how-to-make-kombucha/
There you are VK! I was hoping you would join us
Attempting to clean a full plate. :-)
Came across a few old sites while updating links and felt they should be shared.
Progress report: a number of boxes unpacked, new addition of bedroom/bath/laundry/entryway=done, still awaiting kitchen/bath/office remodel. Until kitchen is done we continue to hunt and search through remaining boxes. Forty years of ‘stuff’ is certainly a lot of ‘stuff’!!
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