Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick

Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.

At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."

Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.

A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."

She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.

"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."

Recipe: Crockpot Banana Nut Bread
http://www.massrecipes.com/recipes/05/02/crockpotbanananutbread297904.html
1/3 c shortening
1/2 c sugar
2 eggs
1-3/4 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c mashed ripe bananas
1/2 c chopped walnuts

Cream together shortening and sugar; add eggs and beat well. Sift dry
ingreds; add to creamed mixture alternately with banana, blending well
after each addition. Stir in nuts. Pour into well-greased 4-6 cup mold
(I used a ceramic souffle dish). Cover with foil and tie a string
tightly around it to keep foil down. Pour 2 cups hot water in
slow-cooking pot. Place mold on rack or trivet (I modified a metal
veggie steamer) in pot. Cover with crockpot lid and cook on high 2 to
3 hours or until bread is done. Be sure not to check bread during the
first 2 hours of cooking.

Recipe: Crockpot Apple Pumpkin Cake
http://www.massrecipes.com/recipes/98/11/crockpotapplepumpkincake258983.html
21 oz. can apple pie filling
2 cups flour
1 cup brown sugar
1/2 cup sugar
1 cup canned pumpkin (not pie filling)
3/4 cup refrigerated or frozen egg product, thawed
1/3 cup oil
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. baking soda

PREPARATION: Grease 3-5 quart crockpot and spoon pie filling into
crockpot. Spread evenly over bottom. Combine remaining ingredients in
large bowl and beat with electric mixer to combine. Beat on medium speed 2
minutes, scraping bowl occasionally. Pour this batter over pie filling in
crockpot. Cover crockpot and cook on high for 1-1/2 to 2 hours until
toothpick inserted in center comes out clean. Serve cake warm with whipped
cream or vanilla ice cream. 12 servings

Recipe: Crockpot Beef Tips
http://www.massrecipes.com/recipes/04/09/crockpotbeeftips6062.html
1/2 c Flour
1 ts Salt
1/8 ts Pepper
4 lb Beef or sirloin tips
1/2 c Chopped green onions
2 c Sliced mushrooms (4 oz. can, drained) OR
1/2 lb Mushrooms, sliced
1 cn Condensed beef broth, (10 1/2 oz.)
1 ts Worcestershire sauce
2 ts Tomato paste or ketchup
1/4 c Dry red wine or water
3 tb Flour
1 Buttered noodles

Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to
coat thoroughly. Place in crock-pot. Add green onions and drained mushrooms.
Combine with beef broth, Worcestershire sauce and tomato paste or ketchup.
Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7
to 12 hours. One hour before serving, turn to HIGH setting. Make a smooth
paste of red wine and 3 tablespoons flour; stir into crock-pot, mixing well.

Recipe: Crockpot Blueberry Dessert Dumplings
http://www.massrecipes.com/recipes/05/07/crockpotblueberrydessertd324597.html
2 pints fresh or frozen blueberries
1/2 cup plus 2 tablespoons sugar, optional
1/2 cup water, warm if using frozen blueberries
2 tablespoons instant tapioca
2 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter; chilled
1/2 cup milk
1 large egg
2 tablespoons light brown sugar

In a 3 1/2 quart crockpot, combine blueberries, the 1/2 cup sugar,
the water and tapioca. Cover and slow cook until the berries have
formed a thick sauce, 5 to 6 hours on low. In a medium bowl, whisk
flour, the remaining 2 tablespoons granulated sugar, baking powder
and salt to combine.

Using a pastry blender or two knives, cut in the butter until the
mixture resembles coarse meal. In small bowl, beat milk and egg
together. Stir into flour mixture to form a soft dough. Turn your
crockpot setting to high. Drop the dough by tablespoonfuls on top of
the blueberries. Cover and cook until the topping is firm and a
toothpick inserted in the center comes out clean, about 30 minutes.

Sprinkle the dumplings with the brown sugar. Let the dumplings stand
for 5 minutes before serving, then spoon into individual bowls.

Recipe: Crockpot Beef Stew With Dumplings
http://www.massrecipes.com/recipes/05/08/crockpotbeefstewwithdumpl327024.html
2 lbs. chuck or stew meat, cut into 2” cubes
1/2 cup flour
1 tsp. salt
1/2 tsp. pepper
1-1/2 cups beef broth
1 tsp. Worcestershire sauce
1 clove garlic
1 bay leaf
1 tsp. paprika
4 carrots, sliced
3 potatoes, diced
2 onions, chopped
1 stalk celery, sliced
2 tsp. Kitchen Bouquet, optional
DUMPLINGS:
1-1/4 cups flour
2 tsp. baking powder
1 tsp. salt
1 egg, beaten
2/3 to 3/4 cup milk
1 Tbs. dried parsley flakes

Place meat in crockpot. Mix flour, salt and pepper. Pour over meat
and mix well. Add remaining ingredients and mix. Cover and cook on
low 10-12 hours or high 4-6 hours. Turn crockpot to high while
preparing dumplings. Mix flour, baking powder, salt. Stir in egg
and milk. Drop by teaspoonfuls on simmering stew. Sprinkle parsley
on dumplings. Cover and cook on high 1 hour. Turn to low until
serving time. Will hold well for 1-2 hours.

Recipe: Crockpot Budget Beef Stroganoff
http://www.massrecipes.com/recipes/04/09/crockpotbudgetbeefstrogan2085.html
Crockpot Budget Beef Stroganoff
2 lbs. round steak
1 tsp. salt
1/8 tsp. pepper
1 onion, sliced
1/4 tsp. garlic salt
1 Tbs. Worcestershire sauce
1-1/2 cups beef bouillon
1 Tbs. ketchup
2 Tbs. dry white wine
1/4 lb. fresh mushrooms
1 cup sour cream
1/3 cup flour

Cut steak into 1/4-inch strips. Coat with salt and pepper. Drop
into the bottom of a crockpot with onion. Mix garlic salt,
Worcestershire sauce, bouillon an ketchup; pour over the meat. Cover
and cook on low for 6-8 hours or until tender. Turn control to
high. Add wine and mushrooms. Dissolve flour in small amount of
water. Add to meat mixture, stirring until blended. Cook on high
for 15 minutes or until slightly thickened. Stir in sour cream; turn
off heat. Serve with rice or noodles.

Recipe: Crockpot Caldillo Green Chili Stew
http://www.massrecipes.com/recipes/00/12/crockpotcaldillogreenchil69238.html
2 lb Pork or beef
2 tb Oil
3 ea Potatoes
1/2 c Onion
1 ea Garlic cloves, crushed
2 ts Salt
1 oz Green chilies, diced

Cube meat, sprinkle with salt and fry until brown in
oil. Dice potatoes and add to browned meat; slice
onions and add, then garlic, salt, chilies and enough
water to cover. Continue to add water if necessary. It
will have a soupy consistency.

Granny note:

I would add Cream of Mushroom soup, canned whole corn, chopped celery 2 cans of the chili, maybe 3, and mexican spices, and freeze part of it.

Make for burros, over rice or noodles.

It is surprising good. Just put what you can find in, a squash or two is ok, so is creamed celery soup in addition to the mushroom............
granny

Recipe: Crockpot Canned Pumpkin Bread
http://www.massrecipes.com/recipes/01/05/crockpotcannedpumpkinbrea53197.html
1 cup flour
1 1/2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 cup brown sugar
2 Tbsp. oil
2 eggs
1/2 cup canned pumpkin
4 Tbsp. raisins

Combine flour, baking powder and pumpkin pie spice. Separately,
beat together brown sugar and oil. Add eggs and pumpkin; mix
well. Add flour mixture. Beat until moistened. Fold in raisins.
Pour pumpkin mixture into 2 well-greased and floured 1/2-pint
straight-sided canning jars. Cover jars tightly with greased foil.

Place a piece of crumpled foil in 3 1/2 or 4 qt. crockpot.
Place jars on top. Cover and cook on HIGH for 1 1/2 to 1 3/4
hours until a wooden toothpick inserted in the centers comes
out clean. Remove jars, wipe rim clean and put on lid and ring
and screw on tightly. Jars will seal as the cake cools. Store
with other canned goods. Makes 2 loaves.

Granny note:

I disagree on storing these on the shelf, either freeze or refrigerate, there was a lot of trouble with storing them on the shelve, about 5 years ago.

Recipe: Crockpot Carnitas
http://www.massrecipes.com/recipes/03/08/crockpotcarnitas270776.html
1 1/2 to 2 pounds pork tenderloin, cut into 2-inch cubes
1 medium onion, peeled and sliced
1 fresh jalapeno pepper, seeded and sliced
4 large strips of peel from half an orange (optional)
1 12-ounce can Dr Pepper, Mr Pibb or Coca-Cola
16 fajita-size flour tortillas
Pico de gallo (recipe follows)

Combine pork, onion, jalapeno, orange peel and soda in a crockpot. Cover
and cook on low for 8 hours. Uncover and shred the meat using 2 forks.
Serve on flour tortillas and top with pico de gallo, if desired.

Makes 8 servings.

PICO DE GALLO

1 large tomato, cored and chopped
1 medium onion, finely chopped
1/2 jalapeno pepper, seeded and finely chopped, or to taste
1/2 cup fresh cilantro leaves, chopped
1 tablespoon fresh lime juice
Salt and pepper to taste

Combine all ingredients in a small bowl, seasoning to taste with salt and
pepper. Cover and refrigerate until ready to use.

Makes 1 1/2 cups.

Note: Also, up to 2 teaspoons each of fresh minced garlic and dried
oregano can be added to taste.

The carnitas can be served rolled into flour tortillas or in taco shells.
Topping options include pico de gallo, guacamole or shredded cheese with a
bit of taco sauce.

http://www.bigmedicine.ca/americas.htm#Minnesota:_Officials_investigated_Sa

Minnesota: Officials investigated Salmonella infections linked to recalled cereal [Apr 11 Minneapolis]—State health and agriculture officials are investigating whether there are any cases of illness in Minnesota that may be linked to recalled cereal from the Malt-O-Meal company after at least 21 cases of Salmonella agona have been identified in at least 13 states.

The Minnesota Department of Health (MDH) has identified one case of Salmonella agona in the state that matches the genetic fingerprint of the other states’ cases and the strain of Salmonella found in the cereal that was recalled April 5.

On April 5, the Malt-O-Meal company issued a recall due to Salmonella contamination of unsweetened Puffed Rice cereals and unsweetened Puffed Wheat Cereals produced during the past 12 months at its plant in Northfield. The recalled products have “Best If Used By” codes between April 8, 2008 (coded as APR0808) and March 18, 2009 (coded as MAR1809).

Malt-O-Meal initiated the recall after its routine food safety testing detected the presence of Salmonella in a product produced on March 24. The recalled cereal was distributed nationally and marketed under the Malt-O-Meal label as well as a variety of private labels.

A company Web site, http://www.malt-o-meal.com/recallinfo/ lists all of the products involved in the recall and tells consumers what to do with the product if they have it.
- - -
Following the April 5 recall, the Minnesota Department of Agriculture (MDA) and the Food and Drug Administration investigators visited the Northfield facility to determine the extent of the situation. “The Malt-O-Meal company has been extremely cooperative in this investigation and has done the right thing to protect the public’s health,” said Dr.Heidi Kassenborg, director of Dairy and Food Inspection Division at MDA.

Regulatory authorities will continue to work with Malt-O-Meal on the investigation. Anyone who has been ill with symptoms of salmonella after eating recalled product should consult their health care provider. Symptoms of salmonellosis include diarrhea, abdominal pain and cramps and fever. Symptoms usually begin within 12 to 72 hours after exposure, but can begin up to a week after exposure. Salmonella infections usually resolve in 5-7 days, but approximately 20 percent of cases require hospitalization. In rare cases, Salmonella infection can lead to death, particularly in the elderly or those with weakened immune systems.

Approximately 700 cases of salmonellosis are reported each year in Minnesota.
More information on Salmonella and how to prevent it can be found on the MDH Web site at http://www.health.state.mn.us/divs/idepc/diseases/salmonellosis/index.html.

http://www.bigmedicine.ca/americas.htm#Minnesota:_Officials_investigated_Sa

USA: FDA finds hazardous levels of Selenium in samples of “Total Body Formula” and” Total Body Mega Formula” [Apr 9 Rockville MD]—The U.S. Food and Drug Administration announced today that it has found hazardous levels of selenium in samples of certain flavors of the dietary supplement products “Total Body Formula” and “Total Body Mega Formula.” The FDA has received 43 reports of persons from nine states who experienced serious adverse reactions using these products.

On March 27, the FDA warned consumers not to purchase or use “Total Body Formula” in flavors Tropical Orange and Peach Nectar and “Total Body Mega Formula” in the Orange/Tangerine flavor of these products after receiving reports of adverse reactions in users in Florida and Tennessee www.fda.gov/bbs/topics/NEWS/2008/NEW01812.html

The adverse reactions generally occurred after five to 10 days of daily ingestion of the product, and included significant hair loss, muscle cramps, diarrhea, joint pain, deformed fingernails, and fatigue.

Selenium, a naturally occurring mineral, is needed only in very small amounts for good health. Selenium can boost the immune system. Generally, normal consumption of food and water provides adequate selenium to support good health. Excessive intake of selenium is known to cause symptoms to include significant hair loss, muscle cramps, diarrhea, joint pain, fatigue, loss of finger nails and blistering skin.

Presently, FDA has 43 reports of adverse reactions including cases from Alabama, Florida, Georgia, Kentucky, Michigan, New Jersey, North Carolina, Tennessee, and Texas.

Analyses of samples of the products by FDA laboratories have now found most of the samples contain extremely high levels of selenium—up to 40,800 micrograms per recommended serving, or more than 200 times the amount of selenium per serving (i.e., 200 micrograms) indicated on the labels of the products.

The FDA continues to investigate the matter to determine how excessive amounts of selenium were added to the products.

FDA is advising consumers to stop using “Total Body Formula” in flavors Tropical Orange and Peach Nectar and “Total Body Mega Formula” in the Orange/Tangerine flavor and discard them by placing them in a trash receptacle outside of the home. “Total Body Formula” products are sold in eight-ounce and 32-ounce plastic bottles. “Total Body Mega Formula” is sold in 32-ounce plastic bottles. Both product lines are distributed by Total Body Essential Nutrition of Atlanta, which is listed on the products’ labels.

Consumers who have been taking the products and have experienced adverse reactions should consult their health care professional. Consumers and health care professionals are encouraged to report adverse events to the FDA’s MedWatch program at 800-FDA-1088 or online at www.fda.gov/medwatch/how.htm.

The sole distributor of the “Total Body Formula” and “Total Body Mega Formula” products has voluntarily recalled the affected products. According to the company, the products were distributed nationwide.

More information about selenium and its toxic effects is available at this link to the Centers for Disease Control and Prevention’s Agency for Toxic Substances and Disease Registry: www.atsdr.cdc.gov/tfacts92.html.

Rabbits Eating Flowers and Plants [from a Thrifty letter]
How can I keep rabbits from eating my plants? They eat everything: vegetables,
flowers, shrubs, ornamental grasses. Hardiness Zone: 7b Alicia from Raleigh,
NC Answer:Hi Alicia, You may need to employ a variety of tactics to achieve
success. If it repels rabbits, it should also deter gopher and woodchucks. Here
are several ideas: 1. Fences: This is really the only foolproof method for
protecting your garden from rabbits. Fencing should be 4 ft tall and extend at
least 6 inches into the ground. Use metal wire with a _ inch mesh and you will
keep them out. 2. Bloodmeal or bonemeal: This gives rabbits the impression
hungry predators may be lurking nearby. Sprinkle this on top of the soil or fill
cheesecloth bags and hang them from trees and shrubs. 3. Hair: Collect
discarded human or pet hair and spread it around the perimeter of susceptible
plants. Again, rabbits become leery that hungry predators may be in the
vicinity. 4. Mason jars: Some gardeners swear
that placing Mason jars in 3 ft intervals around the perimeter of your garden
will keep rabbits out. 5. Vinegar and corncobs: Soak corncob halves in vinegar
for 24 hours and place them around the garden. Save the leftover vinegar and
resoak the corncobs every two weeks to keep rabbits at bay. 6. Powdered fox
urine: This stuff may not sound very appealing to work with, but exploiting the
rabbits natural fear of the fox is a good strategy. Find this at your local
garden center. 7. Tree guards: These are available in home and garden centers,
but are easy to make yourself using foil, or window screen. Wrap the trunks of
susceptible trees to a height of at least 2 ft above the deepest level of normal
snowfall. 8. Try planting Mexican marigolds or garlic. 9. Rotten eggs: Blend
4 eggs, 4 cloves of garlic, 4 tbsp. of Tabasco with 4 cups of water. Allow this
to ferment in the hot sun for a few days and then pour around susceptible
plants. You may not be able to stand the
smell, but neither will the rabbits. Reapply it rains. Many commercial
repellants are available in the form of sprays or powders. These work on the
premise that rabbits wont eat something that tastes or smells bad, and usually
contain garlic and/or cloves. You will find a wide variety of repellents at home
centers and feed stores. Although rabbits will eat anything (and everything)
if food sources become scarce, some plants have been found to be less appealing
to their pallet. Contact your local extension agency for recommendations on
which rabbit-resistant trees, shrubs and plants grow best in your zone. Good
luck! Ellen

http://groups.yahoo.com/group/simplyoffgrid/message/13871

“God’s Not Mad At You...No Matter What!”

we took some plastic pipe and cut it up in two ft sections, we put them 8” in
the ground, then we ran a stainless steel wire at 3, 6, 9, 12 inches abover the
ground, to this we hooked up a fence charger, not a single rabbit got any food,
last year. mike

http://www.rainbowsendfarm.info

We had tried many things to keep deer out of the garden. Finally thought
of using crushed red pepper around and through the garden. We had
nothing chewed on, the rest of last year. I had just the normal size
crushed red pepper bottle from Walmart. Found some really big bottles of
it at Sams Club. Bought two of them and figured they would last me for
many years. In bad years, just like rabbits below. Deer supposedly will
eat anything and ignore probably those crushed red peppers.

I also use this on my food and the cholesterol dropped from 201 to 171,
in three months. That was the only thing I changed in my diet. Yes, hot
peppers are now being used for more and more things, to alleviate human
problems. Which reminds me. My arthritis hasn’t been bothering me much,
as of late. Hmmmm

Home Remedies: Arthritis

Home Remedies: Arthritis
1) Eat raw or cooked Celery
2) Drink Chamomile Flower, Dandelion Root, Sweet Fern, Rosemary Leaf, or
Horsemint Teas before bed time; drink hot.
3) Take a teaspoon of Molasses and Red Pepper several times a day.
4) Drink eight ounces a day of Sarsaparilla and Licorice Root Tea; drink
cold
with a touch of Honey.
5) Linden Flower Tea will also bring much relief.
6) Reduce your intake of Red Meats!
External Applications for Joint Pain:
*Apply a warm cloth that’s been soaked in boiled Apple Cider Vinegar on area
of pain.
*Lay a cloth soaked in Alcohol on affected area; also good for mild
headaches.
*Massage Apple cider Vinegar and the Whites of 12 Eggs on painful areas.
*Rub on Olive Oil and Cayenne Pepper mixed. Eating Cayenne will also help
internally.
*Rub Sassafras Oil, Spearmint Oil, and Olive Oil on pained areas.
~simple-remedies.~si

http://groups.yahoo.com/group/FunOnABudget/message/37698

Mini Meatless Loaves
(Serves 4)
Children may try eating these “loaves” with their hands, like muffins, but
adults
will probably enjoy Mini Meatless Loaves served hot with a side of gravy or
catsup.

1 cup dry texturized soy protein granules
3/4 cup plus 2 Tablespoons boiling water
1 cup Homemade Tomato Sauce or other tomato sauce
1 cup fork-mashed cooked potatoes
1 cup rolled oats
1 Tablespoon dried minced onion, or 1
teaspoon dried onion powder
1 teaspoon dried oregano or Italian
seasoning
1/2 teaspoon dried mustard
1/4 teaspoon garlic powder
Salt and black pepper to taste

Preheat oven to 350 degrees. Oil 8 muffin cups; set aside. Combine
texturized soy protein granules and boiling water. Stir, and wait 10
minutes. In a mixing bowl, combine reconstituted granules with remaining
ingredients. Stir to mix, then spoon the mixture into prepared muffin cups.
(Pack down the top of each loaf with the back of a spoon.)
Bake for 25 to 30 minutes, or until loaves are lightly browned and begin to
pull away from the sides of the muffin cups. Wait 5 minutes before carefully
removing the loaves with a spoon.

Total calories per serving: 234
Fat: 2 grams

The Vegetarian Journal

MACARONI AND TVP SKILLET MIX
(Serves 4)

This quick dish will please children and adults alike.

1-1/2 cups dry elbow macaroni
1 cup dry texturized vegetable protein (TVP)
3 Tablespoons dried minced onion
2 Tablespoons dried parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt

Combine all ingredients, and store in an air-tight jar or plastic bag.

Attach these instructions: To prepare, pour one 28- ounce can tomatoes with
juice into a large skillet or saucepan. Crush the tomatoes, add 2 cups
water, and bring to a boil. Add Macaroni and TSP Skillet Mix. Simmer,
covered, for 15 minutes, or until macaroni is tender, stirring occasionally
to prevent sticking. Add more water if necessary. If you’d like, add 1 cup
frozen peas during the last five minutes of cooking.

Total Calories Per Serving As Prepared: 268
Fat: 2 grams

This article originally appeared in the January/February 1995 issue of the
Vegetarian Journal, published by:

My Favorite Chili

10 oz. package frozen burger crumbles
or
2 c. TVP morsels, rehydrated*
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 jalapeño pepper, chopped
2 T. light olive oil
2 T. chili powder
2 t. cumin
2 t oregano
1/2 t. crushed red pepper flakes
28 oz. can tomatoes, coarsely chopped
2 15-oz. cans red kidney beans, drained
1 c. vegetable broth

* Soak TVP in 2 cups boiling water with 2 T. ketchup

Heat oil in large Dutch oven.
Sauté onions, garlic and green pepper for a few minutes.
Add spices to burger crumbles or TVP and stir.
Add spiced TVP to pot and cook a few minutes.
Stir in tomatoes, beans and broth.
Cover and simmer 1 hour or more.
If desired, add 16 oz. package frozen corn kernals to chili during last 15
minutes.

http://www.geocities.com/EnchantedForest/Glade/9036/tvp1.htm

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