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

Dallas News.com ^ | March 14th, 2008 | DEAN FOSDICK

[nw_arizona_granny]

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."

[snipped]

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."

[nw_arizona_granny]

http://www.ehow.com/how_2045048_make-soap-crayons.html

Instructions
Difficulty: Easy
Things You’ll Need:
1 cup unscented soap flakes or a bar of soap, grated
2 tbsp. hot water
Liquid food coloring
Molds (anything plastic or metal)
Cheese grater (if using bar soap)

Step1Mix together soap and hot water in plastic bowl.
Step2Stir until mixture becomes thick.
Step3Divide into bowls if more than one color is desired.
Step4Add drops of food coloring until color is bright enough.
Step5Pour into molds (ice cube trays or candy molds work well).
Step6Let harden in a cool dry spot for a couple of days.
Step7Pop out and give them a try!

[nw_arizona_granny]

Bagels - GF
Posted by: “Jenn B
Date: Mon Jun 9, 2008 3:19 pm ((PDT))

Bagels

Cut in half and serve toasted. The possibilities are endless.

Ingredients:

1 cup rice flour
1 cup cornstarch
1 cup tapioca flour
1 cup potato starch
1/3 cup dry milk powder
1 tbsp xanthan gum
1 tbsp sugar
1 tsp salt
2 tbsp yeast

1 tsp vinegar
3 tbsp oil
2 eggs
1 1/4 cups warm water

Directions:

Mix the rice flour, cornstarch, tapioca flour, potato starch, milk
powder, xanthan gum, sugar, salt and yeast very thoroughly. Next, in a
separate bowl, blend vinegar, oil, eggs and water with an electric mixer.

Add dry mix and keep beating for 4-5 minutes. Oil your hands and
separate dough into 12 equal spheres (if dough is a little on the moist side,
give it more rice flour). Form each sphere into a bagel shape as best
as you can and place them on a lightly greased baking sheet.

Cover and set in a warm place until it has doubled in size (about one
hour). While that’s going on, preheat the oven to 400F. Get a pan of
water with 1 tsp sugar and 1 tsp salt mixed in to a slow boil.

As soon as the bagels have doubled in size, add them to the slow
boiling water, boiling each side for 30 seconds. Then, place them on another
lightly greased baking pan that has been dusted with corn meal. Keep
these baking for 20-25 minutes, or until lightly browned.

Jenn B aka Mom2Sam and Tiny
http://groups.yahoo.com/group/Make_it_Gluten_Free
http://groups.yahoo.com/group/Make_it_hot_n_spicy

[nw_arizona_granny]

[I am thinking leftovers, not cans......LOL, but when we had the camper, I did the open a can bit, as with 4 teenagers, camped at the beach, there are no leftovers.........granny.......

Awww memories, that was the summer that they were building the Sea World park, you could park on the bay front for 3 days and go home for one, to restock and then go back for 3 more, we had extra teens that year and I had no problems getting the camper cleaned and restocked, they were having so much fun, that they did not even get in trouble.........LOL]

Sensational One Pot Sierra Stew
Posted by: “*~Tamara~*”
Date: Mon Jun 9, 2008 7:35 pm ((PDT))

Sensational One Pot Sierra Stew

1 Lb. of Ground Beef or Turkey
1 Can of Kidney Beans
1 Can of Campbell’s Vegetable Beef Soup
1 Can of Chili with Beans
1 Can of Chili without Beans
1 Can of Mexicorn
1 Can of Water
1 diced Onion (small)
Dash of Worcestershire Sauce
Dash of Garlic Powder

Saute meat and onions, then drain all of the fat. Add all remaining
ingredients in large pot or crock pot, and cover with lid. Heat until
piping hot or on Auto. Leave it alone until you’re ready to eat! Serve with
a tossed salad and sourdough rolls.

http://groups.yahoo.com/group/casseroles_and_crockpots/
Looking for some new crockpot recipes? Casseroles?

[nw_arizona_granny]

Breakfast Lasagna - a Disney recipe

Posted by: “*~Tamara~*”
Date: Tue Jun 10, 2008 5:04 am ((PDT))

Breakfast Lasagna
from the Crystal Palace, Magic Kingdom
(6 servings)

Make the pastry cream first
1-1/2 teaspoons vanilla extract
6 egg yolks
1-1/2 cups milk
1/4 teaspoon salt
1/4 cup all-purpose flour
3/4 cup sugar

In a 2 quart saucepan, combine sugar, flour, salt and milk over medium
heat and cook stirring until mixture thickens. In a small bowl with a
fork, beat egg yolks slightly, beat small amount of milk mixture into
yolks. Slowly pour egg mixture back into milk mixture. Stirring
constantly, cook over medium low heat until mixture thickens. Remove from heat
and stir in vanilla extract. Chill cream until ready to use.

Assembly:
6 pancakes
6 waffles
1 pound of strawberries
8 ounces of blueberries

Put a thin layer of Pastry cream in a pan, make a layer of waffles, put
a layer of pastry cream. Cut strawberries into slices. Take half the
strawberries and half the blueberries and make a layer of fruit. Top the
fruit with a layer of pancakes, then layer of pastry cream. Garnish
the lasagna with the rest of the strawberries and blueberries. Bake in a
350 degree oven for 20 minutes.

http://groups.yahoo.com/group/breakfast-n-brunch/

[nw_arizona_granny]

Blackberry Muffins
Posted by: “Jenn
Date: Mon Jun 9, 2008 5:55 pm ((PDT))

Blackberry Muffins

1/2 c Butter (1 stick)
2 Eggs
1 1/8 c Sugar
3 c Flour, divided
3 tsp Baking powder
1/2 tsp Salt
1 Pinch baking soda
1 c Milk
1 tsp Vanilla
2 c Blackberries

Preheat oven to 400 degrees. Grease 2 12 cup muffin pans, or use
liners.

In a large bowl cream butter with sugar and add eggs. Reserve 3
tablespoons of the flour and combine the remaining flour with baking powder,
salt and baking soda. Combine milk and vanilla. Alternately add the milk
and flour mixture to the creamed butter and egg mixture. Sprinkle
reserved flour over berries and gently fold berries into the mixture. Fill
each muffing cup 3/4 full and sprinkle tops with sugar if desired. Bake
15-20 minutes, until done.

Come on over and let’s make seasonal Candies together.
Jenn B aka Mom2Sam and Tiny
http://groups.yahoo.com/group/Make_it_Candy_Recipes

________________________________________________________________________
4b. Blackberry Muffins
Posted by: “Jenn
Date: Mon Jun 9, 2008 6:01 pm ((PDT))

Blackberry Muffins
My mother used to make these all the time. I dont pick blackberries
much anymore so I dont get to enjoy them.

1/2 cup shortening
1 1/4 cups sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh blackberries

Cream shortening and sugar; add eggs one at a time and blend. Add dry
ingredients alternately with milk. Fold in berries. Bake at 350F for 25
30 minutes. Makes 18 muffins.

Come on over and let’s make seasonal Candies together.
Jenn B aka Mom2Sam and Tiny
http://groups.yahoo.com/group/Make_it_Candy_Recipes

________________________________________________________________________
________________________________________________________________________
5. Berry Best Blueberry Muffins
Posted by: “Jenn
Date: Mon Jun 9, 2008 5:55 pm ((PDT))

Berry Best Blueberry Muffins

1 cup flour
3/4 cup whole wheat pastry flour
3/4 cup sugar
1 Tbsp baking powder
1 tsp finely grated lemon peel
2 egg whites
2/3 cup buttermilk
1/3 cup unsweetened applesauce
1 tsp vanilla
1 cup frozen blueberries - DO NOT THAW

Preheat oven to 400. spray 6 large muffin tins with nonstick spray. Set

aside. In bowl, mix flours, sugar, baking powder, and lemon peel. Make
a
wellin the center of the mizture. In a small bowl, beat the egg whites
until
foamy. Stirin the buttermilk, applesauce, and vanilla. Add to the flour

mixture. Stir until just moistened. Fold in the blueberries. Spoon the
batter
into the prepared cups, filling each 3/4 full. Bake for 22-25 minutes.
Cool
the muffins in the cups for 5 minutes. Remove muffins and cool on wire
rack.

Jenn Mom2SamTiny
http://groups.yahoo.com/group/Make_it_Fruit_Recipes
http://groups.yahoo.com/group/Make_it_Seafood_n_Fish

________________________________________________________________________
________________________________________________________________________
6. Spiced Fig Scones
Posted by: “Jenn
Date: Mon Jun 9, 2008 6:01 pm ((PDT))

Spiced Fig Scones

1-3/4 C. all-purpose flour,~or~1-1/4 C. all-purpose flour and 1/2 C.
whole-wheat flour
2 T. granulated sugar
1 T. baking powder
1 tsp. ground cinnamon
1/2 to 1 tsp. ground nutmeg
1/2 tsp. salt
1/3 C. butter
1/3 C. non-fat milk
1-1/2 C. (about 8-oz.) dried figs, stems removed, chopped
2 T. lemon~or~orange juice

Preheat oven to 425* Lightly grease a baking sheet. In a large mixing
bowl, combine flour, sugar, baking powder, spices and salt. Cut in
butter with pastry blender or two knives until consistency of small peas.
Stir in milk just until blended. Stir figs together with juice. add to
dough and knead gently in bowl 8 to 10 times or just until figs are
distributed evenly. Pat or roll dough to 9-inch circle and place on greased
baking sheet. Cut into 6 wedges. Bake in 425* oven until golden brown,
about 12 to 17 minutes. Makes 6 servings.

Jenn Mom2sam &Tiny
WHAT YOU SEE IS WHAT YOU GET!
GOD ONLY GIVES YOU WHAT YOU CAN HANDLE

________________________________________________________________________
________________________________________________________________________
7. Apricot-Cream Scones
Posted by: “Jenn
Date: Mon Jun 9, 2008 6:02 pm ((PDT))

Apricot-Cream Scones

Servings: Makes 6 scones

For the Scones:
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons grated orange peel
1/4 teaspoon salt
1/4 cup cold unsalted butter
1/2 cup finely chopped dried apricots* (See Note Below)
1/4 cup sour cream
1 egg
3 tablespoons milk

For the Topping:
2 teaspoons orange juice
1 tablespoon coarse sugar

Apricot-Butter Spread: (optional)
2/3 cup butter, softened
4 tablespoons apricot preserves
To Make the Scones :
Preheat oven to 375°F (190°C).

Combine 1 1/2 cups flour, 1/4 cup sugar, baking powder, baking soda,
orange peel and salt in large bowl; cut in 1/4 cup cold butter until
mixture resembles coarse crumbs. Coat apricots with remaining flour in
small bowl; stir into flour mixture.
Combine sour cream, egg and milk in same small bowl. Stir into flour
mixture just until moistened (1 minute). Turn dough onto lightly floured
surface; knead 5 to times until smooth. Pat dough to 7-inch circle on
greased baking sheet. Score into 6
wedges; do not separate.
Topping:
Brush dough with orange juice; sprinkle with 1 tablespoon sugar. Bake
for 18 to 23 minutes or until lightly browned. Serve with Apricot-Butter
Spread, jam or preserves, jelly, double or clotted cream, or creme
fraiche. Makes 6 scones.

To Make Apricot-Butter Spread:
Combine 2/3 cup softened butter and apricot preserves in small bowl.
Cover, and refrigerate until ready to serve scones. Put two tablespoons
of Apricot-Butter Spread into six (6) small butter ramekins, and serve
with each scone. *Note on Substitutions* If desired, substitute 1/2 cup
of your favorite dried fruit for the
dried apricots in this recipe. If you are substituting another dried
fruit for the apricots, you can also substitute another flavor preserves
to make the “Butter Spread” in this recipe. For example; for
Peach-Butter Spread; use peach preserves instead of apricot preserves.

http://groups.yahoo.com/group/Make_it_Poultry_Recipes
http://groups.yahoo.com/group/Make_it_Beef_n_Pork

[nw_arizona_granny]

You can use it as lamp oil, if the lights go off. Just put it in your
oil lamps you have around the house. Great emergency storage idea. Anna

-— In FoodStorageTheBasicsandBeyond@yahoogroups.com, “Marcia
wrote:

What can be done with oil that has gone rancid? I sure hate to waste
it.

[nw_arizona_granny]

[If you do not know this link, check it out, you can also get weather alerts for your area from them....granny]

FDA expands tomato warning nationwide.
Click for details...

http://www.emergencyemail.org/newsemergency/anmviewer.asp?a=302&z=1

THE EMERGENCY EMAIL & WIRELESS NETWORK
http://www.emergencyemail.org

[nw_arizona_granny]

Pickled Radishes
Posted by: “KittyHawk”
Date: Mon Jun 9, 2008 4:57 pm ((PDT))

Pickled Radishes

4 bunches small radishes
3 cups white vinegar
6 Tbsp pickling salt
3 bay leaves
3 dried chiles
3 dill heads
30 peppercorns
3 garlic cloves, optional

Trim and wash radishes. Combine vinegar and picling salt. Put 1 bay
leaf, 1 dried chile, 1 dill head, 10 peppercorns, and one garlic clove
(if deseired) in each of 3 pint jars.

Divide radishes between these and pack well. Pack more than you think
will fit because they will float. Cover with vinegar mix, leaving ¼
inch
headspace. Process in a boiling water bath 10 minutes.Adjust time
according to altitude.

Note: The radishes will turn white in the brine, turniing the brine a
red color. Let radishes age for at least 1 week.

Makes: 3 pints

________________________________________________________________________
________________________________________________________________________
6. Rosy Radish Relish
Posted by: “KittyHawk”
Date: Mon Jun 9, 2008 4:58 pm ((PDT))

Rosy Radish Relish

3 cups stemmed radishes
2 large ribs celery
1 large red onion
2 tsp salt
1 cup sugar
1 Tbsp mustard seed
2 tsp dill seed
1/2 tsp celery seed
1 cup vinegar
2 Tbsp prepared horseradish

Put the radishes, celery and onion through the coarse blade of a
grinder, or chop them finely.

Mix with remaining ingredients and allow to stand three hours. Bring to

a boil in a large pan and cook ten minutes.

Pour into hot jars, leaving a 1/2” headspace. Adjust lids and process
1/2 pints and pints in a boiling water bath for 20 minutes. Adjust time

according to altitude.

________________________________________________________________________
________________________________________________________________________
7. Fig Sesame Jam
Posted by: “KittyHawk”
Date: Mon Jun 9, 2008 5:24 pm ((PDT))

Fig Sesame Jam

This jam is tasty on toast alone, or with some Manchego cheese.

1 1/4 cups sugar
3/4 cup water
2 lb firm ripe fresh figs, trimmed and quartered
2 - 3 by 1 inch strips fresh lemon zest
2 Tbsp fresh lemon juice
1/4 cup sesame seeds, toasted

Simmer sugar and water in a large heavy saucepan, stirring, until
sugar is dissolved.

Gently stir in figs, zest, and lemon juice and simmer, uncovered,
stirring occasionally, until thick and syrupy, 1 3/4 to 2 hours. Gently
stir in sesame seeds.

Makes: 3 1/2 cups

NOTE: Jam keeps, covered and chilled, 1 month. Toast seeds in a
dry heavy skillet over moderate heat, stirring until fragrant and a
shade or two darker. Or, toast in a shallow baking pan in a 350
degrees F. oven, 5 to 10 minutes. For longer storage process in a
boiling water bath for 10 minutes.

[MaxMax]

Thanks Granny,
I'll give the pickled radishes a try.

/Salute

[nw_arizona_granny]

I’ll give the pickled radishes a try.<<<

You are welcome, your radishes were so pretty, it seems a shame to not do something to keep them.

Let me know how they turn out.

Are you adding a few radish leaves to your salads? Chopped fine they are good.

[nw_arizona_granny]

http://www.freerepublic.com/focus/news/2029071/posts?q=1&;page=1

North America Tomato Industry Reeling: Growers
Reuters ^ | Jun 10, 2008 | Jane Sutton

Posted on Tuesday, June 10, 2008 2:47:28 PM by kellynla

Thanks to Gabz for the alert to this thread.
granny

[nw_arizona_granny]

http://www.freerepublic.com/focus/chat/2029365/posts?page=1

Growing Pains: Gardeners Experiment with Less Hardy Plants (Global Warming)
Madistan.com ^ | June 10, 2008 | Anita Weier

Posted on Wednesday, June 11, 2008 5:59:30 AM by Diana in Wisconsin

[MaxMax]

Are you adding a few radish leaves to your salads? Chopped fine they are good.

I'm cooking them down like spinach and vacuum freezing them for winter food.
But I have hundreds of radishes growing again, so I need to pickle them for winter also.

I'm still not getting any female flowers on my zucchini, so I planted
two more to see if they'll produce. That's six zucchini plants. /sigh

/Salute

[nw_arizona_granny]

http://www.freerepublic.com/focus/news/2029806/posts?page=1

Mexico tomato growers say warning unfair
AP ^ | 6/11/08 | Olga Rodriguez

Posted on Wednesday, June 11, 2008 6:57:11 PM by LibWhacker

[nw_arizona_granny]

I will keep an eye out for radish recipes.

Yes the leaves will taste good in the winter.

I was surprised at how well many of the leaves dehydrated taste, even pigweed/amaranth.

On the male squash, there have been a couple people on other groups at yahoo, that have the same problem.

Could be this odd weather that we are having, the hot and then cold and who knows what tomorrow brings.

Keep planting, and praying as tonights storm in Kansas had to mess up many acres of food growth.

[nw_arizona_granny]

http://www.freerepublic.com/focus/f-news/2029813/posts

Looking at Fluorescent Bulbs in Different Light
Fox News ^ | Tuesday , June 03, 2008 | John R. Lott, Jr.

Posted on Wednesday, June 11, 2008 7:03:01 PM by JohnRLott

[nw_arizona_granny]

[It does not get any simpler than this...granny]

Good photos.

http://odcooking.pragerfamily.net/boxoven.html

Cooking with a Cardboard Box Oven
A simple box oven

The first time I heard about this, I didn’t believe it! I had to try it in the back yard, and soon my whole neighborhood smelled like fresh-baked chocolate chip cookies. This is the ideal cooking method for someone who’d like to cook meals outdoors a little beyond the usual hot dogs ona stick, but doesn’t want to invest much money or take a lot of trouble.

Essentially, you’re trapping heat from charcoal briquettes inside an insulated cardboard box, placing the food in the box along with the briquettes. (Note: since the briquettes are in the same container as the food, I recommend against the use of any of the self-starting charcoals — your food could smell of charcoal lighter fluid!)
cardboard box oven

How do I make one of these? The oven shown above is the simplest possible style — take a sturdy cardboard box (larger than your baking pan!), line it with heavy-duty aluminum foil, and tape the foil to the outside of the box with duct tape. (Don’t use any tape or glue on the inside of the box — again, the fumes will be in with your food!) The box shown is on the ground in a fire ring, with one or two corners lifted slightly off the ground to allow a small amount of air inside by using a friendly rock or two under the corner.
Inside the box oven

This picture shows what goes inside the simple oven. We were cooking “Individual Mini-Pizzas”, using split English muffins, spaghetti sauce, and pre-grated cheese. These are done when the cheese is melted. (We could have used pepperoni, onions, or bell peppers — but anyone who wants anchovies gets her own box!) A sheet of heavy-duty aluminum foil is placed on the ground (forming the bottom of the box), four soda/soup cans are used to lift a small grate off the ground, and the baking pan is placed on the cans. The cans are more stable if filled with water or sand!

The temperature can be estimated by allowing 35 degrees F per briquette (works reasonably well in the range of normal baking temperatures). Spread the briquettes on the foil, carefully place the box over the food, and bake just the way you would at home.

Other easy things you could bake? Apple crisp, brownies, cinnamon rolls, coffee cake, muffins...
A more complex box oven
More complicated oven

This oven was put together by a Girl Scout troop many years ago, and opens from the side (the door is rotated up and lying on top of the oven in this picture). The door is part of the oven. The charcoal is placed in a small disposable baking tray and slid into the oven. Over the years, many layers of foil were placed on the baking tray and the bottom of the oven. Temperature control is about the same as in the simple oven above.
Complex box oven closed

This shows the same oven closed — at this point, the door doesn’t close very tightly, and must be held shut with a rock.Other still more elaborate ovens can be made — at the time this one was built, one with a piece of oven bag in the top as a window was made, but that one didn’t hold its heat nearly as well (would’ve worked better with the oven bag on the back instead of the top).
Some Box Oven Links

* MacScouter
* Troop 142
* Geezer Cookbook

I don’t have recipes here, because anything which can be baked in an oven at home can be baked in a box oven. You’ll have to watch the charcoal, if the cooking time is long, adding more as required.

[nw_arizona_granny]

~~~~~~~ Recipe of the Month - Whole Grain Fruit Cobbler ~~~~~~~

Ingredients:
3 Cups of sliced fruits (berries, apples, pit fruits are best)
**Option - 2 Cans Fruit Pie Filling of choice**
2 TBS Corn Starch **omit if using canned
2 TBS Organic Evaporated Cane Crystals **omit if canned
2 Cups Organic Whole Rolled Oats
1 Cup Freshly Milled Organic Whole Wheat Flour
1/2 Cup Organic Evaporated Cane Crystals
1/4 Cup Sucanant (may sub. Brown Sugar)
4 TBS softened butter
2 tsp vanilla

9 X 13 baking dish

Coat baking dish with either butter or non-stick spray.

In a large bowl cut up fruit to equal 3 cups (may mix and try fruit
combinations). Add Corn Starch and 2TBS Cane Crystals, toss to
coat. Pour out into baking dish. **If using canned pie filling,
simply empty cans into the baking dish.

In a clean large bowl, mix Oats, remaining Cane Crystals, Sucanant
and Whole Wheat flour until combined, Cut in butter then add
vanilla until combined.

Pour on top of fruit mixture (but do not pat down) to cover.
Bake at 350 degrees until top is crispy and fruit is bubbly.
Top with ice cream or whipped topping.

What a great way to ge whole grains into your family’s diet.
They’ll LOVE them.
EnJOY!

Best Blessings!
Donna at Millers Grain House

grainmiller.com

[nw_arizona_granny]

http://www.thisislondon.co.uk/news/article-23494445-details/Gardener+dies+as+he+breathes+in+deadly+fungus+from+rotted+leaves+on+compost+heap/article.do

Gardener dies as he breathes in deadly fungus from rotted leaves on compost heap
Last updated at 01:21am on 13.06.08

Add your view

Woman places leaves on compost

Gardeners have been warned of a deadly fungus that lurks in compost heaps and piles of rotting leaves (picture posed by model)

Gardeners have been put on alert for a deadly fungus that lurks in compost heaps and in piles of rotting leaves.

Doctors issued the warning after a man died from inhaling the Aspergillus fungal spores.

The 47-year-old, a welder from Buckinghamshire, became ill less than 24 hours after spreading rotting tree and plant mulch, the Lancet medical journal reports.

In an article entitled Gardening Can Seriously Damage Your Health, the man’s doctors said that while such an extreme reaction to the fungus was rare, it could be considered an ‘occupational hazard’ for gardeners.

CONTINUED.

[nw_arizona_granny]

http://www.thisislondon.co.uk/news/article-23494361-details/%27Curdled%27+baby+milk+recalled+after+infants+are+violently+sick/article.do

‘Curdled’ baby milk recalled after infants are violently sick
Last updated at 20:49pm on 12.06.08

Add your view

Tens of thousands of baby milk cartons have been recalled from shop shelves after it emerged infants are in danger of becoming violently ill.

A batch of more than 40,000 cartons of baby milk has been recalled after customers complained that the product had curdled, the Food Standards Agency said today.

SMA Nutrition has pulled 40,530 1 litre packs of SMA Gold ready-to-use liquid infant milk off shop shelves following 11 complaints.

The batch was delivered to stores across the UK. The packs have a best before date of 12 March 2009 and carry the code 06033G.

A spokesman for SMA Nutrition said customers complained of opening the packs to find the milk had separated and curdled.

baby bottle

SMA is planning to recover 40,000 cartons of milk

Most customers did not use the milk, but two babies refused to feed and one vomited immediately after drinking the product.

The contaminated milk was still on supermarket shelves this morning, although the company became aware of the problem and alerted the FSA earlier this week.

One mother, Ellen Porritt, said her nine-month-old baby Ruby was “violently ill” after drinking the milk.

She said: “She was very sick three or four times. I thought it was a 24-hour bug.

“I gave her milk from a new carton the next day and she was repeatedly sick, projectile vomiting, all day.”

The following day a third unopened carton exploded in her kitchen after she noticed it had started to expand.

CONTINUED...