Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training
I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood
Oh, no - don’t let them get you to that point! That would be awful for the rest of us.<<<
When I get stressed, I pass out more and breathing is almost impossible, so if it keeps on, I will have to give up.
I thought it was over in the last thread and came back.
One of the moderators does not think this thread is of value.
granny
Never yield to the apparently overwhelming might of the enemy. Winston Churchill - 1941<<<
A fine man.
#
Pages
* About
* Basic Preparation of Bulgar Wheat
* Basic preparation of Cream of Bulgar Wheat
* How to make bulgar.
* How to make seitan (a/k/a gluten meat)
Bulgar and Brisket II
February 4th, 2009
I already have a bulgar and brisket recipe here, but this is another variation on the theme.
* 3 cups uncooked bulgar
* 3 cups beef stock
* 3 cups water
* 1 chopped onion
* 1 teaspoon cumin seed
* 1 teaspoon caraway seed
* chopped mushrooms
* left over brisket, chopped in chunks
* Small can of tomato sauce
Put the onion, mushroom, caraway and cumin seeds in a skillet in 2 tablespoons of olive, saute until the onions are starting to clear, then add the uncooked bulgar. Continue to cook until the bulgar has started to change color (a little darker) and it smells a bit like roasted nuts. Put the stock and water into a sauce pan and bring to a boil. Put the bulgar/onion/mushroom mixture into a baking pan, add the chunked brisket and the boiling hot broth. Add a small can of tomato sauce. Cook in a 350 oven for 30-45 minutes, until all the liquid is absorbed. Voila, bulgar and brisket!
Turnip Cakes
January 9th, 2009
It’s winter, and one of the staple winter veggies is the Turnip. For some reason, many Americans seem to have a prejudice against turnips. I don’t know why, because the turnip is nutritious, tasty, and fun to cook with. This morning I made turnip cakes for breakfast, using some left-over mashed turnips from last night’s dinner.
* 1 cup mashed turnips (serve mashed turnips for dinner the night before you plan to make this breakfast, be sure to make enough so that you have left-overs for breakfast).
* 1 cup whole wheat flour
* 1/3 cup yogurt cheese (or yogurt, or buttermilk, or milk with a teaspoon of vinegar)
* 1 teaspoon baking powder
* 1 egg, beaten
Mix the ingredients, fry in oil in medium hot skillet. This makes a fairly thick pancake, if you like a thinner pancake, add a bit more liquid. I did not add any oil to the recipe, only to the pan for frying, because I had mashed the turnips last night with butter.
Serve with just a bit of jam on top. I used raspberry, made by a local farmer, that I got through the Oklahoma Food Coop.
This makes about 12 dollar size pancakes. It would make more if you make a less thick batter.
This was a very bon appetitin’ breakfast.
Bulgar and Black-eyed Peas for New Years Day!
December 28th, 2008
Anyone of a culture that derives from the American South knows the absolute importance of eating black-eyed peas on New Year’s Day. Here’s an easy and very tasty way to start the New Year out right that is a bulgarish twist on the traditional “Hoppin’ John recipe.
Before you go out to party on New Year’s Eve, take out your crock pot, and fill it with:
* 1 lb dried black-eyed peas
* 1 cup uncooked bulgar
* Ham bone or chunks of ham or a hamhock or two or some bacon and/or enough broth or stock to fill the pot
* Seasonings to taste — I always add sauteed garlic and onions and my infamous Habanero sauce.
Turn the crockpot on low, cover, and leave it on overnight. In the morning you wil have wonderfully seasoned, tender, black-eyed peas and bulgar. If you have some frozen cooked greens in your freezer, heat them up and stir them in with the cooked peas and bulgar and you will double your abundance in 2009, since greens are another Southern tradition for New Year’s eatin’.
Stove-top Bulgar Pudding
December 23rd, 2008
This possibly could be the ultimate comfort food for a cold winter night.
* 1-1/2 cups cooked salad bulgar (bulgar that has been cooked in fruit juice),
* 2 cups milk, divided 1-1/2 cups, and 1/2 cup
* 1/4 cup honey
* 2/3 cup dried fruit (I used raisins and cranberries, if you use a larger fruit like apricots, chop into small pieces)
* 1/8 teaspoon salt
* 2 eggs
* 1 teaspoon vanilla exrtact
* 1/4 teaspoon ground cinnamon
* 1 tablespoon butter
Put the cooked bulgar in a saucepan with 1-1/2 cups milk. Add the dried fruit and honey. Cook over medium heat for about 15 minutes. The fruit will plump and the mixture will become a bit creamy. In a cup or bowl, beat the eggs with 1/2 cup milk. Add to the rest of the ingredients, stir well. Heat until it starts to bubble, then for 2-3 more minutes until the mixture thickens. Remove from heat, add the butter, vanilla, and cinnamon. Serve hot or cold.
A soup for a cold winter day
December 22nd, 2008
I pulled the ingredients for this soup out of my freezer and pantry and it has simmered to the point delectibility.
* 1 pint beef broth
* 1 pintcabbage broth
* 1 pint bean soup
* 1 quart package of cooked stew meat (left-over from the last stock-making day)
* 1 cup bulgar
* 1 can rotel
* 2 cans diced tomatoes
I add the frozen ingredients to the pot while still frozen, poured in the rotel and diced tomatoes, and turned the burner on low. I added some garlic and onion powder. A couple of hours later. . . Voila, cheap, easy, nutritious, and oh-so-tasty soup.
Bulgar Custard Pudding
December 5th, 2008
This is a great tasting and nutritious dessert that is based on a traditional baked rice and custard pudding. Use “Salad Bulgar” — which is bulgar that has been cooked in fruit juice (like orange or apple juice instead of a meat or vegetable stock).
* 4 eggs, beaten
* 3 c. milk
* 4 tablespoons honey
* 1/4 tsp. salt
* 2 tsp. vanilla extract
* 2 tsp. lemon juice
* 1 tsp cinnamon
* 2 c. cooked bulgar
* 1/2 c. raisins (dried cranberries are nice too)
Combine all ingredients. Pour into a 2 1/2 quart baking dish. Set this baking dish in a larger pan of water in the oven. Bake at 300 degrees for about 1 hour. After first 30 minutes, insert spoon at edge of pudding and stir from bottom. Bake until knife inserted near center of pudding comes out clean. Don’t overbake, the over-baked custard yields a bit of water when spooned into a serving dish. Serve hot, warm or cold. Serves about 6 to 8.
Speaking of turnip greens. . . a convenience tip for the busy frugal cook
November 29th, 2008
In my post on Chicken Fried Turkey, I mentioned frozen turnip greens.
I bought a lot of turnip and mustard greens on the November coop order, and cooked them all in a big pot, portioning them into six meal-sized packages in the freezer. I just pulled one out, popped the frozen mass of greens into a pot, set it on low, and went about the business of the rest of dinner, and when it was ready, so were the greens.
How did I cook them? First I washed and chopped them, and ripped out some of the stalks that seemed particularly woody. I then put them in a large pot, with a bit of oil, 8 chopped cloves of garlic, one chopped onion, and some shaved ham from Colpitts Pine Ridge Ranch in eastern Oklahoma. I sauteed them until they were wilted, then I added some chicken stock, 1/8 cup brown sugar, and some habanero sauce, brought the pot to a boil, turned it down to a simmer, and let it simmer a couple of hours. That’s the way I like my greens, served with a dash of vinegar.
To freeze them, I simply scooped meal-size portions into freezer containers, and poured some of the pot likker over that, sealed them and popped them in the freezer.
Chicken Fried Turkey
November 29th, 2008
It is Day the Third of the Turkey. Yesterday we simply had warmed over Thanksgiving Dinner. Twice. Plus pumpkin pie for breakfast.
On the way home from the Saturday Mass, I was thinking, “OK, what to do with turkey.” And out came — “Chicken fried turkey”. So when I got home, I put some oil in the deep fryer, poured a little milk in a bowl, and 2 cups of flour in a second bowl. To the two cups of flour I added salt and pepper, maybe 1 teaspoon of salt and a tablespoon of black pepper. I cut some strips and chunks from the turkey, dipped them in the milk, then in the flour, and then repeated that process for a double-dip. Into the deep fryer for about 3 minutes until they were golden brown. We ate them with the last of the green bean casserole and bulgar/broccoli stuffing, and cooked turnip greens from the freezer.
Thanksgiving 2008: Whole Wheat Bread Rolls
November 28th, 2008
Ingredients:
* Whole wheat flour — freshly ground is best
* 1 cup water
* 1 cup yogurt
* 1 tablespoon instant yeast
* 1/4 cup brown sugar
* 1 egg, beaten
* 1/2 teaspoon salt
* 1/3 cup oil
Mix the liquid ingredients, add the yeast. Combine thoroughly. Add one cup flour, mix thoroughly. I use a mixer for the first few cups. add the salt. Continue adding flour and using the mixer until you can’t use the mixer anymore. Continue to add flour until the dough is where you want it. I like the dough of whole wheat breads to be a little sticky. Knead for 5-10 minutes. Because I like a sticky/tacky dough, I coat it with a little oil before I start kneading. Usually it gets more sticky as I go along, so I sprinkle it with a little flour, but the end product remains just a bit sticky. I know this is hard to convey in words, but just experiment.
Let rise for 2 hours, pat the dough so it deflates a bit, then let it rise for another hour. Then roll out into rolls (about the size of a golf ball) and place separated by about 1/2 inch on a baking pan. Bake at 425 degrees F for 12 minutes or so until nicely done.
Sean’s Should Be Famous Onion Ring Method
November 28th, 2008
* 1 can beer
* 2 eggs
* flour (3 cups of flour makes a lot of onion rings)
* Habanero Salsa
* baking powder (1.5 tsp per cup of flour)
* Spices and Herbs to taste (garlic powder, cayenne, whatever you like, experiment!)
* oil for frying
Cut the onions into rings. Mix the dry ingredients. Beat the eggs with the beer and the habanero salsa but don’t mix with the dry ingredients. Dip the rings into the beer/egg mixture, then into the dry mixture so they are thoroughly covered with flour. Dip again in beer/egg and again in dry mixture. If you don’t have habanero salsa, use cayenne pepper in the dry ingredients. Fry in hot oil until done. If you are using some of these for green bean casserole, fry the onion rings for that dish a little more crispy than the others for just snackin’.
http://www.bulgarbugle.com/?cat=1
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Bulgar and Black-eyed Peas for New Years Day!
Sunday, December 28th, 2008
Anyone of a culture that derives from the American South knows the absolute importance of eating black-eyed peas on New Year’s Day. Here’s an easy and very tasty way to start the New Year out right that is a bulgarish twist on the traditional “Hoppin’ John recipe.
Before you go out to party on New Year’s Eve, take out your crock pot, and fill it with:
* 1 lb dried black-eyed peas
* 1 cup uncooked bulgar
* Ham bone or chunks of ham or a hamhock or two or some bacon and/or enough broth or stock to fill the pot
* Seasonings to taste — I always add sauteed garlic and onions and my infamous Habanero sauce.
Turn the crockpot on low, cover, and leave it on overnight. In the morning you wil have wonderfully seasoned, tender, black-eyed peas and bulgar. If you have some frozen cooked greens in your freezer, heat them up and stir them in with the cooked peas and bulgar and you will double your abundance in 2009, since greens are another Southern tradition for New Year’s eatin’.
Stove-top Bulgar Pudding
Tuesday, December 23rd, 2008
This possibly could be the ultimate comfort food for a cold winter night.
* 1-1/2 cups cooked salad bulgar (bulgar that has been cooked in fruit juice),
* 2 cups milk, divided 1-1/2 cups, and 1/2 cup
* 1/4 cup honey
* 2/3 cup dried fruit (I used raisins and cranberries, if you use a larger fruit like apricots, chop into small pieces)
* 1/8 teaspoon salt
* 2 eggs
* 1 teaspoon vanilla exrtact
* 1/4 teaspoon ground cinnamon
* 1 tablespoon butter
Put the cooked bulgar in a saucepan with 1-1/2 cups milk. Add the dried fruit and honey. Cook over medium heat for about 15 minutes. The fruit will plump and the mixture will become a bit creamy. In a cup or bowl, beat the eggs with 1/2 cup milk. Add to the rest of the ingredients, stir well. Heat until it starts to bubble, then for 2-3 more minutes until the mixture thickens. Remove from heat, add the butter, vanilla, and cinnamon. Serve hot or cold.
A soup for a cold winter day
Monday, December 22nd, 2008
I pulled the ingredients for this soup out of my freezer and pantry and it has simmered to the point delectibility.
* 1 pint beef broth
* 1 pintcabbage broth
* 1 pint bean soup
* 1 quart package of cooked stew meat (left-over from the last stock-making day)
* 1 cup bulgar
* 1 can rotel
* 2 cans diced tomatoes
I add the frozen ingredients to the pot while still frozen, poured in the rotel and diced tomatoes, and turned the burner on low. I added some garlic and onion powder. A couple of hours later. . . Voila, cheap, easy, nutritious, and oh-so-tasty soup.
Thanksgiving 2008 Part the Second: Pumpkin pie made with a real pumpkin
Friday, November 28th, 2008
This doesn’t have any bulgar in it, but it is a great recipe. If you have never made a pumpkin pie from a real pumpkin, you are missing out on a great taste treat.
First, roast the pumpkin. I cut the pumpkin in half, cleaned out the seeds and “strings” (save the seeds and roast them for a snack). then I cut it in slices, and placed them on their sides in a baking dish. I added 2 cups water to the baking dish. Then I baked them at 350 degrees for about an hour and a half. Bake them until the pumpkin is soft.
Peel or cut the rind away from the pumpkin. Then puree it using a blender, food processor, or mixer. I used a mixer. You need about 3 cups of this cooked, mashed pumpkin to make 2 nine-inch pies.
Here’s my recipe, as adapted from Pumpkins and More .
* 3 cups cooked mashed pumpkin
* 1 cup sugar (I used brown sugar, you can also use honey)
* 4 eggs
* 1-1/4 cups yogurt
* pumpkin pie seasonings — 1 teaspoon each of ground cloves and allspice, 1-1/2 teaspoons of ground cinnamon, 1/2 teaspoon ground ginger
* 1/2 teaspoon salt
Combine all ingredients and mix well. Pour into 2 nine-inch pie shells. Bake at 425 degrees F for 15 minutes, then reduce heat to 350 degrees and cook for another 45 minutes. It’s done when a blunt knife inserted in the center comes out mostly clean.
PS. Make your own pie crust. Pumpkins and More has great illustrated instructions. The only way to learn to make great pie crust is to make a lot of pies. Many years ago I complained to my grandmother Dovie Waldrop that I couldn’t make a good pie crust. She replied, “Bobby Max, the reason you can’t make a good pie crust is that you haven’t made enough pies. When you have made 100 pies, I bet you make a great pie crust.” And she was right!
Peanut Butter and Cream of Bulgar
Thursday, October 9th, 2008
This morning’s breakfast — Cream of Bulgar, with a tablespoon of honey, dash of salt, and peanut butter made by an Oklahoma farmer. I added about 2 tablespoons of peanut butter to 1-1/2 cups of prepared cream of bulgar, which I make with 1/2 cup dry cream of bulgar and 1-1/2 cups water. This amount is my typical COB breakfast.
I also added a sprinkling of pecans on top.
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Stalking the Fall Winter Squash and other Autumnal Food Adventures
Friday, October 3rd, 2008
There isn’t much bulgarish in this post, but I sent this email to the coop’s membership this morning, and it has a lot of good, frugal, autumn food info. I am working on a bulgar-winter squash casserole, so we will see how that comes out later today.
The weather right now is just gorgeous, although each night it seems just a little bit cooler as I take the dogs out for their final night walk through the garden. Winter is coming – I hope everybody is stocking up for the winter and singing the “Get ready for winter” song.
So let’s talk about some Autumnal Food Adventures at the Oklahoma Food Coop. When we shift our diet towards local foods, it is important for us to “eat what is available”. This “recipe email” features foods that are generally available, at the coop or at farmers’ markets, during the fall — winter squash, pumpkins, greens, and ground meats.
Basic preparation method for winter squash . . . Squash Stuffing Side-Dish . . . Making pumpkin pie from REAL pumpkins . . . Sandra Storey’s Pumpkin Recipes (cookies/bars and bread) . . . Festive Holiday Stuffed Squash (no meat recipe) . . . Preserving squash and pumpkin. . .
Cream of Greens Soup . . .
What to do with 20 pounds of ground beef (Ground Beef Mix, Taco Meat, Spaghetti Sauce with Meat, Lazy Lasagna, Hash Brown Casserole, Freezer Stash Meatballs, Bacon, Swiss and Mushroom Meatloaf) . . .
What to do with 15 pounds of pork . . . (Crockpot Green Chile Pork, Crockpot BBQ Pork, Crockpot Roast Pork, Sweett and Sour Pork Chops, BBQ Pork Chops, Peppery Breaded Pork Chops).
SQUASH AND PUMPKINS
Winter squash is one of my favorite foods. The basic preparation is simple:
+ Cut the squash in half,
+ Scoop out the seeds and any “stringy-stuff” in the seed cavity.
Then it can be baked, stewed, microwaved, and eaten just as it is. Sometimes folks sprinkle it with cinnamon and brown sugar, or drizzle it with honey or maple syrup. Or after baking, they scoop it out of the rind, puree it, and mix it with some butter, honey or brown sugar, and a taste of cinnamon.
Note that winter squash and pumpkins are interchangeable. You can make pies with winter squash, and you can make squash casseroles with pumpkin.
Here is my favorite recipe for Squash Casserole
Squash Stuffing Side-Dish (this is also known as Squash Casserole)
4 cups cooked winter squash, mashed
About 2 cups very dry bread crumbs (or one box of store-bought stuffing)
1/2 cup chopped onions
1/2 cup shredded carrots
1/2 cup sliced celery
3 cups thin gravy
Saute onions, carrots, and celery until the onions are clear. Combine with the mashed squash. Put 1/2 of the squash in the bottom of the casserole pan. Place 1/2 of the bread crumbs on top of the squash, and cover that with half the gravy. Put the rest of the squash over the bread crumbs, and top that layer with the rest of the bread crumbs. Pour the remaining gravy over the top, so it is entirely covered. You can substitute an equivalent amount of canned cream soup mixed with water or milk for the gravy. You can use any kind of gravy, most often I use a brown gravy made from stock I make from soup bones from grass-fed beef that I buy from coop farmers. I made this casserole yesterday for a member of my choir who is ill. Her husband doesn’t eat meat, so I made a gravy from some broth from a vegetable soup I made for them.
MAKING PUMPKIN PIE FROM REAL PUMPKINS
Another fall food activity I highly recommend is making pumpkin pie from real pumpkins. I have done this using pie pumpkins, but I have also turned jack-o-lantern pumpkins into pumpkin pies.
This is the link I send to members of the coop to explain this easy process:
http://www.pumpkinpatchesandmore.org/pumpkinpie.php
A PDF version is at http://www.pumpkinpatchesandmore.org/pdfs/pumpkinpie.pdf
The only difference is that instead of opening a can, you bake a pumpkin:
1. Wash the pumpkin and cut it in half with a serrated knife, scooping out the seeds and any stringy flesh. (Save the seeds! Roast them for a tasty snack!)
2. I bake my pumpkin until it is soft in a 350 degree oven, wrapped in aluminum foil (this is just like baking a winter squash). It takes about an hour. The site linked above however has instructions for microwaving the pumpkin.
3. When done, take the pulp off the rind and puree it in a blender. Voila, cooked pumpkin. You need about 3 cups cooked pumpkin to make a pie, which is about what you get from a pie pumpkin.
Cooked pumpkin freezes well. I have also made “pumpkin pies” using other cooked winter squash. I like the cushaw squash I get from McLemore Farms through the coop. They are giant. So in the fall, I always buy a lot of winter squash and pie pumpkins, to supplement what I grow in my gardens, and as it gets cold, I bake them and freeze them for eating later.
SANDRA STOREY’S PUMPKIN RECIPES
To prepare pumpkin or cushaw, cut it in half (this may require a big butcher knife, a meat cleaver, or an axe!). Scrape out the seeds and pulp and save seeds for toasted pumpkin seeds. I don’t know if you can eat cushaw seeds.
Bake pumpkin or cushaw in oven, cut side down on pan. You can oil pan or put a little water in the bottom or both. Bake at 450 or whatever temperature is convenient. It may take about an hour for the pumpkin to get soft. I noticed with the cushaw that the tops really need to be cooked longer. When I did the pumpkin, I found out that if you cook until the skin is really brown that it just peels right off. With the cushaw, I didn’t try that trick, I just scooped the cooked squash out of the skin. I used my hands but it would probably be more sanitary to use a big spoon. I pureed the pumpkin in a food processor but you could probably mash by hand if it were cooked soft enough, or use a blender or a food mill.
First, I made pumpkin cookies using this recipe adapted from Recipes for a Small Planet:
Pumpkin Bars or Cookies.
1 1/2 C + 1 TBSP whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg,
1/2 tsp ground cloves
1/3 C oil or 1/2 C butter
2/3 C honey (you could probably replace with sugar - also you could probably use
a little less if you wanted less sweet cookies)
1 egg
1 C cooked pureed pumpkin or squash
You could also add any or all of the following:
1 C chopped walnuts
1/2 C chopped raisins
1/2 C chopped dates
Stir together dry ingredients & spices. In another bowl cream oil or butter with honey, beat in egg until smooth, stir in pumpkin or squash; add dry ingredients & blend then stir in optional nuts and fruit. If you use oil and honey you will notice that this is more like a quick bread batter than a cookie dough. Using sugar and butter will probably produce a more traditional cookie dough.
Drop by heaping tablespoons onto oiled cookie sheet, bake 325F. The original recipe said cook for 15 minutes until golden but I found it took a lot longer.
Pumpkin or Squash Bread.
Mix together:
1/3 C oil
2/3 C honey or molasses (I used 1/2 and 1/2 but next time I would just use honey)
2/3 C cooked, pureed pumpkin or squash
2 eggs beaten
1/2 tsp each of cinnamon, nutmeg, mace, cloves, ginger, & salt
1/4 C milk
Separately mix:
2 C whole wheat flour + maybe a bit more
1 TBSP baking powder
Add dry mixture to wet mixture and combine until just mixed (do not overbeat). Bake in oiled loaf pan at 325F for about an hour or make muffins and bake at 375F for about 25 minutes. In either case, bake until a toothpick comes out clean.
For toasted pumpkin seeds, I did them in the oven but then I saw a stove top recipe that seems faster. The stovetop recipe is as follows:
Toasted Pumpkin Seeds
Rinse pulp off of pumpkin seeds by immersing seeds in a bowl of water and cleaning off the pulp. In a heavy skillet (cast iron if you have it), cook 1 cup pumpkin seeds over moderate heat, stirring constantly until puffed and golden (about 5 minutes). Seeds should be very crunchy. Put in a bowl and mix in 1 teaspoon olive or vegetable oil, salt (to taste) and any other spices you wish (for example, cayenne pepper or curry powder).
Alternatively, you can put the pumpkin seeds, oil, salt and spices in the oven and cook at 350 until browned and crunchy. This is the way I did it, but it took a lot longer than the recipe above.
A FESTIVE HOLIDAY STUFFED SQUASH
http://vegetarian.about.com/od/vegetabledishes/r/thanksgvngsqsh.htm
Acorn Squash with Vegetarian Holiday Stuffing (lacto/vegan), From Amy Parker,Your Guide to Vegetarian Cuisine.
You can enjoy holiday stuffing without the meat. Fill acorn squash with a vegetarian/vegan version of traditional bread stuffing with sage, parsley and vegetarian “sausage.”
Prep Time : 45min — Cook Time : 1hr
INGREDIENTS:
8 small acorn squashes (about 1 pound each)
1/2 cup butter or margarine (1 stick) plus 1 small pat for greasing baking tray
1 pound loose vegetarian sausage substitute
2 medium onions, minced
1 tablespoon finely chopped fresh sage
3/4 cup diced celery, including leaves
10 cups cubed white bread
1/2 cup chopped fresh parsley
1 teaspoon celery seed
1 1/2 teaspoons salt (or to taste)
1/2 teaspoon pepper (or to taste
PREPARATION:
Wash squash. Cut off stem end to make a lid and scoop out seeds. Set aside while you prepare stuffing.
Preheat oven to 350 F. Heat butter or margarine until it sizzles over medium-high heat in a large skillet. Scoop 1/2- to 1-teaspoon-sized dollops of vegetarian sausage substitute into sizzling fat and fry until golden brown. Remove sausage from pan with a slotted spoon or spatula and set aside. Reduce heat to medium and add onions, sage and celery. Saute until onions are translucent. Add bread cubes, celery seed and parsley to skillet and mix well. Cover and continue heating for 5 minutes or until bread appears moist.
Mix prepared sausage into bread and then pack bottom halves of the squashes with stuffing. Set squashes on lightly greased baking tray and bake, uncovered for 30 minutes. Top each squash with its lid and then bake 20 to 30 more minutes until fork tender. Serve immediately. Serves: 8
PRESERVING SQUASH AND PUMPKIN
From Clemson University Extension . . . How to preserve winter squash and pumpkin. . .Pressure Canning procedure: Wash, remove seeds, cut into 1 inch- wide slices, and peel. Cut flesh into 1 inch cubes. Boil two minutes in water. CAUTION: Do not mash or puree. Fill jars with cubes and cooking liquid, leaving 1-inch headspace. Adjust lids. Process in a dial-gauge pressure canner at 11 pounds pressure OR in a weighted-gauge pressure canner at 10 pounds pressure (15 pounds if above 1000 ft. altitude): Pints: 55 minutes Quarts: 90 minutes. For making pies, drain jars and strain or sieve cubes.
To freeze it, first you cook it (boil, bake, or steam) until it is soft. Then mash it, pack into containers leaving 1 inch headspace, and freeze.
To dry the seeds, carefully wash them to get rid of any pieces of squash clinging to them, then dry them in a dehydrator for 1 or 2 hours or in a warm oven for 2-3 hours (150 degree oven). To roast them, put dried seeds in a pan, coat with oil, salt, and/or other seasonings, then roast about 10 minutes at 250 degrees.
I found this recipe for dehydrating pumpkin at the National Center for Home Food Preservation website: http://www.uga.edu/nchfp/tips/fall/pumpkins.html
Wash, peel, and remove fibers and seeds from pumpkin flesh. Cut into small, thin strips. Blanch strips over steam for 5-6 minutes and cool rapidly. Dry the strips in a dehydrator until brittle. Pumpkin makes excellent dried vegetable leather. Puree cooked pumpkin and strain. Add honey and spices, and then dry on a home food dehydrator tray.
Cream of Greens Soup
1 lb ham slice, with bone
8 cups water
1 large bunch of greens, washed and finely chopped
1 cup chopped onion
2 cups chopped celery
2 cups chopped green onions
1/4 and 1/3 cup butter
1/3 cup flour
5 cups milk
Place the water and ham in a pot, cover, and simmer for 3 hours. Remove ham, add the chopped greens, simmer for 1 hour. (If you are making this with turnip greens, add them at the beginning of the cooking. Melt 1/4 cup butter in a skillet, and the chopped onion, celery, and green onions, cook until tender. Put the cooked onion mixture in a blender or food processor, and process until smooth, mix with the greens. Melt 1/3 cup butter in a cooking pot, gradually add the flour and stir to make a roux. Gradually add the milk, stirring constantly, until it thickens. Then add the greens and onion mixture, a dash of salt and hot sauce. Add the ham cut into chunks. Cook until thoroughly heated, do not boil. Makes about 10 cups.
WHAT TO DO WITH 20 POUNDS OF GROUND MEAT?
Ground meats are among the most plentiful products available through the Oklahoma Food Coop. This link as recipes for making the following items, all in one cooking session, from 20 pounds of ground meat. One of the secrets of cooking meals from basic ingredients is, from time to time, to “cook ahead”, and make larger quantities of foods to freeze for convenient eating later.
http://hardys.freeservers.com/ground.htm
Ground Beef Mix — Taco Meat — Spaghetti Sauce with Meat — Lazy Lasagna — Hash Brown Casserole — Freezer Stash Meatballs — Bacon, Swiss and Mushroom Meatloaf —
Do intelligent substitutions to increase the “coop content” of the recipes. . . instead of cream of mushroom soup, make a mushroom soup from your home-made stock. . . use yogurt cheese instead of sour cream. . . cream instead of evaporated milk. . . etc. Note that any of our ground meats can be used in these recipes — beef, buffalo, pork, lamb.
WHAT TO DO WITH 15 POUNDS OF PORK
http://hardys.freeservers.com/pork.htm
Green Chile Pork (Crockpot) — BBQ Pork (Crockpot) — Roast Pork (Crockpot) — Sweet and Sour Pork Chops — BBQ Pork Chops — Peppery Breaded Pork Chops —
Y’all bon apetit, you hear!
Bob Waldrop
Oklahoma Food Coop
www.oklahomafood.coop
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Pork Steak Delight
Monday, September 1st, 2008
Two days ago I made “pork steak delight”. The involves browning pork steaks and cooking them in the oven on a bed of rice, with a rich gravy.
+ Brown pork steaks and remove from pan (this works nice with pork chops too).
+ Saute chopped onions, celery, mushrooms, hot peppers if you like ‘em, until the onions are clear and remove from pan.
+ Make a brown roux (equal parts flour and oil), I was making a lot, so I used 8 tablespoons oil and 8 tablespoons flour. The rule of thumb is 1 tb oil and 1 tb flour per cup of liquid to be thickened, for a “thin sauce”. A thicker sauce, like a gravy, calls for 2 tb oil and 2 tb flour per cup. I wanted a thinner sauce since the rice/bulgar mixture would be cooked in it.
+ When the roux is nicely browned, add 8 cups broth, mix thoroughly, then add the sauted veggies, and salt/black pepper to your personal taste. Cook until the liquid starts to thicken a bit.
+ In a large roasting pan, put 2 cups uncooked rice and 2 cups uncooked bulgar. Add the liquid and veggies and mix thoroughly. Lay the browned pork steaks or chops on top and cover tightly. Bake at 350 degrees for 1 hour. Don’t peek.
The combination of rice and bulgar has a great taste and texture! The bulgar adds a lot of nutrition and fiber.
This particular recipe, in these quantitites, makes a lot of rice and bulgar. This is good, because as I always say, Always Make Extra Bulgar. Last night I made a casserole by adding some cooked veggies, cooked hamburger, and a new pan of gravy to some of the leftover bulgar rice. I have enough bugar/rice left over for two more meals, so that’s going into the freezer today.
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Variations on a Bulgar Salad Theme
Tuesday, August 26th, 2008
OK, so you followed my frequent admonition to Always Make Extra Bulgar, and you went even further and made Extra Jenks Church Salad (which is another good admonition). Here’s some variations on that theme to keep things from getting boring.
Bulgar Salad AND Ranch Dressing. How Oklahoma is this? We had a meeting at church, and I brought the Jenks Church salad, and someone else brought some carrot sticks and ranch dressing. And so it came to pass that some of the ranch dressing for the carrot sticks got mixed with the Jenks salad, and I thought, “Hey, this is pretty good”, so I went back and got more ranch dressing. I think ranch dressing should probably be nominated as the alternative Oklahoma summer “cold gravy”, as it is showing up on so many things these days. I like the ranch dressing made by Wagon Creek Creamery, which is made from yogurt and is much less calorific than the store brands.
Bulgar Salad on a Cracker. This is a great 10 second treat. Just grab a cracker or maybe you should grab two or three, reach into the ice box, and put a little Jenks Salad on the crackers and voila, quick, chewy, great-tasting treat. Much better than a store-bought candy bar.
Jenks Salad and Yogurt Cheese. Another one of my favorite local products is Wagon Creek Creamery’s yogurt cheese. I pretty much use it as a substitute for mayo and sour cream these days. Anyway, after I tried the ranch dressing on the Jenks Salad, I thought, “Why not yogurt cheese?” Why not indeed. A perfect complement.
Bulgar, in all its forms, has great “mouth feel”, as the foodie experts would say. A bit more chewy than rice, the grains nicely hold their texture, even after a couple of days in the fridge or after being frozen.
Jenks Bulgar Summer Salad
Tuesday, August 12th, 2008
I made this for the Oklahoma Food Coop’s “Meet, Greet, and Eat” event at the Jenks Churh, and it was a big hit with those who tasted it. Most people liked it better than the classic tabouli I also had on hand, so I named this “Jenks Bulgar Summer Salad” in honor of its debut.
orange juice 1 cup
water 1 cup
bulgur, uncooked 1 cup
cranberries, chopped 1/2 cup
raisins, ½ cup
celery diced 1/2 cup
cuke seeded 1/2 cup
onion minced 1/4 cup
pecans 1/4 cup
parsley 1/3 cup
chopped mint leaves 2 tbsp
olive oil 1 tbsp
lemon juice 1 tbsp
grated lemon zest 1 tsp
salt 1/4 tsp
black pepper 1/8 tsp
cayenne pepper 1/4 tsp (optional, leave out or increase depending on your taste)
Mix water and orange juice and add the bulgar. Bring to a boil, and then pour into a baking dish, cover, and bake in a 350 degree oven until the bulgar has absorbed the liquid (about 30 minutes). Let cool a bit.
Meanwhile, combine the celery, cucumber, pecans, onion, raisins, and cranberries. Then add the lemon zest, salt, pepper, cayenne, olive oil, lemon juice, mint, and parsley. Combine everything, and then add the cooked bulgar and mix thoroughly. Chill in the refrigerator for at least 2 hours before serving. This can be made a day in advance.
I made my first loaf of no-knead bread today, using a variation of the recipe at http://www.breadtopia.com/bread-recipes-dry-yeast/#Rick_s_Whole_Wheat .
The no-knead bread process is simple! First you make the dough, then you let it rise for 18 hours. You shape the dough into a ball, and let it rise for about 1-1/2 hours. Meanwhile, you preheat the oven and the baking dish to 500 degrees F. The site recommends a dutch oven, covered pyrex baking dish, or a clay cloche, I used a ceramic crockpot insert with a pyrex lid. After the final raising, you put the dough into the baking dish, cover it, and bake it for 30 minutes at 500 degrees. Then you take the cover off, and bake it for 15 minutes.
Voila! Excellent artisan whole-wheat/oatmeal bread with a great texture and an even better crust!
I followed his recipe exactly except:
+ Instead of using 1-1/2 cups of water, I used 1-1/2 cups of “Broth of Wheat”, which is water that I boil the wheat in to make bulgar.
+ Instead of using 2 tablespoons of milk, I used 2 tablespoons of Wagon Creek Creamery yogurt. I have always used either yogurt or buttermilk when making whole wheat bread.
+ I didn’t have any instant yeast so I used 1-1/2 teaspoons of Fleishman’s yeast.
+ I didn’t have any demerara sugar so I just used regular sugar, and I didn’t have any sea salt so I used pickling salt.
+ I also added 1/2 cup cooked whole bulgar to the dough (that is, wheat that has been through the bulgar process — boiled and then dehydrated, but not cracked) to the dough. This adds a nice chewiness to the texture. I boiled the whole bulgar for 15 minutes and let it cool before adding it to the dough.
+ And of course, I used Oklahoma wheat from the certified organic farm of John and Kris Gosney in Fairview, which I ground myself.
This may be the best loaf of whole wheat bread I have ever baked.
http://www.yale.edu./agrarianstudies/chicken/splinks.html
Chicken-related resources
The following are a partial listing of the multitude of chicken-related resource available on the World Wide Web. Yale University and the Chicken Conference Committee in no way endorse or promote the products, views, and/or services of the individuals, groups, and organizations connected with these websites.
Contents
* Chicken Breeders
* Egg Producers
* Chickens, World Communities, and the Environment
* Chickens, Animal Rights and Environmental Activism
* Rare Breeds and Information Exchange
* Chicken-Related Documentaries, Media, and Academic Material
* Chickens, Science, Cuisine, and Health
[Links, links and more links, wide variety of subjects related to the Chicken.]
http://www.hort.purdue.edu/newcrop/proceedings1990/v1-127.html
Grain Amaranth
Charles S. Kauffman and Leon E. Weber
1. INTRODUCTION
2. HISTORY AND TRADITIONAL USES
3. MODERN PROSPECTS
4. GERMPLASM
5. GENETICS AND PLANT BREEDING
6. AGRONOMIC RESEARCH AND DEVELOPMENT
7. NUTRITION AND FOOD USE
8. REFERENCES
9. Fig. 1
10. Fig. 2
11. Fig. 3
12. Fig. 4
INTRODUCTION
This paper provides a current overview on grain amaranth with an emphasis on currently available information about the utilization of germplasm to promote more efficient production of the crop. Additional aspects about grain amaranth can be found in two previously published monographs, each of which include extensive bibliographies (National Academy of Sciences 1984; Feine et al. 1979).
At Rodale Research Center (RRC), we view new crops as important resources for improving the health and vitality of agriculture. The selection of appropriate genetic resources can reduce the need for purchased inputs. Each new crop under development at RRC has valuable characteristics, such as drought tolerance, the ability to reduce soil erosion, or the ability to fix nitrogen. The goal of new crops research at RRC is to utilize new crops to enhance the natural resource base, and to maximize the profitability of cropping systems.
Since 1976, work has been in progress at RRC to expand the production and utilization of grain amaranth, a crop which has unique nutritional and agronomic attributes. The primary objective of the RRC amaranth program is the development, characterization, and utilization of grain amaranth germplasm. A germplasm collection with 1400 accessions from all the major grain amaranth growing regions of the world has been assembled at RRC.
One motivating factor for the initiation of the amaranth research evolves from the perceived need to broaden the food base by the utilization of underdeveloped food materials (National Academy of Sciences 1975). As work has progressed, we continue to find reasons for promoting the crop, although it must be stated that grain amaranth is not a wonder crop.
Farmers face the same soil conservation challenges when they grow amaranth as when they grow any other annual row crop. However, amaranth does appear to have special uses in some areas where farmers have limited options, especially in those areas with limited rainfall. The drought tolerant characteristics of amaranth make it a prospective dryland crop for farmers in semi-arid areas. In irrigated areas, amaranth provides an alternative for farmers who seek to reduce irrigation costs, as well as to reduce the potential for sod salinization (Weber et al. 1988).
The many amaranth food products which are now available on the market in the USA, make an important contribution to
promoting the concept of diversity in food and agriculture.
continued.... This is a long and detailed report.
I just love Churchill quotes. What a leader! Wish we had one of him around these days to take hold of the GOP...
read
http://www.fruitsandveggiesmatter.gov/month/exotic_winter_fruit.html
Fruit of the Month: Exotic Winter Fruit
Photo of exotic winter fruits
Exotic fruits are becoming more available throughout the year in the United States. Many of the fruits described below are grown in the Southern Hemisphere, where our winter is their summer. Importing fruits from countries such as New Zealand allows Americans the opportunity to try new fruits all year round.
Tamarillo
Photo of tamarillosThe tamarillo is egg-shaped and is pointed at both ends with a green stem. The skin is tough and bitter and may be red, purple, amber, or golden yellow in color. The outer layer of apricot-colored flesh is slightly firm and the inside is filled with dark edible seeds that are slightly harder than those of a tomato. The flesh is tangy and tart, but flavorful. Tamarillos are native to South America, but most tamarillos sold in the United States are imported from New Zealand. This fruit is popular in South and Central America, the Caribbean, parts of Asia, and Australia. It is also commonly called a tree tomato.
Selection
Select fruit that is firm, unblemished and is heavy for its size. When ripe, tamarillos should be fragrant and should yield slightly to gentle pressure. Tamarillos are available from May to October in specialty stores and some supermarkets. They can occasionally be found out of season.
Storage
Tamarillos may be ripened at room temperature, then stored in the refrigerator or eaten once they are ripe. They last up to ten days in the refrigerator if wrapped in a plastic. Tamarillos may also be frozen if they are peeled and wrapped individually.
Preparation
Tamarillos should be peeled before eating or cooking. Blanching in boiling water for 2 to 3 minutes is often the easiest way to remove the skin if the fruit is not ripe. They are often eaten raw, when ripe. Dip in frozen orange juice concentrate to sweeten the fruit and add to fruit or vegetable salads. Tamarilos are also often made into jams, chutneys and relishes.
Feijoa
Serving Size 50g
Amount Per Serving % Daily Value
Calories 25
Calories from Fat 5g
Total Fat 0g 0%
Saturated Fat 0g 0%
Sodium 0mg 0%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 7%
Sugars 0g
Protein 1g
Vitamin A 0%
Vitamin C 15%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.
Feijoa
The feijoa is also an egg-shaped fruit with a thin lime-green skin. The flesh inside is cream-colored and encases a jelly-like center. The texture is gritty, close to that of a pear. The flesh tastes like a combination of several other fruits, usually described as pineapple, guava, and strawberry. Some people report a taste similar to that of a quince or lemon. Feijoa is native to South America, but is now commercially grown in New Zealand and California. It is also commonly called a pineapple guava.
Selection
Select fruit that is fragrant and gives slightly to gentle pressure. Ripe feijoas are delicate, so take caution not to bruise the fruit. Imported feijoas are available from late March to June; while domestic ones reach the market in the fall. Feijoas are gaining in popularity and are becoming easier to find in supermarkets. They are already easy to find in specialty markets and can often be ordered out-of-season through several online merchants.
Storage
Ripe feijoas may be refrigerated, but they don’t have to be. Ripen feijoas in a paper bag at room temperature; to ripen quicker add an apple to the bag. Ripe feijoas normally last about 3 to 5 days. Feijoas may be frozen, but only if peeled and cooked into a puree.Photo of Feijoa
Preparation
Feijoas are most often eaten raw. The fruit is ripe when it is slightly soft and the jellied inner section is clear. The fruit is unripe when the jelly is white and is spoiled when the jelly is brown. Unfortunately, this test of ripeness may only be determined once the fruit is opened. Peel the fruit before preparing, as the skin is bitter.
Red Banana
Red Banana
Serving Size 99g
Amount Per Serving % Daily Value
Calories 90
Calories from Fat 5g
Total Fat 0g 0%
Saturated Fat 0g 0%
Sodium 0mg 0%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 4%
Sugars 16g
Protein 1g
Vitamin A 2%
Vitamin C 15%
Calcium 0%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
Red bananas are smaller in size than a common banana and the peel is a deep red or purple. It has a creamy white to pink flesh, with a slight raspberry-banana flavor. The overall taste is similar to a common yellow banana. They are imported from Costa Rica and are a favorite in Central America.
Selection
Select firm bananas free from bruises or cracks in the peel and look for a deep purple color. This indicates the banana is ripe. If the color of the peel is lighter, the banana is not ripe. As with common yellow bananas, red bananas will ripen in a couple of days at room temperature. Red bananas are available year round at specialty markets and larger supermarkets.
Storage
Store bananas at room temperature, do not refrigerate. Turn bananas occasionally and store them in an uncovered location.
Preparation
Peel fruit prior to eating. Red bananas are used in similar ways as common yellow bananas. They are most frequently eaten whole raw or chopped and added to desserts or fruit salads. Red bananas are one of varieties commonly used for store bought dried bananas.Photo of red bananas
Kiwano Melon
Kiwano melon is an oval shaped fruit with horns on its peel. It has a bright orange and yellow skin with a pale yellow-green pulp inside. The flavor of the pulp is sweet and a bit tart with a flavor mix of bananas, lime and cucumber. Kiwano melon is native to southern and central Africa and is commonly known as an African horned melon. Most imported melons are now from New Zealand. California has began growing this melon, so a domestic product is available part of the year.
Selection
Photo of kiwano melonsSelect melons without any bruises or spots with a bright orange color. It is best to purchase a melon that has the horns intact, as damaged horns may be a sign of rough handling. Kiwano melons are available year round in specialty markets and supermarkets.
Storage
Unripe melons may be stored at room temperature for up to two weeks. Ripe melons will last about 3 to 4 days at room temperature. There is no need to refrigerate kiwano melon.
Preparation
There is no way to peel the skin off of the melon, so the fruit needs to be scooped out of the melon before using. The melon may be cut in half or into wedges to help extract the fruit pulp. The pulp may be eaten by itself, used as a topping for a sweet dessert or added to a fruit or green salad. The shell may be used as a serving dish once the pulp is removed, but the skin should not be eaten.
Guava
Guava
Serving Size 1/2 cup raw (83g)
Amount Per Serving % Daily Value
Calories 40
Calories from Fat 5g
Total Fat 0g 0%
Saturated Fat 0g 0%
Sodium 0mg 0%
Total Carbohydrate 10g 3%
Dietary Fiber 4g 14%
Sugars 5g
Protein 1g
Vitamin A 10%
Vitamin C 250%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
Guava is an oval shaped fruit that varies in size from a small egg to a medium apple. The thin skin may be yellow, red, purple or nearly black and the flesh ranges from a pale yellow to a bright red. Guava is sweet with a slight tart aftertaste. Its texture is firm; similar to an apple. Guava is native to South America, but is now commonly grown in California, Florida and Hawaii. It is also known as a Bangkok Apple or Guayaba.
Selection
Select fruit that gives to gentle pressure and is unblemished. Fresh guavas are often only available in the region near where they are grown, but may be ordered by mail. Canned guava products are available nationwide throughout the year in larger supermarkets.
Storage
Store ripe guavas in the refrigerator for up to a week. Green, unripe guavas should be stored at room temperature until ripe. Ripe guavas stored at room temperature will spoil quickly; normally within a couple of a days.
Preparation
The entire guava is edible. The rind and small seeds inside, along with the creamy flesh are often used in making jellies, preserves, and sauce. To be eaten raw, guava needs to be very ripe. Guava is typically sliced lengthwise into 5 or 6 slices and seeds discarded.
Photo of guavas
Recipes
Tropical Fruit Salad with Guava Sauce
Makes 4 servings
Each serving equals 1 1/2 cups of fruit or vegetables
Ingredients
2 bananas, sliced
1 ripe pear, sliced
4 kiwis, peeled and sliced
2 cups sliced strawberries
2 feijoas
2 Tbsp orange juice concentrate
1 ripe guava
Combine all of the ingredients, except for the juice and guava, in a large serving bowl. Peel and slice the guava into quarters and place in a blender with the orange juice concentrate. Puree until smooth. Pour the mixture through a sieve to remove the seeds and pour over the fruit salad.
Nutritional analysis per serving: Calories 212, Fat 2g, Calories from Fat 6%, Protein 3g, Carbohydrates 52g, Fiber 9g, Cholesterol 0mg, Sodium 8mg.
Find more in our recipe database!
http://familycrafts.about.com/cs/papermache/a/051500pm.htm
Let’s Try Paper Mache
Learn How to Paper Mache and Explore Free Projects and Recipes
By Sherri Osborn, About.com
See More About:
* paper mache
* pinatas
* recipes
* newspaper crafts
“Paper Mache Hot Air Balloon”
Paper Mache Recipe Kids Arts Crafts Preschool Crafts Easy Craft Ideas Construction Paper Crafts
Paper Mache is one of the most versatile crafts around! There is no right or wrong way to do it. There is not even a right or wrong way to spell it - Paper Mache, Papier Mache?!
Using paper mache techniques, you can create almost anything. The best part is you probably have everything you need to create paper mache masterpieces laying around your home right now.
Paper Mache Paste and Pulp Recipes
There are many different recipes available for paper mache paste and pulp. No one recipe is better than another or the ‘right’ recipe. Just use the recipe that works best for you and for what you are making! Find Recipes..
All you need to get started having fun is on this page...granny
Jake is quite a special dog. And can’t bear to be away from you either - you’ll just have to take trips with him from now on ;)
Ellie Mae - wish I looked like her! She was darling.
I’m not sure I have her knack with animals but I do love ‘em. I spoil them and give them treats, so I think that’s why they stick around me. It’s not actually ME they like.
But I do think Cotton is just an Einstein of cats. (Mama braggging here!) She does different things than the others - like exploring everything she can. I am currently painting the house and am always finding her on top of the 6 foot ladder. When I’m trying to get her brother to push the pool ball into a pocket (he’s a slow learner), she will come over and respectfully watch. When he dosn’t get it after a while, she will eventually reach her arm way out and push the ball in for him. Or perhaps she’s showing off (teacher’s pet?)
That sounded like a DelWare pun, so I thought I’d say it first!
I’ve read that cats can see the low frequency end of the visible light spectrum, so I’m trying to teach her colors now. It’s not going well, but it’s fun trying. We’re never happier than when we have a training project. It’s a great way to bond with a pet and keeps them from getting bored as well. She’s getting a bit pudgy now too so I’ve set up an obstacle course for her to learn (I think it’s called an agility course in the cat shows). Anyway, she’ll get some exercise jumping over cans and through hoops and climb a short ladder. She can already do those things but I need her to learn to put it together as one fluid motion.
http://journeytoforever.org/farm.html
Community development | Rural development
City farms | Organic gardening | Composting | Small farms | Biofuel | Solar box cookers
Trees, soil and water | Seeds of the world | Appropriate technology | Project vehicles
[There is a lot here to learn, soil, animals, plants and more.
granny]
http://journeytoforever.org/farm_link3.html#foodstorage
Small farm resources
General
Food storage and preservation
Useful databases
General
Agrodok — Popular series of 44 books on small-scale sustainable agriculture, published by the Agromisa Knowledge Centre for Small Scale Sustainable Agriculture, based in Wageningen in the Netherlands. The Agrodok books focus on the tropics, but the information is relevant anywhere. Clear and concise but thorough illustrated guides, savvy, written from experience, well presented. Titles cover compost, soil fertility, green manuring, erosion control, water harvesting, soil moisture, fruit growing, the vegetable garden, urban agriculture, agroforestry, seed production, mushrooms, greenhouses, granaries, storage, preservation, crop protection, donkeys for traction and tillage, pigs, chickens, goats, dairy cattle, fish, rabbits, ducks, bees and honey, marketing, cooperatives. In English, French, many also in Portuguese and Spanish. The full series of 44 books are available for free download as pdf files, see full list of titles, with download instructions. Agromisa:
http://www.agromisa.org/
[One of many]
ECHO — Educational Concerns for Hunger Organization — A non-profit organization dedicated to the fight against world hunger. Focus on subsistence tropical agriculture, but for small farmers everywhere, or anyone with a garden. ECHO Technical Notes cover a broad range of topics, from beehives in the tropics to organic neem pest control. ECHO Development Notes (EDN) focus on tropical agriculture, techniques, plants, resources, to improve food production in the tropics. Also ECHO Appropriate Technology Notes, ECHO Plant Information Sheets, all free online in full text. ECHO’s seed bank of tropical food, fuel, and soil-improving plants supplies seed of useful plants in small trial packets for experimentation in the field, seed catalog of unusual garden vegetables for sale (North America). ECHO Canada is a sister organization founded for and by Canadians.
http://www.echotech.org/
“Fruits of Warm Climates” by Julia F. Morton, ISBN: 0-9610184-1-0
Julia F. Morton is Research Professor of Biology and Director of the Morton Collectanea, University of Miami, a research and information center devoted to economic botany. Covers 124 species, with an extensive bibliography; the entry for each species is a minor essay, with detailed treatment under Description, Origin and Distribution, Varieties, Climate, Soil, Propagation, Culture, Keeping Quality, Pests and Diseases, Food Uses, Other Uses. The approach is global — Uses, for instance, covers the practices of traditional peoples throughout the world, including medical uses. Ms Morton provides a real wealth of information from her long experience of the subject. With photographs. Full text online:
http://www.hort.purdue.edu/newcrop/morton/index.html
“Lost Crops of Africa: Volume I: Grains” by Noel Vietmeyer, 1996, National Academy Press, ISBN 0309049903
Africa has more native cereals than any other continent. It has its own species of rice, as well as finger millet, fonio, pearl millet, sorghum, tef, guinea millet, and several dozen wild cereals whose grains are eaten from time to time. This is a food heritage that has fed people for generation after generation stretching back to the origins of mankind. It is also a local upon which a sound food future might be built. But this legacy of genetic wealth has largely been bypassed in modern times. The “lost crops” can help provide food security in their native areas, which include many parts of Africa threatened with hunger. At the same time maintaining the diversity of these ancient crops will protect options for the rest of the world to use. Full text online at the National Academy Press:
http://www.nap.edu/openbook.php?isbn=0309049903
Buy the book at Amazon.com: Lost Crops of Africa: Volume I: Grains
Lost Crops of Africa: Volume II: Vegetables, 2006
http://www.nap.edu/catalog.php?record_id=11763
Buy the book at Amazon.com: Lost Crops of Africa: Volume II: Vegetables
Lost Crops of Africa: Volume III: Fruits, 2008
http://www.nap.edu/catalog.php?record_id=11879
Buy the book at Amazon.com: Lost Crops of Africa: Volume III: Fruits
“Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation” Board on Science and Technology for International Development, National Research Council, 1989, ISBN 0-309-04264-X.
Detailed information on more than 30 different Incan crops that promise to follow the potato’s lead and become important contributors to the world’s food supply. Some of these overlooked foods offer special advantages for developing nations, such as high nutritional quality and excellent yields. Color photographs of many of the crops plus the authors’ experiences in growing, tasting, and preparing them in different ways. Full text online at the National Academic Press:
http://www.nap.edu/catalog/1398.html
Buy the book at Amazon.com: Lost Crops of the Incas
There are more and links to other parts of farming.
granny
http://www.motherearthnews.com/Real-Food/1971-07-01/How-To-Preserve-Produce.aspx
How To Preserve Produce Without Refrigeration
July/August 1971
By Frank Garrett
This is an excellent article. Copied and stored for future use!
Granny, RELAX - There are movements beginning around the country to help... Please don’t feel that you have to carry the whole weight on your shoulders. We are all in this together, and together we will overcome!
Locally, the group below has begun organizational process.
10 days and already 71 active members.
I have heard of quite a few - including State Legislatures such as the article you posted about that are starting to mount up.
As CB has said - take it easy - relax - maybe even assign tasks to some of us... We can and we will - TOGETHER!
‘... it does not require
a majority to prevail,
but rather an irate,
tireless minority keen to
set brush fires in people’s
minds…’ - Samuel Adams
Our goal is to form an informed and organized community that will ensure the survival of these United States of America as set forth by our Constitution. To preserve the Bill of Rights as written by our founders.
To use a grass roots approach to spread the conservative message. To bring morality and integrity back to our elected offices.
a: to have people with community organizing skills ie: clergy, teachers, business people, to get operations together, to get our message out to the younger generation. The left has the schools and most of the media. We have to infiltrate the schools and media with the truth not the lies that are being taught to our children.
b: to have people with the knowledge of the law. THE FOCUS IN THIS AREA IS ONE OF IMPORTANCE. We need to do this within the boundaries of law. “A government of laws, and not of men.” John Adams.
c: to have people with the skills of survival, persons with military training, farmers, hunters, and fisherman who are willing to teach these skills.
d: to have people with the skills handling firearms, and to teach the community how to use them. People that have the knowledge of gunsmithing, reloading cartridges and casting bullets, and to organize the collection of materials to do so. To encourage anyone able to get a CCDW (concealed carry deadly weapons) permit to do so.
e: to have people that have marketing skills to get our “BRAND” out to the public. The left sold itself with a “BRAND” Obama’s logo and his lofty speeches. They did this very well and they won. We have to get our message across in a more modern approach.
f: to have people monitor Town, County, and State meetings this is the MOST IMPORTANT of all. Without monitoring we will be run over by the very people that have been elected to WORK FOR US. (they forget this so we need to remind them often) We have to make sure that the elected officials are kept in check and that they don’t start pushing their own agendas on us.
We are not a radical group looking to create havoc. We are here to make sure that the law is followed. We are going to make our presence felt at as many political functions as possible. We will be peaceful but not pacifist. We do not seek to overthrow the government in a violent way but if push comes to shove we are going to be ready. Take a line from Malcolm X “By any means necessary.”
“Liberalism is a mental disorder that is curable.”Michael Savage…
>>>I spoil them and give them treats, so I think that’s why they stick around me. It’s not actually ME they like.<<<
LOL Cotton has YOU trained... Swat the ball - treat Fetch - treat Sit - treat
>>>That sounded like a DelWare pun, so I thought I’d say it first!<<<
GG is going to have to try harder to keep being first!
Really, that is quite a list of achievements for a cat... OK, so I tend to be a dog person - but our house cat doesn’t know that - YET! (please don’t tell her.)
Hello to ALL..
been fighting the insurance companies, doctors and yada yada..
pickled my first okra.. will probably wait 2 more days before I crack into a jar.. ha
Went to Big Lots... not much of anything left..looked like rummage sale..
stocking up as allowed.. grabbing jars canlids seeds plants.
also have several thousand more posts on this thread to catch up on..
Keep the Faith !
WHAT !!! This thread is a Godsend ..
and as for myself, who slept secure during the last 8 years, I am now worrying about our future and see a mania which rings a sour historical note..
to the moderator:: as soon as I receive my disability check for March I'll EARmark a donation in your honor..
Please leave this thread be.....
nwarizonag, relax you are not alone,, I have found that out here.. we will go through this together...
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