Is Recession Preparing a New Breed of Survivalist? [Survival Today - an On going Thread #2]

May 05th,2008

[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

[nw_arizona_granny]

http://www.rd.com/living-healthy/13-secrets-from-your-pharmacist-/article98501.html

13 Things Your Pharmacist Won’t Tell You
What to bear in mind the next time you visit the pharmacy counter.
From Reader’s Digest
1. Don’t try to get anything past us. Prescriptions for painkillers or sleeping aids always get extra scrutiny.

2. We’re not serving fries in here. I’d think twice about using a drive-through pharmacy. Working there distracts us-not a good thing when it comes to pharmaceuticals.

3. We’re human … and we make mistakes (about two million a year). Ask if we use a bar-code system to help keep us from pulling the wrong drug off the shelf or giving the wrong strength of the right drug.

4. Sometimes we can’t read the doctor’s handwriting either. E-prescribing can help, but as of 2006, fewer than 20 percent of prescriptions were being electronically transmitted.

5. I hate your insurance company as much as you do. “Even if something’s working for you, the insurance company may insist you switch to something else,” says pharmacy owner Stuart Feldman.”I’m stuck in the middle trying to explain this to customers.”

6. We can give flu shots in most states.

7. A less-qualified pharmacy technician may have actually filled your prescription. Currently, there is no national standard for their training and responsibilities.

8. Generics are a close match for most brand names. But I’d be careful with blood thinners and thyroid drugs, since small differences can have big effects.

9. I can give you a generic refill that’s different from the one you started with. When in doubt, ask. Online resources like cvs.com let you double-check your pill.

10. We’re not mind readers, and there’s not some big computer database that tracks your drugs and flags interactions for pharmacists everywhere. Use one pharmacy. If you start using a new one, make sure we know what you’re taking.

11. Avoid the lines. It gets busy Monday and Tuesday evenings, since many new prescriptions and refills come in after the weekend.

12. Look into the $4 generics offered by chains like Target, Kroger, and Wal-Mart. And it can’t hurt to ask your pharmacy if it will match the price.

13. Yelling at me won’t help. If I can’t reach your doctor and/or insurance company to approve a refill, there’s nothing I can do about it. “It’s frustrating,” says pharmacist Daniel Zlott, “but I’d be breaking the law in some states if I gave it to you.”

Sources:
Dr. Daniel Zlott, oncology pharmacist, National Institutes of Health; Cindy Coffey, PharmD; Greg Collins, pharmacy supervisor, CVS/pharmacy, California; Stuart Feldman, owner, Cross River Pharmacy, New York

[nw_arizona_granny]

http://www.rd.com/living-healthy/9-more-things-your-pharmacist-isnt-telling-you/article99245.html

9 More Things Your Pharmacist Isn’t Telling You

More secrets from behind the drug counter.

1. Don’t put up with the silent treatment. Pharmacists are required by law in most states to counsel patients and answer their questions. If your pharmacist seems too busy to do talk with you, take your business someplace else.

2. An over-the-counter version might do the trick. You may just need to take more pills and forgo insurance reimbursement. But always talk to your pharmacist, and do the math.

3. Ask about over-the-counter drugs. “People assume that if it’s over-the-counter, it’s safe,” says Daniel Zlott, a pharmacist at the National Institutes of Health. “I’ve seen serious complications.”

4. Go ahead and call me doctor (I’m just not that kind of doctor). Since mid-2004, pharmacy students must pursue a doctorate in pharmacy (Pharm.D) in order to be licensed. Pharmacists licensed before then must have at least a Bachelor of Pharmacy and pass a series of exams. Either way, your pharmacist has spent more time studying drugs than even your doctor has.

5. Open up a little. “The better I know you as a patient—your health history, your family, and how busy your life is—the better I can tailor medications to fit your lifestyle,” says Zlott. “You may not want to take a drug three times a day, for example, and I’ll know that if I know you.”

6. “People take too many drugs, definitely,” says Stuart Feldman. Two out of every three patients who visit a doctor leave with at least one prescription for medication, according to the Institute for Safe Medication Practices. “Drugs are an easy solution,” says Feldman, “but there are other solutions.”

7. Talk to me—and check my work. Half the prescriptions taken in the U.S. each year are used improperly, and 96 percent of patients nationwide don’t ask questions about how to use their medications. When you pick up your prescription, at a minimum, ask, What is this drug? What does it do? Why am I taking it? What are possible side effects? and How should I take it? Not only does this help you to use the drug correctly; it’s also a good way to double-check that you’re getting the right drug.

8. We’ll save you money if we can. “A good part of a pharmacist’s time is spent dealing with patients and their incomes,” says pharmacist Cindy Coffey. Part of that is suggesting generic or OTC alternatives. Or if a doctor has prescribed a newer drug with no generic alternative available, says Zlott, “I might call the doctor to suggest an older drug that’s equally effective.”

9. “Some pharmacies are so volume-driven that the pharmacist can’t look up all day,” says pharmacist Cindy Coffey. There were a record 3.8 billion prescriptions filled in the U.S. in 2007—a 13 percent increase from 2003.

13 More Secrets from Your Pharmacist
Comments :
By vineyardrx, 10/17/2008, 10:07 PM EDT

I have been a practicing Pharmacist for 36 years. I would like to add that we are not serving fast food. Please understand that this is your health we are dealing with. People need to understand that it takes time to accurately process and fill your prescription.
By CPhTinOREGON, 10/02/2008, 1:32 PM EDT

I am a Nationally Certified Pharmacy Technician and I am offended by the comment :” A less-qualified pharmacy technician may have actually filled your prescription”. First of all I have worked very hard to become Nationally Certified and I take my job VERY seriously. And second that statement implies that a Pharmacist does not check my work. Which of course is FALSE! I think you are generating unjust fear in the general public. CHECK YOUR FACTS!!
By OneHotRxMama, 09/19/2008, 10:44 AM EDT

I have been practicing Pharmacy for 30 years and I understand that life, and people, are busier now. I think the last comment is probably exactly what I was going to say. Our favorite expressions in the pharmacy are “lack of planning on your part is NOT an emergency on mine” and “help me help you”. Read your labels and call with questions - there are no stupid ones, but we need people to take personal responsibility. We will do everything we can to help but please don’t shoot the messenger!
By Rxforever, 09/11/2008, 3:29 PM EDT

Finally! There is one thing I would like to add to this. People need to take some responsibility for their health care. All prescription labels have the number of refills on them and the date the prescription will expire. If you wait till you’ve run out of medication the day before, have no refills or the prescription is expired AND it’s friday at 6PM, I will be able to do little for you. Yes, I will try, but don’t get mad at me if no one answers my phone call. This is all too common.

[nw_arizona_granny]

http://www.rd.com/living-healthy/41-secrets-for-your-next-doctor-visit/article75920.html

41 Secrets Your Doctor Would Never Share
Those free medication samples may not be the best — or safest.
By Cynthia Dermody & Patricia Curtis
From Reader’s Digest
If You Only Knew ...
Reader’s Digest offered two dozen doctors a chance to tell it like it really is, and general practitioners, surgeons, shrinks, pediatricians, and other specialists took the challenge. Some wanted to be anonymous; some didn’t care. But all of them revealed funny, frightening, and downright shocking things that can help you be a better, smarter patient.

We’re Impatient

• I am utterly tired of being your mother. Every time I see you, I have to say the obligatory “You need to lose some weight.” But you swear you “don’t eat anything” or “the weight just doesn’t come off,” and the subject is dropped. Then you come in here complaining about your knees hurting, your back is killing you, your feet ache, and you can’t breathe when you walk up half a flight of stairs. So I’m supposed to hold your hand and talk you into backing away from that box of Twinkies. Boy, do I get tired of repeating the stuff most patients just don’t listen to.
—Cardiologist, Brooklyn, New York

• I was told in school to put a patient in a gown when he isn’t listening or cooperating. It casts him in a position of subservience.
—Chiropractor, Atlanta

• Thank you for bringing in a sample of your (stool, urine, etc.) from home. I’ll put it in my personal collection of things that really gross me out.
—Douglas Farrago, MD, editor, Placebo Journal

• One of the things that bug me is people who leave their cell phones on. I’m running on a very tight schedule, and I want to spend as much time with patients as I possibly can. Use that time to get the information and the process you need. Please don’t answer the cell.
—James Dillard, MD, pain specialist, New York City

• I wish patients would take more responsibility for their own health and stop relying on me to bail them out of their own problems.
—ER physician, Colorado Springs, Colorado

• So let me get this straight: You want a referral to three specialists, an MRI, the medication you saw on TV, and an extra hour for this visit. Gotcha. Do you want fries with that?
—Douglas Farrago, MD

• I used to have my secretary page me after I had spent five minutes in the room with a difficult or overly chatty patient. Then I’d run out, saying, “Oh, I have an emergency.”
—Oncologist, Santa Cruz, California

• Many patients assume that female physicians are nurses or therapists. I can’t tell you how often I’ve introduced myself as Dr. M. and then been called a nurse, therapist, or aide and asked to fetch coffee or perform other similar tasks. I have great respect for our nurses and other ancillary personnel and the work they do, but this doesn’t seem to happen to my male colleagues.
—Physical medicine and rehabilitation doctor, Royal Oak, Michigan

• The most unsettling thing for a physician is when the patient doesn’t trust you or believe you.
—Obstetrician-gynecologist, New York City

• It really bugs me when people come to the ER for fairly trivial things that could be dealt with at home.
—ER physician, Colorado Springs, Colorado

• Your doctor generally knows more than a website. I have patients with whom I spend enormous amounts of time, explaining things and coming up with a treatment strategy. Then I get e-mails a few days later, saying they were looking at this website that says something completely different and wacky, and they want to do that. To which I want to say (but I don’t), “So why don’t you get the website to take over your care?”
—James Dillard, MD

• I know that Reader’s Digest recommends bringing in a complete list of all your symptoms, but every time you do, it only reinforces my desire to quit this profession.
—Douglas Farrago, MD

Pills, Pills, Pills
• Sometimes it’s easier for a doctor to write a prescription for a medicine than to explain why the patient doesn’t need it.
—Cardiologist, Bangor, Maine

• Those so-called free medication samples of the newest and most expensive drugs may not be the best or safest.
—Internist, Philadelphia

• Taking psychiatric drugs affects your insurability. If you take Prozac, it may be harder and more expensive for you to get life insurance, health insurance, or long-term-care insurance.
—Daniel Amen, MD, psychiatrist, Newport Beach, California

• Ninety-four percent of doctors take gifts from drug companies, even though research has shown that these gifts bias our clinical decision making.
—Internist, Rochester, Minnesota

Bills, Bills, Bills

• Doctors respond to market forces. If the reimbursement system is fee-for-service, that results in more services. If you build a new CT scan, someone will use it, even though having a procedure you don’t need is never a good thing.
—Family physician, Washington, D.C.

• I really do know why you’re bringing your husband and three kids, all of whom are also sick, with you today. No, they are not getting free care.
—Douglas Farrago, MD

• Doctors get paid each time they visit their patients in the hospital, so if you’re there for seven days rather than five, they can bill for seven visits. The hospital often gets paid only for the diagnosis code, whether you’re in there for two days or ten.
—Evan S. Levine, MD

• Twenty years ago, when I started my practice, my ear, nose, and throat procedures financially supported my facial plastic surgery practice. Today, my cosmetic practice is the only thing that allows me to continue to do ear, nose, and throat procedures, which barely cover my overhead.
—Ear, nose, throat, and facial plastic surgeon, Dallas/Fort Worth

Free Advice

• Avoid Friday afternoon surgery. The day after surgery is when most problems happen. If the next day is Saturday, you’re flying by yourself without a safety net, because the units are understaffed and ERs are overwhelmed because doctors’ offices are closed.
—Heart surgeon, New York City

• In many hospitals, the length of the white coat is related to the length of training. Medical students wear the shortest coats.
—Pediatrician, Baltimore

• Often the biggest names, the department chairmen, are not the best clinicians, because they spend most of their time being administrators. They no longer primarily focus on taking care of patients.
—Heart surgeon, New York City

The Darker Side

• It saddens me that my lifelong enjoyment and enthusiasm for medicine has all but died. I have watched reimbursement shrink, while overhead has more than doubled. I’ve been forced to take on more patients. I work 12- to 14-hour days and come in on weekends. It’s still the most amazing job in the world, but I am exhausted all the time.
—Vance Harris, MD, family physician, Redding, California

• In many ways, doctors are held to an unrealistic standard. We are never, ever allowed to make a mistake. I don’t know anybody who can live that way.
—James Dillard, MD

• Not a day goes by when I don’t think about the potential for being sued. It makes me give patients a lot of unnecessary tests that are potentially harmful, just so I don’t miss an injury or problem that comes back to haunt me in the form of a lawsuit.
—ER physician, Colorado Springs, Colorado

• Doctors often make patients wait while they listen to sales pitches from drug reps.
—Cardiologist, Bangor, Maine

• It’s pretty common for doctors to talk about their patients and make judgments, particularly about their appearance.
—Family physician, Washington, D.C.

• Everyone thinks all doctors know one another. But when we refer you to specialists, we often have no idea who those people are. Generally, we only know that they accept your insurance plan.
—Pediatrician, Hartsdale, New York

• In most branches of medicine, we deal more commonly with old people. So we become much more enthusiastic when a young person comes along. We have more in common with and are more attracted to him or her. Doctors have a limited amount of time, so the younger and more attractive you are, the more likely you are to get more of our time.
—Family physician, Washington, D.C.

• Plan for a time when the bulk of your medical care will come from less committed doctors willing to work for much lower wages. Plan for a very impersonal and rushed visit during which the true nature of your problems will probably never be addressed and issues just under the surface will never be uncovered.
—Vance Harris, MD

• At least a third of what doctors decide is fairly arbitrary.
—Heart surgeon, New York City

• Doctors are only interested in whether they are inconvenienced — most don’t care if you have to wait for them.
—Family physician, Washington, D.C.

The Sensitive Side

• When a parent asks me what the cause of her child’s fever could be, I just say it’s probably a virus. If I told the truth and ran through the long list of all the other possible causes, including cancer, you’d never stop crying. It’s just too overwhelming.
—Pediatrician, Hartsdale, New York

• Most of us haven’t been to see our own physicians in five years.
—Physical medicine specialist, Royal Oak, Michigan

• When a doctor tells you to lose 15 to 20 pounds, what he really means is you need to lose 50.
—Tamara Merritt, DO, family physician, Brewster, Washington

• If a sick patient comes to me with a really sad story and asks for a discount, I take care of him or her for no charge.
—Surgeon, Dallas/Fort Worth

• Though we don’t cry in front of you, we sometimes do cry about your situation at home.
—Pediatrician, Chicago

Shocking Stats
60% of doctors don’t follow hand-washing guidelines.
Source: CDC Morbidity and Mortality Weekly Report

96% of doctors agree they should report impaired or incompetent colleagues or those who make serious mistakes, but ...

46% of them admit to having turned a blind eye at least once.
Source: Annals of Internal Medicine

94% of doctors have accepted some kind of freebie from a drug company.
Source: New England Journal of Medicine

44% of doctors admit they’re overweight.
Source: Nutrition & Food Science; Minnesota Medicine

58% would give adolescents contraceptives without parental consent.
Source: New England Journal of Medicine

Anatomy of a Doctor’s Bill

Just how much of the $100 your doctor charges for taking 30 minutes to investigate your stomach pain goes into his pocket? After paying the bills, he gets less than half. The breakdown, according to Robert Lowes, senior editor at Medical Economics:

$3.50 for malpractice insurance

$3.50 for equipment, repairs, and maintenance

$6 for supplies, including gowns, tongue depressors, and copy paper

$7 for rent and utilities

$11 for office expenses, such as telephones, accounting fees, advertising, medical journals, licenses, and taxes

$28 for secretary, office manager, and medical assistant salaries and benefits

$41 Amount that goes into the doctor’s paycheck

Over the course of a year, that adds up to $155,000, the annual salary of the average family physician. That number rose just 3.3% between 2002 and 2006, while expenses increased nearly 25% over the same period.

Comments :

[nw_arizona_granny]

http://www.thriftyfun.com/tf93888455.tip.html

Stir Fried Broccoli and Romaine

Ingredients

* 1/2 bunch broccoli
* 1 medium head romaine lettuce
* 4 slices bacon
* 1 tsp. salt
* 1 tsp. sugar
* 1/4 cup water

Directions
About 20 minutes before serving, remove any large leaves from broccoli and trim ends if stalks are tough or woody and cut into 2x1/2 inch pieces. Tear romaine into bite size pieces; set aside. In pan over medium heat, fry bacon slices, diced, just until crisp. Add broccoli, stir quickly and frequently (stir-fry) until pieces are coated with bacon drippings. Add water, cover and cook 4 minutes. Uncover and add romaine, salt and sugar. Stir-fry 3 minutes more or until vegetables are tender crisp. Serves 6.

By Robin from Washington, IA
Source: http://www.thriftyfun.com/tf93888455.tip.html
© 1997-2009 ThriftyFun.com

[They'reGone2000]

Thank you for all of the information you’ve shared!

[nw_arizona_granny]

Source: http://www.thriftyfun.com/tf15908495.tip.html
Broccoli Ham Chowder

Ingredients

* 1 lb. broccoli
* 1 1/2 cups chicken broth
* 3 cups milk
* 1 cup cubed cooked ham
* 1/4 tsp. salt
* 1/8 tsp. black pepper
* 1/2 cup half and half or milk
* 2 Tbsp. butter or margarine
* 1 cup shredded Swiss or cheddar cheese

Directions
Trim the leaves and coarse stems from the broccoli, and cut the stems and florets into bite-size pieces. Meanwhile, bring the chicken broth to a boil in a 3-quart saucepan. Add the broccoli and cook, uncovered, for 5 minutes, or until the broccoli is crisp tender. Using a slotted spoon, remove the broccoli from the saucepan, chop coarsely, and set aside.

Add the milk, ham, salt, and pepper to the broth, bring to a boil, then stir in the half and half, butter and the broccoli. Heat until the soup returns to a simmer. Top each serving with 1/4 cup of the cheese.

Source: United Church Cookbook

By Raymonde from North Bay, Ontario
Source: http://www.thriftyfun.com/tf15908495.tip.html
© 1997-2009 ThriftyFun.com

[nw_arizona_granny]

Source: http://www.thriftyfun.com/tf44422569.tip.html
Bread Bowls for Chili or Chowder

It is Chili and Chowder time. Here is a good recipe to make when friends are getting together.

* 2 packages yeast
* 1/2 cups warm water
* 1 tsp. sugar

Combine these 3 ingredients in a small bowl and set aside to “proof”. It should “grow” in the bowl which means it will foam up and begin to fill the bowl.

Meanwhile, combine these ingredients in a bowl large enough to add the flour*.

* 2 cups warm water
* 2 tsp. salt
* 2 Tbsp. vegetable oil

Add the yeast mixture and stir .

* Approximately 7 cups all-purpose flour

Then add half the flour and stir well. Stir remaining flour in 1/2 cup at a time until the dough pulls together and loses some of its stickiness.

Turn it out onto a lightly floured surface and knead until smooth and elastic, about 6-10 minutes. Add flour a little at a time to sticky spots as you knead it. Wash your bowl out, dry it and lightly oil it. Place the dough in the bowl and turn it once to coat with the oil. Cover with a cloth and let rise in a warm place until doubled in volume, about 40 minutes.

Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with 1 Tbsp. cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees F. Make an egg wash of 1 egg white and 1 cup of water. Lightly brush the loaves with half the egg wash. Bake for 15 minutes. Brush with remaining egg wash and bake 10-15 minutes longer or until golden brown. Cool on wire racks

To make bowls: Cut a 1/2 inch thick slice from the top of each loaf and scoop out the centers, leaving 3/4 inch shells. Fill bread bowls with your favorite chili or chowder and serve immediately.

Source: I found this on the internet somewhere a few years ago after we had eaten chili served this way in a little diner in Utah.

By Harlean from Hot Springs, Arkansas
Source: http://www.thriftyfun.com/tf44422569.tip.html
© 1997-2009 ThriftyFun.com

[nw_arizona_granny]

Source: http://www.thriftyfun.com/tf90637682.tip.html
What are Chili Peppers?

Hot peppers (chilies) are often used to spice up dishes, and they are especially popular in ethnic cuisine including Mexican, Indian, Thai, Vietnamese, Arab and Spanish cooking. Chilies are an excellent source of vitamin C if you can withstand their powerful bite.

Contrary to popular belief, the hottest part of the chili pepper is not the seeds but where the seed attaches to the white membrane inside the pepper. This area has the highest concentration of capsaicinoids. Capsaicinoids are flavorless, odorless substances that act on pain receptors in the mouth and throat. Capsaicin is the primary capsaicinoid. Capsaicinoids can be found throughout the flesh of chili peppers though their concentration varies in different areas so that one part of a pepper may be hot and another part of the same pepper quite mild.

The seeds are often hot because they are in such close contact with the white membrane.

There are several varieties of chili peppers (see box below) and each differs in flavor and heat intensity. Even within each variety, there may differences in how “hot” each particular chili is. Typically, larger chilies are more mild because they contain less seeds and white membrane in proportion to their size. Most varieties can be found dried, canned, or fresh.

Varieties:

* Anaheim (California Green Chile or Long Green Chile)
* Ancho
* Cascabel
* Cayenne (Long Hots)
* Cherry
* Habanero (Scotch Bonnet)
* Hungarian
* Jalapeno
* Poblano
* Serrano

Availability, Selection, and Storage

Chili peppers are available year round and in the United States they are grown in California, New Mexico and Texas. When selecting chilies, look for firm, glossy chilies with taut, unwrinkled skin and fresh green stems. Dried hot peppers should be glossy yet unbroken.

Chilies should be stored unwashed and wrapped in paper towels in the refrigerator for up to three weeks. Dried chilies should be stored in airtight containers at room temperature for a maximum of four months. To keep dried chilies for more than four months, store them in the refrigerator.

Related: Preparing Chilies

Nutritional Information
Serving Size: 46g
Amount Per Serving % Daily Value
Calories 10
Calories from Fat 0g
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 50mg 2%
Total Carbohydrate 2g 1%
Dietary Fiber 2g 8%
Sugars 1g
Protein 1g
Vitamin A 4%
Vitamin C 60%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
Source: http://www.thriftyfun.com/tf90637682.tip.html
© 1997-2009 ThriftyFun.com

[nw_arizona_granny]

Source: http://www.thriftyfun.com/tf115017.tip.html
Growing vegetables and chili tips
By Gary Guzman

* Choose a good location. Preferably a west location as this side will have plenty of sun. Most vegetables like lots of sunlight. Especially green chili peppers, japapenos and other southwestern chili’s

* Vegetables and Chili plants love the long southwestern sunshine which is ideal for productive and abundant crop.

* Rototill the land or at least dig up the soil with a shovel to loosen the dirt/soil.

* Clear the spot or location of any large rocks, grass or weeds that may be in the area.

* Choose a good vegetable fertilizer and apply it over the soil.

* Chili or peppers do NOT like cooler temperatures. Plant them when temperatures are consistently above 50 degrees fahrenheit during the night.

* A good fertilizer will have the following nurtients: Nitrogen (N), Phosphorus (P), and Potassium (K) are the three nutrients of concern to most gardeners. Calcium (Ca) and magnesium (Mg) are also needed. A good fertilizer will have a 4-10-6 mixture. Apply about 2 tablespoons per 50 sq ft.

* Consider growing vegetables and chili seeds that are suitable for your area. Call your local Nursery for information on what will grow well in your area. Many nurseries have vegetables and chili already planted as seedlings. These type of plants will do better for the novice gardener since they are already set to plant and grow!

* Remember its YOUR garden decide if you want vegetables seeds or grown container plants?

* Water is essential to your vegetable garden. Use a good Drip System or water by hose on a daily basis especially in the desert southwest. About 1.5” of water per week should do.

* Vegetables like low acid PH levels in the soil. You can always amend the soil with nutrients at a later date.

* Weeds will suck up all the nutrients from the soil. So remember to pull out all weeds whenever possible.

* Do NOT over water or have standing water over a long period of time. Overwatering is just as bad as little or no water!

* Try to buy tomatoes and chili that are resistant to “VFN”. What is “VFN”? Following is what this means: V=Verticillium F=Fusarium, and N=nematodes. These are fungii that causes plants to wilt.

* The above tips are normally for USDA zones: 7b-8a

About The Author:
Gary Guzman is the author of the above article: You can read it online at: http://www.guzmansgreenhouse.com/vegetabletips.htm";>http://www.guzmansgreenhouse.com/vegetabletips.htm Or visit his website at: http://www.guzmansgreenhouse.com

Gary Guzman has free valuable information on southwestern gardening.If you have any questions regarding gardening in general. email him at: gary@guzmansgreenhouse.com
Source: http://www.thriftyfun.com/tf115017.tip.html
© 1997-2009 ThriftyFun.com

[nw_arizona_granny]

Source: http://www.thriftyfun.com/tf26437788.tip.html
When Should I Pick My Chili Peppers?

Question:
I am growing Santa Fe green chili peppers, they are about 8 inches long, but not sure if ready to pick? How do I know when to pick? Once picked how do I remove skin, for cooking. I know its tough skin, most say grill or broil, is there any other way?

Hardiness Zone: 6-7

Thank you,
Judy from Grand Junction, CO
Answer:
Judy,

Your peppers are ready for harvest when the pods are a glossy green color and they feel firm when you squeeze them (usually August). If you leave a few pods on your plants until September, you’ll be able to harvest some red ones. To remove your chilies from the plant, use a sharp knife of scissors and cut them off leaving them with at least 1 inch of stem. You can tie the stems together for drying and ground the dried pods into powders for sauces. The best way to remove the tough outer skins is by blistering or roasting them on a grill (do this outdoors!). Simply place them on a hot grill and turn them until all sides get evenly blistered. Try to avoid letting them get too black in one spot. If you want crisper chilies, plunge them into an icy bath immediately after blistering before peeling them. For softer, more thoroughly cooked chilies, remove them from the grill and seal them in plastic bags or place them in a covered pan with a damp cloth for 10-15 minutes and allow them to continue steam cooking. Make sure you wear gloves and protect your eyes before peeling off the skins. Peeling the skins is easiest if you start from the stemmed end of the chili and use a small paring knife to remove areas of skin that stay attached to the flesh. You can blister chilies in an oven using your broiler setting, but make sure you have some fantastic ventilation going! A small propane torch and a pair of tongs will work fine, too.

Ellen

About The Author:
Ellen Brown is our Green Living and Gardening Expert. Click here to ask Ellen a question! Ellen Brown is an environmental writer and photographer and the owner of Sustainable Media, an environmental media company that specializes in helping businesses and organizations promote eco-friendly products and services. Contact her on the web at http://www.sustainable-media.com
Source: http://www.thriftyfun.com/tf26437788.tip.html
© 1997-2009 ThriftyFun.com

[nw_arizona_granny]

Source: http://www.thriftyfun.com/tf89160941.tip.html
Drying Peppers

I’m from the south and this was new to me, here you learn to eat Mexican food. Hatch is the most popular place for growing chili peppers. While driving through Hatch one day we took this picture of a way they dry the peppers by putting them on the roof. When the peppers are ready you will know it because the places will begin to roast peppers for freezing.

Drying Peppers on the Roof

By Pat from Turnage
Source: http://www.thriftyfun.com/tf89160941.tip.html
© 1997-2009 ThriftyFun.com

[nw_arizona_granny]

Source: http://www.thriftyfun.com/tf90190969.tip.html
Growing Monster Vegetables
By Ellen Brown

Have you ever wondered how people grow those gigantic vegetables that you see at the county fair? You’ve seen them-the scale crushing pumpkins that weigh in at 1,000 pounds, the 6 pound carrots and the cabbage heads twice the size of basketballs. Growing these giant beauties isn’t as hard as you might think. If you want to impress your neighbors by having the biggest veggies on the block, here are a few tricks that will get you BIG results.

Select Giant Varieties

Planting seeds of a large-fruited variety will get you large fruits (under the ideal conditions). Sure, there are ways to coax those standard-sized corn stalks to grow taller than usual, but you’ll never reach the really BIG leagues unless you start with the proper seeds. When selecting seeds, look for the words “large,” “big,” “giant” or “mammoth” in the name or description. Those are the varieties of seeds genetically programmed to give you monster results.

Cultivate Growth Carefully

Make sure you remove any obstacles that could prevent your plants from optimal growth. Protect them from frost, weather extremes and damage from pests. Even a day or two of stress can put a temporary halt to growth while the plant waits for better conditions. This is especially true when it comes to a lack of water. Always keep the soil evenly moist during the growing periods. Stress-free plants are more likely to reach their potential if they can focus solely on growth. As the plants get bigger, you’ll need to give them extra support to keep from becoming damaged from moisture or from the weight of their fruit.

Feed Them Well

Start with fertile soil that contains the nutrient requirements the plants need. Have your soil tested and amend it with good quality organic nutrients as necessary. Pay attention to the pH. Most garden vegetables grow best in soil with a pH of 6.0 to 6.5. As most plants grow, they remove nutrients from the soil. Keep the soil fertile with a regular regime of water and organic fertilizer.

Feed Them Often

As soon as you see your plants heading into a growth spurt, start a weekly feeding regime of compost tea, fish emulsion or another type of organic fertilizer. You can also side-dress plants with compost or rotted manure to ensure roots get a steady supply of soluble nutrients every time it rains. Genetically gifted plants are voracious eaters and you’ll need to feed them more frequently than the rest of the garden.
Growing Monster Vegetables
Once you grow a few of these epic vegetables you’ll be hooked-and you’ll have the BIGGEST vegetables on the block.

Save Only the Best for Biggest

This isn’t the way to bigger yields, but it’s the only way to bigger fruits. You’ll need to remove most of the fruits growing on each plant so all of the energy goes to those that are left. The fewer fruits on each plant, the bigger each will grow. After the plant flowers and fruit starts to grow, deadhead any blooms to prevent new fruit from growing.

Most vegetables are available in “giant” varieties including eggplants, cabbage, watermelon, sunflowers, peppers, pumpkins, squash, tomatoes, carrots, radishes, okra, onions, corn and cantaloupe. Once you grow a few of these epic vegetables you’ll be hooked-and you’ll have the BIGGEST vegetables on the block.

About The Author:
Ellen Brown is our Green Living and Gardening Expert. Click here to ask Ellen a question! Ellen Brown is an environmental writer and photographer and the owner of Sustainable Media, an environmental media company that specializes in helping businesses and organizations promote eco-friendly products and services. Contact her on the web at http://www.sustainable-media.com
Source: http://www.thriftyfun.com/tf90190969.tip.html
© 1997-2009 ThriftyFun.com

[nw_arizona_granny]

Source: http://www.thriftyfun.com/tf673855.tip.html
Growing Fruits and Vegetables in Containers
By Kim Noblin

If you thought containers were only for flowers, think again! You could be enjoying fresh fruits and vegetables grown on your porch or patio in containers and hanging baskets. Here are a few ideas to get you started:
1. Strawberries
Strawberries are easily grown in containers. Plant them in barrels, tubs, hanging baskets or strawberry jars. Plant in early spring and place them where they will get at least 6 hours of sun each day. When the season is over, don’t toss them out. They can be overwintered by covering with straw or move the container into your garage or basement. The next year’s harvest will be bigger and better.
2. Tomatoes
Who doesn’t love the taste of home-grown tomatoes? Plant tomatoes in a container that is a least 16” deep and 20” wide. Be sure to stake or cage the plants to encourage a high yield and to keep them from flopping over.
3. Carrots
Carrots and other root vegetables will grow well in containers as long as the pot is deep enough. Be sure to choose a container that is twice as deep as the length of the carrot at maturity.
4. Salad Greens
Arugula, endive, leaf lettuce, and mustard are great choices for containers. Imagine being able to open your door and harvest fresh salad greens! Keep soil moist and be sure to fertilize every two weeks with a liquid fertilizer at half strength. You should be able to get four or five cuttings from each plant. Replace mature plants with new ones to keep your salad supply growing.
5. Herbs
Herbs are easy to grow in almost any type of container. Suggested herbs are: basil, chives, cilantro, dill, margoram, mint, oregano, parsley, rosemary, sage, tarragon, and thyme. Harvest as soon as there are a fair amount of leaves on the young plants. Cut off leaves as you need them, but never cut more than a third of the foliage at any one time. Constant trimming of the leaves for use in your kitchen will help keep the plants bushy and productive. Many herbs are perennials and can be overwintered by moving the container into your garage or basement.

Take good care of your container grown vegetables and fruits by providing plenty of water, sun, and fertilizer as needed. You’ll enjoy the fruits of your labor all season long!

About The Author:
Copyright © 2004, Kim Noblin - Kim Noblin is the editor of HerWorldOnline.com an online magazine with articles and ideas for everyday living.
Source: http://www.thriftyfun.com/tf673855.tip.html
© 1997-2009 ThriftyFun.com

[nw_arizona_granny]

Source: http://www.thriftyfun.com/tf446045.tip.html
An Introduction to Container Gardening
By Ellen Brown

If your ability to garden is limited by a lack of space, a lack of accessibility or poor quality soil, then consider container gardening. All you need is a selection of plants, a few containers, the proper growing medium, and a sunny window, balcony or porch and you’re on your way to an excellent crop of vegetables or flowers.

Choosing Your Crops

The varieties of vegetables, flowers and herbs that thrive well in containers are nearly limitless. Vertical “climbers” like bush beans, peas, cucumbers and tomatoes adapt to container conditions easily. Vegetables like lettuce, eggplants, onions, carrots, peppers, potatoes-even corn and squash work well, too. In general, small, quick maturing crops perform best, as do compact varieties of normally large plants like cabbage and melons.

A Good Growing Medium is Key

The success of container grown plants is highly dependant on the quality of growing medium provided for them. Both air and water are needed to support proper root growth so container soil should be somewhat porous. The soils typically used in gardens tend to be too heavy for container gardening. They compact easily and don’t offer good drainage. A packaged lightweight potting mix works well. Some of these are slightly acidic so amendments may be needed. There are also soil-less potting mixes available designed specifically to deter insects and soil-borne diseases. If you purchase mix, avoid those containing peat moss. Look for substitute ingredients like coir or bark products. The impacts from extracting peat have become a real environmental concern. You can also make your own growing mix out of equal parts sharp sand, loamy garden soil and compost.

Types of Containers

Containers can be purchased, built or recycled from items found around the house or garage. The most important consideration is choosing containers that best accommodate your plants. Onions and radishes will grow fine in aluminum cake pans. Root plants, like carrots, need a deeper container.

Plastic containers are lighter weight, but can become brittle in cold temperatures. Terra Cotta containers are wonderfully porous and beautiful to look at, but are heavy, break easily and tend to dry out more quickly. Wooden containers made from Cedar or Redwood are more naturally rot-resistant than other woods. Metal containers heat up rapidly which can cause root damage, so consider using a clay or plastic pot as a liner. Other things to consider are color and drainage. Dark colored containers absorb more heat, sometimes too much, which can damage plant roots and make it difficult for them to thrive.

Make sure all your containers have adequate drainage on the bottom or sides near the bottom. Place them on brick feet or place a saucer under them to catch excess drainage or consider setting them on castors (before filling with heavy dirt!) to keep them easy to move.

The Care & Feeding of Container Plants

Watering: Plants growing in containers dry out more quickly and need frequent watering. Because their roots can’t dig deeper to find moisture, they need constant attention. Check them daily in warm temperatures and give them water until you see it draining from the bottom of the container. Keep newly sown seeds and transplants moist and water older plants when the top inch of soil becomes dry. Mulch containers with grass or gravel pebbles to reduce moisture loss between watering.

Fertilizing: It’s necessary to supplement the growth of container plants with fertilizer due to nutrients leaching out from frequent watering. After the first 3-4 weeks of growth, add a diluted organic fertilizer like seaweed extract, fish emulsion, manure tea or compost tea when watering. Do this every two weeks and adjust fertilizer levels as necessary according to how the plants respond.

Light: The amount of light your container needs will vary by crop. Most plants require at least 5-6 hours of full sun per day. This can be maximized with the addition of reflective materials (aluminum foil, glass marbles) placed around containers.

About The Author:
Ellen Brown is an environmental writer and photographer and the owner of Sustainable Media, an environmental media company that specializes in helping businesses and organizations promote eco-friendly products and services. Contact her on the web at http://www.sustainable-media.com
Source: http://www.thriftyfun.com/tf446045.tip.html
© 1997-2009 ThriftyFun.com

[nw_arizona_granny]

Source: http://www.thriftyfun.com/tf40914810.tip.html
Container Gardening - Thinking Outside The Box

For going green to save our environment, I’m teaching a class soon on “Container Gardening - Thinking Outside The Box” and needed to come up with some unique ideas for containers for my plants. Some I came up with are:

I took an old metal fan apart and unscrewed the wire basket parts (had one on each side of the fan), then placed cocoa liner I’d bought inside the wire basket, and placed wire hangers on the basket to hang it, filled it with soil and planted low hanging vine plants in it for 2 nice hanging baskets.

I took an old vase with barnacles on it my family had found while snorkeling, drilled 3 holes in the bottom, put in soil and planted succulents inside.

I took an old metal teapot, drilled 3 holes in bottom, filled with soil and planted pansies in it.

These pots are unique and did not cost a dime, recycle some items and see what you can come up with for your garden this year. It is fun and they sure last longer than those ugly plastic pots you’d buy.

By Linda from Fort Walton Beach, FL
Source: http://www.thriftyfun.com/tf40914810.tip.html
© 1997-2009 ThriftyFun.com

---

Ludlow3:

Here’s something I’m doing:
I am growing potatoes in a 55 gallon trash can that is broken. I duck taped the splits, and fill in with about 6 inches of dirt. put the potatoes in the soil, and cover with about 1 inch of soil. The plants will grow up and potatoes will form along the stem. The stems just need to be covered with dirt as they grow. When they get over the top of the trash can, they can just continue to grow. Potatoes can be picked all along the stems.

---

RE: Container Gardening - Thinking Outside The Box
Post By John.J.R.P. (Guest Post) (03/15/2008)
16-3-2008
Hi ALL, if you want to see how I grow things in over 8,000 waste plastic containers to help reduce them going to landfill sites in the UK, please visit my website www.recycling.moonfruit.com if you realy do want to see some outside the box ways of doing things, which you might like to try out for your self, if you want to know more please e-mail me. John.J.R.P.

[nw_arizona_granny]

Source: http://www.thriftyfun.com/tf491723.tip.html
Container Gardening Tomatoes

Container Gardening Tomatoes
Ideas for growing tomatoes in container gardens from the ThriftyFun community.
Tips For Containers
I have used container pots for many years for tomatoes and peppers, even lima beans and string beans. They are so easy and there are less bugs, less weeding and can be moved if you want more sun. I learned a couple of things about tomatoes which may help. First, there are plants called Patio Tomatoes, which are smaller sized plants (but give nice sized tomatoes) designed for container gardening. Also, I had noticed black spots on the bottoms of a few tomatoes. This is called blossom end rot, not to worry, just add lime to the soil and work it in and it clears it right up. I have planted cherry tomatos, plum and beefsteaks and have had excellent results.

By LI Roe
Merced, Roma, Heatwave, and Southern Star
I plant varieties such as Merced, Roma, Heatwave, and Southern Star (bhn 444) in 18 gallon (2.5 cu ft) containers with holes drilled for drainage I fill it with Miracle Grow potting mix, 1 cup of Osmocote slow release 13-13-13, 1/4 cup of lime, fed every 12 days with a high phosphorous fertilizer. They do awesome, just watch the high winds as taller plants may blow over if not supported.

By Atascosa, TX
“Window Box” Romas
There is a variety of Roma tomatoes called “Window Box” that would do well in a container, and another variety of cherry tomatoes that I believe is called “Tiny Tom” or “Tiny Tim.”

A great fertilizer for tomatoes is fish emulsion because it has a high nitrogen content. The down side of using it is that it stinks so much. I imagine that yellow pear tomatoes would do well in a container; they are incredibly hardy.

The main thing to remember about tomatoes is that they are very temperature sensitive, so they won’t do well in cool weather. Even if you plan to put them in a pot, I would leave them outside during the day to harden them off before letting them stay outside for good.

By Skbeal
5 Gallon Buckets
We have used 5 gallon buckets. Fill the bottom with rocks, then newspaper, then add your potting soil and other potting material. You have to be sure you keep them watered. You need to have drain holes because after a heavy rainfall, your plants will drown, hence the reason for constant watering. If your plants are sheltered from the outdoors, you will not need to worry about the drain holes. I prefer this method, as it is easier to weed, and they can be brought in when the weather begins to change, and here in New England, we have a short lived gardening season.

By Laura

My daughter planted one of the patio tomatoes in a 5 gallon bucket last year. She put some corn cobs in the bottom and all soil was from our compost pile. The plant grew to about 8 feet tall, and so many tomatoes they out lasted the growning season. It was a cherry tomato plant, must have gotten thousands from one plant. A lot were still trying when the first frost came! Needless to say, we lost the rest.

By Rosa
I have planted some in 5 gallon paint bucket and flower pots, they turn out great. Tomatoes and mint were my very best plants.

By Elva
Containers On The Deck
I have planted patio tomatoes also. I have about a 4x5 foot square deck. Not much fits on it but I have good success with the tomatoes. Peppers and lettuce were another story.

By Sandy
Upside Down Tomatoes
Last year we did the hanging upside down bucket tomato plants. It worked well, we used 5 gallon buckets with lids. Plant your tomato plants in the buckets, cut a hole in the lid about 4 or 5 inches in diameter and put lid on after you planted tomato plants. Puncture holes, several on the bottom of buckets, so you can water the plants. Attach a rope or wire from handles or sides of bucket, hang from nails in shady area. This worked well for us! All you have to do is go out and water, and when ready, pull from vine, so easy!

By Vicky Hunt
Black Plastic Bags
All 60 of my tomatoes are in containers, big black plastic bags. I feed them home made worm tea, we have done this for years.

By Marsbar
Tiny Tims In Balcony Planters

I have been planting Tiny Tim cherry tomatoes in my patio planters for the last few years with much success. They are so delicious. I live in a short summer season area. If they grow well here, they will grow well anywhere. I plant them in balcony planters available at any department store.

By Marlene
When To Water
To know how often to water container tomato plants, stick your finger in the dirt. If the soil is dry on the top, but you can feel moisture further down, you probably don’t need to water them yet. If it feels dry all the way through, just water them. I always water them until the water leaks out. That way, you can be sure that you are watering all of the soil in the container.

By Skbeal
Book Resource

“Square Foot Gardening” by Bartholemew is a very good resource.

By Denise
Manure Water For Container Gardening Tomatoes
For container tomatoes or in ground, this will make your tomatoes grow huge! Go to your local stables and get 1/2 bucket (5 gallon) of manure, fresh or old, doesn’t matter. This is the gross part, take it outside where people aren’t going to see it, and add water right near the top. Leave in a shaded area and cover to keep flies from being attracted. Each day or so, take one cup of the liquid from the top and pour it into your tomato roots. Replace the water as you need into the manure bucket. Tomatoes love it and you don’t get any weeds from mixing manure into your soil. Discard after the season.

By Ann
Half Barrels
I have been growing tomatoes in half whiskey barrels. I water daily and feed weekly with a Miracle Grow formula. In addition, I add a tablespoon of Magnesium Sulfate (epsom salts) and a teaspoon of calcium chloride, all to prevent blossom end rot. The plants are now 7 feet tall with many blossoms and lots of set fruit. They need 6 hours of direct sun.

By Sammy
Past Successes
I grew indeterminate Better Boy and Beefsteak tomatoes varieties in 10 inch self-watering planters in 2005 with super success. I caged, staked and raised them about 24 inches off ground to keep away the bunnies. I have 2.5 and 5 gallon buckets I’d like to use this year. I’m glad I stopped by this site.

By Bernie
Window Box
I planted my tomato garden in a 3 ft. window box because I didn’t have enough room and I have 6 green tomatoes ready to turn red.

By Jen

If you have any more tips to share, feel free to share them below.
Source: http://www.thriftyfun.com/tf491723.tip.html
© 1997-2009 ThriftyFun.com

[nw_arizona_granny]

here is a great website that shows step by step how to do the “upside down” tomato planter:

http://www.minifarmhomestead.com/gardening/tomato.htm

I don’t have the set up yet to do this, my yard is rather limited in space, but my mother has seen a man do this in his yard, with this system.

A frugal (cheap) way to prevent blossom-end rot on your tomatoes is to plant some egg shells in the bottom of the hole before you plant the tomato plants. The rot is caused by a calcium deficiency which is remedied by the egg shells.

http://www.thriftyfun.com/tf491723.tip.html

[nw_arizona_granny]

You are welcome and welcome to the thread.

Thank you for coming to read and do if you would like, join in.

It is my pleasure to share interesting items with folks.

[nw_arizona_granny]

Source: http://www.thriftyfun.com/tf000516.tip.html
Tomatoes in a small yard.

I have a small garden and most of it goes to tomatoes. I can a lot of different kinds of sauces and also sun dry the tomatoes. So to get more tomatoes than green leaves, I do this. When I put my plants in the ground I lay them on their sides and put the dirt all the way up and over the roots & bottom leaves. Pat the dirt down good. It grows more roots and builds up the plant. They turn up towards the sun in a matter of a day or two. I found I double my yield of tomatoes in my small garden.

Sue Newton
Source: http://www.thriftyfun.com/tf000516.tip.html
© 1997-2009 ThriftyFun.com

[This is the best way to plant them. granny]

[nw_arizona_granny]

Source: http://www.thriftyfun.com/tf997767.tip.html
5 Great & Healthy Ways to Enjoy Garden Fresh Tomatoes
By Erin Rogers

This is one of my favorite times of year for produce. I love all the wonderful, fresh fruit that’s so much cheaper this time of year. But my absolute favorite late summer treat has to be garden-fresh tomatoes!

There’s really nothing more delicious than a deep-red, juicy, sweet tomato straight out of the garden. Whereas I use tomatoes year round in salads and sliced on sandwiches, I make fresh tomatoes more prominent in meals to best highlight and enjoy their wonderful flavor.

Below I’ve listed five of my favorite healthy ways to enjoy garden-fresh tomatoes, but this really just a beginning of the ways you can use these wonderful red treats!

1) Grilled cheese and tomato sandwiches: Use whole wheat or light bread, 2% American cheese and big slices of fresh tomatoes. Lightly butter bread or spray with a buttery spray. Place one slice of bread butter side down in a nonstick skillet over medium high heat, add cheese and tomato, then other slice of bread. Cook until lightly brown, flip and repeat on other side.

2) Simple sliced tomatoes: As a side dish to nearly any meal, it’s hard to beat the ease, nutritional value and lovely taste of a stack of fresh tomatoes. I like to dress mine with just a bit of salt and pepper.

3) Tomato and cucumber salad: Another of my favorite quick side dishes is a simple toss of chopped fresh tomatoes and cucumbers, with a splash of olive oil, balsamic vinegar and salt and pepper. This can either be eaten right away or refrigerated until ready to eat.

4) Bacon, Lettuce and Yummy Tomato Sandwiches: With bland, barely-pink tomatoes, BLT’s are nothing to rave about. But add a juicy, fresh tomato, and they become a true delicacy! Start with two slices of toasted whole wheat bread. I like to add some light mayonnaise to each slice. You can use turkey bacon to keep it healthier, or just a couple slices of real bacon. Finish off with lettuce and sliced tomato and you’ve got a great quick lunch or dinner.

5) Fresh Mozzarella, Tomato and Basil: This Italian favorite can be a delicious appetizer, or a side dish to pasta, chicken, seafood, steaks...you name it! To prepare, simply slice tomatoes, basil and mozzarella. Splash with olive oil, and maybe a little balsamic vinegar and enjoy.

These five ideas certainly aren’t the only wonderful ways to use your garden tomatoes. They are also great for pasta sauces, salsas, salads, other sandwiches, stuffed tomatoes and lots more. Try not to let any of these beauties go to waste. If you can’t eat them as fast as you harvest them, tomatoes are very easy to freeze. Then you’ll be able to enjoy them year-round, on dishes like chili and spaghetti sauce. When January rolls around, you’ll be glad you have a stash of homegrown tomatoes on hand!

About The Author:
Erin Rogers, a work-at-home mom of two, is the founder of Health-E-Meals.com, providing practical healthy living resources for busy people. Visit her website, http://www.Health-E-Meals.com to sign up for the FREE newsletter, ‘Dinners on the Double’ - offering a quick and healthy, no-recipe dinner idea each week. Other available services include quick and healthy recipes, healthy cooking articles, fitness and motivation tips, healthy living web links, and lots more!

Source: http://www.thriftyfun.com/tf997767.tip.html
© 1997-2009 ThriftyFun.com