Weekly Roundup - Living On Nothing Edition [Survival Today

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Oatmeal Berry Bars
Posted by: “Sonja”

Oatmeal Berry Bars

from Family Fun Magazine, August Edition

This hearty bar is easily handheld for breakfast on the go. We used berries in our version, but it’s equally tasty with peeled and chopped peaches, nectarines, or plums.

RECIPE INGREDIENTS:

Crust and Topping:

1 cup flour

3/4 cup light brown sugar, firmly packed

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cut into small cubes

2 1/2 cups quick-cook oats

2 tablespoons apple or orange juice

Filling:

1/4 cup dark brown sugar, firmly packed

2 tablespoons flour

Pinch of salt

3 1/2 cups (18 ounces) fresh blueberries, raspberries, or blackberries

1 tablespoon fresh lemon juice

1. Heat the oven to 375°. Grease a 9- by 13-inch pan.

2. Add the flour, light brown sugar, and salt to the bowl of a food processor. Pulse once or twice to combine, then add the butter and pulse five or six more times until coarse crumbs form. Add the oats and pulse two or three more times.

3. Remove 1 1/2 cups of the mixture and set it aside. Add the juice to the remaining mixture and pulse three or four times until it’s just moistened. Press this mixture firmly and evenly into the bottom of the pan using your fingers or the bottom of a measuring cup.

4. For the filling, whisk together the sugar, flour, and salt in a medium-size bowl. Add the fruit and lemon juice and gently toss the mixture using a rubber spatula until the fruit is coated. Distribute the filling over the crust.

5. Sprinkle the reserved crumb mixture over the filling. Bake the dish until the top is golden, about 35 to 40 minutes. Let the pan cool on a wire rack for about 2 hours, then cut the sheet into 16 bars. Store them in the refrigerator in an airtight container.

Nutritional Information
Per serving (1 bar):
Calories 199
Total Fat 7 g (10% DV)
Saturated Fat 4 g (21% DV)
Cholesterol 15 mg (5% DV)
Sodium 92 mg (4% DV)
Total Carbohydrate 33 g (11% DV)
Fiber 3 g (12% DV)
Sugars 16 g
Protein 3 g (6% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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3. Grilled Country Style Ribs
Posted by: “Dorie”

Grilled Country Style Ribs

1 C. water divided
1/2 C. soy sauce
2 T. lemon juice
2 T. canola oil
1 T. brown sugar
1 t. garlic powder
1 t. pepper
6 bone in country style pork ribs

In a small bowl combine 1/2 C. water, soy sauce, lemon juice, oil, brown sugar, garlic powder and pepper. Cover and refrigerate 1/2 C. mixture for basting. Pour remaining mixture into a large resealable platic bag; add the ribs. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.

Drain ribs and discard marinade; place ribs and remaining water in a 3 qt. microwave safe dish. Cover and microwave on high 20-25 minutes or until meat is tender.

Coat grill with cooking spray before starting the grill. Drain ribs. Grill ribs covered, over medium heat 8-10 minutes or until browned turning occasionally and basting with reserved marinade.

Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/

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4. You Won’t Believe It Pasta Sauce
Posted by: “Dorie”

You Won’t Believe It Pasta Sauce

1/2 cup split peas, cooked
1 cup skim milk
1/2 teaspoon salt
1 tablespoon caraway seed, crushed
3 tablespoons brewer’s yeast

Directions
Cook split peas according to package directions, then puree in a blender or food processor.
In a medium saucepan over very low heat combine pureed peas and milk.
Add crushed caraways seeds and salt and cook for 3-5 minutes.
Remove from heat, add brewer’s yeast and pour mixture back into blender or food processor; blend for several seconds.
Serve over pasta or rice.

Dorie
http://groups.yahoo.com/group/EasyRecipesForAll/

To visit your group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/

Corn Casserole

This is a dish that traditionally is made in summer using white corn,
called king corn. These are large ears with kernels that are less
sweet and more starchy than our sweet corn. If it’s made in the
winter, it’s prepared with sweet corn. And, yes, it requires 12 cups
corn. It’s traditionally served with tomato
wedges, white onion slivers and chopped cilantro dressed with olive
oil, salt and pepper.

Meat Filling:

3 tablespoons olive oil
2 cups chopped onions
2 cloves garlic, chopped
3/4 teaspoon dried oregano
Pinch cumin
1 teaspoons salt
Fresh-ground black pepper, to taste
1 pound ground beef
1 1/2 teaspoons paprika

Corn Topping:

2 (32-ounce) bags frozen corn kernels, thawed (12 cups)
1 cup cream
1 egg, beaten
2 tablespoons butter, melted
1 teaspoon salt, or to taste
Fresh-ground black pepper, to taste
5 fresh basil leaves, julienned
1/2 cup raisins
10 pitted black olive
3 hard-boiled eggs, peeled and cut into 6 wedges each
1 (3-pound) cooked chicken, boned, skinned and meat cut into chunks (4
cups)
1/4 cup sugar, optional

To make filling: In a large saucepan over medium-high heat, heat the
oil. Add the onions, garlic, oregano, cumin, salt and pepper and cook
about 5 minutes until the onions soften. Add the beef, distributing
it over the onions, and let cook undisturbed until browned. Using a
spatula, turn the meat and onions and cook the meat on the other side
until browned and cooked through. Drain the fat. Add the paprika and
stir to combine.

To make topping: In a food processor fitted with the metal blade,
chop the corn with the cream until it is as smooth as possible. This
may have to be done in batches. Put the corn mixture in a large
saucepan or Dutch oven and cook about 15 minutes over medium heat,
stirring constantly, until mixture thickens.

Remove from heat and let cool before stirring in the beaten egg and
melted butter. Season with salt and pepper and add the basil.

Preheat the oven to 375 degrees.

Butter a 9 by 13 inch baking dish. Place the ground beef mixture in
the dish to cover the bottom. Arrange the raisins, olives and egg
wedges on top of the beef layer. Add the chicken chunks in a layer.

Cover with the corn mixture. Sprinkle with sugar, if desired. Place
on a baking sheet (the casserole may bubble over the pan) and bake 35
minutes until golden. Serve immediately. Makes 12 to 15 servings.

Fresh Garlic Vegetable Dip

1 carrot, finely chopped
1/3 cup peeled and chopped cucumber
1/3 cup chopped zucchini
2 green onions, minced
1 8 oz. package cream cheese, softened
1/2 cup sour cream
2 large clove fresh garlic, minced
1/2 teaspoon salt
1/2 teaspoon dill weed
3 drops Tabasco

Combine all ingredients, cover and refrigerate.
Good served with wheat crackers.
Makes about 2 1/2 cups.

Tender Pork and Bean Stew

- 18g Carbs, 5g Fiber, 3g Sugar

Number of Servings: 6
Serving Size: 3-4 oz pork with 1/4 cup beans

1 1/2 lb Pork tenderloin, cut into 1-inch cubes
2 Tbsp unbleached white flour
1/2 Tbsp salt
1/2 tsp pepper
1/2 Tbsp olive oil
1/2 cup chopped onion
1 cup low-fat, low-sodium chicken broth
1 cup diced canned tomatoes
2 Tbsp slivered almonds
1 tsp chili powder
1/4tsp cayenne pepper
1/2 tsp cinnamon
1 can black beans, drained and rinsed

In a plastic bag, combine the flour, salt, and pepper with the
pork cubes. Shake the bag well. Heat the oil in a large stockpot
over medium-high heat. Add the pork and brown on all sides for
about 10 minutes. Add the broth, tomatoes, almonds, and spices.
Bring to a boil, lower the heat, and simmer for 30 minutes.
Add the beans and simmer for 10 more minutes.

Number of Servings: 6

To visit your group on the web, go to:
http://groups.yahoo.com/group/NDNcookingandhomemaking/

Grilled Country Style Ribs

1 C. water divided
1/2 C. soy sauce
2 T. lemon juice
2 T. canola oil
1 T. brown sugar
1 t. garlic powder
1 t. pepper
6 bone in country style pork ribs
In a small bowl combine 1/2 C. water, soy sauce, lemon juice, oil, brown sugar, garlic powder and pepper. Cover and refrigerate 1/2 C. mixture for basting. Pour remaining mixture into a large resealable platic bag; add the ribs. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.

Drain ribs and discard marinade; place ribs and remaining water in a 3 qt. microwave safe dish. Cover and microwave on high 20-25 minutes or until meat is tender.

Coat grill with cooking spray before starting the grill. Drain ribs. Grill ribs covered, over medium heat 8-10 minutes or until browned turning occasionally and basting with reserved marinade.

Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/

http://www.freerepublic.com/focus/f-bloggers/2324230/posts
United Arab Emirates Fighters Flying Over Las Vegas
Tuesday, August 25, 2009 11:47:15 AM · by vaper69 · 28+ views
Sin City Xtreme ^

Red Flag is underway at Nellis Air Force Base, and will be going until Sept. 5. Las Vegans and tourists alike sometimes get a hell of an air show when Red Flag is going on, but there is something new about Red Flag this year. For the first time, fighters from the United Arab Emirates will be participating in the combat exercise over the skies of Las Vegas...

Academia is when you start leaning left and thinking you are smarter than anyone else.

http://www.enviro.org.au/article_moringaTree.asp

Beating the drum for the Moringa tree!

The Moringa tree provides 7 times the Vitamin C in oranges, 4 times the calcium in milk, 4 times the Vitamin A in carrots, 2 times the protein in milk, and 3 times the potassium in bananas

THE MORINGA TREE, MORINGA OLEIFERA, IS CALLED MOTHER’S BEST FRIEND. That is one way they sometimes refer to this tree in the Philippines where the leaves of the malunggay, as they call it, are cooked and fed to babies. Other names for it include horseradish tree and drumstick tree (India) and benzolive (Haiti).

Moringa tree leaves, pods, and roots are eaten; flowers are loved by bees; and seeds are powdered and used to purify water from murky rivers.

The leaflets can be stripped from the feathery, fern-like leaves and used in any spinach recipe. Small trees can be pulled up after a few months and the taproot ground, mixed with vinegar and salt and used in place of horseradish. Very young plants can be used as a tender vegetable. After about 8 months the tree begins to flower and continues year round. The flowers can be eaten or used to make a tea. They are also good for beekeepers. The young pods can be cooked and have a taste reminiscent of asparagus. The green peas and surrounding white material can be removed from larger pods and cooked in various ways. Seeds from mature pods (which can be 2 feet long) can be browned in a skillet, mashed and placed in boiling water, which causes an excellent cooking or lubricating oil to float to the surface. The oil reportedly does not become rancid. The wood is very, very soft, though the tree is a good living fencepost. It makes acceptable firewood but poor charcoal.

It is an extremely fast-growing tree. Roy Danforth in Zaire wrote, “The trees grow more rapidly than papaya, with one three month old tree reaching 8 feet. I never knew there would be such a tree.” The tree in our organic garden grew to about 15 feet in 9 months, and had been cut back twice to make it branch out more. It is well to prune trees frequently when they are young or they will become lanky and difficult to harvest. Where people begin breaking off tender tips to cook when trees are about 4 or 5 feet tall, the trees become bushier.

There is more good news. The edible parts are exceptionally nutritious! Frank Martin says in Survival and Subsistence in the Tropics that “among the leafy vegetables, one stands out as particularly good, the horseradish tree. The leaves are outstanding as a source of vitamin A and, when raw, vitamin C. They are a good source of B vitamins and among the best plant sources of minerals. The calcium content is very high for a plant. Phosphorous is low, as it should be. The content of iron is very good (it is reportedly prescribed for anemia in the Philippines). They are an excellent source of protein and a very low source of fat and carbohydrates. Thus the leaves are one of the best plant foods that can be found.” In his Edible Leaves of the Tropics he adds that the leaves are incomparable as a source of the sulfur-containing amino acids methionine and cystine, which are often in short supply.

It responds well to mulch, water and fertilizer. It is set back when our water table stays for long at an inch or two below the surface. We planted one right in the middle of our vegetable garden for its light shade. The branches are much too brittle to support someone climbing the tree. It is not harmed by frost, but can be killed to the ground by freezes. It quickly sends out new growth from the trunk when cut, or from the ground when frozen. Living fences can be continually cut back to a few feet.

CULTIVATION. I quote Alicia Ray, who wrote a booklet on the benzolive in Haiti some time ago. “It seems to thrive in impossible places—even near the sea, in bad soil and dry areas. Seeds sprout readily in one or two weeks. Alternatively one can plant a branch and within a week or two it will have established itself. It is often cut back year after year in fence rows and is not killed. Because of this, in order to keep an abundant supply of leaves, flowers and pods within easy reach, “topping out” is useful. At least once a year one can cut the tree off 3 or 4 feet above the ground. It will readily sprout again and all the valuable products will remain within safe, easy reach.”

Scott Josiah writes that the Pan American Development Foundation in Haiti planted many kilometers of moringa as a living hedgerow on the contour of steep slopes, with mixed results. “In some cases, the growth has been excellent, nearly comparable to that of Leucaena leucocephala. However, M. oleifera has generally been a moderate performer, and seems rather sensitive to droughty sites and/or limited rainfall.”

Beth Mayhood with Grace Mountain Mission wanted to establish a model vegetable garden on a small piece of land. “It was windswept and sunbaked with no natural barriers or trees in the area. Soils were poor and very alkaline. The salt content was also high. We started in January to prepare large quantities of compost. In April holes were dug in the poor soil and filled with compost. Benzolive trees planted in seedbeds germinated in 3-4 days. In 9 weeks they were transplanted in between the garden beds, around the edge of the 200 x 250 ft area and in a double row about 5 ft apart in the middle. The trees protected against the prevailing winds.” I saw slides of this spot later. It was impressive. The light shade of the tree is a considerable help to most vegetables.

I cannot emphasize enough how important it is to use pruning of some sort. If left to itself the tree becomes quite tall and lanky. This method of cutting it back to 4 feet each year sounds good. One method I tried with some success was to cut each branch back a foot after it had grown 2 feet until it was a multibranched shrub. Alternatively, normal harvesting can have the same effect if begun while the tree is young. Beth Mayhood wrote, “We liked them so much we began picking the growing tips to boil as a spinach several times a week. This picking of the growing tips caused the tree to branch. Our constantly pruned trees became thick-limbed and many-branched.”

I am told that when grown for its roots, the seeds are sometimes planted in a row like vegetables.

COOKING THE LEAVES. Alicia Ray writes, “Of all parts of the tree, it is the leaves that are most extensively used. The growing tips and young leaves are best. [Ed: However, we sometimes pull the leaflets off in our hands and cook them without regard to age.] Unlike other kinds of edible leaves, benzolive leaves do not become bitter as they grow older, only tougher. When you prepare the leaves, always remove them from the woody stems which do not soften. [Ed: We did not know this the first time we served them. It was like having wire in the dish.]

“The leaves can be used any way you would use spinach. One easy way to cook them is this: Steam 2 cups freshly picked leaves for just a few minutes in one cup water, seasoned with an onion, butter and salt. Vary or add other seasonings according to your taste. In India, the leaves are used in vegetable curries, for seasoning and in pickles. Let your imagination be your guide.”

Ross Haliburton in Pakistan wrote, “We planted moringa seeds in April and, with hand watering, they have grown well. The tender leaves from six plants have been regularly used like spinach since July. A group of Afghan refugee men (chiefs and nurserymen caring for small nurseries in the refugee villages) visited us. When they saw the moringa trees they immediately asked for seed. We believe this tree has potential as a green vegetable in refugee villages, where there is a general lack of greens, especially through the summer.”

Dr. Warwick Kerr wrote from Brazil that while he was the president of the State University of Maranhao, he organized a group of students and professors to carry out an extension project. They planted 25,000 moringa seedlings (all descendants from one small packet we sent him in an envelope a few years ago). “I like the moringa omelet that my wife prepares almost every morning. Collect a bowl of leaves, wash and fry for five minutes with sliced onions, garlic and salt. While this is cooling, minced tomato and onion are lightly fried then mixed with the fried moringa. Half a cup of this mix, two eggs and a spoon of any bullion soup mix are stirred and then cooked. It is delicious!” [He added that the chaya cuttings we sent made it fine and he has now distributed many plants in the community. “My wife is cooking it at least once a week and prepares it in many ways. This was the most sensational introduction: 8 small stalks in a regular airmail envelope!”]

Ronald Watts in Zimbabwe sent a copy of a letter to the editor that he wrote concerning moringa. It was published in “Productive Farming” magazine. “...I noticed several villages growing trees that I was unfamiliar with. They turned out to be Moringa oleifera. What was remarkable is that they were being grown for their leaves. One homestead had over 30 of these trees growing in a circle. In 36 years of wandering around Africa this was the first time I had seen trees grown in a traditional village purely for their leaves. The farmers said that the leaves were in high demand from their neighbors particularly in times of famine. Fresh leaves appear towards the end of the dry season when green food is in short supply. This tree would seem to have immense potential for improving human diets particularly in the hot and dry areas of Zambia and Zimbabwe. ...[Moringa] would seem to have great potential for feeding livestock. Several Zambian farmers who have tried leucaena for this purpose have been disappointed because it is extremely susceptible to termite damage. Moringa has the advantage that it is less susceptible and can be grown from cuttings. A 2-meter cutting means that from the day of planting the top of the tree should be out of reach of goats.” Ronald says that though palatable to termites, moringa seems to be able to resist the challenge, particularly when grown from cuttings.

We have printed many success stories with the moringa tree. But cultures differ. Mr. C. N. Okonkwo in Nigeria ran into problems with acceptance. “All the seeds germinated and some are providing pods. Unfortunately I have not been able to convince any of the farmers to eat the leaves, except myself. The reasons are three: (a) the leaves have no eye appeal, (b) the leaves have a foul smell, (c) the growing tips have no commercial value. I am not disputing the claims regarding moringa. But in a community where so many broad-leaved vegetables thrive abundantly and some fetch good money, it is not hard to see why farmers look at this scanty small-leaved tree with some doubt.”

COOKING THE PODS. Alicia Ray writes, “When young, horseradish tree pods are edible whole, with a delicate flavor like asparagus. They can be used from the time they emerge from the flower cluster until they become too woody to snap easily. The largest ones usable in this way will probably be 12 to 15 inches long and 1/4 inch in diameter. At this state they can be prepared in many ways. Here are three:

1. Cut the pods into one inch lengths. Add onion, butter and salt. Boil for ten minutes or until tender.
2. Steam the pods without seasonings, then marinade in a mixture of oil, vinegar, salt, pepper, garlic and parsley.
3. An acceptable “mock asparagus” soup can be made by boiling the cut pods until tender, easoned with onion. Add milk, thicken and season to taste.

Even if the pods pass the stage where they snap easily they can still be used. You can cut them into three inch lengths, boil until tender (about 15 minutes), and eat as you would artichokes. Or you can scrape the pods to remove the woody outer fibers before cooking.”

COOKING THE PEAS. Alicia Ray writes that the seeds, or “peas,” can “be used from the time they begin to form until they begin to turn yellow and their shells begin to harden. Only experience can tell you at what stage to harvest the pods for their peas.

“To open the pod, take it in both hands and twist. With your thumbnail slit open the pod along the line that appears. Remove the peas with their soft winged shells intact and as much soft white flesh as you can by scraping the inside of the pod with the side of a spoon. Place the peas and flesh in a strainer and wash well to remove the sticky, bitter film that coats them. (Or better still, blanch them for a few minutes, then pour off the water before boiling again in fresh water.) Now they are ready to use in any recipe you would use for green peas. They can be boiled as they are, seasoned with onion, butter and salt, much the same as the leaves and young pods. They can be cooked with rice as you would any bean.

“In India the peas are prepared using this recipe:

12-15 horseradish tree pods 1 medium onion, diced
4 cups grated coconut 2 bouillon cubes
2 inches ginger root 4 T. oil or bacon grease
1 clove garlic 2 eggs, hard boiled
salt, pepper to taste

“Blanch both peas and pods’ flesh, drain. Remove milk from 2 1/2 cups grated coconut by squeezing water through it two or three times. Crush ginger root and garlic, save half for later. Mix peas, flesh, coconut milk, ginger and garlic together with onion, bouillon cubes, oil, salt and pepper. Bring to a boil and cook until the peas are soft, about 20 minutes. Fry remaining coconut until brown. Fry remaining half of crushed ginger root and garlic in 2 T. oil. Dice eggs. Add coconut, ginger, garlic and eggs to first mixture, heat through. Serves 6.

THE DRY SEEDS. The dry seeds are apparently not used for human food, perhaps because the bitter coating has hardened. They are used for their oil, which is about 28% by weight. The oil can be removed by an oil press. I have heard reports that the residual cake is not safe to feed to animals, but I have not seen the results of any studies. Write to me if you have details. If an oil press is not available, seeds can be roasted or browned on a skillet, ground, then added to boiling water. The oil floats to the surface. Alicia Ray says that roasting is, however, not necessary.

Randy Creswell in Mali wrote, “The Khassonkes in Mali have been growing moringa trees for their leaves as far back as anyone’s knowledge seems to go. Besides leaves, we have found good profit in a high quality edible oil readily pressable from the seeds. We are planting 1500 moringa seedlings.”

THE FLOWERS. A visitor who had spent time in the Pacific area told me recently that the flowers are eaten there. Unfortunately, I do not recall details. Perhaps our readers can help. Alicia Ray says they are used in Haiti for a cold remedy. Water is boiled, then a cluster of flowers is placed to steep in it for about 5 minutes. Add a little sugar and drink as needed. It is very effective!

THE ROOTS. The tree is uprooted and the roots grated like horseradish. Alicia Ray says to one cup grated root add 1/2 cup white vinegar and 1/4 t. salt. “Chill for one hour. This sauce can be stored for a long time in the refrigerator.” The following caution quotes from a recent review by Dr. Julia Morton in Economic Botany.

“The root, best known in India and the Far East, is extremely pungent. When the plant is only 60 cm tall, it can be pulled up, its root scraped, ground up and vinegar and salt added to make a popular condiment much like true horseradish. ...The root bark must be completely removed since it contains two alkaloids allied to ephedrine — benzylamine (moringine), which is not physiologically active, and the toxic moringinine which acts on the sympathetic nerve endings as well as on the cardiac and smooth muscles all over the body. Also present is the potent antibiotic and fungicide, pterygospermin. The alkaloid, spirachin (a nerve paralyzant) has been found in the roots.... Even when free of bark, the condiment, in excess, may be harmful.” (The key words are “in excess”—the body can detoxify small amounts of a great many things.)

USE AS AN ANTIBIOTIC. A study at University of San Carlos in Guatemala is summarized. Herbal applications are commonly used to treat skin infections in developing countries, although few investigations are conducted to validate scientifically their popular use. A previous study had showed that moringa seeds are effective against skin infecting bacteria Staphylococcus aureus and Pseudomonas aeruginosa in vitro (i. e. in a test tube). This study showed that mice infected with S. aureus recovered as quickly with a specially prepared aqueous extract of moringa seed as with the antibiotic neomycin.

This study proves only the effectiveness of moringa as they prepared it. That preparation could be done in any country, but not with just household utensils. It was prepared by infusing 10 g powdered moringa seeds in 100 ml of 45 deg.C water for 2 hours. The part that is a bit more complicated is reducing the 100 ml down to 10 ml by placing it in a rotavaporator. This is a very common piece of laboratory equipment which continually rotates a flask containing the liquid. An aspirator attached to a faucet produces a modest vacuum when the water is turned on. A rubber tube from the aspirator is connected to the rotavaporator, reducing the pressure and causing the water to evaporate rather quickly without boiling it. The ointment was prepared by placing 10% of the extract in vaseline. (We can send a copy of the article to medical personnel.)

Are you in a situation where there is a shortage of antibiotics? This ointment could be prepared for use in the local community wherever there is electricity and running water. Simpler methods, better suited to preparation as needed in the home, might also be effective. I hope someone will devise and test such preparations.

Featured Links
www.neemfoundation.org

http://europa.eu.int/comm/echo/index_en.htm

http://www.enviro.org.au/soilcheck.asp

Organic Farming and Gardening

What’s the secret to raising healthy, carefree organic vegetables and flowers? Great soil.

How can you tell if your soil has what plants need? A simple, do-it-yourself soil test.

written by Julie Monahan from organicgardening.com

Scientists warn farmers and gardeners not to overemphasize results from one or two steps, but to consider the test as a whole. For instance, “sandy soil is pretty easy to work,” says Mark Williams, Ph.D., assistant research scientist of soil microbial ecology at the University of Georgia in Athens, Georgia, “but the soil may not have other components of soil quality.”

You can do all 10 steps during the active growing weeks in spring. You can test for soil structure and tilth, compaction and plant residue, year-round. Check various locations in the garden for the broadest picture possible. The more detail you have, the more accurate and reliable the results.

Test 1. Soil structure & tilth
When the soil is neither too wet nor too dry, dig a hole 6 to 10 inches deep. Separate an intact section about the size of a soup can and break it apart with your fingers. Determine whether the soil is cloddy, powdery, or granular. Ideally, your soil should be made up of different sized crumbs that will hold their shape under slight pressure. Crumbs, or aggregates, as soil scientists call them, that break apart only with difficulty mean your soil is too hard.

Why it’s important
“Soil rich in organic matter tends to form relatively round aggregates, which leads to porosity,” says Tom Thompson, Ph.D., professor of soil science, also at the University of Arizona. Open, porous soils allow the free movement of water and oxygen, he explains, so plants can develop strong, healthy roots.

Test 2. Compaction
Plunge a wire flag vertically into the soil at different locations. Mark the depth at which the wire bends. The sooner it bends, the more compacted the soil. A foot or more of easily penetrable soil is ideal.

Why it’s important
Compacted soil inhibits root growth and water availability, and keeps earthworms and other vital soil fauna from circulating freely.

Test 3. Workability
You may have already learned about your soil’s workability the last time you got the garden ready for planting. If tilling or digging the soil produces cloddy or platelike clumps, the workability is low. Farmers measure workability by monitoring how much tractor fuel they use; you can simply judge the effort necessary to prepare beds for planting.

Why it’s important
Soil that’s easy to work allows water to reach roots efficiently and is less prone to compaction. Fail this step, and your garden will likely show disappointing results for many of the other tests. “If the soil isn’t easily worked, other problems have already been going on for a while,” says Raymond Allmaras, soil specialist with the USDA’s Agricultural Research Service in St. Paul, Minnesota.

Test 4. Soil organisms
Measure the animal life in your soil by digging down at least 6 inches and peering intently into the hole for four minutes. Tick off the number and species of each organism observed, such as centipedes, ground beetles, and spiders. Because most soil organisms spurn daylight, gently probe the soil to unearth the more shy residents. If you count less than 10, your soil does not have enough active players in the food chain.

Why it’s important
A thriving population of diverse fungi, bacteria, insects, and invertebrates is one of the most visible signs of soil quality. The more that creeps and crawls under your garden, the less opportunity there is for pests and disease. Each level of soil life does its part to break down plant residue and make more nutrients available for plant growth.

Test 5. Earthworms
When the soil is not too dry or wet, examine the soil surface for earthworm casts and/or burrows. Then dig out 6 inches of soil and count the number of earthworms squirming on the shovel. Three worms are good, five are better. The absence of worms means the soil does not have enough of the organic matter they feed on. An exception: If you live in the Southwest, don’t waste your time looking, even if the soil displays other conditions of soil quality. “Earthworm activity is less likely in the desert,” says the University of Arizona’s Dr. Walworth. “Worms don’t like hot soil.”

Why it’s important
Not only do earthworms aerate the soil, but their casts infuse the soil with enzymes, bacteria, organic matter, and plant nutrients. They also increase water infiltration and secrete compounds that bind soil particles together for better tilth.

Test 6. Plant residue
If you’ve grown a cover crop, dig down 6 inches one month after turning it into the soil and then look for plant matter. The range of organic material is important to notice here. The presence of recognizable plant parts as well as plant fibers and darkly colored humus indicates an ideal rate of decomposition.

Why it’s important
“The single most important component of healthy soil is organic matter,” Dr. Thompson says. But plants and other organic materials decompose only when soil organisms are there to do the work. Any sign of this process is a good sign, but the speed of decomposition is important, too. Fast decomposition is another indicator of soil quality. In poorly aerated soil, plants break down slowly, a condition that gives off a faintly sour scent.

Test 7. Plant vigor
Start this test during the active growing season and look for healthy plant color and size that’s relatively uniform. Overall health and development must be judged for what’s considered normal for your region. One caveat: If you planted late or during a drought, or suffered a pest infestation, results of this test may be unreliable.

Why it’s important
Plant vigor indicates soil with good structure and tilth, a well-regulated water supply, and a diverse population of organisms. It’s the best sign of effective soil management you’ll have above ground.

Test 8. Root development
Use a shovel or hand trowel to dig gently around a selected plant, preferably a weed you won’t miss. Once you’ve reached root depth, pull an annual plant up and check the extent of root development, searching for fine strands with a white healthy appearance. Brown, mushy roots indicate serious drainage problems—and a poor outlook for this year’s harvest. Stunted roots might also indicate disease or the presence of root-gnawing pests. “When you look at the roots, you can really see what’s going on,” Allmaras says.

Why it’s important
Roots have the most immediate connection with and reliance on soil quality. Without air, water, biological activity, and crumbly soil to grow in, roots can’t do their job.

Test 9. Water infiltration
Take an empty coffee can with the bottom removed and push it into the soil until just 3 inches remain above the surface. Fill the can with water, marking the water height, and then time how long it takes for the water to be absorbed into the soil. Repeat this several times until the rate of absorption slows and your times become consistent. Anything slower than 1/2 to 1 inch per hour is an indication of compacted soil.

Why it’s important
Good infiltration gets water to plants where they need it—at their roots—prevents runoff and erosion, and lets air move more efficiently into soil pores.

Test 10. Water availability
Wait for a soaking rain; then record how long until plants start to show signs of thirst. Results will vary widely by region. The basic lesson is that if plants require more frequent watering than typical for your region, your soil is probably the culprit.

Why it’s important
Porous soil can better resist evaporation and adequately supply plants between waterings. “It could make all the difference in the world if water were to go another inch deeper,” Allmaras says.

[This Australia Nursery does not ship to the U.S., posting for a guide to the plants we might look for here.....granny]

http://heartgarden.com.au/plantmenu.asp?sortwhere=edible&sorttype=description

common name

botanical name

<— click on titles to sort by those qualities —>

native/exotic

hardiness

use

add to cart

Bamboo - Sweet Dragon Dendrocalamus brandisii

This clumping evergreen bamboo is reputedly the world’s tallest, growing 20m-35m, and is absolutely beautiful. It has edible shoots and the thick walled culms up to 25cm are used for construction & craft. It is known to flower sporadically as well as gregariously. Leaves are 20-30 cm long and 3-5 cm wide. more Exotic Moderate to Drought Outdoor $40.00
New Stock due Aug 2009
get notified here

Bamboo - Timor Black Bambusa Lako

A stylish medium sized clumping bamboo with beautiful glossy black culms with a green highlight and large bright green tropical looking leaves. Used in modern as well as Asian garden themes due to its upright habit lending an architectural vertical profile. Great feature plant in a pot or create a grove in your garden. more Exotic Moderate to Drought Indoor/Outdoor $50.00
New Stock due Aug 2009
get notified here

Brazilian Cherry Eugenia uniflora

A hardy and useful shrub, related to the lilly pilly, producing edible fruit. Great as a hedge or screen, with dense branches of evergreen glossy dark green leaves with copper coloured tips turning bright red in cold weather.

Trees begin to bear fruit between 2 and 4 years. Three weeks after fragrant pollen rich flowers appear the ribbed green fruit develop, turning a bright deep red when ripe. more Exotic Drought Outdoor $7.00
New Stock due Jul 2009
get notified here

Cabbage Palm - 120mm pot Livistona australis

An Australian rainforest native that is the southernmost growing fan palm. It grows naturally along the eastern coast from Qld to Victoria. Known as daranggara to Eora people.

A very popular hardy landscaping plant. It is a solitary, tall palm with a slender grey trunk and a crown of large deep green shiny fanshaped fronds about 4m long. more Native Moderate to Drought Outdoor/Indoor 120mm pot Heart Garden Nursery, Baffle Creek, Qld
$4.00

Cardamon Ginger Alpinia calcarata

Sent as a rhizome with new growth.

Cardamon/Cardamom is grown for its foliage, which is edible as well as attractive and fragrant when bruised or crushed. Great as a tropical looking screen. It is related to the ginger, though the root is not usually used. There are many genera called by the name cardamom, this species does not produce cardamom seed pods. more Exotic Moderate to Drought Outdoor 0mm pot Heart Garden Nursery, Baffle Creek, Qld
$4.00

Cedar Bay Cherry - Beach Cherry Eugenia reinwardtiana

A native lilly pilly, having bulbous red fruit, usually about 2cm diameter, with juicy and flavourfull pulp having a pleasant berry or grape-like flavour. It may be found anywhere from Bundaberg to the Torres Strait and into Papua New Guinea and many other countries as well. It grows in many forms and many habitats, although usually as a low bush or small tree. more native Moderately outdoor $5.00
New Stock due Jul 2009
get notified here

Coastal Myoporum Myoporum ellipticum

This very hardy ground cover is also called Boobialla. It has fleshy leaves, and profuse small white star-shaped flowers in spring-autumn, followed by edible sweet dark coloured berries. Native fauna such as lizards and fruit eating birds like Rosellas will appreciate this addition to your garden.

Myoporum is well suited to sloping sites. more Native Moderate to Drought Outdoor $5.00
New Stock due Sep 2009
get notified here

Coffee Coffea arabica

The first coffee plant of economic importance was Coffea Arabica. It grows to the height of 7-8 meters but the cultivated plants are cut to the height of 2-4 meters to get more width.

The white coffee flower has five petals and the fragrant flowers smell like jasmine. The coffee berries are cherry-sized and green at first, turning dark red later on. more Exotic Moderately Outdoor 140mm pot Heart Garden Nursery, Baffle Creek, Qld
$8.00

Crucifix orchid - purple Epidendrum ibaguense

Crucifix orchids are extremely tough and they have vivid, long lasting flowers. They can be grown in containers in a free-draining mix, amongst rocks in the garden, or in soil. The common name ‘crucifix orchid’ refers to the lip of the flower, which resembles a small, gold cross. This purple variety is edible and tastes like watermelon - leaves can be eaten whole or chewed like bubblegum. more Exotic Drought Outdoor 140mm pot Heart Garden Nursery, Baffle Creek, Qld
$6.00

Dragon Fruit Cutting - Red flesh Hylocereus polyrhizus

The Dragon Fruit/Pitaya/Night-Blooming Cereus is a fast growing, drought tolerant, climbing cactus that provides magnificent large fragrant flowers and exotically beautiful fruit with a delicious taste somewhat like a melon.

This is sent as a cutting, which is very easy to grow. Cuttings are left to dry for a few days to a week after removal so postage is no problem. more Exotic Drought Outdoor 0mm pot Heart Garden Nursery, Baffle Creek, Qld
$7.00

Dragon Fruit Cutting - White flesh Hylocereus undatus

The Dragon Fruit/Pitaya/Night-Blooming Cereus is a fast growing, drought tolerant, climbing cactus that provides magnificent large fragrant flowers and exotically beautiful fruit with a delicious taste somewhat like a melon.

This is sent as a cutting, which is very easy to grow. Cuttings are left to dry for a few days to a week after removal so postage is no problem. more exotic drought Outdoor 0mm pot Heart Garden Nursery, Baffle Creek, Qld
$6.00

Grumichama Eugenia brasiliensis

Also known as Brazil cherry this ornamental subtropical small tree can handle some cold.

Seedlings can begin fruiting at 2-5 years old. The edible round, purple-black fruits are bourne in clusters and taste like cherries with delicious soft, melting, sweet flesh. As well as eaten fresh they can be made into jellies, jams, juices, pies, sherbet, ice cream or wine. more Exotic Moderate to Drought Outdoor $7.00
New Stock due Aug 2009
get notified here

Guava - Yellow Psidium guajava

Also known as Hawaiian, Tropical or Mexican Guava.

Highly fragrant edible fruit rich in vitamins A, B, and C (higher vit C content than citrus). It also contains high amounts of calcium – which is unusual in a fruit.

The shrub or small tree (usually grows to 10m max height, usually 3-6m) has a slender trunk, spreading branches, and characteristic copper-coloured bark which flakes away to reveal the pale green layer beneath. more Exotic Moderate to Drought Outdoor $5.00
New Stock due Jul 2009
get notified here

Jaboticaba - Grape Tree Myrciaria cauliflora

The Jaboticaba (also called Brazilian Grape Tree) is a very unusual tree native to Brazil whose fruits are formed directly on the trunk and branches. The grape tasting fruit has a thin astringent purplish black skin, with a sweet white fleshy pulp and can be eaten fresh or be used to make jellies and drinks (plain juice or wine). more Exotic Drought Outdoor $6.00
New Stock due Sep 2009
get notified here

Jackfruit Artocarpus heterophyllus

Jackfruit fruit is huge - seldom less than about 25 cm in diameter. The fruits can reach 40 kg in weight. The jackfruit (or jakfruit) is the largest tree borne fruit in the world.

The sweet yellow sheaths around the seeds are about 3-5 mm thick and have a taste similar to banana or pineapple bubblegum. more Exotic Moderate to Drought Outdoor $5.00
New Stock due Sep 2009
get notified here

Lilly pilly - scrub cherry Syzygium australe

Also known as the Australian Rose Apple, the creek cherry or the brush cherry due to its edible fruits. They have a crisp refreshing texture when eaten fresh, like the nashi pear and a sweet, slightly spicy, taste. The fruits can also be made into jam.

This is the southern form of the species and only grows to about 3m high, with glossy large green leaves and flushes of bronze new growth. more Native Moderate to Drought Outdoor 140mm pot Heart Garden Nursery, Baffle Creek, Qld
$5.00

Loquat Eriobotrya japonica

The loquat is comparable to the apple in many aspects, with a high sugar, acid and pectin content. It is eaten as a fresh fruit and mixes well with other fruits in fruit salads or fruit cups. Firm, slightly immature fruits are best for making pies or tarts. The fruits are also commonly used to make jam, jelly, and chutney, and are delicious poached in light syrup. more Exotic Drought Outdoor $5.00
New Stock due Jul 2009
get notified here

Mango Bowen Mangifera indica

The famous Bowen Mango also known as Kensington Pride is the most common variety grown due to its excellent quality edible fruit. Trees may begin to bear fruit at three years of age, harvest season is around February.

Mango trees make handsome landscape specimens and shade trees. They are erect and fast growing with sufficient heat, and the canopy can be broad and rounded, or more upright, with a relatively slender crown. more Exotic Moderate to Drought Outdoor $5.00
New Stock due Aug 2009
get notified here

Midyim - tall Austromyrtus tenuifolia

This relative of the Midyim Berry is also called the Narrow-leaf Myrtle or Silky Austromyrtus. With red new growth, showy summer flowers and edible berries it makes a lovely hedge that native fauna (birds) will also appreciate. The berries are similar to the Midyim - sweet and aromatic. more Native Drought Outdoor $5.00
New Stock due Sep 2009
get notified here

Peanut Butter Tree Bunchosia argentea

Peanut butter does grow on trees! This attractive tree has clusters of yellow flowers that are followed by an abundance of edible fruit to around 2.5cm long. Pick fruit when orange for crunchy peanut butter or when deep rich red for a sweeter peanut butter and jam taste. The fruit can be eaten fresh or made into milk shakes. more exotic Moderately outdoor $8.00
SORRY - this item is discontinued

Rose Apple Syzygium jambos

The rose apple is a lilly pilly native to the East Indies and Malaya. It bears a crisp, yellow, 2.5-5cm long edible fruit with the smell and taste of roses (turkish delight!). Only about 3 years until fruit bearing. A good fruit tree for pots. Flowers attract fauna (nectar loving insects and associated birds). more Exotic Moderate to Drought Outdoor 140mm pot Heart Garden Nursery, Baffle Creek, Qld
$8.00

Rose Apple - 200mm pot Syzygium jambos

The rose apple is a lilly pilly native to the East Indies and Malaya. It bears a crisp, yellow, 2.5-5cm long edible fruit with the smell and taste of roses (turkish delight!). Only about 3 years until fruit bearing. A good fruit tree for pots. Flowers attract fauna (nectar loving insects and associated birds). more Exotic Moderate to Drought Outdoor 200mm pot Heart Garden Nursery, Baffle Creek, Qld
$15.00

Saba nut Pachira glabra

The Saba Nut is an ideal sub-tropical food tree that is drought, disease and flood tolerant.

It has been renamed by the UN as the Provision Tree because of its importance to developing nations - it is able to grow in harsh conditions and provide sustenance from the nuts produced, as well as the new leaves which are eaten fresh and used in stir fry. more Exotic Moderate to Drought Outdoor/Indoor $7.00
New Stock due Dec 2009
get notified here

Saba nut - 200mm pot Pachira glabra

The Saba Nut is an ideal sub-tropical food tree that is drought, disease and flood tolerant.

It has been renamed by the UN as the Provision Tree because of its importance to developing nations - it is able to grow in harsh conditions and provide sustenance from the nuts produced, as well as the new leaves which are eaten fresh and used in stir fry. more Exotic Moderate to Drought Indoor/Outdoor 200mm pot Heart Garden Nursery, Baffle Creek, Qld
$13.00

Vanilla Orchid Vanilla planifolia

This is a cutting with 2 nodes (one for rooting, one for shooting) sent with instructions.

The plant from which vanilla comes is a perennial fleshy, herbaceous climbing vine, supporting itself on the host plant with aerial roots. Under cultivation conditions, vanilla is trained and pruned to a height that will allow hand pollination of the flowers and subsequent harvest of the edible beans. more Exotic Moderately Outdoor $9.00
New Stock due Sep 2009
get notified here

And the google funs starts here:

http://www.google.com/search?q=exotic+edibles&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

http://www.exoticedibles.com/Featured_Articles/Ten_Rules/ten_rules.html

Ten Rules for Edible Flowers

1. Eat flowers only when you are positive they are edible.
2. Just because it is served with food does not mean a flower is edible.
3. Eat only flowers that have been grown organically.
4. Do not eat flowers from florists, nurseries or garden centers.
5. If you have hay fever, asthma or allergies, do not ear flowers.
6. Do not eat flowers picked from the side of the road. They are contaminated from car emissions.
7. Remove pistils and stamens from flowers before eating. Eat only petals.
8. Not all flowers are edible. Some are poisonous.
9. There are many varieties of any one flower. Flowers taste differently when grown in different locations.
10. Introduce flowers into your diet the way you would new foods to a baby – one at a time in small quantities.

Top Ten Edible Flowers

1. Calendula – aka Pot Marigold – Calendula officinalis — These annuals have a slightly bitter tasted. The petals are more often used for their color than for flavor. Calendula has often been called the “poor man’s saffron”.
2. Chives – Allium schoenoprasum — Don’t be deceived by the delicate beauty of these perennial flowers, they can be quite flavorful with an oniony bite to them. Chives are among the most versatile of all edible flowers.
3. Daylily – Hemerocalis spp. — Although not a true lily, the name describes the flower perfectly. Each bloom lasts for only one day. Dried Daylily petals are an ingredient in Chinese hot and sour soup.
4. Mint – Mentha spp. — Mints are hardy perennials, growing from one to three feet tall. Mints are distinguished by their square stems, which often have a reddish hue.
5. Nasturtium – Tropaeolum majus — The spicy, peppery flavor of its flowers and cress-like tasting leaves, makes this plant a wonderful accompaniment to salads, vegetables, pasta, meat dishes and even sorbets.
6. Pansy – Viola x Wittrockiana — Please see May 2005 Featured Plant of the Month!
7. Rose – Rosa spp. — Romans can be credited with introducing rose petals to the world. This was much to the chagrin of the peasants who customarily used the rose hips. However, if the petals are picked, no hips will grow.
8. Sage – Salvia officinalis — For centuries, this perennial was reputed to have great curative and healing properties. Both leaves and flowers can be consumed.
9. Signet Marigold – Tagetes signata — These annuals are native from New Mexico to Argentina. The flavor of the signets is the best of any marigolds, almost like spicy tarragon.
10. Squash Blossom – Curcubita pepo spp. — Native Americans grew both summer and winter squash long before the Spanish brought other varieties to the Americas. The most commonly consumed is the zucchini flower.

http://www.exoticedibles.com/Featured_Articles/Tips/tips.html

Sprout Those Seeds

Seeds germinate best in a warm, humid, environment. If you are starting seeds indoors, cover your containers with plastic to create a mini greenhouse. Avoid letting the seeds dry out by using a clear plastic bag or kitchen plastic wrap. If your “greenhouse” starts fogging up, air it out by briefly opening it up. Use the top of the refrigerator, water heater, or clothes dryer to add the warmth that your seeds need to germinate.

At the first sign of green, remove the plastic to allow your seedlings fresh air. To keep the soil moist without damaging the fragile seedlings, set your seed tray on top of several layers of wet newspaper which will allow the seedlings to wick up the water they need through the drainage holes in the bottom of the containers.

If you have problems with “damping off” which is caused by fungus, try a small fan to gently circulate the air around your seedlings.

Make your own Compost

Compost is the all-purpose soil amendment for improving every type from heavy clay to sandy soil. It even works as a loose-textured planting medium for container plants. Any raw material of plant origin is fair game for your compost pile. Avoid animal products (other than egg shells), oils and grease because they’ll attract mice and other pests. The greater the variety of “stuff” you put into your compost heap, the better the finished product will be. Here are some ideas...

* Coffee grounds
* Fall leaves
* Grass clippings
* Hay & straw
* Manure
* Newspaper that is shredded or torn into strips
* Sawdust
* Tea leaves with the bag
* Vegetable or fruit kitchen scraps
* Weeds without mature seeds.

Aim for a balanced recipe of roughly one part “green” materials to four parts “brown” materials. In other words, alternate each four inch layer of straw or dry leaves with one inch of grass clippings or weeds. If your pile begins smelling of ammonia, there’s too much green material or not enough air. Fluff it with a fork and add some more straw or leaves.

Water Wisely

The most thrifty time of the day to water is at night or early in the morning when the temperatures are cooler. Then the plants can take up the water without the added stress of excessive heat and before it evaporates in the hot air.

Plants in containers can waste a lot of water. The confined roots can’t stretch out so they are dependant on more frequent watering. To help your pots hold water, group containers together so they lose less moisture on the sides. Keep them out of drying winds and during hot spells, move the plants into a more shaded area which will also cut down on the amount of water needed.

Fertilizers By Land, Sea, and Sky!

Earthworm castings, fish emulsions, seaweed extracts, bat and seabird guanos are just some of the organic options available. Castings are the odorless excrement of the earthworm. They are unique in their versatility as fertilizers, soil amendments, and propagating mediums. Fish emulsions and seaweed extracts are byproducts from the sea which help build healthier soils by adding beneficial bacteria and other organisms. Guano is the Inca word for “droppings of seabirds”. As it is used today, bat droppings collected from caves are also called guano. Prior to the chemical age, guano was considered an important source of concentrated fertilizer in this country. There are many sources for these easy-to-use organic fertilizers.

Improve Your Soil!

The most important way is to increase it’s organic matter content. Organic composting decomposes into humus which is a wonderful soil additive. The basic principle is to feed the soil and let the soil feed the plants. Whether you garden indoors, outdoors, or both; humus will help you grow great plants.

Pest-Proofing The Natural Way!

Hot red pepper (specifically the McCormick brand) works better than standard chemical insecticides to protect many plants. Mix 2 tablespoons of red pepper and 6 drops of dishwashing detergent into a gallon of water. Let this mixture steep overnight and then spray.

Stop The Fungus Among Us!

Keep the overhead watering to a minimum. Instead water from below, which allows the plant to soak-up what it needs. Don’t overdo it because diseases are encouraged by waterlogged soil. Your plant shouldn’t be sitting in water for more than twelve hours. A good way to avoid over-watering is by using a drip irrigation system which can be adjusted to suit the plant’s seasonal needs.

I responded to an earlier thread yesterday..

Tried the tomato pie on Sunday.. Was delish.

Had to rip out half of my tomato plants..They croaked.

Put in beans instead.

Have 10 lbs of white seeded grapes in the freezer trying to decide what to do with them.

I’ve never had this many survive the squirrels before.

http://www.exoticedibles.com/Featured_Articles/Flower_Recipies/flower_recipies.html

Fun Flower Recipes

Edible flowers are easy to prepare. When possible, pick them in the cool of the day, wash them if needed, and examine them for critters. Place them in water if they have a stem or lay them out on damp paper towels and put them in a plastic bag then refrigerate. If you are using only the petals, separate them just before using as they will wilt within minutes.

Riot of Color Salad

When using edible flowers in a salad, sprinkle them over a dressed salad at the last moment before serving in what’s called flower petal confetti or arrange them on the sides of the bowl or platter.

For the salad:

* 1 large head of romaine lettuce
* 1 large head butter lettuce
* 1 small head frisee lettuce
* 4 to 6 leaves of yellow chard
* A dozen or so edible flowers such as yellow and blue violas, purple pansies, nasturtiums, yellow calendulas or red dianthus

Arrange the lettuces and chards on a large colorful platter. Remove the petals from some of the flowers while leaving some whole. Sprinkle on the petals and garnish with the whole flowers. Bring the salad to the table and let diners dress their own salad.

For the dressing:

* 1 ½ tablespoons white wine vinegar
* 3 to 4 tablespoons sunflower oil
* 1 tablespoon clover honey
* Salt and freshly ground pepper

In a small bowl whisk together the ingredients, adding salt and pepper to taste.

Fried Squash Blossoms

Good as a side dish or add more for a main course.

* 16 squash blossoms
* 4 ounces mozzarella cheese
* 1 extra large egg
* 1 tablespoon water
* 1 tablespoon olive oil
* ½ cup unbleached flour
* Salt to taste
* Vegetable oil for frying
* Lemon wedges as garnish

Gently wash the squash blossoms, removing stamens or pistils then pat dry. Cut the mozzarella into 16 pieces about 1 ½ inches long by ½ inch wide and place a piece inside each blossom.

In a shallow bowl, lightly beat the egg with a fork. Add water and olive oil then blend well. Add the flour and salt to taste. Combine well to make a smooth batter.

Pour vegetable oil into a skillet so that it is about ¾” deep and place it on moderate heat until a faint haze forms on the oil.

Holding the flower by the open end, dip it into the batter and carefully lower it into the hot oil. Repeat with a few more flowers. Turn gently so that they become golden brown on all sides. Remove them with slotted spoon and drain on paper towels.

Serve hot with lemon wedges.

Pineapple Sage Sorbet

Makes about 1 ½ quarts

* ½ cup sugar
* 1 cup boiling water
* About ¼ cup pineapple sage blossoms
* 1 large ripe pineapple
* Pineapple sage flowers and leaves for garnish

Dissolve the sugar in boiling water then set aside to cool. Stir the pineapple sage blossoms into the cooled sugar syrup.

Clean and core the pineapple then cut into chunks. (This should make approximately 5 cups). Puree the pineapple in a blender or food processor. Stir the syrup into the puree and blend well.

Pour the pineapple mixture into the container of an ice cream maker and process according to the manufacturer’s directions. You can serve immediately or place in a freezer.

My grandmother used to make egg noodles when the hens started laying prolifically.

She dried them and then held them in a pillow case in a well ventilated area to keep them dry.

I’d use my dehydrator now and then bag them.

http://www.exoticedibles.com/Tropical_Plants/Ginger/ginger.html

Ginger...The True and the Blue

This large group of classic flowering perennials is often considered a “wonder drug” because of its use in Asiatic folk medicine. The Chinese utilize Shell ginger, Alpinia zerumbet to treat nausea and some infections. In the USA, it has been used with baby parrots that go through brief periods of colic and to quell motion sickness.

Although many species of ginger are considered true tropicals, growing in really hot, moist, equatorial areas, there are a number of other species that will work quite well in cooler climes. You and your pets can now enjoy tropical-looking plants with outstanding foliage and scented flowers without needing a greenhouse.

With over 1300 species throughout the world, true gingers can be identified by their distinctive rhizome or “root”. There are several species from the Kaempferia genus which have been used as a hallucinogenic in Asiatic herbal medicine. However; the overwhelming majority of gingers won’t cause a problem if sampled by an inquiring pet.

Blue or Brazilian ginger, Dichorisandra thyrsiflora, is actually a member of the Commelinaceae family. Its erect, purple flower spikes which grow from clumps of glossy leaves, closely resembles the Asian gingers. In my experience, Blue ginger is more finicky indoors than the Shell and Butterfly species. All gingers, both the true and the blue, can effectively be grown in partial shade and quickly reach approximately three feet or more in height.
GINGER HOW- TO

Gingers appreciate warmer temperatures and don’t tolerate temperatures below 55º F. Although there are plants for all light conditions, most do best in partial shade. The primary growing season in the Northeast is the summer with flowering during late summer and fall. Gingers are heavy drinkers and feeders during their growing season. Use organic or specially formulated fertilizers that are used as “top dressing”.

Most gingers do well as container plants and benefit from daily misting. Many species will enter a dormancy in response to cooler temperatures and dry conditions. The rhizomes can survive in a dormant condition beneath the soil surface during cold and drought conditions.

We built our first home “from scratch”, living in the basement,lugging water, having an out house and most important of all, NO mortgage.

That's awesome. I can imagine all the red tape trying to do that today without a contractor's license. And all the permits, fees, inspections,.... We've come a long way from down :(

Sadly, some of my grandmother and mother's cooked goods were also made from scratch with no recipes as they made them so many times, they just knew by instinct the right amount of each ingredient.

My grandmother had some of those. And trying to follow her around, writing down what she did didn't work so well! I never did get the amounts right because she added a little at a time until it was 'just right'. I have recipes that say things like 'add enough flour' or 'add until the consistency looks right' or 'till it tastes right'. Not so easy for a beginning cook - or one that can't remember what the recipe was supposed to turn out like!

[They call this backpacking, I call it semi camping, for it will require a semi to transport it all to the camp site.

ROFLOL!!!

Some of you may have an interest in setting up a gardening website and I like this name, so will post it for you to consider.

http://www.gardeninghelper.com/

The domain gardeninghelper.com has expired. If you owned this domain, please contact your domain registration service provider for further assistance. If you need help identifying your service provider, visit http://domainhelp.tucows.com.

granny

At first I thought you said it causes “academia” - LOL!

I had to double check it as well! Thought maybe it would be a good thing at first. ;)