Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
Vivitrol (naltrexone for extended-release injectable suspension): Medication Guide Required for Patients
Audience: Substance Abuse healthcare providers, patients
Alkermes and FDA notified healthcare professionals and patients of an update to the Warnings, Information for Patients, and Dosage and Administration sections of the Prescribing Information to strengthen language regarding the risk of injection site reactions based on postmarketing reports that had been received prior to June 2009.
FDA requires that a Medication Guide, which communicates this and other important information about treatment be provided to all patients. Healthcare professionals should also counsel patients about the risks and benefits of Vivitrol before an initial prescription, including those risks and benefits set forth in the new Medication Guide and Prescribing Information, and should ensure that patients understand these risks.
Read the complete MedWatch 2010 Safety summary, including links to the Dear HCP letter, the revised Prescribing Information and the new Medication Guide, at:
You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm
Baxter Colleague Infusion Pumps: FDA Ordering Recall
Audience: Hospital Risk Managers
FDA notified healthcare professionals and consumers that it has ordered Baxter to recall and destroy all of its Colleague Volumetric Infusion Pumps (Colleague pumps) currently in use. This action is based on a longstanding failure to correct many serious problems with the pumps. The FDA believes there may be as many as 200,000 of those pumps currently in use. FDA is ordering Baxter to recall and destroy all Colleague infusion pumps, reimburse customers for the value of the recalled device, and assist in finding a replacement for these customers. Hospitals and other users of Baxter’s Colleague pumps will be receiving further instruction and information from Baxter and the FDA regarding their transition.
Read the complete MedWatch 2010 Safety alert including links to the FDA News release and previous MedWatch alert, at:
You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm
Congrats on breaking 7000 Granny.
Here’s a fun one:
http://www.youtube.com/watch_popup?v=42E2fAWM6rA
1. Potato Kugel (Casserole)-—w/ Herbs
Posted by: “Russie
POTATO KUGEL
4 tbs olive oil
1 large onion, finely chopped
3 large eggs
1 large egg white
1/4 cup flat leaf parsley leaves, finely chopped
Salt and Pepper
1 tsp thyme leaves, chopped plus additional sprigs for GARNISH
3 pounds potatoes
(Heat oven to 400 degrees). Brush shallow 2 quart ceramic or glass baking dish with 1 tbs oil.
*In skillet, heat 1 tbs oil. Add onion and cook 9 min. or until golden brown and tender. In bowl, combine eggs, egg white, parsley, 1 tsp salt and 1/4 tsp pepper until eggs are blended. Add thyme to skillet and cook 1 min. Remove skillet from heat.
*Peel potatoes and grate. Add potatoes to egg mixture as you grate to prevent potatoes from turning gray, then add onions. Stir until blended. Transfer potato mixture to baking dish and spread in even layer. Brush top of potatoes with remaining oil.
*(Bake 1 hour) or until browned on top and tip of knife pierces easily through potato mixture. Cool in pan 15 min. Garnish with thyme sprigs, serve warm.
MAKES 8 SIDE DISH SERVINGS...
________________________________________________________________________
2. (DIPS) for Dunking Skewers-—5 Recipes
Posted by: “Russie
DIPS FOR DUNKING SKEWERS
THAI-—Whisk 1/2 cup cream of coconut, 2 tbs each creamy peanut butter and lime juice, and 1 tsp jalapeno hot sauce in bowl. Stir in 1 tbs chopped jalapeno pepper...
RED PEPPER MAYONNAISE-—Pulse in food processor, 1/2 cup coarsely chopped roasted red pepper strips, 1/2 cup light mayonnaise, 1 clove garlic and 1 tsp red wine vinegar. Cover, refrigerate until serving...
CILANTRO CHIMICHURRI-—Pulse in food processor, 1 cup cilantro leaves and 3 cloves garlic until finely chopped. Add 1/2 cup olive oil, 3 tbs each lime juice and water, 1 tsp crushed red pepper flakes and 1/2 tsp salt, process until blended...
CURRY YOGURT-—Pulse in food processor 1/2 cup Greek yogurt, 1/2 cup mango chutney and 2 tsp curry powder. Cover, refrigerate until serving...
ASIAN SOY ORANGE-—Mix together 1/2 cup reduced sodium soy sauce, 3 tbs each dark brown sugar and water, 1 tbs rice vinegar, 2 tsp grated ginger and 1 tsp grated orange zest until sugar dissolves...
________________________________________________________________________
3. Vanilla Cake (Doughnuts)-—w/ Toppings
Posted by: “Russie
VANILLA CAKE DOUGHNUTS
1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup low fat buttermilk
1/3 cup dark brown sugar
1 egg
4 tsp unsalted butter, melted
1 tsp vanilla
(Heat oven to 325 degrees). Coat a 6 indentation doughnut pan with nonstick spray.
*In bowl, whisk flour, baking soda and salt. In another bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture, whisk until smooth.
*Spoon batter into a large plastic bag. Cut off a corner and squeeze batter into indents. Smooth tops. (Bake 13 min.) or until done. Cool in pan 3 min. then turn out to cool completely, then decorate and serve.
MAKES 6 DOUGHNUTS...
FOR POWDERED DOUGHNUTS-—Place 1/4 cup powdered sugar in a sifter and sift over cooled doughnuts. Flip doughnuts, cover with sugar.
FOR WHITE FROSTED DOUGHNUTS-—In bowl, combine 1 cup powdered sugar and 1 tbs milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut, chopped nuts, or mini chips, if desired. Transfer any extra frosting to a plastic bag.
FOR SUGAR CINNAMON DOUGHNUTS-—Toss still warm doughnuts in cinnamon sugar to coat.
——————————————————————————————————— To visit group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/
Herb of the day
Posted by: “JET”
What are herbs?
In a botanical sense, an herb is a plant that does not produce a woody stem
and dies back to the ground each winter to a perennial root system.
Herbaceous plants in the landscape and garden normally include annuals,
perennials, biennials, bulbs and grasses.
In the garden sense, herbs are plants that serve as a major source of
seasonings in the preparation of foods. In an even broader sense, herbs
include those plants that are also useful for scents in cosmetics or for
medicinal purposes. Some of them are woody and outstep the definition of a
herbaceous plant.
In the gardens of American pioneers, herbs were the major source of
seasonings for foods. They were also used for curing illnesses, storing with
linens, strewing on floors, covering the bad taste of meats before
refrigeration was devised, dyeing homespun fabrics and as fragrances.
With the advent of the supermarket, growing herbs in the garden declined
because a wide range of dried herbs became available in stores. Now, however
with an increase in the popularity of ethnic foods, combined with a
realization that fresh herbs have more distinctive tastes than some dried
herbs, more gardeners are growing at least a few herbs for fresh use, drying
or freezing.
General culture
Light
Most herbs are easy to grow, but you must select the proper location to grow
them. Most herbs need a sunny location, and only a few, including angelica,
woodruff and sweet cicely, are better grown in partial shade. The oils,
which account for the herbs flavor, are produced in the greatest quantity
when plants receive six to eight hours of full sunlight each day. If you
don¹t have a good, sunny location, many herbs will tolerate light shade, but
their growth and quality will not be as good.
Soil
Herbs will grow in any good garden soil. The soil should not be extremely
acid or alkaline; a soil nearly neutral is best for most herbs. A pH reading
between 6.5 and 7.0 produces the best herbs.
Most herbs do not require a highly fertile soil. Highly fertile soils tend
to produce excessive foliage that is poor in flavor. Herbs grow best when
soils have adequate organic matter.
In preparing average soils, add several bushels of peat moss or compost to
each 100 square feet of garden area to improve soil condition and help
retain moisture.
Drainage
When selecting a site for an herb garden, you must consider drainage. None
of the important herbs grow in wet soils, but a few, such as mint, angelica
and lovage, thrive in fairly moist soils.
If the only area available is poorly drained, you need to modify the area.
Build raised beds or install underground drainage tiles to grow herbs
successfully.
Preparation
Once you select a site, cultivate the soil to a depth of 12 to 18 inches,
then level it. If only a shallow layer of topsoil exists above hard subsoil,
remove the topsoil temporarily. Break up the subsoil, adding organic matter.
After improving the subsoil, put it back. Even though the topsoil may be
better than the subsoil, the topsoil may also need additional organic matter
Pests
Few insects or diseases attack herbs. In some localities, rusts infect mints
In hot, dry weather, spider mites damage some herbs.
Aphids attack anise, caraway, dill and fennel. Grasshoppers and certain
caterpillars attack herbs when conditions are right. Control is usually not
necessary until you notice a problem.
Propagation Methods
Seeds
You can grow many herbs from seeds. If possible, sow the seeds in pots or
flats indoors in late winter. They need a sunny window and cool temperatures
(60º F) for best growth. Treat young plants for the garden just as you would
treat young salvia or pepper plants.
Because some plants take longer than others to develop, start those with
smaller seeds first, preferably in February. You may later transplant them
into individual pots and plant them in the garden after danger of frost is
past. The finer the seeds, the shallower you should sow them.
A few herbs do not transplant well. Sow them directly into the garden. Plant
anise, coriander, dill and fennel directly in the garden and don¹t
transplant them.
For direct seeding outdoors, plant in spring after all danger of frost is
past and the soil is beginning to warm up. Make the soil into a fine, level
seed bed. As a general rule, sow seeds at a depth of twice their diameter.
Cutting, Division, Layering
Some established herbs multiply asexually by cutting, division or layering.
Layering is suitable for many perennials with flexible branches. Division
works well for tarragon, chives and mint. You can propagate lavender, lemon
balm, scented geraniums, sage and rosemary from cuttings.
You can take cuttings of herbs any time during late spring and summer from
healthy, well-established plants. Those taken in fall take longer to root.
Healthy tip growth makes the best cuttings. Cuttings of vigorous soft shoots
or old woody stems are less desirable.
Cut just below a node to form a cutting that is 3 to 5 inches long. Most
herbs should root in two to four weeks. After rooting, overwinter them
indoors in pots on a sunny window or in a coldframe. Plant them outdoors in
a permanent location the following spring.
Division is useful for multiplying healthy, established plants that may be
two to four years old. Division allows modest increase for plants like
chives, mints and French tarragon. Divide herbs in early spring before
growth begins. Dig up the old plant and cut or pull it apart into sections.
Replant the sections and keep them moist until the new plants are
established.
Layering is the simplest and most reliable method to increase perennial
herbs such as thyme, lemon balm, winter savory, sage, bay and rosemary. The
basic principle is to produce roots on a stem while it is still attached to
the parent plant. After you root the stem, detach the new plant from the
parent. Select a healthy branch that is growing close to the ground and that
is flexible enough to bend down to the soil. While holding the branch close
to the soil, bend the top 6 to 10 inches of the stem into a vertical
position. It may be helpful to scrape the bark on the underside of the
branch at the bend. Bury the bent, scraped portion 3 to 6 inches deep, and
anchor it with a wire loop. Insert a small stake to hold the top upright.
Water thoroughly.
You can layer anytime from spring to late summer. Allow the rooted shoot to
remain in place until the following spring. Then cut it from the parent
plant and plant it into the desired location.
Winter protection. Many herbs suffer winter damage in our climate, so some
winter protection for perennial herbs is advisable. Many herbs have shallow
roots that heave out during spring thawing and freezing of soil. A loose
mulch spread over the roots about 4 inches deep can provide adequate
protection. Evergreen boughs, straw or oak leaves are good materials for a
mulch. Don¹t mulch until after the ground is frozen in early winter. Do not
remove mulch until you see signs of new growth in the early spring. If the
mulch compacts during the winter from heavy snows, fluff it up in early
spring before growth begins.
Harvesting herbs
Depending on the herb, harvest may include one or more plant parts. In most
cases you harvest the leaves, but in some cases you pick flowers, seeds or
roots. Handle blossoms just as you would handle leaves. Often, you harvest
blossoms with the leaves and mix them together. Dried herbs lose quality in
two to three years. Discard them if you haven¹t used them in that time.
Harvest time - Leaves
To determine the best harvest time for each herb, you need some experience.
However, a few general rules can lead you in the right direction for most
herbs. Harvest the leaves when they contain the optimum amount of essential
oils. These oils give herbs their special flavor or scent. Ideally you
should cut herbs soon after the dew has evaporated from the leaves in the
morning. Harvest on a dry day that has been preceded by at least two sunny
days.
In most cases, cut stems for harvest when the flower buds are just beginning
to open. Mints, however, have the most oil in the leaves when the spikes are
in full bloom.
When gathering a large quantity of herbs, use an open-weave basket or
containers that allow good air movement. Don¹t stuff herbs into plastic bags
which can heat up and cause rapid deterioration of herbs. Never cut more
stems than you can conveniently dry at one time. You can cut back a
perennial herb to about half its height and can cut down an annual to a few
inches. You can also remove an annual completely near the end of the season.
Wash the plants in cool water immediately after gathering and spread them on
towels. Pat them gently with a towel until dry. A dark, well-ventilated room
where temperatures run between 70 and 90 degrees F is an excellent room for
drying. Air conditioning is helpful, because it reduces humidity in the air.
You can use frames covered with cheesecloth or other netting, or metal
window screens with cheesecloth laid on top for drying. Prepare the frames
or screens before you cut the plants.
For some herbs, you strip the leaves from the stems before drying. Herbs in
this group include basil, dill, lemon balm, lovage, mint, sage, lemon
verbena and tarragon. Spread these leaves in single layers for quickest
drying.
Herbs with smaller leaves can be dried on the stems. These herbs include
thyme, summer and winter savory, rosemary, oregano and marjoram. Strip the
leaves after drying is complete.
Herb leaves should dry in three to four days under proper conditions. In
humid weather, you may need to spread the herbs on a cookie sheet and dry
them in an oven at about 125 degrees F for a few minutes before placing them
in an airtight container.
Some herbs do not dry well at home. Instead, you can freeze them. Handle
them as you would for drying. Then after washing, blanch them in boiling,
unsalted water for 50 seconds, cool quickly in ice water and blot dry.
Spread them in a single layer on paper or cookie sheets and place them in
the freezer.
You can freeze dill, chives and basil without blanching. After the herbs are
frozen, place them in airtight plastic containers or bags.
Harvest time - Roots
Angelica and lovage produce usable roots. Dig these roots in the late fall
or early spring. Wash them thoroughly after digging. Then slice or split the
large roots. Place the pieces in thin layers on screens and turn the slices
several times a week. After they are partially dry, finish them in an oven
at low heat before placing them in an airtight container for storage. It may
take roots six to eight weeks to dry completely. When dry, the root piece
should snap when you bend it.
Harvest time - Seeds
You can grow and process seeds of dill, caraway, fennel and anise at home.
When the plants begin to mature and yellow, cut the heads of the plants
containing the seeds, leaving a short stem. Place them on a drying tray for
five or six days. Then the seeds should fall fairly easily from the heads.
Remove the chaff, and allow the seeds to continue to dry for another week.
Stir them frequently. Store seeds in airtight jars after complete drying.
Herbs indoors
You can grow many herbs indoors, but they will be less productive than those
grown outdoors. They are best used fresh. They require the same conditions
as herbs that are grown outdoors: plenty of sunlight and good, well-drained
soil.
Select a south or west window. During winter, they need as much light as you
can give them. If a bright location is unavailable, supplement existing
light with “grow lamps” or fluorescent lights.
For herbs in pots, use a mix of about two parts potting soil to one part
coarse sand or perlite. Because most herbs prefer a nonacid soil, add a cup
of ground limestone per bushel of soil or about one teaspoon per 5-inch pot.
Good drainage is important. Never leave herbs sitting in a saucer of water.
Water well, so a little water runs through the pot but does not accumulate.
Allow moderate drying, but not wilting, between waterings.
You can seed annual herbs in pots in late summer. They will go through a
life cycle indoors. Perennial herbs will improve and be more productive if
you place them outdoors during the summer. Outdoors, keep potted herbs in an
area that provides good light but gives some protection from intense heat or
winds. You can also plunge pots into the garden with soil up to the rim.
These pots dry faster than surrounding soil and may need extra watering.
In fall, bring potted herbs indoors before frost. A light frost on some
herbs, such as chives, mint and tarragon, won¹t be harmful. Fertilize
lightly as you would houseplants, and trim as needed for use and to maintain
an attractive appearance.
Herb descriptions
Angelica: A very tall biennial with large clusters of small greenish flowers
The main use is for a condiment or confection. Hollow stems may be candied.
Roots and leaves are collected in late summer of second year of growth.
Anise: A dainty annual that has finely cut, serrated leaves with very small,
whitish flowers in flat clusters. Leaves and seeds have a sweet taste that
suggests licorice.
Basil: An annual that has light green or dark purple leaves. A number of
varieties with different growth habits are available. Flowers are small,
white and appear in spikes. Spicy leaves have many uses.
Bay, sweet: Also called laurel. Bay is an evergreen tree used as a potted
plant in cold climates. This plant produces the well-known bay leaf, which
may be picked for use or dried at any time.
Borage: An annual with coarse, hairy leaves and attractive sky-blue,
star-shaped flowers. Flowers and leaves give a cool, cucumber-like flavor to
summer drinks. Attractive to bees.
Caraway: A biennial that flowers in flat, white clusters with very finely
cut leaves like carrot leaves. Caraway seeds are aromatic and are used as an
ingredient of liqueurs. Popular for cooking.
Catnip: A hardy perennial with leaves that are green on top and gray
underneath. Flowers grow in purple spikes. It is used for tea and seasoning
and is attractive to cats.
Chervil: An annual with lacy leaves like parsley but paler green. It has
flat heads of white flowers and is used like parsley.
Chives: Small, onion-like plant in clumps that produces light purple flowers
Useful as an ornamental plant. Leaves provide onionlike flavor.
Cicely, sweet: Decorative fernlike downy leaves. White flowers in umbels.
Needs partial shade. Seeds are picked green and used fresh with other herbs.
Leaves may be picked for use at any time. Once used as a sugar substitute
and a furniture polish.
Comfrey: A very coarse perennial plant with prickly hairs on the leaves.
Flowers may be yellowish white or pink in drooping clusters. Leaves large
and somewhat bitter.
Coriander: An annual with umbels of pinkish-white flowers and feathery
leaves. Leaves have a somewhat disagreeable odor. Seeds are widely used in
spice mixtures and curry powders. Seeds may be used whole or crushed.
Dill: An annual with dark green stems and feathery bluish-green leaves.
Flowers are yellow in flat umbels. Chopped leaves and seeds have many uses.
Fennel: There are several species, but sweet fennel is considered most
desirable. Leaves are bright green and delicate below umbels of yellow
flowers. It has a faint anise fragrance. Traditionally used with fish, but
now has many uses.
Horehound: A coarse perennial covered with whitish hairs. Leaves are
crinkled. Leaves and small stems should be cut before flowering begins. Most
popular use is to flavor candy.
Hyssop: A hardy perennial with small, pointed leaves, spikes of blue flowers
and woody stems. Harvest only youngest leaves, which may be added to salads.
Flavor is slightly bitter and minty. Used to flavor liqueurs and sometimes
as a condiment.
Lavender: Several different species may be grown, but the English lavender
is considered the finest. Plants are bushy with narrow grayish-green leaves.
Flowers are bluish purple in spikes. All parts of the plant contain the
scent, but it is strongest in the flowers. Much used in potpourri and
sachets. Also used for tea.
Lemon balm: Perennial plant with light green, heart-shaped leaves that are
deeply veined. Yellowish-white flowers appear throughout the summer. May be
harvested several times during the season, but first harvest is considered
best. Many uses, but frequently added to jams, jellies and fruit salads.
Lemon verbena: Nonhardy, woody shrub for pots and indoor use. Long, pointed,
dark green leaves come from each stem node in groups of three leaves. Lemon
verbena adds a lemony taste to teas, cold drinks and jellies.
Lovage: A tall perennial plant with shiny, dark green leaves. Has hollow
stems that terminate in clusters of yellow flowers. Leaves, young stems and
roots are eaten. It gives a slightly spicy taste to many dishes or soups.
Marjoram, sweet: There are three major species, one of which is sometimes
called oregano. Sweet marjoram is used as an annual plant often with thyme.
It is sweet and spicy. Plants are low growing with small, gray-green leaves
on tough, woody stems. Flower heads have small, pale mauve to white flowers.
The delicate flavor is most used for beef, game or poultry.
Myrtle: The true myrtle is a non-hardy evergreen shrub with small evergreen
leaves and small, creamy-white flowers that produce blue-black berries. Use
as a pot or tub plant. Will take shearing well. Leaves used in potpourri and
herb sachets.
Oregano: A sprawling plant with leaves much coarser than sweet marjoram.
Although called oregano, there is some disagreement as to the best source of
the oregano flavor. Among other plants with an oregano flavor, Spanish thyme
Thymus nummularius, is an alternative.
Parsley: A biennial plant with often curly, dark green foliage. Seeds are
slow to germinate. Well known and the most popular of all herbs.
Peppermint: A spreading plant with numerous upright shoots that may reach a
height of 2 feet. Dark green leaves are produced from reddish stems. Grows
best in moist soils. Best cut just as flowering begins.
Rosemary: May grow outdoors for summer, but not winter-hardy outdoors. Needs
sunny location and well-drained soil. Can be pruned severely if necessary to
keep in proportion with pot size. Popular for veal, lamb, shellfish and
other meats.
Sage: A woody plant with oblong leaves that have a wooly, gray-green
covering that is lighter on the bottom. May grow 2 feet high but tends to
sprawl. Several forms are available, including purple-leaved,
variegated-leaved and dwarf growing. Needs a sunny location and well-drained
soil. Used with meats and dressings.
Sage, pineapple: Not reliably winter-hardy and should be over-wintered in
pots. Has rough, pointed leaves and attractive cardinal red flowers. Used to
give a pineapple scent to potpourris or to add flavor to drinks such as iced
tea.
Savory, summer: Produces small, bronze-green leaves and small white or
lavender flowers. The small leaves are less conspicuous than the stems. Cut
when in bud and hang to dry. Used as a condiment for meats and vegetables.
Savory, winter: This woody plant has shiny, pointed, dark green leaves and
small white or lavender flowers. Needs a well-drained, sandy soil. Dead
branches should be trimmed out. May be picked and dried at any time.
Spearmint: Has slightly crinkled leaves lighter green than peppermint. Needs
moist soil, but very hardy. Leaves and stems may be picked anytime. For
drying, pick stems as flowering begins. Leaves used in cold drinks or to
make mint sauce.
Tarragon: Has somewhat twisted, narrow, dark green leaves. Grows best in
partial shade. Fairly hardy, but needs winter protection to ensure survival
in colder climates. Leaves and stems are used fresh to flavor vinegar.
Flavor is lost during drying.
Thyme: Stems are low-growing, wiry and woody. Leaves are small and usually
gray-green. Needs bright light and well-drained soil. Plants are not
long-lived and may need replacement every few years. Other forms of thyme
are also useful and attractive. Mother-of-thyme is a prostrate-growing
species only a few inches in height. Lemon thyme is also popular. All thyme
species may be used for seasoning food. Shoots should be harvested while in
flower.
Woodruff, sweet: A low-growing perennial with shiny leaves in whorls around
each stem. Should be grown in shady, woodland sites for best growth. Remove
leaves just as the herb comes into flower or during flowering. Has been used
for potpourri or strewn in storage cupboards and among linen. Used for the
May cup or May wine. Best flavor occurs after leaves have wilted slightly.
Table 1. Growth characteristics of common herbs.
Common name Scientific name Type Light Soil Height (in.) Propagation
Hardiness Comments
Angelica Angelica archangelica B LS M 72 SF H Best in cool climates.
Anise Pimpinella anisum A B WD 18-24 SS HH Alkaline soils.
Basil, sweet Ocimum basilicum A B M 18 SS T Excellent for pots.
Bay, sweet Laurus nobilis WP LS WD 48+ C T For containers. Topiary.
Borage Borago officinalis A B D 24-36 SS HA Often self-seeds.
Caraway Carum carvi B B WD 30 SS, F H Thin seedlings to 8 inches.
Catnip Nepeta cataria P B, LS WD 36 SS, D, C H Cut back in autumn.
Chervil Anthriscus cerefolium A LS WD 24 SS HA Sow early, will
self-seed.
Chives Allium schoenoprasum P S, LS D 10 SS, D H Can be grown
indoors.
Cicely, sweet Myrrhis odorata P LS R 36-48 SF H Space 2 feet apart.
Comfrey Symphytum officinale P B R 36-48 D H Neutral pH, high
fertility.
Coriander Coriander sativum A B R, WD 24 SS HA Space plants 8 inches
apart.
Dill Anethum graveolens A B R, WD 24-36 SS HA Do not plant with
fennel.
Fennel, sweet Foeniculum dulce P B WD 48-72 SS, D H Less vigor in
clay soils.
Horehound Marrubium vulgare P B D 24 SS, D, C H Alkaline soils.
Hyssop Hyssopus officinalis P B D 24 SS, D, C H Cut back in spring.
Lavender Lavandula angustifolia P B D 18-24 SF, C H Evergreen. May
winter-kill.
Lemon Balm Melissa officinalis P B, LS M 18-24 SS, D, C H Can be
grown indoors. Weedy.
Lemon Verbena Aloysia Triphylla WP B, LS WD 48+ SS, C HH Rarely
survives winter. Good indoors.
Lovage Levisticum officinale P B, LS R, M 36-60 SF H Self-seeds.
Marjoram, sweet Origanum majorana P B, LS R, WD 8-12 SS, C HH Grow
in pots. Sow seeds as annual.
Myrtle Myrtus communis WP B WD 60+ C T Evergreen, for large
containers.
Oregano Origanum vulgare P B, LS WD 18-24 SS, D, C H Cut back in
late fall.
Parsley Petroselinum crispum B B, LS R, M 6-10 SS HH Often
self-seeds.
Peppermint Mentha piperita P B, LS M 12-24 D, C H Spreads easily.
Good indoors.
Rosemary Rosemarinus officinalis WP B D, WD 36 C T Alkaline soils.
Good in pots.
Sage Salvia officinalis WP B D, WD 24-36 SS, C H Replace plants
every 5 years.
Sage, pineapple Salvia elegans P B WD 24-48 SS, C HH Good indoors.
Savory, summer Satureja hortensis A B R 18 SS HH Trim back during
season.
Savory, winter Satureja montana WP B WD 24 SF, D, C H Alkaline soil.
Spearmint Mentha spicata P B, LS M 18 D, C H Spreads easily. Good
indoors.
Tarragon Artemisia dracunculus P B R, D 24 D, C H Needs winter
protection.
Thyme Thymus vulgaris WP B D 6-10 SS, C, D H Evergreen. Grows
indoors.
Woodruff, sweet Asperula odorata P S, LS M 6-8 D, C H Good
groundcover.
Growth category: A = annual, B = biennial, P = perennial, WP = woody
perennial
Light: B = bright, LS = light shade, S = shade
Soil: D = dry soil, M = moist soil, R = rich, WD = well drained
Propagation: C = cuttings, D = division, SF = seed (fall), SS = seed
(spring)
Hardiness: H = hardy, HA = hardy annual, HH = half hardy, T = tender
Copyright 1999 University of Missouri.
Published by University Extension, University of Missouri-Columbia.
Reprinted with permission.
To visit your group on the web, go to:
http://groups.yahoo.com/group/NativeAmericanVoiceForHealth/
Spelt Bread: Rina
Posted by: “Nancy
Rina, I use all spelt flour in the following recipe. I get my spelt from two different places, Whole Foods and a little Amish store. Whole Foods is ground a whole lot finer. I like them both for just about everything. My grandkids says they like the “nuts” in the chocolate chip cookies.....Amish spelt! LOL!
I can’t remember if this recipe is from this site or another bread site, but I do like it. It works well with the buttermilk and gluten. I swap out the honey for molasses. Of course it is denser, but cuts and stores well.
Faye’s Breadmachine Bread
1 1/4 c. buttermilk
1/4 c. canola or olive oil
2 TBSP honey
1 egg
1 tsp salt
2 cups unbleached flour
1 cup of whole wheat flour
*******I don’t mix white and ww flour, I just use all spelt here.
3 TBSP gluten
2 1/4 tsp yeast
Mix the first 5 ingredients together well and dump into breadmachine. In another bowl mix the flours and gluten together and add that on top of the wet ingredients. Make a well in center and add the yeast. Set your breadmachine on basic bread setting and light crust.
I use the dough cycle, and bake it for 30 minutes at 350 degrees in the cold oven method.
Most times when I’m doing ww flour it has buttermilk in it. They seem to go well together.
Nancy J.
Visit us on the web at: http://www.Bread-machine-club.com
To visit your group on the web, go to:
http://groups.yahoo.com/group/bread-machine/
Re: Bananas
Posted by: “KittyHawk”
You can freeze them for later use in cakes, breads, muffins and cookies.
You can dehydrate them for snacks or later use in recipes. You can also
make jams, butters, ketchup and chutney with some. You can them with
strawberries also and make a wonderful strawberry banana jam. Here are a
few recipes from the files.
Banana Nut Bread Butter
3 cups prepared fruit (buy about 10 fully ripe medium bananas)
1 Tbsp fresh lemon juice
1 tsp. Ever Fresh Fruit Protector
1 box Fruit Pectin
1/2 tsp butter or margarine
4 cups granulated sugar, measured into separate bowl
1/2 cup firmly packed light brown sugar
2 cups Walnut Pieces, lightly toasted
1 1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Bring boiling-water canner, half full with water, to simmer. Wash jars
and screw
bands in hot soapy water; rinse with warm water. Pour boiling water over
flat
lids in saucepan off the heat. Let stand in hot water until ready to
use. Drain
well before filling.
Mash bananas thoroughly. Measure exactly 3 cups prepared fruit into 6-
or 8-qt.
saucepot. Add lemon juice and fruit protector; stir until well blended.
Stir in pectin. Add butter to reduce foaming. Bring mixture to full
rolling boil
(a boil that doesn’t stop bubbling when stirred) on high heat, stirring
constantly. Add sugars; stir until well blended. Add walnuts and spices;
mix
well. Return to full rolling boil and boil exactly 1 min., stirring
constantly.
Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of
tops. Wipe
jar rims and threads. Cover with two-piece lids. Screw bands tightly.
Process 10
minutes in a boiling water bath. Adjust time according to altitude.
Makes: About 7 half pints
Banana Butter
4 cups prepared fruit (about 11 fully ripe medium bananas)
1/2 cup fresh lemon juice
1 tsp. EVER-FRESH Fruit Protector (optional)
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
6 cups sugar, measured into separate bowl
boiling-water canner, half-full with water, to simmer. Wash jars and
screw bands
in hot, soapy water; rinse with warm water. Pour boiling water over flat
lids in
saucepan off the heat. Let stand in hot water until ready to use. Drain
well
before filling.
MASH bananas thoroughly. Measure exactly 4 cups prepared fruit into 6 or
8 quart
saucepot. Stir lemon juice and fruit protector into prepared fruit in
saucepot.
STIR pectin into fruit in saucepot. Add butter to reduce foaming, if
desired.
Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when
stirred) on high heat, stirring constantly.
STIR in all sugar quickly. Return to full rolling boil and boil exactly 1
minute, stirring constantly. Remove from heat. Skim off any foam with metal
spoon.
LADLE quickly into prepared jars, filling to within 1/4 inch of tops.
Wipe jar
rims and threads. Cover with two-piece lids. Screw bands tightly. Place
jars on
elevated rack in canner. Lower rack into canner. Water must cover jars
by 1 to 2
inches; add boiling water if needed. Cover; bring water to gentle boil.
Process
10 minutes. Remove jars and place upright on a towel to cool completely.
After
jars cool, check seals by pressing middle of lid with finger. (If lid
springs
back, lid is not sealed and refrigeration is necessary.)
Makes: about 8 (1-cup) jars
There is another recipe for banana catsup also in the files.
Banana Ketchup
1 cup raisins
3/4 cup coarsely chopped onions
3 to 4 large cloves garlic, peeled
2/3 cup (6 oz can) tomato paste
2 3/4 cups white vinegar
3 lb (about 8) very ripe, fragrant bananas
4 to 6 cups water
1 cup dark brown sugar
1 Tbsp salt
1 tsp ground red cayenne pepper
1/2 cup light corn syrup
4 tsp ground allspice
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
1 tsp black pepper
1/2 tsp ground cloves
1/4 to 1/3 cup rum (preferably dark)
In a blender or food processor, combine raisins, onion, garlic, tomato
paste;
puree. Add vinegar as needed to make it liquid enough to puree. Place in
large
saucepan, Dutch oven or soup pot.
Peel bananas, cut into chunks, add to pureed mixture. Add remaining
vinegar, 4
cups water, brown sugar, salt and pepper.
Bring to a boil, stirring frequently. Lower heat to medium low and cook
uncovered 1 1/4 hours, stirring often to prevent sticking. Add water as
needed,
up to 2 additional cups.
Add corn syrup and spices. Cook 15 minutes. Do a saucer test: Place a
spoonful
on a cool saucer; if the mixture sits up and doesn’t release a lot of
liquid
within the first minute, the ketchup is done.
In a blender or food processor, puree to satin-smooth. Rinse pan and return
ketchup to pan. Taste and correct seasonings. Boil, stirring, and add rum;
remove from heat.
Ladle into clean, sterilized jars. Process in boiling water bath for 15
minutes.
Age for 2 weeks before using.
Makes 7 half pints
Per 2 tablespoon serving: 60 calories, 0 g fat, 0 g saturated fat, 0 mg
cholesterol, 250 mg sodium, 14 g carbohydrate, 1 g fiber, 11 g sugar, 0 g
protein
Banana Mango Chutney
3/4 cup cider vinegar
3/4 cup firmly packed brown sugar
2 tsp Madras curry powder
1 tsp ground black pepper
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground white pepper
1/8 tsp ground red pepper
1/4 tsp minced garlic
6 medium bananas sliced & divided
1 jar mango slices divided
1/4 cup raisins
Combine vinegar, sugar, curry powder, peppers, salt, cinnamon & minced
garlic in 4 quart non reactive saucepan. Heat to simmer, stirring, &
cook for 1 minute.
Peel 4 bananas, slice & add to saucepan. Add 1 cup diced mangoes. Heat
fruit mixture & simmer, uncovered, 10 minutes, stirring occasionally
until mixture thickens.
Slice & add remaining bananas to chutney. Add remaining diced mangoes &
raisins. Stir to mix well, remove from heat.
Pour into clean, hot jars leaving a 1/2” headspace. Check for air
bubbles. Process 10 minutes in a boiling water bath. Adjust time
according to altitude.
8 to 9 ripe but still firm bananas (about 3 cups, mashed)
1/2 cup lemon juice
2 cups white sugar
2 1/2 cups dark brown sugar
1 tsp cinnamon
1/4 cup dark rum
1/4 cup water (if needed)
Mash the bananas, using a fork or pastry blender. Add in the lemon
juice, and measure to be sure you have at least three cups.
Put the bananas into a large sauce pot. With the banana mixture on the
heat, stir in the sugars and cinnamon.
Cook over medium heat, stirring every few minutes until the bananas are
a thick puree, about 45 minutes.
After 45 minutes, stir in the dark rum, and continue cooking for at
least 15 more minutes to cook the alcohol out of the mixture.
Remove from the heat and fill prepared jars, leaving a 1/4 inch
headspace. Adjust the caps.
Process in a boiling water bath for 10 minutes. Adjust time according
to your altitude.
Makes 5 to 6 half pints
A nice mixed veggie salad would be nice or a macaroni salad with cheese
chunks and broccoli flowerettes. Here are some you may like...
Broccoli Madness Salad
Makes 6 to 8 servings
1 bunch uncooked broccoli, cut into florets
1/2 cup crumbled cooked bacon
1/2 cup cashews
1/3 cup raisins
1/4 cup chopped red onion
DRESSING:
1 cup mayonnaise
1/3 cup sugar
2 tablespoons apple cider vinegar
Mix the broccoli, bacon, cashews, raisins and onions in a large bowl.
In a
second bowl, beat dressing ingredients together gently until smooth.
About 10 minutes before serving, toss the salad with the dressing to
allow flavors to meld. Serve on chilled salad dishes.
Southwestern Pasta Salad
1 pound orecchiette, cooked al dente
2 yellow peppers, grilled and julienned
1 red onion, finely sliced
6 tomatillos, quartered
1 cup fresh corn kernels
1 cup frozen baby lima beans — thawed
1/4 cup white wine vinegar
1 canned chipotle pepper
1/2 cup olive oil
Salt and freshly ground pepper
1/4 cup cilantro, finely chopped
Place cooked pasta in a large bowl, add peppers, onions, tomatillo, corn
and lima beans. Place vinegar and chipotle peppers in a blender and
blend until smooth. Slowly add olive oil until emulsified and season
with salt and pepper to taste. Toss the salad with the dressing and add
cilantro.
Yield: 4 servings
2 lb red seedless grapes
2 lb green seedless grapes
8 oz cream cheese
8 oz sour cream
1/2 cup sugar
For Topping:
3/4 cup brown sugar
1 cup chopped pecans
Clean, rinse and pat dry the grapes and place in a large bowl.
Mix together in another bowl the cream cheese, sour cream and sugar.
Stir the mixture into the grapes. Pour into a 9 X 12 inch glass dish.
In another bowl, mix the brown sugar and chopped pecans together.
Sprinkle the topping over the grape mixture and pat lightly. (Do not mix
in)
Serves: 16
8 oz uncooked small pasta shells
2 cups frozen peas
1 cup thinly sliced celery
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
2/3 cup mayonnaise
1 Tbsp white balsamic vinegar
1 Tbsp minced fresh basil or 1 teaspoon dried basil
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
Cook pasta according to package directions, adding the peas during the
last 2 to 3 minutes of cooking time. Drain and rinse in cold water.
In a large bowl, combine the pasta, peas, celery, red pepper and onion.
In a small bowl, whisk the mayonnaise, vinegar, basil, mustard, salt and
pepper.
Pour over pasta mixture and toss to coat. Cover and refrigerate for at
least 1 hour before serving.
Serves: 8
1 cup long grain rice
1 cup wild rice
4 cups chicken broth
4 stalks celery, sliced
8 green onions, sliced
2 cups thawed frozen peas
1/2 cup pine nuts
3/4 cup dried cranberries
Salt and pepper
1/4 cup olive oil
2 Tbsp red wine vinegar
1 tsp sugar
2 Tbsp dark sesame oil
Put the chicken broth in a medium sized saucepan. Add the rice and wild
rice, bring to a boil, reduce heat to low, cover. Let cook for 40
minutes. Remove from heat. Cool completely.
Heat a small skillet on medium high heat. Add the pine nuts. Cook,
stirring frequently, until lightly toasted. Remove pine nuts from pan
and let cool.
Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.
In a large bowl gently mix together the cooled cooked rice, chopped
celery, green onions, peas, dried cranberries, pine nuts, and dressing.
Add salt and pepper to taste, if needed.
Chill completely before serving.
Serves: 8 to 10
Re: any suggestions
Posted by: “KittyHawk”
Mac Daddi Roni Salad
16 ounces macaroni pasta, 1/4-inch tube
2 cups mayonnaise
2 tablespoons minced garlic
3 tablespoons yellow mustard
1 tablespoon white vinegar
3/4 cup minced red onion
3/4 cup minced roasted red bell pepper
1/2 cup carrot, diced
3/4 cup celery, diced
1/4 cup diced peppadew peppers
1/4 cup minced pepperoncini
1 teaspoons sea salt
1 tablespoon freshly ground black pepper
In a medium pot, boil water and add salt. Add pasta, cook until al
dente, and place into an ice water bath.
In a medium mixing bowl add mayonnaise, garlic, mustard, and vinegar.
Mix to combine and place in refrigerator to keep chilled while pasta
cools down.
When pasta is cool, mix in mayonnaise mixture and all vegetables. Mix
thoroughly, season with salt and pepper. Place into refrigerator and
chill for 1 hour for the flavors to combine.
Makes: 4 to 6 servings
________________________________________________________________________
Lee, Wow. I wish someone would give me 10 pounds of bananas! I love them, but since I started eating organic bananas, I can only use the regular store-bought kind for baking. The regular ones seem so watery after eating an organic banana.
I usually peel them and break them into halves and freeze about 4-6 halves in a plastic freezer bag. You can wrap them in waxed paper or parchment paper first if you wish, then place them in the freezer bags. Then when I need them I just put the bag on the counter for about an hour and they are pretty well thawed. I also use the frozen halves to make banana-almond shakes. 4 banana halves, almond milk, cinnamon. Dump everything into the blender and start on low speed to mix things together. Add more almond milk as necessary. Very nutritious if using homemade almond milk, and when I use Vietnamese Cinnamon it has a taste you won’t believe. Also, cinnamon is good for helping to balance blood sugar. My FIL calls it banana ice cream and that’s pretty close.
-Deb
To visit your group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Thought for the Day
Life is 10 percent what you make it and 90 percent how you take it.
Todays online recipes have lots of recipes using an electric skillet and
sugar-free recipes.
NancyLand Online Recipes for Monday
http://www.nancyskitchen.com/May2010recipes/recipes-may3-2010.html
http://www.nancyskitchen.com/May2010recipes/recipes-may3-2010.html
http://www.nancyskitchen.com/May2010recipes/recipes-may3-2010.html
Cucumbers in Sour Cream
2 c. peeled and sliced cucumbers
1/2 tsp. Salt
1/2 c. sour cream
2 tsp. Vinegar
1/2 tsp. Sugar
2 tsp. instant minced onion
1/2 tsp. dill weed
Dash of cayenne pepper
Cracked black pepper
Place cucumber slices in bowl. Sprinkle with salt and cover with cold
water. Refrigerate 30 minutes. Drain well, combine remaining ingredients
and toss lightly. Chill at least 1 hour before serving.
Daily Newsletter Archives
http://www.nancyskitchen.com/
——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/All_Easy_Cookin_Recipes/
Creamy Chicken Salad
This is an excellent salad and is so easy to make. It is only 261
calories per cup which makes it nice.
Recipe By : Kristi, Lewistown, Montana
Serving Size : 6 Preparation Time:
Categories : Salads and Dressings
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 cups cubed cooked chicken breast
1 cup cooked small ring pasta
1 cup halved seedless red grapes
1 can (11 ounces) mandarin oranges, drained
3 celery ribs, chopped
1/2 cup sliced almonds
1 tablespoon grated onion
1 cup reduced-fat mayonnaise
1 cup reduced-fat whipped topping
1/4 teaspoon salt
Lettuce leaves, optional
In a large bowl, combine the chicken, pasta, grapes, oranges, celery,
almonds and onion. In a small bowl, combine the mayonnaise, whipped topping
and salt. Add to the chicken mixture; stir to coat. Serve in a lettuce-lined
bowl if desired.
Recipe Author: Kristi Abernathy, Lewistown, Montana
Recipe Source: Taste of Home Comfort Food Diet Cookbook
Author Note: I modified the original recipe for this chicken salad to make
it healthier. The ingredients are so flavorful that my changes didn’t take
away from the taste. This refreshing salad never lasts long at our house.
Even if I double the recipe, my husband asks, “Why didn’t you make more?”
——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/RecipesLostandFound/
I just stumbled upon your spoonbread recipe. Thank you! I haven’t had any since my grandmother died, and I moved away from the Blue Ridge in the early 80s. I can’t wait to try it.
Originally posted by amorosa in a recipe sharing group
Just in time for summer!
Basil Lemonade
1/2 cup rinsed lightly packed basil leaves
3 T. sugar
4 cups water
1/2 cup fresh lemon juice
In a 1 1/2 to 2 quart glass measure or bowl, mix the basil leaves and sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised. Add the water and fresh lemon juice. Stir until sugar dissolves, 1 to 2 minutes. Taste and adjust sugar, if desired. Pour through a fine strainer into ice filled glasses. Garnish with sprigs of basil. Makes 4 1/2 cups, about 4 servings. You can make this lemonade up to 1 day ahead.
________________________________________________
May our roots always run deep and may our branches keep stretching to the sun
——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/AnHerbGarden/
THX.
Keep me on. It looks like it’s becoming more and more critical by the day.
good morning all. Life has been very VERY crazy in NE Ohio in the DollyCali household. MANY severe illnessess/accidents & funerals the past month with family & close friends
Just checking in with a cyber hug to my pals here.
thanks...Keep me on the Ping List!
Weekly Harvest Newsletter
Sustainable Agriculture News Briefs - May 5, 2010
Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service Web site. The Weekly Harvest Newsletter is also available online.
Share The Harvest: Please forward this newsletter to friends and colleagues who might be interested in the latest sustainable agriculture news, funding opportunities, and events.
News & Resources
* Organic Fruit and Vegetable Market Reports Available
* New Farm to School Publication Available
* Small Dairy Resource Book Updated
* Local Food Systems Funding Guide Available
* Deputy Secretary of Agriculture Honored
* New Website Helps Farmers Manage Pests
Funding Opportunities
* Small Socially-Disadvantaged Producer Grant
* New Mexico Conservation Innovation Grant
* Texas Young Farmer Grant
Coming Events
* Specialty Crop Workshop
* Florida Master Sheep and Goat Program
* Introduction to Small Acreage Farming Course
News & Resources
Organic Fruit and Vegetable Market Reports Available
http://www.ams.usda.gov/AMSv1.0/ams.printData.do?template=printPage&navID=&page=printPage&dDocId=STELPRDC5084145&dID=130898&wf=false&docTitle=US
USDA’s Agricultural Marketing Service (AMS) is now publishing the National Fruit and Vegetable Organic Summary. Available free every Tuesday, the new report provides an easy-to-use summary of the market data, including wholesale and shipping point prices and movement data. The report provides all available organic market data at a glance; thus, significantly reducing the amount of time customers spend searching for organic market data.
New Farm to School Publication Available
http://www.foodsecurity.org/pubs.html#more
The Community Food Security Coalition has released a new publication, Delivering More: Scaling Up Farm to School Programs (PDF/1.1MB) (http://www.foodsecurity.org/pubs.html#more). This booklet looks at CFSC’s work with four farm to school programs seeking to ramp up their programs through strategic planning related to distribution capacity. This booklet profiles each program’s planning efforts, describes the related work of The Farm to School Distribution Learning Community, and explores the implications of the results.
Small Dairy Resource Book Updated
http://sare.org/publications/dairyresource.htm
SARE Outreach announces the release of its newly updated Small Dairy Resource Book (PDF/653KB) (http://sare.org/publications/dairyresource/dairyresource.pdf), a thorough collection of resources for farm families interested in capitalizing on value-added dairy products. The Small Dairy Resource Book is available online only. Originally published in 2000, The Small Dairy Resource Book was updated in 2010 with new entries, and revised contact and price information for listed resources.
Local Food Systems Funding Guide Available
http://sustainableagriculture.net/blog/new-nsac-guide-to-usda-funding-for-food-systems/
This week, the National Sustainable Agriculture Coalition is launching a new tool to help producers, community-based organizations, local governments, and other groups who are engaged in work to develop their local or regional food system. The Guide to USDA Funding for Local and Regional Food Systems (PDF/947KB) (http://sustainableagriculture.net/wp-content/uploads/2010/04/NSAC_FoodSystemsFundingGuide_FirstEdition_4_2010.pdf) seeks to de-mystify some of the federal grant programs most likely to be useful to food systems’ development work and directs organizations to specific resources that can help in designing a project and writing a grant.
Deputy Secretary of Agriculture Honored
http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2010/04/0221.xml
TIME named Agriculture Deputy Secretary Kathleen Merrigan to the 2010 TIME 100 (http://www.time.com/time/specials/packages/0,28757,1984685,00.html), the magazine’s annual list of the 100 most influential people in the world. Among the many important issues she has worked on as Deputy Secretary, Merrigan manages USDA’s Know Your Farmer, Know Your Food effort to highlight the critical connection between farmers and consumers and support local and regional food systems that increase economic opportunity in Rural America.
New Website Helps Farmers Manage Pests
http://live.psu.edu/story/46272/rss69
A Web-based resource developed by researchers in Penn State’s College of Agricultural Sciences is helping crop producers manage insects, diseases and weeds, often while reducing the need for pesticides. The Pennsylvania Pest Information Platform for Extension and Education, or PA PIPE, incorporates National Weather Service data and knowledge of pest biology to forecast the development of insects, diseases and weeds. This information can help growers to monitor and anticipate pest problems and take appropriate action before crops are damaged.
Related ATTRA Publication: Ecological Pest Management Database (http://attra.org/attra-pub/biorationals/index.php)
> More Breaking News (http://attra.ncat.org/news/)
Funding Opportunities
Small Socially-Disadvantaged Producer Grant
http://www.rurdev.usda.gov/rbs/coops/ssdpg/ssdpg.htm
Formerly known as the Small, Minority Producer Grant Program, the primary objective of the SSDPG program is to provide technical assistance to small, socially-disadvantaged agricultural producers through eligible cooperatives and associations of cooperatives. Projects must provide technical assistance to socially disadvantaged producers that have averaged $250,000 or less in annual gross sales in the last years. The applicant must be from a rural area, with a population less than 50,000 people; applicants from smaller towns are prioritized. The membership or board of the cooperative that is applying must be comprised of at least 75 percent socially disadvantaged producers.
Proposals are due July 27, 2010.
New Mexico Conservation Innovation Grant
http://www07.grants.gov/search/search.do?&mode=VIEW&oppId=54074
NRCS New Mexico requests applications for Conservation Innovation Grants (CIG) to stimulate the development and adoption of innovative conservation approaches in New Mexico. CIG is a voluntary program intended to stimulate the development and adoption of innovative conservation approaches and technologies while leveraging the Federal investment in environmental enhancement and protection, in conjunction with agricultural production.
Proposals are due June 11, 2010.
Texas Young Farmer Grant
http://www.texasagriculture.gov/agr/program_render/0,1987,1848_6059_0_0,00.html?channelId=6059
The Texas Department of Agriculture is requesting applications for the Young Farmer Grant program. The purpose of this program is to provide financial assistance in the form of dollar-for-dollar matching grant funds not to exceed $10,000, to those persons 18 years or older but younger than 46 years of age that are engaged or will be engaged in creating or expanding an agricultural business in Texas.
Proposals are due May 14, 2010.
> More Funding Opportunities (http://attra.ncat.org/funding/)
Back to top
Coming Events
Specialty Crop Workshop
http://calendar.mtngrv.missouristate.edu/viewevent.aspx?EventID=41526&OccurrenceID=86840
May 13, 2010
Mountain Grove, Missouri
A workshop for fruit, vegetable and cut flower growers and for those who are considering such an endeavor is offered. The new high tunnel and Drangen work cart will be featured at the meeting.
Florida Master Sheep and Goat Program
http://www.famu.edu/index.cfm?goats&MasterGoatProgram
May 14, 15, 28, & 29, 2010
Quincy, Florida
The objective of this program is to provide educational training opportunities in small ruminant production, management and marketing to producers, agricultural professionals and students to assist in building a viable and sustainable goat and sheep industry in the state of Florida.
Introduction to Small Acreage Farming Course
http://tilth.org/events/introduction-to-small-acreage-farming
May 14-18, 2010
Rice, Washington
The purpose of the course is to give participants hands on farm experience while gaining awareness of the skills necessary for successful farming.
More Events (http://attra.ncat.org/calendar)
New & Updated Publications
Freeze Protection for Livestock Watering Systems (Update)
http://attra.ncat.org/calendar/new_pubs.php/2010/04/21/freeze_protection_for_livestock_watering
Considerations in Organic Hog Production (first time in HTML)
http://attra.ncat.org/calendar/new_pubs.php/2010/04/16/considerations_in_organic_hog_production
Paddock Design, Fencing and Water Systems for Controlled Grazing (Update)
http://attra.ncat.org/calendar/new_pubs.php/2010/04/08/paddock_design_fencing_and_water_systems_2
Question of the Week
What are some sources of information on dryland gardening?
http://attra.ncat.org/calendar/question.php/2010/05/03/what_are_some_sources_of_information_on__1
Website of the Week
Marketing, Business and Risk Management
http://attra.ncat.org/marketing.html
Ask a Sustainable Agriculture Expert
Submit questions to our professional staff online
http://attra.ncat.org/ask.php
ATTRA Spanish Newsletter
Subscribe to Cosecha Mensual (http://attra.ncat.org/espanol/boletin.php)
(Monthly Harvest), ATTRA’s Spanish-language e-newsletter
Subscribe to the Weekly Harvest
(http://visitor.roving.com/optin.jsp?m=1011223551022&ea=)
Comments? Questions? Go to http://www.attra.ncat.org/management/contact.html.
Weekly Harvest and ATTRAnews Archives Available Online
(http://attra.ncat.org/newsletter/archives.html)
Digital versions of recent Weekly Harvest and ATTRAnews newsletters are available online. ATTRAnews is the newsletter of ATTRA - National Sustainable Agriculture Information Service.
(http://attra.ncat.org/)
ATTRA - National Sustainable Agriculture Information Service is managed by the National Center for Appropriate Technology (NCAT) and is funded under a grant from the United States Department of Agriculture’s Rural Business-Cooperative Service (http://www.rurdev.usda.gov/rbs/index.html). Visit the NCAT Web site (http://www.ncat.org/sarc_current.php) for more information on our sustainable agriculture projects.
Copyright 2010 NCAT
Nestlé USA Announces Voluntary Recall on Nestlé Carnation Famous Fudge Kits due to Incomplete Allergen Labeling
Wed, 05 May 2010 05:45:00 -0500
Nestlé USA’s Baking Division is initiating a voluntary recall of select Nestlé® CARNATION® Famous Fudge Kits because the outer containers of some of the kits were distributed without a complete allergen precautionary statement. Consumers who have allergies to peanuts run the risk of serious or life threatening allergic reactions if they consume products containing peanuts.
http://www.fda.gov/Safety/Recalls/ucm210817.htm
E. COLI VTEC NON-O157 - USA (02): (MICHIGAN, OHIO, NEW YORK) O145
*****************************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Mon 3 May 2010
Source: CIDRAP (Center for Infectious Disease Research & Policy) News [edited]
http://www.cidrap.umn.edu/cidrap/content/other/news/may0310newsscan.html
The strain of non-O157 _Escherichia coli_ that has caused recent illnesses
in Ohio, Michigan, and New York has been identified, but the food source
remains unknown, according to health officials. The Centers for Disease
Control and Prevention (CDC) has identified the strain as O145, which, like
O157, produces Shiga toxin, according to Jennifer House, spokeswoman for
the Ohio Department of Health.
A CDC team arrived in Ohio yesterday [2 May 2010] to assist in the
investigation, House told CIDRAP News.
About 15 cases have been confirmed in the outbreak so far. House said Ohio
has 6 confirmed, 2 probable, and 5 suspected cases, all in the Columbus
area. In Ann Arbor, Michigan, Washtenaw County Public Health has reported 8
confirmed cases, with 13 more awaiting confirmation. One case has been
reported in New York. College students, including some from Ohio State and
the University of Michigan, have been among the patients in all 3 states,
according to press reports.
—
communicated by:
HealthMap Alerts via ProMED-mail
promed@promedmail.org
[ProMED-mail awaits more information regarding the potential vehicle or
vehicles of this enterohemorrhagic strain. The link between the 3 states
appears to be related to college campuses which suggests a common food
deliverer, on or near the campuses. - Mod.LL]
You can also get some great Mother’s Day recipes on our Secret
Recipe Forum:
http://www.recipesecrets.net/blog/go/mothersdayrecipes/
Enjoy!
PEPPERIDGE FARM MILANO COOKIES
Rich, dark chocolate sandwiched between two layers of shortbread
cookies.
Shortbread Cookies
3/4 cup light brown sugar, firmly packed
1 cup salted butter, softened
2 teaspoons vanilla extract
2 cups all-purpose flour
Chocolate Sauce
1 cup semisweet chocolate chips
1 tablespoon salted butter
1. Preheat the oven to 325*F. Line baking sheets with parchment
paper and set aside.
2. To make the chocolate sauce, melt the chocolate chips and the 1
tablespoon butter in the top of a double boiler, being careful not
to let it get too hot—the chocolate will burn and the butter will
separate. Set aside at room temperature until ready to use.
3. Cream the sugar and 1 cup butter until light and fluffy. Add the
vanilla extract and the flour, 1 cup at a time, and stir until well
incorporated.
4. Shape the dough into 20 1-inch balls and press them into
2-inch-long ovals. Place the cookies 2 inches apart on the baking
sheets and bake 17 to 20 minutes, until golden. Remove from the
oven and let the cookies cool completely.
5. Dip the flat side of each cookie into the chocolate sauce and
press the 2 chocolate sides together to make a “sandwich.” Let the
cookies rest on the cooled baking sheet until the chocolate hardens
a little.
For more secret recipes visit The Secret Recipe Blog:
http://www.recipesecrets.net/blog
Until Next Time... Be Well
Kind Regards,
Ron
* Join us on Facebook: http://recipesecrets.net/facebookpage.html
** Follow us on Twitter: http://twitter.com/recipesecrets
PS- Ask us any cooking question - go to:
http://www.recipesecrets.net/forums/ask-cooking-questions/
PPS- Missed a newsletter? View the RSN archives - go to:
http://www.aweber.com/z/article/?recipesecrets
PPPS- Forward this email to a friend or tell them to sign up at:
http://www.recipesecrets.net/rsn.html
Check out our latest podcast on organic gardening, hydroponics, and
non-gmo seeds.
—
Steve Spence
Renewable energy and self sufficiency
http://www.green-trust.org
http://makingthewebwork.blogspot.com/
To visit your group on the web, go to:
http://groups.yahoo.com/group/simplyoffgrid/
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.