Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
http://www.barleyfoods.org/recipes/barley_fritatta.html
Cheesy Barley Fritatta
1 cup pearl barley
3 cups water
10 eggs
2 cups cottage cheese
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound shredded Cheddar cheese
1/4 cup shredded Parmesan cheese
1 cup chopped green onions
1/2 cup butter, melted
1 jar (4 ounces) pimento, drained and chopped
5 teaspoons Italian seasoning
Prepared Marinara sauce
In medium saucepan with lid bring water to a boil. Add pearl barley; return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. In blender, whirl together eggs, cottage cheese, flour, baking powder and salt. Pour into large bowl and add cooked pearl barley, cheeses, green onion, butter, pimento and Italian seasoning. Pour mixture into buttered 13x9x2-inch baking dish. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F and continue to bake 30-35 minutes longer or until fritatta is brown and puffy. Cool slightly and cut into 12 squares. Serve with warm Marinara sauce.
Makes 12 servings.
http://www.barleyfoods.org/recipes/barley_swissmuffins.html
Barley Swiss Muffins
1-1/2 cups all-purpose flour
1/2 cup barley flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon Italian seasoning
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/3 cups low-fat buttermilk
2 large eggs
1/3 cup butter, melted
1 cup shredded Swiss cheese
1 cup chopped pitted green olives
1/2 cup chopped and toasted walnuts
1 jar (4 ounces) drained and chopped pimiento
Combine flours, sugar, baking powder, Italian seasoning, baking soda and salt in large bowl; set aside. In small bowl, combine buttermilk, eggs and melted butter. Add liquid ingredients, along with cheese, olives, walnuts and pimiento, to dry ingredients. Stir to blend. Spray muffin tin cups with non-stick cooking spray. Spoon batter into muffin cups, filling about 2/3 full. Bake in preheated 375° F. oven for 20 minutes or until toothpick inserted in center comes out clean. Cool slightly and serve. Makes 18 muffins.
Per serving: 156 calories, 5g protein, 16g carbohydrate, 1g fiber, 8g fat, 39mg cholesterol, 315mg sodium.
Oatmeal-Raisin Squares
This recipe for oatmeal-raisin squares is a delicious snack perfect for after school.
Ingredients
Makes 24.
* 4 cups Old-Fashioned Quaker Oatmeal
* 2 cups all-purpose flour
* 1/2 cup packed dark-brown sugar
* 1 cup pecans, chopped
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 cups (3 sticks) unsalted butter, melted
* 2 teaspoons pure vanilla extract
* 2 cups raisins
* Zest of 1 lemon
* 1/2 teaspoon ground cinnamon
* Nonstick cooking spray
Directions
1. Preheat oven to 350 degrees.
2. In a large bowl, add oatmeal, flour, sugar, pecans, baking soda, and salt; stir to combine. Add melted butter and vanilla and stir to incorporate; set aside.
3. In a small saucepan, combine raisins, 1/2 cup water, lemon zest, and cinnamon. Bring to a boil over medium heat, and immediately reduce heat to a simmer; continue cooking for 2 minutes. Let cool slightly. Transfer mixture to the bowl of a food processor; process until almost smooth. If mixture is very liquid, strain through a fine mesh strainer, discarding liquid.
4. Spray a 9-by-13-inch baking dish with cooking spray. Transfer half the oat mixture to baking dish and press down, using your hands, to form an even layer. Using an offset spatula, spread raisin mixture over oat layer. Top with remaining oat mixture, pressing down to form an even layer.
5. Transfer to oven and bake until golden brown on top, 35 to 45 minutes. Let cool completely before cutting into 2-inch squares. Oatmeal-raisin squares may be stored, wrapped in plastic wrap, for up to 5 days.
First published January 2008
Copyright 2007 Martha Stewart Living Omnimedia, Inc. All rights reserved.
Vegetable & Cheese Chowder
Ingredients
1/3 cup Quaker® Oats (quick or old fashioned, uncooked)
1 cup sliced celery
1/2 cup chopped onion
2 tablespoons margarine or butter
2 cups milk
2 cups water
One 16-ounce package frozen mixed vegetables
1 teaspoon prepared mustard
1/2 teaspoon salt (optional)
1/8 teaspoon black pepper
2 cups (8 ounces) shredded cheddar cheese
Preparation Steps
1. Place oats in blender container or food processor bowl; cover. Blend or process about 1 minute, stopping occasionally to stir. Set aside.
2. In 4-quart saucepan or Dutch oven, cook celery and onion in margarine over medium heat about 5 minutes or until tender. Blend in reserved ground oats; mix well. Gradually add milk and water; continue cooking over medium heat, stirring constantly, until thickened. Reduce heat; add mixed vegetables, mustard, salt and pepper. Continue cooking over low heat 10 minutes or until heated through, stirring occasionally. Remove from heat; add cheese, mixing until well blended.
Cook Tips and Variations
* Substitute one 16-ounce can mixed vegetables, drained, for frozen vegetables. Decrease cooking time to 5 minutes or until soup is heated through.
Recipe Yield:
6 (1 CUP EACH)
Serving Size:
1/6 of recipe
Nutrition Information:
Calories: 300, Calories from Fat: 160, Total Fat: 18g, Saturated Fat: 10g, Cholesterol: 45mg, Sodium: 370mg, Total Carbohydrates: 19g, Dietary Fiber: 1g, Protein: 15g
Three Pepper Oat Pilaf
Three Pepper Oat Pilaf Photo
Click here, for larger image
Ingredients
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped mushrooms
1/2 cup sliced green onions
2 garlic cloves, minced
1 tablespoon olive oil
1-3/4 cups Old Fashioned Quaker® Oats, uncooked
2 egg whites or 1 egg, lightly beaten
3/4 cup chicken broth
2 tablespoons minced fresh basil leaves or 2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
Preparation Steps
1. In 10-inch nonstick skillet, cook peppers, mushrooms, green onions and garlic in oil over medium heat, stirring occasionally, until vegetables are crisp-tender, about 2 minutes. In large bowl, mix oats and egg whites until oats are evenly coated. Add oats to vegetable mixture in skillet.
2. Cook over medium heat, stirring occasionally, until oats are dry and separated, about 5 to 6 minutes. Add broth, basil, salt and pepper. Continue cooking, stirring occasionally, 2 to 3 minutes or until liquid is absorbed. Serve immediately.
Recipe Yield:
6
Serving Size:
1/6 recipe
Nutrition Information:
Calories: 130, Calories from Fat: 37, Total Fat: 4g, Saturated Fat: 0.5g, Cholesterol: 0mg, Sodium: 310mg, Total Carbohydrates: 19g, Dietary Fiber: 3g, Sugars: 1g, Protein: 6g
Tex-Mex Meatloaf With Corn Salsa
* Go Back
* Community Rating star on star on star on star on star off
* add review font size print view send to a friend
Ingredients
1 pound lean ground beef
1 cup Quaker® Oats (quick or old fashioned, uncooked)
One 16-ounce jar picante sauce or salsa, divided
One 15.25-ounce can whole kernel corn, drained, divided
1/2 cup chopped onion
1 egg, lightly beaten
2 tablespoons finely chopped fresh cilantro or parsley, divided (optional)
1 teaspoon chili powder
Preparation Steps
1. Heat oven to 350°F. For meatloaf, combine beef, oats, 3/4 cup picante sauce, 1/2 cup corn, onion, egg, 1 tablespoon cilantro, if desired, and chili powder in large bowl, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan or shape into loaf and place in 8-inch square baking pan.
2. Bake 55 to 60 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color. Let stand 5 minutes; drain off any juices before slicing.
3. For salsa, combine remaining picante sauce, corn and cilantro in medium bowl; mix well. Serve with meatloaf.
Recipe Yield:
8
Serving Size:
1/8 of recipe
Nutrition Information:
Calories: 250, Calories from Fat: 100, Total Fat: 11g, Saturated Fat: 4g, Cholesterol: 65mg, Sodium: 575mg, Total Carbohydrates: 23g, Dietary Fiber: 2g, Protein: 14g
Thanks for the great recipes.
Oatmeal Carrot Cake Bread
Oatmeal Carrot Cake Bread Photo
Click here, for larger image
Ingredients
bread
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup non-fat milk
One 8-ounce can crushed pineapple in juice, undrained
2 large eggs, lightly beaten
1/4 cup vegetable oil
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 cup whole-grain wheat flour
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 cups shredded carrots (about 3 medium)
1/2 cup raisins
1/2 cup chopped walnuts
Preparation Steps
1. Heat oven to 350°F. Lightly spray bottom only of (2) 8 x 4 inch loaf pans or (1) 9 x 5-inch loaf pan with cooking spray or grease lightly.
2. Combine oats and milk in medium bowl; mix well. Let stand 10 minutes. Add pineapple (including juice), eggs, oil and vanilla; mix well.
3. In large bowl, combine flour, whole-wheat flour, sugar, baking powder, baking soda, cinnamon and salt; mix well. Stir in carrots, raisins and walnuts. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into prepared pans.
4. Bake 45 to 55 minutes (8 x 4-inch pans) or 60 to75 minutes (9 x 5-inch pan) or until wooden pick inserted in center comes out clean and crust is golden brown. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.
Recipe Yield:
16 servings
Serving Size:
2 slices (1/16 recipe)
Nutrition Information:
Calories: 210, Calories from Fat: 60, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 25mg, Sodium: 160mg, Total Carbohydrates: 32g, Dietary Fiber: 3g, Sugars: 13g, Protein: 5g
Oatmeal Drop Biscuits
Ingredients
3/4 cup all-purpose flour
1-1/4 cup Quaker® Oats (quick or old fashioned, uncooked)
2 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons (1/2 stick) margarine, chilled and cut into pieces
1-3/4 cups low-fat buttermilk
1/4 cup vegetable oil
3/4 cup raisins
Preparation Steps
1. Heat oven to 450°F. In large bowl, combine flour, whole-grain flour oats, sugar, baking powder, baking soda and salt; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Add oil and buttermilk; stir with fork just until dry ingredients are moistened. Add raisins, mix just until blended. (Do not overmix.)
2. Drop dough by 1/4 cup portions 2 inches apart onto ungreased cookie sheets.
3. Bake 10 to 12 minutes or until light golden brown. Serve warm.
Cook Tips and Variations
* Soured milk may be substituted for buttermilk. To sour milk, combine 1-3/4 cups fat-free milk with 4 teaspoons lemon juice; let stand 5 minutes or until slightly thickened.
Recipe Yield:
16 BISCUITS
Serving Size:
1/16 recipe (1 biscuit)
Nutrition Information:
Calories: 150, Calories from Fat: 40, Total Fat: 4.5g, Saturated Fat: 0.5g, Cholesterol: 0mg, Sodium: 130mg, Total Carbohydrates: 26g, Dietary Fiber: 2g, Sugars: 8g, Protein: 4g
©Copyright The Quaker Oats Company, 2008 All Rights Reserved.
Fiesta Bread
Ingredients
bread
1 cup QUAKER® Oats (Quick or Old fashioned, uncooked)
1-1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt (optional)
2 tablespoons margarine, chilled
1/4 cup thinly sliced green onions (about 2)
1 medium jalapeno pepper, seeded, finely chopped or 1 tablespoon canned chopped green chilies
1 cup nonfat plain yogurt
2 egg whites, lightly beaten
spread
4 ounces (1/2 package) fat-free cream cheese, softened
2 tablespoons Tostitos® salsa
1 tablespoon thinly sliced green onion
Preparation Steps
1. Heat oven to 425°F. Lightly spray 10-inch oven-proof skillet or cookie sheet with no stick cooking spray or grease lightly.
2. For bread, in large bowl, combine dry ingredients; mix well. Cut in margarine with pastry blender or two knives until mixture resembles course crumbs. Stir in onions, jalapeno pepper, yogurt and egg whites, mixing just until moistened.
3. Turn out onto well-floured surface; knead gently 8 to 10 times. Pat dough evenly into prepared skillet or into 9-inch circle on prepared cookie sheet.
4. Bake 13 to 16 minutes or until golden brown.
5. For spread, blend all ingredients; mix well.
6. Cut bread into wedges; serve warm with spread.
Recipe Yield:
8
Serving Size:
1/8 bread and 2tsp spread
Nutrition Information:
Calories: 170, Calories from Fat: 35, Total Fat: 4g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 380mg, Total Carbohydrates: 26g, Dietary Fiber: 2g, Protein: 9g
Crockpot Oriental Style Chicken
Ingredients:
1/2 cup tomato juice
1/4 cup soy sauce
1/2 cup brown sugar
1/2 cup chicken broth
3 cloves garlic, minced
3 pounds skinless boneless chicken breasts or thighs
Combine all ingredients except chicken in a pan or bowl.
Dip each piece of chicken in the sauce to coat.
Place in the crockpot.
Pour the remaining sauce over the top.
Cover and cook on low for 6 to 8 hours.
Makes 6 servings.
Serve with rice or noodles
http://groups.yahoo.com/group/slowcooker/
You are welcome.
I am glad you found the thread, please join the thread and help me with the posting, this is not a granny only thread.
Don’t worry about reposting, it is at a point that no one will ever know, or they will have forgotten where it was....LOL
Or do what I did, make careful notes on a paper and have the wind blow it behind the desk, where it will hide for years.
Manhattan Rooftop Garden Project
[A nice in pots garden]
http://nycroofgardenproject.blogspot.com/
Varieties of Vegetables for container gardening
http://www.garden.org/urbangardening/?page=container-veg
Growing Corn on a 4th floor patio, in containers
http://www.thestar.com/article/246381
Container Gardening
Beautiful Gardens Herbs Pests and Diseases Square Foot Gardening
Container Gardening Organic Gardening Reference Edible Plants
Garden Tips, Forums And Newsgroups Perennials Roses House Plants
Home Page
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Home Page
Gardener’s Guide to Container Gardens Create a movable feast of color to match your needs — whether you live in a country cottage or a New York skyrise.
Fernlea Flowers Ltd - Container Gardens
Container Gardening This forum is meant for the discussion of gardening in containers
Container Gardening2 If you don’t have space for a vegetable garden or if your outdoor space doesn’t provide the necessary elements to produce the flower garden you’ve always wanted, consider the possibility of “container gardening.” A patio, deck, balcony, or doorstep can provide enough space for a productive, attractive display
Container herb gardening for beginners
Container Vegetable Gardening
Designing a container garden When one thinks of a garden, the first image to come to mind is likely to include manicured lawns and spacious flower beds. Yet in the world of the twenty-first century, where many living spaces lack the space to create such a natural panorama, the popularity of smaller, mobile, and more creative expressions of the love of nature is on the increase. Container gardens are, for many, the preferred approach to bringing to life plants of all descriptions.
Vegetable Gardening In Containers
MEL Container Gardening
buds (fine perennials & bulbs),Perennials for Containers
Container Herb Gardening
Pioneer Thinking - Gardening - Herbs - Flowers - Insects - Plants
Home Page
http://www.mnsi.net/~jhlavac/gardening/container.htm
Container Gardening Tips
http://www.containergardeningtips.com/
Links to Garden sites, good set of links
http://www.mnsi.net/~jhlavac/gardening/
http://www.gardengatemagazine.com/extras/081/container_plans.php
Issue 81 First-Class Container Plans
In issue 81, we profiled four great containers created by our own Garden Gate readers, complete with plan and plant list. But there were so many good-looking entries that we couldn’t fit all the plans in the magazine. So as promised, you’ll find the plans and plant lists for our four bonus containers: Summer Symphony, Tropical Dreams, Basket of Goodies and Color Sensation.
Click here to download the PDF.
Bonus: Tipping Pots Stand
If you were wondering how Margie Reeves tipped her containers, as shown in issue 81, you’ll find plans for making the stand that holds them all together.
Click here for materials list, diagrams and instructions.
How to get your free printable plan:
To download the file, most of you will use the RIGHT-CLICK button on your mouse. Users with a single-button mouse will click and hold to get the save option.
http://www.vmga.net/glick’s_pick.htm
[photo]
Wild Ginger Hexastylis virginica
Its a blazing hot Summer afternoon and you’ve decided to go botanizing. Hiking up one of the steepest, rockiest slopes that you’ve ever ventured upon, your parched throat feeling like sandpaper, you reach for your canteen and...Oh no, its empty. Geez, you’re two hours up the mountain, past the point of no return. Watcha gonna do, who ya gonna call. How bout Ginger???
No, I don’t mean the Ginger that you buy at the supermarket, the one that they make ginger ale from or that you use in your stir-fry. I’m talking about Asarum or Hexastylis-our wild Gingers.
Long known and used by Native Americans for it’s stimulant effect, members of these genera have a pungent aroma when you snap their firm roots that’s reminiscent of the tropical Ginger. In fact you can easily substitute it for the culinary ginger in your favorite Thai or Chinese recipe.
I frequently chew a piece of the root of our most common Ginger, Asarum canadense (http://www.sunfarm.com/images/med/asarumcanadense-m.jpg) whenever I stumble across a patch, which is almost every time I go hiking in the woods. Its very easy to identify as its foliage is among the largest of our native plants,
Wild Gingers are members of Aristolochiacea or the Birthwort family. This is a very small family of five genera, most of the species being of tropical origin. The common name of the family seems to be derived from two Greek words, Aristos, meaning best and Lochia, meaning delivery. This name pertains to the Genus Aristolochia which is supposed to be of value as a medicinal herb in childbirth.
In West Virginia, we have five species of Wild Ginger. According to C. Ritchie Bell, author of the Flora of the Carolinas, only the deciduous species are still in the genus Asarum, the evergreen types are now placed in the genus Hexastylis. Asarum canadense is most common in moist rich woods in light to dense shade. I have seen leaves as big as your head under favorable conditions. You have to get down on your hands and knees to see the curious, pendulous flowers which hang down under the foliage. The flowers are pollinated by ants and other small insects that crawl into the flowers and move the pollen from the open pollen sacs on the anthers to the sticky receptive stigmas.
Hexastylis virginica is the only evergreen type that I’ve found in West Virginia. It seems to favor the higher elevations of Greenbrier County on mainly Northern facing slopes. According to Flora of West Virginia, it occurs in 16 of our 55 counties. You can tell it by the glossy, round to cordate (heart shaped ) leaves 4-6cm ( 1-1.5” ) wide. The plant is very prostrate reaching from 8-24cm (2-6” ) in height. The foliage is silvery mottled and like snowflakes, no two are alike.
Also noted are H. memmingeri, named for Edward Read Memminger, and supposedly similar to H. virginica but with a more rounded leaf and smaller calyx ( the outer part of the floral structure), H. heterophyllum (heterophyllum means diverse leafed ) which can be found in five Western counties and H. shuttleworthii, (http://www.sunfarm.com/images/med/hexastylisshuttleworthii-m.jpg) named for Robert James Shuttleworth 1810-1874, which is much larger than any of the others and has been seen at only four stations in West Virginia. It’s more common in the mountains of the Carolinas and down through Georgia and Alabama.
Fred Galle of Callaway Gardens in Georgia discovered a particularly beautiful variegated plant and named it ‘Callaway’. I have seen leaves of H. shuttleworthii approaching 6” long.
There are several other Asarum and Hexastylis species in the U S, another more Southern species is H. arifolium, (http://www.sunfarm.com/images/med/hexastylisarifolium-m.jpg ) native from Southern Virginia down through Florida and West to Alabama, the specific epithet refers to the arrow shaped leaves which are evergreen and can be up to 20 cm ( 5” ) long. On the West Coast there are two species, both considered evergreen so that would put them into the genus Hexastylis, H. caudatum which grows from British Columbia to California and H. hartwegii said to grow in Oregon and California.
I also grow some of the Asian species such as H. splendens, (http://www.sunfarm.com/images/med/hexastylissplendens-m.jpg) which has the most silvery markings of any plant that I have seen, on huge arrow shaped leaves. In Japan people fanatically collect these plants. There are several societies and many exhibitions. One of my Japanese trading partners recently send me two books, each with over 400 color photos of cultivated Asarum and Hexastylis. One book focused on the various leaf types and the other on the bizarre flowers.
In the garden these plants, Asarum canadense in particular, make great ground covers for the shade. If conditions are favorable they spread quickly and vigorously. I use them under trees and in the front of taller plants. If they get too much sun they will burn a little, so the more shade, the better. In cultivation they usually get 8”-12” tall. Plants can be divided in the Early Spring by slicing the thick rhizome which grows very close to the soil level, sometimes exposed. You can also collect the seeds which ripen in mid-late Summer. Sow them on the surface of 4” pots and cover with a layer of granite grit. Place the pots outside for the winter and the seeds will germinate the following Spring.
Another well known species is Asarum europaeum (http://www.sunfarm.com/images/med/hexastyliseuropaea-m.jpg) or what should, because of its evergreen nature, should be called Hexastylis europaea. Its been called Asarum for so long that it will probably hold on to that name for generations. This is a very fast growing plant and a prolific self seeder. It seems to handle more sun than most other Gingers.
As briefly mentioned earlier, another genus in the Aristolochiacea family is Aristolochia. We have two species in these mountains,
A. macrophylla, ( named for its large leaves ) formerly known as A. durior, and A. serpentaria ( named for its reputed value in curing snakebites ).
A. macrophylla is common in rich moist woods throughout the state. The common name, Dutchmans Pipe Vine refers to the unusually shaped curved flowers that resemble a Dutch Pipe. The leaves on this vining plant are very large, I’ve seen them approaching 20cm-25cm ( up to 12” ). The vine can climb 5m-10m (15’-30’) up a tree. They make a great addition to the garden where you have a porch or trellis to cover. If you look in the woods, you can find old vines that are 3cm-6cm ( 1”-2” ) thick and perfectly coiled around tree branches.
The other species, A. serpentaria, which grows from 12 cm to 45 cm ( 4” to 18”) tall has oblong leaves, cordate at the base that are 4 cm to 12 cm ( 1.5” to 5” ) long. It has a history of use as a bitter tonic since pioneer times.
The key to successful gardening with native plants is to replicate the growing conditions found in their natural habitat. I hope that everyone gets a chance to enjoy these plants both in the wild, and in their gardens.
A complete set of back issues of “Glick Pick of the Week” is available for the asking. If you would like me to send them, or if you would like to first see the list, send me an email. Also, if you’re getting more than one copy of this weekly mailing, or would like to subscribe a friend, or for some crazy reason, to unsubscribe, let me know.
© 2000 Barry Glick and Sunshine Farm & Gardens
Sunshine Farm and Gardens
Rare and Exceptional Plants for the
Discriminating Gardener and Collector
http://www.sunfarm.com/plantlist/plantlist.phtml
Sale ends 5-31-08
Home page Appears to be Native American plants sold here:
Native Plants, info and history, as the Ginger post above.
Index for Glicks Picks:
Horticulture Societies and Organizations
http://www.sunfarm.com/links/associations.phtml
North American Rock Garden Society
http://www.nargs.org/sitemap.html
On-Line Gardening Catalogs
http://www.ahs.org/publications/on-line_gardening_catalogs.htm
Horticulture links:
http://www.vmga.net/resources.htm
Gardening links:
http://www.folksonline.com/folks/hh/tours/1998/smgarden.htm
Garden info:
http://www.gardengatemagazine.com/extras/index.php
Gardening links and tips:
http://www.mnsi.net/~jhlavac/gardening/tips.htm
Container gardening links:
http://www.mnsi.net/~jhlavac/gardening/container.htm
http://www.containergardeningtips.com/
Edible Landscaping & Gardening
Plant Descriptions, Cultivation Tips, Lore, Trivia, Cultivars
by Ben Sharvy
“God Almighty first planted a garden. And indeed it is the purest of human pleasures.”
—Francis Bacon
This database lists every perennial plant that is worth growing for the sake of its produce, and that is hardy in at least 3 USDA hardiness zones; it also contains a selection of the most popular perennial herbs. Every plant listed here will survive temperatures down to at least 15 F without special care, and to at least 10 F with special care.
http://members.efn.org/~bsharvy/edible.html
[Do take time to consider some of these plants, granny]
The term hydroponics is derived from Greek, and this literally means “working water”. In today’s world, the term hydroponics is often used to describe the methodology of growing plants without the used of soil. Since the beginning of civilization, ancient people such as the Aztecs, Babylonians and other people from that era have made use of a form of hydroponics, this in the sense that the methods that they used as simple as they were did not utilize soil. The mineral solutions that these ancient people had used although not the same as it is today made it viable for them to be able to cultivate the growing of plants without soil, and their form of hydroponics became part of their way of life and is still remembered today.
hydroponic_gardens_flowers.jpgR
About Plants
Just twenty plants provide the majority of food eaten, yet there are thousands of other useful plants which have not reached mainstream attention. You can find details of many of them here.
* Edible Plants Alternative Fruits, Roots, Leaves and flowers.
* Medicinal Plants
* Other Plant Uses Soap, Dyes, Lighting ...
* Top 20 Plants Some of our favourite plants
A daylily
The Edible Daylily
About Gardening
We advocate a style of gardening mimicking a natural woodland system using perennial plants and following vegan organic and ecological principals
* Woodland Gardening
* Vegan Organics and conservation gardening.
* Perennial Plants
* Diverse Habitats useful plants in ponds, lawns and hedges
A woodland garden
A woodland garden
Plant Database
You can search our database of 7300 edible medicinal and useful plants. If you want to use the database at home without using the internet then you can download a copy or get it on CD-ROM for a small donation to the project.
Medicinal Uses
There are many hundreds of medicinal plants that can be grown in temperate climates and there are probably a great deal more with properties as yet undiscovered.
Just to look at a few of our more common herbs: thyme has been shown to slow down the ageing process by maintaining the vigour of our body cells; sage is an excellent antiseptic for treating mouth ulcers and sore throats; camomile is a safe treatment for childrens’ stomach upsets and garlic contains fungicides and is used in the treatment of Candida.
The following leaflets examine the heath and nutritional benifits of plants in more detail:
http://www.pfaf.org/leaflets/med_uses.php
Useful garden links:
http://www.vmga.net/links/Useful%20Links.htm
Garden links:
http://www.ahs.org/horticulture_internet_community/index.htm
http://www.pfaf.org/database/plants.php?Benincasa+hispida
Benincasa hispida - (Thunb.)Cogn.
Wax Gourd
Author (Thunb.)Cogn. Botanical references 200, 266
Family Cucurbitaceae Genus Benincasa
Synonyms Benincasa cerifera - Savi.
Cucurbita hispida - Thunb.
Known Hazards None known
Range Tropical Asia.
Habitat Not known in a truly wild situation.
Edibility Rating apple iconapple iconapple icon 3 (1-5) Medicinal Rating apple iconapple iconapple icon 3 (1-5)
Physical Characteristics
icon of man icon of perennial/biennial/annual Annual growing to 6m.
It is hardy to zone 10 and is frost tender. It is in leaf from June to October, in flower from July to September, and the seeds ripen from August to November. The flowers are monoecious (individual flowers are either male or female, but both sexes can be found on the same plant) and are pollinated by Bees. The plant is self-fertile.
The plant prefers light (sandy), medium (loamy) and heavy (clay) soils and requires well-drained soil. The plant prefers acid, neutral and basic (alkaline) soils. It cannot grow in the shade. It requires moist soil and can tolerate drought.
Habitats
Cultivated Beds;
Edible Uses
Edible Parts: Flowers; Fruit; Leaves; Seed.
Fruit - raw or cooked[74, 114]. Used as a vegetable, and in pickles, curries and preserves[1, 2, 27, 61, 183]. The fruit can be eaten when it is young or old[116], it can be picked as early as one week after fertilization[206]. A juicy texture with a mild flavour, the flavour is somewhat stronger in younger fruits[206]. Because of its waxy coating, it will store for several months, sometimes as long as a year[116, 206]. Mature fruits can vary in weight from 2 - 50 kg[206]. A nutritional analysis is available[218]. Young leaves and flower buds are steamed and eaten as a vegetable, or are added as a flavouring to soups[183, 200]. Seed - cooked[74, 114, 177, 183]. Rich in oil and protein.
Composition
Figures in grams (g) or miligrams (mg) per 100g of food.
Fruit (Fresh weight)
* 13 Calories per 100g
* Water: 96.1%
* Protein: 0.4g; Fat: 0.2g; Carbohydrate: 3g; Fibre: 0.5g; Ash: 0.3g;
* Minerals - Calcium: 19mg; Phosphorus: 19mg; Iron: 0.4mg; Magnesium: 0mg; Sodium: 6mg; Potassium: 111mg; Zinc: 0mg;
* Vitamins - A: 0mg; Thiamine (B1): 4mg; Riboflavin (B2): 0.11mg; Niacin: 0.4mg; B6: 0mg; C: 13mg;
* Reference: [218]
* Notes:
Medicinal Uses
Anthelmintic; Antiperiodic; Aphrodisiac; Cancer; Demulcent; Diuretic; Expectorant; Febrifuge; Laxative; Salve; Tonic; VD.
The wax gourd has been used as a food and medicine for thousands of years in the Orient. All parts of the fruit are used medicinally. The rind of the fruit is diuretic[218, 238]. It is taken internally in the treatment of urinary dysfunction, summer fevers etc[238]. The ashes of the rind are applied to painful wounds[218]. The seed is anthelmintic, anti-inflammatory, demulcent, diuretic, expectorant, febrifuge, laxative and tonic[218, 238]. A decoction is used internally in the treatment of vaginal discharges and coughs[238, 254]. In combination with Rheum palmatum it is used to treat intestinal abscesses[254]. In Ayurvedic medicine the seed is used in the treatment of coughs, fevers, excessive thirst and to expel tapeworms[254]. The oil from the seed is also used as an anthelmintic[240]. The fruit is antiperiodic, aphrodisiac, diuretic, laxative and tonic[240]. It is used in Ayurvedic medicine in the treatment of epilepsy, lung diseases, asthma, coughs etc[238]. The fruit juice is used in the treatment of insanity, epilepsy and other nervous diseases[240]. Recent research has shown that the fruits contain anti-cancer terpenes[238]. An infusion of the root is used in the treatment of gonorrhoea[218]. Demulcent, salve. Facilitates pus drainage[147, 176, 178].
Other Uses
Rootstock.
A wax that coats the fruit is used to make candles[2, 27, 238]. The roots have considerable resistance to soil-borne diseases and they are sometimes used as a rootstock for melons and other cucurbits[206].
Cultivation details
Requires a warm sunny position in a rich well-drained soil and plenty of moisture in the growing season[1, 200, 238]. Established plants are reasonably drought tolerant[206]. Tolerates a pH in the range 5.8 to 6.8. This species is not very frost hardy, it is best grown in a greenhouse in Britain[86] but can succeed outdoors in good summers if started off in a greenhouse and planted out after the last expected frosts. Plants require stable temperatures in excess of 25°c if they are to do well[200]. Short daylengths and lower temperatures stimulate female flower development, higher temperatures stimulate male flower production[200]. Plants take 5 months from seed to produce a mature crop, though the fruits can be eaten when immature[206]. The wax gourd is frequently cultivated for its edible fruit in the tropics, there are many named varieties[183]. One group, sometimes classified as B. hispids chieh-gua, is known as the hairy melon or jointed gourd. This form is grown for its immature fruit in much the same way as courgettes are used[206]. Mature fruits of this form do not develop a waxy coating[206]. The fruit can be harvested about 3 months after sowing[206].
Propagation
Seed - sow March/April in a greenhouse. Germination should take place within 3 weeks. When they are large enough to handle, prick the seedlings out into individual pots and grow them on fast in a rich compost in the greenhouse. Try to maintain a minimum night temperature of at least 10°c for the seedlings first few weeks[206]. Plant out in May/June after the last expected frosts[1].
Cultivars
No entries have been made for this species as yet.
Links
References
[1] F. Chittendon. RHS Dictionary of Plants plus Supplement. 1956 Oxford University Press 1951
Comprehensive listing of species and how to grow them. Somewhat outdated, it has been replaces in 1992 by a new dictionary (see [200]).
[2] Hedrick. U. P. Sturtevant’s Edible Plants of the World. Dover Publications 1972 ISBN 0-486-20459-6
Lots of entries, quite a lot of information in most entries and references.
[27] Vilmorin. A. The Vegetable Garden. Ten Speed Press 0 ISBN 0-89815-041-8
A reprint of a nineteenth century classic, giving details of vegetable varieties. Not really that informative though.
[61] Usher. G. A Dictionary of Plants Used by Man. Constable 1974 ISBN 0094579202
Forget the sexist title, this is one of the best books on the subject. Lists a very extensive range of useful plants from around the world with very brief details of the uses. Not for the casual reader.
[74] Komarov. V. L. Flora of the USSR. Israel Program for Scientific Translation 1968
An immense (25 or more large volumes) and not yet completed translation of the Russian flora. Full of information on plant uses and habitats but heavy going for casual readers.
[86] Organ. J. Gourds. Faber 1963
Deals with squashes and their relatives. Interesting and readable, it gives cultivation techniques and some details of plant uses.
[114] Chakravarty. H. L. The Plant Wealth of Iraq. 0
It is surprising how many of these plants can be grown in Britain. A very readable book on the useful plants of Iraq.
[116] Brooklyn Botanic Garden Oriental Herbs and Vegetables, Vol 39 No. 2. Brooklyn Botanic Garden 1986
A small booklet packed with information.
[147] ? A Barefoot Doctors Manual. Running Press 0 ISBN 0-914294-92-X
A very readable herbal from China, combining some modern methods with traditional chinese methods.
[176] Yeung. Him-Che. Handbook of Chinese Herbs and Formulas. Institute of Chinese Medicine, Los Angeles 1985
An excellent Chinese herbal giving information on over 500 species. Rather technical and probably best suited to the more accomplished user of herbs.
[177] Kunkel. G. Plants for Human Consumption. Koeltz Scientific Books 1984 ISBN 3874292169
An excellent book for the dedicated. A comprehensive listing of latin names with a brief list of edible parts.
[178] Stuart. Rev. G. A. Chinese Materia Medica. Taipei. Southern Materials Centre 0
A translation of an ancient Chinese herbal. Fascinating.
[183] Facciola. S. Cornucopia - A Source Book of Edible Plants. Kampong Publications 1990 ISBN 0-9628087-0-9
Excellent. Contains a very wide range of conventional and unconventional food plants (including tropical) and where they can be obtained (mainly N. American nurseries but also research institutes and a lot of other nurseries from around the world.
[200] Huxley. A. The New RHS Dictionary of Gardening. 1992. MacMillan Press 1992 ISBN 0-333-47494-5
Excellent and very comprehensive, though it contains a number of silly mistakes. Readable yet also very detailed.
[206] Larkcom J. Oriental Vegetables John Murray 1991 ISBN 0-7195-4781-4
Well written and very informative.
[218] Duke. J. A. and Ayensu. E. S. Medicinal Plants of China Reference Publications, Inc. 1985 ISBN 0-917256-20-4
Details of over 1,200 medicinal plants of China and brief details of their uses. Often includes an analysis, or at least a list of constituents. Heavy going if you are not into the subject.
[238] Bown. D. Encyclopaedia of Herbs and their Uses. Dorling Kindersley, London. 1995 ISBN 0-7513-020-31
A very well presented and informative book on herbs from around the globe. Plenty in it for both the casual reader and the serious student. Just one main quibble is the silly way of having two separate entries for each plant.
[240] Chopra. R. N., Nayar. S. L. and Chopra. I. C. Glossary of Indian Medicinal Plants (Including the Supplement). Council of Scientific and Industrial Research, New Delhi. 1986
Very terse details of medicinal uses of plants with a wide range of references and details of research into the plants chemistry. Not for the casual reader.
[254] Chevallier. A. The Encyclopedia of Medicinal Plants Dorling Kindersley. London 1996 ISBN 9-780751-303148
An excellent guide to over 500 of the more well known medicinal herbs from around the world.
[266] Flora of China 1994
On-line version of the Flora - an excellent resource giving basic info on habitat and some uses.
One of the world’s largest collections of botanical and horticultural
databases, Plant Information Online has recently made their extensive
resources available for free.
plantinfo.umn.edu
[I did not check this link..granny]
Listing of Useful Plants of the World
[Previously Listing of Potential New Crops for Australia]
http://www.newcrops.uq.edu.au/listing/listingindex.htm
Introduction to Permaculture: Concepts and Resources
By Steve Diver
NCAT Agriculture Specialist
Published 2002
ATTRA Publication #CT083
http://www.attra.org/attra-pub/perma.html
[Links and information on gardens and plants, links to books, and growing info of the world and so much more......granny]
About and for sale Spices:
One of the oldest and largest herbal information sites on the web.
http://www.henriettesherbal.com/
Interesting links:
http://www.pfaf.org/links/links.php
New Book: 101 Uses for Nettles
http://www.wildeye.co.uk/stinging-nettles/uses.html
Nettles in the Garden
1. Butterfly and Moth Food
2. Pest Control
3. Bird Food
4. Compost
5. Mulch
6. Liquid Plant Food
7. House Plant Food
8. Insecticide
9. Fungicide
10. Companion Plant
Nettles in the Kitchen
11. As a Vegetable
12. Nettle Soup
13. Creamed Nettles
14. Nettle Pie
15. Rennet Substitute
16. Cheese Additive
17. Cheese Ripener
18. Salt Substitute
19. Nettle Pasta
20. Pasta Sauce
21. Nettle Omelette
22. Nettle Cake
23. Nettle Pudding
24. Nettles on Toast
25. Nettle Pizza
26. Nettle Bread
27. Nettle Beer
28. Nettle Wine
29. Nettle Tea
Medicinal Nettles
30. Arthritis and Rheumatism
31. Gout
32. Bronchitis
33. Whooping Cough
34. Pleurisy
35. Hay Fever
36. Allergies
37. Asthma
38. Colds
39. Influenza
40. Sore Throat
41. Sore Mouth
42. Scurvy
43. Neuralgia
44. Sciatica
45. Anaemia
46. Exhaustion
47. Stress
48. Milk Flow
49. Pregnancy Tonic
50. Birth Pain
51. Premenstrual Tension
52. Vaginal Yeast Infections
53. Blood Pressure
54. Urinary Tract Conditions
55. Kidney Stones
56. Poor Circulation
57. Haemorrhage
58. Cuts and Wounds
59. Burn Relief
60. Depression / Melancholia
61. Haemorrhoids
62. Diarrhoea
63. Fevers
64. Digestion
65. Prostate
66. Weight Loss
67. Blood Sugar / Hypoglycaemia
68. Acne
69. Eczema
70. Insect Bites / Bee Stings
71. Sting Relief
72. Dog Bite
73. Worms
74. Head Lice
75. Dandruff Treatment
76. Hair Shampoo/Conditioner
77. Hair Restorer
Nettles and Animals
78. Livestock Fodder
79. Horse Tonic
80. Poultry Food
81. Bull Stimulus
82. Budgie Improver
83. Pet Food
84. Beehive Protection
Nettle Fibre
85. Nettle Cloth
86. Nettle Clothes
87. Nettle Cord
88. Fishing Nets
89. Nettle Weaving
90. Nettle Jewellery
91. Nettle Paper
Miscellaneous Uses
92. Waterproofing
93. Insect Repellent
94. Dye
95. Burning Oil
96. Keeping Warm
97. Stinging Nettle Day
98. Nettle Celebrations
99. Nettle-Eating Competitions
100. Magical Uses
101. Erotic Uses
_______________________________________________
from:
http://lists.ibiblio.org/pipermail/permaculture/2008-April/031110.html
http://lists.ibiblio.org/pipermail/permaculture/2008-April/subject.html
Index :
http://lists.ibiblio.org/pipermail/permaculture/
Granny does not agree with the Gore crowd, but will consider any good information on gardens and animal health that they accidentally publish...........LOL, I am and have been cold for several days, so much for the earth warming folks .....warning.
I would like to see more food grown, and less lawns and other useless areas.
There are many food plants that we never hear of, both wild and being developed/found.
The genetic altered seeds make me nervous, which is not surprising as I do not like most of the hybrids and bought the old varieties.
Maybe I am lucky that the old varieties grow better here.
granny
http://www.attra.org/attra-pub/perma.html
In the broadest sense, permaculture refers to land use systems which promote stability in society, utilize resources in a sustainable way and preserve wildlife habitat and the genetic diversity of wild and domestic plants and animals. It is a synthesis of ecology and geography, of observation and design. Permaculture involves ethics of earth care because the sustainable use of land cannot be separated from life-styles and philosophical issues.
Many different garden links to info:
http://www.ibiblio.org/intergarden/
So much information on food growing and plants:
http://www.pfaf.org/links/links.php
activists against traditional plants being patented:
http://ip.aaas.org/tekindex.nsf/TEKPAD?OpenFrameSet
Welcome to Marian’s Medieval Garden
The plants in this garden are gathered primarily from Appendix Three: Plants of the Middle Ages: a Dated List, contained in John Harvey’s Medieval Gardens (see Sources, etc. page for more information). The illustrations were culled from many different web sites; unfortunately, I did not note where I got them.
Each plant is identified for each author as “yes” if identification is certain (or nearly so); “maybe” shows doubt as to the identification. This information is taken primarily from Harvey’s work.
The lists are searchable; one can find (for example) all the plants listed by Crescenzi, or all those that are vines/climbers or all those used for dyes. Or in the information boxes, search for strewing in Miscellaneous Uses. [continues and has links]
http://www.buttery.org/marian/Garden_Welcome.html
[Book is here and ready to read on line]
Lost Crops of the Incas
Little-Known Plants of the Andes with Promise for Worldwide Cultivation
Report of an
Ad Hoc Panel of the Advisory Committee on Technology Innovation
Board on Science and Technology for International Development
National Research Council
National Academy Press
Washington. D.C.
1989
http://books.nap.edu/openbook.php?isbn=030904264X
Web sources:
Culpeper, Nicholas. Culpeper’s Complete Herbal,1649. Taken primarily from http://www.bibliomania.com/2/1/66/113/frameset.html, cited as [CCH].
Gerard, John. Gerard’s Herball,1597. Edition of 1633, revised and enlarged by Thomas Johnson. Culinary quotes culled by Cindy Renfrow at http://www.thousandeggs.com/gerardp1.html, cited as [GH].
Plants for a Future, http://www.pfaf.org/index.html, cited as [PFAF].
Acknowledgments:
Thank goodness my husband, Mark Dulcey, could figure out how to get this on line! I certainly couldn’t.
Links:
Besides the sites mentioned above, some good ones are:
Medieval and Renaissance Gardens (notes from a class) by Jadwiga Zajaczkowa, aka Jennifer Heise
East Kingdom Herbalists’ and Apothecaries’ Guild, a group within the Eastern Kingdom of the SCA.
Bibliography of material available on agricultural practices in the Middle ages by Lady Pegasus Devona of the Barony of Bryn Gwlad, Ansteorra.
Apothecary gardens in history, an article from The Herbalist, newsletter of the Canadian Society for Herbal Research. © March 1989.
A BBC feature on Period Gardens
[live links at site:]
http://www.buttery.org/marian/Garden_Sources.html
Links to the worlds finest herbal sites:
http://www.henriettesherbal.com/goodlink.html
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