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.ibiblio.org/farming-connection/links/compmanu.htm
[links are live on site]
Compost and Manure Links
Web resources to help you better manage these valuable soil-builders.
red ballOrganics Outlook — Info on compost, mulch, grasscycling and related topics from the Calif. Integrated Waste Management Board. Don’t miss the Farming Outlook page.
red ballWoods End Research Laboratory — Extensive compost and soil analyses, including an inexpensive compost maturity and soil microbial respiration test kits.
red ballCornell Composting — Master composters and novices alike will appreciate this site’s explanation of the composting process and helpful management tips. Includes easy-to-use forms for calculating an ideal mix.
red ballNew Composting List — WASTENOT is an unmoderated list for exchanging information about research, management, processing, analysis, regulation, marketing and distribution, or use of organic wastes and compostable materials from industrial, commercial, municipal, or agricultural sources. Just launched (5/5/97), so it remains to be seen what directions the discussion will take.
red ballThe Composting Council — This trade group involved in research, public education, development of composting standards, expansion of markets and the enlistment of government support for composting. Also see their discussion group.
red ballThe Compost Resource Page — Covers the full range from home and garden composting to vermiculture to large-scale operations. Includes discussion forums.
red ballThe Humusphere — A growing hub for a broad range of composting information from home-scale to commercial. Composting news, links, vendor and product directories.
red ballAutrusa Company — Products and services include Sandberger compost turners, Imants spaders, compost cover fabric, monitoring and testing equipment, consulting and testing services and educational seminars. Excellent site with great graphics from a company that believes “proper organic matter and humus management of our agricultural soils must be the cornerstone of any sustainable system.” Highly recommended.
red ballMorgan Scientific Inc. — Electronic compost monitors for recording temperature, oxygen and carbon dioxide levels.
red ballBioCycle — Published since 1960, BioCycle is America’s foremost magazine on composting and recycling.
http://www.nativetech.org/cornhusk/cornhusk.html
[Interesting photos]
NativeTech: Native American Technology and Art
NATIVE AMERICAN HISTORY OF CORN
Read about some Uses of Indian Corn
Try some Recipes from the Woodland Culture Area
Evolution of Maize Agriculture
Corn or maize (zea mays) is a domesticated plant of the Americas. Along with many other indigenous plants like beans, squash, melons, tobacco, and roots such as Jerusalem artichoke, European colonists in America quickly adopted maize agriculture from Native Americans. Crops developed by Native Americans quickly spread to other parts of the world as well.
Over a period of thousands of years, Native Americans purposefully transformed maize through special cultivation techniques. Maize was developed from a wild grass (Teosinte) originally growing in Central America (southern Mexico) 7,000 years ago. The ancestral kernels of Teosinte looked very different from today’s corn. These kernels were small and were not fused together like the kernels on the husked ear of early maize and modern corn.
By systematically collecting and cultivating those plants best suited for human consumption, Native Americans encouraged the formation of ears or cobs on early maize. The first ears of maize were only a few inches long and had only eight rows of kernels. Cob length and size of early maize grew over the next several thousand years which gradually increased the yields of each crop.
Eventually the productivity of maize cultivation was great enough to make it possible and worthwhile for a family to produce food for the bulk of their diet for an entire year from a small area. Although maize agriculture permitted a family to live in one place for an extended period of time, the commitment to agriculture involved demands on human time and labor and often restricted human mobility. The genetic alterations in teosinte changed its value as a food resource and at the same time affected the human scheduling necessary for its effective procurement.
Maize in New England
As the lifeways of mobile hunting and gathering were often transformed into sedentary agricultural customs, very slowly the cultivation of maize, along with beans and squash, was introduced into the southwestern and southeastern parts of North America. The practice of maize agriculture did not reach southern New England until about a thousand years ago.
A Penobscot man described the transformation of maize for the shorter growing season of northern New England. Maize was observed to grow in a series of segments, like other members of the grass family, which took approximately one phase of the moon to form, with approximately seven segments in all, from which ears were produced only at the joints of the segments. Native Americans of northern New England gradually encouraged the formation of ears at the lower joints of the stalk by planting kernels from these ears. Eventually, as ears were regularly produced at the lower joints of the cornstalk, the crop was adapted to the shorter growing season of the north and matured within three months of planting.
Native Americans of New England planted corn in household gardens and in more extensive fields adjacent to their villages. Fields were often cleared by controlled burning which enriched not only the soil but the plant and animal communities as well. Slash and burn agriculture also helped create an open forest environment, free of underbrush, which made plant collecting and hunting easier.
Agricultural fields consisted of small mounds of tilled earth, placed a meter or two apart sometimes in rows and other times randomly placed. Kernels of corn and beans were planted in the raised piles of soil to provide the support of the cornstalk for the bean vine to grow around. The spaces in between the mounds were planted with squash or mellon seeds. The three crops complemented each other both in the field and in their combined nutrition.
Native Americans discovered that, unlike wild plants and animals, a surplus of maize could be grown and harvested without harming their environment. Tribes in southern New England harvested great amounts of maize and dried them in heaps upon mats. The drying piles of maize, usually two or three for each Narragansett family, often contained from 12 to 20 bushels of the grain. Surplus maize would be stored in underground storage pits, ingeniously constructed and lined with grasses to prevent mildew or spoiling, for winter consumption of the grain.
The European accounts of Josselyn in 1674, indicate Native Americans used bags and sacks to store powdered cornmeal, “which they make use of when stormie weather or the like will not suffer them to look out for their food”. Parched cornmeal made an excellent food for traveling. Roger Williams in 1643, describes small traveling baskets: “I have travelled with neere 200. of them at once, neere 100. miles through the woods, every man carrying a little Basket of this [Nokehick] at his back, and sometimes in a hollow Leather Girdle about his middle, sufficient for a man three or foure daies”.
Cornhusk bed mat; Iroquois.
Rolled husks sewn with basswood cord.
Braided Edge. Cornhusk foot mat; Seneca.
Braided and sewn in a coil.
Fringe from spliced cornhusks left on one side.
Native American Origins of Maize
Many Native American traditions, stories and ceremonies surround corn, one of the “three sisters” (maize, beans and squash). Even in New England there are many variations on how maize was brought or introduced to Native Americans here. Generally in southern New England, maize is described as a gift of Cautantowwit, a deity associated with the southwestern direction; that kernels of maize and beans were delivered by the crow, or in other versions the black-bird. Responsible for bringing maize, the crow would not be harmed even for damaging the cornfield. Other Algonquian legends recount maize brought by a person sent from the Great Spirit as a gift of thanks.
Cornhusk, wool and basswood cord
twined bag; Narragansett (made in 1675). Cornhusk moccasin; Seneca.
Two-strand twined construction.
New England tribes from the Mohegan in Connecticut to the Iroquois in the Great Lakes region had rituals and ceremonies of thanksgiving for the planting and harvesting of corn. One ceremony, the Green Corn ceremony of New England tribes, accompanies the fall harvest. Around August Mahican men return from temporary camps to the village to help bring in the harvest and to take part in the Green Corn ceremony which celebrates the first fruits of the season. Many tribes also had ceremonies for seed planting to ensure healthy crops as well as corn testing ceremonies once the crops were harvested.
Return to NativeTech’s Main Cornhusk Menu
http://www.virginiaplaces.org/agriculture/natagri.html
Native American Agriculture in Virginia
In the Woodland Period, old lifestyles based on nomadic hunting and gathering gradually transitioned into a lifestyle including agriculture. Presumably the first Virginians selectively gathered seeds that were most useful for food, accidentally scattered some seeds at their camp, and discovered the next season that the harvest was easier. About 4,000 years ago, Eastern North American Indians domesticated four native plants - squash, sunflower, sumpweed, and goosefoot (comparable to lambs quarters) - as the first agricultural crops in eastern North America.1
Then knotweed, maygrass, and “little barley” were added to the list, but the food crops for the natives remained a limited source of protein, carbohydrates, and lipids. Adoption of agriculture was not an overnight process in Virginia; hunting and gathering remained productive uses of time, though the population remained thin because food supply was unreliable. Perhaps life in Virginia 3,000 years ago was not “nasty, brutish, and short” - but no one could order out for pizza....
A different variety of squash (early pumpkins, rather than the earlier varieties of modern acorn/summer squash) and corn cultivation were introduced from the Southwest and Mexico, followed by beans. Thus, agriculture in Eastern North America was the result of independent domestication of wild plants, followed by the diffusion of agriculture from Mesoamerica. The primary grain of the Virginia natives - corn - had been domesticated for several thousand years before a variety was developed that was productive in Virginia’s climate.
The variety of corn adapted to the short growing season in Virginia (as opposed to corn’s native habitat in Mexico) stimulated a population explosion in the Mississippi Valley, about 1,100 years ago (900 A.D.). Even after adopting the Mexican food crops, however, many Virginian tribes still lived as semi-nomadic bands rather than settled full-time into towns. Hunting and fishing in the summer and winter, but returning in the fall to harvest bottomlands planted in the spring, was an effective lifestyle for several thousand years.
exhibit of just-planted Native American corn field, at Henricus Historical Park
exhibit of just-planted Native American corn field, at Henricus Historical Park
In Tidewater, where the available protein from the Chesapeake Bay estuary was particularly accessible, a town site might be occupied for several seasons while the natives harvested nearby beds of oysters, caught crabs and fish, and hunted deer. Once the easy pickings were gone, however, the town would be moved and the site not reoccupied for a period of time. Such migrations, rather than living in permanent settlements with concentrations of human and animal waste, reduced the risks of disease.
By the arrival of John Smith, the original Virginians had evolved through several separate cultures and there were perhaps 50,000 people in the state in 1607. The societies reflected increasing social complexity, with religious and political rulers able to affect larger numbers of tribes, but different sections of Virginia evolved at different rates. The Southwest, in particular, adopted ceramics much later than the coastal Virginians.
As mentioned earlier, cultivation of beans occurred after Mexican squash and corn agriculture had been adopted earlier. Based on what the Europeans saw in the 16th and 17th Century, the earliest Virginia farmers planted the three crops together. Those of you with gardens know the squash covers the ground, shading out weeds. The corn grows high, and the beans grow up the cornstalk. One benefit of the beans is their ability to add nitrogen to the soil. Clearing patches of woods was not a simple task for a society with just stone points and bone tools, though fire was also available to the natives as well.
Links
* Anthropology Learning Portal (from Mesa Community College)
* A Model for the Adoption of Native Agriculture in the Middle Atlantic Region
* Eastern Native Seed Conservancy
* North America During The Last 150,000 Years (vegetation maps)
* Cotton, maize, and chocolate: plant domestication in Mesoamerica (from Athena Review)
* The Chenopodium Project
References
1. Selig, Ruth, “A Quiet Revolution: Origins of Agriculture in Eastern North America,” National Museum of Natural History Bulletin for Teachers, Vol. 15, No. 2 1993, www.mc.maricopa.edu/dept/d10/asb/anthro2003/lifeways/hg_ag/quiet_revolution.html (last checked September 23, 2007)
From Paleo-Indian to Woodland Cultures
The Real First Families of Virginia
Virginia Agriculture
Geography of Virginia
http://s140253477.onlinehome.us/4.html
Cyclopedia of American Agriculture
A Popular Survey of Agricultural Conditions, Practices and Ideals in the United States And Canada
[One chapter only]
Edited by L. H. Bailey
In Four Volumes
Vol. IV-—Farm and Community
Fourth Edition
New York
The Macmillan Company
London: Macmillan & Co., Ltd.
1912
Aboriginal Agriculture
The Historical Evolution of North American Agriculture
[snipped]
Aboriginal Agriculture
Plants Used by Indians Before Advent of Whites
[Collected from writings of travelers and investigators; incomplete, but containing chief plants; medicinal plants omitted; many plants of industrial and ceremonial uses unrepresented; independent of Mendocino county list below.]
Aboriginal Agriculture
Plants Cultivated.
Name, common or botanical Parts used, and use
Artichoke, Jerusalem Tubers— food.
Beans, common (Phaseolus vulgaris), many varieties Seeds— food.
Bean, Lima (P. lunatus), in southern part of country Seeds— food.
Bean, scarlet-runner (P. multiflorus) Seeds— food.
Chilli ( Capsicum frutescens), several varieties, “bell peppers,” etc Fruits— relish.
Chilli (C. annuum), “bird peppers” . Fruits— relish.
Corn, Indian (varieties) Seeds— food.
“, Sweet (varieties) Seeds— food.
“, Pop (varieties) Seeds— food.
Cotton Fibers—woven fabrics, thread, twine.
Gourds (many kinds) Fruits—water-jugs, dippers, spoons, dishes, mixing-bowls,pottery-smoothers, rattles, sounders for rasping stick, roof drains, masks, parts of ornaments, etc.; flowers —food, coloring, ceremonial.
Grape Fruits— food.
Grasses Stems—baskets, mats, and other industrial uses.
Mexican tea plant (Chenopodium ambrosioides) Seeds-to thicken broths; leaves—for flavoring food; stalks—ashes used for salt.
Onion Bulbs— food. [26]
Passion flower Fruits— food.
Pumpkin, varieties (Cucurbita Pepo) Fruits, fresh and dried—food.
Squash: Winter varieties (C. maxima) Fruits— food.
“, Winter crookneck varieties (C. moschata) Fruits— food.
“, Cymlin and summer crookneck varieties ( C. Pepo, var. condensa) Fruits—food.
Sunflower Seeds— food and coloring.
Tobacco (varieties) Leaves and stems—pipe-smoking.
Aboriginal Agriculture
Plants Harvested Without Cultivation.
Name, common or botanical Parts used, and use
Agave Fibers—textiles; leaf and leaf matrix—food; sap—fermented drink.
Artichoke, Jerusalem Tubers—food.
Bark of many kinds of trees and other plants Fibers—thread, yarn, twine,rope, wallets, baskets, mats, shawls, sandals, cooking pots, dishes, and many textile utensils.
Bearberry ( Arctostaphylos Uva-Ursi) Leaves—pipe-smoking.
Berries, some dried:
Barberry Fruits- food.
Bayberry Wax—candles.
Blackberry Fruits—food.
Buffaloberry Fruits—food.
Cranberry Fruits—food.
Dewberry Fruits—food.
Elderberry Fruits—food.
Gooseberry Fruits—food.
Hackberry Fruits—food.
Huckleberry, blue Fruits—food.
Huckleberry, black Fruits—food.
Juniper berry Fruits—food.
Manzanita berry (Arctostaphylos Manzanita) Fruits—food and drink.
Mulberry (Morus rubra) Fruits—food; bark—twine, clothing.
Partridgeberry Fruits—food.
Raspberry, red Fruits—food.
Raspberry, black Fruits—food.
Salal ( Gaultheria Shallon), a sort of wintergreenberry Fruits—food.
Serviceberry, Juneberry (Arnelanchier Canadensis) Fruits—food.
Squawberry ( Rhus trilobata) Fruits—food.
Strawberry Fruits—food.
Thimbleberry Fruits—food.
Wintergreenberry Fruits—food.
Calamus Roots—food.
Camas Bulbs—food.
Canes Stems, split—mats, baskets.
Canoe birch Bark—canoes.
Cedar Poles and bark—dwellings; bark—clothing.
Chokecherry (varieties) Fruits, fresh and driedfood.
Coonti (Zamia integrifolia) Roots—food.
Currant, black Fruits—food.
Cypress Bark—dwellings; wood—canoes.
Dogwood, “red willow” (Cornus sericea) Cambium layer—pipe-smoking; wood—arrows.
Elm Bark—withes to bind dwelling poles, fish lines, nets.
Gourds See cultivated list.
Grape Fruits—food.
Ground nut ( A pios tuberosa ) Tubers—food.
Haw (Cratcegus spp.) Fruits—food.
Honey (of bumble-bees) Nectar of flowers—food.
Ilex Cassine Leaves —decoction of, for making “Black Drink” to produce nervous disorder in ceremonials.
Indian bread-root, prairie turnip (Psoralea esculenta) Tubers—food.
Indian cherry, Carolina buckthorn (Rhamnus Caroliniana) Fruits—food.
Indian cucumber (Medeola Virginiana) Rootstocks—food.
Indian fig; Prickly pear (Opuntia vulgaris) Fruits—food.
Giant cereus Fruits—food.
Indian hemp; (Apocynum cannabinum) Stems—fiber.
(Asclepias incarnata) Stems—fiber.
(A. pulchra) Stems—fiber.
Indian tea: Labrador tea (Ledum Greenlandicure) Stems and leaves—drink.
Sassafras tea, or Saloop tea Bark of roots and branches—drink.
Canada, or Wintergreen tea ( Gaultheria procumbens) Stems and leaves—drink.
Indian tobacco (not true tobacco): (Lobella inflata) Leaves—pipe-smoking.
Mouse-ear everlasting Leaves—pipe-smoking.
Mullein Leaves—pipe-smoking.
Indian turnip Bulbs—food.
Jimson weed (Datura meteloides) Seeds—narcotic drink.
Kalmia (Mountain laurel, sheep laurel, ivy, etc.) Wood—spoons.
Kouse Roots—bread.
Maple and box-elder Sap—sirup and sugar.
Mesquite: (Prosopis juliflora) Wood—fuel, parts of houses, furniture, etc.; seeds and pods—food.
(P. pubestens) screw-pod Seeds and pods—food.
Nuts: Beech Nuts—food.
“, Black walnut Nuts—food.
“, Butternut Nuts—food.
“, Chestnut Nuts—food.
“, Chinkapin Nuts—food.
“, Hazel (varieties) Nuts—food.
“, Hickory (Shagbark and Shellbark) Nuts—food. [27]
“, Oak Acorns—food.
“, Pecan Nuts—food.
“, Pine Nuts—food.
Paint, dye, stain: Bloodroot (Sanguinaria) Rootstocks—coloring.
Hoary puccoon (Lithospermum canescens) Roots—coloring.
Indian redroot( Gyrotheca capitata) Roots—coloring.
Strawberry blite (Blitum capitatum) Calyxes—coloring.
Tradescantia sp Flowers—coloring.
Wild indigo (Baptisia spp.) Stems and leaves—coloring.
Yellow puccoon (Hydrastis Canadensis) Roots—coloring.
Passion flower Fruits—food.
Persimmon Fruits—food.
Pine Poles—dwellings; sap—turpentine for industrial uses.
Plum Fruits—food.
Potato (varieties) Tubers—food.
Reeds Stems—mats, baskets, to cover dwellings.
Rose-bush (varieties) Cambium layer—pipe-smoking.
Rushes Stalks—mats.
Slippery elm Inner bark—food.
Soapberry: (Sapindus saponaria) Berries—soap, cleansing.
(S. marginatus) Berries—soap, cleansing.
Squirrel corn, Indian potato Bulbs—food.
Sumac (Rhus aromatica) Leaves—pipe-smoking.
Sumac (Rhus trilobata) Fruits—food;twigs-baskets.
Tobacco(varieties) Leaves and stems—pipe-smoking.
Trees, many kinds Wood—mortars, pestles, platters, splints, benches, bows, arrows, canoes, paddles, dwellings, many implements of industry, agriculture, etc.
Tuckahoe truffles, or Indian bread ( Pachyma Cocos) Plants—food.
Water chinkapin (Nelumbo lutea) Seeds—food.
Wild cherry Fruits—food.
Wild rice (Zizania aquatica) Seeds—food.
Aboriginal Agriculture
Wild Plants Used by Indians of Mendocino County, California.
No Plants Cultivated.
[United States Department of Agriculture—Contributions from the United States National Herbarium, Vol. 7, pp. 294-422, by V. K. Chesnut. In the case of these Indians, a contemporaneous study of their relation to plants has been made; and a list is here given as an example of Indian usage.]
Name, common or botanical Parts used, and use
Porphyra lacniata, a seaweed Whole plant, green or baked—food.
Ergot Whole plantmedicine.
Black moss, a lichen Whole plant—famine food.
Yellow moss, a lichen Whole plant—bedding ma- terial and medicine.
“Moss” (Usnea lacunosa) Whole plant—bedding material.
Puffball Skin—paraphernalia of medicine men.
Bracket fungus (Polyporus sp.) Whole plant—food.
Boletus sp Whole plant—food.
Common field mushroom Whole plant—food.
Fly-poison mushroom Whole plant—poison.
Alsia abietina, a moss Whole plant—bedding material, especially for babies.
Maidenhair fern Leaf stems—for keeping ear-ring holes open and enlarging them.
Five - fingered maidenhair fern Stems—withes for baskets.
Gymnogramma triangularis, a fern Stems—basket-making.
Polypod fern Juice—medicine.
Common bracken fern Root wood—splints for baskets; whole plant- medicine.
Common scouring rush (Equisetum variegatum) Stems-surrogate for sandpaper, medicine for sore eyes.
Yew Wood—bows.
California nutmeg Nuts, roasted—food; wood—tooth-picks; roots—strands for making baskets.
California juniper Fruits, boiled—food.
Cedar, or incense cedar Sprigs—leaching acorn meal; small limbs—bows; leaves—medicine.
Sugar pine Seeds—food.
Yellow or bull pine (Pinus ponderosa) Wood—lumber; gum—chewing; pitch—medicine.
Digger pine Nuts—food; cambium layer—famine food; gum—chewing; pitch—medicine; wood—drums for dances; roots—fibers for baskets.
Douglas spruce Wood—lumber; roots — baskets; leaves—surrogate for coffee, medicine.
Giant coast redwood Wood—lumber, canoes.
Cat-tail Roots and bases of stems— food; down of the fruiting part—beds.
Sagittaria latifolia Tubers—food.
Wildoats Seeds—food (pinole, or meal of parched seeds).
Bromus marginatus Seeds—food (pinole).
Wild wheat (Elymus triticoides) Seeds—food (pinole).
Foxtail grass (Hordeum murinum) Seeds—food (pinole).
Darnel Seeds—food (pinole). [28]
Sedges, several species Stems—ropes, baskets; rootstocks—fibers for baskets.
Common rush Stems—baskets, fish-traps.
Soaproot (Spanish amole) Bulbs—soap, medicine, fish stupefier; hair-1ike covering—brushes, also for beds and surrogate for hair in mattresses; young shoots—food.
Poison camas Bulbs—poison, medicine, etc.
Allium Bolanderi Bulbs—food.
Allium unifolium Bulbs and leaf bases, fried —food.
Calochortus Maweanus, C. pulchellus; C venustus Bulbs, raw or roasted—food.
Dichelostemma capitatum Bulbs, raw or roasted— food.
Erythronium giganteum Bulbs—food, medicine.
Hesperoscordum lacteum Bulbs, raw or cooked— food.
Harvest brodiaea (Hookera coronaria) Bulbs, raw or roasted—food.
Camas (Quamasia Leichtlinii) Bulbs—food.
“Highland potato” (Triteleia laxa) Bulbs—food.
Triteleia peduncularis Bulbs—food.
Trillium sessile giganteum Tuber-like rhizomes—medicine.
Smilax Limbs—strands for basket- making.
Iris or blue flag Leaves—fibers for ropes, nets, etc.
Limodorum giganteum Roots—medicine.
Fremont cottonwood Bark—medicine.
Willow (Salixargyrophylla)Roots and limbs—basket-making, arrows, etc.
S. lasiolepis Wood—fuel; bast—rope; bark — medicine, dyestuff.
Mountain alder Bark—dyestuff, medicine.
Hazelnut (Corylus Californica) Nuts—food; twigs—baskets, fish-traps.
Golden-leaf chinkapin Nuts—food.
Oaks, all species growing in Mendocino county Acorns—food (specially prepared flour); bark and galls—medicine, dye- ing, tanning.
Mistletoe Leaves—medicine, chewed “all day long” to relieve toothache; decoction to produce abortion.
Razoumofskya occidentalis Whole plant—medicine.
Asarum caudatum Roots—medicine.
Sour grass (Eriogonum latifolium) Roots and other parts—medicine.
Yard grass (Polygonum aviculare) Whole plant—medicine.
Common dock Leaves—food (for greens); seeds—food (for mush).
Pigweed (Amaranthus retroflexus) Leaves —food (for greens); seeds—food (pinole).
Calandrinia elegans Seeds—food (pinole).
Claytonia perfoliata Plant, raw or cooked—food (Indian lettuce).
Common yellow pond-lily Seeds—food.
Common virgin’s bower Stems and leaves—medicine.
Sleeproot (Delphinium nudicaule) Rootsmedicine, “causing an opponent to become stupid while gambling.”
Buttercup Seeds—food (pinole).
Common aromatic meadow rue Herbage—medicine.
Oregon grape ( Berberis repens) Root bark—medicine.
California laurel (Umbellularia Californica) Nuts—food; leaves—medicine and to repel fleas.
Yellow California poppy Roots and leaves—medicine; leaves—food.
Cream cup (Platystemon Californicus) Leaves—food (greens).
Common yellow mustard Leaves—food (greens).
Shepherd’s purse Seeds—food (pinole).
Water cress Leaves—food (relish).
Verbena hastata Seeds—food (pinole).
Lace-pod ( Thysanocarpus elegans) Whole plant—medicine; seeds—food (pinole).
Syringa (Philadelphus Gordonianus) Young shoots—arrows, baskets for carrying papooses.
Prickly gooseberry Fruits—food.
Smooth gooseberry Fruits—food.
Tellima affinis Roots—medicine.
Therofon elatum Roots—medicine.
Mountain mahogany Wood—arrow tips, digging sticks, spears, fighting clubs.
Strawberry Fruits—food.
Wild rose Fruits (hips)—food.
Thimbleberry Fruits—food.
Black raspberry Fruits, fresh or dried—food (most important berry of region).
Blackberry Fruits, fresh or dried—food; roots—medicine.
Serviceberry Fruits—food; wood—arrows.
Common thorn (Cratoegus rivularia) Fruits—food; wood—fuel.
Toyon, or Christmas berry Berries, fresh or cooked— food; bark and leaves —medicine.
Wild or chokecherry (Cerasus demissa) Fruits, fresh or dried—food; bark—medicine.
Wild plum Fruits, fresh or dried— food.
Redbud Bark and wood—baskets; bark—medicine.
Lathyrus Watsoni, a vetch Whole plant—food (greens), medicine.
Lupine, two species Young plants—food (greens).
Common bur-clover Young plants—food.
Psoralea macrostachya Inner bark—fi b e r s f o r thread; root - fibers— hunting bags and ropes.
Clover, several species Foliage, flowers, seeds- food. [29]
Turkey mullein (Croton setigerus) Leaves—medicine, stupefying fish.
Poison oak (Rhus diversiloba ) Leaves—medicine.
Wild red-fruited sumac Berries—medicine.
Large-leaved maple Inner bark—baskets.
California buckeye Nuts—food; bark—medicine; wood — twirling sticks for fire-making.
California lilac (Ceanothus integerrimus) Young shoots—baskets; seeds—food (pinole).
Rhamnus Californica Bark—medicine (the Cascara sagrada of the early Spanish settlers).
R. Purshiana Bark—medicine(the Cascara sagrada of commerce).
R. ilicifolia Bark—” good medicine.”
Wild grape Fruits—food; vines—basket rims.
Blazing star ( Mentzelia loevicaulis) Leaves—medicine.
Datisca glomerata Roots and leaves—” good fish medicine.”
Boisduvalia densiflora Seeds—food (pinole).
Godetia albescens Seeds—food (pinole); leaves —” decoction good for sore eyes.”
California spikenard( Aralia Californica) Roots—medicine.
Angelica sp Roots — medicine; sprouts —food.
Anise (Carum Kelloggii) Tubers—food; seeds—food (pinole); root fibers— brushes.
Cow parsnip (Heracleum lanatum) Leaves and flower-stalks—food; roots—medicine.
Lomatium utriculatum Leaves—food.
Sanicula tuberosa Bulbs—food.
Madroña (Arbutus Menziesii) Fruits—food; wood—lodge poles, tools, etc.; leaves—medicine.
Manzanita, two species; the common manzanita (Arctostaphylos Manzanita and A. tomentosa ) Leaves—medicine; berries—food, cider.
Huckleberry Berries—food.
Shooting star (Dodecatheon Hendersoni) Roots and leaves—food.
Oregon ash Branches — pipes; wood — canes, handles, tools, etc.; roots—medicine.
Common Indian hemp (Apocynum cannabinum) Fibers—rope, nets, thread, garments, etc. (chief reliance for fiber).
Milkweed (Asclepias eriocarpa) Juice—medicine; fibers—rope, strings.
Linanthus ciliatus Flowers—surrogate for coffee; plant—medicine.
Yerba santa Leaves—medicine, s u r r o - gate for tobacco.
Amsinckia lycopsoides Young shoots—food.
Cynoglossum grande Roots—food, medicine.
Plagiobothrys campestris Leaves —dyestuff, f o o d; seeds—food (pinole).
Yerba buena (Micromeria Chamissonis) Leaves—surrogate for tea.
Monardella Sheltonii Leaves—surrogate for tea, medicine.
Pogogyne parviflora Seeds—food (pinole); leaves—medicine, to repel fleas.
Salvia columbarioe Seeds—food.
Trichostema lanceolatum Plant—fish - poison, medicine.
Jimson weed Leaves—medicine.
Nicotiana Bigelovii Leaves—pipe smoking.
Black nightshade Berries—food.
Mimulus guttatus Plant—food, surrogate for lettuce.
Lonicera interrupta Leaves—medicine; stems— basket withes.
Elder Berriesfood; flowers— medicine; wood— squirt guns, whistles, flutes, etc.
Snowberry Twigs — brooms; branches —arrows, pipe stems.
Big-root (Micrampelis marah) Seeds and roots—medicine.
Scorzonella maxima Roots—food.
Yarrow Plantmedicine.
Achyrachaena mollis Seeds—food (pinole).
Dog fennel Plant—medicine.
Wormwood Plant—medicine.
Baccharis consanguinea Wood—arrows.
Blepharippappus pIatyglossus Seeds—food (pinole).
Coleosanthus Californicus Leavessurrogate for tea.
Gum plant (Grindelia sp.) Plant—medicine; leaves—surrogate for tea.
Helenium puberulum Leaves and flowers—medicine.
Hemizonia luzulaefolia Seeds—food (pinole).
Madia dissitiflora Seeds—food (pinole).
M. densifolia Seeds—food (pinole).
Matricaria discoidea Leaves—medicine.
Petasites palmata Stems and leaves—ashes used for salt; roots— medicine.
Short-stemmed sunflower Seeds—food (pinole); roots
(Wyethia longicaulis) —medicine.
Horehound Plant—medicine.
continued....
Hah, I love it. Btw granny, my Zucchini’s are only producing male flowers.
I think my zucchini plants are gay. Oh man... <<<
Have faith, mother nature will show them that there are more flowers in the world than them and send you some ladies.
LOL, unless of course, something went wrong with the hybrid process and you get only males.
I posted several history of planting in America articles, above this one.
Nothing smells or tastes like a fresh tomato.
http://groups.google.com/group/rec.gardens.edible/browse_thread/thread/ac97c9903a2e9fb0#
That freaking gopher is doing so much damage. I filed the hole with water
today to try and drown the sucker, water started coming out everywhere. I
thought the ground was going to drop.
The gopher is winning. I have a few more things I am going to try next week.
This group has some real plans/efforts to get rid of gophers.
Several methods on the page.......
LOL........
Looks as tho there might be interesting garden related reading here.
granny
http://groups.google.com/group/rec.gardens.edible/browse_thread/thread/731d3d899237b1f7#
OK, here’s a fabulous whole grain bread I make in a Breadman TR2200C or the
Breadman Ultimate Plus ABM. It’s my own concoction, as I’ve not found many
sources which consider the problems associated with ‘green’ fresh ground
whole flours, much less recipes.
To work in an ABM, you must custom program a whole wheat selection.
This recipe will make a high rising, reasonably light loaf, using 100% green
whole grain flour. (Consult the manual if you haven’t set a custom program.
It’s quite easy with this machine).
Select 1.5lb loaf
Program:
Preheat 1 hr
1st knead 3 min
2nd knead 17 min
1st rise 36 min
punch down 15 sec
2nd rise 0 min
shape 0 sec
Manually pause machine, remove dough and paddle,
hand shape by folding and rolling with hands a number of times,
return dough to machine and press start.
3rd rise 36 min
bake 52 min
bake temp 340 deg F
I grind the grains using a Nutrimill grain mill on the finest setting. Use a
high protein hard wheat. I find that hard spring white produces a much
better rise than red wheat.
In the order I load the pan:
1 1/2 tsp Sea Salt placed in corners or mixed into the flour
1/4c flax meal (fresh ground from seed) (spread evenly)
2 Tbl lecithin granules
1/4 tsp ascorbic acid
1 1/2 Tbl brown sugar
1 1/4c milk (I use 2%) warm to 120F, then pour into pan.
evenly spread on top:
3c hard white wheat flour (fresh ground)
1tsp diastatic malt
1 tsp SAF Instant yeast (in center) SAF yeast is very active, so if you use
another brand, you may need to increase 50%+, probably use 1 3/4 - 2 tsp.
2Tbl of your favorite oil. (I use olive) add the oil after the first 3min
knead, when all flour has worked into the dough. I manually use a spatula
to assist during the first knead so that it is completely wetted, then pour
in the oil.
When the loaf has finished baking I remove it from the pan to cool on a
rack. At this time I brush on a tablespoon of melted butter.
A fine source for raw ingredients:
http://www.somethingbetternaturalfoods.com/
Good luck!
Steve Young
© 2008
http://www.sciencedaily.com/releases/2008/05/080522072339.htm
Oregano Oil Works As Well As Synthetic Insecticides To Tackle Common Beetle Pest
ScienceDaily (May 23, 2008) — New research in the Society of Chemical Industry’s Journal of the Science of Food and Agriculture shows that oregano oil works as well as synthetic insecticides to combat infestation by a common beetle, Rhizoppertha dominica, found in stored cereals.
See also:
Plants & Animals
* Pests and Parasites
* Agriculture and Food
* Nature
* Insects and Butterflies
* Biochemistry Research
* Evolutionary Biology
Reference
* Organic farming methods
* Cotton
* Pest (animal)
* Pesticide
Not only does oregano oil work as well as synthetic versions but it has none of the associated side effects of synthetic insecticides on the environment.
Growing resistance to synthetic insecticides combined with potential environmental damage and new government directives on changes to the way chemicals are registered means that scientists are increasingly looking at natural alternatives that can be produced in the large scale quantities needed for agricultural industry use.
Oregano, a member of the Lamiaceae family of plants, has long been renowned as a natural insecticide. It appears to work by inhibiting egg laying and larval development but this is the first time it has been looked at as a viable alternative for synthetic insecticides.
Dr Chahrazed Boutekedjiret and her team from the National Polytechnic in Algeria identified 18 components in oregano oil that combat pests and found that the greater the concentration of the oil used, the more effective it was.
She says: “It is feasible that, in the near future, these natural insecticides will replace synthetic insecticides and add considerably to more environmentally friendly insecticides on a large scale.”
Dr Alan Baylis, the honorary secretary of the Society of Chemical Industry’s Bioresources Group said: “Just because something is natural does not mean it is harmless to humans — some of the most toxic compounds lethal to humans and other mammals are natural products. However, there will be markets for natural insecticides which have been rigorously tested for safety and efficacy, but as they are difficult to produce on a large scale for agricultural use, then the scope for them is rather limited.”
Adapted from materials provided by Society of Chemical Industry, via EurekAlert!, a service of AAAS.
Need to cite this story in your essay, paper, or report? Use one of the following formats:
APA
MLA
Society of Chemical Industry (2008, May 23). Oregano Oil Works As Well As Synthetic Insecticides To Tackle Common Beetle Pest. ScienceDaily. Retrieved May 29, 2008, from http://www.sciencedaily.com; /releases/2008/05/080522072339.htm
April Victorias Lavender Faerie Cookies
1 cup Butter
1 cup Sugar
2 eggs
teas. Vanilla
1 Tbl. Finely chopped lavender flowers
2 teas. Baking powder
1 cups flour
Scented lavender sugar
Preheat oven to 375.* Cream butter and sugar. Beat in eggs and vanilla; stir in the dry
ingredients until well blended. Drop by half-teaspoons on ungreased baking sheet. ** You may
sprinkle with sugar if desired. Bake 8-10 minutes and cool slightly on baking sheet before
transferring to rack.
* I baked at 350 in an electric oven for 8 minutes. You may want to check your oven for correct
temperature.
** Hindsight is wonderful and the next time I would use a pastry bag with a large tip rather than
scooping the cookies. It is a soft paste and would be easier with a bag. Keep the dough cool. If
the cookies start to spread too much, place the dough in the refrigerator for 15 minutes.
From Where the Wild Thyme Grows article in the The Herb Companion. April/May 1993 Vol. 5 No 4. Pg. 57
Chilled Fruit of the Rose Soup
1 Jar of Fruit of the Rose (Rose Hip Jam)
OR
2 Cups Rose Hips cooked in 2 qts. water until soft then sieved.
1 qt. half and half
teas. almond extract
1 tbl. cornstarch mixed with 1 tbl. of cold water
Heat fruit of the rose until it melts in a saucepan on low heat, stirring constantly to keep from
burning. Add half and half to mixture and bring to a simmer. do not let it boil! Add almond
extract. Stir until well blended then add cornstarch mixture and cook until slightly thickened. Chill
before serving.
You may want to add a dollop of whipped cream or almonds.
2005 Edible Flowers Recipes
Page 2 of 3
Lavender-Blueberry Vinegar
Courtesy of Suzanne Carney, Bethel Park, Pa.
1 cups lavender flowers unsprayed
1 quart washed blueberries gently crushed
gal white vinegar or white wine vinegar (5% acidity)
Put all ingredients in a large glass jar such as a canning jar or a Sun tea jar. Stir well and place
in a cool dark place for 3-4 weeks, stirring every few days to allow flavor to develop fully.
Using a cheesecloth-lined strainer, pour mixture into a large stockpot. Add -2 cups white sugar
depending on taste. Bring to a simmer for 5-7 minutes until the sugar is dissolved.
Allow to cool then pour into bottles, adding fresh whole blueberries or a sprig of lavender. Seal
with wax and enjoy!
Mint Chocolate Cake
Use your favorite chocolate cake recipe and add 1-2 tablespoons of minced
mint. Stir in just before you pour batter into pan.
Don’t use a recipe that calls for flavoring such as coffee or alcohol since the
taste will overwhelm or clash with the mint.
Experiment with mints such as chocolate mint, peppermint, spearmint and the list goes on. You
may ice the cake or not. You can just use powdered sugar if you like with a few mint leaves as
decoration.
Flower Confetti Cake
Make your favorite yellow cake according to directions. Add 3 tablespoons of flower confetti to
the mix. If you are using dianthus, it will have a clove like scent. If you use lavender, it will taste
like lavender. Roses mix nicely with the dianthus and the clove scent.
Cover with a cream cheese frosting and serve.
Save your dried flower confetti in an airtight jar or plastic sandwich bag, ready to use as needed.
2005 Edible Flowers Recipes
Page 3 of 3
Oriental Broccoli Salad
1 cup slivered or sliced almonds
2 Tbsp. sesame seeds
1 head of broccoli, florets only
lb. bean sprouts
2 cups sliced mushrooms
2 green onions, chopped thinly
small cucumber, peeled, seeded and diced
1 cup sunflower seeds
Dressing
1 cup vegetable oil
3 Tbsp. rice vinegar
2 Tbsp. light soy sauce
1 Tbsp. granulated sugar
1 tsp sesame oil
1 clove garlic minced
Salt and pepper to taste
Toast almonds and sesame seeds in a pan over medium heat, stirring occasionally until
fragrant. Let cool. Toss rest of ingredients together and add almonds and sesame seeds.
Refrigerate up to 4 hours before serving.
Whisk together all ingredients for dressing and refrigerate up to 4 hours before serving. Add
dressing before serving.
Adapted from Canadian Living, July 21 2002. Food and entertaining. From
your kitchens to ours. Broccoli Salad by Janet Maher, Toronto, Canada.
Sunflower Pasta Salad
(Serves 4-6)
2 chicken breasts (Optional)
cup of bottled Italian dressing
cup of bottled teriyaki marinade
cup toasted hulled sunflower seeds
6 shredded fresh basil leaves
Petals from 2 sunflowers
In a medium bowl, combine the chicken with the cup marinade. Let stand turning occasionally
for 20-30 minutes. Place them in a baking dish and broil 3-4 minutes on each side, until the
chicken is cooked through. Remove from the oven and let cool. Cut the chicken into inch strips
and set aside in refrigerator.
In a large pan filled with lightly salted boiling water, cook pasta. Drain well and rinse under cold
water and drain again. Transfer to a serving bowl and toss with teriyaki marinade and Italian
dressing. Add sunflower seeds. Steam sunflower petals for 2 minutes then remove from heat.
Combine basil leaves, chicken strips and pasta. Mound on a platter and add sunflower petals on
top. Chill thoroughly before serving.
Adapted from Morse, Kitty. 1999. Edible Flowers, A Kitchen Companion with Recipes. New York: Ten Speed Press
from:
http://www.alleghenycounty.us/parks/gardens/edibles/2005recipes.pdf
Angel Food Flower Cake with Lemon Verbena Cream
Make an angel food cake according to directions. To the DRY ingredients add half cup of dried
fragrant rose petals, crushed or 3 tablespoons of other dried flowers crushed. Mix thoroughly in
dry ingredients before adding liquids. Suitable flowers would be a mixture of dianthus (pinks),
bee balm flowers, spearmint, basil, pansies, violas.
Bake cake as directed and let cool completely.
Lemon Verbena Cream
1 cup chilled heavy cream
1/3 cup fresh lemon verbena leaves, roughly torn
1 tablespoon sugar
Place leaves in a bowl and pour cream over. Stir gently and let sit in the refrigerator overnight.
Next day strain cream into a cold bowl and discard leaves. Add sugar and whip until cream
forms soft peaks. Place a dollop on a slice of cake and serve.*
Lemon verbena cream adapted from Chez Panisse Fruit by Alice Waters
Chicken with Rosemary, Honey and Mustard
4 Chicken breasts with skin*
1 tablespoon of rosemary, chopped
1 tablespoon of honey
1 tablespoon of a Dijon style mustard; (Don’t use a honey mustard)
Combine rosemary, honey and mustard in a small bowl. Carefully lift the skin and place a
teaspoon of the mixture under the skin. Any leftover mixture can be rubbed over the skin.
Refrigerate for 1 hour or longer to let the flavor enhance the chicken. Place chicken in a 350
oven for about 30-40 minutes or until the juices run clear.
Serves 4
*The chicken skin can be removed after cooking. It helps retain moisture in the meat.
Hot Spiced Lavender & Red Cabbage Slaw
lb thick sliced bacon, diced
1 cup finely diced yellow onion
1 tablespoon culinary lavender buds finely ground in a spice grinder
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1 tablespoon all purpose flour
2/3 cup white wine vinegar
1/3 cup sugar
cup chicken broth
Sea salt and fresh ground black pepper
8 cups of thinly shredded red cabbage
2006 Edible Flowers Recipes
Page 2 of 5
2 green apples, peeled, cored and shredded
cup of fresh Italian parsley leaves, chopped
Fry bacon in a large skillet until crisp. Pour off all but cup of the drippings. Add onion, lavender,
caraway seeds and mustard seeds to the skillet. Cook for 5 minutes or until onion softens.
Whisk in the flour and cook for 1-2 minutes to remove the raw taste of flour.
Stir in the vinegar, sugar and broth. Season with salt and pepper. Add the cabbage and apples,
cooking for 4-5 minutes, tossing the cabbage until it wilts. Stir in parsley just before serving.
Adapted from The Lavender Cookbook, Sharon Shipley
Lavender Blueberry Shrub - (Takes 3 days to complete: )
2 cups of fresh lavender flowers or 6 stems of lavender leaves
4 L very ripe blueberries (4 quarts)
3 L white vinegar (15 cups)
2 L white sugar (approximately 15 cups)
First day:
Pour: vinegar over thoroughly rinsed blueberries; cover bowl with
cloth . Steep: for 48 hours (or more)
Third day:
Drain: Lavender Blueberry vinegar off fruit into a very large bowl
Transfer: fruit a bit at a time into fine sieve lined with cheesecloth placed over bowl of vinegar
Squeeze: cheesecloth gently to extract more clear juice from fruit, but don’t squeeze so hard
that juice is too pulpy
Discard: fruit
Measure: Lavender blueberry vinegar; you should have about 17 cups
Combine: Lavender blueberry vinegar with sugar; to every 2 cups allow 2 cups of sugar
Heat: and stir to dissolve sugar
Boil: for about 10 minutes to concentrate flavor and create syrup
Skim off: any scum that may develop
Pour: hot syrup through funnel into sterilized bottles, leaving 2.5 cm (”) headroom
Store: in a cool place, not refrigerator
To serve: “A cupful of this syrup is sufficient to flavor 5 cups of ice water.”
Yield: approximately 3.5 L of syrup
Lavender Mini Meatballs
1 LB ground beef or beef/veal combo
cup finely chopped onion
1 large egg
1 piece of white bread soaked in milk and wrung out
1 tbl. dried culinary lavender, ground in a spice or coffee grinder
Salt and pepper
2006 Edible Flowers Recipes
Page 3 of 5
Combine all ingredients and mix lightly. Form into small meatballs. Cook meatballs over low
heat and do not brown. Set aside. Make lavender sauce and pour over meatballs and keep
warm.
Lavender Sauce
1 stick butter not margarine
2 teaspoons of lavender
2 tablespoons of sugar
cup light cream
Melt one stick of butter. Remove from heat. Grind 2 teaspoons of lavender, 2 tablespoons of
sugar and add to butter. Let sit for 5 minutes then place pan over low heat and add cup of
cream and stir constantly until sugar is dissolved. Do not let sauce curdle or get too hot!
Lavender Syrup
Make a simple syrup of 1 cup sugar and 1 cup water and heat until sugar is dissolved. Add 4-6
sprigs of lavender stems, with flowers if possible and allow to cook for 10 minutes on low. Add a
few blueberries for color then drain syrup through a sieve into a jar with a tight sealing lid. Allow
to cool then store in refrigerator. You can keep it for 2 weeks in the refrigerator.
Lilac Syrup
Using the same recipe above, substitute 1 cup of fragrant lilac florets. Here again you use the
blueberries for color. It also can be stored in the refrigerator for up to 2 weeks.
Both can be served over fruit, pancakes, crepes or added to
tea. Be creative!
Mushrooms Stuffed with Fresh Mozzarella and Thyme
cup balsamic vinegar
cup extra virgin olive oil
1 dozen mushrooms for stuffing, cleaned and stemmed
Fresh Mozzarella balls
1 small jar of roasted red peppers
Sprigs of fresh thyme
Combine vinegar and oil and brush over mushrooms. Place in mushroom caps stem side up Cut
small pieces of mozzarella and place in mushrooms. Top with piece of red pepper and thyme.
Bake at 375 until cheese melts and mushrooms are done. About 20-25 minutes.
Serves 6
Orange Rosemary Quick Bread
2 cups biscuit baking mix
1/2 cup white sugar
2 tablespoons grated orange zest
2/3 cup orange juice
1 egg, beaten
2006 Edible Flowers Recipes
Page 4 of 5
1 tablespoon vegetable oil
1 1/4 tablespoons finely chopped fresh rosemary
Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.
In a large bowl, stir together baking mix, sugar and orange zest. Add orange juice, egg and
vegetable oil; add rosemary and stir to combine. Pour batter into prepared pan.
Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out
clean.
Pansy Crisps
1 package of won ton squares
Pansy syrup
Dried pansies (optional)
Cut won tons on the diagonal. Brush with syrup and sprinkle dried
pansies on won tons. Bake at 350 until crisp. Let cool then store in an
airtight container.
Pansy Syrup
You can either make your own syrup or buy it
2 cups granulated sugar
1 cup water
1 cup dark pansy petals loosely packed
Put pansy petals into a food processor with a steel blade. Add 1/3 cup sugar and grind pansies
into sugar by pulsing 4 times then process for about 30 seconds.
Combine rest of sugar, pansy/sugar mixture and water in a small non aluminum sauce pan.
Over medium heat bring the mixture to a boil. Stir once and reduce the heat to low. Allow to
simmer and cook to s syrup stage or not go over 220F. Remove from heat and pour into a heat
proof container. Allow to cool.
Passion Flower Rice
2 cups of Basmati rice
1 cup of Passion flower jam
cup of apple juice
Snipped chives
Prepare Basmati rice according to directions.
Melt jam over very low heat or in a glass container in the microwave until liquefied. Add apple
juice and stir. Pour over rice and mix thoroughly. Add chives and stir again. Can be served hot
or cold.
Serves 4-6.
2006 Edible Flowers Recipes
Page 5 of 5
Rose Petal Ice Cream
1 gallon of french vanilla ice cream (softened slightly)
2-3 tablespoons of rose syrup
1 teaspoon of rose water
cup of fragrant rose petals, chopped fine
or
cup of dried, crushed fragrant rose petals
cup chopped pistachios if desired
Add rose syrup and rose water to softened ice cream and blend thoroughly. Add rose petals and
pistachios. Refreeze until hard. You may serve the ice cream with a few fresh rose petals on top
of the ice cream.
Shrimp Pasta with Edible Flowers
1 lb Bow Tie Pasta
3 fish bouillon cubes dissolved or canned fish broth or your own broth
1 lb of salad size cooked shrimp (or more to your taste)
2 cups flowers and leaves, rinsed and torn loosely
1 jar of Alfredo Sauce or your own Alfredo sauce
1/3 cup of heavy cream
Substitute all or part of the water required to cook the pasta with the bouillon cubes dissolved or
fish broth. While pasta is cooking, heat Alfredo sauce diluted with the heavy cream. Keep warm.
Place the shrimp in a bowl and drain part of the pasta into the bowl to reheat the shrimp. Let sit
5 minutes then drain completely and toss shrimp and pasta. Add nasturtiums then pour sauce
over pasta and toss.
Serves 4-6.
Zucchini Pancakes
2 medium zucchini shredded
1 small onion grated and drained
1 cup flour
2 eggs beaten
Salt and pepper
Vegetable oil for cooking
Sour Cream
Fresh dill
Shred zucchini and put in a colander to allow the moisture to drain. Do the same with the onion.
Mix together zucchini and onion then toss with flour. After mixture is coated with flour, pour
beaten eggs over the zucchini and mix thoroughly. Heat a griddle or fry pan with a tablespoon of
oil until hot then add about a heaping tablespoon of zucchini and let cook until lightly brown on
one side then flip and continue cooking until done. Add salt and pepper if desired and serve with
a dollop of sour cream and fresh dill.
from:
http://www.alleghenycounty.us/parks/gardens/foodfest.aspx
Beautiful tomato pics! Alas, tomatoes almost won’t do here anymore—too many diseases. :(
[I found this person’s emergency ‘bug - out’ info interesting and workable...granny]
My computers crashed about the time the what’s in your bucket thread
started, but there are some different things I have in our buckets which
I wanted to share.
We have different types of buckets. I have a dozen made which are 3 day
or more supplies for one person. Those are marked I - V, I - M, I -
C, I - J, and so on. The interpretation is simple, I - V means
individual supplies, vegetarian, I - J means individual, J. and has several
days of my meds along with food, supplies, water, etc. Each of us has
2 individual buckets next to our beds.
In the individual buckets are also photographs of indigenous poisonous
insects and snakes and copies of the US Army survival manual I
downloaded online. There is also a personal information sheet with name,
address, next of kin, phone numbers, addresses, and medical information.
There is also a note sealed in plastic that tells our kids where we have
gone, in event we have to leave the house and they are looking for us.
Additionally each bucket has a sharpie permanent marker and pad of paper
and two rolls of 500 mph tape which is stronger than duct tape and 24
feet of nylon line and the usual individual stuff like 5 in 1 whistle,
poncho, space blanket, food, water, etc.
Other buckets have bean packages, rice, dried potato mixtures, etc.
For example, a baked bean dinner packet I did up today has 2 pounds of
dried Navy beans and a ziplock bag with a cup of TVP ham crumbles, 2 bay
leaves, a half cup of molasses powder, 1 quarter cup of dried tomato
powder, 2 tablespoons no salt chili powder, a half cup dried minced
onion, 2 tablespoons freeze dried minced sweet red peppers, 1 teaspoon
mustard powder. The spices, molasses powder, onion and peppers are in a
heat sealed packet within the zip lock bag of TVP ham crumbles. The other
heat seal package contains corn bread mix with powdered honey, egg,
milk already mixed in. The instructions have been printed out and put in
the bag along with the beans, so in the event I am not the one cooking
the beans, the one cooking them can easily get dinner made. To do the
baked beans, soak, cook, then add the rest of the ingredients other than
the TVP ham crumbles, bake over warm coals till bubbling, Add
water to reconstitute the TVP, drain and add to the beans. To make the
corn bread, add water to the bag till it is moistened and thick, pour
into skillet, cover and do over coals or cook as pancakes on a griddle
or home-made number 10 can cooker. To make the number 10 can cooker,
punch holes around the side of the can to release smoke, etc, pull some
embers out from the fire, put the can over the fire with the bottom up
and cook pancakes on what used to be the bottom of the can. The 2
pounds of beans will feed 7 of us one meal.
All of that is easier with a stove, but I prefer knowing how to use
all my options, including a camp fire. I still need a covered cast iron
pot/kettle thing, but hope to have it within the month.
Another dinner is instant shepherd’s pie. There are four ziplock bags
packed in a gallon bag. One bag has instant, complete mashed potatoes.
TVP ground “beef” crumbles is in a smaller one, freeze dried
corn, peas and carrots in a third and a quart size bag with one cup of
dried beef gravy. This is one of the easiest meals, since all you have
to do is add hot/boiling water to the potato bag, gravy bag, vegetable
bag and TVP bag. To serve, put a serving of potatoes in everyone’s
bowl, then reconstituted TVP meat, vegetables and gravy over all. It
isn’t completely vegetarian but in a survival situation, I doubt that
those of us in the family who are vegetarians will be able to maintain a
strictly vegetarian diet. I have stored TVP ground beef, chicken, ham
crumbles, Italian sausage crumbles,which is all vegetable protein. It is
considerably cheaper than freeze dried meat.
I also have done up a number of individual TVP sloppy joe bags and taco
bags. I have tried to do meals with different levels of cooking
preparation needed. Some, like the baked beans, needs several hours to
prepare, most of which is either soaking time or cooking time. Dinners like
the shepherd’s pie can be ready more quickly.
Cream of Vegetable soups are incredibly simple. I found cream soup
base online and use the two bag system for cream of whatever soup. Mix
hot water into the the freeze dried veggies, then add cream soup base and
more water. Cream soups I have ready in individual packets are cream
of carrot, cream of corn, cream of potato with chives, cream of
broccoli with cheese and cream of cauliflower with cheese. I use freeze dried
vegetables, despite being more expensive, because they reconstitute
and are ready to eat much faster than most dehydrated vegetables. For
example, dehydrated corn takes almost a half hour of simmering to be
ready to eat whereas freeze dried corn can be eaten plain as a snack or
reconstituted to eat within minutes.
Breakfast buckets have granola with dried milk mixed in, oatmeal with
assorted freeze dried fruits and honey powder mixed in, freeze dried
eggs with TVP ham crumbles, freeze dried onions, peppers and potatoes in
other bags for a good omelet or scrambled eggs with ham, peppers, onions
and potatoes.
There are also buckets with just one thing like flour, cornmeal and
sugar, but I prefer doing bags within buckets with things measured out.
Each bucket has recipes for using what is in the bucket. After filling,
each bucket is sealed with duct tape and stored in a cool, dark
location. The contents of the bucket are on a sheet of paper stored in a
plastic sleeve on the outside of the bucket.
Yup, I even have a couple buckets of Cheeto’s and candy for special
treats for the kids. I need to come up with a code for jerky, as our live
in grandson managed to eat all of the 10 pounds of jerky which was in a
bucket in storage. I don’t know if you guys have bought or made jerky
lately, but it isn’t cheap and that scrawny kid chomped through a lot
of money. Learned my lesson...now to find a code name for jerky.
Maybe I’ll write “dried spinach” on the side. He’d never touch that.
j.
Unprecedented Demand Cleans Out Major Storable Food Supplier
May 29, 2008
By Holly Deyo
It came to our attention today, that the world’s largest producer of
storable foods, Mountain House, is currently out of stock of ALL #10
cans of their freeze dried foods, not just the Turkey Tetrazzini.
They are not alone. People are finally awakened that time is running
out. This morning, Fox News aired a live preparedness seminar and
they warned people NOT to expect emergency supplies to be provided
by the government and that they need to be self-sufficient. Will you
be prepared?
Below is Mountain House’s customer notice.
Dear Valued Customers:
We regret to inform you Oregon Freeze Dry cannot satisfy all
Mountain House #10 can orders and we have removed #10 cans from our
website temporarily. The reason for this is sales of #10 cans have
continued to increase. OFD is allocating as much production capacity
as possible to this market segment, but we must maintain capacity
for our other market segments as well.
Currently we are able to meet demand for Mountain House pouches and
most of these products are still available for purchase on our
website. Some of our dealers still have Mountain House #10 Cans
available and you will need to locate them and contact them
directly....Search Online Dealers.
We want to clarify inaccurate information we’ve seen on the
Internet. This situation is not due to sales to the government
domestically or in Iraq. We do sell products to this market, but we
also sell other market segments, including Ingredients and Private
Label markets. The reason for this decision is solely due to an
unprecedented sales spike in #10 cans sales.
They don’t expect to have stock available till Sept.-Oct. You might
check with The Freeze Dry Guy at 866.404.3663 (FOOD) to see if he
has supplies available.
http://www.mtnhse.com/mm5/merchant.mvc?Screen=CTGY&Store_Code=M&Category_Code=MHCDL
[I have not shopped with these food companies, so do not know them, except that the Mountain is a name I see often...
My storage food came from : http://www.waltonfeed.com
granny]
When the lights go off and the grocery shelves are empty- will you be
ready?
To visit group on the web, go to:
http://groups.yahoo.com/group/HunkerDown06/
Yes, I thought the project for the tomato tower would be fun, could be related to my mind set, I would have tried that one.
Have you tried an old fashioned cherry tomato, almost nothing kills them and they are about all that I can grow here.
1. QuinCrafts Children’s Jewelry Recalled Due to Risk of Lead Exposure
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207
FOR IMMEDIATE RELEASE
May 29, 2008
Release #08-294
Firm’s Recall Hotline: (638) 638-1537
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
QuinCrafts Children’s Jewelry Recalled Due to Risk of Lead Exposure
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in
cooperation with the firm named below, today announced a voluntary recall
of the following consumer product. Consumers should stop using recalled
products immediately unless otherwise instructed.
Name of product: Makit & Bakit Jewelry Sets and Suncatcher Sets
Units: About 70,000
Importer: QuinCrafts, of Dexter, Mich.
Hazard: The clasps on some of the jewelry contains high levels of lead.
Lead is toxic if ingested by young children and can cause adverse
health effects.
Incidents/Injuries: None reported.
Description: The recall includes QuinCrafts products containing
children’s jewelry. Only items with the following item numbers printed on the
back of the packaging are included in the recall:
Item Item Number
Makit & Bakit 5-Piece Jewelry Set 55256
Makit & Bakit Charm Bracelet Sets 41671
Makit & Bakit Bracelet & Necklace Set 55106
Makit & Bakit Charm Bracelet Set 55100
Makit & Bakit Garden Delux Suncatcher Set 43131
Disney Makit & Bakit Fairies Charm Bracelet 50083
Disney Makit & Bakit Princess Charm Bracelet 50694
The children’s jewelry was sold in a variety of sets that contained
necklace, bracelet and earring or ring combinations.
Sold at: AC Moore, CVS, LTD Commodities, Marshall’s/TJ Maxx, Michaels
Corp. and other toy and independent craft supply stores nationwide from
August 2007 through March 2008 for about $2.
Manufactured in: China
Remedy: Consumers should immediately take the recalled jewelry away
from young children and contact QuinCrafts for a replacement jewelry set.
Consumer Contact: For additional information, contact QuinCrafts at
(800) 366-4660 between 9 a.m. and 5 p.m. ET, Monday through Friday or
visit the firm’s Web site at www.quincrafts.com/recall
To see this release on CPSC’s web site, including pictures of the
recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08294.html
**************************************************
2. Remote-Controlled Helicopter Toys Sold Exclusively in Walgreens
Recalled Due to Fire and Burn Hazards by TWIE
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207
FOR IMMEDIATE RELEASE
May 29, 2008
Release #08-293
Firm’s Recall Hotline: (888) 583-4908
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Remote-Controlled Helicopter Toys Sold Exclusively in Walgreens
Recalled Due to Fire and Burn Hazards by TWIE
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in
cooperation with the firm named below, today announced a voluntary recall
of the following consumer product. Consumers should stop using recalled
products immediately unless otherwise instructed.
Name of product: “Sky Champion” Wireless Indoor Helicopters
Units: About 152,000
Importer/Distributor: TWIE, also known as Tradewinds International
Enterprises Inc., of San Francisco, Calif.
Hazard: The rechargeable battery contained inside the helicopter can
catch fire, igniting the helicopter and nearby combustible materials.
This poses a burn or fire hazard to consumers.
Incidents/Injuries: TWIE has received two reports of helicopters
catching fire. No injuries or property damage have been reported.
Description: This recall involves the “Sky Champion” wireless indoor
helicopter. The helicopter comes with a transmitter that controls and
recharges the helicopter. The helicopter is made of foam and plastic and
measures about 7 inches by 3 inches. The transmitter measures about 6
inches by 4 inches. “BH26047” is printed on the tail of the helicopter.
“WIC 551777” and the UPC code is 630990006005 are printed on the
packaging.
Sold at: Walgreens stores nationwide from June 2007 through November
2007 for about $20.
Manufactured in: China
Remedy: Consumers should immediately stop playing with the recalled
helicopters and contact TWIE for a full refund. Returns will be accepted
by TWIE. Walgreens will not accept returns or provide a refund.
Consumer Contact: For additional information, contact TWIE toll free at
(888) 583-4908 anytime or send an email to returncoptersl@aol.com
To see this release on CPSC’s web site, including pictures of the
recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08293.html
**************************************************
3. Jo-Ann Fabric & Craft Stores Recall Outdoor Benches Due to Fall
Hazard
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207
FOR IMMEDIATE RELEASE
May 29, 2008
Release #08-292
Firm’s Recall Hotline: (888) 739-4120
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Jo-Ann Fabric & Craft Stores Recall Outdoor Benches Due to Fall Hazard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in
cooperation with the firm named below, today announced a voluntary recall
of the following consumer product. Consumers should stop using recalled
products immediately unless otherwise instructed.
Name of product: Best Value Park Benches
Units: About 4,500
Distributor: Jo-Ann Fabric and Craft Stores, of Hudson, Ohio
Hazard: The benches can become unstable and break, posing a fall hazard
to consumers.
Incidents/Injuries: None reported.
Description: This recall involves Best Value park benches with a green
metal frame and wooden slats. The benches measure 50-inches long by
22-inches wide by 30-inches high.
Sold at: Jo-Ann Fabric and Craft stores nationwide from January 2008
through March 2008 for about $30.
Manufactured in: China
Remedy: Consumers should immediately stop using the recalled park
benches and return the product to the nearest Jo-Ann Fabric and Craft store
for a full refund.
Consumer Contact: For more information, contact Jo-Ann Stores toll-free
at (888) 739-4120 between 8 a.m. and 5 p.m. ET Monday through Friday,
or email the firm at guest.services@jo-ann.com.Consumers can also
visit the firm’s Web site at www.joann.com
To see this release on CPSC’s web site, including pictures of the
recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08292.html
**************************************************
4. CPSC Urges Consumers to Prepare for Dangers After the Storm
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207
FOR IMMEDIATE RELEASE
May 29, 2008
Release #08-291 CPSC Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Hurricane Season Begins June 1st
CPSC Urges Consumers to Prepare for Dangers After the Storm
WASHINGTON, D.C. - June 1st marks the start of hurricane season. As you
put your hurricane plan in place to protect your family and your home,
CPSC is urging consumers to include a plan for after the storm.
If a storm knocks out power, consumers who use portable gasoline
generators to restore power can place themselves at risk for carbon monoxide
(CO) poisoning. Only use portable generators outdoors, far away from
the doors, windows and vents of indoor spaces. Generators should never
be used indoors, including inside homes, garages, basements,
crawlspaces and sheds.
The amount of CO from one generator is equivalent to hundreds of idling
cars in a garage and can kill consumers in minutes. At least 65 people
died from CO poisoning associated with portable generators in 2006.
CPSC also advises consumers to keep charcoal grills outside. Never use
them indoors. Burning charcoal in an enclosed space can produce lethal
levels of CO.
If flooding occurs after a storm, do not use gas or electrical
appliances or equipment that has been submerged. The electrical components and
safety controls may be damaged and burner parts may be plugged with
debris, leading to a fire risk. Have fireplaces, furnaces, and other
heating equipment inspected by a professional to make sure they are
working properly.
CPSC recommends that consumers install CO alarms in their homes as a
line of defense against CO poisoning. Battery operated CO alarms or
plug-in alarms with battery back-up add an important layer of protection in
consumers’ homes. Remember to replace CO alarm batteries annually.
For more information on protecting your family against CO poisoning,
visit www.cpsc.gov/CPSCPUB/PUBS/464.pdf and
www.cpsc.gov/CPSCPUB/PUBS/468.html
To see this release on CPSC’s web site, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08291.html
**************************************************
5. Electric Candle Warmers Recalled by Provo Craft & Novelty Due to
Fire Hazard
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207
FOR IMMEDIATE RELEASE
May 29, 2008
Release #08-289
Firm’s Recall Hotline: (888) 306-0132
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Electric Candle Warmers Recalled by Provo Craft & Novelty Due to Fire
Hazard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in
cooperation with the firm named below, today announced a voluntary recall
of the following consumer product. Consumers should stop using recalled
products immediately unless otherwise instructed.
Name of product: Candlsense Warmers
Units: About 730,000
Manufacturer: Provo Craft & Novelty Inc., of Spanish Fork, Utah
Hazard: The internal heating element of the candle warmer can detach
and melt the bottom of its plastic casing, which can in turn ignite or
scorch the surface on which the candle warmer is placed, posing a fire
hazard to consumers.
Incidents/Injuries: Provo Craft has received 11 reports of incidents in
which the heating elements detached, including two fires and nine
incidents of property scorching. One consumer reported a blistered finger.
Product Description: This recall involves the Candlsense warmers with
product codes ranging from YD0629 through YD0652 and YD0701 through
YD0708. The candle warmers measure about 4 ¾ inches in diameter. The
heating plate is black and the surrounding area is white plastic. “Provo
Craft & Novelty Candle Warmer Air Freshener Model: WCY-8888” and the
product code are embossed on the underside of the warmer.
Sold at: Wal-Mart and other retailers nationwide from August 2006
through October 2007 for between $5 and $10.
Manufactured in: China
Remedy: Consumers should contact Provo Craft to receive a voucher worth
120 percent of the purchase price of the candle warmer. The voucher
can be redeemed at www.creativexpress.com
Consumer Contact: For additional information, contact Provo Craft at
(888) 306-0132 between 8 a.m. and 5 p.m. ET Monday through Friday, or
visit the company’s Web site at www.provocraft.com
To see this release on CPSC’s web site, including pictures of the
recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08289.html
**************************************************
The U.S. Consumer Product Safety Commission is charged with protecting
the public from unreasonable risks of serious injury or death from more
than 15,000 types of consumer products under the agency’s
jurisdiction.
Deaths, injuries and property damage from consumer product incidents
cost the nation more than $800 billion annually. The CPSC is committed to
protecting consumers and families from products that pose a fire,
electrical, chemical, or mechanical hazard. The CPSC’s work to ensure the
safety of consumer products - such as toys, cribs, power tools,
cigarette lighters, and household chemicals - contributed significantly to the
decline in the rate of deaths and injuries associated with consumer
products over the past 30 years.
To report a dangerous product or a product-related injury, call CPSC’s
hotline at (800) 638-2772 or CPSC’s teletypewriter at (800) 638-8270,
or visit CPSC’s web site at www.cpsc.gov/talk.html.
American Amaranth Bread
from Better Homes and Gardens -
1 lb. loaf
3/4 cup milk
1 egg white
2 tsp. cooking oil
2 cups bread flour
1/3 cup amaranth flour
1 Tbs. honey
1 tsp. vanilla
1/2 tsp. salt
1 tsp. dry yeast
1/3 cup chopped nuts (opt)
1 1/2 lb. loaf
1 cup plus 2 Tbs. milk
1 egg white
1 Tbs. cooking oil
3 cups bread flour
1/2 cup amaranth flour
2 Tbs. honey
1 1/2 tsp. vanilla
3/4 tsp. salt
1 tsp. dry yeast
1/2 cup chopped nuts (opt)
Add ingredients to your bread machine as per it’s instructions.
*The book recommends 1 tsp. yeast for either size loaf because 2 1/2
tsp.
yeast is recommended for 2 loaves. They have experimented and cut it in
half
with excellent results. That of course will vary on the freshness of
the
flour and yeast you use, and you may have to adjust it over time to
your
machine.
http://groups.yahoo.com/group/bread-machine/
http://www.freerepublic.com/focus/bloggers/2023462/posts?page=3
Weekly Gardening Thread -— To grow or to buy
MSN Money ^ | May 28,2008 | Sally Herigstad
Posted on 05/30/2008 5:30:48 AM PDT by Gabz
5 foods it’s cheaper to grow
[Above this snippet, is a report from Cuba and Africa on experiments with earthworms...interesting information...granny]
http://www.ibiblio.org/london/orgfarm/discussion-groups/newsletters/AG-SIEVE.v7n1.soil-fauna.gz
INDIA
What is Vermiculture?
Through their simple act of eating, earthworms promote bacterial growth,
enhance soil structure and hasten decomposition of organic matter. However, not
all earthworms are suitable for vermiculture.
Earthworms are divided into two groups: humus formers and humus feeders. The
first group dwell on the surface and feed on nearly 90% fresh organic materials
and 10% soil. They are generally red in color, have a flat tail and are also
called epegic or detritivorous worms. It is these worms that are harnessed for
vermicomposting. The second group, i.e. the humus feeders, are deep burrowing
worms which are useful in making the soil porous and mixing and distributing
humus through the soil.
Preparing your Vermicompost
% Materials- You will need a supply of breeder worms and a wooden bed in
which to keep them and the organic wastes. The bed should be 2 1/2 ft. high x 4
ft. wide x any length that is possible. You will also need a hose with which to
water the beds periodically and bags for packing the vermicompost.
% Sieving and shredding- Decomposition can be accelerated if raw materials
are shredded into small pieces.
% Blending- Substances lacking in nitrogen (N) like sawdust, paper and straw
can be mixed with nitrogen rich materials such as sewage sludge, biogas slurry
and fish scraps to obtain a near optimum C/N ratio of 30:1/40:1. A varied
mixture of substances provides a good quality compost, rich in both major and
micro nutrients.
% Half digestion- Before feeding to the worms, the raw materials should be
kept in piles where the temperature is allowed to reach 50-55 degrees C
(122-131 degrees F). The piles should remain at this temperature for 7 to 10
days.
% Moisture, temperature and pH- The optimum moisture level for maintaining
aerobic conditions is 40-45%. Proper moisture and aeration can be maintained
by mixing fibrous with nitrogen rich materials. The temperature of the piles
should be within 28-30 degrees C (83-86 degrees F). Higher or lower
temperatures will reduce the activity of microflora and earthworms. The height
of the earthworms’ bed can help control the rise in temperature. The pH of
the raw material should not exceed 6.5 to 7.
After about a month the compost is ready. It will be black, granular,
lightweight and humus-rich. To facilitate separating the worms from the
compost, stop watering two to three days before emptying the beds. This will
force about 80% of the worms to head to the bottom of the bed. The rest of the
worms can be removed by hand. The vermicompost can then be packed in bags is
and ready for application.
Jambhhekar, Hemangee. Maharashtra Agricultural Bioteks training material.
Other newsletters from the 90’s:
http://www.ibiblio.org/london/orgfarm/discussion-groups/newsletters/
http://www.ibiblio.org/london/orgfarm/discussion-groups/newsletters/aanews.Jan-1995.gz
NATIVE AMERICANS USE BIOLOGICAL CONTROLS TO FIGHT WEEDS
Faced with decreasing crop yields and land choked by weeds,
several native American land managers are working with scientists
in the USDA’s Agricultural Research Service (ARS) to use
biological controls to stop the weeds on 14 reservations in
Montana, North Dakota, Wyoming, and Idaho, according to
Agricultural Research (December, 1994), published by ARS.
Scientists have released flea beetles to try to curb leafy spurge
on three reservations, and released 15 insect species to fight
six weeds on the National Bison Range, where a herd of American
bison can’t find prairie grasses because of weed infestation. On
the same range, musk thistle has been brought under control by
the release of the weevil Rhinocyllus conicus.
An Extract of the Chinese Herbal Root Kudzu Reduces Alcohol ...
Participants served as their own controls, and order of treatment exposure was .... informed to stop drinking,. KUDZU EXTRACT AND REDUCED ALCOHOL DRINKING ...
www.blackwell-synergy.com/doi/pdf/10.1097/01.ALC.0000163499.64347.92 -
If you had been selling the roots to the Chinese, you would be rich and not need to fight it.
I am sure this is a safer cure than one suggested to me about 1940.
An elderly ex-school principal, suggested that the next time that my dad went on a toot, I should take his whiskey, put a gold fish in it and let it set 3 weeks and then give it to him to drink.
I think his death was what she wanted to see, as that is a sure cure for a drunk.
Honestly she was not an evil person, just fed up with a life time of attempting to teach the children of people who could not control the alcohol.
Glad to hear the part about controlling musk thistle. I have a pasture infested with it and it is evil and nearly unkillable. After over 10 years of digging and spraying it, I deluded myself into thinking I was winning, until a wet winter caused all the dormant seeds to germinate last summer. The horror, the horror!
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