Skip to comments.Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]
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."
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 ...
Copycat Benihanas Ginger Salad Dressing
Posted By ChefTom On May 15, 2008 @ 11:45 am In Benihana, Recipes | 1 Comment
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons fresh lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
Combine all ingredients in a blender. Blend on high speed for about 30 seconds or the ginger is well pureed and everything is mixed together.
Store in the refrigerator.
Makes 1 3/4 cups.
Article printed from The Secret Recipe Blog: http://www.recipesecrets.net/blog
Welcome to Our (Sustainable) Thanksgiving Table
Thanksgiving DinnerOver the years, Mother Earth News has dished up plenty of good ideas for low-budget, practical, eco-friendly and fun Thanksgiving celebrations. Heres a guide to some of our best, including Thanksgiving recipes that range from quick-and-easy to slightly more inspired. Whether youre getting ready to dig into a locally raised turkey that grew up on real pasture or a wildly creative vegetarian or vegan holiday meal, youll find plenty of inspiration in our deep archives.
Were thankful that you came to our table today, and we hope you enjoy a very Happy Thanksgiving!
Table of Contents:
Traditional Thanksgiving Foods
Sustainable Holiday Drinks, Too
Deepali asked for my bulgar wheat, lentil, beansprout and asparagus balsamic stir-fry recipe. I didnt take good notes when I made it for the first time last night so Im doing it from memory here! It may need tweaking depending on your portion size!
Cook 1 cup of puy lentils (as per directions) and 1 cup of bulgar wheat (as per directions).
When cooked mix together, split into 3 portions and set aside - I put 2 portions in the fridge for further meals and keep 1 portion out for myself.
Put 2 tablespoons of extra virgin olive oil in a pan until hot. Add in very large handful of beansprouts, grated cabbage and 3 asparagus stalks and stir until cooked (approx 5 min).
Then add the 1 portion of bulgar wheat and puy lentils.
When all mixed together add 3 tablespoons of balsamic vinegar and enjoy! The two additional servings of mixed together lentils & bulgar wheat mean I have a base for 2 more meals over the week, all I need to do is add veggies! I costed this dish at about £0.45 approx $0.90 per portion! Frugal, healthy, low GI and oh so yummy!
Rationing was one of the ways we won the war. As merchant ships were often sunk by the enemy, imports were restricted. Also factory production was concentrating on the war. Therefore lots of things were in short supply lots of things were shared out by rationing.
You were only allowed a certain amount of clothes, food and other household goods. You had to pay for them as well. Ration books were full of coupons which could be cut out and used to buy a fixed amount of rationed foods each week or month. Every time a housewife bought some sugar she had to give a sugar coupon. When she had used up all her sugar tokens for one week she had to wait until the following week before she could buy any more.
Food was very hard to get a hold of, so people were encouraged to grow vegetables in order to feed their family. Cartoon characters called Potato Pete and Dr. Carrot appeared on leaflets, telling people to eat plenty of these foods. The slogan “Dig for Victory” appeared on posters and banners to encourage people to grow their own food. Meat was hard to get hold of so the government advised people to eat rabbits.
Make do and Mend
Clothes were rationed during the war just like food, petrol and soap. Clothing rationing began on 1 June 1941. Everyone was allowed 66 clothing coupons a year, which more or less added up to one complete outfit a year.
Clothes bought from the shops were designed to use as little material as possible. On a mans suit you would have only three pockets no turn ups only three buttons and a maximum trouser length of 48 cm. On the dress for women no elastic waist bands, no fancy belts maximum heel height of 5 cm, for a night dress you would have to pay and give 6 coupons. 16 coupons for a mans overcoat, 11 coupons for a dress, 4 coupons for under pants, half a coupon for a handkerchief and 8 coupons for pyjamas.
Women were encouraged to repair and remake their family’s old clothes. Old curtains were cut up to make skirts and dresses. Unwanted jumpers were unravelled and knitted into something else.
Make up and stockings were hard to come by. Some women would draw a line down the back of each leg and pretend they were wearing stockings. Others used gravy browning to dye their legs but on a hot day this drew the flies to their legs.
This is a history site, that will interest writers:
(The Mantis egg thingie seems to be intact on that wall so far....)
Good that the Mantis egg case is holding.
I have bought them, mail order and they always had a piece of twig that it was attached to.
I think I got a little carried away, the goal was to close one of the 8 windows that I have open.
And interesting pages kept getting clicked.
No, I still can’t close the window.
Have a Happy Thanksgiving.
Thank you for the bump.
You are welcome here any time, just join in, as it pleases you.
Anyone have any gluten free recepies. I stopped eating wheat and feel like I did ten years ago.<<<
Good for you.
Joya might have a few she would be willing to share.
I have posted a few, they are mixed in with all the rest of my posts.
Glad that you found the thread, you are welcome to join in and do post some of your recipes.
Have a Happy Thanksgiving.
Hi Jetson, check out the following posts on this thread.
I have compiled the first 3700 posts or so into one huge document so I can index it. I just did a quick search for “gluten-free” on this thread and also celiac disease. Post 3640 is really good and refers to the following website:
You have done an amazing amount of work on this thread. Seriously. I have about half the posts in a single document, and it's up to over 4,000 pages. I think I'm about to break Microsoft Word, LOL. I am still in awe of this thread. Just amazing. By the way my name is Vicki. :)
Mmm, I found tomato preserves on post 3527... I had a friend whose mom made this. Just scrumptious!
I am really appreciating all the healthy vegetarian recipes in the 3500-3700 post range. The diet I am on is heavily weighted toward vegetarian, as meat (especially red meat) feeds cancer as do sugar, white flour, carbonated drinks, high fructose corn syrup, etc. I was reading the vegetarian recipes tonight while I was at dialysis, with great delight, and I will try them as time allows. Thanks for posting everything you can find, your interest range is tremendous - everything from Chinese to Thai to African to Middle Eastern, to Italian and Native American. And they all sound so yummy!
Thank you, fantastic that someone has a grip on this thread.
LOL, and I keep making more work for you.
Is the terror thread a better place to put the driving tips, or are they ok on this thread? Let me know and I will post them on the other thread.<<<
The driving tips are fine here, the terror thread is for blood and gore and odd incidents, and terror related history.I posted tonights headlines and I think they almost scare me.
I suspect that we have more readers here than on the other thread.
Vickie, I can imagine 7,000 posts, but 4,000 pages is scary.
Thank you for doing this, we will need to figure out some way to share it.
Good, I am glad that you found the vegetarian recipes.
I like vegetables and LOL, I like meat.
As a child, a rare chicken, was all the meat that I remember and salt pork.
Then I married a man who ate rare meat, and I had not a clue on how to cook it. I did know how to beat a cheap steak, with the edge of a saucer, flour and cook it well done, LOL, and no other methods.
I read recipes, as some do novels, always have.
Almost everything in this world has caught my interest at one time or the other, I just never stayed with one subject long enough to become an expert at it.
I was laughing at the African recipes, as they could have come straight out of the fine “southern cook books”, I knew that some southern recipes might have a slave connection, but never dreamed how many.
My mother and of course myself, make odd dishes, we kind of throw what we have in the pot.
When I first went on the internet, I found a Cherokee cook book that contained all her recipes.
She did not like to admit that she was Cherokee, although her sisters did. She always claimed that my dad was the indian and he is only half Cherokee/half Scots.
With a heritage like that I had to have world wide interests.
I am going to take a break, until tomorrow, thank you for all you are doing.
FOR GLUTEN-FREE RECIPES,
Go to this website, it’s the best I have ever found:
cooking w/ oats
More gluten-free recipes, see 6342 and several through 6380.
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