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 ...
Sorry I am so late to the thread.
“Emergency Survival Bar
* 3 C. cereal (oatmeal, cornmeal, or wheat flakes)
* 1/4 tsp. salt
* 3 T. honey
* 2 1/2 C. powdered milk
* 1 C. sugar
* 1/2 C. Jello (optional)
* 1/4 C. water
* add raisons if you like
Place all dry ingredients except Jello in a bowl. Bring water, honey, and Jello to a boil. Add to dry ingredients. Mix well. Add water a little at a time until mixture is just moist enough to mold. Place in a small square dish and dry in the oven under very low heat. Wrap and store. This will make 2 bars, each containing approx. 1000 calories or enough food for one day. These will store for a long time if they are cooked until quite dry, and are excellent for emergency packs, etc. Eat dry, or cooked in about 3/4 C. water.
Vicki Tate”
I have made some of these and wanted to pass on a few tips. You can use molasses, karo(light or dark), or even pancake syrup in a pinch if you don’t have any honey.
1 package of jello is approx 1/3 of a cup.
Instead of a square pan use BIG muffin cups and divide the recipie in 500 cal servings.
You can correct the vitamin C deficiency in these bars by adding 1/2 teaspoon of vitamin C crystals with the dry ingredients. (Can be gotten at Puritan’d Pride cheaply)
Puritan’s (sorry for the typo)
Thank you for the recipe, they look good and are what Dr.Bill Wattenberg keeps telling his listeners to keep in their cars, office desks and bug out bags for emergency, along with Spam and Peanut Butter.........says those are the best for survival.
He also suggests walking shoes and a sleeping bags, says that when the freeways are clogged with broken down cars, you will be out and walking.
Laughing at your ‘d or ‘s, as I would never have caught that one, I can’t even see a ‘.’ on the monitor.
A grammar mistake monitor will go insane if they are checking my typing.........As I still spell with an ‘old’ Texas accent.
Welcome, I am glad you are here.
http://www.wildflower.org/collections/
Welcome to the Recommended Species section of the Native Plant Information Network. Here is where we post lists of native plants recommended for various purposes. Once you have selected a collection, you can browse the collection or search within it using the combination search. Please contact the NPIN Director If you have an interest in adding a collection to this section.
Special Collections
PlantWise - Native alternatives for invasive species.
Butterflies and Moths of North America - Plants that are valuable to moths and butterflies.
Native Plant Network - Propagation protocols from the Native Plant Network.
Deer Resistant - Native plants that deer tend to avoid.
Chesapeake Bay - Native Plants for wildlife and conservation landscaping in the Chesapeake Bay Watershed.
Posted by: “Pam
Have received a couple of requests for the recipe for dandelion
bread, so sending it to the list for all who are interested.
2 cups of flour
2 tsp baking powder
1/2 tsp salt
1 cup dandelion petals
Put into large bowl and mix, Make sure to separate clumps of petals.
In separate bowl mix together:
1/4 cup canola oil
4 tablespoons honey
1 egg
1 1/2 cup milk
Add to dry mixture. Batter should be fairly wet and lumpy. Pour into
buttered bread tin or muffin tin Bake 400 degrees muffins 20-25 min
bread 25-30 min
When I made it it took a little longer to cook. I made the bread. Next
time I think I will add more honey. But I sliced it and made toast,
buttered it then put on sugar cinnamon mix on it was GOOD! Good luck!
Let me know what you think?!
Pam
ps: I didn’t have canola oil used vegetable oil
http://groups.yahoo.com/group/ForageAhead/
Kid’s lunch ideas...
Posted by: “tiffany
I like sending cool, lunches, too. My daughter has passed on school
lunches permanently, cause she likes what I make! Some of her
favorites:
-tuna salad (that I prepare or she can mix) with crackers or pretzels
on the side
-veggies or fruit sticks with dip, peanut butter with cream cheese,
cream cheese with jam, peanut butter with brown sugar, sour cream
with ranch dressing, sour cream with salsa.......
-Tortilla roll ups of lunch meat, PBJ&apples, etc
-applesauce with granola (in a bag)
-chef salad (all toppings separate, she assembles in a bowl!)
-chili with sour cream, cheese, and cornbread
-tacos, taco salad, homemade chalupas, quesadillas, nachos, burritos,
tostadas
-egg salad sandwiches (kept cold, of course)
-homemade McMuffins
-tortilla/english muffin pizzas
-fresh fruit salad
-pickles and cheese
-meatballs and spaghetti
-mini calzones
-croissants with tuna salad or honey/cream cheese
-peeled orange segments (that makes it neat and easy to eat oranges!)
Peanut Butter and Jelly sandwiches don’t seem to exist in our house!
AND she said she have never traded at school!!! Oh, the
possibilities are endless! I try to think of the things I normally
serve for dinner, REAL meals, and convert them to travelling items!
Chicken Stew with Pepper and Pineapple
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 pound boneless — skinless chicken breasts, cut into
1 1/2-inch pieces
4 medium carrots — cut into 1-inch pieces
1/2 cup chicken broth
2 tablespoons finely chopped gingerroot or 1 teaspoon ground ginger
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 can pineapple chunks in juice — (8 ounces) drained and juice
reserved
1 tablespoon cornstarch
1 medium bell pepper — cut into 1-inch pieces
Mix all ingredients except pineapple, cornstarch and bell pepper in 3
1/2- to 6-quart slow cooker. Cover and cook on low heat setting 7 to 8
hours
(or high heat setting 3 to 4 hours) or until vegetables are tender and
chicken is no longer pink in center. Mix reserved pineapple juice and
cornstarch until smooth; gradually stir into chicken mixture. Stir in
pineapple and bell pepper. Cover and cook on high heat setting about 15
minutes or until slightly thickened.
Makes 4 servings
NOTES : The yummy gingery-flavored sauce is delicious! To be sure you
get
every last drop, spoon the stew over hot cooked rice. To make this
great
stew extra-special, just sprinkle with sliced green onions and toasted
coconut or chopped peanuts or cashews.
Crockpot Adobo Chicken
1 small sweet onion, sliced
8 cloves crushed garlic
3/4 cup soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken
In a small bowl combine the onion, garlic, soy sauce and vinegar and
mix all
together. Place chicken in crockpot and pour mixture over chicken.
Cook on low for 6 to 8 hours.
CROCKPOT CHICKEN IN SPICY SAUCE
1/2 cup tomato juice
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup chicken broth
3 cloves garlic minced
1 whole chicken, cut in skinless serving size pieces or favorite parts
Combine all ingredients except chicken in a bowl. Dip each piece of
chicken
in the sauce. Place in the crockpot. Pour remaining sauce over the
top.
Cook on low for 6-8 hours or high 3-4 hours.
Makes 6 servings
Nicole
Self Frosting Cupcake... good for packing in lunches...
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 egg
1 cup semisweet chocolate chips
1 (18.25 ounce) package chocolate cake mix
DIRECTIONS
Preheat the oven to 350 degrees F, or to the temperature recommended on
the
cake mix package.
Prepare chocolate cake mix according to package directions, but do not
bake.
In separate bowl cream together cream cheese and sugar until smooth.
Beat in
the egg until well blended, then stir in chocolate chips.
Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate
cake
batter. Add 1 teaspoon cream cheese mixture to the center, and top with
more
cake batter.
Bake according to package directions for cupcakes. Cool.
It’s like a homemade hoho. Less mess b/c the “frosting” is inside.
Nicole
http://groups.yahoo.com/group/cheapcooking/
http://www.citynews.ca/news/news_22553.aspx
Train Finally En Route To Toronto After Coincidental Illness Scare
Friday May 9, 2008
CityNews.ca Staff
What initially looked to be a frightening infectious disease outbreak that led to the death of one woman aboard a Via Rail train turned out to be a remarkable series of unconnected coincidences, Ontario’s Chief Medical Officer of Health Dr. David Williams explained during a Friday afternoon press conference.
The elderly woman died during the train ride from Vancouver to Toronto, but health officials say she likely didn’t have an infectious disease. Six other passengers also fell ill, with the most serious being rushed to hospital with a respiratory ailment of some sort. Officials, however, believe that passenger was suffering from a pre-existing condition, and the five others who were reportedly ill with flu-like symptoms were all determined to have been feeling sick before they boarded the train.
Williams says the death and illnesses seemed to be “a confluence of two or three events” and were unrelated. The train was initially halted in the northern Ontario hamlet of Foleyet at about 8:30 Friday morning. It was on day three of a trip from Vancouver to Toronto and was carrying about 264 passengers and 30 crew members.
“One of the passengers died suddenly while onboard the train,” Williams confirmed. “While the cause of death continues to be under investigation, it has been determined that the deceased did most likely not have an infectious disease.
“Another passenger was airlifted to the Timmins area hospital. That passenger underwent medical assessment and it has been determined that person also does not have infectious disease. Another five passengers who also felt ill were isolated and assessed onboard the train.
“Their symptoms were determined to be minor, with no high temperature or breathlessness indicated, and they’re in stable condition. The origins of the illness that caused the passenger death is unknown at this time.
“They actually were not connected, as we found out.”
Const. Marc Depatie of the Foleyet OPP said that the female passenger was picked up in Jasper, Alberta with a tour group and is 60 years of age. It’s not known if she was travelling with family.
“The woman who had expired made her way onto the train with pre-existing health issues,” Const Depatie explained, but it’s not yet known what caused her death. There was a doctor on board the train who attempted to treat her. After she died, he focused on other passengers with the mystery symptoms.
Health Canada and the Ministry of Health are continuing to monitor the situation.
But the long day onboard that train for the hundreds of remaining passengers just got a lot longer. It’s finally en route to Toronto but isn’t expected to reach its intended destination until 8am Saturday morning. It was supposed to arrive at 7:30pm Friday night.
Why is it taking so long? “There is quite a bit of congestion out on the track, due to the fact that all rail traffic was stopped today,” explains spokesperson Catherine Kaloutsky. “But as the train is en route, all passengers are in good spirits, we have been keeping them informed and keeping them comfortable during the day.”
VIA says passengers were given a free dinner and will get a breakfast without charge before the train hits Union Station, to thank them for their patience. Kaloutsky insists it was a major inconvenience but that all the emergency protocols worked just as they originally planned them.
The storm of media attention was somewhat shocking for residents of the small Ontario town.
“The whole place is being overrun with ambulances and police cars, and we’ve got helicopters,” said Deborah DesRochers, chairwoman of the town.
Residents like 53-year-old Leo DesRochers, stopped by to get a closer look.
“It’s creating quite a bit of excitement, it’s really rolling in here,” he said.
“There’s lots of people standing around, lots of police, and they’re handling it with white gloves. They’re being pretty careful about it, saying we don’t know what it is but we’re being really cautious about it.”
If you know someone on board, call 1-877-747-0707.
Extreme safety measures a necessary precaution: doctors
Photo courtesy Sun Media Corp.
http://www.citynews.ca/news/news_22555.aspx
Doctors On Train Illness: Better Safe Than Sorry
Friday May 9, 2008
CityNews.ca Staff
It looked like a giant overreaction - a VIA Rail train carrying more than 200 people is quarantined for hours in a remote northern Ontario town, after a 60-year-old woman died and other passengers became ill.
But it wasn’t what it seemed. Instead a series of almost improbable coincidences lead to one person’s death and six more completely unrelated ailments. The crews of ambulances, doctors, health officials and police that followed almost made it seem like an unnecessary response.
continued.
Granny note:
This train was stopped dead in the middle of no-where, until they determined that it was not a terror attack or some thing catching.
That is how quick martial law can strike, under the same circumstances in any town......
If you are not prepared, you may get hungry, before they allow you to go shopping again........
granny
T O D A Y ‘ S Q U O T E
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Most of all the other beautiful things in life come by
twos and threes by dozens and hundreds. Plenty of
roses, stars, sunsets, rainbows, brothers, and sisters,
aunts and cousins, but only one mother in the whole
world. ~Kate Douglas Wiggin
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T O D A Y ‘ S T I P S
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WEEKEND RECIPES: IN THE CROCKPOT
May is a busy month with graduations, school or
club functions and open houses. Today I have
some simple crockpot recipes that would work
great for potlucks or dinners. They would also be
easy for older kids to make when mom needs a
break!
Slowcooked Pinto Beans
Ingredients:
2 pounds dried pinto beans
1 large ham hock, or 1/2 pound slab bacon, chopped
3 jalapeno peppers, diced
1 quart tomatoes, store bought or canned
5 garlic cloves, minced
2 medium onions, chopped
2 tsp. salt or more to taste (depends on pork)
2 tablespoons chili powder
1 tsp. dried oregano
optional: 1 tsp. summer savory
Soak the pinto beans overnight, drain, and
rinse. Set aside. Add the ham hock or pork
to a crockpot. Add the beans, and the remainder
of the ingredients to the crockpot. Add enough
water to just cover the beans and meat. Cover,
and cook on low for about 8 hours. Check
after 5 hours or so, they are done when the
beans are tender. Add water if need be.
Crock Pot Sloppy Joes
Ingredients:
3 pounds ground chuck or round
1 cup onion — chopped
1 cup celery — diced
1 green pepper — chopped
1 garlic clove — minced
2 tablespoons Worcestershire sauce
1 cup catsup
3 beef bouillon cubes, crushed
1/2 teaspoon paprika
1/4 teaspoon pepper
1 can tomato paste, 6 0z.
1 1/4 cups water
3 tablespoons vinegar
3 teaspoons brown sugar
1 teaspoon dry mustard
Brown the first 5 ingredients together and
drain of fat. Combine all ingredients in the
crock pot, stirring well. Cover and cook on
low 6-8 hours; or high 3-4 hours. Serve on
buns or over noodles.
Crock Pot Chili
Ingredients:
1 1/2 pounds ground chuck or round
1 cup chopped onion
2 can chili beans, hot or mild (don’t drain)
1 can black beans, rinsed and drained
28 ounces canned tomatoes
6 ounces tomato paste
1/2 cup green pepper, chopped
2-4 jalapeno pepper, seeded and chopped
bay leaf
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried oregano
Brown the ground beef with the onions and
drain well. Put the tomatoes in the blender
for just few seconds to chop, but leave some
texture. Add all ingredients to the crock pot.
Cook on low all day, or high for 4-5 hours.
Remove bay leaf before serving.
Slow Cooked Squash Medley
Ingredients:
1 1/2 pounds zucchini
1 1/2 pounds summer squash
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/2 teaspoon garlic powder
1/4 cup butter or margarine
3 tablespoons fine dry bread crumbs
3 tablespoons grated Parmesan cheese
Cut all of the squash into 1/2-inch pieces. Place in
the bottom of a crockpot. Sprinkle with salt, pepper
and garlic powder. Dot with butter; sprinkle with crumbs
and cheese. Cover and cook on LOW for 6 to 7 hours or
until tender. This recipe yields 6 servings.
More: Mother’s Day quotes, recipes and more-—
http://www.oldfashionedliving.com/momsday.html
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T O D A Y ‘ S F E A T U R E D L I N K
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FamilyCorner is looking for your original Summertime
and July 4th craft ideas. If you and your kids are crafty,
then pull out the supplies and get busy creating! See
official entry rules and deadline here at FamilyCorner:
http://www.familycorner.com/services/craft_contest.shtml
http://www.modernwife.com/hulda-cosmetics.html
Recipes for Natural Cosmetics
excerpt from The Cure For All Diseases
© 1995 by Hulda Regehr Clark, Ph.D. N.D.
Eye liner and Eyebrow Pencil
Get a pure charcoal pencil (black only) at an art supply store. Try several on yourself (bring a small mirror) in the store to see what hardness suits you. You may need to wet it with water or a Vitamin E perle first. Don’t put any chemicals on your eyelids, since this penetrates into your eye. To check this out for yourself, close your eye tightly and then dab lemon juice on your eyelid. It will soon burn! Everything that is put on skin penetrates. Otherwise the nicotine patch and estrogen patch wouldn’t work. Not even soap belongs on your eyelids! Charcoal pencils are cheap. Get yourself half a dozen different kinds so you can do different things.
You could also use a capsule of activated charcoal. Empty it into a saucer. Mix glycerin and water, half and half, and add it to the charcoal powder until you get the consistency you like. Use a brush for eyelashes; use a finger for eyebrows.
Lipstick
Beet root powder
100% vegetable glycerin
Combine 1 tsp. vegetable glycerin and 1 tsp. beet root powder in a saucer. Stir until perfectly smooth. Then add 1/2 tsp. of vitamin E oil. Snip open vitamin E capsules or buy vitamin E oil. Very thick olive oil can be substituted. Apply liberally with your finger or a lipstick brush. Do not purse or rub your lips together after application. To make the lipstick stay on longer, apply 1 layer of lipstick, then dab some cornstarch over the lips, then apply another layer of lipstick. Store in a small glass or plastic container in the refrigerator, tightly covered in a plastic bag.
Face Powder
Use cornstarch from the original box. You may also try arrow root starch or potato starch. Use your fingers or a tissue to apply because applicators can carry bacteria.
Blush (face powder in a cake form)
Add 50% glycerin to cornstarch in a saucer to make paste. Slowly add beet root powder to the desired color. Use part of a charcoal capsule to darken it, if desired. A drop of food grade alcohol will also darken it. To make 50% glycerin, add equal parts of glycerin and water. Try to make the consistency the same as your brand name product, and you can even put it back in your brand name container.
http://www.modernwife.com/diaper-rash.html
Zinc Oxide for Diaper Rash
Along the lines of caring for our baby the best way we know how is the treatment of diaper rash. No matter how careful or diligent a parent one is, there is no avoiding an incident or two of baby developing diaper rash. Perhaps it’s an allergic reaction to something baby ate, or a soiled diaper unchanged while traveling. Early on when we were experimenting with different brands of disposable diapers, we discarded certain brands that irritated our baby’s bottom into a rash.
At the same time that we were searching for better brands of diapers, we were also looking at diaper rash ointments. The most popular one is Desitin, an over the counter zinc oxide ointment that can be found at any local drug store. I read all the ingredients, and did not find the inactive ingredients very appealing, particularly the petroleum base. It seems counteractive to have a known allergen and skin irritant as the base of an ointment that’s supposed to treat a diaper rash.
Luckily I found a product from the Self Health Resource Center, a company reputed to provide pure and petroleum-free products. It is labeled as Deodorant, but it is simply zinc oxide in powder form inside a plastic container. I just add water and shake it. Whatever cream winds up on the cap of the container, I dip my finger on and apply on my baby’s rash. It is so amazingly effective. Overnight, the rash is gone. If it’s a really bad rash, it peels the next day, then disappears shortly.
It is also very cheap. I still haven’t finished the original container I bought for $3.55 in the very beginning, and my baby’s almost a year old. The zinc oxide cream dries up after a while, so I just keep adding water, shaking it and using what winds up on the cap.
I wholeheartedly recommend the Deodorant Zinc Oxide for use as a diaper rash cream. sold at:
http://www.naturalhealthsupply.com/servlet/Detail?no=66
http://www.modernwife.com/diapers.html
Chlorine Free Baby Diapers
Long before our baby was born, the subject of diapers has plagued my husband and me. Our midwife suggested using cloth diapers. Cotton is breathable and comfortable against babies’ sensitive skin. Reusable diapers are environmentally responsible.
The problem with cloth diapers lies in the cleaning process. The right way to do it would be to flush solids and handwash all diapers in the sink using castile or olive oil soap. Personally, I find it a very time consuming process for a work-at-home mom. Throwing soiled, even rinsed, diapers in the washing machine does not sound sanitary either. Laundry bleach is out of the question, considering all the reports we have read about the health hazards of this common household chemical.
Our midwife suggested a diaper cleaning service that would pick up soiled diapers, and deliver clean ones. My husband and I discussed this option and found it unacceptable to have our child’s diapers mixed in with other babies’ diapers. To promote sanitation, diaper services use bleach when washing large amounts of diapers. Again, laundry bleach is a health hazard, and a menace to the environment.
What my husband and I finally decided on were disposable diapers that claim to be chlorine-free. I tried four different brands:
Seventh Generation is my favorite yet. This diaper is a light brown color, uses chlorine free materials to absorb wetness and keeps my baby’s bottom dry through the night. Whenever I change her, I am really pleased with how dry her bum is, almost as if she had a layer of baby powder on her. Sometimes when the diaper is very full, I see some gel-like particles on her skin, but this happens very infrequently.
Tender Care claims to be chlorine-free although the diaper itself is white. Perhaps they whiten their product with non-chlorine alternatives. The sticker is too sticky and removing it tears the whole plastic top apart. Definitely not for overnight use, this diaper needs to be changed diligently every two hours maximum.
Tushies is another favorite. I like alternating this diaper with the Seventh Generation brand so that my baby’s bum doesn’t get chafed by the same shape of diaper all the time. This brand claims to be gel-free, no absorbent polymer which the Seventh Generation brand has. Tushies uses wood pulp whitened with chlorine-free hydrogen peroxide.
Mother Nature is a diaper I did not like very much. This diaper is thinner than the brands mentioned above but it is made of a stiff material that was uncomfortable to my baby.
I had ordered the four brands above from Amazon, but lucky for me, the brands I wound up liking best are available at my local health food store.
chlorine free diapers
contined.
http://www.modernwife.com/garden.html
Produce Number Codes
Ever notice the numbers attached to your produce? You see them on stickers, or on the wire holding a bunch of leafy greens together. Those numbers reveal more than the price you pay at the cashier. Produce number codes also clue you in to the way your fruit and vegetables are grown.
5 digits starting with 9 means the produce is organic.
5 digits starting with 8 means the produce is genetically modified.
4 digits means the produce was grown using conventional farming methods, with chemical fertilizers.
http://www.modernwife.com/hulda.html
Recipes for Healthy Food and Beverages
excerpt from The Cure For All Diseases
© 1995 by Hulda Regehr Clark, Ph.D. N.D.
“Read old recipe books for the fun and savings of making your own nutritious food. Change the recipes to avoid processed ingredients. Here are some I found:
Beverage Recipes
Anything made in your own juicer is fine. Experiment with new combinations to create different flavorful fruit and vegetable juices. Consider the luxury of preparing gourmet juices which satisfy your own individual palate instead of the mass-produced, polluted varieties sold at grocery stores. Remember to wash all fruit, including citrus before juicing. This removes the ever-present pesticides and common fruit mold.
Lemonade
1 cup fresh lemon juice, 1 cup honey, 1 1/2 quarts water. Bring honey and water to a boil if you plan to keep it several days. Then add lemon juice and store in refrigerator.
All honey and maple syrup should have vitamin C added to it as soon as it arrives from the supermarket. Warm it first; then stir in 1/4 tsp. per pint.
Fresh Tomato Juice
Simmer for 1/2 hour: 12 medium-sized raw, ripe tomatoes, 1/2 cup water, 1 slice onion, 2 ribs celery with leaves, 1/2 bay leaf, 3 sprigs parsley. Strain these ingredients. Season with: 1 tsp. salt (aluminum-free), 1/4 tsp. paprika, 1/2 tsp. honey. Serve thoroughly chilled. Makes about 4 servings.
Fresh Pineapple Juice
Peel a pineapple. Remove all soft spots. Cut it into cubes. Extract the juice by putting the pineapple through a food grinder or a blender. There will be very little pulp. Strain the juice and serve it on ice with sprigs of mint. Makes about 1 1/2 cups of juice. Mix the pulp with an equal amount of clover honey and use as a topping (kept in freezer) for homemade ice cream (below), pancakes, or yogurt.
Maple Milk Shake
For each milk shake, blend or shake together: 1 glass of milk and 2 tablespoons maple syrup.
Remember, all milk gets boiled.
Yankee Drink
Mix together 1 gal. water, 3 cups honey, 1/2 cup fresh lemon juice or distilled white vinegar, and 1 tsp. ginger.
Hot Vanilla Milk
Add one inch of vanilla bean and one tsp. honey to a glass of milk and bring to a near boil. You may add a pinch of cinnamon or other pure spice. You may even use vanilla extract.
Red Milk
Equal parts fresh carrot juice (use a juicer) and sterilized milk. Save the carrot pulp for salads and soups.
C-Milk
Milk can absorb a surprising amount of vitamin C powder without curdling or changing its flavor. Try 1/2 tsp. in a glass of cold milk.
My Own Soda Pop
Excellent for stomach distress. Put 1 tsp. citric acid, 2 tbs. honey, and 1 lemon, juiced by hand, into a quart jar and fill with cold water. Refrigerate until ready to use. Then add 1 tsp. baking soda (chemically pure only) and shake a few times, keeping the lid tight. Pour over a few ice cubes. Many variations are possible: other fruit concentrates, made in the blender, can be used along with some lemon juice; for example, 2 blended whole apples (peeled), blended pineapple, orange or grapefruit. Always add a bit of lemon to give it zip. You may add a pinch of ginger or other pure spice.
Note: The amount of sodium in 1/2 tsp. baking soda is .476 grams. If you have heart disease, high blood pressure, or edema, use potassium bicarbonate instead. Ask your doctor what an acceptable amount of sodium or potassium bicarbonate is. I would suggest limiting yourself to one glass of soda pop a day, even if you do not have heart disease.
Another Note: the citric acid kills bacteria, while the carbonation brings relief.
My Own Super C-Pop
An excellent way to get lots of vitamin C into a child and relieve stomach distress at the same time. Squeeze 1 slice of lemon and 1 whole orange into an 8 ounce bottle that has a tight lid. Add 1 tsp. vitamin C powder (ascorbic acid), 1/4 tsp. citric acid, and 2 tbs. vegetable glycerin (you may also experiment with honey for sweetness). Fill the bottle to the top with cold water. Then add 1/2 tsp. chemically pure baking soda and close tightly. Shake briefly and serve immediately.
Half And Half
Mix equal parts whipping cream and milk or water. Boil and chill.
Buttermilk-C
Stir 1 tsp. vitamin C powder into a glass of milk. Add a pinch of potassium chloride. Additional seasoning may be pepper and herbs. Stir and enjoy.”
Food Recipes
“Daily Foods
Dairy products should contain at least 2% fat to enable you to absorb the calcium in them.
All milk should be sterilized by boiling it for 10 seconds. If it makes mucous, you already have a chronic respiratory infection. Try to clear this up.
Change brands every time you shop to prevent the same pollutants from building up in your body.
If frying or cooking with fat, use only olive oil, butter or lard (the BHT and BHA preservatives in lard are ok except for seizure sufferers). Mix them for added flavor in your dishes. Never use margarine, Crisco TM, or other hydrogenated fats. Do not cook over flames or grill, even when electric.
Eat lots of fresh fruits and vegetables. Wash them off only with cold tap water, not commercial food “wash.” Scrub hard with a stiff bristled brush. Then cut away blemishes. Always peel potatoes, apples, and carrots. Modern dirt is full of chemicals and is toxic to you.
Be sure to drink plenty of plain water from your cold faucet throughout the day, especially if it is difficult for you to drink it with your meals. If you don’t like the taste of your own tap water, try to get it from a friend with newer plumbing. Use a polyethylene (opaque) water jug from a grocery store to transport it. Never drink water that has been run through a water softener or copper plumbing or has traveled through a long plastic hose. Don’t drink water that has stood in a container for a day. Dump it and sterilize the container. To further improve flavor and to dechlorinate attach a small faucet filter made of carbon only. Or buy a filter pitcher. Don’t drink water that has stood in the filter pitcher very long, either.
Because commercial cold cereals are very convenient, but have solvents, here are two replacements.
Two Granolas
7 cups rolled oats (old fashioned, not quick)
1 tsp. salt
1 cup wheat germ (fresh, not defatted)
1/2 cup honey
1/2 cup sunflower seeds, immaculate quality
1/2 cup milk (no need to sterilize, it is being baked)
1/2 cup melted butter
1 cup raisins, rinsed in vitamin C water
Mix dry ingredients together. Mix liquid ingredients and add gradually, while tossing until thoroughly mixed. Place in large un-greased pans and bake in slow (2500) oven. Stir occasionally, baking until brown and dry, usually 1-2 hours. Store in airtight container in freezer.
6 cups rolled oats
1/2 cup raw wheat germ
1 cup sesame seeds
1 cup sunflower seeds (raw, unsalted)
1 tsp. cinnamon
1/2 cup melted butter
1/2 cup honey
Preheat oven to 2500. Toss all ingredients in mixing bowl. Spread thinly on a baking sheet and bake 20-25 minutes. Stir often in order to brown evenly. When golden, remove and let cool. Makes 12 cups.
If you would like to add nuts to your granola recipes, rinse them in cold tap water first, to which vitamin C powder has been added (1/4 tsp. per pint). This removes aflatoxins.
Peanut Butter
Use fresh unsalted roasted peanuts - they will be white on the first day they arrive at the health food store from the distributor. (Ask when they will arrive.) Or shell fresh roasted peanuts yourself, throwing away all shriveled or darkened nuts. Grind adding salt and vitamin C (1/4 tsp. per pint) as you go. For spreadability, especially for children, grind an equal volume of cold butter along with the peanuts. This improves spreadability and digestability of the hard nut particles. This will probably be the most heavenly peanut butter your mouth has ever experienced.
Sweetening and Flavoring
Brown sugar. Although I am prejudiced against all sugar from a health standpoint, my testing revealed no benzene, propyl alcohol, wood alcohol. However it does contain sorghum mold and must be treated with vitamin C to detoxify it. Add 1/4 tsp. to a 1 pound package; knead until well mixed.
Maple Syrup. Add vitamin C to newly opened bottle, 1/4 tsp. to retard mold. Keep refrigerated and use promptly.
Flavoring. Use maple, vanilla (both natural and artificial), and any pure spice. They are free of molds and solvents.
Honeys. Get at least 4 flavors for variety: linden blossom, orange blossom, plain clover and local or wild flower honey. Add vitamin C to newly opened jar to detoxify ergot mold (1/4 tsp. per pint).
Jams and jellies. They are not safe unless homemade.
Fruit syrup.
Use one package of frozen fruit, such as cherries, blueberries or raspberries. Let thaw and measure the amount in cups (it might say on the package). Add an equal amount of clover honey to the fruit. Also add 1/4 tsp. vitamin C powder. Mix it all in a quart canning jar and store in the refrigerator. Use this on pancakes, cereal, plain yogurt and homemade ice cream too. Use to make your own flavored beverages in a seltzer maker or to make soda pop. If you wish to use fresh fruit, bring it to a boil to sterilize. Use it up in a few days or boil to sterilize it again.
Note for diabetics
Diabetics must not use artificial sweeteners. Nor can they use all the sweeteners listed. Try stevia powder instead.
Preserves
Keep 3 or 4 kinds on hand, such as peach, pineapple, and pear. Peel and chop the fruit. It should not have any bruises. If you use a metal knife, rinse the fruit lightly afterwards. Add just enough water to keep the fruit from sticking as it is cooked (usually a few tablespoons). Then add an equal amount of honey, or to taste and heat again to boiling. Put in sterile jars in refrigerator. Make marmalade the same way, slicing the fruit and peel thinly. Always add vitamin C powder to a partly used jar to inhibit mold. Never use up partly molded fruit by making preserves out of it. Throw it out.
C Dressing
1/2 cup olive oil
1/4 cup fresh lemon juice or white distilled vinegar
1 tsp. thyme, fenugreek or both (capsules are freshest)
1 tsp. vitamin C powder
1/2 tsp. brown sugar
Combine the ingredients in a clean salad dressing bottle. Shake. Refrigerate. The basic recipe is the oil and vinegar in a 2:1 ratio. After mixing these, add any pure spice desired. Or add fresh tomato chunks for creaminess.
Cheese Sauce
Add milk to cheese in equal amounts. Gradually heat to boiling while stirring. Add more of either to obtain the desired consistency. Boil 10 seconds. Use immediately.
Sour Cream-C
2 cups heavy whipping cream, previously boiled
1/4 tsp. citric acid
1/4 tsp. vitamin C powder
1 tsp. fresh onion juice or other seasoning (optional)
Stir until smooth, refrigerate 2 hours.
Yogurt
Buy a yogurt maker. Be sure and use boiled milk.
Soups
All homemade soups are nutritious and safe, provided you use no processed ingredients (like bouillon), or make them in metal pots. Use herbs and aluminum-free salt to season. Always add a dash of vitamin C or tomato juice or vinegar to draw out calcium from soup bones for you to absorb.
Fish and Seafood Recipe
Any kind of fish or seafood is acceptable, provided it is well-cooked. Don’t buy food that is already in batter. The simplest way to cook fish is to poach it in milk. It can be taken straight from the freezer, rinsed, and placed in 1/4 inch of milk (unboiled is fine) in the frying pan. Heat until it is cooked. Turn over and repeat. Throw away the milk. Serve with fresh lemon and herbs.
Baked Apples
Peel and core carefully. Remove all bruises (this is where the patulin is). Cut in bite-sized pieces, add a minimum of water and cook or bake minimally. Add a squirt of lemon juice when done. Serve with cinnamon, whipping cream and honey.
Ice creams from the grocery store are loaded with benzene and other solvents. Fortunately there are ice cream makers that do everything (no cranking)! Or try our recipe which uses a blender. Be sure not to add store bought flavors, except vanilla or maple.
5 Minute Ice Cream
(Strawberry) Use 2 half pints of whipping cream, previously boiled, 1 package of frozen strawberries (about 10 oz.), and 1/2 cup clover honey. Pour frozen strawberries into blender. Pour whipping cream and honey over them. Blend briefly (about 10 seconds), not long enough to make butter! Pour it all into a large plastic bowl. Cover with a close fitting plastic bag and place in freezer. Prepare it a day ahead. Try using other frozen fruits, such as blueberries and cherries. Keep a few berries out of the blender and stir them in quickly with a non-metal spoon before setting the bowl in the freezer. There are many ice cream recipes to be found in old cook books. Avoid those with raw eggs or processed foods as ingredients. You may add nuts if you rinse them with vitamin C water.
Cookies, cakes and pies
Bake them from scratch, using unprocessed ingredients. Use simple recipes from old cook books.
Natural Health Supply
I get Vitamin C Powder, Sodium Potassium Salt and many more pure and potent food products from NaturalHealthSupply.com.
Modern Wife Kitchen
Hulda Clark Website
ModernWife.com © 2008
It's a pictorial update from my garden. And it's doing great.
Every plant is from seed, to seedling. Bless their little seedling hearts.
Red Swiss Chard
Yellow Swiss Chard
I had to destroy 30 corn plants because of root problems.
And this Corn plant was the only one to survive my destruction.
Btw, the flowers are real. Have a look,
Then there's this,
Yummy Beans
God Bless You,
MaxMax.
Sweet Yeast Banana Bread (1.5 lb)
Recipe By : Cotton Country Collection—modified
Serving Size : 15 Preparation Time :3:30
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 ripe banana
1 egg
1/4 cup skim milk, approximate; see directions
3 Tablespoons butter — cubed
1/4 cup sugar
1 teaspoon salt
3 cups bread flour
1 1/2 teaspoons bread machine yeast
Mash banana and put in a 1 cup measure. Stir egg into mashed banana.
Add milk to mixture to measure 1 cup. Place in machine pan along
with other ingredients in the order given. Set machine for sweet
cycle, 1-1/2 pound loaf. Check after 5-10 minutes of kneading and add
1/2 Tablespoon of flour if dough is too soft. When the machine clock
reads 1:47, just before the last rise, remove paddle and spray post.
Check the loaf 10 minutes before end of baking cycle using an instant
read thermometer. Remove loaf when the temperature is between 190-200
degrees F. Based on Welbilt ABMY21K bread machine.
- - - - - - - - - - - - - - - - - -
John Ross’ Cold-Oven Method as posted on the Bread Machine Recipe Club
group in April of 2004.
“What I do is use the dough cycle on my machine. At the end, I form
and shape the loaf, and put it into a loaf pan (ceramic, in my case).
I let it rise the last time to about 1 inch above the lip of the pan,
the I place it in a cold oven, and set the temp for 350 degrees, and
set the timer for 25 minutes. At the end of the 25 minutes, I tent the
loaf in foil, and bake for another 10 minutes.”
http://groups.yahoo.com/group/bread-machine/
Smoky Chipotle Chili Con Carne
Note: Make sure you start with a chuck roast that is at least three inches
thick. The grilling is meant to flavor the meat by searing the surface and
smoking it lightly, not to cook it.
Beef Rub
4 medium cloves garlic
2 tsp table salt
1 beef chuck roast (5 lb)
2 to 3 Tbsp New Mexico chili powder
Chili
1 lb dried kidney beans (NOTE)
3 Tbsp ancho chili powder or 3 medium pods (about 1/2 oz), toasted and ground
3 Tbsp New Mexico chili powder
2 Tbsp cumin seeds, toasted over medium heat until fragrant (4 minutes) ground
2 tsp dried oregano, preferably Mexican
1/2 cup water
8 oz bacon (7 or 8 slices), cut into 1/4 inch pieces
1 medium onion, minced (about 1 cup)
1 red pepper, chopped small (about 1 cup)
5 cloves garlic, minced
5 chipotle chiles en adobo, minced
2 cup crushed tomatoes (canned) or plain tomato sauce
7 cup water
2 Tbsp lime juice from 1 medium lime
Table salt and ground black pepper
To Prepare Meat: Puree garlic cloves with salt. Rub intact chuck roast with
puree, and sprinkle evenly with New Mexico chili powder; cover and set aside.
Meanwhile, build hot fire. When you can hold your hand 5 inches above grill
surface for no more than 3 seconds, spread hot coals to area about the size of
roast. Open bottom grill vents, scatter one cup soaked mesquite or hickory wood
chips over hot coals, and set grill rack in place. Grill roast over hot coals,
opening lid vents 3/4 of the way and covering so that vents are opposite bottom
vents to draw smoke through and around roast. Sear meat until all sides are dark
and richly colored, about 15 minutes per side. Remove roast to bowl; when cool
to the touch, trim and cut into 1/4” cubes, reserving juices.
For Chili: Mix chili powders, cumin, and oregano in small bowl and stir in 1/2
cup water to form thick paste; set aside.
Fry bacon in large, heavy soup kettle or Dutch oven over medium low heat until
fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon
to paper towel lined plate; pour all but 3 teaspoons fat from pot into small
bowl; set aside.
Increase heat to medium. Add onion and pepper; sauté until softened, 5 to 6
minutes. Add garlic and chipotles; sauté until fragrant, about 1 minute. Add
chili paste; sauté until fragrant, 2 to 3 minutes. Add reserved bacon and beef
(with juices), beans, crushed tomatoes or tomato sauce, lime juice, and 7 cups
water; bring to simmer. Continue to cook at a steady simmer until meat is tender
and juices are dark, rich, and starting to thicken, about 1 hour. Adjust
seasoning generously with salt and ground black pepper.
Ladle into prepared pint jars leaving a 1” headspace. Process for 75 minutes at
10 lb pressure. Adjust pressure according to altitude and / or style of canner.
NOTE: Presoak beans for 12 to 18 hours, drain and rinse. If chili starts to get
too thick add a bit more water, crushed tomatoes or sauce.
Submitted by: Darlene
Taiwan Stewed Beef Noodle
For the sauce:
1 cup of soy sauce
1 tsp cooking wine
1 tsp spicy bean sauce
1 tsp sugar
6 cups of water
For the beef and noodles:
1 1/3 lb beef shank
4 bunches scallions, white parts smashed and green parts chopped
3 garlic gloves, smashed
2 sections of star anise, ground
4 slices of ginger
1 fresh red chili pepper, minced
10 C of water
1 tsp vegetable oil
1/2 tsp sesame oil
dried Chinese wheat noodles
2 leaves of green cabbage, shredded
Mix the sauce ingredients; set aside.
Clean and cut the beef, blanch until brown on the outside.
Heat vegetable oil in a pot, fry ginger, garlic, scallions, star anise, red
chili pepper and beef. Add sauce. Cover, reduce heat and simmer for about 15
minutes.
Ladle into pint jars leaving a 1” headspace. Process for 75 minutes at 10 lb
pressure. Adjust time according to altitude and / or style of canner.
To serve: Cook noodles in boiling water until tender, drain noodles well in a
colander and place them into 2 big soup bowls; blanch the shredded green cabbage
in boiling water till tender. Divide the pint of beef with broth between the 2
bowls over noodles and top with scallion greens, cabbage and a sprinkle sesame oil.
Submitted by: Darlene
The last few and these recipes from:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Red Pepper and Garlic Jelly
This jelly is flecked with bits of sweet red pepper. Adjust the garlic intensity
by choosing larger or smaller cloves of garlic.
1 cup finely diced red pepper
3 large cloves garlic
3/4 cup apple cider vinegar
3 cups sugar
1 pouch liquid pectin
Cut the red peppers into 1/8” slices, cut slices into 1/4” dice. Measure 1 cup
diced pepper into a large saucepan. Finely slice garlic cloves, then cut slices
into slivers. Garlic can also be ground or crushed if desired. Add garlic to red
pepper with sugar and cider vinegar.
Over high heat, bring mixture to a full rolling boil. Stirring constantly, boil
hard for 1 minute. Remove from heat and immediately stir in pectin, mixing well.
Pour jelly into prepared jars leaving a 1/4” headspace. Process in a boiling water
bath for 10 minutes. Adjust time according to altitude.
Makes: 3 half pints
Submitted by: Darlene
Curry Raisin Jelly
Use any type of raisin you like but golden raisins make a lovely translucent
jelly. Infuse vinegar with whole spices - black pepper, coriander, cumin seeds,
cloves and cinnamon - in place of curry powder if you like.
3 cups sugar
1 to 2 tsp curry powder
1/2 cup golden raisins
1/2 cup very finely chopped spanish onion
3/4 cup white vinegar
1 pouch liquid pectin.
Combine sugar and curry powder in a large deep saucepan. Stir in raisins, onion
and vinegar.
Over high heat, bring mixture to a full rolling boil. Stirring constantly, boil
hard for 1 minute. Remove from heat and immediately stir in pectin, mixing well.
Pour jelly into prepared jars leaving a 1/4” headspace. Process in a boiling water
bath for 10 minutes. Adjust time according to altitude.
Makes: 3 half pints
Submitted by: Darlene
Basil Banana Pepper Jelly
Almost any pepper will do, as long as they are a colorful mixture. Mix and match
to the heat you want. This jelly is wonderful to use as a marinade or glaze
also.
1/2 cup thinly sliced, seeded mild banana peppers (fresh or pickled)
1/4 cup thinly sliced, fresh hot peppers (most of the seeds removed)
1/4 cup finely diced red onion
3 to 4 large basil leaves, cut into thin ribbons
1/4 tsp dried basil
3/4 cup white wine vinegar (you can use plain white vinegar)
3 cups sugar
1 pouch liquid pectin
Combine mild and hot peppers, red onion, and fresh and dried basil in a large
saucepan. Stir in sugar and vinegar.
Over high heat, bring mixture to a full rolling boil. Stirring constantly, boil
hard for 1 minute. Remove from heat and immedieately stir in pectin, mixing
well.
Pour jelly into prepared jars leaving a 1/4” headspace. Process in a boiling
water bath for 10 minutes.
Makes: 3 half pints
Submitted by: Darlene
Instant Refried Beans Mix
3 c dehydrated beans, any variety (NOTE)
1 Tbsp chili powder
1 Tbsp dried minced onion
1 Tbsp ground cumin
1 Tbsp salt
1 tsp cayenne pepper (or to taste)
In blender, grind beans until they resemble flour. Mix all ingredients together
in a medium bowl until they are well blended. Store mix in a large airtight
container / jar in a cool, dry place.
Refried Beans
3/4 c instant refried bean mix
2 1/2 c boiling water
Combine bean mix and water in a medium saucepan. Mix with a wire whisk until
combined. Mixture may be limpy, that’s ok. Bring mixture to a boil, stir
frequently, cover pan, reduce heat to low, and simmer 4 to 5 minutes until
thickened. Mixture will thicken as it cools.
This is a little spicy, so I do different variations, such as omitting the
cayenne pepper at times. Just depends on taste.
NOTE: These are dehydrated canned beans. Or cook dried beans like you normally
would then dehydrate them then powder them.
Submitted by: Darlene
It is long past time for you to check in, so glad you did.
The plants are looking good, all my favorite food s and flowers.
What went wrong with the corn?
The Iris and Gerb.Daisey put on a good show, beautiful.
Try using the young chard as lettuce in a cheese with mustard sandwich...........LOL, one of my favorites.
I put the beets greens and chard in with lettuce and whatever else there is to pinch off and enjoy a mixed salad, or in sandwiches.
I had no idea so many different leaves would taste good, until a friend gave me a bunch he had chopped up, all kinds mixed and I have never been satisfied with ‘one’ green at a time since then.
Is the mighty squash growing well?
OK, here are my ‘Top Three Book Recommendations for Container
Gardeners’
(not in any especial order - all three are really valuable).
Incredible Vegetables from Self-Watering Containers: Using Ed’s Amazing
POTS System
by Edward C. Smith
# Paperback: 272 pages
# Publisher: Storey Publishing, LLC (January 1, 2006)
# Language: English
# ISBN: 1580175562
McGee & Stuckey’s Bountiful Container: Create Container Gardens of
Vegetables, Herbs, Fruits, and Edible Flowers (Paperback)
by Rose Marie Nichols McGee, Maggie Stuckey
# Paperback: 400 pages
# Publisher: Workman Publishing Company (February 1, 2002)
# Language: English
# ISBN: 0761116230
(This book is generally just called ‘Bountiful Container’.)
All New Square Foot Gardening: Grow More in Less Space! [ILLUSTRATED]
(Paperback)
by Mel Bartholomew
# Paperback: 271 pages
# Publisher: Cool Springs Press (February 1, 2006)
# Language: English
# ISBN: 1591862027
(This book is not container-specific, but its ideas are easily adapted
to
container gardening.)
If you want to read more gardening books, here are my other
recommendations:
http://entire-of-itself.blogspot.com/2006/08/my-recommendations-for-gardening-books.html
Pat
PLAYING BEE - IMPORTANT FOR ALL TO READ!
Posted by: “Pat
Date: Fri May 9, 2008 11:57 am ((PDT))
Because North America and (I believe) Europe as well are having a
terrible
bee problem called Colony Collapse Disorder, and because some of our
garden
crops depend upon bees for pollination, we need to ‘play bee’ if we are
to
get any fruit from these crops. This is easy to do.
There is one large family of garden plants that depends upon insect
pollination, largely from bees. These are the cucurbits: cucumbers,
all
types of squash (including zucchini and pumpkins - pumpkins,
botanically,
are a squash), gourds, and all the melons. There are also some
lesser-known members of this family: balsam apples, luffa, etc.
So, for this particular family, if you want any fruit this year (fruit
botanically speaking, as in squash or cucumber), you will probably have
to
hand-pollinate them. These crops can be pollinated by bumblebees and
mason
bees, as well as some other insects. But from what I have read, the
bulk
of the pollination is generally done by honeybees - now subject to this
terrible problem.
[Note: Remember, cucurbits under row cover when in flower need
hand-pollinating always because insects cannot get to them.]
Strawberries and sunflowers (if you want them to develop seeds) will
also
need hand-pollination if there aren’t enough bees around.
Fortunately, hand-pollination is very easy, simple and quick. Also
fortunately, most of the garden crops affected have large flowers so we
can
see what we’re doing.
Hand pollination can be done with a Q-tip (cotton swab), a small
artists’
paintbrush, or just with the male flowers themselves.
The first thing you must do is to learn to tell male flowers from
female
flowers. (Pictures and explanation coming.) Then you have to transfer
pollen from male flowers to female flowers.
Don’t be upset if all you see are male flowers on your cucurbits at
first.
The first flush of flowers are generally (maybe always) all male. The
females come along later, in a week or two.
Here are pictures and explanations - if you don’t already know how to
do
this, look at a few of the sites, some have clearer pictures than
others:
http://www.pumpkinnook.com/howto/pollen.htm
http://www.gourdguy.com/blog/archives/2005/08/hand_pollinatin.html
http://ucce.ucdavis.edu/files/filelibrary/2193/228.htm
http://pollinator.com/garden/gardpol.htm
Some of the descriptions and photos show the female flowers being taped
or
tied up after hand-pollination - this is done for seed-saving purposes,
to
keep varieties pure. If you are not saving seeds, you don’t need to
tie or
tape the female flowers.
Now, for the strawberries:
The strawberry flowers are small, just brush from one to another to
another, etc. I think any soft small brush will do; it doesn’t have to
be
camel-hair.
All I can find on hand pollinating sunflowers is this:
http://www.ikisan.com/links/ap_sunflowerPollination%20In%20Sunflower.shtml
But I think you get the idea by now, anyway. I hope so.
That’s it. :) Pretend you’re a bee....
Pat
The green leafy vegetables require less sunshine than other types.
Many of
the Asian veggies are the green leafy type; so this is true to a large
extent.
Many of the Asian veggies are brassicas (cabbage family vegetables).
They
are basically cool weather plants; while they may tolerate hot weather,
they grow best in spring and in fall. So that’s true to some extent as
well.
Here’s a file I wrote on growing Asian greens in containers:
My main impression of Asian greens is that they grow **FAST FAST
FAST**!
You can have 3 crops of many of the Asian greens in the time required
for
one crop of broccoli. This enables you to have more of them.
Broccoli, in particular, is something I don’t bother growing any more.
I
grow kai laan (aka Chinese kale, aka Chinese broccoli) and broccoli
raab
(not an Asian veg, of course) instead. Both grow much faster than
regular
broccoli.
The Asian greens are also very productive in a small space. This is
helpful too.
Pat
http://groups.yahoo.com/group/ediblecontainergardens/
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