Hi Everyone,
NOTES:
We are having a group buy in my neck of the woods.
You should seriously consider organizing something like this so that you can take advantage of group buys. If you have access to discounted items, talk to your church or community leaders. There are people everywhere who are wanting to be better prepared.
GARDEN HAPPENINGS:
I’ve been doing a lot of “potting up” this week. I usually start my seeds in little 6-pack containers and then move them into 4-inch pots. The tomatoes are getting so tall, I’ll need to get them outside soon. Our last frost date is still two weeks away, but if the weather stays warm, I may plant them outside sooner.
My calendar says it’s time to plant my squash inside. Frankly, I NEVER have good luck with squash. Powdery mildew is really a problem for me. I’m thinking I’ll skip those vegetables this year and use my pots for other plants. Also, I never have much luck with cucumbers or watermelon.
The carrots finally sprouted. I tried covering them with cardboard. They did not sprout. I tried brown paper, they did not sprout. I finally took everything off and let the sun work, and they sprouted just fine!!.
THIS WEEK’S PURCHASE: Time to stock up on lentils and split peas. These legumes are so filling and good for you. If you purchase on Amazon, the split peas are about $4 per pound. You can get them A LOT cheaper at your local grocery store. Just remember you have to repackage them for long term storage. I usually vacuum seal my bags. Then you can store them in larger Mylar Bags, or in a bucket, or just in the back of a closet (away from the light).
My favorite split pea and lentil recipes are below.
For cooking purposes
1 c. split peas/lentils, added to 3 c. water will yield 2+ cups of cooked legumes.
1 pound of lentils is about 2 1/8 c. So, each pound of lentils will yield a little over 4 cups of cooked food. Portion size is only 1/2 cup, and if you add vegetables and a little meat, and serve with bread, it is enough.
MISC. PURCHASE: A hand-crank can opener
I actually use mine all the time, and prefer it to having one more thing sitting on my counter. But they wear out and I find myself needing to buy a new one every 6-9 months or so. You just DO NOT want to be caught without this vital tool!!!
FOOD STORAGE RECIPES:
Split Pea Soup
My favorite-of-all-time pea soup is Lysander’s dry soup. I used to be able to purchase it at my local grocery store in Utah. I can’t find it here in California. You can order it on Instacart, but NONE of the stores near me carry so that’s weird. I can’t even find it online through Amazon. I’m not sure what the spices are that they used, but it was so good.
Now I just rely on making it myself.
Soak 1 lb. peas in water over night. You can also boil them, turn off the heat, and let them sit 15-30 min.
Brown 1/2 lb. bacon in 1/4 c. butter.
Add 1 diced onion and let it soften.
2 celery stalks diced
2 diced carrots
1/2 lb. pork sausage.
Add the sausage to the bacon and brown. Add the vegetables and let them soak up the flavor of the meat and onions.
Drain your peas that have been soaking and add them to the meat
2 quarts of chicken broth.
Simmer for 1-2 hours.
I prefer ham in my soup, so use whatever meat you prefer. Also, I REALLY like diced potatoes in my soup. It makes a BIG difference, so I always add them. I don’t add salt because the chicken stock is usually pretty salty already.
Lentil Soup
Soak 1 lb lentils overnight or 15 min in boiling water. Drain
3 large onions diced (this is a lot of onion for me, so I usually cut it down)
1 TB chopped garlic
1 TB fresh thyme (or 1 tsp dried)
1 tsp cumin
1 TB salt
1 1/2 tsp pepper
Saute vegetables in a little butter/oil.
4 carrots diced
3 stalks celery
Add and saute
2 quart chicken stock
1/4 c. tomato paste
2 Kilbasa sausages, sliced
Splash of red wine optional
Add and simmer 1 hour
When serving sprinkle with Parmesan cheese
Lentil Barley Stew
1 medium carrot peeled and sliced
1 medium onion diced
1 medium parsnip peeled and sliced
3/4 c. lentils rinsed
1/2 c. barley
28 oz. vegetable/chicken broth
2 tsp dried parsley
1/4 tsp pepper
Bring to a boil. Reduce to simmer. Cook 25 min or until done.
Marti Shelley
