Hi Everyone
GARDEN HAPPENINGS:
*** I have baby tomatoes, which is very exciting!
*** This is the time of year that the herbs really grow! I’ve had two oregano cuttings and the mint is getting long and beautiful.
*** While cooler parts of the country are just now planting, here in So. Cal. we’re hurrying to get our first harvest before the heat sets in.
*** My broccoli is just not making it. Too much pest destruction. I pulled some of it out so I can use the pots for a few things that still need planting.
*** I just bought 3 new plastic tubs at Walmart for my lettuce. The ones that fit under the bed are great. Lettuce only needs about 5 inches for the roots. Craig drilled holes in them and they are ready for lettuce. Note, those plastic tubs only last about a year (two at most) in the sun, then they start breaking and have to be tossed.
THIS WEEK’S PURCHASE: Potatoes
Canned potatoes are great! Just open, drain, and fry up or add to soups. BUT, the shelf life is not very long. After a year, they will turn black. (speaking from experience)
For long-term storage, you’ll need dehydrated potatoes or potato flakes.
I love the convenience of add-water potatoes:
These are my favorites, and I use them ALL the time! They are available on Amazon. They are delicious and taste JUST like regular mashed potatoes. BUT, because they are add-water-only, they have oils and salt and other ingredients that will not store long-term. Anyone who has cooked instant potatoes knows you need to add milk, butter and salt. This COULD be a problem in an emergency situation unless you have stored these items as well. The potato pearls will last 12-18 months, which is perfect for short-term storage of a year. But, they MUST be rotated after that.
In addition, I’d recommend some dehydrated potato slices. Add a few ingredients and you have scalloped potatoes. Same as buying a box mix. You can make your own as well. I’ve done that many times. It’s labor intensive, peeling slicing, blanching, etc. But, of course, it’s much cheaper than buying them.
MISC. PURCHASE: fire extinguishers
When was the last time you looked at your fire extinguisher? Did you know you should be checking them monthly?
Checklist:
** located in a designated place and everyone know where it is
** it is visible or has a sign indicating it’s location
** you can easily access it
** the pressure gauge is in the operable range
** if it is non-rechargeable, operate the push-to-test pressure indicators
So, I just inspected both of our fire extinguishers. They were last checked in 2011. BUT, if you check the “dial”, the arrow is still in the narrow “green” section, which means it still has the correct pressure. Our’s are still good.
How to Use a Fire Extinguisher – YouTube
I checked on Amazon. You can get a heavy-duty, rechargeable, commercial-grade metal extinguisher for about $40. Probably a little cheaper at Lowe’s or Home Depot.
We have one near the garage door, one in the kitchen, and one upstairs. They have smaller ones for the car, but Craig says one squirt with those uses them up quickly.
FOOD STORAGE RECIPES:
These recipes are from the website: myfoodstoragecookbook.com
They are free and available online.
Italian Chicken
1 can chicken
1 4-oz. can mushrooms
1 can chicken broth
1 can Italian style diced tomatoes (2 cans if you like it more saucy)
Drain all the cans and combine with the checken broth then heat to boiling.
1 16-oz box farfalle pasta (or bow tie)
Cook the pasta.
Add the canned items and
1 tsp Italian seasoning
1 tsp garlic powder
1 TB dried parsley
Heat to warm through.
Add 1/2 c. Parmesan cheese and stir in to melt.
Serve
Easy Beef Stew
1 12-oz can roast beef or 1 pint home canned roast beef
2 cans whole potatoes, drained and quartered
1 can corn drained
1 can peas and carrots drained (or you can just use dehydrated carrots)
1 jar savory beef gravy
1 can beef broth (optional if you want a thinner consistency
2 TB dried onions
1 tsp dried oregano
Combine and serve.
Baked BBQ Potato Chips
Potato Mixture:
2 c. potato flakes
2/3 c. cornstarch
4 1/2 c. water
1 TB light olive oil
BBQ seasoning
2 TB brown sugar
2 tsp onion powder
1/2 tsp chili powder
1 tsp chicken bouillon
3 3/4 TB smoked paprika
3 1/2 tsp garlic powder
1 1/4 tsp salt
(author’s note: She mixed them all together, then took out about 1 1/2 TB of the mix and used what remained. She thought the entire amount was too much)
Instructions:
Mix together cornstarch and water until smooth. Add in the oil. Add all of this to the potato flakes and whisk to smooth. Add in desired spices.
Use a greased pan or a pan lined with parchment paper and spread the mix so that it’s evenly thin, but not “see through” thin. Bake 325 for about 25 min or until the edges of the batter begin to curl up.
Bring the pan out of the oven and allow to cool slightly. If there are crisp areas, remove them to a serving plate. If there are “leathery” areas, flip that piece over and bake again until all is crisp (10-15 min more). Break in pieces and serve.
Marti Shelley
