Hi Everyone,
NOTES:
* Here is a packet of seeds like the one I mentioned last week. There are 40 different varieties of seeds. They are 100% heirloom. This means that you can save the seeds from year to year. There is a 5-year shelf life if kept in a cool, dark place. There is a 30-year shelf life if kept in the freezer. AND there are a gardening book that comes with it—16,500 Heirloom Vegetable Seeds 40 Variety Kit. The cost is $35. You cannot buy 40 seed packets for that price. But, in some of the varieties, you only get a few seeds. For example, bush beans only have 12 seeds included. Zucchini has only 8 seeds. Anyway, check it out. Even though you only have 8 zucchini plants, just 1 or 2 zucchini, let go to seed will give you dozens of seeds for future use.
* Here is another choice Spring Garden Bundle. The number of seeds is not listed but probably similar.
* One last choice from Seed Armory.
* I wanted to share this video by my friend, Kris. He has been getting his family prepared for a while now, as you can see from this site. He just finished this video: How to Build 1 Year of Food Storage – Ultimate Guide – YouTube. Everything you need to know and all the “how to’s” included!
* I just found this website. Mary’s Nest: Mary’s Nest – YouTube She has videos on EVERYTHING: sourdough starters, stocking a pantry, how to preserve crisp pickles, homemade yogurt, natural remedies for colds and flu. It’s a treasure trove of information. Check it out!
LONG TERM FOCUS: Rice
If you are still unsure about packing rice, here is a YouTube video to show you how. How to Store Bulk Rice – YouTube
*Rice is a rich source of carbohydrates. This is the main source of your body’s energy. Even white rice has nutrients! It is the staple crop that feeds 1/2 of the world’s population. It is true that white rice loses nutrients when the bran and germ are removed. However, white rice is also enriched with added nutrients such as iron and B vitamins.
*Brown rice has fiber, manganese, selenium, magnesium, and B vitamins. But the shelf life is considerably less (6 months).
Rice is gluten-free!!!
* You can use rice water to cool off skin that is inflamed.
Types of Rice
- Jasmine rice. It is originally from Thailand. It has a soft, sticky texture. It is usually steamed.
- Basmati rice. This rice originated in the Himalayan hills. It is flakier and drier than Jasmine rice. It is typically boiled. It is good for pilaf and fried rice.
- Arborio rice. This has a soft texture and is popular for making risotto. The starch creates a creamy finish.
SHORT TERM FOCUS: Canned Meat
Continue to stock up on canned meat. You can also store cans of chili (with meat) or stew. In fact, if you start with a can of stew and add more potatoes, corn, and beans, you have a large meal that can feed a family. Make some biscuits, and you’re all set. Think about adding some Spam to your supplies. Personally? I like Spam. Check the expiration date and rotate. Don’t like Spam sandwiches? Dice it and add to scrambled eggs. Spam can also be added to flavor a pot of beans. Here is a recipe for Red Beans & Rice with SPAM.
72-HOUR KIT FOCUS: First Aid
Think of things you might need in a First Aid Kit (F.A.K). At Girls’ Camp, the most used items were bandaids, tweezers, a needle for splinters, and aloe for sunburns. Don’t just throw a needle into the kit. Put it through a piece of cloth, so it doesn’t get lost. Pay the money for an extra pair of tweezers to keep in the car or in your FAK. An extra pair of fingernail clippers would be a good idea as well. This week, add to your individual FAK’s or your family’s FAK.
MISC FOCUS: Medicinal Plants
* I think I’m going to plant a “medicinal herb” garden. I’ve been looking at different plants (that I know how to use), and I bought 8-9 varieties. This is a good idea if you have a space needing some color that you won’t have to replant year to year. Most of these plants are perennials. This is NOT the place to launch into a big explanation of each one, and there are several “lists” online. This is just an idea if you have unused space. If you want to buy herbs already dried and prepared, check out this site: Mountain Rose Herbs. They have a good selection and usually have information about each of the herbs they sell. Some of the herbs I like, such as plantain, and wild lettuce, are just common weeds. They are not especially beautiful for gardens. I gather them from vacant lots (the wild lettuce) and the plantain from the school grass. OR buy the herbs from Mountain Rose.
* Speaking of herbs and using them, most herbal tinctures use Vodka to extract the plants’ healing powers. I’m using it right now to make my own vanilla. Next time you have a little cash, pick up a bottle of vodka. Just don’t let your neighbors see you.
* Many herbal oils used for salves and such are steeped in oil. Grapeseed oil or olive oil are two good examples. Sometimes these oils are used with essential oils and are referred to as “carrier” oils. The shelf life of oils is limited. Just be sure to rotate.
FOOD STORAGE RECIPES
These recipes are from the Basic Food Storage Cookbook, from the South Jordan, Utah River Stake, 2003
Almond Rice
2 1/8 c. milk – Bring milk to a boil
1/3 c. short-grain rice – Sprinkle rice into milk
Turn heat down to medium and cook with the lid on for about 50 minutes, stirring now and then. Cool the rice. Stir in
a handful of sliced almonds
2 TB sugar
1 1/2 tsp vanilla
1 3/4 c. heavy whipping cream. Whip the cream. Fold the rice mixture into the whipped cream. Refrigerate. Serve cold.
Spanish Rice
1 bell pepper, chopped
1 medium onion, chopped
Sauté bell pepper and onion in a pan with hot oil or butter. Set aside.
Add 1 cup rice into the oil and let cook for several minutes. Add 1 tsp salt. Add 2 c. water and 1 8-oz can tomato sauce. (I’ve also used about 1/2 c. catsup). Cover and barely simmer for about 30-40 minutes until water was absorbed. (I like to add crumbled bacon to mine if available).
Lemon Rice Pudding
In a saucepan, bring
1 1/2 c. water
1/2 c. long-grain rice
1/3 c. raisins
1/4 tsp nutmeg
Reduce heat to very low, cover, and cook without stirring for about 20 minutes or until all liquid is absorbed. Cool
In a separate bowl, combine:
1 TB lemon juice
2 tsp grated lemon peel
enough water to equal 2 cups
Stir pudding slowly into water. Combine pudding and rice mixtures. Serve immediately or refrigerate.
Testing comment: “This was a great recipe. It was very easy to make, and my family really liked it.” (not MY comment)
Marti
