Marti’s Corner – 138

Hi Everyone,

NOTES:

**Ham radios.  I have one.  I even have a license to use it.  I even bought a super-duper antenna.  Someone else programmed it for me.  Someone showed me how to use it, and that is the extent of my knowledge and experience.

Before COVID, there used to be a HAM group that met in person every other week or so.  That has not come back that I know of.  JUST this week, I found this:  Anemoi Incident Response – Amateur Radio Technician Class #1 – YouTube

Yeah!  “Don’t miss out on the opportunity to enhance your communication abilities and connect with a global community.”  There are a bunch of FREE videos about Ham radios.  THIS is my next project.  AND…. there is a transcript!  I counted 21 videos, so it looks like they go nice and slow.  

GARDEN HAPPENINGS:  

This week I planted tomatoes, peppers, cauliflower, and broccoli.  I’m still harvesting carrots from last fall, so I haven’t planted new ones yet, but want to do that soon.  Also, I don’t plant peas.  It’s not that we don’t like them, they are just not my favorite.  Oh, and beets.  As soon as the weather settles, I’m going to plant my beets.  They were so good and sweet last year!

THIS WEEK’S PURCHASE: vegetables

Recommended is 90 pounds per person.  7 1/2 cases of 12.  That seems overwhelming.  But, that’s 1 can every 4 days.  If you consider that 1/2 is one serving (approx.), then you get one serving every other day.  

Here is a comparison of different types of vegetables:

canned:  $.85 at Winco = $.43 per serving

freeze-dried corn:  22 servings @$14.99 = $.68 per serving

dehydrated carrots:  106 servings @ $19.49 = $.18 per serving

dehydrated green beans 40 servings $56.99 = $1.42 per serving

You can see there is quite a variety and range of prices.

The prices above are from Augason Farms and beprepared.com  

I just bought 1 lb. of frozen corn from Winco for $1.49 or so.  There is just a little less than 7 1/2 servings =  $.21 per serving.  BUT, you have to dehydrate them yourself.  Which involves spreading the frozen veggies on the trays!  No work needed.  

A dehydrator is a GREAT INVESTMENT.  And they are not near as much money as a freeze dryer.  

I dehydrate and use carrots, celery, and bell peppers.  I buy dehydrated onions.  I also dehydrate frozen vegetables, especially when I can get them on sale.  Also, hash browns dehydrate beautifully from frozen!  

The dehydrated and freeze-dried vegetables take up much less space and last longer.  The canned vegetables don’t need water.  In fact, you can save the water from the vegetables to use as a base in cooking.  

THIS WEEK:  Get 2 cases of vegetables (24 cans) OR get a least one can of freeze dried or dehydrated vegetables.  

MISC. PURCHASE:  can opener....other kitchen needs.

If you are a camper, you probably already have a box for cooking.  If not, get a small plastic container, about the size of a shoebox.  You can put a can opener in it.  Then go through your drawers and see what else you can spare.  Me?  I have like a dozen large spoons that just take up space.  Other items could be a large knife, a pair of tongs, a hot pad, a rolled up dish towel, a small cutting board, etc.

Label the box and keep it in a place that will be easy to reach in case of emergency.   

FOOD STORAGE RECIPES:

Oatmeal Cake

1 1/2 c. boiling water

1 c. oatmeal

    Pour water over oatmeal and let stand for 10 minutes.

1 c. brown sugar

1 c. white sugar

1/2 c. Crisco

2 eggs

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1 1/2 c. flour

    Bake in a greased 9 X 13 pan at 350˚ for 30 min.  Serve warm.  Can serve with Dream Whip for a topping.

Vegetable Beef Stew

Submitted by Emily Romney

This recipe calls for 8 c. water, so I’m guessing it serves 5-6 people.

1/2 c. dehydrated carrots

1/2 c. dehydrated onions

1/2 c. dehydrated celery

1/2 c. dehydrated green peppers

2 TB Italian seasoning

7 TB beef bouillon

1 large can Roast Beef, (15 oz.) be sure to include the gravy

8 c. water

1/2 c. small pasta

     Combine everything but the pasta into a medium pot.  Cook for at least 20 minutes.  Add in the pasta and more water if needed.  Cook another 10-15 min.  

Optional – Serve with either shredded cheese on top or sour cream.

6 Can Mexican Soup

1 can whole kernel corn with liquid

1 can chicken broth

1 can Cream of Chicken soup

1 13-oz can chunk chicken

1 can black beans, rinsed well

1 can Rotel, any flavor.

     Heat through

Marti Shelley