Tag: Food

Marti’s Corner – 159

Hi Everyone,

Here is the email I received this week from Utah State University:

When you think about food storage, you might picture a large walk-in pantry with immaculately stacked mason jars and carefully curated collections of canned goods. But for most people, this type of food storage isn’t always attainable. Instead, here are some quick and easy ways to build a food storage that can be used when an emergency arises.

Slowly buy extra food each week or month. Set aside part of your grocery budget for food storage. Even an extra $20-$50 a month will go a long way.

Prioritize simple, ready-to-eat foods. Stock up on foods that you and your family enjoy. Choose items that are high in calories and good nutrition.

Remember the manual can opener and scissors. What good is stored food if you can’t easily access it?

Avoid storing foods that make you thirsty. Choose salt-free crackers, whole-grain cereals, and canned foods with high liquid content. You can also select high-calorie, foods that aren’t as likely to provoke thirst, such as peanut butter, jelly, food bars, and trail mix.

Don’t forget water. Recommendations for water storage include ½ gallon to 1 gallon for drinking per person per day with an additional ½ gallon for personal hygiene and dishwashing.

You can read more about emergency food storage basics in our Food Storage for Emergency Guide here. Our canning website has more helpful information on canning and food preservation. Our goal is to provide home canning resources so that your experience is satisfying and assures you that the food you preserve at home is safe and of the highest quality possible.

You can also take our Preserve the Harvest online canning course to brush up on your food preserving skills or learn some new ones.

Thanks!

The USU Extension Food Preservation Team

The links should work. In fact, I downloaded the 120 page Food Storage Guide and it is wonderful.

** For all you “canners” out there ( I know there are a few of you), check out this site: 100 Delicious Canning Recipes You Have To Try

** So, although I have collected several pieces of cast iron, I have yet to cook in it. Nonetheless, hope springs eternal and I keep collecting information like this: How to Cook Anything in a Dutch Oven. This is pretty comprehensive.

GARDEN HAPPENINGS

I continue to collect tomatoes as they ripen. I have about a dozen pint jars of tomato sauce. Yes, you can buy them same tomato sauce for about $.85 so it is totally NOT worth it to grown and can them yourself.!!! But, I look at gardening as a giant learning curve that I’m slowly climbing year after year. Plus, I LOVE the taste of ripe tomatoes, right from the garden. Sooooo good!!!

I think I have at least 9 zucchini plants and have not had one zucchini. Are they too crowded? Is it too hot? Are they not getting pollinated? And now I’m battling powdery mildew.

I pulled out all the beans. They were so infested with spider mites they were unsalvageable. I replanted two empty bags with beans and am just waiting for them to sprout.

I think I got maybe 4 cucumbers before the heat set in, and those plants have spider mites as well. Evil little devils.

I think this week I’ll harvest all the potatoes. Why not?

THIS WEEK’S PURCHASE: dry beans

Make sure you have a variety of dry beans. Without animal sources to provide protein in your diet, beans step up and fill in the deficiency. Combined with grains or other beans, they are your source for protein.

There are two ways to cook beans:

1. Overnight soak – Soak beans for 8 hours or overnight. Drain and discard the water, and rinse the beans. This method is better than no soaking, but it doesn’t remove the complex sugars as well as the short-soak/boil method.

2. Short-soak/boal method – Boil beans in water for 3 minutes. Cover and set aside for an hour. Drain and discard the water and rinse the beans. This method reduces hard to digest complex sugars by 80%. This cuts down on intestinal gas.

Either way, after soaking cook beans in fresh water. Use 3-4 c. water for each cup of dry beans. Don’t add salt or any flavors until the beans are cooked.

1 c. dry beans = 2 1/2 c. cooked beans

Old Beans? I think if we have to dig out our stored beans, we’re going to find some of them are VERY old!!! As beans age, the skin becomes tough and the beans will not soak up the water. Just crack them. You can use a grinder on the largest setting, or use a blender with a pulse button, or put several cups of beans in a bag and smack them with the side of a hammer.

Don’t mix old beans with new beans.

MISC. PURCHASE: – gasoline

Consider getting a 5 gallon can and filling it with gasoline.

Use an approved safety can. Avoid glass or plastic bottles. Leave some room in the container for expansion.

Store gasoline in a detached shed or garage, at least 50 feet away from ignition sources. Keep it away from your house, open flames, or direct sunlight.

Here are some other tips from Exxon: Gasoline Safety and Fuel Storage Tips | Exxon and Mobil

When we decided to do this, our thoughts were that if we needed to evacuate, we wanted to make sure we had gas! We try to rotate the gas each 6 months. We fill our tanks with stored gas, then refill the containers.

FOOD STORAGE RECIPES:

Baked Beans

From The Pioneer Cookbook by Miriam Barton

2 c. navy or great northern beans – soak and rinse (see directions above). Then cook in water over medium heat for 1-2 hours until tender.

Preheat oven to 325˚.

Scoop beans into a large baking dish, reserving the broth and add:

1/4 lb bacon diced
1 onion finely chopped
3 TB molasses
2 tsp salt
1/4 tsp pepper
1/4 tsp ground mustard
1/2 c. ketchup
2 TB Worcestershire sauce
1/4 c. brown sugar

Cover and bake 3-4 hours, stirring occasionally. Add more bean broth if needed to keep the beans saucy.

Claudine’s Baked Beans

From Favorite Recipes, Winchester Ward Relief Society

For those of you who don’t particularly want to soak beans.

2 28-oz cans Bush’s pork ‘n’ beans
1/2 lb. cooked bacon, crumbled
1/2 onion, finely chopped
1 1/2 c. brown sugar
1/2 c. catsup
1 TB yellow mustard
1/2 tsp Worcestershire sauce

Mix all ingredients in a large pot. Bring to a boil, then reduce heat to low. Cover, stir frequently for 1 hour.

Red Beans and Rice

From The Pioneer Cookbook by Miriam Barton

Great to cook after a ham dinner.

1 lb. dried kidney beans – soaked and rinsed
4 c. water
ham bone (optional)
1 onion diced
2 celery stalks, sliced
1 green or red chili pepper, stem and seeds removed, diced
2 cloves garlic, minced
1 1/2 tsp salt

     Add all ingredients in a large stockpot. Cover and cook on medium heat for 3-4 hours, stirring occasionally.

1 1/2 c. dried rice

    Stir in for the last 30 minutes. Add more water if it cooks out before the rice is soft. Before serving, remove the ham bone.

Marti

August 7, 2024
Marti’s Corner – 158

Hi Everyone,

NOTES:

Someone online was talking about a WUSH bag.

“Wake Up, Something’s Happening” – I like it!!

Speaking of which, have you been working on yours?

Fire season is here in my neck of the woods, and you NEVER know when YOU will be the one who has to evacuate. OR when YOU will be stuck on the freeway for hours! OR if YOU will be gone when the earthquake hits that shuts down the highways home. (Ugh, I hate thinking about all this stuff.)

Having a 72 hour kit will bring you peace of mind.

GARDEN HAPPENINGS:

You plant, you transplant, you water, you feed and nurture, and then THIS???? This is a BIG animal!!! I’m thinking possum, or squirrel?? Grrrr. I left these two on the vine hoping that if this critter returns, he will go for the already ruined fruit. Then, I put mesh bags around most of the other tomatoes.

How do you prevent this??? There is not much that you can do. 1) You can pick when they first “blush”. They will continue ripening on your kitchen counter, safe from critters and insects. 2) You can put them in mesh bags.



Mine are similar to this, only white, not green. Still it’s like 100 bags for under $15. 3) You can put metal mesh around the plants (like chicken wire??), but that’s impractical for me because everything is in grow bags.

When I went out today, I couldn’t see any damage to anything else. Evidently whatever it is, can’t open the bags. YAY!

Also, time to feed the garden – again.

I’m starting to have empty bags of dirt where I’ve harvested things. I replanted green beans this morning since mine are almost all lost to spider mites. Days to harvest = 50. I’ve got plenty of time if they’ll grow in this heat!

THIS WEEK’S PURCHASE: Pancake syrup and jam.

Both of these items are part of the “sugar” recommendations. IF you suddenly have no food on the shelves at the stores, cold cereal will disappear fast. We’ll be eating more pancakes, oatmeal, and other hearty breakfast meals. Just get a couple of jars of jam, and maybe 2 large syrups. Date them and stick them in the back of the pantry. The syrup will last a LONG time. The jam for several years.

MISC PURCHASE: Baby, feminine products, pets

Time to think about what you need for special needs people. Think “Three months” and stock up on something – or all three!

If you have a child in diapers, I would seriously consider cloth diapers as a back up.

FOOD STORAGE RECIPES:

Mixed-Berry Coffee Cake

So, every once in a while, I’ll be at the store looking at cereal and I’ll think how much I love granola. And I do love granola. But then I buy it, have it once or twice and it sits on the shelf because Craig would rather have Frosted Cheerios.

So, this recipe uses granola as an ingredient. Win-win.

1/4 c. granola

     Place in a zip lock bag and crush with a rolling pin. Set aside.

1/2 c. buttermilk

1/3 c. packed brown sugar

2 TB vegetable oil

1 tsp vanilla

1 egg

    Mix all until smooth.

1 c. whole wheat flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp cinnamon

   Add in dry ingredients until just moistened.

1 c. mixed berries: blueberries, raspberries, blackberries

   Fold in berries and granola

Bake in a greased 8″ or 9″ round pan at 350˚ for 28-30 min or until golden brown and top springs back when touched in the center. Cool 10 min. Serve warm.

Honey-Whole Wheat Bread

I’ve posted a couple of bread recipes before. This one comes from a Whole Grains cookbook by Betty Crocker.

2 packages fast acting yeast

1/2 c. warm water

    Dissolve the yeast in the warm water.

1/3 c. honey

1/4 c. soft butter

2 tsp salt

1 3/4 c. warm water

4 c. whole wheat flour

    Beat with electric mixer on low speed 1 minute. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough of the remaining 1 to 1 1/4 c. flour to make dough easy to handle.

Knead dough for about 10 minutes or until smooth and springy. Let rise about 1 hour until dough has doubled.

Grease bottoms and sides of 2 9X5 or 8X4 bread pans. Divide dough in 2. Use a rolling pin to flatten each half into an 18X9 inch rectangle. Fold crosswise into thirds. Flatten or roll dough into a 9 inch square. Foll dough up tightly, beginning at one of the unfolded ends. Press with thumbs to seal. Pinch each end to seal. Fold ends under the loaf. Place seam side down in the pan. Brush with additional butter; sprinkle with whole wheat flour of crushed oats if desired. Cover, let rise about 1 hour until doubled.

Bake 375˚ for 25-30 min or until loaves are deep golden brown and sound hollow when tapped. Cool.

Creamy Alfredo-Turkey Skillet Dinner

I’m going to be honest with you. I never use ground turkey. But who knows? I might try it someday. I usually use ground beef because I have it canned and sitting on the shelf.

Cook 2 cups whole wheat rotini pasta. Another confession. I don’t use whole wheat pasta, although the whole purpose of this cookbook is to encourage you to do so. In an emergency situation, I can see me grinding wheat, making a pasta dough, and using my pasta maker to make noodles. BUT, in the meantime, something has to be said for convenience and preference, right???

Brown 1 lb. lean ground turkey.

Add 1 tsp Italian seasoning

1/4 tsp salt and cook until turkey is no longer pink; drain

3 c. firmly packed fresh spinach leaves – stir into the turkey. Cook uncovered over medium heat 2-3 minutes, stirring occasionally, until spinach is wilted.

1 jar Alfredo pasta sauce

1 can petite diced tomatoes undrained

    Stir in sauces and heat until thoroughly warmed. Stir in cooked pasta.

1/4 c. shredded Parmesan cheese – sprinkle. Reduce heat to low, cover and cook about 5 minutes or until the cheese is melted.

Marti Shelley

July 28, 2024
Marti’s Corner – 154

Hi Everyone,

NOTES:

** Can you dehydrate food in the oven? Short answer is yes, although it’s not ideal. Check out this article. How To Dehydrate In The Oven: Complete Guide

** The City of Seattle sent information to all residents about being prepared. Here is what they sent concerning water storage.

**Most counties should have a website with preparedness ideas and information. Where I live It’s Home | County of Riverside Emergency Management Department. You can sign up for alerts, access information about disaster preparedness, and get updates on active events. Check your own county website for information.

At my local Winco, they had 8 oz. tomato sauce for $.28. I bought a flat of 24 cans = $6.72. I only buy the small cans because all my recipes are modified for only 2 people. Keep your eyes open for “deals” then buy a case or two.

GARDEN HAPPENINGS:

** Lemon balm is another herb that I’m growing this year. After battling with roly pollies and slugs, I finally started getting some pretty leaves. I harvested today for the first time, and the leaves are in the dehydrator.

Now, what to do with it?? Benefits and History of Lemon Balm + Tea Recipes

In a nutshell, lemon balm is a nervine, meaning it acts on the nervous system to reduce stress. It’s called a “sunshine herb”. It is also beneficial for digestion, occasional stomach upset, menstrual cramps, headaches, and restless sleep. It is one of the most “precious” essential oils on the market.

So??? What can you do with it? You can use it to make a tea, and combine it with peppermint leaf, or spearmint leaf, or a host of other herbs. Check out this video: (1078) Why You Should Grow Lemon Balm in Your Garden

** I have some really nice tomatoes ready to ripen. Ripen…ripen….ripen. It takes a lot of patience.

** I have bell peppers that are small (3 inches??). HOPEFULLY they will get bigger.

** Each day I get a small harvest: beans, blackberries, herbs, lettuce. Waiting on everything else.

THIS WEEK’S PURCHASE: vegetables

I don’t see the price of canned vegetables going down. In fact, it seems to get higher every week. Even the frozen vegetables have gone from $.99 per bag to $1.79 per bag. Almost a 100% increase!!!

You can get freeze dried green beans and freeze dried broccoli from beprepared.com for $20 a can. The beans have 19 servings, which is just a little more than $1 per serving.

A 1-lb bag of frozen beans says it has 5 servings. So you would need 4 bags of beans ($1.79 each) = $7.16. Just dump the frozen beans onto the dehydrator trays and dry away. They will shrivel up as they dry and not be very appetizing, but they will rehydrate fine in soup, or in some chicken broth.

The same with corn, it dehydrates wonderfully.

Most carrots that you buy are dehydrated dices. (And sometimes those dices are REALLY small). But you can dehydrate your own (that’s what I do). Simply peel and slice (I use a mandolin) and blanch (it makes them stay bright orange) and spread out on the trays. I’ve been doing this for so long, I almost never use fresh carrots anymore.

Of course, you can also just be flats of vegetables. You can probably get 3-4 servings out of a can, especially with children, so you’d need 5 cans @$.85 = $4.25

Whether you dehydrate or buy canned, you will save a lot of money. But if you like convenience, you can always order online.

MISC. PURCHASE: 2 bottles of peroxide and 2 bottles of alcohol

Health Uses for Hydrogen Peroxide This is from WebMD

14 Household Uses for Hydrogen Peroxide | HGTV

26 Rubbing Alcohol Uses: Home Health, Household Cleaning, and More

FOOD STORAGE RECIPES:

10 Easy Meals You Can Make From Your Pantry – Saving Talents

Soup or Sauce Mix

This is from Utah State University Extension

Attached is a pdf with fifteen pages of recipes and information.

This is a make-ahead mix. It can be used in a variety of recipes including soups, gravies, creamed vegetables, skillet meals, and casseroles. You can use it to substitute for a can of cream soup in any recipe. It is fat free. It is great for people with Celiac Disease because it contains no wheat.

Mix:

2 c. powdered non-fat dry milk

3/4 c. cornstarch

1/4 c. instant chicken bouillon

2 TB dried onion flakes

2 tsp Italian seasoning

    Combine ingredients in a reclosable plastic bag, and mix well. Does NOT to be refrigerated.

To use: Mix 1/3 c. dry mix with 1 1/4 c. cold water. Whisk until well blended. Cook and stir on stovetop until thickened.

Broccoli Cheese Soup

1/3 c. SOS (soup or sauce) mix

1 1/4 c. cold water

     Whisk to blend. Cook and stir to thicken.

1/3 c. fresh or frozen broccoli

1 c. grated cheese

     Add broccoli and cheese, stir and heat through

Alfredo Sauce

1/3 c. SOS mix

1 1/4 c. water

1/2 c. sour cream

1/2 c. Parmesan cheese grated

1/4 tsp pepper

     Mix and cook until thick. Serve over noodles.

Pizza Sauce

1/3 c. SOS mix

1/4 c. water

1 c. tomato sauce

1/2 tsp sugar

1/8 tsp garlic powder

1/2 tsp Italian seasoning

    Combine, mix well, cook until thick.

Marti

June 14, 2024
7 Plants To Grow Indoors Year-Around

In this blog, I will show you seven easy-to-grow indoor plants with plenty of variations. The beauty of an indoor garden is that you can eat fresh, nutrition-packed plants and vegetables all year long. While an indoor garden would have to be pretty large to sustain you, it can stretch your stored food and add flavor and micronutrients to your meals. Some of these plants you could plant right now and be eating from in as little as a few weeks. Stick around to the end because there are some considerations to be made for your indoor garden to be successful, which I will tell you about.

HERBS

I’ll start with the easiest and most successful here, and that has to be herbs. These are commonly sold in kits for kids, so you know they can grow quickly and easily. The problem I have with herbs outdoors that growing them indoors solves is that insects love to eat them, too. Also, it can get scorching where I am, resulting in leaf burns or the plant drying up. Indoors provides me with an environment where none of that is a problem. Herbs will not provide many calories, but they will give you lots of flavor, vitamins, and minerals. Basil, for instance, is a good source of vitamin K, providing about 177% of the Daily Value per 100 grams or one cup loosely packed.

I grow Basil, Thyme, and Oregano. While I could start these from seed quite easily, my local nursery was having a sale. If you simply repot their 4” plants, you can just grow them like any other houseplant on your window sill. I will heavily harvest them once they are well established to keep them in the smaller size. You never need to replant them. You only need to remember to keep them watered regularly. I find a mister is very helpful as a reminder and as an easy way to apply water directly to the base of the plant. With consistent water and light, you can harvest and use fresh or dry herbs for later use.

ALLIUM

Plants in the allium family include onions, scallions, chives, garlic, shallots, and all those other varieties of onion-like plants. I think some of the best suitable for containers are garlic, green onions, and chives, which I planted here because these can grow very tightly together, the greens can be harvested year around, and scallions, for instance, have twice the daily recommended amount of vitamin K for adults, per 100 grams or 1 cup. Regarding the closeness of planting, many people don’t realize you can plant garlic or green onions within just a few inches of each other to pack a lot into a small space.

I am growing scallions and garlic from reclaimed kitchen scraps, which I show you how to do in another video linked in the comments and description section below. In between these, I plant some chives, which I have always struggled to keep alive outdoors. I will harvest the greens continually for the next several months to flavor everything from soups to salads to rice.

LETTUCE

We are still in the so easy to grow even a kid can do it category with lettuce. Lettuce varieties, including Crisphead, Butterhead, Looseleaf, and Romaine, are incredibly easy to grow indoors, requiring minimal space and care. Their adaptability and quick growth make them perfect for indoor gardening enthusiasts looking for fresh, homegrown greens. To do this, simply fill some windowsill-sized planters with potting soil and sow your seeds and water. I cover it with a clear plastic wrap to keep the moisture in and a little warmth. This will help your seeds germinate faster. The biggest advantages for me to growing lettuce indoors are the higher yield and the fact that I can continually harvest the outside leaves. Insects and animals love the tender lettuce leaves, and they can easily wipe out an outdoor garden overnight. That won’t happen with an indoor garden.

For some varieties, you can start trimming the outside leaves or harvesting the entire plant in just 30 days, so you are never that far from healthy green salads. One trick you need to know is that most plants benefit from a little wind circulation. It helps the plant breathe, keeps it from getting spindly, and forces the stalk to strengthen. To accomplish this, I use a small fan once per day for a little while.

MICROGREENS

If soil or space is a major consideration for your indoor garden, consider microgreens. They require only water to sprout, but if you give them a little soil, even a 1/4 inch, they will grow stronger, slightly taller, and more robust. Microgreens are smaller versions of larger plants. They can pack a lot of nutrition in their sprout form. If you think lettuce grows fast, you can have microgreens in just a few days.

You can grow pea shoots, sunflower sprouts, kale, mustard greens, Swiss chard, radishes, beetroots, broccoli, pea shoots, basil, coriander, and cress as microgreens on your windowsill. I have a blend of broccoli, radish, arugula, cress, cabbage, and mustard seeds, which I sometimes sprout on the counter. I’ll densely sow these into a small tray of soil, water well, and let them grow. They will start to sprout in just a few days. When they are about an inch or two tall, I will clip them, enjoy them on salads, put the spent dirt into my garden, and plant a new batch to keep a continual supply. Microgreens will also grow with considerably less light and almost no light at all. They will need a little warmth to germinate, but it’s definitely a window sill plant you can grow through winter.

BUSH PEPPERS

Peppers pack a lot of Vitamin C and A, making them excellent sources for these immune and skin health vitamins. Container or patio varieties, as they are often referred to, are dense, smaller plants that can have incredibly high yields. These plants will favor a larger and deeper pot for a more dense and well-established root system, and they like warmer temperatures to encourage fruit setting, but when they do set fruit, you can have very bountiful harvests. Most pepper plants can be trimmed to stay relatively compact, so there aren’t many limitations on the type of pepper plant you choose; however, a variety labeled for patio, compact, or container will guarantee you a high yield, low-space requiring variety. Here, I plant five sets of Peruvian Biquinho peppers. These little tear-drop-shaped peppers grow in a compact bush, are great for pickling, and are sweet with just an occasional kiss of heat. I will also cover them with plastic wrap to keep them moist and slightly warmer to encourage germination and sprouting. Here they are after about two weeks of growth. You will need to manually pollinate peppers once flowers appear. This can be done by gently rubbing a cotton swab in each flower that appears. Do this for a couple of days, and the fruit should be set.

DETERMINATE TOMATOES

If you have ever had your tomato plants wiped out overnight by tomato hornworms, cutworms, rodents, deer, slugs, beetles, or a sudden frost or hail storm, you know how frustrating growing the tender fruit can be. Like peppers, there are thousands of varieties of tomatoes. Some are more suitable for small spaces than others. You want to specifically look for bush varieties called “determinate.” This means they grow to a specific size, they are busy, and the fruit tends to ripen all at once. Don’t think that all cherry tomatoes are indoor plants because their fruit is smaller. Tomatoes are viny plants, and indeterminate varieties set their fruit along vines that can stretch up to 12 feet. Specifically, look for patio or bush varieties and smaller size fruits for window setups. That said, a determinate variety of Roma or Rio Grande can be potted into a larger pot and grown quite successfully in a patio window because it is determinate and not a sprawling vine. When it comes to planting tomatoes, you want to plant the entire plant except for the top 2 sets of leaves. The buried leaves will convert to roots and give your plant good structure and nutrient uptake. You will need to manually pollinate tomatoes and peppers once flowers appear. This can be done by gently rubbing a cotton swab in each flower that appears. Do this for a couple of days, and the fruit should set.

RADISHES/BEETS

Beets need more space than radishes, but either will provide you with leafy greens to eat and a compact root vegetable, which makes them both perfect for a windowsill garden. You will want a variety that grows no larger than 6 inches in depth and has enough room to provide the plants adequate spacing, but you will find that you can produce quite a few in a tiny area. Don’t forget to harvest the green leaves, as well, choosing leaves from the outside and never harvesting too many at once. Most varieties will mature in as little as 30 days. The same plastic wrap trick to encourage germination will result in better germination.

SPECIAL CONSIDERATIONS

There are a few things to consider when trying to establish your indoor garden, which I have to tell you about. Consider space, light, moisture, soil, and temperature when setting up your indoor garden. Ensure your plants get adequate sunlight without overheating or scorching. Keep the air circulating, and watch out for pests. Avoid over-watering to prevent root rot and gnats. If infested, move plants outside. Some treatments are effective for gnats and tiny bugs. These simple sticky traps are very effective. The gnats are attracted to the bright color and then get stuck.

Another consideration is that your plants will require consistent watering. You don’t need an elaborate misting system or a hefty pour of water, but the plants need daily water to work with. I use a little mister to give them some up close daily watering. If the plants appear to need more water or are wilting, I can give them some extra, or I can pull back and give them less if they are showing signs of overwatering, like yellowing leaves. Because you are using such a small amount of soil, ensure it’s good indoor potting soil and apply some mild plant fertilizer weekly. Bagged soils meant for outdoor use may contain either manures or insects, and you don’t want to smell those or introduce them into your home. If you do get starter plants from the store, I advise you to remove as much of the original soil from the roots as possible and then transplant them into your indoor potting soil. The starter blend of soil may contain unwanted insect eggs or manure.

PLANTS MENTIONED IN THIS POST:

Herbs for Indoors: https://bit.ly/3UeHyVr

Allium: https://bit.ly/4aPmlZp

Microgreens: https://bit.ly/4aTDGAi

Bush Peppers: https://bit.ly/4aSKTAP

Tomatoes (Determinate): https://bit.ly/4ddz2ii

Radishes/Beets: https://bit.ly/3UBnFbB

May 3, 2024
Marti’s Corner – 149

NOTES:

**I watched a great video from my friend, Kris, over at CityPrepping.com. He shows you how easy it is to make cheese: How to Make Cheese with 3 Simple Ingredients

** I am a big food-rotator. I just opened a can of refried beans dated 2017 and it’s perfectly fine. My peanut butter was purchased in Aug, 2020, also fine. MOST canned goods will last for years and years. Cold cereal–not so much.

GARDEN HAPPENINGS:

**I’ve already started pruning my tomatoes: This gardener has a good explanation of how to do this for the different types of tomatoes. (1004) How to Prune Tomatoes for Maximum Yield and Plant Health

** These two bean plants were planted at the exact same time.

In the garden they are only about 3 feet apart. So why the disparity? Well… the beans on the left get a lot more sun. The beans on the right get morning sun, but the house shades this part of the garden after about 2:30. When there are morning clouds, the sunlight can be even more reduced. They’ll eventually come up, but it really DOES make a difference WHERE you plant things in your yard.

** Gardening mistakes happen to everyone:

I started these two zucchini plants indoors. They sprouted and grew so fast, that I didn’t get them out in the sun fast enough. You can see that the poor, drooping plant just was not able to develop a stem that could hold up the plant. It will not recover. I can transplant the other one as soon as I have a space in the garden for it.

THIS WEEK’S PURCHASE: sugar

I had a nice stockpile of sugar. But when the price went from $1.50 for 4 pounds to over $4 for the same amount, I quit buying it. Yikes! Even at the Home Storage Center, a #10 can of sugar (5.6 pounds) is $8.33.

4 pounds for $3.96 = about $1 per pound

5.6 pounds for $8.33 is about $1.49 per pound.

I’ve decided the price is NOT coming down, and I’ve used up most of my stockpile. So, even at these higher prices, I’m going to have to start stocking up again.

Watch for bargains. Check sugar every week. Consider getting a larger bag to save money, and repackaging it in jars, or tupperware, or mylar bags, or whatever.

I figure we are going to need some comfort food to get through hard times ahead and cookies will do that!

You do NOT have to vacuum seal sugar, or use oxygen packets. If your sugar clumps, just sift it. That’s what I do.

MISC. PURCHASE:

So, after encouraging everyone to get a supply of batteries, I did NOT do it, and in the middle of the night the fire alarm started to beep. This is a beep that happens about every 25-30 seconds and will NOT STOP until you unhook the battery that is dying. Ugh. By some miracle it stopped after about 10 minutes and I was able to get some sleep.

This week: Safety Pins

I suggest a large container of every size of safety pins.

Put some in a small baggie in your 72 hour kit. Put a few in the glove compartment of each car. Throw a few into your purse. Such a great invention!

FOOD STORAGE RECIPES:

Cheesy Italian Shells

Make the sauce:

1/4 c. instant powdered milk

1 TB cornstarch

1 TB Italian seasoning

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1 tsp pepper

     Whisk together and add 3 1/3 c. hot water. Mix to dissolve milk

Add 1 1/2 c. pasta shells to the water.

Also add: 1 pint ground beef drained

1/2 c. stewed tomatoes

     Heat with the lid on for 12-20 minutes. Let stand for 10 minutes.

Top with 3/4 c. cheddar cheese. If using freeze dried cheese, add while cooking. If fresh, add after.

Creamy Chicken Enchiladas

Homemade tortillas**

Sauce:

2 cans Cream of Chicken soup

1/2 c sour cream powder

1 7-oz can diced green chilies

1/2 can evaporated milk

1/2 c. cheese

Filling: canned chicken, spanish rice, refried beans, etc.

In a pan, pour a layer of sauce, add a layer or tortillas, add filling and top with sauce. Repeat 2 or 3 times.

Bake 30-40 minutes at 350˚

** There are lots of recipes for homemade tortillas. I am NOT good at this, but I have tried it a few times. Here are two different recipes:

Tortillas #1

4 c. flour

3 tsp salt

3 tsp baking powder

4 TB lard or shortening – cut in

2-3 c. warm water

Tortillas #2

2 c. flour

1/2 tsp salt

1 tsp baking powder

1 TB shortening – cut in. Add 3/4 c. water. Knead.

Roll out to 7 inches diameter. Cook 2 minutes each side. Keep dough covered with towels.

Pancakes

(from the kitchen of Shemay Matson)

In a blender: add

2 c. water

2 eggs

2 TB oil

2 tsp vinegar

   Blend 1 minute

Add:

2/3 c. nonfat powdered milk

    Blend 1 minute

Add:

1 c. white flour

1 c. whole wheat flour

2 TB sugar

2 TB baking powder

      Remember you can buy whole wheat flour and nonfat powdered milk at Winco in the bulk section so you don’t have to open an entire #10 can.

Marti Shelley

May 2, 2024
9 Vegetables You Can Re-Grow From Scraps

Here, we’ll delve into an ingenious method of utilizing kitchen waste to kickstart your indoor garden. Whether you’re limited by space or weather or simply looking to reduce food waste, growing plants from scraps in water or soil is a sustainable and cost-effective solution. We’ll explore nine different kitchen scraps, demonstrating how each can be easily propagated and nurtured to yield fresh produce right from your kitchen counter. Join me as I walk you through the step-by-step process, which is perfect for involving the whole family and introducing kids to the joys of gardening. Stick around until the end to uncover the secret of why this method yields healthier, more robust vegetables and herbs.

Lettuce

The easiest vegetable to grow from scraps is lettuce. You can use store-bought lettuce. Just slightly cut the discolored and oxidized end to expose new cells. Then, cut off the leaf portion, leaving approximately a two-inch stump. Place this stump in a cup jar or plate of water and change the water daily. Place this in a window with some sun exposure. You’ll witness new leaves sprout from the center within a few days. If you harvest the outside leaves sparingly, they will continue to grow and provide you with a constant supply of lettuce leaves for salads and sandwiches. The key is to change the water nearly daily. If you forget a day, that’s okay, but watch for any funky smells or gnats. If that happens, it is best to throw it out or attempt to plant it outside, as the plant will be in defensive mode and putting all its energy into fighting the mold instead of growing. If you move it to soil indoors, it will be less susceptible to molds or funkiness, and it can often still grow into a healthy plant. You can harvest the leaves from the outside once they reach a mature size. The advantage is that your indoor lettuce will be pest-free.

Celery

To regrow celery from scraps, begin by cutting off the last two inches or so of the base of a bunch of celery and placing it in a shallow dish of water. Ensure the cut end is submerged and change the water every few days to keep it fresh. Over time, you’ll notice new growth emerging from the center of the celery base. These new shoots will gradually develop into fresh celery stalks, ready for harvest. Changing out the water daily can be a hassle, but it is necessary for a window sill grow environment. After just a few days, you will notice a new celery stalk growing from the center. You can continue to grow it in this manner, but I prefer to pot it or plant it outside when it gets to an inch or more tall. Celery plants can grow to a large size and are hearty against pests. To do this, simply remove some of the outer stalks, put it in some soil, and remember to water it. I repot my celery in either a small pot or a 5-gallon bucket with holes drilled in the bottom for drainage.

Green Onions/Scallions

To regenerate green onions or scallions from scraps, simply place the roots of the onions in a glass of water, ensuring that they are submerged. It’s as easy as that. When I cut them, I leave about two inches to the bottom with the roots showing. Green onions are probably the easiest and most rewarding to grow and will easily thrive through a day or two of missing the daily water change. Here, I will use a rock to prop the onions up with the white part beneath the water. Position the glass in a sunny spot, as adequate sunlight is essential for the growth process. Remember to change the water every few days to prevent stagnation and maintain freshness. As time passes, you’ll observe new growth sprouting from the roots. With this method, you can continually harvest fresh green onions by trimming the tops as needed while allowing the roots to remain in the water, ensuring a steady supply of this flavorful and versatile ingredient for your culinary endeavors. When I feel they are a couple of inches tall, I transplant them to some soil. This will encourage them to grow even more green, and I don’t have to remember to change the water daily. You can transplant these directly into the soil indoors or outside.

Carrots

More accurately, carrot greens because it is highly unlikely that a carrot will regrow into a long tapered root. The greens, however, are quite prolific, and if you have never eaten carrot greens, you should. Although often overlooked and discarded, carrot greens are nutritionally dense, containing vitamins such as K and A, antioxidants like vitamin C, and minerals including calcium, potassium, and magnesium, making them a valuable addition to your diet. To propagate carrots from scraps, cut off the tops of the carrots, leaving a small portion, an inch or two, of the green foliage end intact. Place these carrot tops in a shallow dish of water, ensuring that the cut ends are submerged. Position the dish in a well-lit area, preferably near a window with ample sunlight. Over time, you will notice new green tops emerging from the cut ends of the carrots. These fresh green shoots are edible and can be harvested as needed to add a burst of flavor and color to your dishes. You will also notice roots developing. A new carrot will not grow from this, even if you transplant it into the soil. The greens will be more prolific and are an appealing, edible source of great nutrients with a slight carrot taste. This plant will become bushier with greens in just a few weeks.

Garlic

If you leave a garlic clove for too long, it’s likely to throw out a shoot. Garlic is so easy to grow; you can probably put a clove in the ground, and you’ll have a garlic bulb in nine months. That’s the only downside: it takes nine months to mature and is typically planted in October to winter over. If you do this, plant individual garlic cloves with the pointed end up in the soil. Like the carrots, the green leaves are edible with a more delicate garlic flavor and less pungency. So, you can let it grow on your windowsill simply to harvest the greens periodically, but you would have to change the water almost daily. You can put a clove in water or the whole bulb, propped with toothpicks. The freshness of the garlic matters. If your cloves are brown, dry, or pruned in any way, it may be too old to plant. After roots and greens have sprouted from the cloves, I can pull off a few leaves or break them apart and plant each clove in the ground or my windowsill garden. You can also plant the rooted and green stalked bulbs outdoors, and in nine months, with proper care, you’ll have a new head of garlic.

Sweet Potatoes

This is one of the easiest methods to propagate sweet potatoes, but the trick is to get an organic sweet potato that hasn’t been sprayed with sprout inhibitors like Chloropropham. I cover a few different methods to propagate slips in detail in another video, but the best method is simply placing it in water. While the leaves of the sweet potato are edible, unlike a potato, you have to put these slips that will appear in the ground to grow sweet potatoes. Sweet potatoes are a viny plant with a tuber underground. Once these slips have developed roots, they can be gently separated from the parent plant and planted directly into the soil. In just a few weeks, you will have beautiful vines. In a little over four months, you should have sweet potatoes. You can harvest the potatoes and bury the vines and any small sweet potatoes; sweet potatoes are produced yearly in the same spot. To get them to root and sprout shoots, simply place toothpicks around the sweet potato to suspend the bottom third in water. In a few weeks, you will see shoots coming off. If you don’t, it’s likely your sweet potatoes have been sprayed with an anti-sprouting agent. Even organic potatoes may have picked up Chlorpropham through cross-contamination. If there’s no rot or mushiness, you can often still get them to grow by panting them outdoors in soil. They will either grow or decay in the soil with this method. Transplant them outdoors or in a big pot indoors or outdoors. The vines are excellent ground cover; the sweet potatoes will continue growing if you leave them in the ground. They will not get woody like some vegetables if they grow very large.

Ginger/Turmeric

These root vegetables from the store can be tricky to grow because they are often also sprayed with chemicals to prevent sprouting and extend shelf life, so it’s a bit of trial and error until you find a good source. I also put this nearly last because both Turmeric and Ginger favor humid and hot conditions, so some may have difficulty nurturing a healthy plant. Sometimes, it’s just too old when it comes from the store. Look for organic roots in the store that already look like they are forming a shoot. For this video, I was unable to get my turmeric to grow. It was simply too old to begin with. The ginger showed some green forming but never really developed any shoot growing from it. This is another one that if you can’t get it to grow in water, you might have better luck putting it directly in the soil. Plant a piece of ginger or turmeric root directly into moist soil, and new shoots will emerge. The leaves of both plants are edible and have a milder flavor than the roots. Harvest sparingly, and in a few months, you probably will have a root large enough to harvest. Use some and replant the rest.

Herbs

Don’t overlook herbs in your selection of foods to grow indoors on a windowsill. Mint, parsley, basil, cilantro, rosemary, and chives will all grow relatively well in just some water. These herbs can pack a lot of nutrients like iron, calcium, potassium, and antioxidants, and they can flavor your bland foods. Simply place fresh cuttings of these herbs in glasses of water on your windowsill, ensuring the stems are submerged, and change the water regularly to promote healthy root growth. This will also keep your store-bought herbs fresher for longer.

—

Here’s the secret as to why this will give you healthier and better vegetables. Growing plants indoors from scraps you would have thrown away saves you money and allows you to control a pest-free environment for your plants until they are hearty enough for transplant. If you have ever had an infestation of bugs, snails, or caterpillars, you know they can wipe out a garden overnight. Even if you utilize one of these methods to create just a few onion greens, herbs for flavor, or lettuce leaves, you’ll be satisfied knowing that there aren’t hundreds of toxic chemicals sprayed on your food. It won’t be enough to survive on, but it might be enough to get a jump start on an incredible garden when conditions outside improve.

As always, stay safe out there.

April 5, 2024
Marti’s Corner – 143

Hi Everyone,

NOTES:

** I found this chart and thought it looked fun. Cross off the squares as you work on things:

** Planning on using Mylar bags? OR using jars but don’t have a vacuum sealer. This chart will help you know how many oxygen absorbers you’ll need.

** In case you’ve forgotten: On March 19, just a few days from the start of the Corona Virus Shutdown, the LDS Food Storage Center was out of food. Preparing your family is NOT the Church’s job. It’s yours. Just sayin’.

GARDEN HAPPENINGS:

** This gardener took 2 whole bananas, skin and all, and broke them apart and planted them under his tomato plant. Look what happened:  Just Bury Bananas in the Garden and This Happens

On another note, I have heard many gardeners swear by epsom salts and Tums (a good source of calcium for blossom end rot). I have about a dozen tomato plants to go in, and I think I’ll try all three.

I’ve already had to prune my plants

Watch this video for a really detailed discussion of pruning determinate and indeterminate tomatoes.  Pruning Tomatoes – A Complete Guide Confession: I thought this guy’s voice was so irritating it was hard to watch, but he has really good information.

And don’t forget to prune your roses:

THIS WEEK’S PURCHASE: Pancake Syrup and Jam

Recommended storage is 5 lb. per person per month. Maple syrup and jam can be considered part of that storage. Syrup has a pretty long shelf life. I think I’m using syrup that is at least 5-6 years old. I bought a gallon jug, and I’m refilling my smaller bottle with it each time. Think about how often you buy jam. Just get an extra one next time you’re at the store.

MISC. PURCHASE:  pain reliever medication

Next trip to the store, pick up a bottle of Tylenol, or whichever type of pain medication you use. Stick it under the sink and be prepared to rotate it when you run out.

Wanting to fight a virus??? Here are some good ideas to strengthen your immune system.

FOOD STORAGE RECIPES:

DIY Krispy Kreme Donuts

Have you bought Krispy Kreme donuts lately? They are my weakness! BUT…. they are over $2.00 per donut!

This recipe doesn’t use anything you don’t have on your pantry shelves.

1 c. milk – warm to lukewarm
2 1/4 tsp active dry yeast (1 packet) – add and let sit 5 minutes until foamy

In a second large bowl add
2 eggs
1/3 c. sugar
Mix together until well combined. Add in the milk mixture, stir until incorporated.
4 c. flour
1/2 tsp salt
Add the flour and salt and mix until a dough forms.
1/3 c. soft unsalted butter – add and knead until the dough is smooth and elastic.

Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.

Roll out the dough to 1/2 inch thickness and cut out donut shapes using a donut cutter or two differently sized round cookie cutters.
Place the donuts on a baking sheet lined with parchment paper and let them rise for another 30 minutes.

Heat vegetable oil in a deep fryer or large pot to 350˚

Fry the donuts a few at a time until golden brown on both sides, about 1-2 minutes per side. Remove and drain on paper towels. Let the donuts cool slightly before glazing or coating with powdered sugar.

Beef Jerky

I have made beef jerky several times in my dehydrator. This recipe is made in the oven, which means anyone can do it. Beware of jerky recipes that have any kind of oil in the marinade. Oil does NOT dehydrate and you get an oily mess that will go rancid.

Even if you do not use oil, beef jerky is not a long-term storage item. The beef jerky you buy in the store has a shelf life of only about 6 months. This recipe suggests eating it within a few weeks. So, if you are planning any kind of an outdoor vacation or adventure, this would be a great thing to take along.1 3-pound eye of round roast, trimmed of fat and any silver skin. (At Winco, they have meat already sliced very thin. If you are slicing your own, put it in the freezer for 1-2 hours. It will be easier to cut.

This recipe is from onceuponachef.com

In a medium bowl, combine

1 c. dark brown sugar
1 c. soy sauce
3 TB Worcestershire sauce
1 TB smoked paprika
1 tsp unseasoned meat tenderizer (Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You can find it in the spice section of the supermarket.
1 tsp black pepper
1 tsp red pepper flakes (maybe not so much for me???)
1 tsp onion powder
1/2 tsp garlic powder
Whisk to combine and let the sugar dissolve.
Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap, OR put it all in a zip lock bag and marinate in the refrigerator for at least 12 hours or overnight. Fip the bag, or toss the meat once or twice to marinate the meat evenly.

Line two baking sheets with aluminum foil. Place a wire rack over each pan. Preheat the oven to 175˚ and set the oven racks in the centermost positions.

Arrange the meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom until the meat is dried out, 3-4 hours. To determine if the jerky is dried out, take a piece of the oven and let it cool to room temperature. It should be dry to the touch, leather like in appearance, and chewy but stil somewhat tender. Store in an airtight plastic container, Ziploc bag, or glass jar.

Hobo Casserole

I like this recipe because I can use my canned ground beef in place of fresh, and my dehydrated potatoes in place of fresh. I can also use freeze dried cheese. That makes everything shelf stable.

2-3 medium Russet potatoes, peeled and thinly sliced. If you are using dehydrated potatoes, soak them in water for 20-30 minutes to rehydrate, then drain.
1 lb. ground beef, browned and drained
1/2 c. onion, diced (or use 1 large TB dehydrated onions rehydrated)
1 bell pepper diced (or 2 tsp dehydrated green peppers)
2 cloves garlic minced
Add 1/4 – 1/2 c. water to the beef and veggies if they seem dry.
In a small bowl, mix
1 can Cream of Mushroom soup
1 c. sour cream
salt and pepper to taste
In a greased 9 X 13
Layer the potatoes in two even layers on the bottom of the dish. Spoon the ground beef mix over.
Pour the soup mix over the ground beef and spread out evenly.
Sprinkle with cheddar cheese
Cover with tin foil
Bake 375˚ for 45-50 min.
Remove foil and sprinkle with french fried onions if desired.
Cook an additional 5 minutes until the onions are golden brown. Allow the casserole to cool for a few minutes.

Marti

March 21, 2024
Egg Shell Sprouting

Here, we’ll explore a clever and sustainable way to start plants using eggshells. You can do this to get a jump on your spring garden, even if there’s snow on the ground or you have freezing temperatures outside. Turning kitchen waste into a thriving garden is eco-friendly and cost-effective. This is also a great activity to involve your kids in and introduce them to gardening. I will guide you step-by-step through this process and stick around to the end to discover why this method will give you better results and bigger, meatier vegetables.

Start by saving your eggshells after cooking or baking. Rinse them thoroughly to remove any residue. You will have to be more careful with how you open your eggs. The best eggshells for this process will just have the top taken off. I find that using a sharp knife to open the top areas is the easiest method for removing the top, instead of cracking them in half.

Rinsing the shell’s interior and removing the inner membrane are essential steps in preparing the eggshells for planting. This process helps to remove any remaining residue, providing a clean environment for the seeds to germinate and grow. Once the shells are thoroughly cleaned, discarding the inner membrane is essential, as it can hinder the growth of the seedlings if left inside the shell.

After cleaning the eggshells, the next step is to create drainage holes in the bottom of each shell. Carefully poke a small hole in the bottom using a push pin or safety pin. This simple but crucial step allows excess water to drain out of the eggshell, preventing waterlogging and promoting healthy root growth in the seedlings.

To prep the egg crate, simply cutoff the tab, then cut it in half. You can discard the tab but keep the lid, as we will use it later in this process as an added base.

Once the eggshells are prepped and ready, it’s time to label each one. This step is often overlooked but is incredibly important, especially if you’re planting multiple types of seeds. Writing directly on the eggshell with a permanent marker ensures you can easily identify each plant as it grows. This prevents confusion and helps you keep track of your seedlings, particularly since many plants can look similar in their early stages of growth.

With the eggshells labeled, they can now be placed in an egg carton or seedling tray for easy organization. This keeps the eggshells stable and makes it convenient to move them around as needed, whether for watering or exposure to sunlight. Be sure to choose a high-quality potting mix suitable for the types of plants you’re growing.

Next, fill each eggshell with potting soil, leaving some space at the top for the seeds. The soil provides the necessary nutrients and support for the seeds to germinate and develop into healthy seedlings.

Once the eggshells are filled with soil, it’s time to plant the seeds. For this example, I am using basil, chives, dill, sweet peppers, and lettuce, so I won’t need to cull any plants but the peppers. Plants like peppers, tomatoes, or squash are solitary plants. Multiple seedlings would compete for resources, and they would all end up smaller than when planted individually. If you can’t bear to throw out a plant, you can cull the seedlings into their own eggshell with their own potting soil to allow them to be planted later in your garden. Whether you sow herbs, flowers, or vegetables, gently press the seeds into the soil-filled eggshells according to the planting instructions for each specific plant variety. I plant about three seeds per eggshell of the non-bunching plants, and more of the ones that grow tightly together are fine. Then, depending on the type of plant, I may cull out two of the seedlings and leave the best plant in the eggshell.

After planting, lightly water the soil to moisten it. Avoid overwatering, as this can lead to rotting seeds or seedlings. A gentle sprinkle of water is usually sufficient to hydrate the soil without saturating it.

I loosely cover the eggshells with plastic wrap at this early stage. This will trap the moisture inside and keep the seedlings slightly warmer. Seeds need a certain level of warmth and moisture, so if you are doing this in the winter when temperatures on window sills may be low, you won’t want to skip this step. This will also keep you from having to water twice daily. The environment will encourage them to grow faster. Placing the base in the crate’s lid will help keep the plastic down on top of the eggs.

Place the eggshell seedlings near a sunny window or under a grow light. You will want the window to receive as much direct sunlight as possible. Even in the heat of summer, there is little chance of cooking the seed with this method. Pepper seeds, for instance, require a soil temperature above 80 degrees, so basically like a sauna.

Water as needed to keep the soil consistently moist, but with this plastic wrap method you likely won’t need to water. Depending upon what you planted, you should see seedlings within a few days. Once they are all showing their first set of leaves, remove the plastic wrap. Different seeds will have different germination rates. Some will sprout in mere days, whereas a pepper seed can take up to 21 days. Once the seedlings have grown a few inches or have a hearty set of leaves like this basil, you can transfer them eggshells and all to your garden area or a larger pot. If I were planting these outdoors where snails or other critters might eat them, I would wait until they are at least two inches. Because I am planting these indoors, I can put them right in my indoor pot and then just make sure they are watered frequently. To do this, you will want to squeeze the shell gently so it breaks in multiple places. That will allow the roots to escape the shell. You definitely want to make sure the bottom is broken off so the roots can dig deep. I will also plant the chives, though I should probably wait to see more sprouts coming up. Give them a very good watering at this stage.

As your plants grow, ensure they receive adequate sunlight and water. Keep an eye out for any signs of pests or diseases and address them promptly to ensure the health of your plants. Gradually acclimate your seedlings to outdoor conditions if you plan to transplant them into your garden. This can be done by gradually increasing their exposure to outdoor elements over several days. I typically put my plants out when warm enough for an hour’s worth of shaded light for one day, then two hours the next day, and continue to work up the time. If night-time temperatures exceed 50 degrees, you can allow them to overnight. If you monitor them and see signs of stress, yellowing, or drying out, bring them indoors and check moisture levels. By following these steps, you can enjoy the satisfaction of growing your own plants from seedlings in repurposed eggshells.

Here’s why this will give you better vegetables. Over time, the calcium from the shells will break down in the soil. Calcium breakdown is a gradual process, but calcium is critical to the plant forming good cell walls and healthy skin. The roots of the plant will then take that calcium up. If you notice that your peppers or tomatoes get sun scorch marks or problems with the skin being thin, it may be because your soil lacks calcium. Calcium, crucial for vegetable plants, serves multiple vital functions. It contributes to strong cell wall development, enhancing the plant’s resistance against pathogens. Calcium activates specific enzymes that regulate growth processes and metabolic activities, and it facilitates the uptake of nitrate, an essential nutrient, ensuring efficient nutrient absorption and overall plant health.

As always, stay safe out there.

March 19, 2024
How to Make Cheese with 3 Simple Ingredients
Here, I’ll demonstrate making cheeses with just three ingredients. Cheese making, an ancient skill, might seem daunting, but it’s simpler than you think. You likely have what you need to make this cheese right now. My first experience making cheese was a milk-wasting mishap, but I researched, dug out some old cookbooks, and found an easier way. Once you try it, you’ll want to make this part of your regular kitchen routine. You will even crave the better taste, and with the current recalls of so many commercial cheeses right now, you will appreciate knowing exactly what’s in your cheese. Your friends and family will be amazed at the flavor and your skills. I guarantee it. Let’s jump in.

What you will need:
- 2 Pots (one with lid)
- Colander or mesh strainer
- A spoon for stirring and straining. I prefer a slotted spoon for this.
- Thermometer
- Cheesecloth, muslin cloth, or similar fine cloth.
Farm Cheese is probably the most straightforward and most traditional cheese. It gives you a somewhat crumbly cheese similar in texture to Boursin – a creamy, crumbly gourmet cheese perfect for crackers or toast. It has a melting point similar to ricotta.

Ingredients:
1. 1-gallon milk, whole pasteurized, is my preference.
  - You can use cow, goat, buffalo, camel, whatever, so long as it is whole milk. There’s a host of things you must account for if using unpasteurized milk, so I always use pasteurized milk. Ultra-pasteurized milk may be difficult to make into cheese because the high heat in pasteurization destabilizes the proteins and can challenge curd formation. That’s fine for a yogurt or sour cream but challenging for cheese.
2. 1/2 cup white vinegar, red or white wine vinegar, or apple cider vinegar
3. 2 teaspoon non-iodized salt. I’m using Himalayan sea salt.
  - Optional herbs: fresh dill, chives, basil, nettles, garlic leaves, or other green herbs, finely chopped. I’m using some chives, a garlic leaf, and some parsley that I will finely chop.
Instructions:

In a large pot, gently heat the milk until it is just under a boil at around 190 degrees (88 Celsius), stirring occasionally. If you are using a thermometer, great. If you don’t have one, when the milk is around this temperature, you will see frothy bubbles forming on the side, and steam will come off it when you stir it. Heating the milk accelerates the coagulation process.

When 190 degrees is attained, turn off the heat.
If you don’t gently stir with consistency, your milk at this temperature will scald an brown a bit on the bottom. A little is okay, and will not change the flavor of your cheese. You can pick out larger strands later. Too much scalding, however, will negatively affect curd toughness, texture, and flavor.

Slowly pour in the vinegar while stirring the milk. This will cause curds to form immediately.
Put the lid on the pot and allow the milk to rest undisturbed for 15 minutes.

Cover a colander or strainer over a large bowl or pot with a damp cheesecloth or a thin, damp, clean dish towel. Pour the curds into the cheesecloth-covered colander. The whey, the liquid part of the mixture, will drain into the bowl beneath, while the curds will be caught in the cheesecloth.

PROTIP: If you are trying to get more protein in your diet, don’t throw out this whey. Store it in the refrigerator for up to a week. Whey is versatile in its uses. It can be used to enhance baking recipes by replacing water or milk, add protein to smoothies, enrich soups and stews as a broth, tenderize meat and vegetables in marinades, thicken gravies, aid in soaking grains and beans, contribute to soap making, and even benefit outdoor plants such as tomatoes and hydrangeas when poured onto the soil.

Add the herbs to the curds if desired.
Add the salt to the mixture and mix well.
Gather the cheesecloth around the curds and gently squeeze and twist to remove excess moisture. I like to twist the ends around a spoon for this process, then gently squeeze with my hands. Once the curds are sufficiently drained, they will have a dry, crumbly texture suitable for farmer cheese. For a creamier consistency, mix in some reserved whey with the curds.

To shape the cheese, keep it wrapped in cheesecloth and mold it into a mound on a plate. You will need to loosen the cheesecloth slightly. Place another plate on top and press down, slowly but firmly, to form a flat disc about 1 to 2 inches thick. Place a weighted object on top. Once it is shaped, place it, cheesecloth, and all in the ice water bath for 5 minutes. This will halt any enzymatic processes and help the cheese to keep its form. Remove from the ice bath, replace the plates, and put them in the refrigerator for approximately an hour before unwrapping the cheesecloth.

That’s it. An easy cheese that requires only three ingredients: milk, vinegar, and salt. Don’t forget the byproduct of whey, which has its own set of uses. Cheese is a nutritious food that provides essential nutrients. This cheese will last for a week or more in the refrigerator, or you can freeze it. This recipe is so easy to make and requires so few ingredients that I put this into the category of a skill you will want to use once a month. Simple cheese making can be a regular routine for you that will ensure you have quality, fresh nutrients, and flavor, not to mention it will utterly amaze your friends and family.
March 1, 2024
5 Ways To Preserve Eggs For Long-Term Storage

Here, we will walk you through five ways to preserve farm-fresh eggs for up to a year without refrigeration. I will launch right into the five methods, but you’ll want to stick around to the end to understand why knowing how to do this is so important. Let’s get cracking.

WARNING: Avoid using store-bought eggs for the processes described in the video. Use farm-fresh eggs with intact bloom, resembling dried slime or tea stains. The bloom allows for breathability while guarding against bacteria. Store-bought eggs have their bloom removed and are chemically sanitized before sale, leading to a shorter shelf life of 2 to 3 weeks even when refrigerated.

Mineral Oil Preservation – 9-12 months

Mineral Oil preservation is by far the easiest method. For mineral oil preservation, use food-grade white mineral oil or light mineral oil from the drug store, which is safe for consumption.

Washing the eggs: Washing the eggs removes most of the bloom, but your process is gentler than commercial operations that seek to sanitize the egg thoroughly. The preservation methods described here work with the bloom residue. There are different suggested methods for washing the eggs. The key is not to overwash them or soak them. I simply use the spray setting on my kitchen sink with warmish to hot water and then wipe them with a clean paper towel. This is the same wash technique I suggest for all the methods described in this video. Let air dry completely by setting them on a clean dish towel.

Just a tablespoon of the mineral oil is probably enough to coat and cover a dozen eggs. Put that amount in your hands and thoroughly rub it around each egg. The oil will have been completely absorbed into the eggshell in a week or so, but this will make them, initially, pretty slick.

Place the eggs, pointy end down, in clean egg cartons. The broader part of the egg you want at the top has the air chamber. If you store it with that broader base on the bottom, the yolk may work to the top and touch the shell, encouraging it to spoil. I like to use wax or parchment paper around each and store them in a jar with the pointed side down. This allows me also to write the date I put it away on the paper. The jar gives an added layer of protection from critters or eggshells cracking. Store eggs in a cool, dark place with 75% humidity for 9-12 months of long-term storage.

Why this works: The shell of an egg serves as a protective barrier against bacteria and other pathogens while still allowing for the exchange of gases like oxygen and carbon dioxide, which is essential for the developing chick’s respiration. White or light mineral oil forms a protective coating on the eggshell, sealing pores, preventing moisture loss, inhibiting bacterial growth, and extending shelf life.

Wax Preservation – 9-12 months

This method is also easy, but I think it gives you a better seal around your eggs and doesn’t absorb into the egg like the oil may. To preserve eggs using wax, utilize either food-grade paraffin wax or organic beeswax. Begin by melting either beeswax or household paraffin wax until it becomes liquid. You want to make sure your wax is all-natural or FDA-approved, so you know you’re not putting potentially harmful chemicals on the shell, which could be absorbed into the egg. While the wax is melting, clean the eggs as directed earlier and allow them to dry completely.

Once the wax is melted, carefully dip each egg into the wax, ensuring an even coating on all sides. Allow the wax to cool and harden around the egg, forming a protective layer. After the wax has solidified, store the eggs in a cool, dark place with consistent temperature and humidity levels.

It is recommended to place the wax-coated eggs in fiber egg cartons, pointy end down, to prevent rolling and potential damage to the wax coating.

Why this works: The wax acts as a barrier, sealing the pores of the eggshell and preventing moisture loss and bacterial contamination. Unlike the oil, it will not absorb into the shell. This protective layer extends the shelf life of the eggs for approximately 9 to 12 months under proper storage conditions.

Isinglass Preservation – 9-12 months

During World War I, this technique began to be used. Often, the solution of Isinglass was thicker and goopy, and the eggs were stored directly in it instead of just coating the eggs as I will do here. Their method resulted in some off-tastes in the egg so this method may have fallen out of fashion.

Prepare the isinglass solution: Isinglass is a gelatin obtained from fish bladder membranes and commonly used in food preservation. Dissolve isinglass powder or sheets in water according to the manufacturer’s instructions, ensuring that it is food-grade and safe for consumption. Here, I will use a premixed solution commonly used for brewing.

Wash the eggs using the method detailed earlier. Allow them to air dry thoroughly. Dip each egg into the prepared solution, ensuring the entire surface is evenly coated. Alternatively, you can use a brush to apply the isinglass solution to the eggs. This is my preferred method, as it guarantees an even coating.

After coating, allow the eggs to air dry completely. Once dry, place the eggs in clean egg cartons with the pointed end down or use the jar method previously described. Store the eggs in a cool, dark place with a humidity level of around 75%.

Why this works: The isinglass solution forms a protective coating on the eggshell, sealing pores and inhibiting bacterial growth. It’s essentially adding a more thorough bloom. This helps to extend the shelf life of the eggs by preventing moisture loss and preserving their freshness.

Wood Ash Preservation – 9-12 months

Colonists and early settlers often used wood ash to preserve eggs. This technique, known as “water-glassing with wood ash,” involves coating eggs with a paste of wood ash to create a protective barrier on the eggshell.

Prepare the wood ash solution: Collect wood ash from hardwood sources such as oak or maple. Ensure the wood ash is free from contaminants like charcoal or unburnt wood. Mix the wood ash with water to create a paste-like consistency. I use a standard wire mesh for the kitchen to sift out any particles.

Clean the eggs as described earlier. Coat eggs with wood ash paste by dipping each egg into the prepared wood ash paste, ensuring the entire surface is evenly coated. Alternatively, you can use a brush to apply the wood ash paste to the eggs.

After coating, allow the eggs to air dry completely. Once dry, place the eggs in clean egg cartons with the pointed end down or use the jar method previously described. Store the eggs in a cool, dark place with a humidity level of around 75%. Regularly check the storage area to maintain the appropriate temperature and humidity levels. Inspect the eggs for any signs of spoilage and discard any eggs that appear compromised.

Like the other methods, wood ash paste preserves eggs by coating and sealing the shell, preventing air and bacteria from entering. The high pH and low moisture of wood ash also discourage spoilage.

Pickling Lime Preservation – 12-18 months

Prepare the pickling lime solution: Use non-chlorinated water or leave your water out on the counter for 24 hours to allow any chlorine to gas off. In a non-metallic container, mix pickling lime (calcium hydroxide) with water according to the recommended ratio provided by the manufacturer. If no ratio is provided, use 1 ounce per quart of water. Ensure that the pickling lime is food-grade and safe for consumption.

Wash the eggs as previously described. Next, carefully submerge the eggs in the pickling lime solution, ensuring they are fully covered. Putting the eggs in the mixed solution instead of just pouring it on top is essential because you want to ensure that even the spots the eggs touch have been in contact with the lime solution. Ensure the container is covered to prevent evaporation and contamination.

Store the eggs in a cool, dark place. The lime will fall out of suspension, clearing the water and leaving a lime powder residue over the tops of the eggs. This is fine.

Why this works: The pickling lime solution creates a protective barrier on the eggshell, sealing pores and inhibiting bacterial growth. This helps to extend the shelf life of the eggs by preventing moisture loss and preserving their freshness.

Why Preserve Eggs?

You might have never thought of needing to preserve eggs, given the modern convenience of agricultural egg operations, supply chains, and modern refrigeration, but here’s why knowing how to preserve eggs is valuable information to have. The modern, fragile supply chain is susceptible to failure, and eggs are not always available throughout the year, so our ancestors needed to find ways to preserve them. Egg production depends on the length and temperature of the day, which affect the hens’ ovulation cycle. That’s why hens lay more eggs in spring when the days are long and warm and less in winter when the days are short and cold.

To avoid running out of eggs or buying them too often, especially in winter, preserving some eggs when they are plentiful makes sense. If you are considering or have a small backyard egg-laying flock of your own, you’ll want to check out our video on that, which I will link to, and you’ll definitely want to know these five methods to preserve eggs without refrigeration. They all extend the shelf-life of eggs. With some of these methods, you might even be able to keep eggs for over 12 months.

As always, stay safe out there.

February 21, 2024