Tag: gardening

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
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 – 144

Hi Everyone,

NOTES:

** I made one of these once, when I was teaching Cub Scouts I think. Whether homemade or store-bought, you need an alternative to cooking. This one is made with #10 cans. Homemade Canned Heat Stove – Simply Prepared with CFD

** Everyone who is capable should know how to turn off the gas main in case of an earthquake. Take everyone out to look at the gas meter. Find the up and down valve. Demonstrate how they would turn the valve so that instead of up and down, it would turn sideways. Think go with the flow or stop the flow. That’s how I remember it. You should have a wrench or pliers actually attached to the meter so you won’t have to be searching for one. If your house is hit hard enough, you should do this as a precaution. Don’t use any candles, only flashlights, until you are sure your gas is not leaking. The last thing you need is to have your house blow up. That would be bad!!!

** Never feel bad if you find old food that has to be thrown away. Think of it like insurance. It brought you several years of peace of mind. Now, you have to re-up your policy. You pay for insurance every month and never have to use it….. and you are happy about not needing it and paying for it again next month. Just toss the old, and replace and don’t beat yourself up!

GARDEN HAPPENINGS:

This chart is a good guideline for container gardening. BUT, when I compared a 5 gallon grow bag, a 5 gallon pot from the agri-store, and a 5-gallon bucket, I found the 5-gallon bucket from Home Depot or Lowes to be much bigger. So I started buying the 7 gallon grow bags and found them to work much better. Some roots are shallow (like beans) and hardly go deep at all. Some are so deep (broccoli) that they will grow through the bottom of the bag if it is on dirt.

So, what’s happening in the garden??? All the tomatoes are planted! The peppers are still only about 2 inches high. Remember I had such a hard time starting them. They are up, just not growing very quickly. The cucumbers and butternut squash are hardened off. They go in the ground as soon as it stops raining. Broccoli is growing. Potatoes and carrots are growing. I had one bag of carrots spout nicely, and another not. So, I bought some carrot seed tape at the grocery store and thought I’d try it. It’s only been in about 5 days – not up yet. (I left the remaining seed tape on the counter and Craig promptly threw it away. )

I still have beans and zucchini to plant. They will go in as seeds. I just looked up today about planting zucchini in grow bags. For a vegetable that is supposed to be so easy to grow, I NEVER have good luck with it!!! It grows, and I usually get a few zucchini, but then I deal with powdery mildew and non-fertilization the rest of the hot summer! Try, try, try.

THIS WEEK’S PURCHASE: Rice

There are lots of different varieties of rice: basmati, brown, jasmine, long grain, short grain, Texmati, Whani or red rice. There are actually more than 7,000 varieties of rice.

Recommended amount is 1-#10 can (about 5 pounds) per person per month. Rice will store for a long time. If you have a dog, you can use rice to replace dog food in an emergency. Occasionally, mix plain cooked rice in with their food. If the time comes when you can no longer buy dog food, begin mixing cooked rice in with their food a little at a time as you use up the last bag of dog food. You can get cans of rice at the Home Storage Center.

MISC. PURCHASE: soap

FOOD STORAGE RECIPES:

Today’s recipes come from Preparedness Principles by Barbara Salsbury.

Italian Tuna Soup

2 cans tuna, drained, set aside

1 onion chopped or 1/2 c. dehydrated onion

1/2 tsp dry minced onion

    If using fresh onions and garlic, saute in 2 TB oil in a large saucepan.

1 can Italian-style tomatoes, undrained

1 can chicken broth

1 can cannellini beans

4 c. water

1 tsp salt

1/2 tsp basil

1/2 tsp oregano

1/4 tsp rosemary

     Simmer tomatoes, broth, onion, garlic, beans, water, salt, and spices uncovered for 25 minutes.

Add tuna

1 can zucchini in Italian style tomato sauce – add and heat through. Sprinkle with parsley before serving.

Mexican Baked Beans

1/4 c. dehydrated onion

1 15-oz cans chili with beans

1 12-oz can whole kernel corn, drained

1 4 1/2-oz can chopped olives

1 c. shredded Velveeta*

1 15-oz package corn muffin mix

    Soak onions in a small cup of very hot water for 10-15 min. Drain. In a large skillet, mix onions, chili, corn, and olives. Bring to boiling. Add cheese and stir to melt. Add cheese and stir to melt. Pour into 8 X 11 inch baking dish. Prepare muffin mix according to package directions. If your package calls for eggs and you don’t have any, try just increasing the liquid by 2 TB per egg. Spoon dough over top of casserole. Bake 400˚ for 15-20 min. Serves 8

* Processed cheese like Velveeta will keep unopened for at least 6 months in your cupboard. Once the package is opened, it must be refrigerated and used promptly.

Tuna Rice Bake

1 1/2 c. uncooked instant rice

1 1/2 c. shredded processed cheese*

2 cans tuna, drained

2 TB parsley

2 TB minced onion

2 tsp dried mustard

dash pepper

    Mix together in a 2 quart casserole dish.

1 12-oz can evaporated milk

1/2 c. water

    Stir in. Sprinkle 1/2 c. shredded cheese on top. Cover and bake at 350˚ for 45 min. Serves 6.

Marti Shelley

March 25, 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
Marti’s Corner – 141

Hi Everyone,

NOTES:

There are several sites where you can find information on preparedness. One is here: Temporal Preparedness Resources . You can find disaster plans for every area of the country.

Another is fema.gov Plan Ahead for Disasters

Locally, you can go to rivco.org (stands for Riverside County) Disaster Preparedness | County of Riverside Emergency Management Department There is good information there as well.

They all have this in common:

Start with a plan. Prepare food and necessities for a disaster. Make an emergency kit for evacuation OR for staying home. Teach your kids what to do. Practice with the family.

GARDEN HAPPENINGS:

We are inching toward our last frost date at my house. About 2 weeks to go. That means:

I can plant my broccoli, cauliflower and peas outside. IF there is a frost, it will not kill the plants, but I will probably cover them anyway. My tomatoes are 5-6 inches high, but will have to wait another 2 weeks at least. My goal is to have everything in the garden by the end of March, so I can get a crop before the summer heat sets in.

THIS WEEK’S PURCHASE: chicken

Boneless, skinless chicken breast is on sale at my local Winco store for $1.99 a pound. When chicken is this cheap (well, cheap by today’s standards), get a lot and can it.

Don’t want to can??? Then buy some already canned chicken. At $2.85 or so per can, it is pricey. MUCH cheaper to can your own.
Don’t have a canner? Don’t know how? Check around. I’m SURE there is someone in your vicinity who will help you! Otherwise, YouTube is your friend. Learning how to do this simple thing will save you so much money in the long run!

If you are used to using canned chicken, the chicken you can yourself is exactly the same, except that each pint jar equals about 1 pound of chicken.

MISC. PURCHASE: seeds

Even if you are NOT going to plant a garden, this is a good time to get seeds. Grab a packet of everything you MIGHT want to grow. Wrap a rubber band around them, put them in a sandwich bag, and throw them in the back of the Crisper. (Have you ever known anything actually to get crisper in the crisper???) Discount stores will usually discount their seeds. Think of it as insurance you hope you won’t need to use.

FOOD STORAGE RECIPES:

Using food storage powders in cooking:

Craig has been sick all week. I made him some chicken noodle soup–which as you know–makes everything better.

This made A LOT, and I was able to share it with a few friends.

8 c. chicken broth

2 c. cooked chicken diced (sometimes I use chicken breast browned and diced and sometimes I use canned chicken)

2 carrots chopped – I used dehydrated

2 stalks of celery chopped – I used dehydrated

1 onion chopped – I used dehydrated

1 c. noodles (I really like fettuccine noodles for this soup. I actually used about 1 1/2 c. I like noodles!)

1 TB minced garlic (less if that sounds like too much–but garlic is really good for colds)

1/4 tsp rosemary

1 tsp thyme

1/2 tsp black pepper

1/4 tsp turmeric powder (also good for you)

4 tsp salt

     Simmer until the veggies are fully rehydrated and cooked. Usually about 20 minutes for me.

It dawned on me that flour tortillas could be a great substitute for bread at all three meals. Who doesn’t like breakfast burritos???

My last attempt at tortilla making was interesting. Maybe I’ll have better luck with this recipe.

2 1/2 c. flour

1/2 c. Lard

1 c. room temp water

1 tsp salt

(909) How to make EASY FLOUR TORTILLAS from SCRATCH, The BEST Step BY Step Recipe, SECRET TIPS + MEAL PREP

Snickerdoodles

I like this recipe because it lets me use and rotate my shortening (which I don’t use very often).

1 c. shortening

1 1/2 c. sugar

     Cream together

2 eggs – add

1 tsp baking soda

2 tsp cream of tartar

1/2 tsp salt

     Add and mix

2 3/4 c. flour

  Mix and refrigerate 30 min.

Roll in 1 inch balls and then roll in cinnamon sugar mix. (I don’t measure this, I just put about 1/4 c. sugar in a small dish and add cinnamon until it looks good)

Place on parchment. Bake 375˚ for 8-10 min.

It’s getting crazy out there. Be safe. Pray. Be Prepared.

Marti Shelley

March 4, 2024