Hi Everyone,
NOTES:
It is NOT a lot of food for three days, but it’s a good place to start. Here is a pdf 3DayFoodStorage with the contents.
GARDEN HAPPENINGS:
*Looking for a natural solution to kill aphids, cabbage loopers, earwigs, June bugs, leaf hoppers, squash bugs and white flies?
Mince one bulb garlic and soak it in 2 tsp mineral oil for 24 hours. Mix 1 pint water with 1 TB liquid soap. Add minced garlic mix to the water and soap. Mix thoroughly. Strain out the garlic pieces. Place in a jar for storage. To use: Add 1-2 TB oil mix with an additional 2 c. water. Spray on plants, covering all leaf surfaces. If it rains, you need to reapply.
* You still have time to plant. Here in Zone 9B, you have time to plant zucchini, broccoli, and even tomatoes.
THIS WEEK’S PURCHASE: spices
What spices do you use the most? I like Italian seasoning, cumin, oregano, chili powder, and thyme. But, I 
also use nutmeg, celery salt, parsley, onion powder, garlic salt and powder, and several others. At Winco, you can buy these in bulk. You really only need about 1/4 c. each. Keep them in zip lock bags, small Tupperware, or vacuum seal in small jars. Spices can make all the difference in a pot of beans. Every year I make an effort at growing basil, but it bolts pretty quickly in the heat. The rosemary, on the other hand, thrives in the heat. Thyme has also been easy for me to grow in Zone 9B. AND, don’t forget to store some cinnamon. LOTS of cinnamon.
MISC PURCHASE: toilet paper – one-month supply
Yep, time to stock up on more. I’m reading a book that mentioned the plagues in Europe that killed thousands of people. In the book, they explain that one of these “plagues” was given the name cholera. Cholera is the result of unsafe drinking water — partly because of poor sanitation.
Then, there is typhoid fever – also a result of poor sanitation.
The invention of toilet paper did a lot to curb the effects of these two deadly conditions. Have a plan. Decide what you will do if there is a shut down of utilities that we take for granted. Having soap on hand and water to use it will go a long way toward keeping you healthy.
FOOD STORAGE RECIPES
Remember the #1 rule of storing food is to store what you eat. #2 rule is to eat what you store. Although I have long-term stuff that is in my closet until I die, I have a rotating pantry that contains what I cook with every day. You want to have food storage recipes that will allow you to rotate through your short-term storage, so you won’t have to end up throwing away food.
I have a combination of recipes 1) recipes that only use storage items, 2) recipes that allow me to rotate some things and have other things that are fresh.
Chicken Pot Pie
I like this recipe because I can use fresh vegetables, canned vegetables, frozen vegetables, or dehydrated vegetables. Here is how I did it in the ’70s when my kids were young.
Boil 1 whole chicken fryer in water with 1 quartered onion until the meat is tender enough to fall off the bone. Debone the chicken. Today you might want to use 2 cans of chicken, or 1-pint chicken. You can always buy a rotisserie chicken and pull off the meat.
To the water, add vegetables. I like diced potatoes, chopped carrots, chopped celery, and peas. Sometimes I add corn or beans if they are left over in the fridge. Drain the vegetables, but reserve the water.
Put the vegetables and chicken in a 13 X 9-inch baking dish.
In a frying pan, melt 1/4 c. butter and add 1/4 c. flour. Heat and cook for just a few minutes. Then add 2 c. chicken broth a little at a time to make a gravy. Add 1/3 c. instant milk powder and 1 TB chicken bouillon. If it seems thick, add a little more water. Pour gravy over the chicken and vegetables and mix.
Crust:
3 c. flour
1 c. shortening
Cut in with a fork.
In a measuring cup mix 3/4 c. milk,
1 egg,
1 tsp salt,
1 1/2 tsp baking powder.
Add this to the flour mix. Stir just until mixed. Roll out on the counter and place over chicken. Bake 350 for about 30 minutes until crust is done.
VARIATION: Don’t roll out the dough. Just pat it thin between your hands and place over the chicken mix. Fit the pieces together like a giant puzzle.
VARIATION: You can use pie crusts (homemade OR store-bought) and make this same dish in 2 pie tins.
Pasta E Fagioli Soup
This comes from the Lazy Slow Cooker
1 1/2 lbs browned ground beef (I’ll probably use 1 pint canned ground beef)
1 can red kidney beans drained
1 can garbanzo beans drained
1 small onion chopped
2 carrots chopped
2 large celery stalks chopped
2 cans diced tomatoes with liquid
15-oz tomato sauce
2 TB minced garlic
1 TB Italian seasoning
1/2 tsp salt
1/2 tsp ground pepper
6 c. beef stock
1-2 sprigs fresh rosemary (optional)
8 oz. ditalini or other small pasta
Add everything but the rosemary and pasta to a slow cooker and mix gently.
Lay rosemary springs on top of mixture, cover with lid, and cook on low for 6-8 hours. Thirty minutes prior to serving, remove rosemary and add pasta. Stir to mix and re-cover until pasta is tender.
White Beans and Veggies with Couscous
Storing and using different grains adds different vitamins to your diet. Heat 1 TB olive oil
1 medium zucchini, quartered lengthwise and thinly sliced
1 medium onion, finely chopped
4 cloves garlic, minced.
Add to the oil and stir 3-5 minutes until zucchini is crisp-tender.
1 can white kidney or cannellini beans, rinsed and drained
1 can diced tomatoes, undrained
1/2 tsp dried basil
1/4 tsp dried rosemary
1/4 tsp pepper
1/8 tsp salt
Stir in, simmer uncovered for 3-4 minutes or until slightly thickened and the zucchini is tender.
Meanwhile, in a small saucepan, combine:
1 1/2 c. water
1 TB butter
1/4 tsp salt
Bring to a boil, Stir in
1 c. uncooked couscous. Remove from heat. Let stand, covered 5 minutes or until water is absorbed. Fluff with a fork. Serve bean mixture with couscous.
—
Marti
