Marti’s Corner – 24

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Marti's Corner at City PreppingHi Everyone,

NOTES:

* There are a few organic gardeners that I try to follow online. One of them is MIGardener. He gave us this DIY recipe for a spray that will help with blight and powdery mildew. Here it is. In a gallon container, mix 1-gallon water, 2 TB baking soda, 3 drops of dish soap, and 3 TB vegetable oil. If you are mixing it in a quart squirt bottle: 1-quart water, 1 drop dish detergent, 2 tsp baking soda, 2 tsp vegetable oil. This is the first year I’ve had powdery mildew. My plants are jammed close together, but no fixing that now. I’m going to try this for sure.
* Follow up – I decided that my one zucchini plant (which I’ve sprayed and sprayed) is NOT getting enough sun. So I’ve moved it out from under the shade cloth. It will still get some shade in the afternoon, but I’m hoping the space and additional sun will help kill the powdery mildew. It’s a work in progress.

LONG TERM FOCUS: Pasta (last week to stock up)

Pasta for preppersMacaroni, case of 6 #10 cans = $5.38 per can / 3 pounds per can = $1.79 per pound. More expensive than just buying it at the store, BUT it is packaged to last for 30 years.

SHORT TERM FOCUS: Pasta sauces, mac & cheese (last week for this too)

Put an extra jar of pasta sauce away.  Just one extra in an emergency might be enough to get you through.

72-HOUR KIT FOCUS: Food

Even if you get just one backpack for your family and start there, you should add food to that pack. Resurrect an old-school backpack and start there. When you go shopping this week, just get something-a box of granola bars and a few fruit roll-ups.

MISC FOCUS: Cooking food in an emergency

The key to being prepared is to think in 3’s (at least). For example, You lose power. Idea #1 Do you have a BBQ? That works until you run out of gas or briquettes. So, idea #2 might be a solar oven (yep, I have one, but what if it’s raining?) So, idea #3 could be 2 bricks side by side with fire between them and a grill laid on top of them. Again, you would need something to burn. Idea #4 might be a small propane burner (pictured last week.)

This idea of thinking in 3’s is helpful for all aspects of being prepared. Here is a good article with 8 examples and pictures. #9 is from a different website. I happened to pick up a tripod at an estate sale for $1. Even new, they are not very expensive.  Stansport Grill Tripod Cooker(18-Inch)

8 Tricks for Emergency Cooking in a Natural Disaster

1. Make bread over ashes
2. Cook with foil
3. Roasting with Spits and skewers
4. Use a solar oven
5. Rig up a reflector oven.
6. Skillets and griddles
7. Make a Can Stove
8. Cook in a can
9. Suspend a pot over a fire. How to suspend your pot over a campfire
10. Camp stove
11. Sterno for flames

FOOD STORAGE RECIPES

Chicken Tortilla Soup
(serves 4) by Margaret Raber
from the “Houston Emergency Preparedness Cookbook” I didn’t see very many recipes that I thought my family would like. But it still has a lot of good information.

1 (15-ounce) can whole kernel corn or hominy, drained 1 (15-ounce) can no salt added black beans
1 (10-ounce) can diced tomato with green chili peppers, drained
2 (14.5-ounce) cans low sodium chicken broth 1 (10-ounce) can chunk chicken

Open all the cans of vegetables and chicken. Pour into a saucepan. Using a camp stove, Sterno, or other heat sources, heat soup for about 10 minutes or until heated through.

Old Fashioned Vegetable Soup
by Vicki Tate
included in Cookin’ With Home Storage by Peggy Layton

1/2 c. dried onions
1/2 c. dried celery
1/2 c. dried green beans
1/4 c. dried broccoli or zucchini
10 c. water
1 c. dried carrots
2 c dried tomatoes (or 2 c. diced tomatoes)
1/2 c. dried corn
1 c. dried cubed potatoes
1 pint canned ground beef OR 2 dried beef patties (optional)
3 tsp beef bouillon
1/2 c. macaroni (or rice)

Place all ingredients in a large kettle except the rice or macaroni, and simmer 10 minutes. Then add the rice or macaroni and beef. Simmer another 30 minutes or until vegetables are tender. Season to taste.

Italian Sausage and Vegetables
(I don’t remember where I got this one, but I make it A LOT! It is one of our favorites, especially with fresh zucchini from the garden.)

1 lb. sausage (brown and drain)
2 cans Italian stewed tomatoes – undrained. If you don’t have Italian tomatoes, just use diced tomatoes and add 1 tsp Italian seasoning per can.
28 oz. beef broth
1 can red kidney beans, drained and rinsed
9 oz. frozen corn
1 small zucchini sliced (I usually use 2-3. It depends on the size of the zucchini)
1/2 tsp oregano
Bring all these ingredients to a boil and simmer for 5-10 minutes. Add:
1 c. small shell pasta (I usually add more)
Cook 15-18 minutes more.

Now is NOT the time to slacken our preparations. We can do it! We NEED to do it before the next emergency in our lives.

Marti

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Diedra Graves
Diedra Graves
20 days ago

I am subscribed to MI Gardener also. Thank you for the recipes.