NOTES:
I’ve been working with an organization called VOAD. It is a County Group. VOAD stands for Volunteer Organizations Active During
GARDEN HAPPENINGS:
** I’m already thinking about what to do in the fall. After spring, most stores destroy their remaining seeds. If you want to plant anything, you need to order seeds from an online company. If you have saved your leftover seeds from your spring planting, you should be okay. Seeds will actually keep for several years in a cool, dark place. The germination rate will decline over time, but you should be able to get some to grow. Here are my favorite seed companies to order from: Johnny’s Selected Seeds and True Leaf Market Seed Company.
True Leaf is cheaper, but you get fewer seeds. Of course, I don’t need 500 bean seeds when 30 will do.
** I found this great resource: 2022 Planting Calendar: When to Start Vegetable Seeds | The Old Farmer’s Almanac. I like it because you can put in your zip code, and it will be specific to your area.
** I sprayed something on my lettuce and ended up burning it. Ugh. Not sure what I did wrong. I think I sprayed
This is what my lettuce looks like when I’m ready to harvest it:
But I have a few lettuce plants that I’m letting go to seed. Here is what one of them looks like:
THIS WEEK’S PURCHASE: rice
So, I looked at Winco, and they do NOT have large 25-pound bags of wheat. But they DO have rice, and lots of it, and lots of different kinds. Just like wheat, you’ll have to repackage it for long-term storage. Pantry moths love rice. I vacuum seal my rice, and that seems to work well, although if you have an infestation, I think the moths will eat through the plastic. Rice is available here: White Rice.
A case of six #10 cans is $50. That works out to about $1.50 per pound for comparison purposes.
MISC PURCHASE: toilet paper
Time to check and make sure you have plenty on hand. There is just NO WAY you can store enough to last forever.
FOOD STORAGE RECIPES
Pasta E Fagioli (Fancy way to say pasta with beans)
This is written for a slow cooker, but I’m going to try it in my sun oven.
In a slow cooker add….
1 1/2 lbs browned ground beef (I’ll probably use 1 jar canned ground beef)
1 can red kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 small onion, minced fine (OR 2 TB dehydrated onions)
2 carrots diced
2 large celery stalks diced (OR 2 TB dehydrated celery)
2 cans diced tomatoes with liquid
1 15-oz can tomato sauce
2 TB minced garlic
1 TB Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
Pour in 6 c. beef stock and stir gently to mix.
Lay 1-2 sprigs of rosemary on top and cover with lid. Simmer for 6-8 hours.
30 minutes before serving, remove rosemary springs and add
8 oz. ditalini or other small pasta
Sprinkle with parmesan cheese before serving.
EASTERN CORN CHOWDER
Corn Chowder – From Utah State University Cooperative Extension – “Food Storage – Use it or Lose It”
5 slices bacon
1 medium onion, thinly sliced
2 medium potatoes, pared and diced
Water
2 cups milk
1 cup white sauce mix (see below)
17 oz. can cream-style corn
1 teaspoon salt, dash of pepper
1 tablespoon butter or margarine
In a large frying pan, cook bacon until crisp. Crumble and set aside. Reserve 3 tablespoons of bacon drippings in pan. Add onion and cook until light brown. Add potatoes and enough water to cover. Cook over medium heat 10-15 minutes, until potatoes are cooked. Combine milk and white sauce mix in a small saucepan. Cook over low heat until thick and smooth. Stir in corn, salt and pepper. Add to potato mixture and heat for about 10 minutes. Top with crumbled bacon and 1 TB butter before serving.
White Sauce Mix
2 c. instant nonfat dry milk OR 1 1/2 c. regular nonfat dry milk
1 c. flour
2 tsp salt
1 c. butter or margarine
Mix dry ingredients and cut in butter until the mixture resembles fine crumbs. Store in an airtight container in the refrigerator. Use within 2 months. Makes 4 cups.
Rice Pilaf (Makes 8 servings)
2 c. rice – Brown rice with 2/3 stick of butter in a skillet. Place in a casserole and cover with
4 c. chicken broth
Cover and bake for 1/2 hour at 375˚. I’m thinking of putting it in the sun oven for about an hour I’m still not sure of the times when using my sun oven compared to a conventional oven. My sun oven is usually about 300-325 degrees, so I’d have to cook a little longer.
Take out of the oven and add:
3/4 c. chopped celery
3/4 c. chopped carrots
3/4 c. chopped green onions
1 c. slivered almonds
1 can chunk turkey, chicken or beef (optional)
Stir well with a fork, and return to the oven for 1/2 hour. Season with salt and pepper before serving.
—
Marti
Marti, I love reading your articles. I like that they are aligned with Kris as well. You have some wonderful ideas and recipes. Thanks so Much. Jerris
Thank you, Marti. I always look forward to seeing your posts. I copy most, and put them in my binder.
donna