This site offers 150 fall recipes for the crockpot. I’m going to see if I can adapt any to canning:
Last week, I had the unique opportunity to be involved in helping a few residents in Southern California who had been flooded by Hurricane Hillary, and were not able to get food. The Salvation Army stepped in to provide and Team Rubicon was asked to deliver. One of the residents called me the next day to express her extreme thanks for my help. I explained that many people had been involved in providing help and that I would pass on her thanks. THEN I reminded her that this could all have been prevented if she had had even one week of food set aside for just such an emergency. She promised that she would get a supply of food as recommended by EVERY government agency – local and national!!!
This site has a lot of good ideas for preparedness if you are pregnant, or taking care of a newborn. Natural Disaster Safety for Expecting and New Parents | CDC
Have you stored beans? Black beans, white beans, red beans, pinto beans, garbanzo beans? Well look what I found: Bean Institute | Beans: Simply Delicious. Naturally Nutritious.
A Bean Institute?? Who knew there was such a thing???
And… they have recipes…..lots of them! 68 recipes for black beans, 39 recipes for pinto beans, cranberry bean recipes (6) and much more!
My first one this year:
THIS is a tomato hornworm.
They do this:
So much damage if you don’t get them off!!!
My two ways to recognize hornworms is
1) stripped branches
2) little black dots on the leaves (caterpillar poop)
Also, you can take a black light into the garden at night and the hornworms will glow!!!
You can pick them off. I usually do this and put them in the middle of the sidewalk for the crows. OR you can spray with Captain Jack’s Dead Bug Brew or another organic spray.
THIS WEEK’S PURCHASE – spices
Some spices you can grow yourself. I’ve had really good luck this year with oregano. When it gets about 6 inches high, I give it a good haircut and lay the branches on my dehydrator shelves. I let it dry overnight and the leaves just crumble off. I’ve also done basil, although it doesn’t crumble as easily. I have to put it in a baggie and crush the leaves with a rolling pin. Our entire side fence has rosemary growing along it. It is so easy to grow in this heat.
But if you look at the recipes below, you’ll see that it takes a lot of spice to make bland beans taste good!
Also onions (dehydrated) and bell peppers, which you can dehydrate yourself, or buy already dehydrated.
This 1 pound bag is $22 on Amazon. It’s A LOT of pepper and will last an entire year at least. Just put about 1/4 c. into whatever you are cooking and they will plump right up!
Don’t forget cocoa and cinnamon. It’s worth a trip to Winco to get them in the bulk section.
Make it your goal to get all the way to Spring without having to buy any spices.
MISC. PURCHASE: vitamins
Are you taking vitamins? If not, you should! Get a BIG bottle of vitamins for you and your whole family. The goal is a 6 month supply. Vitamins can be pricey. Start small and just pick up another one here and there. You can store them upstairs under the bathroom sink. And throw in a bottle of Vitamin C while you’re at it!
FOOD STORAGE RECIPES:
Vegetarian Three Bean Chili
From The Bean Institute
In a large, heavy pot, heat
Cook and stir until soft, about 3 minutes
Cook and stir until soft and the vegetables give off their liquid and start to brown around the edges, about 6 min.
Stir well. and cook about 30 seconds
Add and bring to a boil.
Add and simmer, stirring occasionally for about 20 min.
Remove from the heat and stir in
White Bean, Bacon and Corn Chowder
From The Bean Institute
Dice into small diced pieces
Heat a kettle to medium high heat.
Add garlic, thyme, and salt. Stir and cook 2 more minutes.
Stir in. Bring to a simmer. DO NOT BOIL.
Simmer for 30 minutes or until vegetables are cooked through.
Put 1 c. soup in a bowl and sprinkle with bacon
Chicken and Rice
In a large, deep skillet over medium heat, melt
Add onion and celery to butter and cook until 3-4 minutes
Add and cook, stirring frequently, until the chicken has stiffened and starts to brown. (if you are using canned chicken, just add and stir to coat)
parsley (2 TB fresh, or 1 tsp dried)
Bring to a boil. Reduce, cover, and simmer 20 minutes or until rice is tender. Check cooking time for the type of rice you are using.
Let the pan sit covered and off the heat for about 10 minutes at the end of cooking for fluffier rice.
Can store leftovers in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating and serving.