August 13, 2011 - Fall into a great garden!

In my world, the garden has always been a glimmer of hope in the winter, seed packets and seedlings in early spring, cultivating and planting in late spring and early summer, harvesting in summer and early fall, and then clean-up in the late fall, followed by winter all over again.

Could it really be that the garden doesn't have to be "put to bed" for the colder fall and even winter months?

Here are some sites with information on how to set up a garden that will last well into the fall...maybe longer, who knows?

http://www.bhg.com/gardening/plans/vegetable/fall-vegetable-garden-plan/
http://www.veggiegardeningtips.com/planting-a-fall-garden/
http://www.bloomingarden.com/vegatablesfall.html

And, don't forget the flowers:

http://www.gardenguides.com/2758-seeds-plant-late-summerfall-seeds-bulbs.html

It's not too late for many things to be planted, so let's all get busy!

August 12, 2011 - The little family "store"

As a thank-you gift, my sister gave me some boxes for my pantry that will hold cans of food. Check out this website to see what they look like:  http://canorganizer.com/index.php?p=home

These boxes are very nice and I highly recommend them to anyone wanting to store up some items and keep them organized. They can also be added to the box so that they are used in the order of their expiration date.

I would like to get some more of these boxes, but in the meantime I am also using soda boxes--the ones intended to fit in the fridge. These are not nearly as nice as the ones my sister gave me, but they are working in a pinch...and would have otherwise gone to recycling.

So, just a thought others might want to try. I love my pantry and I think anyone who makes one according to the needs of their family, will wonder what they ever did without having their own little family "store."

August 11, 2011 - Be ready with a focus on the "Be"

A slight twist away from the canning, cooking, storing up, etc.

My niece has Neuroblastoma, one of the many names for Cancer. It's really rough...no matter how you look at it. No fun to be in the hospital, feel bad, be poked and tested...no fun. Especially at 16 months old!

I have to say, however, that she is a little teacher...a wise little thing of all of maybe 17 or 18 pounds. She worries when worry is necessary. And, when there is nothing at the moment to worry about, she likes to just "Be". I'm talking "Be happy," "Be content," "Be pleasant," "Be kind," "Be a friend," "Be sweet," "Be loving," "Be empathetic."  Need I say more?

I completely get it that it's not so easy to be all these things all the time. But I think the key is that my niece does not worry about tomorrow, but focuses on today. In her little way, she is being very scriptural, "Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own." - Matthew 6:33-34

So how does not worrying and being prepared fit together? Part of being prepared is resting in the fact that we have done all we can do and knowing that, really, we can't ever be prepared in full for anything and everything that may come our way. Looking at the big picture of the world and all the potential worries is overwhelming. But, ultimately God says to us, "Let Me help you," "Trust in Me," "I love you," "Give me your burdens and your sorrows." When we say, "Yes, Lord," we are prepared enough and then we are able to just, "Be."

August 10, 2011 - Seeds-R-Us

If you have ever started a plant or an entire garden from seed, you know that it is quite a job to make it all work. You need to know when to start the seeds, what the conditions need to be for the seed to sprout, when to transfer the seeds to the garden, the depth to plant the seed and the part of the garden where the seeds should be planted in order to rotate the crops and provide the ultimate conditions for each particular plant to successful. The list goes on, but the benefits are great when the crop makes it from seed to producing plant.

But what if there were no more seeds? I have been reading an extremely interesting article in National Geographic. This article, "Heirloom Seeds:  Diet of a Hungry Planet," presents many thought-provoking ideas, but one of the most interesting is based on the fact that, according to this article, 90% of our varieties of historic vegetables and fruits have vanished. For instance, in the 1800s there were 7,000 varieties of apples, but now less than 100 of these varieties remain. Similar variety extinction has been happening to livestock breeds, i.e. 8,000 livestock breeds have been reduced by 1,600 breeds that are now extinct or on the list of being endangered.There have been seed banks started to prepare for the day when valuable crops brink on distinction and to protect heirloom crops that have been around for 100's of years. If specific crops do not continue thriving, it may not be so simple as gong to "Seeds-R-us" for more packets of seeds. It is important to think about where food really comes from.

Reduction in varieties can be attributed in part to the development of new and “improved” species and breeds in search of plants and livestock that are high-yielding and resistant of various diseases. In the process, plants and animals that are suitable for specific regions and climate conditions are disappearing as they have been replaced with hybrids. Countries have been planted in hybrid seeds to help feed their starving people only to later realize that in clearing the land for fast-growing, high-producing hybrid seed, the crops that had been accustomed to growing in the country's particular conditions had been replaced.

So back to the question, “What if there were no more seeds?” Saving and planting heirloom fruits and vegetable seeds can be at least a partial answer to this question. More valuable still is the knowledge and wisdom from those who have spent their lives in agriculture. Tapping these minds about what it takes to raise the seeds to produce gardens and fields of productive plants with bountiful crops…this is where we will find the answers to crop questions for all the various regions and climates of the world. These people know things that just aren’t always documented in textbooks. They can say, “Been there. Done that!”

August 9, 2011 - Sweet Corn!

I am one who really, really doesn't want summer to come to an end. I will say, however, the end of summer does bring a few good things...like Sweet Corn!

Sweet Corn can be a side dish when only a few ears are available, but can also be the main course with sides of fresh salad greens, cantaloupe and fresh lemonade.

There are many ways to prepare Sweet Corn including the traditional boiling water with a dash of salt. Sweet Corn can also be cooked on the grill while still in the husk.

Our latest favorite, which is not an extraordinary culinary creation by any means, is Sweet Corn ala Microwave. Taking an ear of corn still in the husk, snap the remaining stalk at the base of the sweet corn and pull off this piece of stalk which usually will also bring along a few of the outside pieces of darker green corn stalk. It is fine for some of the darker green outside stalk pieces to come off as you just need a layer of a few lighter green corn stalk pieces to remain around the ear of corn. I also snip or pull off the silk at the top of the ear of corn just to minimize mess in the microwave.

Microwave each ear of corn approximately three minutes. I have microwaved up to three ears of corner together (nine minutes). When the Sweet Corn has been microwaved it is extremely hot so use an oven mitt and extreme caution when removing the corn from the microwave.

Place corn, still in husk, under cold running water for a approximately 30 seconds to allow corn to be easily handled. Husks should remove easily and Sweet Corn can now be prepared as usual.

This is not a fancy way to prepare Sweet Corn and can take some time for a big crowd, but if you are wanting to have a great meal in literally minutes, this little tip is for you! ENJOY!!!

August 8, 2011 - Back-to-school savings are for everyone

I read in the newspaper today that a good "game plan" for August includes stocking your pantry.

This article referred to the fact that Yahoo Finance says this is a good way for consumers to save money! Makes sense as many things are on sale in time for the "back-to-school" rush.

Peanut butter, jelly, cereal, pudding and gelatin cups, chips, deli lunch meat, frozen breakfast items like pancakes and waffles, etc. If your budget permits, stock up...and don't forget to use coupons to get even greater savings!

Back-to-school savings can also include office supplies and art supplies. Buy these items for stocking stuffers, birthday and Christmas gifts.

August 7, 2011 - Pizza for now, pizza for later

Pizza never tastes any better than the "make it and bake it yourself" kind!

While making pizza crusts, it's a great time to make double-duty of the mess you already have and make a couple more pizza crusts to stick in the freezer.

Bake the crust 8 or 10 minutes at 450 degrees and then, once the crust has cooled, freeze using zip-lock bags or press-and-seal wrap to keep crust from getting covered with ice while frozen.

When ready to use, take out of the freezer, top with your favorite toppings (maybe some cut up some of the bell peppers you have in the freezer or use some of the pasta sauce you have canned!) and bake another 8 or 10 minutes at 450 degrees.

Yummy!!!