Getting Our Ducks in a Row

Chris loves a good challenge and homesteading provides several opportunities to stretch one's physical boundaries as well as knowledge base. He has been working on both a brooder and a chicken coop for our chicks, not yet arrived, and he began thinking about ducks. When Chris starts thinking about things, watch out! He'll stay up all night long reading about the topic du jour but it continues night after night until his brain is saturated with mostly valuable, sometimes useless, information that spills over. Right now he's giving me a fact a day about ducks. I'm learning a lot from him, but I have to tell you, raising ducks is something I never thought I'd be doing. So, of course, he wants to try out his new brooder with ducklings first before the chicks arrive. It makes sense, considering the weather. We've had nothing but rain and ducks love puddles!

That brings me to one of his newly discovered and amazing facts:
Did you know that, if you raise little hatchling ducks that haven't been around their mother, they don't get her natural oil and that means that, if they go into a pond without that protective oil on their feathers, they won't swim? Their feathers will instead absorb the water and the baby ducklings will sink and drown! It takes a few weeks for their own oils to coat their feathers enough to keep ducklings afloat! I don't want to test that to see for sure that it's factual so NO PONDS ALLOWED!

Today I placed our order for a few baby ducklings, Pekin ducks from Meyer Hatchery at http://www.meyerhatchery.com. These ducks will be white as adults and I'm actually getting excited.

Part of that excitement is that I enjoy an occasional meal of duck and that gets me thinking about a glass of Pinot Grigio, which reminds me--I still would like to try growing some vintner grapes! I'm looking for just a few vinifera vines that are suitable for growing in southern Ohio's clay soil and humid climate. After all, it takes planning to produce your own meal of duck with white wine but I can imagine that this venture could be fun! Anyone know of a good source for vinifera vines in Ohio? And, please, don't mention to Chris that his "foxy" lady is planning to eat his ducks. (And yes, I mean "foxy" as in "conniving"!)

As you can see, whether ours is a marriage made in Heaven or not, Chris and I were meant for each other. We bought ourselves a beautiful and cherished calligraphy painting for our first anniversary almost 28 years ago that says it all:   I was meant for someone who welcomes a challenge!

Venison Stew, also works for beef and pork, for the crock pot

Step One:  Heat the butter and oil in a frying pan. Add seasonings to flour or cornmeal. Dredge the meat and then brown in the oil.
1 pound of meat, cut into 1" cubes
2 T. butter (or 1 if using beef or pork)
2 T. olive oil (or 1 if using beef or pork)
1/2 tsp. salt
pinch of pepper
dried thyme
flour or cornstarch for dredging

Step 2:  Place meat in the bottom of a crock pot. Add the following and turn hear to high. When hot, turn the heat to low and allow to simmer for 6 to 8 hours.
2 stalks of celery, cut into 3/4 " chunks
3 potatoes, cut into 1" cubes
3 carrots, cut into 3/4 " chunks
1/2 tsp. salt
pepper
3 cups water
You can also add chopped or pearl onions (they look so cute!) or minced garlic. Suit your tastebuds. I do it different ways depending on the people around the table.

Step 3: After all that simmering, add the following. Stir and heat through.
1 cup peas
1/2 cup chopped mushrooms
1 tsp. savory
1/2 tsp. ground thyme
1/2 tsp. of tarragon
additional salt and pepper to taste

Step 4: Add a thickening agent.
EITHER
Use 1 T. butter in a saute pan and lightly brown 1 T of flour in it, then add 1/2 cup of water and stir until smooth before stirring into the crock pot
OR
Dissolve 1 tsp. cornstarch into 1/2 cup water and stir into the crock pot.

Turn heat back on high for 10 minutes before serving.
Serving suggestion:  Fresh homebaked bread, fried mushrooms, a glass of cranberry juice. Earthy, full of flavor, and comfy!

Mini and Me in the Mushroom Forest

For the second day in a row, I found myself living off the grid. Actually, not so much off the grid as that the grid was off. Two days of wind, rain, and then last night's hail and I could see clearly that Nature was making a game of the grid. Forget firing up the fossil fuel generator. This was a gift! Forget chores. It meant mushroom hunting time had come and I had the additional gift of a few hours before I had to get to work!

I gathered up Mini, my calico mushroom cat, and we went to my favorite mushroom-finding place. It's not so much that she finds mushrooms as that she just loves being out stalking with me. Today, I could actually smell the mushrooms. Maybe Mini can too. I haven't asked.

After a few minutes I was dismayed that my early training in tree identification was failing me. I would head out to a tall elm tree only to find a profusion of robbed acorn shells and a scattering of oak leaves. That would be heartbreaking to my dad who was a timber buyer, purveyor of the finest in veneers. The only thing that consoled me was remembering the names of the many wildflowers I found, the wild phlox, spring beauties, yellow violets, may apples and many more. The vegetation looked like mushroom country.

Sure enough, Mini and I found some mushrooms, just nineteen, but each one excited me every bit as much as the first one. I cut the morels neatly at the ground's edge, dropped them carefully into a bread bag and felt thankful for each gift.

Throughout this hunt, my hoodie had protected me from the fine mist in the air as I kept my eyes on the ground. Mini didn't seem to mind the cool mist but, before long, she meowed loudly, that urgent sound cats make and you know that, to them at least, it's important. Not wanting the claws to come out, I pulled myself up out of my mushroom stupor, pulled my eyes up off the ground, and saw the  tree tops being whipped all around by the wind. I thanked Mini and we headed back to the house, mushrooms in tow, and our time together well spent.

There's a Fungus Among Us!

April and May mean mushroom hunting season to many Ohioans! If all you've ever had are the button mushrooms or crimini, then you may not understand the crazed hobby of going out to find morels. The thrill of the hunt is so fun and then, wow! Eating the morel is a uniquely delectable experience that is as nutritious as it is delicious!

First of all, morels have it all over the button, portabella and crimini mushrooms for nutritional value. According to Dr. Weil on his website, these other mushrooms contain natural carcinogens. If you must eat store-bought mushrooms, he suggests you go for the shitake and enoki, both cancer fighting. Additionally, the shitake encourages the body to absorb cholesterol and sweeps it, to some extent, out of the bloodstream. But it is the morel that is the big winner for mushroom nutrition.  The morel can actually improve heart conditions due to its high levels of copper, vitamin E and potassium, according to the University of Illinois at Urbana-Champaign where they've performed a mushroom study and posted their findings in the Journal of Agricultural and Food Chemistry.

Stalking the morel mushroom for the avid hunter is every bit as exciting as finding Easter eggs for a young child but eating the morel is also a huge treat, a bit more exciting than cracking open a boiled egg.

You can prepare mushrooms and serve them in any number of great presentations but my favorite mushroom meal is a simple garden salad, freshly-caught and fried bluegills or bass, mushrooms fried with an egg-cornmeal batter, and a slice of home-baked bread with real butter. In order to do that, you have to over-indulge your senses by actually going fishing, mushroom hunting and then eating one of the best meals imaginable! If you're able to do that within a 2-day span, perhaps you've just died and gone to Heaven but I've lived to experience that triple treat and it reminds me that I am loved! Pure Heaven! It's living too rich to do it very often but when it comes together with family and friends, it's a memorable and thankful moment!

So, how does one know when the morel is out and about? I had a friend who would say, "There's a fungus among us!"  Then I'd know that all I had to do was look. I had another friend who would plop herself onto a downed tree, light a cigarette, and then, clearing her head, would smell them. Then I'd know that all I had to do was smell that wonderful mustiness that is undeniably a morel. Lacking those indicators, I keep all my senses aware, even touch. Yes, I have literally stumbled on a mushroom! But, although my father used to say he could hear them pop up out of the ground, I don't think so.

The best indicator for me that morels may be nearby is when I'm out in the woods and see the black funnel mushroom, edible but not palatable. That lets me know that conditions are also right for morels. Where does that happen? Anywhere! I've found morels under all sorts of trees: pine, ash, elm, and the biggest morel I ever saw was right under a huge white oak! I've found them in grass along the edge of the road. As my dear old daddy used to say, "Mushrooms is where you find 'em."  On that, he was right!

Ah, the elusive morel! Happy foraging!

Concerned about Home Wine Making Regulations?

primary fermenter

 Basic wine making supplies are pretty simple, but probably not what you have just sitting around the house. An excellent tutorial for wine making can found found at the link below.

An easy way to start out is to use a winemaking pulp if you start your wine out of season.

assorted chemicals, stoppers, airlocks, yeasts

 http://homemadewine.com/winemaking-101/

I wrapped my boxer shorts around the  two carboys that are holding  my wine to keep it from losing its color from the wine cellar's window. Note the airlocks. They bubble away when gas escapes during fermentation.

If you also enjoy a glass of wine occasionally, the hobby of making wine might be something you are considering.

Basically, as long as you're NOT planning to sell your wine, but you are an adult and you want to adhere to basic guidelines, there's no need for concern. It's easy to comply with the law.  Once you begin home wine making, you'll probably want to continue and give yourself a variety of tastes and types of wines to go with your meals. Since most recipes are designed for 3 to 5 gallons of wine, going over the lawful limit of wine making should not be a big problem.

Let me know your experiences!

The Chicken Coop

Building a chicken coop has been high on my husband's to-do list ever since we talked about getting a half dozen laying hens to supply our egg needs. But how much of a building does six chickens require? When he started designing it, the size and shape was dictated to some extent by what building supplies he had on hand. Whatever he had to work with, my husband promised to offer comfortable, roomy housing for the layers. He quickly changed his design, as well as his intention, when he found that he had underestimated the number of building trusses he had, trusses once meant for a garage.

I watched his drawing evolve, enlarging steadily, and I finally pulled up enough courage to ask just how many clucking chickens he thought he wanted. I'm waiting for his answer. He started telling me, in his best Foghorn Leghorn voice, how his new design offers rooms for different kinds of chickens as well as other options. His design will accommodate some chickens for meat, some laying hens, a feed room and a special area for brooding young chicks. Outside pens will allow freedom for movement, fresh air and sunshine. I began some aerobic moves, singing Go, You Chicken Fat, Go!  My husband still hasn't answered the question I put to him. He just gets this crazed look in his eyes every time I exercise.

My earlier vision of six laying hens to name, pick up and pet is getting foggier and foggier, blurred in part by an insane vision of 2000 banty roosters chasing each other about in the next pen. If I close my eyes and listen, I can almost hear the crowing competition and I just know my dear Foghorn is out there crowing the loudest of all!

The Lowly Dandelion, A Regal Herb or Common Weed?

I get excited when I see dandelions! No, probably not the way most people do. In fact, if you're like most people, you might not want to live next door to me. My husband even cringes when he sees dandelions in our yard. So now I lamely try to relegate them to my herb bed but, admittedly, dandelions are a hard animal to herd!

Did you know the early colonials actually brought dandelions to America from Europe? Truly! Considered an herb, the leaf and flower were brewed for a tea to ward off respiratory infections. The leaves were desired by the colonials as greens, gathered and boiled before the flowers blossomed when the leaves wouldn't be so bitter.

Today, the peppery bite of the leaf  has now made itself a regal part of some mixed green salads.

In my opionion, however, the flower is the best part and might be considered a poor man's substitute for mushrooms. Dipped in an egg-cornmeal batter, slightly salted, then sauteed in butter, it's almost difficult to tell the difference between the dandelion and a morel prepared the same way. Many times I've consoled myself when I haven't found wild mushrooms by gathering up a few blossoms and having them as a nice little appetizer!

Yes, I love dandelions! Their bright sunshiny faces speak to me silently with a promise of deliciousness! A promise it almost always keeps. Always except for one time when I tried making dandelion wine. I won't likely be doing that again.

Wine Making for Fun and Pleasure!

"Wine is sunlight held together by water." So said Galileo Galilei. Yes, the same man who challenged the Church by figuring out that the Earth was not center of the universe. Incredibly smart man!

Like Galileo, I also enjoy an occasional glass of wine. I make my own SENSUOUS "sunlight" for just pennies! I have some delicious blackberry wine that is ready to bottle, and I've made grape, plum, elderberry and others. If I can make it, you can make it. Making wine is not as easy as it might sound. Nor is it difficult. Like a child or a garden, it requires careful nurturing. But what a nice treat for your labor is done! When the wine is ready to pour, it's WOW, a glimpse of Heaven!

Although I don't sell anything, not even the wine or wine-making how to, you can read my occasional wine making blogs for tips and good sources. The process is incredibly rewarding and fascinating and I'm willing to help you through it if you give it a try. Making wine is so, so fun! Even better, sharing a toast of your homemade wine with friends and family and knowing they like it!

Apple Trees

If you've ever considered planting apple trees, now's the time to get them. The fragrance and incredible beauty of the blossoms add a homey feel wherever they're planted but you may need to check with any rules, ordinances or property owners before you plant. You don't want to be a rule-bender, now do you, Rusty? But, imagine having apple trees. Once a tree starts to mature, FREE FRUIT for years!!!

When we bought this land, there were trees so old that Johnny Appleseed himself must have planted them! Old-fashioned Early Harvest was one. That's a rare apple these days and we've been trying unsuccessfully to save these ancient trees. Last year I put out a couple of Fuji apple trees. They're a great apple for flavor and firmness and, great in desserts, this is the apple I suggest for the Apple Maple Walnut Salad that follows this post. I leave the speckled, finely striped yellowish-red peel on for eye appeal

Other great apples for sweetness and texture are the Honeycrisp and Goldrush, and I believe both store well. The yellow Goldrush is a favorite for pies and is one of the apples that cider-makers like to add to their batch.

Cider-makers also like the McIntosh, a smaller bright red apple that has a softer texture and is slightly tart. The mix of sweetness and tartness gives cider part of its unique flavor punch.

If you can only plant one tree and have no storage, go for a Golden Delicious. This apple tree is self-pollinating, so it can stand alone and still produce. Because its texture is not as firm, the sweet Golden Delicious is best eaten fresh and is also great for applesauce and pies.

For a tart apple, the Liberty,  looking a lot like a Fuji, is just mildly tart and very tasty. The Granny Smith may be the best green apple ever to serve with caramel or for candied apples. That contrast of tart and sweet is so-o-o good!

Those are just some of the apples you can choose from but I never met an apple I didn't like. The prettiest apple in the world just may be the Red Delicious. When I taught in a classroom, sometimes the kids would bring me nicely polished apples (and more than a few had a tiny bite out of them!) but it was a real treat when we had enough to make apple salad for the class! Ah, the memories!

I suggest planting your own trees for FREE FRUIT and wonderful memories of your own! If you don't have the land for one, you can make arrangements to plant on the shares with someone who does.

Apple Maple Walnut Salad

1 large apple, cored and diced, not peeled
1 tsp. lemon juice
1/2  cup dried cranberries
1/2  cup raisins
1/2  cup chopped celery
1/2  cup chopped walnuts
1 tsp. butter
1/4  cup maple syrup
salt

On low heat, melt the butter and stir in the maple syrup. Add the walnuts. Simmer for about 2 minutes while you chop the apple and celery. Sprinkle the apple with lemon juice.

Take the walnuts off the heat and allow to cool for 2 minutes. The syrup may thicken slightly. That's OK

Combine all the other ingredients into a bowl. Salt lightly. Add the walnut-syrup mix and stir to coat all ingredients. This is great alone or served with a chunk of cheese and crackers.

Plant a Zucchini and Feed the World

My husband says if you plant one zucchini you can feed the world. It's true that they're a pretty prolific plant and they're pretty easy to grow. But what if, like my husband, you think you don't like zucchini? Actually, they're pretty good in so many things as well as being good for you.

My favorite thing with zucchini is--now don't laugh until you try it--fried zucchini blossoms. Although not part of the typical American diet, wow! They should be! Fry them in butter after dredging them in an egg batter, lightly salted. 100% pure YUM!  Besides that, the blossoms are a great filler in cheese quesadillas and are often used as a diet staple in real Mexican homes. They're also a cooking ingredient in Italy and add a nice touch to baked pasta.  Zucchini, squash or pumpkin blossoms just don't fit with what we think of as Italian or Mexican food. I'm just saying give them a fair try!

The problem with mass marketing zucchini blossoms is that they are fragile. That makes the fun of growing and enjoying your own something pretty rare. When you gather them, and they will continue producing throughout our growing season, simply place the blossoms in a bowl of cold, salted water and allow them to crisp a bit. Then drain and cook. The blossoms of any variety of the squash or pumpkin families can be used.

With two to four plants, any blossoms that move on to produce fruit should provide plenty of fresh pickings for your other squash recipes. Remember that most squash varieties are versatile enough to be fried, used in an array of salads or baked into breads and cakes. The plants require little care but do best with plenty of rain or watering. Remember, plant a zucchini and feed the world!

The Great Corn Challenge and the Rising Cost of Getting By

We are in dramatically historic times. Corn is joining the equation to shape the future numbers of haves vs. have-nots. You already know Americans have recently experienced a huge income or wealth gap. It's getting larger. We'll look at one BIG problem, corn futures, and then look for solutions.

Just this week Michael Sabo of Lind-Woldock, an investment firm, urges people to invest in corn futures. Why? Because a bushel of corn on the futures market is now $6 a bushel. Unheard of, unfathomable, just two years ago, and rising daily as much as the trade law allows! Why corn? Its usable protein! While the futures investment may be great for wealthy investors, it's gloom and doom for the consumer.

If you think that, with corn futures so high, farmers are putting more seeds in the ground this spring, hold onto your hat. They're actually planting 8% less corn according to the April 28 USDA crop progress report. Why less? For a 200 bu/acre corn production, it takes about 200 lb of nitrogen, the leading source being ammonia, a petroleum product. Get the picture? As gas prices rise, so does the cost of fertilizer. The farmer is hit by two rising costs right now and government subsidies may be cut as the U.S. legislature looks at where to save money.

How does all this affect consumer prices? Think of second grade social studies lessons on how things are made. Now look at corn. This simple high-protein plant is an important link in the production of anything that is made from or with corn syrup and corn oil. The list is L-O-N-G!! Corn also feeds livestock; beef, pork and even chicken will rise in price. Dairy products may also be sharply affected next fall when school food programs are back in session. And corn is a player in fuel production.

Solutions? Although I continue encouraging self-reliance with gardening, self-reliance and living well goes beyond growing corn in your garden. Since meat prices will also be rising, and I believe Americans will see historically high jumps in prices, you might consider shopping ahead for things related to corn. Also, consider the diets of cultures in which corn products and beef are not often used. Often these people are healthier than Americans. Think Meditteranean. As for me and my family, we're going to raise two different breeds of chickens on the farm, one for egg-production and one for meat. In chickens, we're considering quality over price. I never thought I'd be excited about chickens but now I am. I truly am! We can make this fun!

Prices will rise rapidly and sharply. In an earlier blog, I mentioned the price hike we will soon see in fresh produce due to recent cold spells in California and Mexico. We will also soon see the effects of corn futures that are at an all-time and historic jump. Think about your own situation. Enjoy the challenges rather than becoming a victim of the market. Don't panic. Make it fun. Come up with solutions that will work for you. What are they?

Triple Play for Big Money, Shaky Game for Consumers

This week may be historic as a turning point for the American consumer. In the sports world in the U.S., today marks the opening of baseball season. Economically, the bases are loaded and many young adults may soon be hoping to make a home run--straight back to their parents' house, if that's an option.

None of us have witnessed an economic triple play like what we're about to face and there's no easy way to level the playing field. First base has the government in financial crisis with tax hikes and anti-union bills aimed at working people and time running out for the overtaxed poor. Second base has a rising unemployment rate with unemployment benefits running out for many people. Third base, rapidly increasing inflation.

While I shopped at Community Markets in Chillicothe this last week, a sign in the produce section caught my eye about anticipated changes. According to Community Markets, the consumer is to expect produce costs to jump since California and Mexico have both recently experienced the worst cold spell in over 50 years. Also, expect reduced quantities, reduced quality, and the absence of some produce. Then, just today, Bill Simon, chief business executive for Wal-Mart, announced that consumers should expect sharply inflated prices in food, clothing and other items over the next few months. Wal-Mart will be increasing their prices sharply and  immediately, the effects showing up in a few weeks as food, clothing and other items with older pricing leave the shelves. This is worth noting since both Community Markets and Wal-Mart pride themselves on their ability to hold prices down.

Inflation won't stop there. For example, if the cost of raw cotton is on the rise, that will likely add to the cost of clothing and other textiles across the board. Additionally, Japan has been a leading supplier of plywood but, with their recent series of disasters, the cost of building supplies can also be expected to jump considerably.

Hardest hit by this economic triple play will be young people, senior citizens on a fixed income, and the un- or under-employed, particularly when they have no safety net. I suggest anyone who can should do some fruit and vegetable gardening, plant heavily, and preserve and share your excess produce. Identify the people closest to you who are in need. Then reach out to others. Start community gardens where it's feasible.

Senior citizens can save 5% on Tuesdays at Community Markets. They won't tell you, and it might not be advertised, so speak up politely and ask for the senior citizen discount on Tuesdays. Everyone should clip coupons and use them. Also, online coupon sources can add to your savings. Consider donating a portion of your savings to food banks.

Don't give up. We're still in the game but we're reluctant participants in the historic reduction of the middle class and we're losing ground fast. Talk to, email, or write a letter to your representatives. Especially, talk to them about expecting the wealthy to share the tax burden. Let them know what you, your friends or family members are facing and what you're trying to do. Gather your team around you and stay in it to win! Good luck!

Urban Farming Tour 2010 "Prepping Today for a Healthy Tomorrow"

Caring for Tomato Seedlings

I encourage everyone to raise their own tomatoes, at least a few to supplement your meals. They are so much tastier than store-bought! Plus, you control what goes into them. After all, if harmful chemicals go into your tomatoes, they also go into you.

Tomatoes are easy to germinate but, during that period after germination and before planting outdoors, pay attention to your watering methods as well as light and temperature. My little plants were turning yellowish-white on the tips of their leaves and starting to curl. As careful as I had been to set up a grow light and control their temperature, I had been using our tap water for the little plants. After all, we drink it so it can't be that bad, can it?  Well, yes it can. Two of the chemicals in our tap water seem to be the culprits that were killing our little plants: chlorine and calcium chloride. Although lime is good for them, the chlorine/ides could ruin them. The solution for us: Catch rain water. Not as pure as distilled water, rain gathers nitrogen (great for tomatoes!) and other seemingly harmless elements from the air, actually filtering the air we breathe. On the other hand, if you live in a smog-ridden area or happen to be near a faulty nuclear power plant, rainwater may not be your best option.

Now onto another question: How to remove the chlorine and calcium chloride (that limy residue) from our tap water without breaking the bank--any suggestions?

Passion, Pasta, and Plenty of Pizazz!

Losing family members and friends and the tragedies of world events can be overwhelming. At times like this, it's important to pull family and friends together and just bond together while you make memories to warm you for a lifetime. To accomplish this, my husband and I recently hosted a dinner mystery for some of our family and friends.

Using one of the vintage dinner mystery kits, I carefully assigned roles in my invitations. Apparently, this didn't scare anyone away. The guests showed up in fabulous costumes and ready for lights, cameras and action! For this particular mystery we had a priest, a barmaid, an Italian businessman, a soccer player, a clairvoyant, a French winemaker, a young woman willing to take over the FAMILY business, and a widowed "godmother". Lines were scripted but left consider room for adlibbing~and the guests got surprisingly into character. Those without speaking parts, the children, took photos, provided some sound effects, and enjoyed the show until, frankly, the little ones chose something more active to do.

For this dinner, the setting was an Italian bistro. I made a paper sign for the bistro, brought in some patio furniture, and displayed vines and homemade wines to depict a winery.

This kind of entertaining is DIY at its finest. The guests were invited based on their willingness to ham it up, and ham it up they did! Well-chosen costumes, one in particular handmade that very day, and props added to the event, making it free and enjoyable live action, complete with the occasional mis-read and do-overs. Lots of laughs and good clean fun!  For dinner, the tomatoes were last summer's canned harvest. Some of the wine I offered was homemade. Guests showed up with additional wine, appetizers, and desserts while I supplied an endless salad bar, lasagna, and some home-baked bread.

All of us do charity work. Sometimes you just have to do something for yourselves, a special reward for the sharing and caring you do. The satisfaction of participating in this kind of event is indescribable! With handmade and imaginative costuming, homegrown or homemade food and drink, cost is minimal and the memories are priceless!

Lasagna

This recipe fills two large baking dishes, enough for a crowd.

For the beef marinara:
2 pounds very lean ground beef
2 T. olive oil
4 garlic cloves, finely chopped
2 tsp. sea salt
2 cups tomato sauce
1 quart of diced tomatoes
4 T. oregano
1 tsp. marjoram
1 cup water

Mix together the following ingredients for the cheese filling:
1 pound ricotta
4 cups shredded mozzarella
1/2 cup grated parmesan
2 eggs
1 tsp. salt
2 tsp.  dried savory
1/2 tsp. dried parsley

Noodles:
1 1/2  pounds lasagna noodles, cooked to just pliable

Sprinkle the tops with:
2 cups shredded mozzarella
1/2 cup shredded parmesan
1 tsp. blended Italian seasoning
1/2 tsp. salt

Preheat oven to 350 degrees. In the olive oil gently brown the meat and crumble as it cooks. Add the garlic and salt and cook over low heat until garlic is tender. Add tomato sauce and oregano and bring to a simmer. Continue simmering being careful not to boil the sauce while you cook the lasagna and mix the cheese filling.

Oil the baking dishes, then layer the ingredients. Fill each dish to 1/2" from the top with added water. Bake at 350 degrees F. for 40 minutes or until cheese begins to brown.

Note: Because of dietary restrictions, I do not use onion or peppers in this recipe but love the flavor, texture and color they add. If you can use them, I suggest adding 1/2 finely chopped onion and 1 cup chopped green pepper, more or less to suit your taste,  when you add the garlic.

Pleasantville Meets Farmville

The notion of sustainable living is catching on and many people are going beyond the tomato pot on the patio! Despite zoning regulations and city council grumblings, American people throughout the country and into the suburbs, from Boston to Minneapolis and far beyond the midwest, are stretching their arms, using their muscles, testing their freedom and independence, and discovering that chickens make great pets. They're easy to care for and, added benefit, they lay eggs! The craze is spreading so much that Chickiwiki is looking for contributing writers to keep up with demand. Check them out at http://raisingchickens.wetpaint.com/.

When I think of this, I am reminded of Foghorn Leghorn, that big lovable barnyard rooster of the cartoon era of days gone by. Not so, this new breed of farmers. The ones who want eggs can't get eggs from a rooster, and a rooster can upset the eggbasket in more ways than one! Instead, some are turning their backyards into a chicken run. That shed in the backyard may actually be a chicken coop. And an extra bathtub may be where they incubate their chicks!

Largely, this suburban farming is in response to the light shed on egg production by humane societies and chicken rescuers. Ironically, some chicken rescue farms become overloaded in autumn when people realize that chickens may not be that easy to care for and they have no way to protect their laying hens or banty rooster during the cold winter months.

I thought my husband had had enough of both eggs and chickens, having grown up on a 2500-chicken farm, where hens had reign over a full barn with a small barnlot to roam, minus good old Foghorn. No, just recently my husband decided a couple of dozen laying hens would take care of our growing family. He is now turning the farm back to the chickens, nonprofit this time. He's resurrected the old farming how-to books and compared them with the new-fangled internet sites that talk about chickens as pets, complete with names and accessories, and will soon be ready to start up his "chicken farm". 

Whether you've had chickens or an anecdote, please share with me and my other readers.

Sulfites in Food and Drink

While sulfites are naturally-occuring in some foods, sulfites are often added as a preservative during processing and can be found in a number of edibles and potables. This can be a dangerous additive for some people.

Beginning in the 1980's, the FDA requires that sulfites at a level of  >10 parts per million have to appear on the food label. When you read an ingredient label, sulfites can be listed as: sulfur dioxide, sodium sulfite, sodium bisulfite, potassium bisulfite, sodium metabisulfite or potassium bisulfite.

Sulfites prevent browning on fruits and vegetables and have been used in restaurants at salad bars. They are found in many processed foods:
*baked goods                          
*condiments such as horseradish, relish, pickles, olives, vinegar
*grapes
*dried fruits, trail mix, shredded coconut, maraschino cherries
*juice, jams, and jellies
*molasses
*guacamole
*tofu
*shrimp, scallops, lobster, clams, crab
*gravy, soups, noodles, rice mixes
*potato chips, processed potatoes in all forms
*wine, wine coolers, beer, hard cider, cocktail mixes

I'm not necessarily a chemophobic (those having a "fear of chemicals"), but it's reported by Suite 101 that 1% of the population is sensitive to sulfites. Those who have asthma have a heightened sensitivity and could be at high risk. Reactions for most sensitive people can be breathing difficulties, chest tightness, dizziness, nausea, cramps, hives, wheezing.

However you slice it, this humble pie gives you just one more reason to grow your own fruits, veggies and, yes, especially grapes! If you are one of the sensitive ones, and you like an occasional glass of wine, consider making your own.

When it comes to sulfites, wine is a particular problem, especially grape wine. Nature gives sulfites to grapes. Winemakers in all countries, even home winemakers, use yeast which produces additional sulfites as the yeast interacts with the fruit. Additionally, winemakers all over the world add sulfites to finish the wine, as a preservative. This stops any further action in the wine.

In the U.S., wines with sulfites > 350 mg per liter are illegal and any U.S. wine with sulfites > 20 parts per liter must have a warning label. This standard is not world-wide.

Organic wines are made (1) without added sulfites and also (2) naturally occuring sulfites must be at < 20 parts per million. These organic wines last up to 18 months. Aww! If you make your own, yours can be organic and would probably pass the test. In order to produce a more organic wine, I have begun cleaning utensils with boiling water rather than a bisulfite solution and pouring boiling water over the fruit instead of cooler water with the addition of sulfites to kill impurities in the fruit. It's the way the old-timers did things and apparently it works!

One of the Pleasures of Home Winemaking

Last night my husband and I sampled an ounce of our blackberry wine, not yet bottled but no longer bubbling in its airlock. I observed, took copious notes, and then turned to my husband to ask his opinion of the taste and whether it's time to bottle. We were both delighted with the flavor, warmth, color, aroma and complexity of this apparently simple wine. When you handle the fresh berries, either from cultivating your own or getting them from a local farmers' market, they become a part of you. Seeing the flaws of the wine may be difficult. The fact that grapes and berries turn into wine has its own mysticism. Any homemade wine has a kind of halo effect for me!

The timing surprises me. It's sooner than I thought this blackberry wine would be ready. Good wine, void of chemicals to speed the process, shouldn't be rushed. So, my plan is to head out someday soon with one bottle of wine, taken from the carboy before bottling the rest, to have a very honest but wine-loving friend give an unabashed reaction to this blackberry wine. I plan to post her comments which may be a few days away. The wine can wait with no damage to it. My husband and I both think it's ready. Will our friend? I know some of you would be willing to try it and give me your opinion as well. If so, let me know! I plan to keep on making wine for a long time and I love getting the opinions of others.

In Trying Times

When you're down, weary from fear, from pain and suffering of others or your own and you recognize human frailty, those times when you feel you have no control, trust.

Know that your physical body houses a spirit that will endure~it was designed to be that way. Practice age-old wisdom:
*Live simply and share what you can.
*Love generously and know that you are loved.
*Care deeply and find ways to lift up others.
*Speak kindly and let yourself be heard.
*Laugh often in the face of adversity to heal the wounded soul.

Give thanks continually for your ability to do any of these things. Be at peace with God, however you conceive Him to be, and keep peace with your soul. Live the best life you can. Sing your best song. Strive to be happy. Leave the rest to fate.

Irish Potato Salad

Chill for two hours after cooking before adding other ingredients (if you can wait):
4 medium potatoes, peeled, cubed, and steamed 15 minutes, and drained
4 hard-boiled eggs, peeled and whole

After cooling, chop the eggs. Add to well-drained potatoes. Then add the following ingredients and mix well:
1 cup chopped celery
3 tsp. mustard
1 tsp. dillweed, dried, or a little less if minced fresh
3/4 tsp. salt
4 T. mayonnaise
7 tsp. hot sauce

Spoon into serving bowl and top with:
2 green onion tops, chopped
2 T. bacon bits

A Country Boy Can Survive? He's not the only one.

Whether you're a man or a woman, here's a 10-step plan for the new year.

In pioneering days, the role of woman became elevated as her strength, wisdom and skills proved necessary for survival. To survive in the thirties and forties, for the duration of the Great Depression and beyond, women proved again the importance of their contributions to the household. Luckily, at that time, large numbers of people were rural. The working poor who had their gardens and often a few animals were somewhat inconvenienced by hard times while city dwellers starved unless they found ways to become self-reliant. Think "The Country Mouse and the City Mouse" where the role of "hard times" was played by the cat. The Country Mouse worked a little harder but survived without too much worry.

In response to hard times of the Great Depression, the government established some social safety nets not only to get people back to work but also to provide some sustenance to ward off starvation and homelessness.

Today, some of those programs no longer exist and others are losing funding. Today's young adults are roughing it in monumental ways, often the first to lose jobs in the current market downturn and unable to get financing or develop a support system for the things they need. Today, more than half of the young adults over twenty-five receive help from their parents, and many more need help, falling through the cracks of a flimsy safety net. The ones who can't make it sometimes turn to crime as their only means of survival. Politicians may seem out-of-touch or, worse, simply uncaring. As a result, the court system and prisons are overloaded and are now turning many criminals loose.

In scary times like this, many people, especially the young, want to live for the immediate pleasures of today (drugs, alcohol, and other forms of escape) since they feel no promise of a tomorrow. For most of us, there will be a tomorrow. Plan for it. When times are this tough, we need to make every dollar count toward necessities of life: food, clothing, shelter, transportation, LOVE AND LAUGHTER. Yes, I said love and laughter. They help sustain us during hard times. I believe the nation's economic woes will improve when we  take steps that begin at home.

Therefore, in a pioneering spirit then, I offer a list of 10 things we can do today to assure we live abundantly tomorrow:

1. Look hard at the difference between spending and investing. Spent money may leave us with memories but the money is gone, like a wild goose in winter. Worse, unlike the goose, it's not coming back. Invested money brings money back in the form of savings, income or value added. Think of anything that depreciates in value as spent money. That includes most cars and mobile homes, fancy electronics, clothing fads and, yes, even rent. When it's gone, it's gone. Investing, on the other hand, has the potential for increasing in value or bringing more money into the home. (See number 3.)

2. Plan to make every spent dollar count. While the memories may warm you when times are rough, you don't want to be the grasshopper who plays while the ants are storing away food~eventually the grasshopper has none. Put off spending and playing. Instead, go for some deferred gratification. Picture what you want. Eventually you can make that home, or degree or dream vacation come true or get that "thing" that's now out of reach. And you'll be able to do it without putting your livelihood at risk. In the meantime, be happy deep in the very core of who you are. You yourself have value, more than anything than you could buy.

3. Instead of spending, INVEST. Place discretionary money in investments close to home where you see its benefit and can convert it to cash if needed. Invest in yourself with time, maybe money, to learn new skills, new ideas or to do new things. Your knowledge and skills could become indispensable to you or someone you know.

4. If you don't already have it, consider buying or renting a small piece of land or join a gardening partnership so that you can grow and share your own fruits and veggies. This money falls on the investment side since has potential to save you money.

5. Clip coupons for groceries with a plan to save at least 20% over retail every time you shop. This is a much better payback than most savings plans or investments offered by banks.

6. When you shop, avoid highly processed foods and fancy packaging, non-nutritional snack foods and candy. Stick to the outside perimeter of the store where the most essential foods are generally found, those with the least processing and packaging (produce, meats and dairy). Eat whole farm-fresh foods more than highly processed food products. But even with food, really good food, remember to practice moderation in all things. An occasional candy bar is good for the soul!

7. Learn to preserve foods and find ways to organize them. Home canning is wonderful for some things, and a vacuum sealer really does well to protect foods for the freezer. After you preserve the foods, plan to have at least one food a day from your stash. That will bring down your grocery bill.

8. Eat more fruits and vegetables than meat. A good rule of thumb is 1/4 of the plate for meat, 3/4 for the rest (fruits, vegetables and bread).

9. Supplement your diet with rice, beans and nuts. By doing this, while you reduce the amount of  meat, you will still be enjoying much-needed usable protein at a lower cost.

10. Take really good care of yourself, starting with what you eat. Then learn to control how you think. Start taking greater care of others. Share and barter. You may be able to fill the gap for others, and likewise. The notion comes from the Pauli Exclusion Principle, a physics term for electron-sharing. While each element is unique, something greater than the sum of the parts is created when sharing occurs between elements. They bond! Think chemistry. That's what The Pauley Principle is: scientific notions applied to humans. The result? When we share what we have in order to fill the gaps for others, we all gain from the experience and are transformed.

In summary, my pioneering friend, value who you are! You are unique and you have a right to be here. You are part of a movement in inventing a new reality. There's adventure in that.  Develop a support system by gathering up those friends and family members who are also positive and like-minded. Believe in the higher power. Feel the strength that comes from sharing your laughter, faith, experiences, skills, and your own harvest.        

Live your life abundantly.

Reinventing the Potato Patch

Thinking you don't have room for potatoes? Think again! Look around. Shopping malls are beginning to use Oriental sweet potatoes in their landscaping and in their potted flowers at street corners. The vine is very pretty and spreads rapidly. Underneath that beautiful, soft, light-green foliage is a collection of tubers that have white flesh, sweet, smooth and succulent when cooked, making it great for baking or boiling. I enjoy the addition of maple syrup to this potato.

The Pauley potato patch generally contains four kinds of potatoes: Russet, Kinnebec, Pontiac red, and one or more varieties of sweet potato. Each type of potato seems to excel at some preparation and the Kinnebec seems to be suitable for all. Red potatoes, especially when very young, are great mixed in with peas or green beans or roasted. The Russet holds its shape well and won't fall apart so easily in soup. Yukon Gold is said to be a terrific French Fry potato. All have great flavor.

Consider where you might plant potatoes: garden, flowerbeds, an upset wheelbarrow, large hanging baskets and patio pots. Potatoes need good drainage and direct sunlight. Mixed with marigolds, you can cut down on insect invasion. Water them regularly. One vine can yield several pounds of fresh-tasting organic potatoes for minimal investment.

When to plant? The farmers of long ago would say to plant potatoes on Good Friday. Apparently the moon is right for root vegetables at that time.

Enjoy your own potato patch in whatever form you choose to give it. This is just one more way to live your life abundantly!

Farm Fresh Produce Without the Work?

It's true! Well, partially. It's a matter of who does the labor. Community Supported Agriculture (CSA) might provide the gardening option you want if you prefer fresh, local produce, but have no land and farming tools, can't form a gardening co-op with family or friends, or perhaps have a debilitating illness or you have more money than time. Unlike the local farmer's market, the CSA allows you to actually invest in the farming. You may be given opportunities to suggest and impact what is grown.

Typically, here's how a CSA, such as Johnson Farms at Wilmington, works. A farmer offers shares to the general public. You purchase a share or a membership from the CSA. A share consists of a box of produce. A membership would provide you with a box of seasonal produce each week throughout the farming season. A variation of this is the market-style CSA membership plan that allows you to pick and choose what goes into your box. Some CSAs have additional offerings such as eggs, poultry, bread, cheese, fruits and flowers. Many CSAs have an agreement with food banks and donate excess foods.

Advantages to membership are:
*Eat ultra-fresh locally-grown food, higher in nutrients and flavor than the produce grocery stores can offer, and it's likely to be organically grown.
*Expose your palate to varieties and new methods of preparation.
*Receive invitations and opportunities to visit/tour the farm.
*Have fruits and veggies from "your farm", something children and adults both enjoy.
*Build a trusting relationship with the farmer who grows your food.
Additionally:
*You don't have to spend time out in a garden and get all sweaty and dirty.
*You avoid overhead costs such as the investment in tools and land.

As with all good ventures, there are risks involved. For example, it could be a bad weather year for growing corn and that would directly impact what goes into your box.

If this might work for you, check it out, looking at both the advantages for you and the disadvantages. You may find this gives you and your family a connection to the land, so good for the soul, that you could not otherwise have. You may also find the foods on your table to be more flavorful and nutritious. I urge you, in one way or another, to connect with the land and live your life abundantly!