Hi Everyone,
NOTES:
* We poured all our stored gasoline into the cars and refilled the containers. We don’t store a lot, but if we have to evacuate, I want to make sure we have a full tank of gas.
GARDEN HAPPENINGS:
Something was seriously eating my broccoli.
I sprayed my one remaining leaf with BT, and it hasn’t been eaten. But as you can see, the plant is struggling to recover. Also notice the other broccoli plants that have been stripped. Then, this mysterious predator started stripping the zucchini plant leaves. So….more BT. Two days ago I caught a 6 inch grasshopper and relocated him 3 blocks away. All my plant leaves are growing back…except the broccoli. Oh well, I did get one good head on all 6 plants.
Then this happened.
My garlic was just falling over. I asked my gardening guru, Dale. He says this is the time of year that they are just done. I’m pretty sure I planted them early enough. So… I decided to just dig one up. I was pleasantly surprised.
Here’s what I’ve learned about garlic.
1. It SHOULD be kept in the fridge for about 3 months before planting. (I think I had mine in the fridge for 4 weeks,
but I’ve already marked it on the calendar for the end of October to buy garlic)
2. Get it in the ground early. I think I planted it at the end of February this year. Next year, I’m going to shoot for the beginning of February.
3. After harvesting, you have to give it time to “cure” and let that papery cover get super dry. (watch a YouTube video)
4. Soft neck garlic (that’s what I grew) can last up to 10 months in a cool, dry place, which for me was a porous, nylon bag hanging in the closet.
** Blackberries are “on”. Everyday brings a harvest.
** Blueberries are still ripening, but we did have enough for blueberry pancakes last week.
LONG TERM STORAGE: Last week for wheat!
Did you get a chance to cook something with wheat??
If you live locally, I’d be happy to help you grind up some wheat.
SHORT TERM STORAGE: Bouillon. Chicken and Beef.
My beef bouillon container has a date on the front: 10-21. To be honest, I think somewhere along the way, I refilled it with a smaller jar of bouillon. It’s surprising how often I use both beef and chicken bouillon – especially when making soup.
72 HOUR KIT STORAGE: Have you checked batteries lately? We just replaced all the batteries in our kits and bedside tables.
FOOD STORAGE RECIPES:
Southern Peach Cobbler Recipe + Video – The Slow Roasted Italian
I also liked this Master Muffin Mix by Rachel Farnsworth
Line a 12 cup muffin tin with paper liners. Lightly grease the liners with non-stick spray.
1/2 c. softened butter
1 c. granulated sugar or brown sugar Mix until smooth and creamy, about 2 min.
2 eggs
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
Add and mix
2 c. flour
1/2 c. milk or buttermilk
Add 1 c. flour and mix until just combined. Then add 1/2 c. milk and stir. Then add remaining cup 1 c. flour. Mix until just combined, being careful NOT to overmix.
Gently fold in any add-ins: chocolate chips, berries, nuts
Fill each muffin cup about 3/4 full.
Bake 425˚ oven for 7 minutes. Reduce oven to 350˚ and bake 13-15 min more. Let cook 5 min before transferring to a wire rack.
VARIATIONS:
Extracts: The vanilla extract can be replaced in the same amount with other flavors like almond extract, lemon extract, and orange extract.
For cinnamon or pumpkin spice muffins, use 1/2 – 1 tsp of ground cinnamon
For citrus flavors, use citrus extracts and add up to 2 TB of orange or lemon zest
For chocolate muffins, add 1/2 c. cocoa powder with the sugar.
For pistachio muffins, replace 1/4 c. sugar with a 3.4 oz packet of Instant Pistachio Pudding
For poppy seed muffins, add 3 TB poppy seeds
Add ins should total up to 1 cup. Chocolate chips, cinnamon chips, frozen berries, dried fruits like cranberries or raisins, chopped nuts
Streusel Topping: stir together 1/2 c. brown sugar, 1/2 c. flour, 1/4 tsp salt. 1/4 tsp ground cinnamon. Sue a pastry blender to cut 5 TB of cold butter into the flour until it resembles small pebbles or sand. Spoon on top of muffin batter just before cooking.
Other toppings: oats and brown sugar (1/4 c. each) sprinkled on top, 1/4 c. finely chopped nuts, sprinkle 1 tsp granulated sugar or decorate with slices of fruit.
Marti Shelley
