Tuesday, January 31, 2012

Outdoor Sink





My husband and son built this wonderful outdoor sink for me this past weekend. I love it!

The utility sink used to be in my laundry room. Although it was quite useful there, we also had a few problems with it. Because of where it was, the sink usually got buried behind the laundry cart or a pile of gardening supplies. Also, most of the things we washed in it were pretty dirty. That much dirt was definitely going to eventually clog up the pipes. So, my husband moved the sink outside and made it portable.

The unit has wheels, so I can wheel it anywhere in the yard. The wheels were taken from a retired lawnmower.



The water is supplied by a garden hose, again, making it so I can put the sink anywhere in the yard.

The drain is now a 5-gallon bucket. Again, I can put that sink anywhere in the yard AND not waste water. I love using that sink for rinsing of the vegetables from the garden. It’s nice and deep. Since I don’t use soap, the water can go right out to the garden. If I do use something questionable in the sink, I can decide where to dump the water.




I love that my hubby used that particular bucket for the drain. We found it on the side of the road. Recycling is a good thing.

The roof and stand were made from pieces leftover from various other projects like chicken coops and rabbit hutches. Recycling is a very good thing.



Jared made the drying racks from hardware cloth left over from building chicken coops and rabbit hutches, and the front rack for the scrub brushes was saved from a retired grill. Can you tell we like to recycle? Or is this now upcycling? I get so confused.





Thanks for stopping by! With the garden in full swing, that sink is going to see a lot more use now that it’s outside and easily accessible. I love my handy hubby and creative son. I’m feeling pretty blessed.

Grace and peace be yours in abundance,
Betty

Monday, January 30, 2012

Menu Plan Monday 1/30




I managed to reclaim the living room last week in time for the 4-H meeting, but I didn’t get to work on the quilt. This week is looking much more promising, though. This week is kind of the calm before the storm. This is our final week of preparation before the Florida State Fair opens on February 9th.

Thankfully, we only have two bunnies to prep for the fair this week, and since their tattoos and nails look good, all we have to do is keep them clean. All Jared has to do is study for his Skill-a-thon test, practice his showmanship, and create a poster. Ok, maybe we aren’t as ready as I though we were!

Also, along with the usual homemaking fun, I’m working on a series of Urban Farming e-books. Yeah, my days are pretty full, but it keeps me out of trouble.

I pray that you have a wonderful, productive, and full week ahead!

Don’t forget to stop by Organizing Junkie for more menu ideas! If you’re looking for some new recipe resources, check out this Recipe Index Round Up.

Menu Plan for Week of 01/30/2011

Breakfast 

Lunch
Lunch of the week – Salads, wraps or leftovers
Fruit of the week – Apples, bananas, oranges, and pears

Dinner
MondayChicken enchiladas, salad
Tuesday – Grilled chicken breast, turnip and potato pancakes, salad (you’ll be seeing a lot of turnips for the next couple of weeks as they ripen in the garden)
Wednesday Big salads, artisan bread
Thursday – Jared’s Cooking Lesson: Chicken noodle soup (his choice)
Friday – Chili, cornbread, salad (The new semester starts at co-op. Time to pull out the slow cooker on Fridays!)
Saturday – Sloppy Joes, salad
Sunday – Roast chicken, mashed sweet potatoes, roasted Brussels sprouts, salad (a few Brussels sprouts from the garden are ready for eating. Yay!)

Snacks – Crackers and peanut butter, fruit, yogurt, carrot and celery sticks, or popcorn.

Thank you for stopping by!

Grace and peace be yours in abundance,
Betty

Friday, January 27, 2012

Re-Growing Celery


A couple of weeks ago, a dear friend Jackie shared an interesting link on Facebook about re-growing celery from the bottom of the stalk. I’d heard of this before but never tried it. Well, Jackie threw that challenge out, so I had to try. This is just about the coolest gardening trick ever!!

We eat a lot of celery around here. Celery sticks with or without peanut butter are favorite snacks, not to mention that diced celery tops the list of ingredients for most of my dinner recipes.

Unfortunately, celery is not an easy crop to grow. It requires 120 days of cool weather and lots and lots of water. Cool weather and rainfall do not generally occur simultaneously here in Central Florida. Oh, we get the occasional rain here in fall and winter, but for the most part, it’s pretty dry.

You can imagine my delight when I learned that I can grow celery in a fraction of the time! Less time also means less water! Score!

Preparing the stalks for planting was just a normal part of our produce purchasing day. When we bring our produce home, everything gets washed immediately. However, some fruits and veggies get a little more attention, like celery. While I’m washing everything, one of my hubby’s tasks is to cut up all of the celery into 4-inch pieces, handy for snacking or dicing for dinners. The tops end up in the dehydrator and the bottoms in the chicken coop. This experiment meant the chickens wouldn’t get their weekly celery snack. Since they’ve been getting plenty of cabbage leaves and turnip tops, I think they’ll live.



Hubby and I ended up planting six stalk bottoms altogether. The first set of three only soaked in water for an hour or two before being planted in a grow bucket. The second set of three sat in water for a day or two.

Can you believe everything sprouted?! Because of the extra soaking time, the second set sprouted faster, but everything is growing nicely. Growing them in the buckets will also help us conserve water.



The plants have only been growing for about a week or two and still have a long ways to go, but I’m looking forward to watching them grow and crunching on a celery rib or two right from my backyard!

If this actually works, watch for a post over the summer about growing celery indoors. When the temperatures starts to rise in the summer, we'll move those buckets indoors. I love a good agricultural experiment, don't you?

Make sure you check out the original link about Re-Growing Celery at Farm Bell Recipes!

Thanks for stopping by! Have you tried growing celery before? How’d did it turn out? Was it crisp and sweet or did it turn bitter? Did it take forever, or at least felt like it took forever? I’d love to hear your story!

Grace and peace be yours in abundance,

Thursday, January 26, 2012

When Life Gives You Lemons



Whether you’re a lemonade kind of person or you lean more to the tequila and salt side of life, when life gives you lemons, you have to have a plan!

We are blessed to have a pretty productive lemon tree. Unfortunately, like most food-bearing trees, the lemons all ripen at once. There’s only so much lemon-pepper chicken, lemony carrots, lemon meringue pie, and lemonade that one family can take!

What I do with all those lemons depends on how productive the tree is. It takes fifty lemons to put up 5 gallons of hard lemonade or ten lemons per gallon. Strawberry lemonade concentrate takes about eight lemons to make seven pints of concentrate. Plus there’s all that fresh lemon juice and zest that I’ll need throughout the rest of the year.

This year, the harvest was good, but not over the top. The plan is to make one batch of the strawberry lemonade concentrate and two gallons of hard lemonade and juice and zest the rest. Half of the zest will be dehydrated and stored in a jar on the shelf in the pantry. The other half will go in the freezer. The dried zest has a concentrated flavor that I don’t always want. The juice will be frozen into one-tablespoon ice cubes, perfectly pre-measured for most recipes. So handy!

Have you ever seen lemons preserved in salt? I’ve heard good things, but I’m always skeptical about anything that uses a lot of salt. I know that salt is an awesome natural preservative, but sometimes I can be hyper-sensitive to the taste of salt. Just the thought of this lemon-salt combination is making my whole face pucker! If you’ve done this, please comment below or email me. I’d love to hear how it turned out for you.

Anyway, I have two buckets of lemons to take care of. That strawberry lemonade concentrate is something new I’m doing this year. Here’s the recipe:

Strawberry Lemonade Concentrate

6 cups hull strawberries
4 cups freshly squeezed lemon juice
6 cups granulated sugar

Prepare canner, jars, and lids.

Working in batches, purée strawberries in a blender or food processer until smooth. Pour strawberry purée into a large stainless steel saucepan. Add lemon juice and sugar. Stir to combine. Heat to 190°F over medium-high heat, stirring occasionally. Do not boil! Remove from heat and skim off foam.

Ladle hot concentrate into hot jars, leaving ¼” headspace. Wipe rims. Adjust lids.

Process jars in a water bath canner for 15 minutes. Remove canner lid. Wait 5 minutes. Remove jars, cool, and store. Makes about 7 pints.

To reconstitute: mix one part concentrate with one part water, tonic water, or ginger ale.

Doesn’t that sound like a wonderfully easy way to have fresh tasting lemonade any time of the year?!

Thanks for stopping by! When life, or a tree, hands you lemons, you now know a few more ways to use those lemons than just passing the salt and tequila! I’m definitely partial to my homemade hard lemonade. Hmmm, I wonder if two gallons will be enough to make it to the next harvest. It’s going to be a long year.

Grace and peace be yours in abundance,
Betty

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Wednesday, January 25, 2012

Arming Yourself Organically


While most of you are pouring over new seed catalogs and sketching this year’s vegetable garden plan, those of us in Zones 8, 9, and 10 are harvesting the last of the fall garden and preparing to plant the spring garden.

When we first started growing vegetables here in Florida, I was convinced that it wasn’t possible to grow organically in such an aggressive environment. Although we get a frost now and then, we never get a killing frost that helps control pests and diseases. Throw in the high humidity that creates the perfect moist breeding ground throughout the summer, and you have an environment that I thought could only be controlled with chemicals.

Boy, am I glad I was wrong!

Let me introduce you to the 5 things I arm myself with every growing season.

Bacillus thuringiensis

Bacillus thuringiensis (Bt) is a naturally occurring soil bacteria, a good bacteria. A very good bacteria! Spray Bt on plants that are being attacked by caterpillars. 


How do you know it’s being attacked by caterpillars? Have you ever heard of The Very Hungry Caterpillar? A caterpillar has an appetite that rivals a teenage boy’s! If you don’t see the caterpillar, you will see the damage it leaves behind.


The next time it nibbles on your leaves, the Bt will give the caterpillar a serious tummy ache that makes dysentery look like a simple stomach flu. It takes a day or two for the caterpillar to die, but a single application can end your caterpillar problem if caught early enough.

Also, Bt knows the difference between harmful pests and beneficial bugs, and because it’s naturally occurring, Bt won’t upset the ecological balance of your garden.

Bt is effective against cabbage loopers that attack cabbage and its relatives, hornworms that like tomatoes, squash vine borers and pickleworms that attack cucumbers and family, corn earworms, bean leafrollers, armyworms, and diamondback moth caterpillars.

Insecticidal Soap

Insecticidal soap is surprisingly effective against those annoying pests that swarm around your garden, sucking the life out of your plants like aphids, whiteflies and thrips.



How do you know you have these insects? The damage isn’t as obvious as with caterpillars. Your plants are alive but not flourishing in spite of excellent soil and water management. The leaves may be yellowed even though the pants receive plenty of nitrogen. The plants will be small, and if they produce, the fruit or vegetable is small, misshapen, or oddly colored. If you move the leaves and a swarm of tiny white insect fly up, you have white flies. If they’re brown with fringed wings, they’re thrips. If you see clumps of tiny pale green dots the size of pinheads clustered on leaves and stems, you have aphids.

Aphids, whiteflies, and thrips are tiny insects that live on the sap of your vegetable plants. You plants might not die from an infestation of these critters, but they will struggle every day of their lives.

I was really surprised at how effective insecticidal soap was against the whiteflies that attacked our container garden last year. We tried a synthesized pesticide specifically labeled for whiteflies when we had the problem once before, and it didn’t even make a dent in the population. I’ll stick to insecticidal soap from now on!

Insecticidal soap is strong stuff so use with caution! It can burn leaves so always test first and never use during hot weather!

Neem

Neem oil is one of the most interesting natural gardening products I’ve ever come across. It is distilled from parts of the Neem tree that grows in many parts of India and Africa. My favorite story about this tree tells of a swarm of locusts hitting an area, eating everything in sight. When the swarm moved on, the only plants still showing signs of life were the Neem trees! Talk about some serious natural pest control!



Although neem oil is effective against pests, I’ve found it works best to control fungus and diseases like powdery mildew on cucumbers, rust on beans, and black leaf spot on blackberries. However, neem oil is quite safe around beneficial insects like honey bees, ladybugs, and butterflies.

By the way, check out your local health food store, you’ll find neem oil in a variety of products like toothpaste and soap. Yeah, it’s that good.

Horticultural Oil

Horticultural oil is a mixture of plant-based oils that, when sprayed on the plant, smother and kill a variety of damaging pests. I keep a bottle on hand only because I was going to try it against the whiteflies if the insecticidal soap didn’t work. It is also the only natural product that is effective against spider mites!

Spider mites are another of those nasty critters that suck the life out of your plants but stop short of killing it so they can keep feeding off your precious plants. If your plants are looking weak and stunted, and you don’t see any evidence of whiteflies, thrips, or aphids, place a white piece of paper under a few leaves and shake the leaves. See all those little dots? Look closer. They’re moving. They’re spider mites. A good spraying with horticultural oil will take care of that mess!

As with insecticidal soap, watch spraying in hot weather, especially at midday when the sun is beating down. This is oil, after all. Do you really want to fry your plants?

Diatomaceous Earth

Last but not least, we have diatomaceous earth (DE). DE is the fossilized remains of hard-shelled algae crumbled into a fine powder. It might look like a pile of harmless all-purpose flour, but, boy, is this stuff useful and effective.



That innocuous fine powder absorbs the lipids from the waxy out layer of many insects’ exoskeletons. Without that protection, the insect dehydrates and dies.

DE is great in the garden to fight against slugs, aphids, thrips, and flea beetles. We also us it in the hen house and rabbit hutches to safely keep pests and parasites off and out of our animals. In the house, DE fights the fleas the dog loves to bring in and the cockroaches that thrive in Florida weather. Oh, I’m sorry. They’re Palmetto bugs (cockroaches).

If you use boric acid to fight pests inside your home, you’ll love the much safer diatomaceous earth! If you’re dog or cat accidently finds the DE you’ve spread in the attic or under the couch, the most that will happen is that you won’t have to worry about worms in your pet. Yep, it’s a de-wormer, too.

The only drawback is that it is a powder and can be a challenging to apply without breathing. Eating DE is fine, but breathing it is bad. Go figure.

Make sure you purchase food-grade diatomaceous earth only! A similar product is on the market for pool filters and is not for use in the garden or around you and your animals. Read your labels!

Over the years, I’ve found if one of these natural products doesn’t stop the disease, fungus, or pest killing my plants, nothing will. This past season we lost all of our cucurbits. Our squash, cucumbers, and zucchini looked like they got hit by everything and anything that loves a cucurbit. At some point, I just had to give up, pull the plants, and toss them in the trash. Never, ever put diseased plants in the composter. You’ll never get rid of the disease!

By the way, my gardening friends who use chemical pesticides lost all of their cucurbits, too.

Have you noticed that many items on my list control the same pests? Unfortunately, these products are not always effective, and I have to switch to another one from time to time. Sometimes, the pests just become resistant, but for the most part it’s because a new variety has moved into the area.

Thanks for stopping by! I hope this list helps you prepare for a productive organic garden this year! As always, check with your local extension office for what pests are prevalent in your area this year. You’d be surprised at what those mater gardeners know!

Grace and peace be yours in abundance,

Monday, January 23, 2012

Why I Can


I’ve been canning food for quite a few years now. Every once in a while I am asked why I do it, usually by someone who isn’t on friendly terms with her kitchen or believes canning is a lot of hard work.

Sometimes I just give the easy answer, “Because I enjoy it.” Sometimes, though, I answer with all of the reasons why I’m passionate about lining my pantry shelves with glass jars packed with yummy goodness.

Money

A dear friend who doesn’t like cooking but does like to keep a close eye on her budget once asked me if canning saved me any money. My answer was a wishy-washy yes and no.

We happen to grow quite a bit of our vegetables these days. Although my family loves the veggie-heavy meals during the gardening season, three weeks straight of green beans at every meal does get to be a bit much. So, I’ll put up some of the harvest for use when the garden isn’t producing. Being able to preserve the harvest before it goes bad saves me a lot of money in the off season.

Unfortunately, I can’t grow everything, and because of space limitations, I can’t always grow enough extra to make it worth canning. Thankfully, my gardening experience taught me a lot about what’s in season when. Guess what? When a fruit or vegetable is at the peak of its harvesting season, it’s at its cheapest price at the market!

That reminds me. Stay away from the grocery stores for your produce! Hit the produce stands, farmer’s markets and U-Pick farms for the best deals on large quantities. My husband and I recently took advantage of a great deal on tomatoes from a u-pick farm about an hour away. When we were all finished putting up those tomatoes, my quarts and pints of crushed tomatoes, tomato sauce, ketchup, and BBQ sauce cost around 50¢ a jar, not to mention all of the fresh tomatoes we ate and are still enjoying! By the way, not only will you come away with a great price, but you’ll also be boosting your local economy.



One last note about saving money through canning. Sometimes I don’t really save money, which is why I gave that wishy-washy yes and no answer to my friend. Some of my recipes like my very special salsas and a few of my specialty jams are a little pricey to make. For example, our favorite salsa recipe costs about $2 per pint, even when everything is in season. Can I buy a pint of salsa at the store for $2? You betcha. However, and this is a big however, I cannot buy what I make for $2. I might not have saved any money overall, but I’ve made something of a quality that I couldn’t afford to purchase. Remember that when you’re comparing costs you need to compare quality, too.



Health

Another reason that I take the time to can food instead of purchasing it from the store is that I feel what I put up is a lot healthier than what my budget can afford. What I grow in the garden might not be certified organic, but it is grown using organic practices. Many of the U-Pick farms have forgone the USDA Organic certification, but they still use organic growing practices. I can confidently put up produce that I know isn’t laced with pesticides and fertilizers.

On the off chance that the growing practices are in question like when I buy a case or two of something from the produce stand and I don’t know the farm, I know that I’ve cleaned that produce thoroughly.

I also control the quantity of the ingredients going into the jars. Although sugar activates the pectin in jams and acts as a preservative, I can use a low- or no-sugar pectin that drastically reduces the amount of sugar in the recipe. Most of the time, salt is an optional additive that can be eliminated completely. Obviously, I’m not going to have any chemical preservatives on hand. I don’t have to put anything in those jars that is unhealthy!

Finally, a quick note comparing like with like. Home canned food is put up in glass jars. Commercially canned food is put up in metal cans. Although incidences of lead poisoning from the cans from days of old are long gone, the canning process and the metals used in the process are still under question with new problems surfacing in the news regularly. I’ll stick with my easily sterilized glass jars, thank you very much.



An Eye on Emergencies

I live in Florida. Every year, from June to November, we Floridians keep an eye on the radar, watching for hurricanes crossing the Atlantic. We stock up on jugs of water and canned goods that don’t need refrigeration.

When we first moved to Florida, I was paranoid about hurricanes and our daily summer thunderstorms scared the bejeezus out of me. After a few years of barely even a flicker of the lights, I stopped worrying and only half-heartedly filled our emergency supplies bin for the summer.

Then we were hit by five hurricanes one right after another one summer. And again the next summer. This was at a time when I kept the freezer stocked instead of the shelves. Five days without power and 90°F to 100°F temperatures everyday quickly and permanently changed my attitude.

Hands down, nothing beats the taste of fresh fruits and vegetables, but frozen definitely beats out canned any day. There’s a crispness and freshness that freezing maintains that canning just isn't able to match. However, canned beats spoiled by a long shot. We lost so much food that year, it was heartbreaking. Now, if the power goes out for too long, I can even pull out the camp stove and put up what’s in my freezer if I necessary! Yes, even the meat.



Thanks for stopping by! I was not raised by a mother who canned. My mother was very talented in the kitchen, making dinner every night from scratch, but drew the line at canning. I love seeing this almost forgotten art returning to our kitchens!

Grace and peace be yours in abundance,

Menu Plan Monday 1/23




This week I’ll be finishing up organizing the craft and storage cubby. Instead of emptying the cubby into my bedroom and trying desperately to sift through, sort, and return everything in a single day, we opted to empty everything into the living room. The extra time and elbow room was definitely appreciated!

I cleaned up a huge chunk last week, but normal activities of daily living don’t stop just because I have something else I’d rather be doing. Everyone still needs clean clothes and regular meals. Go figure.

Hopefully, I’ll get the last of it sorted and put away early this week, so I can put in a little time on the scrap quilt. The top is pieced, but I still have to baste the backing, batting, and top together, machine quilt the whole thing, and then add the binding. My goal is to finish it by my hubby’s birthday in February. Pray!

Anyway, most of the veggies on the menu this week will be from the garden or from jars I put up over the last couple of months. I love the convenience of grocery shopping from the garden and the pantry!

Don’t forget to stop by Organizing Junkie for more menu ideas! If you’re looking for some new recipe resources, check out this Recipe Index Round Up.

Menu Plan for Week of 01/23/2011

Breakfast 

Lunch
Lunch of the week – Salads, wraps or leftovers
Fruit of the week – Apples, bananas, oranges, and pears

Dinner
MondayMinestrone, salad
Tuesday – Halupki (stuffed cabbage rolls), smashed taters and turnips, veggies, salad
Wednesday Big salads, artisan bread
Thursday – Cooking Lesson Unit Test: Spaghetti, including homemade pasta, salad (Jared will be entirely on his own this week. He’s oddly excited about it!)
FridayBean patties in pitas, salad
Saturday – Roast chicken, mashed sweet potatoes, veggies, salad
SundayChicken enchiladas, salad

Snacks – Crackers and peanut butter, fruit, yogurt, carrot and celery sticks, or popcorn.

Thank you for stopping by!

Grace and peace be yours in abundance,
Betty

Wednesday, January 18, 2012

Homeschool Video

If you homeschool, you will LOVE this video! If you don't homeschool and know nothing about homeschooling, you will still LOVE this hilarious video and maybe even get a new perspective about us crazy homeschoolers. Enjoy!


Tuesday, January 17, 2012

Pizza Crust Shortcut


On Monday, Cristi from King’s Court IV stopped by and left this comment:

I used to do homemade pizzas and gave up as it was too time consuming... you may have just sparked new energy for me as I'm thinking I may have to try it again! Thanks for sharing your menu!

Cristi, I feel your pain! Although making homemade pizza isn’t really difficult, it is time consuming. You are basically making bread from scratch and then adding even more steps with the toppings. In order to have the pizza ready in a timely manner I pretty much have to start by two o’clock in the afternoon!

Do you have any idea how many times I’ve wanted to reach for the phone and call for delivery?!!

Unfortunately, my spoiled family turns their noses up at most non-homemade pizzas these days. Even our favorite pizza place tasted like cheese-covered cardboard the last time we ordered.

So, how do I satisfy my family’s love for pizza even though we have a very full schedule??

The simple answer eluded me for years until I made too many crusts for our 4-H Christmas party. I wrapped each baked crust individually in a double layer of tinfoil and placed them in the freezer. Then I scooped the leftover sauce into small freezer containers, freezing just enough in each container for a single pizza.

The next time pizza landed on the menu, all I had to do was pull out a crust and a container of sauce in the morning. Then, at dinner time, spread the sauce, top with cheese and other toppings, and bake for about 15 minutes! Brilliant!

I can definitely see me baking up 4 to 6 crusts at a time and freezing them from now on, along with a batch of sauce!

By the way, I usually make Sicilian pizza, which is a square cut, thick crust pizza. Whether you make a thin or thick crust pizza, I recommend that you make square crusts that will store in your freezer better.

Also, if you use tinfoil, remember that tinfoil is recyclable! I only used tinfoil because I was out of freezer paper. I’ll have freezer paper on hand before I make the next batch.

Thanks for stopping by! I just love pizza, but I don’t always have the time to make it from scratch. I am so grateful to have stumbled across this shortcut! Got a good shortcut? I’d love to hear about it and share it with my visitors!

Grace and peace be yours in abundance,
Betty

Monday, January 16, 2012

Menu Plan Monday 1/16




Did you notice that oranges are back in the fruit bin again? Even though we live in Florida, one of the citrus centers of the country, we pay a small fortune for oranges. Unfortunately, when we first moved into this home and planted two orange trees and one lemon tree in my backyard, only the lemon tree survived. I’m grateful for the wonderful lemon harvest each year, but I wish I could find some nice, sweet oranges at a decent price!

When we went tomato picking a couple of weeks ago, we passed a U-Pick orange grove! The price still seemed a little steep at $8 for a 5-gallon bucket of navel oranges, but we took a chance. Tom, Jared, and I filled that bucket in minutes with some very big oranges! In fact, we were able to fit almost 40 oranges in that bucket, dropping the price to less than 25¢ per orange! Since the best we can usually do around here is 50¢ per orange, and the price is usually much higher than that, I think we got a deal. And since I’m taking a bowl of orange peels out to the worm bin every day, I think everyone is pretty happy with them, too!

Don’t forget to stop by Organizing Junkie for more menu ideas! If you’re looking for some new recipe resources, check out this Recipe Index Round Up.

Menu Plan for Week of 01/16/2011

Breakfast 

Lunch
Lunch of the week – Salads, wraps or leftovers
Fruit of the week – Apples, bananas, oranges, and pears

Dinner
Monday – Homemade Pizza
Tuesday – BBQ Chicken sandwiches, salad
Thursday – Cooking Lesson: Spaghetti, including homemade pasta, salad
Friday – Chili, cornbread, salad
Saturday – Buffalo chicken wraps, cups of vegetable soup, salad
Sunday – Minestrone, salad

Snacks – Crackers and peanut butter, fruit, yogurt, carrot and celery sticks, or popcorn.

Thank you for stopping by!

Grace and peace be yours in abundance,
Betty

Simply Clean E-Book


Are you looking for ways to live more frugally?

Don’t you just love that word: Frugal? It makes poor and cheap sound so much more sophisticated.

Anyway, one way that I’ve been able to save a lot of money over the years is by making most of my cleaning products.

Let’s face it, most of the cleaning products out there are bad for you, bad for the environment, and bad for your budget. I cannot tell you how many times I’ve purchased something new that worked great for the first bottle and never worked again.

Most homemade cleaning products are made with easy to find ingredients that are safe for you, safe for the environment, safe for your budget, and effective against whatever kind of dirt, stain, or germs you’re trying to eliminate. They also don’t require a chemistry degree to put together.

Although many homemade cleaning products recipes are available on the internet, Andrea over at Frugally Sustainable has put together an e-book filled with over 30 of her favorite recipes, which saves you a whole lot of time searching!

Some of the recipes include:

  • Disinfecting spray
  • Homemade Soft Scrub
  • DIY Dishwasher soap and laundry soap
  • Anti-microbial soap, and so much more!!

Check it out!




Friday, January 13, 2012

Drying Tomatoes


When I finished canning the tomatoes from that huge load of tomatoes from the U-Pick farm, I still had quite a few tomatoes leftover. I had too many for us to eat in a timely manner but not enough to make it worth my while to pull out all the canning supplies. This happens often.

Sometimes I’ll freeze the excess, but I have limited freezer space so I really have to pick and choose what and how much I freeze. Honestly, I’d rather fill my freezer with homemade lasagnas, homemade pizza crusts and other meals that make our lives a little easier when we’re busy. So, how do I preserve that extra produce so it doesn’t go to waste? Dehydrate it!

To dehydrate tomatoes, simply slice the tomatoes into ¼-inch slices. Spread the slices in a single layer on a mesh screen set into the tray of the dehydrator. The slices can touch, just don’t overlap.You can remove the seeds if you'd like. The seeds can impart a slight tang to the dehydrated chip.




If your dehydrator has a temperature gauge, dry the tomatoes at about 140°F. If you have the kind of dehydrator that just turns off and on, then don’t worry about the temperature and just turn it on. Tomatoes take anywhere from 8 to 12 hours to dry.

As always with dehydrating, you can use your oven or air dry your tomatoes on screen outside. I’m not too keen though on running my oven for 8 hours straight, and I’ve not been very successful at air drying anything. I blame the humidity here in Florida. My lack of success might be due to my own failings, but I’m going blame the humidity.

Anyway, I dried my tomatoes to crispy rather than leathery consistency and stored them in a half-gallon-sized canning jar. I tasted one first, of course. Wow! Talk about intense flavor! Now I understand why some people dip the tomato slices in garlic powder or garlic salt before drying and eat the dried tomatoes like potato chips!



So, how am I going to use them, you ask? Ok, you might not have actually asked, but I’m going to tell you anyway. Have you ever had white pizza with spinach, garlic, and dried tomatoes? Yum!! To use on the pizza, reconstitute the tomatoes a bit in hot water first.

Out of diced tomatoes for your chili? Break a few chips into pieces and set in a cup of hot water for ten minutes before adding water and all to the pot.

The chips will also pulverize into a powder very well that can be added to soups and sauces or mixed with water as a broth substitute.

Thank you for stopping by! I filled my dehydrator twice which filled two half-gallon jars. Hopefully, that will be enough to last until the next harvest. 

Grace and peace be yours in abundance,
Betty

Tons of Tomatoes


One of the beauties of living in Florida is that we have a very long growing season. In fact, it’s so long that our farms are able to grow two crops of tomatoes each year.

Back in April, a local tomato wholesaler opened their farm up for U-Pick for the ridiculously low price of $1 for a 5-gallon bucket of tomatoes. We spent $10 and about 2 hours in the field and came home with somewhere around 250-pounds of tomatoes. It took me 4 days to put up all those tomatoes, but boy was it fun experimenting with some new recipes like Fiesta Salsa and Tomato Relish.

The winter harvest deal wasn’t quite as good as the spring deal. The price went up to $3 per 5-gallon bucket. I know. Stop whining. It’s still a great deal even if the price did triple!

Anyway, Tom, Jared, and I hit the field early Saturday morning and filled our 10 buckets which weighed in at about 290 pounds. I have no idea how we put 40 more pounds in those buckets over last time. I just knew that I really wanted to take less than 4 days to put these maters up. I didn’t. It took 4 days again. Why did it take that long? Because three out of the four recipes I was using required several hours of simmering to thicken and reduce, and I did several batches of each. On the plus side, we didn’t need to turn on any heat for those four days!

In the end, my shelves now hold enough crushed tomatoes, tomato sauce, ketchup, and BBQ sauce to last until the next tomato harvest! I can live with that.

By the way, it would have taken even longer to put up all those tomatoes if it weren’t for two things. First, my husband is amazing in the kitchen! I am so blessed that he loves to help me. In fact, when I had to leave Sunday morning to go and help in a classroom at church, he put up a batch of sauce. What a blessing! And second, I have this huge portable roaster that I usually only pull out at Easter and Thanksgiving so I can roast outside and not heat up the house. We filled that roaster with tomato sauce, set the temperature for 350°F, and left it to cook uncovered. The sauce still took several hours to cook down, but it wasn’t taking up burners on my stove and because of the way the roaster heated the sauce, I didn’t have to be nervous about scorching. In fact, I could walk away for several hours without even stirring it! So, although it technically took four days to process all those tomatoes, I didn’t spend every waking moment cutting, chopping, cooking, and stirring. I was able to do other things as well. Very cool!



I shared my ketchup recipe in spring, so I’ll pass along the BBQ sauce recipe. This is just a simple, basic BBQ sauce that can easily be doctored to fit your tastes.

By the way, a word of warning on the ketchup. If you ever make homemade ketchup, you will never by the commercial stuff again. Yeah, it’s that good.

BBQ SAUCE

20 cups cored and quartered tomatoes (about 10 pounds)
2 cups chopped celery
2 cups chopped onions
3 cups chopped, seeded green bells peppers
1 tsp black peppercorns
2 ½ cups apple cider vinegar
1 cup packed brown sugar
½ cup honey
2 cloves garlic, finely chopped
1 tbsp dry mustard
1 tbsp paprika
2 tsp Worcestershire sauce
1 ½ tsp salt

In a large stainless steel saucepan, combine tomatoes, celery, onions, and peppers. Bring to a boil over high heat, stirring frequently. Reduce heat, cover, and boil gently for about 30 minutes, until vegetables are soft.

Working in batches, transfer the mixture to a food mill, using a fine sieve. Extract all of the liquid and pulp, discarding the solids left behind in the food mill.

Return the mixture to the pot. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until mixture is reduces by half, about 45 minutes.

Meanwhile, tie peppercorns in a square of cheesecloth, creating a spice bag.

Add vinegar, brown sugar, honey, garlic, mustard, paprika, Worcestershire sauce, salt, and spice bag to the tomato mixture. Increase heat to medium and boil gently, stirring frequently, until the mixture is thickened to the consistency of a thin commercial BBQ sauce, about 1 hour. Discard spice bag.

Meanwhile, prepare canner, jars and lids.

Ladle hot sauce into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary. Wipe rim. Center lids on jars. Screw bands down until fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 35 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. Makes about 5 pints or 10 half-pints.

Tuesday, January 10, 2012

T-Shirt Yarn


Inspired by my friend Brandy who is making a throw rug from retired sweats and armed with a bag of old clothes from my daughter’s closet, I decided to try my hand at making t-shirt yarn from old t-shirts. I’d then turn the yarn into much needed throw rugs or a colorful hobo bag or two.

I have to admit that I was a bit skeptical at first. How much usable material can I actually get from a t-shirt? Surprise, surprise, each shirt netted quite a nice size ball of yarn.

I haven’t started crocheting with it yet. Someone brought home 290 pounds of tomatoes over the weekend. My days have been a bit full with putting up a bajillion jars of crushed tomatoes, tomato sauce, ketchup, and BBQ sauce. But I’m pretty eager to play with the soft material and create some colorful projects.

The yarn was surprisingly easy to make. The whole process would be a good way to keep your hands busy while watching a movie, which means it doesn’t take a whole lot of thought.

While searching for directions, I found two different ways to make t-shirt yarn. The first way takes a little more time, but the resulting yarn is smooth and evenly sized. The second way is a lot faster but the yarn may be narrow in some places and wider in others since the shortcut creates curves that don’t always fold over neatly. For my rag rug project, the imperfect yarn will be perfect. However, if I go for a hobo bag or even a blanket, I’ll want the yarn to be more consistent. You’ll have to decide what works for you.

Both methods begin and end with the same steps.

Spiral Method

Things You Need:

T-shirt
Sharp scissors
Measuring Tap

Lay t-shirt on a flat surface, smoothing out the wrinkles as much as possible.



Cut across the t-shirt underneath any graphics on the shirt. The sample shirt in the picture has a small logo, so I could cut across at the underarms the same way I would if the shirt had no pictures. Although it may seem like a waste to cut away the graphics, that artwork actually prevents the yarn from forming properly later, so don’t try to save it.



Send the top piece to the rag bag for later use in dusting or oil changes.

Trim away the bottom hem of the remaining piece.



Open up the piece and pick a point on either edge to begin. Cut at a gradual angle until you reach your desired width. My 1” wide strip made t-shirt yarn that is about ¼” thick. I wouldn’t go any narrower than about ½" or wider than about 2”. Anything smaller or larger will most likely not form the yarn properly.

When you reached your desired strip width, simply cut around and around the circle, spiraling to the other end and maintaining the same width until you have one very long strip with 2 tapered ends.

Now comes the amazing part. Hold one end between the thumb and index finger on your left hand. Pick a point about a foot away from the end and hold that point between you thumb and index finger on your right hand, making sure the material isn’t twisted. Now stretch. Is that not the coolest thing?! Because of the nature of knit, the material simply folds in on itself and you have t-shirt yarn!



Continue stretching the material until the entire length is formed into the yarn. Then roll it up into a ball for easier handling.


Strip Method

Things You Need:

T-shirt
Sharp scissors
Measuring Tape

Lay t-shirt on a flat surface, smoothing out the wrinkles as much as possible (See above for pictures).

Cut across the t-shirt underneath any graphics on the shirt. The sample shirt in the picture has a small logo, so I could cut across at the underarms the same way I would if the shirt had no pictures. Although it may seem like a waste to cut away the graphics, that artwork actually prevents the yarn from forming properly later, so don’t try to save it.

Send the top piece to the rag bag for later use in dusting or oil changes.

Trim away the bottom hem of the remaining piece.

Lay the piece on a flat surface with the folded edges at the top and bottom and the open edges on the sides.



Using a measuring tape, snip the bottom edge at the desired strip width. I chose 1” width for my strip and snipped along the edge at every inch.



Cut from the snipped marks at the bottom straight up the material to within about an 1” from the top. Do not cut all of the way through!



Open up the material, laying the top section open on a flat surface. Notice where the outside edge is in the picture and where the first cut ends. We need to get a strip started here.



Taper a cut from the outside edge to the first cut end on the opposite side. It sounds complicated, but if you open your material like I have pictured here, you’ll see what I mean.



From here until the end of the material, simply open the material as pictured and cut straight across. You’re not really cutting straight across. You’re actually cutting on a diagonal, turning your straight cuts into one long spiral. Like I said, it sounds complicated on paper, but once you try it, you’ll see how it works.



When you’ve made all of your cuts, you’ll have a long strip with tapered ends all ready for stretching. Just stretch it like we did in the previous instructions. Easy peasy.



The Strip Method seems a lot more complicated that the Spiral Method, but if you try each one, you’ll realize that the Spiral Method really takes a long time compared to the shortcut of the Strip Method. However, the Spiral Method produces a much smoother strip. The Strip Method can have some funky angles that don’t always roll under properly during stretching.

Thanks for stopping by! I’ve been having a lot of fun repurposing these old t-shirts into yarn. I guess when I turn that yarn into something else I can call it upcycling?? By the way, have you seen t-shirt yarn in the stores or for sale online? It's ridiculously expensive! Let's clean out our closets and turn our worn out t-shirts into something new and leave the expensive stuff at the store!

Grace and peace be yours in abundance,
Betty

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