Day Farms Schedule for Produce-
Day Farms is located at 2500 Gentile St in Layton, Utah. There phone # is 801 546-4316. I am posting a schedule of when their produce is available so that those of you that want to freeze, dry, or can these items will know when they are available. Remember to grow your own as well.
Day Farms Picking Schedule
Asparagus (u-pick) April-May
Strawberries (u-pick) June & Aug. (2 weeks each)
Sweet Corn July-September
Honey July-October
Tomatoes (by the pound) July-August
Green Beans (by the pound) July-August
New Red Potatoes July-August
Cucumber (slicing) July-August
Zucchini July-August
Yellow Squash July-August
Peaches August-September
Watermelon Mid. August-September
Cantaloupe Mid. August-September
Tomatoes (u-pick) Mid. August-September
Roma Tomatoes (u-pick) Mid. August-September
Bell, Chili, & Hot Peppers (u-pick) Mid. August-September
Green Beans (u-pick_ Mid. August-September
Egg Plant (u-pick) Mid. August-September
Tomatillos (u-pick) Mid. August-September
Onions (slicing) End of August
Potatoes (Storage) September-October or until gone.
Onions (Storage) End of August
Winter Squash End of September – October
Pumpkins, Straw, Corn Stalks, Gourds, Indian corn . . . etc. End of September – October
Pumpkin Patch Hayrides – Three weeks in Oct. (Mon. – Fri. 4-7, Sat. 1-7.
Friday, May 28, 2010
Saturday, May 15, 2010
Today's Dinner Menu Is:
Chicken and Potatoes!
Chicken and Potatoes!
The CHALLENGE: I DARE YOU to replace at least one item with Freeze-Dried, Dehydrated, or Bottled Item! If you really want to show me what your made of replace as many as you can. Maybe even the "chicken". No implication there!! Let me know which you chose to replace in the comments.
Here's what you need:
2 cups frozen Southern-Style Hash Brown Potatoes
1 cup Shredded Cheddar Cheese
1 cup Diced Broccoli
2 cups Chopped Cooked Chicken
1/2 cup Chopped Onions
1/2 cup Chopped Red Peppers
1/2 cup Original Barbecue Sauce
You can also: Sprinkle some crispy bacon over the cheese! (TVP bacon may work also, if your really brave). Super Good . . . but I'm sure you're not surprised, Bacon usually has that effect on food!
Here's what you do:
Preheat oven to 400°F.
Mix potatoes and 1/2 cup of the cheese;
Spoon into 13×9-inch baking dish sprayed with cooking spray.
Top with layers of meat, 1/2 cup of each of the vegetables and the sauce.
Cover with foil.
Bake 40 min. Remove foil; sprinkle casserole with remaining 1/2 cup cheese.
Bake an additional 5 minutes or until cheese is melted.
Let me know how you did!! Which ingredients did you choose to use freeze- dried, dehydrated or bottled? Just click on the comments button below and let me know. Thanks! Enjoy!
Wednesday, May 12, 2010
SPAM and Pasta Salad
I think this can be a scary ingredient for some of us to try, but it really is good and Spam can be stored on a shelf for 3-4 years. You've probably eaten it at a Chinese Resturant at one time or another in the Ham Fried Rice. You can also use some of those dehydrated foods you were taugh about last month. You can make this into one of you "bagged" meals for your 3 month supply also.
Spam and Pasta Salad:
Ingredients:
10 cups Cooked and Cooled Noodles (that is alot for the 2 of us, I adjust amounts)
1 (15 oz.) can Spam Lite, Diced
1 cup Pineapple chunks, Drained or dried Pineapple
1 cup Cooked and Cooled Freeze-Dried Peas
1 (15 oz.) can Corn, Drained or dried corn
2 tsp. Dried Onion or 2 tsp. Dried Minced Chives
2 Tbsp. Hydrated Dried Celery
4 1/2 tsp. Sugar
1/2 tsp. Salt
You can add or remove the pineapple, or corn, if you like and just add more of the things your family loves!
Dressing:
1 (16 oz.) bottle Kraft Coleslaw Dressing
3 Tbsp. Malt or Cider Vinegar
2 Tbsp. Oil
4 ½ tsp. Sugar
½ tsp. Salt
Instructions:
Combine above salad ingredients in a large bowl. Stir dressing ingredients together and pour over salad. Stir until combined. Chill 2 hours.
Serves 6-8.
Saturday, May 8, 2010
EDIBILITY OF PLANTS
Plants are valuable sources of food because they are widely available, easily procured, and, in the proper combinations, can meet all your nutritional needs. This section is to spark your interest in this subject. Please research it carefully before eating any plant.
WARNING:
The critical factor in using plants for food is to avoid accidental poisoning. Eat only those plants you can positively identify and you know are safe to eat.
Absolutely identify plants before using them as food. Poison hemlock has killed people who mistook it for its relatives, wild carrots and wild parsnips.
At times you may find yourself in a situation for which you could not plan. In this instance you may not have had the chance to learn the plant life of the region in which you must survive. In this case you can use the Universal Edibility Test,which is further down in this post, to determine which plants you can eat and those to avoid.
It is important to be able to recognize both cultivated and wild edible plants in a survival situation. The information here is directed towards identifying wild plants.
Remember the following when collecting wild plants for food:
· Plants growing near homes and occupied buildings or along roadsides may have been sprayed with pesticides. Wash them thoroughly. In more highly developed countries with many automobiles, avoid roadside plants, if possible, due to contamination from exhaust emissions.
· Plants growing in contaminated water or in water containing Giardia lamblia and other parasites are contaminated themselves. Boil or disinfect them.
· Some plants develop extremely dangerous fungal toxins. To lessen the chance of accidental poisoning, do not eat any fruit that is starting to spoil or showing signs of mildew or fungus.
· Plants of the same species may differ in their toxic or subtoxic compounds content because of genetic or environmental factors. One example of this is the foliage of the common chokecherry. Some chokecherry plants have high concentrations of deadly cyanide compounds while others have low concentrations or none. Horses have died from eating wilted wild cherry leaves. Avoid any weed, leaves, or seeds with an almondlike scent, a characteristic of the cyanide compounds.
· Some people are more susceptible to gastric distress (from plants) than others. If you are sensitive in this way, avoid unknown wild plants. If you are extremely sensitive to poison ivy, avoid products from this family, including any parts from sumacs, mangoes, and cashews.
· Some edible wild plants, such as acorns and water lily rhizomes, are bitter. These bitter substances, usually tannin compounds, make them unpalatable. Boiling them in several changes of water will usually remove these bitter properties.
· Many valuable wild plants have high concentrations of oxalate compounds, also known as oxalic acid. Oxalates produce a sharp burning sensation in your mouth and throat and damage the kidneys. Baking, roasting, or drying usually destroys these oxalate crystals. The corm (bulb) of the jack-in-the-pulpit is known as the "Indian turnip," but you can eat it only after removing these crystals by slow baking or by drying.
WARNING
Do not eat mushrooms in a survival situation! The only way to tell if a mushroom is edible is by positive identification. There is no room for experimentation. Symptoms of the most dangerous mushrooms affecting the central nervous system may show up after several days have passed when it is too late to reverse their effects.
Plant Identification
You identify plants, other than by memorizing particular varieties through familiarity, by using such factors as leaf shape and margin, leaf arrangements, and root structure.
The basic leaf margins are toothed, lobed, and toothless or smooth.
These leaves may be lance-shaped, elliptical, egg-shaped, oblong, wedge-shaped, triangular, long-pointed, or top-shaped
The basic types of leaf arrangements are opposite, alternate, compound, simple, and basal rosette.
The basic types of root structures are the bulb, clove, taproot, tuber, rhizome, corm, and crown. Bulbs are familiar to us as onions and, when sliced in half, will show concentric rings. Cloves are those bulblike structures that remind us of garlic and will separate into small pieces when broken apart. This characteristic separates wild onions from wild garlic. Taproots resemble carrots and may be single-rooted or branched, but usually only one plant stalk arises from each root. Tubers are like potatoes and daylilies and you will find these structures either on strings or in clusters underneath the parent plants. Rhizomes are large creeping rootstock or underground stems and many plants arise from the "eyes" of these roots. Corms are similar to bulbs but are solid when cut rather than possessing rings. A crown is the type of root structure found on plants such as asparagus and looks much like a mophead under the soil's surface.
Learn as much as possible about plants you intend to use for food and their unique characteristics. Some plants have both edible and poisonous parts. Many are edible only at certain times of the year. Others may have poisonous relatives that look very similar to the ones you can eat or use for medicine.
Universal Edibility Test
There are many plants throughout the world. Tasting or swallowing even a small portion of some can cause severe discomfort, extreme internal disorders, and even death. Therefore, if you have the slightest doubt about a plant's edibility, apply the Universal Edibility Test before eating any portion of it.
Before testing a plant for edibility, make sure there are enough plants to make the testing worth your time and effort. Each part of a plant (roots, leaves, flowers, and so on) requires more than 24 hours to test. Do not waste time testing a plant that is not relatively abundant in the area.
Remember, eating large portions of plant food on an empty stomach may cause diarrhea, nausea, or cramps. Two good examples of this are such familiar foods as green apples and wild onions. Even after testing plant food and finding it safe, eat it in moderation.
You can see from the steps and time involved in testing for edibility just how important it is to be able to identify edible plants.
To avoid potentially poisonous plants, stay away from any wild or unknown plants that have--
· Milky or discolored sap.
· Beans, bulbs, or seeds inside pods.
· Bitter or soapy taste.
· Spines, fine hairs, or thorns.
· Dill, carrot, parsnip, or parsleylike foliage.
· "Almond" scent in woody parts and leaves.
· Grain heads with pink, purplish, or black spurs.
· Three-leaved growth pattern.
Using the above as eliminators when choosing plants for the Universal Edibility Test will cause you to avoid some edible plants. More important, these criteria will often help you avoid plants that are potentially toxic to eat or touch.
An entire encyclopedia of edible wild plants could be written, but space limits the number of plants presented here. Learn as much as possible about the plant life of the areas where you regularly are and where you expect to be traveling or working.
Preparation of Plant Food
Although some plants or plant parts are edible raw, you must cook others to be edible or palatable. Edible means that a plant or food will provide you with necessary nutrients, while palatable means that it actually is pleasing to eat. Many wild plants are edible but barely palatable. It is a good idea to learn to identify, prepare, and eat wild foods.
Methods used to improve the taste of plant food include soaking, boiling, cooking, or leaching. Leaching is done by crushing the food (for example, acorns), placing it in a strainer, and pouring boiling water through it or immersing it in running water.
Boil leaves, stems, and buds until tender, changing the water, if necessary, to remove any bitterness.
Boil, bake, or roast tubers and roots. Drying helps to remove caustic oxalates from some roots like those in the Arum family.
Leach acorns in water, if necessary, to remove the bitterness. Some nuts, such as chestnuts, are good raw, but taste better roasted.
You can eat many grains and seeds raw until they mature. When hard or dry, you may have to boil or grind them into meal or flour.
The sap from many trees, such as maples, birches, walnuts, and sycamores, contains sugar. You may boil these saps down to a syrup for sweetening. It takes about 35 liters of maple sap to make one liter of maple syrup!
Plants are valuable sources of food because they are widely available, easily procured, and, in the proper combinations, can meet all your nutritional needs. This section is to spark your interest in this subject. Please research it carefully before eating any plant.
WARNING:
The critical factor in using plants for food is to avoid accidental poisoning. Eat only those plants you can positively identify and you know are safe to eat.
Absolutely identify plants before using them as food. Poison hemlock has killed people who mistook it for its relatives, wild carrots and wild parsnips.
At times you may find yourself in a situation for which you could not plan. In this instance you may not have had the chance to learn the plant life of the region in which you must survive. In this case you can use the Universal Edibility Test,which is further down in this post, to determine which plants you can eat and those to avoid.
It is important to be able to recognize both cultivated and wild edible plants in a survival situation. The information here is directed towards identifying wild plants.
Remember the following when collecting wild plants for food:
· Plants growing near homes and occupied buildings or along roadsides may have been sprayed with pesticides. Wash them thoroughly. In more highly developed countries with many automobiles, avoid roadside plants, if possible, due to contamination from exhaust emissions.
· Plants growing in contaminated water or in water containing Giardia lamblia and other parasites are contaminated themselves. Boil or disinfect them.
· Some plants develop extremely dangerous fungal toxins. To lessen the chance of accidental poisoning, do not eat any fruit that is starting to spoil or showing signs of mildew or fungus.
· Plants of the same species may differ in their toxic or subtoxic compounds content because of genetic or environmental factors. One example of this is the foliage of the common chokecherry. Some chokecherry plants have high concentrations of deadly cyanide compounds while others have low concentrations or none. Horses have died from eating wilted wild cherry leaves. Avoid any weed, leaves, or seeds with an almondlike scent, a characteristic of the cyanide compounds.
· Some people are more susceptible to gastric distress (from plants) than others. If you are sensitive in this way, avoid unknown wild plants. If you are extremely sensitive to poison ivy, avoid products from this family, including any parts from sumacs, mangoes, and cashews.
· Some edible wild plants, such as acorns and water lily rhizomes, are bitter. These bitter substances, usually tannin compounds, make them unpalatable. Boiling them in several changes of water will usually remove these bitter properties.
· Many valuable wild plants have high concentrations of oxalate compounds, also known as oxalic acid. Oxalates produce a sharp burning sensation in your mouth and throat and damage the kidneys. Baking, roasting, or drying usually destroys these oxalate crystals. The corm (bulb) of the jack-in-the-pulpit is known as the "Indian turnip," but you can eat it only after removing these crystals by slow baking or by drying.
WARNING
Do not eat mushrooms in a survival situation! The only way to tell if a mushroom is edible is by positive identification. There is no room for experimentation. Symptoms of the most dangerous mushrooms affecting the central nervous system may show up after several days have passed when it is too late to reverse their effects.
Plant Identification
You identify plants, other than by memorizing particular varieties through familiarity, by using such factors as leaf shape and margin, leaf arrangements, and root structure.
The basic leaf margins are toothed, lobed, and toothless or smooth.
The basic types of leaf arrangements are opposite, alternate, compound, simple, and basal rosette.
The basic types of root structures are the bulb, clove, taproot, tuber, rhizome, corm, and crown. Bulbs are familiar to us as onions and, when sliced in half, will show concentric rings. Cloves are those bulblike structures that remind us of garlic and will separate into small pieces when broken apart. This characteristic separates wild onions from wild garlic. Taproots resemble carrots and may be single-rooted or branched, but usually only one plant stalk arises from each root. Tubers are like potatoes and daylilies and you will find these structures either on strings or in clusters underneath the parent plants. Rhizomes are large creeping rootstock or underground stems and many plants arise from the "eyes" of these roots. Corms are similar to bulbs but are solid when cut rather than possessing rings. A crown is the type of root structure found on plants such as asparagus and looks much like a mophead under the soil's surface.
Learn as much as possible about plants you intend to use for food and their unique characteristics. Some plants have both edible and poisonous parts. Many are edible only at certain times of the year. Others may have poisonous relatives that look very similar to the ones you can eat or use for medicine.
Universal Edibility Test
There are many plants throughout the world. Tasting or swallowing even a small portion of some can cause severe discomfort, extreme internal disorders, and even death. Therefore, if you have the slightest doubt about a plant's edibility, apply the Universal Edibility Test before eating any portion of it.
Before testing a plant for edibility, make sure there are enough plants to make the testing worth your time and effort. Each part of a plant (roots, leaves, flowers, and so on) requires more than 24 hours to test. Do not waste time testing a plant that is not relatively abundant in the area.
Remember, eating large portions of plant food on an empty stomach may cause diarrhea, nausea, or cramps. Two good examples of this are such familiar foods as green apples and wild onions. Even after testing plant food and finding it safe, eat it in moderation.
You can see from the steps and time involved in testing for edibility just how important it is to be able to identify edible plants.
To avoid potentially poisonous plants, stay away from any wild or unknown plants that have--
· Milky or discolored sap.
· Beans, bulbs, or seeds inside pods.
· Bitter or soapy taste.
· Spines, fine hairs, or thorns.
· Dill, carrot, parsnip, or parsleylike foliage.
· "Almond" scent in woody parts and leaves.
· Grain heads with pink, purplish, or black spurs.
· Three-leaved growth pattern.
Using the above as eliminators when choosing plants for the Universal Edibility Test will cause you to avoid some edible plants. More important, these criteria will often help you avoid plants that are potentially toxic to eat or touch.
An entire encyclopedia of edible wild plants could be written, but space limits the number of plants presented here. Learn as much as possible about the plant life of the areas where you regularly are and where you expect to be traveling or working.
Preparation of Plant Food
Although some plants or plant parts are edible raw, you must cook others to be edible or palatable. Edible means that a plant or food will provide you with necessary nutrients, while palatable means that it actually is pleasing to eat. Many wild plants are edible but barely palatable. It is a good idea to learn to identify, prepare, and eat wild foods.
Methods used to improve the taste of plant food include soaking, boiling, cooking, or leaching. Leaching is done by crushing the food (for example, acorns), placing it in a strainer, and pouring boiling water through it or immersing it in running water.
Boil leaves, stems, and buds until tender, changing the water, if necessary, to remove any bitterness.
Boil, bake, or roast tubers and roots. Drying helps to remove caustic oxalates from some roots like those in the Arum family.
Leach acorns in water, if necessary, to remove the bitterness. Some nuts, such as chestnuts, are good raw, but taste better roasted.
You can eat many grains and seeds raw until they mature. When hard or dry, you may have to boil or grind them into meal or flour.
The sap from many trees, such as maples, birches, walnuts, and sycamores, contains sugar. You may boil these saps down to a syrup for sweetening. It takes about 35 liters of maple sap to make one liter of maple syrup!
Saturday, May 1, 2010
How to use our sprouts- See post on April 9th.
About a month ago we learned how to sprout grain, and all the benefits of it. Let's use those sprouts now! Sure we can use eat them as they are-just sprouted and plain-or we can dress them us a bit and make them fun to eat.
One of my favorite ways is to add them to my yogurt. That is really good. However, I also like to make "salads" out of them. You can use your creativity on this one to do what you like, but I'll tell you what I like-to give you ideas.
After my grains are sprouted I make a fruit salad and a vegetable salad out of them. Usually I use what ever I have on hand to add to the sprouts. For example, in the fruit salad I would take a portion of the grain and add the following all in small pieces: orange, cranberry, dates, walnut, coconut, raisens, then put the juice of the orange squeezed over the whole thing. WOW! what a good breakfast this is! Or take the sprouts and add apple pieces, sunflower seeds, raisens, cinnamon, and some honey. I even will add some flax seed, fennel seed to these. Use what you have on hand and create your own. Have some fun trying different mixes.
Then for the vegetable salad do the same. Add carrots, brocolli, peppers, onion, garlic, whatever you like and have handy. I have even put frozen mixed vegetables in it. Then top with Italian dressing or a dressing of your choice--mix well and you have a great meal or side dish. These are fun to take to family dinners- everyone loves it! As we know whole grains are very healthy, but sprouted their healthiness multiplies a bunch!
Let me know what you've done and how you liked it. Be brave and try new things.
About a month ago we learned how to sprout grain, and all the benefits of it. Let's use those sprouts now! Sure we can use eat them as they are-just sprouted and plain-or we can dress them us a bit and make them fun to eat.
One of my favorite ways is to add them to my yogurt. That is really good. However, I also like to make "salads" out of them. You can use your creativity on this one to do what you like, but I'll tell you what I like-to give you ideas.
After my grains are sprouted I make a fruit salad and a vegetable salad out of them. Usually I use what ever I have on hand to add to the sprouts. For example, in the fruit salad I would take a portion of the grain and add the following all in small pieces: orange, cranberry, dates, walnut, coconut, raisens, then put the juice of the orange squeezed over the whole thing. WOW! what a good breakfast this is! Or take the sprouts and add apple pieces, sunflower seeds, raisens, cinnamon, and some honey. I even will add some flax seed, fennel seed to these. Use what you have on hand and create your own. Have some fun trying different mixes.
Then for the vegetable salad do the same. Add carrots, brocolli, peppers, onion, garlic, whatever you like and have handy. I have even put frozen mixed vegetables in it. Then top with Italian dressing or a dressing of your choice--mix well and you have a great meal or side dish. These are fun to take to family dinners- everyone loves it! As we know whole grains are very healthy, but sprouted their healthiness multiplies a bunch!
Let me know what you've done and how you liked it. Be brave and try new things.
Let's look at our progress--Can we pat ourselves on the back yet? Are we ready?
IS ANYONE GAINING FROM THE FORUM?
So far this year we have covered many topics of preparedness. We learned about the types, amounts, ways to store our water and food. We learned how to stay warm, dry and comfortable. We learned to protect ourself. We learned how to grow a garden and preserve what we grow. We even learned how to gather water out of the air!Also, about 72 (120) hour kits and so much more. We are becoming a smart people. The question now is: are we using what we have learned. Are we gathering the sanitation items that we need? Are we getting our water and food? Are we using the knowledge that we have gained? Knowledge can save us, but only if we use it. ARE WE DOING AS THE PROPHETS HAVE ASKED? We are being blessed with the time and means to prepared. If we ignore this blessing, we can't expect the Lord to help us in our time of need. We don't know when our turn for an earthquake, a flood, etc. will come. Please use the knowledge you have gained. We continue to have our forums each week. Please attend and become an even more prepared people. We need your experience to help us learn as well! Ok---I will climb down off my soap box now. Just had to get that outta me.
So far this year we have covered many topics of preparedness. We learned about the types, amounts, ways to store our water and food. We learned how to stay warm, dry and comfortable. We learned to protect ourself. We learned how to grow a garden and preserve what we grow. We even learned how to gather water out of the air!Also, about 72 (120) hour kits and so much more. We are becoming a smart people. The question now is: are we using what we have learned. Are we gathering the sanitation items that we need? Are we getting our water and food? Are we using the knowledge that we have gained? Knowledge can save us, but only if we use it. ARE WE DOING AS THE PROPHETS HAVE ASKED? We are being blessed with the time and means to prepared. If we ignore this blessing, we can't expect the Lord to help us in our time of need. We don't know when our turn for an earthquake, a flood, etc. will come. Please use the knowledge you have gained. We continue to have our forums each week. Please attend and become an even more prepared people. We need your experience to help us learn as well! Ok---I will climb down off my soap box now. Just had to get that outta me.
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