"Learn from the past, prepare for the future, live in the present."
President Thomas S. Monson
President Thomas S. Monson
The Necessity of Toilet Paper (A must read)!
In our last Stake Cannery Update you were given a site with videos. Here are 2 of them:
Just to let you know, these are in basements where it is cool all year long. For our situation where the humidity is higher you can not leave your wheat and other items in the bags. THEY MUST BE PROCESSED! You can process them in #10 cans with oxygen tablets, mylar bags or some other way of keeping them free of moisture and bugs. Remember also, we have roaches here and they don't!!!
There were two news pieces this week that reiterated the need for independence from the vulnerabilities that we willingly attach ourselves to. Keep in mind that to me, preparedness has a great deal to do with independence. Independence from what Wall Street does. Independence from the mistakes of the food manufacturers. Independence from being subjected to a “trend” in medicine that’s short-lived. I firmly believe that the more independent I am, exclusive of influences that I have no power to check and double check, the healthier, safer, and more peaceful I will be.
For example, article one. http://www.nytimes.com/2010/03/01/us/01water.html This article demonstrates to me that in spite of laws which are supposed to protect our drinking water supply, the EPA is finding that they are unable to enforce The Clean Water Act in over 50% of their current load of violations. Fifty percent! And this is just of the violations that have reached their attention. And yet they are powerless with all of their money and political connections to ensure that our water sources are not polluted. To make matters worse, I read recently of a report card of 100 city sewer treatment systems. 70% of those inspected had a problem that needed to be rectified. What this says to me folks is that we don’t need a war, a severe act of nature, or a financial collapse to give us pause to take preparedness actions now. We rely on water too heavily for it to be solely in the hands of others. Again, I beat the drum of independence.
The next article was just posted yesterday. http://news.yahoo.com/s/ap/20100304/ap_on_bi_ge/us_fda_processed_foods_recall It revealed that a key manufacturer of a particular flavoring for processed foods was found to have salmonella in their factory. This flavoring, hydrolized vegetable protein, is found in nearly every processed food in our nation. As a result, millions of pieces of food will have to be recalled. When I read this article, I couldn’t help but think “thank goodness that I have so many food supplies in my household that aren’t reliant upon the honesty and good work ethic of a factory in Las Vegas.” (When you put it that way, it’s kind of ironic, don’t you think?) For example, the freeze-dried foods which I have and use everyday, they are free from such flavorings. The rice, wheat, grains, sprouts, and canned meats are free from exposure to such foods. Even my Shirley J products which I specifically use instead of mainstream processed foods are free from this particular manufactures dereliction of duties. It’s kind of a coincidence that just last night I taught a class on making bread, sprouting, and wheat meat. I have to say, once again, that the wheat meat was AWESOME. (In fact, I think it turned out better than ever—it’s about time after trying over 60 different recipes, methods, etc.) Anyway, so I thought it was interesting that the same day that this big deal piece of news breaks, I find myself consuming superior quality nutrition–effortlessly–and enjoying it too. Once again, preparedness sure has a heck of lot to do with independence, folks.
I’m concerned that it seems like so many people feel like the admonition for preparedness is strictly about being prepared for an Armageddon-like scenario. In fact, if we aren’t better prepared for an interruption in our food supplies, the decline of the value of our currency, or how to easily make some of our own food, we simply won’t be around to worry about “the big one” anyway.
I think that we will all agree that peace of mind is necessary every day of our lives. Preparedness is what ushers that peace in. Independence over factors that most people feel they have no control over is one of the best prescriptions I can think of for the peace. I’ll beat that drum as long as I’m able. I hope that soon more of you, as well as my friends and loved ones, can “get jiggy” with that particular beat. *grin*.
♥♥♥♥♥♥♥♥♥♥♥
The best way to rid yourself of fear and panic is to be prepared for a situation. I love the story of Joseph in the Bible (Gen. 41) where God told Joseph that there was a famine coming. What did Joseph do? Well, he didn't pay any attention to the news of the day, nor did he worry about what others were saying. He also didn't just sit there knowing that tough times were coming and say, "Que Sera Sera, what will be, will be".
He started preparing-- preparing in a big way. Maybe we don't have grain elevators to fill like he did (Well, on second thought lots of people in Kansas do :) ), but we can take practical steps now to prepare in case a "famine" should come in our lives.
I am so tired of listening to people moaning and groaning about what is going to happen to the world financially. Stop complaining about it! Take the time and energy you are wasting pointing out how awful things are and do something constructive about it in your life.
Here are a few things you can do to insulate yourself against potential financial emergencies:
- Get rid of credit card debt. I know I sound like a broken record, but credit card debt is something that can make or break you when money is tight. Once we had a gas card and furniture card, both of which were maxed out for a total of $500. The thing that hurt us the most when we had a job layoff was that credit card debt. We could have paid most of our bills with a part time job, but each month we had to make that credit card payment. It almost broke us-- and our debt was nothing compared to some others.
Don't take this lightly. You can lose everything just because of that debt. I don't care what you need to do. Get serious and aggressive about paying if off. Visit our web site and refer to our books where we give you thousands of ideas about how to do it. - It may seem impossible but stop buying on credit now. Lots and lots of people don't buy on credit and do just fine. You can too. If you don't have cash to pay for something, live without it until you can save enough for it. We can live without most things that we think we can't live without. My daughter and I have each gone through a winter without a refrigerator until we had the money to buy one. It was a pain keeping the frozen stuff in the cold garage, but we survived.
- Pay off your mortgage. If you are barely making your house payment, you may have to consider buying a less expensive house in order to accomplish that goal. The thing that saved me more than once was never buying a house I couldn't reasonably afford. Also, except for a couple of years after losing a lot of money on one house sale, I have had my house paid off since I was in my middle 30's. You can usually make enough money for minimal food and utilities in tough times, but it is the house payment that can make or break you. Pay it off and you won't have to worry about that anymore.
During the depression, the people who survived the best were the ones who had their homes paid for and had no debt. - Save. It's a toss up when it comes to deciding whether to save first and then pay your mortgage or visa versa. For me, having my mortgage paid lifted more of a burden from me. Additionally, the interest I made on my savings was so much less than the interest I paid on my mortgage that I was better off getting rid of my house payment.
Different people feel differently about their situations so do what is most comfortable for you. The most ideal thing, of course, is to pay your house off and have a small nest egg.
Don't panic when you hear the word "savings". It is so easy to think "there is no way I can save" but even if you save only $5 a week, that is something. Most people waste significantly more than that each day. I found out that having even an extra $25 helped because it could buy an awful lot of bread and bologna to feed us. - Stop worrying about things like college funds until you can get your finances under control. Those are nice to have but they aren't as big a necessity as most people think, especially when you're trying not to lose your home. If your child wants to go to college, he can go to a community college, get a scholarship or even work to pay his own way (What a concept).
- Learn useful skills. Learn how to do basic sewing, home repair, car repair, cooking and yard work. Learn to grow a garden. You may not have a need to do these things now, but someday you could find yourself thinking "I wish I knew how to ____, because it would save me so much money." Teach your children life skills as well.
- This last suggestion may seem a little odd but install a wood burning stove in your home if you don't have one. For those of you in colder climates, this can save significant money on your heating bill.
When we were in our toughest times, I don't know what I would have done if I hadn't had a wood burning stove to heat my home (or at least part of my home). The heating bill would have eaten me alive, but I could always find free wood. Even when I had to have the heater on to keep the pipes from freezing, I could keep it low enough to save me huge amounts of money.
There are so many things in our lives that we have no control over. Life happens, but there are some things we can prepare for and unemployment is one of them.
Get serious with your money and stop being foolish with it. God didn't give us prosperity solely to satisfy our "wants". It is important to use it wisely, to provide for your needs in good times and bad. Use the money you have to build a strong foundation for you family so, when the storms come, your family will be safe and can ride it out better.
Don't be selfish, spending too much of your money on things that give you instant gratifications and pleasure for the moment. Yes, you do enjoy that big screen TV, that golf game or those expensive shoes and purses, but what will you feel like further down the road when you have lost your job and have no clue on how you are going to save your home or feed your kids?
People who aren't prepared react very badly to losing their jobs. They play the blame game. It's the fault of the boss, the company, the government, the bank or these hard economic times. We play the blame game when we are caught doing something foolish or wrong. You may say, "but I did nothing wrong by losing my job." No but did you do something foolish by failing to prepare in case you did lose it?
I'm not saying any of this to judge or condemn anyone. You know your own circumstances. I'm just telling you this to try and open your eyes to the importance of being prepared, and not just because of what is going on now. Unexpected things happen all the time, but the more prepared we are, the better equipped we are to handle any financial challenge that presents itself.
The Living On A Dime newsletter
Extreme Couponing 101
Do you look at the deals and wonder what it all means? Do you see weekly savings posts and feel like you can never manage to save that? Does CVS baffle you? My goal is for you to leave feeling like an expert!! (says the southern savers gal)
Learning how to save money you already have is amazing!! My family went from spending $500 a month on groceries to only spending $250 a month. (by the coupon guru) What would you do with an extra $250 each month? Karen says…buy food storage!
Come to a workshop and learn how to drastically cut your budget on your shopping expenses.
Classes are 2 hours long and cover basic and advanced topics:
1. Gathering and Organizing Coupons
2. Using online resources to find your own deals
3. Effectively Using Coupons - a lot more than just clipping and using a coupon!
4. Detailed instructions for CVSing, and other Drugstores
1. Gathering and Organizing Coupons
2. Using online resources to find your own deals
3. Effectively Using Coupons - a lot more than just clipping and using a coupon!
4. Detailed instructions for CVSing, and other Drugstores
I will teach you everything you need to be able to save over 50% each week on your Grocery, Household, and Personal Care expenses. (by guru woman, not Karen!)
I did it, it works!
I downloaded the “couponizer”a booklet so you don’t have to…here’s the scoop and find the booklet attached.
Couponizer is offering a free Smart Guide to Savings Ebook HERE., but don’t bother because I have attached it. If you download it you will have to skip a lot of offers, or let them email you coupons if you’re interested…or you can just take my copy. Xoxo-
Xoxox, Karen
By Kellene Bishop
Can you imagine walking along the shores of a fresh water lake, seeing some fossilized algae and saying to yourself, “Hmmmm. I think I’m going to try and eat this?” Or worse, how about someone who notices that this fossilized algae kills insects and then decides to eat it? Crazy, huh? I don’t know how things like Diatomaceous Earth ever get discovered, but I sure am glad they do.
With diatomaceous earth, you have one of the most wonderful natural remedies for removing all kinds of toxins in your body AND a highly effective remedy at eliminating pesky bugs from your home, garden, and stored grains. Allow me to take you into the world of diatomaceous earth today.
For starters, let’s talk about the vital benefits that diatomaceous earth has on your body. Personally, I drink about 2 teaspoons of it daily in my water bottle. (I follow that with 2 teaspoons of Redmond Clay in the next water bottle I fill, but that’s another story.) Why? Because like everyone else who is reading this, I have parasites, tapeworms, bacteria, viruses, and toxins in my body. Diatomaceous earth is HIGHLY effective at completely removing them from your body. Since we accumulate these kinds of undesirables in our body every day, I’ve incorporated daily doses of DE in my water every day in order to win the long term battle. If you refuse to take DE regularly, at least give small amounts to your pets and cattle every day. I give my small dogs ½ teaspoon daily for maintenance, and a bit more if they ever get an ear infection or are throwing up. They readily eat it and in fact, when I started them on it, it caused one of the dogs to stop getting into the soil of my plants.
How do we get parasites, tape worms, e-coli, etc? Kind of a yucky topic, but let’s put our iron stomachs in for a moment and learn a little bit. First of all, you can easily get parasites/worms from the foods you eat. For example, if you eat wheat or other whole grains, you are consuming weevils. It doesn’t matter how often that wheat was cleaned or how much you paid for it, you’ve got weevils. If you consume regular commercial red meat you also have parasites, and most likely some e-coli in your body as well. There are internal and external parasites associated with cattle. If you eat pork, regardless of how long you cook it, you definitely have parasites and bacteria in your body. The fat in the pork is made up primarily of the toxins and waste that the pig eats. It’s just a fact of life, folks. Lungworms, which are rampant in the intestines of cattle, cause viral and bacterial pneumonia. Sushi also houses parasites, salmonella, and a myriad of other bacteria. The raw fish is the least of my worries.
Secondly, if you have pets such as dogs, cats, hamsters, rabbits, etc. you have parasites as well—that is if you ever pet them, let them sit on you, lick your face, etc. Parasites from pets particularly dwell in your intestines leaching the nutrition that you had otherwise intended for your own body. It is virtually impossible to have pets and not have parasites as a result—unless you use DE in your body and in there’s another story. (I’ll get to that later.) In fact, just one kind of internal round worm known as Toxocara, has infected 14 percent of our population according to the CDC. Toxocara comes specifically from dogs and cats. Toxocara is particularly predatory among children. This doesn’t mean that 14 percent of the population has pets. It means that there are sufficient number of pets in our surroundings. Even those without pets are exposed to parasites that originate from them. Toxocara is easily accessible simply by playing in a sandbox or a playground of dirt or mulch.
Soil is another source of such body invaders. If we work with it in our gardening, we’re going to get it in our bodies. Hanging out at a farm which uses pesticides and herbicides also brings unwanted toxins in our body.
Unfortunately, water, whether it’s treated by the city or not, is one of the biggest culprits of introducing unwanted bacteria and viruses into our bodies. In a disaster scenario in which we would have to forage for water, we are likely to consume even more. This is another reason why I’m grateful for the existence of diatomaceous earth. Not only can I use it to filter any questionable water, but even if I use other methods, I can also consume the DE regularly to help counteract anything I may have missed in my water filtration or cooking. DE is a very effective water filter! All you need to do is take a bucket and drape a tight-knitted cloth on top of the bucket, then a cup or two of DE on top of the fabric in a small mound. Slowly pour the questionable water through the DE into the bucket. Not only will you have drinkable water, but you will also have mineral and vitamin enriched water. This is why I often refer to preparedness as a source of peace in my life as opposed to panic. I can’t help but look at DE and say to myself, “Wow, Heavenly Father. You’re just full of nice little miracles all over the place.” I mean really, a substance that kills unwanted bugs of all kinds, but is good for humans and cattle! Cool!
So, what are the consequences of parasites and other like critters in your body? Blindness, obesity, anemia, frequent headaches, weakened immune system, irregular bowel movements, depression, stunted growth, autism, and even death. (Although the benefits are so vast and innumerable that it requires a whole “nother article) That’s just what can happen to humans. Imagine what is taking place inside the animals we love or are trying to raise. The great thing though is that deworming doesn’t need to be an unpleasant one-time event that you hope you’re doing often enough. Keep your body optimal by paying attention to extracting toxins from your body every day by incorporating DE in your daily regime. After watching a medical video about what parasites can do in my body after only 72 hours, I’m definitely converted to the every day approach. Ugh! Besides, wouldn’t you rather use an organic method of deworming you and your pets/cattle etc. instead of nasty chemicals?! I know I would. When I teach about water consumption, I teach that adding flavoring to your water changes the chemical make-up and causes the body to have to work harder to process the water ino a distilled state so that it can use it. However, when you’re adding the DE, all you’re adding is organic vitamins and minerals that your body will readily assimilate and not have to work hard to extract from the water. If you must, you can consume the DE in juice or something else like that, but I have found that I seriously don’t notice the taste in the water at all. Besides, is there anything that can taste bad enough to prevent me from trying to fight THIS? (yuck alert!) http://www.youtube.com/watch?v=HOaZCkA8Zvk or THIS?! http://www.youtube.com/watch?v=ceXttgoSqok
Let’s leave the parasites alone for just a moment. One of the other assets to DE is that is also absorbs bacteria AND viruses. Bacteria and viruses are essentially the tiniest of little critters. They are no match for DE’s effectiveness. The fact that you have something that will absorb and get rid of both in your body is great. Even modern medicine isn’t effective at fighting viruses. One of the reasons why bacteria is no match for DE is because of the vast amount of minerals found in DE. Bacteria simply can NOT survive amidst minerals. (This is why I love using mineral make-up. It doesn’t go bad because of bacteria, because the bacteria can’t survive in minerals. Thus I may pay a bit more for my make-up initially but it lasts me a lot longer.) So the more that minerals make up your organs and blood, the less of a happy home it is for the bad guys trying to infect you.
How can DE kills bugs but not people? It’s all about the water content. Suppose that you needed to thicken 5 gallons of a very brothy soup. You wouldn’t expect to accomplish this using only a ¼ teaspoon of corn starch would you? (For those of you who really don’t know you way around the kitchen, the answer is NO WAY! hee hee) So our benfit in using DE has to do with the overwhelming amount of water content we have in our bodies as opposed to insects. Insects have very little moisture (contrary to what you may believe when you step on a cockroach). Whereas our bodies are made up mostly of water. This is also why DE doesn’t absorb all of the water that it inevitably grows near. DE has also been used to help clean up toxins and oil spills.
So, what kind of DE do you need to obtain and where can you get it? Well, that is the most important question. You must use only FOOD GRADE DE. If the manufacturer or seller of the product cannot tell you it’s food grade unequivocally, do not purchase it. For the longest time there were only two kinds of DE, pool grade and food grade. However, in an attempt to avoid paying the FDA the necessary fees to call DE “food grade” some manufacturers have started labeling their DE as “filter grade.” Again, I implore you to accept no substitutes for FOOD grade DE. While you can do just about everything you want with the other forms of DE such as killing insects, detracting flies, using it in your garden etc. you should not consume any DE that isn’t food grade. The reason is how it is processed. Just like grains intended for animals should not be consumed by humans due to the regulations that permit chemical additives in order to get more out of the product per package, so too should we humans not consume DE that isn’t labeled as food grade.
You can purchase food grade DE at most health food stores. However, I found that it’s pretty pricey that route. I prefer to get it in larger quantities and save a boat load of money. I do know that Five Star Preparedness offers DE in two different formats. They offer it in 5 and 10 pound increments that’s simply “food grade” DE. However, for those who want to be extra sure in their internal consumption, they also offer it in as “fossilized phytoplankton powder” (FPP) format. This is in a 10 ounce jar that runs about $18.00. But I wouldn’t recommend you wasting your money on it since it’s the exact same thing that you can get in the 10 and 20 pound increments, just with a more friendly “food” label for those who need that kind of reassurance, because for only $25 you can get the 10 pounds. (That’s what I use daily.) Both are food-grade. And please don’t buy into the whopper of a lie of a company telling you that the FDA won’t “let” them label their DE food grade. The FDA is all too happy to allow someone to label something food-grade so long as that company pays for the licensing and testing to do so.
I wish that we didn’t need something like DE as a result of our surroundings. But this is just how things are, folks. If it’s there, we get to inhale it, absorb it, or eat it. But I’m sure grateful that there’s a very economical solution out in the world. To see more on what DE can do for the world around you, check out the previous article I wrote about it here http://www.preparednesspro.com/blog/diatomaceous-earth/
Remember, being physically prepared for the future also means being as healthy as you can now. So, let’s have a little DE sprinkled in our life. Cheers.
Tracking Your Inventory.
Make a list of your month- long food storage needs.
Simply take a spiral notebook. (I like to add a pencil.)
Look at your list and start to divide it into canned foods, like fruits and vegetables; boxed foods like cereals and crackers; and condiments like ketchup and salad dressings.
With a pen, write down how much of each item you think you’ll need for a one year’s supply. This goes into the first column.
With a pencil, in the second column, write down how much you will need to purchase.
For example: You need 12 cans of pineapple for one year. (Write that down in pen.) See how many you have in stock, (say it is 10), so in the last column, you will write how much you need to purchase (2). Next time you go to the store or next time there is a case lot sale, you will know to pick up 2 more cans to fill your supply. Then, simply update your little notebook. This way you will never overbuy and always know what you have in stock.
Example:
Fruits: 1 Yr Supply Need
canned pineapple....................... 12........................ 2
canned peaches......................... 12........................ 6
canned pears............................. 12........................ 5
Vegetables:
Green beans.............................. 16........................ 6
Pinto beans................................ 12........................ 4
Boxed foods:
Corn Flakes............................... 10........................ 5
crackers.................................... 8.......................... 4
Condiments:
ketchup..................................... 12........................ 10
salad dressing
................... Thousand Island..... 6........................... 2
................... Ranch.................... 6........................... 4
Container Vegetable Gardening - Important Core Principles
By Jim Kennard
By Jim Kennard
The large majority of us live in urban settings, and so have very little space for a vegetable garden. And yet somehow we all need to heed President Spencer W. Kimball’s counsel that “every family should have a garden”. How can we do that? Container gardening is the solution, and here are several important principles to guide your gardening efforts.
First off, you must have full sunlight and adequate water to have a successful vegetable garden, so find an all-day sunny spot before you do anything else. Make sure you have at least 6 hours of direct sunlight, and more is better.
And be prepared to water every day. Light weight container soil mixes have good drainage, which is good, but it means they are less forgiving of lapses in the application of needed water. Remember that a plant is a water pipe and needs moisture at the root zone constantly. Otherwise it will begin to wilt and die.
The next issue you’ll face is the details of how to build, fill and fertilize your containers.
Opinions differ widely regarding the answers to the following key questions about creating a container garden. The right answers, if followed, will go a long way toward assuring your success in growing a bumper crop of healthy and tasty vegetables.
1. Should top-soil be used, either by itself or mixed with other materials?
2. Should manure and compost be used for the planting medium or soil-mix?
3. What is the best ratio of materials to use for a container vegetable garden?
4. Is it important to use organic fertilizers in addition to the soil mix?
5. What size is best, in order to maximize yield in the minimum amount of space?
6. How deep does the container need to be to provide adequate space for roots?
First of all, top soil is NOT recommended for use in containers, because it 1) is heavy, 2) is difficult to work with, 3) does not drain as well as other options, and 4) often contains one or more of the 3 "baddies" – disease, weed seeds, and bugs.
2. Should manure and compost be used for the planting medium or soil-mix?
3. What is the best ratio of materials to use for a container vegetable garden?
4. Is it important to use organic fertilizers in addition to the soil mix?
5. What size is best, in order to maximize yield in the minimum amount of space?
6. How deep does the container need to be to provide adequate space for roots?
First of all, top soil is NOT recommended for use in containers, because it 1) is heavy, 2) is difficult to work with, 3) does not drain as well as other options, and 4) often contains one or more of the 3 "baddies" – disease, weed seeds, and bugs.
Every gardener should also consider the following three issues very carefully before using manure and compost in containers, raised-beds, or any other type of vegetable garden, especially as the main or only ingredients in the soil-mix.
1. As much as 90% to 95% of the composted materials available to the typical family gardener have NOT been sterilized, or even heat-treated in the composting process. Why is this important? Because in order to have clean materials they must be composted at 140 degrees or more for about 3 weeks, which is the time it takes to thoroughly compost organic materials aerobically, and that's the only sure way to remove diseases, weed seeds, and bugs.
2. In addition to the great potential for problems with disease, weed seeds and bugs, using manure and compost, even just for fertilizer, leaves you guessing as to what nutrition you are giving your plants. You never see a list of plant nutrients or their percentages on a bag of manure or compost, because no-one KNOWS them. One thing we do know is that the manure or compost contains much less nutrition than the plant from which it came, because 1) the animal received some, 2) some is lost in the urine, 3) some is leached out by rainfall, and 4) some (especially nitrogen) is volatilized into the air.
3. And the third reason you need to be careful is that using manure and compost can lead to a salinity problem and burn your plants. For example, applying two to three inches of manure to the planting area of a soil-bed or container (200-300#) adds 7#-10# of fertilizer salts - all at once - to the soil in a 30’-long bed or box. That’s more salt than the soil should have in an entire growing season! Imagine the effect of applying that manure to the entire garden, or worse yet making it 25-50% of the entire soil mix!
Rather than using manure and/or compost in your container garden you will be wise to use two or more CLEAN ingredients for your soil-mix, including 30 to 35% sand (by volume) mixed with any combination of the following - sawdust, perlite, peat moss, ground-up pine needles, coconut husks, coffee hulls, rice hulls, or vermiculite – depending on cost and availability.
Plants cannot “eat” animal excrement or compost. Both must fully decompose and their organic parts must revert to water-soluble inorganic minerals before plants can access them. It is the decomposition process of organic materials that requires red worms, bacteria, nematodes, etc. in the soil – not the plants themselves.
The only things plants need besides sunlight, air, and water are small amounts of 13 natural mineral nutrients, dissolved in water and absorbed through the root hairs over the entire course of their growing cycle, rather than a large application of salts at one time. I recommend applying only about 7 OUNCES of a balanced formula of water-soluble natural mineral salts per week to a 30 foot-long bed or box.
Give your plants exactly what they need for sustained healthy growth. Simply visit http://foodforeveryone.org/grow_box_fertilizing/79/why-do-i-need-to-fertilize to discover how to do it yourself – instructions and natural mineral formulas are all there.
Now let’s discuss ideal sizes for your containers. Any length is fine, depending on available space. But the width of both the container and aisles is important. You do not want to waste precious space in your garden, but plants need light and air, so the ideal width of beds is either 18” or 4’, with aisles between them of at least 3’. Here’s why:
An 18’ width allows two rows of most plants, with room for light and air, plus feeding, watering, weeding, and harvesting between the rows. And a 4’-wide bed allows 4 rows of most plants or 2 rows of very large or climbing plants grown vertically. Details on growing vertically are the subject for another article, but suffice it to say that you can at least double or triple your yields in the same space by growing vertically.
And you only need container frames 8" high. If possible it’s good to set them on existing soil, so your plants’ roots can go into the native soil and get additional nutrients, but it’s not necessary. You can even grow healthy plants on a driveway, deck, or a flat roof! Remember you’re feeding them everything they need with the natural mineral nutrients.
Good Growing!
© 1999-2009 Meridian Magazine. All Rights Reserved.
Strawberry Syrup: Freeze Dried Berry Food Storage Recipes
And possibly, my favorite of all. Only because I LOVE fresh strawberries on vanilla ice cream and this is as close as I can get in the winter! (says Crystal Godfrey)
Strawberry Syrup
1 1/2 c. freeze dried strawberries
2 c. water
1/2 c. sugar
1 T. lemon juice
1 1/2 c. freeze dried strawberries
2 c. water
1/2 c. sugar
1 T. lemon juice
Mix ingredients together in blender until smooth. Serve over pancakes, cheesecake, ice cream, angel food cake etc.
Blueberry Syrup: Freeze Dried Berry Food Storage Recipes
So why just stop at raspberry syrup? Freeze dried berries also come in blueberries (full of anti-oxidants) and strawberries (check out the recipe for strawberry syrup on Wednesday’s post!)! Not to mention that real blueberry or strawberry syrup (not that Hershey’s strawberry FLAVORED syrup) is extremely expensive and in some areas hard to find. Now you can make it from your food storage for cheaper and have it taste FRESH. (Have I mentioned that I love the freeze dried berries because they taste FRESH?! 
Blueberry Syrup
1 1/2 c. freeze dried blueberries
2 c. water
1 1/2 c. sugar
1/2 t. lemon juice
1 1/2 c. freeze dried blueberries
2 c. water
1 1/2 c. sugar
1/2 t. lemon juice
Mix ingredients together in blender until smooth. Serve over pancakes, cheesecake, ice cream, angel food cake etc.
St. Patricks Day FHE, Jell-O Cookies: Food Storage Recipes
I thought I’d share with you a really fun idea for a St. Patricks Day Family Home Evening. Tradition says that St. Patrick used the shamrock to teach people about the trinity. Likewise we can teach our family that Heavenly Father, Jesus Christ, and the Holy Ghost are separate but one in purpose. However, most of us don’t have shamrocks growing in our back yard (and if you do…you’re really lucky because that means you live in a WARM area!). That is why I’m sharing this new recipe with you for Jell-O Cookies that you can shape shamrocks out of by forming 3 balls (while teaching that the God Head is three separate beings) and flattening them with a glass (while teaching they are one in purpose). These cookies are also great for other holidays if you use different flavors of Jell-O to make different colors.
Fruit Jell-O Cookies
1/2 Cup sugar
3/4 Cup shortening (butter works well too)
1 3oz. pkg flavored Jell-O (lime or other green colored Jell-O)
2 eggs (2 T. Dry Powdered Eggs + 1/4 C. Water
1 tsp. vanilla
2 1/2 Cups flour (I used half white wheat, half all-purpose)
1 tsp baking powder
1 tsp salt
2-3 drops green food coloring
1/2 Cup sugar
3/4 Cup shortening (butter works well too)
1 3oz. pkg flavored Jell-O (lime or other green colored Jell-O)
2 eggs (2 T. Dry Powdered Eggs + 1/4 C. Water
1 tsp. vanilla
2 1/2 Cups flour (I used half white wheat, half all-purpose)
1 tsp baking powder
1 tsp salt
2-3 drops green food coloring
Mix first five ingredients. In separate bowl, combine dry ingredients and blend into first mixture. Roll into nickel sized balls, place three together and place on ungreased cookie sheet. Flatten balls with flat cookie stamp or glass bottom. Bake 6 to 8 minutes at 400 degrees.
Roll cookie dough into nickel sized balls and place three together in pyramid form.
Take cookies and flatten with bottom of glass.
Flattened cookies on cookie sheet.
5 dollar dinners…nice site-free BASIL seeds with SASE (self addressed stamped envelope)also Garden planners
Well, that’s it friends; Have a GREAT day! love, Karen
"There is no tomorrow to remember if we don't do something today, and to live most fully today, we must do that which is of greatest importance. Let us not procrastinate those things which matter most."
--Thomas S. Monson
--Thomas S. Monson
We can never be to prepared!
The Five Easiest Vegetables to Grow
Growing beans is a snap—especially the bush varieties, which require no thinning or staking. The plant utilizes nitrogen from the air to produce some of its own fertilizer.
Planting
§ Pole beans will grow in a climbing vine and require a trellis or staking. Bush beans will spread up to 2 feet but do not require support.
§ Do not start seeds indoors; they may not survive transplanting.
§ Seeds can be sown outdoors anytime after last spring frost, minimum soil temp is 48 degrees F. Plant 1 inch deep, a little deeper for sandier soils. Cover soil to warm if necessary.
§ Bush beans: Plant 2 inches apart.
§ Pole beans: Set up trellises, or "cattle panels," and plant 3 inches apart.
§ If you like pole beans, an easy support for them is a "cattle panel"—a portable section of wire fence—16 feet long and 5 feet tall. The beans will climb with ease, and you won't have to get into contorted positions to pick them.
§ For a harvest that lasts all summer, sow beans every 2 weeks. If you’re going to be away, skip a planting. Beans do not wait for anyone.
§ Rotate crops each year.
Care
§ Mulch soil to retain moisture; make sure that it is well-drained.
§ Water regularly, from start of pod to set. Water on sunny days so foliage will not remain soaked.
§ Beans require normal soil fertility. Only fertilize where levels are low. Begin after heavy bloom and set of pods.
§ Use a light hand when applying high-nitrogen fertilizer, or you will get lush plants and few beans.
§ Weed diligently and use shallow cultivation to prevent disturbing the root systems.
Radishes need no fertilizer other than what is added at planting time. When seedlings emerge, thin them to 2 inches apart.
Planting
§ Sow seeds one week before to one week after your last spring frost date, after aged manure or organic fertilizer has been worked into soil.
§ Direct sow seeds ½ inch to an inch deep and one inch apart.
§ Radishes need sun. If they are planted in too much shade—or even where neighboring vegetable plants shade them—they put all their energy into producing larger leaves.
§ Practice three-year crop rotation.
§ Plant consecutively every two weeks or so while weather is still cool for a continuous harvest of radishes.
§ Plan on a fall planting. You can plant radishes later than any other root crop in late summer or early fall and still get a harvest.
Care
§ Radishes require well-drained soil with consistent moisture.
§ Thin radishes to about an inch apart when the plants are a week old. You will be amazed at the results.
Beets are another easy-care root crop. Both greens and roots are loaded with nutrients. Thin young beets to allow room for the roots to develop.
Planting
§ A soil pH above 5.5–6 is best, otherwise growth will be stunted. Beets are a good indicator of soil pH.
§ Till in aged manure before planting. Beets require especially good nutrition and a high phosphorus level to germinate. Go easy on nitrogen however, an excess will cause sprawling greens and tiny bulbs beneath the soil.
§ Wait until soil reaches 50 degrees before planting.
§ Plant seeds ½ inch deep and 1-2 inches apart.
§ Make sure soil remains moist for germination.
§ In zones with low moisture and rainfall, soak the seeds for 24 hours before planting.
§ Early crop can be planted in March/April, and late crop anytime from June to September. Successive plantings are also possible as long as the weather doesn't exceed 75 degrees F. Space plantings about 20 days apart.
§ Winter crops are a definite possibility in Zone 9 and above.
Care
§ Thinning is necessary, as you may get more than one seedling out of each seed. Thin when they read about 2 inches high by pinching them off. Pulling them out of the ground may disturb the close surrounding roots of nearby seedlings.
§ Established plants should be thinned to 3–4 inches between plants.
§ Mulch and water well. Beets need to maintain plenty of moisture.
§ Any necessary cultivation should be gentle, beets have shallow roots that are easily disturbed.
If you love tomatoes, try the cherry varieties. They are much less susceptible to diseases. ‘Sweet 100’, ‘Sun Gold’, and other varieties can be picked from the plant and popped right into your mouth!
Planting
§ Two weeks before transplanting seedlings outdoors, till soil with aged manure or fertilizer.
§ Harden off transplants for a week before moving outdoors.
§ Transplant after last spring frost.
§ Establish stakes or cages in the soil. Staking keeps developing fruit off the ground, while caging let’s the plant hold itself upright. Some sort of support system is recommended, but sprawling can also produce fine crops if you have the space, and if the weather cooperates.
§ Plant seedlings two feet apart.
§ Water well to reduce shock to the roots.
Care
§ Make sure soil is well-drained.
§ Water generously throughout growing season, about 2 inches per week during the summer.
§ Mulch five weeks after transplanting to retain moisture.
§ To help tomatoes through periods of drought, find some flat rocks and place one next to each plant. The rocks pull up water from under the ground and keep it from evaporating into the atmosphere.
§ Fertilize two weeks prior to first picking and again two weeks after first picking.
§ If using stakes, prune plants by pinching off suckers so that only a couple stems are growing per stake.
§ Practice crop rotation from year to year to prevent diseases that may have over wintered.
Zucchini plants are awesomely productive. By mid-July, your neighbors will be locking their porch doors so that you can’t “give away” excess gourds. Fortunately, zucchini is versatile in the kitchen; serve it raw, steamed, boiled, fried, and baked in casseroles.
Planting
§ Work compost or aged manure into the soil before planting.
§ Start seeds indoors 2-4 weeks before last spring frost.
§ Transplant after all danger of frost has passed, avoiding disturbance of the root ball. Plant two to three feet apart.
§ Start seeds outdoors one week after last spring frost, or anytime until midsummer. You may be able to have two crops per season if you time it right.
§ Plant seeds one inch deep.
§ Seeds need a minimum soil temperature of 55-60º F to germinate, use cloche or frame protection in cold climates for the first few weeks.
§ Most summer squashes now come in bush varieties, but winter squash is a vine plant and needs more space. They will need to be thinned in early stages of development.
Care
§ Well-drained, loose soil.
§ Mulch plants to protect shallow roots, discourage weeds and retain moisture.Plants love lots of compost and will produce better if well fed. When the first blooms appear, apply a small amount of fertilizer as a side dress application and water thoroughly.
§ After harvest begins, fertilize occasionally for vigorous growth and lots of fruits.
§ For all type of squash, frequent watering is recommended. Water most diligently when fruits form and throughout their growth period.
Tip: Control Cutworms
Protect young tomato, broccoli, and marigold transplants from cutworms by wrapping a 2 to 3 inch wide, 6-inch long strip of newspaper around the stem at least 1 inch below the soil.
Just the sight of the word "menus" can send some people into a tail spin.
I'm not sure why the thought of preparing menus strikes terror in some of our hearts. Maybe, because so many of us struggle trying to figure out what to have for dinner each night, the thought of having to think of seven days worth of meals can really seem daunting.
It doesn't have to be that difficult, though. We have no trouble making lists of what phone calls to make tomorrow, what kids are coming to a child's birthday party or what we're going to buy the next time we go to the hardware store, so just relax and think of a menu as just another list. I will show you a few things in the next few pages that will hopefully make it even easier.
At this point, you should have cleaned out your fridge and had your leftover dinner, so now you have a general idea of what food you have on hand. Now, it is simply a matter of gathering up a few things to get started. You will need the following:
- Paper or notebook and pencil.
- Favorite cookbook
- Grocery store ads for the week
- Recipe file box and/or all those new recipes you have collected.
I am going to concentrate on dinner menus because dinner is usually all that most people can handle at first. Once you get used to preparing dinner menus, you'll want to make breakfast and lunch menus to save even more.
I don't have a "set in stone" plan where my menus are concerned. I don't say, "On Monday we will have chicken and Tuesday roast." I simply keep a list of 7 menus, half of which are for easy meals and half for more complex meals. That way, if I know tomorrow is going to be one of those "on the go days", I pick from the easy meal list and save my more complicated one for tomorrow.
Keep in mind that menu planning is a waste of time if you don't actually use them. Sometimes we love doing things like making out menus or lists of any kind. Then we don't feel so guilty as we sit waiting for our fast food to arrive. We ease our consciences by telling ourselves that we really did try to fix a meal by making out some menus, but they never seemed to work for me.
Of course they aren't going to work for you just laying there, written on that piece of paper. You have to actually use them! You are the one that has to do the work, not the menus. Menus are just a plan to make the work easier. Without the work, the plan is useless.
If the dish calls for a recipe, you may want to write down where that recipe is found (cookbook, recipe file, magazine etc.) next to it.
As time goes by, you can add pages to your notebook for things like beverages, holiday favorites or whatever you like. This is why I recommend using a loose-leaf notebook. Then you can add, take away or move the pages around. You will keep your menus in this same notebook. (We will get to them in a minute.)
If it is easier for you the first week, don't worry about finding sales or making a week of menus. Instead, just pick one thing from either the main dish or the meat list each day and then add one thing from each of the other lists you have made. You don't even have to cook what you pick. Just practice putting things together each day and making the menu.
Then, the next week, start planning your real menus. One way to make things easier is to plan only one week of menus at a time. It is less time consuming and makes it easier to adapt to those good deals you may find or the unexpected amount of leftovers you may need to use.
Now let's get started. In this next section, you will see that it is a little extra work at first, but once you've laid out the basic menus, it gets much easier.
In your notebook, write seven menus for one week. Then next week you will add another seven, another on week three and a last set on week four.
At the end of that time you will have 28 menus of your family's favorite dishes to choose from, so for future meal planning you won't have to do much in the way of making menus. You can choose one from your list of 28. Considering that most families eat the same ten meals over and over, this is quite a variety.
From that point on, if chicken is on sale, you can quickly choose one of your chicken menus and use it. Sometimes with mine I would adjust them a little. For example, let's say chicken and apples are on sale. My original menu called for chicken and a fruit salad, so I just adjusted it a little and instead made chicken and fried apples.
Once you have your 28 menus done, you don't have to start from scratch each time, since you'll re-use the same menus. You can also add more menus or items to your list as you think of new ones.
Thanks again to Karen (below) for all her hard work.
Dale
-----Original Message-----
From: Karen Workman Subject: March 25 Weston Preparedness
Be sure to check out the full post for more helpful tips and pointers:
Easy, Frugal Way to Start Seeds
From: Karen Workman Subject: March 25 Weston Preparedness
ALICE-grocery shopping will never be the same!
CANNERY Fill out and print out your list here for ease and convenience. Want a new item to try? How about dehydrated carrots? Here are ideas for use. I love the idea about making “carrot powder” by grinding the dry carrots and reconstituting for baby food. Love the idea for pilafs and stews/soups too, PLUS check here for a great muffin recipe utilizing them.
Have you heard of ALICE? Oh my…Alice will ultimately be a system of grocery shopping that eliminates the middle men (ie publix, walmart, etc) and negotiates relationships between the consumer and the manufacturer of commonly used household products. ALWAYS free shipping, BUILT IN COUPONS, SUBSTANTIAL price savings *(not to mention gas and time) BUY YOUR GROCERIES ONLINE, mostly directly from the manufacturer, but ALICE does have some warehousing while developing more and more relationships with manufacturers. No produce or frozen just yet. Excited? Me too! Alice reminds you when you are running low on items, finds free manufacturers coupons (and tracks expiration dates) and tracks your usage. (and of course there is an IPhone app for it for you iphone people) I’m starting a new account to find out just how cheap it is, but I’m waiting until they have another $10. Credit to apply to first purchase! Watch the video here.
LOTS of great deals at Publix this week, many repeats in case you missed last week. Sue Bee Honey is $1.00 off PLUS there is a $1.00 coupon (printable) at Southern Savers. It makes the honey $1. for 12 oz. I took advantage of it! Table dispensers are nice to have around. I can’t BELIEVE the deal for College In stock, it’s bogo AND you can print a couple of $1. Off coupons as well and get it for 24 cents. WOWSER! A great deal that is new this week is for turkey. You can buy a whole turkey for .89 cents a lb and debone and grind it to save a ton. Ground turkey is SO expensive and the fat content varies so much, so why not grind your own if you have a food processor? I’m lucky though cause I have the use of the world’s greatest knives too! <grin> HERE are the best deals at publix this week…scroll down until you get to Publix and it will show all the FREE items and everything under a dollar. LOVE IT; if you need to know HOW to do it, visit southernsavers.com . My favorite was a small ALL detergent for 99 cents! They had “high efficiency” too! Yay…and the FREE “Sure” deodorant; I go through a lot with all my football players…
Great recipe idea using the Uncle Ben’s Whole Grain and Wild Rice that is FREE last week and with the sale and the coupon…pour the RAW rice and seasoning in the bottom of a square brownie dish (8x8) or use 2 boxes brown rice and a lasagna pan (13x9) for larger families. Pour in water or chicken stock (best flavor) as indicated on box directions (2 ¼ cups for each box rice) no need to add the oil or butter since the skin is on the chicken. Place 3 (for small pan) or 6 or more (for lasagna pan) raw, bone in (and skin on is best too) chicken breasts or chicken legs with thighs…whichever you like. Sprinkle with poultry seasoning (or your favorite seasoning, lipton onion soup mix is good) and seal tightly with aluminum foil. Bake for 1 hour at 350 (less if you brought the chicken to room temp first) and take off the foil to brown the top. GREAT single dish meal, add a salad and you’re good to go! You can also just use 2 cups of rice to 4 cups stock or water and use more seasonings; it cooks great in the oven with the chicken. I’ve been doing this for years and it is GREAT! Make sure your rice is fully covered in the water so hard pieces don’t result. Everyone loves this method of simple chicken and rice…
If you are a CVS fan, sign up on cvs.com and get 50 free prints! I did a class on photo preservation at Plantation Ward’s dinner party on Saturday and spoke a lot about how to increase longevity in your photos…one common sense idea is to send prints to all your family! You can afford it with all these free prints. There was also an ad for $17. Restorations at CVS which would be good for some work (IF you don’t have to send it out, and you scan yourself so they don’t lose it!) Remember at CVS to scan your rewards card at the coupon scanner before you shop; it gives you extra coupons!
Nothing TOO exciting at Sedanos, unless you like pork spareribs!
Free Photo Luggage Tags from KLM
KLM is offering a two free photo luggage tags for your bags when you become their Facebook fans. I like this freebie. Great way to set your bags apart.
Thanks Smart Couponing!
Tropicana Juicy Rewards: Buy One Get One Free Printable Coupon
Tropicana Juicy Rewards has a Buy One Get One Free Juice coupon available for just one point. Find out complete details on how to easily print this coupon HERE. The coupon will only be available for another 13 hours), so get it NOW! they have Juicy Rewards point system which I just joined so I cannot vouch for…except that I just got a free carton of OJ for it…<grin> they say they have deals on the zoo, amusement parks and much more!
Have you wondered about SAM’s new couponing system that you pay extra for? I finally acquiesced and signed up for $13 until my resubscription in May. I’m going to see if it is worth it and if not they will refund my $13. So far, I go in and scan my card at the little coupon station at the front left of the store and see what is in the program for the week. I’ve done it for 2 weeks and saved $4. I don’t like it so far, because I have to be mindful of whether or not I’m saving with the program. I don’t need another thing to think about…but I will withhold judgment and let you know…let ME know if any of you have experiences with this.
- Marinara sauce! Add carrot powder to spaghetti sauce, especially sauce that is a little too watery. The dried carrot powder soaks up the extra water in the sauce, making the sauce thicker and yummier. Finely chopped carrots are an ingredient of marinara sauce. I tried this with this week's spaghetti, and the family ate a lot, not noticing any carrots.
- Add a little to bread dough. This leads to little orange flakes in the bread. Trying to get the kids to think this was cool, I named it "Halloween bread." They think it's special.
- I found some other dehydrated carrot ideas at this Australian dehydrator recipe site. Because they are Australian recipes, measurements are given in grams and kilograms. They have a recipe for carrot cake made out of rehydrated shredded carrots. I never thought of that, but that would work.
I just read a Mary Bell's Complete Dehydrator Cookbook from the library. She gave instructions for making "powder" out of dehydrated fruits or vegetables, so I wasn't the first to invent this idea. She said that you can use dehydrated fruit or vegetable powder to make baby food by soaking the powder with a small amount of liquid, and gradually adding more until it is the desired consistency. Store the rehydrated baby food in the refrigerator, and discard any baby food that has been at room temperature for more than an hour.
Whole Wheat Carrot Cake Muffins-Dehydrated Carrot Food Storage Recipes
Ingredients:
2 c. brown sugar, packed
1 c. oil
3 eggs (3 T. Dehydrated Eggs + 1/3 c. water…if you want a really fun trick use your left over carrot or raisin water to add to the egg powder.)
2 c. carrots, finely grated (1c. dehydrated carrots. Pulse in blender before re-hydrating to make them smaller pieces. They take 20 minutes in cold water to rehydrate so if you need them sooner, simply put them in warmer water.)
1 c. crushed pineapple, drained (If you have orange juice you’ll be serving, drain the pineapple juice into your orange juice for a fun topical blend orange juice.)
3 c. whole wheat flour
1 t. salt
1 T. soda
1 t. cinnamon
2 t. vanilla
1 c. raisins
1 c. walnuts, broken
2 c. brown sugar, packed
1 c. oil
3 eggs (3 T. Dehydrated Eggs + 1/3 c. water…if you want a really fun trick use your left over carrot or raisin water to add to the egg powder.)
2 c. carrots, finely grated (1c. dehydrated carrots. Pulse in blender before re-hydrating to make them smaller pieces. They take 20 minutes in cold water to rehydrate so if you need them sooner, simply put them in warmer water.)
1 c. crushed pineapple, drained (If you have orange juice you’ll be serving, drain the pineapple juice into your orange juice for a fun topical blend orange juice.)
3 c. whole wheat flour
1 t. salt
1 T. soda
1 t. cinnamon
2 t. vanilla
1 c. raisins
1 c. walnuts, broken
Method:
Preheat oven to 350. Grease and flour 2 bread pans, 1 Bundt pan, or 2 muffin pans (12 each) with vegetable cooking spray. Beat together brown sugar, oil and eggs (no need to reconstitute eggs before adding to this mix). Stir in carrots and pineapple. Blend together dry ingredients; stir into batter thoroughly. Add vanilla, raisins, and nuts. Pour into prepared pan. Bake bread pans for 40-45 minutes, muffins for 20 minutes, and Bundt pan 1 hour or until done.
Makes 1 Bundt pan, 2 bread pans, or 24 muffins.
Makes 1 Bundt pan, 2 bread pans, or 24 muffins.
Adding the nuts on top of the muffins not only gives it a great look and flavor (it lightly toasts the nuts) but it is also a great way to serve nut lovers and non-nut lovers alike since it becomes obvious which have nuts and which don’t.
Over 40 years ago, in 1965, Pres. Ezra Taft Benson said this:
Budget-Friendly Gardening
by Mare-Anne Jarvela
I have made a decision this year to have a small, thriving vegetable garden but to try to save money gardening where I can.
I have already bought my seeds at an outlet store at a 40 percent discount. These are good, name brand seeds packaged for 2010. I’m splitting the cost with a neighbor, as one package contains enough seeds for both of us.
I’m also starting everything from seed this year: tomatoes, peppers, eggplants, and broccoli, to name a few.
I have saved last year’s black plastic trays that six-packs of seedlings come in and use them as the base for my small seed-starting pots. I have also saved the plastic deli food containers with clear lids that you sometimes find in grocery stores and at take-out restaurants.
I’m saving newspapers in my basement to use as mulch between the rows in the garden. The layers of newspaper will keep the weeds at bay and keep moisture in the soil.
I have also invested in two inexpensive plastic garbage cans that I will use to collect rainwater to supplement water from the tap for watering.
Save money by using things that you have on hand, such as saving and crushing and applying eggshells around your tomatoes, and believe it or not..pulverized banana peels really make everything in the veggie garden so healthy!!! Try 'em!!
Easy, Frugal Way to Start Seeds
The author of the Frugally Farming Family blog shares her easy and frugal way to start seeds. Here are her six steps for starting seeds:
1. Using an egg carton, fill each section with warm, moist potting soil.
2. Poking a hole with a finger in each egg cell, place one seed per cell if possible.
3. Cover each seed with soil and label the carton.
4. Place egg carton on trays in garbage bags in a well lit area or, if you have one, under a growing lamp.
1. Using an egg carton, fill each section with warm, moist potting soil.
2. Poking a hole with a finger in each egg cell, place one seed per cell if possible.
3. Cover each seed with soil and label the carton.
4. Place egg carton on trays in garbage bags in a well lit area or, if you have one, under a growing lamp.
5. When seeds get their first set of true leaves (which is the second set of leaves; the first set of leaves are called cotyledons), you can remove them from the garbage bag.
6. Continue watering until the seedlings become large enough to transplant to your garden.
6. Continue watering until the seedlings become large enough to transplant to your garden.
Be sure to check out the full post for more helpful tips and pointers:
Easy, Frugal Way to Start Seeds
