Tips From The Coop

WHERE WE STARTED

Jac answered a questioned last week that I have been asked at times. Where do I start?

I thought I would add my thoughts to this topic.

At first, storing food seems like a large task. But really it can be broken down into simple steps. At least it has for my family.

I will seem like a broken record, but having enough stored food to make your favorite meals for three months is the best way to start. This took our family about a year to do, when we were first married.

Step two for us was to organize all the information and make a plan for long term storage. As a result, I created a planner that suited our family (Jac has a copy of our planner on this blog called the “basic planner” and the “planner plus”). Once we had a plan, an actual list of items to include in our storage, it was very easy to set aside long term storage. This has taken our family about 3 years.

The last step for us is the tweaking. Keeping quantities current and changing what we store based on our preferences is simple with a good planner that can be kept up to date easily.

Finally, I would encourage all of you that read this blog to write a little about your progress on the blog. Do you have three months set aside? Have you begun to store long term food? It is very helpful to all of us to work together.

A Few Bread Making Tips

I have become a bit obsessed with bread making as of late. I don't know what it is, but I am on a quest to make the "perfect" loaf of bread as well as master many different types of bread, not just whole wheat. I spend hours reading and researching bread making techniques and I can't wait to try them all out!

Here are a few tips I thought might be helpful.

~Cover your dough with plastic wrap when it is rising. If your recipe calls for a "double rise", put plastic wrap over the bowl holding the dough, then cover it with a towel. Let rise until double in size (usually about an hour). When the dough is rising in the bread pans, cover them with plastic wrap again to keep the dough warm and moist. Dough that dries out too quickly can crack. Remove wrap when dough has doubled and is ready for baking.

~If you are one of those who has called me, frustrated that your bread didn't turn out and you have a KitchenAid, try this. Use your mixing attachment to mix all of the wet ingredients, yeast, salt and 3 cups of flour. Mix until nice and smooth. Then switch to the dough hook and slowly add the remaining flour. Let the machine knead your dough for 8-10 min. Make sure your dough is not too sticky, it needs to be workable. If your machine seems to be having a hard time mixing the dough (i.e. there is too much dough), try cutting the recipe in half and see if that makes any difference.

~ If you don't have a mixer or just want to know how to make bread by hand... Start by mixing all of your wet ingredients, yeast, salt and 3 cups of flour. Stir with a large spoon until nice and smooth. Make sure you get all lumps out as it is VERY hard to do once you start adding the additional flour. Once your dough is nice and smooth, start to add the remaining flour. When the dough becomes too thick to mix with a spoon, put it on a floured surface and begin to knead the dough (slowly incorporating the flour you previously sprinkled down). If your dough is too sticky, add a small amount of flour to the dough until it gets to a nice, workable dough. When you get to this point, knead the dough with the palm of your hand for about 10 minutes. It will give you a nice workout! After the kneading is done, either put the dough in bread pans to rise (for single rise recipes) or in a greased bowl (for double rise recipes).

I am currently trying to master "Cinnamon Burst" bread, like they sell at Great Harvest. I hope I can figure it out! When I do, I will post step by step instructions on the blog and provide a sample to anyone that wants one!

Happy Baking!!

Your 3-Month Supply

Save Away!

In my post yesterday I talked about building up your 3-month supply by just finding deals at the grocery store. I thought I would let you know of some of the deals I have found this week...

Albertsons
(this is just a more detailed list of what I have on the sidebar)
Select Kelloggs Cereal- $1.67 Extra promo: Buy 7, get 3 gallons of milk FREE. Buy 5, get 2 gallons FREE. Buy 3, get 1 gallon FREE. Voucher will print at checkout, valid on your NEXT shopping trip. Kellogg’s Cereal, any flavor 10 oz. or larger .70/1 (4-5-09) RP-2/22 Final Price-.97

Butchers Block Thick Cut Bacon (buy some for now, freeze some for later)- $1.99 lb Requires in-ad "store" coupon.

M&M's (great for Easter)- $1.88 Requires in-ad store coupon + any 9.5 oz. bag or larger $1/2 (4-12-09) RP-3/1 Final Price- $1.38

Ball Park Franks (easy to freeze)-$1.77 Requires in-ad coupon +Ball Park Franks, any variety $1/2 (4-13-09) RP-3/15 Final Price $1.27

Kraft Macaroni and Cheese (great storage item)- .49 Requires in-ad store coupon

Check GrocerySmarts.com for more deals.

Also, I was made aware of a couple of services I thought might be of interest.

The Community Food Co-op of Utah
This service is open and available to anyone and the more people that join, the cheaper the food is.

"For a very reasonable price (usually less than $30), one buys a share, then your share gives you 5-6 lb of meat 5 lb of fruit, 5 lb of veggies, fresh baked bread, pasta or rice. Definitely worth more than $30 retail of food!"

"How does the co-op afford this? Simply individuals volunteer time and use local resources to maintain high quality products to feed the largest number possible."

To see what one Mom got...click HERE.

If you are interested in learning more click HERE.

Outside of Utah, click HERE.

Community Supported Agriculture

"This is an AWESOME idea! An individual “subscribes” to a farm by giving a set $ amount to the farmer in the spring when the farmer needs resources the most. Then, when harvest begins, usually first of July, the subscriber receives a weekly bounty of fresh fruits and veggies, usually for 13 to 15 weeks. Costs and variety of harvest vary by farm. See http://www.localharvest.org/csa/ for participating farm locations, pricing and details."

quoted information came from the PYP Blog

Where would I start...

I was asked a few weeks ago where one should start if they were just beginning their food storage. My mind became instantly flooded with all sorts of information and when I began talking, I think I was more confusing than helpful. I have spent a lot of time thinking about it since then, and if someone were to ask me that question right now I would say this...

I would begin my storage in two ways. First, in following recent counsel found in "All Is Safely Gathered In", I would build my three month supply slowly each week with everyday items purchased at the grocery store. There are many resources out there to help you get more for less, therefore putting you in a position to build up a storage without spending a lot of money. I personally do this by going to GrocerySmarts.com to see what items received a 5-star stock up rating. If those items are things my family uses on a regular basis, I stock up. The service is free and includes all sale items in each store's flyer. I also check the Deals to Meals "Tip of the Week" sheet. The sheet is nice because it focuses on items that are good to store in the pantry or the freezer. This site does have a membership fee of $4.95 a month, but they do offer a two week free trial, so give them a try and see if it something that is helpful to you. You can also check out PinchingYourPennies.com, weeklyshoppingguide.blogspot.com or krazycouponlady.blogspot.com to get a heads up on good deals.

Second, I would start to store items that allow me to make bread. Wheat, oil, honey, dough enhancer, yeast, salt, and vital wheat gluten are the ingredients for the bread I make. I store these things in abundance. You will also want to consider a wheat grinder. If you have the financial resources, it is a good investment, as is a good mixer. There are many out there and they range in price from around $269.00-$140.00 for the electric variety. I could go into detail about the different grinders, but I will spare you, unless there is a need and I would be happy to devote a post to it. If you do not feel you could afford purchasing a grinder on your own, what about going in on one with family members or close neighbors, perhaps someone you know has one and would be willing to grind your wheat for you.

Start with wheat, Macey's recently sold it for $18.99 already packaged in a 6-gallon bucket. The Bosch Kitchen Center (on Highland Dr.) is having a great sale on wheat and other storage items April 4th & 5th with high protein white wheat for only $15.50 if you purchase 12+ bags (go in with some friends if you don't need that many) and if you go from 8:30 am-10:00 am on Saturday, April 5th you get .45 off each bag of wheat (if you have bought 12). That is a great price. (If you would like to view their ad, click HERE). If you do not live in Utah, you can order online from Honeyville Grain or see if there is an LDS Cannery in your area...wheat and other storage items are ALWAYS inexpensive there.

So, that is where I would start...stocking up at the grocery store each week for regular foods and buying items to make bread. If there is anyone reading this that has been frustrated, not knowing where to begin, I hope this is helpful. If anyone has any particular questions, I hope you won't hesitate to ask!!

Popcorn Popping on the Apricot Tree

I felt that title was appropriate as we are embarking on my favorite time of year! I love Spring...I feel sheer elation when I look at the buds forming on my bushes and trees. And I won't even get started on how much I love my tulips and other spring bulbs that are poking through the soil. It is a time of hope for me!

I am sure you have all noticed "Corn" as a storage item on most foods storage lists. It is a very standard item and is fairly easy to find if you are buying in bulk. I suspect it is meant to be ground up into corn meal. (I have seen "corn meal" also listed as a food storage item and whereas I think it can be very useful for many things, unless you plan on using it regularly, I wouldn't store it in the "meal" form because the shelf life will be greatly diminished.)

I am curious if anyone stores corn? I have always stored popcorn because it makes the BEST corn meal for corn bread. Then if I get sick of corn bread, I can just have an endless supply of movie food.

Where would you buy so much popcorn?

We actually bought ours in 5 lb. bags at Costco about 5 years ago. I was very disappointed when I went back to get some more and was told they STOPPED selling it. Rats. I have since purchased it from Honeyville Grain, but I have not been able to find it on their online catalog, so you might want to call their retail store to make sure they are still selling it.

How long does popcorn store?

Let's let"AmishMart.com" answer that...

"Nearly, forever, as long as you keep your popcorn in an air tight container and in a cool dry area, so the popcorn does not draw moisture or lose what moisture is already in the popcorn and needed to make it pop. If stored properly in an airtight plastic or glass container, your popcorn can potentially stay good and ready to pop, for many years. However, most of us will eat all the popcorn before it has a chance to sit around the house for years." So, there you have it...another food that can store for a LONG time. I like that kind food storage.

So, now I need your help. In all my years of grinding popcorn and making corn bread, I have yet to find a corn bread recipe that I REALLY like. I like it sweet, but not too sweet. I also am looking for a nice moist bread...the recipes I have are far too crumbly. So, can you share with me?

Summary...consider storing popcorn as part of your grain storage. It will store "nearly, forever" and has multiple uses.

photo courtesy of Flickr

TIPS FROM THE COOP

Wheat Fun Facts

Here are some fun activities to do with your family.

-Wheat gum. Did you know that if you chew wheat long enough, with out swallowing, it will turn into gum? Hint; you may have to add more wheat as you continue to chew.

-Wheaties. Soaking wheat for 24 hours or boiling wheat for about 45 minuets (on a simmer) makes a very good treat that can be added to salads, breakfast cereal or yogurt.

-Popped Wheat. After making wheaties, “pop” them in oil like you would popping corn (they will not pop open like pop corn). After about 4 minutes in hot oil, they will be nice and crisp. Add a flavoring to make a treat similar to corn nuts. My kids like them with cinnamon and sugar.

-Wheat grass or sprouts. This one I have never done. Soaking wheat in water for a few days will form wheat sprouts similar to bean sprouts for your salads. You can also plant wheat to create wheat grass that can be used in shakes and juices (many of you have had this in store bought smoothies).

Let us hear about your experiences using wheat in crazy ways.

A Few Recipes

At a recent bread making class, I was asked what type of rolls I would make for a Sunday dinner. I told the ladies I would post the recipes, so here you are!!

For the white variety...
Natalie's Speedy Rolls
from "Favorites"
2 T dry yeast
2 cups warm water, divided
1 cup instant powdered milk
1/2 cup sugar
2 eggs
2 t salt
1/2 cup butter, softened
6 cups flour

Combine 1 cup of the warm water with the yeast; set aside (I use SAF instant yeast, so I don't have to "soak" the yeast before hand). In mixing bowl, mix together the other cup of water with the powdered milk, sugar, eggs, salt, butter and 1 cup of the flour. Add the softened yeast and blend. Pour in remaining flour slowly while mixing and knead for 10to 15 minutes (I have always had to add more than 6 cups of flour...after adding the 6 cups, I slowly add flour to the dough mixture until I get a nice, tacky consistency with the dough. You need to be able to work with it.) Place dough in oiled bowl and let rise until double in size (about an hour). Punch down dough and divide in half. Roll out each half into a large circle on a floured surface and cut with a pizza cutter or knife into 12 segments. Roll up "croissant-style" and place on greased cookie sheets. Let rise 15 minutes, then bake at 350 degrees for 12-14 minutes, or until golden.

When you are feeling healthy...
Whole Wheat Dinner Rolls (or hamburger buns)
from Bosch Kitchen Center Classes
Grind 7 cups of wheat in grinder
Knead in Bosch on speed 1 with dough hook:
3 1/2 C warm water
1/2 Cup honey
1 1/2 TB Dough Enhancer
1/2 C oil
6 TB Saf Yeast
ADD:
3 eggs
1 TB salt
ADD:
Fresh whole wheat flour only until dough begins to leave sides of bowl and gathers together in the center. This is a soft dough. Knead on speed one for 12 minutes. Shape into rolls or buns. Place on greased cookie sheet. Let rise 10-15 minutes. Bake at 350 degrees for 15-20 minutes.

And when you are needing something quick...
Whole Wheat/White Breadsticks (these are seriously easy and seriously tasty!!)
from "Bee Prepared"
1/4 cup butter
1 1/2 cups warm water
1 T. honey
4 cups flour (I like to mix half wheat and half white)
1 T. instant yeast
1 t. salt

Place large jelly roll pan in warm oven with 1/4 cup butter and let butter melt. Place water, honey, flour, yeast and salt in mixing bowl. Blend together and let knead for 8-10 minutes. Roll out into a rectangle to fit jelly roll pan. Spread the melted butter evenly across the pan. Gently lay rectangle onto buttered pan to coat underside, then turn the rectangle over so the top side is buttered. Sprinkle with Garlic Salt, or whatever seasoning you like. Use a pizza cutter to make one long cut down the middle of the pan, and then cut into 1 1/4 inch slices. Cover and let rise. Bake at 400 degrees for 10 minutes.

Your 3-Month Supply

Knowing What To Store

I took a big step today...I made a list of 10 meals my family eats the most. Why is that a big step? Because it is the beginning stage of obtaining my three-month supply. I have a lot of things stored, but I need to get "meals" together, so my storage really works for me and I don't waste money. I have read that it is a good idea to make a list of everything your family eats for a week...breakfast, lunch and dinner. Also include between-meals snacks.

1. I started by making a list of 10 meals. Most of these were dinners but I did have some breakfasts. I am taking it slow, as to not get too overwhelmed.
2. I then wrote each "meal" on the top of a separate piece of paper.
3. Next, I wrote down every ingredient in the recipe...EVERY ingredient.
4. I also made a list of ways I could tweak the recipe without changing the ingredient list, (i.e. chicken enchiladas, chicken enchilada casserole, creamy mexican chicken and rice.)
5. Then, I multiplied all of the individual ingredients by 12 (that makes up my three month supply).

For example ~Sloppy Joes

1 lb. x 12 = 12 lbs of hamburger

3 T x 12= 9 C ketchup (or about 4-24 oz. bottles)

1 T x 12= 3 C mustard (or about 3-14oz. bottles)

1 can x 12 = 12 cans Chicken Gumbo Soup

In an emergency, I would make my own buns by just using my bread recipe, which ingredients I already have.

I didn't spend a whole lot of time, just a few minutes really and thought about the meals I make over and over. Start today by just making a list...it really only took me about 20 minutes and now I really have an idea of what things I need to stock up on...especially when a case lot sale comes to town!

Another Great Grain-Oats

Another one of my food storage staples is Oats. Rolled, quick, whole oat groats...however you decide to store them, they are a great item to have on hand. When we first started our food storage, we put all of our oats into a 6-gallon bucket. For us, that was a mistake. We used oats for cookies and the occasional batch of oatmeal, but that was it and after 4 years or so, our oats were VERY stale. The Church says that rolled oats can last up to 30 years, so why did ours go bad so fast? Probably because our oats were exposed to oxygen most of the 4 years it was stored. (Storing in buckets is a great idea if you rotate the stored item quick enough, or if the food is in its "whole" form and therefore can be stored a lot longer). I now dry pack all of our oats so that only limited amounts are exposed to the air at a time, that way, my oats will be good for a nice, long time.

Forms of Oats

Oat Groats - Whole grain of the oat, with only the outer hard husks removed.

Oat Flour - You can make this yourself by grinding rolled oats in a food processor or blender. Oat flour adds great flavor to breads and because of certain natural preservative in the oats themselves, it improves their shelf life. Oats contain no gluten, which is needed for bread to rise, so it must be mixed with a gluten-containing flour such as wheat. Substitute 1 of every 5 parts of wheat flour with oat flour. If your recipe is for a quick bread, no addition of other flours is necessary.

Steel Cut Oats or Scottish Oats or Irish Oats- These are groats which have been cut into two or three pieces. Cooking time is considerably longer than for rolled oats. This is a great option for people suffering from Celiacs Disease as McCann's Steel Cut Oats are gluten-free.

Rolled Oats- These are made by steaming the groats and flattening them with a roller.

Quick Cooking Rolled Oats -These are made by flattening pre-cut groats. They cook in about 5 minutes.

What To Store?

Deciding what to store is a personal decision, based on how you are going to use them. I like to store both quick and regular rolled oats for cookies, instant and baked oatmeal, and oat flour. I also hope to store some whole oat groats which will store for a LONG time and will allow me to make my own steel cut oats. If I am feeling really adventurous, I might even invest in a roller-flaker mill that will allow me to make my own rolled oats. (I have seen roller-flaker machines on display at the LDS Cannery and also at the Bosch Kitchen Center...they run around $100).

To get you started...


Baked Oatmeal ~ Heather Fairbanks

2 C Oatmeal

1/2 C Brown Sugar

1 t Baking Powder

1 t Cinnamon

1/2 t Salt

1 C Milk

1/4 C Melted Butter

1 Egg, beaten

1/2-1 C dried fruit (i.e. apples, craisins, raisins and 1/2 nuts)

Bake in a 9x9 pan in 350 degree oven for 20 minutes. (You can also double the recipe for a 9x13 pan).

You can also top your oatmeal with pear sauce from the LDS Cannery...tasty!

Times Are Changin'

I have subscribed to Martha Stewart's "Everyday Food" magazine for years. I can always count on great flavor and relatively easy recipes. I was intrigued by the title of their most recent issue "Shop Smart, Eat Well, Save Money!" With all that is going on in the world today, it is nice to see these magazines focus on what is really important to many of their readers. So, I anxiously flipped through it, hoping to acquire some fantastic tips that would save me thousands! But guess what...after reading, I felt like I was already a step ahead. Don't get me wrong, they had some great stuff in there, i.e. they talked about cutting meat out of one meal a week, because veggie meals often cost less, and cooking whole chickens and using the meat for three different meals. The cool part was, they essentially promoted FOOD STORAGE! Hello! They had a whole section on dried beans and how much money you can save by cooking them on your own rather than buying them canned (we will talk a bunch about beans in the coming months). They also focused on Rice and how great it is because it can store so long. Yahoo! See, we are not weird...just a little ahead of the curve!

Here are a few of their tips...

• Plain cooked rice will keep for up to 2 days in the refrigerator; always add a splash of water and reheat completely before serving.


• Long-grain rice has a lower starch content then the short-grain variety, giving it a delicate texture and fluffy, distinct grains when cooked.


• Serve the rice as an accompaniment to stir-fries, stews, and curries. It can also be the main ingredient in dishes like Ham Fried Rice and rice pudding. We even found that it makes a great risotto.

For Perfectly Cooked Rice...

In a 2-quart saucepan with a tight-fitting lid, bring 1 3/4 cups water and 1 teaspoon salt to a boil. Stir in 1 cup long-grain white rice. Return to a boil, then reduce heat to low. Cover, and cook until rice is just tender, about 15 minutes. Let stand, covered, 5 minutes. Fluff with a fork.

Now for a little something tasty...

MUSHROOM RISOTTO

2 T butter

1/2 t dried thyme

10 oz button mushrooms, trimmed and quartered

coarse salt and ground pepper

1 C long-grain rice

1 can (14.5oz) reduced-sodium chicken broth

3 garlic cloves, sliced

1/4 C grated Parmesan

1. In a deep, 9-inch microwave-safe dish with a tight fitting lid, combine butter and thyme. Microwave until butter has melted and thyme is fragrant, about 1 minute. Add mushrooms, and season with salt and pepper. Microwave until mushrooms have released their liquid, about 8 minutes. Transfer to plate.

2. In the same dish, combine rice, broth and garlic, season with salt and pepper. Cover, and microwave 9 minutes. Stir in 2 cups water, and microwave until rice is tender, 9 minutes more.

3. Stir in mushroom mixture; microwave until risotto is heated through, about 2 minutes. Stir in Parmesan. (If the risotto is too thick, add water as needed.) SERVES 4

~Everyday Food, April 2009

TIPS FROM THE COOP

Flours are so Pretty.

So you have committed your self to storing wheat, and then you think, “I should have stored flour instead of wheat, isn’t it wheat too?”

The fun answer is YES; sort of… the long, drawn-out, boring answer is as follows…

Mr. Wheat Kernel has had a wonderful life in the fields, soaking up the suns rays and living off the land. But today is harvest day, and he and many of his little buddies are on the road to becoming a yummy loaf of bread. You can tell that he is very excited.
OK this story is getting bad…let’s keep going without Mr. Kernel.

Much of wheat’s nutrition is stored in its moisture. Once you crack open the kernel, the nutrition begins to evaporate away. This is why wheat must be used within a very short time after being ground to flour.

To combat this issue, a processing plant, after grinding wheat (red or white), adds ingredients/nutrients back into the wheat that are lost during the process: niacin, iron, thiamine mononitrate, and folic acid to name a few. We call this product bleached white flour.
The bottom line is simple, store bought flour is easy to use and very good. Despite mans efforts however, it is not as nutritious as the original Mr. Kernel, and his shelf life has now gone from thirty+ years to about two years.

Store white flour, I do, just keep in mind the differences between whole wheat versus processed flour; shelf life and nutritional value.

Why Be Prepared?

I have been reading an excellent book called "Emergency Food Storage and Survival Skills" by Peggy Layton. When I first got it, I thought it was all about what to do when you have no power or gas. It does talk about those things, but that isn't the focus. The "Emergencies" she talks about can be for a brief or extended period of time, they can be caused by recession, natural and man-made disasters, accident, illness, death, etc. She brings up the point...

Why Be Prepared?
"As a consultant on home storage, I encounter many parents who are motivated to store food and other necessities for emergencies by the thought of hearing their children crying from fear, darkness, cold, and hunger. Parents have the enormous responsibility of providing for and taking care of their children's needs. Those who store food find that having adequate food and emergency supplies on hand brings them peace of mind and enables them to rest easy, knowing their children will be taken care of even if disaster were to strike...Being prepared will give us many advantages, including the following:

• Self-Sufficiency. In times of recession, large companies often announce job layoffs, which may leave thousands of people without paychecks (as a side note, she wrote this book in 2002, long before our current recession issues). If you were to be among those laid off-but you have a reserve of food, cash, clothing, and fuel-you would be able to get through the lean times and not have to ask for help.
• Ability to Help Others. If you are prepared, then rather than being dependent on others to help you, you can be the one to help others who are in need.
• Peace of Mind. If you are prepared, then you will not fear."

We have been told to not go to extremes in our preparation...that we should just do what we can, step by step. But that we should begin...how about today.

Your 3-Month Supply

"Your Own Little Slice of Heaven"

A little cheesy, but when I think of my fresh grown garden vegetables...that is the phrase that comes to mind.

We have talked a bit about gardening already and although it is a seasonal portion of your 3-month supply (unless you grow enough for home canning) I think it is definitely something worth talking about in more detail.

As I was preparing dinner last night, I noticed how much of my meal I could grow myself. That was an exciting thought. As I am planning what to grow (in my limited space) I realized what a benefit it would be to look at the meals I prepare regularly and identify what of those food ingredients could I grow on my own. For salads, I can easily grow lettuce, spinach, tomatoes, cucumbers, carrots. I can grow potatoes for a tasty main or side dish. I can grow onions to add flavor to many of my family's favorites dishes. I can grow squash, beans, and peas and accent them all with a variety of herbs. Some of my favorite herbs to grow are Basil for fresh pesto or Caprese Salad, Cilantro for salsa, Rosemary for potatoes and Thyme for Chicken, Parsley for Lentil Soup, and Dill and Mint for some tasty rice dishes. The possibilities are endless.

For many, the thought of gardening is a little intimidating. I think it is intimidating and there is a serious learning curve, which is why I can't wait for spring to arrive each year in hopes that this years garden will be better than the last.

So where to start...?

After planning what you would like to grow (based on food preference and planting space), it is important to know when to plant what. If you live in a climate similar to most of Utah, right now you can be planting lettuce, spinach, peas, radishes, cucumbers and many more. After the last frost, you can plant tomatoes, squash, pumpkins, corn, peppers. For a detailed list of planting times for most of Utah click HERE. Worried about pests ruining your produce and want to know how to best get rid of them? Click HERE. If you want to know when to plant and you don't live in Utah...click HERE.

Keep in mind that you don't need to have a big garden plot in order to grow your own produce. You can allocate a small square in your lawn, find a sunny border bed, use a pot on your front or back porch. You can even grow some things inside...read Al's comment on herb gardening indoors by clicking HERE. Check at your local library for information on Square Foot Gardening or go to http://www.squarefootgardening.com/ to learn ways to grow lots of produce in a little space.

Now is the time to start planning and planting... let me know how your garden grows!

A Tasty Side Dish or Two...

Now if I was cool, I would have beautiful pictures showcasing these recipes. That way you just couldn't resist making them for dinner tonight, right? But, I have nothing to show for myself, so just read the ingredient list and start to salivate...and think how quickly you will be able to rotate your rice!!
P.S. How easy would it be to make some of these dishes if you planted yourself a small little herb garden this spring/summer! Dill? Mint? Parsley? So tasty and so economical!

Lemon Rice with Pinenuts
3 cups chicken broth
1 1/2 cups uncooked white rice
3 tablespoons butter
1 small onion, chopped
1/4 cup pinenuts, toasted
1/4 cup fresh lemon juice
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
1 tablespoon fresh mint, chopped or 1 teaspoon dried mint
salt and fresh ground pepper

In a large saucepan, heat chicken broth and rice to boiling. Reduce heat to low and simmer for 15 minutes. Remove from heat and set aside. In medium saucepan, melt butter over medium heat. Add onion and cook 5 minutes. Add reserved cooked rice, toasted pinenuts, lemon juice, dill and mint. Season with salt and pepper to taste. Heat thoroughly and serve immediately.

Savory Rice
1/4 cup butter
1 onion, chopped
2 cups sticky or long grain white rice
1 tablespoon parsley
5 teaspoons chicken bouillon granules
5 cups water
8 ounces sliced fresh mushrooms

Brown onion in butter. Combine with remaining ingredients in rice cooker or sauce pan. Simmer for 20 minutes or until liquid is gone.

Long or Medium Grain...that is the question!

The second most prevalent item in my food storage is Rice. It is one of the most versatile and consumed grains on the planet. Long Grain White Rice can be stored for up to 30 years if kept in an environment of 40-60 degrees F. That is fantastic!

But with so many varieties, what should you store...?

Many people ask me if they should store brown rice. Brown Rice is definitely superior to white rice in regards to health benefits, but its shelf life pales in comparison. Brown Rice can only store up to a year because the outer shell of the hull contains oil, which can become rancid. If your family prefers brown rice, store it in the freezer to extend the shelf life.

Long Grain White Rice will store the longest...but I also store Medium Grain to have a little variety.

What is the best way to store Rice?

As a general rule, if you remove the oxygen from the stored food, the shelf life will be improved considerably. For that reason I store my rice in two ways. I dry pack half of my rice, so I can safely assume it will be useful to me for a long time. Each #10 can is packed with an oxygen absorber to remove all of the oxygen..."Oxygen absorbers perform their action through a chemical reaction process. They contain iron powder and salt which reacts with the oxygen in the air causing the iron powder to rust. When all the iron powder has oxidized, the oxygen absorbers are "loaded" and the absorbing action stops. Remove the oxygen from an active absorber and the chemical reaction stops (such as resealing in an air tight bag). Put them back in the air and the reaction starts again until the iron is gone. " By having some of my rice stored in small cans, I am able to leave them in an oxygen free environment for a longer period because I am only accessing a limited amount at a time.

I also store rice in 6-gallon buckets. This works well for me because

I like to store my rice in smaller plastic containers in my kitchen. To make this process easy, one of my buckets has a Gamma Seal lid on it which can be opened and closed easily when I need to access the contents. One thing to remember...once a bucket/can is opened, the oxygen absorber is no longer effective so it is important to go through the rice within a 3-5 year time frame. With the ease of using rice in everyday cooking, I have yet to have a problem with rotation.

TIPS FROM THE COOP

Red, White and Where’s the Blue?

Here are a few tips before going to the market to buy your wheat.

There are many varieties of wheat. Luckily we can break those varieties down into a few simply groups. There is Red wheat, and White wheat each with hard and soft versions. Simple enough.

So what should I store?
This is also simple. What will you use it for?
-Bread, rolls and pancakes are best if made out of HARD wheat, red or white.

-Pastas and cookies are best if made out of SOFT, red or white.

If you are still unsure, hard red wheat is the most versatile (the cookies are still really good), and stores the longest. Many times you can find it on sale at case lots already packaged in a six gallon bucket. 45 pounds for under twenty dollars. Grrrreat!!!

Now a quick note…Where can I buy red flour at the store? Funny thing, look for the package that says white flour. WHAT!?

…to be continued…next week, same time, same place…

Hiding Wheat

You have decided that you are going to try and use some wheat in your cooking. Good for you! What might some of those reasons be...

1. It will improve your health. Wheat is high fiber and low in fat. It will make you feel fuller longer. It will help your digestive system. It is nutrient rich.


2. It is economical. Wheat is perhaps the cheapest grain you can buy.


3. It is the foundation of bread making--yes, even the white bread you buy in the store. The wheat has just been stripped of its health benefits when made into white flour.


4. It has an incredibly long storage life-peace of mind in an emergency.

Now what to do with a family that refuses to eat it? Just hide it! Start with dessert...no one can turn down a little sweet treat can they? Try using wheat in cookies, or sweet breads. I guarantee no one can turn down a Cinnamon Roll! I have a cousin that was adamant about not eating wheat...until his mom made a batch of cinnamon rolls...ooowee! No one can eat just one!

Here are a couple recipes to get you started...

Whole Wheat Zucchini Bread

3 eggs

1 cup vegetable oil

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon vanilla

1 teaspoon salt

3 cups whole wheat flour (freshly ground)

2 cups grated zucchini

1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F. Mix eggs, oil, sugar, baking soda, salt, and vanilla in a bowl until creamy. Mix in 1 cup whole wheat flour and 1 cup grated zucchini, then add remaining flour and zucchini. Mix well. Add nuts. Pour into two greased bread pans and bake for approximately 50 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the bread is ready. Makes 2 loaves.

Oatmeal Cookies (Everyday Food Storage)

*a tip before you begin…I always soak my raisins in water & vanilla so that the raisins are plump and juicy and taste like vanilla. If you don’t have a lot of time you can heat the water, vanilla, and raisins in the microwave for 2 minutes.

Cream together:

1 C shortening

1 C brown sugar

1 C white sugar

2 eggs

1 tsp. vanilla

Stir into creamed mixture:

1 ½ C wheat flour

1 tsp. salt

1 tsp. soda

3 C. oats

2 tsp. cinnamon

2 C. raisins

Bake at 375 for 8-10 minutes.

Tasty, tasty...anyone else have any good "sweet" whole wheat recipes?

Your 3-Month Supply

"Case Lot Sales"

One of the best times to stock up on needed items for your 3-month supply are case lot sales. Prices are great on many items and you are not limited by coupons that only allow you get "so many". Some items to stock up on are canned fruit and veggies, ketchup, oil, canned tomato sauce, sugar, salt, pasta, tuna, canned soup, honey, rice, jam/jelly, etc. March is a big month for case lot sales in Utah, so my sister and I headed over to Macey's to see what deals we could find.

• 50 lbs. granulated white sugar- $18.99
• 45 lbs. hard white/red wheat (already packed in a 6 gallon bucket w/lid)- $18.99 FANTASTIC PRICE!!
• 20lbs. long grain white or brown rice- $9.99
• 16-24 oz. bottles of ketchup- $14.24 (that is .89 a bottle)
• SAF Yeast- 2 for $5.00
• Country Cream Instant Powdered Milk- $9.99
• Canned Butter- $4.99
• 55 gallon water barrels- $39.99
• Gamma Seal Lids (easy access for storage buckets) - $5.99

These were the things we bought...but I am holding out for Smiths to have better prices on canned fruits and veggies.

Check in your area when case lot sales are going to take place and take advantage of the discounts you can find. One thing to remember though, don't assume that just because it is part of a case lot sale, that it is a great deal. Go to grocerysmarts.com and enter in the code g84cso. Now this is a list for Utah stores, but print off their list for Macey's (this week) and see the ratings they give for case lot sale items. That way, when you are planning for your local case lot sale, you can know when you spot a good deal.

If anyone else has found some great deals...please let us know!

I don't have a Wheat Grinder...what can I do with my stored Wheat?

The answer to that is...many things. Although having a wheat grinder is an important element in rotating wheat, there are many ways you can still use whole wheat kernels without grinding them into flour.

Blender Wheat Pancakes

1 cup milk (1/3 instant dry milk & 1 cup water)

1 cup whole wheat kernels

2 eggs

2 TB oil

2 tsp baking powder

2 TB honey or brown sugar

1/2 tsp salt

Soak wheat kernels and milk in blender for 5 minutes. Blend on high for 4-5 minutes. Add remaining ingredients. Blend on low. Add milk of needed. Bake on hot griddle. Makes 10 to 12 pancakes.

Wheat Berries

1 cup clean, whole wheat kernels

5 cups water

Combine wheat and water. Bring to a boil in a covered pot. Boil for 2 minutes and remove from heat. Let stand for 1 hour. Bring to a boil for the second time. Simmer until tender (about 30 minutes). Drain. Use wheat berries for making Cracked Wheat

Basic Hot Cracked Wheat Cereal

1 cup cracked wheat (to crack your wheat, place wheat berries in a blender and pulse for a few seconds)

2 1/2 cups water

1/2 tsp salt

Combine and bring to a boil. Cook covered on low for 10-20 minutes. Add milk and sweetener for a tasty, hot breakfast.

Whole Wheat Cereal (in a thermos)

1 cup whole wheat kernels

2 cups boiling water

1/2 t. salt

Combine all ingredients in a quart-sized thermos; screw top lightly. Leave overnight. In the morning you'll have delicious hot cereal that is ready to eat.

You can also Sprout your wheat and use it in...

• salads
• sandwiches
• soups and stews
• alone or with other steamed veggies

What do you do with whole wheat kernels?

Cinnamon Rolls!! YUM!

I hosted a couple of wheat bread cooking classes in my home yesterday and it was great fun. We talked a lot about the values of wheat, pros and cons of current wheat grinders on the market and other fun tips. The highlight of the class (at least in my opinion) were the tasting Cinnamon Rolls we finished off with. The fancy thing about these Cinnamon Rolls is they are just made out the "Foolproof Bread" recipe and could not be more simple!! If you do not use the Foolproof recipe, I bet you can make these with whatever whole wheat bread recipe you use. If you would like the Foolproof Bread recipe, click HERE.

After you make that...the Cinnamon Roll recipe is as follows!

Cinnamon Rolls (makes 1 dozen)
1/3 FOOLPROOF BREAD RECIPE (I usually make two/three loaves of bread and one pan cinnamon rolls.)
Roll into rectangle 3/4 inch thick. Sprinkle brown sugar, cinnamon, and any other topping you would like (I just do brown sugar and a generous sprinkling of cinnamon). Roll as a jelly roll. Cut 3/4 thick. Place in 1/2 size bun pan covered in parchment paper (I use a jelly roll pan). Let rise until almost double in bulk. When raised bake in 375 degree oven for 15 minutes. Ice and remove from pan while still warm.

FROSTING:
2 C powdered sugar
1/4 C soft butter
2 TB water
1tsp vanilla

TIPS FROM THE COOP

“Eat What You Store…”

“Eat what you store, store what you eat.” Something grandma used to say, and is just as valuable now as it was then…but, are there exceptions to the rule??

For anyone that finds storing WHEAT outright craziness, you are not alone. Certainly “eat what you store” does not come to mind to all of us. So, here are a few thoughts (sorry I just couldn't say here is some “food for thought”).

Wheat has a remarkable shelf life. It can be stored nearly indefinably, under very little pressure to be rotated like other foods. Wheat is invaluable, perhaps lifesaving during long term crisis, making it one of the most integral parts to our storage room.

I propose to those that find storing wheat difficult for whatever reason, to store it anyway (though you may not use it regularly).

Now the disclaimer…Eat wheat!!! You may choose to store wheat, and against everything grandma used to say, not eat it. That may be OK, as long as wheat is still in your diet. In addition, you will still want to have a basic understanding of how to use your stored wheat, just in case. Sorry grandma.

“What was that?”“Oh nothing grandma…”

Tips on Wheat

For the month of March we are going be focusing on Wheat and other grains. To get started I thought it would be helpful to talk about specific things you should look for when buying wheat.

Tip #1
Look for wheat with a protein content of 12% or higher. I believe the LDS Cannery's wheat is 12% , Honeyvill Grain is 12% or higher and Prairie Gold Hard Spring White Wheat(sold at Bosch Kitchen Centers and sometimes at Walmart) is 15-16%.

Tip #2
Moisture content should be 10% or less for optimal storage. All of the previously mentioned suppliers sell wheat with >10% moisture.

Tip #3
The wheat should be clean and free from living insects and foreign matter. (The company you buy it from should be willing to verify the quality of the wheat).

Tip #4
Understand the different kinds of wheat.
For example, you might see Hard Winter and Hard Spring Wheat...what is the difference?

• Hard Spring Wheat has a higher protein content than Hard Winter.
• Hard Winter Wheat is planted in the fall, remains dormant in the winter and is harvested in the early summer.
• Hard Spring Wheat is planted in April or May and after continual growth is harvested in late summer.
• Hard Spring Wheat has stronger gluten.

What about the difference between Hard Red and Hard White Wheat?

• "Hard white wheat was developed from hard red wheat by eliminating the genes for bran color while preserving other desirable characteristics of red wheat. Depending on variety, red wheat has from one to three genes that give the bran its red cast; in contrast, white wheat has no major genes for bran color. The elimination of these genes results in fewer phenolic compounds and tannins in the bran, significantly reducing the bitter taste that some people experience in flour milled from red wheat. Nutritional composition is the same for red and white wheat." ~ The Fresh Loaf

There is also Soft White Wheat available, it is good for cakes and cookies but does not have a high protein content, so it doesn't store as long.

Which to store is a matter of preference...I personally prefer Hard White Spring Wheat. Others love the red. What is your favorite?