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From the monthly archives: July 2006
For next year, planning:
I intend to have 4 beds in the sun by next spring. But if I run out of space there, these are the veggies that will grow in part shade, so I’m thinking we can grow them along the outer edge of the beds that will get more sun. Right now there’s all kinds of ornamentals there, which I want to move to the other side of the garden, since there are repeats all over.
- Beets
- Broccoli
- Brussel sprouts
- Cauliflower
- Celery
- Endive
- Garlic
- Kale
- Leaf Lettuce
- Leeks
- Parsnips
- Peas
- Potatoes
- Pumpkins
- Radish
- Rhubarb
- Rutabagas
- Salad Burnet
- Summer Squash
- Salsify
- Turnips
Herbs
- Angelica
- Borage
- Caraway
- Chervil
- Coriander
- Lemon Balm
- Lovage
- Parsley
- Mint
- Tarragon
- Thyme
More:
From BloomingFoods.org – Storage tips for grains, oils, nuts, etc.
It’s Redwall week here at stefoodie.net and the kids and I have been enjoying Redwall treats. This one’s based on the recipe in The Redwall Cookbook (see above).
2/3 cup wheat-free baking mix
1/3 cup amaranth flour 
1/2 cup buckwheat flour Arrowhead Mills Buckwheat Flour
1/4 cup tapioca flour
[I was going to try out millet flour, but my grain mill suddenly died on me when I was grinding it -- so I defaulted to buckwheat and tapioca... -- I hope the grain mill is fixable:(]
1/4 heaping teaspoon EACH cinnamon, nutmeg and ginger
1 tablespoon cooking oil (I used 
1 tablespoon vegetable shortening
approx. 1/2 cup rice milk
— I was going to use soy milk but I didn’t realize it had turned sour on me
Preheat oven to 450 degrees F. Mix all dry ingredients together in a large bowl. Cut in shortening. Mix oil and milk in another bowl. Pour in liquids all at once into dry ingredients and mix briskly with a spatula. Turn out onto a board (I didn’t need to flour mine). Cut into 8 wedges and bake for 12 minutes on a greased baking sheet — or do what I did and bake on greased parchment that I slid onto my baking tiles.
Serve with strawberry jam and water buffalo yogurt, which, according to some, is fine for lactose-intolerant individuals.
The kids devoured this, and barely remembered to leave some for Dad — who had a leftover half-a-scone from Yena.
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Everyone has made at least one weapon (pics later), and blogs are getting filled.
Does anyone have/use a FoodSaver? I’m thinking of getting one to prepare and vacuum hubby’s meals for when he goes out of town (he’s allergic to many things so he can’t just eat out) — I need to prepare 2 weeks’ worth of meals at a time.
1. Is it easy to use?
2. Any limitations I should be aware of before I make the purchase?
3. What do you like/dislike about it?
4. Do you have a model recommendation?
Last time I prepared a weeks’ worth of meals I simply used Ziploc disposable containers, put them in double-layer grocery bags and tied them before putting them in a cooler with ice. He then froze them again when he got to the hotel. I’m thinking it’s not the best way but better than the alternative. If you have any other suggestions I’d appreciate it. (He can’t have wheat, dairy or egg.)
Thanks!
Edited to say: I guess my main concern with all this is the plastic, which will be in direct contact with the food. We’ve been trying to get rid of plastic in our house and avoid disposable plates, etc. But I can’t really think of another way to store his food.
(This is a copy of the original post at NoodlesandRice.
