Tag Archives: Olive oil

Pantry Primer: How to Build a One Year Supply of Food in 3 months

Pantry Primer: How to Build a One Year Supply of Food in 3 months / The DayOne Gear BlogDid you ever stop to think about what you would do if all of your preps were gone?  Heaven forbid such a misfortune might happen, but what if your pantry was wiped out in a fire or flood?  If you had to start over, how would you go about it?

As many of you know, my daughter and I have recently moved across the continent, from the easternmost part of Ontario to the Pacific Northwestern US.  Because we were crossing the border, driving through extreme heat, and then storing our belongings in a trailer for a month, I couldn’t bring our food supplies.  We still have our tools and equipment, but we are starting over as far as our pantry is concerned.  As well, we only brought a small trailer, so we are also starting from scratch for goods like toilet paper and laundry soap.

Being without my one-year supply of food makes me feel uncomfortable and very vulnerable, given the economic circumstances in the US today.  To make matters worse, because of the timing of the move, I won’t have a garden to rely on this year aside from a couple of tomato and pepper plants that my friend kindly allowed me to plant in her own garden.

We are fortunate enough to be staying with friends while waiting for our new home to become available, and much to our anticipation, we’ll be moving in this week.  I’ve gotten away from blogging about the day-to-day stuff, but I thought that it might be interesting, especially to new preppers, to see how we rebuild our food supply and get our little farm going on a very tight budget. (That move was expensive!)

Why do you need a one year food supply?

Simple. A one year food supply means freedom.  It means that you are less subject to the whims of the economy. You can handle small disasters with aplomb.  You aren’t reliant on the government if a crisis strikes.

Food is a control mechanism and has been for centuries.  I wrote an article recently about how governments around the world have used food as a way to subjugate people and bend them to the will of tyrannical leaders.

Here we are, just like at other times in history, right on the verge of losing freedoms to the government machine.  In question is our right to bear arms, our economy, our choices in health care and taxation without representation (via the Obamacare bill).  The offerings at the grocery stores are not just poor, they’re toxic, but growing your own food is frowned upon and made difficult.  Many people believe martial law is close at hand, and there is discussion in the US Congress about microchipping people and about requiring global ID cards.

We are being spied on, taxed, and silenced.  The sheeple don’t care – they just want that next refill on the EBT card, or the next paycheck that will go to pay the minimum payment on their maxed-out credit card. There will be different levels of resistance before it gets to the point of starving people into submission.

First, there are the liberal left-wingers, who don’t require persuasion or bribery – they are giving away their freedom with both hands for the greater good.

Then, you have the dumbed-down population on assistance by choice.  It would be an easy thing to persuade them to take a microchip or hand over their guns.  In fact, we’re seeing just that with the buy-back programs, where folks are trading guns for gift cards.

As times get more desperate (and they will, you can count on it) regular everyday people, like the ones you work with, will give up what seems like a tiny amount of freedom in order to have the “privilege” of putting more food on the table or keeping a roof over the head of their families for another month or two.

That’s when the real crackdown will begin.  When the majority of people are subjugated, tagged and inventoried, even more than they are now,  that’s when the rest of us will be targeted.  Suddenly, without an ID chip, we won’t be able to access our bank accounts.  This would mean that we can’t buy necessities or pay our bills.  If we won’t surrender our weapons, we won’t be able to send our kids to school or access our money to buy food.  Our children won’t be able to see a doctor if they’re sick.  The plan will be to make us so desperate that we will opt for subjugation over freedom.  And they’ll use food to do it.

But you can avoid all of this…simply by being self reliant. And that starts with a pantry full of food.

The Plan

The goal is to rebuild a healthy one-year food supply over the next three months.  I plan to do that using the following methods:

  • Shopping the sales
  • Buying in bulk
  • Buying from local farmers and preserving the harvest
  • Getting a fall garden going

Our budget isn’t big.  We are starting at square one – our cupboards are absolutely empty. Our journey is comparable to that of a family with a week-to-week budget who is just beginning to build a pantry.  Because we are concurrently shopping for groceries and all of those odds and ends which arise when you move into a new home, I won’t be able to blow an entire weeks’ grocery money on a 100 pound bag of sugar and a 100 pound bag of wheat berries – I have to also keep us fed, healthy, and in clean clothing. After a few weeks of building the pantry, I’ll be able to forgo a weekly shopping trip and put that money towards some large purchases.

pantry now 300x209 Pantry Primer: How to Build a One Year Supply of Food in 3 months

Today’s Shopping Trip

Today we took a small shopping trip to Big Lots and found some good sales.  Please keep in mind that the foods I purchased can probably be found cheaper than what I paid. However, I opt for organic and chemical free whenever possible. The good health we enjoy from our careful eating habits is well worth the added expense to me.

  • 2 boxes of organic granola $1.95 ea
  • 1 box of organic puffed wheat cereal $1.50
  • 1 box of couscous $2
  • 4 pounds of organic brown rice $2.80
  • 1 box of organic instant oatmeal packs (cringe) $2.50
  • 2 pound bag of sea salt $2
  • 2 cans of organic pasta fagioli soup $1.50 ea
  • 5 containers of spices $8
  • 1 bottle of extra virgin olive oil $6.50

Total with tax:  $33.72

Except for the olive oil, half of the above items will be repackaged and moved to the pantry for storage.  We also purchased

  • 60 rolls of toilet paper $15.00
  • 2 pump bottles of hand soap $1 ea.
  • 1 jug of laundry soap $4
  • 2 bottles of dish soap $1 ea

The laundry soap will last us until we gather the supplies to make our own homemade soap in a couple of weeks.

The dried beans and the peanut butter weren’t a good price, so I’m still on the lookout for those.  We’ll require some fresh items once we get moved in this week: fruit, vegetables, meat, and dairy products, and I plan to pick most of those up at the farmer’s market on Friday.

If you’re new at this…

Please don’t be discouraged when you see all of the doom and gloom out there.  You can take the most important step today…the step of getting started.  I invite you to take this journey with me – we’ll both have a year’s supply of food in no time at all!

Please take a moment and read the original article HERE The Organic Prepper

This article can also be viewed at Simply-Living-Simply

Five Things From Your Garden You Didn’t Know You Could Eat

More Food, Same Space

Getting more greens from your garden doesn’t have to mean expanding your garden beds.  It can also mean uncovering additional uses for the edibles you already have.  Here is a quick list of five things from your garden you didn’t know you could eat.

Artichoke Stems

We all love artichokes and their hearts, but the stems are often trimmed away and tossed into the compost pile.  With the price of artichokes ranging from $2.00 each and up, it pays to utilize as much of them as possible.  Artichoke stems have the same delicate flavor as the heart, and when grilled or steamed are delicious.  Peeling the stems maximizes the tenderness, especially if it is a slightly older stem.

Pumpkin  Leaves

Jack O’ Lanterns may get all the attention, but there is much more to the pumpkin than Halloween.  Instead of waiting until autumn to reap your pumpkinly rewards, try harvesting pumpkin greens throughout the growing season.  Snip the tender growing tips from the vine, and fry them with some garlic in butter or olive oil for a quick and delicious dish.  Pumpkin flowers are edible too, add in some petals of those extra male flowers to make your pumpkin vine go even further.

Feijoa Flowers

Photo Credit: JJ Harrison

 

Feijoa, also known as pineapple guava, is a hardy shrub known for its delicious fruit.  However, the lovely pink petals of the feijoa flower offer another opportunity to harvest a sweet treat.  Graze the fresh petals from a flowering feijoa, and you’ll be getting a candy-like pop of sweetness, straight from nature!  The petals are also great for adding color and flavor to fruit or a fresh salad.

Grape Leaves

Grapes give us wine and sweet snacks, but are there other uses?  Of course!  Grape leaves have been used since ancient times as wrappers for all kinds of dishes.  Blanch young, tender and stemmed leaves for 5-10 minutes, until they are soft and pliable.  They are now ready to be used to hold other foods.  There are many traditional recipes out there for stuffed grape leaves, I suggest you explore them to find one that suits your tastes.  If you’d like a place to start, you can find a sample recipe here.

Broccoli Stems

Broccoli florets are a delicious dish, but don’t forget the stems.  Broccoli stems are often discarded as waste, but their valuable nutrients and subtle flavor can still be utilized.  Peel the stems to reveal the tender insides and then boil or steam them.  A little extra cooking time may be needed for the stems, but cook until tender, about 10 mins or so. They can also be made into matchsticks to add to stir fry or shredded for slaw.  Here’s a sample recipe if you’d like to give it a try.

Get More From Your Garden

I hope this list helps you find additional ways to make the most of the garden you already have.  When it comes to gardening, simply adding more space for more vegetables doesn’t always have to be the answer.  By expanding our knowledge of what other parts of our garden vegetables are edible, we can enhance our nutrition, expand our menus, and utilize our gardens to the fullest.

Suburban Stone Age

www.suburbanstoneage.com
June 11, 2013 by SUBURBANSTONEAGE

Can also be viewed here:  www.modernhomesteaders.net

Whole Wheat Bread & Roll Recipe

Whole Wheat Bread & Rolls

The Joy of Bread Making!

Ahhh…the quest for the perfect loaf of bread or roll!

And what do we usually end up with? A hockey puck! Or brick!

But no more! I have found the most perfect recipe for whole wheat…yes, you heard me right…whole wheat bread and it is so versatile, you can even use the recipe for rolls, hamburger buns, round artisan loaves, traditional rectangle sandwich loafs! Did I mention it’s NO RISE??!!! Read on fellow frustrated bakers……..

First the recipe…..

Whole Wheat No Rise Bread/Roll Recipe

Click HERE to print

Get your ingredients together…..

Ingredients

***Thank you, thank you Melissa k. Norris!

Now let’s break it down into steps for you….so easy!

Step #1:

Water, yeast, sugar.

Stir your water, yeast, and sugar together. Stir well in a plastic, ceramic or glass bowl. Do NOT use metal…I repeat…do NOT use metal. Your yeasties do not like it! Use a WOODEN SPOON…again, no metal-not even a whisk-yeast does not like metal as it inhibits its growth potential!!! Leave for 5 minutes until it becomes frothy on top. It will look like this:

Frothy top.

Step #2:

Add oil, flour, salt and baking powder and mix well.

Mix, mix, mix.

Step #3:

Knead your dough.

Turn out onto a lightly…lightly floured board and knead gently for a few minutes. Melissa says for 6-8, I have never gone that long. I knead just until the dough is smooth as a babys bottom! See below:

Soft as a baby’s……

Step #4:Divide your dough

This dough will make 1 loaf and 12 rolls OR 2 loaves OR 24 rolls. You decide!

Divide dough…

And again…

Step #5: Form your bread into Loaves and Rolls

Shape into loaf

Cut into portions

Shape into a ball

Step #6: Let rest…yes, rest…not rise…rest!

Let your precious little breads rest a little. You’ve mixed them and punched them and formed them…they’re tired. They will size up a little…but not double. Just FYI.

Resting is good….

Step #6: Bake!

400 degrees for 12-15 minutes for rolls, add 5-10 more for bread

Beautiful Rolls…

Beautiful Loaf…

Melissa recommends baking on a pizza stone. I would love too as well, but cannot find one (I am being frugal and waiting till I find one at a thrift store!), I bake my bread in bread pans AND my round loaves on a foil lined pizza pan and my rolls on a foil lined cookie or pizza pan, lightly sprayed.

Step #7: Enjoy!!

These yummy rolls look so pretty on my china from England!

Really, really good hot out of the oven!!

Tips:

*I use Turbinado for the sugar in this recipe.

*I use olive oil for the oil in this recipe.

*These keep really well and for a long time in the refrigerator.

*This recipe is very forgiving when it comes to the type of flour used. I have used whole wheat white/wheat half and half and I have used all whole wheat and I have used 1 C each white whole wheat and whole wheat and the rest dark rye.

*Measurements are pretty spot on.

*The baked bread/rolls freeze beautifully…just take out and bake in 350 oven to warm and brown.

Good luck…you won’t need much, this is a fantastic and easy recipe!!

Blessings to you and yours,

http://smplyliving.wordpress.com

www.facebook.com/smplylvng

www.twitter.com/@katyorba

smplylvng@gmail.com

I’m also a Contributing Author at:

Modern Homesteaders  http://modernhomesteaders.net

Garlic As An Antibiotic

In a collapse situation, it stands to reason that we may find ourselves without pharmaceutical medications. Pharmaceutical manufacture is a complex process involving a lot of chemicals (just see Dr. Bones articles on how to make Penicillin or the formula for Insulin if you don’t believe me).  Therefore, certain medical issues, which had relied upon these drugs, will require some form of natural treatment.

Garlic is an amazing natural medicine. It is known to be antibacterial, anti-fungal, and an immune stimulant. Garlic remedies (at least the best ones) use fresh crushed organiccloves. Used in a tea or mixed with raw, unprocessed honey, garlic has been associated with lowering blood pressure and cholesterol, and even regulating blood sugar levels.
Bacteria exposed to garlic remedies have been proven NOT to produce resistant “super-bug” strains. Antibiotic resistant organisms are becoming more and more prevalent, due to big agri-business indiscriminately using over 80% of antibiotics used today. For new or mild infections, it may be a better choice to try a natural remedy.
Garlic is versatile:For internal bacterial or fungal infections, or for respiratory congestion ( to decrease tissue inflammation) use a garlic tea, or a honey garlic syrup.For prevention or treatment of external wound infections, use:  cool compresses of garlic tea ( without the lemon juice); or honey garlic syrup or garlic oil, in place of a triple antibiotic ointment. Cover the wound or laceration with sterile gauze or dressing, after applying the syrup or oil. Change the covering and reapply the garlic syrup or oil once or twice daily.

Vaginal yeast infections may be cured by using a single peeled clove of garlic wrapped in a gauze and placed inside of the vagina for 8-12 hours. Remove the gauze and garlic, then place a new gauze wrapped garlic. Repeat this for 2 days. Vaginal itching can be treated with either a moist cool compress with lavender and/or tea tree essential oil added, or by sitting in a shallow warm bath of water with a few drops of the same essential oils for 15 minutes.
Ear infections have been cured with a slice of fresh garlic clove wrapped in gauze and placed just inside of the ear. Cover the ear with a cotton ball and secure gently with a piece of paper tape. Change the garlic and gauze every 6-8 hours, until the earache is gone.Here’s how to make garlic tea:
Garlic tea recipe:
1. 4 cups of filtered, boiled water, and allowed to cool slightly
2. Add 4-5 cloves of finely chopped or crushed organic garlic
3. Add fresh lemon juice and/or raw, unprocessed honey to taste
4. Drink 3-4 cups daily, either warm or cold, but do not re-boil the solution ( it will stop the healing properties)
Honey Garlic Syrup recipe:
1. Crush 1/2- 1 clove garlic and place on a tablespoon
2. Pour raw, unprocessed honey onto the spoon
3. Ingest the spoonful of honey garlic syrup, every 4-6 hours, as neededNatural remedies will have to take up the slack if modern medical care and drugs are not available.  Learn how to use garlic and other natural substances; you can grow them yourself, and they’ll be another weapon in your medical arsenal if times get tough.
Nurse Amy
This is a guest post by Joe Alton, M.D., and Amy Alton, A.R.N.P., aka Dr. Bones and Nurse Amy of www.doomandbloom.net from www.modernhomesteaders.net

The Original Article may be found here: http://www.doomandbloom.net/garlic-as-an-antibiotic/