Interesting Freezer Meals
Funkyart
9 years ago
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violetwest
9 years agoMagdalenaLee
9 years agoRelated Discussions
Applying soybean meal / alfalfa meal to garden
Comments (6)Why don't you just purchase a complete organic granular fertilizer & follow the application directions on the package? Because it's balanced you wouldn't get too much nitrogen which makes for large tomato plants, but few fruits. Beans don't need much nitrogen either, but actually can improve your soil for the tomatoes next year if you alternate the rows. Too much of any one thing with individual soil amendments could cause a problem for your garden and you might not have time to correct & replant before your summer crops planting window is over. Like joel_bc amending the row or planting holes for tomatoes, but not the entire garden is reasonable & cost effective. I've lasagna gardened for our new mixed perennial beds, but not in the vegetable beds. It's amazing how much it composts down from where you mounded it all up. I have used a lot of sheet mulch of various ingredients over the years with great conditioning. I've used alfalfa pellets as a topdressing around flowering shrubs & heavy feeding perennials, but not in the vegetable garden. I also have put them in a watering can to dissolve in the sun warmed water in summer, but it really smelled after a few days. Plus where I piled it up & didn't mix into the soil around the hostas it attracted a stray dog that broke all sorts of plant stems getting into the flower garden. I used the diluted liquid for recent transplants to get them off to a good start when planted in our summer dry season & was only a light green not a dark green color. I would be careful about mixing it into the root zone soil of young plants, but should be safe as a diluted tea mixture. Since I prefer to use soaker hoses for summer watering of vegetable beds, mixing a complete fertilizer into the soil prior to seeding or transplanting is less labor than side dressing or watering with anything additional than tap water. Find out what the organic gardeners in your area add to soils. You don't always have time or money for a good soil test, but they can give you a good idea of the condition of local soils whether usually acidic or alkaline. For example in my area with 60+ inches of rain 9 months of the year we have acidic soils that need yearly fall lime + nutrients even in manure enriched soils. It simply washes out, so I follow the recommended application rate in the spring and use organic mulches as well. Nothing seems overgrown or out of the ordinary, but grows more quickly now than in years when I only used poultry & rabbit manures from our backyard animals. It's worth the extra $ to buy the complete organic fertilizer for me. The brands in my area are Dr. Earth or Whitney Farms and the application rate is different for each, so I just read and follow the directions each time I use it. Hope that helps~ Corrine...See MoreWhere do you buy bulk blood meal, bone meal, etc.?
Comments (6)According to the people that should know about these things say no. Putting blood and/or bone meal on your garden will not result in the foods grown in that soil up taking these potential brain destroyers unless you eat the soil they were grown in. Here is a link that might be useful: Prions in blood and bone meal...See MorePop in the Oven Freezer Meals
Comments (13)Here are two of my favorites: Chicken Tetrazzini â¢4 cups cooked diced chicken â¢salt and pepper â¢8 ounces spaghetti, cooked and drained â¢6 tablespoons butter â¢8 ounces sliced mushrooms â¢1/4 cup all-purpose flour â¢1 cup light cream or half-and-half â¢2 cups chicken broth â¢1/4 cup dry sherry â¢1/3 cup grated Parmesan cheese â¢ground sweet paprika, optional Heat the oven to 425ð. Butter a 2 1/2- to 3-quart baking dish. Cook spaghetti or noodles according to package directions. Meanwhile, in skillet, melt 2 tablespoons butter over medium-low heat; sauté sliced mushrooms until golden. In a saucepan, melt 1/4 cup butter; stir in flour, and 1/2 teaspoon salt. Stir until smooth; add chicken broth and cream. Cook, stirring, until sauce is thickened. Add chicken, cooked mushrooms, and sherry; heat through. Place noodles or spaghetti in a buttered baking dish; pour on sauce. Top with Parmesan cheese and sprinkle with paprika. Bake at 425ð for 15 to 20 minutes, until hot and bubbly. serves 8 Baked Ziti 1 pound dry ziti pasta 1 onion, chopped 1 pound lean ground beef 2 (26 ounce) jars spaghetti sauce or homemade sauce 6 ounces provolone cheese, sliced 1 1/2 cups sour cream 6 ounces mozzarella cheese, shredded 2 tablespoons grated Parmesan cheese Directions: 1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. 2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. 3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. 4. Bake for 30 minutes in the preheated oven, or until cheeses are melted...See MoreWhat to keep in deep freezer vs. refrig/freezer?
Comments (2)I think I'd keep the baby food in the refrigerator freezer. I envy your small freezer. Mine is just too big now that the kids are gone. It's half full of frozen water bottles. And, you might start thinking about this just because the freezer doesn't run as often when it's full. Freezeing water has also saved me during a couple of power outages. Once it was out for a day and a half due to a flood. I think I'd keep my baby food in the refridgerator where it's convenient. Currently I use my refridgerator freezer to hold ice trays, flours, cornmeal, and what I call tidbits. This is small containers of things like chopped ham, shredded beef and pork, onion, cooked chopped bacon, bell pepper, bread crumbs, my homemade pizza crusts. Tidbits are the things I can grab for a quick meal without having to run from one room to another. For example when I make biscuits, I'll put it off if I've got to down to the big freezer for flour to refill the canister. Everything else is pretty much in the big one. I have my freezer divided into three sections. Left is frozen veggies, middle is my prepared items, right is meat and poultry. Stuff like icecream goes on top where it fits. When I had kids at home I used to burry stuff like that or it would be gone in a day. I don't buy frozen pizza or other convenience foods anymore. I really don't do once a month cooking as such. I do batch cooking. If I make spaghetti sauce, I make enough to eat that day and two are frozen for later. Same with beans, rice, mashed potato etc. I also freeze cartons of cooked ground beef. I freeze prepared, uncooked burgers for DH to grill. I buy large peices of sirloin and make steaks and roasts. I cook a large quantity of pork or beef at one time so that I can freeze burritos or barbeque. You'll just have to play with it and see what works out for you. I like to cook but I also have other things to do. I end up cooking from scratch about three days a week. Other nights it's scrounge. That's DH's word for throw together some left overs or grab something already made from the freezer. Again I don't have kids around anymore so that makes a big difference in how much time I have to spend planning and preparing meals....See MoreNothing Left to Say
9 years agoFunkyart
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9 years agoMagdalenaLee
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9 years agotishtoshnm Zone 6/NM
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