Snow Food
8 years ago
last modified: 8 years ago
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Comments (10)Mmm... I prefer strawberry, but raspberry will do! My DH drives truck for a living (not what he would like to be doing) and called this morning saying that in the Harrisburg, PA area there was a good foot of snow on the ground. In all his years of driving truck, he has never seen that kind of accumulation there. But when he tired of hearing the complaints about the amount of snow, he couldn't help it. He told them they ought to see the 3 feet of snow on the level that he had left at home! When asked where the heck home was for him, he replied, 'Ontario'. They then rolled their eyes and said, 'Oh, you're from THERE...!'...See Moresnow snow go-away & other things
Comments (24)Josh, This is from another site. I had always been just a bit skeptical of the fact that snow contains nitrogen. My research when I was first asked this question back in the late '70s -- which I don't need to remind you was pre-Internet and Google -- failed to turn up any reliable data confirming what I considered to be just another gardening wives' tale. Well, it turns out not only snow, but rain as well, contains nitrogen compounds that were suspended in air as they formed. It is estimated that 2 to 12 pounds of nitrogen are deposited per acre as a result of snow and rain. Most of this nitrogen comes from emissions as a result of burning fossil fuels and industrial manufacturing. The rest comes from lightning fixing atmospheric nitrogen, which makes up 70 percent of air, as I recall. In fact, it seems the amount of nitrogen in snow and rain has increased dramatically since industrialization and the advent of the automobile. One study I read indicated that by the 1980s the amount of nitrogen deposited in the Colorado Front Range was 30 times greater than it was before the Industrial Revolution. Another study says that this number has since doubled. Granted, to a chemical gardener, 2 to 12 pounds per acre is not that much nitrogen when one considers the suggested rate of application is 3 to 5 pounds per 1,000 square feet. (An acre has 43,560 square feet). But in more and more areas, particularly along rivers and in watersheds, the nitrogen from rain and snow, particularly when snow melts in the spring, has been enough to cause serious changes in the ecosystem. Add to this studies that show an increase in nitrogen mineralization -- uptake by microbes a la soil food web -- in tundra areas when there is snow cover and it becomes clear that snow falling in your yard can be counted for something, especially if you have not damaged your soil's microbes with harsh chemical fertilizers. No wonder the old wives' tales called snow "the poor farmer's fertilizer." Here is a link that might be useful: Poor Farmer's Fertilizer...See MoreSnow, snow, snow
Comments (9)Here, I plant out the frost-sensitive stuff the 1st week of June. But all of May, I collect a huge amount of grass clippings and stockpile them by the veggie garden, so when we get a forecast below freezing, I go out and make a huge heap of clippings all around the tomatoes, peppers, and eggplant. I'd say I have to do it every other year. Then there was that one year, we got down to 17º on June 22nd, and in spite of everything I did, it all froze off, but I managed a decent harvest anyway. But that was the year the acorns froze, and the bears decided that the local 'hood was way easier to find food in than up in the hills, and a resident population is now firmly established....See MoreSnowed in! Ideas for stretching supplies
Comments (39)Bread Crumbs... Because I make my bread with coconut oil, I don't have a problem storing homemade bread crumbs vacuum-sealed in a canister because I use it a lot. Coconut oil keeps foods much longer and doesn't readily go rancid like other fats do. Freezing or refrigerating will also work well. Emergency Eggs... It's a good idea to have things on hand you can use as a substitute for eggs. For me, that's flax seed. Made into flax seed "goop", it does nicely in most recipes requiring an egg. You can also use flaxmeal (ground flax seed) as a substitute. One egg in a recipe usually serves as a binder in the recipe. In that case, almost any egg substitute will work. Two or three eggs in a recipe typically provide leavening. That's when Ener-G Egg Replacer is a good choice. --In most cases eggs can be eliminated from pancake and waffle recipes. --In cookies without eggs, add 1/4 t. more baking soda, increase liquid to one tablespoon per egg AND 1/2 to 1-teaspoon more cooking oil or fat. Some other choices... -2 T. cornstarch = 1 egg -2 T. arrowroot flour = 1 egg (good binder in baked goods) -1 heaping T. soy powder + 2 T. water = 1 egg -1 T. flax seeds + 1 cup water. Blend seeds and water for 1-2 minutes until desired consistency. OR Boil 1 T. flax seed in 1 cup of water for 15-minutes. It will cook down to 1/2-3/4 c. Cool, and add to baked goods, substituting for part of the liquid ingredients. This mixture can be kept in the refrigerator for a few days and used as needed. -Lecithin and water to equal 1/4-cup = one egg -1/4 c. mashed potatoes = 1 egg and can be used in cookies as a substitute -One whole egg = 2 T. water + 1 T. oil + 2 t. baking powder -One banana or 1/4 c. applesauce for each egg (use only if banana or applesauce would taste good in the recipe) -Grainlady...See More
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- 8 years agolast modified: 8 years ago
8 years ago- 8 years ago
8 years ago
8 years ago
Yum! Shrimp chowder with a few black pepper water crackers. It was perfect for the weather conditions.
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