What kind of setting did you grow up in?
5 months ago
last modified: 5 months ago
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What new crops did you grow in 2013? Will you grow them again?
Comments (41)I've enjoyed this thread. Some of our 2013 hits and misses from first time items were: Hits Mizuna: Comes up quickly from seed, produces abundantly and is a cut and come again veggie. Tokyo Bekana Grew very well here from seed in the spring and fall. We love it raw in salads as an alternative to lettuce. Fingerling potatoes: we grew five varieties and all did well and were DELICIOUS. Did very well at the farmers' market. Zephyr summer squash. These are very delicious and showed good disease resistance and yield. Safari zuchinni. It wasn't a good year for zukes for us, but these kept coming even after the others bit the dust. Red Russian kale. Produced very well. Tasty and tender. Moon and Stars Yellow Fleshed watermelons. We really enjoyed these. Not as sweet as Crimson Sweet, of course, but crispy and delicious. Fails Lemon cucumbers. Produced poorly. They taste fine but not worth the space they take up. Won't plant again. Burgundy okra. The problem with this is that the wildlife couldn't resist it. Deer and groundhogs destroyed it, while hardly bothering the Clemson Spineless. If you can keep the critters away, this would be a good choice. But we won't bother with it again. Creasy Greens (upland cress). This didn't come up at all. Surprising since it grows wild here. We won't bother trying again. Here is a link that might be useful: White Flint Farm...See MoreDo you guys have timers set-up for your grow lights?
Comments (9)A timer was included with my orchidarium, it was a fancy digital one, but I just couldn't figure the darn thing out, so I was about to leave for vacation and had to have something, I almost bought another fancy one that was a power strip with a timer, but then a friend showed me her cheap-o timer she uses with her fish tanks...thanks to her I bought one and it only cost me around $6.00 when I was about to pay $30.00 for one of the fancy ones. I love the simple timer much better. All I do is press down on the clips during the time I want the timer on...it couldn't be more simple....and cheap! I will admit I was a little skeptical at first...Do your self a favor and get the cheap one, you won't regret it!...See MoreCan you help me identify what kind of vanity I had growing up?
Comments (12)I think 30s-40s too, but it seems that some were behind the times and made into the 50s. I love the things, but it seems to have been a period where a lot of inexpensive pieces were made. They are still really well made compared to modern furniture, though. They're just tricky to refinish because they are (usually) veneered and sometimes have non-wood trims that you have to keep the stripper off of (I have a bedroom set with some sort of celluloid or I-don't-know-what faux birchbark trim). The veneers often go at interesting angles next to each other so sanding requires special care. And the curves....but it will be worth it....See MoreGrowing Up Did You Eat Casseroles?
Comments (102)There's absolutely NOTHING wrong with making casseroles! It's one of the economical bonuses on a tight food budget, and a way to use small amounts of foods that might otherwise go to waste. (As we all know, wasted food is the most expensive food we buy.) Here's what I teach in nutrition classes about casseroles and other mixed foods items (like pizza, tacos, stir-fry, and fusion bowls). It's not volume, it's nutrition and the number of servings within the mixed-ingredient meal. Just because the ingredients are combined doesn't mean you don't count them towards your daily requirements of servings for each food group for the day.... Nor are casseroles an excuse to over-eat because you make large portions using cheap ingredients. To be economical: "Stretch" an expensive protein (meat) with a low-costing protein (eggs, beans, dairy, peas, lentils, whole grains like amaranth/quinoa, nuts, plant proteins like seitan and leafy greens, even protein powders...); NOT more grains/starches in the form of pasta, rice, tortillas, and fillers like high-sodium condensed soup - with just a token amount of protein per serving. Most people consume far too many servings of grains/starches as it is. Especially those that are typically empty calories, highly-processed, low-in fiber, high-glycemic, and void of nutrition. Examples: I serve a small 1/2 serving of chicken (about 1- to 1-1/2 oz. - a small tenderloin or a small chicken leg) with white cannellini beans for the remainder of the protein serving. A nice example of a recipe I did this with is "Tuscan Rosemary Chicken and White Beans" (http://www.bettycrocker.com/recipes/tuscan-rosemary-chicken-and-white-beans/854e2207-1eb9-43e9-a118-0301f615cc05). I use smaller portions of meat and increase the vegetables. Tuna salad - add hard cooked eggs and/or cannellini beans to the mixture as high-protein extenders to get more servings of protein. Before going gluten-free, I would mix homemade gluten, ground (aka "wheat meat" or seitan) 50/50 with any kind of ground meat as a high-protein, plant-based meat extender. Food-for-thought: Tuna is NOT an inexpensive protein when you figure the cost by the pound. A 5-oz. can of tuna that costs 69-cents = $2.21 (rounded up) per pound. If you spend $1.19 per can = $3.81 per pound (rounded up) A serving of protein is 2-3 ounces and the suggested amount is two servings of protein per day (whether from meat or alternative non-meat protein sources). Therefore, a 5-oz. can of tuna is 2.5 servings of protein. So you need to build your casserole to meet your daily requirements from all the food groups. Each serving of tuna and noodle, or tuna and rice casserole, should have at least 1- to 2-ounces of tuna and/or protein alternative in it (depending on the number of servings of protein it needs to meet for the day), and 1 oz. of starch (1/2 c. of cooked rice or pasta) per serving of grain/starch you need for the day. It's suggested by the USDA MY PLATE we consume at least 6 (1-oz.) servings of grains/starches each day. I follow the old "Basic-4" and consume 4 servings of grains each day because I gain weight eating more than that. In general, 1 ounce of meat, poultry or fish, ¼ cup cooked beans, 1 egg, 1 tablespoon of peanut butter, or ½ ounce of nuts or seeds can be considered as 1 ounce-equivalent from the Protein Foods Group. - See more at: http://www.choosemyplate.gov/protein-foods#sthash.0TkMWywO.dpuf -Grainlady...See More- 5 months ago
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