Storm Front – Oklahoma Tornado’s

A strong line of thunderstorms setup along the east side of a dryline extending from Kansas south into north Texas area.

Strong and some severe thunderstorms that produced numerous tornado’s fired up on the east side of the dryline and quickly intensified as they moved away from my tiny farm before striking Oklahoma City, Moore and Norman OK. area.

This storm has a confirmed 51 dead and searchers are still sifting rubble for more victims of this storm.

The National Weather Service estimated that the storm that struck Moore, Okla., on Monday had wind speeds of up to 200mph (320kph).

The 1999 storm that struck the same general area of Oklahoma, had winds clocked at 300 mph(480kph), according to the weather service website, and it destroyed or damaged more than 8,000 homes, killing at least two people.

Reference Deadly tornado hits Oklahoma City – Moore and Norman

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AP Photos: Images from the aftermath of devastating Oklahoma tornado

Oklahomans are a hearty, tough, resilient bunch. In the next few days, weeks and months we will bury and grieve for our dead. Then we will do what we always do. We will rebuild our towns, our cities and our lives..

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My Garden – Rookie Mistakes in Your Garden?

Click photo to Zoom-In

Your best friend

Even if your vegetable garden is the envy of neighbors, it’s still easy to make rookie mistakes that waste precious resources, your time, effort and growing time.

1. Unwise watering. Too much, too little, too hard, too soft they’re all watering mistakes that will wreck your garden. Before adding water, poke a finger a couple of inches into the soil. If it’s moist, save the water don’t water your plants. If it’s dry, gently at the base of plants. Better yet, wind a drip hose ($13 for 50 feet) through your garden; that way, you will deliver moisture to the roots without wasting water on leaves and to evaporation.

2. Forgetting to test. Even veteran gardeners forget to test their soil every year to make sure it has the pH and nutrients plants need. For about $10, you can send a sample to your state extension service and receive a complete analysis. Or, buy a DIY test kit at your local garden center. When you know what your soil is made of, either select plants that thrive in that type of earth, or amend soil to match your garden’s needs.

3. Planting garden divas. Of course you love summer tomatoes, but they can be tricky to grow during summers that are too hot, too cold, too wet, too dry. So newbies should try growing a couple of tomato plants just for fun, then load gardens with foolproof veggies and herbs, such as beans, peppers, oregano, and parsley. If you must grow a tomato, plant cherry tomatoes that can survive anything summer can throw at them and even yield fruit into fall.

4. Planting too much. One cherry tomato plant can yield 80 fruit, and a single zucchini plant can keep your neighbors in zucchini bread through winter. So don’t plant more than you can eat, put up, or share with friends. The National Gardening Association says an edible garden of about 200 sq. ft. should keep a family of four in veggies all summer. If you do grow more than you need, can and freeze excess and donate it to a local food bank or plan a swap with fellow gardeners.

5. Growing everything from seed. Some crops, such as salad greens, radishes, carrots, peas, beans, and squash, are easy to grow from seeds that germinate in a couple of weeks. Experience will tell you that eggplant, broccoli, cauliflower, and tomatoes are better grown from seedlings, which someone else has nurtured for months. Pick plants that are short and compact. Avoid leggy plants with blooms that are liable to die on the vine as the plant acclimates itself to your garden.

6. Assuming you know. Gardeners often read seed packages and figure they know everything about growing vegetables. Wrong! The more you know about your hardiness zone, soil, weather, insects, and vegetable varieties, the better your garden will grow. So curl up with a good gardening book, and surf the web for garden bloggers that share your passion.

7. Relying on pesticides. Don’t bring out the big guns, which can contaminate the watershed, until you’ve tried less toxic ways to get rid of garden pests. Ladybugs and praying mantis, which you can buy at garden supply stores, will eat garden intruders, such as aphids and beetles. Non toxic insecticidal soaps will take care of soft-bodied insects (don’t use if ladybugs are around).

Heirloom Tomato Salad

1lb. mixed fresh tomatoes, chopped
1/2cup thinly sliced red onions
1/4cup ATHENOS Crumbled Feta Cheese with Basil & Tomato
1/4cup KRAFT Tuscan House Italian Dressing
2Tbsp. chopped fresh basil
2Tbsp. chopped fresh parsley

COMBINE ingredients.
Hint Use a variety of different colored and shaped tomatoes when making this seasonal salad. Just chop, quarter or halve the tomatoes depending on their size.

Salad can be made ahead of time. Prepare as directed, but do not add cheese. Refrigerate up to 8 hours. Toss with cheese just before serving.

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Super Foods For Your Health – Super Charge Your Diet

Source 37 Superfoods To Start Eating Today

Superfoods are a group of natural, nutrient-dense whole foods that truly are nature’s medicine cabinet. You won’t find these foods created in a processing plant. You probably won’t see them advertised on sexy television commercials either. But if you start to include these foods in your diet, it’s likely you’ll experience improved health and wellness, from the inside-out.

1. Apples. Apples are packed with antioxidants and fiber, so they make a filling and sweet snack.

2. Blueberries. Possibly the smallest superfood on our list, blueberries pack a punch. They’re high in potassium, vitamin C, and healthy antioxidants that can lower your risk of heart disease, cancer, and inflammation.

3. Apricots. Rich in fiber, iron and copper, apricots pack a whole lot of nutrition into each bite. Apricots have also been shown to improve indigestion, earaches, and certain skin diseases.

4. Artichokes. This low calorie vegetable is naturally rich with fiber, vitamins C and K, folate, magnesium and potassium. Artichoke is also versatile and can be prepared in a variety of ways. No matter how you eat them, be sure to eat the leaves and not just the heart!

5. Olive Oil. Our friends in the Mediterranean do it right; olive oil has been proven to improve heart health due to its high content of monosaturated fats. Olive oil is also an anti-inflammatory, anti-oxidant and anti-microbial

6. Beets. Beets are loaded with fiber, potassium, and folate, and are free of saturated fats and cholesterol. Researchers believe the red pigment in beets – betacyanin – may protect cells against cancer.

7. Cabbage. Just one serving of cabbage contains 15% of your daily fiber, along with vitamins A, C, and K. Eating cruciferous vegetables, including cabbage, has been shown to reduce the risk of cancer.

8. Tomatoes. Tomatoes are high in antioxidants and can reduce risk of heart disease and osteoporosis, as well as minimize UV damage.

9. Bananas. At just 110 calories per serving, bananas are a great way to get in some potassium and vitamin B-6.

10. Carrots. Carrots are filled with beta-carotene which can improve eyesight and slow down aging cell growth.

11. Dark Chocolate. Dark chocolate is full of compound flavanols, which are a type of antioxidant that decreases inflammation, lowers blood sugar, and improves both positive and negative cholesterol levels. Just make sure you eat it dark, not the candy-coated chocolate found in most supermarkets or snack-shops.

12. Beans. Beans are a low-cost high-impact food that are high in protein and fiber and low in fat. .

13. Mangos. Nicknamed the “King of Fruit, eating mangos can improve your eyesight, skin, memory, digestion, and sex drive.

14. Sardines. They may not look appealing, but sardines can help prevent cancer, improve your bone health, and act as an anti-inflammatory.

15. Mushrooms. Mushrooms can help us be healthier, fitter, happier, and live longer. So go make friends with your favorite fungi

16. Pomegranates. A symbol of fertility and health, the pomegranate is great tasting fruit that’s an anti-inflammatory and anti-oxidant, and can also help you lose fat.

17. Avocado. Avocados are packed with over 25 essential nutrients: vitamins A, B, C, E, and K, as well as lots of fiber, protein, and healthy fats.

18. Coffee. Benefits of coffee include reduced risk for heart disease, dementia, and skin cancer. It has even been proven to lessen symptoms of Parkinson’s disease.

19. Oranges. Eating oranges can help with arthritis, prevent kidney stones, and with ample amounts of calcium, contributes to healthy bones and teeth.

20. Broccoli. Mustard oils found in broccoli have been shown to fight the most malignant cancer stem cells. It’s also high in fiber and phytonutrients.

21. Honey. Honey’s antibacterial properties help guard against bacterial viruses like E. Coli and salmonella.

22. Oats are extremely high in insoluble fiber, and are a good source of low-glycemic complex carbohydrates.

23. Kale. Kale is packed with vitamins A, C, and K, not to mention fiber and calcium.

24. Brussel Sprouts. Brussel sprouts may not have been your favorite food growing up, but there’s a reason your mother made you eat them. These small vegetables can improve your digestion, lower cholesterol, and protect your DNA..

25. Figs. In only one half a cup of dried figs there are 7.3g of both soluble and insoluble fiber. This makes figs the perfect superfood for slowing digestion and keeping you full longer.

26. Bok Choy. This extremely nutritious cruciferous vegetable provides plenty of calcium and potassium, along with carotenoids (such as beta-carotene), which may improve eye health.

27. Pumpkin. More than just a Halloween decoration, pumpkins are a low calorie food with lots of vitamin A and fiber.

28. Oysters. Oysters are a low density, high energy food and a good source of lean protein.

29. Brown Rice. This high-fiber food has a lower glycemic index than white rice, so it will keep you full for longer without causing a dramatic increase in your blood sugar levels.

30. Edamame. These beans include all nine amino acids, as well as lots of vitamins and minerals that improve immune health and battle disease.

31. Salmon. Salmon is rich in omega-3 fatty acids as well as protein, selenium, and vitamin D, making this superfood a must have if you’re interested in protecting your heart’s health and improving your metabolism.

32. Spinach. Spinach is densely packed with nutrients, and although one cup can hold your entire daily dose of vitamins K and A, its only about 40 calories! Spinach can also be paired with most foods on this list in order to really reach maximum nutrient intake.

33. Garlic. From cancer prevention to heart health to immune system boosting, you can thank allicin (the active ingredient in garlic) for these benefits.

34. Tea. Tea has less caffeine than coffee but still performs as an agent against cancers, heart disease and clogged arteries.

35. Ginger. Ginger has long been used for curing ills of all kinds, from minor stomach pains to arthritis, and even migraines.

36. Turkey. Your favorite Thanksgiving meal is a low fat source of protein with vitamins B3 and B6, as well as selenium, which promotes thyroid health.

37. Walnuts. Walnuts are a great source of omega-3 fatty acids, and are loaded with monosaturated fats, which can improve your heart health.

Start eating foods that are good for your health.

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Cantaloupe Or Muskmelon? Both Are Delicious And Easy To Grow.

Cantaloupe and Muskmelon are can be grown in USDA Hardiness Zones: 4 to 11. They prefer Full Sun exposure, a somewhat Sandy soil that is slightly Acidic to Neutral.

What we gardeners commonly refer to as ‘cantaloupe’ is actually (most likely) not a true cantaloupe, rather, it’s a type of muskmelon. (True cantaloupe has a rough, warty rind and is not widely grown or commercially available in the US.) Also known as Rockmelon in some parts of Australia and I don’t know why. Muskmelons are a heat loving fruit with a long growing season. Their cultural and growing requirements are very similar to other melons like watermelons. They have a net like, tan rind, and sweet orange flesh. The names muskmelon and cantaloupe are often used interchangeably by home gardeners. I will use the name cantaloupe when writing about Muskmelons and Cantaloupe.

Cantaloupe likes loamy, well-drained soil. Handle them gently when you transplant. Add lots of compost to the area before planting and after planting. Mulching with black plastic will serve multiple purposes. It will warm the soil, hinder weed growth and keep developing fruits clean.

Fertilize when vines start growing. While cantaloupe vines are growing, blooming, and setting fruit, they need 1 to 2 inches of water per week. Water in the morning, and try to avoid wetting the leaves. Reduce watering once fruit are growing. Dry weather produces the sweetest melon.

Once fruit begins to grow, prune end buds off vines. Your plants may produce fewer melons, but they will be larger and of better quality. Vines produce male and female flowers separately on the same plant. They often begin producing male flowers several weeks before the females appear. Don’t give up or become discouraged when the first blooms do not produce fruit. Blossoms require pollination to set fruit, so be Bee friendly. Use no insecticides that will harm bees!

When cantaloupe rinds begin to change from green to tan or yellow, the melon is probably ripe, but be careful not to pick too early. Look for a crack in the stem where it attaches to the fruit. This is a sign of ripeness. The fruit should be easy to separate from the vine, but if they fall off by themselves they are usually overripe. Harvest melons when vines are dry, and be careful not to damage them. They will soften after harvesting, but will not continue to sweeten off the vine.
Cantaloupe can be stored uncut for 5 or 6 days. If cut, they can last in the refrigerator for about 3 days, wrapped tightly in plastic.

Some of the varieties recommended by home gardeners are.
* Hale’s Best Jumbo – 80-90 days to maturity. Produces 3-pound, aromatic melons.
* Minnesota Midget – 70-80 days. Early variety suited for Northern gardens. Produces smallish 1-pound, sweet flavored melons.
* Bush Star – 90 days to maturity. Bush variety suits gardeners with limited space.
* Ambrosia – 85 days to maturity. One of the sweetest varieties.

* Source Heirloom Organics – How to Grow Cantaloupe A Guide to Growing Cantaloupe
* Source Backyard vegetable gardening – Growing Cantaloupe

Saving Seed from the Garden Not every plant’s seeds are worth keeping. Hybrid plants are developed by crossing specific parent plants. Hybrids are wonderful plants but the seed is often sterile or does not reproduce true to the parent plant.
Choose disease free plants with qualities you desire. Look for the most flavorful vegetables or beautiful flowers. Consider size, harvest time and other characteristics.

Always harvest only mature seed. For example, cucumber seeds at the eating stage are not ripe and will not germinate if saved. You must allow the fruit and seed to fully mature. Because seed set reduces the vigor of the plant and discourages further fruit production, wait until near the end of the season to save fruit for seed.

Seed contained in fleshy fruits like cantaloupe should be cleaned using the wet method. Tomatoes, melons, squash, cucumber and roses are prepared this way. Scoop the seed masses out of the fruit or lightly crush fruits. Put the seed mass and a small amount of warm water in a bucket or jar. Let the mix ferment for two to four days. Stir daily. The fermentation process kills viruses and separates the good seed from the bad seed and fruit pulp. After two to four days, the good viable seeds will sink to the bottom of the container while the pulp and bad seed float. Pour off the pulp, water, bad seed and mold. Spread the good seed on a screen or paper towel to dry.

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Gardening It’s Fun, It May Be Your Best Medicine – Special Report: Death By Mushroom!

Source Sun’s blood pressure benefits ‘may outdo cancer risks
Who Knew? Health benefits From Sunshine may be more numerous than anyone thought.
Get out into your garden, soak up a few of the suns UV rays, become a heather person by gardening.

Edinburgh University research suggests sunlight helps reduce blood pressure, cutting heart attack and stroke risks and even prolonging life. The suns UV rays were found to release a compound that lowers blood pressure.
Heart disease and stroke linked to high blood pressure are estimated to lead to about 80 times more deaths than those from skin cancer.

Dr Richard Weller Edinburgh University said “Dietary vitamin D supplements alone will not compensate for lack of sunlight. Production of the blood pressure reducing compound, nitric oxide, is separate from the body’s manufacture of vitamin D, which rises after exposure to sunshine.” Researchers said that until now vitamin D production had been considered the sole benefit of the sun to human health.

Test results showed that blood pressure dropped significantly for an hour after exposure to UV rays.

Wild Mushrooms Can Kill You

Unless your a ‘Real’ mushroom expert and can make proper identification ‘Without Error’ Don’t harvest or eat any wild mushrooms that you or your friends may harvested.

Death by Mushroom – Christina Hale, 57, found the death cap mushrooms, Amanita phalloides, while foraging under a tree in her garden in Bridgwater, Somerset, and assumed they were edible. She added them to a can of Cream of Mushroom soup which she ate for dinner, along with her husband, Jocelyn Lynch.

The couple both fell ill with vomiting and diarrhoea and although a doctor initially diagnosed norovirus, two days later, the pair were admitted to hospital, where Mrs Hale, was taken straight into intensive care. She died on November 19, four days after eating the mushrooms, having suffered major organ failure. Mr Lynch, who had eaten a smaller amount of soup, recovered.

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Beet’s (Beetroot) 101 – Growing, Harvesting And Cooking

Source Growing beetroot BBC Gardening
Stop that, don’t let your children see you making an ugly face while reading about how to plant, grow, harvest and eat your garden fresh beets.

Freshly pulled beets (beetroot) are wonderfully tender with a delicious earthy taste. Best of all, they’re really easy to grow from seed.

Beets prefer to be grown in moist, fertile soil in a sunny spot, but will also thrive in raised beds or pots. Sow seeds directly into the soil from mid-spring and for a fall crop plant in early August to September.

* To make a seed bed, remove weeds and dig or till using a rototiller. Removing any particularly large stones if you have rocks in your garden.
Level working over the area to be planted with a rake to leave a fine finish. Spread a general granular fertilizer across the site and rake into the soil.

* Seed can be sown directly into the soil from March to June in most of the U.S.A. Make a 3/4 to 1 inch deep trench with the corner of a rake, hoe (or a cane will do) and drop in your seeds every 3 to 4 inches apart.
Cover, water well. Note If you want a plentiful supply of beets, sow seeds every 14 to days keeping rows 8 inches apart.

If you have a small garden, beets are easy to grow in pots. To grow in pots (ideal for round varieties, not long cylindrical ones), choose containers that are at least 8 inches in diameter and at least 8 inches deep.
Fill loosely with multi-purpose compost leaving the compost just shy of the top of your pot.
Tap the pot gently to settle, and firm with your finger tips aiming to leave a 1 1/2 inch gap between the surface of the compost and the top of your pot. Sow seeds thinly across the surface and cover with 3/4 inch of compost. Water and thin out seedlings when they’re about 3/4 inch tall, leaving a 3 to 4 inch spacing between your plants.

Harvest your beets while small and very tender. Ping Pong ball to Golf ball size. To harvest, gently hold the tops and lift while levering under the root with a hand fork. Remove the tops by twisting them off with your hands to prevent the plants bleeding their juice. Don’t throw away beet tops (greens), they taste great and can be eaten fresh in salads or cooked and eaten like spinach.

Beets may be boiled, broiled, eaten fresh in salads, or pickled.
* Grate, slice or 1/4 small raw beets to be used in salads.
** Source Beet / Beetroot Cooking Tips
** Source How to pickle beets

*** Beets are a super food Beets are loaded with fiber, potassium, and folate, and are free of saturated fats and cholesterol. Researchers believe the red pigment in beets – betacyanin – may protect cells against cancer.

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Cabbage Patch |-Doll-| Family Reunion

Stop it, stop making that ugly face. Cabbage and all it’s family members taste good and are good for you. Cruciferous vegetables (cole vegetables) cabbage, cauliflower, collards, broccoli, Brussels sprouts, kale, kohlrabi, mustard and turnip greens.

Cole crops will tolerate some shade but full sun is always preferable. Cole crops will grow better in heavier, cooler soils than most warm season crops.
Cole crops are heavy feeders and do best in a deep, fertile soil enriched with plenty of organic matter. Because cole crops can easily become deficient in minor elements, at least part of the fertilizer material should be composted manure or composted vegetable matter to ensure a supply of these nutrients. Cauliflower demands the most exacting soil and fertility requirements to produce large firm heads.

Planting and Culture Most growers grow cabbage(green and red), cauliflower, broccoli and Brussels sprouts from spring transplants rather than seeding them directly in the garden. Fall crops may be seeded directly into the garden in June and July for a Fall crop. Quality transplant seedlings are a vital key to a successful crop. To prevent premature flower stalk formation, keep the seedlings growing above 60º F. This is particularly true for broccoli and cauliflower. A good seedling transplant will be 5 to 6 weeks old, sturdy with good color.

Cabbage plants can withstand very low temperatures down to 10º to 15º F for a night or two, broccoli and cauliflower are not nearly so cold resistant.

Harvest Cabbage when the head is very firm. Springy heads are not mature. Harvest Cauliflower heads when they reach a diameter of 5 to 8 inches and before the segments begin to separate. To get pure white heads, exclude light. Tie the outer leaves over the developing head with rubber bands or clothespins and keep them tied until harvest. Do not be concerned if some light gets through and discolors the head the eating quality is not affected.

Harvest Broccoli while the head is still compact and before the small flower buds open up to show yellow. Head diameter will range from 4 to 8 inches. After this center head is harvested side shoots (heads) of 2 to 3 inches will develop.

Brussels sprouts Small, cabbage-like sprouts develop along the thick stem, maturing first at the base of the plant. As the sprouts enlarge, remove the large leaves between the sprouts. Pinch out the growing tip of the plants in early September to hasten maturity. Harvest the sprouts when they are firm and before they open up. A light frost or two improves their flavor.

Harvest kale any time leaves are large enough for intended use. Tender young leaves are best for salad, older leaves are better cooked. Frost improves the flavor of kale.

Don’t over look planting collards, mustard and turnips when you plant your Cole Spring and Fall garden.

Don’t over cook any of the Cole vegetable. No matter what method you choose, boiling, broiling stir frying or steaming, Do Not Over Cook Cole vegetables.

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Home Grown Lettuce – Best Salad You Will Ever Taste

leaf lettuce

Source University of Illinois Extension Lettuce is a cool weather vegetable that thrives when the average daily temperature is between 60 and 70°F. Plant in early spring or late summer. Some types and varieties of lettuce withstand heat better than others.

Leaf lettuce, the most widely adapted of all the Lettuce types, produces crisp leaves loosely arranged on the stalk. Romaine types form a upright, elongated head. Butterhead varieties are generally small, loose heading types that have tender, soft leaves with a delicate sweet flavor.

In my opinion, Crisphead varieties like iceberg commonly sold at supermarkets are tasteless, worthless and a waste of time and space to grow.

Some Recommended Varieties
Green Leaf
Black-seeded Simpson (earliest to harvest)
Grand Rapids (frilly edges; good for coldframes, greenhouse, garden)
Oak Leaf (resistant to tipburn; good for hot weather)
Red Leaf
Red Fire (ruffles with red edge – slow to bolt)
Red Sails (slowest bolting red leaf lettuce)
Ruby (darkest red of all – resistant to tipburn)
Romaine
Cimmaron (unique, dark red leaf)
Green Towers (early – dark green, large leaves)
Paris Island (long – standing)

Northern Climates can plant lettuce in both spring and late summer. Southern climates lettuce planting is best done in late Summer or early Fall. Two or more successive plantings at 7 to 10 day intervals provide a continuous supply of lettuce.

Harvesting and Storage
Leaf lettuce may be cut whenever it is large enough to use. Cutting every other plant at ground level gives the remaining plants more space. Leaf lettuce reaches maximum size (6 to 12 ounces) in 50 to 60 days. Butterhead varieties form small, loose heads that weigh 4 to 8 ounces at harvest (60 to 70 days).

To store lettuce, wash, drip dry and place in a plastic bag in the refrigerator. Lettuce keeps best at 32°F and high (96%) humidity.

I planted my lettuce carefully following the seed package instructions.
What went wrong?
Failure of seeds to germinate is almost always caused by insufficient moisture. Take extra care to keep the seedbed moist, but not soggy, until the seedlings emerge.

Formation of seed stalks is caused by warm temperatures. If seed stalks begin to form, harvest your lettuce immediately and store it in the refrigerator.

In overly warm/hot weather Lettuce may become bitter. Harvest wash and store the leaves in the refrigerator for a day or two. Much of the bitterness will disappear.

From my for what it’s worth department.
Nutrition Facts (One cup raw leaf lettuce, chopped)
Calories 9
Dietary Fiber 1.3
Protein 1 gram
Carbohydrates 1.34 grams
Vitamin A 1456 IU
Vitamin C 13.44
Calcium 20.16
Iron 0.62
Potassium 162.4 mg

Don’t ruin the flavor of your garden fresh lettuce covering it with a large amount of strong flavored/tasting supermarket dressings. Try one of these light flavored vinaigrette style dressings.

Red and Yellow Pepper Vinaigrette
1 small yellow bell pepper, finely chopped (about 1/2 cup)
1 small red bell pepper, finely chopped (about 1/2 cup)
4 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons warm water
pinch of sugar
1/2 teaspoon salt
Freshly ground black pepper to taste
In a medium bowl, whisk together all ingredients until combined well. This vinaigrette will keep, tightly covered, in the refrigerator for 3 days. Recipe may be doubled. Makes one cup.

Citrus Vinaigrette
1/4 cup fresh orange juice (juice of one small orange)
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons canola oil
1/2 teaspoon coarse Kosher salt (1/4 teaspoon table salt)
Freshly ground black pepper
Combine the juices and salt and pepper. Slowly whisk in oils until incorporated. A blender or food processor may also be used. Pour into a glass jar and seal. Serve over your favorite salad greens. The vinaigrette will keep, tightly covered, for a week in the refrigerator. To warm cold vinaigrette, place jar in a bowl of hot tap water for a few minutes.

Mustard Chive Vinaigrette
1 tablespoon grainy Dijon-style mustard
black pepper freshly ground to taste
1/4 cup finely chopped fresh chives
2 tablespoons white vinegar
1 tablespoon water
2 teaspoons honey
1/4 teaspoon salt
4 tablespoons olive oil
Using a whisk or fork, in a small bowl combine all ingredients except the oil. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. Pour over your favorite salad greens and toss. Store remaining vinaigrette in the refrigerator, in a tightly sealed glass jar, for up to one week. To warm cold vinaigrette, place jar in a small bowl of hot tap water for a few minutes. Makes 1/2 cup.

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Goats For Fun, Meat And Profit

Click photograph to Zoom In
Source Boer Goat Production
If you have never raised a goat, be warned, Goats Love to eat your Garden and Trees more than they like to eat grass or hay.

Boar Goat

My grand daughter, that lives in town where they have a no livestock ordnance, has been bottle feeding what she says is a boar billy goat and has discovered that the cute little ‘pet’ kid she has been letting set in her lap and is now a spoiled ‘pet’ and is growing up to be a Damn Old Billy Goat!

I reminded her that I Do Not Have Pet Cows, Pigs or Goats. They are food not pets! I am sure the goat will magically appear this weekend.
I will band him making him a wether. Feed him lots of sweet feed, corn and hay until the first of July.

By that time he will be 100-120 pounds and the perfect size to fit in to our slow smoker/BBQ pit style grill making an excellent 4th of July party goat!
After processing he will dress out at about 60-70 pounds.

We will cook half about 25 – 30 pounds of this goat and put the other half in the freezer.

Spanish Goat

If you are considering raising a goat or a few goats, a really good fence is a must have thing and must be in place ‘Before’ you get your first goat.
Over the years I have raised a lot of goats and it have found that anything short of a 4 foot tall fence will not hold many goat breeds. Some breeds are much harder to keep under fence than others. It seems to me that the heavy milk and meat breeds are the easiest to handle. Even the billies of these breeds seldom become problem goats.

Pygmy billy goat

Some of the worst breeds to fence in and handle have been the smaller ‘Spanish’ type goats and Pygmy goats. Be warned, Spanish and Pygmy billy goats seem to be born with a bad attitude.

No matter what breed you choose they all produce a lean, delicious tasting meat.
Some breeds just get heavier producing more meat per goat than other breeds.
Goats are social and will bond with a human if they don’t have other goats to socialize with.

Goats are fairly disease free, require little space and only need a southeast or east facing shed to provide shade and protect them from harsh winter conditions.
As for food, they can and will eat almost anything.
Small limbs, bark off of larger limbs when you prune your trees and bushes.
Grass and stemmy hay that cows and horses can’t or won’t eat.
They will eat weeds, vines, of all kinds, fresh green or dormant grass.

Roasted Goat – Cypriot recipe
Roasting time: 2 ½ – 3 hours
Ingredients:
2 legs of goat or lamb (about 3 kilos)
2 large onions, peeled and cut into big slices
12 – 14 small potatoes, peeled and slotted with a knife
2 – 3 carrots, peeled and coarsely sliced lengthwise
1 cup of water
3/4 cup of spry (vegetable shortening) or peanut oil (I use olive oil)
Salt
Oregano (optional)
Freshly ground black pepper
2 – 3 ripe tomatoes sliced
Oregano (optional)
1/3 cup lemon juice
A pinch of cinnamon (optional)

Directions:
Wash meat thoroughly and place in a big baking tin.Place the potatoes around the meat, add salt, pepper and oregano.
Peel and cut the onions and well as the carrots and place in between the potatoes.Add the oil, water and lemon. Finally add the tomatoes on top and sprinkle some more seasoning on top, including the cinnamon.
Bake in a preheated at 350 degrees for about 2 1/2 – 3 hours, turning once. If the potatoes seem to be sticking on the baking pan, add some more water.
Roast until golden on both sides.

Note: If you like you may cook it in parchment paper and the baking tin covered with aluminum foil. In this case you will add half the amount of olive oil and after two hours you will remove the parchment paper, so that it may roast.

Ogooglebar my new word for March. Swedish word for “ungoogleable.

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Mustard, Much More Than A Yellow Sandwich Spread

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No herb garden or kitchen should be without a supply of garden fresh Mustard. Mustard is an ancient plant that’s full of appeal for contemporary gardeners. Historical records indicate the use of mustard as far back as 4,000 b.c.e., and it’s believed prehistoric man chewed mustard seeds with his meat from about 2,000 b.c.e. on, ancient civilizations used it as an oil, a spice, and a medicinal plant. It was introduced into western and northern Europe in the early Middle Ages.

Mustard has been imbued with curative powers. It’s been used as an appetite stimulant, a digestive aid, and a decongestant. Because mustard increases blood circulation, it’s often used in plaster form to treat inflammation. Folklore has it you can even sprinkle mustard powder in your socks to prevent frostbite.

Mustard varieties produce black, white, and brown seeds, respectively. The black seeds are used for moderately spicy mustard’s. In West Indian dishes, black seeds are fried until they pop. The black variety produces less desirable greens, and is really intended to be grown only for seed. French cooks use them to make Dijon style mustard.

White mustard seeds are the primary ingredient in traditional American style ball park mustard, and it’s the most common and the mildest of the three. The white seeds also have the strongest preserving power and are therefore the kitchen gardener’s choice for pickles, relishes, and chutneys. White mustard’s are not typically grown for their greens.

Brown mustard, the hottest of all, is used for curries and Chinese hot mustard’s, and frequently for Dijon type mustard’s. If you’re growing mustard for the greens, choose a brown variety or an Oriental variety like ‘Red Giant’.

The plants are easy to grow and produce seed in as few as 60 days. Shoots, leaves, flowers, whole seed, powdered, or prepared is a flavorful, low fat way to punch up any savory food.
Used the whole seed in pickling and cooking, tossed the tender greens in fresh salads (garnish using mustard flowers), stewed mature leaves as a southern style side dish, and crushed spicy seed to make a variety of pungent mustard’s.

Mustard seed contains no cholesterol, only trace amounts of vegetable fat, and about 25 percent protein. Leaf mustard contains calcium, phosphorus, magnesium, and Vitamin B. The calories are negligible in most basic prepared mustards, so feel free to indulge yourself.

Mustard will grow well in most soils, but will produce the most seed in rich, well drained, well prepared soil. It will thrive if given constant moisture. It likes cool weather, a light frost can even improve the flavor. Black mustard is the least fussy of the three mustard types. For best results, add a little 5-10-10 fertilizer or the organic equivalent. Thoroughly work the amendments into the top 2 to 3 inches of soil just prior to seeding. Mustard is blissfully free of insect and disease problems, and larger critters don’t seem to like it much either. The hotter and drier the weather, though, the faster the plants go to seed, in as little as 30 to 60 days, depending on the variety and the climate.

Pick leaves for salad when they’re small, young, and tender, or use the larger leaves for sautéing or stewing. Add young leaves to stir fries and salads. Mustard greens add a nice, sharp flavor contrast to mild, buttery lettuces.

Larger mustard leaves need to be cooked. Stew them with bacon or a ham hock, southern style, or shred and sauté them with other greens to make a bed for grilled fish and meats. You can also add mustard greens to long-cooking soups and stews.
Flowers can be used as an edible garnish.

Hint Here are a few things to keep in mind when working with mustard. About ten mustard flowers yield 1⁄4 cup seeds, which in turn yields 1 cup prepared mustard, two or three plants will provide you with this.
Caution Vinegar and the acidic component of mustard will react with aluminum bowls and utensils, giving mustard a metallic taste.
Be sure to use wooden spoons and stainless steel or glass or ceramic coated pans, and always store mustard in glass or ceramic containers.

Some of the good guy’s Syrphid fly, hover fly, flower fly, is a large group of medium to large flies, ranging from 1/4 to 3/4 inch long. Most adult hover flies are black or brown with yellow banded abdomens and body markings, superficially resembling bees and wasps except that they have only two wings that are not held over the back of the body when at rest.

In general, females lay single white eggs on leaves near aphid infestations Larvae or maggots hatch from eggs in about 3 days. Adults emerge in one to two weeks unless the pupal stage remains through the winter. Up to seven generations occur annually.

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