A home gardener can do a lot to lessen their supermarket food bill. Whether it be using containers, hot beds, cold frames or green houses. Home gardeners can produce a lot of fast growing healthy herbs, root and green producing foods all Fall and most if not all Winter as well.
You can grow many crops in containers and cold frames such as lettuces, chard, radishes, turnips, beet roots. There are many cold loving plants that will serve your food needs. Do it, plant a few seeds, the only thing you have to loose is a few seeds in your experimental containers or cold frame gardens.
The only limit to what and how much you can container grow is your imagination and willingness to give it a try.
Waste Not – Want Not
Studies in the U.S.A. and the UK have found that the average family sends up to 1/3 (33 percent) of their food budget to the land fill needlessly. The main cause is people in general don’t understand what that little Best used by date stamped on food packages really means.
Best if used by date Does Not mean that the food has gone bad and is unsafe to eat after that little ‘Best used by date. What it does mean is the Length of time food retains most of its original taste and nutrition.
EXAMPLES OF SHELF LIFE:
Recent scientific studies on dehydrated food have shown that food stored properly can last for a much longer period of time than previously thought. This research determined the “life sustaining” shelf life to be the following:
|Dry Food Item||Shelf Life|
|Wheat, White Rice, and Corn||30 years or more|
|Pinto Beans, Apple Slices, Macaroni||30 years|
|Rolled Oats, and Potato Flakes||30 years|
|Powdered Milk||20 years|
U.S. Army study. If a product is correctly processed, it should remain safe until opened or the seal is broken. The U.S. Army has found that canned meats, vegetables and jam were in “excellent states of preservation” after 46 years. However, long storage is not recommended. For high quality (versus safety), the broadest guideline given by the U.S.D.A. is to use high-acid canned food (fruits, tomatoes and pickled products) in 18 to 24 months, and low-acid (meats and vegetables) in two to five years.
It is important for you to keep food stored at as cool, dark as possible (below 75 degrees but not freezing). This is the best and most important thing individuals can do to keep their long term food viable. If done, your storage could last 20-30+ years, depending on the product and storage conditions.
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Why is common sense so uncommon?
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