Category Archives: Gardening

Amateur Radio Winter Field Day – January 30th and 31st 2021

Purpose: To foster Amateur Radio(Ham) camaraderie, field operation and emergency operating preparedness.
Winter Field Day runs for 24 hours during the last full weekend in January each year from 1900 UTC (2pm EST) Saturday to 1900 UTC (2pm EST) Sunday.
1900 UTC = 1300 (1 PM) Central Standard Time.

Winter 2021 the dates are January 30th and 31st.

All Amateur bands, HF, VHF, & UHF except 12, 17, 30 and 60 meters using any mode that can faithfully transmit the exchange intact without a conversion table.
CW, SSB, AM, FM, DStar, C4FM, DMR, Packet, PSK, SSTV, RTTY, Olivia, Satellite, etc…

Suggested Frequencies: (to make it easier to find each other) HF CW – 1810-1820, 3.530-3.550, 7.030-7.050, 14.035-14.055, 21.030-21.050, 28.030-28.040
HF SSB – lowest 30 kHz of the US General Class Phone bands (160m-15m), 28.400-28.425MHz (10m)

VHF 50.10 to 54.00 MHz, 144.10 to 148.00 MHz
UHF 420.00 to 450.00 MHz

UTC = Coordinated Universal Time. UTC is the primary time standard by which the world regulates clocks and time.
UTC is not adjusted for daylight saving time. It is the successor to Greenwich Mean Time (GMT).

CW = Morse code
SSB = Single Side Band
AM = Amplitude Modulated
FM = Frequency Modulated
DStar, C4FM, DMR, Packet, PSK = Digital modes
RTTY = Radio Teletype
SSTV = Slow Scan TV

I will be operating 75, 40, 20, 10 and 6 meters SSB phone(voice) as well as 2 meter and 70 centimeter VHF/UHF phone(voice)

Hope to hear you on-air during Winter Field.

Will there be a Lettuce shortage?

U.S. grown Lettuce Farms are planting about 5% to 15% less to prevent food waste after lost sales in 2020.

YUMA, AZ. Farmers across Southwestern Arizona are hard at work harvesting much of the country’s lettuce supply during their busiest time of the year.
Yuma County has the ideal growing conditions, with cool nights and warm days. From November to April, they supply about 90% of the United States and Canada’s supply of romaine and iceberg lettuce.

John Boelts of Desert Premium Farms says the season was just wrapping up when the pandemic hit the U.S. last year when restaurants and schools closed, their sales took a big hit.

Boelts said “There’s no such thing as fast food, it takes us months of preparation, planning to grow these crops.”
Last year, Boelts said their farm suffered a couple hundred thousand dollars in losses from products that weren’t harvested. Because of that, farms around Yuma are planting about 5% to 15% less to prevent food waste.

I’m sure there are many hundreds of small and large farmers and fruit producers suffering due to lost sales when local and state bureaucrats forced the closure of schools, restaurants ans mom and pop cafe’s.

Tomato’s In Your Spring / Summer Garden

TomatoFest website is a good research tool to assist you in choosing the tomato varieties you wish to grow in the 2021 gardening season. TomatoFest advertises that they have available more than 650 different tomato varieties for you to choose from. [See Disclaimer]

TomatoFest Annual Heirloom Tomato Seed Sale – Ends January 18, 2021 Heirloom Tomato’s seed

TomatoFest – Online heirloom tomato seed catalog of more than 650 tomato seed varieties currently offering 325 heirloom tomato varieties on sale now through January 18, 2021.

Dwarf varieties offered to gardeners who are challenged with limited garden space and those who are limited to growing in containers. Dwarf tomato varieties are popular for producing heavy yields on shorter plants.

TomatoFest Cherry Tomato Seed Collection

TomatoFest Short Growing Season Collection

Disclaimer I am not employed nor do I receive any money or free products from TomatoFest company.
I am providing these links as a Research Tool for your convenience.
As with any purchase research and choose your supplier carefully and wisely.

Speaking only for myself, I have had good service and found their products to be as advertised. Producing healthy productive plants.

Quick and Easy Winter Soup

Leek and potato soup:

2 – large leeks
2 – medium potatoes peeled and course chopped
1 – pint stock – or use 1 – stock cube (use the stock you like, beef, chicken or vegetable)
Salt (Taste ‘Before) adding salt, stock often contains salt
1/4 teaspoon fresh ground white or black pepper
Optional 2 – tablespoons butter
Optional – fresh mushrooms course chopped (thin sliced)

Course slice leeks and sauté them in 2 tablespoons olive or canola oil or melted butter.
Pour in the stock, add the potatoes and mushrooms. Simmer for about 25 minutes.
Soup is ready when the potatoes are soft and tender.
Top off with additional stock if needed.
Optional – Make this into a ‘cream’ soup. Blend in 4 ounces (1/2 cup) of cream. Do not boil.
Serve warm with toasted buttered garlic bread or saltine crackers.

Chili soup:

1 – 15 ounce can Wolf brand chili (with or without beans)
15 – ounces water
1 – Tablespoon chili powder
1 – Tablespoon dried oregano

Optional: 2 – tablespoons fresh chopped cilantro
Optional: 1 – tablespoon fresh chopped thyme
Optional: 1 or 2 – fine diced fresh hot or mild green or red pepper.
Optional: Fine diced onion to taste.

Heat chili soup to a simmer.

Serve hot topped with shredded sharp cheddar cheese, warm soft flour tortilla’s, corn chips or saltine crackers.
Optional: Serve with a side dipping dish of green or red salsa hot or mild, the kind you like.

Chili pepper consumption could help you live longer

hot-red-pepper Chili pepper report The American Heart Association said “research has suggested that regular chili pepper consumers could have longer lifespans due to the fruit’s anti-inflammatory, antioxidant, anticancer and blood-glucose regulating properties. These factors play a role in reducing a person’s risk of dying from a cardiovascular disease or cancer.

570,000 health records were included in these studies, which included people from the U.S., Italy, China and Iran. The people who ate chili peppers regularly had a 26% relative reduction in cardiovascular mortality; 23% relative reduction in cancer mortality; and 25% relative reduction in all-cause mortality.

Thanksgiving food safety

Covid-19, government dictated lock-downs and self quarantines, smaller family gatherings has caused turkey growers and markets to have a shortage of smaller (6-10 pound) turkeys.
Shop and buy your turkey soon for your best selection.

This post has become an annual posting in hopes it will help keep you and your family safe. Food handling, thawing times, cooking time / temperatures and safe storing of any thanksgiving day food leftovers.

For some this is old information and is considered plain common sense. For others this will be their first time dealing with such a large bird and safely handling so many side dishes for one meal.
turkey
Butterball Turkey Talk provides a free service to answer your questions about proper handling, thawing and cooking Turkey.
You can reach them by telephone, email or via live chat line.
Butterball also has a informative page of FAQ’s that you may find useful.

Butterball said:
FROZEN WHOLE TURKEY
Thaw in refrigerator (not at room temperature). Place unopened turkey, breast side up, on a tray in refrigerator and follow our refrigerator thawing instructions. Allow at least 24 hours for every 4 pounds.

To thaw more quickly, place unopened turkey breast down in sink filled with cold tap water. Allow 30 minutes per pound. Change water every 30 minutes to keep surface of turkey cold.

When thawed, keep in refrigerator up to 4 days until ready to cook.

United States Department Of Agricultural (USDA) has a nice and very informative fact sheet as well as a useful PDF file on the safe handling, cooking, Storage and re-heating of Turkey.

United States Department Of Agricultural (USDA) A Consumer Guide to Safely Roasting a Turkey USDA’s information applies to any poultry, Turkey, Chicken, Duck, Goose and so on that you may plan on cooking and serving to your family.

For more information about food safety, call: USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854). 10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday or
E-mail: mphotline.fsis@usda.gov Or “Ask Karen,” FSIS’ Web-based automated response system – available 24/7 at http://www.fsis.usda.gov.

Hints:
Allow 1 pound of turkey per person.

Thawing In the Refrigerator (40 °F or below)
Allow approximately 24 hours for every 4 to 5 pounds
4 to 12 pounds 1 to 3 days
12 to 16 pounds 3 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days
Roasting Time
4 to 8 pounds (breast) 1½ to 3¼ hours
8 to 12 pounds 2¾ to 3 hours
12 to 14 pounds 3 to 3¾ hours
14 to 18 pounds 3¾ to 4¼ hours
18 to 20 pounds 4¼ to 4½ hours
20 to 24 pounds 4½ to 5 hours

United States Department Of Agricultural (USDA) Alternate methods to cook Turkey / poultry Grilling a Turkey, Covered Gas Grill, Covered Charcoal Grill, Smoking a Turkey, Deep Fat Frying a Turkey.

United States Department Of Agricultural (USDA) Basics: Safe Cooking Turkey A PDF file. Great 1 page tip sheet on cooking Turkey / Poultry.

United States Department Of Agricultural (USDA) Turkey Roasting Chart Everything you will ever need to know about Roasting your Turkey.
Hint:
Reheating Your Turkey
In the Oven
Set the oven temperature no lower than 325 °F.
Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.
To keep the turkey moist, add a little broth or water and cover.

United States Department Of Agricultural (USDA) Safe Minimum Cooking Temperatures Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.

Centers for Disease Control and Prevention. CDC 24/7: Saving Lives. Protecting People. Safely Prepare Your Holiday Meal Important cooking information to providing Safe food preparation information.

Not from the U.S.A. Leave a comment telling me about your home town and country

Why is common sense so uncommon?
Don’t be Shy. Leave me your comment(
s)

Garden Fresh Potatoes

North American gardeners grow potatoes that generally fall into 1 of 6 color categories.

University of Minnesota potato growing fact website has a lot of useful information on growing potatoes.

Blue skin with white or blue flesh
Brown skin with white or yellow flesh like
Purple skin with white, yellow or purple flesh
Red skin with white, yellow or red flesh
White skin with white or yellow flesh
Yellow skin with white or yellow flesh

Start your potato plants from tubers or pieces of tubers. Buy disease free seed tubers from a certified grower or seed distributor. Most garden centers carry seed potatoes in the spring.

Potatoes saved from your own garden may not be a good choice either. They can carry disease spores from the previous year. Although your garden may seem disease free, re-introducing more fungi or bacteria could cause crop failure for your potatoes, tomatoes, peppers and eggplant in the future.

Hint: Do not plant potatoes purchased at the grocery store, they may have been treat with chemicals to keep tubers dormant(prevents sprouting), in which case they will be slow to grow.
Diseases may also infect the potatoes, which can remain in your garden soil for many years. Also they may have been treated with pesticides to kill insects that can damage potatoes that have been placed in storage.

Plant your seed potato sections about 3 inches deep. The depth allows the potatoes to form without breaking the surface and causing green spots on the potatoes. When a tuber is exposed to light for an extended period of time, a poisonous alkaloid is produced that turns the potato green.

Before planting, add a fertilizer with a NPK rating 10-10-5. Mix the fertilizer in with the soil as you till to evenly disperse the fertilizer. If you use an organic fertilizer, such as cow or horse manure, make sure the manure is well-rotted or at least a year old. Fresh manure causes the planting bed to get too “hot” and burns the plants.
Potato seeds prefer a cooler temperature to set roots. The ideal soil temperature for planting seed potatoes is around 55 degrees Fahrenheit.

Hill soil up around plants as they grow. Tubers will form on thin stems, called stolons, which emerge from the main stems. The deeper in the soil the underground portion of the plant, the more stolons the plant may grow.

Potatoes are both water loving and heavy feeders of fertilizer. Moisture stress can cause knobby or hollow potatoes, and can prevent the plant from producing new tubers. Light soil is the best for growing large, smooth potatoes. Soak the soil thoroughly when watering, once or twice a week.

You can dig new potatoes about seven to eight weeks after planting. New potatoes will have formed above the seed piece you planted, so dig down about a foot, and turn the whole plant upside down to pick the tubers.
Harvest mature tubers after the plants have dried(look dead) or when tubers have reached full size.

First Thanksgiving Dinner menu

First Thanksgiving Dinner – Smithsonian magazine Pilgrims and Wampanoag at Plymouth Colony in 1621. Edward Winslow, an English leader who attended said: Besides waterfowl there was great store of wild turkeys, of which they took many, besides venison.
In addition to wildfowl and deer, the colonists and Wampanoag probably ate eels and shellfish, such as lobster, clams and mussels.

The forest provided chestnuts, walnuts and beechnuts. They grew flint corn (multicolored Indian corn). They grew beans, which they used from when they were small and green until when they were mature. They also had different sorts of pumpkins and squashes.

England not having turkeys it is likely that the Pilgrims favored swan, geese, ducks over turkey meat. It is also likely that passenger pigeons were on their menu.

Historians think Pilgrims stuffed birds with chunks of onion, herbs and shelled chestnuts. Pilgrims did not have white(Irish) potatoes, sweet potatoes, cranberry sauce, butter or wheat flour to make crusts for pies and tarts.

Sarah Josepha Hale, editor of the popular women’s magazine Godey’s Lady’s Book was a leading voice in establishing Thanksgiving as an annual event. Beginning in 1827, Hale petitioned 13 presidents, the last of whom was Abraham Lincoln. She pitched her idea to President Lincoln as a way to unite the country in the midst of the Civil War, and, in 1863, he made Thanksgiving a national holiday.

As for me and my family, this Thanksgiving we will have a small(10#) slow smoked/cooked turkey, mostly for the smaller members of our clan. Adults will feast on slow cooked/smoked beef brisket, racks of ribs and buckets of BBQ sauce, the mild and hot kind. Of course there will be ample assorted side dishes, ice cream and pie for all.

Post a comment and share your Thanksgiving menu.

How to catch a deer for thanksgiving dinner

I laughed the whole time I read this.

(A letter from someone who wants to remain anonymous, who farms and actually tried this)

I had this idea that I could rope a deer, put it in a stall, feed it up on corn for a couple of weeks, then kill it and eat it. The first step in this adventure was getting a deer. I figured that, since they congregate at my cattle feeder and do not seem to have much fear of me when we are there (a bold one will sometimes come right up and sniff at the bags of feed while I am in the back of the truck not 4 feet away), it should not be difficult to rope one, get up to it and toss a bag over its head (to calm it down) then hog tie it and transport it home.

I filled the cattle feeder then hid down at the end with my rope. The cattle, having seen the roping thing before, stayed well back. They were not having any of it. After about 20 minutes, my deer showed up– 3 of them. I picked out a likely looking one, stepped out from the end of the feeder, and threw my rope. The deer just stood there and stared at me. I wrapped the rope around my waist and twisted the end so I would have a good hold.

The deer still just stood and stared at me, but you could tell it was mildly concerned about the whole rope situation. I took a step towards it, it took a step away. I put a little tension on the rope, and then received an education. The first thing that I learned is that, while a deer may just stand there looking at you funny while you rope it, they are spurred to action when you start pulling on that rope.

That deer EXPLODED. The second thing I learned is that pound for pound, a deer is a LOT stronger than a cow or a colt. A cow or a colt in that weight range I could fight down with a rope and with some dignity. A deer– no Chance. That thing ran and bucked and twisted and pulled. There was no controlling it and certainly no getting close to it. As it jerked me off my feet and started dragging me across the ground, it occurred to me that having a deer on a rope was not nearly as good an idea as I had originally imagined. The only upside is that they do not have as much stamina as many other animals.

A brief 10 minutes later, it was tired and not nearly as quick to jerk me off my feet and drag me when I managed to get up. It took me a few minutes to realize this, since I was mostly blinded by the blood flowing out of the big gash in my head. At that point, I had lost my taste for corn-fed venison. I just wanted to get that devil creature off the end of that rope.

I figured if I just let it go with the rope hanging around its neck, it would likely die slow and painfully somewhere. At the time, there was no love at all between me and that deer. At that moment, I hated the thing, and I would venture a guess that the feeling was mutual. Despite the gash in my head and the several large knots where I had cleverly arrested the deer’s momentum by bracing my head against various large rocks as it dragged me across the ground, I could still think clearly enough to recognize that there was a small chance that I shared some tiny amount of responsibility for the situation we were in. I didn’t want the deer to have to suffer a slow death, so I managed to get it lined back up in between my truck and the feeder – a little trap I had set before hand…kind of like a squeeze chute. I got it to back in there and I started moving up so I could get my rope back.

Did you know that deer bite? They do! I never in a million years would have thought that a deer would bite somebody, so I was very surprised when ….. I reached up there to grab that rope and the deer grabbed hold of my wrist. Now, when a deer bites you, it is not like being bit by a horse where they just bite you and slide off to then let go. A deer bites you and shakes its head–almost like a big dog. They bite HARD and it hurts.

The proper thing to do when a deer bites you is probably to freeze and draw back slowly. I tried screaming and shaking instead. My method was ineffective.

It seems like the deer was biting and shaking for several minutes, but it was likely only several seconds. I, being smarter than a deer (though you may be questioning that claim by now), tricked it. While I kept it busy tearing the tendons out of my right arm, I reached up with my left hand and pulled that rope loose.

That was when I got my final lesson in deer behavior for the day.

Deer will strike at you with their front feet. They rear right up on their back feet and strike right about head and shoulder level, and their hooves are surprisingly sharp… I learned a long time ago that, when an animal -like a horse –strikes at you with their hooves and you can’t get away easily, the best thing to do is try to make a loud noise and make an aggressive move towards the animal. This will usually cause them to back down a bit so you can escape.

This was not a horse. This was a deer, so obviously, such trickery would not work. In the course of a millisecond, I devised a different strategy. I screamed like a woman and tried to turn and run. The reason I had always been told NOT to try to turn and run from a horse that paws at you is that there is a good chance that it will hit you in the back of the head. Deer may not be so different from horses after all, besides being twice as strong and 3 times as evil, because the second I turned to run, it hit me right in the back of the head and knocked me down.

Now, when a deer paws at you and knocks you down, it does not immediately leave. I suspect it does not recognize that the danger has passed. What they do instead is paw your back and jump up and down on you while you are laying there crying like a little girl and covering your head.

I finally managed to crawl under the truck and the deer went away. So now I know why when people go deer hunting they bring a rifle with a scope……to sort of even the odds!!

All these events are true so help me God…An Educated Farmer

After reading this I can understand why someone would want to remain anonymous.

I’m so proud of (DT) my grand daughter in law. Muzzle loader deer season opened on the 24 of October. On the afternoon of the 24th she came to my house wanting to borrow my Thompson Center 50 caliber muzzle loading rifle to go deer hunting.
This was DT’s first deer hunt, she was to hunt alone, she had never loaded or fired a muzzle loader.

I spent 15 or 20 minutes showing her how to load, cap and how to use double set triggers. She went to the back of our place crawled up into my deer stand to wait for a deer.

Grin… she was back at my house in about 30 minutes asking me to help her carry the 6 point whitetail buck that she had shot back to the barn.
You guested it, she didn’t have a clue how to gut, skin or cut up the meat before wrapping in butcher paper to put in her deep freeze.

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Bar’s Public Notice Sign Board