Thanks….. Giving

I’m thankful that I made it another year
Thankful for all my family and friends that take time out of their busy schedule to visit, repair things that I can no longer repair, thankful they check on my welfare.

Thankful that I have been able to spend time with Daughter, son-n-law, 3 grandsons, granddaughter and my 9 great grand kids.

Happy Thanksgiving and hoping you have a very safe and happy holiday season.

Ham Hock Stew – Cold weather has arrived time for a large pot

The quantities listed here are intended as a rough guide and can be varied as much as you like. I tend to go for as many vegetables as will fit in the pot. My soup/stew/chili pot is a 6 quart Lodge enameled cast iron pot with a tight fitting lid.
The ham hock I use comes from A & R Packing Co Inc. purchased at Walmart at $2.95 a pound, usually 3 hocks in a package and weighing 2 to 2-1/2 pounds. Three dollars a pound is a lot for mostly bone and skin, but the taste is worth the cost.

With all that said, adjust your vegetable choice to your taste and more importantly the size of your stew pot.

Ingredients: Note: for this recipe Course Chopped means bite size.

1 tsp olive oil or oil of your choice
1 large or 2 smallish ham hocks about 2 pounds
2-3 medium sized potatoes course chopped
2 to 6 cloves garlic whole and peeled
2 large carrots course chopped
1 carrot finely chopped
2 ribs celery fine chopped
1 large or 2 small onions course chopped
1 cup kale Optional or 1 cup turnip or collard greens course chopped
3/4 to 1 cup of frozen peas
3/4 to 1 cup frozen corn
3/4 to 1 cup Frozen beans
3/4 to 1 cup course chopped okra Optional
2 sprigs thyme or 1/2 tsp dry thyme
2 sprigs rosemary or 1/2 tsp dry rosemary
2-3 bay leaves remove before serving
Salt and pepper to taste, use caution adding salt, hocks tend to be a bit salty.

Optional alternate vegetables:
Fennel, turnip, sweet potato, butternut or acorn squash, pumpkin, a few brussels sprouts, broccoli.
Vegetable choices are endless.

Cooking:
Heat a large pot over medium heat, add the oil and heat through. Add the onions, finely chopped carrots and celery, sautéing until tender, about 5 minutes.
Place your ham hock and garlic in the pot and cover with water. Bring this to the boil and then reduce the heat to a simmer. Simmer for about 2 hours until the meat easily parts from the bone.
Remove the hock from the water and allow it to cool enough to separate all of the meat from the bone. Shred the meat into small pieces and return these to the pot.
Next peel and chop the potatoes, carrots and onion in to bite-sized pieces, add these to the pot and bring back to the boil and then reduce to a simmer. I use as many vegetables as will fit in the pan and remain covered by the liquid.
Use whatever ratio of the different vegetables you prefer.
Add any herbs to spices of your choice to the pot. I usually add some black pepper with some dried rosemary and thyme.
Then simmer this for about 30 minutes until the potatoes and carrot are cooked. After about 15 minutes of this add a large handful of chopped kale/turnip or collard greens to the pan and mix this into the other vegetables.
Finally when the other vegetables are cooked through add frozen and fast cooking vegetables, bring it back to the boil and allow it to simmer for a few minutes until vegetables are tender.

I can, hot pack hot sterilized quart jars with left over stew. Store refrigerated for quick easy meals in the cold days to come. Use within 2 weeks unless canned in a pressure canner.

Happy Gardening

Fall Radish Crop

The Radish seed planted 3rd week of September are maturing and I’m harvesting a few most every day.
All parts of radishes are eatable, green tops are often over looked by many in north America.

Radish greens are the edible tops of the radish plant, and are commonly eaten as a vegetable in Korea and China.

A member of the Brassicaceae family of cruciferous vegetables, radish greens are nutritious and enjoyed as mature leaves, microgreens, or radish sprouts.

Per cup (128 grams) cooked, radish greens contain about:

Calories: 70.4
Carbohydrates: 8.3 grams
Protein: 4.5 grams
Fat: 3.5 grams
Fiber: 2.3 grams
Potassium: 16% daily value
Magnesium: 28% daily value
Iron: 7% daily value
Vitamin C: 77% daily value
Vitamin K: 171% daily value

Radish greens are low in calories but are a good source of protein, iron, and potassium. They are also rich in magnesium, vitamin C, and vitamin K.

Radish greens have a pleasant taste similar to mustard greens, but they can range in flavor from slightly bitter to earthy and spicy.

Mature radish greens are prepared in a similar manner to other leafy vegetables, and radish microgreens are used as garnishes or to enhance salads.

Here are some ways to eat radish greens raw or cooked:

Add to salads, soups, or stews.
Top sandwiches or toasts like avocado toast.
Prepare in a cooked or fresh dish with radish roots.
Blend into sauces like pesto or marinara.
Add to casseroles.
Steam or sauté and eat as a side dish.

Beets and Turnip harvest will start in a week or so. I’m a big fan of pickled beets spiced with clove. I think I will have enough beets for 12 – 15 pints pickled beets. I pull beets small no larger than about 1 1/4 inch in diameter and turnips no larger than about 1 3/4 or maybe 2 inches in diameter. Large beets/turnips with tops go to the chickens.

Grin I add beet greens to my turnip green at 1 part beet to 2 or even 3 parts turnip greens.

Happy Fall Gardening

Autumn is upon us

A few days and Fall Equinox arrives on Saturday, September 23, 2023, at 02:50 A.M. EDT in the Northern Hemisphere. After a more or less normal hot dry summer I’m looking forward to cooler day’s and our Fall rains.

For us Fall weather arrived on the 9th of September with temperatures cooling 30-35F from the past weeks 100F+ degree days. The cooled air brought in a nice much needed 1 1/2 inches of rain.

Taking a chance I dry planted my Fall crop of Radishes, Cabbage and Turnips. Cabbage and Turnips can both stand a lot of cold temperatures so I’m hopeful for a nice late Fall, early Winter crop. My dry planting worked out well, we got a nice soaking rain only 5 days after planting.
Cooler weather has reduced the Grasshopper horde as well as all of those other garden loving insects to a manageable level.

If you are unfamiliar with the term Dry Planting it’s the process where you wait until the soil is very dry. If the soil has any moisture the seed will germinate then die from lack of water. Grin, Dry Plant and then hope for a slow soaking rain to germinate your seed and get your crop off to a good start developing a good root system before soil starts to dry again.

Cooling weather has sent many Dove and Hummingbirds south for the winter. The last of my welfare birds usually migrate south by the end of September or first week of October. I’ve been stocking up on hen scratch and black sunflower seed when I find it at reduced prices to supplement feed the Dove, Cardinals, Quail and Mocking birds that over winter in this area.

Monarch butterfly migration is under way. I’m seeing more and more every day. Got to enjoy them while I can, they will soon be gone until next springs migration north.

Happy Autumn Gardening

How Hot is to Hot?

To set the stage. I now live in Southwest Oklahoma. In the past I lived 3 years in Paderborn and 2 years in Bad Hersfeld Germany and 2 years in Drama Greece. So I do know a little about Europe’s weather and the fact that home/business Air Conditioning is not common.

BBC News report, as if this is news worthy.
A temperature of 32.7C (91F) as recorded at Heathrow Airport, making it the sixth day in a row that the heat had exceeded 30 degrees.
It comes as figures published by NHS England show there has been a fivefold increase in the number of people seeking advice about heat exhaustion over the past week.
Meanwhile, an amber heat-health warning issued by the UK Health Security Agency is in effect for nearly every area of England until 21:00 on Sunday. The rise in temperatures has led to a 552% increase in people visiting the NHS website for heat exhaustion advice.

It amazes me to hear all the whining about the temp. and even worse some of these people actually die from heat related problems.

Yes I have an AC, it is set to turn on at 82/83 degrees F (27.8/28C).
My grand son is employed by the state department of transportation and this past week they have been laying asphalt over lay. The asphalt is 390F (198C) degrees cumming off the truck. The air temperature has been over 100F (37.7 – 43.3C) degrees this week.
Wow, guess what. No one died from the heat!

September temperatures recorded at the National Weather Service- Mesonet station 2 miles from my home are listed in the chart below.
Day Max Min Avg
1—-100–72–85.0
2—– 98–67–82.2
3—-104–68–85.7
4—-104–74–89.2
5—-106–75–89.3
6—– 96–74–83.4
7—-106–71–88.1
8—-110–73–89.9

I am truly perplexed how anyone can be dying form heat related causes when the temperatures reach into the low 90’s.

Happy Fall Gardening

Lentils for your health

Lentils gained popularity as an affordable meat substitute in the U.S. during World War II.

These small, gluten-free legumes pack a healthful punch. Lentils are rich in vitamins, minerals and fiber, without the fat or cholesterol of red meat. Lentils are edible seeds of the legume family. The most common types are: Brown lentils (European lentils): The least expensive type of lentil, brown lentils stay firm, making them an easy replacement for black beans in burgers and soups.

Green lentils (French lentils): These nutty-tasting lentils stay firm when cooked. They’re especially good in salads.

Red lentils: The fastest cooking, this mild and sweet lentil gets soft when cooked, so you can use them in purees and Indian dals. Lentils also come in shades of yellow and orange.

Black lentils: The tiniest type, these lentils look almost like caviar. In fact, they’re called Beluga lentils.

A little goes a long way when it comes to the health benefits of lentils. One-half cup of cooked lentils contains:
140 calories
12 grams of protein
0.5 grams of fat.
23 grams of carbohydrates.
9 grams of fiber.
5 milligrams of sodium.

Lentils are high in protein, which helps build and maintain your muscles, bones and skin. Protein can also help you manage your appetite and support weight loss because it makes you feel fuller than other nutrients. Lentils are gluten-free, making them a great option for those with celiac disease.

Plant-based Polyphenols may be anti-inflammatory, antioxidant and neuroprotective. Studies also show that lentils may improve cholesterol levels in people with diabetes.
The fiber in lentils, along with antioxidant properties, may help ward off cell damage and prevent cancer growth.

Lentils ‘May’ help lower blood pressure. Potassium helps counter the bad effects of salt, which can lead to high blood pressure. Half a cup of cooked split red lentils has more than 270 milligrams of potassium. Their high protein level also makes lentils a great substitute for red meat, which has the bonus of helping you keep your blood pressure under control.

Heart health, folate protects your heart and supports the formation of red blood cells. It’s especially important for your baby’s development if you’re pregnant. Lentils have plenty of folate, iron and vitamin B1, which also support heart health.

Lentils ‘May’ be helpful in lowering bad cholesterol and blood pressure. One study found that eating lentils led to greater reductions in blood pressure than eating chickpeas, peas or beans.

Half a cup of cooked lentils can provide 15% of your recommended daily iron needs. If you eat a vegan or vegetarian diet, that news may feel like hitting the iron jackpot.
Combine lentils with a source of vitamin C such as tomatoes, potatoes, bell peppers or Brussels sprouts to enhance the absorption of iron.

Fiber plays an important role in regulating our bowels and protecting the immune system. Foods that are high in fiber, like lentils, help us stay healthy.

Lentils are simple to prepare and cook. You don’t need to soak dry lentils overnight in water, unlike many other beans. Just rinse them to remove any dirt or debris.
Options:
Replace 1/4 to 1/2 of the water with chicken or beef broth.
1 clove garlic
chopped onion
diced carrots
diced celery
diced sweet pepper
Garnish with chopped chives or basil.

Copper Pans – For Better Health

Except for my cast iron fry pans. I have for the past year been replacing all of my cooking utensils with copper or copper clad products. Copper cooking utensils cost little more than stainless or aluminum utensils and are a much better and safer choice.

Copper surfaces, copper alloys such as brass and bronze, are being increasingly proposed for use in healthcare and other public settings due to their ability to rapidly kill bacteria on contact. Ironically it was the advent of commercially available antibiotics in the 1930’s that led to the decline in coppers medical application and since growing bacterial resistance to antibiotics in human medicine has led to the development of a number of difficult to treat infections.

Professor Keevil from the University of Southampton Environmental research said “using fluorescent microscopy found that dry, clean copper surfaces when tested against a bacterial level usually found in hospitals demonstrated a kill time of 2 minute whereas stainless steel surfaces, which have no antimicrobial properties, prolonged bacterial survival for several weeks.

Professor Keevil’s research has shown that replacing common touch surfaces with a copper alloy is cost effective and prevents the transmission of infection while reducing the spread of antibiotic resistance.

Copper is now registered at the US Environmental Protection Agency as the first solid antimicrobial material. The antibacterial efficacy of copper metals won’t wear away but actually increase with wear and tear and cleaning through a process called palination which results in slight discoloration. It is resistant to corrosion, effective even when scratched, and accessible, recyclable so sustainable and cost effective with widespread applications for its use in general public places such as airports, restaurants, kitchens and possibly in drinking vessels in developing countries to reduce infection transmission such as cholera.

A study, funded by the US Department of defense and presented at the annual conference of the Infectious Diseases Society of America in Boston, has again confirmed the usefulness of copper in microbial control. Memorial Sloan Kettering Cancer Center, the Medical University of South Carolina, and the Ralph H. Johnson VA Medical Center participated in this study, in which a variety of frequently touched hospital objects in intensive care units, such as bed rails, tray tables, call buttons and IV poles, were replaced with copper versions. This change resulted in a greater than 95% reduction in bacteria in ICU rooms and 41 percent reduction in the rate of nosocomial infections for ICU patients.

Salsa – It’s Summer Time

Salsa {This is a good basic Salsa} an updated 2017 post.
Prep Time: About 20 minutes
Recipe Yield about 4 cups (2 pints)
Ingredients
4 or 5 large tomatoes, de-seeded and chopped
1 strong yellow onion, chopped
1/2 cup chopped fresh cilantro
2 to 5 cloves garlic, minced {To your taste}
2 tablespoon chopped fresh oregano or {1 Tablespoon dried}
1 tablespoon lime or lemon juice
2 tablespoons white vinegar
1 tomatillo, diced (optional) {Best roasted}
2 – medium or 1 large size mild green Chili peppers de-seeded and course chopped
1 or 2 green or red jalapeno peppers, minced {de-seed and de-vane peppers for pepper flavor and less heat from the peppers} (Start with 1 pepper, taste Salsa, adjust salt and pepper to your taste.)

Directions
In a food processor or blender, combine tomatoes, onion, cilantro, garlic, oregano, lime juice, vinegar, tomatillo, hot pepper, mild chili pepper(s), salt to taste. Chop /blend a scant 5 or 30 seconds.
In a non-aluminum pan, over medium heat, warm until Salsa reaches 165 to 180 degrees. {Use meat thermometer to check temperature} Pack into (2) hot sterilized pint jars, Seal tightly, when cool, this may take several hours, refrigerate Salsa. Salsa will keep safely under refrigeration for 1 or 2 months.
For longer storage, process Salsa for 20 minutes in a boiling water bath. Cool over night, check to insure jars sealed properly. Store in a cool dark place. Salsa will safely keep 1 or more years.

Fried Hominy

A south and southwest dish. Don’t like Hominy?

Try a side dish of Fried Hominy and you may well change your mind.

1 -14 oz can feeds two people.

I like yellow hominy, because that’s what mama fried.

1 – cup yellow corn meal

1/4 to 1/2 cup flour

1/8 to 1/4 cup corn starch

1/2 tsp salt

1/4 tsp black pepper

Bacon grease, Olive oil or Canola oil, start with 2 or 3 table spoons add more as needed.

Heat pan and oil over medium heat add a layer of hominy when oil hot.

Mix dry ingredients, drain water from hominy can and coat with corn meal mix

shake off excess corn meal mix and add to hot oil.

Fry until golden brown. Drain on paper towels.

Options:

Add a small squeeze of lemon or lime.

Dust with chili power or Cajun spice the kind you like.

Add a pinch of onion or garlic power during the frying process.

Add 1/8 cup chopped hot peppers or 1/4 cup mild/sweet pepper

the kind you like during the cooking process.

Walkie Talkies for family fun and in times of emergencies

Hand Held radios are low priced and can be very useful. Hunters, fishermen or your family out on an outing staying in contact is beneficial.
The plus side is if it gets dropped in a lake, river or is lost in the woods you are not out the price of a smart phone.

Programmable VHF/UHF Hand Held Radios
Baofeng – TYT
Abaree – JJCC
Ailunce – Wouxun
Generally Programmable Radios will transmit on 136-174 mhz and 400-520 mhz. Allowing you to program and store 128 memory channels.

Channelized VHF/UHF Hand Held Radio
Midland – Cobra
Retevis – Btech
Motorola – GTX
Uniden
Generally Channelized Radios transmit on FRS, MURS or GMRS Frequencies.
Channelized radios transmit on:
FRS(Family Radio Service) *No license required.
MURS (Multi Use Radio Service) *No license required.
GMRS((General Mobile Radio Service) *License Required.
Marine Radio Service *No license required.

There are many brands of VHF/UHF hand held radios available and if used and properly cared for any brand will likely serve your needs.

Antenna Considerations

Programmable Radio will have detachable antennas.

This will allow you to add/attach a better, high quality antenna and make your Hand Held radio more effecent and allow you to reliably communicate over longer distances.

Channelized radios do not have detachable antennas.

Battery Considerations

*Alkaline battery and Zinc-carbon battery is Non-rechargeable.

***Lithium batteries should not be confused with lithium-ion as they are rechargeable.

**Mercury battery is a non-rechargeable battery.

**Nickel cadmium and nickel ox​ide hydroxide are rechargeable.

How far can you talk on a Hand Held radio

Communciations range/distance is highly dependent on several factors.

Radio power output in watts of RF(Radio Frequency) energy. 5 watts is better than 1/2(0.50) or 2 watts.

Antenna length, longer is usually better.

Terran, heavily wooded areas city buildings, hills and mountains will reduce your communications range. 5 watt radios can be expected to reliability communicate from 1/2 to about 5 miles over mostly open flat terrain.