Starting Garden Plants From Seed

I love to garden! There is nothing more satisfying that planting tiny seeds and nurturing them until they produce lots of beautiful produce. I also love to can the produce out of my garden. In order to have enough produce to eat fresh and preserve for the cold winter months, I need to plant tomato and pepper plants on a grand scale. I usually plant between 20 - 24 tomato plants and 28 - 30 assorted pepper plants. HELLO SALSA! Buying this many plants at the local nursery can get a little bit pricey. To offset the cost, I have learned to start my plants from seed. It is actually quite simple.

 

You will need a few supplies:
 

1. Containers to plants the seeds in
2. Potting oil or Seed Starting Mix
3. Water
4. Seeds
5. Markers to identify the variety of your plants
6. Clear container to create a green house

Seeds should be started six to eight weeks before you want to plant them in your garden. I live in Zone 5. I usually plant most of my garden Memorial Day weekend. The frosts have passed and the days are warm enough by then.

Egg cartons are great for starting seeds in (they can be planted directly into the ground because they are biodegradable). Just poke a hole in the bottom of each well with a large nail for drainage.

Plastic yogurt cups are a wonderful, too and free. Just poke a couple of holes in the bottom for drainage. Peat cups are also good and usually cheap. Watch the clearance tables at the end of the summer. You can nab them for next to nothing. I also have saved the black plastic pots from previous years trips to the green house. Lots of times if you can get them for free by asking a salesperson at the nursery if they have any they are going to throw away. If so stock up and save them for later.

 

Watch for sales on potting soil or seed starting mix. I usually use potting soil, but sometimes starter mix is cheaper. Just make sure the soil contains a fertilizer to feed the plants as they grow.

 

 

Fill each of the pots with soil. Fill them clear to the top. Water the soil until it is damp. The soil will settle a little bit. You only want the soil to be 1/2 inch below the rim of the pot, so that the seedling will be able to get plenty of sunshine. If it settles more than that add in a little more dirt.

 

Next place two seeds on top of the damp soil in each pot. Push them down gently about 1/4 inch and cover with the damp potting mix. You are planting an extra seed in case one does not grow. If they both grow simply pull out the smaller of the two plants. Make sure to mark what each variety of plant is! Believe me all tomato plants look alike. I use wooden craft sticks (a.k.a. popsicle sticks). Just write the variety on the stick with permanent marker (non permanent ink runs if the stick gets wet).

 

 

I like to cover my seeds with a clear plastic cover. This creates a green house effect, keeping the germinated seeds warm and helps retain moisture. You can buy plant starting kits anywhere they sell garden seed and plants. I am cheap so I sometimes use leftover bakery and large (Costco size) deli containers.  As the plants grow you can prop up the clear lid. You don't want the plants to touch the lid it will stunt there growth. Once your seedlings are about 3 inches tall and leafing out, you can remove the lid. Also, notice the shelf in front of the French door. That particular window gets sun from about 1:00pm until the sun sets; making it the perfect warm, sunny place for little seedlings to grow. The shelf is metal which also helps keep the plants warm. Plants will grow towards their source of light, so turn your plant around if they are leaning to much. That way they will continue to grow straight.

 

It is very important that the soil remains damp, but not overly saturated while the seeds are growing. The soil should feel wet, but not ooze moisture. If it is crumbly it is too dry. Misting them daily with a spray bottle is a good idea, until they are 2 -3 inches tall. Then you can gently pour water around the plant 3 - 4 times a week.

 

Now just sit back and wait impatiently for all of your tiny little seedlings to start popping through the soil. You should see them 7 - 10 days after you have planted them.

 

 

 

 

Container Gardening

Gardening is a great way to offset your grocery budget by producing some of your own produce. If your garden plot is large enough, you can can, dry, or freeze the excess to enjoy later. However, not all of us are able to garden on a grand scale. Many do not want to dig up existing lawn or landscaping to provide space for a garden plot. Others are not physically able to keep up with a large garden.

That is where container gardening comes in. It is an ideal solution for those of us who want to grow a few veggies, but do not have space or time for a large scale garden. I am a passionate gardener (a.k.a. farm girl wanna be), but my yard is not large. I have had to get creative with my gardening (but that is a whole nother post). One of the way I increase my garden yield is with container gardening. For me it's ideal to grow things in pots that don't grow well in my soil, freeing up space to grow other things in my garden plot that do.

 I had the opportunity to teach a container gardening class last week for the Lady's organization at Church. I had a fabulous time sharing my passion with my friends and neighbors. I passed out a hand out that explained the basics of starting a container garden. If you are interested in doing a little gardening this summer, and need some help or ideas you can print it out below.

Container Gardening 101

Vegetables that grow well in containers

1)    In 5 gallon buckets

a)     Tomatoes ( use a tomato cage to prevent plant falling over and breaking)

b)    Peppers, all varieties

2)    In large plastic totes at least 24 inches deep       

a)     Carrots

b)    Beets

c)     Onions

d)    Herbs that grow tall (cilantro, dill, lemongrass, etc.)

e)     Green beans, peas, or cucumbers (must be  trellised unless a bush variety)

f)      Zucchini or yellow squash (one seed per bucket a little goes a long way with these squash)

g)     Turnips

3)    In large plastic totes 12 inches deep or  large flower pots

a)     Lettuce, all varieties

b)    Spinach

c)     Herbs that do not grow tall (basil, thyme, oregano, parsley, chives, etc.)

d)    Strawberries

e)     Cabbage

f)      Broccoli

g)     Radishes

Special needs of plants grown in containers

1)    Plants will need frequent watering to maintain healthy growth

a)     Soil should be moist but not waterlogged (squeeze it with your hand if water drips out it’s too wet).

b)    If your potting soil does not contain fertilizer in it, mixing in additional steer manure is necessary (it’s sold in bags at any store that sells potting soil).

c)     Check soil daily.

d)    A light layer of mulch around your plants will help the moisture to remain in the soil longer.

2)    Trellis plants that climb to prevent disease, breakage, and improve yields

a)     Poles ¾ to 1 inch in diameter and 6 feet long (remember at least a foot of the pole should be in the soil to prevent the plant falling over). Tie plant loosely with string as it grows.

b)    PVC pipe and string trellis (this is good for beans and peas)

c)     Teepee style trellis made with ¾ inch poles and twine

d)    Poles and rabbit fence trellis

3)    Use lighter colored totes. Dark totes can absorb too much heat and burn the plants.

4)    Set containers in an area that is shielded from harsh wind. Next to fences, the house or garage, or decks. High winds can break top heavy plants when they start to produce fruit.

5)    Harvest your garden frequently. Plants will produce a better yield if fruits are picked as soon as they mature.

a)     Pick outer lettuce and spinach leaves leaving inner leaves intact. The plant will produce longer.

b)    Broccoli will produce side shoots after main head is harvested.

c)     Cucumbers, peppers, and tomatoes will produce more fruit as mature fruits are harvested.

6)    If your potting soil does not contain fertilizer in it, mixing in additional steer manure is necessary (it’s sold in bags at any store that sells potting soil). Adding additional fertilizer during the growing season is necessary if plants are not thriving. Miracle Grow granules are good.

a)     Soil can be reused each year if properly sterilized and new manure or compost mixed in.

b)    To sterilize soil cover container with clear plastic and allow the soil to heat up (75 to 80 degrees) for several days before planting.

c)     Soil will settle and need to be turned over with a shovel prior to planting.

 

Companion planting

1)    Plant fast growing crops with slow growing crops. The fast growing crops will be harvested by the time the slow growers are maturing and taking up the room in the container.

2)    Fast growing crops produce fruit in a short growing cycle (fruit will be ready for harvest after 4 – 8weeks).

a)     Lettuce

b)    Spinach

c)     Radishes

3)    Slow growing crops produce fruit after a longer growing cycle (fruit will be ready for harvest after 10 – 20 weeks of growth)

a)     Beans, peas

b)    Zucchini, yellow squash

c)     Carrots, beets, onions

d)    Cabbage, broccoli

e)     Dill, cilantro, parsley, basil, etc.

When to plant your vegetable

1)    The last frost date for our area is between May 1 – 31

2)    Plants are classified as very tender, tender, semi hardy, and hardy

3)    Very tender plants should be planted two weeks after last frost

a)     Cucumbers, peppers , zucchini, and yellow squash

4)    Tender plants should be planted on or just after last frost date

a)     Beans, tomatoes, strawberries, most herbs

5)    Semi Hardy and hardy plants can be planted one to two weeks before the last frost date in containers.

a)     Beets, onions, carrots

b)    Spinach, lettuce, kale, and chards

c)     Cabbage, broccoli

d)    Peas, radishes, turnips

Where to place your containers

1)    Different plants like different amounts of heat and sunlight

2)    Plants that like heat and full sun

a)     Tomatoes

b)    Pepper plants

c)     Beans, cucumbers, cabbage, broccoli, and Swiss chard, and strawberries

d)    Zucchini and yellow squash

3)    Plants that like partial sun/ shade

a)     Beets, carrots, onions, turnips

b)    Radishes, peas, lettuce, and spinach

c)     Most herbs

Prepping your containers

1)    Drill holes in the bottom of your container to improve circulation and moisture evaporation.

a)     Use a large drill bit to create 1 – 11/2 inch holes

b)    Space holes every four to six inches

2)    Place containers on pallets, bricks, or scrap wood to improve circulation

3)    Fill container a third full with of filler.

a)     Gardening rocks, straw, or styro foam pellets will work well.

b)    Filler allows for drainage and decreases the amount of soil needed reducing cost.

4)    Lay a barrier over filler layer

a)     Screen, burlap, or old cotton t shirts work well

b)    Barriers prevent soil from seeping through the rocks

5)    Fill  the container  with soil

a)     I recommend Miracle Grow potting mix

b)    Fill the container to within three to four inches from the top. Soil will settle.

6)    Plant your plants or seeds and water well.

7)    If necessary, protect tender plants from frost by covering them with milk jugs without the lid.

 

 



Make Your Own Yogurt

 



 

 

If your house is like mine we go through a lot of  yogurt. It's a favorite for breakfast, snacks, or in smoothies. Yogurt is extremely healthy, and versatile. It can be used to replace buttermilk or sour cream in recipes, has a long shelf life, and is just generally full of creamy goodness. The cost does add up quickly if you have a family who likes it. One six ounce carton of store brand yogurt is roughly $.38 each, a thirty two ounce container of Greek yogurt is around $3.99. If you make your own it will cost you about $.87 for thirty two ounces. That's a $3.12 savings!

If it seems daunting to make your own, I can assure you it is one of the easiest things I have done in the kitchen. It takes a little time, but it is well worth it for the savings aspect. I have tried several methods, but always go back to The Frugal Girl's method. It is easy and fairly fool proof. You can find an excellent  step by step tutorial HERE. She explains it much better than I can. I usually make my yogurt with 2% milk so I add in 1/2 powdered milk to my recipe, so that it is fairly firm. My kids don't like runny yogurt. Also, if you will be using your homemade yogurt in place of sour cream. Pour some of the plain yogurt mixture into glass jars before you add the sugar and vanilla. Make sure to label that jar! Your family might freak out if your sour cream enchilada recipe suddenly starts having a sweet vanilla flavor.

I have also made this recipe using reconstituted powdered milk in place of fresh milk. It works well. Just reconstitute the powdered milk with warm water following the ratios on the box of milk powder. Heat the reconstituted milk to 185 degrees and continue following the recipe for fresh milk.

This yogurt is delicious added to fresh fruit and granola. My kids like it with mixed with a big scoop of strawberry or raspberry freezer jam (not as healthy, but very tasty!). I like it blended with frozen berries, avocado, and spinach in smoothies.

Now it's your turn! Give yogurt making a try and report back in the comments section below. How do you like your yogurt? 

Case Lot Sales

I am very fortunate to live in an area where the local grocery stores offer bi annual case lot sales.  During this particular event a store will offer special pricing on food items that are sold in large quantities. To take advantage of the cheaper pricing, you must buy the entire shrink wrapped case..  usually in quantities of 12, 24, 36, or 48. These sales also usually include large bags of flour, wheat, sugar, dried beans, oatmeal, and rice. Twenty or forty pound boxes of chicken or bacon, and #10 cans of dehydrated and freeze dried foods are sometimes also available. I love taking advantage of these sales for several reasons:

• The prices are usually as cheap or cheaper than I can find the item on sale.
• I can stock my food storage quickly.
• I can usually buy enough of things I use frequently to last my family until the next sale.
• I can supplement the foods that I don't grow or home preserve myself.
• The unopened cases can be stacked and stored easily.
• It is so nice to run downstairs to the storage room to grab ketchup, rice, or toilet paper when we run out of something in the pantry, instead of hitting panic mode and running to the grocery store.

As I have mentioned before, my food storage is just an extension of my kitchen pantry. We use it daily. When I go grocery shopping it is to replenish what I have used up or am running low on. Case lot sales make it easy to replenish those items at one time.

In order to take full advantage of these kind of sales there are a few things you should know.

• The store usually offers a case lot sale twice a year, roughly six months apart. I have three stores in my area that offer this kind of sale, and they are usually within a month or two of each other.
• If you are on a tight budget, you may need to set aside a budget to purchase all the items you need. For example, if you are buying canned pineapple for $.78 each, you are required to buy the 24 can case of pineapple to get the cheap price. In  actuality, you are paying $18.72. If you are buying numerous items it adds up quickly.
• Know your prices. Make a price list, if necessary, of the lowest price you will pay for the items you use frequently. I know I won't pay more than $1.25 for peanut butter, $.48 for mandarin oranges, and $1.99 a pound for butter. Compare your price list to the prices of the food offered at each particular sale. 
• Write down a list of items you need or use regularly. I keep a running list on my fridge of the things I am running low on, and how many of each item I will need. Think ahead if you will be using more of certain items, because of a particular time of year. I buy extra sugar during the spring sales, because I know I will be canning fruit and making jelly during the summer and fall. You may use more flour in the fall, and more ketchup in the summer.
• Certain items are always on rock bottom prices during case lot sales. Flour, sugar, dried beans, rice, oatmeal, and wheat are usually at their lowest price (even cheaper than the bulk section).
• Emergency preparedness and long term storage items are sometimes included in the sale. This is a great time to purchase water barrels, 5 gallon buckets, gamma lids (these attach to a 5 gallon bucket and have a lid that screws on and off. A must have if you store frequently used items in 5 gallon buckets), powdered and freeze dried foods.
• You may need to return to the store several times over the course of the sale to purchase all the items you want to buy. After shopping these sales for years, I have discovered that going to the store early in the morning; especially Saturday morning, is my best chance for finding well stocked displays.
• You may need to special order or ask for a rain check for certain items. If you don't find something you are looking for ask a sales associate. They can help you order thos items.

Of course, the most important thing you must do if you want to participate in these fabulous sales, is to be in the know of the forthcoming event. There are several ways you can do this. Sign up on the store website to receive emails of sales and upcoming events. If the store has a Facebook page, like it. Then you will get alerts of their promos and sales on your Facebook feed. Last, but not least, if you live in Southeast Idaho like the Prepperific facebook page (conveniently located to the right of this post). I will alert you to case lot sales, as well as hot deals on grocery items, right here in our neck of the woods. I love, love, LOVE sharing a great deal!

Creating A Pantry





 

(Here is my ghetto pantry, a.k.a. the converted closet next to the kitchen.)

In my last post I talked a little bit about incorporating food storage into your everyday menu. The idea is great in theory, but if you have never really cooked solely out of your pantry; how do you start? What should you add to your pantry? The answer will be different for everyone.

 First, how advanced are your cooking skills? If you can barely boil water don't automatically assume you will be able to produce blue ribbon baked goods on your first attempt. Cooking skills take time to perfect. I recommend investing in a good basic cookbook. A good cookbook should include charts for cooking dried beans, legumes, rice, whole grains, meat, and vegetables. It should also include a section with step by step instructions for baking bread, muffins, etc. My Better Homes and Gardens cookbook has seen me safely through many cooking adventures over the years. I still refer to it often. You Tube also is a great resource for cooking tutorials. Gearing your food choices to those things you feel comfortable cooking, and branching out to new items as you master cooking techniques is important.

Second, ask yourself is what does your family like to eat? Gear your pantry staples to those things that appear on the menu on a regular basis. If your family are big chicken eaters or love smoothies for breakfast, stock up your freezer with those items when they go on sale.
For example, freeze strawberries or peaches when they are in season (and on sale for rock bottom prices) for use in the off season. Meat sales cycle through at loss leader prices (low prices to entice you to shop at a specific store) every three to four week. On the week that ground beef is on sale for a fabulous price, forgo buying chicken breast and buy extra hamburger, instead. Buying meat in "family packs" and repackage them into smaller portions is usually the most cost effective way to go.

Third, shopping the bulk section of your grocery store to stock up on pantry basics like pasta, beans, rice, grains, dried fruit, baking supplies and spices is usually the cheapest option, and you can buy as much as you need. Buying out of the bulk section is a great way to try new foods. It's useless to buy 25 pounds of brown lentils if your family ha never eaten them, and decides they hate them. It's better to find out if you have only bought a half of a pound to try first. Once you have established what your family eats regularly, purchasing those things in bulk amounts (and storing them in 5 gallon buckets) is the cheapest way to go. Also buying canned meat, peanut butter, soup, fruit, veggies, beans, and pasta on loss leader sales is also a great way to stockpile.

Now we come to the all important question of what actual items do you need to have on hand? Like I said, the answer is different for everyone. I cook mainly from scratch (even though I do still buy boxed macaroni and cheese, canned refried beans, cream of something soup, and cold cereal...for emergencies). For me, buying baking supplies, oatmeal, dried beans, and rice in bulk works best, because I go through it quickly. Using someone else's established list as a "cheat sheet" is a great starting off point to build your own.  I used The Prudent Homemaker's Pantry List to add to and organize my own pantry. She has a very inclusive list. Go over to her site for a list of basic items.

What's In Your Pantry?

(one of my Team Prepperific faithful members posing with my recent case lot purchases. See how uber excited he is about stockpiling!)

 

When you think about food storage, do you think about 5 gallon buckets , #10 cans, or cases of wheat, beans, rice, powdered milk, tuna, tomatoes, green beans, and oatmeal shoved in an obscure corner of the basement, collecting dust, just waiting for the end of the world. It's fabulous if that is what you have stock piled, so far, but when the Zombies come,what will you be whipping up for dinner based on what's in your food stash?  Odds are good that Peachy Tuna Surprise or Honey Wheat Chili are not going to go over well.

Approaching food storage as a collection of shelf stable consumables to be used only in case of emergency is setting yourself up for a lot of stress; at a time when you will probably already be riding the tidal wave of  " Oh no! What are we going to do now?!?". Feeding your family foods that they have never, or rarely eaten, especially in times of stress, will not be a pleasant experience. Plus, if they are not part of the families regular menu, some items may cause gastric distress (also not a pleasant experience). Another question to ask is," Will I even know how to prepare (fill in the blank here)?"

A better solution is to use The Pantry Principle to food storage. Basically, the Pantry Principle is compiling a list of food items that your family eats regularly, and use that as the master list to build a useable stash of food. In addition to building up a stockpile of items that your family will eat, you will be using those items in your regular menu. Frequently replacing the items that you have used.
I personally switched to this method years ago, after having to live out of my basement "grocery store" for several months. Let's just say, macaroni, oatmeal, and tuna played heavily into our menu.

Using the Pantry Principle provides opportunities for you to:

• Create a menu of recipes and foods that your family likes to eat.
• Rotating your stock of food by eating it regularly, avoiding stale and spoiled food.
• Get your family use to the idea of eating certain foods. Gradually introducing dried beans, wheat flour, powdered milk, canned fruit and veggies into your diet is much less traumatic than throwing your white bread loving family into the deep end, so to speak.
• Allow yourself the chance to learn how to cook with the above items. Learning new skills along the way.
• Save money on your grocery budget.  Having a stash of pantry basics will save you from running to the store to buy a "few items" to make dinner, spending much more money than you had planned on. In addition to curtailing extra trips to the store, once you have a decent amount of things stored away, you can wait to restock until the items you need are on sale.

The Prudent Homemaker's blog is a fabulous resource of how to strictly feed your family out of your food storage on a daily basis. I have used her ideas for inspiration on streamlining my own pantry. If your are confused about the basic idea of the Pantry Principle this blog gives you a great explanation of how it works. So... what's in your pantry?

How To Start Building Your Food Storage On The Cheap

 



(Excuse the halo above the canned goods. Photography is obviously no my super power!)

 



Food storage......a year's supply......a little something for a rainy day. We all know that it is important to have some basic food and household supplies stocked up for "just in case".  It is always a good idea to be prepared, but where to start? It is more than daunting to picture cases of wheat, powdered milk, flour, sugar, oil, canned fruit and vegetables stacked four high in your mind's eye. Even more so, to get that mental plan out of your head and into your basement storage room, or wherever else you can squirrel away a few items. It's enough to set a person into panic mode! Never fear! Rome wasn't built in a day......and food storage doesn't have to be, either.

Starting a stockpile is as simple as adding a few extra items to your grocery list each week. Starting small doesn't make such a huge dent in your budget. To start you should:

• Make a list of grocery items that you use on a regular basis. What  will your family eat happily? In times of stress nobody wants to experience the drama that will inevitably ensue when you serve something deemed less the palatable by the troops.
• Make a list of personal and household items you use daily. In the event that employment is lost non food items are not included in state assisted food programs. How many of each item will you need to tide you over for a few months or a year?
• Decide how much of your weekly grocery budget you can to set aside for food storage items? Even five or ten dollars worth of items will build up quickly.
• Watch for the items on your list to go on sale and then stock up. Toothpaste, soap, laundry detergent, etc. will always go on sale every three to four weeks. Take advantage and buy one or two extra.

If trying to figure this out in your head is still making you a little nervous, or you are the kind of person that likes to have things written out. The ladies at Classy Clutter have devised a great cheat sheet. They have broken down what to purchase week by week to get your food storage off to a great start. Most of the items on the list can be purchased for around $5.00. Click HERE to print out the weekly list. To make it even easier I will remind you each week on my FACEBOOK page what the must buy items are.