Several years ago I worked in an alternative/complimentary/health clinic. In that position I taught and used several modalities. The following link will take you to a couple of articles I wrote at that time.
http://ezinearticles.com/expert/Deanna_Ramage/76865
Thursday, August 2, 2018
Wednesday, August 1, 2018
It's been a long time...
To quote Led Zeppelin.
So here we go again. One handed typing, as my right hand has not recovered from an on the job fall-diagnosis "crush injury", and no more husband-related to same injury.
Several years ago I bought a breakfast sausage seasoning mix from a well known spice shop not the one in Grimm) and was very disappointed. Horribly salty and flavorless. Today I am trying this:
Salt, 1.5 tbsp
Sage, ground, 1.5 tbsp
Thyme, ground, 1.5 tbsp
Nutmeg, ground, 1.5 tbsp
Brown Sugar, 4 tsp packed
Fennel seed, 2 tsp
Pepper, black, 1 tsp
Rosemary, dried, 1 tsp
A personal rule: if using seeds, toast them first in a dry skillet. This enhances the flavor enormously.
Grind everything fine (an old coffee grinder from your fave thrift store will do very well).
If you are using fresh herbs use twice as much.
Warning! Fresh herbs will gum up your grinder. Mince very fine instead.
The green handled mincing shears below were a gift from my late BFF Bobby Fox. Use with caution as the multiple blades are incredibly sharp
Blend 2 tsp of herbs into a lb. of meat. Then weight, package and freeze.
In case you might think I might be a food snob you should know I am eating cold green beans and reheated supermarket orange chicken while writing this.
So here we go again. One handed typing, as my right hand has not recovered from an on the job fall-diagnosis "crush injury", and no more husband-related to same injury.
Several years ago I bought a breakfast sausage seasoning mix from a well known spice shop not the one in Grimm) and was very disappointed. Horribly salty and flavorless. Today I am trying this:
Salt, 1.5 tbsp
Sage, ground, 1.5 tbsp
Thyme, ground, 1.5 tbsp
Nutmeg, ground, 1.5 tbsp
Brown Sugar, 4 tsp packed
Fennel seed, 2 tsp
Pepper, black, 1 tsp
Rosemary, dried, 1 tsp
A personal rule: if using seeds, toast them first in a dry skillet. This enhances the flavor enormously.
Grind everything fine (an old coffee grinder from your fave thrift store will do very well).
If you are using fresh herbs use twice as much.
Warning! Fresh herbs will gum up your grinder. Mince very fine instead.
The green handled mincing shears below were a gift from my late BFF Bobby Fox. Use with caution as the multiple blades are incredibly sharp
Blend 2 tsp of herbs into a lb. of meat. Then weight, package and freeze.
Tuesday, January 19, 2016
The Year in Review 2015
"...it was the best of times, it was the worst of times..."
Take a look at our year in review.
http://www.motherearthnews.com/organic-gardening/2015-the-year-in-review-zbcz1601.aspx
Take a look at our year in review.
 |
| Meeting Joel Salatin at the Mother Earth News Fair was a high point of 2015.Looking forward to going in 2016. |
http://www.motherearthnews.com/organic-gardening/2015-the-year-in-review-zbcz1601.aspx
Monday, January 11, 2016
Contest!
Do you have a favorite, funny garden photo? Email your favorite to deanna@tworiversfood.com with your name and preferred contact information before January 18th when all entries will be entered in a random drawing for an infusion tea/coffee pot.
The winners will be posted here and at www.facebook.com/thenorthbanklife
The winners will be posted here and at www.facebook.com/thenorthbanklife
Friday, January 8, 2016
Ancient myths and modern problems
“...When you walked into the
room I knew you for what you are, the hair rose on the back of my
neck as I picked up my shield and held it over my heart.
Wood, bronze and leather protect me from the cold, cold iron...”
In fairy tales and modern fiction iron has always been described as dangerous to fairies. Where does this tradition come from? Possibly from the "Irish Disease". Also know as "The Celtic Curse, hemochromatosis deposits iron in the heart, joints, pancreas, liver, and pituitary gland causing the body to “rust” from the inside out.
If you are of Scots, Irish or British descent you are more likely to carry the gene for hemochromatosis.
It is thought that the mutation originally occurred in the area of Ireland around 40,000 years ago to enable an individual to over absorb iron “to compensate for an iron poor diet.” With our modern iron rich diet we no longer need this trait but it is still active in an unlucky group.
Left untreated hemochromatosis can lead to early menopause, infertility, diabetes, heart failure, cirrhosis, primary liver cancer and death.
The treatment, not a cure, for this disease also goes back to primitive times and methods - Blood Letting, also known as phlebotomy. Initially up to a pint of blood, once or twice a week is removed. This encourages the formation of new red blood cells which draw excess iron from the body. After a period of time, sometimes years, this will decrease the amount of iron stored in the tissues and the treatment can be administered 3 or 4 times a year.
Hemochromatosis is the most common genetic disease in the United States and though easily treated often goes undiagnosed. An estimated 33.5 million people are effected with 32 million as “silent carriers” . 1.5 million may have a double mutation if both their parents carry the gene putting them at very high risk.
In spite of inexpensive tests and a relatively easy treatment many people go undiagnosed. At one time doctors thought of hemochromatosis as a disease of old, white men but it is now recognized that people younger than 30 years of age and of many different genetic backgrounds can be vulnerable. Due to their training, you may have to educate you doctor. They may be reluctant to administer the needed tests and not take your requests seriously. If so, there is a mail order test for $125 that will allow you to do an initial screening at home.
Symptoms for hemochromatosis can be broad and confusing from elevated liver enzymes, cirrhosis, tender swollen joints, heart problems, changes in skin pigmentation (turning bronze without going to the beach), depression, increase in blood glucose levels, a swollen stomach or a heavy feeling (mostly on the right side of the belly), redness in the palms of the hands, an enlarged spleen, chronic fatigue and anemia.
Getting your doctor to agree to testing if you are anemic can be very difficult. They see low iron levels in the blood without exploring the possibility that there is a excess of iron stored in the tissue or organs. Adding an iron supplement will not solve the problem but can lead to more damage.
If you are of Irish decent it may be even more difficult because people remember that “the Irish have a drinking problem” and liver damage is one of the symptoms of hemochromatosis.
To combat this ancient disease is an easy process. To get diagnosis and treatment is difficult. Do not give up and fall victim to the “Curse of the Celts”.
**************************************************************************
I have an acquaintance of Irish descent who has been under treatment for hemochromatosis for many years. He is able to lead a normal, productive life.
Please refer to http://www.americanhs.org/irish%20in%20the%20blood.htm for more information on the home testing kit.
Wood, bronze and leather protect me from the cold, cold iron...”
In fairy tales and modern fiction iron has always been described as dangerous to fairies. Where does this tradition come from? Possibly from the "Irish Disease". Also know as "The Celtic Curse, hemochromatosis deposits iron in the heart, joints, pancreas, liver, and pituitary gland causing the body to “rust” from the inside out.
If you are of Scots, Irish or British descent you are more likely to carry the gene for hemochromatosis.
It is thought that the mutation originally occurred in the area of Ireland around 40,000 years ago to enable an individual to over absorb iron “to compensate for an iron poor diet.” With our modern iron rich diet we no longer need this trait but it is still active in an unlucky group.
Left untreated hemochromatosis can lead to early menopause, infertility, diabetes, heart failure, cirrhosis, primary liver cancer and death.
The treatment, not a cure, for this disease also goes back to primitive times and methods - Blood Letting, also known as phlebotomy. Initially up to a pint of blood, once or twice a week is removed. This encourages the formation of new red blood cells which draw excess iron from the body. After a period of time, sometimes years, this will decrease the amount of iron stored in the tissues and the treatment can be administered 3 or 4 times a year.
Hemochromatosis is the most common genetic disease in the United States and though easily treated often goes undiagnosed. An estimated 33.5 million people are effected with 32 million as “silent carriers” . 1.5 million may have a double mutation if both their parents carry the gene putting them at very high risk.
In spite of inexpensive tests and a relatively easy treatment many people go undiagnosed. At one time doctors thought of hemochromatosis as a disease of old, white men but it is now recognized that people younger than 30 years of age and of many different genetic backgrounds can be vulnerable. Due to their training, you may have to educate you doctor. They may be reluctant to administer the needed tests and not take your requests seriously. If so, there is a mail order test for $125 that will allow you to do an initial screening at home.
Symptoms for hemochromatosis can be broad and confusing from elevated liver enzymes, cirrhosis, tender swollen joints, heart problems, changes in skin pigmentation (turning bronze without going to the beach), depression, increase in blood glucose levels, a swollen stomach or a heavy feeling (mostly on the right side of the belly), redness in the palms of the hands, an enlarged spleen, chronic fatigue and anemia.
Getting your doctor to agree to testing if you are anemic can be very difficult. They see low iron levels in the blood without exploring the possibility that there is a excess of iron stored in the tissue or organs. Adding an iron supplement will not solve the problem but can lead to more damage.
If you are of Irish decent it may be even more difficult because people remember that “the Irish have a drinking problem” and liver damage is one of the symptoms of hemochromatosis.
To combat this ancient disease is an easy process. To get diagnosis and treatment is difficult. Do not give up and fall victim to the “Curse of the Celts”.
**************************************************************************
I have an acquaintance of Irish descent who has been under treatment for hemochromatosis for many years. He is able to lead a normal, productive life.
Please refer to http://www.americanhs.org/irish%20in%20the%20blood.htm for more information on the home testing kit.
Monday, December 28, 2015
Wet and blustery
Wet and blustery describes our recent, local weather perfectly.
Our local ABC television station reports the following:
Monday December 28, 2015
December So Far: 14.97" (+10.12")
Since October 1st: 25.15" (+9.67")
Since January 1st: 40.13" (+4.74")
The area has experienced high winds, land slides, power outages, snow, a hurricane (Not the normal thing here) flooding,and trees uprooted.
We have been snug and quiet in our little concrete block house - aka The Bunker - and have been very lucky to suffer no damage.
The greenhouse experiment is going well. The lowest night time temperature thus far has been 26 degrees F. The unheated greenhouse is sheltering an orange tree, pots of tender herbs, flats of herb cuttings and flats of salad greens, all of which are doing well. We watch the weather forecasts very closely and are ready to take additional coverings for the tender plants if lower temperatures are predicted.
We
got through our annual Winter Music Party (Eric and I both teach
private music classes through Vancouver Parks and Rec) with 28
performers and around 70 audience members. Solo singers, pianists,
ukulele players and silly mixed ensembles including all the above
plus jingle bells and kazoos followed by the usual riot of musical
chairs. A good time was had by all.
Last
year the party did not happen. 15 minutes before start time I slipped
and fell, breaking my knee cap and shoulder and damaging my right
hand. It has been a long, slow recovery with more still to go. I am
very thankful for my husband, Eric and his support, care and moral
boosting. Thanks also to my coworkers and faithful, supportive
students.
Christmas was peaceful and good. We celebrated with family and had a great time at the historic Kiggins Theatre where we saw White Christmas on the big screen for the first time. What a treat!! Scenes we had not seen on television-ever.
2015 was a year of change and growth some of it painful but all much needed.
Oh! I got a set of kids hand bells!!!! Next winters party should be lots of fun!
The
seed catalogs are rolling in and thoughts of spring are in the air. I
am looking forward to not squishing through the garden. The soil is
super saturated right now so we are keeping out of planting areas so
as to not compact the soil. My fingers are itching to plant seeds and
take cuttings but it would be foolishly early though there are a few
packs of herb seeds...
We
wish you and your friends and family a very Happy New Year!!!
Sunday, December 13, 2015
Dark Days and Plenty of Rain
After a very dry summer our region has had an unusually high amount of rain. Typically, by mid December we have a bit over 6 inches of rain for the month. Thus far, half way (nearly) through December 2015 we have received over 8 inches of rain resulting in landslides, a tornado (I know! We do not usually have those!), 30 foot evergreen trees crashing to the ground causing destruction and lose of life and lots of flooding.
On the other hand, seed catalogs are arriving in the post and gardeners begin to dream of summer while gazing out at the pouring rain/snow. This is a little offering of things to come and warmer times in the garden.
When you learn your heirloom tomato name please add it to the comments. Mine is 'Grandma Tworivers Double Traveler' tomato. Have fun!
On the other hand, seed catalogs are arriving in the post and gardeners begin to dream of summer while gazing out at the pouring rain/snow. This is a little offering of things to come and warmer times in the garden.
Wednesday, November 11, 2015
Lavender soap making
Making soap today while listening to Glenn Miller and Brian Setzer. (keeps things moving)
Creamy oatmeal Lavender soap enriched with honey and glycerin, hemp oil and lavender. Oatmeal (Avena sativa) has long history in skin care to help sooth eczema, psoriasis and other skin conditions while Lavender has a calming and anti bacterial affect. Honey is a natural antibacterial. We grow the Lavender, the oats are from Bob's Red Mill and the honey is from Brush Prairie Honey farm. The all natural Hemp oil is moisturizing and helps relieve itching and irritation. We will have our lavender products at a new, retail store this week. Stay in touch for details.
 |
| Some of our lavender. |
Wednesday, November 4, 2015
Mother Earth News
As you may know I also write a blog for Mother Earth News. If you are interested in reading these posts as well please click
North Bank Farm at Mother Earth News
Thank you for reading.
North Bank Farm at Mother Earth News
Thank you for reading.
Tuesday, November 3, 2015
The story of a bean
We
slowly grew into our current urban farm/food preserving life. My
mother and grandmother did a marathon canning every year when I was a
child.( My mother hated to cook) The dark, enclosed room behind the
furnace was a store of row upon row of jars filled with seasonal
goodness. (My father grew the garden but never ate a vegetable other
than once year when he ate canned, stewed tomatoes with canned milk)
When my children were young I gardened and preserved everything I
could find and we ate and enjoyed it.
Years passed and I met the love of my life and began to garden and preserve again. My husband began to show more than a passing interest in what was coming in from the garden and took the Master Food Preserver course through WSU. Today we are North Bank Urban Farm and Tworivers Food. It has been quite a journey.
I told you that to tell you this. My husband is very fond of chili con carne. At some point I got out the crockpots and began to make vast amounts which we ate and he canned. Over time it evolved to a chili made with black and Anasazi beans with bison. After a couple of years we noticed it was getting difficult to find the Anasazi beans. I did some research and learned that there had been a crop failure. Red flags went off in my mind and I decided that we should try to grow Anasazi beans.
What are Anasazi beans? Named after the cliff-dwelling Native Americans who lived in Colorado, New Mexico, Utah, and Arizona in the first millennium, these are a small to medium size bean, colored a purplish red and white with a mild flavor that cook more quickly than other beans. The Anasazi beans appear to have been part of the Latin American and Southwestern cuisine for thousands' of years.
According to legend “the beans were uncovered by an anthropologist, who discovered a 1,500 year old tightly sealed jar of them at a dig in New Mexico. Some of the beans germinated, and the new variety of bean entered cultivation again. Since most botanists agree that most beans are unable to germinate after approximately 50 years, it is more probable that the beans remained in constant cultivation in the Southwest, probably in Native American gardens...”
Last year we were somewhat successful at growing the beans in a “3 Sister” bed with Glass Gem Corn and Spotted Hound squash. We have round the Glass Gem Corn into flour and made “Indian Cakes” and it was amazingly delicious (recipe in an upcoming post) and shared Anasazi beans at local seed swaps and through our seed library in hopes that others will grow and share the seeds. (we still have some if you are interested).
Further research led to a new discovery. In November of 2002, The Washington Agricultural Research Center at Washington State University announced the release of 'Orca' black and white Anasazi - type dry beans.
This bean is not the product of genetic engineering but of classical plant breeding. It is the first Anasazi type bean to reach harvest maturity within 110 days in North America. It's upright growth and resistance to Bean Common Mosaic Virus make it agreeable to our local climate. We are ready to grow Orca beans in 2016.
http://www.wisegeek.org/what-are-anasazi-beans.htm
file:///C:/Users/HOME/Desktop/Orca-Anasazi.pdf
Years passed and I met the love of my life and began to garden and preserve again. My husband began to show more than a passing interest in what was coming in from the garden and took the Master Food Preserver course through WSU. Today we are North Bank Urban Farm and Tworivers Food. It has been quite a journey.
I told you that to tell you this. My husband is very fond of chili con carne. At some point I got out the crockpots and began to make vast amounts which we ate and he canned. Over time it evolved to a chili made with black and Anasazi beans with bison. After a couple of years we noticed it was getting difficult to find the Anasazi beans. I did some research and learned that there had been a crop failure. Red flags went off in my mind and I decided that we should try to grow Anasazi beans.
 |
| Anasazi Beans |
What are Anasazi beans? Named after the cliff-dwelling Native Americans who lived in Colorado, New Mexico, Utah, and Arizona in the first millennium, these are a small to medium size bean, colored a purplish red and white with a mild flavor that cook more quickly than other beans. The Anasazi beans appear to have been part of the Latin American and Southwestern cuisine for thousands' of years.
According to legend “the beans were uncovered by an anthropologist, who discovered a 1,500 year old tightly sealed jar of them at a dig in New Mexico. Some of the beans germinated, and the new variety of bean entered cultivation again. Since most botanists agree that most beans are unable to germinate after approximately 50 years, it is more probable that the beans remained in constant cultivation in the Southwest, probably in Native American gardens...”
Last year we were somewhat successful at growing the beans in a “3 Sister” bed with Glass Gem Corn and Spotted Hound squash. We have round the Glass Gem Corn into flour and made “Indian Cakes” and it was amazingly delicious (recipe in an upcoming post) and shared Anasazi beans at local seed swaps and through our seed library in hopes that others will grow and share the seeds. (we still have some if you are interested).
Further research led to a new discovery. In November of 2002, The Washington Agricultural Research Center at Washington State University announced the release of 'Orca' black and white Anasazi - type dry beans.
This bean is not the product of genetic engineering but of classical plant breeding. It is the first Anasazi type bean to reach harvest maturity within 110 days in North America. It's upright growth and resistance to Bean Common Mosaic Virus make it agreeable to our local climate. We are ready to grow Orca beans in 2016.
http://www.wisegeek.org/what-are-anasazi-beans.htm
file:///C:/Users/HOME/Desktop/Orca-Anasazi.pdf
Wednesday, September 9, 2015
Ah...Meatballs
Did
you find a good sale on meat? Need a quick and tasty way to preserve
all that protein? Meatballs are an option.
Meatballs in the freezer. Meatballs, canned on the pantry shelf. What's the difference?
Our Pesto Meatballs in the freezer have lots and I do mean lots of Parmesan cheese. You really can not can cheese or other dairy items.
Canned meatballs? What a quick and delicious way to have a quick, hot dinner. Open the jar and add to sauce or soup. Mmm...
 |
| Pesto Meatballs and Sauce |
Pesto Meatballs
½ cup bread crumbs
½ cup Parmesan cheese
½ cup pesto
1 lb ground turkey
1 large egg
Mix thoroughly and at 400 degrees F for 15 minutes until slightly brown.
Put in crock pot with your favorite pasta sauce and heat gently for 6 or more hours. Serve with pasta.
For freezer: cool thoroughly and package in meal size portions. Place in freezer. Use in 6 months or less.
Meatballs for canning
Prepare your favorite (dairy free) meatballs. Cook until golden brown.
Pack tightly into hot,clean pint jars, add boiling water, hot meat juice or tomato sauce – leaving one inch head space. Clean the lip of the jar, apply caps and rings (finger tight and just a bit more). Process in your pressure canner at 10 pound of pressure for 90 minutes (your altitude may require adjustment).
I prefer to have the meatballs pressure canned and ready on the pantry shelf where they can remain for a year or more if kept in cool, dark conditions.
The Pesto Meatballs have to go in the freezer as they contain lots of Parmesan cheese. There is always the possibility that we could loose power and then the freezer will not do us much good but these meat balls could be heated over the fire and we would have a neighborhood feast.
Yes, you can can meat. It is a great way to have homemade “fast food” for a busy life.
Want our Pesto recipe? Follow by email and we will be happy to send it to you.
Saturday, July 25, 2015
Email and technical challenges
After over a month of epic email and technical challenges we finally have a new blog at http://www.motherearthnews.com/organic-gardening/farming-on-tenth-of-acre-zbcz1507.aspx
"Bloom where you are planted" is an old saying that applies to everyday life.
Enjoy and please comment. Thank you!!!
"Bloom where you are planted" is an old saying that applies to everyday life.
Enjoy and please comment. Thank you!!!
Thursday, July 9, 2015
July: Languishing in the dog days.
The "dog days of summer" are here. At one time people believed that when the dog star Sirius is lined up with our sun their energy was combined to make the hottest time of the year. This usually takes place in July and August. Here, in SW Washington we in the midst of record heat and a drought. It seems a good time to sit down with a cool glass of lemonade or iced tea and not do one thing.
Here, at North Bank Urban Farm we are busy. Not much resting in the shade, at least not for now. 15' x 7' is a huge addition for us.
The new greenhouse is up!!! Much too warm to have plants in there at the moment but I am excited for fall and winter gardening and plant propagating.
Our first lavender harvest is nearly complete and we have had a first adventure in distillation, creating a rich, floral hydrosol.
The veggie and fruit garden are growing as we water very carefully and mulch deeply, trying to keep productive during a record dry spell - no rain for a month!
I hope your summer is going well. Please add your comments below and tell us about summer where you live.
Here, at North Bank Urban Farm we are busy. Not much resting in the shade, at least not for now. 15' x 7' is a huge addition for us.
The new greenhouse is up!!! Much too warm to have plants in there at the moment but I am excited for fall and winter gardening and plant propagating.
 |
| Greenhouse assembly |
 |
| Greenhouse in place |
Our first lavender harvest is nearly complete and we have had a first adventure in distillation, creating a rich, floral hydrosol.
 |
| Lavender Harvest |
The veggie and fruit garden are growing as we water very carefully and mulch deeply, trying to keep productive during a record dry spell - no rain for a month!
I hope your summer is going well. Please add your comments below and tell us about summer where you live.
Wednesday, May 27, 2015
The Urban Lavender Farm
When we moved into our home on Halloween 2013 we brought 10 lavender plants with us in their pots. Spring of 2014 they were planted and 2 new,tiny plants were added to the collection. They bloomed profusely and were harvested, dried and stored away.
2015 rolled around and I decided it was time to step up so I bought 26 additional English Lavender plants got busy putting them into the ground. At last, on May 26 2015 they are all in the ground.
As often happens, I tend to get things a bit backwards. As I was working on planting an idea hatched in my ferbile brain. Why not find some lovely, high quality fabric and use our blossoms to make "Comfort Pillows", sachets and eventually to distill the oil for our products and hydrosol to sell? Let's make this tiny farm a paying endeavor. Where else can you get home grown Lavender?
The search was on and the result of the first step is below.
Less than a week later plans have come to fruition. As they say on the A Team, " I love it when a plan come together." and it certainly has. We have presold a couple of pillows and are taking orders. This Saturday May 30th we will have the sachets and pillows at our booth at the Battle Ground Outdoor Market. The other items are in the timeline and guess what? We are Washington State's only urban lavender farm!
See you on Saturday!
2015 rolled around and I decided it was time to step up so I bought 26 additional English Lavender plants got busy putting them into the ground. At last, on May 26 2015 they are all in the ground.
As often happens, I tend to get things a bit backwards. As I was working on planting an idea hatched in my ferbile brain. Why not find some lovely, high quality fabric and use our blossoms to make "Comfort Pillows", sachets and eventually to distill the oil for our products and hydrosol to sell? Let's make this tiny farm a paying endeavor. Where else can you get home grown Lavender?
The search was on and the result of the first step is below.
 |
| 1920 Singer sewing machine and first Lavender Comfort Bag. |
Less than a week later plans have come to fruition. As they say on the A Team, " I love it when a plan come together." and it certainly has. We have presold a couple of pillows and are taking orders. This Saturday May 30th we will have the sachets and pillows at our booth at the Battle Ground Outdoor Market. The other items are in the timeline and guess what? We are Washington State's only urban lavender farm!
See you on Saturday!
Tuesday, May 5, 2015
Six Reasons for using cast iron pans
- Longevity These pans will last for multiple generation
- Even heat Don't get in a hurry. Slow heating will give consistent results
- Flexibility: This pan will work with any heat source.
- Easy to clean: Do not wash with soap and water. Wipe with paper towel or scrub with coarse salt and recondition. Please refer to our blog post of October 15, 2013 “Cast Iron Love Affair”
- When properly conditioned the pans become non stick..
- Cost effective: You can find cast iron pans at thrift stores as well as new. If properly cared for you will be able to hand down to your descendants
These pans are part of our cast iron collection. Yes, that is our "new to us stove". It a Westinghouse built in 1949, Some of the pans are heirlooms, others we have found at thrift stores and on Craigslist.
Tuesday, April 28, 2015
The 5 year, oh I mean 2 year plan.
Good morning friends.
Some of you have been following our urban homestead journey for a while now. For a bit more indepth information please take a little side trip to Mother Earths news http://www.motherearthnews.com/homesteading-and-livestock/our-home-and-garden-the-five-year-plan-zbcz1504.aspx
Some of you have been following our urban homestead journey for a while now. For a bit more indepth information please take a little side trip to Mother Earths news http://www.motherearthnews.com/homesteading-and-livestock/our-home-and-garden-the-five-year-plan-zbcz1504.aspx
Thursday, April 9, 2015
Thank you!
Thank you to all our readers! It is so much fun to know that folks around the world are taking a peek and reading our story.
Please take a moment and comment as to where you live, what you like to do and what you would like to read about.
We (husband Eric and myself) are in SW Washington state, north of the Columbia River in Vancouver, USA. We are both music teachers with a passion for good food, gardening and simple living.
Thank you again.
PS
Potted 50 little tomato plants today. We are getting a bigger greenhouse sometime next week and I will be glad. These plants are taking over our little (to modern standards) house!
Please take a moment and comment as to where you live, what you like to do and what you would like to read about.
We (husband Eric and myself) are in SW Washington state, north of the Columbia River in Vancouver, USA. We are both music teachers with a passion for good food, gardening and simple living.
Thank you again.
PS
Potted 50 little tomato plants today. We are getting a bigger greenhouse sometime next week and I will be glad. These plants are taking over our little (to modern standards) house!
Friday, April 3, 2015
Apple trees for your urban farm
I just put up an article about selecting apple trees for your same farm or garden. Please take a look at http://www.motherearthnews.com/search.aspx?tags=%22+Deanna+Tworivers%22
Let me know what you think please.
Let me know what you think please.
Monday, March 30, 2015
What is your favorite sauce tomato?
What is your favorite tomato for making sauces? I have liked Roma and Amish Paste and used them for years. Last year our Roma's seemed to be "challenged" so this year we are starting from seed and planting Costoluto Genovese as they are highly recommended for sauce.
The Costoluto Genovese meets our requirement for "heirloom" tomatoes because it has been know since before the 19th century. It has a balanced flavor,weighs in at around 8 oz and is indeterminate.
I am looking forward to soup, ketchup or as my husband says "quatsup" (see recipe below), barbecue and pasta sauce.
What is your favorite sauce tomato? Please let us know! There are hundreds of kinds of tomatoes to enjoy.
We found this recipe years ago and have modified it as we went along. Enjoy!!
Roasted Tomato Catsup (quatsup)
Makes 4 pints
Ingredients
5 pound ripe tomatoes, cored and quartered
8 tablespoons olive oil
2 medium onion, finely diced
4 clove garlic, finely diced
8 tablespoons cider vinegar
8 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon allspice
12 tablespoons honey
Kosher salt and freshly ground pepper
Directions
 |
| Roma Tomato |
 |
| Amish Paste Tomato |
The Costoluto Genovese meets our requirement for "heirloom" tomatoes because it has been know since before the 19th century. It has a balanced flavor,weighs in at around 8 oz and is indeterminate.
 |
| Costoluto Genovese |
What is your favorite sauce tomato? Please let us know! There are hundreds of kinds of tomatoes to enjoy.
We found this recipe years ago and have modified it as we went along. Enjoy!!
Roasted Tomato Catsup (quatsup)
Makes 4 pints
Ingredients
5 pound ripe tomatoes, cored and quartered
8 tablespoons olive oil
2 medium onion, finely diced
4 clove garlic, finely diced
8 tablespoons cider vinegar
8 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon allspice
12 tablespoons honey
Kosher salt and freshly ground pepper
Directions
- Preheat oven to 350 degrees.
- In a small bowl, toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast until soft, 10 to 15 minutes. Transfer the tomatoes to a food processor and process until smooth. Strain, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible.
- Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat until almost smoking, and saute the onion and garlic until translucent. Add the tomato puree, cider vinegar, brown sugar, cinnamon, allspice, and honey, and season with salt and pepper. Continue cooking, uncovered, stirring occasionally, until thick, about 20 minutes - the ketchup should be thick enough to round up on a spoon. May be refrigerated, covered, up to 2 days.
- Ladle hot ketchup into prepared 8 oz. jars, leaving 1/2 inch head space. Use a butter knife or similar to run along the sides of the jar, removing air bubbles.Wipe rim, center lid on jar, and add screw band to fingertip tight.
- Process 8-ounce jars in a canner bath for 15 minutes at sea level, more depending on altitude or larger size of jar.
- Remove canner lid and let jars rest for 5 minutes before removing from the water.
- Lift the jars out of the water and let them cool without touching or bumping them. Cool overnight. Once the jars have cooled, ensure they are sealed. Press down gently in the center of the lid. If it pops up and down, it is not sealed. Put the jar in the refrigerator and enjoy it for the next 3 – 4 weeks. If the lid remains taut, you've got a good seal. Remove the rings from the jars before storing.
Wednesday, March 25, 2015
Testing for seed viability
Come take a peek at my blog for Mother Earth News, available at http://www.motherearthnews.com/search.aspx?tags=%22+Deanna+Tworivers%22
Today we are testing for seed viability.
Thanks so much and please remember thought and comments are welcome.
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Today we are testing for seed viability.
Thanks so much and please remember thought and comments are welcome.
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