A Green Recipe from My Friend, Jill

I desperately want to try this recipe for Kale chips - let me know if you get to it first!

http://travelinghorns.blogspot.com/

Book Review and Food Storage

    I sadly could not go to the Farmer's market yesterday as I forgot that I had a seminar from 9-2, which is exactly the hours of the farmer's market.  However, "The Diet Rebel's Cookbook" arrived today (actually yesterday I guess) and I have poured over it for two hours now.  It has fabulous ideas.  It is definitely not for the faint of heart as these young women are hard core, but anyone can take bits out of it that will vastly improve their eating lifestyle.  I have already learned a lot from it (and I thought I knew so much!) and am excited to learn more over the coming months.  They have a website at www.getrealwithfood.com that's good too.
    I've studied the books food-storage list and have adapted it to our needs.  You can do the same.  I have some of this already and will be adding to it all summer and fall.  A lot of it I plan to get when in season and prepare myself.  I also plan to get as much meat as possible from local farmers.  Other things will come from Costco, Emergency Essentials or Nature's Bin health foods store.  I'll give you details throughout the spring/summer.  Here is what I've come up with for us (sorry the spacing got a little crazy when I copy and pasted):

  

STARTER  6-MONTH FOOD STORAGE LIST for 2

Water

20-gallons per person (at least) for a two-week supply

Organic Grains/Seeds

Rice (brown or white)              10lbs

Old Fashioned Rolled Oats      25lbs

Tinkyada/Other pasta              20lbs

Sprouted Wheat Flour              25lbs

Spelt/Kamut                            25lbs

Raw Pumpkin Seeds                 2lbs

Organic Beans/Legumes

Kidney Beans, dry                 20lbs

Black beans, dry                   15lbs

Whole green peas, dry            3-5lbs

Healthy Sweeteners

Dehydrated Cane Juice (Sucanat)15-20lbs

Honey, raw and local               2-6lbs

Real fruit jam                           4 jarsx10oz each

Chocolate chips             3x10 oz each/ 2-4lbs

Organic Healthy Fats/Oils

Real Butter (freeze)                 8lbs

EVOO                              1 gallon/8lbs

Virgin coconut oil           16lbs

Organic Fruits

Applesauce, unsweetened      3x47 oz each/8lbs

Peaches, canned in juice         8x15oz each/8lbs

Pears, canned in juice             8x15oz each/8lbs

Pineapple, canned in juice      3x20oz each/4lbs

Blueberries (freeze)                4-6lbs

Other berries (freeze)             2-4lbs

Organic Vegetables

Tomatoes, diced/pureed         8x28oz each/13-14lbs

Tomato sauce (canned or frozen)8x15oz each/8lbs

Green beans (canned or frozen)8x15oz each/8lbs

Chopped potatoes (dried)        4-8lbs

Chopped onions (dried or frozen)4lbs

Salsa                              3x17oz each/3-4lbs

Pumpkin puree              3x15oz each/3lbs

Tomato paste, canned             6x3oz each/3lbs

Sliced carrots, dried                2-5lbs

Chopped green sweet peppers         2-4lbs

Chopped broccoli, frozen        3x10oz each/2lbs

Chopped broccoli, dried          3 #10 cans

Sliced celery, dried                  2 #10 cans

Grass Fed/Pastured Meats

Whole chickens              2x6lbs each/12lbs

Ground beef/bison                  8lbs

Boneless chicken breasts        6lbs

Pot roast                        3lbs eachx2/6lbs

Canned Chicken             6x12oz each

Canned tuna in water              6x4.5oz each

Bacon                             2-4lbs

Sausage                         2lbs

Organic/Grass-fed milk products

Powdered Cow Milk                 3x12oz each/2-3lbs

(or Meyenberg Goat milk)                                             

Cheddar Cheese            6x12oz each/4-5lbs

Cream cheese                         3x8oz each

Spices

Sea Salt                          6lbs

Chili Powder                            .5lbs

Onion powder/diced               .25lbs

Ground cumin                          .25lbs

Ground Cinnamon                   .25lbs

Garlic Powder                          .25lbs

Dried Thyme                            .25lbs

Dried Sweet basil           .25lbs

Dried oregano                         .25lbs

Dried parsley flakes                .25lbs

Ground paprika              .25lbs

Red Pepper Flakes                   .25lbs

Black pepper                            .25lbs

Other

Chicken broth                          8x32oz each/15lbs

Beef broth                      6x32oz each/12 lbs

Apple cider vinegar                 1/4 gallon

Pure vanilla extract                 1x16oz

Cacao/Cocoa powder              1-2lbs

Baking Powder               ½-1lb

Baking Soda                             ½-1lb

Cornstarch                     .5lb

Yeast                   

    

Countdown to Farmer's Market: T-8!

          

             I am so excited that the farmer's market at Crocker Park opens next Saturday.  Yes, I plan on getting up and heading there before I go to class in the morning.  I know there won't be my favorite green veggies, but there might be some great bread or something of that sort.  Plus, I've just been waiting for local food for so long that I can hardly handle it!

            My husband shocked me by suggesting that we use part of our tax refund to beef up our food and water storage.  I totally agree.  With the devastation in Japan and the craziness in Libya, I think we're all weary of leaning to heavily on Wal-mart.  In fact, as I was looking through the Emergency Essentials catalog tonight, I saw that half of there inventory is unavailable due to a lack of supply from Mountain House (one of there main suppliers).  When the food storage suppliers run out, you know you better become self-reliant.
            As I was searching the web for some great advice on food storage, I found this great blog  at gettingrealwithfood.blogspot.com.  The author has put out a cookbook in which she includes her "real-life food storage" list.  She's all about health and not fads, so you better believe I ordered that book from Amazon faster than you can blink.  The book is called The Diet Rebel's Cookbook.  I'll be sure to post a review later.

            It's been a rough winter.  I'm used most of the veggies I stored in the freezer, but sadly neglected some.  I'm yearning for flavorful tomatoes and zucchini.  I drive past Farmer Tom's house everyday and look longingly at his little stand to see if there are signs of life: right now it's filled to the top with chopped wood.  I bought a bike pump to get my bike ready for blueberry picking (in July!).  I bought a big pot to put my tomato plant in and I'll be buying a strawberry pot for herbs soon.  I plan to be organized and frugal and store a ton for next year.  I can't wait to save money on grocery bills.
             Anyway, I've tried to continue to be somewhat of a locavore by shopping at local retailers whenever possible.  Tonight, my mother-in-law through a bridal shower for my friend, and I got the dessert tray from a local Avon bakery:  Carriage House on Detroit Road.  Go check them out and give the two nice old ladies some business.  The fig bars are amazing and their chicken salad is apparently the talk of the town.