Go to: Home Grown Food Summit 2015

I'm a prepper, your a prepper come an be prepper too. She is on You tube with lots of helpful ideas on seeds and storage of foods. https://youtu.be/8V6XzP6AXAk Join gardening projects in your area. If you grow a garden on lawn areas use areas where it has sun and not sprayed with chemical there.


You might be surprised on the latest studies on Churches and which one has the longest lived members :(115) http://www.cbn.com/cbnnews/healthscience/2015/February/Secrets-to-Longevity-Revealed-in-Denominations-Lifestyle/



I have pinterest views on storages and being a prepper too.
https://www.pinterest.com/toughertimes/preppers/
https://www.pinterest.com/toughertimes/water/

She has excellent advice on making a storing your own seeds for your area

https://www.pinterest.com/toughertimes/canning-and-storage-of-foods-for-winter/

OR, MAKE THEM FOR YOUR seasonal problem area.
The seed markets don't want you to have these
kind of seeds, that have the reproductive life
in them, that kill fungus. These seeds you
can keep the best of them and plant next year.
You got the answer why? Monsanto and, others,
have no control and  this corp.can't make money.
http://orgcns.org/1NJFQSJ ‪#‎Gardening‬ ‪#‎Organic

........The Black bears, City Councils, and complaints from locals were all forces that might have deterred an average person from creating the dream of more local food. But not Stephanie Syson. And if Stephanie can do it... hopefully you'll be inspired too. Check out this interview and see the local spunk that is going on in the fun community of Basalt, CO. Stephanie offers practical advice on how you too can create a seed library, a food forest, a community garden and more involved community members growing food in your town. 

To learn more about the Basalt Food Garden: https://www.facebook.com/BasaltFoodGa...

To learn more about Growing Your Own Groceries visit: http://www.GrowYourOwnGroceries.org.

Note that Marjory will personally respond to comments posted on the blog site at http://www.GrowYourOwnGroceries.org - she gets some in here, but the response is way faster on the blog site.. And yes, Marjory does want to hear from you!........


I follow her on my social media's and on my FB
Make your kids a job. How to sell grow and sell plants https://youtu.be/_S7Ghj5TPr8


THIS MAN: I admire. He has been stopped by the city to grow editable plants i.e. view all his videos. Give him a reason to live, and teach... https://youtu.be/x8rhAbX45Cg http://shermsorganicnews.blogspot.com/2015/05/are-you-ready-for-your-famine.html
https://www.pinterest.com/toughertimes/preppers/
https://www.pinterest.com/toughertimes/water/
https://www.pinterest.com/toughertimes/canning-and-storage-of-foods-for-winter/

LEMON MARMALADES ARE GREAT MEDICINES

CITRUS/ Marmalade Make about one quart
Before making this marmalade, be sure to check and make sure your fruit are the best you can find.  What is a bergamot? For this recipe, you could substitute any 'sweet' lemon, such as a Meyer lemon. This is certainly more economical than the store varieties and a lot more health.

8 bergamots lemons (about 700g), organic or unsprayed

  3 cups (600g) sugar
  4 cups (1l) water, plus more for blanching the bergamots pinch of sea salt optional:
2 teaspoons kirsch or,   LEMON CELLO

1. Rinse and dry the bergamots or other substitute lemons, trim off the stem ends, then cut each in half and pluck out the seeds.
2. Cut the lemons into quarters and using a sharp knife;  slice the quarters as thinly as possible.

Tip: If you have trouble getting them very small, after slicing, you can use a chef’s knife to chop them to the right size.
Don’t use a food processor, as that will make the marmalade muddy.
3. Put in a large pot, cover with water, and bring to a boil. Let boil for five minutes, then drain well. 4. Return the lemons back to the pot, add the sugar, 1 quart (1l) of water, and salt, and bring to a boil. Cook the lemons, stirring occasionally, until the marmalade begins to set using the wrinkle test: turn the marmalade off and put a dab on a plate that’s been in the freezer then check it after five minutes; if it wrinkles when you nudge it, it’s done.
 If not, continue to cook, repeating this step, until it reaches the desired consistency. Depending on the heat, the marmalade will take at least 30 minutes to reach this point, although if you’re used to making other jams, it will look slightly more liquid than others when done.

You can also use a candy thermometer; the jam will be done when the temperature reaches around 220ºF (104ºC).
5. Once done, stir in an oil or liqueur, if using, then ladle into clean jars and twist on the lids. Once cool, store in the refrigerator, where they’ll keep for at least six months.
Use to keep the body pH normal and if you have any flu or need a lemon for anything. They are good for toppings, spreads, on top of toast even a bit in green tea.

Sauerkraut Made Easy (1 qt.)

See this recipe in httm://thompsonorganicrecipes.blogspot.com

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