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Saturday, April 25, 2009

Jerusalem artichokes


Growing our own food is one way we can help keep our food bill down and still stockpile for future needs. While having a traditional garden is certainly a great idea, there are lots of edible wild plants growing in your backyard right now. One of these plants is the Jerusalem artichoke which is otherwise known as the sunchoke.

Jerusalem artichokes grow from tubers underground and spread each year. Not only are they a pretty flower, they can be eaten raw, cooked, pickled or made into a flour. They can be dehydrated and stored for a long period of time.




Tubers sprout about 14 days after they are planted provided the soil temperature is about 44 degrees. They are very vigorous and compete well with weeds. They over winter well. I don't recommend planting these in your traditional vegetable garden for these reasons however tossing a few of them at the edge of your property or allowing them to be a centerpiece in your flower garden is a great idea.

The tubers are harvested in the fall. Make sure that you do not dig them all up or you will have no crop for next year. Dig up the tubers you want to eat and scrub them well with a vegetable brush like you would potatoes or carrots you just dug up.

Here is a recipe to get you started but I am sure you can find many more by searching online. They can be used much like potatoes can although they taste more similar to a turnip.

Mashed potatoes with Jerusalem artichoke & chives

2 tablespoons fresh lemon juice
1 1/2 pounds Jerusalem artichokes (sunchokes)
3 pounds russet potatoes, peeled, cut into 2-inch pieces
1 teaspoon salt
1/2 cup sour cream
1/4 cup (1/2 stick) butter
6 tablespoons chopped fresh chives

Fill large pot half full with cold water; add lemon juice. Peel artichokes, cut into 1-inch pieces and add to pot. Bring to boil. Cover and boil until artichokes are almost tender, about 20 minutes. Drain.

Return artichokes to pot. Add potatoes, salt, and enough water to cover vegetables; bring to boil. Cover and boil until potatoes and artichokes are very tender, about 25 minutes. Drain. Return vegetables to pot; set over low heat. Add sour cream and butter. Mash until mixture is almost smooth. Season to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium-low heat, stirring frequently.) Stir in chives. Transfer to bowl and serve.

This is a great addition to your yard because your average person isn't going to recognize a Jerusalem artichoke as "dinner" so even if you have someone raiding your vegetable garden, chances are your chokes will be safe.

Sunday, April 19, 2009

Fishing in Vermont

Looking to find out what you can catch where in Vermont?

http://www.vtfishandwildlife.com/library/Reports_and_Documents/Vermont_Digest_of_Hunting_Fishing_and_Trapping_Laws/96-99_Fish_Species_Charts.pdf

Fishing season is now officially open in Vermont. Get your license and start fishing. Great way to get some free food to stockpile and learn a valuable skill to add to your survival skills.

Dandelion Green recipe


1 pound dandelion greens
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup cooking oil
salt and pepper
Parmesan cheese

Discard dandelion green roots; wash greens well in salted water. Cut leaves into 2-inch pieces. Cook greens uncovered in small amount of salted water until tender, about 10 minutes. Sauté onion and garlic, in oil. Drain greens; add to onion garlic mixture. Taste dandelion greens and season with salt and pepper. Serve dandelion greens with grated Parmesan cheese.
Recipe for dandelion greens serves 4.

Dandelion greens are up here in zone 4 Vermont so look for them in your area. Make sure you pick them when they are YOUNG - long before they flower or they will be bitter.

Saturday, April 18, 2009

Please tune in today at 5pm EST

On Pioneering Your Way To Freedom with John Milandred at 5pm ET

This show is dedicated to educating as many people as possible the Lost/Forgotten Art of Basic Human Survival and Getting Back To Basics

Special Guests: Tom Martin head of the Preppers Network

http://www.restoretherepublicradio.com/?quiet=1

Friday, April 17, 2009

Did you know?


That only pre-1965 dime, quarter and half dollar coins contain any silver? Now they are mostly nickel with some copper. You can see the composition here:

http://www.coinsite.com/content/faq/USpre1965.asp

Pennies today are made mostly of zinc not copper. If your penny is dated before 1982, it is made of 95% copper except for 1943 pennies which are made of zinc plated steel.

The Sacagawea and presidential dollars although gold in color contain no real gold. The Susan B Anthony "silver" dollars are not silver but nickel and copper. The same holds true for the Eisenhower dollar.

So... if a person wanted to collect coins that might have some value in the future if our currency took a nose dive, your best bet would be to snag any of the dimes, quarters and half dollars that were minted prior to 1965 as these would contain real silver.

Of course there are some people that argue that the value of nickel is increasing and we shoud be stockpiling nickels instead.

So, what do you think? What's the best coinage to stockpile?

Wednesday, April 15, 2009

Tea parties in Vermont

The following is a list of CONFIRMED Tea Party Tax Revolts planned within the state of VERMONT. Please note that we ONLY list events happening on April 15th.

————-
City: Montpelier
When: April 15, 12:00 pm - 2:00 pm
Where: State House Lawn
Contact: capitolteaparty@gmail.com
Phone: 802.279.1261
Other Info:

————-
City: Rutland
When: April 15, 4:00 pm - 8:00 pm
Where: Downtown Rutland, Main Street Park
Contact: teapartyvt@hotmail.com
Phone:
Other Info: Sign Waving Starting at 4:00 pm!

Sunday, April 12, 2009

Poultry Swap


For those in the Rutland, Vermont area, there will be a poultry swap and sale at the Rutland Tractor Supply on Sunday, April 19 from 10:00AM - 2:00PM.

I have never been to this but have been told that you can buy/sell or swap and that there is generally a variety of types of birds available. This could include ducks, chickens, geese, guineas, peacocks, turkeys, etc.

Great way to get started on that new flock!

Thursday, April 9, 2009

Oathkeepers in Lexington Massachusetts

Oathkeepers in Lexington Massachusetts, I hope that any preppers within a few hours drive will take the time to attend this historic event on April 19th. For details visit Oathkeepers.net

I had the opportunity to speak with Stuart Rhodes founder of Oathkeepers at great length on the phone today. He is a very sincere man with a vision every bit as important if not more important than our own vision. We must stand behind all of our troops, veterans, and peace officers who pledge to keep their oaths. They must know that when they refuse to obey an unlawful order that we will be there supporting them.

Fiddlehead Ferns


In another few weeks, fiddlehead ferns will be popping up in woodland areas. These are the first wild edible that I'm aware of.

You need to pick fiddlehead ferns when they are very young (like the picture) and before they have unfurled into true ferns.

As with any wild edible, only pick a few in each area so that you don't destroy the whole supply for future wild edible hunters. Take a few from each area and leave some for the next person. Don't pull up the fern, just snip it off below the curl so that it comes back next year.

Once you get your fiddleheads home, rinse them well and peel off the brown part of the plant. You can use them in a variety of ways but my favorite is to make a fiddlehead fern quiche.

Fiddlehead Fern Quiche
serves 6-8
For crust use any non-sweet pie crust or a homemade crust
Filling:
6 slices bacon, crisped
3 eggs, slightly beaten
1 cup milk
1/2 cup heavy cream
2 Tbsp. minced scallion or onion
salt, pepper
1 cup grated Swiss cheese
1 pint fiddlehead ferns

Cook crust according to directions. Combine eggs, milk and cream in a bowl. Add scallion and seasonings. Sprinkle half the cheese in the bottom of the shell, lay bacon and pour egg mixture over. Sprinkle rest of Swiss cheese, arrange Ferns on top and grate nutmeg over top. Bake at 375º for 30-40 minutes until set. Cool slightly and serve.

Here are some other recipes:

http://www.forestmushrooms.com/recipe/fiddlehead.html

As with any wild edible, make sure you know what you're hunting for. If you have any doubt whatsoever don't eat it.

Thursday, April 2, 2009

How to make bean sprouts


Since there's nothing green growing outside in Vermont right now, it's a great time to have your own bean sprouts growing inside. I found mine for $2.00 at a thrift store but I'm sure you can find one new somewhere if you don't want to wait. Check your local health food store or I know Amazon carries them.

My sprouter is a three tier so I can grow three different types of sprouts if I want to. The only one I have experience with are mung beans which are your standard bean sprouts but I have heard that radish sprouts are yummy too. I get the seeds at my local health food store.


1. Sort through the bean seeds and remove any that are damaged.
2. Place the bean seeds in a try and rinse them well.
3. Soak the bean seeds in warm water for eight to ten hours. Then drain well.
4. Rinse the seeds under warm water and let stand to drain for twelve hours.
5. Rinse & drain two times a day for two days.


Then you should have sprouts. You can add them to salads or put them in bread or have them on sandwiches.
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