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Topics - Daniel Grant

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Homesteading Skills / Jambalaya Recipe - Easy crockpot recipe
« on: September 13, 2017, 05:54:10 PM »
Forgotten Jambalaya Recipe
During chilly months, I fix this jambalaya at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish.—Cindi Coss, Coppell, Texas
11 servings
Prep: 35 min. Cook: 4-1/4 hours
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
3 celery ribs, chopped
2 medium green peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice
In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage.
Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 11 servings.
Originally published as Forgotten Jambalaya in Taste of Home February/March 2008, p33 

Nutritional Facts

1 cup: 230 calories, 13g fat (5g saturated fat), 75mg cholesterol, 1016mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 20g protein.

Tools and Equipment / David Bradley
« on: September 01, 2017, 12:15:44 PM »
I just purchased 4 David Bradley Tractors from a man older than me (he's 81) who did not plant a garden this year. He said he used them for 30+ years to plant and manage his garden. He would not sell just one. He wanted me to have all 4. They all run and he used them last year. They come with 10 different pieces of equipment including a planter. One of the "tractors" is the one with the larger engine with reverse and what I call "positraction." I was looking for a winter project to keep me from having cabin fever. I will probably keep two and sell two. Have any of you used a David Bradley in a past life? What was your experience?

Recipes / Apple-Blueberry Crumble
« on: August 24, 2017, 07:41:31 PM »
Apple-Blueberry Crumble
Servings 8
Author Emily Luchetti
•   5 red apples, such as Gala or Fuji (but not Red Delicious), peeled, cored, and cut into ½-inch cubes
•   1 1/2 pints blueberries
•   1/2 cup sugar
•   3 tbsp unbleached all-purpose flour
•   1/2 tsp kosher salt
•   1 1/2 cups unbleached all-purpose flour
•   1/2 cup sugar
•   1/4 tsp ground cinnamon
•   1/8 tsp kosher salt
•   12 tbsp cold unsalted butter, cut into 3/4-inch cubes
•   1 cup sliced almonds
1.   Preheat oven to 375°F. Make the filling: In a large bowl, combine apples, blueberries, sugar, flour, and salt; toss to combine. Spread evenly in a 9" by 13" baking dish.
2.   Make the topping: In a large bowl, combine flour, sugar, cinnamon, and salt. Using your fingers or a fork, work butter into flour mixture until mixture resembles small peas. Stir in almonds. Distribute crumble topping evenly over fruit.
3.   Bake until topping is golden and apples are soft, 35 to 40 minutes. Let crumble cool slightly before serving.

Recipes / Zippy Chicken Enchiladas Recipe
« on: August 20, 2017, 07:18:01 PM »
Zippy Chicken Enchiladas Recipe
Leftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with flavor. It's a nice change of pace from beef enchiladas. —Julie Moutray, Wichita, Kansas
10 servings
Prep: 15 min. Bake: 35 min.
10 servings
Prep: 15 min. Bake: 35 min.
•   1 can (16 ounces) refried beans
•   10 flour tortillas (8 inches), warmed
•   1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
•   1 cup (8 ounces) sour cream
•   3 to 4 cups cubed cooked chicken
•   3 cups (12 ounces) shredded cheddar cheese, divided
•   1 can (15 ounces) enchilada sauce
•   1/4 cup sliced green onions
•   1/4 cup sliced ripe olives
•   Shredded lettuce, optional
Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1 tablespoon cheese.
Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese.
Bake, uncovered, at 350° for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 10 servings.
Originally published as Chicken Enchiladas in Quick Cooking May/June 1998, p16
Nutritional Facts
1 each: 487 calories, 23g fat (12g saturated fat), 95mg cholesterol, 1001mg sodium, 39g carbohydrate (3g sugars, 4g fiber), 29g protein

Homesteading Skills / USDA Pecan Pie Recipe
« on: August 15, 2017, 02:30:27 PM »
This is a recipe for pecan pie from the 1965 edition of the Farm Journal's Complete Pie Cookbook.  I have used it for years and keep coming back to it.  My friend's claim it's the best pecan pie they have ever had.


4 eggs
1 cup sugar
1/8th tsp. salt
1 1/2 c. dark corn syrup
2 T. plus 1 tsp. melted butter
1 tsp. vanilla
1 c. pecan halves (I usually put in a little more.)

Preheat oven to 350 degrees. Beat eggs just until blended, not frothy. Add sugar, salt and corn syrup.  Add cooled melted butter and vanilla, mixing just enough to blend.  Spread nuts in bottom of pie shell.  Pour in filling.
Place pie in oven. Reduce heat to 325 degrees, at once.  Bake 50 to 60 minutes. Makes 8 to 10 servings.

I use the rolls of Pillsbury Pie crust sheets or pre made pie crusts.  Somebody told me the Public's brand was good and flakey but I haven't tried it.

Recipes / Potato Chip Cookies
« on: August 14, 2017, 01:57:17 PM »
These were made for a recent church bazaar. They sold quickly with many repeat customers and requests for the recipe
 Potato Chip Cookies

Cream together:
3/4 c. sugar
3/4 c. butter
1 egg yolk
1 tsp. vanilla

1 1/2 c. flour
1/2 cup chopped nuts
3/4 c crushed potato chips

Mix together and roll in a ball, flatten with fork. Bake 15 min. at 350. Sprinkle with sugar while warm.

General Discussion / Finger Weeders - Information
« on: August 04, 2017, 07:04:11 PM »
I posted this under Jimmiecs post on finger weeders but thought others might find this information of interest and not see it there.
I have spent several hours reading about finger feeders made in Europe, especially Germany, and spoken with both manufacturers and current users. The KULT-Kress company are only interested in sales in equipment especially to big Ag....$1000s. Buddingh who was one of the original developers of the finger weeders and is in Dutton Michigan has implements and is not into single row except as an implement. If interested go to the website for Sutton Ag they sell the Steketee finger weeder (German made) and they are interested in selling to the small farmer, gardener and market gardener. They also sell Jang seeders among other things. At the bottom of their finger weeder site you will see one row set-ups on the planet Jr walk behind tractor. These are Jason Weston's design. I talked with Jason at length He said his one row design works extremely well and saves him about $500.00 a week in labor. He said it now takes him about 30 minutes to 1 hour to weed. He is a market gardener and has a large fresh food market which you can tell from his website.  He uses two of the Steketee finger weeders in a one row design as shown on the Sutton Ag website. These are not cheap as a pair of the finger weeders including mounting shaft would be $450.00 plus freight. He said the finger weeders work well on Beans, peas, corn, cabbage, lettuce and nearly all other crops. The trick is to run the finger weeders when the weeds are about 1 to 2 inches tall and still have white roots. The reason we do not see the finger weeders is they are primarily made for big Ag and until Sutton Ag began selling the Steketee last year they were not available in single row or in the price range of the small farmer, gardener. In other words you had to purchase implements. He added growers in his area have switched from the Buddingh setups to the Steketee because the Buddingh removed too many vegetable plants and the Steketee does not. I hope this information answers some of your questions.

General Discussion / Grass and Pigweed Control - Help!
« on: August 03, 2017, 01:16:34 AM »
My main garden which is 3/4 acre has been a serious struggle to try to control the grass and pigweed. The grass grows like a pasture. I cultivate and till between the rows but with all the rain I have  had, it is hard to get ahead of it. The hardest place to control it is within the rows between the plants. I have been considering a one time application of a herbicide to get it under control and to try to stay ahead of it. My question is have any of you used a herbicide? If so which one and did it help? Any suggestions on grass and pigweed control? Whiskydog referred to it as a goat patch. If that gives you an idea of the problem.

Recipes / Peach Pie Season - Try and Enjoy
« on: August 03, 2017, 12:54:04 AM »
Peach Crumble Dessert Recipe
Old-fashioned, delicious and easy to make describes this yummy dessert. It's wonderful served with ice cream. 

10-12 servings
Prep: 15 min. Bake: 35 min.
10-12 servings
Prep: 15 min. Bake: 35 min.
•   6 cups sliced peeled ripe peaches
•   1/4 cup packed brown sugar
•   3 tablespoons all-purpose flour
•   1 teaspoon lemon juice
•   1/2 teaspoon grated lemon peel
•   1/2 teaspoon ground cinnamon
•   1 cup all-purpose flour
•   1 cup sugar
•   1 teaspoon baking powder
•   1/4 teaspoon salt
•   1/4 teaspoon ground nutmeg
•   1 large egg, lightly beaten
•   1/2 cup butter, melted and cooled
•   Vanilla ice cream, optional
Preheat oven to 375°. Place peaches in a greased shallow 2-1/2-qt. baking dish. In a small bowl, combine brown sugar, flour, lemon juice, peel and cinnamon; sprinkle over the peaches.
Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping.
Bake 35-40 minutes. Serve with ice cream if desired. Yield: 10-12 servings.

Happy Hour / Car Parking Problem Solved in 1927
« on: August 01, 2017, 12:37:02 AM »
 The parking problem was solved in 1927...So what happened to this solution

Tools and Equipment / Gravity fed side dresser or distributer
« on: July 30, 2017, 12:37:18 AM »
Have any of you used a gravity flow side dresser/fertilizer distributer when you were cultivating your veggies? I know various companies make them including Cole and Covington. Cole also has one called the McNifty Gravity Flow 100. I was wanting to know what your experiences were and how you liked it and how well the method worked for you. I have known some individuals who made their own using a stainless steel tank/container. 

I appreciate your comments.

Recipes / Mizo-Glazed Turnips and Snow Peas
« on: July 24, 2017, 11:54:53 PM »
This salad is a great way to highlight turnips and snow peas. I’m always over the moon when we’re having an abundant year for peas, but I must admit that harvesting peas (of any kind!) is one of my least favorite farm chores. The rows are endless, it’s usually hot as hell, the buckets fill up quickly, and before you know it, you need to turn around and bushwhack your way back to the beginning of the row (where the truck waits), and then unload and head back to where you left off. With that being said, I love the flavor of peas, and snow peas are one of my favorite types. They pair well with sweet salad turnips and this tangy miso sauce. After just one bite, all is forgiven, and I’m quickly reminded that the flavors of the season always make the hard work worth it.
• 2 tablespoons white miso
• 2 tablespoons butter, divided
• 1 bunch salad turnips (with greens)
• 1 cup water, plus more if necessary
• 1-1/2 tablespoons honey
• 1 pint snow peas (about 1/2 pound)
• 1-1/2 cups cooked brown rice for serving
• Pinch of sea salt for serving
1. Stir together the miso and 1-1/2 tablespoons of butter (reserve the rest).
2. Separate the greens from the turnips and roughly chop them. Slice larger turnips into quarters and smaller turnips in half.
3. Add the turnips to a large skillet with the water, honey, and remaining 1/2 tablespoon of butter.
4. Bring to a boil. Cover the pan and cook the turnips, stirring occasionally, until most of the liquid has evaporated and they’ve become tender (about 8 to 10 minutes).
5. Reduce the heat to low, stir in the turnip greens and snow peas, and continue to cook until the greens have wilted and the sauce has reduced to a glaze, about 3 minutes.
6. Stir in the miso butter and cook for about 1 minute longer or until the turnips are golden.
7. Serve with cooked brown rice and a pinch of sea salt.
   Serve the turnips and snow peas on top of the brown rice. Recipe is a serving for 4

General Discussion / Simple way to lay weed barrier
« on: July 23, 2017, 02:17:24 AM »
I saw this video tonight and was impressed by the simplicity and inexpensive way they layed the weed barrier. I thought any of you who might be interested in using a weed barrier might find it interesting.

Recipes / Southwestern Style Casserole
« on: July 19, 2017, 03:48:03 PM »
Firecracker Casserole Recipe
This is a Southwestern-style casserole. The flavor will remind you of enchiladas, but this handy recipe doesn't require the extra time to roll them up. Quick – Easy – Tasty
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:8 servings
2 pounds ground beef
1 medium onion, chopped
1 can (15 ounces) black beans, rinsed and drained
1 to 2 tablespoons chili powder
2 to 3 teaspoons ground cumin
1/2 teaspoon salt
4 flour tortillas (6 inches)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup (4 ounces) shredded cheddar cheese
1. In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt.
2. Transfer to a greased 13-in. x 9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese.
3. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8 servings.
Nutritional Facts
1 each: 363 calories, 18g fat (8g saturated fat), 72mg cholesterol, 941mg sodium, 21g carbohydrate (2g sugars, 4g fiber), 28g protein.

Recipes / Cinnamon Doughnut Muffins
« on: July 19, 2017, 03:39:00 PM »
Great with breakfast or as an afternoon snack when you come in from the garden
Cinnamon Doughnut Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:10 servings
•   1-3/4 cups all-purpose flour
•   1-1/2 teaspoons baking powder
•   1/2 teaspoon salt
•   1/2 teaspoon ground nutmeg
•   1/4 teaspoon ground cinnamon
•   3/4 cups sugar
•   1/3 cup canola oil
•   1 large egg, lightly beaten
•   3/4 cup milk
•   10 teaspoons seedless strawberry or your favorite jam
1/4 cup butter, melted
1/3 cup sugar
 1 teaspoon ground cinnamon

•   1. In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened.
•   2. Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
•   3. Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon-sugar. Serve warm. Yield: 10 standard-size muffins.
Nutritional Facts
1 each: 288 calories, 13g fat (4g saturated fat), 36mg cholesterol, 240mg sodium, 40g carbohydrate (22g sugars, 1g fiber), 4g protein.

Recipes / Old-School Pound Cake
« on: July 18, 2017, 05:55:20 PM »
Serve this warm with a dollop of your favorite ice cream on it or a slice (or 2) slathered with butter and toasted with your morning Chicory  or dark roast coffee
Old-School Pound Cake
Once the gold standard for baking in America, lard gives this dessert loaf a surprisingly fine, tender crumb. If you’ll be rendering your own, start with leaf lard, the whiter fat found around the pig’s kidneys and loins. You can also make this cake in a Bundt pan.
Meet Anya Fernald, the First Lady of Livestock
Makes 1 loaf (8 to 10 slices)
1 cup lard or unsalted butter, at room temperature, plus more for greasing pan
3 cups all-purpose flour, plus more for dusting pan
3 cups sugar
5 eggs
½ teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
1. Preheat oven to 350°F. Grease a 1½-pound capacity loaf pan (10″ × 5″ x 3″) with lard, dust with flour, and set aside
2. Using a stand mixer fitted with paddle attachment, beat lard on high until soft and creamy, about 2 minutes. Reduce speed to medium and gradually add sugar, then eggs, one at a time, beating after each addition.
3. In a separate mixing bowl, combine flour, baking powder, and salt. With mixer on low, alternate adding dry ingredients and milk, beginning and ending with flour mixture. Add vanilla, and mix to combine.
4. Transfer batter to prepared pan and bake until a toothpick inserted into center of the cake comes out clean, 1 to 1½ hours.
5. Let cool on a wire rack for 10 minutes, then carefully turn loaf out of pan and let cool completely on wire rack. Wrapped with plastic wrap and refrigerated, the cake will keep for several days. Bring to room temperature before serving.

Recipes / Blackberry Dumplings
« on: July 18, 2017, 05:37:01 PM »
No I did not forget the recipe for the dumplings
Backberry Dumplings
Though the dumplings themselves are unsweetened, they simmer slowly in a fruity, sugary sauce. “Served with ice cream, they’re just about perfect,” says Martin
Makes about 16 dumplings
2 pounds fresh or frozen blackberries (about 8 cups)
2 cups turbinado sugar, such as La Canne*
1 tablespoon vanilla extract
2 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons leaf lard** or butter
1 tablespoon salt
1¼ cups whole milk
*See “Inside Chef Melissa Martin’s Pantry”
**Buy leaf lard, the purer white fat around a pig’s kidneys, at full-service butchers and larger supermarkets (it may be fresh or frozen)
1. In a medium, heavy-bottomed pot over medium heat, bring blackberries, sugar, 2 cups water, and vanilla to a boil. Reduce heat to low and allow fruit to simmer until it breaks down and sauce thickens, 35 to 40 minutes.
2. Meanwhile, in a large bowl, combine flour and baking powder. Using a pastry cutter or two knives, work lard and salt into dry ingredients until mixture resembles coarse crumbs. Slowly add milk, stirring just until the dough comes together. Do not overmix.
3. Form dough into 16 equal-size balls. Add them to simmering blackberry sauce, spooning sauce over the balls to cover, and cook 15 to 20 minutes more, flipping dumplings halfway through. Cut 1 dumpling in half to test for doneness before serving.

Recipes / Delightful Ice Cream for a Hot Summer
« on: July 18, 2017, 05:30:06 PM »
Pop Rouge Ice Cream with Blackberry Dumplings Recipe

When New Orleans chef Melissa Martin’s late uncle Sam Lirette sold this ice cream at the “Lagniappe on the Bayou” festival in Chauvin, Louisiana, his booth’s sign touted “Lá Creme á Sam.” The key ingredient, Pop Rouge soda, no longer exists, so Martin swaps in Swamp Pop’s new version, then tops the frozen treat with blackberry dumplings.More from Mosquito Supper ClubBayou Benediction: A Taste of Chef Melissa Martin's Mosquito Supper Club
Makes about 1 gallon
2 cans (14 ounces each) sweetened condensed milk
14 ounces water (use sweetened condensed milk can to measure)
3 cans (12 ounces each) evaporated milk
3 bottles (12 ounces each) strawberry cream soda, such as Swamp Pop’s Ponchatoula Pop Rouge*
1 tablespoon vanilla extract
Pinch of salt
Blackberry Dumplings (recipe below)
*See “11 Must-Have Ingredients from Mosquito Supper Club Chef Melissa Martin’s Pantry”
 In a large bowl, whisk together all ingredients. Transfer mixture to an ice-cream maker and
process according to manufacturer's instructions.  Serve with Blackberry Dumplings

General Discussion / Pesticides and Depression in Farmers
« on: July 13, 2017, 11:12:36 PM »
Landmark 20-Year Study Finds Pesticides Linked to Depression In Farmers
By Dan Nosowitz on November 7, 2014
Taken from Modern Farmer Magazine 7/12/2017
A landmark study indicates that seven pesticides, some widely used, may be causing clinical depression in farmers. Will the government step in and start regulating these chemical tools?
Earlier this fall, researchers from the National Institute of Health finished up a landmark 20-year study, a study that hasn’t received the amount of coverage it deserves. About 84,000 farmers and spouses of farmers were interviewed since the mid-1990s to investigate the connection between pesticides and depression, a connection that had been suggested through anecdotal evidence for far longer. We called up Dr. Freya Kamel, the lead researcher on the study, to find out what the team learned and what it all means. Spoiler: nothing good.
“There had been scattered reports in the literature that pesticides were associated with depression,” says Kamel. “We wanted to do a new study because we had more detailed data than most people have access to.” That excessive amount of data includes tens of thousands of farmers, with specific information about which pesticides they were using and whether they had sought treatment for a variety of health problems, from pesticide poisoning to depression. Farmers were surveyed multiple times throughout the 20-year period, which gives the researchers an insight into their health over time that no other study has.
“I don’t think there’s anything surprising about the fact that pesticides would affect neurologic function.”
Because the data is so excessive, the researchers have mined it three times so far, the most recent time in a study published just this fall. The first one was concerned with suicide, the second with depression amongst the spouses of farmers (Kamel says “pesticide applicators,” but most of the people applying pesticides are farmers), and the most recent with depression amongst the farmers themselves.

General Discussion / Kale
« on: July 12, 2017, 09:23:50 PM »
I read a few comments many of you wrote about eating kale and how distasteful you thought it was. I believe all of you attempted to cook it like traditional greens. I have to admit I am not a frequent kale consumer. It is a very healthy and rich source of vitamins and nutrients. My experience is to eat it uncooked. Tonight I ran a head of cabbage through my food processor and then ran about 15 or 20 leaves and stalks of kale through the processor. I mixed this in a bowl and poured a bottle of Briannas' Home Style Poppy Seed dressing on it and mixed it in. (This is the usual dressing I use to make slaw) This made a very good slaw that was enjoyed by all including the picky eaters.  As I mentioned above I think kale is best eaten raw in slaw or in a salad. I highly recommend you try Briannas' Poppy Seed Dressing the next time you make slaw.

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