Lowes and Home Depot, two national home improvement retail chains, both recently reported that their June quarterly sales included good demand for garden products, mulches, seed and tiller sales as consumers planted more home gardens.
On a local level, per an article in the New York Times, The Natural Gardener, an organic gardening retail business in Austin, TX., recently reported that their sales of vegetable plants increased five times over the levels of previous years. Further, the company installed bleachers and a PA system to accommodate the large groups of people showing up for gardening classes. The Natural Gardener's President stated that the increased interest in gardening stemmed from concerns about the environment and food safety and a desire to save on food costs. These three reasons matched the results stated in the National Gardening Association's report on why home gardening was up 19% in 2009.
Make the most of the vegetables produced from your home garden. Give away, sell or use a food dehydrator to make the most of the garden harvest. Make sure to properly store dried vegetables by allowing them to cool after removing them from the food dehydrator, placing them in an airtight container and placing the container in a cool, dry area.
Here is one home gardener's dehydrating efforts.
Sunday, August 30, 2009
Sunday, August 23, 2009
Home Gardening #2 - Use a Food Dehydrator
A recent report issued by the National Gardening Association stated 43 million U.S. households were planning a backyard garden, or sharing in a community garden, in 2009, up about 19% from 2008. Recently, two large home improvement retail chains, Lowes and Home Depot, both reported June quarterly sales which included good demand for garden products, mulches, seed and tiller sales as consumers planted more home gardens.
Growing food in a home garden is a great way to take control of your diet and increase the intake of more nutritious raw food. Use a food dehydrator to dry, preserve and store home grown food to enjoy great tasting, nutritious home garden produce all year round.
Growing food in a home garden is a great way to take control of your diet and increase the intake of more nutritious raw food. Use a food dehydrator to dry, preserve and store home grown food to enjoy great tasting, nutritious home garden produce all year round.
Tuesday, August 11, 2009
Home Gardening - Use a Food Dehydrator
According to a report recently issued by the National Gardening Association, 43 million U.S. households were planning a backyard garden, or sharing in a community garden, in 2009, up from 36 million households in 2008. The 43 million households represented about 37% of all U.S. households. Per the National Gardening Association's report, the main reasons for planting a garden were:
- to obtain better tasting food (58% of respondents)
- to save money on food bills (54% of respondents)
- to obtain better quality food (51% of respondents)
- to grow food that the gardener knows is safe (48% of respondents)
Growing food in a home garden is a great way to increase raw food in a diet. Home grown, or local farmer's market, raw food is higher in vitamins, minerals and anti-oxidants versus store bought food. Plus home grown food can be dried and preserved via a food dehydrator allowing great tasting, nutritious enjoyment of home garden produce all year round.
- to obtain better tasting food (58% of respondents)
- to save money on food bills (54% of respondents)
- to obtain better quality food (51% of respondents)
- to grow food that the gardener knows is safe (48% of respondents)
Growing food in a home garden is a great way to increase raw food in a diet. Home grown, or local farmer's market, raw food is higher in vitamins, minerals and anti-oxidants versus store bought food. Plus home grown food can be dried and preserved via a food dehydrator allowing great tasting, nutritious enjoyment of home garden produce all year round.
Sunday, August 9, 2009
August is National Peach Month - A Great Fruit to Dehydrate
August is national peach month in the U.S. The peach is native to China and was introduced into the U.S. by the Spanish, via present day Florida, during the 1500's and 1600's. Today, California is the U.S' largest peach producer growing 75% of the nation's crop. Georgia, known as the peach state, is a distant second in terms of peach production, although the state is known for growing very high quality peaches.
Enjoy some peaches raw, in a pie, cobbler, tart or dehydrated. Peaches are an excellent fruit to dry in a food dehydrator or puree and dry into fruit leather.
The basic steps for making fruit leather with a food dehydrator are as follows:
- Use ripe or slightly overripe fruit.
- Wash fruit, remove stems and seeds, remove peels (some peel can be left on oranges, lemons, limes and other similar fruit).
- Cut the fruit into slices or chunks.
- Steam the fruit for 10-15 minutes (optional).
- Puree the fruit in a blender or food processor.
- If desired, add juice or spices as flavoring (pineapple, lemon, lime), or add sugar or honey as a sweetener, and or add chopped nuts or coconut to create different textures.
- To prevent food discoloration and flavor loss, add 1/2 teaspoon of ascorbic acid crystals or 2 tablespoons of lemon juice for every 2 cups of fruit.
- Lightly coat the food dehydrator plastic sheets or wrap with a cooking spray.
- Pour the puree to create an even depth of 1/8 to 1/4 inch.
- Maintain a food dehydrator temperature of 115 to 130 degrees Fahrenheit, or 46 to 54 degrees Celsius, and dry for 5 to 10 hours. The fruit leather is ready if it peels readily at the edges and if you cannot see any indentations after you touch it in several places.
- Roll your strips of fruit leather and wrap them in plastic wrap. Fruit leather can be stored for a year in the freezer, several months in the refrigerator and a month or two at room temperature.
Enjoy some peaches raw, in a pie, cobbler, tart or dehydrated. Peaches are an excellent fruit to dry in a food dehydrator or puree and dry into fruit leather.
The basic steps for making fruit leather with a food dehydrator are as follows:
- Use ripe or slightly overripe fruit.
- Wash fruit, remove stems and seeds, remove peels (some peel can be left on oranges, lemons, limes and other similar fruit).
- Cut the fruit into slices or chunks.
- Steam the fruit for 10-15 minutes (optional).
- Puree the fruit in a blender or food processor.
- If desired, add juice or spices as flavoring (pineapple, lemon, lime), or add sugar or honey as a sweetener, and or add chopped nuts or coconut to create different textures.
- To prevent food discoloration and flavor loss, add 1/2 teaspoon of ascorbic acid crystals or 2 tablespoons of lemon juice for every 2 cups of fruit.
- Lightly coat the food dehydrator plastic sheets or wrap with a cooking spray.
- Pour the puree to create an even depth of 1/8 to 1/4 inch.
- Maintain a food dehydrator temperature of 115 to 130 degrees Fahrenheit, or 46 to 54 degrees Celsius, and dry for 5 to 10 hours. The fruit leather is ready if it peels readily at the edges and if you cannot see any indentations after you touch it in several places.
- Roll your strips of fruit leather and wrap them in plastic wrap. Fruit leather can be stored for a year in the freezer, several months in the refrigerator and a month or two at room temperature.
Saturday, August 8, 2009
August 8th - The Last Day of National Farmer's Market Week - Enjoy Raw Food Year Round
August 2nd through August 8th, is National Farmer’s Market Week as declared by the Secretary of Agriculture, Tom Vilsack. There are many reasons to support your local farmer's market, not just this week or today, but, all year round. Some great reasons include:
- Raw food bought locally contains higher levels of nutrients and antioxidants compared to nationally transported food which, on average, travels 1,300 miles from farm to plate.
- Eating raw food, versus cooked food, can increase nutrient intake by 50% to 70%.
- Studies have shown that raw food bought locally can result in 5-17 less greenhouse gases, versus nationally transported food, because of less truck transportation.
- Buying locally recycles more dollars into your community. Most U.S. states buy about 90% of their food from sources outside their own state.
- Use a food dehydrator to make dried fruits and dried vegetables and preserve your raw foods beyond the typical growing and farmer's market seasons.
- Raw food bought locally contains higher levels of nutrients and antioxidants compared to nationally transported food which, on average, travels 1,300 miles from farm to plate.
- Eating raw food, versus cooked food, can increase nutrient intake by 50% to 70%.
- Studies have shown that raw food bought locally can result in 5-17 less greenhouse gases, versus nationally transported food, because of less truck transportation.
- Buying locally recycles more dollars into your community. Most U.S. states buy about 90% of their food from sources outside their own state.
- Use a food dehydrator to make dried fruits and dried vegetables and preserve your raw foods beyond the typical growing and farmer's market seasons.
Another Ground Beef Recall - How to Safely Make Jerky With a Food Dehydrator
More than 800,000 pounds of ground beef processed at a Fresno, California meat plant was just recalled due to concerns that the meat may contain salmonella. Most of the meat was sold through Safeway and Vons stores in California.
To protect against salmonella, e.coli or other pathogens that may be in ground beef or other meat, the following safe handling steps are recommended for making jerky (these steps should also be followed while making any meat dish:
•Before and after working with meat, wash your hands thoroughly with soap and water, for at least 20 seconds.
•Use clean equipment and utensils and wash them thoroughly after use.
•Clean the kitchen surfaces that will be used in making the jerky, both before and after working with the meat.
•Thaw frozen meat on the lowest refrigerator shelf so meat juice will not drip onto other food. Do not thaw meat on a kitchen counter.
•Keep meat and poultry refrigerated at 40 degrees Fahrenheit or below.
•Marinate meat in the refrigerator. Do not marinate meat on a kitchen counter. Do not reuse marinade.
•Before putting the meat in a food dehydrator, the United States Department of Agriculture recommends heating meat to 160 degrees+ Fahrenheit and poultry to 165 degrees Fahrenheit. This is recommended to kill any harmful bacteria that may be present in the meat. Use a meat thermometer to check the internal temperature of the meat.
•Dry meats in a food dehydrator at a temperature of at least 140 degrees Fahrenheit.
To protect against salmonella, e.coli or other pathogens that may be in ground beef or other meat, the following safe handling steps are recommended for making jerky (these steps should also be followed while making any meat dish:
•Before and after working with meat, wash your hands thoroughly with soap and water, for at least 20 seconds.
•Use clean equipment and utensils and wash them thoroughly after use.
•Clean the kitchen surfaces that will be used in making the jerky, both before and after working with the meat.
•Thaw frozen meat on the lowest refrigerator shelf so meat juice will not drip onto other food. Do not thaw meat on a kitchen counter.
•Keep meat and poultry refrigerated at 40 degrees Fahrenheit or below.
•Marinate meat in the refrigerator. Do not marinate meat on a kitchen counter. Do not reuse marinade.
•Before putting the meat in a food dehydrator, the United States Department of Agriculture recommends heating meat to 160 degrees+ Fahrenheit and poultry to 165 degrees Fahrenheit. This is recommended to kill any harmful bacteria that may be present in the meat. Use a meat thermometer to check the internal temperature of the meat.
•Dry meats in a food dehydrator at a temperature of at least 140 degrees Fahrenheit.
Wednesday, August 5, 2009
August 8th - Zucchini Food Holiday, Use Your Food Dehydrator
August 8th is Sneak Some Zucchini Onto Your Neighbor's Porch Day. Apparently, this bizarre food day started because a) zucchini is one of the most prolific plants in the gardening world and b) early August is about the time that home gardeners become overloaded with harvested, home grown zucchini leading to overt and covert giveaways.
By all means share the zucchini bounty. However, also use a food dehydrator to make zucchini dried vegetables. Using a food dehydrator will dry and preserve the zucchini harvest for use and enjoyment throughout the year and well past the harvest.
Wikipedia and others actually actually define zucchini as fruit, however cooking and dining wise, zucchini is usually prepared and presented as a vegetable. Kind of like a tomato.
By all means share the zucchini bounty. However, also use a food dehydrator to make zucchini dried vegetables. Using a food dehydrator will dry and preserve the zucchini harvest for use and enjoyment throughout the year and well past the harvest.
Wikipedia and others actually actually define zucchini as fruit, however cooking and dining wise, zucchini is usually prepared and presented as a vegetable. Kind of like a tomato.
Saturday, August 1, 2009
National Mustard Day - A Jerky Recipe (with Mustard) for a Food Dehydrator
Today, August 1st, is National Mustard Day. If you are not in Mount Horeb, Wisconsin enjoying all of the mustard festivities then celebrate by slathering the yellow stuff on your favorite foods. Also celebrate by making barbeque jerky, with mustard, in your food dehydrator.
Ingredients:
1 pound lean meat (trim off all excess fat), thinly sliced (1/4 inch thick)
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1/3 cup ketchup
3 tablespoon brown sugar
1/3 cup red wine vinegar
Preparation Steps:
- In a bowl, combine all ingredients excluding the meat.
- Stir and mix the ingredients thoroughly.
- Spread the mixture on both sides of meat.
- Place the meat strips in a tightly sealed container. Let the meat marinate in the refrigerator for up to 12 hours. Occasionally stir the mixture around the meat coating all sides.
Dehydrating Steps:
- The United States Department of Agriculture (USDA) recommends that, before dehydrating, the meat strips be heated to a temperature of 160 degrees Fahrenheit (71 degrees Celsius). The USDA recommends this step to ensure that salmonella, listeria, e coli and other potentially harmful bacteria are destroyed. Per the USDA, studies have shown that harmful bacteria can survive temperatures of 140 degrees Fahrenheit (60 degrees Celsius). The USDA especially recommends preheating, before dehydrating, for ground beef based jerky.
- Place the meat strips in a food dehydrator and maintain a constant drying temperature of between 150 to 155 degrees Fahrenheit (66 to 68 degrees Celsius).
- Drying time can vary up to 12 hours based on drying temperatures, the dehydrator, if marinades are used, the thickness of the slices and humidity levels.
- Test the jerky to see if it is done. The jerky should be flexible and not brittle. Jerky is done when a test piece cracks on the edges but does not break when it is bent.
Ingredients:
1 pound lean meat (trim off all excess fat), thinly sliced (1/4 inch thick)
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1/3 cup ketchup
3 tablespoon brown sugar
1/3 cup red wine vinegar
Preparation Steps:
- In a bowl, combine all ingredients excluding the meat.
- Stir and mix the ingredients thoroughly.
- Spread the mixture on both sides of meat.
- Place the meat strips in a tightly sealed container. Let the meat marinate in the refrigerator for up to 12 hours. Occasionally stir the mixture around the meat coating all sides.
Dehydrating Steps:
- The United States Department of Agriculture (USDA) recommends that, before dehydrating, the meat strips be heated to a temperature of 160 degrees Fahrenheit (71 degrees Celsius). The USDA recommends this step to ensure that salmonella, listeria, e coli and other potentially harmful bacteria are destroyed. Per the USDA, studies have shown that harmful bacteria can survive temperatures of 140 degrees Fahrenheit (60 degrees Celsius). The USDA especially recommends preheating, before dehydrating, for ground beef based jerky.
- Place the meat strips in a food dehydrator and maintain a constant drying temperature of between 150 to 155 degrees Fahrenheit (66 to 68 degrees Celsius).
- Drying time can vary up to 12 hours based on drying temperatures, the dehydrator, if marinades are used, the thickness of the slices and humidity levels.
- Test the jerky to see if it is done. The jerky should be flexible and not brittle. Jerky is done when a test piece cracks on the edges but does not break when it is bent.
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