Monthly Archives: February 2013

February 3rd, 2013
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Seed Storage

Finding the perfect seeds to store takes a bit of time.  Not to mention a few extra days drying them out.  Essentially when a person dries out the seeds, it basically stops the growth process until it is introduced to the right elements again.  In my previous entry: Seed Collecting, I discussed how to choose the seeds, when to collect the seeds, and how to appropriately prepare them for storage.  The Seed Storage entry will concentrate on the storage process, different ways to store the seeds and keeping the enemy (insects) away.  Different types of seeds last longer than other.

Since the beginning of time, large farms as well as micro farms have been using seed storage to create bountiful crops.  Even if you do not have a farm, per se, this advice can used for a home gardening as well.

Preparing the Seeds and Storing

  • Make sure the seeds are well dried before you store them.  A 10-year storage life can be achieved by drying seed to less than 8 percent moisture.
  • Store them in the coolest place possible.  Moisture and heat will cause the seeds to spoil.
  • Protect the seeds from moisture using an airtight container with a tight fitting lid to keep out moisture.  To make sure the containers are airtight, you can fill up the edges around the lids with wax or grease.  Mason jars are commonly used, but ammo cases can be used to store seed as well.  When using this method, drop a dissicant (silica or moisture absorber) into the case and close.

Tips For Keeping the Container Airtight

  • You can also melt paraffin or candle wax and turn the jars upside down and dip them in it to make an airtight seal around the lid. Or dip a piece of cloth in hot wax and drape it over the opening of the container to seal it.
  • Another way to keep seeds from absorbing moisture from the air is to put something in the container with the seeds that will absorb the moisture instead. You can use freshly toasted grains of rice, wheat or maize, or toasted dried peas. Toast the rice, wheat or maize grains or dried peas by heating them slowly and moving them around continuously in a shallow pan over your stove. They should be completely dried out, but not burnt.
  • You can make a cloth bag for the toasted grains so that they will not mix with the seed. Fill the cloth bag with toasted grain, and then put it in the container with the seed. Put about twice as much toasted grain in the container as seed.
  • If you open the container and take out some of the seeds, but you want to store the rest of the seeds longer, take out the old toasted grain and replace it with fresh toasted grain before you seal the container again.
  • You could place the airtight seed containers in a pit in the dirt floor of a shed or storage hut safe from rain or flooding. That way they will be both cool and dry.
  • Make sure that labels are put on the seeds with the type of plant, growing instructions, and date.  This will come in handy when using the seeds the next year.
  • Paper envelopes or bags are a good way of storing seeds as well.  This method allows for good air circulation and prevents “sweating.”  Once the seeds are sealed in the envelopes, place them in air tight container.  Add a bag of silica or powdered milk to absorb any excess moisture.

Keep Insects Out

Making sure the containers are airtight protects the seed for its next use as well as keeps insects from destroying the seed.

Tips On Keeping Out Insects

  • Add five millilitres (one tablespoon) of vegetable oil, such as African palm oil, crude cottonseed oil, coconut palm oil, or peanut oil, to one kilogram of well-dried vegetable or grain seeds. Shake the seed and oil together in a jar for five minutes until the oil lightly covers all the seeds. Then store the seed in airtight containers in a cool place.
  • Adding ashes to your seed storage is another way of reducing the insect problem. First remove all the pieces of burnt wood from the ash so that only dust remains. Mix the ash dust with the seeds so that the seeds are well coated. Add 1/5 kilogram (200 grams) of fine ash to every kilogram of seed.

Summing Things Up

In summary, storing seeds is essential for your long term preparation.   Choose seeds to save for next season by taking three trips through your field to pick seeds. Collecting only the best seeds that are without abnormalities and finding characteristics in the plant that are appealing will create a nice variety crop source.  Once the seeds are stored, follow the three rules of seed storage: dry the seeds well; put them in airtight containers; and store them in a cool place.  Protect seeds from insect damage by mixing them with oil, ashes, or insect-repelling plants such as neem.    If the best seeds and varieties are saved each season, the next year’s crop will be even more plentiful.  And having a good seed collection is a great source of trading with other neighbors or locals.

To learn more about seed collecting and what the right types of seeds to store.

This blog entry is a paraphrase of the article found on farmradio.org.   For more information:

http://www.farmradio.org/english/radio-scripts/42-1script_en.asp

http://www.farmradio.org/english/radio-scripts/42-2script_en.asp

via: readynutrition

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February 2nd, 2013
post by policysup | | 0

Seed Collecting

In an extended emergency, it is essential to have a well-stocked seed collection to rely on for food security.  Seeds not only provide dependable crops year round, but can also be used to produce edible sprouts which have an extremely high nutrient and vitamin content, as well as save money in the overall scheme of things.   Traditional heirloom varieties of seeds can be saved and used for future harvests, but the hybrid seeds you usually find at the stores have a onetime use and therefore should be overlooked for the most part. Non-genetically modified seeds (non-GMO) or heirloom varieties are the way to go for long-term sustainability.

Having a wide variety of seeds will help get a good collection of seeds with different qualities.  Not all plant differences are visible to the naked eye.   Some of the diversity which helps plants to resist pests and diseases or adapt to changes in climate is contained in the seed itself.  That is why you should collect some seed at random. The random sample makes sure that you get a good mix of different qualities, including ones you cannot see. When collecting seeds from your heirloom or non-gmo seeds, use these tips to get the seeds to store for your next harvest:

Collecting the Seeds

  • Collect seeds when they are mature and drying on their stalks. Lay them out in a shady spot during warm weather for 2-3 days. They should be ready to store after that time. Remember: the drier the seed the better. There are some seeds that might take a little longer, so allow for extra drying time.
  • Listen to the sound the seeds make when you break them to decide if they are dry enough. When they are dry, large, flat seeds, like pumpkin, they make a “snapping” sound when twisted. Large, thick seeds, like maize or beans, make a “cracking” sound when bitten. And small seeds make a “cracking” sound when squeezed between fingernails.
  • Make sure you choose healthy seeds that are not abnormally shaped, very small or damaged.
  • Diversifying and finding seeds with special qualities makes crops less vulnerable to disease, pests and unusual weather conditions. At times, having identical crop varieties growing will result in a crop failure. This is due to the seeds that are bought from companies that do not diversify their seeds. They will produce similar plants and tend to be vulnerable to bad elements (weather, insects, disease).

Choose the Seeds In Three Different Ways

  • Look for seed from plants that have particular characteristics that you like. For example, you might collect seeds from plants that had high yields or stayed small, because they will need less water to grow. Or you might choose plants with multiple seed heads, or plants whose pods or grain heads are large. You might also look for plants that suffered less pest damage than others. Seeds from these plants are likely to produce more plants the next season that have these same special qualities.
  • Choose seeds from plants that are different from each other. Pick seeds from plants of different colors, sizes, or with differently-shaped leaves.
  • Select some seed from each area of the field, from a many different plants. Just pick whatever seeds you come across, at random.

In summary, finding the right seeds and storing them for the next season is a must in making long term preparations.  Collecting only the best seeds that are without abnormalities and finding characteristics in the plant that are appealing will create a nice variety crop source.  If the best seeds and varieties are saved each season, the next year’s crop will be even more plentiful.  And having a good seed collection is a great source of trading with other neighbors or locals.

To learn more about seed storage and what the right types of seeds to store are click here.

This blog entry is a paraphrase of the article found on farmradio.org.   For more information:

http://www.farmradio.org/english/radio-scripts/42-1script_en.asp

http://www.farmradio.org/english/radio-scripts/42-2script_en.asp

via: readynutrition

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February 1st, 2013
post by policysup | | 0

Prepping With Milk Allergies

Every disaster food supply list suggests dry milk powder to add to their short and long term disaster supplies. What will the preppers do once their dry milk powder has been consumed?   In a situation where there is no dairy products to be found, many will have to find alternative ways to get their daily dose of creamy milk.

Alternative milk sources is not a new concept, as millions of Americans have allergies to dairy products, and have had to become creative in their endeavors to find tasty substitutes.  Preparing an alternative source for milk is actually quite easy to do (as long as you have a blender), and will provide essential vitamins, proteins and enzymes to one’s daily diet.

Many of the recipes for alternatives to milk recommend using natural sweeteners such as agave nectar, maple syrup or honey to add to the flavor of the “milk.”  Since most of these ingredient suggestions are on one’s disaster food supply list, if should not pose a problem.

Milk made from alternative sources have a tendency to last just as long as regular milk.  Any nuts that are used for milk will maintain their freshness if they are refrigerated in an airtight container.  They will last about 6 weeks, if properly stored.

30 Second Nut Milk

Inspired by Raw Food, Real World (Reagan Books, 2005)

  • 2 heaping tbls. raw nut butter
  • 2 c. filtered water
  • Pinch of salt
  • 2 tbls. agave nectar, honey or 1 packet of stevia
  • 1/2 tsp. vanilla extract

In a blender, puree all ingredients until smooth.

Basic Almond Milk

  • 1 c. raw almonds, soaked at least 4 hours
  • 3. c. filtered water

In a high speed blended, blend nuts and water for about 2 minutes until the nuts are completely blended.  Strain the mix through multiple layers of cheesecloth in a colander two times.

Cashew Milk

  • 1/2 c. raw cashew pieces
  • 2 c. water
  • 1 tbls. maple syrup

Combine cashews with 1 cup of water and maple syrup in blender.  Blend on high until thick and creamy.  Slowly add remaining water and blend on high for 2 minutes.  Strain, if desired.

Hemp Milk

  • 1/4 c. shelled hemp seeds
  • 1 c. warm water
  • Sweeter such as honey, vanilla or agave nectar

Combine all ingredients in blender.  Strain, if desired.

Horchata

Inspired by a recipe by Gale Gand from the Food Network

  • 1 c. long grain white rice
  • 2 c. almonds
  • 1-inch cinnamon bark
  • 8 c. water
  • 1/2 c. organic sugar (or sweetener)
  • 1/4 tsp. vanilla

Wash and drain rice.  Use a spice grinder, or electric coffee grinder to rice until fine.  Combine rice with the almonds and cinnamon bark.  Add 3 1/2 cup water, cover and let it sit overnight.  In a blender, blend rice mixture until smooth.  Add 2 1/2 cup of water and continue blending.  Add sweetener and vanilla extract.  Strain mixture with a metal strainer, and then again using a double layer of cheese cloth.  Add up to an additional 2 cups of water until you get the consistency you like.

Macadamia Nut Milk

Inspired by Raw Food, Real World (Reagan Books, 2005)

  • 1 c. macadamia nuts, soaked 1 hour or more.
  • 3 c. filtered water
  • 3 tbls. agave nectar
  • 2 tsp. vanilla extract
  • pinch of sea salt (optional)

In a blender, blend the nuts and water on high speed for about 2 minutes.  Add the rest of the ingredients and blend to combine.  Strain if you want it super creamy or drink as is.

Oat Milk

  • 2 c. cooked oatmeal (not the instant type)
  • 4 c. water
  • 1 ripe banana
  • 1 tsp. vanilla
  • Pinch of salt (optional)
  • Sweeter to taste (if desired)

Place all ingredients in blender and process until smooth (about 2-3 minutes).  Chill, and shake before using.

Rice Milk

Inspired by a recipe from Mothering Magazine

  • 1/2 c. brown rice
  • 8 c. water
  • 1/2 tsp. sea salt
  • 3 tbls. maple syrup or honey
  • 1/2 tsp. ground cinnamon

Place rice, 8 cups of water, and salt in a pan.

Cover and bring to a boil over high heat, reduce heat to low and simmer 3 hours, or until rice is very soft. *This can also be done in a slow cooker overnight

In a blender, puree rice mixture with remaining ingredients.  You will have to do it in two batches.  Puree each bath at least 2 to 3 minutes to completely liquefy the rice.

Add more water if you prefer it to be a thinner consistency.

Source –  recipes were found at care2

Via: readynutrition

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