A Word About Christmas

I did the first bit of Christmas shopping last week. The weather here was so warm for so long that it seemed to go strait from summer to winter, and along with winter... the holidays! I felt so unprepared!!! Since our middle daughter's birthday is December 1st, we don't decorate for Christmas until after her birthday. I don't want her birthday to be swallowed up with Christmas trees and stockings. However, I do like to have most, if not all, the Christmas shopping done by then. I'll tell you a little secret... I hate shopping, and I LOATHE malls! But what's most abhorant to me of all is the unashamed, greedy credit card wielders.On second thought, no, I dont' abhore them, I pity them. Perhaps it's not greed (well, not all of it anyways.) Perhaps more often than not it's simply discontentedness. A lost people who have no real purpose or don't abide in the Purpose they do have, and seek to fill the void with the sparkle and shine of every new gadget and what-ama-call-it the stores offer. (I am making a very broad generalization , and I'm quite sure you, dear reader, do not fall into this catagory.) The problem with all the flash and glitter is that, come January, its glory fades. Now all that's left is the mountain of garbage bags filled with crumpled wrapping paper and torn boxes, a credit card bill that is as long as Santa's toy list was, and a heap of "stuff" that has to made room for in closets or on toy shelves. And on top of it all, there is usually no more good chocolate left to console oneself with (all that's left are the waxy chocolates with the pink junk in the middle that looks like it should be delectable, but somehow reminds you of silly putty when you bite into it... you know the ones I'm talking about.)

So what to do about it? I honestly don't know.... for you that is. For me, I chose to simplify. Fist of all, we don't buy our children ton's of gift. There is no reason that children need more than a few. (I had to learn great self-control to turn away from buy any one of a million - and there really are millions - things that I know would put a smile on their precious little faces.) I purchase or make a couple of things, usually of my choosing, that I know will make them happy for a long time to come and not be tossed into the toy box not to be seen again for months or years. This not only teaches them that it is ok to not get everything you want (which is why most Americans, and even our government, are so greatly in debt. I firmly believe that a little self-denial is a healthy thing) but it encourages them to treat the few things they do receive with greater appreciation and care. I don't want to run my household like the throw-away society that has become our nation.

Starting the first paycheck after Christmas I put a pre-determined amount of cash into an enveloped marked "Christmas," and I continue to put the same amount of money in the envelope each and every paycheck for one full calendar year. That is my Christmas budget. And I don't break it. That means that when I want to buy my hubby that fishing pole for only $25 more than this fishing pole, I buy this one. It means that I would really love to get just that one extra little (fill in the blank)... I simply don't! Right now, our family Christmas budget is $600, and that includes EVERYTHING pertaining to Christmas, decorations, cards and stamps, cookie making ingredients, and gifts for the extended family as well. It means that we generally don't get to spend more than $50 per person actually living in our house. And do you know what? We're happy!!! Last year I didn't even put the presents under the tree until Christmas Eve. Instead I put our Nativity scene under the tree as a reminder of the true Christmas gift!

It isn't easy to balance out the constant pull of a commercialized Christmas, but if I do not fight back and make a concious effort to capture the true meaning of Christmas in my childrens' hearts, I only contribute to the Enemy's efforts: to draw attention away from our precious Christ! When Christmas comes around each and every year for the rest of my childrens' lives, I want them to be full to the brim with joy in their Purpose! and not seek aimlessly for shallow purpose at a mall, credit card at the ready.

(Stepping off of soap box... walking away)

Meat Rabbit Economy

I have been interested in raising meat rabbits for a couple of years now. It is a high protein, low fat meat. On the occasion that my husband has brought home wild rabbit for dinner, we have all enjoyed its flavor. But, I wondered, would raising rabbits for meat be economical enough for our already tight budget?

This year, at our county fair, I made it a point to walk through the rabbit barn. As hoped, I ran into a boy who had brought his rabbits for competition. He informed me that his dad heads up the meat rabbit division of our local 4-H club! After a very informative half hour of talking with the boy's father, I went home feeling greatly encouraged. But still the issue of costs lingered in my mind. This man was a professional and had many rabbits... enough that if one of his does had a particularly small litter, it wouldn't affect his overall production enough to matter. I needed to get down to the nitty-gritty... the dollars and cents of the matter.

Meat has been on mine and my husbands minds a lot lately. So while my husband was away hunting for elk, I took advantage of the quiet, lonely (once the girls were in bed ;-) ) evenings and, armed with my homesteading books and a list of the prices of feed from our local co-op, I settled down with my calculator and pen and got to work. Here is what I did and what you can do if you are interest in raising rabbits for meat.

Considering that the average 10 lb breeding rabbit eats 10.5 oz of food a day, you can either feed 10.5 oz of complete feed rabbit pellets OR 3.5 oz hen scratch (or other blend of grains) plus 7 oz of alfalfa.

The first thing to do is find out how much your feed costs per oz. To do this, multiply the number of pounds per bale or bag by 16. That will tell you how many ounces there are in a bag or bale. Forty pounds is 640 oz and 50 lbs is 800 oz. The average bale of alfalfa is 40 lbs (640 oz.).

weight of bag or bale in pounds x 16 = weight of bag or bale in ounces

Next, take the price of the bale or bag and divide it by how many ounces it contains.

price of bag or bale / weight of bag or bale in ounces = cents per ounce

Now calculate the cost of feed per rabbit per day, but multiplying the number of ounces of that particular type of feed you are feeding (either rabbit pellets or the scratch/alfalfa blend) times the number of ounces of each type of feed you are feeding.

cents per ounce (scratch) x 3.5 oz = cost of scratch per rabbit per day

+

cents per ounce (alfalfa) x 7 oz = cost of alfalfa per rabbit per day

= cost of feed per rabbit per day (in cents)

OR

cents per ounce (rabbit pellets) x 10.5 = cost of pellets per rabbit per day (in cents)

Now we know how much it costs to keep one adult breeding rabbit for one day. It's time to find out how much it will cost a in feed to raise a kit to butchering age. Each kit will eat an average of 4 lbs (64 oz) of feed from birth to butchering. If you are feeding rabbit pellets, simply multiply the cost per ounce of pellets times 64 oz. Your answer will be in cents and you may want to divide that number by 100 to translate it into dollars. If you are feeding a blend of scratch and alfalfa you will need to multiply the cost of each type of feed times the total ounces you will be feeding each type of feed ( 27 oz of scratch and 38 oz of alfalfa) and adding those two numbers together.

(costs of scratch per oz x ounces being fed (27 oz)) +
(cost of alfalfa per oz x ounces being fed (38 oz)) = cost of (4 lbs ) feed

That will be the cost to raise one kit. But the doe has an average litter of 8 kits, and most breeders breed the doe so that she has one litter every 3 months. So now it gets a little tricky. First, find the cost of your adult rabbits for three months.

cost of feed per rabbit per day x number of rabbits x 92 days
= cost of adult rabbits over three months

You need to take the cost it takes to raise each kit times the number of kits you will average (depend on the number of does you breed). To that number you will add the cost of your adult rabbits over three months. This will give you the total cost to raise your kits and maintain the buck and does for three full months.

(cost per kit per day x average number of kits)
+
cost of adult rabbits over three months
=
total cost of kits and breeding rabbits for three months

We're almost done! Take your total cost of kits and breeding rabbits for three months and divide it by your average number of kits. This will tell you how much you are actually spending per each rabbit you will be eating.

Total cost of kits and breeding rabbits for three months /
average number of kits
=
cost per rabbit you will be eating

Now, the final step!! To find out how much it will cost per pound of meat. The average kit (now young rabbit) produces an average of 2 lbs of meat. So... take your cost per rabbit you will be eating and divide it by 2 lbs.

cost per rabbit you will be eating / # of pound of meat per rabbit
=
total cost per pound of meat

Every three months you will be rebreeding your does and your whole cost analysis cycle will repeat.

In my case, I will be feeding a mixture of hen scratch ($9.87 for a 50 lb bag) and alfalfa pellets ($10.52 for a 50 lb bag) so it will cost me $40.57 to maintain my trio (a buck and 2 does) for three months. Since I will have two does, I should get an average of 16 kits every three months. It will cost me about $1.27 to feed one kit to butchering time. When I multiply that by 16 kits and add in the cost to maintain the buck and does it should cost me a total of $60.89 over a three month period. When I divide that by 32 (the number of pound of meat I should get from my 16 kits) I come up with the final cost of $1.90 per pound!!!

Now that makes sense and saves dollars!!!!

Bee Stings and Plantain

This last Thursday my middle daughter stepped on a bee's stinger that happened to be in the carpet by the window. She and I are both supper sensitive (possibly allergic) to bee stings. Poor girl! Her foot swelled up like a football and of course was as itchy as could be. For nearly four days she couldn't wear shoes and could hardly walk on that foot. In fact, she developed a fever the morning after she was stung. I'm not sure if the fever was related to the sting or her cold. None the less, I would feel more comfortable carrying an epi-pen in case of future stings. Unfortunatly, I've asked our doctor about getting an epi-pen and she didn't feel we needed one. I'd rather have it and not need it than need it and not have it! But I'm at her mercy. So, I decided to do the next best thing... Plantain! No, not the banana variety. Plantain is an herb with very strong drawing abilities. It has many other beneficial qualities as well, but being able to soak up or draw out toxins is its most noted. The best method of use is simply a fresh plantain/spit poultice. Since I don't have access to fresh plantain for at least 6 months out of the year I use it dried. I took about a teaspoon of plantain powder wrapped in a small baggie (I put the dried plantain leaves in the coffee grinder to powder them) and placed it in a small Altoid tin. Along with the baggie of plantain powder I put in three fast melt Benedryl tablets and the directions for their use along with their expiration date.

I put my new Bee Sting Kit in my purse so I have it wherever I am. Armed with my new bee sting kit, I feel a little more prepared to help the next sting victim.
*To make a plantian/spit poultice chew up a fresh plantain leaf and spit the wad onto the affected area. Let it sit there for a half an hour. Repeat as neccessary. Using plantain powder, I will just mix some good ol' mama juice (spit) and enough powder to form a paste and apply it to the affected area for the same amount of time.

Flour Choices

In making the decision to make heathly food for my family, one of the most obvious changes had to be my choice in flour. I'd always bought white flour. It's what I was used to. But when I learned how little white flour actually does beneficially for our bodies, I was forced to reconsider.

So just how bad is white flour for us? A kernel of wheat is made of three parts: the germ, the bran, and the endosperm. Since the germ is what germinates into a plant, it is, in a plant sense, alive. When the bran deteriorates, the wheat goes bad the way oil goes rancid. In order for flour to last longer on the store shelf, some "wise" fellow decided to remove the germ so that the flour would have longer lasting power. (The bran is removed to make a finer textured flour.) Back when this was discovered, vitamins had not yet been discovered. Unfortunatly, what they didn't know has hurt us.

Since the anioxidants and folic acid are found in the endosperm, that isn't lost in refined white flour. But the fiber, protein, vitamins, and minerals are found in the germ and bran. Those are lost almost entirely. And if you buy unbleached flour you may still get some benefit from it (if it hasn't sat in a warehouse for too long.) Then somewhere along the way, some other "wise" fellow decided that the off-white color of flour was unacceptable. What it was being compared to, I have no idea. So now flour must be bleached so that it is pure white. Bleaching, however, kills off any remaining nutrition to the refined flour. Think of what bleach does for your kitchen sponge. So now flour must be enriched. But as we are finding out more and more, most forms of minerals and vitamins that are use to "enrich" our foods are absolutely inabsorbable by our bodies! It's sorta like being deficient in calcium and trying to eat crushed oyster shells to increase our calcium. While there is indeed a good amount of calcium in crushed oyster shells, our bodies are not equiped to handle it in that form. (For chickens, however, it's perfect!)

I once read something along the lines of this: if it has to be enriched, there's probably nothing of value left in it to make it worth eating.

So I switched to whole wheat flour. It's been a learning curve, because the properties of white and wheat flours are different. They just behave differently in recipes. I do keep a bit of white flour around for special treats, or the occasional recipe where white flour can't be replaced. But all in all, the transition to whole wheat has been an enjoyable one, and that says a lot with three young children who love to be picky eaters!

Pear Jam

I wanted to try a new kind of jam, and I found a recipe for Pear Jam. It has a really high sugar to fruit ratio, but I decided to try it out anyways. It turned out beautifully! Here's the recipe (from the Ball Blue Book of preserving)

Peach or Pear Jam

1 quart finely chopped, pitted/cored, peeled peaches or pears
7 1/2 c. sugar
1/4 c. lemon juice
1 pouch liquid pectin

Combine fruit, sugar and lemon juice in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot hars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.Recipe Variation: Add 1 teaspoon whole cloves, 1/2 teaspoon whole allspice and 1 cinnamon stick tied in a spice bag to jam during cooking. Remove spice bag before filling jars.
I don't use a boiling-water canner. I keep my jars hot in the oven and the lids hot in a not quite simmering pot of water on the stove. I've never had a problem with them not sealing properly. I didn't use the recipe variation either.

Homemade Apple Cider Vinegar

First of all, let me say that I have never made my own vinegar. But I found these directions for it in a book by Sue Robishaw called Homesteading Adventures A Guide for Doers and Dreamers.
Take your apple cores and peels from whatever apple product you may be making (applesauce, apple jelly, dried apples, or what have you) and put them into a good clean plastic bucket. If you have any other fruit remains such as the pulp from wine making, jelly making, or what-not, put them into the bucket as well. Cover the fruit "generously" with warm water and drape a cloth over the top. Vinegar yeast is naturally occuring in the air, so just set your vinegar bucket in a warmish spot and wait two to six weeks. It will be pretty obvious when it's vinegar. After it has turned to vinegar a "pinkish soft slime will form over the surface. This is the mother. You can usually gently lift/skim this off (it holds together) into a jar and save it in a cool, dark place for future use." You need to store the vinegar in a container with a plastic lid because it is an acid and will corrode metal. This is true of the mother also. And store both in a cool, dark place.
She pretty much stops there, but it is my understanding that your mother is basically your yeast for your next batch of vinegar. So you would start the process over again and add the mother to the top of the water. It would just help ensure that the vinegar yeasts are there.
Sue says that vinegar that is just from apples can vary greatly in strength. She uses the best (strongest) for pickles and salads and the worst (weakest) for cleaning.

* Update: I have now made homemade apple cider vinagar. It was a very easy process and I am looking forward to when I can do it again. HOWEVER, my vinegar is very, very strong and I haven't been brave enough to try using it with food. I use it only for cleaning.

Hummus

Hummus

1 can Garbonzo beans (chick peas)
2 T. Lemon Juice
1/4 c. olive oil
1 t. Cummin
1/2 t. salt
1/8 t. Garlic powder

Drain the beans and pour in medium sized mixing bowl. Add the rest of the ingredients.
Take a potato masher and mash a bit. You can skip this part if you have a heavy duty blender. But I don't so I mash it a little and then....
Finish it off with my hand mixer!
Traditionally, hummus is eaten with Pita bread. But it's good on tortillas and great on saltiine crackers!
For a great, healthy lunch serve hummus with saltines, unsweetened applesauce, and string cheese.
Enjoy!

The Homemade Home

We have all been in a friend’s home where everything seemed so warm and inviting. These tend to be homes that are full of things made with love, grandma’s afghan over the back of the chair, flowers picked from one’s own garden, a hand embroidered table runner, and cookies that melt in your mouth. It has long been my desire to make my home inviting to all who come, and especially to my dear hubby when he steps in each evening after a hard day’s work. I have mourned over women who just don't understand why her husband barely gets home from work and is off again for a "guys night." Now, every guy needs the chance to go out with the guys and, well, be guys - shoot rabbits, ride mountain bikes, go on midnight snow hikes, and such.
But for the most part, a man should enjoy being in his home. It should be his place of rest, his sanctuary. It is said that “the way to a man’s heart is through his stomach.” And it’s funny how we associate old fashioned hospitality with food! Every time I visited my great-grandmother’s home as a child she was quick to whip up a tray of fresh veggies from her garden, or left over pie with homemade ice cream, or even just a small plate of cookies (which I admit were not homemade, but oh how we looked forward to those strawberry wafer cookies!) The smells and tastes of the food she put out for us were unique to her home. It endeared us all the more to visiting Nana. Another home, one of a good friend, was almost always full of the aromas of “blondies” as she called the cocoa-less brownies, toasting honey granola, or, if you were fortunate enough to show up the week before Valentine’s Day, the most incredible raspberry preserve topped, vanilla iced cookies one could ever imagine! Even now, I cannot help but find a time to stop by in mid-February. What about your home? When you invite friends over so the children can have a play date or when a friend just “pops in” unexpectedly, what can they look forward to to tantalize their taste buds? I will admit that I am not much of a baker. Oh, I can bake when I need to, but I don’t have fresh chocolate chip cookies baking in the oven every other day, and a busy day cake to me is something that I ask hubby to pick up on the way home when I’ve had too much to do! But I have a recipe for Old Fashioned Tea Cake Cookies that is so quick and simple to whip up, that it is almost a crime not to stick a tray of them in the oven when I know someone is coming over, or even if I don’t know for that matter! I can mix it up while talking to my unexpected company and we can visit while the aroma of baking cookies permeates our senses. And everyone who comes to my home for dinner knows they will be treated to homemade bread served with hand-picked, homemade, wild chokecherry jelly and honey from my own bees.
Make your home a place your husband loves to come home to. A place where he is eager to walk through the front door, waiting to see what aromas tantalize him. Make it a place where anyone who walks through your door can expect your good hospitality! I don't mean that one is not hospitable if she does not have some delicious morsal waiting to be gobbled up every second of the day. But looking back, it really is food that makes my memories relate them to hospitality, even it was just that we got to collect the eggs at a friend's farm (she'd always let us take one home!) or pick fresh raspberries. Somehow for me it does always tie back to food. It's a wonder I'm not twice my size!
Happy Trails! Oh, and P.S.
Old Fashioned Tea Cake Cookies
1 egg1/3 c. sugar1/3 c. oil1 tsp. vanilla flavoring1 c. flour1 Tbs. baking powder½ tsp. salt
Beat the egg a little with a fork in a small bowl. Mix in the sugar, oil, and vanilla. In a medium bowl, mix the flour, baking powder and salt. Stir the wet ingredients into the dry and drop by the spoonful onto a buttered cookie sheet. Bake at 400 degrees for 8-10 minutes or until the bottom edges of the cookies are just golden.

Favorite Bread

After many years of testing different bread recipes, I've finally found one that my family loves and is soft and light enough for using to make sandwiches, and it's 100% whole wheat!

Favorite Bread ~ 2 loaves

1/4 c. honey
1 1/2 t. salt
3 T. butter
1 3/4 c. warm water
5 c. whole wheat flour (I use whole white wheat flour)
1 scant Tbs. yeast

Mix honey, salt, butter, water, yeast, and 1 1/2 cups flour in a large bowl and mix with a whisk for about 3 minutes. Stir in the rest of the flour. Add enough flour so that the dough just stops sticking to your hands.

On a clean surface (surface may be oiled or floured) knead the dough until it is smooth and elastic. This usually takes me a full ten minutes. Shape the dough into a ball and roll it around in an oiled bowl so that the dough will not get dry spots. Leave the dough in the bowl and cover it with plastic wrap, a large plate, or clean, damp cloth. Let it sit until nearly double in size. Squish the dough back down, and let sit (covered) for ten minutes.

Meanwhile, oil two medium sized loaf pans. Divide the dough in half and roll into logs that fit the pans. Place seam side down in the pans and lightly oil the top of the dough. I just spray it lightly with a non-stick spray. Cover again and let double in size.

Bake in a pre-heated oven at 375 degrees for 27-30 minutes. You may cover the top with foil after fifteen minutes if you like your bread to be just golden on the top.

Take bread pans out of the oven and set on a rack to cool. I leave the bread in the pans and cover it with a clean cloth for one hour. After one hour I place each stil warm loaf into a zip lock bag and let it sit at room temperature overnight. This helps the bread to reserve its moisture. The next morning I put the loaves (still in their bags) in the freezer unsliced.

Whenever I know we are going to need bread, I just take a loaf out of the freezer and let it thaw at room temperature over night. The next day it's just like it's fresh!

Honey Soap

Honey Soap ~ A wonderful hand and body soap made with real honey! (unscented)

SOLD OUT!!!

3.25 oz bar - $3.00

Thinking Ahead

Thinking Ahead

By Nikki Tafoya

My garden is finished for the season, and I'm already thinking about next year's garden. A few years back, I decided to go organic. What a difference it has made! DE (dietemacious earth) is my only pesticide. And I enjoy every moment my children help me in the garden that I'm not worrying about the chemicals that may be seeping into their skin. Not to mention the chemicals that make their way to our dinner table! I also do not use chemical fertilizers any more. And that is what has me thinking about the garden now in November. In order to keep the soil full of all the nutrients that it needs to grow fruits and vegetables that are full of vitamins and minerals, I must put back into the soil. All summer long I begged grass clippings off my neighbors, who were more than happy to oblige! I used the clippings as mulch to smother out weeds in the garden, but I have since raked them up for further use. Now it's time to ask for everyone's fall leaves. I might even rake up their leaves for no other payment that the leaves themselves. Next is manure. I'll take all the trailer loads of fresh horse, cow, goat, sheep, and chicken manure I can get my hands on and together with the recycled grass clipping and fall leaves I will add them to my garden. I used to till them in, but now I just layer them all on top and cover it with black plastic. Next spring it will be beautiful composted garden soil! I still have a pile of compost going. It is very small right now, but I will add whatever kitchen produce I would otherwise throw out and add it to the pile. And by spring, it too will be good compost, as little as there may be. After a few years of this, all of my garden soil will be dark and rich! Which is good, because I have clay for sub-soil! I challenge each of you to do the same in whatever garden you grow, even if it's just a few flowers in the pot on your porch. Add a little something to it, and you'll be amazed at how much better your plants do each year.

Why I Homeschool

Why I Homeschool

By Nikki Tafoya

Homeschooling is a subject that is ever so dear to my heart. My parents homeschooled my sister and myself when homeschooling was virtually unheard of. In fact, my mom didn’t even know it existed! She just knew that she wanted us to learn the things we were ready to learn when the public school said we weren’t. So she took it upon herself to teach us to read and write, and it went from there. My dad gave her a sound piece of advice that I will pass on to you. He said, “If you teach them nothing else, teach them to learn.”
When I am asked why we homeschool our daughters, I’m often stumped for an answer. It’s not that I can’t think of an answer, it’s that my first thought is “Why wouldn’t you?” and I’m sure that’s not the answer most skeptics are looking for. Is it because I am worried about safety in our schools? Honestly, no. Safety is always a concern, but a fear of a lack of safety is not why we choose to keep our children home. Poor education then? No, not even that. If my children were only receiving a “public school” level of education then they would be no worse off than the other 98% of American children who are not homeschooled, educationally speaking of course. What’s more important than either of those things to me is my childrens’ character.

I want to raise polite, capable, intelligent, godly ladies! In Luke 6:43 the NIV reads “The good man brings good things out of the good stored up in his heart, and the evil man brings evil things out of the evil stored up in his heart.” The phrase “stored up” means that we have to take something and put it somewhere. I want to see to it that that they have “good things” surrounding them to be stored up in their hearts.

I enjoy spending the time with them. I know that these times are fleeting and never again will I have the chance to shape and mold them. Does this mean that I enjoy every minute of homeschooling? No, it can be hard and it’s defiantly demanding. But it’s the investment of a lifetime!

I believe that I will better be able to help them deal with the issues they will face as teenagers because I know them better than if they were away at school most of the day. I know their strengths, I know their weaknesses, I know how they learn and thus I know how to speak to them in a way that speaks to their hearts.

I can instill standards in them that the “world” frankly does not have. The public school system does not care if my children have foul language, wear provocative clothing, have boyfriends at age 11. The public school system does not care that my children know the God of the entire universe and their personal Savior and Friend, if they know how to find answers to their life problems in the Holy Bible, if they are deepening their relationship with God through their prayer life. But I do care!

Oh, there are so many more reasons to homeschool. I would challenge any family who has considered homeschooling to take the plunge! You may have to make a financial sacrifice for mom to quite her job. And you will certainly have to make the sacrifice of time, but….
If you don’t allow yourself to dwell on those things, they will fade away into nothing before the joy of finding your children!

A few homeschooling recources:

http://oldfashionededucation.com/

http://www.mfwbooks.com/

http://www.sonlight.com/

http://www.rodstaff.com/

Time to Plant!

HOME VEGETABLE GARDENING

A COMPLETE AND PRACTICAL GUIDE
TO THE PLANTING AND CARE OF ALL
VEGETABLES, FRUITS AND BERRIES
WORTH GROWING FOR HOME USE

BY

F. F. ROCKWELL

Author of _Around the Year in the Garden_,
_Gardening Indoors and Under Glass_,
_The Key to the Land,_ etc., etc.

All copywrites on Rockwell's book, including the portion which I have copied here, have expired. Such pieces are avaible for reproduction. Books like this and many others can be found at Project Gutenburg ~ Nikki Tafoya

CHECK LIST

Jan. 1st--Send for catalogues. Make planting plan and table. Order
seeds.

Feb. 1st--Inside: cabbage, cauliflower, first sowing. Onions for
plants.

Feb. 15th--Inside: lettuce, cabbage, cauliflower, Brussels sprouts,
beets.

March 1st--Inside: lettuce, celery, tomato (early).

March 15th--Inside: lettuce, tomato (main), eggplant, pepper, lima
beans, cucumber, squash; sprout potatoes in sand.

April 1st--Inside: cauliflower (on sods), muskmelon, watermelon, corn.
Outside: (seed-bed) celery, cabbage, lettuce. Onions, carrots, smooth
peas, spinach, beets, chard, parsnip, turnip, radish. Lettuce, cabbage
(plants).

May 1st--Beans, corn, spinach, lettuce, radish.

May 15th--Beans, limas, muskmelon, watermelon, summer squash, peas,
potatoes, lettuce, radish, tomato (early), corn, limas, melon, cucumber
and squash (plants). Pole-lima, beets, corn, kale, winter squash,
pumpkin, lettuce, radish.

June 1st--Beans, carrots, corn, cucumber, peas, summer spinach, summer
lettuce, radish, egg-plant, pepper, tomato (main plants).

June 15th--Beans, corn, peas, turnip, summer lettuce, radish, late
cabbage, and tomato plants.

July 1st--Beans, endive, kale, lettuce, radish, winter cabbage,
cauliflower, Brussels sprouts and celery plants.

July 15th--Beans, early corn, early peas, lettuce, radish.

Aug. 1st--Early peas, lettuce, radish.

Aug. 15th--Early peas, lettuce, radish in seed-bed, forcing lettuce for
fall in frames.

Sept. 1st--Lettuce, radish, spinach and onions for wintering over.

NOTE.--This list is for planting only (the dates are approximate: see
note I at the end of the chapter). Spraying and other garden operations
may also be included in such a list. See "Calendar of Operations" at
end of book.


PLANTING TABLE


DEPTH TO -DISTANCE APART-
VEGETABLE PLANT[1] SOW--INs. SEEDS[2] ROWS


I. CROPS REMAINING ENTIRE SEASON

Asparagus, seed April-May 1 2-4 in. 15 in.
Asparagus, plants April 4 1 ft. 3 ft.
Bean, pole May 15-June 10 2 3 ft. 3 ft.
Bean, lima May 20-June 10 2 3 ft. 3 ft.
Beet, late April-August 2 3-4 in. 15 in.
Carrot, late May-July 1/2-1 2-3 in. 15 in.
Corn, late May 20-July 10 2 3 ft. 4 ft.
Cucumber May 10-July 15 1 4 ft. 4 ft.
Egg-plant, plants June 1-20 .. 2 ft. 30 in.
Leek April .. 2-4 in. 15 in.
Melon, musk May 15-June 15 1 4 ft. 4 ft.
Melon, water May 15-June 15 1 6-8 ft. 6-8 ft.
Onion April 1/2-1 2-4 in. 15 in.
Okra May 15-June 15 1/2-1 2 ft. 3 ft.
Parsley[4] April-May 1/2 4-6 in. 1 ft.
Parsnip April 1/2-1 3-5 in. 18 in.
Pepper, seed June 1st 1/2 3-6 in. 15 in.
Pepper, plants June 1-20 .. 2 ft. 30 in.
Potatoes, main April 15-June 20 4-6 13 in. 30 in.
Pumpkins May 1-June 20 1-2 6-8 ft. 6-8 ft.
Rhubarb, plants April .. 2-3 ft. 3 ft.
Salsify April-May 1 3-6 in. 18 in.
Squash, summer May 15-July 1 1-2 4 ft. 4 ft.
Squash, winter May 15-June 20 1-2 6-8 ft. 6-8 ft.
Tomato, seed June 1/2 3-4 in. 15 in.
Tomato, plants May 15-July 20 .. 3 ft. 3 ft.

NOTE.--The index reference numbers refer to notes at end of chapter.




PLANTING TABLE


DEPTH TO -DISTANCE APART-
VEGETABLE PLANT[1] SOW--INs. SEEDS[3] ROWS


II. CROPS FOR SUCCESSION PLANTINGS

Bean, dwarf May 5-Aug 15 2 2-4 in. 1-1/2-2 ft.
Kohlrabi[4] April-July 1/2 - 1 6-12 in. 1-1/2-2 ft.
Lettuce[4] April-August 1/2 1 ft. 1-1-1/2 ft.
Peas, smooth April 1-Aug 1 2-3 2-4 in. 3 ft.
Peas, wrinkled April 10-July 15 2-3 2-4 in. 3-4 ft.
Radish April 1-Sept 1 1/2 2-3 in. 1 ft.
Spinach April-Sept 15 1 3-5 in. 18 in.
Turnip April-Sept 1/2-1 4-6 in. 15 in.

III. CROPS TO BE FOLLOWED BY OTHERS

Beet, early April-June 2 3-4 in. 15 in.
Broccoli, early[4] April 1/2-1 1-1/2 ft. 2 ft.
Borecole[4] April 1/2-1 2 ft. 2-1/2 ft.
Brussels sprouts[4] April 1/2-1 1-1/2 ft. 2 ft.
Cabbage, early[4] April 1/2-1 1-1/2 ft. 2 ft.
Carrot April 1/2-1 2-3 in. 15 in.
Cauliflower[4] April 1/2-1 1-1/2 ft. 2 ft.
Com, early May 10-20 2 3 ft. 3-4 ft.
Onion sets April-May 15 1-2 2-4 in. 15 in.
Peas April 1-May 1 2 2-4 in. 3 ft.
Crops in Sec. II.

IV. CROPS THAT MAY FOLLOW OTHERS

Beet, late July-August 2 3-4 in. 15 in.
Borecole May-June[2] 1/2-1 2 ft. 2-1/2 ft.
Broccoli May-June[2] 1/2-1 2 ft. 2-1/2 ft.
Brussels sprouts May-June[2] 1/2-1 1-1/2 ft. 2-1/2 ft.
Cabbage late May-June[2] 1/2-1 2-1/2 ft. 2-1/2 ft.
Cauliflower May-June[2] 1/2-1 2 ft. 2-1/2 ft.
Celery, seed April 1/2 1-2 in. 1 ft.
Celery, plant July 1-Aug 1 .. 6 in. 3-4 ft.
Endive[4] April-August 1/2 1 ft. 1 ft.
Peas, late May 15-Aug 1 2-3 2-4 in. 4 ft.
Crops in Sec. II.


II. CROPS FOR SUCCESSION PLANTINGS

------------------+---------+------------------------------------------
SEED FOR
50 FT.
VEGETABLE ROW VARIETIES
------------------+---------+------------------------------------------
Bean, dwarf 1 pt. Red Valentine Burpee's Greenpod,
Improved Refugee, Brittle Wax,
Rust-proof Golden Wax, Burpee's
White Wax
Kohlrabi 1/4 oz White Vienna
Lettuce 50 Mignonette, Grand Rapids, May King,
Big Boston, New York, Deacon, Cos,
Paris White
Peas, smooth 1 pt American Wonder
Peas, wrinkled 1 pt Gradus, Boston Unrivaled, Quite Content
Radish 1/2 oz. Rapid Red, Crimson Globe, Chinese
Spinach 1/2 oz. Swiss Chard Beet, Long Season, Victoria
Turnip 1/3 oz. White Milan, Petrowski, Golden Ball


III. CROPS TO BE FOLLOWED BY OTHERS

Beet, early 1 oz. Edmund's Early, Early Model
Broccoli, early 35 Early White French
Borecole 25 Dwarf Scotch Curled
Brussels sprouts 35 Dalkeith, Danish Prize
Cabbage, early 35 Wakefield, Glory of Enkhuisen,
Early Summer, Succession, Savoy
Carrot 1/2 oz. Golden Ball, Early Scarlet Horn
Cauliflower 35 Burpee's Best Early, Snowball, Sea-foam
Dry Weather
Corn, early 1/3 pt. Golden Bantam, Peep o' Day, Cory
Onion sets 2 pt.
Peas 1 pt.

Crops in Sec. II.


IV. CROPS THAT MAY FOLLOW OTHERS

Beet, late 1 oz. Crimson Globe
Borecole 25 Dwarf Scotch Curled
Broccoli 25 Early White French
Brussels sprouts 35 Dalkeith, Danish Prize
Cabbage, late 25 Succession, Danish Ballhead Drumhead
Cauliflower 25 As above [Savoy, Mammoth Rock (red)]
Celery, seed 1 oz. White Plume, Golden Self-blanching,
Winter Queen
Celery, plant 100 White Plume, Golden Self-blanching,
Winter Queen
Endive 1/2 oz. Broad-Leaved Batavian, Giant Fringed
Peas, late 1 pt. Gradus

Crops in Sec. II.

Grow Where You're Planted

Grow Where You're Planted

by Nikki Tafoya

I often get frustrated because I don't have as much space as I would like. Our house is small and every nook and cranny is packed - tightly! We don't have a garage to store "stuff" in or have any room to use as "cold storage" for food from the garden such as potatoes or carrots. There is no place to dig any kind of a root cellar. There isn't enough space to keep dairy animals. And so and and so on. I could take up more of our lawn (I am not a big fan of manicured lawns, and I do plan on invading into the lawn eventually) for gardening, but then I would need more space to store the food! Do any of you ever find yourselves in the same situation?
I find myself daydreaming of owning five acres. I know what the house would look like, how the garden would be layed out, where the hen house would be....
I also find myself not wanting to invest much (such as fruit trees, berry bushes, etc) into this home and yard because I am so eager to move to bigger space (which is financially impossible, not only now, but quiet possilby forever). Then I read this verse:
"He who works his land will have abundant food, but he who chases fantasies lacks judgement." Proverbs 12:11
It gives no specifics to the size of the land. It just says to work it. It is my job to work the land that God has already given me to the best of my ability without holding back. It is lack of good judgement on my part to reserve my best for what may come - for my fantasies. It gives me encouragment not to hold out for "better" but to put everything I can into what I already have. And some how, that seems like enough. I have new plans now! I am going to plant apple, peach, and plum trees, raspberries and chokecherries as the Lord provides. Maybe I'll turn our front yard into a very mini-orchard! But I'm not going to do nothing with what God has already given us.

What can you do with what you already have?!!!

Homemade Christmas Cards

Christmas is just around the corner and soon it will be time to send out warm Christmas greeting to all our friends and loved ones. I have to be honest though, there are very few cards on the market that seem to be worth buying. Either they are too politically correct, too “cheap”, too gaudy, or too expensive – and rarely are they personal. In fact, up until a few years ago, I never sent out Christmas cards for those very reasons. But then I felt guilty because of all the people who thought of me and sent me a card, but didn’t receive one in return. So the girls (my daughters) and I got creative. We went on a Hobby Lobby spending spree, when they were having a 50% off sale of course, and bought some scrapbooking paper with Christmas designs on them. With our paper, fun cutty scissors (you know, the kind that make cute edges), markers, glitter, and glue at hand we made all our own cards. Every one was different and it was a lot of fun to decide which one we would send to each of our friends or family members. It felt very personal and meaningful. And it was a big hit! Everyone loved them. So much so in fact that we make all our own cards now, for birthdays, anniversaries, and every special occasion. Sometimes we get into a card making mood an we’ll sit at the table for an hour or so and put a few cards together and then just stick them in a drawer so that they are waiting for us when we need one. And often times I’ll get an idea for a card that would be exactly perfect for so-and-so’s next birthday, even though it isn’t for another five months, and I’ll go ahead and make it and set it aside. There are so many benefits to making our own cards: it is a fun activity I can do with my girls, it is more personal that picking up a card at the store, and it is also less expensive than buying cards. This year each card will run me $0.24 a card plus an envelope! So head on over to a shop that carries some colored card stock and get creative!