How Does Your Garden Grow?

Gardening in the desert southwest is challenging, to say the least. If you are one who is ambitious and willing to give it a try... Here's what you should consider planting during the month of October:

In Zones 9 and 10, plant beets, bok choy, broccoli, brussel sprouts, cabbage, carrots, cauliflower, chinese cabbage, collards, endive, fava beans, fennel, garbanzo beans, kale, kohlrabi, lettuce, mustard greens, bulb and bunching onions, parsnips, peas, radishes, rapini, rutabaga, spinach, Swiss chard and turnips.

You can also plant bulbs of garlic and shallots. Garlic takes a long time to mature and needs to be planted by the end of the month to assure that the bulbs will be well formed by next summer.

Today's Assignment

Plan your garden and get working!!!

Get Outdoors!!

Did you know that the sun is our primary source of vitamin D? Without enough Vitamin D, our bodies become succeptible to a myriad of autoimmune disorders among which are Diabetes, Multiple Sclerosis and Rheumatoid Arthritis and Hypertention.

Here in the sunny state of Arizona, about 15 minutes of full sun exposure a day will allow your body to produce sufficient Vitamin D. If you have dark skin, or live in a cloudy climate you may need more exposure or a Vitamin D supplement.

Today's Assignment

Spend 15 minutes outdoors in full sunlight

Bountiful Baskets

Today's Assignment

Save money on produce by participating in your local Co-op

Need a good deal on fresh, local produce? Try a Co-op. For details click HERE

What is a Co-op?

A group of people who make a monetary contribution toward a pool of money used to purchase products.

In this case, you contribute $15 . The group uses that money ( along with all the other participants money) to purchase fresh produce in bulk. Because they buy in bulk,they are able to purchase the items at a deep discount. Items are then distributed evenly among participants.

What you get in return: a 50/50 mix of fruits and vegetables which would retail for approximately $50.

No, you do not choose the items that are purchased. You will receive a basket that has a huge variety of local produce that is currently in season.

What do you have to lose? TRY IT!

How to Bottle Butter

Can you ever imagine living without butter? Me either?

Today's Assignment

Learn how to bottle butter!

Bottled Butter Instructions
(I haven't tried this yet, but got it from someone who attended the workshop that has done it. I look forward to trying it soon.)

1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.

2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven.

3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.

4. Stir the melted butter from the bottom to the top with a soup ladle or small pot with a handle; pour the melted butter carefully into heated jars through a canning jar funnel. Leave ½” of head space in the jar, which allows room for the shaking process.

5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids “ping” shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.

6. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 15 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.

7. Canned butter should store 3-5 years or longer on a cool, dark shelf. It does last a long time. Canner butter does not “melt” again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.

Self- Defense

Today's Assignment

Call and reserve your spot today for Kajukenbo's FREE women's self defense class

When: Saturday Oct. 25th 10:00 am

Who: women age 14 and older

Where: Kajukenbo 2602 W Baseline Rd, #1 Mesa, Arizona

Click HERE for more information

Need to Save some money?

Today's Assignment

Install a Programmable Thermostat

By properly using a programmable thermostat, you could save about 10% on your yearly energy bills, depending on the severity of the winter/summers where you live. Most thermostats pay for themselves within the first year.

Food Storage Dessert Recipes

Food Storage Recipes- Desserts


CHOCOLATE SNACK CAKE

1 2/3 cups all purpose flour
1 cup packed brown sugar
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup oil
1 teaspoon vinegar
1/2 teaspoon vanilla

Mix dry ingredients. Stir in liquid ingredients completely. Pour into an ungreased 8-inch square pan. Bake at 350°F for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool. Dust with powdered sugar just before serving.

Applesauce Cake: Omit cocoa and vanilla. Stir 1 1/2 teaspoons ground allspice into the flour mixture. Reduce water to 1/2 cup and stir in 1/2 cup applesauce.

Chocolate Chip: Omit cocoa and vanilla. Stir in 1/3 cup chopped nuts into flour mixture. Sprinkle 1/3 cup mini chocolate chips over the batter in pan.

Double Chocolate: Sprinkle 1/3 cup semi-sweet chocolate chips over the batter in pan.

Maple Nut: Omit cocoa and vanilla. Stir 1/2 cup chopped pecans into the flour mixture and ½ teaspoon maple extract in with the water.

Recipe submitted by Christine, Lawrence 1st Ward, Topeka, KS Stake.



Peach Cobbler

4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon flour

Cobbler crust:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons brown sugar
4 tablespoons unsalted butter, cut into small pieces
2/3 cup buttermilk
1 tablespoon brown sugar, for topping
Whipped cream



Preheat the oven to 425 degrees F.
Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.

Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.

Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream.



POTATO CANDY

1/2 cup mashed potatoes
powered sugar
peanut butter


Combine 1/2 cup mashed potatoes and power sugar till is firm enough to roll. The mixture will become very wet; just keep adding powdered sugar. roll out on powdered sugar like noodles. Cover with peanut butter. Roll into jelly roll cut into small pieces. Very rich!




Tart Cherry Crisp

2 (14.5 ounce) cans red tart pitted cherries, drained
2 tablespoons sugar
1/2 cup all-purpose flour 1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup cold butter

DIRECTIONS:
1. Place cherries in an ungreased 9-in. pie plate. Sprinkle with sugar. in a bowl, combine the flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over cherries. Bake, uncovered, at 375 degrees F for 30-40 minutes or until top is bubbly. Serve warm.