Super Easy Currant Jelly

• 20 Jul 2010
• angela
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Our currant bushes finally put on enough currants this year that the kids couldn’t keep up with eating them all, so we had currants left to make some currant jelly.
This is super easy jelly to make and one of my favorite flavors because it’s a nice combination of tart and sweet.  Here’s what you’ll need:

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What we are doing this Spring

• 31 Mar 2010
• ekim
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Courtesy Marin Magazine

If my allergies are any indication, Spring has sprung. This means it is time for Daylight Saving Time, spring cleaning, starting gardens and other activities.

What are the UtahPreppers up to?
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Beginning Bee Kepping Class in Utah County April 17th

• 29 Mar 2010
• ekim
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Beginning Beekeeper’s Class

Bee Keeping is fun and relatively inexpensive.

I took this class last year and obtained my equipment through Maple Mountain bees. It has proven to be a fun and rewarding experience for my family and I. The 60lbs. of honey we got our first year wasn’t bad either!

Bryan Esquivel of Maple Mountain Bees authored a guest post for us in May of last year about how he got started in bee keeping. You can find the article here.

When:

April 17th (2pm-4pm).

Where:

1475 North 900 West Mapleton, Utah.
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Book Review: All New Square Foot Gardening

• 22 Feb 2010
• Joseph
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I first heard about square foot gardening a few years ago from a friend who swore by it. Looking at his garden, I could see why: he had a bounty of chiles and tomatoes to make any salsa enthusiast drool. At the time, I was unaware that there was a book involved; I thought that it was only a fad. Turns out there’s a little more to it than that.

I picked up All New Square Foot Gardening by Mel Bartholomew last year towards the end of the growing season. After careful consideration, I have broken the emphasis of this book into four main points: (more…)

Growing and Harvesting Dry Beans

• 23 Oct 2009
• angela
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Dry Beans, clockwise from top: Calypso, Jacob's Gold Cattle, Jacob's Cattle, Black Valentine, Mayflower

One of my garden experiments this year was growing dry beans.  Most of the “survival seed” packs have a variety of beans in them.  I had five different kinds of dry bean seeds in addition to my usual favorite green bean varieties, so had plenty of beans growing in the garden this year.  The dry bean varieties I planted were Calypso, Jacob’s Gold Cattle Bean, Jacob’s Cattle Bean, Black Valentine, and Mayflower.  I also planted Blue Lake Bush Beans and Royalty Purple Pod Beans just for eating. (more…)

Liquid or Powdered Pectin

• 24 Sep 2009
• Jayce
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This year has been a big experiment in new canning recipes, and foods.  In doing that, my wife especially has been learning a lot as she has stretched beyond some of the basic recipes we’ve used in previous years.

Well, over on her own blog, my wife made a comment about something she’s learned this year.  Go check out what she’s learned on the difference between liquid and powdered pectin.

And boy has she been using that a lot this year.  I’ve been grabbing pictures to post up here, hopefully I can get to it soon.

Dehydrating Peppers

• 09 Sep 2009
• angela
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Peppers courtesy of the garden

Harvest season is upon us here in Utah, so I’ve been pretty busy preserving the harvest.  This year I grew pepper plants from seed and have LOTS of peppers in my garden.  Some are hot and some are mild.  This is a good thing if you like peppers a lot, but I do not.  Thankfully my husband does, but even a pepper lover like him can only eat so many peppers.  So what do we do with all those peppers?  We eat a few, put a few in salsa, and save the rest for later by dehydrating them.

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Store zucchini in bread

• 14 Aug 2009
• wade
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I have been searching for the best way to store zucchini and have found the answer: in bread. Instead of trying to freeze the zucchini itself, make it into bread first and freeze the loaves.

Other options that I am trying are freezing the shredded zucchini pre-measured in individual bags and as bread dough, pre-measured in individual, disposable baking tins. Freezing the shredded zucchini allows for convenience as you only have to thaw exactly what you need and it’s already measured for the recipe. The frozen dough is even more convenient as it only requires baking, saving you time and a messy kitchen. The most convenient option of course is pre-baked loaves though as they come out of the freezer ready to eat. I’m going to do some comparisons through the winter to see how much of a difference in taste and texture there is between bread baked from frozen dough and the pre-baked frozen loaves. If it turns out that the frozen loaves are just as good as freshly baked bread, then I will stick with that. It’s much easier and saves a lot of electricity to have a baking day where you cook it all at once. (more…)

Freezing green onions

• 13 Aug 2009
• wade
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I pulled a bunch of onions this evening, sliced them up, and arranged them in the dehydrator to run through the night. A post on that will be coming soon. I thought I’d post a quick note about green onions tonight though. Just because you have more than you can eat, don’t throw the rest out. Freeze them! Green onions freeze well and they don’t even have to be blanched. The texture changes a little so you probably won’t want to each them in a salad, but besides that they do quite well. I have enough that I won’t need to buy green onions again. Really. I’ll still be pulling them out of the freezer when next year’s are ready to harvest.

Freezing broccoli and cauliflower

• 19 Jun 2009
• wade
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One of the most significant weaknesses in my gardening has been storing my harvest. Gardens aren’t just about fresh produce. People used to live off them year round. With so many people struggling to make ends meet or struggling to establish adequate food storage, I am surprised there are so few gardens. This year I have committed to educating myself on effective storage techniques and significantly adding to the variety and quality of my food storage with the fruits of my garden.

There are many ways to preserve and store food including canning, smoking, bottling, drying, and freezing. Each has it’s own advantages and weaknesses and varies in effectiveness depending on the food. For example, I could eat canned green beans with meatloaf every night of the week but would rather eat dirt than canned peas. Of course, if it really came down to it, I would likely choose to supplement the dirt with the canned peas to avoid death. Thus, I would recommend having a variety of food stored in several different methods.

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Utah Garden Planning Documents

• 12 Jun 2009
• ekim
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A while back we posted on a series of classes that the incomparable Gordon Wells was teaching throughout the Utah Valley. Some of you may have attended and hopefully have started out on your first gardening attempts or are implementing his teachings into your existing garden.

A coworker of mine went to the same class last year and implemented it in his garden that spring. He was amazed at the results he was able to obtain just by following the simple guidelines laid out by Mr. Wells. He was so impressed that he created a series of three PDF documents that simply and quickly illustrate when and what to plant. (more…)

An attempt to build a rotating compost bin

• 10 Jun 2009
• wade
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I’m fascinated by compost. Watching kitchen scraps turn into dirt in just a few weeks time is exciting and anything I can do to improve my soil is worth the effort. I want the ComposTumbler, but finding $429 in the family budget (the price after you give them an email address) for a barrel that holds dirt is proving difficult. So, this past weekend I decided to build my own.

The project was not a success in my mind but I thought I would post this how-to article anyway describing what I tried and the lessons learned in the hope that it will save others of you time and money should you embark on such a project yourself. The unit is complete and in my garden cooking up a batch of compost at this very moment, but it is difficult to use, I have concerns about how long it will last, and the door doesn’t stay closed.
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