I have been looking at the past some to get some insight into what is possible for the future.
The British have a long history of vegetable gardening, as several other nations do.
Few seem to remember the role these gardens and small farms playing in WWII.
I have found a series of videos that the BBC made that give some insight into this period and the importance of food production. It is also a time where chemicals were just being introduced to the farm. At the same time due to limited resources farmers had to reach back in time and use animal power and other technology that had recently been discarded.
Wartime Farm Part 1 of 8
https://www.youtube.com/watch?v=CUsU5s0ofYo
Wartime Farm Part 2 of 8
https://www.youtube.com/watch?v=2atkQAiQbFg
Wartime Farm Episode 3 of 8
https://www.youtube.com/watch?v=bxztuX3fGVM
Wartime Farm Episode 4 of 8
https://www.youtube.com/watch?v=pnkSPB-9BmQ
Wartime Farm Part 5 of 8
https://www.youtube.com/watch?v=j33DJk4-sMw
Wartime Farm Part 6 of 8
https://www.youtube.com/watch?v=LyGdRw6vK8Q
Wartime Farm Part 7 of 8
https://www.youtube.com/watch?v=JBR4ejMbnHE
Wartime Farm Part 8 of 8
https://www.youtube.com/watch?v=kwBD9gRZLTE
High Calorie Gardening
Saturday, January 17, 2015
Thursday, January 15, 2015
two interesting videos
I would like to suggest two YouTube videos.
The first one is called "Gardeners World, The Vegetable Kingdom"
I am suggesting this because is show a culture of vegetable gardening in the UK that goes back generations. Over 90 percent of people who garden in the UK grow some type of vegetable!
The second video I would like to suggest comes from the Corbett Report which is a independen listener-supported alternative news source.
The video is call "Solutions: Guerrilla Gardening"
What both show is that producing ones own food is not a lost art and in some cases is becoming mainstream.
Saturday, January 10, 2015
some lessons learned in 2014
Lessons learn in 2014
Every year I learn new things about raising plants. This
year was not different. I had to redo all my Jerusalem artichoke beds due to a
type of sunflower moth. Talking to an insect specialist it is likely a insect
that feeds of the root of wild sunflowers in my area. Jerusalem artichokes are
native to my area and related to sunflowers. So after many years of growing
chokes I now have a pest problem. I will likely take care of the issue with
predatory nematodes or fungus treatments in July and August. That is the likely
time when the eggs were laid on the chokes.
I am also having an issue storing the chokes. They are like
some of my other plants that are very high in water. If I was storing them for
food I really need to store them in a cold area in sand of something. For they
tend to mold very easily. I left most of my root stock in very large pots
outside to winter over. I will likely try to dust with sulfur and put in a
plastic grocery bag full of shavings next year. It is one thing to grow plants
for food it is quite another to store it till you need it. The best place to
store chokes is in the ground since they winter over in my area.
I have some small potatoes that I found in one of my pots
that had herbs. I had thought those potatoes died out over two years ago. The
pot had thyme that died out last winter. When I cleaned out the pot this fall
to plant garlic I found the potatoes. It is January 2015 and the potatoes have
sprouted. I will have to plant them in pots this weekend if I wish to keep
them. I will likely baby them through the next month or so since I really want
to keep a potato that will overwinter in my area.
My ground nuts I would consider a worthwhile crop now. I
finally got enough to share with some people. I replanted chokes and ground
nuts together in pots. I am hoping the ground nut vines will grow up the
chokes. Ground nuts provide nitrogen and will hopefully reduce the sunflower
moth attacks on the chokes. The nice thing about these two crops is that I can
wait up to three years to harvest the roots and replant them. So they are a
storable food source for me and my animals, provided I deal with the sunflower
moths.
Another good crop to winter over are the garlics and onion
families. I dug up my French grey shallots and replanted them this year. I also
planted my garlic and purchased some new types. I could have planted green
onions and long day onions in the fall and they would have wintered over. I
have done this in the past. But time and money did not allow it this year. My
garlic chives did survive this year so if they make it through the winter I
will be transplanting these to make new larger containers of them. As a general
rule I like to have at least two containers of any one plant that will
overwinter. Sometimes one dies and the other makes it through the hard winter.
Well that is all for now. I am planning for 2015 and
ordering seeds. I will try to be better with updating this blog.
Tuesday, January 6, 2015
Plants that can supplement protein levels over a extended growing period.
It has been some time since I added a post to this blog.
In order to have a balance diet one needs protein.
In order to have a balance diet one needs protein.
You need protein for your muscles, bones, and the rest of
your body. Exactly how much you need changes with age:
According to WebMD the following levels of protein are
required.
Babies need about 10 grams a day.
School-age kids need 19-34 grams a day.
Teenage boys need up to 52 grams a day.
Teenage girls need 46 grams a day.
Adult men need about 56 grams a day.
Adult women need about 46 grams a day (71 grams, if pregnant
or breastfeeding)
You should get at least 10% of your daily calories, but not
more than 35%, from protein, according to the Institute of Medicine.
Most vegetable protein comes from seeds, nuts, and legumes.
However, many of these are not available until harvest time and must be stored
for the year. There are plants that can be grown and harvested over an extended
period that can help supplement protein. Unfortunately, few provide all the
amino acids required. Also there can be an issue with oxalate levels. Even with
these disadvantages they should still be included as possible sources of
protein.
Kale
(One cup) 70 calories, 0g fat, 4g protein, 10g carbs, 5 g
fiber
Collard greens
(One Cup) 25 calories, 0g fat, 2g protein, 5g carbs, 3g
fiber
Turnip greens
(One Cup) 20 calories, .1g fat, 1.2g of protein, 4.4g of
carbohydrates and 3.5g fiber
Swiss Chard
(One Cup) 7 calories, 0.7 protein, 0.07 fat, 0.6 fiber and
1.4 g carbs.
Spinach
(One Cup) 7 calories, 0.12g Fat, 0.86g Protein, 1.09g
Carbs., 4.3 Fiber
Mustard greens
(One Cup) 15 Calories, 0.1 g Fat , 1.5g Protein, 2.7 g
Carbs., 1.8g Fiber
Broccoli
(One Cup) 30 Calories, 0g Fat, 2g Protein, 6g Carbs., 2g
Fiber
Cabbage
(One Cup) 22 calories, 0g fat, 1g protein, 5g carbs, 2g
fiber
Bok Choy
(One Cup) 9 calories, less than 1g fat, 1g protein, 2 g
carbs, 1 g fiber
Watercress
(One Cup) 4 calories, 0g fat, 1g protein, 0g carbs, 0g fiber
pea shoots
(one cup) 30 calories, 0g fat, 2g protein, 6g carbs, 2g
fiber
sweet potato vines
(one cup) 22 calories, 0.2g fat, 1.5g protein, 4.7g carbs,
1.2g fiber
yardlong beans
(one cup) 49 calories, 0g fat, 3g protein, 10g carbs, 0g
fiber
green beans
(one cup) 34 calories, 0.13g fat, 2g protein, 7.8g carbs,
3.7g fiber
artichoke hearts
(one cup) 116 calories, 3.96g fat, 5.83g protein, 18.81
carbs, 9g fiber
Brussels sprouts
(one cup) 38 calories, 0.26g fat, 2.97g protein, 7.88 carbs,
3.3g fiber
Okra
(one cup) 31 calories, 0g fat, 2g protein, 7g carbs, 3g
fiber
New Zealand spinach
(one cup) 8 calories, 0g fat, 1g protein, 1g carbs, 0g fiber
Kohlrabi
(one cup) 36 calories, 0g fat, 2g protein, 8g carbs, 5g
fiber
Lambs quarters
(one cup) 58 calories, 1g fat, 6g protein, 9g carbs, 4g
fiber
Chart of oxalate levels in foods. This is an issue for
formation of kidney stones.
http://www.ohf.org/docs/Oxalate2008.pdf
++++++++++++++++++++++++++++++++++++
This study clearly shows that boiling greens high in oxalate
significantly reduces the soluble oxalate levels.
J Agric Food Chem. 2005 Apr 20;53(8):3027-30.
Effect of different cooking methods on vegetable oxalate
content.
Chai W1, Liebman M.
Abstract
Approximately 75% of all kidney stones are composed
primarily of calcium oxalate, and hyperoxaluria is a primary risk factor for
this disorder. Nine types of raw and cooked vegetables were analyzed for
oxalate using an enzymatic method. There was a high proportion of water-soluble
oxalate in most of the tested raw vegetables. Boiling markedly reduced soluble
oxalate content by 30-87% and was more effective than steaming (5-53%) and
baking (used only for potatoes, no oxalate loss). An assessment of the oxalate
content of cooking water used for boiling and steaming revealed an
approximately 100% recovery of oxalate losses. The losses of insoluble oxalate
during cooking varied greatly, ranging from 0 to 74%. Because soluble sources
of oxalate appear to be better absorbed than insoluble sources, employing
cooking methods that significantly reduce soluble oxalate may be an effective
strategy for decreasing oxaluria in individuals predisposed to the development
of kidney stones.
Saturday, November 1, 2014
Dealing with chipmunks and other issues
When it comes to high calorie gardening we often face
issues.
Disease, insects, rodents, etc.
A typical example is below posted by a woman trying to grow
potatoes.
“I would love to have success with potato planting! My
husband and I have tried twice, and yet they all get dug up and stolen by
chipmunks and the like. Any suggestions? We have tried container planting also,
but those rodents are persistent.”
A key to high calorie gardening is to never put more
calories into growing the crop than you get out of the crop. Another key is to
grow what is easy to grow. So in the case of the chipmunks the answer seemed
easy but was not.
There were many possible responses to this issue.
1.
Kill the chipmunks was a number of response. It
was interesting that many Americans were ok with a cat killing chipmunks but
were not ok with live trapping chipmunks. So this type of solutions involves
legal issues as to killing chipmunks and social issues as to how acceptable is
it to kill or remove chipmunks.
2.
Give up growing potatoes. However, there is only
one constraint at this location to growing potatoes. It is very unusual to find
a high calorie crop that does not have a single issue that can impact its
growth. In this case it may be as simple as growing enough for the chipmunks
and the people. Generally this type of problem is worse early in the growing
season. The chipmunks can take all the seed potatoes. If one provided a
alternative food, say whole corn for the chipmunks the impact on the potatoes
may be less. Potatoes are planted in the early spring when other sources of
food may still be scarce. It is not uncommon for rodents to survive in spring
by eating root crops.
3.
She said that she tried growing potatoes in
containers. I have had a similar problem with chipmunks. They got into the
chicken grain and stored it in all my 55 gallon pots. I have spouted grain coming
up in every single large pot I had. The first thing I did was to stop the
chipmunk raids on the chicken feed. The second thing was to put chicken wire
around my large growing containers. In the worst case one can put electric
netting around their area. No chipmunk is going to take on electric netting.
4.
Finally the chipmunks are taking the potatoes to
eat. Soaking the potatoes in water with ghost peppers would make a world of
difference. Just use gloves and plant a ghost pepper with each potato. Chemical
warfare against the chipmunks!
Now let us assume that one of the above methods actually
works for the lady with the chipmunk problem. We than have to ask, is it worth
the effort? A peanut is a great high calorie crop that I have not gotten to
yet. My grandmother raised a peanut plant in Alaska. It was an amazing thing to
do and it required a lot of effort and a special window box with a heater and
grow light. In all, she got a handful of peanuts. So it can be done, but just
because you can does not mean you should.
The point of high calorie gardening is to produce calories
that can be consumed. It is assumed you have limited land, money, and labor. So
the focus is on that which is easy to grow and trying to have no more than 20
percent of your calories in any one crop if possible. This is in case something
happens to one crop the others will still carry the day. Just think of the
Irish potato famine. If you have resources left over than you can think of
other crops that you can grow. However, I would tend to devote my resources to
foods that complement the high calorie crops such as herbs and spices. Carrots,
celery, and onions complement many of the root crops.
So that is it for this posting please leave your comments.
Thursday, October 30, 2014
Cassava
Cassava or Yucca Root
There are 330 calories in 1 cup (7.3 oz) of Cassava (Yucca
Root), raw
Cassava is Africa’s second most important food staple, after
maize, in terms of calories consumed. Cassava is a major source of calories for
roughly two out of every five Africans.
Yucca root, also sometimes spelled "yuca," is
known by the names manioc and cassava. Native to South America, this starchy
tuber is eaten throughout Latin America, South Asia, the Caribbean and Africa.
Used to make tapioca flour, yucca has a texture a little chewier than the
potato and a milder taste. Rich in a range of nutrients, yucca can be used as a
substitute in almost all of your favorite potato dishes.
Better known to Americans as tapioca, the pudding favorite
is produced from the roots of this bush-like plant. But the crop can have
deadly consequences. If prepared incorrectly, the cassava plant can produce
cyanide, a deadly compound when consumed. A small number of people are also
allergic to the plant — the American Cancer Society warns that those with a
latex rubber allergy might be more susceptible and should consider opting for a
different dessert.
Something to know is that all cassava produce toxic cyanide,
but the two main edible varieties produce it in different amounts.
"Sweet" cassava is the root most often sold for home cooking and has
its cyanide concentrated near the surface. After peeling and normal cooking, it
is safe to eat. "Bitter" cassava has cyanide throughout the root and
can only be eaten after extensive grating, washing, and pressing to remove the
harmful toxins. Bitter cassava is not typically sold for home use, especially
here in the US, and is more commonly used to make tapioca and other cassava
by-products.
NEW CHALLENGES IN THE CASSAVA TRANSFORMATION IN NIGERIA AND
GHANA
http://www.ifpri.org/sites/default/files/publications/eptdp118.pdf
http://www.ifpri.org/sites/default/files/publications/eptdp118.pdf
Cassava Utilization, Storage and Snall-scale Processing
http://betuco.be/manioc/Cassava%20-%20Utilization,%20storage,%20small-scale%20processing%20cabi_17ch14%20.pdf
http://betuco.be/manioc/Cassava%20-%20Utilization,%20storage,%20small-scale%20processing%20cabi_17ch14%20.pdf
harvesting cassava in rwanda: part 1
http://www.youtube.com/watch?v=djtPxN6cIlM
harvesting cassava in rwanda: processing (part 2)
http://www.youtube.com/watch?v=DM-3bZh0vJc
http://www.youtube.com/watch?v=djtPxN6cIlM
harvesting cassava in rwanda: processing (part 2)
http://www.youtube.com/watch?v=DM-3bZh0vJc
Wednesday, October 29, 2014
Humble spud poised to launch a world food revolution
Humble spud poised to launch a world food revolution
Dutch team is pioneering development of crops fed by sea
water
http://www.theguardian.com/science/2014/oct/18/humble-potato-poised-to-launch-food-revolution
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