tag:blogger.com,1999:blog-27264714056824659702024-03-14T02:19:11.654-07:00Blooming RadishesMaria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.comBlogger171125tag:blogger.com,1999:blog-2726471405682465970.post-42485480047790049932012-03-16T20:53:00.007-07:002012-03-17T14:27:48.885-07:00Planning the Garden for Canning - or Freezing or Pickling or Dehydrating<i>This article was also published at <a href="http://sustainabledakotadigest.wordpress.com/2012/03/14/planning-the-garden-for-canning-or-freezing-pickling-or-dehydrating/">Sustainable Dakota Digest</a>. Photos courtesy of Maria Birch, Sharon Enos and Susan Weisflock.</i><br />
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<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Maria Birch</td></tr>
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How many quarts of home canned tomatoes will your family eat over the winter? No matter if it is just one quart or fifty quarts, you can grow those tomatoes right in your garden.<br />
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A small piece of ground or even a container garden can produce enough tomatoes – or most any fruit or vegetable for preserving.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBUoW6Vnr2zhvMg6qV8FJBMFEMbXsijKwYztK60Rcvoa8yCSGgsG0vrNTVeBS7mTUU5b-gZZYj_Z0v_Gd6th7rDD3MWjCA2krDLLWSvwhDrQlr3qpiKEJ-QYS7-TkUnPwlRy4rTs0FdTw/s1600/WISC+GARDEN3.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBUoW6Vnr2zhvMg6qV8FJBMFEMbXsijKwYztK60Rcvoa8yCSGgsG0vrNTVeBS7mTUU5b-gZZYj_Z0v_Gd6th7rDD3MWjCA2krDLLWSvwhDrQlr3qpiKEJ-QYS7-TkUnPwlRy4rTs0FdTw/s200/WISC+GARDEN3.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Susan Weisflock</td></tr>
</tbody></table>Harvest dates for produce grown in South Dakota can range from May to November. Dakota Rural Action publishes a handy chart of <a href="http://sdlocalfood.org/dates.htm">South Dakota Harvest Dates</a>.<br />
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Plenty of publications are available online to help you learn the ins and outs of gardening, and to acquaint you with the various styles of gardening – <a href="http://pubstorage.sdstate.edu/AgBio_Publications/articles/EC668.pdf">traditional gardens</a> and <a href="http://www.ext.colostate.edu/pubs/garden/07238.html">container gardens</a>, to name a few.<br />
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Start planning that canning garden by determining which style garden works best for you.Then figure out what to grow. Start small, do not overdo it. There is nothing more discouraging that having home grown produce spoil because you cannot get it canned, frozen, pickled or dehydrated fast enough.<br />
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A small crack on a tomato or a black spot can be cut out. Fully ripe tomatoes make excellent juice. Tomatoes that are moldy or smell bad belong on the compost heap. So do mushy or molding cucumbers. Limp or overgrown cucumbers make excellent relish.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkgpIS8vsz4Jnq2gwzu35h-IRevoJOgozUOGLeo6oKPKV4mE0lNlpIacdCb_Va6PoweVtH1zYL76apemjbBP2MrWVq4Rt9GojyikllmPaZ8dIKk1fSSnGyDdEf-lyXdSJ-rJxpWjujwY/s1600/IMG_1834.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkgpIS8vsz4Jnq2gwzu35h-IRevoJOgozUOGLeo6oKPKV4mE0lNlpIacdCb_Va6PoweVtH1zYL76apemjbBP2MrWVq4Rt9GojyikllmPaZ8dIKk1fSSnGyDdEf-lyXdSJ-rJxpWjujwY/s200/IMG_1834.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Susan Weisflock</td></tr>
</tbody></table><a href="http://sustainabledakotadigest.files.wordpress.com/2012/03/wisc-garden14.jpg"></a>Fifteen tomato plants will easily yield 15 quarts of tomatoes. Would those fifteen quarts help get your family through the winter?<br />
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Just know that you might not be canning all 15 of those quarts at the same time. The season will start with slow yields, maybe one or two ripe tomatoes a day. When August rolls around, prepare to can and freeze. This is peak tomato season.<br />
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A raised bed garden just 6-feet by 4-feet could hold those 15 tomato plants. This compact space makes it easy to manage the garden. Weeding, watering and harvesting will be a breeze. The four-feet width makes it possible to reach the center of the garden without walking on the soil.<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Sharon Enos</td></tr>
</tbody></table>This means you could plant some other things around those tomato plants. This type of intensive planting or <a href="http://www.motherearthnews.com/organic-gardening/carrots-love-tomatoes-companion-planting-for-a-healthy-garden-zb0z11zbug.aspx">companion planting</a> is a common practice in Southeast Asia and other areas of the world where land and water are scarce. This type garden is not planted in rows, but rather in “blocks.”<br />
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A tomato plant might be surrounded with lettuce, carrots and onions or chive plants. This method of planting conserves water, garden space, and helps keep weeds down.<br />
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Beans and cucumbers make good companion plants. They could share a raised bed. Plant a dozen or so bean plants in one-third of the bed and plant a 12 to 15 cucumber plants in the rest of the bed. The cucumbers will yield 15 to 20 quarts of 3- to 4-inch pickles or up to 30 quarts of 1- to 2-inch pickles.<br />
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The beans will yield 15 or more quarts of beans – either canned or frozen. If garden space is not available, tomatoes, cucumbers, peppers, squash and herbs can easily be grown in a <a href="http://ohioline.osu.edu/hyg-fact/1000/1645.html">container garden</a>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HJ_HuY5cvPhcP_sZ9LEI9844rIsC7V2yABaufPR9z-GZNrRX-qU_FALPg3fD0Ffy7aGUBoBLDmx6m-LrAjWmATkA_3YP5Tr6vp3I8S8Ns0HfXKe3SZSvsM4aVW5mbEHaR4rPbNHrNug/s1600/HC5+%25282%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HJ_HuY5cvPhcP_sZ9LEI9844rIsC7V2yABaufPR9z-GZNrRX-qU_FALPg3fD0Ffy7aGUBoBLDmx6m-LrAjWmATkA_3YP5Tr6vp3I8S8Ns0HfXKe3SZSvsM4aVW5mbEHaR4rPbNHrNug/s200/HC5+%25282%2529.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Maria Birch</td></tr>
</tbody></table>Just imagine a mini-herb garden in an old water pail sitting just outside in the sun near your kitchen door. All you have to do is step outside to snip off oregano, basil, thyme, rosemary, chives or lemon balm to add to the tomatoes you are canning.<br />
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Enjoy your gardening experience. There is nothing quite like produce fresh from your own garden. And nothing tastes better on a cold winter night than tomatoes or other produce home-canned from your own garden.<b> </b><br />
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<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Susan Weisflock</td></tr>
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<b>Resource Materials</b><br />
Vegetable Gardening, Rhoda Burrows and David Graper, South Dakota State University Extension, <a href="http://pubstorage.sdstate.edu/AgBio_Publications/articles/EC668.pdf">http://pubstorage.sdstate.edu/AgBio_Publications/articles/EC668.pdf</a><br />
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South Dakota Harvest, Dakota Rural Action, <a href="http://sdlocalfood.org/dates.htm">http://sdlocalfood.org/dates.htm</a><br />
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Growing Tomatoes in the Home Garden, Rhoda Burrows, SDSU Extension, <a href="http://pubstorage.sdstate.edu/AgBio_Publications/articles/FS915.pdf">http://pubstorage.sdstate.edu/AgBio_Publications/articles/FS915.pdf</a><br />
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Specialized Gardening Techniques: Wide-row Planting, Square Foot Gardening and Raised Beds, University of Wisconsin Extension, Helen C. Harrison, <a href="http://learningstore.uwex.edu/assets/pdfs/A3384.PDF">http://learningstore.uwex.edu/assets/pdfs/A3384.PDF</a><br />
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<a href="http://sustainabledakotadigest.files.wordpress.com/2012/03/wisc-garden20.jpg"></a>Raised Bed Gardening, Christopher J. Starbuck, University of Missouri Extension, <a href="http://extension.missouri.edu/p/g6985">http://extension.missouri.edu/p/g6985</a><br />
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Small Space Gardening, Mother Earth News, Feb./Mar. 2012, <a href="http://www.motherearthnews.com/article.aspx?id=2147498802">http://www.motherearthnews.com/article.aspx?id=2147498802</a><br />
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Growing Cucumbers, Peppers, Squash and Tomatoes In Containers, Ohio State University Extension, <a href="http://ohioline.osu.edu/hyg-fact/1000/1645.html">http://ohioline.osu.edu/hyg-fact/1000/1645.html</a><br />
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Container Gardens, Colorado State University Extension, <a href="http://www.ext.colostate.edu/pubs/garden/07238.html">http://www.ext.colostate.edu/pubs/garden/07238.html</a><br />
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Vegetable Gardening in Containers, Joseph J. Masabni, Aglife Extension, Texas A & M, <a href="http://aggie-horticulture.tamu.edu/publications/guides/e-545_vegetable_gardening_containers.pdf">http://aggie-horticulture.tamu.edu/publications/guides/e-545_vegetable_gardening_containers.pdf</a><br />
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Carrots love tomatoes, companion planting for a healthy garden, Mother Earth News, Feb./Mar. 1992 <a href="http://www.motherearthnews.com/organic-gardening/carrots-love-tomatoes-companion-planting-for-a-healthy-garden-zb0z11zbug.aspx">http://www.motherearthnews.com/organic-gardening/carrots-love-tomatoes-companion-planting-for-a-healthy-garden-zb0z11zbug.aspx</a><br />
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</div>Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-17334878788420998462012-03-13T19:04:00.001-07:002012-03-13T19:05:39.525-07:00Planning to Can. Gardens Optional<i>This article appears also at <a href="http://sustainabledakotadigest.wordpress.com/2012/03/13/planning-to-can-gardens-optional/">Sustainable Dakota Digest</a></i><br />
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In the past few years, there has been a renewed interest in home gardening and home food preservation – canning, dehydrating, freezing and pickling or fermenting.<br />
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These days it is not necessary to grow a garden in order to have fresh produce for preserving.<br />
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Nor is it necessary to preserve huge quantities of produce.<br />
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A new trend is small batch canning. Preserving just four or five half-pints of strawberry jam or a half dozen jars of salsa are two examples of small batch canning.<br />
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Persons without a garden can purchase fresh in-season produce at the local farmers market or directly from the farmer or grower.<br />
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Ten pounds of tomatoes would make about a half-dozen pint jars of salsa. A bushel of tomatoes, weighing about 54 pounds, will yield 15 to 20 quarts of whole or chopped tomatoes, or 12 to 15 quarts of juice.<br />
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Freezing tomatoes is an easy preservation method. Wash, remove the stem, and place the tomato on a cookie sheet. Put the cookie sheet into the freezer for about a half hour or until the tomatoes start to firm up. Place tomatoes in a zip lock bag and store in the freezer.<br />
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To remove skin from a frozen tomato, put the tomato in a pan of cold water. When the skin splits, use a knife to peel the skin from the tomato.<br />
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Twelve to 15 tomatoes plants in a garden will yield 15 or 20 quarts of canned tomatoes.<br />
<div class="wp-caption alignright" id="attachment_545" style="width: 310px;"><a href="http://sustainabledakotadigest.files.wordpress.com/2012/03/img_8709.jpg"><img alt="" class="size-medium wp-image-545 " height="225" src="http://sustainabledakotadigest.files.wordpress.com/2012/03/img_8709.jpg?w=300&h=225" title="IMG_8709" width="300" /></a><br />
<div class="wp-caption-text"><i>Photo by Maria Birch.</i></div><div class="wp-caption-text"><br />
</div></div>A 48-pound bushel of 3- to 4-inch cucumbers will yield 16 to 24 quarts of pickles. A bushel of 1- to 2-inch cucumbers will yield 35 to 40 quarts of gherkins.<br />
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Refrigerator dills are easy to make. Place sliced onions, garlic and dill in a jar. Add cucumbers to the jar. A mixture of vinegar, water, sugar and spices are poured over the ingredients in the jar. A lid is placed on the jar, and it is stored in the refrigerator. It will be ready to eat in about two weeks.<br />
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About a dozen cucumber plants will yield enough cucumbers for those 16 or so quarts of dill pickles.<br />
Two pounds of fresh green beans will yield one quart frozen beans. Snip off the ends, cut in one-inch pieces, blanch and place in a quart-size freezer container.<br />
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A dozen green bean plants in a garden or containers will provide plenty of beans for freezing.<br />
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One word of advice for both gardening and food preservation: start small, learn the basics and go from there.<br />
The size of the garden can increase as you gain skills.<br />
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<div class="wp-caption alignleft" id="attachment_548" style="width: 310px;"><a href="http://sustainabledakotadigest.files.wordpress.com/2012/03/img_8718.jpg"><img alt="" class="size-medium wp-image-548" height="225" src="http://sustainabledakotadigest.files.wordpress.com/2012/03/img_8718.jpg?w=300&h=225" title="IMG_8718" width="300" /></a><br />
<div class="wp-caption-text"><i>Photo by Maria Birch.</i></div><div class="wp-caption-text"><br />
</div></div>The amount of food preserved can likewise increase as you gain confidence in your skills.<br />
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Fruits and acidified foods (pickled items) are safely canned with a boiling water bath canner. Other foods – vegetables and meats – require a pressure canner.<br />
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Plenty of information about gardening and home preservation is available online or in print.<br />
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One of the best online sources for home preservation is the National Center for Home Food Preservation, <a href="http://nchfp.uga.edu/publications/publications_usda.html.">http://nchfp.uga.edu/publications/publications_usda.html.</a>Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-85185771306945596202012-03-11T19:50:00.002-07:002012-03-11T19:54:07.632-07:00The LarderIt's that time of year again when the larder is getting low. Need to do some <b><i>Planning for Canning</i></b> to stock up that larder. Stay tuned for info and tips on how to figure it all out.<br />
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<embed flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2FKashamaria%2Falbumid%2F5718836234650724609%3Falt%3Drss%26kind%3Dphoto%26hl%3Den_US" height="192" pluginspage="http://www.macromedia.com/go/getflashplayer" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" type="application/x-shockwave-flash" width="288"></embed>Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com5tag:blogger.com,1999:blog-2726471405682465970.post-55299727047411757652012-02-25T07:20:00.012-08:002012-02-25T08:11:50.457-08:00Ground WorksA while back I met the <b><i>Ground Works</i></b> folks from Sioux Falls. What an incredible organization. Their tag line - <b>Growing Opportunities</b> nails it.<br />
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They work to bring gardens to school children. You can read more about them in their very first newsletter found on their <a href="http://www.groundwrks.wordpress.com/">Ground Works blog</a>. Click on the <i>"It's About Their Stories'</i> link.Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-69950031170266370692011-11-27T19:23:00.001-08:002011-11-27T19:26:05.320-08:00Santa and the Parade of Lights 2011Friends know how bonkers I can go over a parade. And I'm a nut when it comes to Santa. I had such good experiences with Santa as a child. Not because he brought us scads of gifts, because he did not. He came to our house every Christmas with a few gifts, the biggest oranges and fifty-cent pieces. Sweet memories for me.<br />
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Here are a few (poor quality) of photos of Santa and his two helpers astride horses in the staging area for the 2011 Parade of Lights.<br />
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<table style="width:194px;"><tr><td align="center" style="height:194px;background:url(https://picasaweb.google.com/s/c/transparent_album_background.gif) no-repeat left"><a href="https://picasaweb.google.com/bloomingradishes/SANTA2011INPARADEOFLIGHTSSTAGINGAREA?authuser=0&feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-01S_Dh3qFDE/TtL7EY-gBmE/AAAAAAAAAV4/SYPt0nZW-_E/s160-c/SANTA2011INPARADEOFLIGHTSSTAGINGAREA.jpg" width="160" height="160" style="margin:1px 0 0 4px;"></a></td></tr>
<tr><td style="text-align:center;font-family:arial,sans-serif;font-size:11px"><a href="https://picasaweb.google.com/bloomingradishes/SANTA2011INPARADEOFLIGHTSSTAGINGAREA?authuser=0&feat=embedwebsite" style="color:#4D4D4D;font-weight:bold;text-decoration:none;">SANTA 2011 IN PARADE OF LIGHTS STAGING AREA</a></td></tr>
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Photos taken in the staging area - 28 floats, many with generators crowded into a parking lot - talk about an exhaust buzz! It was exhilarating waiting for the start of the parade - and duct taping and re-duct taping connections on the float.<br />
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And then there was the crowd downtown. Note how close they stood to us. We were in a pick-up towing a car trailer. Several semis had to navigate that crowded street!<br />
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It was fun. Made me want to go home and bake cookies and sweet breads to share.<br />
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<table style="width:194px;"><tr><td align="center" style="height:194px;background:url(https://picasaweb.google.com/s/c/transparent_album_background.gif) no-repeat left"><a href="https://picasaweb.google.com/bloomingradishes/PARADEOFLIGHTS2011?authuser=0&feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-xsSqkl_FVcM/TtL4UUy98CE/AAAAAAAAAV8/WE10hiyCGfI/s160-c/PARADEOFLIGHTS2011.jpg" width="160" height="160" style="margin:1px 0 0 4px;"></a></td></tr>
<tr><td style="text-align:center;font-family:arial,sans-serif;font-size:11px"><a href="https://picasaweb.google.com/bloomingradishes/PARADEOFLIGHTS2011?authuser=0&feat=embedwebsite" style="color:#4D4D4D;font-weight:bold;text-decoration:none;">PARADE OF LIGHTS 2011</a></td></tr>
</table>Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-5157283746907090912011-09-04T03:46:00.000-07:002011-09-04T03:46:34.907-07:00End of the SeasonSpent an evening attending the end-of-the-season performance by Uncle Roy and the Boys. Cool night with breezes blowing in from the Missouri River. It has been enjoyable to attend these outdoor performances this summer and to sit at the table with family and friends of the band. Already looking forward to next year's performances.<br />
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<embed type="application/x-shockwave-flash" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" width="288" height="192" flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2FKashamaria%2Falbumid%2F5648342991603552865%3Falt%3Drss%26kind%3Dphoto%26hl%3Den_US" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed>Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-38806619300290791002011-08-30T04:10:00.000-07:002011-08-30T06:06:21.107-07:00Cultural Event<i>Here's a reposing of an article written in 2008 and posted on another of my blogs. Made me smile when I read it, so I want to share it...again. Links to photos have been removed as they were sadly outdated and I have no other photos to post.</i><br />
<br />
<span style="font-family: trebuchet ms;">Wow! What an incredible day at the local farmers and artisans market - just imagine one of the largest farmers markets in the area coupled with a car show! Two dynamite events.<br />
<br />
My friend J, a <a href="http://www.wisinfo.com/legacy/thailand/">Hmong</a> man who came to this area as a teenaged refugee over 20 years ago, sells egg rolls in the booth next to ours. He was surprised to see the turn out at the car show and asked me if I knew the <span style="font-style: italic;">anticipated</span> attendance. I was surprised to hear him use the word "anticipated". I was unaware he knew the word - obviously his English skills have improved greatly in the past few years. So, we chatted about the anticipated attendance, and then he asked what is the purpose of this "car show" gathering?<br />
<br />
I stumbled around just a bit trying to explain just what is a car show. J wanted to know if there was a money prize for the best car. At Hmong festivals there is frequently a cash prize for the best soccer team, or badminton team or dance team. He seemed puzzled when I told him no cash prize at this event.<br />
<br />
Well, I thought I'd try to explain why the car show was such a big deal that hundreds of classic cars would show up along with thousands of admirers. So I pointed out a 60-something year-old lady who was dressed as a bobby soxer - hair in a pony tail held in place by the folded scarf, white shirt - untucked, of course, blue jeans rolled up into big cuffs, white socks and tennies. I said - that's how she would have dressed as a teenager in 1957 - and that car she's standing next to would have been a popular car in 1957. Ah, J said, nodding that now I get it head-nod. He said, "This is a cultural event - you are showing your children how you used to live."<br />
<br />
Ah, yes. Although I've never quite heard of a car show referred to in that manner, J did indeed get it right - it's a .....<span style="font-style: italic; font-weight: bold;">cultural event</span></span>Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-19276599436663867872011-08-30T03:24:00.000-07:002011-08-30T03:26:43.298-07:00Freezing Tomatoes<br />
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</style> <![endif]--> <div class="MsoNoSpacing">Freezing is an easy way to preserve tomatoes, and it takes much less time than canning tomatoes. There is no need to blanch or remove the skin before freezing.</div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">Frozen tomatoes retain their fresh picked flavor, and make a tasty ingredient in any recipe calling for tomatoes - tomato sauce, marina sauce, soups and stews.</div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">For best results use vacuum seal bags, plastic bags or rigid plastic containers designed for use in the freezer.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b style="mso-bidi-font-weight: normal;">Equipment:</b></div><div class="MsoNoSpacing">Knife – used to remove core and any bad spots</div><div class="MsoNoSpacing">Cookie sheet</div><div class="MsoNoSpacing">Freezer safe containers</div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b style="mso-bidi-font-weight: normal;">Ingredients</b></div><div class="MsoNoSpacing">Fresh tomatoes</div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b style="mso-bidi-font-weight: normal;">Method</b></div><ul><li>Wash tomatoes.</li>
<li>Remove the core and cut out any bad spots.</li>
<li>Place tomatoes on a cookie sheet and place in the freezer for 30 minutes or until the tomatoes begin to freeze. <i style="mso-bidi-font-style: normal;">Note: Taking this step will prevent tomatoes from sticking to one another, making it easier to use just one or two tomatoes rather than having to thaw a block of frozen stuck-together tomatoes.</i></li>
<li>Remove tomatoes from freezer.</li>
<li>Insert into freezer safe container.</li>
<li>Return to freezer.</li>
</ul><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b style="mso-bidi-font-weight: normal;">How to remove skin from frozen tomatoes:</b></div><ul><li>Remove desired number of tomatoes from the freezer.</li>
<li>Place the tomatoes in a bowl of cold water.</li>
<li>Allow to sit for up to 5 minutes – the skin will begin to crack.</li>
<li>Use a knife or your fingers to remove the skins.</li>
</ul>Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-83410113221388683822011-08-29T16:53:00.000-07:002011-08-29T16:53:16.600-07:00Freezing Beans - Green, Wax and Snap<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvmQ1do-bTxFArHyKZxNK7_c675o1y1OAQ5pONHaQPHuEgYkjYjh4-6A01cLYWsn4VnnAAVOvofQ4_8tl8YqyXIRM13GBKne68C2baTLEDj3RCU_kaECy2LD32K3S3_nkjBNtA5pVpoas/s1600/100_0457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvmQ1do-bTxFArHyKZxNK7_c675o1y1OAQ5pONHaQPHuEgYkjYjh4-6A01cLYWsn4VnnAAVOvofQ4_8tl8YqyXIRM13GBKne68C2baTLEDj3RCU_kaECy2LD32K3S3_nkjBNtA5pVpoas/s320/100_0457.jpg" width="320" /></a></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-size: 12pt;">A quick and easy way to preserve beans is by freezing.<span style="mso-spacerun: yes;"> </span>A few easy steps can make it possible for your family to enjoy beans throughout the winter months. Use fresh picked beans from your garden or the local farmers market.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-size: 12.0pt;">For best results use vacuum seal bags, plastic bags or rigid plastic containers designed for use in the freezer.<span style="mso-spacerun: yes;"> </span>Package according to your family’s needs: pint bags or containers hold 2 cups, quarts hold 4 cups.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-size: 12.0pt;">The beans should be blanched and cooled before freezing. Lacking a blancher, use a kettle.</span></div><div class="MsoNoSpacing"><span style="font-size: 12.0pt;">A handy chart provided by </span><a href="http://www.uga.edu/nchfp/how/freeze/blanching.html"><span style="font-size: 12.0pt;">National Center for Home Food Preservation</span></a><span style="font-size: 12.0pt;"> <b style="mso-bidi-font-weight: normal;">s</b>hows blanching times for various vegetables.</span><span style="font-size: 12.0pt;"><span style="mso-spacerun: yes;"></span></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-size: 12.0pt;">If you are new to blanching or need a refresher, read </span><a href="http://www.sustainabledakota.com/2011/08/blanching-how-to/"><span style="font-size: 12.0pt;">Blanching How-To</span></a><span style="font-size: 12.0pt;"> </span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt;">Freezing Beans</span></b></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt;">Equipment</span></b></div><div class="MsoNoSpacing"><span style="font-size: 12.0pt;">Blancher</span></div><div class="MsoNoSpacing"><span style="font-size: 12.0pt;">Large bowl of cold water </span></div><div class="MsoNoSpacing"><span style="font-size: 12.0pt;">Freezer safe containers</span></div><div class="MsoNoSpacing"><span style="font-size: 12.0pt;">Sharp knife for cutting beans to length</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt;">Ingredients</span></b></div><div class="MsoNoSpacing"><span style="font-size: 12.0pt;">Fresh picked beans</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt;">Method</span></b></div><ul><li><span style="font-size: 12.0pt;">Wash and drain beans.</span></li>
<li><span style="font-size: 12.0pt;">Remove stem end and the little “tail” at the opposite end with a sharp knife, or by snapping them off with your fingers.</span></li>
<li><span style="font-size: 12.0pt;">Cut or snap the beans into 1” or 2” pieces.</span></li>
<li><span style="font-size: 12.0pt;">Blanch for 3 minutes.</span></li>
<li><span style="font-size: 12.0pt;">Remove from blancher and put into bowl of cold water.</span></li>
<li><span style="font-size: 12.0pt;">Drain and put into freezer container.</span></li>
<li><span style="font-size: 12.0pt;">Put containers in the freezer.</span></li>
</ul>Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-39964060573439044492011-08-29T03:20:00.000-07:002011-08-29T03:26:59.503-07:00Canning ActionWith help from Tyra, Alysha and Alex, <a href="http://www.wwoof.org/">WOOFers</a> at <a href="http://www.muddypumpkin.com/">Muddy Pumpkin Farms</a>, this is what went into jars in a five hour period. The final shot is short a few jars. One batch in the canner, and another waiting to go in. Hal and Mark were kept busy bring stuff in and checking on us.<br />
<br />
We're going to call it a good day's work.<br />
<br />
<embed flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2FKashamaria%2Falbumid%2F5646213630052992049%3Falt%3Drss%26kind%3Dphoto%26hl%3Den_US" height="192" pluginspage="http://www.macromedia.com/go/getflashplayer" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" type="application/x-shockwave-flash" width="288"></embed>Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-1135723286215087882011-08-27T09:44:00.000-07:002011-08-29T03:33:38.786-07:00Farmers Market ActionAction at the farmers market. Particularly like that <a href="http://www.sdgrassfedmeat.com/contact.htm">Bijou Hills Grassfed Meats</a> posts their Mission Statement for all to see. Watch for LeAnn Werner of <a href="http://www.muddypumpkin.com/">Muddy Pumpkin Farm</a> showing off a double goldie heirloom tomato - 3.5 pounds - and a "pinocchio" eggplant. <a href="http://happyhydrosllc.com/default.htm">Happy Hydros</a>' <i>"Buy Fresh Buy Local"</i> signage is almost as awesome as their hydroponic produce!<br />
<br />
<br />
<embed flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2FKashamaria%2Falbumid%2F5645570758934969169%3Falt%3Drss%26kind%3Dphoto%26hl%3Den_US" height="192" pluginspage="http://www.macromedia.com/go/getflashplayer" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" type="application/x-shockwave-flash" width="288"></embed>Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-45835706926481201422011-08-26T21:45:00.000-07:002011-08-26T21:45:25.186-07:00Sauted Green Beans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_eyXj-Nrk_LGTIrSSkDxC_MYEGUVTzy4tCSWZ2f4K51FKhcEh0De2It9fvELABzSOcZQBcv4s3SMGoCgjJyVEvRifTD7TGAXQNH-GyZkhoitKMgoVziEpo1zqnas-2Vr7jPk1dEE70Y/s1600/100_0429.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_eyXj-Nrk_LGTIrSSkDxC_MYEGUVTzy4tCSWZ2f4K51FKhcEh0De2It9fvELABzSOcZQBcv4s3SMGoCgjJyVEvRifTD7TGAXQNH-GyZkhoitKMgoVziEpo1zqnas-2Vr7jPk1dEE70Y/s200/100_0429.jpg" width="200" /></a> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXq_wmfVSmFTgZIybPw2KE5xLawfL8FPmex4xTGdnSXkUsfc9rESX5bk9clfV182L2KvShqoTlWAnEZi9Hb7dfHT1OyJXqREcU9UKfhroilmqguD3X5sI8Kw9WGON2c7NDh9r3yHBTVM/s1600/100_0440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
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Serves four. A new way to serve an old standard - green beans. Easy and delicious gourmet cooking right at home.<br />
<br />
<b>Equipment:</b><br />
Blancher or kettle<br />
Bowl of cold water to cool green beans after blanching <br />
Saute pan<br />
<br />
<b>Ingredients:</b><br />
One-half pound fresh green beans (two good handfuls)<br />
2 cloves garlic, peeled and crushed<b> </b><br />
2 Tablespoons olive oil<br />
1/4 cup seasoned bread crumbs <br />
Sea salt <br />
<br />
<br />
<b>Method:</b><br />
<ul><li><a href="http://www.sustainabledakota.com/2011/08/blanching-how-to/">Blanch</a> beans for 2 minutes </li>
<li>(Lacking a blancher: Put enough water in a kettle so that it will cover the beans. Put on medium heat and bring to boil. Add beans and blanch for 2 minutes.)</li>
<li>Remove beans from water and put into cold water.</li>
<li>Drain beans.</li>
<li>Place saute pan on medium heat.</li>
<li>Add olive oil and garlic.</li>
<li>When oil is warm, add beans.</li>
<li>Saute, stirring frequently, until beans are crisp-tender, about 5 - 7 minutes.</li>
<li>Add bread crumbs,stir and saute an additional 30 seconds.</li>
<li>Plate up and enjoy!</li>
</ul><br />
<br />
Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-12829936647628834352011-08-26T05:36:00.000-07:002011-08-26T05:59:01.445-07:00Fresh Corn SalsaFour ingredients, all fresh from the garden or the local farmers' market.<br />
<br />
<b>Equipment:</b><br />
A sharp knife for removing corn kernels from the cob<br />
Kettle for par boiling corn<br />
Tongs for removing corn from kettle<br />
Pan of cold water for cooling down corn after par boiling <br />
<br />
<b>Ingredients:</b><br />
2 cobs of corn<br />
4 medium sized heirloom tomatoes, diced<br />
1 medium sized purple onion, diced<br />
1 bunch cilantro, leaves only<br />
Sea salt (optional)<br />
<br />
<b>Method:</b><br />
<ul><li>Husk corn and remove silk </li>
<li>Place a plan of water on medium high heat and bring to a boil</li>
<li>Carefully place corn in boiling water, using tongs<br />
Par boil corn for 2 - 3 minutes</li>
<li>Remove corn from boiling water and place in cold water to stop the cooking process </li>
<li>When cool enough to handle, use sharp knife to remove corn from cob</li>
<li>Place corn kernels in a bowl</li>
<li>Add remaining ingredients</li>
<li>Mix</li>
<li>Enjoy! </li>
</ul><br />
Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-41021204802754735142011-08-25T17:57:00.000-07:002011-08-25T17:57:59.087-07:00Gazpacho<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhhjNtcg9PBMJfT1baFgoE_c-9UgMTs8RiWGiuOXL18Aj98I0mso_S9ATnmcdtTuiqm65EkTZ82GrqZQD8EHfNH3zsObR4iWUaYiMJyUL0GzrJFdwoAU0QVkLFGlZFXv9fSvtVP1Vs6Y/s1600/GAZPACHO+FIXINGS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhhjNtcg9PBMJfT1baFgoE_c-9UgMTs8RiWGiuOXL18Aj98I0mso_S9ATnmcdtTuiqm65EkTZ82GrqZQD8EHfNH3zsObR4iWUaYiMJyUL0GzrJFdwoAU0QVkLFGlZFXv9fSvtVP1Vs6Y/s200/GAZPACHO+FIXINGS.jpg" width="200" /></a></div>Nothing says summer fresh garden like <a data-mce-href="http://en.wikipedia.org/wiki/Gazpacho" href="http://en.wikipedia.org/wiki/Gazpacho">Gazpacho</a>, a cold Spanish soup of garden fresh vegetables and bread.<br />
A few ingredients fresh from the garden or farmers market, a bit of peeling and chopping and there you have it...gazpacho.<br />
<br />
<strong>Equipment:</strong><br />
Food processor or a sharp chef's knife to finely chop all ingredients<br />
<br />
<strong>Ingredients:</strong><br />
1 cucumber<br />
6 red and yellow tomatoes<br />
3 red and yellow peppers<br />
2 garlic cloves<br />
1 medium purple onion<br />
1 small bunch cilantro<br />
Sea salt<br />
<br />
<strong>Method:</strong><br />
<ul><li>Peel, seed and chop cucumber</li>
<li>Peel, seed and chop tomatoes</li>
<li>Peel and smash the garlic</li>
<li>Pick over the cilantro to remove any damaged or dead leaves. Use only leaves, reserve stems for another recipe.</li>
<li>Put all items into food processor and pulse until desired consistency is reached.</li>
</ul>Pour into glass and enjoy. Store is covered glass jar in refrigerator. Eat within a day or two.<br />
<a data-mce-href="http://bloomingradishes.files.wordpress.com/2011/08/gazpacho-finished.jpg" href="http://bloomingradishes.files.wordpress.com/2011/08/gazpacho-finished.jpg"><img alt="Gazpacho by the quart" class="aligncenter size-medium wp-image-25" data-mce-src="http://bloomingradishes.files.wordpress.com/2011/08/gazpacho-finished.jpg?w=200" height="240" src="http://bloomingradishes.files.wordpress.com/2011/08/gazpacho-finished.jpg?w=200" title="GAZPACHO FINISHED" width="160" /></a>Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-33945328428761956292011-08-24T16:50:00.000-07:002011-08-25T03:35:45.811-07:00TOMATO MARMALADE<div class="MsoNoSpacing"><embed flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2FKashamaria%2Falbumid%2F5644547644281931729%3Falt%3Drss%26kind%3Dphoto%26hl%3Den_US" height="192" pluginspage="http://www.macromedia.com/go/getflashplayer" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" type="application/x-shockwave-flash" width="288"></embed><span style="font-size: 12pt;"></span> <span style="font-size: 12pt;"> </span></div><div class="MsoNoSpacing"><span style="font-size: 12pt;">Over run with pear or cherry tomatoes? </span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-size: 12pt;">Make tomato marmalade. </span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-size: 12pt;">What does one do with tomato marmalade? Spread it on toasted herb bread, or place a dab atop a slice of goat cheese on a cracker, or use as a condiment for a beef sandwich. So goood......</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-size: 12pt;">Tomato marmalade can be simple – tomatoes and sugar boiled together until thick. Herbs, such as rosemary, oregano or thyme can be added, and will enhance the flavor. </span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 12pt;">The formula:</span></i></b></div><ul><li><span style="font-size: 12pt;">For every pound of tomatoes, use a pound of sugar. </span></li>
<li><span style="font-size: 12pt;">For every pound of sugar, use ½ cup water.</span></li>
<li><span style="font-size: 12pt;">For every pound of tomatoes, use one bunch of herbs, ¼ cup or more, optional.</span></li>
<li><span style="font-size: 12pt;">Yield: 1 half-pint jar for every pint or .75 pounds of pear or cherry tomatoes. </span></li>
<li><span style="font-size: 12pt;">One pint of tomatoes equals .75 pounds. </span></li>
<li><span style="font-size: 12pt;">One pound of sugar equals 2.25 cups.</span></li>
</ul><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">TOMATO MARMALADE</span></b></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">Yield: 4 half-pint jars</span></div><div class="MsoNoSpacing" style="text-align: justify;"><br />
</div><div class="MsoNoSpacing" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Equipment:</span></b></div><div class="MsoNoSpacing"><span style="font-size: 12pt;">Kettle for cooking marmalade</span></div><div class="MsoNoSpacing"><span style="font-size: 12pt;">Canner with jar rack and lid</span></div><div class="MsoNoSpacing"><span style="font-size: 12pt;">4 sterilized half-pint jars with lids and bands</span></div><div class="MsoNoSpacing"><span style="font-size: 12pt;">Ladle</span></div><div class="MsoNoSpacing"><span style="font-size: 12pt;">Jar lifter</span></div><div class="MsoNoSpacing"><span style="font-size: 12pt;">Magnetized lid lifter</span></div><div class="MsoNoSpacing"><span style="font-size: 12pt;">Small kettle for preparing hot lids</span></div><div class="MsoNoSpacing" style="text-align: justify;"><br />
</div><div class="MsoNoSpacing" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Ingredients</span></b></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">Herbs, optional</span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">4 pints or 3 pounds pear or cherry tomatoes</span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">3 pounds or 6.75 cups sugar</span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">1 ½ cups water</span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;"><a href="http://en.wikipedia.org/wiki/Sherry_vinegar">Sherry vinegar</a> or balsamic vinegar, optional</span></div><div class="MsoNoSpacing" style="text-align: justify;"><br />
</div><div class="MsoNoSpacing" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Method</span></b></div><ul></ul><ul><li><span style="font-size: 12pt;">Wash tomatoes and remove stems.</span></li>
<li><span style="font-size: 12pt;">Remove dead leaves from herbs, wash.</span></li>
<li><span style="font-size: 12pt;">Put water, sugar and herbs (optional) into the kettle.</span></li>
<li><span style="font-size: 12pt;">Put kettle on medium heat and stir to keep sugar from sticking.</span></li>
<li><span style="font-size: 12pt;">Bring mixture to boil and boil for 1 minute.</span></li>
<li><span style="font-size: 12pt;">Add tomatoes.</span></li>
<li><span style="font-size: 12pt;">Leave lid off and do not stir.</span></li>
<li><span style="font-size: 12pt;">Allow mixture to simmer, without stirring. The liquid will become clear as the tomatoes begin to sweat out their juice.</span></li>
<li><span style="font-size: 12pt;">Cook until thick. Decreasing heat if necessary.</span></li>
<li><span style="font-size: 12pt;">When the mixture begins to <a href="http://en.wikipedia.org/wiki/Caramelization">carmelize</a> – taking on a brownish color - add a splash of sherry vinegar and stir.</span></li>
<li><span style="font-size: 12pt;">Ladle hot marmalade into jars, leaving ½” head space.</span></li>
<li><span style="color: #221e1f; font-size: 12pt;">Wipe the rim with a clean damp cloth.</span></li>
<li><span style="color: #221e1f; font-size: 12pt;">Apply a hot lid and band.</span></li>
<li><span style="color: #221e1f; font-size: 12pt;">Using a jar lifter, put jars into a boiling water bath canner.</span></li>
<li><span style="color: #221e1f; font-size: 12pt;">Process in a boiling water bath: 10 minutes for half-pints.</span></li>
<li><span style="color: #221e1f; font-size: 12pt;">Using a jar lifter, remove jars from canner and place atop a towel in a draft free area.</span></li>
<li><span style="color: #221e1f; font-size: 12pt;">Listen for the ‘ping’ that indicates the jar is sealed.</span></li>
<li><span style="font-size: 12pt;">When cool, press on the center of the lid to check for a seal – lid will be concave and have no “give.” </span></li>
<li><span style="font-size: 12pt;">Remove band and reuse. </span></li>
<li><span style="font-size: 12pt;">Wipe jar and store in pantry.</span></li>
</ul><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-size: 12pt;">If you are new to canning or need a refresher, check out these articles on <a href="http://www.sustainabledakota.com/">Sustainable Dakota Digest</a>:</span></div><div class="MsoNoSpacing" style="text-align: justify;"><br />
</div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;"><a href="http://www.sustainabledakota.com/2011/07/a-compendium-of-useful-and-important-information-for-boiling-water-bath-canning/">A Compendium of Useful and Important Information for Boiling Water Bath Canning</a></span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;"><br />
<a href="http://www.sustainabledakota.com/2011/07/home-canning-how-to-get-started/">Home Canning: How to Get Started</a></span><br />
<br />
<br />
<div class="MsoNoSpacing" style="text-align: justify;"><i><span style="font-size: 12pt;">First learned about tomato marmalade at <a href="http://culiblog.org/2007/06/tomato-marmalade-a-la-tal-who-is-back-in-the-old-country/">Culiblog</a>. Have been a fan ever since.</span></i></div></div><br />
Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-42445903206556930022011-08-20T15:05:00.000-07:002011-08-20T15:13:43.480-07:00FARMERS MARKETAnother good day at the farmers market with<a href="http://www.muddypumpkin.com/"> Muddy Pumpkin Farm</a> touting the benefits of beyond organic, food as community and food as a connector.<br />
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<embed type="application/x-shockwave-flash" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" width="288" height="192" flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2FKashamaria%2Falbumid%2F5643021739704986225%3Falt%3Drss%26kind%3Dphoto%26hl%3Den_US" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed><br />
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Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-47939127382111146632011-08-18T17:03:00.000-07:002011-08-18T17:03:44.505-07:00RAIN BARRELOne of the demonstrations at the farmers market last week was constructing a rain barrel from a plastic garbage can. Amy zipped through it so fast that I was not able to get down there to take photos - we had a gaggle of customers to take care of at that very moment.<br />
<br />
So Amy stopped over at our booth to show off the newly constructed rain barrel. She says she hangs out at the market on Saturday because it's a really cool place to be. She is right!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mfxerAcituU/TkcDdzI4XPI/AAAAAAAAA8Q/nEIz0zz9gbw/s1600/IMG_7426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-mfxerAcituU/TkcDdzI4XPI/AAAAAAAAA8Q/nEIz0zz9gbw/s320/IMG_7426.JPG" width="240" /></a></div><br />
Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-48971652714692362042011-08-18T16:51:00.000-07:002011-08-20T18:00:53.221-07:00KALE CHIPSThe foray to the farmers market on Saturday was incredible on many levels.<br />
<br />
Plenty of vendors, good product, live-radio broadcasts, sustainable demos - canning and rain barrels, and a totally festive atmosphere.<br />
<br />
One customer brought over a sample of <b><i>kale chips</i></b> she made with kale purchased the week before.<br />
<br />
Delicious! And she shared the recipe she adapted.<br />
<br />
Sorry, no photos. Too busy making and enjoying <b><i>kale chips</i></b>.<br />
<br />
<br />
<br />
<div class="MsoNoSpacing"><b style="mso-bidi-font-weight: normal;">Kale Chips</b></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">Amazingly these kale chips taste as if they are sprinkled with cheese. Yet, cheese is not an ingredient.</div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b style="mso-bidi-font-weight: normal;">Ingredients:</b></div><div class="MsoNoSpacing">1 red bell pepper, seeds removed, coarsely chopped</div><div class="MsoNoSpacing">1 or 2 bunches curly kale</div><div class="MsoNoSpacing">1 cup raw cashews, soaked for 24 hours</div><div class="MsoNoSpacing">1 large tomato, seeds removed</div><div class="MsoNoSpacing">Juice of 1 large lemon</div><div class="MsoNoSpacing">1/3 cup nutritional or brewer’s yeast</div><div class="MsoNoSpacing">Sea salt and pepper to taste</div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b style="mso-bidi-font-weight: normal;">Method:</b></div><div class="MsoNoSpacing" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: .25in; text-indent: -.25in;">1.<span style="font: 7pt "Times New Roman";"> </span>Remove stems from kale and use in another recipe.</div><div class="MsoNoSpacing" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: .25in; text-indent: -.25in;">2.<span style="font: 7pt "Times New Roman";"> </span>Tear kale into bite size pieces.</div><div class="MsoNoSpacing" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: .25in; text-indent: -.25in;">3.<span style="font: 7pt "Times New Roman";"> </span>Rinse to remove any dirt and spin dry in a salad spinner.</div><div class="MsoNoSpacing" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: .25in; text-indent: -.25in;">4.<span style="font: 7pt "Times New Roman";"> </span>In a food processor, process cashews and lemon juice into a paste.</div><div class="MsoNoSpacing" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: .25in; text-indent: -.25in;">5.<span style="font: 7pt "Times New Roman";"> </span>Add the red bell pepper, yeast, salt and pepper</div><div class="MsoNoSpacing" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: .25in; text-indent: -.25in;">6.<span style="font: 7pt "Times New Roman";"> </span>Process until smooth.</div><div class="MsoNoSpacing" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: .25in; text-indent: -.25in;">7.<span style="font: 7pt "Times New Roman";"> </span>Place kale pieces and half of the mixture in a large bowl. </div><div class="MsoNoSpacing" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: .25in; text-indent: -.25in;">8.<span style="font: 7pt "Times New Roman";"> </span>Massage the mixture into the kale pieces – massage each leaf individually.</div><div class="MsoNoSpacing" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: .25in; text-indent: -.25in;">9.<span style="font: 7pt "Times New Roman";"> </span>Add more of the mixture as needed.</div><div class="MsoNoSpacing" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: .25in; text-indent: -.25in;">10.<span style="font: 7pt "Times New Roman";"> </span>Place kale pieces on dehydrator trays being careful to not overlap pieces.</div><div class="MsoNoSpacing" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: .25in; text-indent: -.25in;">11.<span style="font: 7pt "Times New Roman";"> </span>Dehydrate at 110 degrees Fahrenheit for 5 to 6 hours.</div><div class="MsoNoSpacing" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: .25in; text-indent: -.25in;">12.<span style="font: 7pt "Times New Roman";"> </span>Store in air tight container.</div><div class="MsoNoSpacing" style="margin-left: .25in; tab-stops: .25in; text-indent: -.25in;"><br />
</div><div class="MsoNoSpacing">Adapted by Beth J</div>Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-27056230329454773902011-08-17T05:39:00.000-07:002011-08-17T05:40:35.823-07:00Canning extravaganza as community buildingCanning extravaganza and the building of a community.<br />
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That sounds like a good title for an article on the value of creating good food and sharing that with a community of willing learners. The article is coming, the photos are here.<br />
<embed type="application/x-shockwave-flash" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" width="288" height="192" flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2FKashamaria%2Falbumid%2F5641642262929791441%3Falt%3Drss%26kind%3Dphoto%26hl%3Den_US" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed>Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-29649108772213311142011-08-14T05:05:00.000-07:002011-08-14T05:05:21.404-07:00Uncle Roy and the BoysLong time friends, good clean fun.<br />
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<embed type="application/x-shockwave-flash" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" width="288" height="192" flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2FKashamaria%2Falbumid%2F5640542573605038305%3Falt%3Drss%26kind%3Dphoto%26hl%3Den_US" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed>Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-16456781953541420422011-08-13T15:55:00.000-07:002011-08-13T16:15:40.521-07:00Mitchell Farmers Market - National Farmers Market DayThe Mitchell Farmers Market continues to grow and expand. It celebrated National Farmers Market Day with live radio broadcasts, demonstrations and plenty of vendor action. Here's some shots. Sorry, too busy at the height of the market to get any good crowd shots. Believe me there were crowds today. <br />
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<embed type="application/x-shockwave-flash" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" width="288" height="192" flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2FKashamaria%2Falbumid%2F5640479061572229265%3Falt%3Drss%26kind%3Dphoto%26hl%3Den_US" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed>Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-73880197341548833572011-08-12T03:36:00.000-07:002011-08-13T04:03:09.673-07:00Vacation Bible SchoolTrinity Lutheran and United Church of Christ, Chamberlain, SD. Performance at Trinity Lutheran, followed by an ice cream social. A total energy night!<br />
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Apologies for the dark shots - camera was not on its best behavior. And then the photographer was too busy eating ice cream to get a good shot of the room packed with fellow ice cream eaters. <br />
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<embed flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2FKashamaria%2Falbumid%2F5639909318801369601%3Falt%3Drss%26kind%3Dphoto%26hl%3Den_US" height="192" pluginspage="http://www.macromedia.com/go/getflashplayer" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" type="application/x-shockwave-flash" width="288"></embed><br />
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Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-32162201983886484842011-08-12T03:34:00.001-07:002011-08-13T16:19:25.878-07:00Farmers MarketChamberlain, SD - wonderful produce, meats, and baked goods. End of market day shots.<br />
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Bent Spatula<br />
<a href="http://happyhydrosllc.com/">Happy Hydros, LLC</a><br />
Platte Hutterite Colony<br />
<a href="http://www.sdgrassfedmeat.com/contact.htm">Bijou Hills Grass Fed Meat</a> (Larry Wagner)<br />
<a href="http://www.muddypumpkin.com/">Muddy Pumpkin Farms</a><br />
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<embed type="application/x-shockwave-flash" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" width="288" height="192" flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2FKashamaria%2Falbumid%2F5639918199753116017%3Falt%3Drss%26kind%3Dphoto%26hl%3Den_US" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed>Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-20698770786894765752011-07-25T20:32:00.000-07:002011-07-25T20:34:22.351-07:00Grandma's Pickling Spice RecipeGrandma was known for her kitchen skills. People sent her letters with special requests for her canned goods. They knew a good thing when they tasted it!<br />
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<i><b>Grandma's</b></i> <b><i>Pickling Spice Recipe</i></b><br />
<i>2 Tablespoons Mustard Seeds</i><br />
<i>2 Tablespoons Whole Allspice</i><br />
<i>2 Teaspoons Coriander Seeds</i><br />
<i>2 Teaspoons Whole Cloves</i><br />
<i>1 Teaspoon Ground Ginger</i><br />
<i>1 Teaspoon Dried Red Pepper Flakes (or more if you like more heat)</i><br />
<i>1 Bay Leaf, Crumbled</i><br />
<i>1 Cinnamon Stick, 2 Inches In Length</i><br />
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<i> </i><i>We never purchased pickling spice at the grocery store. I didn't realize one could do that until I was well into my 20s.</i>Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0tag:blogger.com,1999:blog-2726471405682465970.post-9997584850351273372011-07-06T20:36:00.000-07:002011-07-06T20:36:56.081-07:00Home Canning ... Another Word for SustainableSo very happy to see <a href="http://www.sustainabledakota.com/">Sustainable Dakota Digest</a> published an article I wrote for them: <a href="http://www.sustainabledakota.com/?p=366">Home Canning: How to Get Started</a>.<br />
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Sustainable Dakota Digest is designed to foster sustainability in Western Minnesota, North and South Dakota, Wyoming and Northern Nebraska.<br />
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Facebook: <a href="https://www.facebook.com/sustainabledakotadigest">Sustainable Dakota Digest</a><br />
Twitter: <a href="https://twitter.com/#%21/SDDigest">SD Digest</a>, hashtag #sustainsd<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNowqHYExL7til6rBSQq2Po-jqn6EW5cHEneLMnXCzV1gHj6QAOJ01G2sW6ivrQzc1nmhe15QtXbRPtqLekGs7GbD4WMmvHxIFxhmYLPjqpa4h_ko3FqVrYRHf-l9lX5cnJbTqvgoZA-s/s1600/MISC+SUPPLIES+%2526+JARS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNowqHYExL7til6rBSQq2Po-jqn6EW5cHEneLMnXCzV1gHj6QAOJ01G2sW6ivrQzc1nmhe15QtXbRPtqLekGs7GbD4WMmvHxIFxhmYLPjqpa4h_ko3FqVrYRHf-l9lX5cnJbTqvgoZA-s/s320/MISC+SUPPLIES+%2526+JARS.jpg" width="320" /></a></div>Maria Birchhttp://www.blogger.com/profile/05746577401894174070noreply@blogger.com0