Ripening Your Soft Fruits

Every year when the local Peaches, Nectarines, Plums and Melons are gone and the Central American or Mexican fruit come in...so do the complaints. And I can't say that I blame them. The "so called" soft fruits are hard as a rock and have absolutely no flavor. Folks love their fruits and melons, but they just can't stand to eat them during the winter months. For some of you folks out there that don't know why...I'll explain it.

Every grocery store wants shelf life. They don't want "tree ripened" fruit coming in to their store, because they don't get enough shelf life. Tree ripened fruit comes in and for the most part; you have about three days to sell it, or it turns bad. Therefore, when fruits are grown in Chili, Costa Rica, Honduras or Mexico, they are picked very green. Most of the fruit will have no color at all. The growers and packers want them to look pretty for sale; therefore, they will place those fruits into a large room where they will be gassed. Now I won't go into all the scientic jargon about what this gas does to your fruit, so I'll give it to you in laymens terms. The gas kills any bugs that come on the fruit and it excites the enzymes in the fruit which causes it to continue to change color. The packing houses' will however, call it a ripening process. I say "bull-hockey."

Basically all that happens to the fruit is that it begans to change color so that the peach looks more like a peach. They go through this process so that the soft fruit that you purchase in the winter will look nice and pretty. And of course; as a consumer; you like to see pretty. It "excites your enzymes to buy" so to speak. Then you take them home thinking that you are going to sit them on your kitchen counter for a couple of days and they will be great. Afterall; they sure look pretty. After a couple of days the fruit continues to change color and you think it's ready to put into your cornflakes. But when you start eating it, you then realize that the Peach still has no flavor and it's still hard as a rock. And then you come into me and say "Gary; them dog-gone Peachs you sold me the other day taste like cardboard and they never do ripen up. Ok! You've got the skinny on why...now let me try and help fix it..

After you have purchased those foriegn fruits; get yourself a small paper sack from the cashier. Don't be bashfull...just ask the cashier for one. The store owes it to you for selling you an inferior product anyway. When you get home; put those peach's, nectarines and plums into the sack with a BANANA PEEL. Not the whole banana...just the peeling. Fold the paper sack down until it's fairly close to the fruit and then sit it on the counter. You can do this with canaloupe and honey dew mellons also. And be sure to do it with those tasteless Mexican tomatoes too.

Now to explain why and what is happening in that sack. The banana peel emmits a gas (much like the gas they use to excite the enzymes in fruit) and it continues to excite the enzymes in the fruit. Except when it is done in this manner; the fruit continues to ripen much like when left on a tree or bush to ripen. Not only will the fruit continue to change color, but the fruit will soften as well. Mexican tomatoes are famous for having no flavor. Follow this procedure and you will have more flavorful tomatoes. Now please understand...this fruit is still not going to taste as good as it would if it was vine ripened, but it will certainly be more tolerable. I will however, give you a couple of hints about using this method. Do Not Use a Plastic Bag...it has to be paper. And don't leave your fruit in the bag for more than about two days, or you will end up with rotten fruit. I hope this tip has helped a few folks out there who love their soft fruits and mellons. Good Luck!
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A New Garden Plot

When I first moved to the current location in Missouri that I'm at now from the South Coast of Oregon; I knew that my gardening experience would change dramatically. However, I didn't realize that I would create such a jungle.

One of the first things that I looked for when I attained this home in the Springfield area was to where I was going to put the new garden. We are in the middle of 270 acres here, but only one of them is mine. Therefore, I knew that it would be the same place where a garden had been in years past. It was a small plot that I knew would just never be large enough so...I went bigger.

This plot was at the time about 20x25 and I increased it to 40x50 and all in a hearty fescue grassed yard. I knew that I was going to have problems this year trying to keep under control.

Since I moved here late last year, I didn't have time to take the precautions in which I discuss in my book Simple Gardens Exposed.

Therefore, I knew that I would have a fight on my hands, but I pressed on in order to fulfill my desire for a garden this year. Working up the ground with my rear tine tiller wasn't a problem. After several passes the ground was in fairly good shape and proceeded to plant.

I didn't take the time to draw out a real good plan for planting this year and I suffered some because of it, but overall; everything turned out extremely well. We were able to plant many things that we couldn't grow in the Northwest region and was excited at the prospects.

After getting everything planted we proceeded with laying down the black plastic between the rows in order to keep the grass from growing back. Everything looked great. The Drip Irrigation was built and in place, the plastic was between the rows as is suggested in my book; however, I was not ready for what happened over the next month.

The fescue began to push up the plastic around the edges. I knew that fescue grass is a formidable foe, but this stuff is ferocious. I tried to pull it the best I could. I laid straw on top of the plastic to try and keep it down, but the winds this year always seemed to be blowing about 40 mph., so it was always being pushed and raised to allow more air to get in. This caused me a little grief so I made wire pins to push into the ground to hold the plastic down. This helped tremendously, but the fescue was already taking a strong hold.

I didn't wish to use any spray to kill the grass so this year I just fought it by hand. I didn't divide and conquer in any sense of the word. That is the reason why that this year I will have the time to implement all the options of which I wrote in my book for having a weed free garden next season.

We had a fantastic garden, but we put a lot of work into it. I knew that it would be tough working up a new plot of land like that, and I knew that it would be especially bad with the fescue I had to fight. It would have all been easier if I would have been able to have enough time to work the garden according to Simple Gardens Exposed.

The work is always worth the enjoyment of seeing things grow and produce. And with all the extra product we grew; we were able to help with the food share program in our area plus help out a lot of needy folks in our church.

I do; however, look forward to this year and being able to work the garden the right way and not having to fight the weeds and grass next year. I will implement everything that I have written and follow my own advice. I've used my method for years, and it works every time. This year the plot fought me pretty good, but next year the victory will all be mine.

If you're interested in gardening methods that are proven to reduce labor and disease by up to 60%, then go to Simple Gardens Exposed and order my book. The book has been reduced from $12.95 to $3.95 for a short time and will give you a much needed revelation about how little work there can be when a garden is prepared the right way.

Thanks for reading and good luck!.

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The Mid-West Heat has Fried the Garden

The mid-west is on its way to breaking some serious heat records. Temperatures are soaring to well above 100 degrees with no relief in sight.Apparently the official diagnosis is "drought". I'm one of the luckier individuals here in my area as far as the garden is concerned and part of that luck is due to; what I believe, is My Drip Irrigation System.

While everyone is complaining that they can't get enough water to their gardens so that the plants can survive...my garden is still doing fairly well. However, the heat has made a tremendous difference in the plant bearing property.

The plants are definitely stressed and showing extreme signs of wear, but they are still surviving and bearing fruit. I notice much of the corn stalks in the gardens now are burnt up. They are brown and look now what they would normally look like in late August.

My corn is still green, but the corn cobs are not filling out properly and those cobs that are still small are not growing much in size.

The Drip Irrigation System that I designed and built has already paid for itself this year in continued yields of Tomato's, Bell Peppers, Hot Peppers, Pumpkins, Cantaloupe and Watermelons. The Sunflowers are still doing good and I always plant lots of flowers in my gardens that are still doing well. Marigolds are huge and blooming beautifully.

I believe that most of the production that I'm still receiving right now is positively due to The Drip Irrigation System. It puts the water right at the root; therefore, there is very little dehydration of water before it get to the plant and there is no water on the foliage that can lead to disease, bugs and of course; leaf burning.

If you would like to learn more about Drip Irrigation, just visit Gary's Simple Gardens and read an article that wrote concerning the many benefits to your garden.

I do think that if we don't see some relief from these soaring temperatures soon...the garden along with the mid-west will fry like a chicken.

Pray for Rain! .Read more!

Squash Pie...Don't laugh, This is Good!

If you're still looking for ways in which to use up all the excess Summer Squash...here's a recipe that will knock your socks off.

This recipe calls for Summer Yellow Squash, but Zucchini will also work just as well.

If you like Custard Pies at all, then this one will greatly surprise you. This pie has a wonderful filling that is much like the texture and taste of custard with a little bit of a twist.

The only way to really explain it...is to bake it. I won't include a pie crust here because there are so many variations and most folks have their own special way of making those anyway. I've never tried this in a Graham Cracker crust, but I think that's next on my list, so without any more ado...here is the filling.


Pie Filling Ingredients:

2 1/12 c. summer squash (with the peelings and seeds)
cut, cook & drain
1/2 c. sugar
2 eggs
1/2 c. sour cream
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. nutmeg

Place all ingredients, except nutmeg into blender or your mixer. Blend until thick and frothy. Pour mixture into uncooked pie shell. Sprinkle liberally with the nutmeg. Sprinkle edges of the pie crust also. Bake at 400 degrees for about 30 minutes or until a knife inserted comes out clean. Cool thoroughly and enjoy.Read more!

Monsanto...Devil in Disguise

Monsanto claims to be an agriculture company who contends to help the farmers by offering seeds with the best possible germ plasm for improved genetics for a higher yield. They claim to deliver superior genetics to allow farmers to get more from each seed that they plant. However, a lot of concerned Americans are afraid that their true intentions lies elsewhere. According to Peter Montague in his article "The Bad Seed the Monsanto Corp. of St. Louis has been maneuvering to dominate the worlds supply of seeds for staple crops. "

One point that Mr. Montague points out in his article is that farmers who use these patented seeds must buy new seed from Monsanto every year. A farmer who fails to retain traditional seeds of his own would become solely dependent upon Monsanto for their seed every year.

An investigation by Donald C. Barlett and James B. Steele as released by vanity Fair in May of 2008, tells of Monsanto's threats to anyone who is even suspect of planting their G.M. (genetically modified) seeds.

An article printed by Organic Consumers Association states that Monsanto is putting normal seeds out of reach.


There are also two other companies that are coming into a close second to Monsanto. Dupont and Syngenta is also a forward thinking group that is also aligned to make an impact in seed market domination. I chuckle when I go to the feed store, or a large department store and I see Northrup King seeds as the predominate seed that the common gardener picks up to plant in their garden.

Folks...Northrup King seeds is not the same company that it was back in 1940. Northrup King seeds is a division of the Syngenta company. If you look on the package of most every seed that they put out...it uses the label Hybrid. These seeds are genetically modified to resist bugs, weather and certain chemicals. It seems that they can resist everything but a tornado or flash flood.

If you are not familiar with Hybrid seeds, then it would be in your best interest to research what the term Hybrid means. In most cases it is lower nutrient content and your ability to glean seeds from the plant is futile. They will produce seeds, but in most cases they are dormant.

Monsanto does seem to have more than just controlling the worlds seed supply as their goal; they are also the makers of Roundup. This product has been the best selling herbicide for the last 30 years. Now (to make it easier on the farmer) Monsanto has now even genetically modified their soybeans to be resistant to Roundup. This seems like a match made in heaven.

The Roundup can be sprayed directly onto the soybeans with the intention of killing the weeds that's growing in and around them without harm to the beans. Aren't you happy for the farmers that grow these beans? They get to save some time and money and you get to eat the Roundup. And we wonder why Cancer is on the rise!

I could go on about Monsanto, Dupont and Syngenta for pages; however, the point that I make with this article is to start planting your garden with Heirloom Seeds. Heirloom Seeds has a great assortment and they are reasonable. You can click on their site right here and see that they have a full assortment of heirlooms. You can purchase heirlooms from them and then start saving your own seeds from your own crops.

I've been asked the question about what Heirloom Seeds are. The best way to explain it is that they have been around for centuries and are what God created. And personally I don't think that Monsanto can top that...no matter how hard they try. Don't be fooled by seeds that promote faster growth, bug-resistant and earlier crops. More than likely these are Hybrids and they won't give you the nutrition that your body really needs.

GO HEIRLOOM!" Read more!

Heirlooms...Saving Your own Seeds

This gardening year marked the advent of my first seed saving year from the garden. Not all has turned out as I expected, but…this is gardening.

I have wanted to accomplish this feat for years, but because of past obligations concerning time; I just never did. And I suppose that many of you hobby, and even fanatical gardeners are much the same way. However, if you can at all swing the time…I think you would find it very satisfying.

The most important aspect of saving your own seeds is that you will contribute to saving some of the many species of fruits and vegetables that are disappearing every year due to lack of interest. After all, it’s the grocery stores that determine most of the world market in both supply and demand. And if the Purple Potato is not selling well in your local produce department, then next year the farmer will not grow them and produce something else that will sell; which of course, is the more popular Russet Potato. This is happening more than you may realize. There is an excellent article on Sustainable Nutrition that will open your eyes to the fact that we have lost many of the heirloom fruits and vegetables just because there is not enough of a market to sustain them.

You and I have the unique opportunity of sustaining many of the heirlooms that are available today and we will profit in many ways from their special heritage.

One of the most valuable traits is the fact that we won’t have to buy all of those expensive seeds anymore. Don’t think they are that expensive? Think again! You could be paying as much as $2500.00 a pound for carrot seeds. Here is an interesting comparison by Robert Wayne.

A Quick Comparison of Vegetable Seeds to Silver Dollars

The small seed envelopes available for sale at hardware stores and supermarkets are generally priced between $0.97 to $1.69 per package. Each individual package usually contains somewhere between 100 mg to 3.5 g of seed, with an average of 900 mg of seeds per package. 1000 mg equals 1 gram and 1 gram equals 0.035 standard ounces. Therefore 900 mg equals approximately 0.0315 standard ounces or 0.0287 troy ounces. If the average seed package contains 900 mg of seeds and cost $0.97 then that is equivalent to $33.80 per troy ounce, which far exceeds the current market price of a one-ounce United States Silver Eagle. (Note: $0.97 / 0.0287 troy ounce = $33.80 per troy ounce.)


Therefore, in today’s normal global economy, seeds are more expensive per ounce than pure refined silver. And history has repeatedly demonstrated that during serious worldwide famine conditions, food and seeds eventually become more valuable than gold.

We look at that $0.99 on a package of seeds and think…“ that’s not really to bad” until we look at Robert Wayne’s comparison and then think “ maybe I could save a few of my own seeds”, however; that is not the only benefit. According to Mother Earth News the value could far exceed the initial cost of seed.

Let me first say that in order to save your own seeds, you first have to plant Heirloom Seeds. The main reason of course; is because the big seed companies like Mansanto and a couple others, have genetically changed many of our seeds that have taken both flavor and nutrition from our tables. This is called Genetically Modified Foods. They make the seed this bug proof, and that disease proof along with producing earlier and yielding more until you have a product that looks good…but has little value. And the main point in fact is that these seeds cannot reproduce themselves. They come up once at that's it!

This year I ordered most of my seed from an online Heirloom Seed Company. Now Heirlooms are not that much more expensive than the department store seeds, but the great part is that you only have to buy them once. The initial cost is a little more expensive, but next year I don’t have to buy near as many seeds and because of how seed saving works; I will only have to buy a few packages next year. This is because it takes two years for some of the seed saving process.

If you are just getting started (as I am ) in the seed saving process, then I would go online and look for some books on the subject. There is no end to the supply or information on this art.

Anyway, I had a few problems to start off with some of the seed. They were certainly alright, but some of them were packaged incorrectly which gave me a bit of a surprise, but…that was really quite alright. I would look online, or order some of the Heirloom catalogs and make your choice based upon guarantee and not on price. Some companies will give you a guaranteed growth and some will not even mention it. Look for the obvious!

So far I am very happy with the production and the taste of my Heirloom Veggies. The flavor is fantastic and in my opinion…the yield has been no less from the hybrid junk. I fought off a few bugs, horn worms and a little blossom end rot, but that’s to be expected with Heirlooms.

My advice…plant enough for both you and the bugs and you’ll have more than enough for all of you. Of course, if you use my bug juice; you won’t lose to awful much.

I’ll write a little more on this subject a little later because my garden is just now starting to come to an end and I’m just now starting the seed saving process.

Go Heirlooms!




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Great Zucchini Bread Recipe

This is a fantastic way to use up some that extra Zucchini Squash that's coming up in the garden now. And the great thing about this idea is that you can prepare it now and have it ready for the holidays. This bread; when wrapped properly will freeze very well and makes a great Christmas gift too.


Ingredients

* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 3 teaspoons ground cinnamon
* 3 eggs
* 1 cup vegetable oil
* 2 1/4 cups white sugar
* 3 teaspoons vanilla extract
* 2 cups grated zucchini
* 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutritional Information open nutritional information

Amount Per Serving Calories: 223 | Total Fat: 10g | Cholesterol: 26mg
Powered by ESHA Nutrient Databas

To freeze the bread:

Let the loafs cool naturally to room temperature. Then double wrap with saran wrap with foil on the outside. This loaf will keep about three months in the freezer. Just about time for Thanksgiving.

Good eating!Read more!