10 Fruits for Your Frugal Garden or Orchard

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When choosing the fruits that you will grow in your frugal garden, or in your orchard, there are things that you must take into consideration for each type of plant:

1. Soil conditions: If yours is not the proper soil conditions, can you amend it in an organic manner so that the particular fruit will grow in that area?
2. Amount of sun: you will determine if you get enough sun in your area to grow the fruit. If you get too much, is there a way in which you can combat that issue? Perhaps you can provide shade in some way for part of the day.
3. Soil moisture level: If the soil in your area is too moist, will you be able to create a better drainage system? Perhaps with raised beds? If there is not enough moisture, can you realistically provide the plants with the water they will need?

There may be other considerations as well. Read the full descriptions of each plant and the care it will need before deciding what to purchase. Also, be sure that you are purchasing from trusted companies or people so that you know that the seeds or transplants are organic. Your hardiness zone should help you in deciding which fruits will grow well in your area.

There are a number of fruits that home gardeners may want to try in the gardens. Here are 10 for your consideration:

1. Apples: These are members of the rose family, and are considered perennials. They can be eaten fresh, or used in cider making. Apples can also be made into sauce, or used in bread and dessert baking. Cross-pollination is necessary when growing apples, as they do not self pollinate. When growing in smaller spaces than needed, try dwarf or pole trees.
2. Pears: These are used in muffin and reserve making, among other things, and are excellent eaten right off the tree. Pear trees are able to be trained your to grow along a fence or a wall when space is limited.
3. Plums: These grow well on our families’ camp land, on a mountain here in Maine. They are set up in a small orchard, and the resulting fruit is delicious. The sauce can be made like homemade applesauce, and can also be used in muffins, breads and pancakes, among other recipes.
4. Bananas: Many people place the dwarf variety of these trees on a sunny porch, or in another sunny location. They do not take up too much space, and will yield bananas to be used in breads and other recipes. The fruits grow to about 4 inches in length, and may also be eaten fresh.
5. Melons: There are a wide variety of melons to choose from, including watermelon, honey dew melon and cantaloupe.  Some are sweeter than others, and some are larger than others. What you choose will depend on your tastes, and the space available in your garden. Bush type melons, such as Garden Baby, will take up less space, and I have heard of people growing smaller fruited melons along trellises and fences. Melons are highly nutritious, and provide few calories. Watermelons, for instance, are high in spinach.
6. Oranges: These fruits provide the body with vitamin C, as well as other nutrients. They are great in fruit salads, as well as in fresh juices and eaten fresh. Dwarf varieties of oranges can be grown in containers inside and outside the home. They will require patience when growing within the home; the fruit will ripen with considerable warmth.
7. Lemons: These fruits trees also come in dwarf varieties, and can be grown inside or out. The fruits can be eaten right off the tree, sliced for beverages or used when baking.
8. Limes: These trees are also found in dwarf varieties and can be grown successfully in containers. Use the fruit in beverages and for other culinary uses.
9. Peaches: Grow these in your orchard, or as a dwarf tree on the patio. The fruits from these trees will be much more flavorful than those purchased at the store. Harvest these fruits in late summer, and use them in fruit desserts and salads, as well as breads.
10. Apricots: Plump apricots are the best to use, and will go nicely in homemade breads and muffins, as well as in fruit salads. These are wonderful eaten fresh as well, and make a great fruit basket or bowl along with peaches and pears.

Related Articles

• How to Grow Watermelon in a Small Garden in 5 Easy Steps (brighthub.com)
• Using an orchards-worth of apples? (ask.metafilter.com)
• How to grow apples (telegraph.co.uk)

10 Berries (and Fruits) for Your Frugal Garden

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When deciding on the berries that you will grow in your frugal garden, there are some things that you must take into consideration for each type of plant. I highly recommend articles on MotherEarthNews.com for information on growing berries.

1. Soil conditions: If yours is not the proper soil conditions, decide if you can amend it in an organic manner so that the particular berry will grow in that area?
2. Amount of sun: You must determine if you get enough sun in your area to grow the berries. If you get too much, is there a way in which you can combat that issue? Perhaps you can provide shade in some way for part of the day.
3. Soil moisture level: If the soil in your area is too moist, will you be able to create a better drainage system? If it is too dry, will you be able to combat that issue? Perhaps with raised beds?

There may be other considerations as well. Read the full descriptions of each type of plant, and the care it will need, before deciding what to purchase. Be sure that you are purchasing from trusted companies or people so that you know that the seeds or transplants are organic. Your hardiness zone should help you in deciding which fruits will grow well in your area.

There are a number of berries that home gardeners may want to try in the gardens. Here are 10 for your consideration:

NOTE: These may NOT all be TRUE berries. I also am including small fruits, that are NOT considered berries. I include these (and changed the title of the article to reflect this change) to give a better idea of the small fruits/berries that can be grown.

1. Blueberries: Berries can be picked, depending on the type, between the months of May and August. Blueberries are wonderful in pies, breads and salads, and are great added to parfaits. Jams and jellies can be made from them, as can beer and purees. The berries may also be dried and stored for later use.
2. Strawberries: These are easy to freeze whole or sliced. They are excellent fresh picked, as are most berries. They may be dried for later use in cereals. Strawberries are great in salads and parfaits. Homemade strawberry ice cream will be a welcome treat on hot days.
3. Raspberries: This covers a variety of berry types, including black and red raspberries. They provide the body with antioxidants, magnesium and B vitamins, as well as other important nutrients. The flowers for these berries make nectar and honey, and the berries are used in making teas. They also make a great addition to breads.
4. Grapes:  These are small fruits that grow on vines. The vines will grow along trellises, over arbors and up walls. These should be pruned to keep them in check. Grapes can be eaten fresh, frozen and eaten on hot summer days, and in jellies, wines,  and juices. Oils and extracts can also be made from grapes.
5. Blackberries: This isn’t a true berry, but is delicious. It is a fruit. These make a wonderful wine, and can be used in jams and jellies. These make great additions to fruit crisps as well.
6. Mulberries: These make jams for spreading on breads and to pour, warmed, over ice cream. Left to grow five or six feet, these plants are trees.
7. Cherries: These have stones in them, and need to be pitted. Cherries make great pie filling. Be sure that you are growing trees with edible cherries.
8. Currants: The red fruits will grow in zones 3 to 5. These are most commonly used in jams and jellies. They also make great pies.
9. Elderberries: Commonly used to make wine, they are also used in marmalades and desserts.
10. Thimbleberries: These are a wild growing berry. Pick these to use in jams. Eat them fresh, or dry them for later use on cereals and in breads.

Frugal Recipes Happenings for 12/27/2010

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This newsletter was supposed to go out this past Saturday, but I was busy with my family doing holiday things. This holiday season has been an enjoyable one. We made food gifts for each family, as well as homemade candles. We did not have as much money to spend on ingredients as we have in the past, so the food gifts were smaller than usual. No one seemed to mind. Items in these baskets included homemade:

• Cookies
• Peppermint Bark
• Candles
• Rice Crispy Squares
• Brownies (from a mix)
• Breads (from a mix)

The gifts were all placed in baskets that we had on hand an no longer needed, or in foil containers that were given to us.

For the Yule celebration on December 21st, we contributed two cheesecakes. These cheesecakes are always popular, no matter the event. My friend Joe wolfed his right down, while my sister Katie demanded that no one steal her slice before she could get to it, LOL. Lots of people were there to celebrate with us, and we had a wonderful feast with both a turkey and a ham.

On Christmas day, my sister and nephews, and my brother, came to visit. We made fajitas for a non-traditional meal. There were also brownies, cheesecake and candies, as well as stuffed celery and soda.

Today, as I am writing this, I am cooking the cats a stew. I do this often, refusing to give them traditional cat food. They love (most) of the homemade foods that are made for them.

I am also preparing to go to my best friends place with my daughter in a couple of hours. This will be our last Christmas celebration. My friends’ family will receive a gift of fresh baked bread and brownies, as well as a homemade candle.

Winter has set upon us well, with a blizzard (as they are calling it). Just a few years back, this blizzard would have simply been called a snow storm. Oh, well. Times change, as do definitions.

With winter comes cold weather. Yuck! I love the snow, but can live without the cold. This means that I am in the house more, with extra time for cooking. I will be posting more recipes.

The next newsletter will feature my food and (this) blog goals for the coming year. The new newsletter will post in about a week-and-a-half.

I want to experiment with some recipes and food preparation techniques this year, and I will be planning my spring garden. Many of my recipes next summer, fall and winter will be based around ingredients from the garden, if all works out nicely. Many of my plans, goals, and certainly all of the recipes will end up being posted on here as well.

My sister, Sheila Buck, posted one of her recipes on the blog recently. It is a recipe for

Pumpkin Butterscotch Chip Cookies

Enjoy the recipe someday, when it is too cold to be outside.

Have a great New Year!!!!

Shannon

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Make and Freeze Your Own Honey Butter

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Honey adds a sweet flavor to homemade or store bought butter. This type of butter is easy to make, and is preservable by freezing instead of processing in a water bath or pressure canner. It may be frozen in canning jars, however.

Honey butter is not difficult to make at home and uses only a few ingredients. The process is not a long one, allowing you to freeze more than on jar at a time.

Choose the type of honey that you will use to make your butter with, such as clover, sage or wildflower. Have butter ready as well. Gather all of the supplies into one place, in order to make the process go quickly. Use of an electric mixer will be necessary, and you will need half to pint size canning jars with lids and rings or other containers. Use a mixing bowl to combine the ingredients.

Bring the butter to room temperature before beginning, to make it easier to work with. Use the ratio 1 part honey to 2 parts butter, or 1 part honey to 3 parts butter depending on personal preferences, to make the butter.

Place the butter into a mixing bowl, and then pour the honey over the butter. Use a low to medium setting on the electric mixer, and beat the ingredients together well, so that all of the honey is combined with the butter.

Use one of several methods to freeze the butter for future use.

• Scoop the butter into half-pint or pint size canning jars, smoothing out the top. Cover with a lid, and screw the ring onto the jar. Place these into the freezer.

 

• Line a cookie sheet with parchment paper. Spoon tea or tablespoons full of butter onto the paper and freeze. Once the butter portions are frozen, place them into a freezable container with pieces of parchment paper between each. Cut the paper that was used for freezing for this purpose.

 

• Scoop all of the butter onto a sheet of parchment paper. Roll the paper around the butter to make it long and round. Freeze until you can cut through the butter easily, and then unroll the parchment paper. Slice the butter about 1/4 to 1/2 inch thick with a knife. Dip the knife into hot water if the butter is too difficult to cut through. Place these into a freezer container with pieces of parchment paper between them.

Here are some more tips:

• Use the honey butter on hot corn-on-the-cob, or breads. This type of butter works well on whole wheat products.

 

• Decorate the canning jars after they have been removed from the freezer, if giving as gifts. Tie a ribbon around the cover of the jar, and add a sticker with the name of the butter the top or front of the jar.

 

References and Resources:

Destination Healthy Foods: Honey Butter Recipe and How to Make Butter

All Recipes: Honey Butter

Easy Apple Pie: Whipped Honey Butter Recipe

Cooks.com: Honey Whipped Butter

 

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Planting Chives from a Pot

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When you purchase potted chives at a nursery, you may choose to transplant them into your garden when you get them home. These chives are ornamental as well as edible. Indeed, every part of the plant can be eaten, either as is, or in recipes.

Chives will grow well in an area of their own, or with flowers and other herbs. They will also grow well near some vegetables, such as tomatoes, allowing you to grow them in a salad garden.

Purchase potted chives at a local nursery, or obtain them from someone you know. Be sure to choose chives that were started from organic seeds, that are heirlooms if possible for the best taste and the most disease resistance.  Ask the person whether or not the chives have been continuously grown under organic conditions.

Locate the area in which you want to transplant the chives to. Be sure that this is an area that receives six to eight hours of sun each day, and that the soil is well-drained. Ensure that the soils pH is at six or seven.

Transplant the chives from the pot to the ground during the spring. Do this about six to eight weeks after they are potted for the best results. Work the area where you wish to grow the herbs to about six inches deep, and then work two inches of compost into the the soil.

Plant each chive plant four inches apart in every directions, so that they will not be overcrowded to start. Allow the chives to grow in place for a few weeks, then begin harvesting.

Divide the chives every two or three years, or as necessary to prevent them from overcrowding. Do this during the late summer or early autumn months so they will grow quickly for a new harvest.

Three hours before dividing, water the area well. Use scissors and cut the chives back to about four inches before loosening the soil around the chives with your hands, and lift the chives out of the soil. Shake the chives slightly to allow the dirt to fall back to the ground. Use your fingers to help this process along. Gently pull the chive plant apart into three or four clumps and replant each four inches apart where desired, and 1/2 inch deeper than they were originally planted. Cover the roots with soil, and add more compost to the area.

References and Resources:

UNL Extension: Herb Gardening with Rosemary, Chives and Basil

University of Minnesota Extension: Chives

Utah State University Extension: Chives in the Garden

Heirloom Seed: History

Herb Companion: Dividing and Growing Chives

GardenAction: Growing Chives

 

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How Much Room will I Need in Order to Grow Food for My Family

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You will want to figure out how much space you will set aside for planting before beginning your garden. This will depend on factors such as the size of your yard, and how many people are in your household. You will want to be sure to take into consideration fresh eating foods, foods that will preserved and whether or not you will want to share your bounty with others.

There is no one way to go about figuring out this information that will work for everyone, but these guidelines will be helpful.

Keep it Small

Almanac.com suggests that beginners keep their gardens small. You will be able to build the garden up to a larger, but still manageable, space over time. Starting small gives you a chance to see how much food your household consumes, fresh and preserved. Start with a garden measuring four feet by four feet, to see how much your family will eat.

Space to Move

You will need to calculate room for you to move in your garden space plans. You should have at least two feet between each bed or plot, in order to have easy access to each area. You want to be able to maneuver the garden space quickly.

Expand Your Space

When there is not enough space to grow the amount of food that your family needs, try using space saving gardening techniques. The square foot gardening technique aids you in growing as much food as possible in every square foot of space you have available. Growing up trellises will also save you space.

 

References and Resources:

• Tims’ Square Foot Gardening Page
• Almanac: A Beginners’ Vegetable Garden
• Square Foot Gardening: Mel Bartholomew: 2005
• University of Illinois Extension: Planning a Garden

Food Cupboard Meal Plan # 1: With Recipes

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While I do not often require help from the food cupboard, I found myself in need of a little help with food a couple of weeks ago. On the occasion that this happens, I pay a visit to Crossroads Ministries, where I am greeted by friendly people who are always helpful and cheery. The food received from this food cupboard was much appreciated.

I have noticed, over the past year or two, many middle-income families needing the help of such places. I try to donate food when I have an over abundance of it. They accept garden produce as well.

This is what I received during this visit:

a package of hot dogs (I froze half so they wouldn’t go bad. I do NOT usually eat hot dogs, but I am not being picky when I must visit the food cupboard.)

2 apples

2 oranges

2 tomatoes

1 pudding cup with whipped cream

1 loaf bread

1 dozen eggs

1 package of premade dinner rolls

1 package organic, whole wheat pasta

1 can tomato sauce

1 can evaporated milk

1 box Cheerios

2 snack bars

2 containers tomato soup

1 box apple cinnamon muffin mix

1 jar peanut butter

 

I also had $50.00 to spend at the grocery store, which helped to fill out my food list. If I were to prepare meals using only the foods listed above and the condiments in my refrigerator, this is what I would do:

(The ‘fresh’ produce is not exactly ‘fresh’, and needs to be eaten within a day or two.)

Breakfasts: (9 meals)

dry cereal and fruit, and peanut butter for the apple slices (3 times)

apple cinnamon muffins, using one of the eggs and water rather than milk – and 1 apple. Served warm with peanut butter rather than butter. (6 times)

Snacks: (6+ snacks)

dry cereal (until the cereal runs out)

pudding (1 time)

snack bar (2 times)

Lunches/Dinner: (14 meals)

pasta (white, already had one serving on hand) and canned milk (1 time)

pasta and tomato soup (4 times)

tomato soup and hot dog on bread with ketchup I had on hand (2 times)

2 hot dogs on bread with ketchup I had on hand and sliced tomatoes (3 times)

french toast using rolls and eggs, no milk and just a little water (4 times)

 

There are other options as well. For instance, a sauce could be made using the tomato sauce or soup. Tomato based sauces bother my stomach, so I will use the sauce later in a lasagna for my daughter at some point when she is home from college.

Peanut butter can also be used as a snack, at 1 tablespoon servings. This peanut butter will last a couple of months using it the way I do.

The apples could be added to the egg for french toast.

 

Pasta Sauce:

1 can of tomato sauce or 1 container of tomato soup

1 or 2 tomatoes

1. Put the liquid in a pot. Add water to thin if desired.
2. Chop or dice the tomato(es) and add to the pot.
3. Heat until tomatoes are just warmed through.

 

Apple French Toast:

1 apple: peeled, cored and diced.

2 eggs

a little water, just enough to help mix the apple with the eggs

4 slices bread

1. Mix the apple, eggs and water.
2. Dip the bread into this mixture, coating both sides.
3. Cook until each side of the bread is done.

 

I was lucky enough to have the  $50.00 on hand, so I was really able to stretch the food. With this money, you can do so much more with the food mentioned above. This shopping trip was a little messed up, in that I forgot to go to the food cupboard first. So I went grocery shopping and couldn’t plan how I would round out the food cupboard meal. I will show you how to round out the food cupboard meals by shopping AFTER you get your free food:

Purchase ground meat to add to the pasta sauce. (6.00, about)

Purchase milk for drinking, making the muffins and the french toast, as well as for cereal. (about 3.00 for half a gallon)

Bananas (about 1.00) and other fresh fruits (about 5.00)

Lettuce, cucumber, cabbage and carrots for salads. (about 5.00 depending on how much of each you get, and whether there are sales)

Yogurt to have with breakfast. (about 3.00)

Potatoes, white and sweet. (about 6.00)

Roaster chicken (about 6.00) to be roasted with the potaotes and some carrots.

Shredded mozzarella cheese for topping pasta and potatoes. (about 3.00)

Brown rice (about 2.00) to have with some of the chicken.

More eggs. (about 4.00 worth)

Pastas, a variety kept on hand is nice, and can be eaten with butter once the sauce and canned milk is gone. (about 4.00)

Tomato soup or pasta sauce, for a pasta bake. (about 2.00) A little of the ground meat is reserved for this.

A good many hardy meals can now be prepared. Use what money you have wisely when a food cupboard is necessary, and you will be able to make your food go far.

Shannon

 

 

 

 

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Roasted Potatoes

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This is another recipe for potatoes that I enjoy and want to share with you. it  is a simple recipe to prepare, but will take from 50 to 60 minutes of oven time.  Doneness will depend on taste. I consider them done before my daughter does. Roast these potatoes while preparing the rest of the meal.

Ingredients:

1 medium to large potato per person, type does not matter. Use more when baby potatoes are preferred.

olive oil

parsley

Parmesan or mozzarella cheese

 

1. Wash the potatoes. Cut out bad parts, but leave most of the skin on.
2. Cut each potato into bite size pieces.
3. Place these into a baking dish, or into an aluminum foil pouch. Drizzle with olive oil and sprinkle with crushed, dried parsley to your liking.
4. Cover or fold the aluminum foil over the top, and bake at 350* to 400* (depending on your oven) f0r 40 minutes.
5. Sprinkle cheese over the potatoes, cover and return to the oven for another 10 to 20 minutes, until the potatoes are done.

Tips:

• Save money by growing your own potatoes and parsley.
• Store or generic brands of cheeses and oil work well with this recipe, further saving you money.

Serving Suggestions:

• Serve with your choice of meats and a salad.
• My favorite way to eat these is with sweet and sour chicken , carrot sticks and apple slices. I also enjoy adding bread with honey butter to the plate.

Shannon

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Potatoes with Cheese and Parsley

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I want to share another potato recipe with you today. Potatoes are quite versatile, and will store for a long time. This is another one of my favorite recipes for potatoes, and it uses either boiled potatoes or those that have been roasted in the same pan as the meat choice for that particular meal.

Ingredients:

1 serving potatoes, cooked as desired
a sprinkling of shredded cheese, mild cheddar or mozzarella
parsley, chopped

1. Place the potatoes, drained, on your plate.
2. Top these with cheese and parsley.
3. Mix it up all up well.

Tips:

• Grow your own potatoes and parsley for ultimate money savings.

Serving Suggestions:

• Serve these potatoes with steak, a fruit salad and bread with cinnamon butter.
• Serve with sweet and sour pork, carrot and celery sticks, and rolls with honey butter.

Happy Eating!
Shannon

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Potatoes with Sour Cream and Chives

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I am a meat and potatoes kind of girl at heart, but eating this way every night does not help with the weight issues. I will not give up the meat and potato meals completely, though. This is one of my favorite recipes for potatoes, and it uses either boiled potatoes or those that have been roasted in the same pan as the meat choice for that particular meal.

Ingredients:

1 serving potatoes, cooked as desired
a dollop of sour cream
chives, chopped

1. Place the potatoes, drained, on your plate.
2. Top these with sour cream and chives.
3. Mix it up all up well.

Tips:

• Grow your own potatoes and chives for ultimate money savings.

Serving Suggestions:

• Serve these potatoes with roast beef, a side salad and bread with cinnamon butter.
• Serve with roasted chicken, carrot and celery sticks, and rolls with honey butter.

Happy Eating!
Shannon