Month: July 2013

ALL NATURAL FACE PEEL

/ gardengal bevy

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http://www.elegantmiss.com/how-to-make-the-mother-of-all-natural-face-peels/

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SURVIVAL SUPPLY KEYCHAIN

/ gardengal bevy

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This is a simple key chain with a few supplies wrapped up in a small para chord key chain. The supplies could be used in a pinch when camping or hiking, although you hope you never need to! It contains a few feet of rope, a small knife, fishing line, fishing hook, and a  strike anywhere match.

http://www.instructables.com/id/Survival-Supply-Keychain/

 

How to Prune Grape Vines for Fruit Development

/ gardengal bevy / 1 Comment

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Grape vines left to grow on their own may or may not develop an abundance of juicy grapes, but careful pruning of the vines will almost certainly produce the fruit you want. Trimming of grape vines starts right away and continues as the plant branches out, with select pruning being the key to continued fruit production year after year.

 

http://homeguides.sfgate.com/prune-grape-vines-fruit-development-54348.html

How to Preserve 100+ lbs. of Tomatoes With Almost No Work

/ gardengal bevy

boy do i need this! mine are rotting on the vines for lack of time!

grow it cook it can it

Tomatoes are one of the main crops that I preserve. Jam is all well and good, but face it: there’s a ton of sugar in those jars. Tomatoes, on the other hand, are incredibly good for you can go in just about anything. Home-grown tomatoes are also one of the food items that are so far superior to their grocery store counterparts that they are worth the time it takes to put them up.

Vegetables are so labor-intensive to grow that it makes me cringe when they finally ripen in such abundance that some are left to rot or are simply fed to animals.  I put literal blood, sweat and tears into our farm, and I’ll be damned if I’m letting anything go to waste.  It’s like they say, “there are starving children…”

The key is knowing which preserving methods involve the lowest amount of work at the front end…

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HONEY LEMON BALM JELLY

/ gardengal bevy

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Honey Lemon Balm Jelly 

 Makes approx. 8 half pint jars.

Ingredients:

  • 3 cups (packed) fresh lemon balm leaves 
  • 6 cups water
  • 1 1/2 – 3 cups local honey (choose amount that suits your tastes)
  • juice and zest of 2 lemons
  • 8 teaspoons Pomona’s Pectin powder
  • 8 teaspoons calcium water (made using calcium powder that comes with Pomona’s Pectin, instructions included in package)

Directions:

  1. In very hot water, wash and rinse 8 half pint canning jars. This can be done by hand or in the dishwasher. Do this right before ready to use so jars are still hot.
  2. Add lids and rings to a large pot and cover with water. Bring to a strong simmer but do not boil. Keep lids and rings in hot water as you prepare jam.
  3. Bring the water to a boil in a saucepan and stir in the lemon balm . Remove from heat, cover, and let the mixture steep for 20 minutes. Strain the “tea” squeezing the leaves to remove all the liquid.
  4. Stir in the fresh lemon juice, zest and calcium water. You should have very close to 6 cups of liquid after the lemon juice is added. If you don’t, add enough water to make 6 cups. 
  5. Measure honey and pectin into a separate bowl, stir thoroughly (you can start with less honey and add more later).
  6. In a saucepan over the highest possible heat, bring the “tea” mixture to a boil then add the honey/pectin mixture. Check (taste) to see at this time if you would like to add more honey. Bring mixture back up to a hard rolling boil, time it for 2 minutes, stirring constantly. Now it is time to transfer the jelly to jars.
  7. Using a sterilized wide mouth funnel and small measuring cup as a scoop, fill hot/clean jars leaving 1/4″ head space at the top. Place lids on the top and screw on bands, not too tightly.
  8. Process jars in boiling water for 10 minutes. (Add one minute more for every 1,000 feet of elevation.)
  9. Using a jar lifter, remove from water once processed. Allow to sit in one spot and cool completely. 
  10. Add to your pantry!

http://beautythatmoves.typepad.com/beauty_that_moves/2013/07/lemon-balm-jelly.html

 

 

CHICKEN CHILI RELLENO CASSEROLE

/ gardengal bevy

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Preheat oven to 350 degrees.

1-1/2lbs cooked, cut up chicken. (place chicken in crockpot with a cup of verde sauce cooked on high for 4 hrs and shredded)
6-8 Pasilla chili’s, roasted, skinned and seeded. ( you can use 2 cans of whole green chili’s if you like)
1 lb of shredded cheddar cheese
1/4 lb shredded Monterey jack cheese
1/4lb of pepper jack cheese
1 can evaporated milk
4 eggs
2 TBSp flour
2 tsp of salt
Sublime Minds
In a 9×13 casserole dish. Place a layer of green chili’s. Add chicken on top of chili’s.Top with shredded cheese (about half of your mixed cheese) Add a layer of chili’s on top of cheese. In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 for 45-60 minutes or until done. Let rest 5 minutes before cutting!!
Enjoy!!:)