Although I’ve done no scientific study to prove it, I feel sure that gardening saves money. With garden foods on-hand year-round, I’m not making numerous trips to the grocery store, saving on groceries, gas and time. I am spending hours outside during the gardening season, a great thing for a writer who so often is seated in front of the computer to meet deadlines. Besides the exercise and fresh air, it’s also good for my soul to spend time with the worms and butterflies as I dig in the garden.
Novice gardeners do need to be aware, however, that there are costs involved in gardening. Here are a few costs to keep in mind as you plan this year’s garden.
Garden seed—saving some of your own seeds, which you can then swap with seed-saving friends, means you’ll need to buy fewer seeds.
Raising seedlings—growing some of your own plant starts instead of buying them can be fun and money-saving. On Sunday I started my plants for this spring by planting celery seeds in 12 small pots. You can plant seeds in old plastic pots you’ve washed out, or homemade newspaper pots. Check out this video for how to make them.
Potting soil—be sure you buy potting soil. Years ago as a novice gardener I tried using soil from my garden without realizing I would sprout weeds, also, and might not be able to tell the difference between the weed and the plant! Potting soil is worth the investment.
Fertilizer—Because I grow organically, I typically use fish or seaweed fertilizer. I also have helpers like blood meal, bone meal and kelp meal on-hand for nitrogen, phosphorus and potassium soil amendments. Organic Gardening magazine is a great source for information about soil deficiency problems and other gardening questions.
Some years I use all the seeds, soil and fertilizers I buy; other years I have some left over for the next year.
Each year, I seem to get a little bit smarter about gardening and spend less. That makes me feel smart and healthy, not a bad combination.
Wednesday, March 2, 2011
Tuesday, March 1, 2011
Eating on less than $3/day
After hearing about my friend’s challenge to eat on less than $3/day, I decided to keep my grocery receipts in February and see exactly how much we spend to eat. As I spent extra on organic milk, meat, cheese and a few other items, I worried that my total would be more than I anticipated. But yesterday I totaled all of those receipts and here’s what I found: in February we ate on $2.82/day per person.
I would like to be able to say that proves what I’ve long suspected about eating a diet of whole foods rather than convenience foods. I’ve heard people say that fresh produce is too expensive and that’s why so many people go for the boxes, bags and cans of foods. Since we eat very few foods that would fall into that latter category, I don’t think it’s true. However, if I were being totally scientific in my study I’m sure I would need to take a different approach to truly prove my point.
I also realize that my February tally isn’t a totally accurate accounting of what we ate for a few reasons:
• We ate foods that we had purchased or grown previously and frozen or canned.
• We bought foods that we didn’t eat during February.
• To be more accurate we would need to figure in the cost of our garden inputs and divide that over 12 months.
So how much does it cost to garden? I’ll look at that question tomorrow. In the meantime, I would love to hear about how much you think you spend on food per day.
I would like to be able to say that proves what I’ve long suspected about eating a diet of whole foods rather than convenience foods. I’ve heard people say that fresh produce is too expensive and that’s why so many people go for the boxes, bags and cans of foods. Since we eat very few foods that would fall into that latter category, I don’t think it’s true. However, if I were being totally scientific in my study I’m sure I would need to take a different approach to truly prove my point.
I also realize that my February tally isn’t a totally accurate accounting of what we ate for a few reasons:
• We ate foods that we had purchased or grown previously and frozen or canned.
• We bought foods that we didn’t eat during February.
• To be more accurate we would need to figure in the cost of our garden inputs and divide that over 12 months.
So how much does it cost to garden? I’ll look at that question tomorrow. In the meantime, I would love to hear about how much you think you spend on food per day.
Friday, February 25, 2011
Three easy meals in two days
My schedule has been so packed with writing and editing assignments this month that it’s been difficult to find time to cook. So I was thrilled to look through my favorite recipes and a stack of ideas to try to find three meals that were quick and easy to prepare.
I often spend two hours in the kitchen preparing a meal. That’s because I enjoy it and because cooking from scratch rather than a box takes longer. I was able to put these meals together in 30 – 60 minutes, a record for me. I also noticed I had fewer dishes to wash after cooking. That’s never a bad result!
Here’s what I did.
Breakfast: Baked Egg
1 egg
1 TBSP Salsa
¼ cup unthawed spinach
1 TBSP cheese
Mix ingredients and put into a single-serving sized baking dish. Bake at 375 degrees for 20 minutes or so until firm.
Lunch: Tortilla Tomato Soup with Beans and Rice and Quesadillas
We like Ellie Krieger’s Tortilla Tomato Soup and it’s one of those easy-to-prepare soups that reminds us of why we put so much work into canning our tomatoes during the summer.
While the soup cooked, I put on a pot of white rice. We had leftover pinto beans and knowing that rice and beans together make the perfect protein encouraged me in that direction.
As the two pots simmered on the stove, I sliced half an onion and a green pepper from the refrigerator. After sautéing them I put them on half of a whole wheat tortilla in the skillet, sprinkled with cheese and made a quesadilla.
Yes, it was a big lunch. And it all tasted good!
Supper: Asian Salmon with Stir Fried Vegetables
Lunch was so filling that I waited to make this supper until the next day. It fit in perfectly to my easy to prepare plan.
For several years I’ve been making the Barefoot Contessa’s Asian Salmon. Again, it’s quick and pleasing to the taste buds. I often bake it in the oven instead of grilling, which was true this time.
To go with the salmon I pulled vegetables out of the freezer to stir fry and serve with soba noodles. I prefer vegetables with a little crunch and of course since these had been frozen I didn’t get that. However, the taste of the dish, that I topped with a handful of cashews, was very good.
The lunch and supper both gave us leftovers for the next day when I wouldn't have a minute to spend in the kitchen.
I often spend two hours in the kitchen preparing a meal. That’s because I enjoy it and because cooking from scratch rather than a box takes longer. I was able to put these meals together in 30 – 60 minutes, a record for me. I also noticed I had fewer dishes to wash after cooking. That’s never a bad result!
Here’s what I did.
Breakfast: Baked Egg
1 egg
1 TBSP Salsa
¼ cup unthawed spinach
1 TBSP cheese
Mix ingredients and put into a single-serving sized baking dish. Bake at 375 degrees for 20 minutes or so until firm.
Lunch: Tortilla Tomato Soup with Beans and Rice and Quesadillas
We like Ellie Krieger’s Tortilla Tomato Soup and it’s one of those easy-to-prepare soups that reminds us of why we put so much work into canning our tomatoes during the summer.
While the soup cooked, I put on a pot of white rice. We had leftover pinto beans and knowing that rice and beans together make the perfect protein encouraged me in that direction.
As the two pots simmered on the stove, I sliced half an onion and a green pepper from the refrigerator. After sautéing them I put them on half of a whole wheat tortilla in the skillet, sprinkled with cheese and made a quesadilla.
Yes, it was a big lunch. And it all tasted good!
Supper: Asian Salmon with Stir Fried Vegetables
Lunch was so filling that I waited to make this supper until the next day. It fit in perfectly to my easy to prepare plan.
For several years I’ve been making the Barefoot Contessa’s Asian Salmon. Again, it’s quick and pleasing to the taste buds. I often bake it in the oven instead of grilling, which was true this time.
To go with the salmon I pulled vegetables out of the freezer to stir fry and serve with soba noodles. I prefer vegetables with a little crunch and of course since these had been frozen I didn’t get that. However, the taste of the dish, that I topped with a handful of cashews, was very good.
The lunch and supper both gave us leftovers for the next day when I wouldn't have a minute to spend in the kitchen.
Monday, February 21, 2011
The gardening season begins
Most of the garden seeds that I ordered arrived last week. I promptly organized them in my seed box in the order I’ll plant them, delighting in pulling out the ones I’ll put in the ground first—greens and beets. It was so warm and dry last week that Jim was even able to till the garden. Although I haven’t planted anything, I did have to put my hands in the dirt just to feel it on my palms.
I also went to the library last week for books about greenhouse growing. It’s time to put together the one we received for Christmas. I’m hoping to use it for my seedlings and since the only ones I’ve planted so far are pansies, I think the greenhouse can wait for a day when it’s not as windy as today.
Yesterday we drove out to our friend Joan’s farm to cut reeds. They're drying out on the picnic table by the garden until we need them in a couple of months. My garden plan this year includes using one-third to one-half of the rectangular plot for beans, primarily dry beans (pinto, kidney, black and cannellini). So we’re going to experiment with reeds slashed together like teepees that we can sink into the ground, providing a good climbing surface. I like the idea of using one of nature’s gifts that could be useful for a couple of years before we have to cut more. When they’ve deteriorated we can put them in the compost pile.
Next on the agenda will be getting some planting soil so I can start sprouting seedlings. Even if winter returns us to evenings by the fireplace, I’ll know that spring is on its way.
I also went to the library last week for books about greenhouse growing. It’s time to put together the one we received for Christmas. I’m hoping to use it for my seedlings and since the only ones I’ve planted so far are pansies, I think the greenhouse can wait for a day when it’s not as windy as today.
Yesterday we drove out to our friend Joan’s farm to cut reeds. They're drying out on the picnic table by the garden until we need them in a couple of months. My garden plan this year includes using one-third to one-half of the rectangular plot for beans, primarily dry beans (pinto, kidney, black and cannellini). So we’re going to experiment with reeds slashed together like teepees that we can sink into the ground, providing a good climbing surface. I like the idea of using one of nature’s gifts that could be useful for a couple of years before we have to cut more. When they’ve deteriorated we can put them in the compost pile.
Next on the agenda will be getting some planting soil so I can start sprouting seedlings. Even if winter returns us to evenings by the fireplace, I’ll know that spring is on its way.
Friday, February 11, 2011
Bean week in the Brown house
Winter is the season when I most enjoy eating beans and when I saw our home-grown kidney and pinto beans in jars on my kitchen counter, I knew this was the week.
I started on Sunday when I indulged in one of my favorite kinds of meals—Italian. I prepared spinach and cheese manicotti with tomato sauce, meatballs, roasted Cushaw and pasta e fagioli soup. The soup is a Giada de Laurentis recipe that I hadn’t tried and the combination of pasta and beans with our homegrown kidney beans was fabulous. Of course since it’s February I didn’t have fresh herbs, but it still turned out so well that Jim rated it a “10” without even being asked. We also had leftovers to carry us over into the week, one of the benefits of a big Sunday afternoon meal.
By the time Thursday arrived, we had exhausted our leftovers and other easy-to-prepare meals so Jim made pinto beans. Jim is the pinto bean king. I will admit I had never eaten pinto beans until I moved to Kentucky and I do love the protein-packed soup with corn bread. I tried a new corn bread recipe (from Hindman Settlement School in eastern Kentucky) and it proved to be moist and perfect to accompany the beans.
Now we’ve used all of the beans we grew last year. This year I’ll plant many more so the joy doesn’t end so early.
I started on Sunday when I indulged in one of my favorite kinds of meals—Italian. I prepared spinach and cheese manicotti with tomato sauce, meatballs, roasted Cushaw and pasta e fagioli soup. The soup is a Giada de Laurentis recipe that I hadn’t tried and the combination of pasta and beans with our homegrown kidney beans was fabulous. Of course since it’s February I didn’t have fresh herbs, but it still turned out so well that Jim rated it a “10” without even being asked. We also had leftovers to carry us over into the week, one of the benefits of a big Sunday afternoon meal.
By the time Thursday arrived, we had exhausted our leftovers and other easy-to-prepare meals so Jim made pinto beans. Jim is the pinto bean king. I will admit I had never eaten pinto beans until I moved to Kentucky and I do love the protein-packed soup with corn bread. I tried a new corn bread recipe (from Hindman Settlement School in eastern Kentucky) and it proved to be moist and perfect to accompany the beans.
Now we’ve used all of the beans we grew last year. This year I’ll plant many more so the joy doesn’t end so early.
Monday, January 31, 2011
It was a food weekend
Friday, 2:30
I took a break from work to drive up to the Marksbury Farm Market for eggs, milk, sweet potatoes and cheese. Marksbury is a new Kentucky business that processes locally raised pork, beef and chicken that is raised by the standards they set forth on their website. It’s a delightful place that makes getting locally raised products much easier in the winter when the farmer’s market isn’t open.
Saturday, 4:00
After a day of cleaning the house it was time to make supper. I had already unthawed a frozen chicken from St. Asaph Farm and made a Cushaw pie earlier in the day. To go with the roast turkey I prepared bread stuffing, blanched asparagus (from the freezer), baked sweet potatoes and roasted Cushaw. I experimented with an avocado sauce to go with the vegetables but it needs lots of perfecting before I share that recipe with anyone.
Sunday, 12:30
Sunday was seed ordering day! Yes, as the stocks of winter vegetables and canned goods begin to diminish I’m thinking about what I’ll plant this year. I’ve been enjoying perusing the catalogs and fantasizing about what this year’s garden will be. Before going crazy with a new order, I inventoried my leftover seeds and those I saved this year. That leaves me with only a few to order. I prepared one order for Seeds of Change then looked through other catalogs to discover how to take advantage of special discount offers. I’ll hold onto the Seeds of Change catalog to consult its agronomics information throughout the growing season. I’ll also keep the John Scheeper’s Kitchen Garden Seeds catalog because I like the illustrations that will help me identify plants if I have a hard time distinguishing them from weeds.
Sunday 4:30
After a weekend of good food, Jim and I went to the movies and indulged in a bucket of butter popcorn. I know it’s not so good for me but once in awhile everyone has to splurge!
I took a break from work to drive up to the Marksbury Farm Market for eggs, milk, sweet potatoes and cheese. Marksbury is a new Kentucky business that processes locally raised pork, beef and chicken that is raised by the standards they set forth on their website. It’s a delightful place that makes getting locally raised products much easier in the winter when the farmer’s market isn’t open.
Saturday, 4:00
After a day of cleaning the house it was time to make supper. I had already unthawed a frozen chicken from St. Asaph Farm and made a Cushaw pie earlier in the day. To go with the roast turkey I prepared bread stuffing, blanched asparagus (from the freezer), baked sweet potatoes and roasted Cushaw. I experimented with an avocado sauce to go with the vegetables but it needs lots of perfecting before I share that recipe with anyone.
Sunday, 12:30
Sunday was seed ordering day! Yes, as the stocks of winter vegetables and canned goods begin to diminish I’m thinking about what I’ll plant this year. I’ve been enjoying perusing the catalogs and fantasizing about what this year’s garden will be. Before going crazy with a new order, I inventoried my leftover seeds and those I saved this year. That leaves me with only a few to order. I prepared one order for Seeds of Change then looked through other catalogs to discover how to take advantage of special discount offers. I’ll hold onto the Seeds of Change catalog to consult its agronomics information throughout the growing season. I’ll also keep the John Scheeper’s Kitchen Garden Seeds catalog because I like the illustrations that will help me identify plants if I have a hard time distinguishing them from weeds.
Sunday 4:30
After a weekend of good food, Jim and I went to the movies and indulged in a bucket of butter popcorn. I know it’s not so good for me but once in awhile everyone has to splurge!
Thursday, January 27, 2011
A dearth of fruit
This is the season when I begin to long for fresh fruit. That crisp apple, that juicy peach, those firm, sweet strawberries that I can pluck directly from the vine—where are they? At present the apples are dried and in a container in my cabinet, the strawberries are in a bag in the freezer and the peaches are nowhere since we didn’t can any this year.
Finding local fruit all year round only seems to be possible through serious and varied preservation, then it still isn’t enough to satisfy my desires. I love fresh oranges and I just don’t know that it’s possible to grow them anywhere in Kentucky. The same goes for avocados. I have considered trying a lemon tree that I could bring inside during the winter.
Rather than lamenting what I don’t have, however, let me consider what I do have in terms of fruit. Perhaps considering it now in the low, fresh food season will be good motivation for this year’s planting and preservation planning.
In my kitchen, I do have:
Dried apples
Apple and pear chutney
Frozen apple pie filling
Frozen strawberries, blueberries and blackberries
Berry jam
Most of these fruits I’ll eat with breakfast. The dried applies are great in any hot cereal as well as in muffins and coffee cakes. Although I understand chutney is good with meat, my favorite way to eat it is with cream cheese between two pieces of homemade bread on a sandwich I’ve made with my panini press. The frozen berries I warm in the microwave and use in plain yogurt with nuts, to top waffles or to use in a smoothie. The jam isn’t just good for toast; it’s a find topping for a crostata or ingredient in other desserts.
All of those options are good, but I would like to have more choices next winter. It’s time to look at those seed and nursery catalogs and see what I can plan.
Finding local fruit all year round only seems to be possible through serious and varied preservation, then it still isn’t enough to satisfy my desires. I love fresh oranges and I just don’t know that it’s possible to grow them anywhere in Kentucky. The same goes for avocados. I have considered trying a lemon tree that I could bring inside during the winter.
Rather than lamenting what I don’t have, however, let me consider what I do have in terms of fruit. Perhaps considering it now in the low, fresh food season will be good motivation for this year’s planting and preservation planning.
In my kitchen, I do have:
Dried apples
Apple and pear chutney
Frozen apple pie filling
Frozen strawberries, blueberries and blackberries
Berry jam
Most of these fruits I’ll eat with breakfast. The dried applies are great in any hot cereal as well as in muffins and coffee cakes. Although I understand chutney is good with meat, my favorite way to eat it is with cream cheese between two pieces of homemade bread on a sandwich I’ve made with my panini press. The frozen berries I warm in the microwave and use in plain yogurt with nuts, to top waffles or to use in a smoothie. The jam isn’t just good for toast; it’s a find topping for a crostata or ingredient in other desserts.
All of those options are good, but I would like to have more choices next winter. It’s time to look at those seed and nursery catalogs and see what I can plan.
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