Queen's Edge Farm: Wheat And Economy Ramblings

Thursday, February 21, 2008

Wheat And Economy Ramblings

I purchased my first 45 lb container of Hard Red Wheat today(actually Wednesday, but I am posting this really late or really early Thursday a.m. about 12:00 midnight) from the local distributor. I was so excited to find it in town, and not have to order online. Online the same container is almost $36.00 plus shipping. I paid $24.00 for it locally.

Since Candi and I had packed my coffee grinder yesterday, so I went by Home Depot this evening and purchased their last three coffee grinders. They were $7.00, which is why I bought all three, and if one goes out, I will have back ups.

At Candi's we used her coffee grinder to grind enough flour for her to make a loaf of bread. Worked beautifully! Grain mills are expensive. Anywhere from $150.00 to $400.00 depending on the style and manufacturer. I don't know why more people don't use a food processor or coffee grinder, works good for me. Even a hand cranked coffee grinder runs about $25.00 online.

I am going to grind enough flour in the morning to make whole wheat pancakes. I can't wait!

Once we move and my pantry shelves are up, I will purchase 14 pails of the wheat. This should be enough to last a year, which is my goal. I am trying to get enough food stored for a year. With the economy the way it is going, I am worried about Rodney's job. Having enough food for a year will help tremendously. Once we sell this house and move, I will have more piece of mind. I pray daily that God holds off any serious financial crisis in our family until after the house is sold. I definitely don't want it foreclosed on, because then my biggest asset will be gone, and I won't be able to build a new house. Along with a house that is paid for, and a year supply of food, Rodney won't have to worry about finding a high paying job. We could survive on minimum wage for the electric bill and car insurance. I am so glad that we are almost debt free. The house payment is our biggest headache right now, so once the house is sold, it will be a very freeing feeling.

I worry about my family and friends. Most of them are not taking the pending recession very seriously. It would be ideal if they would downsize their lifestyles some, but I don't anticipate that happening anytime soon. They look at me as different, and probably even crazy. I think I am just logical and practical. It doesn't take a genius to see the writing on the wall, and to prepare for upcoming emergencies. They would do well to get their finances in order quickly, and purchase some more food. Food prices are projected to increase 500% in some areas during 2008! I have already seen eggs go from .79 cents a dozen to $1.89. I am so glad I have chickens and they have started laying again. As soon as we are out on the land, I am getting more chickens, ducks, geese, goats, a cow or two, a couple of pigs, and will stock the pond with bass and catfish. Many of these animals will end up in the freezer at the end of the year, providing us with more than enough meat for the year. We will be renting a backhoe soon and digging a root cellar/tornado shelter, as well as, deepening the pond, and digging out a section above the pond to use as a swimming hole. Rodney plans to line it with cinder blocks and cement to help hold the water in.

I won't be able to have an extensive garden this year, which is sad. I had so planned to have a larger garden and to can the surplus. I even received a pressure canner for Christmas. But with moving and building I don't see how I will get to plant and care for a garden. We'll see.

If you are interested in preparing for any upcoming financial emergencies or natural disasters (tornadoes/hurricanes) check out www.backwoodshome.com for great info. I highly recommend their annual magazine subscription, and any of their books for sale.

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Grandma's Yummy Cinnamon Rolls

2 pkgs active dry yeast or 5 tsps if using bulk yeast
1/2 cup warm water (not too hot)
1/3 cup sugar
1/3 cup shortening, butter, margarine
2 tsps salt
2 cups milk, scalded
1 1/2 cups cold water
10 to 12 cups flour (white or whole wheat)

Yield: 4 loaves

Soften yeast in warm water, springkle in a tsp of the sugar
In LARGE mixing bowl blend sugar, shortening, salt and milk until shortening is melted. Add cold water, cool to luke-warm. Stir in yeast. Gradually add flour to form a stiff dough. Knead on floured surface until smooth and satiny, 5 to 10 minutes. Place in greased bowl, turning dough to grease all sides. Cover with foil or damp towel. Let rise in warm place (85 to 90 deg) until light and doubled in volume about two hours. Punch dough down by plunging fist in center. Knead dough for about 5 minutes.

Roll out one fourth of dough to a 16 X 12 inch rectangle. Brush with 2 TBSP of melted butter. Combine 1/3 cup firmly packed brown sugar, 1/3 cup sugar and 1 1/2 tsp of cinnamon (or more to taste). Sprinkle mixture over dough. Starting with 16 inch side, roll jellyroll fashion. Either cut into 16 1 inch slices or leave as a whole loaf. Place on a greased pan, cover and let rise in warm place until light, about 30 to 45 minutes. Bake at 375 degrees about 25 to 30 minutes or until golden brown.

Mix one box 10X sugar with 2 tbsps water. If too stiff, add more water until icing consistency, add a drop of vanilla too. Spread on baked bread while bread is still warm.

2010 Homestead Stats

Laundry Soap

Homemade Laundry Soap:
1/3 bar Fels Naptha or other type of soap, as listed above
½ cup washing soda
½ cup borax powder
~You will also need a small washpan or bowl that holds about 2 gallons.

Grate the soap and put it in a sauce pan. Add 6 cups water and heat it until the soap melts. Add the washing soda and the borax and stir until it is dissolved. Remove from heat. Pour 4 cups hot water into the washpan. Now add your soap mixture and stir. Now add 1 gallon plus 6 cups of water and stir. Transfer soap (using a funnel if necessary) into empty plastic laundry holders, milk containers (I use my empty glass milk bottles and old Fab containers) Let the soap sit for about 24 hours and it will gel. You use ½ cup per load.

Wild Mustang Grape Jelly

Wild Mustang Grape Jelly

5 cups grape juice (about 3 1/2 pounds of ripe grapes)1 (1 3/4 ounce) box of sure-jel pectin7 cups sugarBefore getting started it is best to clean the entire kitchen, making sure the sink is empty. Bleach the sink and all utensils used in making jelly (I do this as I sell my grape jelly as part of my homesteading business.)

Wash the canning jars in warm soapy water, and rinse well. Set off to side.

Place a large pan of water on the stove to heat. Once it starts steaming, place lids and rings in the bottom, and 2-3 jars (depending on if you use actual jelly jars or pints) to sterilize.

Next make the grape juice using clean washed grapes (make sure you use rubber gloves when picking or washing wild grapes)To 3 1/2 pounds of clean grapes (6 cups of grapes) add 1 1/2 cups water.Bring to a boil and simmer covered for 10 minutes.Strain and squeeze out all of the juice with cheese cloth (see paragraph below)
I didn't have cheese cloth, so I poured the grape mixture into a large spaghetti strainer with a large pan underneath. I had to stir it around some as the skins and seeds would sink to the bottom, and clog the colander up. Stirring allowed the liquid to drain out. I then used a large metal spoon and squished it some to get more of the juice out.

In a very big pan, put 5 cups of the juice (it’s okay to add no more than ½ cup water to even out amount)Add the fruit pectin to the juice.Mix well.On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
Remove jelly from heat, skim off foam
Use a large spoon inserted inside the jar to lift CAREFULLY out of the water. DO NOT TOUCH THE INSIDE OF THE JAR OR THE RIM WITH YOUR HANDS.
Ladle jelly into hot jars, place a lid and ring onto jar (do not tighten yet).
Set jars to the side. After a while you should start hearing “pings” as the jar seals.
When jars are completely cool, tighten rings and store on pantry shelf.**SIDE NOTE: Wild Mustang Grapes are normally ready the end of June, so be prepared. Keep an eye open for vines on the side of the road, or any that friends and family may have growing in their yard. Many people just let them grow and don’t do anything with them, so it shouldn’t be hard to find a good supply. Also, the more you pick off the vine, the more the vine produces new grapes, so you probably won’t EVER run out of grapes to use until the vine dies or you get sick of making jelly. Good luck and feel free to contact me at queensedgefarm@yahoo.com for questions.