Homegrown Whole Grains

Book Review: Homegrown Whole Grains
Book Review: Homegrown Whole Grains
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A backyard field of grains? Yes, absolutely! Homegrown Whole Grains are rapidly replacing grass in the yards of dedicated locavores across the country. For adventurous homeowners who want to get in on the movement, Homegrown Whole Grains is the place to begin.

Growing whole grains is simpler and more rewarding than most people imagine. With as little as 1000 square feet of land, backyard farmers can grow enough wheat to harvest 50 pounds in a single afternoon – and those 50 pounds can be baked into 50 loaves of fresh bread.

In addition to providing information on wheat and corn, Homegrown Whole Grains includes complete growing, harvesting, and threshing instructions for barley, millet, oats, rice, rye, spelt, and quinoa, and lighter coverage of several specialty grains. Readers will also find helpful tips on processing whole grains, from what to look for in a home mill to how to dry corn and remove the hulls from barley and rice.

Chapters for each grain include inventive recipes for cereals, desserts, casseroles, salads, soups and stews, and, of course, home-baked breads, the crowning achievement of the home grain grower. Sara Pitzer shares dozens of ideas for using whole grains – from cooking sturdy wheat berries in a slow cooker to malting barley for homebrewed beer. Whether milled into nutritional flours or used in any of their unmilled states, wheat, barley, quinoa, and the other grain crops are healthful additions to every diet.

Quick Wholesome Foods

Review on Quick Wholesome Foods
Book Review: Quick Wholesome Foods
Click this picture for the on-demand video
Book Review: Quick Wholesome Foods
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Quick Wholesome Foods is a complete how-to 65 minute DVD with innovative techniques that will take the guess work out of preparing healthy, basic delicious foods that the whole family will love in only minutes!

See step by step easy to follow techniques to make low-fat great tasting meals.

Five 15-minute mini classes on Bread, Gluten, Wheat, Beans and 3-minute cheeses made from Powdered Milk, even old powdered milk.

Excellent for home, church or neighborhood groups. We ve made it easy for you to use your basic stored foods.

FREE 28 page recipe booklet included

Alternatively, Amazon video has this online as a rent or buy Amazon video if you do not want to own an actual Quick Wholesome Foods DVD.  Click the top picture to order the video, and the picture below just to rent or buy it as an Amazon video.

How to Grow Space Plants

Growing Space Plants
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Being an unstoppable internet searcher I am constantly absorbing new ideas for neat projects (that’s why there is such a backlog between my YouTube channel and my blog articles). When I found “space plants” I had to order some seeds and try my hand at growing space plants

Basically the University of Utah in conjunction with NASA has developed “super dwarf” seeds to be grown on the international space station.

These plants were designed specifically to be grown hydroponically on shelves using artificial light.

They have two kinds of wheat, peppers, tomatoes, soybeans, rice and peas that stay under about 20 cm tall. I ordered some wheat and some tomatoes – I think the seeds were around 6 dollars a packet

I got impatient with the tomatoes and did not start them I just sprinkled them in my grow medium and they washed out (I still have more seed and I will replant as soon as I find my round tuit).

The wheat is growing pretty nicely; it looks like 6 inch tall grass. They haven’t formed seeds yet, but it is still early.

Or you can just order the seeds here: https://utah.agclassroom.org/cart/Results.cfm?category=7&resource (look under e-store and kits)

Recipe Sourdough Bread

52 Unique Techniques for Stocking Food for Prepper
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Baking is a skill I am working hard to acquire. As I have said many times, I am just not that good at it. But, since whole wheat berries is a large part of my food storage program for more self-reliance I better get better….

I found a pretty simple recipe, but the originator used measures by weight and I use it by volume to make it simpler. I also kind throw in some techniques from the no knead bread I posted a few months ago.

I am pleased with the bread, but I could work a little more on the crust. It tends to crack open a lot (but I’ve been assured that’s normal for sough dough).

This is not the most sophisticated recipe, and can stand some improvement to my technique, but it works and I like the taste of my bread. (Especially in egg sunshine or grilled cheese)…


• 1 Cup Water
• 1 Cup Starter
• 2 Teaspoons salt
• 3 Cups flour


1. Add starter to the water and mix.
2. Dump in flour and salt and mix until you get one big ball of dough
3. Cover the bowl and let rest (I normally go 8 hours, but have done it with significantly less time).
4. Carefully use a spoon to help dough ball fall out of the bowl and onto a floured board or countertop.
5. Stretch and fold the dough once by stretching dough into a rectangle and folding the sides together, and then the top and bottom in toward center.
6. Place in oiled container (straight sided is best)
7. Cover and Let rise in 75 to 80 F area for a couple hours our until it doubles in size.
8. Preheat oven to 425 F
9. Bake for 15 Minutes. Keep an eye on this and use more or less time depending on your oven
10. Cool on rack.

This is a pretty good Sourdough Bread recipe for beginners, I am a terrible baker, and it comes out fine for me.