Nancy on the Home Front

Prudent Pantry: What is a Mushroom Foray?

There are many ways to have a well-stocked pantry. Grow your own vegetables and preserve the harvest or buy pre-packaged freeze-dried foods and keep them on hand. Another way to fill your pantry is to take advantage of the foods that you can find free in the woods!

This past weekend my husband and I took part in a mushroom foray. What is a mushroom foray? When people who love wild mushrooms say “foray”, they’re talking abut organizing a group to go into the forest to look for fungi. The purpose of a foray can be to hunt for edibles, collect for scientific study or look at the beauty and diversity of mushrooms. Forays can last from an hour or two, to a multi-day overnight trip. On an overnight forays some of the plunder is typically cooked in delicious dishes for all to share.

While you are out on the field, everything we found was identified. We discussed where to look for various mushrooms as they usually are found near a particular tree. Morels in this area love elm and ash trees.

My husband and I are new to mushrooms but are interested in learning more. This particular foray was an overnight and was lead by Chris Matherly, also know as The Mushroom Hunter. We met in Brattleboro, VT and spent a day and a half searching for the elusive morels. Unfortunately its been a late spring in VT and we were several weeks too early and only found a few baby morels, too small to pick. However we did find numerous wild Ramps, Fiddleheads and Stinging Nettles. These were all used in creating a delicious meal on Saturday night.

Although we did not find any morels it was a fascinating weekend. There were several young ladies in the group who were very knowledgeable about the various plants growing in the woods and which ones were safe to eat or had medicinal value. Another man was very informative about the various newts, salamanders and snakes we found. We did find some beautiful Scarlet Cups on Sunday, which are edible and are often used to add color to a soup.

The highlight of the weekend was the delicious meal we all enjoyed Saturday night. One of the women on the foray lives locally and opened up her house for the meal. We enjoyed Stinging Nettle Quesadillas, Stuffed Mushrooms, Dandelion Fritters, Fried Morels (Chris had an abundance that he had collected elsewhere earlier in the week) and Sautéed Fiddleheads.

Sauted Fiddleheads — Sauteed Fiddleheads

It was a fun weekend and we’ve already decided to take part in another weekend in the fall. Apparently in the fall there is a real diversity in the mushrooms you will find. Want to find your local mycological society? Check this link for a directory of local chapters. If you don’t join a mycological group, check around your local colleges and universities to see if there are mycologists in the Biology departments who are willing to inspect any mushrooms you collect for you. Some mycological groups allow you to email them a photograph of a mushroom you have collected for identification. I think my husband and I have caught the bug, we can’t wait to go on another foray! Linked To: HomesteadBarnHop, CleverChicksBlogHop, What’DYouDoThisWeekend, FatTuesday, TheBackyardFarmingConection, TuesdaysWithATwist

Worth Repeating: Asparagus Egg Drop Soup

I don’t repeat recipes very often but this one is worth repeating. Spring means an abundance of fresh asparagus at the Farmer’s Market. This recipe is light, quick, easy and so delicious! If you don’t have any asparagus on hand you could substitute another vegetable but if you are an asparagus lover give it a try. You’ll find yourself making it more than once!

Happy Asparagus Season! (Photo credit: madlyinlovewithlife)

Asparagus Egg Drop Soup

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 cups reduced sodium chicken broth
¼ cup water
3 Tbsp cornstarch
2 large eggs, lightly beaten
2 tsp soy sauce
½ tsp rice wine vinegar

Bring a small pan of water to a boil. Add the asparagus and cook until crisp tender, about 3 minutes. Drain in a colander. Rinse under cold water, drain and set aside.

green vegetable, soup, prudent living — Boil asparagus in water.

In a separate pan bring the chicken broth to a boil. Whisk together the water and cornstarch in a cup until smooth and whisk into the broth. Simmer until the mixture thickens slightly, about 2 minutes.

Reduce the heat until the broth barely simmers. Slowly drizzle the lightly beaten eggs into the soup, while stirring in a circular motion. Cook about 1 minute. Gently stir in the soy sauce and vinegar.

Add the asparagus and serve.

Each bite is full of asparagus! Makes about 4 servings.

Linked to: FridayLinkParty, PintasticPinterestngParty, FreedomFriday, #FoodieFriday, FoodieFriendsFriday, WhatToDoWeekends, RealFoodFriday, FridayFlashBlog, FoodieFriday, FridayFavorites, LHITSDIY, WeekendPotluck, FridayFrenzy, ShowStopperSaturday, MeltInYourMouthMonday, MixItUpMonday, SundaySocialBlogHop, ThankGoodnessIt’sMonday, BloggersBragPinterestingParty, ShowMeWhatYou’veGot, HearthAndSoulHop, TheGatheringSpot, TuesdayTable, FatTuesday, ShareYourStuffTuesday, HealthyTuesdayHop, #TastyTuesday, TastyTuesdayRecipeLinkUp, TheYuckStopsHere, TuesdayWithaTwist, You’reGonnaLoveItTuesday, InAndOutOfTheKitchen, MerryMonday, TimeToSparkle, TotallyTalentedTuesday, CreateLinkInspire, TickleMyTastebuds, WonderfulWednesdayBlogHop, AdornedFromAbove, WakeUpWednesday, WhimseyWednesday, WFMW, WonderfullyCreativeWednesday, RivertonHousewives, GooseberryPatch, FourSeasonsBlogHop, RealFoodWednesday, CreateItThursday, FavoriteThings, CatchAGlimpse, Link’NBlogsLinkParty, LinkParty, FullPlateThursday

My Garden: Tips For A Vegetable Garden

Are you planning a vegetable garden this year? Starting a vegetable garden for the first time is exciting, but it can be a little intimidating too. Every gardener dreams of an abundant harvest, but it’s not always easy to know how to manage the details of what to plant and how to care for the different vegetables. Growing a garden doesn’t have to cost a fortune in time or money, but it can be unless you plan ahead.

Here are a few tips to get you started.

Keep it simple and start small. Don’t try to grow everything your first year. Just plant a few easy to grown crops such as lettuce, tomatoes, zucchini and beans. Tomatoes may be a little challenging, but nothing beats the taste of a fresh garden tomato!

Start composting. Even if it’s just a pile on the edge of your property, have a place to compost. Once you’ve used compost, you’ll realize you can never have too much!

gardening, composting, prudent living — Compost

Mulch To control weeds and help retain soil moisture, cover your garden beds with a think layer of organic mulch. Grass clippings make wonderful mulch as long as you know they are from a reliable source and not from someone using weed control!

Visit Your Garden Often Keep an eye on your garden; pull the weeds as soon as you see them. Add mulch where it is too thin and water your plants when they are dry. Look for signs of pests and diseases and harvest your produce as soon as it’s ready.

Take notes. Keep a record of everything, what the weather is, when you plant, what pests you’ve noticed and how much you’ve harvested. I have to admit this is an area I fall short in. However, the information gathered is valuable and can be helpful year to year.

Plants crops you love! If you love tomatoes and peppers, plant a lot, if you’re not crazy about eggplant don’t waste the space!

Try crops your neighbors swear by. Talk to your neighbors; find out what grows well in your area. Get advice from the local nurseries and garden clubs as well.

Have fun and be adventurous. Grow unusual edibles just for fun! One of the most enjoyable aspects of having a garden is growing what you want.

Even if your garden is only a few large pots on your deck, I hope you have a wonderful gardening season!

Linked To: GardenTuesday, TuesdayGardenParty, OutdoorWednesday, FarmgirlFriday, TheBackyardFarmingConnection

Recipe Box: Steak with Mushrooms and Blue Cheese

We have wonderful friends that we get together with every month or so. We used to meet at a restaurant but decided we preferred the atmosphere of our homes and enjoy creating wonderful meals for each other. So once a month or so we meet at our home and the next we will meet at our friend’s house. So you either have to make the drive or make the dinner! It works out quite well. This month it was my turn.

I love browsing through my recipes trying to decide what will be on the menu. We usually plan a full meal including everything from appetizers to a dessert. On our menu was amazing but the best part of the meal was the rib eye steaks with mushrooms, brandy and blue cheese! Delicious!

Steak with Mushrooms and Blue Cheese

3 Tbsp butter
1 small onion, thinly sliced
½ pond mushrooms, thickly sliced
4 garlic cloves, chopped
¾ cup beef broth (homemade)
¼ cup bandy
¼ tsp minced fresh rosemary
1 ¼ cups crumbles blue cheese (about 4oz)

While the steaks are cooking on the grill melt the butter in a heavy saucepan over medium heat. Add the onions and sauté until they begin to soften, about 3 minutes.

Sautéing mushrooms and onions. — Sautéing mushrooms, garlic and onions.

Add the mushrooms and garlic; sauté until the mushrooms are just tender, about 4 minutes. Add the broth, then the bandy and minced rosemary and bring to a boil. Boil until liquid is thick enough to coat a spoon lightly, about 5 minutes. Add 1 cup of the blue cheese; stir just until the cheese melts, about 1 minute.

Season to taste with salt and pepper. Spoon sauce over the steaks and sprinkle with the remaining ¼ cup cheese. Garnish with rosemary springs. I forgot to garnish with rosemary springs but it was delicious none the less!

Steak with Blue Cheese Sauce — Steak with Mushrooms and Blue Cheese Sauce

Linked To: TheWeekendReTreat, WhatToDoWeekends, FreedomFridays, FridayLinkParty, FridayFavorites, FoodieFriday, #FoodieFriday, WeekendPotluck, FoodieFriendsFriday, RealFoodFriday, LHITS DIY, FridayFrenzy, #GetHimFed, FlashFridayBlog, FarmGirlFriday, TheYuckStopsHere, FiveFridayFinds, MeltInYourMouthMonday, What’dYouDoThisWeekend, MixItUpMonday, MerryMonday, ShowMeWhatYouGot, InAndOutOfTheKitchen, HearthAndSoulHop, TheGatheringSpot, You’reGonnaLoveItTuesday, FatTuesday, HealthyTuesday, TuesdaysTable, TastyTuesdays, ShareYourStuffTuesday, TimeToSparkle, TotallyTalentedTuesday, CreateLinkInspire, GooseberryPatch, RealFoodWednesday, TastyTuesday, WonderfulWednesday, FullPlateThursday, CreateItThursday, FourSeasonsBlogHop, RivertonHousewives

My Garden: It’s May!

The calendar says it’s May but it sure doesn’t feel like it! It’s not usual to have a long cool spring and then jump right into summer here in Vermont. I have to remember that! However after a long cold winter I am really looking forward to getting outside without a jacket on! My forsythia is struggling to bloom, the flowers actually look like they are shivering!

The rhubarb is coming along; can you tell that I have two different varieties growing?

The grass is turning green and after all the rain we’ve had I’m not surprised!

The day lilies and iris are popping up everywhere. My garden has an abundance of spring flowers; I can’t wait until they all start blooming.

The early daffodils are just starting to bloom.

The garlic is doing well.

There are even signs of life in the herb garden.

herbs — Signs of life in the herb garden!

Hopefully I’ll be able to actually start planting in the vegetable garden soon! I just need to be home! Hopefully no more trips out of town! Although I do enjoy the alternate scenery!

Linked To: OutdoorWednesday, TuesdayGardenParty, GardenTuesday, WildcraftingWednesday, FavoriteThings, HomesteadBarnHop, TheBackyardFarmingConnection

Being Thrifty – Being Green

We’re all interested in saving money. Did you ever think about the fact that when you are being thrifty, you are not just saving money but you’ll also be going green! Reducing waste means you’ll be buying less and putting less garbage in the landfill. Buying in bulk will not only get you better prices but it will cut down on packaging made and thrown away.

It’s no secret that modern industrialization and consumption habits have a lot to do with our current environmental fix. So it stands to reason that by returning to a more moderate way of living, you’ll be doing the planet a favor.

So takes steps today to being thrifty and be green. Here are ten links to get you started.

1. Buy in bulk.
2. Make your own cleaning products.

3. Make your own laundry detergent.

4. Keep track of your finances.

budget, prudent living, frugal tips — Determining your Expenses

5. Make your own bug sprays.

homemade bug spray, chemical free — Bug spray ingredients.

6. Make your own pizza instead of ordering out.

pizza, tomato sauce — Homemade pizza with homemade sauce!

7. Ask yourself these questions before you buy,

frugal tips, prudent living — Remember, don’t spend money you don’t have!

8. Make your own vanilla extract.

homemade vanilla extract, frugal tip — Homemade Vanilla Extract in the works.

9. Make these simple homemade foods.

waffles, maple syrup — Amazing Overnight Wafles

10. Follow these top tips.

I will continue to share ways that we’re using to be thrifty and double your green!

As Aesop says’ “It is thrifty to prepare today for the wants of tomorrow.”

Prudent Pantry: The Pantry Challenge Continues

In the midst of trying to clean out the freezers and use up food from our pantry we’ve had a few crazy weeks! Unexpectedly I had to be away from home for a week rather than just a long weekend. I enjoyed the time I spent with my daughter and her family but it’s kind of hard to work at the pantry challenge when you’re not home!

I love spending time with my granddaughter!

Luckily my husband was able to help out by eating some of the leftovers from the freezer. He enjoyed a nice meal using up some of the Bolognese Sauce. I think spaghetti and meatballs is one of his favorite meals!

We’ve also had a change in our household; our son who graduated from college in December is no longer living with us. He’s starting a new adventure on the west coast! We are now a household of only two, so meal planning takes on a different meaning. If I cook a meal that feeds 4-6 it lasts a lot longer!

Here is our menu for this week:

Monday: Thai Coconut Beef Stir-fry (beef from the freezer)
Tuesday: Butternut Squash Soup & Salad (using up our last butternut squash and a lone leek!)

prudent living, recipes — Butternut Squash

Wednesday: Mexican Chicken Salad (Cooked chicken from the freezer)
Thursday: Herb Stuffed Shells (Pasta from the pantry)
Friday: Honey-Lime Chicken Enchiladas (cooked chicken from the freezer)

Enchiladas, recipe box — Honey-Lime Chicken Enchiladas

Saturday: Wild Foraging Feast!

Yes, that’s right on Saturday we will be finishing up a day of foraging in the woods and will be cooking what we find. I will share more on that adventure later!

How is your pantry and freezer looking? Ready to re-stock with this seasons harvest yet?

Linked To: WordlessWednesday, RuralityBlog

Rice Noodle Salad with Shrimp

Last week I spent the week at my daughter’s. She is a wonderful cook and even with two young children she does a fantastic job cooking from scratch and putting a delicious meal on the table each night. I certainly appreciate her good cooking! While I was visiting she made this amazing rice noodle salad with shrimp. It’s based on a Weight Watchers recipe and it just scrumptious. Not only did my daughter cook this delightful meal she also took the photos for me! Kudos to Jessica!

Rice Noodle Salad with Grilled Shrimp

Ingredients:

4oz thin rice noodles
¼ cup minced red onion
2 Tbsp rice vinegar
1 Tbsp Asian fish Sauce
1 tsp sugar
¼ tsp crushed red peppers
1 pound of shrimp, peeled and deveined
¼ tsp salt
6 radishes, chopped
1 large carrot, shredded
½ small head Napa cabbage, thinly sliced
1 cup fresh basil leaves, torn
¾ cup fresh mint leaves
2 Tbsp peanuts, coarsely chopped

Directions:

Cook rice noodles according to the box directions. Rinse with cold water and drain again.

Meanwhile, make the dressing.

Stir together onions, vinegar, fish sauce, sugar and red pepper flakes in a large bowl. Set aside.

Sprinkle shrimp with salt. Place shrimp on a grill pan or just a frying pan sprayed lightly with oil and cook just until the shrimp are opaque, about 2 minutes per side.

Add noodles, radishes, carrot, cabbage, basil and mint. Add dressing and toss to combine all ingredients.

Divide noodle mixture among 4 plates, top with shrimp. Sprinkle with peanuts and serve.

My Garden: Know Your Soil

Most everything your plants need come from the soil. Many gardeners often don’t understand what good soil is or how to achieve it. Often folks will head to the store and buy a bag of rose food or tomato food and sprinkle it around the plant. Good soil has good structure as well as fertility. Structure is something to work on. Improving your soil isn’t difficult to do, nor does it cost much but you should understand some basics.

Soils are classified according to the size of the particles of which they are composed. Large size particles are gravel and the other end of the spectrum is clay, with particles that are very tiny. In between are fine gravel, coarse sand, fine sand, sandy loam, loam, silt loam and silt. Soils with larger particles drain well while soils with smaller particles tend to be heavier.

English: Soil types by clay, silt and sand com... — (Photo credit: Wikipedia)

Loam is considered to be the ideal soil, water and air can move freely so the soil tends to be well drained and rich in oxygen. Plant roots can grow well. If a soil is too light the water may drain through too quickly taking all the nutrients with it, the end result is that the soil is dry and infertile!

Clay soil on the other hand tends to hold water and the plants can get water logged and rot.

Different plants like different soil. Pay attention to requirements of the plants in your garden. Plants that need the extra fertility and moisture of clay soils have strong roots that don’t mind the extra push required to grown.

How do you know what type of soil you have? Take a soil test. On a day when the soil isn’t unusually dry or wet pick up a handful and squeeze it. Does it form a tight ball that doesn’t come apart when taped? Is it sticky when wet but hard and lumpy when dry? If so, it’s a clay soil. If it runs through yoru fingers and doesn’t form a ball it’s sandy. If it holds together when tapped it’s loam.

For more accurate results you can do another test. Take several samples of soil, mix well and add some to a mason jar of water. Shake well and allow to sit. The soil will settle out in layers, heaviest first. This will give you a rough idea of the composition of your soil.

soil, testing — Mixing a soil sample and water can help determine your composition.

For the most accurate results have a professional soil sample done. I try to have one done every other year through the state university. For a very reasonable price I just send them a soil sample and tell them what I plan to be growing. They will send me a detailed report of what my soil is lacking.

soil tests, vegetable gardening, home front — UVM Soil Testing Form

If you follow the information I gave you on feeding your soil and know your soil well you will be well on your way to having an abundant garden harvest!

Linked To: TuesdayGardenParty, GardenTuesday, OutdoorWednesday, WildcraftingWednesday, FromTheFarm, FarmgirlFriday, SimplyNaturalSaturdays, CleverChicks, TheBackyardFarmingConnection, TuesdaysWithATwist

Frugal Tips: Should I Buy It?

Everyday we are bombarded by advertising enticing us to purchase the latest and greatest. Not only are we encouraged to spend, spend, spend, but it is so easy to make a purchase, just use your credit card!

debit, credit, prudent living — Credit Cards

Before you add any item to your virtual or physical shopping cart, ask yourself the following questions. If you can work your way through the list without flinching, you’re well on your way to making a smart purchase.

Do I need it?
Does it do what I need it to do?
Can I fix it myself?
Can I wash it in my washing machine or does it require professional care?
Does it take up a lot of space, or can it be folded, deflated, or collapsed? Can it be used more than one way?
Is it safe for my family, my neighbors and all the people that helped make it?
Does making it, or using it, use up a lot of endangered materials such as petroleum, natural gas or ancient trees?
Does it improve with age? Or does it have a short life span?
After it’s useful life, can it be repurposed or reconstituted into something else?
Does it make me happy for reasons I can or can’t describe?

What questions do you ask yourself before you make a purchase?

bargains, frugal tips, prudent living — Shop wisely and keep your money in your wallet!

Linked to: WordlessWednesday, PennyPinchingParty, WFMW, FabulouslyFrugalThursday, ThinkTankThursday, FridayFlashBlog