Everyday Emergency – Day 7 (of 7) : Act of Service
As we enter this final day of our 7 Day Emergency Preparedness Challenge, we’re embracing an essential aspect of readiness that extends beyond our own households.
The journey of Preparedness is often centered on family or household, and it is easy to forget that we are not alone. There are people in need all around just now, “Opportunities right in our way. Do not let them pass by, saying ‘sometime I’ll try’, but GO and DO something today.” (1)
Today you felt a prompting to help someone in need, someone you know is going through a tough time, and it sure would be helpful if they didn’t have to worry about dinner tonight. You’d like to bring them a meal, or even just a special treat to let them know you’re thinking of them, but you have a super busy day with no time to run to the store, Walking away from such a prompting is a missed opportunity; don’t let it go unheeded.
Charitable Preparedness and sometimes ‘kindness’ often revolves around our own families and homes, but today, let’s remember that we are part of a larger community. Someone you know might be facing a challenging time, and something as seemingly small as a batch of homemade muffins can make a world of difference.
Goal: Have a go-to meal on hand for “emergency” acts of service
Your challenge for today is twofold: First, create a meal or treat using your food storage, and your resourcefulness. Second, find someone in need, whether it’s a friend, a neighbour, or someone you barely know in your community, and share your thoughtful creation to brighten their day.
Even in our busiest moments, we can spread kindness and the spirit of preparedness. Share your act of service and the impact it had on YOU in the comments below or in our facebook group. Let’s close this challenge week with a reminder that preparedness is not just about self-reliance, it’s also about the strength of our collective community.
As we face this scenario together, let’s consider a different perspective. Too often our attention to preparedness leads us to look only at our own situations, focusing on ourselves to the exclusion of those not in our house. We may justify this to ourselves in various ways, sometimes we judge our own needs to be more important than the needs of another, or at least more ‘urgent’. This is never Christ’s way. Sometimes in taking the time to listen and understand, the problems of another puts our own in a more realistic perspective.
Goal: Look outside of yourself and your house, and feel the pain of someone else. Remember you’re still involved in this challenge week, so you’re restricted to your food storage – but that doesn’t mean you can’t reach out and ease someone else’s burden.
Today’s Tasks
Prepare a meal (or in a pinch – a special treat) for someone else.
Be thoughtful – even prayerful about this and FIND someone you can do this for. It won’t be hard (trust me), who wouldn’t appreciate a meal, a loaf of homemade bread or a batch of muffins?
Use only ingredients from your pantry or food storage
Either personally deliver your meal, or have someone else personally deliver it.
*hint: this is one of those times that a meal in a jar (MIJ) would come in very handy
Once you have performed your “act of service” you are DONE with the challenge!
Compile all your report cards from the week into a master list of things to do, learn and buy.
SHARING TIME: Post a picture of the meal or treat you made in our facebook group or share the story of your act of service in the comments below. Focus on how you feel about it.
Today’s Limitations
As for all the other challenge days, don’t go shopping to accomplish this task. You are working with what you have on hand only, in a way to demonstrate to yourself that you can reach out when its not convenient because “charity never faileth“.
Advanced Tasks because you’re a super hero:
Compile a list of at least two or three meals (or home baking or treats) that you can always fall back on because you always have the necessary ingredients on hand. Keep it (and the recipes if necessary) in a handy place to refer to frequently – Your GO-TO meals. Ensure you keep those ingredients in stock – add them to your report card if necessary.
Meals in a Jar are a life saver and will last in your pantry for months in an airtight jar, or years if you seal them properly. Come up with several MIJ recipes and make up two of each to use when you’re in a hurry and could use a quick nutritious meal.
* I have a minimum of 6 meals on hand at all times. When I’m on top of my game I try to have a dozen. Totally converted here.
Things to consider:
Charitable service is rarely if ever convenient, so don’t let a busy day or limited resources interfere. You might just have to be more creative to work within your restrictions. PLAN ahead to make future service less inconvenient.
One of my favourite quotes of all time is this one by Neal A. Maxwell “Empathy during agony is a portion of divinity.” (2) To me, it simply means that sometimes – even when you’re hurting, or when things are tough, looking outside yourself can change perspective. It invites a spirit into your life, and separates you from your trial if only for a short time. There’s something about thinking about someone else, something about feeling for them, grieving for them, or even rejoicing with them – that puts our day-to-day challenges into perspective. It brings us closer to our Saviour – He who thought of the agony of his mother while hanging from the cross. If we can have empathy, during our own suffering, then we experience a little more of what it means to be Christlike.
“Those who serve even in adversity will maintain a living hope of a better future.” – Carlos H. Amado (3)
TOMORROW is a New Day – a day to start filling in the gaps that this prior week exposed.
Go through your report cards and make a master list of the notes you took – especially those things you said you were going to DO or buy. If you’ve been keeping notes in your report cards, the data you collected will be very useful as you move forward.
Another favourite quote of mine is from Maya Angelou “Do the Best you can until you know better. Then when you know better, DO Better!” So simple and yet so profound. She gives me permission to stop beating myself up over mistakes I made in the past. I really did the BEST I knew how at the time. But now I know better, so I must DO something different. I must be better, I must DO Better. Otherwise everything I did previously was a waste of time and I learned nothing.
7 Day Challenge REPORT CARD
Goal: Learn to see past yourself, into the experiences of another. Respond to what you see with the service of a meal. If a meal doesn’t suit them, not to worry, find another way .
AFTER you have completed your act of service, Celebrate a week well done! If your family’s been on this journey with you, sit down together to reflect on your experiences, and review what you’ve learned about yourselves. If you’ve been doing this on your own – take the time to reflect and review anyway. This is a very important step. Don’t dismiss it. This whole week has been about learning, so be open minded and teachable. What did you learn?
Go out and celebrate! Buy yourself a DQ Blizzard! A big one. Enjoy it! You deserve it, and think of all the money you saved this week by not making any purchases. Then think about the money you’re going to reallocate into being more prepared for real life emergencies in the future. That’ll bring you back down to reality.
Daily Notes
Thanks for taking this journey with us. Its been fun and we’ve each personally learned a LOT.
Review your REPORT CARD to help you tally up your strengths and weaknesses. Use that hard earned information to help you, and in due time – when you’ve made some improvements and filled in some gaps – take the Challenge again, on your own time – or with us. Because we’re definitely gonna do this again! And again and again. As long as it takes to work out all the kinks and fine tune our level of preparedness. We might introduce a few new challenges from time to time, or tweak the ones we’ve done, but for the most part – I know I NEED SOME REPETITION to improve my situation and up my game.
Scenario: In today’s challenge , we’re confronted with a scenario that emphasizes the unpredictability of natural disasters, and one that has touched millions of people in the last few years – in Alberta, BC, Ontario and Quebec, New York, California, Washington, Oregon and other areas: raging wild fires. This summer has been unprecedented in the devastation.
Imagine this harrowing situation: An out-of-control wildfire, fueled by fierce winds, unexpectedly changes direction and races toward your town. You have mere minutes to evacuate, leaving behind your home. Today, you’ll rely on your 72-hour kit for sustenance. It’s a stark reminder of the critical role preparedness plays in our lives and how quickly circumstances can change.
As we navigate this scenario together, let’s discuss our experiences, lessons learned, and any advice we can offer for coping with evacuations and relying on emergency supplies. The comments section is where we come together as a community to share, support, and strengthen our preparedness.
Goal: Test your family’s evacuation plan, 72 hour kit and portable emergency foods
Today’s Tasks
Evacuate your house within 15 minutes of reading today’s challenge. You do not know if your house will be destroyed while you are gone so plan accordingly. Stay away until after lunchtime.
Eat/drink ONLY out of your 72 hour kits until you return home
While you are out, make a list of potential reasons you could be forced to evacuate. For each scenario, write down where you would go, what type of stuff you would need in your kits, how long you’d be gone, etc. Use this list to re-evaluate what you may or may not include in your kits.
Don’t have a 72 hour kit? This challenge will convince you how important that is.
You’ll want to make a list of all of your valuables to submit to your insurance company since your house was destroyed while you were gone (this is more valuable to have BEFORE you actually lose everything). In the spring of 2023 we lost a cabin we’d been renovating for three years. We did not have a list of things in it, just in our memories and a few snap shots. Big regrets with that.
Using the daily report card, make a list of things you could do and buy to minimize your losses in a complete house loss (i.e. Fireproof-waterproof safe, computer backup options, safety deposit box for valuables, etc.)
SHARING TIME: Post a picture or description of one of your 72 hour kit meals in our facebook group or in the blog comments
Today’s Limitations
For this day, and ALL days of the challenge: no spending money, no going to stores, and no restaurants.
You can’t eat or drink anything besides what is in your 72 hour kits until dinnertime.
You must stay away from home until after lunch.
Advanced Tasks because you’re a super hero:
Eat out of your 72 hour kits for dinner too.
Evacuate overnight using only supplies from your disaster kit.
*Contact your insurance company and find out details about what would be covered in a total loss situation like this.
Things to know:
An Evacuation Order means You are at risk and must leave the area immediately. This is a mandatory evacuation enforced by local authorities. The evacuation order may be issued without a preceding alert, if there isn’t enough warning.
Alerts and orders are distributed by local authorities to their communities through tools like posters, flyers and door-to-door notices. Widespread evacuation alerts and evacuation orders will be broadcast through Alert Ready systems on radio, television and compatible wireless devices.
Evacuation alerts and orders will instruct you where to go. These areas are called assembly points and reception centres. You may also get information on which routes to avoid or use. Be sure your family emergency plan identifies exit routes from your neighbourhood and don’t forget to bring your 72-hour emergency kit.
When you arrive at the assembly point or reception centre be sure to register yourself and family. You will then be directed to a shelter or other resources.
When an evacuation warning alert is issued, get ready to leave by gathering your family, emergency kit and necessities for travel. Be ready to go if an evacuation is ordered.
If you decide to leave before an evacuation order, let your emergency contacts know your plan. If an evacuation order is issued after you have left, or you were away from home during an emergency, check in with authorities as instructed. This prevents unnecessary worry as to your family’s safety and whereabouts.
Why a Emergency Evacuation Kit?
You must be prepared to be self-sufficient (you and your household) for a minimum of 72 hours without power, running water, or the ability to purchase anything. You cannot expect anyone to be responsible for your safety and comfort if you have ignored your own responsibility for those very important things.
Don’t count on being home when an emergency occurs. Natural disasters are rarely convenient. Create grab-and-go bags for your home, workplace and vehicle.
What is the difference between an Emergency Evacuation Kit – a Bug Out Bag – a 72 Hour Kit – a Grab’n’Go Bag? Nothing. Call it whatever you want, they’re pretty much the same things. Often a Grab’n’Go Bag refers to something you might carry in your vehicle with you just in case.
What should be IN my 72 hour kit?
You will need basic supplies for every member of your household. Put essential items like food, water and medication in one bag. This makes it easy to locate when the power is out and easy to grab and go in case you have to leave your home quickly.
a 3-day supply of water. Estimate 2 Litres per person per day.
3-day supply of non-perishable food for all family members and pets.
First-aid kit.
Flashlight and extra batteries.
Wind-up or battery-powered radio (with extra batteries).
Extra eyeglasses or contact lenses.
Prescriptions or special medications.
Car keys, credit cards and cash.
Garbage bags, moist towelettes and sanitation supplies.
Chargers for cellphones and electronic communication devices.
Seasonal clothing and footwear for each family member.
click here to see a suggested list from the Yukon government click here for a suggested vehicle grab n go bag list * In the event that you get separated from family members, have a PLAN ready and understood about where you’re going, and how to reunite.
REMEMBER, TOMORROW’S CHALLENGE WILL BE DIFFERENT.
Don’t forget to fill out today’s REPORT CARD to see how well you did, and to keep track of areas you can improve in.
7 Day Challenge REPORT CARD
Today we focused on what to do when faced with the VERY REAL likelihood that you might experience what tens of thousands of people experienced – this year in particular – Evacuation in the case of a Natural Disaster. You must be prepared for the unthinkable – to come back to NO house. Many do. It is a terrible reality. Don’t delude yourself about it never happening to you. Why not you?
Goal: Learn what its like to leave home with only what you can carry, and be able to take care of yourself and your family without your familiar surroundings and comforts.
Today’s Evaluation Questions to ask Yourself
How’d you do?
Did you already have an existing 72 hour kit? Was it helpful? What kinds of meals did you have in it? Could you feed those meals to your family while sitting on a gym floor somewhere?
If you didn’t have a 72 hour kit, how do you feel about that now?
What kinds of non food items would you like to add to your 72 hour kit?
What kinds of foods would you like to include in it?
Have you ever been evacuated before? Or been on evacuation alert? How did that influence your preparedness level afterward?
Does this simulation give you a little more empathy for those who lived it?
What kind of changes would you make to your preparedness plan after having spent a whole day up close and personal with an evacuation simulation?
Mock Emergency Alert – Day 5: Everyday Emergency No Power!
Scenario: Today’s challenge starts with an unexpected twist: A drunk driver has struck a power line near your house, and the entire neighborhood is without power for the entire day. Now, you’re tasked with cooking a nice meal for your family and keeping them entertained without the convenience of electricity. It’s a reminder that emergencies can happen at any time, and preparedness is about adaptability and resourcefulness.
As we face this scenario together, let’s share our thoughts, ideas, anticipated problems and at the end of it, the unanticipated problems we encountered, and what solutions we came up with.
Goal: Practice powerless cooking techniques today. Practice using appropriate lighting. Practice meaningful ways to spend your time without the use of power.
Today’s Tasks
Cook all three meals without electricity
Make a NICE dinner from scratch. No opening a can of soup, eating cereal or a peanut butter sandwich. Yes, I know those are viable meals now and again, but for today, that’s a cheat. Remember, you might have water, but you don’t have hot water – that requires power for your hot water tank.
How do you entertain your kids all day without their usual pattern?
How do you tell time? Get up in the morning? Get your kids off to school?
How do you keep your phone charged?
What is your source of light all morning, afternoon and evening?
Do something fun with the people who live in yourself that does not involve power. Tell me about it.
Do up an inventory of your fuel storage. What kind of fuel do you have? How many days of meals could you expect to cook with the fuel you have stored?
SHARING TIME: What tools-fuel did you use to cook without power today? Share a picture or description in our Facebook challenge group or in this blog’s comments!
Today’s Limitations
For this day, no spending money, no going to the store of course and NO restaurants. In a real emergency that is not sustainable.
Remember that your fridge and freezer use electricity. Every time you open either of them, you lose ‘cold’ and introduce heat. Open the fridge ONE TIME – so choose wisely. Same with the freezer – ONE TIME.
Speaking of freezers …… in the event of a power failure, the food in your freezer is in jeopardy. In a full freezer, you can expect it to stay frozen for up to two days – depending on what it is. Density will last longer: meat longer than bread for instance. A half full freezer will not stay frozen as long. It is imperative that you keep your freezer closed as much as possible. Every time you open you shorted the time.
You cannot use any electric appliances in your kitchen to cook (or any other room – that’s cheating too)
Advanced Tasks because you’re a super hero:
There is a big storm going on outside, so your barbeque, fire pit or camp stove is of no value. You can only cook indoors. Good luck.
Your pipes froze during the night so you have no running water. Use your stored water.
Things to know:
In a real power outage, using perishable food in your fridge first and freezer second is important. Whatever you don’t use, you will loose.
Camp stoves were intended to use OUTDOORS not indoors. Fire from the flame is of course a risk, but more insidious than that is the very real risk of carbon monoxide (CO). Carbon Monoxide is a silent, invisible, odourless killer! It bonds with the hemoglobin in your blood better than oxygen, building up in your blood and literally squeezing the oxygen out. It causes dizziness, confusion and tiredness. You will NOT KNOW you’re being affected and it will cause you to pass out. If you remain in that CO filled environment, you will die! click here to read The Night We Nearly Went to Sleep Forever
Carbon monoxide is produced whenever a carbon based fuel is burned (like oil, coal, gas and wood), which is why a stove, fireplace and wood stove are vented to the outside. Using an average camp stove in the kitchen may seem like a good idea. Don’t do it. Where is it doing to vent? Use it outside.
There are stoves that are suitable for indoor use – and if you have one, you’ll know it.
*note: I do NOT have a small portable stove suitable for indoors. This challenge is a good reminder to me to look into that. We have a wood stove downstairs, but I don’t want to light a fire in our woodstove just to cook a meal if its not cold outside. We do have a gas barbeque outside that we can certainly use to cook food when its not cold outside, but we’re not skilled at using it for things that are not your typical barbeque foods. If we had to use it for a few days, I’d need to get pretty creative on how to do that.
9 powerless cooking methods
1. a Solar Oven I know some people who use solar ovens and though they’d take some practice getting used to, I think they’re brilliant. Its kinda like a slow cooker, but you need a sunny day. I guess it would depend on how many sunny days you get in your area. Personally, I decided against buying one, just because I didn’t think I’d get enough sun in my back yard to make it a viable solution for us.
2. an outdoor fire pit Just like you’d cook on an outdoor fire when you’re camping, but think outside the usual hotdogs and s’mores. Do you have a rack or grill you can use over the fire? Experiment with making “food storage” meals. If you can heat water, you can use emergency ‘just-add-water’ meals. Having several of those on hand for such times as this could save your sanity. Using freeze dried eggs, sausage, and veggies to create your own omelets or scrambled eggs are quick to cook over a fire.
3. your barbeque Whether you have a gas barbeque or a brickette barbeque, if you use it regularly, you know how too. Go for it!
4. make an emergency stove, oven or grill using a #10 Can (gallon size) here is a one page instructional guide from Food Storage Made Easy
5. using Your Dutch Oven Because a dutch oven is traditionally very heavy, it retains heat for a long time. You can use it on your barbeque, over your fire, or on your camp stove. True dutch oven cooking can be a fun adventure and the food can be delicious! But its a skill that should be developed and practice makes perfect, so start doing it now when you don’t have to. Check out this blog on dutch oven cooking.
6. your camp stove If you’re a camper, you may have some sort of propane or butane camping grill already. Perfect. Use it. But use it outdoors unless it is rated for indoor use. Now would be a good time to pay attention to fuel usage so that you can make a plan for how much to store. That’s what these trial runs are good for.
7. Ever heard of a Wonderbag? A wonderbag is a heavily insulated bag that keeps food cooking at a low, but safe temperature over several hours to continue cooking your dish while you are away or busy doing other things. Though its strength comes through in a power outage, it has other more frequent uses too. I have some friends who use their bag almost every Sunday, to cook their meal while they’re at church and doing other church related things. When they get home, dinner is ready to put on the table.
The wonderbag has no ability to ‘cook’, it only keeps something slowly cooking through insulation – which means you have to have a primary source of heat to bring that pot (or dutch oven) up to temperature to begin with. Its strength is to use LESS fuel, not NO fuel.
You can buy Wonderbags or you can make them. I found this tutorial video quite helpful and even a little entertaining. If you like to sew, then check it out. Its really quite an easy project.
8. Alcohol stoves These stoves burn cleanly, using liquid fuel. There are disadvantages as with everything, like you have to let the stove cool down before refueling. This can be inconvenient if you run out of fuel while you’re partway through cooking a meal. Worth looking into though.
9. Canned heat. Canned heat is a condensed alcohol gel that comes in a can, similar to what caterers use to keep serving pans warm. Simply pop the lid off, light it with a match, and you’re ready to cook. It’s fuel is nearly transparent so you’ll have to be careful with that.
REMEMBER, TOMORROW’S CHALLENGE WILL BE DIFFERENT.
Make sure your fill out today’s REPORT CARD to see how well you did, to keep track of areas you can improve, to remember things you need to do, and things you need to buy. Use the data you gathered to make a game plan to take you to the next level of preparedness, whatever that may be.
7 Day Challenge REPORT CARD
Today we focused on what to do with NO power. Really, we’re just going back in time a couple of generations, or pretending we’re on a real camping trip (not in a travel trailer). It wasn’t that long ago that our great grandparents were living with minimal to no electricity, and they did just fine. We just need to think outside our 21st century box – for a short time. This scenario plays itself out often, and sometimes for extended periods of time. If not in your life, then in who’s? Why not you? Don’t assume you’re immune. Have some fun and figure this out.
Goal: Learn what its like to go without electricity. Most people in the world do it every day. Buck up. You can do it.
Daily Evaluation Questions to ask Yourself
How’d you do?
How difficult was it to come up with several viable meals that didn’t require power to prepare? Share your menu and a picture of the meal you cooked in the comments.
What did you use to cook?
Though eating is pretty important, going without electricity is about more than what to eat and how to cook it. You still have many hours left in your day. How did you spend them?
And its about more than eating and entertaining the family. How did you know what time it was, and how did you get to work on time?
What did you use for light?
What kind of things do you need to ‘acquire’ before the lights go out for real?
This is Day 4 of testing our Emergency Preparedness. REMEMBER: No going to a store, or spending any money for the entire 7 days! And please feel free to adapt the scenarios to fit your own family and situation.
You’ve received some bad news – you’ll be in the hospital for an extended period of time – an emergency unavoidable surgery. You’ve been told that when you come home in about a month, you can expect to be bed ridden for at least another month. After that, it will be a slow recuperation but in time, if you’re careful, you should regain most of your former health. This all happens TOMORROW. Today you must help your family prepare for you to have an extended “leave of absence”. If you are single focus on getting your own affairs settled. Prepare to be absent from your current life situation for two months. Who’s gonna take care of things while you’re gone?
Goal: Teach your family knowledge and skills that depend on you
Today’s Tasks:
Teach the other members of your household how to do any tasks that normally fall to you (i.e. laundry, cooking basics, mowing the lawn, car maintenance, etc.)
THIS ARE CRITICAL LIFE SKILLS that you are not doing anyone any favours by not teaching.
Make sure to pass financial information on to your spouse, significant other, another mature family member, or trusted friend.
If you’re the one in charge of managing the family schedule and routines, write it all out and make assignments or arrangements for how the family could make it without you
If you live alone, make a plan for who would look after your house/affairs if you had to leave suddenly
Make a list of all your logins for important websites that family members may need to access. Either print it and put it somewhere secure or save it in a secure manner on your computer.
Remember how important sharing is to us all. It is the only way we can learn from another’s experiences.
SHARING TIME: What is the ONE task that would be hardest for someone else to take over if you were gone for two months? Share in our group dialogue for today.
Today’s Limitations:
For this day, and ALL days of the challenge: no spending money, no going to stores, and no restaurants.
No other limitations today.
Advanced Tasks because you’re a super hero:
After teaching your family how to do your “jobs” actually leave for the day or remove yourself from those tasks – testing your family to DO THEM.
If you’re single or don’t have a large household, pass along the information to a friend or family for taking care of your house and affairs FOR REAL. Give a trusted friend or neighbour your key. Offer to do the same for them. This is not just a plan to do it – DO IT! If you ever do need to be gone, there will not be time to worry about it then.
As we tackle this scenario, let’s discuss strategies for preparing our households, rallying our support networks, and managing the emotional challenges that come with unexpected crises. Share your thoughts, experiences, and advice in the comments below or in our facebook Preparedness group. Remember, the challenge continues with new scenarios ahead. We’re here for each other, and together, we can face any challenge life throws our way.
Goal: Teach your family knowledge and skills that depend on you
Mock Emergency Alert – Day 1: Economic Crisis Scenario: Economic Crisis – Food Shortages and Food Storage
Picture this unsettling situation: Oil prices have skyrocketed, leading to a severe economic crisis. Transportation costs and consequently food costs are through the roof. In many areas, store shelves are bare, and food is becoming increasingly scarce. Today, we face the reality of food shortages and the importance of relying on our food storage. It’s time to put your preparedness plan into action and make real meals with the supplies you’ve diligently stored away. Let’s navigate this scenario together, sharing your food storage meal ideas, tips for stretching resources, and any creative solutions you’ve come up with in the comment section below. That is where we come together to learn, support, and thrive during these challenges. Check out the subsequent blog posts for more scenarios in the days ahead, and let’s find out how ready we can be for whatever the future may hold!
Fortunately, you have been following your gut and the counsel of people you respect, and have accumulated a reasonable amount of food storage. *IMPORTANT: STORE WHAT YOU EAT, AND EAT WHAT YOU STORE Today you get to USE it!
Goal: Have a PLAN for real meals you can make from your food storage
Today’s Tasks:
Prepare ALL your meals and snacks using only pantry (food storage) foods.
Create a complete meal plan for 7 days (breakfast, lunch, and dinner) using ONLY ingredients you already have in your home storage
Take a serious look at what you have on hand: Do an inventory to determine how long your food supply will last you with a reasonable meal plan
SHARING TIME: Take a picture of your meal plan or type it up and share it in the comment section below
Remember that Learning from each other is a huge part of the benefit of challenges like this.
Today’s Limitations:
For this day, and ALL days of the challenge: no spending money, no going to stores, and no restaurants
You cannot use any fridge or freezer food (assume it has been used up)
You cannot use fresh produce from your garden (pretend it’s winter)
You cannot use fresh eggs even if you have chickens (someone stole them)
Stop whining. Its only ONE DAY you can do this.
Advanced Tasks because you’re a super hero:
Make a meal plan for 30 days instead of just 7
Add a dessert to your menu tonight as well
A huge thunderstorm also struck today and your power is out all day. Cook all meals without power!
REMEMBER, TOMORROW’S CHALLENGE WILL BE DIFFERENT.
Make sure your fill out today’s REPORT CARD to see how well you did, to keep track of areas you can improve, to remember things you need to do, and things you need to buy. Use the data you gathered to make a game plan to take you to the next level of preparedness, whatever that may be.
7 Day Challenge REPORT CARD – Food Storage, EATING WHAT YOU STORE
Today we focused on FOOD and becoming more aware of exactly what we’ve got, how to use it, and what we need to acquire to reach our goals. Goal 1st level: short term food storage – 3 months. Goal 2nd level: long term food storage – one year.
Goal: Have a PLAN for real meals you can make from your food storage
Daily Evaluation Questions to ask Yourself
Were you able to prepare using only pantry or storage foods you had on hand (NOT IN THE FRIDGE, FREEZER OR GARDEN)? What foods did you miss having?
Do you have all the ingredients on hand to create 7 days worth of complete and nourishing meals? What additional items could you get to have more variety?
How many months worth of food storage do you estimate you have on hand?
Do you have seasonings and other essentials you’re used to using?
What are some ways you can supplement your storage with ‘fresh’ items in an emergency? ie: gardening, sprouting, grinding flour, having chickens etc
I got together with a couple of likeminded friends and we decided to challenge ourselves. Then we decided to open it up for other likeminded people to join us.
For 7 days, we are testing our individual Emergency Preparedness and Food Storage Plans. Each day will bring a NEW mock emergency, or situation that will test at least one of the reasons we strive to be prepared! And an opportunity to rate yourself and make a note of changes you need to make.
I hope you’ll join us here and take the challenge to test yourself. During the challenge, don’t take the easy way out and skip over the hard stuff, or cheat. No going to a store, or spending any money for the entire 7 days! And feel free to adapt the scenarios to fit your own family and situation.
Watch for follow up posts marked Day 1, Day 2 … and so forth.
Here are the daily report cards that you can print if you wish, for a self assessment on each day’s challenges.
For years this quote was over my kitchen door leading out to the garden. Sadly I had to take it down a couple of years ago to repaint the wall, but its in the plan to replace it. It is an essential life truth.
Is there a difference between home grown tomatoes and store bought tomatoes? Oh My! YES! The taste of a homegrown tomato is UNlike anything else this world has to offer. And a store bought tomato tastes nothing like it, even when grocer’s says they are “vine ripened” . . . . Let’s talk about “vine ripened” for a minute: what it is and what it is not. Ostensibly, that term should be clear right? It means ripened-on-the-vine. . . . Right? Allowing fruits to ripen on the plant before harvesting ensures the completion of its growing cycle, implying that all of nature’s nutrition is intact. But don’t be fooled; when you see a sign that says “vine ripened” with tomatoes that are together on a small branch. The whole truth is that those tomatoes ripened while still attached to that little branch. No one says that branch was on the plant or that the plant was still in the ground at the time they ripened, so yesssss, okay – by definition I guess we cannot dispute it, but by its truest definition – NO! They are NOT necessarily ripened on the plant. I hate when I see that term, because if we believe everything we read we’ll fall for the implication that THESE tomatoes are somehow better than other tomatoes we see on the shelf without the ‘sign’. I seriously doubt it. In most cases, the only difference is that little branch – those 4 or 5 tomatoes that are clustered together. And No, in most circumstances they were not ripened ON a plant which was still living.
In central Alberta even in our home gardens, it is not possible for all of our tomatoes to ripen on the plant before the season is over, so we pick the last of them green, allowing them to ripen in their own time. It’s the best we can do with approaching winter. Tomatoes naturally produce their own ethylene gas which causes them to slowly redden as they ripen at their own pace – even once they’re picked. This of course takes time. To speed up the process of ripening, many companies lock immature green tomatoes in an ethylene-filled chamber. This seems like a good solution on the surface, but it merely forces them to turn red, not affecting the “ripening” process enough. The result is that yes, they may be red, but they never had the chance to develop flavour – which is usually a natural companion to ripening AND an indicator of nutritional value. If like me, you have to pick some of your tomatoes not quite red or still green, allow them to ripen in their own time, the way nature designed. You will be richly rewarded by the homegrown tomato-taste, and its associated nutritional value.
Okay, thank you for the chance to rant a little – on one of my pet peeves. I’ll set that aside for now.
“A tomato may be a fruit, but it is a singular fruit. A savory fruit. A fruit that has ambitions far beyond the ambitions of other fruits.” – E. Lockhart
Several years ago I decided to put more effort into eating IN THE SEASON. The concept is encouraged by a directive in what I consider ‘scripture’. “All wholesome herbs God hath ordained for the constitution, nature and use of man – Every herb in the season thereof, and every fruit in the season thereof . . . .” 1 This is good counsel indeed, especially since we understand now that nutritional value begins to dissipate in the hour after harvest. The fresher the produce, the more nutrition it contains, so eating it in the season we are guaranteed to have the best that nature can offer. Keeping that tomato for months in it’s “fresh” state, gives us the outward impression that it is nutritional, but in actual fact it is impossible. In my opinion, we use the word “fresh” too loosely in this context.
Based on tomato retail sales, the average North American eats almost 30 pounds of tomatoes a year. If you like pizza or spaghetti, you probably eat more. If you like salsa, you probably eat even more. If you don’t like tomatoes, then I’m pretty sure I ate enough to make up for you. But what about those of us who grow and preserve our own? How would stats ever reflect that? I’m pretty sure no statistician keeps track of how many plants I grow (this year, 28 plants), or the fact that we eat FRESH tomatoes every single day from mid July through till the last one gets eaten in late November. I do not ever buy tomatoes from the produce department because they are almost always supremely disappointing. So based on sales of ‘fresh’ tomatoes, I wouldn’t even be counted, but make no mistake – our household consumes a LOT of tomatoes.
Let’s get it over with and off the table. Yes tomatoes are really ‘fruits’, and yes we eat them as vegetables. Why? Simply because their natural ‘sugar’ content is much less than other fruits, making it more suitable to be used in a salad or main dish rather than a dessert. In fact, because the seeds are inside (like a blueberry, gooseberry, currant or grape) the tomato is actually a ‘berry’. It doesn’t make any difference, we’re still gonna eat tomatoes as vegetables – but it is interesting.
where do tomatoes come from?
Tomatoes originated in South America where the indigenous people cultivated them to use in their cooking. Not surprisingly, it was the Spanish who brought them to Europe and ultimately to the rest of the world. Within a short time, they became very popular in Spain, and were distributed throughout the Spanish colonies in the New World, including the Caribbean, and Central America, even as far away as the Philippines. They grow easily in warm climates so it was an easy fruit to adopt, and it literally changed the way the world ate.
In Europe it took a little longer, as they were regarded with suspicion for a number of reasons. They were identified as part of the nightshade family, and though the fruit was edible, it was well understood that the plant itself was dangerous; that was hard for many to get over. As well, wealthy Europeans often ate off pewter plates. Pewter being a metal alloy includes tin, copper, sometimes lead, and sometimes silver. The acid in tomatoes reacts with many metals and lead poisoning could result when lead is present. It’s not the tomato’s fault, but the chemical reaction with tomato acid and the pewter dishware would definitely come to everyone’s attention. Consequently, in England and her colonies tomatoes were considered ‘unfit’ to eat. In fact in most of Europe (even Italy) for almost a century, tomatoes were grown primarily as an exotic ornamental plant in flower gardens. Ironically, the poorer people ate off wooden plates or pottery, so that chemical reaction would never have been an issue for the more common folk. Who could have guessed, that simply using clay dishes would make tomatoes wonderful, while using pewter dishes could make them deadly?
The plant’s ability to adapt and even to mutate, creating new and different varieties contributed to its spread throughout the warmer European countries. Still, it took a very long time for the fruit as a ‘food’, to gain favour among the general European population. Even in areas where the climate was perfect for growing them, the fact that they grew naturally along the ground suggested ‘low status’. Funny how people can be that way. Still it was a beautiful fruit, and for the rich, it became a tabletop decoration – not eaten, just enjoyed esthetically. Although tomatoes were embraced sooner in Spain and Portugal, it took nearly two hundred years before they were incorporated solidly into the bigger Mediterranean cuisine. But it was the invention of pizza in Naples, Italy in the late 19th century, that endeared tomatoes to Italians. By then, fears surrounding them had begun to fade, and tomatoes had grown immensely popular in America.
In the east, it was a very different story. From the Philippines (under Spanish colonialism), tomatoes spread to southeast Asian and then to the entire Asian continent. It was brought to India by Portuguese explorers and exploded in popularity as it was perfectly suited to the climate. Today, China is the highest consumer of tomatoes in the world, and India is second, but the sheer population of those two countries (being the most populace in the world) would account for that. Per capita, one might expect Italy to score the highest for consumption because we all have pizza, spaghetti, lasagna in mind, but in actual fact – Egypt, Turkey, Iran and Uzbekistan are all ahead of Italy. Yes, tomatoes play a big role in Mediterranean cuisine, but evidently they are pretty crucial in the cuisine of the Middle East as well. But the big surprise is the third highest consumer – the United States. 1. China 2. India 3. United States
and Now?
Tomatoes are the king of ‘versatility’, present in almost all cuisines. They can be used in soups and noodle dishes – like in China; curries – like in India; pasta dishes like in Italy; salads, grilled, gazpacho, and various stews in Europe and the Mediterranean; stewed – like in the Middle East; salsas – like in South and Central America; goulash in Eastern Europe – and an amazing cross over of all the above in our global adaptation to different cuisines. EVERYONE eats tomatoes.
Highly cultivated the world over – even in Russia and Scandinavia, tomatoes are one of the most popular backyard garden vegetables in North America. In northern climates like our own, they must be started indoors to extend the season long enough to make them viable, but that is not a problem when every commercial greenhouse grows thousands of them.
The varieties are endless, but there are essentially two distinct types of tomatoes: determinate and indeterminate. It’s easy to remember which is which because a ‘determinate‘ tomato is one that has a finite or ‘determined‘ size, and amount of fruit. It is a smaller plant, ‘determined‘ to grow to a ‘pre-determined’ height, with all its fruit coming on in a short amount of time – perfect for a climate like ours with a short growing season. Because of this, it is considered an annual even in its native land. It grows easily in a pot, or within the confines of a tomato cage, so for those who need something easily contained, it’s your best option.
An INdeterminate tomato on the other hand, will grow and grow and grow, continuing to produce new fruit until the winter kills it. In its native land or in warmer climates, it could grow for years, and left to its own it will be a trailing plant, continuing to grow along the ground. Everywhere the stem touches the ground is a potential spot for the plant to grow new roots, conceivably having innumerable new independent plants all along the trail. I have no idea how long it could grow, or how it would eventually die in its native Central and South America. In a temperate climate (with distinct seasonal changes) like our own, it is the winter that kills it, but during the growing season it never stops reaching to new heights.
are tomatoes good for you?
almost 2 1/2 pounds this tomato will be dinner tomorrow after a made a loaf of sourdough bread for it. It deserves a thick slice of toasted sourdough and some fresh pesto mayo. A September treat. These Romanian Giants are the best tasting tomatoes I’ve every grown.
YES! In a word, they sure are! Tomatoes are nutrient-rich powerhouses, packed with vitamins, minerals, and antioxidants. Their secret ingredient is the antioxidant LYCOPENE, to which we owe the beautiful strong red colour. They reduce the risk of heart disease and cancer, improve eye health, digestive health, and the risk of osteoporosis. In the kitchen in they offer immense versatility and flavour.
* Fresh (as in uncooked) tomatoes are rich in vitamin C – a powerful antioxidant which is important for skin, bones, and connective tissue. It also promotes healing and helps the body absorb iron. * Fresh tomatoes are rich in Potassium – needed to build proteins in the body, including muscle. * Fresh tomatoes are rich in Vitamin K – required for blood to clot.
Like most fruits and vegetables, it is preferable to eat tomatoes FRESH, straight out of the garden to get the best nutrition and benefit. But that doesn’t mean that eating tomatoes grilled, fried, roasted, sauced, dried or juiced aren’t wonderfully good for us too. One of the best things about tomatoes is their versatility in adapting easily to an infinite number of different cooking styles, and using them in their many forms and styles opens up their full range of nutritional benefits.
There’s a very good reason they’re so popular in dishes ranging from Greek Salad to Thai Curry to Italian pasta to Mexican Pico de Gallo to toasted tomato sandwiches. Tomatoes have a unique flavour that isn’t found in any other vegetable. They are acidic, but less sour than other acidic fruits. That acid causes the colour to remain bright, but also contributes to the texture of the dish it is in, including acting as a tenderizer.
That’s at least — in part — why so many cultural cuisines such as Italian, Mexican, Middle Eastern etc rely on tomatoes in such a wide array of dishes. Foods like pasta and pizza sauces, stews, and casseroles rely on tomatoes. Because North American cuisine is made up of dishes and flavours from numerous immigrant cultures, it is no wonder we find ourselves reaching for tomatoes so often in the kitchen.
Growing
In North America, we generally plant tomato plants outside after all danger of frost is over. Starting seedlings indoors months in advance, is a must in Alberta, and if we cannot personally do so, not to worry – every greenhouse has a huge assortment to pick from. In Alberta, plan to plant them indoors by mid to late March at the latest. If you plant in February, they’ll be bigger, but sometimes that gets difficult to handle in the house. Expect to put them outside mid to late May, after all danger of frost has passed. You can grow them well into September in a typical year, but be prepared to cover up on cold nights, or to pick in a hurry if a cold front settles in.
Tomatoes love sun so pick the sunniest spot in your garden for them. Conventional wisdom suggests that crops be rotated every year, and for most vegetables I do that, but my one exception is tomatoes. In small backyard gardens its not always practical to change locations, and in mine, if they’re to have the sunniest spot, I am limited in my options. Growing in the same SPOT is not the same as growing in the same SOIL. My garden is set up for tomatoes to be in one spot, with a semi permanent trellis to tie them to. For this reason, my attention to soil amendment is important. Adding new compost and other organic matter every spring replenishes the soil’s fertility, and is my best line of defense against pests and disease. Rotating faithfully without taking proper care of your soil is only half the job.
When I plant a new tomato plant, I dig a DEEP hole – deep enough to bury all but the top 6 inches of the plant if possible. I put a raw egg in the bottom of the hole, crack it with my trowel and place the plant in the hole, laying it slightly if necessary to get as much of the stem below the surface as I can. This gives the plant a stronger base especially if your stem has gotten a little spindly before transplanting outdoors. If you look closely at the stem of a tomato plant (from the main stem to the little stems at the very end of each branch), you’ll notice thousands of little ‘hairs’ called “trichomes’. These have a distinctive ‘smell’ which is repugnant to pests, and their texture makes it difficult for ants and other insects to climb. You’ll also notice numerous small bumps or nodules along the lower stem – among the trichomes. These are potential root starts which will grow roots if that part of the plant touches soil. Burying the stem will allow all these little nodules to develop into roots, strengthening the base of plant. The broken egg adds protein to nourish the new plant as it grows, and calcium as the shell breaks down – which is an important nutrient for tomatoes.
Throughout the growing season, adding crushed egg shells to the base of your tomatoes adds the “promise of future calcium”. Calcium is important and egg shells take an entire season to break down, so its a long term commitment. Sprinkling egg shells will deter soft bodied pests like slugs and cutworms and will eventually breakdown to add calcium, so plan to add them often and throughout the growing time. Mulching with dry grass or compost around the base of your plants will keep water from evaporating too quickly and will add nutrients as it breaks down.
Tomatoes are a vine, but unlike other vines they don’t naturally climb up. They want to trail. Gardeners want them growing up to keep free air flow and to make best use of ground space. Stake them and tie frequently as they grow, securing them. I trim all lower leaves as the plant grows, at least for the lower 6-8 inches. As the plant grows and I can spare the room, I prune the lower leaves higher – as high as 18 inches. This prevents water from splashing on the leaves (which may cause decay and introduce disease), and allows light penetration and free air flow making for a healthier environment.
The tomato usually has a single main stem, but every branch has the potential of having a new stem grow out of its ‘elbow’, creating many other stems and directions for the plant to take. These additional stems are rarely suitable for staking purposes, so clip them out when you can. If your plant was allowed to grow for years and take over your garden, you might want to leave many of those sub stems on, but because of our shortened season, it is advisable to reduce them – encouraging the plant to put more energy into fruiting rather than building an empire.
Indeterminate tomato plants can easily grow 8-10 feet high, even in an Alberta summer. About the end of July, I begin topping mine off – pruning the growth that comes from the top, encouraging growth on the existing plant. By mid August I begin pruning all branches without fruit and the ends of the branches with fruit – reducing the energy going to green growth and redirecting it to existing fruit.
I plant a few cherry type tomatoes that will start producing early, ripening by mid July for early eating, and then bigger tomatoes for later eating and eventual harvest. That way I stretch the season of eating tomatoes out as long as I can.
Harvesting when they’re ripe
almost, but not quite ready. Give it another few days. These tomatoes are about 2 pounds each. Romanian Giants. As most heritage types, they’re not the prettiest tomatoes on the block, but definitely the most delicious I’ve ever grown. I’m committed to them.
Most of my earlier tomatoes are picked purely for eating out of hand or to add to garden salads. When the bigger ones start ripening and you’re picking to slice for a sandwich, look for firm texture and that beautiful red colour we all love. When the numbers increase and you can harvest more, then roast, grill or fry them to use as building blocks for pasta, soup, pizza, or to use as simple sides next to your favorite entrees. Two of our favourite ways to eat fresh tomatoes are on a toasted sandwich with pesto mayo, and in a fresh tomato bruschetta on focaccia or sour dough bread. Fresh tomato soup is a dish I wait all year for. For months not a single day goes by that tomatoes are not a major part of our meals. We’ve waited all year long for this season and I will not waste it.
When your tomatoes are ripening faster than you can use them – happy day. That’s when you look for ways to preserve the excess: can them in quarts or pints, make salsa to eat fresh or can, make roasted tomato sauce, freeze them whole to buy yourself some time, or freeze your roasted tomatoes, dry roast them in your oven with garlic, oil and a few herbs (my version of ‘sundried tomatoes’), or even dehydrate them in slices to use for tomato powder if you have enough.
Store at room temperature – in the kitchen – where you can see them and constantly pick out the ripe ones to use. They retain they’re distinctive acid-base flavour at room temperature. Never ever, ever store them in the refrigerator unless they’re ripening too fast and you intend to cook them right away anyway. Refrigerating them wrecks the taste of tomatoes and softens the texture. Once they’ve been refrigerated they’re only good for cooking.
On the other hand, a cut tomato must be refrigerated. Some say that storing it cut side down and wrapped in plastic is the best way, but time if of the essence. A day or two at most is all you can expect it to stay good.
Harvesting when they’re green
At the end of the season, covering your tomatoes with a big sheet for the night, is good protection for a short term frost. And its worth it, if there’s promise of another week or two of warm September weather. But if you have to do that every night, its time to give up and concede that summer is over. Get some big boxes out there and pick your tomatoes. Pull the plants out and turn upside down to see all the potential harvestable tomatoes. Twist and pull them off the stem and gently lay in the box. I separate the partially ripe ones so that I can keep a closer eye on them. Store them at room temperature.
Don’t waste anything: I prune the smaller branches off the main woody stalks and mow them up to add to our end-of-season compost. The big stalks I put in the city compost as they’ll take too long to decay in my little garden set up.
Saving seed
When you have a heritage tomato you’re in love with, do yourself a favour and save its seed for planting next late winter or early spring. Easy to do in a fully ripe tomato: simply use a spoon to scoop out some seed. Rinse in a fine sieve to get rid of additional pulp and lay the seed on a piece of paper towel in a single layer. Allow seeds to fully dry out on the paper towel, then roll it up, label the type and year with a black felt pen and store in in plastic or paper bag with your other seeds. That’s it. It really is that simple. When you’re ready to plant, gently remove the seed from the paper towel. If it doesn’t want to come off, no problem – just bury the piece of paper with the seed. It will germinate just fine.
Preserving tomatoes
CANNING: See my post Stocking Up: Food Preserving – Canning 101 for suggestions on canning tomatoes. Specifics: Blanching is important to help you peel them. The time table for canning tomatoes in a hot water bath is 35 minutes for a pint, 45 minutes for a quart. Use 1 teaspoon salt in a quart and 1/2 teaspoon in a pint. I also use 1 tablespoon lemon juice for quarts and 1/2 tablespoon for pints to up the acid level just a little. A friend told me this year that she adds coarsely ground peppercorns to her canned tomatoes which I think is a wonderful idea. I plan to do that. Might be my new thing.
FREEZING: When I freeze tomatoes I’m usually in a hurry – so I don’t prep them at all. I just put them whole in a freezer bag and try to lay them flat in the freezer till they freeze. I label them with a date of course, and I try to use them that first winter to free up freezer space and because freezing has a shorter shelf life than we might imagine.
tomato slices on a dehydrator rack
DEHYDRATING: is not my first choice for preserving tomatoes, and I would only use it as a method if I had lots to spare. Slice fresh ripe tomatoes, remove excess water and seeds, lay slices flat on your dehydrator racks. I try to keep the temperature around 110 degrees. It will take a good 24 hours+ to dry fully. When they’re crisp enough that you can break in half, they’re done. Store in a glass container out of the light. Use in soups or chilies. Or put them into the blender to powder them. Use the powder in place of tomato paste in any recipe.
yes its true I could make my own tomato powder, but its hard to beat the quality of Thrive Life products, so since I rarely have a harvest big enough to justify dehydrating, this is the tomato powder I choose to use. With a 25 year shelf life, its the perfect addition to my long term food storage.
This post is too long to add tomato recipes, so I’ll create another post for my favourite recipes. I’d love to hear some of yours too.
Homegrown tomatoes are my favourite garden crop. I hope you’ll grow them and discover the value of them and how easy it is to add them to your life. I’d love to hear your comments and your experiences with tomatoes.
Over our married life there have been many discussions about Hallowe’en. We haven’t always seen eye to eye on it, but we manage to get through unscathed. We’ve noted that candy hits the grocery store shelves a lot earlier than it used to; in fact some of it never leaves, it just increases in volume for two or three months.
I’ve never been big on having candy in the house on a regular basis. My kids pretty much all agree that that was one of the bigger mistakes I made as a mom, and they went into adulthood with those scars. I conceded (with limitations) at Hallowe’en, Christmas and Easter. Some things haven’t changed very much. I can’t help it. I simply cannot be the one who gives children ‘candy’. One day my 5 year old grandson Braeden said “I have a healthy gramma and a candy gramma.” Oh oh, I knew exactly where this one was gonna go, but I opened the door anyway. “Which one do you like best?” I asked. With absolutely no hesitation – he had already made his decision “The candy Gramma.” LOL
I chuckled when I mentioned it to my daughter-in-law later, and she was mortified assuring me he didn’t mean it. But he did mean it, and that was 100% okay with me; I wasn’t offended then and I’m not offended now. It was funny to me, and it still is. He spoke from the immediate perspective of an innocent – focused on instant gratification, and the facts. The most important fact at the moment was that he.liked.candy. That’s okay. The truth is, I also like candy. If we’re talking only about the ‘taste’ of milk chocolate, I like it as much as anybody else – possibly more than many. And if that was the only consideration, we’d eat it for dinner at my house. But sugar and I have had a tumultuous relationship over the years.
I have a lotta dental work that can attest to how much candy I ate as a child, combined with poor training on personal dental care. And I have struggled my whole life with weight issues. It didn’t make any sense to me to allow candy a place of honour in the home I raised my children in. The jury’s still out on what the best parenting choices regarding sweets might be, but suffice it to say that most parents make the best choice they know how. Certainly I did. But eventually the kids grew up, gained more autonomy over their candy choices, and in their turn made the best parenting choices they could.
In the meantime, I still like chocolate and I still live in a 1st world country which pretty much worships it. I may have a lotta personal strengths, but willpower has never been one of them. Case in point is this dialogue below – which is absolutely true in every word, with varying degrees of repetitiveness over the years.
Sept 1, Dan says: “I saw Halloween candy over at Sobeys. Guess we better get some eh?” me: “Why? We don’t need a bunch of chocolate bars taking up residence in this house – two months before they have to.” he: “Well we don’t want to wait so long that they run out.” me: “Oh come on! The last time a store ran out of Halloween candy was the Halloween day that I was 10 years old. (a childhood memory) he: “I just thought it would be good to get it over with. Then we won’t have to worry about it.” me: “Do you lose sleep worrying about possibly forgetting to pick up Hallowe’en candy? We both know that if that stuff comes into this house we’ll eat it all up, and then have to buy some more. And so do the stores know that. Which is why its on the shelves on Labour Day.” he: “Well we might eat ‘some’ but that’s okay.” me: “No its not Dan. Because unlike you, I don’t eat ‘some’. It will haunt me and I’ll be into it everyday till its gone. I can’t have that kinda temptation around. I’m sorry you married such a weak person.” he: “I’ll hide it. You’ll be fine.” me: “I won’t be fine. I’ll rip the house apart till I find it.” he: “I’ll keep it in the garage.” me: “You don’t think I know how to find your little stashes in the garage?” he: “I’ll put it in the freezer.” me: “I love frozen chocolate.” he: “I’ll keep it over at the store.” Oh that’s a good one. We owned a family bookstore (Generations LDS Bookstore) at the time – where I might add, I spent the biggest part of each day. me: “Oh THAT sounds like a brilliant plan!” he: “I’ll keep it in the trunk of the car I drive. When I’m not home, it won’t be here.”
. . . . . . . let’s face it, to some of life’s issues there are just no perfect solutions, and that’s okay. We’ll get through them and keep things in perspective. Life is full of compromises.
It’s getting close to Raspberry season in my part of the world, and Fresh Raspberries straight from the garden make EVERYTHING life can throw at you worth it!
A favourite raspberry memory of mine involves a family story of my two sisters. It makes me smile every time – so I am sharing it with you. My sister Pearl-Ann used to have a wonderful, big raspberry patch in her back yard in Cold Lake. My sister Wendy didn’t, so she would sometimes come pick in Pearl-Ann’s patch when the season was at its peak. Pearl-Ann also had a VERY BIG spider that lived in a corner of her raspberry patch, a corner the family dubbed “Ted’s Corner”. Yep, they named the spider, it seemed like the right thing to do since he was part of the family so-to-speak. The family pretty much all agreed that Ted was so big and scary looking, he deserved all the raspberries in his corner. Life is after all, full of compromises.
One day when Wendy came to pick, Pearl-Ann – having neglected (we’ll be kind and say she had ‘forgotten’) to tell her about Ted – stood at the kitchen window to watch. Her husband Brett came in and asked “Whad’ya doin?” “Watching Wendy pick raspberries.” “Did you tell her about Ted?” “Nope.” “Can I watch too?” “Sure.” Not surprisingly, the biggest and juiciest unpicked raspberries were in Ted’s Corner. The kids came up and asked “What are you guys doing?” “Watching Aunt Wendy pick raspberries.” “Did you tell her about Ted?” “Nope.” “Can we watch too?” “Sure.”
What happened next has become a thing that family legends are made of, and when it was over, Pearl-Ann was inspired to write poetry: Wendy wailin’ went a pailin’ to make some raspberry jam. Ted came a crawlin’, and Wendy went a’sprawlin’ and screamed “I’ll KILL you Pearl-Ann!
In the end, I’m not sure Wendy got too many raspberries, I think some got lost in the ‘sprawling’ part. But she eventually saw the humour and took one for the team – as sacrifices must be made when creating family folklore.
This gentle captured moment of three year old Danica picking the season’s end of raspberries are part of why they’re part of my DNA. I hope to never be without a raspberry patch.
Originating in Europe and introduced to North America in the late 1700’s, raspberries thrive in the wild and in backyards across Canada – a favourite summer staple. 80% of the cultivated raspberries we buy in grocery stores are grown in the Fraser Valley of southern British Columbia. While FRESH raspberries are the best food in the world, they’re only available for 3 or 4 weeks a year. What to do? Well, its freeze dried raspberries to the rescue of course. Always the next most nutritious choice after hand picked and still warm.
5 reasons eating Raspberries will improve your health
Raspberries are amazing, with many health benefits, packing a lot of nutrients to keep you healthy. They satisfy your sweet teeth without being high in sugar, in fact they are one of the lowest sugar-fruits of all, even less than apples, making them an excellent choice for those of us wanting to reduce our sugar intake.
They are a powerhouse of antioxidants which makes them highly valuable in lowering the risk of heart related diseases, cancer and stress related diseases, as well as reducing inflammation associated with arthritis.
Raspberries are a high whole food source of dietary fiber which supports good digestive health, contributing to a feeling of fullness and reducing overeating. Their fiber helps beneficial gut bacteria flourish – good news for everyone, but especially those with chronic gut diseases.
Research indicates that adding raspberries to a diabetic’s diet reduces the amount of insulin needed to manage blood sugar levels.
Raspberries contain flavonoids which help improve coordination, memory and mood, also helping to eliminate toxic proteins associated with brain dysfunction. They are a top brain-supporting food, highly valuable for those with Alzheimers or Parkinsons because they help counter oxidative stress associated with those diseases.
more ways to eat them
Fresh raspberries are wonderful to eat out of hand, or better yet – straight off the cane, but they have a very short season, and they spoil quickly too, so don’t pick them until you’re ready to eat them. While you can, sprinkle fresh raspberries on your cereal, in your yogurt, over a fresh salad, on the side of your plate and in your morning smoothie. Mash with a fork and sweeten to taste to use as a fresh jam on toast, pancakes, muffins or waffles. Throw them into your muffin batter (folding them in at the last minute to prevent squishing them).
Freeze drying is the #1 best way to preserve natural goodness of all fruits and vegetables, including Raspberries. Thrive Life is my brand of choice – primarily for their NUTRILOCK guarantee which assures me of their nutritional superiority, as well as being completely GMO free, and containing NO artificial colours, flavours or additives of any kind. In addition to that, the shelf life is an impressive 25 years! making it the perfect choice for long term food storage. I highly recommend it! As the perfect example of why I choose Thrive Life over any other form of purchased raspberries, this nutritional comparison to store purchased ‘fresh’ raspberries (below) says it all. Why the difference? Because one of the guarantees Thrive Life stands behind, is that their produce is picked, washed, and flash frozen within 6 hours (usually 2-4) of harvest. In that frozen state they are transported to Thrive Life’s state-of-the-art facility where they go through the second step of the two step process of freeze-drying. They are then sealed in BPA free cans (oxygen free, moisture free). I call that “fresher than fresh”. The only thing better is right out of your backyard garden.
“With THRIVE freeze-dried raspberries you can have deliciously ripe raspberries any time of the year. THRIVE Raspberries, with their rich, red colour and succulent sweetness make the perfect snack, dessert, or topping. You can add THRIVE Raspberries to almost anything! Try them in ice cream or yogurt, use them to top your cereal, make them into sauces and syrup, or you can always just eat them straight from the can. No matter how you eat THRIVE Raspberries, you can be certain that you are strengthening your immune system and improving your cardiovascular health.” – from the website
While you have garden fresh raspberries enjoy them every day of their relatively short season. Freeze your excess to use all winter long, or make raspberry jam, or add them to rhubarb fruit leather. Any way you can incorporate them into your diet you’ll be better for it.
I’d love to hear your about favourite ways to eat raspberries.
First of all, let’s clarify the name – its always sorta bugged me. It implies that this soup is traditionally served at Italian weddings, but its not. It is actually a poor translation of the Italian name – Minestra Maritata, which directly translates: Minestra – Soup, Maritata – Married. While this doesn’t roll off the English tongue as easily – it refers to the ‘marriage’ of the intense flavour combination of seasoned sausage, leafy green garden vegetables and of course garlic and basil. There! Now that we’ve got that cleared up, it makes a lot more sense and we can appreciate what we’re creating.
For my soup, my ingredients of choice generally come from my garden. Fresh garden spinach is ideal, but I generally have that only in the early part of the growing season. I do NOT buy the ‘not-as-fresh-as-you-think-it-is‘ spinach in the produce department. There is ZERO vitamin C left in spinach after the 4th day of harvest. Unless you know for sure that the ‘fresh’ spinach you’re eating has been picked within the last 96 hours, you are not getting what you previously assumed you were. When I am not using my own FRESH spinach, I prefer to use THRIVE LIFE freeze dried spinach. My reason is simple. It is picked at the peak of perfection – when all nutrients are the way nature intends, then it is washed, chopped and flash frozen within 2-4 hours! In that frozen state, it is shipped to one of their facilities where it goes through the second step of the two-step ‘freeze-drying’ process. In actual fact, it retains 95% (+) of its original food value! To me, that is a very big deal. I want the food on my table to be the best, most nourishing food I can possibly put there. Add to that the fact that it has a 25 year shelf life, and it is a total winner for me. Freeze Dried Spinach holds an honourable place in my food storage and in my pantry. It is a vegetable I use several times a week and would never be without.
The key to a beautiful Italian Wedding Soup is the combination of its intense flavours. Keep in mind that this is common food, I expect – kinda like cabbage rolls in a Ukranian household – where every family prefers it the way their gramma made it. So don’t be intimidated, but pay attention to some key ingredients.
pay attention to your ingredients
1. don’t add raw meat (yuck). Make sure the sausage or meatballs are cooked and browned. Otherwise they’ll be a yucky colour and squishy. bleh 2. garlic and Italian cooking are synonymous so be generous with it. 3. parmesan is also synonymous with Italian cooking. Just sayin’ . . . . . . 4. I think its preferable to use tiny pasta, but if you’re needing to go gluten free, or you don’t have any, use rice, and if you only have larger pasta, go for it, but be cautious about not cooking it too long. 5. Pesto. If you don’t have it, you can use lots of basil (you already have the garlic and parm in the soup). But pesto stands alone as a beautiful thing, and in my opinion – is important to the final outcome of your soup. link to my basil pesto recipe
Because I use so many freeze dried vegetables, it takes less than 20 for me to decide what I’m making, and have it on the table. Watch video here.
using the best ingredients gives you the best results
You’ll notice in this video that I added green onions (because I had them), and lemon juice (because I had it), and celery (because I like to). You can also substitute other greens for spinach if that’s what you have. I really prefer spinach, but I’d use kale in a pinch. I generally use freeze dried options from my pantry which simplifies everything, and keeps me up close and personal with the food I choose to include in my food storage.
Recipe: Cindy’s Italian Wedding Soup
6-8 cups chicken broth (add the remaining 2 cups later as needed) 2-3 cloves minced garlic 1 cup orzo (or other type of small pasta) 1/2 cup Thrive FD chopped onions 1 cup Thrive FD sausage crumbles 2 T Thrive dehydrated carrots 2 heaping T Pesto (I mean HEAPING, but if you’re shy, add less) 2 cups Thrive spinach 1/2 cup parmesan cheese
Bring 6 cups of broth to a boil. Add orzo, return to boil and reduce heat to a simmer. Add garlic, onion, sausage crumbles and carrots. Gently simmer till pasta and sausage are tender, stirring frequently (3-5 min). Remove from heat. Add pesto and spinach. Stir to combine. Add additional broth if needed. Add parmesan. Always taste test. Season with salt and pepper IF you feel it needs it, especially if you went light on the pesto.
Let soup sit 5 minutes for everything to get along beautifully together. Serve and ENJOY. +hint: I often serve with a dollop of fresh Tzatziki on top (mmmm)
Do you have any favourite tips you use for Italian Wedding Soup? I’d love to hear them.