Category Archives: Fruit

Galaxy Class Cranberry Sauce – Not Just For The Rich And Famous

harvesting cranberry's
Galaxy Class Cranberry Sauce

Cranberry’s – Tangerine – Cinnamon – Cloves – Nutmeg with or without added sugar, it’s still the best Cranberry sauce this side of Venus and Mars.

You can add either white cane sugar or dark brown sugar or do as I do and go sugar free in this recipe.
If you like the tart bite of cranberry’s then omit sugar.

If you do add sugar, start with 1/2 the amount given in this recipe and continue tasting and add sugar until you get the amount of sweetness that is to your liking.

Wash cranberries and tangerine’s well. Dump cranberries into a bowl of cold water, pick out any damaged berries.

In a large sauce pan add 1/2 cup of freshly squeezed tangerine juice with pulp, be sure to remove any seeds that may get into your tangerine juice. [Save tangerine rinds].
Note: Oranges are Not the same thing as tangerines! If your use oranges it will produce a totally different tasting sauce.

Add 1/2 cup cold water
Bring to a slow simmer
Add cranberries
4 whole cloves
1 stick cinnamon
1/8 teaspoon grated fresh nutmeg
1 star anise or anise star if you prefer that name
3/4 cup dark brown sugar – Start with 1/3 cup sugar – add more as needed to your taste
OR start with 1/2 cup white cane sugar adding as needed to your taste
1 cup white cane sugar
Simmer 5 minutes
Decide at this point by tasting if more sugar is needed.
Adding sugar until it is as sweet as you like.

At some point cranberries will start to pop open, this is a good thing, stir to prevent sticking to bottom of your sauce pan.

Cranberry sauce is ready when all or at least most of the cranberries have popped open and the juice has become very thick.

Grate 1 table spoon of tangerine rind into mix.

Remove from heat, remove 4 whole cloves, star anise and cinnamon stick. ‘Carefully’ spoon cranberry sauce into sterile canning jar(s), seal and allow to cool.
Under Refrigeration this sauce will keep for several weeks.

Better yet process in boiling water bath for 20 minutes. Remove from water bath, allow to cool, check jar for proper seal. Will store well for 2 years or more in a cool dark pantry.

This sauce can be placed in zip-lock freezer bags and stored frozen for a year or more.

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Plant The Best Fruit / Nut Trees Suited To Your Temperature / Chilling Hours Zone

Fruit Varieties for Milder Climates

No matter where you live, now is a good time to plant your fruit and nut trees, whether they be bagged in burlap, potted or bare root. Follow planting guides for planting your fruit and nut trees. Dig a hole 2 times as wide and deep as your trees root ball. Take a little extra care and be sure your new tree is setting straight up and not leaning off to one side. Caution: Do Not Plant your new tree too deep! Plant it at the same depth as it was in the field (if bare root) or if potted or bagged, no deeper than the bag or pot it is currently in.

Home gardeners have killed many more trees and shrubs planting them to deep than have ever been killed planting them to shallow. If planted to deep, they may look fine for the first year or so, but, then suddenly with out apparent cause die. In this case you have wasted your money, time and effort on an avoidable problem. Keep the trees crown at or above the soil line when planting!

Winter watering is every bit as important as summer watering. To the eye that new tree is totally dormant needing little care through winter months. That is a very wrong assumption, trees continue to grow and develop their root systems all winter to support all that new growth appearing in spring and summer.

Winter Chilling hour requirements for fruit and nut trees. Fruit tree chilling hours requirements, A Crash Course
In the simplest terms 1 chilling hour is when the temperature is warmer than 32 degrees and cooler than 45 degrees. There are other factors that you should also consider. {see: Fruit tree chilling hours requirements, A Crash Course} link above. Fruit trees chilling hour requirements vary greatly between fruit type and even between species of the same fruit / nut tree species.

Some fruit and nut trees may require few (low) chilling hour needs 150-200 hours to very long chilling hour requirements as much as 1700 or more hours.

If a fruit tree does not get the chilling hours they need, you may have trees that ‘Never’ produce fruit or trees that always bloom too early in spring time and have buds, flowers and fruit severely damaged or killed every year by late season frost and freezing weather. A safe bet is to plant the same type and variety trees you see in your area that reliably produce good fruit crops every year. Don’t be Shy, ask other growers what species and variety does well for them.

Don’t be foolish and plant Orange trees in Montana. You will only be disappointed when they fail to produce fruit and are killed by your harsh winter cold temperatures.

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People Food – Poultry And Livestock Feeds Are 'Still' Rising

A well planned and maintained small family garden may soon be the only thing between your families mouth and a empty belly! Feeding your family fresh good tasting and good for you fruits and vegetables from you garden 5 or 6 months a year can save you and your bank account hundreds of dollars a year. Savings on your garden fresh vegetables alone can easily add up to $50 dollars or more every month.

market checkout
Stagnate hourly wage base, many people are now working fewer hours every month, overtime hours being cut and eliminated by employers. Monthly income at best is no more that 2009/2010. In many cases monthly income has fallen and in some cases it has fallen by as much as 20 percent. Add to your stagnate or even decreasing pay check, city, state and federal taxes both new and increased rates, rising cost of home rental, natural gas, fuel oil, electric and water service and other city services like trash collection and sewerage charges, the average Americans ‘Real’ cost of living is up 20 or 25 percent and in some cash strapped cities and states this cost can be closer to 30 or 35 percent.

Be an informed, educated consumer. Look at the last 3 lines of your supermarket cash register receipt. Sub-total is the real cost of your food purchases, Tax is the amount being taken out of your pocket by city, county and stare sales taxes, lastly look at your real out of pocket food purchase cost the grand total.

Developing and carefully following a good gardening plan can extend your gardens production of vegetables well into Fall and Winter months. Many cool weather vegetables grow and produce well in the Fall and warmer parts of early Winter. Many root crops will continue to grow and can be over wintered in your garden with a few cheap and easy to do things, like covering them with a thick layer of mulch (grass hay and such) before your first ‘Hard’ freeze of the year.

Vegetables like cabbage, kale, brussels sprouts, broccoli, cauliflower not only grow well in cooler weather but may benefit from cooler weather growing conditions. Root crops like beetroot, carrots, turnip, and parsnips will grow and can be over wintered in your garden by covering them with grass hay mulch before your first hard freeze.

Your small polarity flock is costing an arm and a leg to feed. As we move from summer into fall and Winter there will be less free range forage for your flock to eat. It’s time to cull your flock and put those ‘Old hens’ and roosters in your freezer. In my area, chicken Lay Mash(egg crumbles) is now $31.00 for 100 pounds, crushed corn and corn chops $22.50 and Hen scratch a whopping $32.50 for a 100 pounds. Livestock feed is no better, supplemental range cubes, $18.00 a hundred, fair quality grass hay is costing $125.00 for a 1,000 pound round bail.

Businesses are still making large lay offs in workers, moving more jobs overseas to countries will abundant labor forces that are willing to work and produce products saving business billions of dollars in over inflated hourly wages, unrealistic retirement plans and medical benefits, mostly caused by unions and union paid leaders. Rising retirement plan obligations and Medical Insurance plans are forcing City, state and federal governments to reduce it’s payrolls, and to cut services to meet it’s actual revenue income to avoid financial failure and bankruptcy.

Contrary to what Obama and his White House staff are saying publicly, the economy is not getting better. The official unemployment rate is still stuck at 9.1 percent. Total jobless receiving unemployment benefits and those that no longer qualify for benefits is 16+ percent. More Americans are receiving food stamps than any time in Americas history, More are receiving Social Welfare checks than ever. At some point the number of takers will out number the number of Tax Payers Cities, states and federal governments will start to fail. Unlike Greece, Spain and Portugal in Europe being bailed out by the European Center Bank and International Monetary Fund (20 percent funded with U.S. Tax payer money). Who will bailout U.S. cities, states and our U.S. federal government??

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Store Fruits And Vegetables Without Using Any Plastic Products

This is simply to good not to pass on.
Source: by angelbabe43 Storing fruits and Vegetables without using plastics

These tips are from the Berkley Farmer’s Market which is a Zero Waste market!
Always remove any tight bands from your vegetables or at least loosen them to allow them to breathe.

Artichokes – Place in an airtight container sealed, with light moisture.
Asparagus – Place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)
Avocados – Place in a paper bag at room temp. To speed up their ripening, place an apple in the bag with them.
Arugula – Like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.
Basil – Is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside, left out on a cool counter.
Beans – Shelling open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away
Beets – Cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.
Beet greens – Place in an airtight container with a little moisture.
Broccoli – Place in an open container in the fridge or wrap in a damp towel before placing in the fridge.
Broccoli Rabe – Left in an open container in the crisper, but best used as soon as possible.
Brussels Sprouts – If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in anopen container with a damp towel on top.
Cabbage – Left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.
Carrots – Cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
Cauliflower – Will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.
Celery – Does best when simply places in a cup or bowl of shallow water on the counter.
Celery root/Celeriac – Wrap the root in a damp towel and place in the crisper.
Corn – Leave unhusked in an open container if you must, but corn really is best eaten sooner then later for maximum flavor.
Cucumber – Wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.
Eggplant – Does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage, place loose, in the crisper.
Fava beans – Place in an air tight container.
Fennel – If used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.
Garlic – Store in a cool, dark, place.
Green garlic – An airtight container in the fridge or left out for a day or two is fine, best before dried out.
Greens – Remove any bands, twist ties, etc. most greens must be kept in an air-tight container with a damp cloth, to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.
Green beans – They like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.
Green Tomatoes – Store in a cool room away from the sun to keep them green and use quickly or they will begin to color.
Herbs- A closed container in the fridge to kept up to a week. Any longer might encourage mold.
Lettuce – Keep damp in an airtight container in the fridge.
Leeks – Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).
Okra – Doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase
Onion – Store in a cool, dark and dry place, good air circulation is best, so don’t stack them.
Parsnips – An open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.
Potatoes – Like garlic and onions, store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.
Radicchio – Place in the fridge in an open container with a damp cloth on top.
Radishes – Remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.
Rhubarb – Wrap in a damp towel and place in an open container in the refrigerator.
Rutabagas – In an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.
Snap peas – Refrigerate in an open container
Spinach – Store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
Spring onions – Remove any band or tie and place in the crisper.
Summer Squash – does fine for a few days if left out on a cool counter, even after cut.
Sweet peppers – Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.
Sweet Potatoes – Store in a cool, dark, well ventilated place. Never refrigerate sweet potatoes they don’t like the cold.
Tomatoes – Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.
Turnips – Remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.
Winter squash – Store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.
Zucchini -Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.

HOW TO STORE FRUIT WITHOUT PLASTICApples – Store on a cool counter or shelf for up to two weeks. For longer storage in a cardboard box in the fridge.
Citrus – Store in a cool place, with good airflow, never in an air?tight container.
Apricots – On a cool counter to room temperature or fridge if fully ripe
Cherries – Store in an airtight container. Don’t wash cherries until ready to eat, any added moisture encourages mold.
Berries – Don’t forget, they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag works well, only wash before you plan on eating them.
Dates – Dryer dates (like Deglet Noor) are fine stored out on the counter in a bowl or the paper bag they were bought in. Moist dates (like Medjool) need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag? as long as it’s porous to keeping the moisture away from the skin of the dates.
Figs – Don’t like humidity, so, no closed containers. A paper bag works to absorb excess moisture, but a plate works best in the fridge up to a week un?stacked.
Melons – Uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine.
Nectarines – Similar to apricots, store in the fridge is okay if ripe, but best taken out a day or two before you plan on eating them so they soften to room temperature.
Peaches – And most stone fruit, refrigerate only when fully ripe. More firm fruit will ripen on the counter.
Pears – Will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them.
Persimmon –Fuyu (shorter/pumpkin shaped): store at room temperature. Hachiya (longer/pointed end): room temperature until completely mushy. The astringentness of them only subsides when they are completely ripe. To hasten the ripening process place in a paper bag with a few apples for a week, check now and then, but don’t stack?they get very fragile when really ripe.
Pomegranates – Keep up to a month stored on a cool counter.
Strawberries – Don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.

Berkley farmers Market-No Plastic Food Storage a PDF file.

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Rising Food Cost – Root Cause? Is It The Weather!

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2011 has been a record breaking year. The droughts of 1936-1939 and 1952-1956 were record setting years, however those records are quickly giving way to new 2011 temperature and rainless days weather records. At my Tiny Farm I have recorded 86 days over 100 degrees, 60 days over 105 degrees and 15 days recorded over 110 degrees. Even by Oklahoma and Texas standards, this has been a hot dry record breaking year.

USDA reports to date Texas alone has lost $5.8 billion dollars in fruit, vegetable and food grain crops. Livestock and poultry losses continue to rise. Anytime a state as large and diverse as Texas has $5.8 billion in agricultural losses it can’t help effect the price of bread, fruits, vegetables, beef, pork and poultry at your local market checkout register.

Root Cause? Is It The Weather! Not entirely, add to crop and livestock losses due to a prolonged drought, increased livestock/poultry feeding cost, labor, fuel, fertilizer and planting seed cost. You can be assured you will see 5 to 10 percent food price increases by years end at your local supermarket.

To be sure there’s plenty of blame to go around for rising food cost.
**The weather both droughts and floods have damaged or destroyed millions upon millions of acres of U.S. crops and has devastated livestock and poultry production.
** Sky High crude oil prices effect everything from planting, fertilizing, cultivating, harvesting and transporting food to markets.
** Labor unions expecting and demanding unreasonable wages, employee benefit plans and other concessions from growers, processors, rail/trucking industry and labor unions associated with retailers and supermarket employees are helping to drive up food cost.
** Increased feed grain market prices effect cost of feeding beef, pork and poultry as well as the cost of producing everything from gasoline, biodiesel to sweeteners for soft drinks.
** Failed crops in foreign countries. Export markets to developing nations and their demands for more and better quality food products are asserting price pressures on American food exports causing higher prices at your supermarket. You are in direct composition with Chinese consumers!

Elizabeth Gallacher books
Amazon.com latest book September Gales is now available at and will soon be found on bookstore shelf’s everywhere.

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Food Production – A simple Truth Most People Don't Want To Hear

Corn field under 4 feet of flood water

NO, I don’t think the world as we know it is ending. However I do believe that those that do not prepaid for a disaster whether it be a local event like hurricanes or a wide area event like national or world wide crop failures will be the first to go hungry. A hungry man will not share his families food supply with his neighbors!

Take your time, buy things that you need in your survival kit when they are on sale. Buy a little every time you visit your local market. Buy in bulk when you can. Canned foods and dry non-perishable foods will last many years if properly stored.

Farmers and ranchers know all to well that whether growing hybrid’s, genetically modified organism (GMO), genetically engineered organism (GEO) and now genetically modified food (GMF) farmers world wide are reaching the upward (maximum) limit of food production. It’s a simple matter of arithmetic. This math model works whether your producing cereal grains, fruits and vegetables or producing beef, pork, chicken or farm grown fish. You can only produce a certain (limited) number of pounds of food per-acre.

Real food producing farmers and ranchers are in direct composition with hobby farmers (doctors and lawyers) buying up prime farm land for their Grin-race horse farm and urban sprawl gobbling up prime farm land, then covering this land with tick tacky houses, streets, strip malls and super slab highways. Destroying our fragile environment with the over use of man made insecticides, herbicides, high nitrogen fertilizers. Because of urban sprawl some prime farm land is now selling for as much as $10,000 dollars and acre. Pricing ‘real’ food producing farmers and ranchers out of the land buying and rental/lease market place.

A small farmer (a few hundred acres) can no longer afford to insure, plant, cultivate and harvest this years crop, and still make enough profit to feed and house his family and to pay for seed, fertilized, equipment and fuel to farm next years crop.

Urban homes may be flooded for 3 months

Every year urban sprawl gobbles up millions of acres as people world wide move from being agriculture based living on their farms to the middle class urban dwellers. Consuming much and producing little food. Demanding more food, water, larger (square footage) private homes. The increasing demand for high protein high quality foods coupled with the loss of prime farm lands will at some point cause world wide food shortages, and rising market prices that many simply can’t afford.

National food surplus supplies are nearing all time lows. It will only take one year of severe food yield reduction or total crop failures to push many nations into a ‘real’ food shortage crisis. World wide wheat, soy and rice (live sustaining food staples) production has been severely reduced by at least two years of weather and war damage causing much reduced crop yields.

Any family that is not stocking up on non-perishable staples like beans, rice, pasta, flour, corn meal and cooking oils are flirting with a self inflected food shortage at home. Supermarket price becomes unimportant when your market can no longer replenish market shelf’s with food supplies at any price. That is one reason home gardening, home canning and backyard poultry and rabbit production is so important even to urban dwellers.

If you are one of those that truly believe that governments will be able to feed you, you will in for a shock when told, your government has No Food to ‘give’ you or your family.

I will not rehash food selection and long term food storage. There have been volumes written about self and family survival plans. Smile – I google-ed survival and got 246 million hits, surely you can find enough useful information there to guide you in designing and assembling a year long survival kit.

Sad smile, I have been remiss in by self sufficiency food preparations. Over the past year or so, I have eaten much more than I have placed in long term storage, So starting this month I will refocus my efforts and once again stock up my pantry with canned goods and non-perishable dry foods.

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Nectar of the God's or it's a cheap hangover! Homemade Wine

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Yuk, It’s 7.45 am and it’s already 91 degrees. My weather guy says it will be 108-112 again today.

It’s the time of year that mama and grandma looking out the kitchen sink window at all the fruit ripening on the trees, some even falling to the ground, can see in their minds eye, jars of jelly and jam accented by the smell of fresh home made fruit pies.

Fruit-Press


Men and boys on the other hand, seeing the same trees, can see and almost taste this years homemade wine. Whether it be apples, berries, peaches, pears or grapes, it will all make great tasting homemade wine. Don’t forget to make a few gallons of potato and watermelon wine.

When making fresh fruit juice or wine the first problem is getting all the juice out of your fruit. In my humble opinion, the best and easiest way is to build or buy a fruit press. Grin, unless your a really good do it yourself-er, buy a good quality press. Don’t skimp on the price, a cheaply made or light weight press will quickly fall apart and will have been a waste of your hard earned cash. If properly cared for it will last 50 years or more.

Wait, before you run out and start pressing your fruit there are a few things you must consider.
* What are you going to do with the left over pulp?
—- Feed it to your livestock and poultry?
—- Use it to make fresh fruit pies?
—- Can it when making fresh jam?

* If your answer is anything other than feeding to your livestock and birds, then you need to peel, core and de-seed the fruit before pressing. Fruit with large pits like peaches and cherries should always be de-seeded before pressing.

It is helpful to use two layers of cheese placed on top of your juice bucket to keep insects like fly’s, wasp and bees out of you juice and to strain out any pulp that may drain out of you press during the pressing process.

If your not going to use your juice immediately, bottle your juice in clean sterile soda, water or milk bottles and place them in your freezer. Then it is a simple process to thaw and use your pure fresh fruit juice for drinking or in your wine making endeavors.

Making wine is really simple and you can invest as little or as much as your finances will allow in how to books and equipment. If you keep every thing clean and sterile wine making is ‘Almost’ fool proof. The only real caution I will offer is Do Not Use Bakers (bread) Yeast in making you Homemade Wine. Yes – You can use Bakers (bread) yeast, however it will impart an unpleasant yeast taste and aroma to your wine. Always use a good quality wine yeast to produce the best tasting wines. Smile.. Well now for those that don’t want to invest in a wine yeast, don’t whine when you take your first sip of your homemade wine and it taste like bread smells…

If your wine recipe calls for the addition of sugar, always use pure cane sugar not beet sugar. I really don’t understand the reasons, but, cane sugar makes a much better tasting wine.

Now, Google – making homemade wine. There are a few thousand sites with how to make homemade wine with as many wine recipe’s. After your first batch of homemade wine you will be hooked and will soon be converting every fruit and vegetable known to man into homemade wine.

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Is Your Melon Ripe – Yet?

when is it ripe
How do you know when a melon is ripe? More information than most of us want to know.

There are several ‘Indicators’ used by gardeners to determine when a melon is ripe. However the only for sure way is to cut your melon and taste it.

Here’s a quick how to About.com Picking Ripe Watermelon’s a crash course.

Video – how to tell if a Watermelon is ripe

Video – how to tell if a Watermelon is ripe

Video Cantaloupe – When is it ripe?

Video Honeydew Melon – When is it ripe?

It’s summertime, It’s hot, It’s time for a cold slice of melon.

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Kids – Junk Food Ads – American Business – Parents It's Your Fault

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Companies Propose Curbing Junk Food Ads for Kids
The Federal Trade Commission and several other government agencies were directed by Congress to come up with ‘voluntary’ guidelines for marketing junk food to children, and those guidelines were issued earlier this year.

The food industry balked at that proposal, saying the standards were too broad and would limit marketing of almost all of (their) the nation’s (kids) favorite foods, including yogurts, cereals and even some whole wheat breads. Allowing the food industry to be ‘Self Regulated’ is the equivalent of leaving the Fox to guard your hen house.

Not surprisingly, the proposal issued by the government is stricter than the standards food producing companies are pushing for themselves. While the government proposal put broad limits on fats, sugars and sodium(salt) that would apply to marketing of all foods, the food industry has suggested different guidelines for different foods, saying that is a more practical approach.

Sen. Tom Harkin, who wrote the language directing the government to develop the standards, said he believes the food industry proposal falls short of what is ‘really’ needed. “With childhood obesity rates rising, now is the time for all parties to rally around those advertising guidelines and begin implementing them, rather than coming up with competing proposals.”

Republicans are to busy campaigning for 2012 reelections to take positive steps and actions to bring healthier food to all American family tables. House Republicans have included a provision in next year’s Federal Trade Commission budget that would delay the government standards by asking the government to study the potential cost and impact of the guidelines before implementing them. American consumers don’t need yet another ‘study’. American consumers need action from our government.

American kids are the fattest kids on planet earth. American food industry produces and markets many products that are Directly Advertised and marked to encourage kids to consume their Unhealthy products. Many of their artificially sweetened, colored and flavored products should carry a warning label ‘this product has been developed with the intent of Killing those that consume this product.’

A product labeled ‘made from whole grain’ has No Health Benefit when one(1) serving also contains more than the daily recommended amount of Sugar, Salt and Fat. The number one reason to own a business is to make a profit for it’s owners and share holders. However, this profit should not come at the expense of our nations children’s health.

Parents are as much to blame as those that produce unhealthy ‘kid’ products. If parents would act like adults and refuse to buy these child killing unhealthy products, companies would soon reformulate their products to be healthier to regain market share. The truth is companies produce products that sell. When sales plunge, companies will react to protect their profit margin.

Whether it be a government bureaucrat or a business, if you want to know why they are doing what they are doing, Follow the money trail. There are big bucks to be made marketing directly to kids.

Ask your self, when was the last time I say an advertisement during Saturday morning cartoons for a healthy all natural apple or other fruits and vegetables? Fat laden potato chips, corn chips artificially sweetened and colored ’10 percent fruit juice’ is not a viable healthy replacement for all natural 100 percent fruits and vegetable!

Parents you must learn to read and understand food product ingredient and nutritional value labeling.

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America Square Foot Garden or 1,000 Acre Farm – America Still Has Cheap Food

Americans have become so disconnected from our food source (farmers and ranchers) that we have lost sight of How our food is grown and processed and Where our food comes from.

For the good or bad of it, we are live in a world market place. Grapes from Chile, tomato’s from Mexico, oranges from Spain and the list goes on. With few exceptions the food displayed on your local supermarket shelf’s was not grown and processed locally. There are many reasons for foods being imported from California or Florida or even from foreign countries.

Contrary to what many American consumers believe, the simple truth is you can’t grow Rice in the same fields used to grow cotton or corn. Americas corn, cotton, wheat, vegetable and fruit regions are that way for good reasons.

Farmers and ranchers have few choices on what crops or what type livestock they can successfully produce. What crops farmers can successfully grow is dictated by Weather conditions, Temperatures, Rain fall amounts, Growing season lengths and the type Soils they have.

Same thing applies to home gardeners, with the exception of rain fall. Most home gardeners can afford to supplemental water a small garden plot. Farmers and ranches many times don’t have that option. They are dependent on the amount of water available or they can’t afford to buy or pump the amount of water needed for a 1,000 acre vegetable farm.

Land and equipment prices are still at or very near an all time highs. Good quality farm and ranch land, depending on availability of a reliable water source, can cost from $3,000 to 8,000 dollars per acre. Equipment cost are going through the roof. A new or even a good used farm tractor and the tillage equipment need to farm can cost well over $1,000,000 (1 million) dollars.

Fertilizers can cost $70.00 and acre or more not including cost of application to the field.

It cost farmers $50.00 to $75.00 dollars an hour to operate a farm tractor, including fuel and maintenance.

Planting seed, wheat seed cost is about $40.00 per acre, cotton seed cost about $70.00 per acre. Seed potato’s cost is about $170.00 per acre. As you can see to plant a small 100 acre farm in wheat cost $4,000, cotton seeding cost is $7,000 dollars and to plant 100 acres in potato’s will cost $17,000 dollars in seed cost alone.

As you can quickly see, being a farmer is a costly business. Don’t whine about the cost of bread and potato’s. Americans still have the best quality foods and safest foods at the lowest supermarket price than any country in the world.

Support American farmers in their efforts to provide consumers with high quality, cheap foods. Buy American grown fruit, vegetables and grain products. If American farmers fail, America Fails! Ever dollar spent on imported foods is a dollar being sent to support a farmer in a foreign country.

Why is common sense so uncommon?
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