Warren County Connection A Publication of Cornell Cooperative Extension of Warren County
May 2020
Stay Home and Garden By Pamela Hubbard, Master Gardener, PennState Extension “Bloom Where You are Planted,” a popular gardening slogan found on tee shirts and mugs, describes exactly what we are being asked to do at this time of crisis. I translate the catchphrase into ‘Stay Home and Garden.’ The coronavirus pandemic has led to a plethora of articles and blog posts that suggest you start a victory garden; few authors detail how to do it. This article provides a victory garden how-to for the beginner, gives seasonal tips for not-so-new gardeners, suggests some gardening activities while social distancing, and advises you on where to go for scientificbased gardening information. The New Victory Garden During the Second World War nearly 20 million Americans answered the government's call to grow vegetables to increase food production. The victory garden was a practical way to contribute to the war effort. James H. Burdett, the founder of the National Garden Bureau, wrote the Victory Garden Manual in 1943. It is out of print now, but many of his recommendations are still applicable for your new garden. Here are my stepby-step instructions: Decide where to locate your victory garden When deciding where to put your garden, pick the sunniest spot possi-
In this issue:
ble. Vegetables will be most productive in full sun, which means they should receive six to eight hours of direct sunlight each day. Locate the garden near a water source and, if possible, near the kitchen door.
10 Easy Steps to Prevent Common Garden Diseases
4
Tomato Hornworm
5
Contain Your Vegetables
6
COVID-19 and Dogs
8
101 Grocery & Household & Cost Cutting Tips
9
Buttermilk Biscuits
11
Determine the size You can grow some staple crops in a 10-foot by 10-foot or 12-foot by 12foot area. You can always make it bigger next year. Your garden can be any shape; mark it off with a water hose or string. Remove the sod This is the hardest part. Keeping a flat-bladed spade parallel with the ground, slice through the top one or two inches of sod and soil. Turn it over, place it next to the garden, and leave it there to dry and kill the roots. After removing all the sod, spread one inch of compost over the soil. Next, push a garden fork into the ground and rock it back and (Continued on page 3)
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Warren County Connection
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Cornell University Cooperative Extension of Warren County 377 Schroon River Road Warrensburg, NY 12885
Phone: (518) 623-3291 or (518) 668-4881 Fax: (518) 668-4912
Visit Our Web Site: www.cce.cornell.edu/warren
Who We Are Nation-wide, thousands of people in each state tap into their state’s land-grant university research and know-how to make sound confident decisions concerning family, home, business, finances, and the future. In New York State, the land-grant university is Cornell University.
The Cornell Cooperative Extension network brings you the expertise of Cornell University, other land-grant universities across the country and locally-based Extension Educators, volunteers, and other experts through such programs as: horticulture, youth and families, leadership, environment, food, nutrition & health, home environment, and financial management.
Staff Dr. James Seeley, Executive Director John Bowe, Associate Team Leader Dan Carusone, 4-H Natural Resources Coordinator Marybeth Mitcham, Nutrition, Food Safety, and Healthy Living Educator Roxanne Westcott, 4-H Family Living Educator Anne Mills, Farm to School Coordinator Jessica Holmes, Master Gardener Coordinator Sharon Bellamy, Finance Manager Amy Sabattis, Public Relations/Publications Manager Michele Baker, Administrative Assistant Chris Dittus, Administrative Assistant Samantha Sprague, Maintenance
Board of Directors
William Mason - President Laura Conway- Vice President Julie Pearl - Secretary William Hamelin - Treasurer Aimee Azaert Daniel Bruno Peter Benoit Ed Griesmer Jim Kneeshaw David Strainer Michael White
Warren County Connection
CALENDAR Please visit our website for more events www.cce.cornell.edu/warren Based on the recommendations of Cornell University and Cornell Cooperative Extension administration and the Governor, all programs are cancelled through the end of April. All programs in May are subject to cancellation or postponement based on the suggestions of Cornell University administration. We will be working to keep you up to date about this situation as frequently as possible. In the meantime, you should have noticed that we are posting all sorts of information about virtual tours, webinars, YouTube videos, and other resources to help you stay mentally and physically healthy. Here is the link to our website: http://warren.cce.cornell.edu/ and our Association Facebook: https:// www.facebook.com/cce.warren/ so you can access all of the Association’s resources as they become available. If you need some specific information, please reach out Dr. Jim Seeley (jas744@cornell.edu) or John Bowe (jfb32@cornell.edu) and we will connect your request or questions with the specific staff that can help you. Please submit your email and telephone with your question. The CCE Team
Extension Service Committee Chair - Andrea Hogan Daniel Bruno John Diamond Ben Driscoll Susan Shepler Matthew Simpson Michael Wild
If you have special needs as addressed by the Americans With Disabilities Act and need assistance with attending these workshops, please make your needs known by the registration deadline. Reasonable efforts will be made for accommodations.
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Warren County Connection
forth. This will loosen the subsoil, promoting improved movement of air, water, roots, and soil organisms. When the sod that you removed is dead, spread it over the bed with any topsoil and mix it all together. Mulch your vegetable garden as soon as possible to prevent weeds. Newspaper, wetted down, makes a suitable mulch. Just slice a hole or slit through it when you are ready to plant. Choose which plants to grow Make a list of your family’s favorite vegetables. When deciding how many plants you need, consider how much produce your family can consume at harvest time. For example, one zucchini plant may be enough as each plant is very prolific. There are two planting methods: directly sowing seeds into the garden and planting transplants. Use direct sowing for the following vegetables: lettuce, carrot, radish, Swiss chard, beets, beans, peas, squash, cucumbers, kale, and spinach. Plant from transplants: tomatoes, eggplants, peppers, basil, broccoli, cauliflower, cabbage, kohlrabi. Plant potato, garlic, rhubarb, and onions from tubers, bulbs, or roots. Follow suggested sowing and planting dates Direct sow your seeds outdoors following the suggested times on the seed packets. For example, some crops like peas and spinach favor growing when the weather is cool, so they may be sowed before the last average frost in your area. Sow those seeds that prefer warm weather after the last frost date. Follow the instructions on the seed packet for depth and spacing. If you are a beginner gardener, you may prefer to purchase transplants, such as tomatoes, from a nursery rather than start seeds indoors. Plant out transplants when the danger of frost has passed. After covering the seeds with soil or nestling the roots of the transplant into the ground, put the mulch back in place and water well. Where to find seeds, plants, and supplies It’s not too late to purchase seeds online. You can order transplants from nurseries online or by phone and they may deliver them. Some local garden centers are offering curbside service keeping social distancing in mind. I purchased seed starting supplies from a big box store and they delivered them with free shipping. Social Distancing While Gardening Gardening is best as a shared activity, but there are ways to respect social distancing while gardening with your household members. Here are a few tips: •
Set up different spaces in the garden. Allocate each family member to a zone. One may wish to tend the vegetable garden, while another keeps the flower
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beds free of weeds, for example. Have several sets of basic tools so that each person has their own items, such as a hand trowel, gloves, a foam kneeler, and a bucket for carrying seedlings, soil, and weeds. Adults, not children, should each have their own pruners and snippers. Disinfect tools, handles and blades, before and after use. This is good for the plants, too, as diseases such as black leaf spot and Septoria may be spread by using the same tools on different plants. As gardening events are canceled, keep in touch with your gardening friends online. Go to kidsgardening.org for easy parent and children gardening activities, such as pressing spring flowers, leaf and flower prints, hydroponics, a garden scavenger hunt, and soil art, to name a few projects.
Thank goodness this crisis situation is temporary. In the meantime, we have our gardens and numerous gardening-related activities to turn to. Take pleasure in the solace of your garden. And enjoy the bounty that your new victory garden will bring.
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10 Easy Steps to Prevent Common Garden Diseases By Dr. Cheryl Smith, Department of Agriculture, Nutrition, and Food Systems at University of New Hampshire
Warren County Connection
7. Water early in the day • Plants that remain wet throughout the night are more likely to develop disease problems. 8. Remove diseased leaves, flowers, and fruit as soon as they are noticed • Diseases are easily spread by wind and rain from diseased plant tissues. Destroy the diseased material. DO NOT COMPOST. 9. Fertilize to promote growth, but avoid overfertilization, especially with nitrogen • Young, succulent growth is susceptible to attack by many fungi and bacteria. 10. Try to maintain insect damage to a minimum • Insect wounds provide entry sites for disease-causing organisms.
1. Sanitation! • Start with a clean planting site, free of last year’s crop debris. Debris from the previous season’s crops may harbor diseases, weeds and insects. 2. Purchase high quality plants and seeds • Select plants with healthy-looking leaves and strong stems (avoid spindly plants). • Purchase seeds and transplants only from reputable dealers. • Avoid collecting seeds from diseased or unhealthylooking plants (pathogens are often transmitted on or in seed). 3. Rotate crops • Grow your crops in different parts of the garden each year. Be sure not to rotate crops with those in the same plant family (e.g., tomatoes, eggplants, and peppers; cabbage, broccoli, and cauliflower).
4. Avoid planting too early • Plant growth may be slowed due to cold soil temperatures (slow-growing plants are more susceptible to attack by disease-causing organisms and insect pests). 5. Mulch • Mulches prevent soil that may contain diseasecausing organisms from splashing onto the plants, and also helps retain soil moisture. 6. Avoid overcrowding the plants • Crowding creates a moist, humid environment that is favorable for disease development.
Recycling in the Garden Carpet - Lay down carpet over an area for a new garden bed and let it sit for several weeks. Afterwards, the grass underneath will be decomposed, making for easy digging. Use carpet for pathways and top with mulch or stone. Make sure you use woven carpet, not rubber-backed. Styrofoam Peanuts - Use them in the bottom of potted plants to help reduce the weight of big planters. First put in a dryer sheet then a layer of peanuts. Next add potting soil, then your plants. Break up larger foam pieces for use in larger pots or as bases for raised garden beds. Plastic Bottles and Containers - Cut the bottom of gallon jugs and place over seedlings and young plants to protect them from cold. (Make sure to take them off during the day to keep plants from overheating.) Turn plastic bottles into funnels or scoops for garden amendments. Make a bird feeder by making cutouts with cross dowels for perches on the side of the bottle (keep the lid on to keep seed dry). Source: IFAS Extension, University of Florida
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Warren County Connection
Tomato Hornworm Injury The hornworm caterpillar feeds on the leaves and new stems of the tomato plant. During July and August they also occasionally feed on the tomato fruits. Hornworms are often noticed in the home vegetable garden because of their large size, or because the foliage of the plant just "disappears." Description The tomato hornworm is a large, pale green caterpillar with white and black markings. It reaches 3 1/3 to 4 inches long, when mature. A brown form also occurs, but is usually less common. The name "hornworm" comes from the fact that these caterpillars have a projection or spike on one of the last abdominal segments.
If hornworm caterpillars become too numerous, there are several insecticides registered in New York State for home garden use. Check the product label to make sure that it can be used on tomato, for hornworms. Also check the label for the Days to Harvest, to determine the minimum number of days to wait before picking tomatoes for use, after application. For control using Bt (Bacillus thuringiensis ssp. kurstaki), apply during the time when caterpillars are still small. Prepared 1977 by Carolyn Klass, Senior Extension Associate, Dept. of Entomology, Cornell University Updated 2012
The adult, called a sphinx moth or hawk moth, is a medium to large, heavy-bodied, and has narrow front wings. The body is spindle-shaped, tapering at both ends, and the antennae are fairly thick. The adult is a mottled graybrown color with yellow spots on the sides of the abdomen. The wing spread is 4 to 5 inches. Life History In late spring, the adult moth lays eggs on the undersides of tomato leaves. The eggs hatch in 6 to 8 days, and the larva passes through 5 or 6 stages, reaching full growth in 3 to 4 weeks. The full-grown larva then burrows into the soil and transforms into the pupal stage. The pupa may remain in the soil all winter, with the adult moth emerging the following spring, or if the weather conditions are suitable, the moth may emerge in 2 to 4 weeks. The emerging moth makes its way to the soil surface and mates, and then females deposit eggs on the tomato plants for the next brood of hornworms. Management There are a number of natural factors that help to control the hornworm. One of the most common parasites in home gardens is a small wasp. Occasionally hornworms are seen with a number of white projections protruding from their bodies. These are the cocoons of the small parasitic braconid wasps. The wasp larvae feed inside the caterpillar and kill the host upon emergence. Control is most effective during July and August. Hand picking the hornworms on infested plants in the garden gives good control, and is especially useful in small gardens.
Tomato hornworm. Photo by Whitney Cranshaw, Colorado State University, Bugwood.org
Adult moth. Photo by Jim Occi, BugPics, Bugwood.org
Tomorrow is the most important thing in life. Comes into us at midnight very clean. It's perfect when it arrives and it puts itself in our hands. It hopes we've learned something from yesterday. ~John Wayne A truly happy person is one who can enjoy the scenery while on a detour. ~Author Unknown Unhappiness is not knowing what we want and killing ourselves to get it. ~Don Herold
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Warren County Connection
Contain Your Vegetables Dr. Leonard Perry, Extension Professor, University of Vermont
“dappled shade”, or no direct sun but rather bright light filtered by trees. If you have, on the other hand, a bit more direct sun (4 to 5 hours a day), you should be able to grow all these plus peas, beans, and many root vegetables. One aspect to containers that’s different from ground beds is that the soil volume is of course limited, so especially when plants grow large and their roots fill the pots, they’ll need more watering than if in the field. That’s not so bad as it gives you an excuse every two or three days to check on your plants for water (perhaps daily during hot weather), and at the same time look for pests, watch their growth, and see if any are ready to harvest. Fertilize when watering, according to label directions on the product of your choice. Use a fertilizer for vegetables, as those with too high nitrogen will cause great leaf growth, but few if any fruits.
According to the survey of the National Gardening Association, over one quarter of households are involved in some form of vegetable gardening and, of these, almost half are growing at least some vegetables in containers. If you already grow vegetables in containers, try some new varieties or crops. If you don’t use containers yet, check out all the opportunities this easy type of gardening can provide. Many garden vegetables can be grown in containers, tubs, or boxes, right on your porch, deck, or patio. They’re easy to maintain, so are a good choice if you’re new to gardening or pressed for time. They’re a great way to get children interested in gardening. Being up off the ground, they’re a good fit for older gardeners that aren’t as agile as they once were. For whatever age, you'll find that harvesting some tomatoes, cucumbers, and salad greens for your table becomes much more convenient than in ground beds away from the house.
As in the garden, most vegetables “prefer” a sunny site (a minimum 6 to 8 hours direct sun a day—the more the better). A nice aspect to containers is that even if you don’t have a large garden space for such, you may have a smaller sunny area for a few containers. Or you can group containers in various sites, depending on the available light. If you only get 3 to 4 hours of sun a day, some crops that tolerate this level include arugula, chard (for its leaves), many herbs, kale, lettuce, mustard greens, scallions and spinach. Requiring even less—at least 2 hours of sun a day—are mesclun and Asian greens. These also take
When potting, using an organic well-drained soil mix with lots of peat moss or compost will help reduce watering, as these hold onto lots of water. I often use one part compost to two parts of one of these soilless mixes, or equal parts bagged potting soil and compost. You also can incorporate a water-absorbing product to hold onto even more water. Don’t use garden soil as it is too heavy, holds too much water in pots usually, and may introduce soil diseases. Make sure pots have drainage holes in the bottom. Many vegetables and herbs are ornamental as well as useful. Examples that come to mind are the brightly colored stems of some Swiss chard varieties like ‘Bright Lights’, variously colors in peppers— both sweet and hot, and some of the newer tomatoes with different colored fruits such as gold, black, white, or green and white zebra-stripes. The ornamental cabbage and kale are often used for fall container plantings, and last well through many heavy frosts up until heavy snow covers them. Many kale have frilled or deeply cut, attractive leaves, in purples or green and white combinations. Vegetables that grow rampantly and large, or that must be grown in great numbers to obtain satisfactory yields, generally should not be selected for container growth. Many catalogs offer newer varieties bred to be dwarf, or smaller bush types. Look for these, or those in your garden stores labeled as good for containers. If you get large containers, consider casters for the bottom if they’ll need frequent moving. Lettuces and other greens, radish, and herbs are good for smaller or shallow containers, even window boxes. (Continued on page 7)
Warren County Connection
Traditional pumpkin and squash vines and cucumbers usually are not recommended for container growth because they take up so much space. If you have a large raised bed, or large container such as a whiskey barrel half or one that holds 15 gallons or more of soil, you might consider one of the newer varieties with bush habits. Look for bush beans too, rather than the traditional vining or spreading types (unless you have a high raised bed, or container they can hang down the sides). Other plants that may need large containers include cabbages and corn. Corn in particular can get quite large, and tip over smaller containers or dry out too often. It also needs several square feet at least of plants, or several rows in a rectangular bed, in order to get good cross pollination and so good ear development. I like to grow potatoes in thick, black fabric gro-bags (15 gallon). Fill them one-third full when planting the tubers in May, then fill more as the potatoes sprout and grow. You can then harvest in mid to late summer. Growing in such bags is a great way to try several different varieties that you won’t find in stores, and they’ll grow with a half day of sun.
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boxes is a good way to keep your lettuces away from rabbits. If not full sun, but a choice of locations, morning sun for lettuces is better than hot afternoon sun. Then of course you could plant just an herb container to have near the kitchen door. Tall herbs such as dill and fennel, with their attractive flowers and tall lacy foliage, might be underplanted with lower ones such as chives and parsley. Thyme may be used to hang over the sides of a pot. Chives tend to spread and seed around, so pots are great for them. Or you can plant a whole container just of various basils (they like sun) to use in Italian sauces and pestos. Mint is great for pots, as these contain the aggressive growth and roots of this easy herb. In fact, they are so aggressive, roots will grow out of the pot holes and into the ground if touching it. Keep them raised, and repot each spring to keep them healthy. Keep a pot or two near the door so you can easily harvest for cooking or use in beverages. Look for different mints, including spearmint, peppermint, apple mint, or even chocolate mint.
Even if you don't have a very large container, vining crops such as cucumbers and squash can be grown. Simply train up a trellis, around a window, or allow to cascade down a raised deck. You may even train such vines over an arch, the fruit hanging down so you can watch them develop and easily pick them when ripe. If you’re growing squash with large fruit, these will need additional support later in the summer such as from a cheesecloth sling. A common container vegetable, and one of the most attractive, is of course the tomato. Special dwarf “bush” varieties have been bred under a foot high, with small to medium-sized fruits. Larger tomato varieties that grow to a set height (determinate) are suitable for large containers. Those that keep growing taller (indeterminate) will need taller and more elaborate staking if grown in containers. A range of fruit types are available, from the large beefsteak types, suitable for slicing, to the small grape, cherry, and pear shapes. There are many leafy greens and lettuces you can combine in containers. Consider those with lacy or frilled leaves for fine texture, or those with colored leaves such as the red leaf lettuces. A key to lettuces is to make “successive sowings” every 3 weeks or so. This way, once you finish harvest of the first crop, you’ll have another reaching harvest size. Growing in pots or window
In the garden I tend to drop my thoughts here and there. To the flowers I whisper the secrets I keep and the hopes I breathe. I know they are there to eavesdrop for the angels. ~Dodinsky
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Warren County Connection
COVID-19 and Dogs CAN DOGS GET THE NEW CORONAVIRUS (COVID-19)? At this time, experts believe it is very unlikely. The World Health Organization currently advises that there is no evidence to suggest that dogs or cats can be infected with the new coronavirus. The CDC also seconds that opinion, stating that, “At this time, there is no evidence that companion animals including pets can spread COVID-19.” IF EXPERTS BELIEVE IT IS UNLIKELY FOR A DOG TO GET COVID-19, HOW DID A DOG TEST “POSITIVE” IN HONG KONG? This canine patient was in close contact with an infected human, who was likely shedding large quantities of the virus. This led to the virus being in the dog’s nose. There is no indication that the dog is sick or showing any symptoms. Authorities say they will continue to quarantine and test the dog to evaluate if the canine patient becomes ill. In short, there was coronavirus on the dog just like there was coronavirus on the floor in the room, but the dog was not infected or diseased. March 3, 2020 update: Hong Kong Health Authorities and the World Organization for Animal Health announced that this canine patient has subsequently tested “weak” positive once again for Covid-19 while in quarantine. This is an expected result as the virus is maintained for a long time in the environment and the testing that is used is very sensitive. It is important to understand that the testing used does not determine if the virus that is detected is live or only small parts of the inactivated virus that the test is designed to detect. IS THERE A COVID-19 VACCINE FOR DOGS AND CATS? There is no vaccine for COVID-19 for people or animals at this time. Veterinarians are familiar with other coronaviruses. Similar but different coronavirus species cause several common diseases in domestic animals. Many dogs, for example, are vaccinated for another species of coronavirus (Canine Coronavirus) as puppies. However, this vaccine does not cross protect for COVID-19. WHAT ANIMAL DID COVID-19 ORIGINATE FROM? Current research suggests that bats are the reservoir species and the virus originated from that species as well. Previous human coronavirus outbreaks, SARS and MERS, originated in other species, such as the palm civet and camels. IF I AM DIAGNOSED WITH COVID-19, HOW DO I PROTECT MY PET? Since your pet is not at risk of COVID-19
infection there are no specific steps needed to protect them from infection. However, pets can have the virus ON THEM if they are in an environment with a large quantity of the virus and could serve to be a source of the virus for other people, including family members. Therefore, to protect other people and yourself, the CDC recommends that you restrict contact with pets if you are sick with COVID-19, just as you would restrict your contact with other people. Avoid snuggling, being kissed or licked, and sharing food. If you must interact with your pet, wash your hands before and after, and wear a face mask. SHOULD MY PET WEAR A FACE MASK IN PUBLIC? No. Face masks may not protect your pet from disease transmission and may cause other breathing difficulties. HOW DO I PROTECT MY PET AND MYSELF FROM COVID19? Since your pet is not at risk of COVID-19 infection there are no specific steps needed to protect them from infection. To protect yourself the CDC recommends the following steps: 1. Wash your hands often with soap and water for at least 20 seconds! 2. Avoid touching your eyes, nose, and mouth. 3. Avoid close contact with sick people. 4. Stay home when you are sick. 5. Cover your cough or sneeze with a tissue, and then throw it away. 6. Clean and disinfect frequently touched objects and surfaces. 7. Voluntary home isolation: If you are ill with symptoms of respiratory disease, such as fever, cough, shortness of breath, sore throat, runny or stuffy nose, body aches, headache, chills or fatigue, stay home. The CDC recommends that you remain at home until at least 24 hours after you are free of fever (100 degrees F) or signs of fever without the use of fever-reducing medications. 8. Veterinary practices should designate their clinic as a temporary NO HANDSHAKE ZONE. Ask colleagues and clients to refrain from shaking hands. Sources CDC. (2020, February 11). Coronavirus Disease 2019 (COVID-19). Centers for Disease Control and Prevention. https://www.cdc.gov/coronavirus/2019-ncov/ faq.html CDC, & CDC. (2020, March 10). Coronavirus Disease 2019 (COVID-19) – prevention & treatment. Centers for Disease Control and Prevention. https:// www.cdc.gov/coronavirus/2019-ncov/about/prevention.html Myth busters. (n.d.). Retrieved March 11, 2020, from https://www.who.int/ emergencies/diseases/novel-coronavirus-2019/advice-for-public/myth-busters What do you need to know about coronavirus? (n.d.). American Veterinary Medical Association. Retrieved March 11, 2020, from https://www.avma.org/ blog/what-do-you-need-know-about-coronavirus ** THIS FACT SHEET IS based on University of Illinois College of Veterinary Medicine resources
Warren County Connection
101 Grocery & Household & Cost Cutting Tips
1. Transfer small amounts (sour cream, yogurt, etc.) to an appropriate size container. They last much longer. 2. Use rubber spatulas to clean out jars, bottles, bowls, etc. 3. Grate your own cheese. It takes seconds! 4. If it's "convenient", it may be costly. (Pickles cut flat for sandwiches, etc.) 5. Freeze scouring pads. They last much longer if you freeze them in a plastic bag. 6. Try the new plastic vegetable storing bags. 7. Boil only the water needed for tea, soup, etc., not a kettle full. Saves both water and heat. 8. Cheap paper towels are all that are needed in most cases. Double them for bigger jobs. 9. Use a clean, fresh hand towel in the kitchen instead of paper towels. 10. Cook meals at home with a Crock-pot. 11. Try frozen bread dough for cinnamon buns. 12. Try some generic breads. You may be surprised! 13. Prepare foods from scratch when possible. 14. Plan meals ahead. Avoid last minute "costly" decisions. 15. Make a food budget and stick to it. 16. Substitute combinations of simple proteins like beans and rice for complex proteins like meat, fish, poultry which cost more. 17. Eat more in-season fruits and vegetables. 18. Comparison shop. Check unit pricing. 19. Avoid quick trips out to the store. It can be fun to substitute. 20. Buy in wholesale shops and farmer's markets. Avoid convenience stores. 21. Freeze milk if you know you won’t use it before the expiration date... 22. Pour left-overs from soda cans, juice cans, etc. into a jam or mayonnaise jar and cap tightly.
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23. Make homemade birthday cakes. 24. Make homemade marinades, salad dressings, cocoa mix, etc. 25. Substitute dry milk in cooking. Good for baking. 26. Pack school and work lunches. 27. Reduce candy, soda, snacks and fast-food consumption. 28. Make pizza from scratch – it costs less than home delivery. 29. Buy generic popcorn instead of microwave. 30. Explore 5 ingredient recipes! 31. Make homemade popsicles by freezing fruit juice in small paper cups - add a spoon or tongue depressor for the handle. 32. Watch for sales. Stock up in quantity those items you use regularly and have a long shelf life (soap, laundry detergent). 33. Try baking soda as a cleaning agent, laundry booster, etc. It has many uses. 34. Many stores double cents-off coupons. Remember 1 coupon requiring 2 items is not usually as beneficial as buying those 2 items with 2 separate coupons. 35. Use your cents-off coupons when the item is on sale for a real bargain. 36. Check coupons at the beginning of each month for expiration dates. 37. Many "cleaners" can be made at home. They're cheaper! A favorite for windows is: Mix 1⁄2 cup ammonia, 1⁄2 cup white vinegar, and 2 tablespoons of corn starch to a bucket of warm water (it does not have to stay warm to be effective). Wipe with crumpled newspaper. 38. Grow your own fruits and vegetables - herbs, too! Container gardening is an easy way to have fresh produce when you don’t have a lot of space or time. 39. If you use coffee only on occasion, store coffee beans in the freezer - they last longer. 40. Cut up your own chickens and freeze pieces for later use. 41. Freeze left-over iced tea. 42. Use a blender to make your own bread crumbs, cracker crumbs. 43. Keep brown sugar from hardening by storing it in well -sealed plastic ware with a small piece of orange rind to keep it soft. 44. Instead of your oven, use your energy efficient toaster oven to bake potatoes or par-bake them in the microwave and then immediately continue cooking in the oven until done. (Continued on page 10)
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45. Freeze left-over spaghetti, rice, noodles. Delicious soup can be quickly made later by adding them along with carrots, onions, etc. to canned or home-made chicken broth. (The broth from stewing chicken in your pressure cooker is wonderful.) 46. If only a small amount of cheese or cold cuts is needed, don't be bound to buying 1/4 of a pound (most markets will cut 2 oz.). 47. Use generic, bottled lemon when fresh lemons are too expensive. 48. Check marked-down produce. It is often a real bargain. 49. Recycle plastic shopping bags to use as garbage pail liners. 50. If you use a double boiler, the hot water left in the bottom can be used to heat frozen, cooked pasta just minutes before mealtime. 51. Mix your own cinnamon and sugar. 52. Buy less expensive spices to refill the "fancy" bottles in your spice rack. 53. Don't throw food away. Monitor your refrigerator and use your leftovers quickly. (Make sure something "new" is on the menu.) 54. Transfer boxed cookies, crackers, etc. to glass jars for longer storage. 55. Start a compost pile in your back yard. 56. Be aware that different sizes of the same product are not always side by side on the grocer's shelf. 57. Shake an appropriate liquid into a bottle to utilize all there is (vinegar in the catsup bottle when making barbecue sauce for instance). 58. Cook the poultry giblets for your dogs. They'll love you for it. 59. Dry celery leaves or fresh herbs in your oven when you’ve turned off the oven after baking something else. Put them in a jar so they last a longer. Use them to add flavor to soups and stews. 60. Remember - Never go to the market hungry. 61. Shop more than one market when possible. Shop for the best deals at different stores. Check online or in the newspaper for coupons. 62. For long storage, keep flour in a plastic bag in the freezer. 63. Leftover pimentos will keep longer if covered with vinegar before storing in refrigerator. 64. Rather than throwing away left over onions or peppers, cut them up and put them in the freezer. You'll always have a supply of cut-up.
Warren County Connection
65. Cook extra and make your own TV dinners by freezing portions that will be ready to reheat later. 66. Keep fresh parsley in the freezer all ready for use, after washing, stemming and drying it. 67. When tomatoes are in abundance, core them and freeze them whole. Just before using, hold under running water and the skin will come right off. Use in stews, sauces, etc. 68. Skin a whole batch of garlic and freeze in zip-lock bags. This can be used directly from the freezer giving it a much greater shelf life. 69. The bigger the turkey, the cheaper it is per pound (the bones weigh, too!). 70. For those who enjoy bacon, buy it on sale and freeze in desired amounts. Cook on low. No need to defrost. 71. Look for cookbooks that offer suggestions on how to use up leftovers. Check you local library. 72. Lightly butter the cut edges of semi-hard cheeses; they will be less likely to dry or mold. (Cheddar, Swiss, Monterey Jack, Blue) 73. Combine small amounts of leftover soups for a different taste. 74. When making several sandwiches, it is sometimes cheaper to buy long loaves of bread (Italian or French) and cut them into smaller pieces than it is to buy individual rolls. 75. Go to the library to look for new recipes. 76. Greatly reduce cooking time for fresh beets by using a pressure cooker. 77. Extend 1 pound ground meat for meatballs or patties with 1â „2 cup cottage cheese. It adds flavor, protein and increases servings from 4 to 6 per pound. 78. Evaporated milk can be used in place of heavy cream for whipping. (Just be sure the milk is so cold that it has crystals around the edge and that the bowl and beaters are ice cold, too) 79. Stir 1 teaspoon lemon juice into an 8 ounce carton of plain yogurt as a low-calorie, low- cost substitute for sour cream. 80. Minimize refrigerator door openings. Gather up everything after a meal in one area and open just once or twice. 81. It is not necessary to buy more expensive ground beef. With proper cooking, most fat is lost in the cooking anyway. Broil your hamburger patties (on a rack). 82. Avoid vending machines, coffee carts and snack bars at work. Bring snacks from home. 83. "Read" a couple of good cookbooks from cover to cover. Get new ideas. (Continued on page 11)
Warren County Connection Warren County Connection
Buttermilk Biscuits By Marybeth Mitcham, Nutrition, Food Safety, and Healthy Living Educator, Cornell Cooperative Extension of Warren County This recipe has been in my family for generations. My mother taught me how to make them, and I, in turn, have taught my children. This recipe has a lot of steps but is very easy to make. Best of all, the biscuits are absolutely delicious slathered with butter or jam! Ingredients • 4 Cups all-purpose flour • 8 teaspoons baking powder • 1/2 teaspoon salt • 4 teaspoons brown sugar • 1 ¼ Cup milk (2% or whole) • 1 teaspoon lemon juice • 1 Cup vegetable shortening (or butter) Directions 1. Preheat oven to 450 degrees Fahrenheit. 2. In a large bowl, combine the flour, baking powder, salt, and brown sugar. 3. In a separate container, add 1 teaspoon lemon juice to 1 ¼ cup milk, and let sit for 5 minutes at room temperature to curdle (this is the buttermilk). 4. Add shortening to the flour/baking powder/salt/ sugar mixture, and cut in with pastry cutter until blended. 5. Add curdled buttermilk to the flour mixture, and stir to combine. 6. Dump dough out onto a clean and sterile surface, and pat or roll (using a rolling pin) until it has a uniform thickness of ¾ inches. 7. Using the top of a glass or a biscuit cutter, cut out biscuit rounds. Place about ½ inch apart on baking tray. 8. Bake around 10 minutes, or until tops of biscuits are lightly browned. Serve warm and enjoy! Nutritional Information: Serving size: 1 biscuit | Servings per recipe: around 14| Per Serving: 295 kCal, 15.9 g fat, 4.3 g saturated fat, 0.2 g trans fat. | 387 mg sodium | 32.9 g carbohydrates, 1.1 g fiber, 5 g. sugar | 5.3 g protein
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84. Prepare as many meals as possible with energy-saving appliances, such as a microwave oven, a pressure cooker or a crock pot. 85. Cook several dishes all together in the oven. Freeze some to reheat later. Be sure to cool down properly. 86. Invest in a good roasting pan rather than using disposable ones. 87. Everyday extracts (vanilla) can often be substituted for more exotic, less used extracts. 88. Occasionally bake some muffins instead of buying cookies. Fill them with whole grains, fruit and vegetables. They generally contain less fat and sugar than cookies. 89. Leftovers from dinner often make a good, economical lunch. 90. According to Good Housekeeping Magazine, grocery co-ops (buying in bulk), can help cut your food bill by as much as 40%. 91. Individual servings of juice are costly when compared to a large can of the same juice. Make smaller portions by pouring into jam or mayonnaise jars. 92. Buy large bags instead of small bags of snacks. Repackage your own for lunch treats, etc. 93. Don't "push" large portions of food on children who can not eat them. 94. On gas stoves, keep the flame just under the pan for fuel conservation. 95. Use left-over rolls, French bread, etc. for garlic bread or croutons for salads. Toast in a toaster oven. 96. When the proper refrigeration is available, pack sandwiches of left-over meat loaf for bagged lunches. 97. Add beans as a side dish for better health & lower cost. 98. Onions can usually be substituted for the more expensive scallions. 99. Buy cranberries in season, on-sale. Freeze for use all year. Cranberries are great in muffins (pies, too!) 100. Visit some specialty markets such as Italian, Chinese, etc. They all carry some inexpensive, unusual possibilities. 101. Take the family blueberry picking. Lay them flat on a cookie sheet, place in the freezer until frozen. Once frozen transfer them to a plastic freezer bag. Source: Developed by volunteers and staff of the New Castle County Extension office under the direction of Maria Pippidis, Extension Family and Consumer Sciences Educator. Cooperative Extension Education in Agriculture and Home Economics, University of Delaware, Delaware State University and the United States Department of Agriculture cooperating.
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