Comments on: Friday Food Storage Quickie: Bread and Seeds

By: service copiatoare

service copiatoare — Mon, 01 Aug 2011 17:35:16 +0000

http://www.copiertech.ro/ In prezent, “COPIER TECH” va sta la dispozitie cu o echipa profesionista, preocupata permanent cu cresterea competentelor si capabila sa raspunda noilor provocari ale tehnologiei. Responsabilitatea si indeplinirea angajamentelor fata de parteneri ne-a adus o crestere permanenta a portofoliului de clienti.

By: Kayce Bunts

Kayce Bunts — Fri, 29 Jul 2011 21:31:47 +0000

Thank you for the good writeup. It in fact was a amusement account it. Look advanced to more added agreeable from you! By the way, how could we communicate?

By: Jake

Jake — Thu, 14 Jan 2010 01:46:27 +0000

We ordered from Sustainable Seed Company last year http://www.sustainableseedco.com They are a small family run seed company on the West Coast that only sells heirlooms. They seemed committed to going beyond organic standards of farming. We were so impressed with the fact that they don’t import any seed from out of country and buy from small farmers in the US. Everything we got from them germinated and grew very well.

By: Sharon Astyk on seed-saving « Seed Savers of Powell River

Sharon Astyk on seed-saving « Seed Savers of Powell River — Tue, 06 Jan 2009 03:23:18 +0000

[...] 5, 2009 in Sharon Astyk, seed-saving | by David Here is a detailed and useful post from Sharon Astyk with some good basic info about seed-saving. Here [...]

By: Sources of seeds « Beyond Dinner

Sources of seeds « Beyond Dinner — Sun, 21 Dec 2008 19:23:45 +0000

[...] read. I never really thought about the personalities of seed companies before! At the same time Sharon Astyk posted about seeds. All this input has gotten me excited about seeds and planting for next spring – and here it [...]

By: Mary Ellen

Mary Ellen — Mon, 15 Dec 2008 19:29:17 +0000

Ellen,

Thank you so much for your thoughts on sprouting seeds. Sorry you missed three hours of sleep for me. You did ease our minds on this subject and I hope you find this reply thank you. We live near the center of Alaska and have gardened here each short summer for 33 years, many of those years also with a greenhouse. But the winters are very long and we crave that “fresh picked” taste of nutrition. That is why we sprout. Based on your well thought out words, we will continue. Come visit our state some day!

By: Laurie in MN

Laurie in MN — Mon, 15 Dec 2008 06:00:45 +0000

Not sure you will see this, but wanted to thank Throwback and KathyD for the information on iodine in salt. Wow! I remember being told as a kid that it was in there to prevent goiter(s). My parents grew up during the Depression, so I’m guessing they may have had some family or community experience with it.

Anyway, nice to know that sea salt (at least some of it) is a potential source for the iodine that we actually do need. We’ve been cutting WAY back on salt due to my husband experiencing a kidney stone, and I’m exploring sea salt as an alternative. I really appreciate the information being passed on here!

By: KathyD

KathyD — Sun, 14 Dec 2008 10:51:56 +0000

Laurie in MN.

Regarding iodinne. I’m not a nutritionist, but have family experience. My aunt, who is now 70, had goiter as a child. Here in MN the soils don’t have naturally occuring iodine and we have no local sources– like seafood. Until iodized salt many folks suffered from goiter. So personally, I’ve included iodized salt in my pantry. I’ve also bought extra for my neighbors.

By: d.a.

d.a. — Sun, 14 Dec 2008 03:36:34 +0000

As someone who is wheat-intolerant, I’m not going to worry too much about storing grains for bread. Making gluten-free bread – at least bread with decent taste/texture – requires a variety of grains as well as binders like xantham gum. Instead, I plan on making do with cornmeal tortillas, as living in the SouthWest makes access to cornmeal very easy. I might also grow potatoes to make potato flour, or garbanzo beans for bean flour, which will help make for softer corn-based items such as muffins or spoon bread.

If gluten/wheat intolerant folks really wanted to stock up for making breads, I’d suggest finding a pre-made mix that you like that’s already well packaged and has an expiration date on the package for reference. That way it will store nicely.

Although not a bread, I’m also stocking up on a specific brand of brown-rice pasta. The packages I’ve been picking up sport an “expiration date” of 2011.

By: grace

grace — Sat, 13 Dec 2008 20:34:15 +0000

Yarrow!….did you start the Devils Claw inside
or direct sow?
Thanks, grace
near Socorro