15 Food To Regrow From Scraps

Courtesy of The Healthy Hybrid - A Life in Transition

"Various plants (in no particular order) that you can regrow from the food you already have! Woot! Way to reuse and recycle! I constantly have green onions and celery growing. (And potatoes/sweet potatoes but that just because they decided to do that in my pantry) Do you guys regrow any of your food?"

 

Apples- http://www.ehow.com/how_2135774_grow-apple-seeds.html

Tomatoes- http://www.ehow.com/how_5581958_grow-tomatoes-fresh-tomato-seeds.html

Potatoes/Sweet Potatoes- http://www.gardenguides.com/117543-plant-cuttings-potatoes.html

Green Onions- http://www.17apart.com/2012/02/how-to-grow-green-onions-indefinitely.html
http://tipnut.com/nifty-food-plants/

Leeks- same technique as green onions

Carrot Tops- http://www.gardeningknowhow.com/children-in-the-garden/grow-carrot-tops.htm

Pineapple- http://www.rickswoodshopcreations.com/Pineapple/pineapple.htm

Romaine Lettuce- Same technique as celery

Cabbage- Same technique as celery

Celery- http://www.17apart.com/2012/02/growing-celery-indoors-never-buy-celery.html

Avocado -http://www.thehungrymouse.com/2009/09/09/how-to-grow-an-avocado-tree-from-an-avocado-pit/

Lentils- http://foodstoragemadeeasy.net/2009/02/19/how-to-grow-sprouts/

Pumpkin- http://pinterest.com/pin/98375573080950437/

Ginger- http://www.gardenswag.com/2011/12/5-foods-you-can-grow-from-kitchen-scraps/

Garlic- http://www.gardenswag.com/2011/12/5-foods-you-can-grow-from-kitchen-scraps/

Bonus: Bok Choy - http://www.17apart.com/2012/02/how-to-regrowing-bok-choy.html

Get Rid of Ants Solution

This is a recipe for getting rid of those pesky ants that come every spring and summer. Mix up the solution, pack cotton balls in a jar cover, put the solution on and they will be gone.

Ingredients:
1 cup sugar
3 tablespoons boric acid
3 cups warm water

Directions:
1. Mix the sugar and boric acid well.
2. Add the warm water slowly, mixing all the while so it won't be too lumpy.
3. Store in a jar until ready to use.
4. When ready to use, put cotton into the top of a jar lid to fill it and then saturate the cotton to the top.
5. Place it in the location where it is needed.
6. Note: This solution will keep for a long while. A good technique is to drip a drop or two over the edge of the lid to rest on the counter so the ants will find the solution sooner. It sometimes takes a little while for them to find it, but find it they will. When they do, do not disturb them as they drink. They will hang over the edge of the lid and drink for a while and then take it back to the nest killing the colony. Almost overnight they will be gone.




Courtesy of: Food dot com.

'Fermentation': When Food Goes Bad But Stays Good

June 13, 2012

The list of fermented food in our lives is staggering: bread, coffee, pickles, beer, cheese, yogurt and soy sauce are all transformed at some point during their production process by microscopic organisms that extend their usefulness and enhance their flavors.

The process of fermenting our food isn't a new one: Evidence indicates that early civilizations were making wine and beer between 7,000 and 8,000 years ago — and bread even before that.

But was exactly is fermentation? And how does it work? Those were the questions that fascinated Sandor Katz for years. Katz calls himself a "fermentation revivalist" and has spent the past decade teaching workshops around the country on the ancient practice of fermenting food.

Katz collects many of his recipes and techniques in a new book, The Art of Fermentation, in which he describes fermentation as "the flavorful space between fresh and rotten."

"If you walk into a gourmet food store and start thinking about the nature of the foods that we elevate on the gourmet pedestal, almost all of them are the products of fermentation," he tellsFresh Air's Terry Gross. "Fermentation creates strong flavors. But they're not always flavors that everybody can agree on."

Take cheese, for instance. Cheese exists in a variety of flavors, including the extra-stinky varieties Katz says he fancies. "But once in a while I'll buy cheese and I've learned that some friends will smell the cheese and walk out of the room," he says. "They'll never think about putting that in their mouths. ... So around the world, you find these iconic foods created by fermentation that create strong, strong flavors that become strong markers of cultural identity and in many cases, people who have not been raised within the culture find these foods very challenging."

In addition to enhancing flavors, fermentation also allows food items to be preserved well past their shelf-life date, says Katz.

"It's not forever like canned foods that you can put into a pantry or storm cellar and forget about for 10 years and still eat it," he says. "These foods are alive, they're dynamic, but they're extremely effective strategies for preserving food through a few seasons, which is really the point."

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