THE GLEENING PAGE** * * * * * * * * * * * * * * * * * * * * *
By dawn tomorrow we'll be at the Farmers Market
in the City! These babies are worth a buck a pound easy!
APPLES FREQUENTLY GROW IN SUCH ABUNDANCE that FARMERS WELCOME YOUR COMING TO PICK WHAT THEY COULD NOT PICK AND SELL. it's often FREE. You can make dozens of pies to sell to cafes in your city. COBBLERS & PIES, loaded with cinnamon, clove, nutmeg, butter, walnuts.
CHILES MAKE A DELICACY CALLED CHILE RELLENO and IN AUGUST AND SEPTEMBER they are available very inexpensively in the American South West. They come fresh or roasted. You can make a living doing this dish for cafes near your home. Chiles and spicy food are good for you. They raise your metabolism. by increasing your ability to burn calories so why not eat spicy food and gain this benefit naturally?
CUCUMBERS and PICKLES, big glass jars of them, as a business. You carry a 20 quart jar --full --- to a retailer, he calls you when it's empty. A dollar a pickle, retail. An art form. (You provide tongs) RECIPES
CABBAGE Sauerkraut, a health conferring delicacy. LENA SANCHEZ won awards with this recipe:
You will need a very large crock, glass or enamel container
Minimum of 2 heads of cabbage
Heavy duty food-grade plastic bags or 2 gal freezer bags
Never use aluminum utensils!
Absolute cleanliness is necessary for a healthy brew!
"I have a very old 5 gallon crock that I use to make my sauerkraut. But you can use a glass or enamel coated (if not chipped) container. Clean and scald the container well! (I put mine in the dishwasher, but if you wish you can simply scald by pouring boiling water into the container and swishing around for no less than 30 seconds)
To prepare the cabbage, remove and discard the outer leaves. Wash and drain and then cut the cabbages into halves or quarters while removing the core in the process.
Step 1) Shred Cabbage - I use my food processor for speed and ease. If you shred by hand, make sure the shreds are no thicker than a nickel or dime!
Step 2) Mix, with wooden spoon or very clean hands, 5 pounds of shredded cabbage with 4 tablespoons of Kosher salt (pickling salt will do but changes the flavor a bit - do not use table salt) and toss and mix thoroughly until kosher salr dissolves! (You can make as much as you wish as long as you use the ratio of 5 lbs. cabbage to 4 Tbs. salt.)
NOTE: If you plan on refrigerating and not canning use 3 tbs of salt not 4!
Step 3) When juice starts to form on cabbage from tossing - Pack the cabbage firmly and evenly into a clean crock, glass or enamel container. Press firmly to encourage juice formation. Fill the utensil no closer than 5 inches from the top.
Step 4) Make sure juice covers the cabbage completely! (This does not always happen unless the cabbage is fresh from the garden) I prepare additional brine by putting 1 1/2 Tablespoons of kosher salt into 1 quart of boiling water. Dissolve salt and cool brine to room temperature before adding to the pot of cabbage.
Step 5) Once cabbage is immersed in brine water, place a large food grade, plastic bag filled with brine water and lay on top if cabbage... (I use 2 large bags, one inside the other - sometimes a 2 gal freezer bag - with a couple of quarts of cooled brine water inside - this if the bag breaks it will not water down the cabbage into a tasteless mess)
The cabbage must be well sealed all around with the bag, so no air can get in and contaminate the sauerkraut with unwanted yeasts or molds!
Step 6) Now cover the container with plastic wrap, then a heavy towel or cloth and tie securely into place. Do not remove this until fermenting is complete!
Step 7) Put in an area where the temperature will not be above 75 degrees. Fermentation will begin within a day, depending upon the room temperature.
Step 8) If room temperature is 75 degrees allow 3 weeks for fermentation. If temperature is 70 degrees allow 4 weeks. If temperature is 65 degrees allow 5 weeks. If temperature is 60 degrees allow 6 weeks.
NOTE: NOT A SUMMER TIME DISH! If temperature is above 75 or 76 degrees, the sauerkraut may not ferment and could spoil! OR USE your ROOT CELLAR.
Step 9) Once fermented taste to see if your required tartness exists. Tartness will weaken as you process in canning so make sure it is a wee bit more tart than you like! Can be eaten immediately if you desire!
(I sometimes mix in 1/2 teaspoon caraway seed into 4 cups, enough for a couple of pints or 1 quart. This makes a tasty variation.) NOTE: if you refrigerate only rinse and toss with cold water to attain the tartness desired!
TOMATOES - Has to be ripe to be sweet as a peach and that's the way you want them. The ripe tomato makes a fantasmagoric sauce but precisely as they are unreliable when that ripe, many are discarded as unmarket worthy for dents, warps, spots or holes. You go to a farmers market, right? Ask the farmer to bring the 'off' fruit to the city market for you. Do not fail to go to his stall that day or he won't do it twice. Wash, clean, amputate soft spots, and process as pepper/tomato sauce immediately. Squeeze a few for the seeds. Drop in a quart of water, overnight. Sieve, dry and plant next year.
COOK UP a vat of sauce. Fry garlic, onions, peppers, hot and sweet, drop in blended tomatoes, all the green herbs you want. Cool put into old glass peanut butter jars and freeze. I do not sterilize jars, personally. If you do sauce as a business, try subscribers first,plain retail it to them. This sauce has some heat so can go in enchiladas,quesadillas, tacos. Or go Italian. Use it for your Savory dishes like lasagna, which you supply BY THE TRAY to cafes. Enchiladas, Beans and sausage. Italian dishes.
OLIVES- are way way easy to process at home and bring huge revenues. The olive farmer's land is littered with lil guys he ain't gonna touch. Go grab 'em. (weak chlorox solution, say 1% for a minute to kill any bacteria from ground, then rinse, drain and dry. ) I get my neighbors as they don't imagine how easy it is to process them. It's JANUARY now and two weeks ago I was harvesting the last olives on his tree, all the size of small plums, doing brine soak/ rinse a few times, then storing in olive oil in jars. I plop a few in to every tomato dish to give it the umami taste which the tomato needs.
You can gleen or GLEAN SOMETHING every month of the year, even Winter in So Cal as so many greens make great soup or salad. The trick is finding your neighbors who love gardening and the orchards just outside the city limits where farmers are deluged with fruit that may have a single dent and ergo cannot be taken to the Farmers' Market. Get those ripe tomatoes home and process same day.
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