10 Things to Keep Charged Before The SHTF

Estimated reading time: 6 minutes

Most people already own the gear that would get them through a blackout. A flashlight in a drawer, a radio on the shelf, a power bank buried in a bag somewhere, etc. But more often than not, those devices are at maybe 25 percent, or possibly dead, meaning they'll be useless when the power goes out. Owning useful equipment with a dead battery is one of the most common gaps in modern preparedness, and it's completely avoidable.

To avoid having dead devices during the next blackout or major disaster, you have to create a habit of recharging everything on a regular basis. You could market it on the calendar or put a reminder on your phone, whatever works for you. Just make sure everything is charged. And as for batteries, consider getting a battery tester to see how much juice is actually left.

The list in this post comes from the the UK preparedness channel, Charlie Survival, which focuses on calm, practical readiness without the fear-mongering. You can watch the video and see the complete list below. Here are 10 things you must keep charged.

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1. Your Phone

Number one is obvious, but most people use it completely wrong. The second a serious outage starts, stop treating your phone like entertainment and start treating it like emergency equipment.

That means setting it to lower power mode, lowering the screen brightness, and turning off Bluetooth if you don't use it. Stop endlessly refreshing social media, and skip the videos and games that drain the battery without helping you. Your phone can be your map, flashlight, banking access, weather source, news feed, and lifeline to family, but only for as long as the battery lasts.

It's also worth sending important messages early. Something simple works: “Power is out here. I'm safe. I'll update you later.” Mobile networks get congested fast during widespread disruption, so it's better to get that message out early than to wait until everyone else is trying at once.

2. Power Banks

This is the thing that keeps number one alive. Keep at least one good power bank charged, and ideally more than one.

The goal isn't to run your whole house off battery packs. It's redundancy. One power bank can fail. One cable can break. One battery gets left in another bag. And if the outage stretches into days, a decent power bank can be the difference between staying reachable and staring at a dead phone.

Larger capacity is nice if you use a lot of electronics, but the principle is the same at any size: keep them charged, test them, and know how many full phone charges you actually get out of each one before you need that number.

3. Lighting

Headlamps, handheld flashlights, and rechargeable lanterns all belong in the plan, but the headlamp deserves priority because it leaves both hands free. That matters when you're cooking, treating an injury, checking the breaker box, or moving through a dark house with something in your hands.

A rechargeable lantern is great for lighting a whole room, and a handheld flashlight is easy to hand off or point where you need it. But if you only prioritize one, make it the one you can strap to your head.

4. Portable Power Station

Not everyone needs to rush out and buy the biggest power station they can afford. But if you own one, keeping it charged makes a huge difference.

A power station can run lights, charge phones, keep communication gear going, and depending on its size, support some medical devices or refrigeration. The mistake people make is treating stored electricity like an unlimited resource. It isn't. If the power goes out, decide immediately what actually deserves a charge: communication first, then lighting, then medical needs, then information, then everything else. Don't burn through capacity running things simply because you can.

If you pair it with solar panels, learn before the emergency how long they realistically take to recharge the system in your actual local weather, not the ideal conditions on the box.

5. Emergency Radio

A battery-powered radio becomes surprisingly valuable when normal communication starts failing. Most people assume their phone will always deliver information, but that assumption breaks down fast. What happens when the internet is down, mobile data is overloaded, your router has no power, or your phone battery is nearly flat?

A radio gives you another way to receive information, and during a serious emergency, information itself becomes a resource. A hand-crank or battery model that you've tested and know works is one of the cheapest, most reliable layers you can add.

6. Satellite Communicator

This one isn't essential for everyone, but it's worth knowing about. A satellite communicator lets you send and receive messages in areas where normal mobile signal disappears entirely.

If you hike, camp, travel alone, or simply live somewhere rural where coverage is spotty, it can be genuinely valuable. The mistake is owning one and letting it sit flat. Before any trip, make sure it's charged, activated, set up, and familiar to you. Emergency equipment shouldn't require a tutorial once the emergency has already started.

7. Two-Way Radios or Walkie-Talkies

Owning walkie-talkies isn't the same as having a communication plan. Two flat radios in a cupboard aren't a system.

Used well, they're useful around a property, campsite, neighborhood, or between family members when cell networks fail. So if bad weather is forecast or disruption looks likely, charge them, keep them accessible, and test them in the actual spots where you expect to use them. Range on paper and range through the walls of your house are two very different things.

8. Rechargeable AA and AAA Batteries

This sounds less exciting than a power station, but rechargeable batteries are a quietly useful layer of redundancy. Flashlights, radios, headlamps, some medical devices, and plenty of small electronics still run on standard cells.

Keep a set of rechargeables charged and ready, and keep a sensible stock of ordinary disposable batteries as backup on top of that. This is where good preparedness gets less dramatic and more practical. You don't need one perfect solution. You need enough overlap that a single failure doesn't leave you with nothing.

9. Laptop or Tablet

During a longer outage, a laptop or tablet can help with communication, work, and access to anything you've saved locally. The key word there is saved.

Cloud storage is wonderful right up until you have no internet. So important documents, maps, instructions, contact details, and reference material shouldn't live only online. Store critical information locally on a charged device, and if you know a storm is coming, download anything useful before the network gets unreliable. Preparedness is largely about using the quiet period before disruption to make life easier afterward.

10. Portable Jump Starter

A flat starter battery can leave you stranded even when the vehicle itself is perfectly fine. A small lithium jump pack gives you a way out without needing a second vehicle and a set of cables on hand at the exact right moment.

Like everything else on this list, it only works if it's charged. A jump starter that's been sitting dead in the trunk for a year is just extra weight.

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You May Also Like:

• Guide to Rechargeable Batteries for Preppers
• 11 Ways To Light Your Home When The Power Goes Out
• Top 20 Emergency Supplies for Beginners
• 15 Weirdest Ways to Start a Fire
• 30 Winter Survival Supplies To Keep In Your Car

The post 10 Things to Keep Charged Before The SHTF appeared first on Urban Survival Site.

from Urban Survival Site

50 Meals You Can Make On A Tight Budget

Here are 50 meals you can make on a tight budget. So many of you asked for an even bigger list after the first roundup of budget meals, so I sat down and pulled together 50 tried-and-true dinners that won’t break the bank. These recipes lean on pantry staples, food storage basics, and simple ingredients you can usually find on sale, so you can feed your family well without stressing over the grocery bill.

Kitchen Items You May Need

• Frying Pan
• Rice Cooker or Sauce Pan
• Zavor Pressure Cooker or Instant Pot Pressure Cooker
• Spatula
• Casserole Dish (this is my all-time easy-to-clean pan in my kitchen)
• Soup Pot
• Cornbread Pan
• Pan For Dinner Rolls
• Pizza Pan

50 Meals You Can Make On A Tight Budget

1. Bean and Rice Burritos
   Cook a pot of pinto beans or pull some from your food storage, season with cumin, garlic, and a little chili powder, then serve wrapped in tortillas with rice, cheese, and salsa.
2. Classic Egg Fried Rice
   Use leftover rice, scrambled eggs, frozen peas and carrots, and a splash of soy sauce for a quick meal from simple pantry items. Fried Rice Recipes
3. Chicken and Vegetable Soup
   Simmer a whole chicken or bone-in chicken thighs with carrots, celery, onion, and a handful of noodles or rice, then save the broth for a second meal later.
4. Baked Potato Bar
   Bake a large batch of potatoes and set out toppings like cheese, sour cream, chives, and leftover chili or bacon bits.
5. Spaghetti with Meat Sauce
   Brown a small amount of ground beef or ground turkey and stretch it with a jar of pasta sauce, extra vegetables, and a can of diced tomatoes.
6. Lentil Soup
   Lentils cook quickly and need no soaking, so add onion, carrot, garlic, and a bit of cumin for a warm, hearty soup. The Best Lentil Soup Recipe (Thank you, Janet)
7. Breakfast for Dinner
   Scrambled eggs, pancakes, and hash browns make a fun and inexpensive dinner that kids love, especially with fruit on the side. Popeye Pancakes Recipe With A Secret Trick
8. Tuna Noodle Casserole
   Combine canned tuna, egg noodles, a simple white sauce or canned soup, and frozen peas, then top with breadcrumbs and bake.
9. Vegetable Fried Rice with Sausage
   Slice a small amount of smoked sausage and stir-fry it with rice and whatever vegetables are left in the produce drawer.
10. Bean and Cheese Quesadillas
    Spread refried beans and shredded cheese between the tortillas, then cook until crispy and melted.
11. Chili with Cornbread
    A pot of chili made with ground beef or ground turkey, beans, and canned tomatoes goes a long way when paired with a pan of homemade cornbread. Homemade Chili
12. Pasta with Garlic and Olive Oil
    Toss cooked pasta with olive oil, garlic, Parmesan cheese, and red pepper flakes for a quick, low-cost dinner.
13. Chicken and Rice Casserole
    Combine cooked rice, shredded chicken, a can of cream of chicken soup, and frozen vegetables in a baking dish, then bake until heated through.
14. Split Pea Soup with Ham
    Use a leftover ham bone or a small amount of diced ham to flavor a pot of split peas with carrots and onion.
15. Homemade Pizza
    Make your own dough or use a premade crust, then top with sauce, cheese, and whatever toppings you have on hand. Linda’s Pizza Crust
16. Black Bean and Corn Salad Bowls
    Combine black beans, corn, rice, and a simple lime dressing for a filling and colorful meal. Corn Salsa Dip
17. Ham and Bean Soup
    Soak and cook a bag of dried beans with a ham bone or diced ham, onion, and carrots to stretch a holiday ham into more meals. Ham and Bean Soup
18. Sloppy Joes
    Ground beef or ground turkey simmered in a simple tomato-based sauce and served on buns is quick, affordable, and kid-friendly. Sloppy Joes
19. Vegetable and Bean Stir Fry
    Stir-fry canned or frozen vegetables with a can of drained beans and a simple soy sauce and garlic mixture, then serve over rice.
20. Chicken Tortilla Soup
    Shredded chicken, canned tomatoes, corn, and beans simmered together with a few spices, topped with crushed tortilla chips and cheese.
21. Baked Ziti
    Layer cooked pasta with marinara sauce, ricotta or cottage cheese, and mozzarella, then bake until golden.
22. Egg Salad Sandwiches
    Hard-boil a dozen eggs and mix them with a little mayonnaise, mustard, and seasoning for a quick and inexpensive meal. How To Make Egg Salad Sandwiches
23. Refried Bean Tostadas
    Spread refried beans on crispy corn tortillas and top with lettuce, cheese, and salsa.
24. Chicken Noodle Casserole
    Combine shredded chicken with egg noodles, a simple sauce, and frozen vegetables, then bake until bubbly.
25. Rice and Bean Bowls with Salsa
    Layer rice, black or pinto beans, corn, and salsa in a bowl, adding avocado or cheese if your budget allows.
26. Cheesy Potato Soup
    Simmer diced potatoes with onion and broth until tender, then blend part of it and stir in milk and shredded cheese for a thick, warming soup. Potato Soup
27. Ground Beef and Cabbage Skillet
    Brown ground beef with onion, then add chopped cabbage and a little soy sauce or tomato sauce and simmer until the cabbage softens. This stretches a small amount of meat into a full meal.
28. Chicken and Dumplings
    Simmer shredded chicken in broth with carrots and celery, then drop in simple flour dumplings and cook until fluffy. This is comfort food that costs very little per bowl.
29. Peanut Butter Noodles
    Toss warm noodles with a sauce of peanut butter, soy sauce, a touch of honey, and garlic. Add shredded carrots or leftover chicken if you have it on hand.
30. Ham and Potato Casserole
    Layer sliced potatoes with diced ham and onion, then add a simple cheese sauce, then bake until the potatoes are tender and the top is golden. Cheesy Potatoes
31. Beans and Cornbread
    A simple pot of pinto beans seasoned with onion and a little bacon or ham, served with a warm pan of cornbread, is one of the most affordable dinners you can make. Cornbread Recipe by Janet
32. Vegetable Fried Rice with Egg
    Skip the meat entirely and stir-fry rice with scrambled egg, frozen mixed vegetables, and soy sauce for a filling, meatless dinner.
33. Chicken Fajita Bowls
    Sauté strips of chicken thigh with onion and bell pepper, season with fajita spices, and serve over rice with beans and a dollop of sour cream.
34. Tomato Soup and Grilled Cheese
    Simmer canned tomatoes with a little broth, garlic, and a splash of milk, then serve alongside classic grilled cheese sandwiches for a nostalgic and inexpensive dinner.
35. Rice and Sausage Skillet
    Brown sliced smoked sausage with onion and bell pepper, then stir in cooked rice and a can of diced tomatoes for a one-pan meal.
36. Bean and Vegetable Soup
    Simmer canned or dried beans with whatever vegetables you have, a bit of broth, and Italian seasoning for a hearty, filling soup that costs very little.
37. Chicken Salad Sandwiches
    Shred leftover or budget rotisserie chicken and mix with mayonnaise, celery, and seasoning for a simple sandwich filling that stretches a small amount of meat. Chicken Salad Sandwiches
38. Pinto Bean Tacos
    Season mashed pinto beans with cumin and chili powder, then spoon into taco shells with lettuce, cheese, and salsa.
39. Baked Chicken Thighs with Rice
    Bake inexpensive bone-in chicken thighs over a bed of rice and broth in one dish, letting the flavors soak into the rice as it cooks.
40. Egg and Vegetable Skillet
    Scramble eggs with diced potatoes, onion, and any vegetables on hand for a filling breakfast-style dinner that uses up odds and ends.
41. Ground Turkey and Rice Stuffed Peppers
    Mix cooked ground turkey with rice, a little tomato sauce, and seasoning, then stuff into halved bell peppers and bake until tender.
42. Creamy White Bean Soup
    Simmer white beans with garlic, onion, and broth, then blend part of the soup to achieve a creamy texture without cream.
43. Chicken and Vegetable Fried Rice with Leftover Turkey
    Use leftover turkey or chicken with rice, frozen vegetables, and soy sauce for a quick way to use up extra holiday meat.
44. Cheesy Rice and Bean Casserole
    Layer cooked rice, beans, salsa, and cheese in a baking dish and bake until bubbly for an easy meatless casserole.
45. Simple Vegetable Pasta
    Toss cooked pasta with sautéed zucchini, carrots, and onion in a light olive oil and garlic sauce, finished with Parmesan cheese.
46. Ham Fried Rice
    Dice up leftover ham and stir-fry with rice, scrambled egg, and frozen peas and carrots for a quick way to use up holiday leftovers. Ham Fried Rice
47. Chicken Noodle Soup
    Simmer shredded chicken with carrots, celery, onion, and egg noodles in broth for a classic, comforting, and affordable soup. Chicken Noodle Soup
48. Bean and Rice Enchiladas
    Fill tortillas with beans, rice, and cheese, roll them up, and cover with enchilada sauce and more cheese before baking.
49. Potato and Egg Breakfast Skillet
    Fry the diced potatoes until crispy, then add scrambled eggs and a sprinkle of cheese for a filling, inexpensive dinner. The Best Breakfast Burrito Recipe
50. Rice Pudding for Dessert
    Simmer rice with milk, sugar, and a little cinnamon until thick and creamy for a comforting and inexpensive dessert to round out the week.

A few tips to help your budget stretch even further include building meals around beans, rice, and eggs, since these are among the least expensive sources of protein available. Cooking a large batch of rice or beans at the start of the week and using them in different ways each night saves both time and money. Keeping a well-stocked pantry and food storage supply means you can pull together a meal even when the grocery budget is tight that week. Planning meals around what’s already in your pantry before making a grocery list also helps avoid unnecessary spending, and rotating through soups, casseroles, and simple skillet meals keeps dinner interesting without adding to the cost.

I hope this bigger list gives your family plenty of ideas for keeping dinner both affordable and delicious. May God bless this world, Linda

The post 50 Meals You Can Make On A Tight Budget appeared first on Food Storage Moms.

from Food Storage Moms

220 Duck Names (Also for Each Breed). Yes, Really!

Do you have ducks? I’m sure you do, that’s why you clicked on this article. Have you ever struggled to name them? I’ll bet you have, again, the reason you are here… But don’t worry, you’ll struggle no more. Naming your ducks is one of the most important parts of keeping them. A duck without ... Read more

220 Duck Names (Also for Each Breed). Yes, Really! can be read in full at New Life On A Homestead- Be sure to check it out!

from New Life On A Homestead

How To Choose The Right Pumpkin

Today, it’s all about how to choose the right pumpkin for your family. How do you choose a pumpkin? This is an updated post from a few years ago. Do you love seeing the little kids at the supermarket looking at all the small, medium, and large pumpkins in those huge boxes?

A few years ago, I went to a local store to pick up a pumpkin to use for a party. The sign said $.89 on this HUGE box of pumpkins. Okay, so I threw one in the shopping cart and continued shopping. I think it has been 25 years since I purchased a pumpkin to carve for Halloween.

Well, as I am checking out, the guy behind me asked where I got my pumpkin. I said, “Over there.” he then said to me, “Well, those are SUGAR Pumpkins.” I asked him, “What’s a SUGAR pumpkin?” He then told me that SUGAR pumpkins are used to make pumpkin pie. I thought a pumpkin was a pumpkin. I learn something new every single day.

Now I realize this pumpkin is special because it cost me $6.35. I am not getting in line again to return the expensive pumpkin for a cheaper, larger one. That sign said $.89. I should have read the fine print that said $.89 a pound. In case you missed my post, Pumpkin Cookies-A Family Favorite

My favorite Pumpkin Carving Tools

The History of Pumpkin Carving

Long before pumpkins ever became part of the tradition, people in Ireland and Scotland were carving turnips, potatoes, and beets. This custom grew out of an old Celtic legend about a man named Stingy Jack, who tricked the devil and was doomed to wander the earth after death, carrying only a burning coal inside a hollowed-out turnip to light his way. People began carving their own frightening faces into vegetables and placing them near windows and doors to scare off Jack’s wandering spirit and other unwelcome ghosts.

When Irish and Scottish immigrants came to America in large numbers, especially during the 1800s, they brought this tradition with them. Once here, they discovered that pumpkins, which were native to North America and much larger and easier to carve, made a wonderful replacement for turnips. Pumpkins were also plentiful in the fall, since they were already an important harvest crop for many American farmers.

Over time, the tradition shifted from warding off spirits to becoming a festive part of harvest celebrations and eventually a beloved Halloween custom. By the late 1800s, carved pumpkins were commonly associated with autumn and Halloween festivities in American communities. Newspapers from that era even printed early references to jack-o’-lanterns as part of fall decorating.

Today pumpkin carving has grown into an art form all its own, with festivals, contests, and elaborate designs, but the heart of it remains the same simple idea passed down through generations. Families gather, scoop out the seeds, and carve a face or design that reflects their creativity, continuing a custom that stretches back centuries.

It is a wonderful reminder that so many of our modern traditions have deep roots, and that gathering as a family to create something with our hands connects us to those who came before us.

How To Choose The Right Pumpkin

Aren’t these colors beautiful? Fall leaves and pumpkins are so fun to look at!

I used to grow pumpkins, so I guess I was having sticker shock at the price of this tiny pumpkin. I guess this is usually not the right pumpkin for me, but it will be this year.

As you can see, pumpkins come in a number of colors other than orange, even though that tends to be the most popular around Halloween, particularly when it comes to making a Jack-O-Lantern. Isn’t it fun to walk around the neighborhood and see the pumpkin lanterns on the front porch of so many houses? It’s one of my favorite times of the year.

So of course, now I am doing the research on SUGAR pumpkins. I must make a disclaimer here: if I’m going to have pumpkin pie with a meal, I’ll BUY the pie at Costco. I’ll place it in the refrigerator to keep it cold and slice it when I’m ready to serve it. And of course, I’ll serve it with freshly whipped cream!

I don’t think I could buy the ingredients and make the pie for what Costco charges for their yummy ready-to-eat pies. Add some whipped cream, and I am good to go! My mother always made fresh pumpkin pies for Thanksgiving. Sorry Mom, I didn’t carry on that tradition! Now, let’s find the right pumpkin for you.

How To Choose Just The Right Pumpkin:

1. Never pick up the pumpkin by its stem; it can break off, and then bacteria can grow in the pumpkin wound.

2. Check for bruising or cuts because they can go downhill pretty fast from the tiniest scratch or nick.

3. The smaller pumpkins are sweeter, denser, and have higher sugar content, perfect for pie-making.

4. The tall ones have stringier insides.

5. White pumpkins are easier to paint than orange ones and are great pumpkins for baking.

6. Harvest a pumpkin when the vines start to dry up, and the pumpkin is the color you like.

7. Make sure the skin is hardened, so you can’t crack it with your fingernail. This is another way to tell it’s ripe.

8. Tap the pumpkin to see how dense the walls are; thick walls block the candlelight. But a hollow thumping sound means the pumpkin is ripe and ready to harvest.

9. The small cooking pumpkins weigh from 3-7 pounds-perfect for pies.

10. You can roast and eat the seeds of any pumpkin.

Print

How To Cook/Bake Pumpkin Seeds

Course Appetizer

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Author Linda Loosli

Ingredients

• 6 cups raw pumpkin seeds
• 1/2 cup Agave or 3 Tablespoons Olive Oil
• 1/4 teaspoon Cayenne Pepper or your favorite ones
• Dash of Real Salt

Instructions

Clean the Pumpkin Seeds

• Scrub the pumpkin if you see any debris. Let it dry. Cut the top off so you can remove the seeds.
• Scrape the seeds out of the pumpkin.
• Wash the seeds and let them dry overnight, or at least several hours.
• Get a cookie sheet, cover it with foil, and grease it with vegetable oil (so the pumpkin seeds can be removed more easily after baking)

How To Cook/Bake Pumpkin Seeds

• Preheat oven to 350°F = (176°C).
• Combine the pumpkin seeds in a medium-sized bowl. Combine the Agave or olive oil, Cayenne Pepper, and Real Salt in a small bowl.
• Stir the liquid until blended and pour over the pumpkin seeds. Stir the pumpkin seeds with the liquid until covered.
• Place the mixture on a foil-covered, greased cookie sheet. Place in the oven and bake for 20-30 minutes.
• Stir the pumpkin seeds halfway through the cooking period. Let cool and enjoy! These are great for salads or snacks.

Benefits of Pumpkin Seeds:

1. Heart-healthy: 1/4 cup of pumpkin seeds contains half of the recommended daily amount of magnesium. They may help prevent heart attacks, strokes, and high blood pressure.

2. Zinc: a great immune system booster that helps with sleep, depression, and mood swings.

3. Promotes a healthy prostate because of the zinc.

4. Helps with diabetes regulation-always check with your doctor before starting any new regimen.

5. Postmenopausal: helps with hot flashes, headaches, and blood pressure.

6. Anti-inflammatory: great for those of us with arthritis issues.

Please Do NOT Can Pumpkin Puree:

If you’re thinking about canning pumpkin, please remember it is not safe to can pumpkin puree. I have a link below with critical information on preserving pumpkins. Please be safe when canning any food. Always check with your local state extension service if you have more questions.

National Center for Food Preservation

How Many Varieties of Pumpkins Are There?

There are at least 40 or more varieties of pumpkins. They all come from the scientific Genus Cucurbita and include not only pumpkins but also squashes and gourds. There are five main pumpkin species: ficifolia, maxima, mixta, moschata, and pepo.

Some of the pumpkin names are delightful, and others are funny. Here are a few you may want to get better acquainted with:

• Jack-Be- Little
• Rouge Vif D’Étampes
• Jarrahdale
• Baby Boo
• Fairytale
• Long Island Cheese
• Black Futsu
• Cotton Candy
• Those in the F1 Hybrid family, like Field Trip, Tandy, Warty Goblin, and One Too Many

What Are Some of the Common Edible Pumpkin Varieties?

If you are thinking of buying or growing your own edible pumpkins, consider trying some of these varieties:

• Blue Doll
• Cherokee Bush
• Cinderella
• Dill’s Atlantic
• Fairytale
• Flat White Boer Ford
• Hybrid Pam
• Long Island Cheese
• Lumina White
• New England Cheddar
• Porcelain Doll
• Sugar Pie

Sugar pumpkins are considered to provide the sweetest flavor. Ask your nursery or local grocer which ones they would suggest.

Are There Varieties That Are Only for Decoration and Not Edible?

Yes, some pumpkins look great when you decorate your home, but shouldn’t be eaten. Keep this list handy:

• Angel Wing
• Apple Gourd
• Baby Bear
• Gooseneck
• Jack Be Quick

Be Aware That Pumpkins Are Subject to Infestation of Insects

Some insects you may have to deal with are:

• Aphids
• Cucumber Beetles
• Pickle Worms
• Spider Mites
• Squash Bugs
• Squash Vine Borers
• Whiteflies

Check with your local nursery or extension service to see what safe insect treatments you should consider.

Why do we often see pumpkins growing in a “pumpkin patch”?

When you grow pumpkins, particularly the larger varieties, they are prone to take up a lot of space. A wide variety also grows on vines that tend to spread out. A pumpkin patch with ample open space is the ideal place to grow and harvest this delicious, fun food.

Final Word

Let me know your stories about choosing just the right pumpkin; I would love to share them on this post. Plus, how many pumpkins do you usually grow or buy? Please make memories with your families and friends as you carve pumpkins, make pumpkin bread or cookies, and roast pumpkin seeds. Enjoy life as you keep prepping. May God bless this world, Linda

Copyright Images: Toasted Pumpkin Seeds Depositphotos_39331555_S

The post How To Choose The Right Pumpkin appeared first on Food Storage Moms.

from Food Storage Moms

Lichens: A Survival Food You Can Find Almost Anywhere

Estimated reading time: 11 minutes

Lichens are a common wild edible, but if you’re not paying attention you might miss them. They usually grow on trees and rocks and have a distinctive appearance similar to a flat, leafy plant. However, they are a unique form of plant related to the algae family. What makes lichens unique is that most algae require fresh water or salt water to survive and thrive. Lichens are a terrestrial form of algae.

Lichens have been on Earth for billions of years and are one of the oldest forms of life on the plant. Equally surprising is the fact that some lichens can be hundreds if not thousands of years old. These elder lichens typically grow on rocks, boulders and cliff faces. Lichens that grow on trees are never older than the tree itself but even then, some trees live for hundreds of years.

Here’s the dictionary definition of a lichen according to the U.S. Forest Service:

Lichens are dual organisms consisting of a fungus and an alga or a cyanobacterium. The fungus provides the alga with structure, protection, nutrients, and water absorbed from the atmosphere and the substrate (e.g., soil, rotten logs, tree branches).

In return, the alga provides carbohydrates from photosynthesis to the fungus. Algae from some lichens grow independently of the fungus, but in lichen form, the algae can inhabit more challenging environments than when growing alone.

Lichen Edibility versus Lichen Toxicity

There’s good news in lichen land. Out of the 20,000 or more species that grow across North America, only a few lichens are truly toxic. This is in stark contrast to wild mushrooms. Out of the 10,000 species of wild mushrooms across the North American continent, 96% of them are toxic with 4% of that number falling into the poisonous and deadly category. That means only 400 out of 10,000 wild mushrooms are safe to eat.

Lichens are largely benign and won’t harm you, but there are few to watch out for. Any lichens that have a yellowish or orange color are toxic to varying degrees.

The two most toxic examples include Vulpacida pinastri and the other is called Letharia vulpina. Their common names are the Powdered Sunshine Lichen and the Wolf Lichen. If you’re not an expert on all lichen identification, just play it safe and stay away from the yellow and orange ones.

So, What's a Good Lichen Look Like?

Good lichens that are safe to eat have a bluish to blue/green color. They can appear with all shades of these colors:

Unfortunately, even some of these safe-to-eat lichens can be surrounded by the toxic, yellow and orange lichens.

Basic Lichen Identification

Lichens fall into one of three broad categories defined by their shape and appearance according to the U.S. Forest Service:

1. Foliose (leaf-like)

^{Image via U.S. Forest Service}

2. Fruticose (shrub-like)

^{Image via U.S. Forest Service}

3. Crustose (growing closely attached to a surface)

^{Image via U.S. Forest Service}

Who Would Eat a Lichen?

You might be surprised by the answer to that question. Certainly, people in a wilderness survival situation would consider lichens as part of their survival menu, but it goes well beyond that.

Chef René Redzepi of the Noma restaurant in Copenhagen features lichens as a central part of his cuisine. In case you don’t know, Chef Redzepi is considered to be the top chef in the world by numerous publications and culinary organizations. If lichens are good enough for the best chef in the world, they’re good enough for the rest of us.

Lichens are particularly important in a wilderness survival situation. They are a year-round source of food 365 days a year. While lichens alone won’t sustain you in a survival situation, they should definitely be a part of your wilderness menu.

What Does a Lichen Taste Like?

A raw lichen right off the tree or rock will have the consistency of a rubber inner-tube and many will taste highly acidic if not down-right astringent. That’s not very encouraging, but there are some simple steps to make lichens palatable.

The first step is to soak the lichens in vinegar for 30 minutes. Vinegar is a powerful antiseptic and most lichens have had years and years to accumulate all matter of debris, microbes, and dust carried on the winds.

The second step is to soak the lichens in numerous water changes. They’re usually immersed in a bowl of cold water and held down with a plate. After 6 hours the water is changed, and this is repeated until a little nibble doesn't taste bitter. A tablespoon of baking soda can also be added to neutralize the acids.

The third step is to boil and shock the lichens. The lichens are gently boiled in water for 10 minutes and then removed with a slotted spoon to a bowl of ice water. The result is prepped lichens that are ready to eat as an ingredient in a soup, a topping for a wild green salad of dandelion and plantain leaves, tossed over pasta, or even quickly deep-fried for lichen chips. We’ll cover some of these recipes later in this article.

Another approach is a Japanese technique which involves gently boiling them with frequent water changes. This will result in a lichen that is quite gelatinous. In case you’re wondering, “gelatinous” means slimy similar to the slime you see when you boil okra or cactus. In fact, a little lichen boiled in a broth will yield a hearty and velvety soup with a texture approaching a gravy.

Many people in Africa, Native Americans, and our pioneer ancestors used lichens as a thickening agent for a variety of foods. Pioneers used the gelatin from lichens to thicken not only soups but as a replacement for gelatin in jams and jellies.

The Scandinavians soak and dry lichens and grind them into a flour to be added to wheat flour or pine bark flour for baking.

In a survival situation, you may have limited resources and boiling lichens in water may be as ambitious as you can get.

Harvesting Lichens

Tools for lichen collecting include two types of knives. A sharp knife like a buck knife and a serrated knife for sawing through bark for a well-entrenched lichen. A one-gallon plastic ziplock bag or two for carrying your lichens and garden gloves is also important.

In a survival situation, you can just pull them off the tree, but you might tear more than a few if you don’t have a knife to cut them off at the base.

Older trees present the most lichens, and remember to look both at the base and above your head. To remove a lichen, gently grab the lichen by the edges and use your knife to find the root attached to the tree and cut. You’ll probably get some bits of bark and they should be carefully removed when harvesting and again after soaking in water.

Lichen on rocks are easier to remove but you may still need a knife to cut it loose. You also want to make sure you scrape away any bits of rock or sand from the back of the lichen. If you've ever eaten a sandy sandwich on the beach, you’ll be sure to make sure any grit is gone.

In a survival situation, you may only have water or at least boiling water to prepare any lichen. In this case, look for lichens growing on a tree and ideally under a large, over-hanging branch. It may have had less exposure to the elements in this kind of environment as opposed to lichens growing on rocks.

Lichen Nutrition Facts

You may be surprised to learn that lichens are loaded with nutrients, minerals, and micronutrients. Lichens offer many of the benefits of a form of algae known as “spirulina.” Lichens also present vitamins like Vitamin-K, Vitamin-C, carbohydrates, and a decent calorie count based on size.

Adding lichens to your other survival food gathering, like the internal layers of tree-bark, is a good idea, especially when you consider that so many lichens grow on the external bark of trees.

Lichen Recipes

Lichen-Ramen Soup

Ingredients:

1. 1 package of Ramen noodles and the Ramen broth seasoning
2. 2 cups of cold water
3. 1 cup of lichens that have been soaked in water changes to remove the acids and then cut into thin strips
4. 1 teaspoon of soy sauce or Teriyaki sauce

Directions:

It’s important to soak the lichens in vinegar for 30 minutes and then put them through continuous water soaks with water changes until the lichens lose their astringent taste. Taste as you go.

You can also add baking soda to speed up the process. You then add the two cups of water to your saucepan and the Ramen soup broth packet. Cut the lichens into strips, and once the water has come to boil, add the noodles and the lichen strips. Pour into bowls and serve.

Lichen-Pasta

Ingredients:

1. 1 quart of cold water
2. 1 tablespoon of salt
3. 12 ounces of pasta like elbow macaroni or spaghetti
4. 3 tablespoons of Extra Virgin olive oil
5. ½ cup of grated parmesan cheese
6. 1 cup of sliced lichens
7. 1 tablespoon of parsley, oregano or Italian seasoning

Directions:

Prep the lichens with a 30-minute soak in vinegar, followed by soaking in water and changing the water every six hours until the lichens lose their bitterness. A tablespoon of baking soda can speed up this process to neutralize the acids.

Add the water and the salt to a pot and bring to a boil, and add the pasta until al dente. Drain the pasta plate. Toss with the Extra Virgin olive oil and then top with the parmesan cheese, lichens and a sprinkle of your favorite herbs.

One Caution

Whenever you harvest a lichen, get on the Internet and identify the species. It’s good to get some knowledge and experience before you find yourself lost in the woods. The good news is that they’re not as dangerous from a toxic standpoint like mushrooms–but you never know. You should also not give them to children until an adult has tried it and had no side effects.

Originally published on Urban Survival Site.

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• 11 Toxic Plants That You Should Learn to Identify
• The Deadly Dozen: 12 Poisonous Plants To Beware Of
• 23 Common Foods That Can Be Poisonous

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