Category Archives: Recipes

Growing Vitamin C…Growing Roses For Your Health

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     In order to growing food frugally, it’s important to think about how much the inputs are costing you versus the benefits you are receiving.  For me, the cost/benefit ratio of buying organic food in a supermarket has never been high enough to justify doing so.

 

     Among the investments I’m making this year to the edible landscaping are old fashioned roses that have the added benefit of producing hips.  Rose hips were used in England during world war II as a source of vitamin C.  Oranges and lemons were difficult to find or afford during the war years. I’ve read that boy scouts were asked by the government to collected rose hips to be made into a syrup which was bottled and used medicinally.

 

     The current recommended daily allowance of Vitamin C for men is 90 mg per day and for women: 75 mg per day.  Your body can’t store vitamin C so it’s important to ingest some every day.  According to the NYTimes, this important vitamin is needed :

 

… to form collagen, an important protein used to make skin, scar tissue, tendons, ligaments, and blood vessels. Vitamin C is essential for the healing of wounds, and for the repair and maintenance of cartilage, bones, and teeth.     

 

     I’m looking at ordering “Dortmund” or “Hansa” roses to scramble up my trellis and shade my house in the summer.  Their rose hips, with between 1700 to 2000 mgs.of vitamin C, outpace  citrus fruits in terms of vitamin C production. Hips also contain vitamins A, D and E, anti-oxidents and flavinoids.

 

     Here is some further information from the American Rose Society regarding the healthful hips:

 

“Fresh hips from R. canina were used as a diuretic, as a coolant, and a mild astringent. Both leaves and hips were used for infusions or tea. The hips from R. pomifera were made into preserves and also into a drink. It was very popular in certain areas of Austria and Bavaria. R. roxburghii hips were used by the Chinese to aid against indigestion and the Ainu in Japan ate the hips of R. rugosa.”

 

     My plan is to use the hips in tea in the winter to give us a boost in vitamin C—thus keeping us healthier and keeping us warmer while we set our thermostat lower.

 

     If you try this at home: please remember to check that harmful sprays were not used on the roses. Since I garden organically, this is not a problem.

 

     In sum, I hope to have most of our nutritional needs provided for on the property before we retire. That’s my little bit of insurance and reassurance come what may. One of the best ways to be frugal is to be healthy.

 

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Pantry and Freezer Challenge

     After Christmas, I try to eat out of the freezer and pantry so we have very little grocery expense.  It makes it easy to pay off credit cards that we used to buy holiday gifts.  We keep a budget and do all our shopping with credit cards that we pay off each month so we incur no interest expense. (see previous post about “loan” being our f-word).

     Another reason to do this is to make room for filling the freezer and pantry again with homegrown items.  It ensures that we are not wasting food by throwing away items that are past their due.

   Some of the things we have eaten this week include sesame chicken noodles made with frozen whole wheat noodles, one large frozen grilled chicken breast and a splash of peanut sauce.  I’ll try to post my frugal version of this recipe later. Since I live in outer Podunk, I have to make due with terribly mundane grocery products so I will post a recipe for this using what I can get locally.

Sesame Chicken Noodles

   I save the last couple of tablespoons of peanut butter in the jar for making this dish. I almost always have cooked noodles and chicken on hand in the freezer for quick meals.  To the jar of peanut butter I add 1/4 cup of soy sauce, a tablespoon of sugar, a little hot sauce (I like Tiger Brand) and a little water. I microwave this on defrost (so the plastic doesn’t melt and just enough for the peanut butter to unstick to the sides of the jar) and shake the jar like mad. Pour this over the leftover noodles, add diced, cooked chicken. If you have planted onion tops in the garden, go looking for them now and add them to your dish! Wa La!

     I’ve been enjoying some free roasted herb turnips from the garden. I peel and cook the turnips they aren’t hard anymore, then toss with a little olive oil, paprika, salt pepper, garlic powder and basil and roast under the broiler until they are a little browned. Yum!

     Since I noticed that there are several packages of veggies that were at the back of the freezer from year’s past I cooked them up in a stir fry. To the frozen broccoli and greenbeans, I added sliced onions and carrots leftover steak.  I mix up homemade teriyaki sauce and keep it in the fridge so I can quickly make stir fry anytime I want.  I’ll try to post that later…

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Dollar a day Eating Plan

A couple of California teachers ate food costing only $1/day for a month to prove it could be done. You can read about their project here

The wife is a vegan, so there was no meat involved in their diet. But, if you think about it, most of the world eats little meat. For years I could average $1 per meal per person in my household. This is mainly because we grow much of our food. This saves more than the grocery bill because there isn’t the fuel cost to get to and from the grocery store (we live far from a store). In the last year, however, it has been difficult to achieve dollar meals.

I bring this to your attention, because I’m sure there are teachers who are caught in financial straits in these economic times who might be able to glean some information from their experience. What do you do to save on the grocery bill?

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Packing a Lunch…or….Pennies Add Up to Dollars

 

There are several ways I save money by taking my lunch that don’t end up costing me too much time.  The last thing I need is one more thing to add to my to-do list!

 

On Sunday, I brew a large pot of coffee. Since I’m the only one who drinks it, I have my first cup and then store the rest in a quart-sized canning jar in my fridge. There the coffee stays fresh and I microwave a cup every morning for breakfast while I get ready for work.  This saves time and money (the cost of electricity.)

 

Also on Sunday, I put several potatoes and eggs in a large pot and bring to a boil and turn off the heat.  When cooled, I have cooked eggs and potatoes to use in many ways. The hardboiled eggs are quick to grab and eat on those early morning bus-duty days or days when school clubs are meeting.  The potatoes can be used for fried potatoes for breakfast, or for topping with chili for a super easy dinner. If there are potatoes and eggs left by Friday, I make potato salad for dinner.  I should note that my eggs are freshly laid on Saturday by our hens.

 

While I could always fall back on school lunches that cost $3.20, I try to have some fallback things at my desk in case I forget to take my lunch. My pennypinching budget plan is to always spend a dollar or less per lunch or breakfast meal. 

 

Frugal fallbacks for me are a jar of peanut butter and a box of crackers, and cans of soup that I buy when they are $.50/can. 

 

One of the healthiest, cheapest and unusual lunches I have eaten often during the fall are sweet potatoes.  I learned this from a dieting teacher friend who would microwave a sweet potato every day for lunch. 

 

When another teacher offered a boxes of sweet potatoes for us, I kept ten in a box in my room closet—dark and cool.  I ate about two a week with salt and butter.  I never had to remember to pack a lunch and they lasted through the winter!! By spring the couple that were left began to sprout –so I planted them and…..

 

Now I have LOTS of sweet potatoes to harvest for my lunches this fall. 

 

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