The little garden Update

This year is our first year in the little garden.
I have been very pleased with our harvest and type of plants you can  grow here.
I was told most of them would not do well here.
We have 60 days of growing here period. We have already dropped night temps to  32 degrees on the 24 th of august and fall is setting in.
We have harvested tons of great food from the garden
Planted in mostly aged horse manure.
I harvest every third day . Beans squash, peppers, cucumbers, beets ,parsley , herbs and chard.

My favorate are the bush beans.The little plants have produced enough beans to put away for 15 meals into the freezer plus many good dinners on fresh beans.

They take up only a space 4 by 4 feet and 15 inches tall.

The Bush Bean

PLANT TYPE: Annual

SCIENTIFIC NAME: Phaseolus vulgaris
LIGHT: Full Sun
SOIL TYPE: Well-drained, deep sandy loam
pH RANGE: 6.5 - 7.5
MOISTURE/WATERING: Average
MATURITY IN DAYS: 70 - 75
KNOWN PESTS: Root maggots and cutworms
KNOWN DISEASES: Foliar disease, both fungal and bacterial

OVERVIEW:

No garden is complete without bush beans. There are many varieties of bush beans to choose from and every gardener is sure to find one to suit their tastes. Bush beans do well in almost any garden as they are not too fussy about soil.
To ensure the best flavor, bush beans should be picked while still slender and no inner bean is well developed. For fresh bush beans all summer, plant every two weeks and pick frequently.
PROPAGATION / SOWING OF BUSH BEANS:
Direct seed bush beans after risk of frost when soil warms to 18-24°C (65-75°F). Sow bush beans 1" deep and 2" apart in rows 18" (bush beans) to 24" apart (shell beans). Reseed until mid summer for a constant supply all season long. If using untreated bush beans seed, plant thicker and thin to desired density. Use Garden Inoculant at the time of planting to help boost soil fertility*.
COMPANION PLANTING OF BUSH BEANS:
Bush beans are excellent grown with most vegetables except the onion family, basil, fennel, kohlrabi.
CARE & GROWING OF BUSH BEANS:
Both bush bean types require a full sun location, soil pH of 6.5-7.5, and well drained soil. Good air circulation around bush bean plants is essential, especially for late shelling or dry type beans, as they are very susceptible to fungal diseases which prevail later in the season. Bush beans are light feeders; compost or well rotted manures worked into the soil at the time of planting is sufficient.
HARVESTING OF BUSH BEANS:
Use maturity days as an indicator. Harvest once the bush beans are smooth, firm and crisp. Keep bush beans constantly picked to ensure a fresh supply. Bean formation in the pod is a sure sign of over-maturity. Dry & Shell Beans: Harvest when the bush beans pods are completely dry and brittle. Cut or pull pods from bush bean plants and shell the beans. Store beans in an air tight container in a cool dry spot. For fresh eating of horticultural or shell beans, harvest when bean formation starts to take place within the pod.

Note: My beans are in a mixture of horse manure and sandy loam. Also mixed in a good dusting of sulfer dust to ward off  fungal diseases .
Happy gardening

Hope this helps id some of those other beans

http://www.seedman.com/beans.htm

http://urbanext.illinois.edu/veggies/beans.cfm

http://growingbeans.org/

Fun in the Sun

Need to keep the kids entertained these last few weeks check out the fun in the sun sun glasses.

Tutorial found HERE

Old T Yarn Making

So what do you do with all those old raggy T shirts and news ones that don't fit ?

I found this cleaver tutorial with photos on how to make a simple yarn out of them.
Tutorial can be found HERE on craftpassion.com
Check out her other recycle  tutorials while your there.

NATIVE FRY BREAD RECIPES

NATIVE AMERICAN FRY BREAD RECIPES



Traditional


1 pkg. dry yeast
3 cups warm water
1 tbsp. salt
1 tbsp. sugar
6 cups flour
2 tbsp. oil
1/2 cup cornmeal


Dissolve yeast in warm water then add salt and sugar.
Let stand for 5 minutes covered with a towel.
Add flour and oil to liquid mixture. Mix and put on
floured bread board and knead until mixture is smooth.
Put dough in a greased bowl, cover with towel and
let it rise for 1 1/2 hours. Remove from bowl and put
on bread board, knead in the 1/2 cornmeal.
Make dough into 2 balls rolling each into 12 inch
circles 1/2 inch thick. Cut into 2 inch squares and drop
into hot cooking oil. (Works best with cast iron skillet.)
Fry 5 to 6 pieces at a time for only a few moments.
Drain on paper towel and sprinkle with white powdered sugar.
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Blackfeet


4 cups flour
1 Tbsp. powdered milk
1 Tbsp. baking powder
1 tsp. salt
11/2 cups warm water
Oil for frying

Mix all dry ingredients thoroughly. Add water.
Knead until soft, then set aside for one hour.
Shape into small balls. Flatten each ball into
a circle with or rolling pin or by hand.
Fry in a skillet half-full of oil until golden
brown on both sides.


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Creek


2 cups flour
1 cup buttermilk
1 tbsp. baking powder
1/4 tsp. salt

Sift flour,salt and baking powder then add milk
and more flour to make dough stiff. Roll out onto
floured bread board and cut into 4 X 4 squares
with a slit in the center. Fry in hot cooking oil
until golden brown. Drain on plate with paper towels.
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Cherokee


1 cup flour
1/2 tsp. salt
2 tsp. baking powder
3/4 cup milk


Mix ingredients adding more flour if necessary to
make a stiff dough. Roll out the dough on a floured
board till very thin. Cut into strips 2 X 3 inches and
drop in hot cooking oil. Brown on both sides.
Serve hot with honey.
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Chickasaw


2 cups sifted flour
1/2 tsp. salt
4 tsp. baking powder
1 egg
1/2 cup warm milk
Stir first three ingredients then stir in the beaten egg.
Add milk to make the dough soft. Roll it out on
floured bread board, knead lightly. Roll dough out
to 1/2 inch thick. Cut into strips 2 X 3 inches and slit
the center. Drop into hot cooking oil and brown
on both sides. Serve hot.
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Pumpkin Fry Bread
Add the following to the ingredients shown above to make Pumpkin Fry Bread
2 cups fresh pumpkin or 1-16oz. can pumpkin
1 tbsp. milk or water
3/4 cups brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. vanilla

Drop into hot cooking oil and brown on both sides. Serve hot with butter or powdered sugar.
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Old Fashioned


4 cups flour
2 tbsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup warm water


Mix flour, baking powder and salt. Gradually add
in the shortening and water. Add only enough
water to make dough stick together. Knead dough
until smooth, make into fist-sized balls. Cover them
with a towel for 10 minutes then pat them out into
circles about the size of a pancake.
Fry in hot cooking oil in cast iron skillet until brown
on both sides. Drain on paper towels, serve with jam.
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Navajo #1


1 C flour
1 t baking powder
1/4 C powdered milk 1/4 t salt
warm water
Combine the ingredients and slowly add enough warm water
 to form dough. On a lightly floured surface, knead dough until it
is smooth soft and not sticky. Cover and let rest 1 hour.
Shape into small balls and pat into flat circles about
1/4-1/2 inch thick. Set aside.In skillet, heat 1/2 inch vegetable oil.
Brown dough circles on each side and drain on paper towels.
Serve with chile beans and your favorite taco toppings
for"Navajo Tacos."

Navajo #2


3 cups unbleached flour, sifted

1/2 cup dry powdered milk

1 Tbs. baking powder

1/2 tsp. salt
1/2 cup warm water or milk
2 quarts oil for deep frying

Combine the first 5 ingredients in a large mixing bowl
and kneaduntil smooth and soft, but not sticky.
 Depending on the altitude and humidity, you may
need to adjust the liquid or the flour, so go slowly
 and balance accordingly. Be careful not to overwork
the dough, or it will become tough and chewy.
Brush a tablespoon of oil over the finished dough
 and allow it to rest 20 minutes to 2 hours in a bowl
covered with a damp cloth. After the dough has rested,
heat the oil in a broad, deep frying pan or kettle
 until it reaches a low boil (375º). Pull off egg-sized
balls of dough and quickly roll, pull, and path them
 out intolarge, plate-sized rounds. They should be thin
in the middle and about 1/4 inch thick at the edges.
Carefully ease each pieceof flattened dough into the
hot, boiling oil, one at a time.
Using a long-handled cooking fork or tongs, turn
the dough one time. Allow about 2 minutes cooking time per side.
When golden brown, lift from oil, shake gently to
remove bulkof oil, and place on layered brown paper or
paper towels to finish draining.Serve hot with honey, jelly,
fine powdered sugar,wojape, or various meat toppings.
Hint:
The magic is in frying the bread quickly!
The hotter the oil, the less time it takes to cook.
The less time it takes to cook, the lighter the texture
and lower the fat content.
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Osage


4 cups all purpose flour
2 tsp salt
1 tbsp and a half baking powder

1 tablespoon melted shortening
2 cups warm milk
Shortening for deep frying

Sift flour, salt and baking powder into bowl.

Stir in shortening and milk. Knead the dough into a ball.
Roll out dough on lightly floured board.
Cut into diamond shapes and slice a slit in the center.
Heat shortening in deep fryer to 370 degrees.
Fry 2 or 3 at a time until golden brown on both sides.
Drain on paper towels.
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Seminole



2 cups flour
3 tsp. baking powder
1 tsp. salt
1 cup milk


Mix flour, baking powder and salt. Add milk gradually
making sure the dough is stiff. Put on floured bread board
and pat it out with your hands until it is 1/2 inch thick.
Cut into strips with a slit in the center.
Fry in hot oil until both sides are golden brown.

Beaded Belt

Beaded Belt


Pony Bead Pattern
You need:

--256 Pink Pony Beads
--256 Purple Pony Beads
--144 Black Pony Beads
--1 Lanyard Hook
--¾" Metal Ring
--6 Yards 1/4" Satin Ribbon

Basic Instructions:
Fold your ribbon in half to find the center. Use a half hitch (see detail below) to secure it to lanyard hook. Lace beads using pattern at right as a guide. Finish by tying off with a double knot.