In the article Growing Sugar Snap Peas in a Container, I commented on the variety I selected being cold tolerant down to 28 degrees.  I inadvertently tested that claim.  I have the peas growing in 12" x 18" grow-boxes on the patio. I cover them with gardening fabric at night.  Well, I took off for the evening without covering the peas.  A fast moving snow storm rolled in and dumped three inches of snow on the ground - including my patio.  The peas sat in the dark under that cold blanket of snow for four hours before I got home.  I looked at the snow covered peas and was sure it was colder than 28 degrees and that I had killed them.  I quickly brushed the snow off the peas and covered them for the night - hoping for the best and fearing the worst.  Well, the new day dawned bright but cold.  After a few hours the patio had warmed up to 38 degrees.  So, I took the cover off the peas to find them tall, perky and no worse for having been smothered in snow.  It's wonderful to grow a vegetable plant tough enough to survive my neglect.

An early March snow storm reminded be of why I love container gardening.  The last week of February I planted sugar snap peas in 5 1/2" x 12" x 18" ceder grow-boxes.  I chose a variety of sugar snap peas that grow 24" tall, doesn't need to be supported and is cold tolerant down to 28 degrees.  The seed package indicated the seeds would sprout in 7 to 14 days.  I was hoping to do better than that so I placed two of the grow-boxes on a heated seed starting mat.  I put a third grow-box on a shelf in front of a south facing window.  Using the seed sprouting mat the peas were up and going in 4 days.  The grow-box in the window had peas up and going in 6 days.  The grow-boxes are small enough they are easy to move if necessary.  Now that the peas are about 4" tall, I'll leave them outdoors and just cover them at night with gardening fabric.  If we get more snow I'll move the grow-boxes onto a covered porch.  I hope to be eating fresh garden peas by the middle of April.

My family and I recently experienced an extended power outage due to a windstorm with gusts over 100 mph.  We were well prepared and endured the outage comfortably.  Still, I learned a few things I can do to improve my emergency preparedness.

We are well stocked with flashlights and I have a outdoor propane lantern that cranks out the light.  Of course I couldn't use the propane lantern in the house and the flashlights aren't group friendly.  What I wanted but didn't have is an indoor lantern bright enough to light a large area for meals or playing boardgames. 

We have a propane grill in the backyard.  I cooked our meals on the gas grill.  It worked - but it was an uncomfortable challenge to cook on a gas grill in high winds.  Again, I found myself wanting a portable stove that is safe for indoor use.

Here are two products I'm leaning toward purchasing:

GASONE Portable Gas Stove.  It's currently listed on Amazon.com for $21.75.  It burns butane and is described as safe for indoor use.  The price is right for my budget and it has received a significant number of favorable reviews.

Rayovac SE3DLN Sportsman Xtreme 300-Lumen LED Lantern.  It's currently listed on Amazon.com for $18.99.  Again, priced right for the budget and a significant number of favorable reviews.

The Wall Street Journal recently ran an article by Geoffrey A. Fowler on heritage breed turkeys. The American Livestock Breeds Conservancy defines heritage breed turkeys as follows:

Heritage turkeys are defined by the historic, range-based production system in which they are raised. Turkeys must meet all of the following criteria to qualify as a Heritage turkey:

1. Naturally mating: the Heritage Turkey must be reproduced and genetically maintained through natural mating, with expected fertility rates of 70-80%.

2. Long productive lifespan: the Heritage Turkey must have a long productive lifespan. Breeding hens are commonly productive for 5-7 years and breeding toms for 3-5 years.

Slow growth rate: the Heritage Turkey must have a slow to moderate rate of growth. Today’s heritage turkeys reach a marketable weight in 26 – 28 weeks, giving the birds time to develop a strong skeletal structure and healthy organs prior to building muscle mass. This growth rate is identical to that of the commercial varieties of the first half of the 20th century.

The article (available here) references the latest turkey census numbers gathered by the American Livestock Breeds Conservancy. The census shows a nearly 700% increase between 1997 and 2006 in the number of heritage turkeys raised for breeding in the U.S. The growing popularity of heritage turkeys is a great example of the interest in local, sustainably produced food.

The article briefly touches on the economics of heritage turkeys and includes these excerpts:

“Heritage turkeys, which include eight breeds certified by the American Poultry Association, take about twice as long to grow as commercial turkeys and cost about three times as much to raise.”

At retail, a 14-pound heritage bird can cost $100 or more.? Says Mr. Reese: “It is the difference between feeding an athlete and feeding a couch potato."

Some diners are turned off by the heritage turkey's slightly gamy flavor. But most sing its praises. Sam Perryman, a 26-year-old health-care administrator in Oakland, Calif., is a vegetarian for environmental reasons, but last year made an exception for a heritage turkey. "Thanksgiving is an important holiday for us, and we wanted to maintain the traditional approach" for nonvegetarian family, he says.?

After doing some research, he settled on a 23-pound Bourbon Red raised nearby that cost nearly $200. The grocer "knew everything about this bird—they probably even knew when its birthday was," he says.?

It’s exciting to see individuals and local companies find success in providing local, sustainable food products people want. Unfortunately a common misperception is that locally grown food is limited to niche products that are more expensive than food grown on industrial farms and sold at big box retail stores. I don’t begrudge anyone their success but a $200 thanksgiving turkey is out of reach for most people and feeds that misperception.

People are attracted to sensational stories and news providers give us what we want. The local food movement has a lot of work to do to overcome misperceptions about the cost of locally produced food. Here’s a link to a study by the Leopold Center for Sustainable Agriculture and Iowa State University taking this issue head-on.

http://www.leopold.iastate.edu/sites/default/files/pubs-and-papers/2009-12-local-food-more-expensice-consumer-price-perspective-local-and-non-local-foods-purchased-iowa.pdf

Do you buy locally grown food? If so, why? And if not, why not?

In the quest to develop and expand my self-reliance skills, I’ve turned to the journals of my parents and other ancestors hoping to learn from their experiences. The following is a humorous story from the writings of my father LaVarr B. Webb. The setting was the little town of Virgin, Utah in the late 1920’s or early 1930’s.

As the first apples of summer started to change from green to golden yellow, we “borrowed” our mother’s grinders, a bit of yeast, and a bit more sugar. We ground the apples, put a hand full of grindings into a section of an old flour sack, and twisted, and squeezed until the apple juice was forced out, leaving a ball of dry pulp in the rumpled cloth.

We, then, would put the juice, sugar, and yeast into a bottle, preferably a wine jug, and then hide the bottle. The bottles were hidden from concerned mothers as well as thieving “friends,” and while resting peacefully, the cider “worked.”

There was a great deal of tasting and sampling as the sugars turned to alcohol, and the brew got a “kick.” There was also a certain amount of staggering and slurring of speech as the young bootleggers tried to impress friendly rivals as to the potency of his apple jack.

One year I was able to make a whole gallon. Two big nights were coming up, the third and Forth of July. I thought it had “worked itself out,” so I bottled it, using pocket whisky flasks that I had accumulated for just such a purpose.

The night of the third arrived, actually we considered it more important than the Holiday. The gang gathered, the hard cider flowed, and the fun began. We sat on the Sandhill and talked about all of the earth shaking events that boys talked about: Who’s the purtiest girl in town; Who’s toilet (privy) should we tip over? Who’s got the best melon patch this year; how close are the melons to being ripe, and will it be possible to steal some without being caught?

I put one flask of hard cider in my hip pocket, and hid the others where they would be handy, then we took off to tip over a few toilets.

As I ran down the street, jouncing my flask of “hard cider” up and down, it blew up sending shards of glass into the place where I intended to sit down when I became tired, and the warm, sticky cider flowed down my leg, and again, I went home smelly, and somewhat bloody to a very patient mother.

The following is a list of turkey facts posted on the urban extension website of the University of Illinois. The website can be found here.

• Ben Franklin, in a letter to his daughter, proposed the turkey as the official United Statesbird.

• In 2008, the average American ate 17.6 pounds of turkey.

• 88% of Americans surveyed by the National Turkey Federation eat turkey at Thanksgiving.

• Turkey consumption has increased 108% since 1970.

• Since 1970, turkey production in the United States has increased nearly 300 percent.

• In 2009, 250 million turkeys are expected to be raised in the United States.

• In 2007, 271,685,000 turkeys were produced in the United States.

• The turkey industry employees 20,000 to 25,000 persons in the United States.

• In 1970, 50 percent of all turkey consumed was during the holidays, now just 29 percent of all turkey consumed is during the holidays as more turkey is eaten year-round.

• In 2006, Turkey was the # 4 protein choice for American consumers behind chicken, beef and pork

• In 2007 42.6% of turkeys were sold to grocery stores and other retail outlets, 23.5% sold in commodity outlets, 17.7% sold to foodservice outlets and 8.5% were exported.

• The average weight of a turkey purchased at Thanksgiving is 15 pounds.

• The heaviest turkey ever raised was 86 pounds, about the size of a large dog.

• A 15 pound turkey usually has about 70 percent white meat and 30 percent dark meat.

• The wild turkey is native to Northern Mexico and the Eastern United States.

• The male turkey is called a tom.

• The female turkey is called a hen.

• The turkey was domesticated in Mexico and brought to Europe in the 16th century.

• Wild turkeys can fly for short distances up to 55 miles per hour.

• Wild turkeys can run 20 miles per hour.

• Tom turkeys have beards. This is black, hair-like feathers on their breast. Hens sometimes have beards, too.

• Turkeys’ heads change colors when they become excited.

• Canadians consumed 138.6 million kg (Mkg) of turkey in the year 2005.

• Six hundred seventy-five million pounds of turkey are eaten each Thanksgiving in the United States.

• Turkeys can see movement almost a hundred yards away.

• Turkeys lived almost ten million years ago.

• Turkey feathers were used by Native Americans to stabilize arrows.

• Baby turkeys are called poults and are tan and brown.

• Turkey eggs are tan with brown specks and are larger than chicken eggs.

• It takes 75-80 pounds of feed to raise a 30 pound tom turkey.

• In 1920, U.S. turkey growers produced one turkey for every 29 persons in the U.S. Today growers produce nearly one turkey for every person in the country.

• The turkeys produced in 2007 together weighed 7.9 billion pounds and were valued at $3.7 billion.

• United States turkey growers will produce an estimated 271 million turkeys in 2008.

• Forty-five million turkeys are eaten each Thanksgiving.

• Twenty-two million turkeys are eaten each Christmas.

• Nineteen million turkeys are eaten each Easter.

• 29% of turkeys consumed in the United States are consumed during the holidays.

• Male turkeys gobble. Hens do not. They make a clicking noise.

• Gobbling turkeys can be heard a mile away on a quiet day.

• Minnesota, North Carolina, Arkansas, Missouri, Virginia, California, Indiana, South Carolina, Pennsylvania and Iowa were the leading producers of turkeys in 2008.

• Minnesota is expected to raise 45.5 million turkeys in 2009.

• Illinois produced 2.8 million turkeys in 2007.

• A 16 week old turkey is called a fryer. A five to seven month old turkey is called a young roaster and a yearling is a year old. Any turkey 15 months or older is called mature.

• The ballroom dance the "turkey trot" was named for the short, jerky steps that turkeys take.

• Turkeys don’t really have ears like ours, but they have very good hearing.

• Turkeys can see in color.

• A large group of turkeys is called a flock.

• Turkeys do not see well at night.

• A domesticated male turkey can reach a weight of 30 pounds within 18 weeks after hatching.

• Turkeys are related to pheasants.

• Commercially raised turkeys cannot fly.

• Wild turkeys spend the night in trees. They especially like oak trees.

• Wild turkeys were almost wiped out in the early 1900's. Today there are wild turkeys in every state except Alaska.

• Turkeys are believed to have been brought to Britain in 1526 by Yorkshire man William Strickland. He acquired six turkeys from American Indian traders and sold them for tuppence in Bristol.

• Henry VIII was the first English King to enjoy turkey and Edward VII made turkey eating fashionable at Christmas.

• In England, 200 years ago, turkeys were walked to market in herds. They wore booties to protect their feet. Turkeys were also walked to market in the United States.

• For 87% of people in the UK, Christmas wouldn't be Christmas without a traditional roast turkey.

• Turkey breeding has caused turkey breasts to grow so large that the turkeys fall over.

• June is National Turkey Lover’s Month.

• Since 1947, the National Turkey Federation has presented a live turkey and two dressed turkeys to the President. The President does not eat the live turkey. He "pardons" it and allows it to live out its days on a historical farm.

• The National Thanksgiving Turkey has been the Grand Marshall in the Thanksgiving Day Parade at both Disneyland Resort in California and Walt Disney World Resort in Florida for the past four years.

• The five most popular ways to serve leftover turkey is as a sandwich, in stew, chili or soup, casseroles and as a burger.

• Eating turkey does not cause you to feel sleepy after your Thanksgiving dinner. Carbohydrates in your Thanksgiving dinner are the likely cause of your sleepiness.

• 50 percent of U.S. consumers eat turkey at least once per week.

• According to the 2002 census, there were 8,436 turkey farms in the United States.

• Turkey is low in fat and high in protein.

• Turkey has more protein than chicken or beef.

• White meat has fewer calories and less fat than dark meat.

• Turkeys will have 3,500 feathers at maturity.

• Turkeys have been bred to have white feathers. White feathers have no spots under the skin when plucked.

• Most turkey feathers are composted.

• Turkey skins are tanned and used to make cowboy boots and belts.

• The costume that "Big Bird" wears on Sesame Street is rumored to be made of turkey feathers.

• Israelis eat the most turkeys.....28 pounds per person.

• The caruncle is a red-pink fleshy growth on the head and upper neck of the turkey.

• Turkeys have a long, red, fleshy area called a snood that grows from the forehead over the bill.

• The fleshy growth under a turkey’s throat is called a wattle.

• Giblets are the heart, liver, and gizzard of a poultry carcass. Although often packaged with them, the neck of the bird is not a giblet.

• Turkey eggs hatch in 28 days.

• The Native Americans hunted wild turkey for its sweet, juicy meat as early as 1000 A.D.

• Turkey feathers were used to stabilize arrows and adorn ceremonial dress, and the spurs on the legs of wild tom turkeys were used as projectiles on arrowheads.

• Number of places in the United States named after the holiday’s traditional main course. Turkey, Texas, was the most populous in 2005, with 492 residents; followed by Turkey Creek, Louisiana (357); and Turkey, North Carolina (269). There also are nine townships around the country named “Turkey,” three in Kansas.

Sources: National Turkey Federation, U.S.D.A., United States Census Bureau, Minnesota Turkey Growers Association, British Turkey Information Service, Canadian Turkey Marketing Association

The website www.ehow.com lists the following instructions for starting a cottage industry.  The full article can be read here.

1. Decide what products or services you will provide. A cottage industry is a business where the production of goods or services is home-based. Make a list and write down everything you are good at and what things you are good at making. If your list comes up short you may also want to include thing you're interested in that you could learn how to do. Go through the list and consider the implications of making those items or providing that service. How much time will it take? How much will it cost? How much competition might I have? As you're doing research on different ideas, be sure to keep a notebook of any resources you come across or ideas you have. These will come in handy later.
2. Once you've decided on what your cottage industry will provide, you need to do research into the laws surrounding that type of industry. Research both state and federal home based business laws and zoning requirements. See the resources section below for a website to help with this. The laws could differ significantly depending on what your cottage industry will be providing.
3. After you decide on the product or service for your modern cottage industry and researched the laws surrounding it, you need to decide on a name and image. Think about your target audience when you are choosing. Who are you marketing to? How do you want your business to appear? Consider packaging, labeling, logo and tagline. Keep various notes on your thoughts as you may change your mind several times after your business is up and running. Once you have a name for your cottage industry, you will need to file for a fictitious business name in accordance with the laws of your state.
4. Create a website for your business. Previous to the rise of the internet, most cottage industries promoted their businesses at craft fairs, church events and basic word of mouth. Now, we have modern cottage industries that sell through websites. This is probably the best way to get more exposure. It can be your own domain, or a sub-domain on a larger site like ebay, etsy, or artfire.
5. Promote your website to make it successful. There are literally a hundred ways you can do this. The thing to keep in mind is to find a target audience and advertise to them specifically. The most beneficial way to do this is to look for other blogs or websites that fit into your niche. Oftentimes, these sites are happy to run a feature post or page on businesses and products that fit in their niche.