Category: Prepping

Planning Your Garden in January

Winter lingers on, but January presents an ideal opportunity to begin your garden planning. Here are some straightforward, effective tips for organizing your garden in January, setting you up for success before spring unfolds.

1. Review Last Year’s Garden

Start by thinking about your garden last year. If needed, write down your highs and lows in a notebook. Consider answering the following questions to help you avoid mistakes and produce a higher yield .

  • What grew well?
  • What areas of your garden struggled? Did you have unwanted pests? Was your garden in too much shade? Did you experience drought due to an inadequate watering system?
  • Also think about what you planted. At harvest, did you wish you had more tomatoes, cucumbers, green beans, etc.? Or do you wish you had planted herbs or cut flowers?

2. Map Your Garden Space

Do you plan to use the same set up as last year? January is ideal for paper planning your garden. Use graph paper of free online garden planners to help plan this year’s set up.

  • Sketch your entire yard include fruit trees, garden areas, and raised beds.
  • Mark sunny vs. shady areas for expanding your
  • Note down slopes, wet spots, and wind patterns.growing space.
  • Decide where you want veggies, flowers, herbs, or pollinator plants.
  • Plan new raised beds
  • Consider trellises, fencing, or drip irrigation
  • Sketch where you’d like perennial additions like berry bushes or fruit trees.

3. Choose What You Want to Grow

Start with your goals for this year’s garden. What do you want to process, freeze, or dehydrate this year? Or do you want to plant a flower garden to help pollinators?

  • Food Garden: What do you want to eat? Consider tomatoes, beans, zucchini, salad greens, potatoes, berries, beets, or other root vegetables.
  • Cut-Flower Garden: Consider planting zinnias, dahlias, cosmos, or sunflowers.
  • Pollinator Garden: Try planting coneflower, bee balm, milkweed, or asters.
  • Herb Garden: Common herbs to plant are basil, oregano, chives, parsley, thyme, or mint. (If you are like me, I plant catnip for my cats).

Next check all the information for successful growth, including:

  • Days to maturity
  • Space needed for successful growth. Concentrate on the type of plants. Do the plants need space for extended vine growth? Do the plants get taller than others? How much root depth is required for growth?
  • Sunlight requirements for every section of your garden.

4. Learn Your Frost Dates to Create a Planting Calendar

For example, in Michigan, the last frost is around early–mid May.
Use that date to determine plant times for every part of your garden. Count backward for indoor start times for plants that take longer to mature.

5. Order Seeds Early

January is a great time to order your seeds. Many companies still offer print catalogs to explore your best options which gives you a chance to compare prices. Remember popular varieties sell out fast.

6. Plan for Crop Rotation

Rotate your crops for crucial soil health. For example, do not put tomatoes where tomatoes were last year.Rotate heavy feeders (tomatoes, corn) with nitrogen fixers (beans, peas) or light feeders. Rotating helps prevent disease buildup and improves yields.

7. Create an Inventory of Your Supplies

Before spring rush, inventory your current gardening supplies. Creating an inventory early gives you a chance to replace broken or purchase new supplies.

  • Check your seed trays
  • Inspect grow lights
  • Clean pots
  • Make sure you have potting mix, labels, and tools

8. Improve Soil

Even during the winter months, you can work to improve your soil. If the ground is not frozen solid, add compost to beds. Cover empty beds with leaves or cardboard to help suppress the weeds

If frozen,start composting indoors. Save kitchen scraps in a bucket for spring. Next, plan any raised beds or soil amendments you want to add.

9. Think About Pollinators

Plan to attract beneficial insects to your garden to increase pollination, include:

  • Early bloomers like Crocus or Hyacinths
  • Mid-summer pollinator flowers like Bee Balm or Echinacea
  • Late-season nectar sources (asters, goldenrod)

Pollinator-friendly gardens reduce pests naturally.

10. Learn A New Skill

Is there something new you would like to add to your garden this season? January is perfect time to learn a new skill or gardening technique. Check out a variety of different resources.

  • Garden Books: If you do not already have one, sign up for a library card. Check out books for free. Your local librarian is a valuable resource with the ability to get you books from other libraries.
  • YouTube Channels: Search gardening tips on YouTube for inspiration.
  • College Extension Classes: Many colleges offer weekend seminars, conferences, or gardening guides for a low entry fee.

Remember, have fun! Happy planning! Enjoy your garden!

Dry Good Essentials for Your Pantry

Do you want to add a little food to your pantry each week? Stocking your pantry with dry good essentials ensures you’re prepared to create a variety of meals without frequent grocery trips. Additionally, a well-stocked pantry is critical for emergency situations.

If you are searching for ideas, here’s a comprehensive list of dry good essentials for your pantry.

Grains and Pasta

  • Rice including white, brown, or specialties like Jasmine.
  • Quinoa, Couscous, or Bulgar
  • Oats
  • Pastas (Think about the meals you cook. What pastas do you use most? For example, two choices are spaghetti and elbow macaroni noodles),

Legumes

  • Lentils (red, green, or brown)
  • Navy Beans
  • Black Beans
  • Pinto Beans
  • Split Peas
  • Peanuts

Baking Essentials

  • Baking Powder
  • Baking Soda
  • Granulated Sugar
  • Cane Sugar
  • Brown Sugar
  • Powdered Sugar
  • Salt (table, kosher, or sea salt)
  • Yeast (active dry or instant)
  • Flour
  • Cornmeal

Canned or Jarred Dry Goods

  • Dried fruit (raisins, apricots, or cranberries)
  • Nuts (almonds, walnuts, cashews, etc.)
  • Seeds

Spices and Seasonings

  • Black Pepper
  • Whole Peppercorns
  • Garlic Powder and Onion Powder
  • Paprika (sweet and smoked)
  • Cumin, Coriander, and Turmeric
  • Oregano, Thyme, Rosemary, and Basil
  • All Spice
  • Cinnamon and Cinnamon Sticks

Snacks and Quick Meals

  • Crackers
  • Rice cakes
  • Popcorn
  • Ramen or Instant Noodles
  • Cereals

Other Pantry Staples

  • Dry Breadcrumbs
  • Powdered Milk
  • Coffee (Caffeinated or Decaffeinated)
  • Teas (There’s a wide variety of teas to add to your pantry).
  • Hot Cocoa Mix

Create a list with your personal or family’s interests. Remember to rotate your dry-good essentials to keep your pantry items from expiring.

How to Properly Freeze Cabbage for Long-Lasting Freshness

Harvest season is beginning. Vegetable stands and farmer’s markets are opening. And, your garden may be producing vegetables everyday. Now comes the process of preserving your bounty. Let’s start with cabbage.

Freezing fresh cabbage is a great way to preserve your leafy vegetable. However, it’s important to do the freezing process properly to maintain the best texture and flavor. If you are searching for tips, check out the following simple step-by-step guide.

Please note: “As an Amazon affiliate, I earn income from qualifying purchases.”

Items Needed:

  • Fresh cabbage (green, red, or Savoy)
  • Large pot for blanching
  • Bowl of ice water
  • Strainer or slotted spoon
  • Freezer-safe bags or containers
My first batch of cabbage-all ready for the freezer.

Option 1: Blanching Method (Best for Cooking Later)

This is the method that I use. I like the blanching process to kill off any bugs or unseen organisms on the cabbage.

  1. Clean & Prep:
    • Remove any damaged outer leaves.
    • Rinse thoroughly under cool water.
    • Cut into wedges, shreds, or bite-sized chunks.
  2. Blanch:
    • Bring a large pot of water to a boil.
    • Add your shredded or chopped cabbage to the boiling water. Blanche for 1.5 minutes.
    • If blanching wedges, leave in boiling water for 3 minutes.
  3. Cool Quickly:
    • Transfer cabbage immediately to a bowl of ice water to stop the cooking process.
    • Let your cabbage cool for the same amount of time you blanched it.
  4. Drain & Dry:
    • Drain well using a colander or paper towels.
    • Pat dry to prevent freezer burn.
  5. Pack for Freezing:
    • Place in freezer-safe bags or containers.
    • Remove as much air as possible (use a straw or vacuum sealer).
    • Label with the date.
  6. Freeze:
    • Lay bags flat in the freezer for easier storage.
  7. Shelf life: Up to 12 months.

Option 2: Freezing Without Blanching (For Short-Term Use)

  • Works best if you plan to use the cabbage within 4–6 weeks.
  • Chop cabbage, pat dry, and freeze directly on a baking sheet.
  • Transfer to bags once frozen.
  • This method may cause your cabbage to lose texture and color.

Best Ways to Use Frozen Cabbage:

  • Soups and stews (my favorite)
  • Casseroles
  • Stir-fries (add straight from freezer)
  • Fried cabbage

Enjoy the harvest season!

Best Herbs for Dehydrating: Preserve Flavor Year-Round

Dehydrating herbs is a popular method for preserving their flavor, making it possible to enjoy them year-round. If you’re looking for inspiration, here are some of the best herbs to dehydrate and store for your culinary adventures.

Please note: “As an Amazon, affiliate I earn income from qualifying purchases.”

  1. Basil: This herb retains its flavor well. And is perfect to add to soups, sauces, and Italian dishes.
  2. Thyme: Holds up well to dehydration. Thyme is great for seasoning meats and vegetables.
  3. Oregano: Another herb that dehydrates well, ideal for Mediterranean and Mexican cuisines.
  4. Rosemary: This herb’s strong flavor persists after drying, making it excellent for roasting meats.
  5. Mint: Dehydrated mint is perfect for teas, desserts, and sauces.
  6. Parsley: Dehydrates easily and can be used as a garnish or in various dishes.
  7. Sage: Holds up well during dehydration, great for seasoning poultry and stuffing.
  8. Dill: Dehydrates nicely and is a good addition to fish dishes, salads, and pickles.
  9. Chives: Ideal for dehydrating and using in soups, salads, and potato dishes.
  10. Cilantro: While it can lose some potency, dehydrated cilantro is still good for seasoning.

When dehydrating, make sure the herbs are thoroughly dried. Next, store your herbs in airtight containers. Remember to keep your dehydrated herbs away from light to maintain their flavor and potency.

Homemade Jams and Jellies: 10 Essential Tips for Delicious Results

Do you want to make jams and jellies? The process is time-consuming. But the result is delicious. Making your own jam and jelly can be a rewarding experience. If you are searching for inspiration, consider the following tips for making homemade jams and jellies.

Please note: “As an Amazon affiliate, I earn income from qualifying purchases.”

1. Choose the Right Fruit

  • Use fresh, ripe fruits for the best flavor. Overripe fruits can lead to spoilage, and underripe ones lack the sweetness needed.
  • Some fruits like apples, quinces, and grapes naturally contain more pectin, which helps the jelly set. You need to add commercial pectin for low-pectin fruits (like strawberries). Always follow your recipe.

2. Prepare Your Ingredients

  • Sugar: It’s essential for sweetness and also acts as a preservative. Some recipes use reduced sugar or honey as a sweetener. Do your research to find the best recipe for your needs.
  • Pectin: Helps your jam or jelly set. You can use commercial pectin, or make your own by cooking high-pectin fruits like apples.
  • Lemon Juice: Adds acidity, which helps with setting and preserves the color and flavor.

3. Sterilize Your Jars

  • Use approved jelly jars.
  • Wash jars and lids in hot, soapy water. Rinse them well. Then sterilize them in boiling water for at least 10 minutes.
  • Keep your jars hot in your canner until you are ready to fill them.

4. Cook the Fruit Properly

  • For jams, cook the fruit with sugar until it reaches the right consistency.
  • For jellies, extract the juice by cooking the fruit. Strain the cooked fruit through a jelly bag or cheesecloth. Then cook the juice with sugar.

5. Check the Set

  • Use a thermometer to ensure your jam reaches 220°F (104°C), which is the setting point.
  • Alternatively, you can use the “wrinkle test”. Place a small spoonful of jam on a cold plate. Let it sit for a minute. Then push it with your finger. If it wrinkles, it’s ready.

6. Fill and Seal the Jars

  • Pour the hot jam or jelly into sterilized jars, leaving about 1/4 inch of headspace.
  • Wipe the rims clean, place the lids on, and screw on the bands until fingertip-tight.
  • Place your jam-filled jars back into your canner.

7. Process the Jars

  • Process the filled jars in a boiling water bath for 5-10 minutes, depending on the recipe.
  • The processing helps to seal the jars and extend the shelf life.

8. Label and Store

  • Once the jars have cooled and sealed, you’ll hear a popping sound. Label them with the date and type of jam/jelly.
  • Store in a cool, dark place. Properly sealed jams and jellies can last up to a year.

9. Experiment with Flavors

  • Do not be afraid to get creative! You can mix different fruits. Add spices like cinnamon or ginger. You can even add a splash of liquor for a unique twist.

10. Safety First

  • Always use clean, sterilized equipment to avoid contamination.
  • If a jar doesn’t seal properly, refrigerate it and use it within a few weeks.

Enjoy the process and the delicious homemade jam or jelly you’ll have to share with family and friends! Jams and Jellies make great holiday gifts.